SeppanKizhangu Kara Kuzhampu/Colacacia Gravy

Colacacia Gravy/Seppan Kizhangu Kara Kuzhampu

In Tamil,It is Seppan Kizhangu.Taro Root or Colacacia in English.Arbi Fry in Hindi.It is very familar in south indian Recipes.Taro Root is a root ingredient,In which we can make Spicy Gravy,Sambhar,Roast,Tikki,Cutlet so on.In this post we see how to prepare Seppan Kizhangu Kara Kuzhampu or Puli Kuzhampu.It goes well with Cooked Rice,Idly,Dosa.Try this recipe and send your valuable Feedback,Comments,Suggestions,

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Ingredients:

• SeppanKizhangu/Taro Root - 1/4 Kg
• Onion/Shallots - 1 Cup(Finely Chopped)
• Tomato - 1 Cup(Finely Chopped)
• Minced Garlic - 2 Teaspoon
• Curry Leaves - Few
• Tamarind Juice - 1 Cup
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder/Kuzhampu Masala Powder - 2 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Fenugreek Seeds - 1/2 Teaspoon
• Fresh Grated Coconut - 1/4 Cup
• Oil - 1 Tablespoon
• Salt - To Taste

Preparation:

• Wash Taro Root cleanly and pressure cook for 2 Whistles.

• Peel of the skin and keep it aside.

• Heat oil in a pan,Put Mustard Seeds and Fenugreek Seeds,after splutters add curry leaves and minced Garlic and saute.

• Add Finely chopped Onions and saute till the onions become transparent.

• Now add Finely Chopped Tomato and saute till the tomatoes mash.

• Add salt,Turmeric Powder,Chilli Powder and Tamarind Juice and mix well.

• Add required water and boil it.

• Now add cooked Taro root and close it with lid and cook in low flame,So that the masala penetrates into the cooked taro root.

• Grind Fresh Coocnut as fne paste with little water.

• After the raw smell goes off and oil separates,Mix well and Add coconut paste and wait till bubbles come.

• Transfer into bowl and garnish with finely chopped Coriander leaves.

• Serve hot with Cooked Rice or Idly or Dosa.

Simple Fried Rice

Simple Fried Rice

It is very easy method of preparing a variety rice instantly.Try this recipe and post your Comments,Suggestions,Feedbacks to

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Ingredients:

• Cooked Rice - 2 Cup
• Onion - 1
• Capsicum,Carrot,Beans,Cabbage - 1 Cup together(Sliced Vertically Thin)
• Saunf/Fennel Seeds - 1/4 Teaspoon
• Pepper Powder - 1 Teaspoon
• Green Chilly - 1
• Salt - To Taste
• Oil - 2 Tablespoon

Preparation:

• Heat oil in a pan,Add saunf,Onion and saute for one minute.

• Add Vegetables,greenchilly and saute and required salt and little soya sauce.

• Add cooked rice and mix well without breaking the rice.

• Serve hot with tomato ketchup. 

Drumstick Sambar

Drumstick Sambar(Simple Method)

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Ingredients:

• Toor Dhall - 1 Cup
• Garlic - 4 Pods
• Turmeric Powder - 1/4 Teaspoon
• Asafoetida - 1/4 teaspoon
• Onions - 1
• Tomato - 2
• Tamarind - Small
• Drumstick - 2
• Chilli Powder - 1 Teaspoon
• Salt - As Needed
• Mustard Seeds - 1/2 Teaspoon
• Fenugreek Seeds - 1/4 Teaspoon
• Oil - 1 Tablespoon
• Curry Leaves - Few
• Coriander Leaves - Few

Preparation:

• In Pressure Cooker, Cook Toordhall,Garlic,Turmeric Powder, Asafoetida for two whistles till cook finely.

• Cut Drumstick into one inch Length.Chop Onions and Tomato.

• Soak Tamarind make paste and keep Aside.

• In cooked Dhall, Add Onion,Tomato,Drumstick, Chilli Powder,  Salt and required water and cook for one whistle.

• After Pressure Released add Tamarind Paste and Boil Till the Tamarind Raw Smell Goes off.

• Temper the Mustard Seeds and Fenugreek in oil and add little Asafoetida and Curry Leaves and Mix with Sambar and Transfer into Serving Bowl And Garnish With Finely Chopped Fresh Coriander Leaves.

• Any Vegetable Can use in this sambar in same method.

• Serve hot with Rice.

