Adyar Ananda Bhavan Style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies

Adyar Ananda Bhavan style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies is an oil fried snack made with bitter gourd. Kids would love to eat while preparing bitter gourd this way as they tend to avoid this wonder veggie all because of its bitterness. I prepare this chips not very often but may be when I get bored with the regular side dish and crave for something fried. It can also be stored in an air tight container for 2 to 3 days.

Recipe for Adyar Ananda Bhavan style Bittergourd Chips | Pakarkaai Chips | Healthy Recipes:

Cuisine : Indian| South Indian

Category: Snack | Side Dish

Preparation time :10 Minutes

Cooking time : 20 Minutes

Serves  – 2

Ingredients:

• Bitter Gourd (cut into thin slices) – 1 cup
• Besan flour | Kadalai Maavu – 3 tbsp
• Rice flour | Arisi Maavu – 2  tbsp
• Red chilli powder – 1 tbsp
• Turmeric powder – ½ tsp
• Ajwain | Omam (crushed) – ½ tsp
• Fennel (crushed) – ½ tsp
• White sesame seeds | Ellu – 1 tbsp
• Salt to taste
• Oil – For deep frying

Method:

1. Wash bitter gourd in running water and cut into thin slices & keep aside.
2. In a mixing bowl, add all the ingredients except bitter gourd & oil and mix everything well.
3. To this add the bitter gourd slices and mix. Drizzle few drops of water and make sure that the powders just coat the bitter gourd slices.
4. In a broad kadai, add enough oil and heat.
5. Once the oil is hot, take a handful of bitter gourd slices and drop one by one in the oil. Stop adding the slices once the slices spread evenly in the oil.
6. After 2 minutes, just turn them around and fry in medium high flame.
7. Once bitter gourd slices become ¾ th cooked, bring down the flame to medium low and fry till the chips become crispy & golden brown in colour.

Healthy, Crispy Bitter Gourd Chips are ready to munch on during meal time or snack time.

Note:

• Try to select tender bitter gourd and make thin slices as much as possible.
• Don’t keep the flame high at the final stage as the chips will become darker in colour.

Tags: Recipe for making Adyar Ananda Bhavan style Bittergourd Chips, Pakarkaai Chips recipes, Bitter gourd crispies, A2B Bitter gourd chips, Healthy snack Recipes, How to prepare Adyar Ananda Bhavan style Bittergourd Chips at home?, Bitter gourd recipes, Pavakkai recipes, Diabetic friendly recipes, Karela chips recipe

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Raw banana fry | Vazhaikkai varuval

Raw banana fry | Vazhaikkai varuval is a spicy, tasty side dish which goes well with sambar, rasam, curd as well as with any Variety rice. Though I prepare raw banana fry in different methods, this recipe is quite simple with minimum ingredients. This dish comes handy during busy week days. I make this varuval often and our favourite combo is vazhaikkai varuval with lemon rice. 

Coming to the recipe, the raw banana needs to be sliced slightly thicker than as we do for banana chips. The risky part in this recipe is sautéing the veggie as it cooks very fast and tends to break easily. So care should be taken to retain the shape of the veggie in the end product. Other than this, it is a very easy to follow recipe.

Recipe for  Raw banana fry | Vazhaikkai varuval

Cuisine : Indian| South Indian

Recipe Category – Side Dish/Vegetarian

Preparation Time: 10 Minutes

Cooking time : 15-20 Minutes

Serves – 2

Ingredients:

• Raw banana | Vazhaikkai – 1 No.
• Red chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil – 2 to 3 tbsp
• Fennel seeds – 1 tsp
• Garlic (crushed) – 4 pods
• Curry leaves – few

Method:

1. Peel the skin from vazhaikkai, slit into two, cut them to thin discs and keep in water.
2. In a non-stick pan, heat oil and season with fennel seeds and curry leaves.
3. Add crushed garlic and sauté till it gets slightly browned.
4. Then add required salt, turmeric powder and red chilli powder, give a quick stir to mix all ingredients evenly with oil.
5. Immediately, add the raw banana pieces and mix everything well.
6. Cook covered with a lid in medium fire,  for about 5 minutes. After 5 minutes, open the lid and just turn around the pieces. Cook covered for 5 minutes.
7. Open the lid and fry in simmer for about 10 minutes, gently turning the pieces in between & switch off.

