Yam Fry / Senai Kizhangu Varuval

Yam Fry is usual/common south Indian recipe. Elephant Foot Yams can be used to prepare a variety of dishes like yam roast, masiyal, kootu, chutney, kababs, cutlets etc. It goes well with sambar rice or rasam rice.

Ingredients:

Senai/elephant foot yam -1/4 kg

Chilli powder -1 tsp or as needed

Coriander powder -1/2 tsp

Cumin powder -1/2 tsp

Turmeric powder - 1/4 tsp

Kadalai mavu/besan/bengal gram flour -2 tsp

Rice flour - 2 tsp

Ginger garlic paste -1 tsp

Salt

Oil for deep fry

Steps to make Yam Fry:

1. Peel the skin, wash and cut the yam into slices as shown below. It should not be too thin nor too thick.

2. Boil the Yam in cooker for 1 whistle and wash the boiled yam in cool running water. Drain all the water.

3. In a large bowl mix Chilli powder, turmeric powder, coriander, cumin, besan flour, rice flour, salt and ginger garlic paste. To the mix add the par boiled yam and keep it aside for 15 mins.

4. Now deep fry the yam one by one in hot oil and serve it with Sambar rice/ Rasam .

Indianised Cheese ball

Potato Cheese Balls Recipe is the yummy treat for the Kids, made with Boiled Potatoes and Indian Spices and stuffed with the filling of Grated Processed Cheese.

Yummy yummy cheese finger/ball here you go. :)

 

Ingredients:

3 boiled potatoes
1 cup grated processed cheese
2 green chilies, finely chopped
1/2 teaspoon ginger, finely chopped or minced
4 cloves garlic, finely chopped
1/4 teaspoon red chili powder
1/2 teaspoon freshly crushed pepper powder
1/2 teaspoon turmeric powder
2 teaspoon fresh coriander leaves, finely chopped
2 teaspoon fresh curry leaves, finely chopped
5 tablespoon bread crumbs
2 teaspoon of maida
Water 
Oil for deep frying
Salt to taste



Steps to make Cheese ball:

1. Boil and smash the potatoes with no lumps.
2. Grate the processed cheese and keep aside.
3. Mix chopped green chilli, curry leaf, corriander leaf, ginger, garlic, salt, chilli powder, pepper powder and turmeric powder with mashed potato.
4. Add one spoon of maida to mashed potato as binding agent and mix well.
5. Mix one spoon of maida and water to make a thin maida paste.
6. Now heat good amount of oil in a frying pan. Divide the potato mixture in small balls or portions.
7. Take some oil in your palms, get one ball and smoothly round it, make a small hole in center and stuff good amount of grated cheese in it.

8. Now close the ball carefully from all the sides and in such way keep making all the balls and keep aside. Make as a small ball or as cheese fingers as you wish.
9. Dip the cheese ball/ finger in thin maida paste and roll it in bread crumbs.
10. Deep fry the balls in hot oil and it is very important to cook these balls on medium flame, so that you can enjoy the melted cheese and properly cooked potato mixture while eating. Keep frying and flipping for 2-4 minutes, till the balls turns out golden brown in color.
11. Serve it hot with tomato ketchup.

Baby Corn Pepper Fry

The best starter I love to have and to make which takes minimal time to prepare is baby corn pepper fry.

Ingredients:

1. Baby Corn Packet -1
2. Corn flour 3 table spoon
3. Rice Flour 3 table spoon
4. Ginger Garlic paste - 1 1/2 teaspoon
5. Red Chilly powder - 2 table spoon
6. Salt to taste
7. Oil to deep fry
8. Freshly grounded Black peppercorn
9. Turmeric powder -1/2 tea spoon

Method:

1. Split the Baby corn into half (vertical) and parboil with water adding salt and turmeric powder.(5 mins)
2.Now in a Separate bowl mix corn flour, rice flour, chilly powder, salt, freshly grounded pepper, Ginger garlic paste and make a dry mixture.
3. Once Baby corn is par boiled, strain the water and add cool water to stop further cooking.
4. Now mix with the dry masala prepared.
5. Deep fry baby corn  in hot oil under golden fry.
6. Now spray freshly grounded pepper to it and serve hot with tomato ketchup.

