Senai Kizhangu Fry (Elephant Yam Fry)

Ingredients:
Elephant yam (Senai kizhangu) - 500 gms (1lbs)
Salt - to taste
Turmeric powder - 1/2 tsp
Semolina (rawa) - 1/2 cup

Oil - to shallow fry

For the masala:
Red chillies - 6
Cumin seeds - 1 tsp
Tamarind paste - 1 tsp or a small lemon sized ball
Channa dal - 1 tblsp
Raw rice - 1 tblsp
Black pepper - 1/2 tsp
Curry leaves - 8-10
Salt - to taste

Method:

1. Peel and cut the yam into 1/2 inch thick and 3 inch long fingers and wash well.
2. Boil the yam fingers in water with salt and turmeric powder till half cooked.
3. Drain the half cooked yam pieces, cool and pat dry with a kitchen towel.
4. Dry roast all the ingredients for the masala except the tamarind.
5. Cool and grind into a fine thick paste along with the tamarind adding very little water.
6. Smear the masala on the yam fingers and refrigerate for 1/2 an hour.
7. Roll the yam fingers in rawa(semolina) and shake off the excess.
8. Heat oil in a shallow pan and fry the yam pieces in small batches over low heat till crisp and golden brown.
9. Drain excess oil in an absorbent kitchen napkin and serve hot with any sauce.

Karunai Kizhangu Masiyal (Yam Masiyal)

What is it?

For those who are not aware of what is karunai kizhangu, it is the 'Ordinary Yam'.
There are two types of Yam ( Elephant Yam and Ordinary Yam)

Elephant Yam (Senai Kizhangu) is the one which is much bigger in size and sometimes sold as half piece(cut)
Ordinary Yam is the smaller one (around the size of small potato) shown in the picture.

Ingredients:

1. Yam Ordinary (10 medium)
2. 2 Onions (medium)
3. 2 Green chillies
4. 6 Garlic flakes
5. 1/2 Cup tamarind paste
6. 1/2 tsp Mustard seeds
7. 1/2 tsp Fennel seeds
8. 1/4 tsp Turmeric powder
9. Curry leaves
10. Salt to taste

Directions

1. Chop onions and green chillies.
2. Cut garlic into pieces.
3. Wash the yam and cook it for 10 minutes.
4. Peel them and mash it properly.
5. Add 1/4 cup of water to tamarind paste.
6. Heat the oil and sputter some fennel seeds, mustard seeds and then add curry leaves.
7. Add onions, garlic pieces and chillies and fry till golden brown.
8. Now add mashed yams and turmeric powder.
9. Add salt and tamarind paste.
10. Mix it well.
11. Put it over medium flame till yams starts getting roasted.

Karunai Kilangu Masiyal is ready to serve!

Health and Medicinal value:

It is very good for stomach problems, motion problems and constipation problems.

Pudalangai Kootu (Snake Gourd)

Ingredients

Snake Gourd - 1 ( small size)
Moong dal - 1/2 cup
Small Onion - 4
Green chillies - 2
Shredded coconut - 2 spoon
Sambar Powder - 1/2 spoon
Cumin seeds - 1/2 spoon
Urid Dal - 1/2 spoon
salt - to taste

Directions

Clean the snake gourd and cut into small square pieces.

Boil the moong dal in water and when it is half cooked, drain the water, add the snake gourd pieces to it.

Cut onions into small pieces and it to the boiling mixture.

Fry 1/2 spoon cumin seeds, urid dal, 2 spoon shredded coconut, 2 green chillies and grind these in a mixer and add it to the boiling mixture.

When the dal and snake gourd are cooked enough, add sambar powder and salt and bring it to a boil.

Heat oil in a pan and sputter some mustard seeds, cumin seeds, urid dal and add this to the mixture, bring to a simmer for few minutes.

Switch off the stove and the kootu is ready to serve.

Chicken Kuruma

Ingredients

Chicken (skinless) - 1/2 kg(1 lb)
Green Chillies - 4
Cashewnut - 6
Cardamom - 2
Clove - 2
Sesame seeds - 2 spoon
Fennel seeds - 2 spoon
Cinnamon sticks - 2 (small)
Small onions - 8
Garlic - 6 pieces
Ginger - 1 piece
Coriander powder - 1 spoon
Turmeric powder - 1 spoon
Salt - 2 spoon
Shredded Coconut - 4 spoon
Big onion - 1
Tomato - 2
Oil - 3 spoon
Ghee - 1 spoon
Lemon juice - 3 spoon or 1/2 lemon
Cilantro leaves - few

Directions

1. Clean the chicken, cut into pieces and wash it with water and some buttermilk.
2. Add 2 spoon curd, mix the chicken and keep it aside.
3. Heat ghee in a pan and fry gren chillies(cut into 2 halves), sesame seeds, fennel seeds, cardamom, cloves and cashew.
4. Take the above mixture add, small onions, garlic and ginger and grind it.
5. Take the shredded coconut and grind it separately.
6. Cut the big onions diagonally into thin slices and saute in pan with oil, cinnamon sticks.
7. Then add tomato and saute for few minutesAdd the chicken, turmeric powder and mix.
8. Add the ground masala and coriander powder and mix.
9. If more spice is needed, you can add 1/2 spoon chilli powder.
10. Add 2 cups water and cook it for 10 minutesThen add the ground coconut and boil for 5 minutes.Once the chicken is cooked add cilantro leaves and lemon juice and switch off the stove.
11. Chicken kuruma is ready to serve.

Chow Chow Kootu (Bangalore kathirikkai or Chayote Squash)

Ingredients

1. Chow Chow (Chayote Squash) - 1
2. Moong dal or chana dal - 1/2 cup
3. Green chillies - 2
4. Shredded Coconut - 2 spoon
5. Cumin seeds - 1/2 spoon
6. salt - 1/2 spoon
7. turmeric powder - 1/2 spoon

Directions

1. Cut chow chow(chayote squash - you get it in Indian store) into small square shaped pieces
2. Boil the dal( moong dal or chana dal) in water. When it is half cooked, drain the water, add the chow chow pieces, turmeric powder and salt to it .
3. Let it boil.
4. Grind the chillies, shredded coconut and cumin seeds into a paste and add it to the boiling mixture.
5. Once it is cooked(usually it takes 10 to 15 minutes), allow to simmer for few minutes.
6. Heat oil in a pan, sputter some mustard seeds, cumin seeds, curry leaves and add it to the cooked mixture.
7. Stir only a little bit so the seeds and curry leaves mix well. Do not stir too much as it will cause the kootu to become more pasty.
8. Chow Chow kootu is ready to serve.

It is easy to cook, not spicy and hence good for kids. Goes well with white or saffron rice.