Senai Katlau

Senai Kilangu Katlau (elephant foot yam): 

It has been proved that elephant foot yam has many medical benefits as its root is highly stomachic, restorative, carminative and tonic.

# The cooling effect of yam can be a cure for Hypertension.
# Yam is dried and often used as a treatment for piles and dysentery..
# Yam helps to reduce cholesterol levels in the blood. So it can be used as slimming food because it lowers cholesterol levels and promotes weight loss and also has a high concentration of key minerals.
# Yam can even act as an anticoagulant.
# Elephant foot yam can be safely consumed by diabetic people.
# Elephant foot yam helps to maintain the hormonal balance by increasing the estrogen level in women. It can relieve women from pre-menstrual syndrome as well.
# Hemorrhoids patients are also prescribed to have elephant yam.
# Powerful antioxidant Vitamin C is present which delays ageing.
# It is also provided as a medicine for treatment to patients suffering from acute rheumatism.
# Irregular bowel movements and constipation can also be cured by consuming yam.
# Yam reduces muscle spasms.

However, it should be borne in mind that elephant yam is a cooling food. Hence patients suffering from a cold, sinus infection or asthma should avoid its intake

Ingredients to prepare:

steam cook below-mentioned


Elephant foot yam-1/2 kg

Turmeric powder-1/2 tsp

Salt-1/2 tsp

Tamarind extract-2 tbsp



ginger garlic paste-1 tsp

Masala powder-2 tsp

Salt -1/2 tsp

Tomato -1

Curry leaves


Oil-3 tbsp

Fennel seeds-1/2 tsp

Method to prepare:

Peel skin, cut into square slices, mix with

1.Turmeric powder-1/2 tsp, Salt-1/2 tsp, Tamarind extract-2 tbsp.

2. Steam cook above marinated senai kizhangu for 5 minutes. or add some water and cook for a whistle in a pressure cooker. (drain excess water)

3. Heat 3 tbsp of oil in a wide pan, add fennel seeds, then sliced onion. Once the onion gets translucent add partially cooked yam and roast to golden brown on medium flame. (Yam should turn golden yellow to get the roasted outer layer and soft inner part)

4. Add ginger garlic paste, chopped tomato and salt cook until tomato leaves its skin.

5. Add masala powder sprinkle some water and cook for 3 more minutes in low flame.

6. Sprinkle chopped coriander leaves and serve hot with plain cooked rice, sambar or Rasam





Nendran Golden Fry

Nendran Golden Fry:

Raw Banana Nendran sauteed with some mild spices to make a wonderful side dish for your main meal, plain cooked rice, dal and rasam with this fry will be amazing taste. Easy to cook healthy to eat.

The Nendran Banana variety has a wonderful-unique taste and texture and can be used in many different ways, apart from steaming and making chips.


Raw Banana Nendran-1

Onion -1

Tomato 1 optional ( tomato paste is also fine )

Salt-1/2 tsp

Chilli powder-1/2 tsp

Garlic 3 pods(crushed)

Turmeric powder-1/4 tsp

Oil- 2 tbs

Feeshgound pepper -1/4 tspo


Slice banana to a medium thick slices.

Heat pan with oil, add few fennel seeds.

Add crushed garlic to the oil, now add long chopped onion to it, saute well until translucent.

Add sliced banana and curry leaves, sprinkle some salt, turmeric and chilli powder.

Smear some water or roast in medium low flame. (1/4 cup water if needs) and cook till it gets roasted. Sprinkle fresh ground pepper granules. Golden banana saute is ready to serve in few minutes of effort.

Sweet Potato Pepper Roast

Sweet Potato Pepper Roast:

Simply takes no time to cook this wonderful dish.

Wash Potato no need to peel its skin, just prepare it to gain the complete nutrient value. Round cut sweet Potato. Steam cook for 3 minutes.

Heat pan 1 tables spoon of coconut oil and season it with mustard, red chili 2nos, and curry leaves.

