Simple and Yummy Recipes

• Taro Root / Arbi / Seppankizhanghu - 500 gms
• Oil - 3 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 2 sprig

• Red Chili powder - 3 tsp
• Coriander powder - 2 tsp
• Turmeric powder -  ¼ tsp
• Garam masala - ½ tsp
• Bengal gram flour - 2 tsp
• Rice flour - 2 tsp
• Corn flour - 2 tsp
• Asafoetida - ¼ tsp
• Salt as required
• few Curry leaves

• Wash and clean the taro root thoroughly. Place them in a pressure cooker add enough water and cook for only one whistle.

• After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.

• In a small bowl add all the ingredients mentioned under " masala mix". 

• Mix all the masala powders together and keep them aside.

• Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.

• Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.

• Then add the chopped taro root pieces and mix well with the oil.

• Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.

• Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.

• Oil - 2 tbsp
• Onion - 1, chopped
• Garlic - 2 tbsp, chopped
• Green chili - 1
• Soy sauce - 1 tbsp
• Chili powder - ½ tsp
• Pepper powder - 1 tsp
• Few Curry leaves
• Mushroom - 200gms, chopped

• Separate the fenugreek leaves ( methi ) from its stem and wash them. Drain well, chop, and keep aside. Peel wash and cut the carrots into bite-sized pieces and keep aside.

• Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

• Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

• Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

• Add the chopped carrots and mix well to combine.

• Add ¼ cup of water and mix well. Cover and cook the carrots for 10 mins on medium heat.

• After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

• Next, add the fenugreek leaves and mix well to combine.

• Cook on medium heat for about 10 mins by constantly stirring and sauteing.

• Serve it with rice or roti.

• Spicy Brinjal fry
• Brinjal Tawa Roast
• Brinjal gravy for biryani
• Brinjal Biryani
• Brinjal and Potato fry
• Ennai Kathirikai Kuzhambhu
• Tandoori style Brinjal fry

• Cut the brinjal into small pieces and put them in the salted water. This prevents the brinjals from discoloring. If you leave them in the water for too long they will soak up the salt.

• Heat oil in a pan or kadai or wok, when hot add cumin seeds and allow it to splutter.

• Next, add the ginger garlic paste and fry for a minute. Be careful after dropping ginger garlic paste in the oil as it splutters a lot.

• Add the chopped brinjals followed by salt, chili powder, and turmeric powder. Combine well and cook for 2 mins on high heat by sauteeing.

• Then cover and cook the brinjals on medium heat for 6 to 8 mins or till ¾th cooked. Sautee in between. After 5 mins, open the lid and give a good mix.

• Next, add the curry leaves and stir-fry the brinjals for another 2 to 4 mins on medium heat.

• Finally, add the crushed peanuts and cook for 2 mins on high heat and switch off the flame. Serve with any variety rice or rice with sambar, rasam, and curd.

• Raw Banana Fry
• Raw Banana Chips
• Raw Banana Poriyal

• 1 - Raw Banana
• ½ tsp Mustard seeds
• 1 Dry Red Chili
• 1 Onion, small-sized, chopped
• ¼ tsp Turmeric powder
• 1 tsp Coriander powder
• ¼ cup of Water
• 1 - 2 tsp Pepper powder
• few Curry leaves
• 2 tbsp Oil
• Salt as required

• Trim the edges of the banana and peel the skin. Cut the banana into 1-inch thick slices.

• Heat oil in a wide frying pan, add mustard seeds, and dry red chili. Allow it to splutter.

• Next, add the chopped onions and saute for a minute. Then add the curry leaves and saute till the onion becomes translucent.

• Next, add ginger garlic paste and saute till the onion become golden brown.

• Then add turmeric powder, coriander powder, and salt. Then add ¼ cup of water and mix well.

• Now add the banana slices and mix thoroughly so that the mixture coats well with the banana slices.

• Cover and cook for 8 mins on medium heat. Stir in between.

• Open the lid and cook till the banana gets roasted and cook well on both sides.

• Finally, add the pepper powder. Mix well and cook for a minute.

• Then add the curry leaves and give a mix. Switch off the flame and serve with sambar rice, rasam rice, curd rice, etc.,

• Do not overcook the potatoes.
• This recipe can be made with regular potatoes too.
• Adjust the spices according to your taste.

• Rajasthani style Aloo Matar Sabzi
• Brinjal and Potato fry
• Potato Bonda
• Jeera Aloo
• Ridge gourd and Potato Curry
• Potato Gravy for Ghee Rice

Method:

• Parboil the potatoes and peel the skin. Do not overcook the potatoes. Poke the baby potatoes with the fork here and there and keep them aside.

• Heat oil in a large wide frying pan, when hot add the mustard seeds to it and allow it to splutter.

• Then add the dry chillies to it. Next, add the shallots and curry leaves. Saute till onion turn translucent.

• Then add all the spice powders along with salt and mix well. Add 1/2 cup of water and mix well.

• Next, add the baby potatoes and give a mix so that the potatoes coats with the mixture.

• Stir-fry the potatoes for 4-5 mins on medium heat. Fry till the potatoes become brown and roasted on med heat. Serve with curd rice.