Impossibly Crunchy Yucca Chips!!!

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Kappa Kizhangu Chips:(Kerala Style) Yucca Tubers Chips, Cassava Tubers Chips.Manioc Chips Maravalli Kizhangu Chips. Kuchi Kizhangu Chips. Tapioca Chips. Impossibly crunchy homemade chips!!! Manihot esculenta is the Botanical name of this plant. Where they have modified tap root…rich in starch(Yes, like potato). Its eaten in many parts of the world today, but traces its origin [...]

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Senaikizhangu Chips / Elephant Yams Chips

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Senakkizhangu Varuval: Senai-Kizhangu Chips. Senai Kizhangu Pakodi.Senai Chips.Senaikizhangu Chips. Karunai-kizhangu Chips. Yam Chips. Ingreidients: Yam 1/4 kiloSaltTurmeric powder 1/4 spoonChili powder 1 spoonTamarind paste 1/2 spoonOil for depp fryingCurry leaves – crisply fried to garnish. Method: Peel the skin-off! Better apply oil before doing so…the veggie is pricky sometimes. Its rich in potasium and calicium [...]

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Sepankizhangu Varuval / Sepankizhangu Chips

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Chembu Chips: Sembu Chips.Sepankizhangu Chips. Chepang-kizhangu Chips. Arvi Chips. Collacassia / Taro Roots chips. Ingreidients: Sembu/Taro Roots 1/4 kiloSaltTurmeric powder 1/4 spoonChili powder 1 spoonTamarind paste 1/2 spoonOil for depp fryingCurry leaves – crisply fried to garnish. Method: Peel the skin-off from taro roots! Better apply oil before doing so…the veggie is pricky sometimes. Its [...]

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Vazhikai Chips / Green Plantain Chips

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Vazhaikai Chips: Plantain Chips. Arattikaya Pakodi. Kacha Kela Ka Chips. Ingredients: Raw Plantain 1 large and slenderSaltPepper powder(fresh)Oil for deep frying. Method: Slice the plantains into thin slices. Leave them in cold water until cooking/frying. Now heat oil in a frying pan. When the oil is smoky hot…fry few slices till crisp. Fry only few [...]

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Cucumber – Tomato Salsa

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Cucumber-Tomato Salsa: Ingredients: Tomatoes 4 large diced(if needed cored – seeds removed)Green Chilies 3 (if you dont like it hot – cored – seeds removed)Capsicum 1 small fienly choppedCucumber 1(peeled, cored and finely chopped)Banana chilies(beach/bajji milagai) finely choppedLime 1 – juice (lime is raw lemon – green in color)Cilandro/ Coriander leaves few choppedGarlic 2 cloves [...]

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Salsa Verde

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Salsa Verde:(Mexican Style) Ingredients: Tomatillos 6Onion 1 small Green peppers/jalapenos 3Cucumber 1 smallSaltLime juice 1 spoonCilantro leaves few. Method: Chop 50% of tomatillos and cucumbers and set aside. Blend all the remaining ingredients and 50% of cucumber and toamtillo togather in a food processor. Now mix them togather. Serve chilled with tortilla chips as an [...]

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Mango Salsa – Reminds Me Of Summer:)

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Mango Salsa:(Mexican Style) Mangoes are treated for depression in folk remedy! I can’t say I am depressed now! Its just another lousy rainy day here! Felt bored….so looked into my pantry and came up with this idea! Salsa….tangy mangoes can go well into it! What else can make a rainy day perfect…more than a bag [...]

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Pavakkai Chips / Bitter Gourd Chips

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Pavakkai Chips: Bitter Gourd Chips. Bitter Melon CHips. Bitter Melon Fried. Karela Chips. Kakarkai Chips. Ingredients: Bitter gourd 2-4 small thin varietyLemon juice few spoonsSaltChili powderOil for frying. Method: Thinly slice the gourd along with seeds. Sprinkle little lemon juice on the top. Heat oil in a deep frying pan. Whent he oil is smoky [...]

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Urulaikizhangu Varuval / Thin Potato Sticks Fry

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Fried Potato Sticks:Urulai Podi-meen pakuvathil Varuval. Potato Poriyal. Aloo thin sticks Fry. This is my own recipe. It comes out like ‘Nethili Meen Varuval’(Fried Anchovies). Vegetarian’s excuse me! But anyway…..this neither deep fried in oil nor sticky fried poriyal. Just go thro’ the recipe and give a shot. Ingredients:Potatoes 2 large (sliced like chips-rounds & [...]

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Okra Pakoda / Bendakaya Pakodi

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Okra Pakodi:(Andhra Style)Okra Chips. Crisply Fried Okra Rings. Vendaikkai Varuval. Fried Bindi. Bendakkai Pakodi. Ingredients:Okra/Lady’s Finger 1/2 kilo- finely chooped into rings.SaltTurmeric powder 1/2 spoonChili Powder 1 spoonOil for frying.Crisply fried curry leaves for garnishing. Method: Wash and clean okra. Pat dry them. Trim their ends off. Then slice them into fine rings. Set aside. [...]

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