Monday, April 02, 2012

Saru besara

Colocasia( Taro) is cultivated for its edible corms, edible swollen underground plant stems.  The corms are easy to digest and used as nutritional supplement.
Now for the recepie:

Taro : 8 pieces
Tomato diced :3
Green chillies : chopped :2
Fennel: 1 tsp
Mustard paste 3 tsp
Garlic Paste : 1 tsp
Turmeric Powder 1/4 tsp
Corriander chopped 1 tsp
Salt to taste
Method :  Boil Taro in water till it is cooked and tender; peel it and cut it into pieces.  Heat a frying pan on medium flame; add oil and fry piecws; set them aside.  To make besara, heat a sautee pan and add oil, chopped tomatoes, turmeric powder, mustard and garlic paste and sautee.  Add water and cook the mixture.  Add the taro into the mixture and cook.  In another sautee pan, add a pinch of fennel in tot oil and allow it to splutter.  Then add the chopped green chillies.  Pour the tempering on the besara mixture. sprinkle chopped corriander leaves and serve hot.

Courtesy : The hindu, 12/3/12

Monday, March 12, 2012

Stir fried lamb and peas.


Peas: 50 gms
sliced and boneless lamn : 250 gms
Finely chopped ginger/garlic: 10 gms
sprint onions : 25 gms
oil : 150 ml
soya sauce: 20 ml
Oyster sauce : 50 ml
corn starch: 100 gms
white pepper powder : 10 gms.
salt to taste.

Marinate sliced lamb with half the soya sauce and oyster sauce.  Fry the lamb dusted with corn starch.  Blanch the peas in water.  Pour oil in a pan and saute ginger garlic .  Add the lamb and saute well.  Add the snow peas and saute well.  Finally add the soya and oyster sauce and the stock  cook until it thickens and serve hot. 

Courtesy : The Hindu, Wellness 15/03/2007

Monday, February 27, 2012

Prawn- Drumstick curry


Prawns : 500gms (medium sized , shelled and cleaned)
Tomato :1
green chilli:1
drumstick :1( cleaned and cut into two inches length)
Chilli powder : 1 tbsp
Corriander powder : 1tbsp
Turmeric : 1 pinch
Garam masala : 1tsp
oil: 3 tbsp
Curry leaves : few
Salt to taste,
Corriander leaves for garnishing.

seasoning :
Bay leaves, star anees

For masala:

Grated coconut : 1 small cup
Poppy seeds : 1 table spoon
ginger garlic paste : 1 table spoon
cloves: 2 numbers
cinamon: small piece

Grind all the ingredients specified for the masala into a fine paste.

Method of preparation.

Heat oil in a pan.   Add the bay leaves and star anees and saute for two minutes then add chopped onions and saute.  Add the masala and fry until the raw smell goes.   Add tomatoes and salt and cook till the tomatoes are done.  Add curry leaves, chilli powder, corriander powder and turmeric and saute a little. Add the drumstick pieces and the prawns and saute for few minutes and then pour 150 ml of water and simmer until the gravy becomes thick and the drumstick and prawns are cooked.  Add the garam masala and garnish with corriander leaves.

serve hot with rice, roti's or dosa.