Monday, May 31, 2010

Guest Post - 13 : Today's Guest - Premalatha


Today, we have Premalatha from Prema's Thaligai. She holds Masters degree in Computer Science. She is interested in classical dance, nail art and mehendi. Now, let us hear from her...

Nithu's Kitchen : Tell us about you.
Prema : I am a Master Degree holder in Computer Applications and worked in IT Field. Now as a full time mom enjoying and experiencing the motherhood. I am residing in Singapore with my husband and 4 years old cute kid. My hometown is Thanjavur.

Nithu's Kitchen : What makes you feel so proud about yourself.
Prema : I am very bold and courageous person. Mine is a love Marriage and my husband is my schoolmate. It’s quite an interesting story. Almost more than 8 years we loved each other. I had to pass on lot of hurdles to got married to him . Now I am the most lovable DIL for my in-laws and this makes me proud.

Nithu's Kitchen : We really appreciate your boldness Prema. We are very happy to hear that you are your in-laws lovable DIL. Ok, share us few of your interests apart from cooking?
Prema : I'm a Classical Dancer, did so many stage performances and Arangetram. I am a volleyball player too. I have Participated and won almost all the competitions held in my school and colleges. I am very much interested in dressing. After coming to Singapore I learnt Nail art and mehendi too.

Nithu's Kitchen : Wow! you are really really talented. When did you start to cook?
Prema : I don’t remember when I started Cooking, but my passion is cooking and enjoy doing it.

Nithu's Kitchen : Who inspired you to start a blog.
Prema : After many years I saw my childhood friend Priya of Priya's Feast. She is an excellent blogger. She is the one who inspired me to create a blog. She is very kind and doing great in her blog.

Nithu's Kitchen : Nice to know Priya, another wonderful blogger is your childhood friend. What does your blog focus?
Prema : My site gives simple food logs…where you’ll find dozens of vegetarian recipes, Pooja tips and procedures…Just few months back I was introduced to the world of blogging and that day itself I started to blog regularly. I started posting in my blog on Jan'2010 and I did my 100th posting in May'2010. I have included some special Singapore recipes in my blog.

Nithu's Kitchen : That is really amazing Prema. You are one among those lovely bloggers who blog daily. Who is your best critic? your hubby or kid.
Prema : My Kid , as she is the one who eagerly waiting to do this.

Nithu's kitchen : What do you have today to share with us and what is special about that.
Prema : Today Iam going to post "Tofu Sambal". It’s a Singapore recipe, an exceptionally easy, yet yummy dish that’s perfect with white rice and rasam.

Ingredients:

1.Tofu 1 pkt
2.Red Onion 1 medium, chopped
3.Tomato 1 cut into medium sized pieces
4.Red chillies 4-5
5.Oil 3 tsp
6.Salt to taste.




Method:

Cut the tofu into small cubes and shallow fry them till they become crispy outside and keep aside. Fry the onion in the same oil. Meanwhile grind the red chilly and tomato in a blender and add them into the fried onion and cover and cook for few minutes. Finally add the tofu puffs and salt and let the onion coat the tofu thoroughly.

Add a cup of water if needed and let the tofu cook in the mixture for next 5 minutes, in a covered pan. Garnish and serve hot.

Nithu's Kitchen : Thank You so much Prema.

Hope all of you love Prema's Tofu Sambal. If you are interested to be featured as Nithu's Kitchen's guest please do mail to nithuskitchen@gmail.com.

Sunday, May 30, 2010

Fruit Bread Upma

This is just a variation from our usual upma. This is quick and easy to prepare.

Ingredients :

1. Whole Wheat Bread - 6 Pieces (Cut in to small pieces)
2. Mixed Fruits - 1 Cup (I used apple, plum, pear and guava(removed the seed part))
3. Onion - 1/4 Cup
4. Mustard - 1 tsp
5. Oil - 1/2 tbs
6. Lemon Juice - 2 tsp
7. Orange Juice - 2 tsp
8. Water - 1/2 Cup
9. Red Chilly Powder - 1 tsp or more
10. Garam Masala - 1 tsp
11. Salt - Needed qty

12. Coriander - for garnishing






Procedure :


1. In a pan, add oil. Then pop mustard.
2. Now, add the onion. Fry the till it turns light brown in colour.
3. Add the cut fruits. Fry them for few minutes. Then add water.
4. Cover the pan with lid and allow the contents to cook.
5. After 5 minutes, add the cut bread pieces, garam masala, salt and red chilly powder.
6. Mix well. Cover with the lid. Keep as such for few minutes.
7. Take out of stove, add the orange and lemon juice. Mix well.
8. Garnish with coriander.
9. Serve hot.



