Plantain fry

I hope many of you knew the health benifits of plantain....so use plantain in your meals :))

Here is the recipe for plantain fry..

Ingredients:

plantain -2 small
onion -1 big (finely chopped)
pinch of turmuric
salt to taste
lemon juice-3 tsp
oil-2 tsp
seasoning ingredients
shredded/grated coconut -2 tsp
garlic cloves-4
coriander powder-1 tsp
red chilli powder-1/2 tsp

Preparation:

1.Heat oil in a pan add all seasoning ingredients (chanadal,uruddal,cumin seeds , musturd seeds ,dry red chillis,curry leaves) and fry few min and then add onions fry till onion becomes transparent.

2.Now add plantain pieces , turmuric and salt , mix everything , cover and cook on a low flame until plantain pieces become soft.

3.Finally add red chilli powder,coriander powder,coconut ,garlic( mash it n add it) ,mix well and fry for few min.Atlast add lemon juice and mix well and switch off the stove.

4.serve hot .Its good with rice along with rasam/sambhar.

I am sending this to "15 Minute Cooking" hosted by mahimaa's kitcen hosting by Mahima..

Aratikaya/Plantain perugu pachadi & Tulip Pics

This is very tasty and takes very less time too...you can make this chutney within 15 minutes itself.

Check our tulip photos @ Skagit valley

Ingredients:

Plantain-1 medium size
salt to taste
green chilli-4
turmeric powder-1/8 th tsp
curd-2 cups
Talimpu/seasoning ingredients
Cilantro leaves

Preparation:

1.wash n cut the pantain with outer cover.Cut each plantain into 3 or 4 parts.Boil these pantain pieces in a microwavable bowl in microwave for about 10 min.Dont overcook them.

2.Meanwhile you just take a pan and do tadaka ,once it is completed,keep a lid on the pan,after 10 min Peel the outer layer of cooked plantain pieces and keep it aside.

3.Take a mixi bowl add salt,turmeric,green chilli and grind it into a paste,then add palntain pieces and grind well and then add curd into it and just blend it for 1 min.Take whole mixture into a bowl.

4.pour tadaka into perugu pachadi and mix well....that set..aratikaya perugu pachadi is ready !!

I am sending this to "WYF- Side dish" hosted by Easy crafts and "15 Minute Cooking" hosted by Mahimaa @ Mahimaa's kitchen

white brinjal with green peas/vankaya bataani fry

Vankaya Bataani fry is one of Andhra Style vegetable dry curry. It is very good in taste and here we are including legumes in simple vegetable curries making it highly nutritious.In andhra,this cuury usually serves in marriage functions.



Usually with white/green brinjals,chutney will be good but you can also make this dry version of curry.You can serve this as a side dish and it is good to eat with either rice or chapthi's.

Health benifits of brinjal:



1. It is believed to be a cholesterol regulator, and it is anti diabetic.

2.It is rich in Vitamin A and B and it is low in calorie content.

3.It can block the formation of free radicals, help control cholesterol levels and is also a source of folic acid and potassium.

4. In South East Asia, it is used to treat stomach cancers and measles.



Ingredients:



white/green brinjals-1/2 kg

Frozen/dried peas-1 cup

onion-1 big(lenghtwise/finely chopped)

seasoning ingredients

curry leaves

ginger-garlic paste- 1 tsp

green chilli-2 slit

red chilli powder-1/4 th tsp

turmeric powder-1/4 th tsp

salt to taste

garam masala powder-1/4 th tsp

oil-3 tsp

cilantro for garnishing-optional



Preparation:



1.If the peas are dried ones,soak them in water for 6 hours or overnight.Later,you can cook it in the pressure cooker up to one whistle or you can cook outside on the stove and par boil it(inside should be slightly soft and firm on the outside).I used frozen peas.



2.chop onions lengthwise or finely and cut the brinjals lengthwise (it should be of length atleast half of your finger size)and place it in salt water untill you put these into the pan.



3.Heat oil in pan,add all seasoning ingredients(cumin seeds/jeera,mustard,chana dal,uruddal, and curry leaves.) and fry these for a min and then add onions and green chilies fry untill onion become translucent.Add ginger-garlic paste,turmeric powder and fry for few min.



