Colocaesia Crispy Fry/Chembu Roast

Ingredients:

Colocaesia (Seppankilangu/Chembu/Arbi) - 1/2 kg
Oil - To deep fry
Salt - 1/2 tsp
Red Chilli Powder - 1/2 tsp





Method:

Wash thoroughly the colocaesia.

Pressure cook them in a cooker separator plate while cooking rice.  If cooking separately, pressure cook for 2 whistles with just enough water.

When the pressure of the cooker is completely released, remove the cooked colocaesia and pour cold water over.  Leave for 5 to 10 minutes.

Peel the skin of the colocaesia and cut them into pieces.

Refrigerate the cooked colocaesia pieces for 10 minutes.  This step is optional.

Heat oil in a kadai and deep fry the colocaesia pieces until golden brown and crisp.

Remove from oil and drain the excess oil.

Sprinkle salt and chilli powder over the fried colocaesia and mix.

Serve hot.



This crispy fry is crunchy on the outside and soft inside.  Serve with sambar rice or with rasam or can be had as such as crunchy bites.

Raw Banana (Vazhakkai) Spicy Podimas

Adapted From

South Indian Vegetarian Classic Lunch Recipes by Mallika Badrinath


Ingredients

Raw Banana/Vazhakkai - 1 
Onion - 1 (finely chopped)
Oil - To fry
Salt - To taste
Garlic - 2 flakes
Green Chillies - 2
Grated Fresh Coconut - 1 tbsp


Procedure

Steam banana with skin in the pressure cooker for about 10 minutes in medium flame.

Peel the outer skin and allow to cool completely.

Once completely cool, grate it.

Meanwhile, pound together garlic, green chillies, and grated fresh coconut coarsely.

In a kadai, heat about 2 tsp of oil and fry chopped onions till crisp.

Add the grated banana and the pound ingredients and fry till the raw smell is lost and the mixture turns golden brown.

Sprinkle salt and mix thoroughly well.

Remove from fire and serve with hot steamed rice.

Notes:

Save the peeled outer skin of the banana to make chutneys and curries.  They are highly rich in anti-cancerous properties.  You can use it to make the Raw Banana Peel Stir Fry.

Gobi Manchurian

Source:

Mrs. Sumathi


Ingredients:

Cauliflower - 1 (large)

Corn Flour - 3 tbsp

Maida - 1/4 cup

Soya Sauce - 2 tbsp

Salt - To taste

Capsicum - 2

Big Onions - 2

Garlic - 6 flakes

Ginger - 1 inch piece

Chilly Sauce - 1 tbsp

Tomato Sauce - 2 tbsp

Oil - To fry


Method:

1.  Chop capsicum and onions lengthwise.

2.  Peel skin of ginger, wash thoroughly, and chop finely.  Also, finely chop garlic flakes.

3.  Separate flowerettes of the cauliflower.  Wash them in water.

4.  Boil water, add salt, and dip the flowerettes for a minute and strain.

5.  In a broad vessel, add cornflour, maida, soya sauce, and salt and mix to a bajji batter consistency using just enough water.

6.  Dip flowerettes in this batter and deep fry till golden brown and crisp.

7.  In a kadai, heat 2 tbsp oil.  Add chopped onions, garlic and ginger and fry till onions are translucent.

8.  Add chopped capsicum and give a quick stir.

9.  Add the chilly sauce and tomato sauce and mix well.

10.  Now add the fried cauliflowerettes and mix until all the flowerettes are coated with the masala.  Serve hot.


My Notes:

Finely chopped spring onions can be used to garnish the gobi manchurian.  Add them at the end and give a quick stir and serve the manchurian hot and sizzling.

Either green chilly sauce or red chilly sauce can be used.