Ramya's Recipe...

August 4, 2011

Yam fries

Yam known as Chena in malayalam is widely used in Kerala cuisine. This is a simple fry which resembles french fries, but has a spicy touch.

There are many types of yam used worldwide. The one I used is also called elephant yam. See the pic

Ingredients:

Yam - 1/2 of a medium sized

Turmeric powder - pinch

Chilly powder and Pepper powder - to taste

Salt

Oil to deep fry

Preparation:

1. Peel and wash the yam. Cut it to thin long strips like french fries.

2. Add salt, turmeric, chilly and pepper powders to yam and combine well. Keep aside for 30 mins.

3. Deep fry till the yms are cooked, brown and crisp.

This can be used as a snack or side dish with rice.

Sending this to Kerala Kitchen - August 2011 hosted by Vidhya of Sugar N Spice. Visit The Kerala Kitchen page here.

Sending this to Serve it - Fried hosted at OhTasteNSee and Krithi's Kitchen

Also sending this to Cooking Concepts - Appetizers at Srav's Culinry Concepts

Please do visit and send your entries for my Ongoing event - Fusion Food:Pasta

Cheese flowers for my little girl

This is a yummy bite for kids who love cheese. My little girl is very choosy about food, and I have to try new snacks or dishes to please her...The idea of this recipe is from Priya's Cheesy Discs.

I have not mentioned the exact quantities here as the recipe is very simple and you can make it the way you like.

Ingredients:

Bread slices
Butter
Grated Cheese
Italian seasoning - you may use any seasoning of your choice
Pepper powder

Preparation:

1. Cut the bread slices into desired shapes using a cutter. Spread butter on both sides. I tried it with oil too, and that also tasted good.
2. Add seasoning and pepper powder to grated cheese and gently combine with a spoon.
3. Heat a pan and place the buttered bread. Sprinkle cheese on top and wait till cheese melts and turns light brown. You may also do it in an oven as Priya did in her recipe.

Linking to Anyone can cook: Series 28 at Taste of Pearl City

Please do visit and send your entries for my Ongoing event - Fusion Food:Pasta

August 3, 2011

Brinjal Stir Fry

Brinjal also known as Aubergine or Eggplant is not in my favourite veggie list. But when I had this for the first time from my colleague's lunch box, I immediately fell in love with this. I was surprised when she gave me this recipe, it was so simple, but tastes great. This is can served as a side dish for roti or rice.

Ingredients:

Brinjal - 250 gms, diced (I used the long purple ones)

Onion - 1, chopped

Garlic - 2 to 3 cloves, chopped

Mustard seeds - 1/2 tsp

Jeera/Cumin seeds - 1/2 tsp

Turmeric powder - a pinch

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Curry leaves - a few

Salt

Oil - 1 tbsp

Preparation:

1. Heat oil in a pan and splutter mustard seeds followed by cumin seeds. Add onions, garlic and salt and saute till onions start turning brown. Add turmeric, chilly and coriander powders and combine well.

2. Add the brinjal pieces and mix well. Cover with a lid till brinjal is almost cooked. You may add few teaspoons of water to prevent it from burning.

3. Open the lid and add curry leaves and stir fry on high flame . If you like it to be a little mushy, stir fry for a longer time.

Sending it to Let's Cook: Sabzis for rotis and Anyone can cook:Series 28

Please do visit and send your entries for my Ongoing event - Fusion Food:Pasta

Mushroom Pepper Fry

Mushrooms are my favourite and I always have a pack or two in my fridge. Cooking with mushrooms is very quick and easy and it can be used in a variety of ways. Mushroom Pepper fry is spicy and yummy and tasted very different from the other mushroom dishes I make.This recipe is from my blog hop pal Priya Sreeram of Bon Appetit. View her original recipe here. She has lot of yummy recipes in her site, do check it out... Thanks Priya, for this wonderful recipe.Serves best with roti, naan, pulao, fried rice etc...

Ingredients:

Button or Closed cup mushrooms - 150 gms, diced

Capsicum/Bell Pepper - 1, diced (I used 1/2 each of yellow and red to make the dish colourful)

Onion - 1 large, diced

Green chillies - 2, slit

Garlic - 2 to 3 cloves, chopped

Tomato - 1, chopped

Black Pepper powder - 2 tsp (adjust as per the spice level)

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/2 tsp

Oil - 1 tbsp

Fennel seeds - 1 tsp

Curry leaves - a few

Coriander leaves chopped - to garnish

Preparation:

1. Heat oil in a pan and add the fennel seeds. When they sizzle, add garlic, green chillies and curry leaves and sauté till you get the aroma. Now add the pepper powder and sauté for few seconds.

2. Add onions,capsicum and salt and sauté for few minutes. The aroma while they get fried is awesome, but I choked a little :-). Add the tomato and when it becomes soft, add turmeric, cumin and coriander powders and combine well.

3. Add mushrooms and keep stir frying while it cooks. Mushroom releases water and if you want a little more gravy, you can add some water. Do a taste check and adjust the spiciness. Garnish with coriander leaves.

Linking this with Blog Hop Wednesdays-Week 1,a new challenge initiated by Radhika of Tickling Palates. Each time, bloggers paired and they need to cook and present a recipe from their partner's blog. Radhika has put a lot of effort in forming groups and pairing them. Meet all my blog hopper friends here...