Koorka mezhukkuperatti

Koorkai is one of the famous tubers that grows mostly in South Indian states like Tamilnadu and Kerala. The best translation that I got from the internet for koorkai is Chinese potato. This is one of my favourite vegetables. They are cultivated during July and August in Kerala. And you can harvest it after four to five months from planting. So you will find it in the shops during winter. The main process lies in cleaning and peeling off the skin. After this you can make this recipe in no time. Though the recipe requires very less ingredients, it is very yummy. I love it a lotttt…..

Special note: For the first time, my husband made a dry sabji/poriyal with my guidance. I enjoyed capturing the video and he made it.

INGREDIENTS

Koorka –  1kg

Coconut  oil – 4 tbsp

Water

For Seasoning

Mustard – 1 tsp

ZUrad dhal – 1 tsp

Salt  – As required

Turmeric powder – A pinch

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  • Wash the koorka well in water, to remove the mud and the dust particles. Repeat it two or three times.
  • Then peel off the skin with a knife or the peeler.
  • Take enough water in a vessel.
  • Chop it into small pieces and drop it in the water. Else it will turn brown.
  • Then drain the water and wash it again.
  • In a pan, add the chopped koorka and add enough water.
  • Sprinkle turmeric powder and salt.
  • Cover with a lid and allow it to cook.
  • After sometime, just take one piece from the pan and mash it to check whether it has been cooked. Donot overcook.
  • Drain the remaining water.
  • Add coconut oil and fry for some more time.
  • Season it with mustard seeds and urad dhal.
  • There is no need to add asafoetida. The koorka has its own fragrant aroma when cooked.
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Chilli Gobi

Chilli gobi is a best snack to have during winter and rainy days. This is my brother’s favourite. Whenever I makes this, he will ask me to serve him with onion slices and the lemon into two halves. So this recipe is made whenever my brother is here at home. But this time I made in his absence and missed hoim a lot.

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INGREDIENTS

Cauliflower – 1

Besan flour – 1 cup

Rice flour – 1 tbsp

Corn flour – 1 tnsp

Red chilli powder – As required

Salt – to taste

Black salt – A pinch

Asafoetida – A pinch

Separate the florets one by one and boil it in salt water for 5 minutes.This will help to remove the worms that are present inside.

Drain the water completely.

In a vessel add besan flour, rice flour, corn flour, salt, chilli powder, black salt and mix them well.

Now add the florets and blend with the masala.

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Sprinkle water if necessary. Allow it to settle for 15 minutes.

Now heat oil in a kadai, add the marinated florets in the oil.

Fry until golden brown.

Add 1 tsp lemon juice and serve it with tomato sauce.

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Idiyappam/Sevai/String hoppers

Idiyappam/Sevai/String hoppers is a common dish that we make at home. Since it is steam cooked, it is healthy.   This can be made in two different ways and served in many ways. This is made with rice and pressed into noodles with murukku maker or sevai naazhi.  Myself and my brother are in love with this dish. of course most of the kids likes this recipe.

INGREDIENTS

Boiled rice – 3 cups

Water

Salt – To taste

  • Wash and soak the rice in water for 6-8 hours.
  • Drain the water and grind the rice in the grinder by sprinkling water into it.
  • Grind it to a smooth batter.                                                                                                    (This batter can be used to make verumarisi adai/ idiyappam)

Method 1

  • Later take the batter and add water to make it little watery. Add salt.
  • Now pour this into the rice pan and steam cook it  for 20 minutes.

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  • Then make the rice cake into four or five parts and put it into the sevai naazhi and press it to make rice noodles.
  • Cover it with the damp.

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Method 2  

  • Take 1 cup of water, add salt, oil and allow it to boil.
  • Add 1 cup of rice flour into it and mix well to make the dough.
  • When it is warm, insert it into the murukku maker and press it gently.
  • Then steam cook it.

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Serving methods

  1. Serve it with coconut milk.
  2. Splutter it with mustard seeds, urad dhal, channa dhal, red chillies, curry leaves. Mix well and serve with Sambar/Curd.
  3. You can add a pinch of turmeric powder to the second method of serving and add 1 tsp lemon juice to make lemon sevai.
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Baby potatoes fry

Baby potatoes are potatoes that are taken from the soil before they are fully grown. They are used in making a variety of dishes with different culinary methods. But a very good method is to prick the potatoes to absorb the flavour.

INGREDIENTS

Baby potatoes – 1/2 kg

Salt – As required

Turmeric powder – A pinch

Coconut oil – 4 tbsp

Cilantro – few chopped

Water

For masala

Channa dhal – 2 tbsp

Coriander seeds – 4 tbsp

Red chillies – As required

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  • Wash the baby potatoes and cut into half.
  • In a pan add enough water and cook the potatoes.
  • After ten minutes, add salt and turmeric powder.
  • Once the potatoes become soft, drain the remaining water.
  • Grind the ingredients given under masala.
  • Now add coconut oil, masala powder, asafoetida.
  • Fry till golden brown.
  • Garnish with cilantro.
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