Spicy Vazhaikkai Fry is ready to serve! It goes well with sambar, dhal, rasam,curd or with any Variety rice.

Note:

• Adding garlic gives a nice flavour to the recipe as well as aids digestion. If you don’t like garlic flavour, add a pinch of asafoetida.

Tags: Vazhaikkai varuval recipe, simple raw banana fry recipe, Raw banana recipes, Vazhaikkai recipes, vazhakkai  varuval recipe, simple vazhai varuval, how to make simple fry with raw banana, vazhakkai fry, Chettinad vazhaikkai Fry, vazhaikkai poriyal recipe, Vegetarian fry recipes, Vazhaikkai stir fry recipe, Raw banana stir fry

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Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Tawa Fry

Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Fry is a tasty, spicy side dish, prepared by shallow frying the marinated senai kizhangu pieces in oil. In my family, we call this as “senai meen fry” as we prepare this roast like we do for fish fry.

Senai kizhangu is also known as Suran, Jimikand, Whitespot giant arum, etc. It is a tuber but still its health benefits are more superior to other tuberous vegetables. It has so many medicinal properties, hence it has an important place in ayurvedic medicine. Mainly  it helps in treating digestive disorders. Other than for medicinal uses, it is high in dietary fibres, vitamins & minerals essential for healthy living. It can also be had by the diabetic people in limited quantities. So try to include this healthy vegetable in your regular diet.

I’ve already posted the simple recipe for Senai kizhangu fry| senai kizhangu varuval. The recipe, which I’m sharing today, needs some extra steps and the final dish makes you feel worth all the effort.

Here is the recipe.

Ingredients:

• Elephant yam | Senai kizhangu –300 gms
• Tamarind – small lemon size ball
• Turmeric powder – ¼ tsp
• Salt – 1 tsp
• Oil – for shallow frying
• Curry leaves - few

For marination:

• Ginger garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Pepper powder – ½ tsp
• Turmeric powder – ¼ tsp
• Thick tamarind paste – 1 tsp
• Fennel powder – ½ tsp
• Besan flour | Kadalai Maavu – 2 tbsp
• Salt – to taste

Method:

1. Soak tamarind in 2 cups of water and squeeze out the juice. Keep aside.
2. Peel off the skin from yam, wash very well in running water. Cut into ¼ “ thick slices as shown in the pic.
3. In a sauce pan, add yam pieces, tamarind juice, turmeric powder, salt. Add water, if required to cover all the yam pieces. Bring it to boil and switch off when yam is ¾ th done. It will take 5 minutes of boiling.
4. Drain the tamarind water and carefully transfer the yam pieces to a wide plate, without breaking them. Allow to cool.
5. In a broad mixing plate, add all the ingredients given For marination and make a thick paste by adding little water, if required. Check the masala for salt. Remember we’ve added salt while cooking yam pieces before.
6. Add the cooked yam pieces to the marinade and mix everything well so that each and every yam piece gets coated with the masala. Allow it to stand for 30 minutes.
7. In a non-stick tawa, add enough oil. Arrange the yam pieces on the tawa and allow to cook for 10 minutes. Flip to other side and cook for 10 more minutes. Cook by flipping both sides till yam is cooked and browned on both sides evenly.
8. Take out the yam pieces and place them on paper towel to drain excess oil.
9. Repeat the steps for rest of the yam pieces until done.
10. Finally add curry leaves in the pan, roast until crisp and garnish the yam pieces.

Super tasty& spicy senai tawa roast is ready to relish! It can be had with dhal, sambar, rasam, curd or with any variety rice. It can also be  a perfect tea-time snack for a spice lover!!!

Note:

• Don’t overcook yam while boiling in tamarind water. It is enough to boil for 3- 5 minutes.
• Adjust spice according to your tolerance level.
• You can also deep fry these yam pieces but I prefer shallow frying.

