Beetroot fry

 Beet root , the veggie with attractive colour has medicinal value.Consumption of beet root regularly enhances our complexion. Beet root juice (you  can refer under juices in this blog) can  lower blood pressure.Here comes the Beetroot fry ...
Ingredients:

• Beetroot - 3 nos
• Vengayam (Onion) - 1 no
• Thakkali (Tomato) - 1 no
• Manjal Thul (Turmeric powder) - a pinch
• Milagai Thul (RedMirchi powder)- a small tbsp
• Salt
• Oil - 2 spoon

To Grind:

• Milagu (Pepper)- 1 tbsp
• Seeragam (Cumin) -1 tea spoon
• Sombu (Fennel) - 1 tbsp
• Thengai thuruval (Grated Coconut)- 2 tbsp

 Method:                                                      Serve:2
- Peel the skin and cut the beet into small thin squares.
- Heat oil in a non stick kadai.
- Add chopped  vengayam (onion) and thakkali (tomato) and fry .
- Now add sliced beetroot, manjal thul,milagai thul and salt and mix well.
- Cook adding water.
- After 10 minutes add the grinded paste .
- Add a little amount of oil and boil till the paste binds with beetroot.
- Put off the stove when its done .
Serve with steamed rice and sambhar.

Karunai kizhangu /Elephant yam fry

Karunai kizhangu, so called Elephant yam in English is a more thick and fleshy one. This procedure is more of simple home based recipe.

Ingredients

Karunai Kizhangu (Elephant yam) - 250 grams
Vengayam (Onion) - 100 grams
Thakaali (Tomato) -1 no
Poondu (Garlic) - 4 cloves
Sombu (Fennel / Saunf)- 1 small tbsp
Curry leaves - to taste
Kothamali thazhai (Coriander Leaves) - to garnish
Sunflower Oil - 1 tbsp
Oopu (Salt) - to taste

Procedure

- Remove the rough skin over and cut into small pieces
- This vegetable has itching effect while eating So, add turmeric powder with salt and keep it for 10 to 15 minutes idle
- After 15 mins boil the pieces in a bowl adding water

- Prepare Rubs (paste) with onion, garlic and sombu (saunf)
- In a pan add oil, curry leaves, the grinded paste and saute well
- Squeeze the Tomato now and add the boiled yam / karunai kizhangu along with the required amount of salt
- Fry with required oil and Garnish with coriander

Serve with Sambhar or Curd rice.

Mushroom Gravy

Hallo,i prepared this gravy with mushroom easily told by one of my favourite aunty .Actually mushrooms are rich in fibre content and also provides minerals and vitamins.

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INGREDIENTS

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Mushroom -200grams
Onion -1 cup
Redchilli -3or4 nos
Garlic -4 nos

Cumin seeds -1small tbsp
Coriander/Dhaniya powder -3 tbsp
Turmeric -a pinch
Salt -to taste
Curry leaves,Coriander -to garnish

Method

In a frying pan add oil and redmirchi.saute till it turns brown and then add chopped onions(prefarably small one) and do continue till it turns golden.Have a small spoon full of cumin seeds in that followed by three spoons of coriander powder.when it spreads an aroma put off the stove and grind them to fine paste.
Add a little amount of oil in the pan and add few chopped onions,curry leaves,ginger-garlic paste.Now cut the mushrooms into small pieces and add.After a minute,add salt and the paste grinded before with a half glass of water so that the mushroom binds with the paste.Boil it and garnish with coriander.

This mushroom gravy is a dish without any heavy masala items and goes well with chappathi and steamed rice or even with fried rice.