Saturday, May 29, 2010

Palak Mutter Paneer

Ingredients:

1. Palak - 2 (Medium fresh bunches)
2. Mutter(green peas) - 250 grams(Fresh)
3. Paneer - 250 grams(Cut in to cubes)
4. Onion - 1(Medium)
5. Tomato - 2
6. Ginger-garlic paste - 2 tsp
7. Red chilli powder - 2 tsp
8. Garam Masala Powder - 1 tsp
9. Cumin Powder - 1 tsp
10. Coriander Powder - 1 tsp
11. Oil - 4 tbs
12. Salt - Needed qty






Procedure:

1. Clean and wash palak.In a vessel,add the washed palak,salt and then water.Close with a lid and let the palak cook for about 20 minutes.
2. Take out the cooked palak from the vessel(drain excess water)Grind the palak in a mixer along with chilli powder, garam masala,cumin powder and coriander powder.
3. Add 2 tbs oil in a pan and fry the cubed paneer to golden brown.Keep aside.
4. Add another 2 tbs of oil to the same pan.Add ginger-garlic paste and fry them till golden brown.Add chopped onion and tomato.Fry them well.
5. Now add the contents from mixer.Add mutter(peas) and then fried paneer to the palak.
6. Mix them all well.
7. Close the pan with a lid and simmer the stove.Keep it as such for 10-15 minutes.
8. Now,take out from stove and granish it with a spoon of butter before serving.
9. Serve hot with Naan,chappathi and paratha.

Who tried this recipe?
1. Shruti

Poricha Kuzhambu (With Toor Dhal)

Poricha kuzhambu is a one of our favourite dishes. We prepare this in two different ways. I have already posted the Moong Dhal version here. This is Toor Dhal version. This poricha kuzhambu is a must for any festival. We have to offer this to God along with other food item. This kuzhambu is made without any garlic or onion.


Ingredients :

1. Thoor Dhal - 3/4 Cup
2. Turmeric Powder - 1/4 tsp
3. Drum stick - 2 (Cut in to pieces)
4. Coconut - 4 tsp (Ground to paste)
5. Salt - Needed Qty
6. Water - 2.5 Cups

For Spice paste,

1. Pepper - 1/2 tsp
2. Red Chilly - 2 or adjust to your taste
3. Cumin Seeds - 1 tsp
4. Coriander Seeds - 1 tsp

Take a little oil in a pan and roast all the above ingredients. Add water and grind to a fine paste and keep aside.

For Seasoning,

1. Mustard - 1 tsp
2. Urad Dhal - 1 tsp
3. Curry Leaf - A Few
4. Oil - 2 tsp

Heat oil in a pan. Splutter mustard. Add urad dhal and curry leaf. Fry for few minutes and keep aside.






Procedure :

1. Cook thoor dhal with turmeric powder till soft. Mash and keep aside.
2. In a pan take water. Add cut drumstick,salt and ground spice paste.
3. Allow the contents to boil till drumstick is cooked well.
4. Then, add cooked dhal and curry leaf. Mix well. Medium the flame.
5. Once the kuzhambu attains thick consistency, add coconut paste.
6. Before you switch off the stove, add seasoning.
7. Serve hot with rice.

Note : 
You can season with vengaya vadagam or seasoning vadam to increase the flavour. We don't usually add this seasoning vadam if we prepare this on fasting days or on any festival days like Pongal and Saraswathi Pooja. We usually add Brinjal or Snake gourd while we offer this kuzhambu to God on Festival days.

Friday, May 28, 2010

Won FF7SL : Food for Ailments and Old Age

It was a sweet surprise for me when I received a mail from RV saying that I won FF7SL - Food for Ailments and Old Age. Thanks to RV. My hearty wishes to other winners of this series and to Priya, the Mega Winner of FF7SL .

Black Eyed Pea Sundal / Karamani Sundal

I've already posted few recipes with black eyed pea and here is another very simple but delicious recipe.