4.Now add brinjal pieces , keep frying till brinjal gets softened,if you want you can keep the lid on the pan for some time but not whole cooking time. Now add red chili power, garam masala powder and salt and mix well. Cook for another 5 minutes over low flame till the oil separates. At this stage add the frozen/cooked green peas (draining all water) and toss gently without breaking them. Garnish with finely chopped coriander leaves and serve as a sidedish for rice.



This is my entry to the WYF : side dish event at Simple Indian Food

Tomoto with taro root curry

This is another way to use taro root other than stew and fry.This tastes to good with rice or chapathis.


Ingredients:

Tomotoes-5
taro root/chamadumpa-4
green chilli-1 (slit)
onion-1 (medium size) finely chopped
seasoning/talimpu ingredients
turmeric powder-1/4 th tsp
salt to taste
red chilli powder-1/4th -1/2 tsp
garam masala powder-1/4th -1/2 tsp
cilantro for garnishing
Oil

Preparation:

1.First wash taro root and peel the outer layer and cut into cubes (or) boil taro root for abt 15 to 20 min and then remove the skin and cut the boiled taro into medium size cubes.

2.Take a pan ,heat enough oil,Shallow/deep fry the taro root pieces under medium heat and keep that fried taro root pieces on a paper towel in a seperate bowl.

3.In the same pan ,keep only 2 tsp of oil and remove remaining oil.Add seasong ingredients and fry for a minute and then add onions and fry till onions become transparent.In the mean time cut tomotoes finely.

4.Add tomotoes ,turmeric powder,salt and mix well ,fry till tomotoes cooked completely.Now Add fried taro root pieces and mix well and let it cook for few more min.

5.Atlast add garam masala powder and mix well.Add cilantro for garnishing.

Varsha Vipins and Priya passed me this award..i am honoured to recieve this award from you friends..Thanks varsha n priya!!

I am sending this recipe to Sanghi's tasty bites,'Tomato Event'

I am dedicating this recipe to my friend sunanda..becoz i dont know this vesion of using taro root before..i have learnt this recipe from her..so i am dedicating this to my friend sunanda...Thank alot sunanda!!

Sorry friends links are not working..i am editing all these through html mode..i dont know why still the links are not working..

Mushroom curry and awards

This curry made similar to the chicken curry.This tastes like chicken too!!The only addition is methi leaves during tadaka/talimpu becoz my mother told me that it will taste more with addition of methi leaves.You can add fenugreek/methi leaves in tadaka in any curry ,it tastes too god.Fenugreek leaves are very good for health check Fenugreek (methi) for health and beauty.Once you studied these benifits i am sure you will definetely use fenugreek in your daily curries.The curry will be good with either rice or chapathi's.

Ingredients:

Mushrooms-300 gm
onion-1 big(finely chopped)
tomoto -1 big(finely chopped)
ginger-garlic paste-1 tsp
turmeric powder-1/4 th tsp
red chilli powder-1/2 tsp
methi leaves-1 bunch
salt to taste
curry leaves
cumin seeds-1 tsp
curd-3 tsp
oil-3 tsp
garam masala- 1/2 tsp
cilantro for garnishing

Preparation:

1.First wash the mushrooms and cut into two or 4 pieces.

2.Marinate the mushrooms by mixing with salt and turmeric powder,ginger-garlic paste and redchilli powder.If you want you can also add curd and mix well and keep it aside for 15 min.

3.Heat the pan,put oil,when heated add cuminseeds,curry leaves and saute for a min and then add onions fry untill onions beecomes trasnsluscent .Later add methi leaves and saute for a min and then add tomoto and fry for few more min.

4.Add marinated mushroom to it and keep a lid on the pan and cook it untill mushrooms are cooked properly.

5.Atlast add garam masala powder and cilantro mix well,and sreve .

Here is my awards..Vibaas Vibaas passed me the circle of friends award..Thanks alot dear..I am happy to be in your friends circle :))

Priya Priya Sriram passed me this cute friends awrds with love ..I am fortunate to have a friend like you..Thank you dear!!

This award sent along with these words:"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

I would like to pass these onto the following 8 friends:

Smitha, Pooja, Mahimaa's kitchen, Varunavi, Ann , Madhu's cooking gallery, Suma Rajesh, Ranjani...some of you might already got these awrds..plz come and take your awards friends!!

Pumpkin curry

You can also call this as Pumpkin Masala.Pumpkins are part of the same plant family that includes squash and cucumbers and can be found in an array of shapes and sizes. Make use of the seeds from your pumpkin by roasting them for a snack.I love pumpkin especially if i do this kind of masala!! I hope everyone likes this..