Drumstick Sambar

Vazhaika Fry / Raw Banana Fry

Vazhaikai Poriyal

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Ingredients:

• Raw Banana - 2
• Onion - 1
• Tomato - 3
• Minced Garlic - 1/2 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Turmeric Powder - Pinch
• Chilli Powder - 1 Teaspoon
• Curry Leaves - Few
• Oil - 2 Teaspoon
• Salt - To Taste

Preparation:

• Finely Chop Onions and Tomato.

• Remove the skin of Raw Banana and Slice it as round shape.

• Take a pan,Heat oil and put mustard seeds.After Splutters add curry leaves and onions,Saute for 2 minutes.

• Add Sliced Raw Banana and saute till the raw smell goes off.

• Add Tomato,Salt,Turmeric Powder,Chilli Powder and add little water and cook well.

• Garnish with Coriander Leaves.

Rich Mughal Vegetable Biryani

RICH MUGHAL VEGETABLE BIRYANI

Mostly everyone like biryani,We do with Chicken or Mutton.Now in Veggies also we all make biryani....Mughal Biryani is very tasty most.Now i am presenting Mughal Biryani in Veg Version.In this you don't need to add tomatoes or any food color to it.So that you get natural veggies color to this Biryani.Own made masala to this makes the Biryani Yummy....I like to use Pepper in most of my foods,In this too pepper i added that makes so much tasty and gives you good aroma...Hope you all enjoy this Mughal Biryani.

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Ingredients:

• Basmathi Rice Or Jeera rice - 2 Cups
• Onion - 1 Big
• Potato - 1
• Carrot - 1
• Peas - 1/4 Cup
• Cauliflower - 1/4 Cup(Optional)
• Mint Leaves - Few(Finely Chopped)
• Coriander - Few(Finely Chopped)
• Paneer Rose Petals - Few(Light pink color in nature)
• Rose water - 1 Teaspoon
• Ghee - 1 Tablespoon
• Cooking Oil - 2 Tablespoon
• Salt - To Taste
• Water - 1:2 for Vessel and 1:1 1/2 for Cooker

For Fresh Masala:

• Cinnamon - 1 Stick 
• Cloves - 2
• Cardamom - 1
• Poppy seeds - 1 Teaspoon
• Peppercorns - 1/2 Teaspoon
• Cumin Seeds - 1/4 Teaspoon(Fry without oil and take)
• Onion - 1(Fry dryly in pan)
• Badam - 5
• Cashewnuts - 5
• Green Chilly - 1
• Ginger - 1 inch

Preparation:

• Soak rice only 10 minutes before you start to cook.

• Cut Onions Vertically Thin.

• Cut the vegetable into small cubes.

• Grind all the ingredients under table "For Fresh Masala".

• In a Cooker,Heat oil and ghee together and put Bay Leaves and onions and saute till golden brown.

• Add Chopped vegetable and saute well.

• Add Finely Chopped Mint Leaves and Coriander Leaves.

• Add Freshly grind masala and mix well for 2 Minutes.

• Add Rice,Required water and salt and Rose water and rose petals and cook well.

• Garnish finely Chopped Coriander Leaves and Cashewnut.

• Now Yummy Rich Mughal Vegetable Biryani is Ready to Serve.

Rich Mughal Vegetable Biryani

Idily Manchurian

IDLY MANCHURIAN

      Idly Manchurian is a spicy dish,made with left over idlies or freshly prepared idlies. Mostly this recipe is liked by children.Hope you all enjoy with this recipe..........:)

INGREDIENTS:

• Idly - 3
• Onion - 1
• Tomato - 1
• Mustard Seed - 1/4 Teaspoon
• Curry Leaves - Few
• Green Chilly - 1 (Optional)
• Besan flour - 1 Teaspoon
• Chilli Powder - 1 Teaspoon + 1/2 Teaspoon
• Tomato Ketchup - 1 Tablespoon
• Coriander Leaves - Few
• Salt - To Taste
• Oil - To Fry

PREPARATION:

• Cut the idilies into cubes.

• Take a bowl,add besan flour and Chilli powder together and marinate the idly cubes in dry.

• Finely chop onion and tomato.

• Heat oil and fry the marinated idlies till it become crispy and Golden Brown.

• Take a pan,heat one teaspoon oil and add mustard seeds,After splutters add curry leaves,onion and saute till onions raw smell goes off.

• Add tomato and saute it smash.

• Add required salt and chilli powder and mix well and add tomato ketchup and stir well till good aroma comes out.

• Add fried idlies into it and mix well till the masala blend with fried idly.

• Garnish with finely chopped Coriander leaves and Serve Hot.