Tags: Senai Kizhangu varuval recipe, senai varuval, senai tava fry, senai varuval recipe by shallow frying, Senai roast shallow fry & deep fry method, Elephant yam fry recipe, Elephant foot yam fry recipe, Health benefits of yam, Elephant yam recipes, Senai kizhangu recipes, Kizhangu recipes, Chenai kizhangu recipes, Side dish recipes, side dish for rice, Yam fry recipe, Yam shallow fry recipe

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Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian

Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian is a very popular Indo-Chinese starter | appetizer. It is also an ideal accompaniment for any fried rice as well as noodles. I wanted to prepare something different from our usual South Indian menu for this Sunday. As usual my son opted for Egg fried rice with Gobi Manchurian. I too agreed since I didn’t post the recipe so far in my blog, though I’m making it quite often.

Now going to the recipe,  preparation of Gobi manjurian involves  two steps process. First  by deep frying the batter coated cauliflower florets, second by sautéing the deep fried florets with some sauces & spices. Very simple recipe but there are some tips to follow to keep the batter intact while frying. Other than that there is no secret in preparing Restaurant Style Gobi Manchurian at home.

Here we go for the recipe!

Ingredients:

For Deep Frying:

• Cauliflower florets (Cleaned & chopped) – 1 cup
• All purpose flour (Maida) – ¼ cup
• Corn flour –  3 tbsp
• Rice flour –  2 tbsp
• Ginger garlic paste – 1 tsp
• Pepper powder – ¼ tsp
• Salt to taste
• Oil for frying

For Sautéing :

• Oil – 1 tbsp
• Ginger (finely chopped) – 1 tbsp
• Garlic (finely chopped) – 2 tbsp
• Spring onion – 3 sprigs
• Capsicum (finely chopped) –  3 tbsp
• Red chilli sauce – 1 tbsp
• Soy sauce – ½ tsp
• Tomato sauce – 1 tbsp
• Pepper powder – 1 tsp
• Salt to taste

Method:

1. Clean the cauliflower and cut into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
3. Take a large bowl, mix all flours with ginger garlic paste, pepper powder along with required salt.
4. To the mixture, add the water needed and mix well to form a creamy thick batter, as we do for idli batter, without any lumps. To this, add cauliflower florets and mix well so that all the florets get coated with the flour mix thoroughly. Allow it to stand for 5 minutes.
5. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the batter coated florets and spread one by one in the oil.
6. Cook in medium-high flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides. Drain from the oil when they turn golden brown in colour.
7. Continue the process for rest of the batch and allow the oil to drain from the florets on a tissue paper | paper towel.
8. In a broad non-stick pan, heat oil and add finely chopped ginger and garlic till they become crunchy and turn into golden colour.
9. To this add, finely chopped white part of the spring onion and sauté for a while. To this add finely chopped capsicum and sauté on high flame until they become bright green in colour.
10. To this add all sauces, salt, pepper powder & sauté well. Add 2 tbsp of water and mix everything well.
11. To this add the fried cauliflower florets and toss everything well. Finally add the chopped green part of the spring onion. Mix well & switch off.

Your hot, crunchy Gobi Manchurian is ready to serve. It can be served hot with any fried rice | pulao | noodles or as a starter with any soup.

Note:

• Care should be taken while adding water to the flour mixture.  The consistency should be such that the flour mixture should not get dripped from the cauliflower, it should just coat, that’s all.
• Don’t increase the quantity of soy sauce anymore because that will make the manchurian darker.
• Do sauté immediately after frying the florets.
• Care should be taken while adding salt since salt has already been added in the batter for florets and there will be some salt content in the sauces as well.

Tags: Gobi manchurian recipe, Restaurant style gobi manjurian recipe, Chinese Cauliflower fry, Cauliflower florets chinese fry, Spicy Gobi Chinese fry recipe, Cauliflower manchurian, Gobi manjurian dry, deep fried gobi. Deep fried gobi fritters, fried cauliflower fritters simmered in Chinese sauces, How to prepare restaurant style Gobi Manchurian at home?

