Sweet Potato Stir Fry

Lets make something different!!

Ingredients

Sweet Potato: 250 gms
Turmeric Powder: 1/4 Tea Spoon
Cooking Oil: 2 Table Spoon
Mustard Seeds: 1/4 Tea Spoon
Cumin Seeds: 1/4 Tea Spoon
Green chilly: 1
Salt
Water
Curry Leaves
Coriander Leaves

Cooking Time: 15 minutes
Method

Wash the sweet potato well and put it in a pan and pour enough water, turmeric powder and little salt and cook the sweet potato

Once done let it cool well and remove the skin and chop it to small pieces

To a pan pour oil and add mustard seeds and cumin seeds
Once it finishes cracking add finely chopped green chilly and saute for a few seconds
Now add chopped sweet potato and combine well.
Keep in low flame and stir occasionally and let it be little crisp on the outer side.
Add few curry leaves and coriander leaves and mix everything well
Serve hot

Chakkakuru Mezhukkupuratti / Jack fruit seeds Stir fry

A Common dish in my house during Jack fruit season!!!

Ingredients

Chakkakuru / Jack fruit seeds: 2 Cups
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/4 Tea Spoon
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1/4 Tea Spoon
Crushed Red Chilly Flakes: 1/2 Tea Spoon
Shallots: 6 - 8
Garlic: 4 - 5
Salt
Water
Curry Leaves

Cooking Time: 25 minutes
Method

Clean and slice the jack fruit seeds

Cook the jack fruit seeds in enough water adding turmeric powder, red chilly powder and salt

To a pan pour coconut oil and splutter the mustard seeds
Then add sliced shallots, garlic and curry leaves and saute for 2 to 3 minutes
Now reduce the flame and add crushed chilly flakes and mix well
To this add cooked jack fruit seeds and mix everything well
Close the lid and cook on low flame for about 5 to 8 minutes by stirring in between
Serve hot with rice

Note:
Adjust the spices accordingly
If you wish to you can add little crushed pepper also

Koorka Mezhukkupuratti (Chinese Potato Stir Fry)

Cleaning little tough, Cooking easy and Taste awesome.....

Ingredients

Koorka / Chinese Potato: 500gm
Garlic: 5
Shallots: 10
Crushed Red Chilly: 1 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Coconut oil: 2 Table Spoon
Salt
Water
Curry Leaves

Cooking Time: 20 minutes
Method

Scrape the skin of the koorka and wash it well.  Cut it to small pieces

Add turmeric powder, salt and required water and cook it.  Do not over cook and make it mushy
Drain off the excess water

Crush shallots and garlic
To a pan pour coconut oil and  add curry leaves, crushed garlic and shallots and saute till it becomes light brown in color
Reduce the flame and add crushed red chilly and saute for a minute
To this add cooked koorka and mix well
Keep in low flame for 5 more minutes stirring occasionally
Serve hot with rice

Note:
Adjust the spice levels accordingly
It is better to soak the koorka in water for at least half an hour before cleaning so that you can easily scrap off the skin
You can also put the koorka in a jute sack and beat it several times on the floor so that the skin starts to  peel and then just scrape off the rest of the remaining skin using a knife
Always put the cleaned koorka in water and take it out of water just before cooking.  Else it will change color

Vazhutana Mezhukkupuratti (Egg plant / Brinjal Stir Fry)

Quick and Easy!!!

Ingredients

Long green brinjal: 3
Garlic: 4 - 5 Cloves
Green Chilly: 3 - 4
Turmeric Powder: 1/2 Tea Spoon
Oil: 1 Table Spoon
Salt
Curry Leaves

Cooking Time: 10 minutes
Method

Chop the brinjal into small strips

Crush garlic and green chilly.

Pour oil to a pan and add crushed ginger and garlic
Saute for a minute and then add chopped brinjal, turmeric powder, curry leaves and salt
Stir well and close the lid and cook in low flame.  Keep stirring in between
Serve hot

Note:
Once you chop the brinjal put it in water, else it will change color
This is not a spicy dish.  So adjust the spice levels accordingly

Cheera Thoran / Spinach Stir Fry

One of my favorites!!!

Ingredients

Red / Green Cheera (Spinach): 1 Big bunch
Cheriya Ulli / Shallots: 6
Grated Coconut: 1/4 to 1/2 Cup
Green Chilly: 3
Turmeric Powder: 1/4 Tea Spoon
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Salt
Water
Curry Leaves

Cooking Time: 10 minutes
Method

Clean the spinach  and wash it well .  Allow it to dry thoroughly.
Fine chop the spinach

Crush together grated coconut, green chilly, shallots and turmeric powder.
Mix together chopped spinach, coconut mix, salt and curry leaves

To a pan pour coconut oil and splutter the mustard seeds
Now add the spinach mix to it.  Give a good stir and close the lid and cook for just a minute
Now open the lid and cook for another 5 more minutes stirring in between  till all the water is gone

Serve hot with rice

Note:

Before chopping the spinach make sure its completely dry
Do not cook with lid closed for long time.  Because if you cover it for a long time steam will accumulate and the thoran will become soggy
Keep on flame till all the water is gone.  Make sure you stir carefully and regularly.
Add coconut as per your requirements.  I add 1/2 cup of coconut