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Thursday, 11 February 2016

Recipes on Colocsia Roots

SEPANKIZHANGU / CHEMBU / COLOCASIAROOTS / Kesuvinagadde

Gayathri Raman - I prepare chembu poriyal, fry. For avial I add chembu n chembu more kulambu. Yummy

Annapoorani Ganesan Colocasia chees patis recipe
Boiled colocasia(chembu)-6to8
Boil Potato-3
Green chilly-5
Garlic,ginger-2tbsp
Garam masala-2tsp
Mint leves
Chopped corinder
Dhniya powder-2tbsp
Jeera powder-1tbsp
Rice flour1/4 cup
Besan-1/4cup
Rawa -1/4cup
Bread crumbs as needed.
Red chilli powder-1tsp
Salt to tast
jeera-1tbsp
Chees 1/4cup
Mix all the ingredients together except bread crumbs and make a patis, then roll over the bread crumbs and shallow fry in nonstick pan.
it's very healthy recipe u can add grated half carrot.

Uma kannan - Chembu cutlet
Ingredients :  1 tsp Cumin pdr, 1 tsp dhania pdt, a pinch of turmeric pdr, 1 tsp of chilli pdr Preparation method: Boil and peel chembu and smash it. In a Kadai put 1 to 1 1/2 tsp of oil put all pdrs add smashed chembu add salt and mix well let it be on low flame for a minitue or two. Then put off flame, make it into ssmall balls just give a single light press placing in your palm. Fry it in dosai kal. with oil. If preferred you can add amchur pdr also. This cutlet goes well with dhal chaval, kalyana rasam ad so on.

Madhuram Sai 
Chembu curry n chembu more kulambu combination super aah yirukum,
Chembu masiyal 
Ingredients:
Chembu_1/2 kg, potato_2, red chillies_3, ginger_small piece,
onion_2,garlic_2 pal,coconut_5tsp
green chillies_2,tamarind juice_5tsp or half lemon juice.
Optional : onion n garlic
Method: Boil chembu n potato 
and mash them,
Take a Kadai add oil mustard seeds,tumeric, asafetida, onion,garlic ginger,red chillies fry them for 10 mins n then add tamarind juice salt n then add mashed chembu n potato mix well n saute for 15 mins.
Chembu masiyal is ready to serve.It goes with white rice 
Garnish with coriander leaves n curry leaves.
Coconut n green chillies make a paste n then add
Add boiled tuvar dal also

Padma Ramani 
Cheppakizhangu puli pachadi as an accompaniment to milalagootal or porichakuzhambu...
About 8-10 Chembu is boiled with skin, skin peeled and cut into half inch pieces.
A lemonsize ball.of tamarind is soaked in water and juice extracted.
In a uruli heat 2-3 teaspoon oil, add a teaspoon of mustard seeds, half teaspoon of methi seeds a pinch of asefotida 2-3 red chillies 2green chillies , 2/3 teaspoon of tuvar dal, curry leaves and once all these are fried add the tamarind juice , boiled chembu pieces , pinch of turmeric powder and salt to taste. Boil all together for a while and if necessary add little rice flour to thicken.the consistency should be that of a pachadi. Tastes yummy.

Pushpa Kannan A simple chembu roast..
Chembu boiled and chopped round.
Take a bowl add kadala mavu and arisi mavu kara podi salt mix well with little water ..deep fry these ..serve with sambar or rasam rice..

Maragatham Ganesan 
Hi in this cherub we prepare one pitla. Wow. Take boiled chembu 200gms. Lemon size tamarind extract put 2 to 3spoons Sambhar powder salt turmeric powder a pinch. Boil it till the podi Varanasi goes then add vendha thru doll in it. Keep vanali put some oil put mustard seed kadalai parruppu curry leaves the add Palau Kerrigan coconut fry and put in this. Awesome

Supriya Ravikumar
Chembu fry ..boil chembu not 2 mushy..remove the skin. .cut in to round slices. add haldi powder, salt;chilli powder, hing,curry leaves and a teaspoon of oil for coating Keep this mixture aside in freezer for 5 minutes..Now heat oil and slowly add the mixture..stir lightly and close the lid..again after few minutes toss the kadai. .dont keep on stirring else pieces will become mushy..it takes lil time but the end result us yumm..

Banu Nagarajan In our family is very favourite nd popular. It's nothing but a simple masiyal d yummy.  In kadai season with kadugu u dal chena dal green chilli and ginger karuveplai perungayam . then pour lemon size tamarind extract with 2 glasses of water and add required sàlt. Àfter it boils add peeled and boiled sembu ( mash few of them for consistency). Ready... yummy yummy. My favourite too. Anuradha Ananth, Raji Viswanathan, Devaki Sankaran...Naan solrayè correct aa?

Usha Subramanian 
CHEMBU MASIYAL. 
INGREDIENTS 
CHEMBU SALT TURMERIC .
FOR TEMPERING
OIL UDAD DAL MUSTARD AND 2 RED CHILLIES.
BOIL CHEMBU.REMOVE THE SKIN AND MASH IT NICELY ADD SALT AND TURMERIC POWDER.MIX IT NICELY. TAKE OIL IN A KADAI ADD MUSTARD UDAD AND RED CHILLIES. WHEN IT STARTS SPLUTTERING ADD THE BOILED AND MASHED CHEPPAN KIZHANGU AND MIX IT WELL.ADD CURRY LEAVE.REMOVE FROM FIRE.MASIYAL IS READY.WILL GO WELL WITH VATTHA KUZHAMBU PARUUPPU THAALICCHHATHU ETC.

V Usha Sunder 
Chamadumpala kura. Boil cheppankizhangu peel and cut into slices. Deep fry the pieces and sprinkle salt and chilli powder while still hot. Cover after cooling.