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Senai Kizhangu Fry | Elephant Yam Fry | Chettinad Chenai Kilangu Varuval

Senai Kizhangu Fry | Elephant Yam Fry | Chettinad Chenai Kilangu Varuval is a simple fry, yet it will be an exotic accompaniment for any rice dish. As I said already in my earlier post for Pidi Karunai Masiyal, Senaikilangu is mostly known as Karunai Kizhangu in Chennai. Though there are many methods of making this fry, the recipe I’m giving here is very simple with minimum ingredients. I heard many people stay away from this tasty tuber because of its itchiness and some seem to be allergic too. But if you use this vegetable after leaving it for some days, it won’t cause irritation. It should not be used when fresh. I make this fry quite often for dhal rice, sambar rice, etc.

Ingredients:

• Senaikilangu – 250 gms
• Red chilli powder – 2 tsp
• Oil – 2 to 3 tbsp
• Fennel seeds – 1 tsp
• Curry leaves – few
• Salt to taste

Method:

1. Peel the skin from senaikilangu and wash well in running water.
2. Cut into thin, tiny, cubes and keep it aside.
3. In a non-stick pan, heat oil and season with fennel seeds and curry leaves.
4. Then add required salt and red chilli powder, give a quick stir to mix all ingredients evenly with oil.
5. Immediately, add cubed senai kizhangu and mix everything well.
6. Cook covered with a lid in medium fire,  for about 8-10 minutes, stirring in between.
7. Open the lid and fry in simmer for about 5 minutes.

Your crispy Senai Kizhangu Fry is ready to serve! It goes well with sambar, dhal, rasam or curd. I use the left over fry, if any, for evening snack?! It would be so spicy & yummy to have with a hot cup of coffee! Today I made this fry with Beans Thanni Sambar, a Chettinad special sambar!

Note:

• I didn’t add tamarind juice in this recipe. If you have a second thought about its itchiness, just add few drops of thick tamarind juice in step(4).

Tags: Senaikilangu varuval recipe, simple yam fry recipe, Elephant yam recipes, Karunaikizhangu recipes, senai kizhangu varuval recipe, simple senai varuval, how to make simple fry with elephant yam, Chenai Kizhangu varuval, Chettinad Chenai Kizhangu Fry, senaikilangu poriyal recipe, Vegetarian fry recipes

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Baby Potato Fry | Pan Fried Potato | Aloo Fry | Baby Potato Varuval

Baby Potato Fry | Pan Fried Potato | Aloo Fry | Baby Potato Varuval is yet another simple recipe but is a very tasty dish which is loved by everyone. Baby potatoes, by appearance, will attract everyone, especially kids. So whatever dish we make with baby potatoes will vanish in no time. Here I have followed North Indian Style for frying baby potatoes.

Ingredients:

• Baby potatoes – 500 gms
• Oil – 3 tbsp

For Marinade:

• Ginger garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Garam masala powder – ½ tsp
• Chat masala powder – ½ tsp
• Thick curd – 3 tbsp
• Salt to taste

Method:

1. Wash and pressure cook the potatoes in enough water for about 3 whistles.
2. Allow the pressure to release, cool and peel the skin and keep the potatoes ready.
3. In a mixing bowl, add all the ingredients given “For marinade” and mix well.
4. Add potatoes to this marinade and let it stand for 10 minutes.
5. In a non stick pan, heat oil and add the potato marinade. Cook covered in medium flame for about 10 minutes stirring in between.
6. When the marinade becomes dry, open the lid and cook in simmer for about 5 minutes.

Yummy, tasty Baby Potato Fry is ready to serve. You can have it with rice, rotis or even as a snack!

Note:

• Baby potatoes should be cooked such that they don’t become mushy.
• You can marinate the potatoes and refrigerate the day before you plan to make the dish.

Tags: Baby potato fry recipe, North Indian Style Aloo Fry recipe, Aloo recipes, Potato recipes, Baby potato recipes, Pan fried potato recipe, simple baby potato fry recipe, Aloo fry, Baby potato varuval, Side dish for rice, Side dish for rotis

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Yummy Lunch Combo - Potato Fry/Aloo Fry with Radish Sambar

Yummy Lunch Combo – Under this category, I will suggest some good pairs that go hand in hand for serving better lunch! Whenever we make something which is not that appealing, we can make it interesting by pairing with a good side dish.