Ingredients :

1. Black Eyed Pea - 1 Cup (Soaked and cooked)
2. Oil - 1 tsp
3. Mustard - 1 tsp
4. Curry Leaf - little qty
5. Asafoetida - A pinch
6. Salt - Little qty
7. Coconut - 4 tsp (Grated)
8. Red Chilly - 2




Procedure :

1. Cook soaked black eyed pea with little salt.

2. Now, in a pan add oil. Heat it.

3. Then add mustard and once it popped add asafoetida, red chillies and curry leaves. Fry for few seconds.

4. Add cooked black eyed pea. Mix well.

5. Turn off the stove. Then add the grated coconut.

6. Serve as evening snack.


Check the other sundal varieties :-

Pattani (Peas) Sundal :
Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sweet Sundal
Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.


Vellai Kondaikadalai Sundal
Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Spicy Chickpea
Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.

Hot'N'Sour Mochai/Kara Mochai
Cooked field bean flavoured with onion and red chilly.

Who tried this recipe?
1. Sharanya

Hot 'N' Sour Mochai (Field Bean) Sundal



Ingredients:

1. Field bean/Mochai - 2 Cups (Fresh)
2. Onion - 1
3. Red Chillies - 5 or add as per your taste
4. Mustard - Small qty
5. Oil - 1 tbs
6. Salt - Needed qty
7. Lemon Juice - 1.5 tsp
8. Curry Leaf - Small qty

Procedure:

1. Grind onion, red chillies and salt together. Keep aside.

2. Cook field bean in boiling water for 5 minutes and keep aside.

3. In a pan, add oil and then splutter mustard.

4. Then add the contents from the mixer and curry leaf.

5. Medium the flame and then add the cooked bean. Mix well.

6. Cover the pan with a lid and do occassional stirring.

7. Keep it as such for about 15 minutes. Now, add lemon juice and mix well.Justify Full

8. Garnish with coriander and Serve hot.

Note: You can also use dried mochaikottai . That will also taste good.


Check the other sundal varieties :-

Pattani (Peas) Sundal :
Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sweet Sundal
Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.

Karamani Sundal
Cooked Karamani seasoned with mustard, red chilly and curry leaves.

Vellai Kondaikadalai Sundal
Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Spicy Chickpea
Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.



Thursday, May 27, 2010

Jackfruit Milkshake


My mom is very much fond of Milkshakes. I learnt this from her. She used to add sugar and honey but here I added honey alone. This is a great drink for jackfruit lovers...

Ingredients :

1. Milk - 2 cups
2. Jack Fruit - 2 Cups (Chopped)
3. Honey - 1 tbs
4. Ice cubes




Procedure :

1. Blend milk, jackfruit and honey in the blender.
2. Then add the crushed ice cubes.

You may be interested in :


Wednesday, May 26, 2010

Eggless Whole Wheat Fruit Cake for My Parents


My parents are celebrating their wedding anniversary today. I prepared this Eggless Whole Wheat Fruit cake for them.

Amma & Appa, Our Hearty Wishes to you...




Ingredients :

1. Whole wheat flour - 1.5 Cups
2. Baking Soda - 3/4 tsp
3. Baking Powder - 3/4 tsp
4. Ground Cinnamon - 1/2 tsp
5. Ground Nutmeg - 1/2 tsp
6. Sugar - 3/4 Cup or 1 Cup
7. Water - 1 Cup
8. Oil - 5 tbs
9. Vanilla extract - 1/2 tsp
10.Lemon Juice - 2 tbs
11.Mixed Fruits - 1/2 Cup (I used raisin, chopped dates & apple)
12.Cashew - 1/4 Cup (broken)
13.Salt - 1/2 tsp

Procedure :

1. Pre-heat oven at 350F.

2. Grease 8 inch pan.

3. Mix all the dry ingredients in a bowl.

4. Combine oil, vanilla extract, lemon juice and water in another bowl. Stir well to blend all the ingredients.

5. Now, add this to the flour mixture. Blend until smooth. Stir in the fruits and cashew.

6. Pour the batter in to greased pan and bake for 30 minutes or till wooden pick inserted in center comes out clean.

Capsicum & Cashew Rice

Capsicum and cashew rice is a delicious rice. This less spicy rice is my favourite. I learnt the procedure from mom but made few changes to her original recipe. You can prepare it easily within short time with less effort.

