Tag Archives: roast

Vazhakkai Varuval

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I am not a big fan of Plantain, occasionally I buy it. In our home we generally prepare Vazhakkai podimas or Vazhakkai podi curry as side dish for rice. This particular preparation I learnt from my friend’s mom and I liked it, so started cooking this frequently. This is similar to Plaintain chips but marinated and cooked
Vazhakkai Varuval
Ingredients

Vazhakkai (Raw banana) – 1, peeled and thinly sliced

Ginger garlic paste  – 1/4 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Red chilli powder – 1/4 tsp (Adjust according to your taste)

Turmeric powder – 1/8 tsp

Garam masala –  1/8 tsp 

Asofetida/Hing(Perungayam) – pinch

Salt – as needed

Oil – 2 tsp

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 Method:
  • Parboil the raw banana ( I microwaved them for 5 minutes. You can also boil it in a cup of water until soft). Strain the water and keep aside
  • In a mixing bowl add raw banana, red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder, ginger garlic paste, garam masala, asofetida and salt. Mix gently and Marinate them for atleast 30 minutes

vazhakkai varuval

  • Heat the pan and brush (add) oil to the pan (Dosai tawa can also be used)  when the oil is hot, add the marinated raw banana slices and cook on both sides until they are golden brown

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My Notes:
  • Instead of shallow frying can also deep fry the plantains
  • Can keep the marination in refrigerator if you are running out of time
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Potato Curry

 

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As I had mentioned earlier, potato is one of my favorite vegetables. The beauty of potato is that it can be cooked in so many ways, and each method brings out a superb dish! I have already posted Potato Tikka, Potato Wedges, Potato ChipsPotato Fry, but this version of Potato curry is a no-onion no-garlic Tamil brahmin style preparation. It is one of the quickest ways to prepare Potatoes. My mother-in-law prepares a different version of this, by adding okra as well.

Here is the recipe for TamBram style potato curry:

Potato Curry

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Side Dish

Ingredients:

Potato – 5, cut into small cubes. Soak them in water to avoid them changing color

Sambar powder – 1 tsp

Turmeric powder – 1/8 tsp

Coriander powder – 1/2 tsp

Rice flour – 1 tsp (optional)

Salt – as needed

To temper:

Mustard Seeds – 1/4 tsp

Split Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – few

Oil – 1 tbsp

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Method:

  •  Add oil to a pan. When oil is hot, add the items under ‘to temper’ and let it crackle. Add the potatoes and saute for 3-5 minutes

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  • Add turmeric powder, sambar powder, coriander powder, rice flour and salt and cook till they are golden brown

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 My Notes:

  • You can add ginger garlic paste while adding potatoes, to reduce gastric problems
  • Adding rice flour gives nice crispy texture to the potato. Chickpea/Besan flour can also be used
  • You can use chilli powder instead of sambar powder

Oven roasted Cheppan Kizhangu (Colocasia)

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Ever since childhood days Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking i was standing behind her and told her to add less oil.  Generally I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. Next time when I bought this, I baked it, and was happy with the result. From that day onwards, I started baking for two reasons – less oil, and I need not spend much time in the kitchen

Baked Cheppan Kizhangu fry:

Preparation Time : 10 mins | Cooking Time :  30 mins | Serves : 2

Recipe Category: Side Dish

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Ingredients:

Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi)

Chili powder/ Sambar powder – 1/4 tsp (I used sambar powder, Adjust according to your spice level)

Hing – a generous pinch

Salt – as needed

Olive oil – 1 tbsp

Coriander powder – 1/4 tsp

Cumin powder – 1/8 tsp

Turmeric powder – 1/8 tsp

Chickpea flour/ Gram / Besan flour – 2 tsp

Rice flour – 1/2 tsp (optional)

Cooking Spray (I used PAM olive oil spray)

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Method:

  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork tender. Cool them, peel and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, cumin powder. Coriander powder, rice flour, gram flour olive and salt. Combine well and refrigrate them for 10 minutes
  • Preheat the oven 400 degree fahrenhait
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes

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My Notes:

  • Adjust baking time according to the texture you need for the Arbi