Today, I have paired Radish Sambar (Mullangi Sambar) with Potato Fry (Urulai Kizhangu Curry)! I know, many of us will run away on hearing the name “Radish” (but I’m a great fan of Radish!). But knowing the health benefits of radish, it is very much essential to include in everybody’s diet.  Of course, Potato Fry/Aloo Fry / Urulaikizhangu Fry  is the best accompaniment for all variety rices, rotis , sambhar, rasam and curd rice and is universally loved.

We shall go for the recipe.

For making Radish Sambar:

Just follow my recipe “Murungaikkai Kathirikkai Sambar” and simply replace the veggies with radish. That’s all. Your flavourful Radish Sambar (Mullangi Sambar) is ready!

For making Potato Fry/Aloo Fry/Urulai Kizhangu Fry:

Potato  is a root vegetable available throughout the year and is known as Urulai Kizhangu in Tamil and as Aloo in Hindi. Pototo does not have any flavour or taste of its own and the added masalas will get infused yielding delicious dish.

The recipe, I have followed here is a simple Potato Fry but tastes great with any rice or for rotis.

Ingredients:

• Potato – 2 Nos (Medium)
• Shallots (finely chopped) – 5 Nos
• Garlic (crushed) – 3 pods
• Tomato (finely chopped) – 1 No
• Red chilli powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil- 1 tbsp
• Fennel seeds – 1 tsp
• Curry leaves – few

Method:

1. Boil the potatoes, peel the skin and dice into cubes. Keep it aside.
2. Take a heavy bottomed kadai, pour oil and season with fennel seeds.
3. Add curry leaves, shallots and garlic and sauté till the shallots become golden brown.
4. Then add the tomato and sauté well till the tomato gets mashed well.
5. Add chilli & turmeric powders along with required salt and sauté for a minute in simmer.
6. Finally, add potatoes and give a nice stir so that all potato pieces get even coating of masala. Add a handful of water, mix well, cover with a lid and cook in simmer.
7. Open the lid now and then and turn the potato masala upside  town every time open the lid. Cook until the masala get infused into the potatoes.

Your Potato fry is ready to serve with Radish Sambar! Try this combo and let me know your feedback!

Note:

This  potato fry can be prepared with minimum oil by cooking the dish in slow fire.

Tags: Potato Fry, Potato Masala, Potato Curry Recipe, Urulai Kizhangu Curry recipe, Urulai Masala recipe, Urulaikkilangu fry, Urulaikkizhangu Masala, Aloo fry recipe, Aloo Masala, Aloo masala recipe, Radish sambar, Mullangi sambar recipe, How to make sambar with Radish?, South Indian Sambar recipe using radish, South Indian Urulai Kizhangu Masala for Rice, Urulaikizhangu Curry and Mullangi sambar

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Gobi 65 /Cauliflower 65(Dry)/ Cauliflower Fritters

Gobi 65 or Cauliflower 65 is really a treat for vegetarians and non-vegetarians also go in for this dish in place of chicken 65. This dish is the one which I always want to stay away from because once I start eating a single piece with sauce and onions, I could not resist eating again and again. My son is a great fan and when  we decide to go to Saravana Bhavan, he will say “ok” only after getting assurance that we order Gobi 65 as a starter along with Sweet Corn Soup (his favourite combo!),  Or whenever he wants to have a bite, he will opt for Saravana Bhavan. These facts drove me to learn this recipe and when I prepared this for the first time, cauliflower came out from the  masala and both were separated. But even then my son, managed to eat. He loves Gobi 65 that much. So I have sincerely put an effort to make it perfect and now my son says. “Ma,you are making the best Gobi 65 in this world!”

As a cook, there are many other reasons to love this dish. The recipe is very simple and loved almost by everyone. When we prepare food for some get together, this can be included one among the menu because this can be served either as a starter with hot soups or as a side dish for some pulaos, biryanis or even rotis. We need not scratch our head if kids are coming because it’s a kids friendly dish too. Not only for gatherings, we can prepare this as a tea time snack instead of regular Bajji/ Bonda.