Add the partially cooked sweet potato and fry in low fire, add salt, and crushed pepper, roast it in low flame for 5 to 10 minutes.

roasted sweet potato goes well with plain cooked rice and sambar.

Ivy Gourd/ Kovakka Varuval

Ivy Gourd/ Kovakka Varuval:

Inviting taste of this Ivy gourd Varuval is a good companion with plain cooked rice and sambar or stuff in the roti, roll and serve. Simple recipe with fewer ingredients, really you will enjoy the unique taste of this garlic flavored varuval. Many of us do not know the health benefits of Ivy gourd learn more from,

Ivy gourd, with its nutrients, vitamins, and antioxidants help in strengthening the nervous system. Ivy gourd help in dealing with numerous nervous related problems


Ivy gourd-500 gram serves 4 people

To grind:

Chili powder-1 tsp

Salt- 3/4 tsp

Turmeric powder-1/4 tsp

Garlic-5 pods

Tomato- 1 small

Cumin-1/2 tsp

Fennel seeds-1/2 tsp


1.Clean and cut Ivy gourd to thin lengthwise slices.

2.Grind all the above ‘To grind ingredients” to a smooth paste.

3.Heat pan with 1 tablespoon of oil, fry kovakkai for 3 minutes.

4.Add ground masala paste to it mix well, sprinkle half cup water, close and cook for 5 minutes till it becomes soft.

5. Fry until the water evaporates.

Aromatic kovakkai varuval is ready to serve.

IIvy Gourd/ Kovakka Varuval
IIvy Gourd/ Kovakka Varuval



Ladies finger fry/ Vendakkai Varuval

Ladies finger fry:

Ladies finger fry is a wonderful combination with plain cooked rice and sambar. Neither gluey nor sticky, an unbelievable taste which really satisfies your meal.

Mainly children used to avoid this nutritious vegetable because of its gluey nature, even though we have many tips and tricks to reduce its nature we couldn’t satisfy, is accepted. This recipe will be up to your satisfaction.

Ladies finger fry/ Vendakkai Varuval
Ladies finger fry/ Vendakkai Varuval


Ladies finger-500 gram

Onion-1 big

Tomato -1 medium size

Chili powder-1/2 tsp

Sugar-1/4 tsp (optional, this enriches the taste of the dish and glassy appearance)

Garlic cloves-3, peeled and crushed

Oil -75 ml (shallow fry)



Turmeric powder

Yoghurt-2 tbsp

Method to prepare:

Wash and cut Ladies finger to 1 1/2 inch pieces, take a mixing bowl and add Ingredient-2 along with these pieces.Mix well, set aside.

Peel and cut onion lengthwise, tomato into small pieces and make garlic cloves crushed.

Heat oil in a wide pan shallow fry prepared ladies finger to golden yellow.


Fry little by little to have an even fried vegetable.

Drain oil, collect it in a paper towel.

Heat another pan with a tablespoon of oil, season it with mustard seeds and curry leaves.

Add crushed garlic to golden fry, now add onion saute for a while till golden brown.

Time to add tomato, salt, sugar and chili powder, saute till tomato leaves its skin.

Finally, add fried ladies finger stir on a medium flame for 2 to 3 minutes. Delicious Ladies finger fry is ready to serve.





Snake gourd fritters

Snake gourd fritters:

Crispy yummy snake guard fritters look curly and colorful. Serve this proudly and make your guest much delighted. Very simple procedure to follow with less effort and ingredients. Something different from normal cooking 🙂



Snake guard -1 long

Salt-1/2 tsp

Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Gram flour-3 tsp

Rice flour-1 1/2 tsp

Curd-2 tsp

Cumin seeds or Ajwain-1/2 tsp crushe


1.Clean and remove inner part of the snake guard , cut in to round or semi circle as you prefer.

2.Take a wide bowl, add cut pieces and all other above mentioned ingredients mix well to get coated around all pieces evenly.


3.Heat oil in a pan and deep fry it in medium flame.


4.When it is fried golden brown transfer to the toweled plate.

5.Garnish with fried curry leaves and onion rings.

