Just to Share with you…………
Today I cooked Sakkaravalli Kilangu in pressure cooker and because of gasket problem the whistle didn’t come when I realised and turned off the stove that time my kilangu got overcooked . Since that can ‘t be eaten directly I searched to find out whether I can do anything with mashed japanese sweet potato (Sakkaravalli Kilangu ). I got this wonderful recipe which I am going to share with you now. I am not mentioning the proportions because there is no hard and fast rules.
Ingredients for Stuffing:
1. Sakkaravali Kizhangu
2. Grated Coconut
3. Sugar or jagerry
4. Cardamom powder
Ingredients for Outer Covering
1. All Purpose flour / Maida
2. Water and Salt as needed
1. In a bowl mix the flour, salt and make a soft dough using water. Make balls using the dough.
2. Pressure cook Sakkaravalli Kizhangu . Drain the water completely and mash it well. To this add sugar and cardamom powder.
3. Dry roast the coconut ( if you want to keep this poli atleast for a week) and add this to the mixture. Make ball out of this mixture.
4. Take a thick plastic sheet and cut into round shape. Apply oil to this paper.
5. Take the dough ball. Flatten it on the papper using wet hand. Keep the kilangu ball in the middle and cover it. Now flatten this again using wet hand. Don’t make it too thin.
7. Heat a pan/griddle and cook the poli on both sides.
Just to Share with you….
In one of my recipes I already told you about our family friend Agnesmary . Since her daughter name is Jayanthi we used to call her Jayanthi amma. She is the one who gave me this recipe when I was in my 8th grade. Jayanthi was 4 years old that time. Whenever her mom makes this recipe she used to my mom cooked “karuppandi” today. She used to say like that because of the color. Today I am going to share with you how to make this kola urandai or mutton ball (if ball shape) or Mutton vadai (vada shape). If you are a pork eater then you can try this with pork meat too. You can make this with chicken too but goat mutton gives better taste rather than chicken. for making this we need kothukkari. I mean minced meat. Here in US ( atleast in my place) since they won’t mince for less than 2 lbs I use mixie to grind this meat.
1. Boneless goat meat - 1 cup
2. Small Onions/Shallots – 10
3. Green Chillis - 5
4. Ginger-Garlic paste – 1 tsp
5. Pottu kadali - 5 tsp
6. cocounut – 2 tsp
7. Salt – as needed
8. Garam masala – 1/2 tsp
9. Corriander powder – 1/2 tsp
10. Oil – to fry
11. Chopped curry and Corriander leaves – as needed
1. Grind boneless goat meat in mixie by putting little by little. Transfer the meat into bowl.If you got minced meat than no need to grind.
2. Now grind green chillies,coconut and ginger garlic paste and tranfer it to same bowl.
3. Now coarse grind onion ( not smooth paste) and add to the mixture.
4. Powder pottu kadalai/udacha kadalai or chutney kadalai and add to mixture.
5. Finely add garam masala,corriander powder,salt and chopped leaves to the mixture.
6. Mix all the ingredients well and make small balls.
7. Fry the balls in oil in low flame . if you want you can flaten the ball and fry like vadas.
Just to Share with you…..
Since I am Tamilian I don’t know anything other than chappathi before my marriage. Then through my friends I tried so many varieties of Parantha like aloo parantha,gobi parantha etc because only after my marriage I became full time cook. One day when I was talking with my collegues my team lead said his wife makes very good mooli paratha. I asked him what does mooli paratha mean? From him I come to know that mooli paratha is paratha suffed with Raddish. That evening after coming home I googled and got this recipe. Now atleast once in a month I am making this since I like this a lot. Also don’t be scared of Raddish smell. It won’t smell bad because we fry the grated Raddish for making this.
1. Raddish/Mulangi – 1
2. Red chilli powder – 1 tsp
3. Garam masala powder 1/2 tsp
4. Turmeric powder – 1/2 tsp
5. Green chilli -2
6. Coriander leaves chipped handful
7. Grated ginger – 1/2 tsp
8. Cumin seeds/Jeera – 1 tsp
9. Salt as needed
10. Oil/ghee 1 tsp
11. Wheat flour – as needed for dough
1. Peel the skin off from radish and grate it. Mix with salt and keep aside.
2. After sometime squeeze out water and keep the squeezed raddish aside.
3. Make dough using wheat flour, squeezed out water from the raddish and little salt as we prepare for roti / chappathi. The dough should be a soft dough .
