Shallow Fried White Yam

SHALLOW FRIED WHITE YAM

Hello and welcome to my cooking corner again. Today I will be making a very simple, tasty, snack idea called Shallow Fried White Yam. It is very healthy and a great way to pass time. There are many varieties of yam available in the market like purple yam, Chinese yam, water yam. I have chosen white yam here. I make it frequently and I hope you too will like it. So let’s start—

Ingredients:-

1. White Yam-250 gms
2. Gram or Wheat Flour-150 gms
3. Salt-According to taste
4. Turmeric Powder-1/2 tsp
5. Red Chilly Powder-1/2 tsp
6. Coriander Powder-1/2 tsp
7. Asafoetida-A pinch
8. Garam Masala-1 tsp
9. Dry Mango Powder-1 tsp
10. Vegetable Oil-For shallow frying

STEPS

Step 1

Wash, scrape and cut the yam into slightly thick roundels.

Step 2

Mix the yam pieces with gram or wheat flour, salt, turmeric powder, red chilly powder, asafoetida,garam masala, coriander powder, dry mango powder. Toss everything so that the spice mix is well mixed with the yam pieces. In coating, you can use rice flour too.

Step 3

Take a pan. Smear it with oil and shallow fry the yam roundels till cooked, slightly crisp and browned. If need be, cook the yam covered with a lid. Cook it on a medium flame for five minutes. Then increase the flame on high and cook for two minutes. Add some chat masala before serving.

Our Shallow Fried White Yam is done. Serve it with sweet onion dip or any other dip of your choice. Serve it as an accompaniment to lunch or dinner platters or have it as a snack with some tea.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

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Colocasia Leaf Crunchies In Mustard Gravy

COLOCASIA LEAF CRUNCHIES IN MUSTARD GRAVY

Hello, everyone. Today I am going to share a traditional recipe of the Mithila region of Bihar which is made from colocasia leaves. It is a very authentic dish which has a unique and interesting taste and is equally healthy. I got these leaves especially for all of you from my mother’s place because I wanted to share some tradition of my community with you all because it is quite special. This dish is frequently made in my place and is really good. Hope you all will like it. So let’s start with the recipe—

Ingredients:-For the crunchies;-

1. Colocasia Leaves-16
2. Gram Flour-300 gms
3. Salt-According to taste
4. Asafoetida-A pinch
5. Turmeric Powder-1/2 tsp

For the batter:-

1. Gram Flour-250 gms
2. Salt-According to taste
3. Turmeric Powder-1 tsp
4. Asafoetida-A pinch
5. Red Chilly Powder-1/2 tsp
6. Garam Masala-1 tsp
7. Dry Mango Powder-1/2 tsp

For the gravy:–

1. Yellow Mustard Paste-2 tbsp
2. Ginger Garlic Paste-1/2 tsp
3. Salt-According to  taste
4. Turmeric Powder-1/2 tsp
5. Red Chilly Powder-1/2 tsp
6. Coriander Powder-1/2 tsp
7. Garam Masala-1 tsp
8. Fresh tomatoes-2
9. Dry Mango Powder or Fresh Lime Juice-1 tsp
10. Mustard or Vegetable Oil-2 tbsp

For the tempering of gravy:–

1. Cumin-1 tsp
2. Carom Seeds-1/2 tsp
3. Bay Leaf-1
4. Kasuri Methi-A pinch

STEPS

Step 1

Wash the leaves and dry them in sunlight. We need to take 16 leaves for making the dish. Take a bowl and add gram flour, salt, turmeric powder, asafoetida in it. Now using water make a thick paste of it. Do take care to make a thick and not thin batter which can be coatable.

Step 2

Now place one of the leaves on a clean slab. Place another one overlapping the first one in a straight line. In the same way, place the second set of leaves in another straight line just below the first one. All the leaves must overlap with each other. Now smear the thick gram flour paste we made above on each of the leaves. When done, start rolling the leaves from one end to the next tightly. It will look like a barrel in shape. Take care in rolling the leaves which have to be done tightly. Put the roll in sunlight for five minutes so that the leaves become looser and stick better together. Now cut these leaves roll in medium-sized pieces with a knife. Keep aside.

Step 3

Now we will make the batter. For it, take a bowl and add gram flour, salt, turmeric powder, red chilly powder, asafoetida,garam masala, dry mango powder and make a thick batter using water. Dip the roll pieces we have just cut in the previous step. And shallow fry them in a pan till browned and crisp. Keep aside.