Snake guard fritters
Snake guard fritters


Enna vazhakkai perattal

Chettinad Enna vazhakkai perattal (Raw banana fry):

Enna vazhakkai is our traditional dish, this wonderful recipe was learnt from our ancestors. In south Indian feast, dishes made out of kathirikkai (brinjal) and vazhakkai (raw banana) plays an auspicious role.In such case, our choice goes to yummy enna vazhakkai as a special treat.This colourful and scrumptious side dish enhances our desire to eat, very less effort and time is used to prepare is another speciality of this dish.

Nutritional fact says-Energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Vazhakkai varuval
Vazhakkai varuval new version

Why this Originals s called as Enna Vazhakkai?

In this dish we use oil liberally.


Peel and cut raw banana for 1/2 inch thick.

Marinate vazhakkai with chilli powder, salt and ginger garlic paste.

Shallow fry, such that outer layer is crispy and inner as soft (approximately for 3 minutes).

Drain oil completely,keep it ready to season it.

Heat wok with a teaspoon of oil, season it with fennel seeds and cumin seeds.

Add chopped onion and curry leaves saute till onion cooks golden yellow, add finely chopped tomato, cook until it gets mashed well to become paste (cook in low flame).

Add fried raw banana stir well for 3 more minutes to get mixed and roasted.

New version :

Raw Banan-2 nos

Chilli powder or paste 1 tsp

Garam masala- 2 pinches or add cinnamon on seasoning

Tomato finely chopped (I have used both as paste)-1 small or 1 tsp (optional)

Salt-1/2 tsp

Turmeric powder-1/4 tsp

Ginger garlic paste-3/4 tsp

Onion-1 small, cut lengthwise

To temper:

Oil-1 tbsp

Fennel seed-1/2 tsp

Cumin seeds-1/4 tsp

Urad dal-1/2 tsp

Curry leaves

Method to prepare:

Peel and cut raw banana to 1/4 inch thickness,drop it in to the water.

Drain water completely transfer to a wide bowl, mix well with chilli powder or paste, salt, ginger garlic paste, and turmeric powder.


Heat pan with 1 tbsp of oil, season with above mentioned “To temper” ingredients, add curry leaves.

Add chopped onion saute for a while, add marinated Vazhakkai saute well.


Cook in medium flame till it gets cooked, add tomato, gradually bring it to low flame, cook by stirring occasionally such that outer layer as roasted and inner as soft.

Arbi chilli fry(Varuval)

Arbi ,Taro root (Seppankizhangu Varuval):

This tasty varuval needs very less Ingredients to prepare, in few minutes.This Arbi fry goes well with cooked rice combination of rasam and sambar.

Arbi chilli Roast
Arbi chilli Roast

Taro is a starch-rich, globular fleshy tap root family plants. Its crunchy, underground root, known as corm, is one of the popular edible root vegetables.The corms, however, are free from gluten. They carry high-quality phyto-nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins.


Arbi(seppankizhangu)-200 gms

Sambar masala powder-1/2 tsp

Turmeric powder-1/4 tsp

curshed Pepper-1/4 tsp

Salt-1/2 tsp

To temper:

Oil-2 1/2 tsp (Coconut oil gives good flavour)

Fennel seeds- 1/2 tsp

Cumin seeds

Curry leaves-1 twig

Method to prepare:

Boil Seppankizhangu(Arbi) peel skin,cut in round 1/2 inch thickness .

1.Heat pan with 2 teaspoon of oil season it with fennel and cumin seeds,add curry leaves.

2.Add cut or whole Arbi in to it, sprinkle some salt,Turmeric powder and sambar masala powder,mix well.

3.In low flame cook these ingredients for 15 to 20 minutes,until the masala to gets coated and roasted well,sprinkle freshly crushed pepper mix well and remove from flame.

Serve with rasam , sambar for lunch.

Note:No need to sprinkle water while frying.


chettinad chicken varuval- cinnamon flavour

Chicken varuval with  cinnamon flavour:

We have seen variety of recipes in chicken.This is my Special type of varuval recipe.In this recipe Cinnamon is added in three stages,while Grinding,Seasoning and as Garnishing to enhance its flavour.As mentioned before cooking is an art,colour it with your special ingredients,which is  also an aid  to improve our health in all aspects.