Ingredients :

1. Basmati Rice - 1.5 Cups
2. Bell Pepper - 1 (Large, cut in to pieces)
3. Onion - 1/2 Cup (Chopped)
4. Cashew - 10 or 12 (Whole)
5. Green Chilly - 2 or adjust to your taste (Slit vertically)
6. Coconut Milk - 1 Cup
7. Water - 2 Cups
8. Bay Leaf - 2
9. Cinnamon Stick - 1
10. Oil - 1/2 tbs
11. Salt - Needed qty
12. Coriander - for garnishing




Procedure :

1. Heat oil in a pan. Add bay leaf and cinnamon. Fry for few seconds. Medium the flame.

2. Add onion, green chillies and capsicum. Fry well. Now add cashew and fry for few minutes.

3. Then add the washed rice. Fry for sometime.

4. Transfer to rice cooker. Add coconut milk, water and salt.

5. Mix well. Cook the rice.

6. Once cooking is done, garnish with coriander.

7. Serve hot with any spicy kurma or gravy.

Monday, May 24, 2010

Apple and Sweet Potato Cutlet

Apple and sweet potato cutlet is easy and quick to prepare evening snack. This time I didn't deep fry the cutlet as I did for Vermecelli Cutlet instead I cooked it on a dosa pan with less oil. We enjoyed the crispy slightly sweet cutlet.

Ingredients :

1. Apple - 1/2 Apple grated
2. Sweet Potato - 1 (Washed, peeled and cooked)
3. Whole Wheat Bread - 4
4. Onion - 1/4 Cup (Chopped)
5. Garam Masala - 1 tsp
6. Red Chilly Powder - 1 tsp
7. Salt - Needed qty
8. Mint - 8 leaves (Chopped)
9. Coriander - Small qty
10. Oil




Procedure :

1. Mix grated apple and cooked sweet potato.

2. Soak bread pieces in water for a minute. Completely squeeze the water. Mix with apple and sweet potato mixture.

3. Add chopped onion, mint leaves, coriander, garam masala, red chilly powder and salt. Mix well and make to chapathi dough consistency.

4. Make any desired shape.

5. Heat dosa pan and place the cutlets.

6. Add few drops of oil and medium the flame. Let that side get cooked and becomes crispy.

7. After 5 to 10 minutes turn slowly to the other side. Cook till that side becomes crispy.

8. Serve hot with any sauce.

You may be interested in :

Chapathi and Dhal

Chapathi Recipe

Ingredients :

1. Wheat Flour - 3 Cups
2. Salt - Needed qty
3. Oil - 1 tsp
4. Lukewarm Water - 3/4 cup or little more




Procedure :

1. Take flour in a bowl (reserve small quantity of flour to use while rolling chapathis)

2. Add salt to the flour.Then add 1tsp of oil.

3. Now, add water and make to a soft dough.

4. Knead dough for few minutes.

5. Cover the dough and keep as such for atleast an hour.

6. Shape dough into small balls.

7. Roll out on a floured board.

8. After rolling out chapathis, heat a dosa pan and cook the chapathis on both the sides.

9. Serve hot with Dhal or Kurma.

Dhal Recipe

Ingredients :
1. Moong Dhal - 1/2 Cup
2. Onion - 1 Cup (chopped)
3. Tomato - 1 (Chopped)
4. Mustard - 1/2 tsp
5. Cumin - 1/2 tsp
6. Turmeric powder - 1/2 tsp
7. Green Chillies - 3 or adjust to your taste (Chopped)
8. Oil - 1 tbs
9. Curry Leaves - a few
10. Coriander - Small qty




Procedure :

1. First pressure cook moong dhal with turmeric powder.

2. Mash it, add a cup of water and keep aside.

3. Heat oil in a pan and then add mustard, cumin, green chillies and curry leaves.

4. Add the chopped onions and tomato and fry for a few minutes.

5. Add dhal now and let it boil till dhal thickens.

6. Garnish the dhal with coriander leaves.

7. Serve hot with Chapathi.

Guest Post - 12 : Today's Guest - Niloufer


Today's guest is Niloufer from Kitchen Samraj. She is a Commerce graduate who is interested in painting and reading books. She loves to bake. Now, let us hear from her...

Nithu's Kitchen : Tell us about you.
Niloufer : I'm a commerce graduate, housewife with a lovely husband and a cute kid. I'm very passionate about cooking and love to try out different cuisines and dishes.

Nithu's Kitchen : That is great to know about you Niloufer. Tell us your interests apart from cooking.
Niloufer : My other interests are painting especially fabric. I love reading books too.

Nithu's Kitchen : Good to hear that you love to paint. Can you share us a picture of your painting.
Niloufer : I actually don’t have a picture. Will surely share when I take one.