IDLY MANCHURIAN

Ridge Ground Chutney/ Peerkankai Chutney

RIDGE GROUND CHUTNEY/PEERKANKAI CHUTNEY

After a  small break i am writing this post,Hereafter surely you all get delicious recipes from my blog to make you all enjoy.I had this ridge ground chutney in  Hyderabad,It is very tasty and spicy.It go well with idly and dosa.All do prepare this chutney and Enjoy....:)

Ingredients:

• Ridge Ground - 1 Cup(Finely Chopped)
• Onion - 2(Cut into Square)
• Urad Dhall - 1 Teaspoon
• Bengal Gram - 1 Teaspoon
• Dry Red Chilly - 6
• Garlic - 5 Pods
• Oil - 2 Tablespoon
• Salt - To Taste

To Temper:

• Mustard Seeds - 1/2 Teaspoon
• Urad Dhall - 1/2 Teaspoon
• Oil - 1 Teaspoon

Preparation:

• Take a pan,heat oil and add urad dhall andd bengal gram,Stir till it become golden brown.

• Add Dry Red Chily and onion and saute it.

• Then add garlic and finely chopped RidgeGround and saute it well till the raw of the ridgeground goes off.

• Make it cool and grind it with required water.

• Temper mustard seeds and pour over the grind chutney.

• It go well with is idly or Dosa.

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Instant Kurma

Hi Friends,

This post gives you Instant Kurma.This is very easy method to prepare in your rush time.In ten minutes you can prepare this kurma for Idily,Dosa,Chapathi,Poori.Prepare this and enjoy yourself.....Post your feeedback as comments.........


Ingredients:
To Grind:

• Fresh Coconut - 1/2 Cup
• Tomato - 1
• Saunf/Fennel Seeds - 1/2 Teaspoon
• Pepper - 1/4 Teaspoon
• Green Chilly - 1
• Cinnamon - 1
• Cloves - 2
• Ginger - 1 inch
• Garlic - 2 pods
• Turmeric Powder - One Pinch
• Chilli Powder - 1/2 Teaspoon
• Spilt Roasted Gram/Chutney Kadalai - 1 Teaspoon

To Saute:

• Onion - 1(Finely Chopped)
• Curry Leaves - few
• Mustard Seeds - 1/2 Teaspoon
• Oil - 1 Tablespoon

Preparation:

• Grind all the ingrdients finely in the table to grind.

• Finely Chop the onion.

• Heat oil in a pan,put mustard seeds,after splutter add curry leaves and onion and saute till it cook well.

• Add Grinded paste to it and add required water to it and mix well.

• Boil till raw smell goes off.

• Garnish with finely chopped coriander leaves.

• Serve Hot with Idili,Dosa,Chapathi.

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Garlic Gravy/Poondu Kozhapu

Hi Friends,

This post gives you traditional garlic gravy/poondu kozhapu....:)

Ingredients:

• Garlic(Peeled) - 1 Cup
• Onion - 2(Finely Chop)
• Tomato - 2(Finely Chop)
• Curry Leaves - few
• Tamarind - lemon size
• Pepper - 1/4 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Fenugreek Seeds - 1/4 Teaspoon
• Oil - 1/4 Cup(Gingelly Oil)
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder or Vazthakuzhapu mix - 2 Teaspoon
• Salt - As Needed

Preparation:

• Heat oil in a pan and splutter mustard seed,fenugreek,pepper.

• Add garlic and saute,add onion and curry leaves and saute till onion become soft.

• Add Tomato and stir till it become smash.

• Soak Tamarind and get paste.

• Add tamarind paste and turmeric powder,chilli powder and mix well with required water.

• Boil till raw smell goes off and oil separate from it.

• To enhance the taste add very little jaggery to it.

• Serve hot with hot rice.

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Peas - Potato Kurma

Hi Friends,

This Post gives spicy Peas Potato Kurma......:)

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Ingredients:

• Peas - 1 Cup
• Potato - 2
• Onion - 1
• Tomato - 2
• Ginger Garlic Paste - 1 Tablespoon
• Cinnamon - 1 Stick 
• Cloves - 2
• Curry Leaves - few
• Coriander Leaves - 1 Tablespoon(Finely Chopped)
• Fresh Coconut - 1/4 Cup
• Saunf/Fennel Seeds - 1/4 Teaspoon
• Split roasted Gram - 1 Teaspoon
• Turmeric powder - 1/4 Teaspoon
• Chilli Powder - 2 Teaspoon
• Salt - As Needed
• Oil - 2 Teaspoon

Preparation:

• Finely Chop Onion And Tomato.

• If peas is not fresh,then soak for 8 hours cook in 2 whistles.