Vegetable Ball Manchurian

The most lovable recipe I like is Manchurian. Where ever I eat, I will surely order any Manchurian for starters. I recently had Vegetable Manchurian in Truly India restaurant at London. I just loved that recipe much.

I tried the same recipe and it came so good. I would like to share it with all my friends.

 Ingredients:

For Vegetable Ball:

Cabbage grated - 1 cup
Carrot grated - 1 cup
Cauliflower grated - 1 cup
Onion grated - 1 cup
Spring onion chopped - 3 tablespoon
Green chillies chopped - 3 tablespoon
Garlic grated - 2 table spoon
Ginger grated - 1 table spoon
Soya sauce - 2 teaspoon
Pepper - 2 teaspoon
Salt - to taste
Cornflour - 2 table spoon
Cooked rice - 2 table spoon
Oil to Fry

For gravy:

Oil - 2 tablespoon
Spring onion chopped - 2 tablespoon
Green chilli chopped - 2 teaspoon
Garlic chopped - 4 teaspoon
Ginger chopped - 2 teaspoon
Capsicum chopped - 2 tablespoon
Onion - 1 finely chopped
Soya sauce - 4 teaspoon
Chilli sauce - 1 teaspoon
Tomato sauce - 3 teaspoon
Sugar - 1/2 teaspoon
Pepper - 1 teaspoon
Salt to taste

All ingredients for gravy should be finely chopped



Method:

1. Add all the ingredients except oil mentioned for making balls into a mixing bowl . Mix and mash it well to make balls.
2. Heat the oil in pan and fry only one ball. Check whether the ball breaks, if so add some more cornflour and rice to the mixture and mix well to make balls.
3. Once all the balls are ready, Fry the balls in hot oil to 50%. i.e., Fry the balls until outer covering is cooked as shown below.



4. Allow the balls to cool.
5. Again deep fry all the ball at high flame.
4. Once fried, keep all the balls aside.



5. In a separate sauce pan, heat the oil mentioned for gravy.
6. Add finely chopped garlic. Sauté it until it turns golden brown.
7. Add green chillies, onion, ginger one by one and sauté all until onion turn transparent.
8. Finally add capsicum and sauté it. All vegetables will turn crispy once sautéed. Now add soya sauce, chilli sauce, tomato sauce, pepper and mix well.
9. Once gravy is thicken, add a pinch of salt and sugar.



10. Now add the fried balls into gravy and mix it, such that all balls are coated well with gravy.
11. Now Finally add chopped spring onion and mix it.
12. Serve it in a bowl as starter.



Now Spicy and tasty Vegetarian Manchurian is ready to serve :).

Hint: The balls are fried twice, so that it won't absorb oil much. Vegetable balls should be mixed and fried immediately. If not hard portion get formed at the middle. This is because of addition of cornflour.

Mysore Pak

Its my husband favourite recipe. I too love this recipe. It is very easy to do if we have correct measurement. I just taught this recipe to so many friends. Even persons who never ate this sweet before, started loving this recipe. This recipe I learnt from my grand mother and from my mom.

Ingredients:

Gram Flour - 11/2 cup
Sugar - 2 cup
Water - 1/2 cup
Ghee - 1/2 cup
Oil - 11/2 cup

Method:

1. Mix gram flour with 5 tsp hot oil or ghee and rub well to remove lumps.Sieve this mixture and set aside.This process helps to avoid lumps while mixing with sugar syrup.
2. Heat oil and ghee together in a seperate pan. This mixture need to be hot until we finish the entire process. So keep this oil and ghee mixture in medium flame.
3. In a heavy bottomed kadai mix sugar and water. Bring them to boil till the sugar syrup reaches one string consistency. You can check by putting a drop of the syrup in a small cup of water.If the syrup does'nt dissolve in water, reaches to the bottom and forms a ball it means the syrup is ready. (While boiling sugar syrup, you will find heavy froth, which helps in making pores in Mysore pak).

