Lotus Root Fries / Renkon chips ( தாமரை தண்டு வறுவல் )

Lotus Root Fries / Renkon chips

 ( தாமரை தண்டு வறுவல் )

                            

Ingredient:

Renkon / Lotus Root ( தாமரை தண்டு ) - 1 

• Vinegar water ( வினீகர் ) - 2 tbsp
• Oil for deep frying (  பொரிப்பதற்கு எண்ணெய் )
• Himalayan Pink Salt (or sea salt)- தேவையான அளவு உப்பு ) 
• Fried / roasted Sesame seeds ( optional ) - 2tsp
•  ( விருப்பப்பட்டால் வறுத்த எள்ளு ) 

Steps:

Wash and peel the skin of the vegetable.

Add 2 tbsp of vinegar in a bowl of water.

Using a sharp knife or a slicer, thin slice the lotus root.

Soak them in vinegar for 5 to 10 minutes. This is to retain the colour while frying.

Drain, pat dry on a clean kitchen towel. Spread it out well.

Heat oil and fry few pieces at a time in a medium flame until crisp.

Drain from oil. Sprinkle the roasted sesame seeds and the salt. Toss well and serve. 

                               
My Notes:
Renkon is the  Japanese name for lotus root. It is a simple dish, like any other deep fried veg chips like the potato / raw bananas but lotus root is airy and crispy with its holes. The unique flavour of lotus root is something you cannot stop eating. 
Health peeps, enjoy this fully, cut down on something else unhealthy or go for that extra run in your regular exercise regime.

This smooth grey-white tube, is crunchy and  has delicate flavor. 
Neutral or mild sweet like the water chestnut. Fleshy than the banana stem.
It is called ' thamarai kilangu' in tamil. Back home in India, we have commonly used this root in a different way. I have fond memories of eating this as vathal , at my paternal grand mom' house at sholavandan, with curd rice during summer vacations. 
It is  sun dried and processed to be stored and used as a vathal - dry vegetable, deep fried and consumed with curd rice. Less often fresh one is cooked as a side dish. But never tasted the fresh vegetable as a deep fried one until I had had in Singapore.

I have had the chance to taste this deep fried version sprinkled on my vegetarian food ordered at a Chinese Restaurant. Since then wanted to try doing at home as I have always pressure cooked this vegetable and prepared as a stir fry dish for meals.
I shall post that recipe separately. 

This simple vegetable is considered to promote in the production of red blood cells in addition to regulate your blood pressure with its agreeable ratio of sodium and potassium ( 1:4 )
It has adequate level of pyridoxine which helps to control headache, nervous irritability and related symptoms.

Asoka Halwa ( அசோகா ஹல்வா )

Asoka Halwa

 ( அசோகா ஹல்வா ) 

Ingredients: 

Yellow split dhal / Moond dhal ( பாசிப்பருப்பு ) - 1/2 cup

Wheat Flour ( கோதுமை மாவு ) -  2 tb sp

Sugar  ( சக்கரை ) - 1 cup

Food color / kesari powder ( கேசரி பவுடர்)  (optional ) - a pinch

Cashew nuts ( முந்திரி பருப்பு ) -  4 whole, split  into halves

Cardamom powder ( ஏலக்காய் தூள் ) -  1 tsp

Ghee / clarified butter or  unsalted butter ( நெய் அல்லது வெண்ணெய் ) - 4 tbsp

Steps:

Dry roast the dhal until fragrant.

When cooled, blend it into a fine dry powder. 

In a heavy bottom pan, add 2 tablespoon of ghee, roast the wheat flour.

After 2 minutes, add the dhal powder and fry.

Add a cup of boiling water and cook without forming lumps.

Add sugar and the remaining ghee and mix well.

Add in the food colour.

When the halwa leaves the sides , add in cardomom and fried cashewnuts / almonds. 

It should neither be sticky nor too hard, has to be in  soft consistency. Remove from fire

My Notes:

Asoka halwa is a traditional sweet prepared in temples as an offering.

