Colacasia smash - Sepankizhangu masiyal

Ingredients:

Colacasia - Sepankizhangu - 1/4 kg
Ginger - Inji - small quantity
Green chillies - Pachai milagai - 2 nos.
Mustard seeds - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Asafoetida - Perungayam - a pinch
Oil for frying
Salt to taste

Method:

Wash and boil colacasia in pressure cooker, remove the skin and smash it. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add black gram dal, bengal gram dal, add ginger-green chilly paste, then vegetable and little salt. Mix well. Cook for some 5 minutes.

Colacasia smash is delicious and ready to be served. It can be served for 3 persons. It requires hardly 15 minutes to prepare.

Note: Always use fresh vegetables. If it has some green colour or if it is too hard don't buy.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Colacasia

Hunger is the best sauce in the world
Cervantes

Broad bean curry - Avarakkai kootu

Ingredients:

Broad beans - Avarakkai - 200 gms
Green gram dal - Pachai paruppu - 1/2 cup
Onion - Vengayam - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1/2 tea spoon
Red chillies - Kaintha milagai - 2 nos.
Asafoetida - Perungayam - a pinch
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Black gram dal - Ulutham paruppu - 1 table spoon
Oil for frying
Salt to taste

Method:

Wash and cook the dal adding required water and a pinch of salt and keep it aside. Wash and cut vegetable and boil it. Chopp onions and keep other ingredients ready. Heat oil in a pan/kadai, add a pinch of asafoetida, splutter mustard seeds, cumin seeds, curry leaves, red chillies (broken into two pieces), black gram dal, chopped onions, little salt and fry for some time. Then add boiled dal and vegetable and mix well. Finally add grated coconut and garnish with finely chopped coriander leaves.

Broad bean curry is delicious and ready to be served. It can be served along with any rice item. It can be served for 3 persons. It requires hardly 20 minutes to prepare.

Note: Always use fresh vegetables. Dal may contain small stone or dust particles. Clean and then use it.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Broad_beans

I refuse to believe that trading receipes is silly. Tuna fish casserole is atleast as real as corporate stock
Barbara Grizzuti Harrison

Ginger Soup - Inji rasam

Ingredients:

Ginger - Inji - small quantity
Green chilly - Pachai milagai - 1 no.
Tomato - Thakkali - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Rasam powder - Rasam podi - 1 table spoon
Turmeric powder - Manjal podi - 1 tea spoon
Salt - Uppu - 1 table spoon
Oil for frying

Method:

Wash and squeeze tomatoes. Peel off the skin from ginger and smash coarsely. Keep other ingredients ready. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add tomatoe, ginger, green chilly (slit into two pieces). Add little turmeric powder, rasam powder and salt. Mix well. Add water if required. Finally add chopped coriander leaves.

Ginger rasam is delicious and ready to be served. It can be had like soup or along with white rice. It can be served for 3 persons. It takes some 15 minutes to prepare.

Note: Since green chilly and ginger are added rasam powder can be reduced a little.

Optional: Ingredients can be added/removed.

You can find your way across this country using burger joints the way a navigator uses stars
Charles Kuralt

Colacasia Yoghurt gravy - Sepankizhangu morkuzhambu

Ingredients:

Colacasia - Sepankizhangu - 200 gms
Yoghurt/Curd - Thayir - 1 cup
Ginger - Inji - small piece
Green chillies - Pachai milagai - 2 nos
Grated/Shredded coconut - Thuriviya thengai - 1 table spoon
Red gram - Thuvaram paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Rice - Arisi - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Turmeric powder - manjal thul - a pinch
Asafoetida - Perungayam - a pinch
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1/2 tea spoon
Fenugreek seeds - Vendayam - 1/4 tea spoon
Salt to taste
Oil for frying

Method:

Prepare yoghurt gravy as I have mentioned in yoghurt gravy items, wash and boil the vegetable in pressure cooker without closing the lid fully. Dont put whistle, as it become too much boiled and smashed. Then remove the skin and cut into small pieces. Add this to the gravy.

Sepankizhangu morkuzhambu is delicious and ready to be served. It can be served with white rice. Curd can be sour. It will suit this receipe.

Note: Always add a pinch of salt while cooking/boiling vegetables.

Optional: Red chilly can be added instead of green chilly.

http://en.wikipedia.org/wiki/Colacasia

We plan, we toil, we suffer - in the hope of what? A camel - load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs
J.B. Priestly

Beans Dal fry - Beans paruppu usili

Ingredients:

Beans - Beans - small quantity
Bengal gram dal - Kadalai paruppu - 1/2 cup
Red gram - Thuvaram paruppu - 1 table spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chillies - Kaintha milagai - 3 nos.
Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying

Method:

For usili and seasoning please refer usili varieties. Wash and cut beans and boil it. Add to the usili.

Beans paruppu usili is delicious and ready to be served. It can be served with any of the rice items. It takes hardly 20 minutes to cook. It can be served for 3 persons.

Note: Cut beans into 1/4 inch size.

Optional: Ingredients can be added/removed

http://en.wikipedia.org/wiki/Beans

A gourmet who thinks of calories is like a tart who looks at her watch
James Beard

Dal fry - Paruppu usili

Ingredients:

Bengal gram dal - Kadalai paruppu - 1/2 cup
Red gram - Thuvaram Paruppu - 1 table spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chillies - Kaintha milagai - 2 nos.
Curry leaves
Mustard seeds - Kadugu - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Wash and soak both dals along with one red chilly and cumin seeds for an hour and grind them to a coarse paste. Add only little water. Pour the paste in idly plate and pressure cook it.
2. Then split into small pieces with hands. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, curry leaves, red chilly, add little asafoetida and add the dal. Mix them well adding little salt. Fry them for some 5-10 minutes.

Paruppu usili is delicious and ready to be served. It can be served with any rice item. Any vegetables can be cooked and added to this. It takes some 15 minutes to prepare other than soaking time. It can be served for 3 persons.

Note: Since red gram will be more soft when grinded only a table spoon is more than enough. While keeping in idly cooker care must be taken so that it is not overcooked, else it will become too hard to break. It can be kept in microwave oven also. Then 3 minutes is more than enough if kept in oven. Some pour water in the cooker, place a stand/Piramanai and keep a plate, apply little oil and place the grinded dal and cook it. Anyways we can cook the dal.

Optional: Ingredients can be added/removed.

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on
George Bernard Shaw