Senai kizhangu ( Elephant foot yam ) curry

                


  Ingredients:                                                                         Serve.3        
 Senai kizhangu 
(Elephant foot yam )....................1/4kg
Onion..........................................3 medium size (finely cut)
Garlic ........................................2-3 tbsp finely cut(2 medium size )
Tomato........................................1 small size or half medium size
Oil..............................................2tbsp(any refined oil)
Seasame oil ( Nallannai)...........2-3 tbsp
Chili powder..............................1tsp
Coriander powder ....................2tsp
Jeera powder(cumin powder)...1tsp
Curry leaves..............................few
Coriander leaves................../....few
Salt...........................................as needed.

                                                     

    Method:

1.Remove the skin from Senai kizhangu ( Elephant foot yam)
   and cut it into small rectangular pieces.

2. Heat a kadai ,add the refined oil,onion,garlic pieces and
   saute for an half minutes.

3.Then add the Senai kizhangu ( Elephant foot yam),
   chili powder,coriander powder,jeera powder,tomato,salt,
   saute for half minute and add 2 cups of water.

4.Once boil, close the kadai with a lid and slow the flame.

5.When the pieces cook well, the water also reduced.That
   time add sesame oil,curry leaves and cook for sometime.

6.Now the  Senai kizhangu ( Elephant foot yam) curry is ready

                         

   It goes with plain rice,sambar,rasam,curd rice and roti also.

                                 

Tamato ellu chutney (Seasame seeds).

Ingredients:

Tomatoes--- -------------------2 nos (medium size) diced
Onions------------------------- 2 nos (medium size) diced
Ellu (Seasame seeds)--------2 tbsp
Red chillies ------------------4-5 nos
Curry leaves----------------- a handfull
Tamarind---------------------tamarind seeds size
Cumin seeds (Jeera)--------1/2 tsp
Mustard (kaduku)-----------1tsp
Oil----------------------------4-5 tbsp (gingelly oil )
Salt--------------------------- to taste 

To Fry

Heat a pan on medium heat and take 2 tbsp oil.

Fry the red chillies, curry leaves,ellu in it and transfer to the plate. 

Then fry the onion with salt.

When onion  becomes transparent in color, add, tamarind and mix it well.

 After tomatoes are cooked, remove from the pan and cool the content. 

Now grind with little water and transfer  to the bowl.

For Tempering:

Take a small pan and heat in medium flame. Add remaining oil, mustard seeds, cumin seeds.
When  it  pops, pour into the grounded chutney in the bowl. 
And your Tomato Ellu chutney is ready to be enjoyed with idli and variety of dosas.

Dum Chicken Briyani - ( In Cooker )

  I prepard Dum Chicken Briyani in cooker, it comes well.So I give this recipe.

 Ingredients:                                 serves :4

Chicken ........500gm

Basumathi rice )........2 cups

   or

Ponni raw rice(pacharisi)........2 cups

Curd .......1cup

Onion......2 nos ( medium size) sliced

Turmeric powder.....1/4 tsp

Red chili powder......2tbsp

Coriander powder......1 tbsp

Garam masala powder ...1tsp

Tomato ........3 nos finely cut

Fennel(sombu)powder....1 tsp

Pudhina leaves(mint leaves).....1- cup( only leaves)

Coriander leaves....!  cup (only leaves)

Green chili.........2 nos -slit

Ginger garlic paste....2 tbsps

Cinnamon stick......3- 4 inch

Cardamom.....5-6 nos

Bay leaf.........1 no

Cloves........4-5 nos

Oil...........3-4 tbsp

Ghee.......2 tbsp

Salt.........as need 

Take 2 medium size Onion finely cut and deep fry in oil and kept it aside.

Used oil can be used in the following preparation.

Method:

!. Soak rice in water  for at least 20 minutes.

2 Marinate the Chicken with 1tbsp ginger garlic paste,2tbsp curd,salt and 
   turmeric powder for an  half hour.

3.Heat a small cooker with 3-4 tbsp oil.Fry cinnamon,cloves, cardamon,

   bay leaf,green chili,onion ,ginger garlic paste , marinated chicken  

   and saute for 2 minutes.

4.Then add tomato,salt,red chili powder,coriander powder, garam masala               

   powder,fennel powder, curd ,1/2 cup pudhina ( mint) leaves, 1/2 cup coriander leaves 

    mix well, cook for1 or 2 min and add 1 cup of water.

5.Close the cooker lid,allow to cook for one whistle in high flame and in low

   flame for 5 min.

6.Boil 6 cup of water in a wide vessel and when it comes to a full boil.add

   1 tbsp oil , soaked rice,salt and cook for 3 minutes.(check the rice it should be

   half cooked)

7.Now drain the water from the rice.

8.Take another cooker,spread  the cooked chicken  masala(1/2 part) at

    the bottom,add the half cooked rice(1/2 part) on the chicken layer  then

    add mint and coriander leaves also.

9.Spread the remaining cooked chicken masala on the half cooked rice layer.

10.Make another layer on this with remaing half cooked rice, spread mint, 

     coriander leaves,fried onion and close the cooker lid.

 11.Place this cooker over a thick hot tawa and dum cook for about

    15 minutes on a medium.to low flame. (Now steams comes out.)

    Remove the flame, let the cooker rest on the tawa for 5 minutes.

12.Once the cooker cool down ,open the lid , add some ghee and

     mix the biriyani.

 Note: Instead of Chicken, Mutton can also used.

Puliyotharai rice(Tamarind rice)

                                                      
Puliyodharai is very tasty & useful  when we are  in outdoor or tour.
We can make the mixture of puliyodhara in advance .

Ingredients:                          serve.4
                
Rice .......500gm
Tamarind.....large lemon size (extract juice with 1 cup of water)
Groundnut.......as need
Salt ....to taste

Make puliyodharai powder:

Red chilli .......3-4 nos
Coriander seeds........11/2tbsp
Duvar dal..........1tbsp
Curry leaves .......few
Fenugreek seeds (venthayam)....1/2 tsp

Fry all the above ingredients in a pan in medium flame until the dal
turns golden brown color and grind to a powder.

Make puliyodhara paste or puliyodhara mix
Oil (Gingelly oil) ......4-5 tbsp
Mustard seeds.......1tsp
Chana dal.........1tbsp
Urad dal...1tdsp
Asafoetida........1/4 tsp
Turmeric powder.... 1/4 tsp
Curry leaves ....few
Red chili .......2nos( broke into 2-3 pieces)

Preparation:

1.Heat a pan with 4-5 tbsp  oil,add mustard seeds. When the mustard seeds starts to sputter,
   add Channa dal and Urad dal and fry till they turn golden brown color.
2.Add broken red chillies and curry leaves and fry for another 20 seconds.
3.Then add extracted thick tamarind juice , turmeric powder,salt ,asafoetida and mix well.
4.Allow the tamarind mixture to boil at least for 5 minutes in low flame to get rid off the raw smell of tamarind.

5.Now add the ground powder and mix well to get rid off lumps. Keep the flame in low and allow th puliyodharai mixture to boil well and attain a thick paste like consistency

6. Puliyodarai mixture gets thicken, remove the pulioyodharai from flame.
7.We can store the puliyodharai mixture in an air tight container and refrigerate .

8.Add this paste to the cooked rice and mix well.garnish with groundnuts .
9 .Serve with any papad of your choice / with any chips/coconut thuvayal.