Yam Fry

Love making this Yam  fry again and again, as its easy and with very less oil
Here is the procedure

Ingredients
Yam as needed
Salt as required
Oil 2-3 Tbsp
Red chili powder 1/2 Tsp

Method
Clean and peel the yam, wash it thoroughly Roughly chop the yam in to small cubes and Wash the yam 2-3 times in clean water to remove the starch. Heat Oil to smoking point and add the yam.When the Yam pieces shrunk a little as shown in the below picture add salt.

Keep on frying in a medium flame until Yam is cooked (it takes around 10-15 min) or until the yam pieces no longer sticks to the pan. Turn the flame in to maximum level and fry for 2-3 minutes to get a slight brown and crispy yam pieces. Turn off the flame and sprinkle chili powder

Remove and serve hot with rice or as it is

Note
These yam fry does not require much salt add very little at the beginning if you find it less you can always add at the end

Don't use very fresh Yam for these fries, because it causes a itching throat if you are using fresh yam.

Sweet corn idly

Wanted to try something thing other than the normal idly...so tried this after watching a cookery show (Long back)I dint note down the exact measurement but remembered the ingredients.....first time it was a big flop since i added little leftover idly batter and dint add cooking soda.But when i made it for second time it came out just perrrfect.So everyone out there who is bored of eating regular idly try this very simple, easy and instant idly recipe and the icing on the cake is no grinding or no fermenting.

Ingredients
Sweetcorn(corn on the cob) 1+1/2
Semolina/Bombay rawa 1 Cup
Curd 1cup
Cooking soda 1Tsp
grated carrot 3-5 Tbsp(Optional)

To temper
Oil 2 Tbsp
Mustard 1Tsp
Cumin seeds 1Tsp
Black gram 2Tsp
Curry leaves few

Preparation
*Remove the corn kernels from cob and grind  it coarsely in a mixer...
you should get approximately 1 cup of coarsely ground sweet corn pulp.

Method
1.In a large mixing bowl add rawa, coarsely ground sweet corn and curd.
2.Mix everything nicely(don't add any water curd and moisture in sweet corn pulp is enough) 
to form a batter.
3.Prepare tempering with all the ingredients given in "to temper" and pour it over the prepared batter.
4.Add salt, grated carrot, cooking soda and keep it aside for 10-15 minutes so that semolina soaks in
curd and rise in its quantity.
5.Put this in a greased idly plate and keep it in idly steamer pot and steam for 10-15 minutes.
6.Transfer and serve with sambar/chutney.

Note
*If you use standard measuring cup of 240ml to measure sweetcorn pulp, rawa and curd you Will get approximately 10-12 medium sized idly.
*You can add 1Tbsp of extra water to dilute the cooking soda not more than that.
*Carrot/green peas/spring onions are the extra optional ingredients you can add but not more than 3-5 tbsp.

Fried Gram Chutney Powder

This chutney powder is one of the versatile powder one can prepare and store it at home. If you are in hurry this chutney powder comes to your rescue. You Just have to mix this with water and serve with idli/dosa/chapathi/upma.

Ingredients
Grind in to a coarse powder
Fried Gram 1 Cup
Dry coconut/Copra(grated or finely choped) 1/2 cup
Tamarind 1 small marble sized
Garlic clove 4-6 no
Salt as Required
Red chillies 10-15

To Temper
Oil 1 Tbsp
Mustard 1 Tsp
Black gram 2 Tsp
Jeera 1 Tsp
Curry Leaves few

Method
1.Grind all the ingredients in to grind in a mixie and Transfer it to a serving bowl
2.Heat oil add mustard, black gram once it becomes golden brown turn off the flame.
3.Add jeera and curry leaves, pour the oil mixture over the powder and mix nicely.
4.Transfer it to a air tight container and store it in fridge.
5.Whenever chutney is needed take required quantity of powder and Mix with water to a chutney
and serve.

