LUNCH MENU IDEA - 5

LUNCH MENU IDEA: 5 

THE MENU IS
1) SENAI KIZHANGU MASIYAL/ELEPHANT FOOT YAM MASIYAL
2) AGATHI KEERAI PORIYAL
3) PESARATTU BAKODA (WITH LEFT OVER PESARATTU BATTER)
4) JEERAGA MILAGU RASAM/PEPPER CUMIN RASAM
5) CURD

FROM UPALA.NET:

PREPARATIONS:

1) It is easy to remove the leaves from stem part in Agathi keerai. But this keerai needs to be consumed only occasionally not often

2) To start with this Lunch menu first thing you can do is soaking the moong dal, soaking tamarind for masiyal and Rasam.

3) You can dry roast the ingredients for milagu Rasam and grind it. After doing this dry grinding, you can do wet grinding for Masiyal using same mixer jar.

4) For Pesarattu bakoda, you can mix the ingredients and keep it ready the day before itself. You can keep this batter in fridge.

SENAI KIZANGU MASIYAL:

INGREDIENTS:

·                     500 gms Senai kizhangu/Elephant Yam

·                     A gooseberry size Tamarind

·                     As per taste Salt

For Grinding:

·                     1/4 cup Grated Coconut

·                     1 Green chilli (Chopped)

·                     1 inch Ginger (Skin peeled and chopped)

·                     2 tbsp Coriander leaves

For Seasoning:

·                     1 tsp Mustard seeds

·                     1 tsp Channa dal

·                     1 tsp Urad dal

·                     2 Red chillies (Broken as halves)

·                     A small piece Hing/Asafoetida

·                     A spring Curry leaves

·                     1 tbsp Oil

Method:

1) Peel the outer black skin of Yam and chop it into big pieces. Soak tamarind in warm water for half an hour, extract juice and discard pulp.

2) Add enough water and pressure cook for 2-3 whistles. After it cools, drain water and mash the yam.

3) Now grind all the Ingredients given in "For Grinding" to a thick paste.

4) Heat oil in a kadai and add Mustard seeds to crackle. Next add rest of the Ingredients given in "For Seasoning" and fry till light brown.

5) Now add the mashed yam, Tamarind extract, Salt and leave it to boil for few minutes.

6) Next add ground mixture and leave it to boil till nice aroma arises. Tasty Senai masiyal is ready.

Tips:

1) Instead of grinding the Ingredients, along with grated coconut you can finely chop Green chilli, Coriander leaves, Ginger and add.

AGATHI KEERAI PORIYAL:

INGREDIENTS:

·                     1 Small Bunch Agathi Keerai

·                     1/4 cup Split Yellow Moong dal

·                     1/2 cup Coconut

·                     1 tbsp Jaggery

·                     As per taste Salt

For Seasoning:

·                     1/2 tsp Mustard seeds

·                     1 tsp Urad dal

·                     1 Red chilli (Broken into pieces)

·                     2 tsp Oil

Method:

1) Remove the leaves from stem. Wash and clean the leaves and set aside. Heat oil in a kadai/Pan and add Mustard seeds to crackle then add Urad dal to fry till light brown. Next add red chillies and fry.

2) Add Agathi keerais and sauté them in oil till keerai shrinks. Add Salt and jaggery to keerai and enough water to cook for few minutes. This  Keerai takes time to get cooked completely.  

3) Add Coconut, Moong dal and mix well. Leave it to get cooked for few more minutes and switch off the flame.

Tips:

1) Adding Jaggery and Coconut helps to reduce the bitter taste so alter the quantity of Jaggery and Coconut according to your taste.

2) As we are adding moong dal at final stage it will not turn mushy and retains its crunchiness.

MUNG BEAN FRITTERS

Ingredients:

·                     1 Cup Left over Pesarattu batter

·                     1/4 cup Gram flour/Besan/Kadala maavu

·                     1/2 Onion (Finely chopped)

·                     1/4 Capsicum (Finely chopped)

·                     1/2 Carrot (Grated)

·                     1 Green chilli (Finely chopped)

·                     1/2 tsp Fennel seeds

·                     A spring Curry leaves (Finely chopped)

·                     1 tsbp Corriander leaves (Finely chopped)

·                     For Frying Oil

·                     As per taste Salt

Method:

1) Take left over Pesarattu batter in a mixing bowl and add Onion, Carrot, Capsicum, Green chillies, Fennel seeds, Gram flour, Curry leaves, Coriander leaves, Salt and mix well.

2) Heat oil in a kadai and drop a spoon full of batter with your hand. You can drop 3-4 spoonful of batter at a time.

3) Fry them on both sides till golden brown. After they are cooked, remove from oil and drop them on Paper napkins.

4) Repeat the same with rest of the batter.

Yummy Mung bean fritters are ready for your snack time.

Tips:

1) If you want to avoid Besan/Gram flour, you can also add Rice flour.

2) Fennel seeds gives unique flavour to these fritters, you can avoid it if you don't love them.

3) If you have already added onion to the batter, you can skip adding them now. 

4) You can also replace onions with Cabbage to make a NO onion NO garlic dish.

PEPPER CUMIN RASAM:

INGREDIENTS:

·                     2 tbsp Toor dal/Thuvaram paruppu

·                     A Lemon size Tamarind

·                     1 tbsp Pepper

·                     1 tbsp Cumin seeds

·                     A small piece Hing/Asafoetida

·                     2 Red chillies

·                     A spring Curry leaves

·                     As per taste Salt

For Seasoning:

·                     1 tsp Mustard seeds

·                     1 tbsp Ghee

Method:

1) Soak Tamarind in warm water for an hour. 

2) Dry roast Toor dal, Pepper, Cumin seeds, Curry leaves, Hing, Red chillies till nice aroma and Toor dal turns light brown in colour.

3) Leave the dry roasted ingrediants to cool down and grind to coarse mixture.

4) Extract the juice from Tamarind pulp and add more water to the extract. Boil this tamarind water along with Salt till raw smell of tamarind goes off.

5) Now add the coarsely ground Pepper cumin powder to Tamarind water and simmer the flame to low. Leave the Rasam till frothy and switch off the flame. Do not boil the Rasam for longer time after adding Pepper cumin powder as it will lose its flavour.

6) Heat ghee in a kadai and add Mustard seeds to crackle. Pour this seasoning mixture on top of Rasam and Serve hot with Rice.

Iyengar seera milagu Saathumudhu is ready.

Variations:

1) This Rasam has lots of variations, you can roast the ingrediants in ghee instead of dry roasting.

2) You can add fresh Curry leaves to Rasam directly in addition to the ground mixture.

3) Some prefers to add Moong dal instead of Toor dal in specific pooja days.

4) You can also add 2 finely chopped tomatoes and boil with tamarind juice then make sure to reduce the Tamarind to gooseberry size.