Urulai Roast

Potato fry is something anybody and everybody loves... This is  very common item which is made in every house... Just sharing my way of uruali roast..

 

 

 

 

Ingredients:

Potato (Boiled and cut into cubes) - 2 cups

Onion (Sliced) - 1 Cup

Garlic (Finely chopped) - 1 tbsp (Optional)

Curry Leaves - 2 Sprigs

Salt - 1/2 tsp

Sambhar powder - 1 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Mustard - 1/2 tsp

Urad Dhal - 1 tsp

Asafoedita - 1/2 tsp

 

 

How to make:

 

1. Heat 2 tbsp of oil and add mustard and urad dhal. Once the mustard crackles add the onion, garlic and curry leaves to it. Saute till onion turns slight golden colour.

 

2. Add the salt, turmeric powder, sambhar powder, asafoedita and stir well. Saute for 2 mins.

 

3. Now add the boiled potato and blend well. Allow this to cook in simmer for 8-10 mins. Keep stirring once in 2 mins so that potatoes gets roasted well. Add the 1 tbsp of oil in mid of stirring.

 

4. Urulai roast is ready... Serve it with Sambhar rice or curd rice...

 

 

 

Pori Urundai

Pori urundai is generally made for Karthigai deepam festival.... I also made this during last Karthigai deepam only... But posting the recipe only now... But its a great snack to make and munch any time of the day. Its very light and healthy too.

 

Ingredients:

Puffed Rice (Pori) - 250 gms
Jaggery - 400 gms
Water - 500 ml
Dry Ginger powder - 1 tsp
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp (Optional)

How to make:

 

1. Need to make a syrup (pagu) with Jaggery and water. In a thick bottom vessel, add the jaggery and  water. Once the jaggery completely dissolves in water and starts to bubble, filter this thru a strainer to remove any small sand particles and transfer to the vessel again for boiling.

 

2. This syrup has to reduce to 1/4 of the volume. This will bring it to vella pagu consistency. To check this consistency, in a glass of water you can add few drops of the syrup and check if this turns to chewy ball. If it comes, then the consistency is achieved.

 

3. Add the ghee, cardamom powder and dry ginger powder to this. Add the puffed rice and blend well.

 

4. Before the jaggery completely cools down, we will have to make the balls (urundai). This needs to done faster. Once the jaggery completely cools down, it will turn stiffer and won't be possible to make the urundai's.

 

Vegetable Stew

 Earlier I had posted Chicken stew recipe. All though the process and recipe is same for vegetable stew as well, posting this for veg lovers... Here it goes...  Needless to mention, goes very well with Aapam....

 

Ingredients:

Onion (sliced) - 1/2 cup

Potato (cut into cubes) - 1/2 cup

Carrot (cut into cubes) - 1/2 cup

Green Peas - 1/2 cup

Beans (cut into 1 inch) - 1/2 cup

Green chilli - 5-6 nos.

Ginger garlic paste - 1/2 tsp

Curry leaves - 3 sprigs

Coconut milk (2nd milk) - 1 1/2 Cup

Coconut milk (1st milk) - 1 Cup

Salt - 3/4 tsp

Pepper powder - 1/2 tsp

Cinnamon - 1 inch bark

Cloves - 3 nos.

Bay leaf - 1 no.

Star anise - 1 no.

Coconut oil - 2 tbsp

How to make:

1. Heat oil in a thick bottom pan, add the cinnamon, cloves, bay leaf, star anise and saute for 30 secs.

2. Add the onion, ginger garlic paste slit green chilli and saute for 2-3 mins. Once the onion turns transparent, add 2 sprigs of curry leaves, beans, potato, carrot, green peas and saute for 30 secs.

3. Add salt, pepper powder according to your taste. 

4. Add the 2nd coconut milk and cover with lid. Let the vegetables cook. This will take atleast 15-20 mins.

5. Once the vegetables are cooked, add the 1st coconut milk, 1 sprig of curry leaves and 1 tsp of coconut oil. Don't let this boil as the coconut milk will curdle. Just keep in simmer for 2-3 mins for the coconut milk to blend well.