Step 4

To make the gravy, take a kadhai and add the tempering ingredients and oil. Now add ginger-garlic paste, coriander powder, red chilly powder, salt,garam masala, turmeric powder and fry for a minute. Next, add fresh tomatoes and fry again till they are well cooked. Now add the mustard paste and fry for five to ten seconds and add water for the gravy. It has to be noted that mustard paste should not be fried for more than a minute because it tends to turn bitter after extra frying. After adding water let the curry simmer for three minutes and then add the shallow fried leaf rolls. Let it get cooked properly and get tender. If the rolls don’t turn tender you may cover and cook it. Lastly, add some dry mango powder or fresh lime juice.

Our Colocasia Leaf Crunchies In Mustard Gravy is done. Serve it with steamed rice and poppadums. You may garnish it with chopped cilantro.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

Ivy Gourd Leaf Fritters

IVY GOURD LEAF FRITTERS

Hi everyone.Welcome to my cooking corner again. I am just back from a vacation to my mom’s place. And today’s recipe that I am going to share is Ivy Gourd Leaf Fritters. It is a classic, traditional recipe that is made in my hometown in Bihar. It is called ‘tilkora’ in my native language. It is a fancy preparation generally made on special occasions, festivals, and events when a special guest is supposed to arrive. It is a very crunchy and equally tasty dish. These leaves regulate blood sugar levels and treat diabetes. It is also useful to treat asthma, high cholesterol, and constipation. The fruit of these leaves is called ivy gourd,coccinia indica or tindora in Hindi which is used as a vegetable. I have specially brought these leaves to make this special recipe for you guys. Hope you will like it and make it sometime. This recipe is a fried one, but in my next blog, I will share a shallow fried version which will be more likable to the health freaks. So let’s start with the recipe—

Ingredients:-

1. Ivy Gourd Leaves-16
2. Rice Flour-250 gms
3. Wheat Flour-50 gms
4. Salt-According to taste
5. Turmeric Powder-1 tsp
6. Red Chilly Powder-1/2 tsp
7. Garam Masala-1/2 tsp(optional)
8. Dry Mango Powder-1/2 tsp
9. Carom Seeds-1/2 tsp
10. Vegetable Oil-For shallow frying

STEPS

Step 1

Wash and wipe dry the leaves.

Step 2

Take a bowl. Add rice flour, wheat flour, salt, turmeric powder, red chilly powder,garam masala, dry mango powder, carom seeds and make a thick batter of it with water.

Step 3

Now heat oil in a thick-bottomed kadhai. Take one of the leaves and dip it in the batter.

Now stick the second leaf on it. Repeat the same process till you have pasted 4 or 5 leaves making the fritter thick. Drop these fritters one by one in the hot oil. Fry till crisp and browned. Take out and drain on a tissue paper. Usually, I try to make oil-free dishes or ones which have very less oil. But this recipe is a specialty of our Mithila region in Bihar and it is a tastier, unique delicacy. So I wanted to share it with you all.

Our Ivy Gourd Leaf Fritters are done. Serve it.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

Besani Fish In Onion And Tomato Gravy

BESANI FISH IN ONION AND TOMATO GRAVY

Hello and welcome to my corner again. Usually, on weekends, I prefer to make nonvegetarian dishes. And this Sunday I made a simple fish curry which was delicious and liked by everyone. The dish was Besani Fish In Onion And Tomato Gravy. In the dish, I have coated the boneless fish pieces in a second marination of a spicy gram flour batter and then shallow fried it adding into a spicy and flavourful gravy of onions and tomatoes. I hope you will like the recipe too and try making it sometime pretty soon. So let’s start with the recipe—

Ingredients:-For the fish marination-

1. Fish(boneless)-250 gms
2. Salt-According to taste
3. Turmeric Powder-1 tsp
4. Garlic Paste-1 tsp

For the gram flour coating–

1. Gram Flour or Besan-300 gms
2. Salt-According to taste
3. Turmeric Powder-1/2 tsp
4. Red Chilly Powder-1/2 tsp
5. Garam Masala-1/2 tsp
6. Dry Mango Powder-1/2 tbsp
7. Vegetable Oil-For shallow frying

For the gravy—

1. Onions-2
2. Ginger-Garlic Paste-1 tsp
3. Red Chilly Powder-1 tsp
4. Coriander Powder-1 tsp
5. Cumin Powder-1 tsp
6. Tomato Puree-2 tbsp
7. Garam Masala-1 tsp
8. Salt-According to taste
9. Green Chillies-2
10. Vegetable oil-1 tbsp
11. Cilantro or fresh cream-For garnish

For the tempering of the gravy—

1. Cinnamon-1 stick
2. Cardamom-1
3. Clove-2
4. Bay Leaf-1
5. Cumin-1/2 tsp

STEPS

Step 1

Wash and marinate the fish with salt, turmeric powder, and garlic paste and keep it inside the refrigerator for 3 hrs. Use boneless fish for this recipe. Here I have used Roopchanda variety of fish. You can use any other boneless variety also.

