BANANA STEM/ VAZHAITHANDU VELLAI KOOTU

BANANA STEM/ VAZHAITHANDU VELLAI KOOTU

VAZHAITHANDU VELLAI KOOTU

INGREDIENTS:

Banana Stem/Vazhaithandu    - 1 

Whisked Yogurt                     - 1 Cup

Turmeric                                 - 1/2 tsp 

Mustard seeds                        - 1/2 tsp 

Cumin seeds                           - 1/4 tsp

Turmeric  powder                  - 1/2 tsp

Red chili                                - 1 
  
Oil                                         - 2 tsp

Curry leaves                         - 2 sprigs 

Salt                                       - to taste

Coconut oil                          - 2 tbsp [optional]

FOR GRINDING:

Grated Coconut                  - 1/4 Cup

Green Chillies                     - 3 

Cumin seeds                       - 1 tsp

Ginger                                - 1/2 inch

METHOD

Cut the banana stem  into small cubes and Keep the Cut cubes in Water mixed with  2 tsp of Buttermilk.To avoid color change of stem.

Heat a Pan, add oil then saute   mustard seeds,  cumin, red chili and curry leaves. Now add turmeric powder and  the chopped banana stem/Vazhaithandu.


Add a cup of Water cook until the banana stem is 3/4th cooked. Now add the Ground paste and Salt and Mix well. 


Keep it open and Cook for another 10 minutes, until it absorbs all the liquid and the stem is completely cooked. 

Last add a 2 tbsp of coconut oil [ optional ]

VAZHAI  THANDU VELLAI KOOTU

VENDAIKAI PAAL KARI

VENDAIKAI  PAAL  KARI

Vendaikai Paal Kari

INGREDIENTS:

Ladies Finger                           - 1/4 kg

Thick Coconut milk                 - 1/2 cup

Thin Coconut Milk                  - 2cup

Green Chilly                            - 2

Shallot                                    - 10

Tomato                                  - 1 medium

Curry leaves                           - few

Turmeric Powder                    - 1/4tsp

Chilly Powder                        - 1/2 tsp

Salt                                        - to taste

Lemon juice                           -  1 tbsp

 Oil                                       -2 tbsp



Method

Wash the ladies finger thoroughly and wipe it off.

Cut them in to medium pieces

Heat oil in a non stick pan ,add ladies finger pieces

Saute for 7 minutes in low flame .

Now add onion pieces and saute till translucent  .

Then add thin  coconut milk along with turmeric powder and chilli powder,

Tomato, green chillies and cook for 10 minutes by closing the pan simmer the flame .Stir occasionally .

Now add salt ,curry leaves and thick coconut milk .Stir well

Add lemon juice and mix well.

Do not boil the curry after adding the thick coconut milk.

Just cook for 1 minute while stirring continuously.

Vendaikai Paal Kari

Goes well with rice.........

STUFFED BRINJAL RECIPE

STUFFED BRINJAL RECIPE

Stuffed Brinjal

Ingredients: 

Small Brinjals       - 1/2 kg 

Ripe Tomatoes      - 2 

Tamarind               - Gooseberry size

Mustard                 - 1/2 tsp

Salt                        -  to taste

Oil                         -  6 tbsp

Curry leaves         -   few 


Ingredients for stuffing

Coriander seeds      -  2 tbsp

Bengal gram           -  2 tbsp

Red chillies             -  5

Ground nut             -  2 tbsp

Sesame seeds          -  2 tsp

Jeera                      -  1/2 tsp

METHOD

Dry roast  the ingredients for masala  and grind it to a fine powder.

Grind tomatoes and mix the ground powder with it, along with salt needed. 

Wash brinjals and make 2 slits to form a X shape in the bottom leaving the stalks intact.

Stuff the brinjals with the prepared masala.

Heat  oil in a  frying pan add the mustard seeds when it splutter add the curry leaves.

Add the stuffed brinjals,  and cook on low flame sprinkling little water. Keep stirring 

Extract  tamarind juice in thick consistence  and add to the brinjals after it is half cooked. Simmer the  flame  and cook it covered.

Once the brinjals are cooked well the oil will ooze out, switch off the flame.

Your stuffed brinjal is ready. Can be served with Rice and Rotis.

Stuffed brinjals

MY RED ROSE DOILY.............

Red Rose Doily

My latest doily......... doing one rose each day and joining it for one week  .......... this time I was tooo lazy finishing it ....... I saw this pattern doily while browsing some thing ..... the color and design tempted me to start........fortunately I got somewhat the same colors of  yarn in my yarn collection .......... I preferred to use the same colors as the colors were very attractive in that doily.........now may be I may give a try using different colors in future.............

PICKLE CHICKEN [ or ] SUPER CHICKEN

PICKLE CHICKEN [ or ] SUPER CHICKEN

Pickle Chicken

INGREDIENTS:

Chicken                                   - 1/2 kg

Turmeric powder                    - 1 tsp

Ginger garlic paste                  - 1 tsp

Red chilly powder                   - 1 tbsp

Coriander powder                   - 2 tsp

Thick curd/yogurt                    - 1 cup

Salt                                         - to taste

For Masala:

Onions(chopped finely)           - 2

Garam masala powder            - 1tsp

Red dry chillies                       - 2

Bay leaves                              - 2

Coriander leaves                     - for garnishing

Oil                                          - 4 tbsp

Salt                                        - to taste

METHOD:

Marinate the chicken pieces in a large bowl with red chilly powder, coriander powder, turmeric powder, ginger garlic paste, curd with enough salt and keep in fridge 4hrs.


Heat enough oil in a kadai, add immediately the bay leaves and broken red dry chillies, fry until they turns brown..Add immediately the chopped onions, saute until they turns transculent.

Now add the marinated chicken pieces without the curd-spice mixture and saute until the chicken pieces get half cooked.

Now add the garam masala powder, remaining marinated spice-curd mixture, toss gently the chicken pieces,

Add salt if needed and cook everything in medium high flame with lid closed, stir in between.

Switch off and garnish with coriander leaves.

Serve with Rice or Chapathi.

Super Chicken

KOTHU PARATHA

KOTHU PARATHA

Kothu Paratha

Ingredients:

Paratha                            -  5 

Egg                                   -  4

Onion                               -  2 [finely chopped]

Chilli powder                    - 1 tsp

 Salt                                  -  to taste

Chicken cooked               -  1 ladle

Curry leaves                    -  3 stigs  

Oil                                   -  2 tbsp

Method:

Shred the paratha in to small pieces.

Heat oil in a Iron dosa tawa. Saute chopped onions till turns golden brown.

Add  egg, curry leaves, chilli powder,  salt and saute for 5mins.

Add four ladle full of chicken  [cooked with salt and chilly powder ]to the kadai and fry till it becomes little crispy.

Use  ladle to chop the mixture into small pieces.

 Serve hot with raita.

PAZHAM PORI [OR] BANANA FRITTERS

PAZHAM PORI [OR] BANANA FRITTERS

Banana Fritters 

Ingredients:

Ripe Bananas           –  2 sliced
[Nentran Pazham]

Plain flour                – 1/2 cup

Rice flour                –  1 tbsp

Sugar                      –  2 tbsp

Salt                         – 2 pinch

Water                     – 1/2 cup

Instructions:

Peel and slice the bananas.

Make the batter with flour, rice flour, sugar, salt and water. 

The batter should be thicker as idli batter.

Dip the sliced bananas in the batter.

Heat oil in a frying pan. 

Deep fry the bananas till golden brown. 

Drain excess oil and serve hot.

PAZHAM PORI