Vazhakkai Varuval (Raw Plantain Shallow Fry)

Finding Vazhakkai  a very boring vegetable??? Its the same situation in our home. I have to prepare some other vegetable, when ever i prepare Vazhakkai Puttu or Vazhakkai Poriyal for my husband.  But if it is this vazhakkai varuval he will be  in cloud-nine and he will enjoy his lunch much..

I have steamed vazhakkai and then sauteed together with spices in very less oil. The exciting recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Vazhakkai                    - 2 (Raw Plantain)
Ginger- Garlic Paste    - 2 tsp
Salt                               - As required
Turmeric Powder         - a pinch
Chili Powder                - 1/2 tsp
Cumin Powder             - 1/2 tsp (Seeraga Thool)
Coriander Powder        - 1/2 tsp (Malli Thool)
Garam Masala Powder - 1/2 tsp
Oil                                 - 2 tbsp

Procedure:

• Steam Vazhakkai for about 10 minutes. See to that it don't get smashy. You should be able to cut it with knife. . After steaming, cut it into thick round  slices.
• Heat oil in a pan. When its hot, add cut vazhakkai.  Add Ginger-Garlic paste. 
• After the raw  flavor of Giner- Garlic paste goes off add salt, chili powder, Turmeric powder, cumin powder and coriander powder . 
• Mix everything well. Close with a lid and cook in low flame till it gets crispier
• Switch off the flame and add Garam Masala Powder. Enjoy your Vazhakkai Varuval!!

Seppan Kizhangu Varuval (Taro root Shallow fry)

This is my mom's special recipe.. She used to prepare this often, when we were kids. She used to deep fry, boiled seppan kizhangu in oil. After that she will toss it with some salt and chili powder. Very simple isn't it?? But it will be very much tasty too..

 In order to make this recipe healthy, after boiling seppankizhangu i am sauteing it in less oil with added spices.. By doing so we can enjoy seppankizhangu varuval in a healthier way.. And I always steam the kizhangu instead of boiling to prevent nutrients loss.

And one more thing about seppan kizhangu is that it possess more calories than that of potato itself. So its better not to include it in our diet often.. We can have it during celebrations...

Here is seppan kizhangu roast in healthier way..

Recipe For: 2

Preparation Time : 45 minutes

Ingredients:

Seppan Kizhangu           - 250 gm (Taro Root)
Salt                                 - As required
Turmeric Powder           - a pinch
Chili Powder                  - 1/2 tsp
Cumin Powder               - 1/4 tsp
Garam Masala Powder  - 1/4 tsp
Oil                                  - 2 tbsp

Procedure:

• Boil seppan kizhangu. Add enough water, just to soak it and cook for 5 continuous whistles. You can also steam seppan kizhangu in Idli plate for about 15 minutes.
• After boiling or steaming, remove the skin and chop it into two if its big.
• Heat oil in a pan. I would suggest a Non- Stick pan. since it helps to get seppan kizhangu roasted, without adding much oil.
• When the oil is hot, add chopped seppan kizhangu to the pan. Add also salt, turmeric powder and chili powder. Toss it well so that masala sticks well on to it.
• Cover with a lid and cook it in low flame. Saute till it gets roasted. Toss in between to prevent it from getting burnt.
• After its roasted well, switch off the flame and add Garam Masala Powder . Enjoy your seppan kizhangu varuval!!!