Step 2

Now take a bowl. Add gram flour and other given ingredients and make a slightly thick batter of it. Coat the fish pieces in it and shallow fry them in oil. Put on a tissue paper to remove unnecessary oil.

Step 3

Now take a wok, add cumin and the tempering ingredients. Next, add chopped onions and ginger-garlic paste and saute for two minutes. Now add all the spices mentioned above and fry for a minute. Now add tomato puree and saute again for two minutes. And then add some onion paste and fry it to remove its rawness. Lastly, add the fried fish and water to make the gravy. Add a pinch of sugar too to get that extra flavor. Simmer the gravy on medium flame before switching the gas off. You can garnish with some chopped green chilies, cilantro or fresh cream.

Our Besani Fish In Onion And Tomato Gravy is ready. Serve it.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Ivy Gourd Bharta

IVY GOURD BHARTA

Hello and welcome to my cooking corner again. Today I’m going to make a chutney of ivy gourd with garlic. It is great to have with dosais, appam, idli,poha, dhoklas etc. It tastes good and is a very healthier version of chutneys. You can try making it and I am sure you all will like it too. So let’s start making it—

Ingredients:–

1. Ivy Gourd-250 gms
2. Onion-1(big)
3. Dry RedChillies-2
4. Garlic-A few
5. Roasted Chana Dal or Roasted Peanuts-3 tbsp
6. Lemon Juice-1 tsp

For the tempering:-

1. Black Mustard-1/2 tsp
2. Vegetable Oil-1 tbsp
3. Curry Leaves-A few

STEPS

Step 1

Wash and cut the ivy gourds. Chop the onion. Roast the chana dal and soak it for two hours and grind it together with the other ingredients. If you want to use peanuts then do the same as above.

Step 2

Take a pan and add oil. Now add onion, garlic, dry red chilies, chopped ivy gourds, chana dal or peanuts and fry for a minute. Grind everything to get a thick paste.

Step 3

Now mix in some mustard oil and lemon juice to the chutney. Or alternately you can temper it with the tempering given above and add some tamarind paste to it.

Our Ivy Gourd Bharta is done. Garnish with green coriander leaves. Serve it with bread,dosai,poha, dhoklas etc.

Friends do try the recipe at home. Share your comments and feedback. Have a great week ahead. Take care. Till then healthy cooking, happy living!!!

Fish Sambhar

FISH SAMBHAR

Hello and welcome everyone to my cooking corner again. We want to eat different things in different seasons. Sometimes we crave for sweet dishes and sometimes for tangy ones. Today I had some fish in my fridge. And I thought of making a fusion recipe out of these given ingredients. So I made this recipe called Fish Sambhar. It tasted great with the goodness of fried fish and a tangy sambhar. It was liked by all. Hope you all will like it too. So here is the recipe—

Ingredients:-

1. Boneless Fish(any type)-250 gms
2. Toor Dal-250 gms
3. Onion-1
4. Tomatoes-2
5. Turmeric Powder-1 tsp
6. Red Chilly Powder-1 tsp
7. Coriander Powder-1 tsp
8. Sambhar Powder-2 tsp
9. Garam Masala-1 tsp
10. Tamarind Paste-2 tsp
11. Salt-According to taste
12. Lemon Juice-1 tsp
13. Freshly chopped coriander-For garnish

For the tempering:-

1. Curry Leaves- A few
2. Asafoetida-A pinch
3. Black Mustard-1 tsp
4. Vegetable Oil-2 tbsp

STEPS

Step 1

Wash and marinate the fish with some salt and turmeric powder and leave it for twenty minutes. Chop the onion, tomatoes, and coriander finely. Pressure cook the dal with salt and turmeric powder.

Step 2

Take a pan and shallow fry the fish. Now take a kadhai and add oil with the tempering ingredients. Add chopped onion and fry for three minutes. Add the tomatoes and fry it too for four minutes. Now add red chilly powder and coriander powder and fry it for two minutes. Now add dal and sambhar powder, tamarind paste and let it boil for three-four minutes. Lastly, add garam masala and water for the gravy and let it simmer for ten minutes.

Step 3

 Now add in the fish pieces. Garnish with freshly chopped coriander and lemon juice.

Our Fish Sambhar is done. Serve it with steamed rice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!