• Cut potatoes in square shape.

• Take a pan,Heat oil and splutter cinnamon and cloves,then add onion and curry leaves and saute till the onion become transparent.

• Add Ginger Garlic paste and peas and potato and saute till raw smell goes off.

• Now add tomato and salt,mix well till the tomatoes get smash.

• After the tomato get smashed add turmeric powder,Chilli powder or Aachi kuzampu milagai powder and add required water and cook well.

• Grind coconut,saunf,split roasted gram together as fine paste.

• Add grind cocnut paste to cooked peas potato gravy and boil for 5 minutes.

• Transfer to a bowl and garnish with finely chopped coriander leaves.

• Serve hot with chapathi,dosa,idly,poori or even with rice.

• Enjoy with peas potato kurma.

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Sambar Idly

Hi Friends,

Sambar Idly, it is different from normal sambar.This sambar idly is made with freshly coarsely grind spices with natural aroma.Everyone will surely love this sambar idly.mostly we eat this in hotels and now you can enjoy yummy sambar idly in your home itself.In Sambar,if you use little more fenugreek seeds,then sambar become bitter taste.so all please carefull of using using fenugreek seeds.All Enjoy with this sambar idly.....:)


Ingredients:

For Idly:

• Idly Batter - 2 Cups

For Sambar:

• Onion - 2
• Tomato -2
• Hing/Asafoetida - 1/4 Teaspoon
• Toor Dhall - 1 cup
• Garlic - 5 Pods
• Turmeric Powder - 1/4 Teaspoon
• Tamarind - small ball
• Salt - As Needed

To Temper:

• Mustard Seeds - 1/4 Teaspoon
• Urad Dhall - 1/4 Teaspoon
• Curry Leaves - Few
• Oil - As Needed

For Powder:

• Cumin Seeds - 1/4 Teaspoon
• Pepper - 10
• Fenugreek Seeds - 1/4 Teaspoon
• Bengal Gram - 1/4 Teaspoon
• Dry Coconut - 1 Teaspoon
• Curry Leaves - few
• Dry Red Chilli - 6

Preparation:

• Cook toor dhall,Garlic,Turmeric Powder for 2 Whistles with immerse amount of water.

• Finely Chop onion and tomato.

• Soak tamarind and get paste of it.

• Dry fry the items given under "For Powder" and grind it dry.

• Take a pan,heat oil and splutter mustard seed and urad dhall and add curry leaves and finely chopped onions and saute till it cook well.

• Add finely chopped tomato and required salt and mix well till tomatoes get smash.

• Now add tamarind paste and hing and boil for 2 minutes till raw smell goes off.

• Add cooked toor dhall and grind powder and mix well without lumps.

• Add required water and boil for 5 minutes.

• In Small Idly Plate,put idly batter and steam well.

• In a bowl,Put steamed idly and pour over the sambar and garnish with finely choped coriander leaves.

• Serve Hot.

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Tri-Color Vegetable Rice

Hi Friends,

Variety Rice,everyone will prepare variety rice atleast one time in a week.I want to present so many variety rice recipes in my blog.So enjoy with this Tri color Vegetable Rice.I used carrot,potato,beans to show you all tricolor vegetable rice.
Post your comments as feedback.



Ingredients:

• Long Grain Basmathi Rice - 2 Cup
• Onion - 1
• Tomato - 1
• Carrot - 1
• Potato - 1
• Beans - Few
• Coriander leaves(Finely Chopped) - 2 teaspoon
• Mint Leaves(Finely Chopped) - 2 Teaspoon
• Ginger-Garlic Paste - 1 Teaspoon
• Chilli Powder/Chicken Masala/Garam Masala - 1 1/2 Teaspoon
• Oil - 2 Tablespoon
• Ghee - 1 Teaspoon

For Seasoning:

• Cinnamon - 1 stick
• Cloves - 2
• Cardamom - 1
• Bay Leaves - 1 

Preparation:

• Soak rice for 10 minutes.

• Heat oil and ghee in a pan,put seasoning items to it,after splutters add finely sliced onion and saute till transparency.

• Add Vertically cutted Vegetables like carrot,potato,beans and saute till raw smell goes off.

• Add tomato and Ginger Garlic Paste and saute.

• Add Finely Chopped Coriander leaves and Mint Leaves and saute.

• Add salt and masala powder to it and mix well till oil separates.

• Add 1:2 ratio of water and boil.

• Add Strained rice to it and close it with lid and cook.

• Cook in low flame after water reduced.

• After Cooked,Mix well and Serve hot with any gravy.

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