En Samayal

I am from Kerala (South India) settled in USA.. I started cooking after my marriage. I learnt cooking from my Mother and Mother in law. I am cooking more than 50 years and have good collection of tried Indian vegetarian recipes. I love to try new things of other vegetarian recipes. I dedicate this blog to my lovely grand kids whom I love very much.

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Chow Chow Koottu

 (Chow chow is chayote squash, also called Bangalore katrikai in Chennai Christophine in french Hayato uri in japanese). You can use this vegetable to make koottu, thogayal(chutney), curry, adding it in sambar)

 Ingredients

 Chow chow                      1 cup

Coconut                            1 cup

Chana dhal                      half cup

Red chil                             2

Jeera(cumin seeds).           1 tsp

Mustard seeds.                   1 tsp

Urad dhal                           2 tsp

Oil                                      2 tsp

Curry leaves                      few

Salt to Taste 

Method

 Grind the coconut, red chili, jeera in a blender by adding half cup of water.

Remove the skin of the chow chow and cut them into cubes.

Boil them in 2 cups of water, add the chana dhal, turmeric and salt.

When the vegetable is cooked, add the ground coconut paste.

Heat a pan with oil. Add mustard seeds, urad dhal and curry leaves.

When dhal becomes red, add to the koottu. Remove this dish in to a serving bowl.

Serve this koottu with chapathi or rice.

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Baked bread

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Bread

Ingredients 

Sugar..............................1 tsp

All purpose flour.............4 cup

Yeast..............................1packet

Olive oil ..........................2 tsp

Method

Take half cup of Luke warm water and add yeast and sugar. Add salt and flour , make a dough.   If needed add more flour. Keep to rise for 2 hours. Take the dough out knead a little and make a 6″ long, keep on greased  vessel.

Preheat the oven to 350 degree and bake about 30 to 40 minutes

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Chenai Arachukalakki (Raitha)

Ingredients

Fresh Chenai (Frozen Yam)...............1/2 cup

Red Chili.......................................3

Grated Coconut.............................1/2cup

Yogurt.........................................1cup

Ginger.......................................1″ piece

Salt to Taste

Method

Grind coconut,ginger chili and yam in a mixer by adding little water.

Mix this paste with the yogurt and add salt.

Heat a pan with little oil, add 1tsp mustard seeds and curry leaves.

When the seeds crackle add to the raitha

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Ada Pradhaman

This payasam is famous in Kerala.It is made up of coconut milk and ada.There are varieties of Payasams like Parippu Payasam, Paal Ada Pradhaman,Pazha Pradhaman and Paal Payasam. Ada pradhamnan prepared during festivals like Onam, Vishu. Ada is thin rice cubes,pradhamna means use of jaggery and coconut milk.Ingredients. Ada is available at Indian Stores. Ingredients

Ada.................................. 1cup

Coconut ............................2

Jaggery..............................3cups

Cashew Nuts.......................1/4 cup

Coconut Pieces.................. .2tbsp

Cardamom Powder...........1tsp

Ada Preparation

Soak the 1 cup  for one hour  raw rice.

Remove the water and spread in towel.

When the rice dries up, powder it into fine.

Mix two tsp of sugar , one tsp ghee and water and make a batter.Spread this batter in 4" square plantain leaf(make it tender by holding the leaf on the flame for few seconds)

Boil water and drop this leaf.When ada is cooked, remove and cut into pieces.

Ada Pradhaman

Grate the coconut and extract the milk Melt the jaggery

Fry the adas by adding ghee for few minutes.

Add the jaggery to the adas and boil for ten minutes.

Add the coconut milk and mix it well.

When the  mixture is about to boil, remove from the flame.

Add cardamom powder and roasted cashew nuts and coconut pieces.

Serve hot or cold