Luscious green arbi leaves smeared with a sweet-sour masala, steamed to perfection, cut into coils and fried till crisp – and you have this ravishing traditional Maharashtrian/Gujarati delicacy, alu vadi or patra! This delicious steamed and fried snack from the culinary delights of western India …
Month: June 2020
Besan ladoo reminds me of Diwali and many other traditional festivals or functions at home when this ladoo would be served. But besan ladoo needs to be made well to be relished by all. I love the ladoos made by making besan at home and roasting it form long in home made ghee.
- Senai or Chenai means elephant yam in Tamil. Masiyal means mashed. This mashed elephant yam is made by mashing elephant yam and mixing with cooked lentils/ dal and adding a tempering of spices in coconut oil with garnish of lemon juice. It is easy to make and tastes yum. Serve with plain rice or variety rice like sesame seed rice or coconut rice .
- Chenai Kizhangu or senai kizhangu is the Tamil word for elephant yam. Masiyal means mashed. Senai Masiyal is mashed yam to which spices, herbs are added in a tempering of coconut oil and garnished with lemon juice. This awesome vegetable goes well with plain rice or lemon rice, coconut rice & sesame seed rice
- 500 grams elephant yam peeled chopped washed
- 4 green chillies chopped fine
- Curry leaves 1 tbsp
- Hing 1/4 tsp
- Turmeric powder 1/2 tsp
- Coconut oil 2 tbsp
- Mustard seeds 1.5 tsp
- Chana dal 2 tsp
- Urad dal 2 tsp
- Toor dal 1/2 cup (125 ml cup)
- Red chillies 2 broken
- Grated coconut 2 tbsp (optional)
- Lemon juice from 2 lemons
- Jaggery 1 tbsp
- Pressure cook the yam adding a little water and salt.
- You can cook it in a pan too if you wish to.
- Pressure cook toor dal until soft, adding 1.5 cups of water.
- Heat oil. When the oil is hot, add in chana dal, urad dal, mustard seeds and red chillies. When the mustard seeds crackle, add chopped green chillies and curry leaves. Stir for half a minute on low flame. Add turmeric powder and salt. Add grated coconut. Stir for a minute. Add 2 cups of hot water.
- Now while this water is boiling open the cooker after pressure is gone and mash the senai/yam. Add the mashed yam to the tempering + boiling water. Mix well and stir. Add the cooked dal. Add salt and jaggery. Adjust consistency by adding water if required.
- Remember that it will thicken after cooling down. Keep consistency as desired . Masiyal should be thick.
- Being to a boil. Switch off flame and add lemon juice.
- Serve hot
cooking time : 15 minutes preparation time: 20 minutes “What’s for breakfast?”“Oh, there’s upma…” the dejected child was told yet again. And that, my friends, has been the woe for most Indian children growing up. Since time immemorial, upma has been the go-to breakfast dish …
Southekayi is how field marrow is referred to in Mangalore. It is also variously known as yellow cucumber, Mangalore cucumber, Malabar cucumber & Madras cucumber. This sambar is popular in coastal Karnataka. The aroma of the freshly roasted spices and lentils and freshly grated coconut …