Seppangizhangu (Colocasia) Fry

This Fry takes little more time. But the process is simple and the result is always amazing. When I didn’t learn to cook Chicken, I made this to please my Hus. (Looks like chicken, doesn't not). 

Though everyone in our family makes this, my Aachi’s Seppangizhangu is always the best. My cousin is very much fond of this recipe and eats as a starter. She prepares this early and keeps it ready whenever he is supposed to come back home from hostel during his college days.

Ingredients:

Colocasia ½ kg

Chilli Powder ¾ tsp or acc. to your taste

Salt

Oil for Shallow frying

Method:

Cook Colocasia. When cooled, peel off its skin and cut into two or three halves. Keep it near Window for 10-15 minutes.

Sprinkle Chilli Powder and Salt. Keep it aside for 5-10 minutes.

Heat Oil in a Pan.  Add the Colocasia and shallow fry them until done.

Serves: 2

Serve with hot steamed Rice and Sambar or any Kuzhambu or even as a starter or snacks.

This recipe goes to “Anyone can cook Series” of “Taste of Pearl City”

and to Lets' Cook: Break Time Series of Radhika's Tickling Palates.

Notes:

My Grandma keeps this under Sun for 10-15 minutes before adding Chilli Powder. For best results, try this or keep it near window as I did. This will make them firm.

I used Electric Cooker to cook Colocasia. If Pressure Cooker is used, make sure it is not over cooked.

Chilli Paneer

I never had Chilli Paneer in restaurants thinking it would be too hot. But when I saw the recipe of Chilli Potatoes in Tarla Dalal's Recipe, I really got interested as it was not much hot. She has mentioned that we can replace Potatoes by Paneer. As we eat Potatoes in various forms, I tried with Paneer. It came out well.

Ingredients:

Paneer Cubes 150g

Finely chopped Ginger ½ tsp

Finely chopped Garlic 1 tsp

Chillies 2-3 or as per your taste

Tomato Sauce 1 tsp

Soya Sauce 2 tbsp

Chilli Sauce 1 tbsp

Cornflour 2 tsp

Spring Onions

Water

Salt

Oil

Preparation:

Slit Chillies.

Method:

Heat Oil in a Pan. Add Paneer Cubes. Shallow fry until all sides of the cubes turn golden brown. Keep it aside in an absorbent Paper.

Heat Oil in a Pan. Add chopped Garlic, Ginger and chillies. Fry till they turn slightly brown. Add fried Paneer cubes, Soya Sauce, Tomato Sauce, Chilli Sauce and Salt. Mix well and fry for few seconds.

Now mix Cornflour in ½ cup of Water and add. Cook for 2-3 minutes. Garnish with Spring Onions.

Serves: 2

Serve as a Starter or side dish to Vegetable Fried Rice or Schezwan Rice.

Notes: In the original Recipe, 1 tsp chopped Chillies are used. But I slit chillies as we may bite them if chopped very small.

Sending this recipe to Radhika's Chinese Cuisine CBB#4 Event and Bookmarked Recipes- Every Tuesday Event by Priya and Aipi.