Benefits of Cinnamon:

Cinnamon has properties that help those with insulin resistance. It is therefore very popular with Type 2 diabetics who take it to control their blood sugar variations.

Cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

Research shows that Cinnamon oil is used for the treatment of Tumors, Gastric Cancers and Melanomas.

 Food Preservative,Odor, Anti-Bacterial,Neutralizer.

For more info:


Ingredients to fry and grind:

1 tsp- coriander seeds
1 tsp- cumin seeds
1 tsp -fennel seeds
5 dry red chillies
1″+1″ piece of cinnamon (fry to make powder)
3 cloves
1/2 cup grated coconut
2 tsps ginger paste
2 tsps garlic paste


1 kg chicken

2-3 tbsps vegetable/sunflower/canola oil or ghee

Turmeric powder-1/2 tsp

2 large onions sliced fine
2 tomatoes chopped fine
1 tsp chilli powder (optional)or sambar masala powder
Salt to taste
2 tsps lime juice
Chopped coriander leaves to garnish

To Season:

Cinnamon-1 small piece
Fennel seeds-1 teaspoon

Cumin seeds-1/4 tsp

Curry leaves -2 twig

To Marinate:

Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will observe the salt and hot taste added in,once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So you can marinate by mixing turmeric powder and salt for 15 to 20 minutes.

To grind:

Heat a heavy pan or skillet on a medium flame and roast golden colour, coriander, cumin and fennel seeds, dry red chillies, cinnamon 1″piece, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder or wet grind paste.

Fry rest of the cinnamon,powder it and keep ready.

To cook:

Keep the kadai in the stove. Season the curry with the items given in ‘to season’ in 2 tablespoons of oil.

Add the onions and saute with a pinch of salt for 3 minutes.

When the onions turn transparent add the ginger, garlic, sauté for some time
Add the chopped tomatoes. Sauté till all together get smashed
Now add the chicken pieces saute for a while.

Add the ground paste Sauté it nicely to mix all the masala over the chicken pieces.

You can see lot of water oozes out from the chicken. Reduce the flame and cook for 10 to 15 minutes.(Close and cook for 15 minutes you can add water if you need).

Once you find that the chicken pieces are almost cooked increase the flame,so that the gravy becomes thick.Cook for another 5 more minutes.If you want more gravy finally add 1/4 cup of coconut milk.

Final step to sprinkle cinnamon powder,add lemon juice and mix well,add coriander leaves on top.

That’s it…spicy & aromatic Chettinad Chicken varuval cinnamon flavour is ready. Garnish with Cilantro and curry leaves and serve hot with rice/idly/dosa or hot Rice as you wish to enjoy.

Vazhaikkai Varuval

Vazhaikkai(Raw banana) Varuval:

Pack your box with yummy Varuval

Vazhaikkai Varuval
Vazhaikkai Varuval

vazhaikkai varuval: Raw banana fry
Nutrition fact says-Energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.


Vazhakkai/Plaintain 2 no.(sliced)
Oil- 2tbs
curry leaves 1 twig

masala to grind:

Red chilli powder 1 tbs
Cumin seeds-1 tsp
Fennel seeds-1tsp
Garlic-4 cloves
Tomato 1 no. small in size
Salt to taste
Turmeric powder-1/4 tsp
Grind altogether to make a fine paste.


Clean and peel skin cut banana in to thin slices.
Take a wide bowl place raw banana slices.


Add ground paste to it, mix it well,Keep aside.

Heat oil in a pan add curry leaves, add masala mixed banana slices to it,cook in low flame till the raw smell leaves and vazhakkai turns light crispy.

This is yummy with any variety rice/sambar/rasam/curd rice.

Note: 1.This can be cooked in Grill oven
2.The same method and masala can be done for Potato, Sweet potato and Brinjal
3. This can be shallow fried for children.