Health benifits of pumpkin:

1.Pumpkin is really low in calorie . The perfect vegetable for persons who watch their weight.

2.Vitamin C and potassium are also an added health benefit, as well as fiber. The bright orange flesh of pumpkin is loaded with bta-carotene.This vitamin is an important antioxidant that helps us fight free radicals.( which have great anti-cancer properties.)

3.Pumpkin seeds can also be eaten dried.They are actually very healthy and are used in the treatment of many illnesses .Pumpkin seeds are high in protein, potassium, magnesium, zinc, iron, copper and essential fatty acids.

4.Pumpkinseed oil contains good fats, which have been linked to healthier skin, an increase in energy, and improved mental function. Be sure to roast your seeds at 300 degrees or less to protect the inherent good fats.

Ingredients:

Onion -1 big( chopped finely/grinded)

Ginger-garlic paste-1

turmeric powder-¼ tsp

tomatoes-2(finely chopped/grinded puree)

green chilli-1 split

garam masala-1 tsp

Salt to taste

red chilli powder-1/4 th tbs

chopped fresh coriander for garnishing

pumpkins-1/4 th piece of medium sizeed pumpkin

oil-4 tsp

Preparation:

1.First peel the pumpkin skin,cut pumpkin into medium sized cubes.Grind onions and tomotoes seperately.Usually if we buy the pumpkin in indian groceries they won't have seeds.

2.Heat the oil in a pan and, when heated, add the onion paste .Once the onion paste is fried add tomoto puree and fry for 5 min and then add ginger- garlic paste and fry until very lightly golden.(if you want you can also put all seasoning ingredients)

3.Lower the heat and add the turmeric, green chilli and saute for a min.Add a splash of water to prevent the mixture becoming too dry.Stir well and add the garam masala, salt, red chilli powder too.

4.Once the mixture has become shiny and the oil has begun to separate (add splashes of water if necessary), add the pumpkin pieces and stir well to coat thoroughly with the mixture.

5.Turn up the heat and stir-fry for about five minutes. Add 1/2 cup water, reduce to a medium heat, cover and cook gently for 10-15 minutes until the pumpkin pieces are soft.Don't cook over time,it will become mushy.Just check and see ,if at all if you feel pieces are not cooked add little water and cook for few more min.

6.Carefully stir occasionally to check it is not sticking to the bottom.Turn the heat off and Garnish with chopped coriander.

7.Serve and enjoy with your rice or chapathi's.

Radish fry with moong dal

Radish fry with moong dal is very tasty and you can serve this as a side dish.Radishes are delicious as taste in salads or even by themselves. After reading this, you may have found a new reason to consider adding radishes to your diet.

Health Benefits of Radishes :

1.Radishes are rich in ascorbic acid,folic acid and potassium. They are a good source of VitaminB6, riboflavin,magnesium,copper and calcium.

2.Ideal for dieters:radishes are very low in calories,they are also very low in fat.

3.High in Vitamin C

4.Regulates Digestion.

5.It prevents cancer due to the high amount of antioxidants that they contain.

Ingredients:

Radish/Mullangi-1/2 kg

Moong dal-1/8 kg

green chilli-4

dry red chilli-4

oil-6 tsp

shredded coocnut-2 tsp

curry leaves

garlic-4 pods

sugar-1 tsp

salt to taste

turmeric powder

Coriander leaves for garnishing-optional,seasoning ingredients(talimpu)

Procedure:

1.Soak moong dal in water abt 1/2 hr.In the mean time Wash the radish/mullangi thoroughly and peel it if you feel they are dirty.Grate the radish using grater and take this grated radish into a bowl.

2.Grind green chilies in to a corase paste and keep it aside.

3.Once the dal is soaked ,add this dal to the grated radish and add salt and turmeric powder too and keep it aside for half an hour.I have added very less turmeric powder but you can add more so that the dish looks colorful.

4.Take a pan,heat oil and add al tadaka/talimpu/seasonig ingredients and fry for a 2 min and then squeeze the water from grated radish and put that dry mixture into the pan.

5.Fry it on low flame and dont forget to put the lid on pan.Once the whole mixture is cooked,At last add shredded coconut and green chilli paste and fry for 2 min then switch off the stove.

6.Garnish with coriander leaves.This you can eat with either chapathi or rice.

