YAM KOOTU CURRY

INGREDIENTS

YAM ( SENAI KIZHANGU)     -4 CUPS
  (CUBED)
GRATED COCONUT                -2 CUPS

CHANNA DHAL                        - 1 CUP

RED CHILLIES                           - 5-6

TURMERIC POWDER                - 1/4 TEASPOON

COCONUT OIL                           -1/2 CUP

MUSTARD SEEDS                       -1/4 TEASPOON

SALT TO TASTE

CURRY LEAVES                         - A FEW


METHOD

1  CLEAN,PEEL AND CUBE THE YAM INTO I CM CUBES.

2.BOIL WITH SALT AND TURMERIC POWDER TILL SOFT.

3.FRY THE RED CHILLIES AND GRIND THEM WITH 1 CUP OF COCONUT TO A PASTE.

4.COOK THE CHANNA DHAL TILL DONE.

5.ADD THE COOKED DHAL AND GROUND PASTE .ADD SALT TO TASTE AND BOIL WELL.

6.HEAT THE COCONUT OIL.

7.SPLUTTER THE MUSTARD SEEDS AND FRY THE REMAINING

 COCONUT AND CURRY LEAVES TILL THE COCONUT BROWNS.

8.POUR OVER THE COOKED YAM KOOTU KARI. MIX WELL.

# THIS IS AN ETHINIC RECIPE FROM KERALA CUISINE.

KAJU PANEER CURRY

Ingredients

CUBED PANEER                              -2 CUPS

CASHEWNUTS                                 -1 CUP

CHOPPED ONIONS                          -2 CUPS

CHOPPED TOMATOES                    -2 CUPS

GREEN CHILLIES                             -2

GINGER GARLIC   PASTE                 -1 TEASPOON

CHILLI   POWDER                              -1 TEASPOON

JEERA   POWDER                              -1 TEASPOON

GARAM MASALA POWDER              -1/2 A TEASPOON

GHEE                                                  -1 CUP

OIL                                                      -1 TABLESPOON

SALT                                                   -TO TASTE

CORIANDER LEAVES                      - LITTLE

Method

1. POWDER THE CASHEW NUTS COARSELY. (RESERVE A FEW FOR GARNISHING)

2. HEAT A TEASPOON OF OIL AND SAUTEE THE GREEN CHILLY, ONIONS AND TOMATOES.

3. WHEN SLIGHTLY, DONE ADD THE SALT, CHILLY POWDER AND JEERA POWDER AND

GARAM MASALA POWDER AND COOK TILL IT IS ALMOST A PULPY MASS.

4. HEAT HALF OF THE GHEE IN A PAN AND LIGHTLY FRY THE CASHEWS.

5. FRY THE CUBED PANEER IN THE REMAINING GHEE (TAKE CARE NOT TO BROWN IT )

6. ADD THE FRIED CASHEW POWDER AND THE PANEER CUBES TO

THE ONION -TOMATO CURRY.

7. SIMMER FOR 3 MINUTES.

8. GARNISH WITH A FEW FRIED WHOLE CASHEW NUTS AND CHOPPED CORIANDER LEAVES.

9.  RICH KAJU PANEER CURRY IS READY!

# A SPLENDID SIDE DISH WHICH IS EASY TO PREPARE...

# GOES WELL WITH ANY INDIAN BREAD LIKE ROTI, NAAN, PARATHA, ETC.

TASTES GREAT WHEN SERVED WITH PULAVS, JEERA RICE AND PLAIN RICE OR EVEN TOASTED BREAD.

# BEWARE-IT IS LOADED WITH CALORIES-   BUT DO INDULGE IN IT ONCE IN A WHILE...

                                                                                                                          

# WEIGHT WATCHERS-AVOID THE GHEE (OR RESTRICT IT.) DO NOT FRY THE PANEER.

DRY ROAST THE POWDERED NUTS. YOU DO CUT SOME CALORIES THIS WAY!

A  MUST TRY FOR ANY PANEER LOVER... (and I confess –I am one)

Some tips...

Paneer is a very good source of Calcium.

 Onions and tomatoes are rich in Vitamins and Lycopene and a great source of antioxidants too!

 And Cashews are loaded with proteins....

So it is a tasty, easy to prepare energy dish which is a hit is any dinner!

You can cut the quantity of chilly powder if you prefer a blander version of the dish-especially when kids are going to eat them.

If you want a lighter version, add plain panner and minimize the cashews.