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

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 ……

Arbi or sometimes called as Arvi is the Taro root vegetable. It is extensively used in south Asia. In the Indian state of kerala, it is widely used as a main staple or a side dish or as part of other dishes. In Gujarat, the leaves of Arbi is used to prepare another popular dish called “Patra” which consists of tamarind and other spices. In TamilNadu, it is called as seppankizhangu which is usually a dry roasted side dish.

It is cooked just like a potato but it’s skin is not edible. After peeling it’s skin, the vegetable could be used in a variety of ways to prepare dishes.The Arbi fry were crispy outside and soft and melt-in-your-mouth inside .Today, I will share my version of arbi which is kind of south Indian style .

Arby Fry / Seppakizhangu Fry

Ingredients:

1. Arby
2. Turmeric powder
3. Red Chilli Powder
4. Salt
5. Oil for roasting may be 2 to 3 tsp

Preparation

1. Pressure cook arbi with little salt in water until just done and not too mushy. Remove it’s skin, cut into big round pieces and keep it aside.
2. Heat the oil in kadai.
3. Put the Arby pieces and add turmeric ,redchilli powder and saltacoording to taste.
4. Keep in low or medium flame and cook until the outer sides becomes crispy and golden brown.

MICROWAVE VERSION

Peel the arby’s skin with knife and cut into round slices. Put in Microwave safe bowl and add little water and salt. Microwave it for 2 -3 mins until 75% is cooked. Then proceed with Step 2 and as follows.

Just to Share with you…..

Fish puttu is different kind of dish and is usually made out of Shark . It is called sura in Tamil. This fish we get from Sea. So those who are not able to get this fish can try with other type of fishes too but the thing fish should be boneless or we should be able to remove it completely.

Sura Puttu

INGREDIENTS:

1. shark fish – 1/2 kg
2. Turmeric powder – 1/4 teaspoon
3. Salt – as required
4. Chilly powder – 1/2 teaspoon
5. Coriander powder – 1/2 teaspoon
6. Big Onions – 2 finely chopped
7. Green chillies – 3 finely chopped so that it can be eaten together
8. Garlic – 8 pods, medium size, finely sliced
9. Oil – 2 teaspoons
10. Curry and coriander leaves

PREPARATION:

1. Put the washed fish pieces in a vessel covering completely with water. Add 1/4 teaspoon salt and 1/4 teaspoon turmeric powder to it and boil over moderate heat till tender.
2. Remove from the heat and allow it to cool. Peel off the thick skins and remove the bones and thorns of the fishes.
3. Mash the flesh of fishes into tiny flakes.
4. Heat a frying pan and pour in the oil. Add onions ,green chillies and curry leaves and fry well.
5. Add garlic and fry well until the raw smell of onion and garlic goes away. Then add chilly powder, coriander powder, turmeric powder, and salt into it.
6. Finally add the mashed fish flakes and keep stirring/ turning over very frequently and over low heat for 10-15 minutes or till an attractive aroma is given out.
7. Delicious fish puttu is ready.

TIPS

You have to mix in such a way that all things will blend together.

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.