Pumpkin curry

You can also call this as Pumpkin Masala.Pumpkins are part of the same plant family that includes squash and cucumbers and can be found in an array of shapes and sizes. Make use of the seeds from your pumpkin by roasting them for a snack.I love pumpkin especially if i do this kind of masala!! I hope everyone likes this..

Health benifits of pumpkin:

• Pumpkin is really low in calorie . The perfect vegetable for persons who watch their weight.


• Vitamin C and potassium are also an added health benefit, as well as fiber


• The bright orange flesh of pumpkin is loaded with bta-carotene.This vitamin is an important antioxidant that helps us fight free radicals.( which have great anti-cancer properties.)


• Pumpkin seeds can also be eaten dried.They are actually very healthy and are used in the treatment of many illnesses .Pumpkin seeds are high in protein, potassium, magnesium, zinc, iron, copper and essential fatty acids.


• Pumpkinseed oil contains good fats, which have been linked to healthier skin, an increase in energy, and improved mental function. Be sure to roast your seeds at 300 degrees or less to protect the inherent good fats.

Ingredients:

Onion -1 big( chopped finely

Ginger-garlic paste-1

turmeric powder-¼ tsp

tomatoes-2(finely chopped

green chilli-1 split

garam masala-1 tsp

Salt to taste

red chilli powder-1/4 th tbs

chopped fresh coriander for garnishing

pumpkins-1/4 th piece of medium sizeed pumpkin

Preparation:

1.Heat the two tablespoons of oil in a pan and, when heated, add the onion paste .Once the onion paste is fried add tomoto puree and fry for 5 min and then add ginger- garlic paste and fry until very lightly golden.

2.Lower the heat and add the turmeric, green chilli and saute for a min.Add a splash of water to prevent the mixture becoming too dry.Stir well and add the garam masala, salt, Stir well.

3.Once the mixture has become shiny and the oil has begun to separate (add splashes of water if necessary), add the pumpkin pieces and stir well to coat thoroughly with the mixture.

4.Turn up the heat and stir-fry for about five minutes. Add 1/2 cup water, reduce to a medium heat, cover and cook gently for 10-15 minutes until the pumpkin pieces are soft.Don't cook more time,it will become mushy.

5.Carefully stir occasionally to check it is not sticking to the bottom.9. Turn the heat off and Garnish with chopped coriander.

6.Serve and enjoy with your rice or chapathi's.

gobi masala/gobi fry/cauliflower masala

This is good to eat with chapathi/Rice.I think everybody knows this recipe but still i am posting this to the people who doesn't know!!

Ingredients:

Cauliflower -1

Onion-1 big(finely chopped)

green chilli-2(each esplit into two)

ginger-garlic paste-2 spoons

salt to taste

red chilli powder -3/4 th tsp

turmeric powder

garam masala-1/2 spoon

oil-4 tsp

coriander leaves

warm water reqd

Preparation:

1.Cut he flower into small florets and keep it in the warm water abt 10 min.In the mean time cut chilli and onions.

2.Take pan and put oil then add green chilli and onion and fry untill onion becomes golden brown then add ginger-garlic paste and saute for few min.

3.Drain water from the florets and put florets in the pan and mix well.Stir for evry 5 min in between add salt and chilli powder and gharam masala and cook untill the whole florets are fried properly.

4.Add coriander/cilanrto leaves and serve hot.

I am sending this to JFI Cauliflower hosted by Mythreyee. JFI was originally started by Indira (Mahanandi)

Spicy Mushroom masala

Spicy mushroom masala is very good in taste and is good to eat with chapathi,naan,paratha,rice.Always take fresh mushrooms in every day meal.

Health Benefits of White button Mushrooms:

1.Mushrooms provide a wealth of protein, fiber, B vitamins, and vitamin C, as well as calcium and very good source of copper, selenium, riboflavin, niacin and a good source of potassium.Mushrooms are in fact one of the highest antioxidant vegetables in the world, in the same league as the red pepper and spinach.

2.Because of high levels of antioxidant compounds that may help prevent some cancers.

Ingredients:

white button Mushrooms-6 to 8 (big/medium)
onion-1 Big
ginger garlic paste-1 tsp

tomatoes-2(medium size)

red chilli powder-1 tsp

garam masala powder -1/2 tsp

cumin seeds -1/2 tsp

oil -2 tbsp

Salt to taste

milk -1/2 cup- optional

coriander/cilantro leaves for garnishing

preparation:

1.Clean and cut the mushrooms. (To clean mushrooms, either brush them thoroughly with a wet kitchen towel or rinse them briefly, under cool running water).Always add dry mushrooms to cooking.For White button mushrooms or cremini, we need to cut the dry end of their stems before cooking.cut each mushroom into 4-6 parts.

