At the time when i was newly married, i am poor in cooking.
Few things which i can make are rice, dal, egg and some stir fry veggie's...
After a year only i realised that i have to learn cooking, relative's used to critisis me for lack of my knowledge in cooking but they never helped in teaching me. I never mind...
only reason i got fell in love with this culinary art is my husband...Yeah he is a Foodie...He loves to eat varities, a perfect combination and he appreciate the recipe which really deserve the appreciation...
Then after a year of marriage i slowly started to learn cooking through watching TV programs about cooking and also got few cookery books...First i learnt different varieties of chicken..i have to thanks to Chef Dr.Damu, i am a fan of his cooking programs, then slowly moved to Internet search for recipes...and now into blogging.
I like Yam alot, usually we can make masiyal, stir fry, chips, kola and so many varities...
Today lunch was Karunaikizhangu kara kuzhambu and Plantain stem stir fry...a good combintion of simple lunch...
Measurement is for just 2 members.
Ingrediants:
Karunaikizhangu - 100 gms
Curry leaves - few
Mustard and jeera - 1 tsp
Onion big size - 1finely chopped
Tomato - 1 finely chopped
Coconut gratted - 2 tsp (Grind it to paste)
Sambar powder - 3 tsp
Tamarind - small pieace (priorly soak it in water)
salt to taste
Oil to fry (Gingely oil or coconut oil will give nice aroma)
Garlic - 3, chopped.
Turmeric - pinch
Clean and cube the karunaikizhangu and boil it with small pieace of tamarind and pinch of turmeric and keep it aside.
Heat a separate pan and temper with mustard, jeera, curry leaves, garlic and add onion.
Fry till 1/2 cooked and add the tomato and cook will add the yam and sambar powder.
Saute the mixture in pan well and add the tamarind extract along with salt to taste.
Once it started boiling and the raw smell goes, add the coconut paste and boil for 2 - 3 minutes and switch off the stove....Now the kara kuzhambu is ready
I am sending this to Side Dish Mela @ cooking4allseasons.
Few things which i can make are rice, dal, egg and some stir fry veggie's...
After a year only i realised that i have to learn cooking, relative's used to critisis me for lack of my knowledge in cooking but they never helped in teaching me. I never mind...
only reason i got fell in love with this culinary art is my husband...Yeah he is a Foodie...He loves to eat varities, a perfect combination and he appreciate the recipe which really deserve the appreciation...
Then after a year of marriage i slowly started to learn cooking through watching TV programs about cooking and also got few cookery books...First i learnt different varieties of chicken..i have to thanks to Chef Dr.Damu, i am a fan of his cooking programs, then slowly moved to Internet search for recipes...and now into blogging.
I like Yam alot, usually we can make masiyal, stir fry, chips, kola and so many varities...
Today lunch was Karunaikizhangu kara kuzhambu and Plantain stem stir fry...a good combintion of simple lunch...
Measurement is for just 2 members.
Ingrediants:
Karunaikizhangu - 100 gms
Curry leaves - few
Mustard and jeera - 1 tsp
Onion big size - 1finely chopped
Tomato - 1 finely chopped
Coconut gratted - 2 tsp (Grind it to paste)
Sambar powder - 3 tsp
Tamarind - small pieace (priorly soak it in water)
salt to taste
Oil to fry (Gingely oil or coconut oil will give nice aroma)
Garlic - 3, chopped.
Turmeric - pinch
Clean and cube the karunaikizhangu and boil it with small pieace of tamarind and pinch of turmeric and keep it aside.
Heat a separate pan and temper with mustard, jeera, curry leaves, garlic and add onion.
Fry till 1/2 cooked and add the tomato and cook will add the yam and sambar powder.
Saute the mixture in pan well and add the tamarind extract along with salt to taste.
Once it started boiling and the raw smell goes, add the coconut paste and boil for 2 - 3 minutes and switch off the stove....Now the kara kuzhambu is ready
I am sending this to Side Dish Mela @ cooking4allseasons.
Good
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