Ladys finger stuffed stir fry பொதித்த வெண்டைக்காய் வதக்கல்

Ladys finger stuffed stir fry 

பொதித்த வெண்டைக்காய் வதக்கல்

Ingredients:

Lady'finger (medium size) ( சிறிய வெனண்டைக்காய் ) - 12 - 15

Big onion ( பெரிய வெங்காயம்) - 1 big

ginger ( இஞ்சி ) - a small piece

Curry leaves ( கறிவேப்பிலை) - 1 twig

Oil ( எண்னணெய்) - 2 tbsp

for stuffing ( பொதிப்பதற்கு)

Dry red chilli ( காய்ந்த மிளகாய்) - 2 or 3 

Coriander seeds ( தனியா) - 1 tbsp

Cinnamon stick ( பட்டை) - 1 small piece

Fennel seeds ( சோம்பு) - 1/2 tsp

Shredded Coconut ( துருவிய தேங்காய்) - 2 tsp

Fried channa dhal ( பொட்டுக்கடலை) - 2 tsp

Steps:

Dry roast all the ingredients for the stuffing except the fried channa dhal. Fine powder the ingredients in a mixer.

Chop off the head of the ladys finger and slit lengthwise , remove the seeds. Do not cut into two, keep the tail end intact.

Stuff each of the ladys finger with sufficient amount of the masala.. Brush a little oil on the outside of the vegetable and keep aside.

Powder the masala. Peel, wash and fine chop the onion and ginger.

In a flat pan, add a tablespoon of oil, saute the ginger and onion until flavourful. 

On another burner heat a flat  grid/ dosai kadai, spread the stuffed vegetable and let it roast. Turn to other side slowly without spilling the stuffing.

Transfer the vegetable to the sauted onion. Give a toss to coat uniformly. Let it saute for a minute.
Remove and serve hot. 

My Notes:

ladys finger is a favourite among many. It is a vegetable used in sambar, kulambu, vathakkal, pachadi etc..not to forget the north Indian style of "okra" preparation.

Trick is to cook without it being slimy.

My experience is to cook lady's finger fresh,without refrigeration.(It should not get the moisture.) Once refrigerated, it has to be kept outside overnight so as not to get that slimy mucus thing while cutting and cooking. Best is buy, wash and dry using the kitchen towel and allow it to air dry  before cooking. 

This preparation is a good combination for rice varieties,especially curd rice. For kids you can keep one or two pieces on a chapathi and roll. Fresh lady's finger wrap is ready. ;))

Being rich in dietary fiber and with many pertinent nutritional benefits, include ladys finger once a week in your menu. 

Deepavali Legiyam தீபாவளி லேகியம்

Deepavali Legiyam / marundhu

தீபாவளி  லேகியம் 

Ingredients:
Long Pepper Or Black pepper( கண்டந்திப்பிலி அல்லது மிளகு)  1/2 tsp
Black cumin seeds or Cumin seeds ( கருஞ்சீரகம் /  சீரகம்)  -  1/2 tsp
Oregano (ஓமம்)  - 1/2 tsp
Dry ginger ( சுக்கு)  - 1 inch
Coriander seeds ( தனியா)   - 1/2 tsp
Jaggery (வெல்லம்)  - 1/2 cup
Honey ( தேன்)   - 1 tbsp
Ghee / Clarified butter ( நெய்)  - 1 tsp

Pound the dry ginger into pieces and soak.
Clean and soak the raw spices for minimum 30 min

Drain the water from the spices and grind the spices into a fine paste.

In a heavy bottom pan, add the paste and the pounded jaggery. Bring it to boil

Let it boil on low to medium flame. Bubbles start to appear

Add a teaspoon of ghee and stir well. The legiyam will leave the sides and form a nice colour.

Finally add the tablespoon of honey, mix well. Switch off the stove. Allow it to cool in the pan and transfer to a dry container.

My Notes:

Deepavali, the festival of light, is all about sweets and savouries. But I have chosen this,considered as medicine, to post as deepavali special, deviating from all the delicacies prepared at home.

When my mentor, Jayanthi mami, casually shared this simple recipe I was tempted to prepare as I have not tried before.A combination of spices used which is usually used separately in various Indian dishes. A simple method to prepare your own legiyam for deepavali. Fresh and home made and done in a jiffy :))

I have fond memories of having homemade legiyam at my paternal grandparent' house. In those days this is the first thing given to all on deepavali day. Though we do not prepare and eat as many varieties of fritters and sweets as in a few decades ago,  still need this for the small portion of sweets and savouries we eat , as down through the generations our digestive system functioning has reduced.  

I could not get the long pepper and so have used black pepper instead.

Some people may dry roast the spices and make it as a powder for this recipe and also add a pinch of cardamom powder. I have omitted  cardamom as it will mask the original flavours of the spices. 

Whether dry roast and powder or soak and grind,choose a method but should try as these spices aids digestion and improves appetite, alleviates heartburn, indigestion and cold/ flum. So why not?

 Not only during deepavali, this should be given both to young and old occasionally for better immune and digestive system functioning. 

Half a teaspoon of each, when soaked and grounded will give a substantial portion for a family of 6 to have a teaspoon each. 

Have a spoon of legiyam and enjoy the delicacies to your heart content once a while. ;)

Jackfruit seed stir fry ( பலாகொட்டை வதக்கல் )

Jackfruit Seed Fry

 பலாகொட்டை வதக்கல் 

Ingredients:
Jackfruit Seeds ( பலாக்கொட்டை)  - 200 g
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Chilli Powder( மிளகாய் தூள்) - 1/2 tsp
Ginger ( பொடியாக நறுக்கிய இஞ்சி) - finely chopped 1 tsp
Rice flour ( அரிசி மாவு) - 1 tbsp
Seasoning ( தாளிப்பதற்கு) :
Mustard seeds( கடுகு) - 1/4 tsp
Urad dhal ( உளுந்தம் பருப்பு) - 1/4 tsp

Channa dhal ( கடலை பருப்பு) - 1/4tsp
Curry leaves ( கறிவேப்பிலை) - 1 twig
Oil ( எண்ணெய் ) - 2 tsp
Salt to taste ( தேவையான அளவு உப்பு)

Steps:
Wash and clean the jackfruit seeds, pressure cook for 3 whistles and in slow fire for 2 to 3 minutes.
Peel and slice the seeds lengthwise into two.
Mix the dry powders together and form a paste using water. Marinate the cooked seeds in this paste for at least 15 minutes.

In a heavy bottom pan, add 2 tsp of cooking oil. When hot, splutter the seasoning, followed by curry leaves and finely chopped ginger. Saute until flavourful.

Add in the marinated seeds and roast until crisp on outside. Add another teaspoon of oil if needed.
Serve hot as a side dish for rice and sambar.

My Notes:
My elder son and husband like Jackfruit and so I tend to buy whenever I see the fruit , fresh in the wet market, in the process of the fruit pods being removed by the vendor. I have cooked the seeds for aviyal or sambar but have not tried roasting like this recipe.
Few weeks ago, my younger sister posted the picture of her dish and questioned to guess the vegetable' name. And then came to know this simple but yummy dish. 
Onions and garlic are not used so as to keep the original flavor of the seed.
Tomatoes are not added either in this recipe. If you want a tangy taste, add 2 tbsp of yoghurt to the marinating paste and then roast the seeds.
Eat while hot or warm as this seed gets hard as it turns cold.
Enjoy the dish which has a substantial amount of protein in it.