Note
*This has a shelf life of 10-15 days.

Easy Channa Masala

Come new year every one has a set of new year resolution..Yes I too have few things planned One among the resolution is to plan my food menu for whole week. I had planned for chapati and Channa masala for today's dinner. 

So I was searching for a Channa masala recipe and to my surprise I bumped into a very easy recipe in Indusladies website today(here is the original link "easy Channa masala")

I made slight variations to suit my taste buds but came out very well.

Every one should try this.

Easy Channa masala recipe

Ingredients

White Channa (Chick Peas) - 1 cup

Fresh coriander leaves - 2 tbsp

Oil plus Ghee - 2 tbsp.

Fresh cream

Thinly sliced onions 1/2 cup

To Grind

Big Onion - 2 (cubed)

Tomatoes - 2 (cubed)

Garlic - 10 cloves

Ginger - 1/2 inch piece

Garam masala powder- 1/2 tsp

Cumin seeds - 1/2 tsp

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Salt - to taste

Sugar - a pinch

Cardamom - one

Turmeric powder - 1/4 tsp

PREPARATION 

Soak the chick peas for 5-7 hours

Wash the chick peas and pressure cook till it becomes soft.

In a mixer jar grind all the ingredients mentioned in "to Grind" and keep it aside.

TO PROCEED

Heat oil plus ghee in a pan, put the thinly sliced onion and saute for 3-5 Min's

Now pour the ground mixture and saute well.

Add the boiled chick pea along with the water in which it was cooked and saute for a few minutes.

Boil for 10 to 12 Min's or till the gravy thickens.

Turn off the flame and add some fresh cream(2-3 Tbsp)

Transfer it to a serving bowl and garnish with chopped coriander leaves and fresh cream.

Can be served with any Indian bread/poori

Corn Flour Halwa

I know I know its been since ages i updated my blog regularly(almost a year) :(
So with the start of new year planning to update my food blog regularly without fail... have set a target So i will work towards that
Please wish me luck with that.

Coming to the post lets start with a sweet dish
The recipe for corn flour halwa it is also known as Karachi halwa or Bombay halwa.
The WWW is flooded with recipes of this particular sweet however all are same with the ingredients and the measurement.
Don't do any mistakes in measuring the ingredients and I am sure you will get a delicious halwa in 20 Min's flat.

Makes 15-20 pieces of 1-2" cubes

Ingredients

Corn flour 1/2 Cup  
Sugar 1 1/2 cup
Water 1 cup(for sugar syrup)
Water 1 1/2 cups(to be mixed with corn flour)
Ghee 2 tbsp
Cashew nuts 1/4 cups, chopped finely
food colour of your choice(I used turmeric powder) 1/2 tsp

Method

Mix cornflour along with 1 and 1/2 cups of water in a mixing bowl(add the water slowly at regular intervals to avoid lumps).Then add food colour and mix well.Keep aside.

             

                                   

Fry the cashew nuts until golden brown and keep aside.

                                    

In a pan take sugar and add 1 cup of water. Let the sugar dissolve completely and become slightly thick.

When the syrup starts boiling vigorously,  pour the corn flour liquid(keep stirring on a low flame)

Keep on stirring the liquid at the beginning you will notice small lumps here and there but within a few minute(2-3 min) the whole liquid becomes gooey and glossy in no tome.

               

At this stage you can add ghee and fried cashew nuts.

Keep stirring for 10 Min's or until it becomes a whole mass and starts leaving the sides of pan.

Turn off the heat and transfer it to a greased plate

Let it rest for 1 hour

cut in to desired shape and serve

Note:

DON'T alter the quantity of ingredients as it may result unexpected results

I used turmeric powder since i dint have any food colour you can use any food colour available(using turmeric powder does not result in any variation in taste)
The shelf life 2-3 days under refrigeration

At Last HAPPY NEW YEAR :D Have a great 2015