Oct 7, 2020

Elephant Yam 🍠 Kebab | ಸುವರ್ಣಗಡ್ಡೆ ಕಬಾಬ್ | सुरन के कबाब



200 gms Elephant Yam / Suran (cut into cubes) 1 tsp Red Chili Powder 1/4 tsp Turmeric Powder 1/2 Cup Corn Flour Oil for deep fry Salt per taste


1. Boil water in a pot. Add yam. Cook until fork tender 2. Drain yam and wash in cold water (this helps to remove oxalyic acids which causes itchyness) and set aside 3. Mix all the dry ingredients - corn flour, red chili powder, turmeric powder and salt 4. Add the dry ingredients to yam and toss well, so that they are evenly coated with the flour mixture 5. Heat oil in a heavy bottomed utensil 6. Drop the coated yam to the oil. Fry until it turns to deep red color and when it stops to bubble 7. Remove from oil and use a paper towel to drain excess oil 8. Serve hot

ಕುಂಬಳಕಾಯಿ ಪಲ್ಯ | Pumpkin Playa South Indian Style

This recipe is extremely nutritious and helps to keep body warm during winter months. Pumpkins have a long shelf life which makes it easy to store during cold season. 

Sautéed pumpkins is good for gestational diabetic mothers , postpartum and kids. 

250 gms Yellow Pumpkin (skin on & cut into thin pieces)
2 tsp Oil
1/2 tsp Mustard Seeds
4 Green Chilies (cut lengthwise)
1 small Onion (thinly chopped)
1/4 tsp Turmeric powder 
3 tsp Desiccated Coconut Powder 
Salt per taste
Cilantro for garnish 

1. Heat oil on a heavy bottomed utensil
2. When oil is smoky hot, add the tempering with mustard seeds. When it starts to splutter, add Curry leaves, green chilies and onions. Sauté until onions softens
3. Add turmeric powder and sauté for few seconds until color from turmeric powder is infused in oil
4. Add pumpkin and mix well. Cover the pot and cook for 8-10 mins until pumpkin softens to fork tender. Sauté occasionally without mashing pumpkin 
5. Add salt , coconut powder and mix well. Cook for 2 mins
6. Garnish with cilantro 
7. Serve as an accompaniment with rice varieties , Chapati etc. 

Heerekayi Palya In North Karnataka Style

400gm Ridge Gourd (peeled & thinly sliced)
1/2 tsp cumin seeds
1/2 tsp Mustard seeds
1 tsp Channa Dal
3 tsp oil
1 small Onion (finely chopped)
5 Green chilies (cut lengthwise)
1/4 tsp Turmeric powder
1/2 cup Peanuts 

1) dry roast peanuts on a heavy bottomed pan until it turns light brown in color. Then set aside and allow it too cool
2) heat oil in the same pan. Add mustard seeds, cumin seeds and Channa dal. Wait until it starts to splutter
3) then add onions and green chilies. Sauté until it starts to turn translucent 
4) then add turmeric powder. Mix well until the color of turmeric powder is infused in oil
5) then add ridge gourd and mix well. Cover the pot and cook under low heat. Allow the vegetable to cook in it own moisture for atleast 15 to 20 min with stirring occasionally 
6)add salt to taste
7) after vegetable is completely cooked, add the peanuts and mix well until all ingredients are well combined. Cook in low heat for 2 mins and it is ready to be served