Nithu's Kitchen : When did you start to blog and what inspired you to start a blog?
Niloufer : I started to blog in last September. More than What inspired I would say who inspired: its my husband. I used to tell my husband that I wanted to write a cookbook. Seeing my passion for cooking my husband encouraged me in starting my blog.

Nithu's Kitchen : If your hubby hadn't encouraged you, we wouldn't have gotten such a wonderful blogger. Thanks to him. At what age you started to cook and Do you remember the first dish you tried?
Niloufer : I started to cook when I was studying 9th std. The first dish I tried is Moong Dal Gravy.

Nithu's Kitchen : Nice to know that you entered kitchen at 14 . Whom you consider as your best critic?
Niloufer : My husband.

Nithu's Kitchen : Do you have any unforgettable incident happened in your kitchen. Please share with us.
Niloufer: This incident happened when I was 18. It was fasting month for us and my father arranged a big feast for the opening of the fast. I took the responsibility to prepare chicken buns. Kneaded the dough with yeast and waited for the dough to rise. Waited waited for 2 hours but the dough did not rise. I started to cry and just didn’t know what to do coz the guest were to arrive in half n hour. Then my mother gave me the idea, she told me go ahead with the chicken buns, and I made stuffed the chicken filling in the prepared dough balls. My mother flattened the stuffed dough balls and cooked them on a tawa as just how we cook parotta. We served this tawa fried buns and to my surprise all the guests liked them very much. We even named them Mystic buns coz no one knew what was the mystery behind this buns.

Nithu's Kitchen : Wow! that is very interesting to know about your mystic buns... From your profile, we understood that you love to bake. What was the first thing you baked?
Niloufer: The thing I baked was Date n Walnut cake. It became a fudge in the middle and cake in the corners. But still it is fresh in my memories.

Nithu's Kitchen : Tell us about the dish you have today to share with us.
Niloufer: I'm sharing Suyyan recipe. This is my hubby’s favorite and it is a very tasty dish too.

You need:

Chana Dhal 1/2cup

Jaggery 1/4cup

Coconut( shredded) 2tbsp

Cardamom 3-4nos

Sugar 2tbsp

Ghee 1tbsp

Maida 1/2cup

Cornflour 1/4 cup

Baking powder a small pinch

Salt

Oil



Preparation:

1. Cook the chana dal till soft, do not make it mushy. If you are using pressure cooker, cook it carefully.

2. Mash the softly cooked chana dhal.

3. Remove the cardamom seeds from the pods and grind it to a powder with sugar.

4. Grate the jaggery finely.

5. In a bowl mix in the dhal, jaggery, coconut, cardamom seed powder n a little pinch of salt. If you feel if you need a little more sweetness add a little more sugar.

6. Heat ghee and add in the dhal mixture. Cook till the mixture thickens a little. Cool.

7. Make a thick batter with maida, cornflour, baking powder, and little salt.

8. Heat oil in a kadai. Make small balls, dip them in the batter and fry the till golden colour.

9. You may find the stuffing getting mixed in oil and settle down. Strain the oil now and then fry.

10. Serve hot!

Nithu's Kitchen : Thank you Niloufer.

Hope all of you like Niloufer's Suyyan. If you are interested to be featured as Nithu's Kitchen's guest please do mail to nithuskitchen@gmail.com.

Sunday, May 23, 2010

Chayote Kootu/Chayote Dhal Curry - Reposted

Ingredients:


1. Chayote - 1
2. Moong Dhal - 1/2 Cup (Cooked)
3. Turmeric powder - 1/2 tsp
4. Coconut - 1/4 Cup
5. Green Chilly - 2 (Add more or less according to your taste)
6. Cumin - 1/2 tsp
7. Mustard - 1 tsp
8. Oil - 2 tsp
9. Salt - Needed qty
10. Curry leaf - Small qty
11. Coriander - Small qty





Procedure:

1. Take oil in a pan. Heat the oil. Pop mustard and keep it aside.

2.  Wash & peel chayote. Cut it in to small cubes.

3. Cook chayote with salt and turmeric powder in a pan.

4. Once the chayote is cooked, add cooked  moong dhal. Cover the pan with a lid.

5 .Grind the coconut, chillies and cumin together in a mixer.

6. Add the ground coconut masala to the contents in the pan.

7. Mix well and cook for another 5 minutes.

8. Pour the seasoning. Mix the contents once. Switch off the stove.

9. Garnish with curry leaves and coriander.

10. Serve hot with rice and any Indian bread.







Saturday, May 22, 2010

Awards :-)


My friends Menaga, Lopa, Kiran, Love2cook and Krishnaveni passed me the following awards. Sorry girls for posting the awards very late. Thank you so much for your love.




