ahmi

Enjoy It with Hot Rice and side-dish as potato fry.

If you try this recipe and let others eat first..iam sure you will be left out with empty bowl and spoon. yeah this one is very tasty. try out for a change.

Method:

In a kadai..add oil and let it heat. now add the kovakkai slices and cook by covering it with a lid in a low flame. on cooking for 5-10 minutes, add salt,turmeric powder,chilli powder and mix well. now add besan flour, mix well. let it cooked for another 5 minutes and stop the flame.

Garnish it with corriander leaves.

I have simplified the method by cooking all the vegetables together.my ammamma used to cook and roast the vegetables separately and she prepares this curry. that will give a unique taste.

Ingredients:


1.Elephant foot yam/Karunai kizhangu- 5 slices


2.Sweet yam/Sakkarai Valli Kizhangu- 5 slices


3.Potato/Urulai kizhangu- 2


4.Colacasio/Seppang kizhangu- 2


5.Raw banana/Vazhakkai-1


6.Yellow pumpkin/Sigappu Poosanikkai-10 slices


7. Sena kizhangu-2


8.Jaggery- a small cube


9.Tamarind- a lemon size


10.Oil-1/4 cup(the vegetables should be roasted)


11.Salt


12.Chilli Powder-2 spoons


13.Sambhar Powder-2 spoons


You can also add:


1.Groundnuts


2.Black-eye beans


3.White Pumpkin


4.Chick peas


Method:

Remove the skin of the vegetables and pressure cook it. see to that, you don't cook them so mashy. now in a kadai/thick bottomed skillet, add oil. when the oil got heat,add mustard.wait till it crackles, now add curry leaves and all the cooked vegetables. add salt, turmeric powder, chilli powder, sambhar powder and mix well. roast them all together. roast it well till the whole vegetables turn into light brown colour. now add the tamarind water and jaggery. mix well. let the curry get thickened(sundu).
you can serve this with hot rice, hot idlies and dosa.
thou i prepared this on sankranthi.. i couldn't post it hot.

5. Chilli powder- 1/2 spoon

6. Curry leaves-6

7. Oil-3 spoons

Method:

Cut the brinjal in cube shapes. once you cut it soak them in water to avoid blackening of brinjal's. now in a skillet, add oil..when it is heated up, add mustard seeds.when it pops up..add curry leaves and peanuts. fry them well till the peanut is roasted well. now add brinjal's and fry it. ad salt,turmeric powder and chilli powder and fry the brinjal's. let they be cooked in low flame for about 10 minutes with a lid on. when brinjal's are cooked add the grated coconut and mix well.

serve with sambhar rice/rasam rice.

Once we cook some dish for first time..and getting "wow's", "excellent", "super" credits like this..will make the dish very close to our heart.is it not?

This is one, that is close to my heart.. i prepare this whenever my friends come home for first time.


To Prepare Semiya Payasam You Need:


1. Semiya-1/4 cup

2. Sugar-3/4 cup


3. Milk-5 cups


4. Cardamon-2


5. Cashews


6. Ghee- 1 spoon

7. Saffron-8 - 10 pieces


Method:

Have a skillet..add a spoon of ghee. and roast the semiya. i prefer to roast it till it reaches golden colour. keep the roasted semiya aside. have saffron dipped in 4 spoons of milk, keep it aside. now have a wide vessel, add 5 cups of milk and add sugar, keep stirring and let the sugar melts. boil the milk. when the milk boils add the semiya, crushed cardamon and keep on stirring. allow the semiya to get cooked well. when milk gets thicker, add the saffron milk and roasted cashews.