4. Heat a pan with oil and splutter jeera,fine chopped green chilli,grated ginger and fry well. Add the squeezed radish in a sprinkled way. Now add coriander leaves,garam masala and red chilli powder. Fry this well till all the moisture evaporates and the stuff becomes dry.(In medium flame for about 5-6 minutes approximately). Now Stuffing is ready.
5. Make equal sized big lemon sized balls out of the dough and the stuffing. Roll the dough and keep the stuffing inside and cover completely and then roll again by dusting the dry flour.
6. Heat the tawa and cook till small bubbles starts appearing on the top and then turn to other side and cook both sides well with drizzling oil.
7. Serve with raita or Pickle of your choice!
Just to Share with you……….
Do you want a weight loss recipe? If you say yes then you are in the right post of mine. Try to eat Spring onion recipes atleast alternate days. It will help you a lot in your weight loss plan. Expect for fried rice I haven’t used spring onions in any of my recipe. Last Week when my mom went to Salem I heard from my mom that she had Spring onion poriyal in our neighbours house which tasted very nice and she couldn’t figure out what poriyal it is. I searched in net to find a Spring onion poriyal recipe. During my search I come across Spring onion/vengayathaal rice and also the values of spring onion. Since I had spring onions in handy I tried it immediately and it came really good. I hope nobody will say no for this recipe when you cook. This is very quick , nice, flavourful and tasty recipe. I tried some other spring onion recipes too. Soon will post all those.
1. Spring onions / Vengaya thal – 2 packets (100g)
2. Cooked Basmathi rice – 1 cup
3. Sambar onion or big onion – 1/2 cup
4. Green chilli-4
5. Chopped ginger-1/2 tsp
6. Split cashewnuts-handful or as needed
7. Ghee- 2 spoons
8. Mustard-1/2 tsp
9. Jeera – 1/2 tsp
10. Turmeric powder-1/4 tsp
11. Salt-To taste
1. Heat Ghee in a pan and add mustard & jeera.
3. Let it crackle and then add the chopped ginger, slitted green chilies and cashew nuts.
4. Add chopped spring onions and sambar onions, and turmeric powder.
5. Fry all for a little while (not too much) and cooked basmati rice and mix it carefully with a perforated ladle.
6. Check for seasoning and serve hot.
Just to Share with you……..
I love Senai kilangu and Karunai kilangu because of the rich and different kind of taste it got. There are so many recipes you can make out of senai kilangu but this poriyal is the most easiest way. In US this suran/senai kilangu/Elephant yam I couldn’t see any where so I didn’t have a chance to eat this for a very long time. While searching for drumsticks in the frozen section in Indian grocery I found Senai kilangu and I was so happy. Though I love to eat this a lot I hate cutting this veggies beause after cutting this if you wet your hands , it will start itching. When I was kid we make fun of our friends by asking them to hold this veggie for a little while and then allow them to wash their hands. Though I know it is bad but as kid I love to do it.
Senai Kizhangu Poriyal
1. Senai Kizhangu / Suran – 1 packet
2. Onion – 1 ( chopped )
3. Green chilli – 6
4. Curry leaves – few
5. Mustard seeds – 1/2 tsp
6. Urad dhal – 1 tsp
7. Channa dhal – 1 tsp
8. Grated coconut – 2 tbsp
9. Turmeric powder – 1 tsp
10. Oil 1 tbsp
11. Salt to taste.
1. Cook the vegetable in water with turmeric powder and salt. Cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
2. Heat the oil add mustard seed,urad dhal,channa dhal after few seconds, add onion , chillies and curry leaves. Fry until golden brown.
3. Now add cooked senai kizhangu ( suran ) then stir for few minutes in low heat.
4. Now add grated coconut and remove from flame.Garnish with corriander leaves.
Always go wtih method 1 because draining the water in which the vegetables are cooked means you are loosing some of the nutrients in it.