2.Fry onion and ginger garlic paste and make a thick paste without adding water. Make a paste of tomatoes and keep it aside.

3.Heat oil in a pan and add cumin seeds. When they crackle, add onion paste and fry till golden brown. Now add the tomato paste and stir for a while. Add chilli powder, garam masala powder and mix until all is blended.keep a lid untill the whole mixture is properly cooked.

4.Add mushrooms and salt and mix well. Cover and cook on a low flame till mushrooms are done. No need to add water as mushrooms leave a good amount of water when they are cooked.

5.If you want gravy in your curry then add milk to the curry at the end and stir it for couple of minutes.In my recipe, I added milk to my curry. Finally garnish with cilantro.Serve hot.

Note:Always take fresh mushrooms and from a good known source!!

Stuffed bitter gourd/karela/kakarakaya fry

karela,also known as Bitter gourd or kakarakaya. I hope people who hate karela(becoz of bitterness) can try this receipe.This curry will be good with white rice and it is very good as a side dish .I hope you will enjoy the recipe!!

Ingredients:

Bitter gourds-5(use small 3inch size karela-if you feel gourds are big cut into two pieces )
Dry mango powder/amchur powder-1tbsp
besan/bengal gram powder-2or 3 tbsp
red Chilli powder-1/2 tsp
Onions-1medium size(finely chopped)
cuury leaves-1 springs(optional)
coriander leaves/cilantro for garnishing
cumin seeds/jeera-1tsp
ginger garlic paste-1tbsp
oil- 8to10 tbsp(total)
Salt to taste
sugar or jaggery/bellam -11/2 tsp
Turmeric powder-1/4 th spoon

Preparation:

1. First prepare the masala for stuffing gourds :scrape the rough edges so that bitter gourd surface looks uniform and it will help in uniform frying of bitter gourd .

2.slit Bitter gourds from one side along length wise(longitudinal direction) as shown in the picture and remove seeds inside the bitter gourd and chop the seeds into very small size.If you feel chopping seeds is a heavy work just grind it coarsely using a mixi/Mortars and Pestles .

3.Take small pan,add 3 tsp of oil in a pan , add cumin seeds and add onions fry till golden brown,then add turmeric powder and besan flour. cook/fry the mixture , till you get a nice aroma of roasted besan.

4.Add ginger garlic paste and stir for a minute and add chilli powder and add chopped bitter gourd seeds.cook the whole mixture till nicely roasted,then add amchur powder , fry in low heat , add salt,coriander leaves and little sugar or jaggery.This whole masala preparation takes 10 -15 min.Now spicy masala is ready!!

5.stuffing :stuff the bitter melon with the cooked masala either using your hand or spoon. optional -tie the karela with small thread so the mixture is intact inside while cooking.

6.Take another pan add 6 tsp oil ,shallow fry in medium/low heat and cover with a lid on the pan .check freequently to prevent burning of gourds.

7.changing the sides of gourd in between ,till whole bitter gourd is well fried/cooked .If you feel the slit is too wide/large ,turn the gourd carefully in the pan or dont turn the gourd with stuffing down .

8.If you want the gourds to be crispy,once the bitter gourds are cooked, remove the lid and fry on low flame till crisp. You will find brown spots on the bitter gourds when they are fried.

9.Light sour,spicy stuffed bitter gourds are ready to eat with rice!!

Note: If you dont have amchur powder in handy you can also use other ingedients as a substitute i.e lemon juice along with corainder powder or any chat masala powder.

Brinjal curry/vankaya curry

Brinjal curry will be good with either chapathi's or rice.

Ingredients:

Brinjal(tall ones) – 4
Onion 1 – finely chopped(large one)
Chilli powder – 1 tsp or to taste
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Ginger-garlic paste -1/2 tsp
Curry leaves – 1 spring
oil – 2 tbsp
Salt – to taste
seasoning/talimpu/tadaka ingredients(urud dal,chana dal,mustard seeds,cumin seeds)

Preparation:

1.First cut onions into fine pieces and brinjal into long pieces and put brinjal pieces into salt water.

2.Take a pan and heat with oil.Add all seasoning ingredients when they start to crackle add chopped onions and curry leaves and fry on medium flame until they turn into golden yellow colour.