The words - Soft, melt in the mouth, slide through the throat , irresistible, - synonyms to halwas goes for this dish also.

This recipe has many variations like any other dish.

- Moong dhal is boiled and added to the wheat flour. I have roasted and used dry powder as this way retains the fragrance of the dhal than boiling. But is a personal choice.

- one string consistency sugar syrup is used. I have added sugar directly as I have found the same time and same consistency has been achieved by either ways. 

- food colour is added for the bright colour or avoided

- wheat flour is given a skip. It can be prepared solely with the moong dhal.

- I have used raw almonds instead of fried cashew nuts.

This method is easy to make but no compromise on the finished product. Recently we relished this on my hubby's birthday. :)

Soba/ BuckWheat Noodles in Beehoon style

Soba/ BuckWheat Noodles in Beehoon style

Ingredients:

Soba Noodles  - 100g 

Shen choy ( red green spinach )  -  1 bunch

Tofu  - 1 block

Carrot  -  1 

Mushroom  -  6

Garlic  -  5 cloves

Soya sauce ( optional ) 

Red Capsicum  - 1/2  or red chili padi - 2

Sesame oil  - 2 tbsp

White pepper  - 1/2 tsp

Steps:

Boil a litre of water with salt and a teaspoon of oil added to it.

Add the noodles and cook for 4 to 5 minutes.

Strain the cooked noodles from water.

Allow it to cool. keep aside.

Crush the garlic.

Wash and slice the vegetables into bite size strips.

Wash and chop the spinach.

In a wok, heat sesame oil.Add garlic and stir until fragrant.

Toss in the vegetables and the spinach.

After a few minutes when it is almost done, add soya sauce and salt.

Stir well to coat uniformly.

Add in the boiled noodles and pepper powder and toss well.

Hot Buckwheat noodles is ready to relish. 

Optional - Squeeze a  juice of half a lemon before serving.

My Notes:
Soba noodles are Japanese noodles made from Buckwheat flour.
The thickness is comparable to that of a spaghetti. But less calorie and more protein than the pastas, spaghetti and the rice vermicilli.
A small portion can be stomach filling.
Sliced tofu can be grilled on a hotplate / dosa tava and added to the dish. That will give a crispy firm texture.
Other ingredients like bean sprouts, egg omelette strips can also added to this dish.


                             

Mint & Coriander Chutney ( புதினா கொத்தமல்லி துவையல் )

                   

Mint & Coriander Chutney

 ( புதினா கொத்தமல்லி துவையல் )

                     

Ingredients:
Mint leaves  ( புதினா இலை ) -   1/2 bunch
Coriander leaves ( கொத்தமல்லி தளை)  - 1/2 bunch
Dry red chili ( காய்ந்த மிளகாய் )  - 2
Small onion  ( சிறிய வெங்காயம் ) - 6 to 8 Nos.
Tomato ( தக்காளி)  - 1
Grated Coconut  ( துருவிய தேங்காய்)  -  1 tbsp
Salt    ( உப்பு )  -  to taste

Steps:
Remove the leaves from the stalk.
Wash well in water and dry on a clean kitchen towel.
Peel and slice the onions. Slice the tomato.
In a pan heat a teaspoon of oil.
Fry the red chili and remove.
In the same pan, saute onions and tomato.
After 2 minutes, add the fresh coriander and mint leaves.
Toss for a few seconds and switch off the flame.
Add the grated coconut. Let it cool and grind to a fine paste.

My Notes:
This chutney is a great appetizer. Tickles your taste bud with its sharp acrid taste balanced with the tangy taste from tomato.
A good start for a meal when this is mixed with pipping hot steamed rice and ghee.
Can be eaten with idli / dosai or even as a spread on your toast.
Some people may not be able to take in the strong flavour of mint. But this chutney will give them a good taste of it with coriander and tomato  added to it.
Variations can be given to this dish with addition / replacement of one or two ingredients.
I have posted earlier a similar chutney without coconut.
So play around with your choice of ingredients and enjoy the dish. ;)