Ani’s Kids Recipe,South Indian samayal & Tips!

Just to share with you…..

I still remember I tasted my very first cutlet with my friends in Neyveli which one of my favourite place too. Though I lost contact with my Neyveli friends I always remember the days we spent together.  Hope if any of my friends browse this recipe will contact me.

Cutlets are well known appetizer/Starter. Itz simple ,healthy and easy to make. Different color veggies are used. Kids will love this since it won’t be too spicy.

Ingredients

1. Carrot -4
2. Potatoes – 4
3. Green Peas – 1 cup
4. Cumin seeds – 1/4 tsp
5. Onion – 1
6. Green chillies – 5 to 6 (avoid this if making for kids)
7. Ginger(very small piece)
8.  Red Chilli Powder
9. Garam Masala powder
10.  Salt
11. Coriander leaves – a small bunch
12. Eggs – 2
13. Bread crums – as needed
14. Oil to fry.

Preparation

1. Boil the potato and peel it and mash it with hand and keep aside.Cook peas and chopped carrots seperately. When its done cool it mash it with hand.
2. Heat the pan with 1 tsp of oil. Saute cumin seeds .
3. Add and Fry chopped onions, chopped green chillies and finely chopped ginger,chilli powder and garam masala powder.
4. Transfer the contents into bowl. To this add mashed potato,peas and carrot.
5. Add the chopped corriander and curry leaves(optional).
6. Add Salt and mix well . Care should be taken not even a drop of water is added at any time.
7. Make ball out of this mixture ,flatten and shape like cutlets by pressing and keep ready.
8. Break the eggs in seperate bowl. Dip the shaped cutlets in egg and roll them in bread crumbs.
9. Heat flat bottomed pan or dosa tava with little oil and shallow fry this.
10. When one side is done turn the other side and cook till both sides are brown.
11. Serve with chutneys or Ketchups.

Just to share with you……

This is a famous dish of North India.Itz a good colorful combination too. Kids will love this a lot since the pieces in this are dry and of eatable bite size.Aloo is Hindi word for Potato, Gobi is for Cauliflower and Mutter is nothing but our peas. If we say in tamil it is a combination of uralakilanzhu, poo (cauliflower) and pattani. This is a dry curry and it can be eaten as side dish or poriyal with Rice. You can eat this with Rotis / Chappathi’s too.This could be the best dry curry for Potluck. Though itz not a southIndian recipe/dish but now -a -days itz been cooked in almost all south Indian kitchen. Try this and enjoy if you haven’t tried before.

Aloo-Gobi-Mutter

INGREDIENTS

1. Cauliflower – 1/2 cup (small florets)
2. Potatoes cubed – 1/2 cup
3. Peas (frozen or fresh) – 1/4 cup
4. Green Chillies – 2 slit (according to taste)
5. Turmeric Powder – 1/4 tsp
6. Coriander Powder – 1 tsp
7. Red Chilli Powder – 1/2 tsp
8. Sliced Ginger – 1 tsp
9. Salt to taste
10. Garam Masala Powder – 3/4 tsp
11. Lime Juice – 1 tsp
12. Oil – 2 to 3 tsp
13. Mustard seeds
14. Cumin seeds
15. Curry leaves
16. Coriander leaves for garnishing

PREPARATION

1. Heat Oil in a pan and season with Mustard, Cumin, Curry leaves .
2. Add Potato Pieces and fry for 3 minutes in medium flame.
3. Then goes Cauliflower pieces, Peas, Slit Green Chillies, Turmeric powder, Coriander Powder,Red Chilli powder and Salt. Mix well and cook for 5 to 10 minutes.
4. When Potatoes and Flower are completely cooked , add Garam Masala powder and Ginger slices and cook for a minute.
5. Switch off and mix Lemon juice and garnish with Coriander leaves.

TIPS

IF you want this as a lit bit gravy kind then add little onion and tomato pieces and fry before adding vegetables.

Just to share with you…..

Aviyal is a traditional Kerala dish. It has lot of vegetables in it. Aviyal again is a dish prepared with as many vegetables as one can get. There is a legend about this dish. The maharaja of Travencore used to perform Murajapam everyyear, a vedic seminar, in which a large number of vedic scholars participated. One year it so happened that there was no vegetables left on the last day of the Murajapam.. Only few pieces of various vegetables left over from the previous days were available. The cook cut all the left overs into long thin pieces and prepared “Aviyal.” The king liked the dish so much and presented him with a gold bracelet so much and ordered that this dish be served every year since then. All vegetables go in it, except perhaps, some mushy vegetables, like, tomato, brinjal, ladies fingers, cabbage, cauliflower, beetroot (it stains the dish), radish, turnip, onion, sweet potato, etc..

NOTE: All vegeatables are not must . If you have atleast 4 or 5 you can make this Aviyal.

Ingredients

1. Raw banana or plaintain ( Valakkai) – 1
2. Elephant yam(Chenakilangu) – 1 cu Carrots(big) – 1
3. Drumstick(Muringakka) – 1
4. Potato (peeled but not cooked) – 1/2 cup
5. Beans – 5
6. Green chillies – 4 or as reqd
7. Raw mango – 1 slice(optional)
8. Turmeric powder – 2 tsp
9. Yellow Pumpkin -1/2 cup
10. Avarakkai – ½ cup
11. Seppankilangu -1/2 cup
12. Coconut Oil – 2 tsp
13. Salt – As reqd
    

For grinding:-

1. Grated coconut – 2 cups
2. Cumin seeds(Jeerakam) – 1/2 tsp
3. Curry leaves – 1 sprig
4. Small onions(Kunjulli) – 8 nos

5. Curd – 1/4 cup
   
   PREPARATION

1. Cut all the vegetables lengthwise of 1/2 inch thickness.
2. Cook vegetables with water, salt and turmeric powder.
   Add turmeric powder only when the water with vegetables starts boiling.
3. Grind together the coconut, cumin seeds, curry leaves, small onions and a little curd(as mango can be sour enough).
4. Once the vegetables are cooked, add the ground paste.
   Cook, till the raw coconut is cooked.
5. Do not over cook, as the whole mix will dry up. Once cooked, add oil and mix well.

TIPS

You can add tamarind instead of curd.

This is a very good side dish for chappathi. If you are a vegetarian then in that case you can go for mixed vegetable curry instead of Chicken gravies.This is a healthy curry too since having lot of veggies in it.

Ingredients

1. Carrot,Peas,Cauliflower,Beans altogether — 1 cup

2. Cinnamon stick – 1

3. Cloves – 2

4. Onion small size – 1

5. Tomato small size – 1

6. Grated coconut -2 tsp

7. Corriander powder -1tsp

8. Chilli powder – 1/2 t0 1 tsp

9. Turmeric Powder -1/2 tsp

10. Salt to taste

Preparation

1. Grind onion,tomato,coconut,corriander powder,chilli powder,turmeric powder into fine paste

2. Pour oil in tava. Splatter cinnamon sticks and cloves

3. Add all vegetables and fry with little salt

4. Add the grinded paste,salt and little water

5. cook until vegetables are done and gravy thickens.

Tips

You can buy mixed vegetable packets from frozen food section and can use that too.It will save your time.In that case try to avoid corns because this will make your curry sweet.