3.Add chopped brinjal and salt.Fry until the oil separates from the mixture.Now add chilli powder, coriander powder and turmeric powder.Fry for few seconds.Close with a lid and cook on low flame till the brinjal become soft or your desired consistancy.

4.Egg plant/brinjal curry is ready.Serve with plain white rice and papad.

French/Green Beans Fry

Green beans (American English), French beans or runner beans (British English), also called squeaky beans.Use more green beans in your daily food becoz Green beans are high in fiber and water, they are low in calories with one-half cup serving furnishing only 22 calories. Green beans are naturally low in sodium.

Ingredients:

Green beans 1/2 kg
onion 1 (finely chopped)
turmeric powder 1/8 th spoon
red chilli powder or vellli karam 1/2 to 3/4 th spoon
shredded coconut 2 tablespoons
olive oil 3 tablespoons
salt to taste
seasoning (talimpu/tadaka) ingredients
curry leaves and coriander leaves optional
green chillies optional

How to make vellulli karam

1/4 cup red chilli powder 2 garlic pods

In a blender crush the garlic and add above quantity chili powder & run untill everything is belended well. Remove and store in an airtight container.

Preparation:

1. First wash the beans and cut the outer edges and make it finely chopped.

2.Take a pan and put on med- high heat till all moisture in the pan is gone,then add oil ..once the oil gets heated add all sesoning ingredients one by one and stir for 2 min.

3.Then add finely chopped onions and stir it untill onion becomes Transluscent/transparent and then add finely chopped beans to it .

4.Add salt and turmeric and fry it for 5 to 10 min till beans are fried properly.

5.Now add red chilli powder/vellulli karam and shredded coconut to it and fry it for two more min .

6.Serve the green bean fry into a bowl and enjoy with your rice/chapathi.

Chamadumpa chips/fry

Chamadumpa fry is very tasty ..you can use this as a sidedish with any gravy curries or you can eat like an appetizer..This can be made in different types.

Type 1: just fry it but not boiling

Ingredients:

Chaamadumpalu/arbi/Taro roots 6

red chilli powder 1 spoon

turmeric powder 1/8 table spoon

oil 5 tablespoons

salt 11/2 tablespoon(vary acc to your taste)

Preparation:

1. first peel chamadumpalu using a peeler and cut the peeled roots into small cubes.

2. Take a pan and put it on medium heat ,once the pan gets heated pour the oil into the pan.

3.Once the oil gets heated put chaamadumpa pieces into oil and reduce the heat to low and let it fry for 15 to 20 min.In between stir the pieces.

4.once the chaamadumpa pieces turned into golden brown color remove the fried chaamadumpa pieces from the pan and place it on a paper towel(tissue).

5.Eat it with any gravy(liquid) curry/eat as an appetizer.

Type 2 : boil arbi with little fry

Ingredients:

arbi/chaamadumpa - 250 gms

green chillies - 4to5
coriander leaves - 1 small bunch
oil
salt to taste
turmeric powder

Preparation:

boil chaamadumpa and peel them make into pieces,take oil in pan add these chaamadumpa pieces along with salt and turmeric. Meanwhile chop coriander leaves and green chillies in a chopper and add this to chaamadumpa pieces and fry them nicely .It will be good with any gravy curries.

Type 3: Baking dumpaas/arbi using oven

These oven baked chaama dumpa vepudu/fry can served with rice and dal/sambar/rasam or yogurt combination.

Ingredients:

Chaamadumpass 6
chill-garlic powder 1 spoon
turmeric powder 1/8th spoon
salt to taste

preparation:

1.Boil chaamadumpa in water until they become tender. Overboiling makes them mushy so keep checking and remove them before they turn to soft. When they are cooled enough to touch, peel the skins. Cut each, round shaped pieces of quarter inch thickness.

2.In a vessel, one spoon of oil. Add salt, red chilli-garlic powder and turmeric to taste and mix it . Add and toss the cut chaamadumpa pieces.

3.Spread them in rows neatly on a foil covered baking tray and bake them at 350 F for about 10 minutes. Also broil each side for about 2 to 5 minutes, until they are golden-brown.

4. Remove the baking tray from the oven and serve hot.

While boiling and baking, pay attention to the time and the cooking process. Overcooking in water or overbaking may result in mushy or blackened chaamadumpa chips instead of golden, crispy color.