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

Stir fried lamb and peas.

Ingredients:

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.

Method

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

Prawn- Drumstick curry

Ingredients

Prawns : 500gms (medium sized , shelled and cleaned)
Tomato :1
onion: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.

Honey and papaya salad

Papaya contains pectin that aids digestion.  Here we go for a smooth papaya salad recepie

Ingredients

Papaya (ready to eat): 750 gm

Lemon juice: 10ml

Honey: 10ml

Chilli Flakes

Mint leaves:2

Rock salt 

Roasted seasme seeds: a pinch (for garnish)

Method: Dice the papaya and keep it in the fridge. Make a mixture of honey, lemon juice, chopped mint, chilli flakes and a pinch of rock salt. Stir in a mixing bowl for two minutes and add the chilled papaya. Mix slowly with a wooden ladle. Transfer is to serving bowl. Add roaster sesame seed as a garnish and serve chilled.

Courtesy; The Hindu, 4-10-2007

Crispy Salad

Apple, Asparagus and Coriander Salad

Ingredients

For the dressing

Coriander leaves, chopped: 50 gm

Extra virgin olive oil: 50 ml

Roaster cashew nuts: 15 gm

Garlic peeled: 2 cloves

Ground cumin: 1 tsp

White wine vinegar: 2 tbsp

Mayonnaise: 30 gm

Grated parmesan cheese: 30 gm

Jalapeno: 20 gm

Salt, to taste (check before adding as it might not be required)

Put all the ingredients in a food processor ir blender and blend unit smooth.

For the salad

Red Delicious apples (sliced): 4

Yellow capsicum (cut into thin strips): 1

Green asparagus (blanched and cut in 2” batons): 10

Iceberg lettuce (torn into small pieces): 100 gm

Arugula lettuce: 25 gm

Lollo rosso or radiccio: 25 gm

Nacho chips: 50 gm

Method: Mix the dressing with all ingredients, except the Nacho chips, arugula lettuce and lollo rosso. Arrange the arugula lettuce and lollo rosso in a salad bowl. Place the mixed salad on it and then put the crunchy nacho chips on top.

Fish Curry

Ingredients

Curry cut fish- 1 kg(cleaned)
Onion 2
Toamto 2
Raw mango 1( medium size)
cumin/corriander powder 1 tbsp
coconut grated 1 cup
ginger garlic paste 2 tbsp
cinamon/cloves 5 pieces
Red chilli powder 3 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Tamarind puree 1/2 cup.
oil- 6 tbsp
Curry leaves/corriander for garnishing.

Grind coconut, ginger garlic paste, cinamon,cloves, cumin/corriander powder into a fine paste.  Grind onion, tomatoes along with red chilli powder in a coarse consistency.  In a pan mix both the pastes along with tamarind water, salt and turmeric.  Slide in the fish pieces and raw mango pieces gently into the mixture.  Pour oil on top.  Cook the mixture in Medium flame.  Do not stir the curry frequently.  Once the curry starts to boil reduce the flame.  Boil for 15 minutes in low flame.  The oil would start floating.  Garnish with curry /corriander leaves.  Serve with hot rice or dosas.

PS: Fish curry tastes best if cooked well in advance of serving.

Cheesy Broccoli Potato Salad

Ingredients

Broccoli: 250 gm
Boiled potatoes: 3
Mayonnaise: 2 cups
Cheese spread: 5 tbsp
Fresh cream: half cup
Chili-ginger paste: 1 tsp
Salt and pepper: To taste
Method
Place broccoli florets in boiling water for two minutes. Remove and dip in ice cold water. Drain and set aside.

Cut the potatoes into big cubes. Mix the mayonnaise, cheese spread, fresh cream and the chili-ginger paste. Add salt and pepper. Mix well. Add it to the broccoli and potato.



The Hindu, Monday, November, 29, 2010 ,Metro Plus.