4. At this stage, reduce the flame to low add the sieved gram flour slowly to the sugar syrup and stirring continuously so that no lumps are formed.
5. Using slotted spoon start pouring hot ghee and oil mixture into the besan mixtue. You have to pour the ghee and mix the basen mixture simultaneously. We need to use both the hand and do it. When you pour ghee in the besan mixture a sizzling noise will occur and flour will raise ,showing holes in the mixture and  it will absorbs all the ghee. This process need to be continued until you add all the ghee. By the time you are finished adding all the ghee the besan starts leaving sides of the vessel and showing a frothy mixute with lots of holes. Even some ghee will be floating with mixture.
6. Now pour the mixture into square ghee applyed tray. Excess of ghee will be absorbed after setting into tray. This hot ghee will make the Mysore pak brown after setting.
7. After 5 mins of cooling, cut the mysore pak into pieces. You have to do it by 5 mins. Later it will be tough to cut.

Rava Ladoo

I am going to share the most easiest and tasty recipe which my family members love. Rava Ladoo is the easiest  recipe and every people can easily make.

Ingredients:

Rava - 1 cup
Sugar - 1 cup
Cardamom - 4 nos
Ghee - 5 table spoon
Hot Milk - 1/4 cup
Cashew nut - 25 gms

Method:

1. Fry Rava(upma rava ie sooji) in a heavy bottom pan under medium flame with one tablespoon ghee. Then grind the rava in mixer once. Make sure, you don’t grind to fine powder.
2. Grind sugar and cardamom together in mixer to make fine powder.
3. Transfer rava and sugar powder into a bowl.
4. Fry cashew nut with remaining 4 table spoon of ghee and pour it into the bowl. Mix all together evenly with spoon.
5. Boil the milk and add little by little to the powder to make fine ball. Dont add whole milk together . ladoos will be soft as we are adding milk.
6. Keep the ladoos under fan until it get dry. If the ladoos are not dried properly, it may get rotten. So make sure that ladoos are dried before storing them .

Kaja (Andra Recipe)

I joined with my friend and made this recipe for the first time. It was too good to taste. This sweet is famous in Andhra. All my friends loved this recipe very much.

Ingredients:

Maida flour - 1 cup
Baking soda - 1pinch

Rice flour - 2 tbsp

Ghee - 4 to 5  tbsp

Water - 1/2 cup for dough (or little less)

Sugar - 1 and 1/2 cups

Water - 1/4 cup (for syrup)

Oil - 3 cups for frying

Salt - 1 pinch

Method:

Kaja Preparation:

1. Mix maida, salt, baking soda, ghee, little hot oil and water. Prepare dough of Chapathi consistency.

2. Cover the dough with plate and keep it aside for 20mins.

3. Make small balls out of it and make thin chapathi's.

4. Take 2 chapathi's. Keep one over the other by applying ghee and rice flour in between. Again apply ghee and rice flour on the top chapathi too. Press at corners and roll them like a roll mat as shown below.

5. Cut the roll into small pieces.

6. Take each piece and press them nicely flat as shown.

7. Pour oil to a pan and deep fry these pieces.

Sugar Syrup Preparation:

1. Put sugar on heavy bottom pan and add water until sugar is immersed.

2. Boil it well until single string consistency is formed.( To check, take a drop of the syrup between 2 fingers and when you open hand, you will find a single string out of it, then syrup is done, or pour some syrup to a cup of water, you can make balls of the syrup that is settled.)

Final Preparation:

1. Put the fried kaja in to the syrup directly.

2. Keep the kaja in syrup, until it absorbs ( Max 5 mins). Remove all kaja's from syrup and keep aside. Repeat the process for all Kajas .