Yummy Team passed me "Tag" Award and as per the rule I've to post a favourite picture. I've been tagged already with this award and my favourite picture is here.

I'm passing on all these awards to all my blogger friends. Please all of you accept these awards and post them in your blog.

Mint & Black Channa Pulav

This is such a tasty and healthy rice. The aroma of this rice is too good. For the people who love mint, this is the best rice.

Ingredients :

1. Rice - 2 Cups
2. Mint leaves - 2 Cups
3. Channa - 1 Cup or less (Soaked and Cooked)
4. Onion - 1/2 Cup (Finely Chopped)
5. Tomato - 1 (Optional)
6. Green Chillies - 5 or adjust to your taste
7. Coconut - 1/4 Cup (Grated)
8. Bay Leaf - 1
9. Garam Masala - 1.5 tsp
10. Lemon Juice - 2 tsp
11. Oil - 1 tbs
12. Salt - Needed qty





Procedure :

1. In a pan, add a tsp of oil and then add mint leaves.

2. Then add, cut green chillies. Fry them both well.

3. Switch off the stove. Then add the coconut. Mix well and let the mixture cool down.

4. Grind them to a paste and keep aside.

5. In a pan, add the remaining oil. Add bay leaf.

6. Now, add the onion and fry well. Then add tomato. Fry for a minute.

7. Now add the washed rice and the ground mixture. Mix them well.

8. Add salt and garam masala. Finally add the cooked channa.

9. Now, transfer to rice cooker.

10. Once cooking is done, mix the rice well with lemon juice.

11. Serve hot with raitha, kurma and chips.

Friday, May 21, 2010

Vendaikai Pakoda/Bhindi Pakora

Bhindi pakora is very easy to prepare. It take less than 30 minutes for the whole procedure. This is a delicious evening snack. My mom often prepares this crispy pakora at home and she gave me this recipe.





Ingredients :

1.Bhindi - 250 gms
2.Rice flour - 1 Cup
3.Red Chilli Powder - 2 tsp
4.Salt - Needed qty
5.Water - enough to sprinkle
6.Oil - To fry

Procedure :

1.Wash bhindi.Cut in to small round pieces.

2.Take cut bhindi in a bowl and then add rice flour,redchilli powder and salt.

3.Just,sprinkle some water (don't use more water)

4.Mix them all well so that the bhindi pieces get equally coated with rice flour,chilli powder and salt.

5.Meanwhile, heat oil in a pan and in batches,deep fry the bhindi.

6.Drain excess oil on a Kitchen tissue.

7.Serve hot.

Note: If you want,you can also use gram flour 1/4 cup and 3/4 cup rice flour instead of 1 whole cup of rice flour alone.

Chayote Fry - A Healthy replacement for potato


Have you ever tried a fry with chayote? I've neither tried nor thought about it until I saw this recipe in Geetha Achal's Blog. She is a wonderful blogger and she blogs in Tamil. You can get lots of healthy recipes from her blog. The moment I saw this recipe, I bookmarked it because my hubby is one among those people who hate potato. Geetha used chilly powder and turmeric powder in her recipe. But, I replaced these two ingredients with sambar powder. Also, I added oats to the fry which was not actually in the original recipe. Here, I should mention that I got inspired from Priya to use oats in my dishes.

Ingredients :

1. Chayote - 1 (Peeled and cut in to pieces)
2. Oats - 4 tsp (Dry roasted and powdered)
3. Sambar Powder - 2 tsp or adjust to your taste
4. Mustard - 1 tsp
5. Oil - 4 tsp or little more
6. Salt - Needed qty
7. Curry Leaf - A few




Procedure :

1. Heat oil in a pan, add mustard. Once it get popped add the cut chayote.
2. Now, add salt and sambar powder.
3. Mix well. Medium the flame.
4. With occasional stirring, wait till the chayote get cooked and roasted.
5. Add the powdered oats. Mix well.
6. Switch off the stove, add the curry leaf.
7. Serve as a side dish to sambar rice, rasam, yogurt rice etc..

Note : While chayote cooks, don't cover the pan with lid and another important thing, don't add water.

This goes to Nupur's "Blog Bites # 3 : Adaptation".

This also goes to Sudeshna's and RV's "Food for ailments and old age".