Here  we go for the recipe of making Restaurant Style Gobi 65  starter recipe.

Ingredients:

• Cauliflower florets (Cleaned & chopped) – 2 cups
• All purpose flour (Maida) – 2 tbsp
• Corn flour – 3 tbsp
• Rice flour – 2 tbsp
• Ginger garlic paste – 1 tsp
• Red chilli powder – 1 tbsp
• Turmeric powder – ½ tsp
• Lemon juice – 1 tsp
• Thick curd – 1 tbsp
• Salt to taste
• Oil for frying

Method:

1. Clean the cauliflower and cut into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
3. Take a large bowl,  mix all flours with ginger garlic paste, red chilli powder, turmeric., lemon juice, curd along with required salt.
4. To the mixture, add cauliflower florets and mix well so that all the florets get coated with the flour mix thoroughly. At this stage, you can sprinkle few drops of water only if needed and mix evenly. Allow it to stand for 5 minutes.
5. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the masala coated florets and spread one by one in the oil.
6. Cook in medium flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides.
7. Continue the process for rest of the batch.

Your hot, crispy  Gobi 65 is ready to serve.  It tastes great when  it is served hot… hot  with tomato sauce and fresh onions!!

Note:

• Care should be taken while adding extra water to the flour mixture.  The consistency should be such that the flour mixture should not get dripped from the cauliflower, it should just coat, that’s all.
• I didn’t add any food colour in this recipe but in restaurants, they do. I got the colour as shown in the pic, so I feel that there is no need to add any colour.

Tags: Gobi 65 recipe, Restaurant style gobi 65 recipe, Cauliflower fry, Cauliflower florets fry, Spicy Gobi fry recipe, Cauliflower 65, Gobi 65 dry, deep fried gobi. Deep fried gobi fritters, fried cauliflower fritters

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Seppankizhangu Roast (Colocasia/ Taro Root/ Arbi Fry)

Preparation time :20 minutes     

Cooking time : 20 minutes

Serves 3 

Difficulty : Medium

Seppankizhangu  in Tamil is known as Colocasia or Taro root in English and Arbi in Hindi.  My son loves to have any fry/roast for his lunch menu, especially for sambar or dhal rice. This combo definitely wins everybody’s heart . This seppankizhangu roast tops every other deep fry item but I had not known about it for a long time because I was not familiar with this vegetable and  it had not been tried at our home.  I tasted this vegetable for the first time in Mor Kuzhambu at my friend’s house and it was not that much interesting. When I tasted this vegetable as a roast in some of the marriages and I was very impressed and thought that it was a trade mark secret of marriage cooks. Some two years back, I tried making this roast at home,  knowing my son’s interest in deep fry items. It came out very well and from then, it has become a favourite of everyone who tasted this dish.

Ingredients:

• Seppankizhangu  - 15 Nos.
• Red chilli powder – 2 tsp
• Turmeric powder – 1 tsp
• Curry leaves few
• Crushed garlic – 2 pods
• Oil for deep frying
• Salt to taste

Method:

1. Cook seppankizhangu along with a tablespoon of salt and  turmeric powder with enough water until it gets cooked completely.
2. Cool it and peel off the skin. Cut this into small, thin round discs.
3. Pour oil in a deep bottomed kadai and fry seppankizhangu in batches in medium flame till it becomes golden brown in  colour and crispy enough.
4. Remove the excess oil from the same kadai, keeping a table spoon of it , add curry leaves and crushed garlic. Then add required salt, chilli powder, fry for just few seconds so that the raw smell of chilli powder goes off. Now add  fried seppankizhangu. Sauté well in simmer till everything gets mixed well, just for 2 minutes.

Your yummy seppankizhangu roast is ready to be served with sambar , rasam, curd or with any variety rice.

Note:

• Seppankizhangu should not be over cooked since it will become mushy and your roast will not be crispy.
• You can  also cook this kizhangu the previous day , slice it and store it in the refrigerator.

Tags: Seppankilangu roast, Seppankilangu fry, Cheppankizhangu roast, Cheppankizhangu fry, Seppankilangu chips, Seppankilangu spicy chips, Arbi fry

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