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

Murukku

Murukku 

Murukku

Ingredients:

Raw rice flour           -   3  cups

Urad dal flour           -   1 cup 

Butter                        -   1 tablespoon

Sesame seeds            -   1 teaspoon  

Cumin seeds             -   1 teaspoon 

Salt                           -   to taste

Asafoetida               -    1/2 teaspoon 

Water                      -    1  cup 

Oil                           -    for deep frying


Method:


Add rice flour, urad dhal flour, cumin seeds, sesame seeds, salt and butter in a bowl and mix well.

Add  water little by little and  form a soft non sticky dough.

Heat oil in kadai apparently, enough to  deep fry the murukkus.

Use  3 rounds holes plate in murukku press.grease some plastic sheets  and make murukku first  Then drop  into the oil.

Deep fry in medium flame.


Fry them till golden brown .Make sure it gets cooked evenly on both sides,turn over accordingly.

Drain in tissue,cool down completely and then store in airtight container.

Murukku

UPPERI [OR] KERALA BANANA CHIPS

UPPERI [OR] KERALA BANANA CHIPS   

Kerala Banana chips

Ingredients

Raw banana (Nentrankai)  -  3  

Turmeric powder                -  1 tsp

Water                                  -  1 cup

Salt                                     -  2 tsp

Oil                                      -  for  frying


Method

Peel the banana and immerse the same in turmeric water for 10-15 minutes. Remove and pat dry.

Mix turmeric powder and salt and water 

Using a mandoline, slice the bananas directly into the hot oil. 

Stir once so that they don’t stick together

When it is half cooked, add 1 tsp salt added turmeric water.

When the bubbling sound stops, remove from the oil and put in paper napkin to remove excess oil.

Cool and keep it in airtight container.

Upperi

SWEET MANGO PACHADI

SWEET MANGO PACHADI 

Sweet Mango Pachadi

Ingredients:

Mango                             - 1 big

Green chillies                  - 1 slit 

Red chilli                         - 1

Jaggery                            -  1/4 cup

Turmeric powder            -  1/4 tsp

Oil                                    -  2 tsp

Mustard seeds                  -  1/4 tsp

Urad dhal                           -  1/4 tsp

Curry leaves                     -   few leaves

Water                                -  1/2 cup

Salt                                   -  1 pinch


Method:

Peel off skin from mango and chop them into  cubes

Take a pan, heat oil, add mustard seeds, urad dhal Red chilli and curry leaves

Once seeds start to pop up, add chopped mango and saute for 2 mins.

Add the green chillies and salt  Cover the pan with lid and cook at medium heat for 5-8 mins

Add jaggery [melt jaggery and filter impurities] and keep stirring till jaggery is dissolved.

Add salt ,cook for another 5 mins till mango has mixed well with jaggery and then turn off heat

Sweet Mango Pachadi

RAVA KICHADI

RAVA KICHADI

Rava Kichadi

Ingredients:

Rava/Sooji -1 cup 

Onion - 1 finely chopped

Ginger - 1 tsp finely chopped 

Green chillies - 2 slit

Tomato - 1

Vegetables - 1 cup [ carrot,beans and peas ]

Chilli  powder -  1/4 tsp

Turmeric powder - 1/4 tsp

Water - 3 cups

Ghee  - 2 tbsp 

For the seasoning :

Oil - 2 tbsp 

Ghee - 1 tbsp

Mustard seeds - 1 tsp 

Bengal gram - 2 tsp 

Urad dal -1 tsp 

Curry leaves - few 

Coriander leaves  -  few 

Method

Heat ghee and oil in a pan, add bengal gram,  mustard seeds, urad dal and curry leaves.

Then  add finely chopped onions, slit chillies and ginger.

Saute until onions turn transparent. Add tomato and  vegetables and stir well then add chilli powder and turmeric powder. 

Saute and cook the vegetables for 2-3 minutes. 

Now add 3 cups of hot water and salt.

When water starts boiling, reduce the flame and add rava slowly, stirring continuously  to avoid formation of lumps.

Keep stirring gently, when it becomes semi solid, 
 add 1 tbsp of ghee  and mix well.

When all the water is absorbed, mix well, close it with a lid and cook on low flame.

Cook in low flame for 5 minutes and switch off the flame.  you can add cashew nuts fried in ghee. Add an extra tbsp of ghee. Garnish with coriander leaves.

Serve hot with coconut chutney.

KHOYA GULAB JAMUN

KHOYA GULAB JAMUN 

Khoya Gulab Jamun 

INGREDIENTS:

Khoya                                    –150 gms

Soda bicarb                          – 3 pinches

All purpose flour                 – 1 cup

Sugar                                    – 2 cups

Water                                    – 1 cup

Cardamom                           – 4-5 pods seeds crushed

 Rose water                           – a few drops

Milk                                       – a few tsp (to knead the dough)

 Ghee                                     – 200 ml

Oil                                          – 200 ml

METHOD:

Mix khoya, all purpose flour ,soda bicarb  and make a dough by adding   milk little by little to form a smooth dough.

Take  a saucepan make  sugar syrup with water and sugar in low flame till the sugar fully dissolves and the syrup starts thickening till one thread consistency.

Add the crushed cardamom seeds, and rose water and mix well.

Make sure that the syrup is still warm when you fry the balls and drop them into the syrup.

Once the dough is prepared make small balls out of it.

Heat oil and ghee together in a frying pan  Oil should not be too hot. Now drop the balls one by one and deep fry them.

Once the balls are deep fried drop them into the warm sugar syrup directly.

Balls will enlarge in size and become very soft.

Remove them from syrup and arrange it in serving dish. 

This can also be kept in refrigerator and then served cool.

Khoya Gulab Jamun

VERMICELLI AND SABUDANA KHEER / PAYASAM

 VERMICELLI AND SABUDANA  KHEER / PAYASAM

Vermicelli and Sabudana Kheer

Ingredients:

Vermicelli / Semiya                    -   1 cup

Sabudana [sago]               - 1/4 cup

Cashewnuts                       - 10 tbsp

Raisins                              - 5 tbsp

Cucumber Seeds               -  3 tbsp

Charoli seeds                    -  3 tbsp
[Saara paruppu]

Warm milk                        - 2 1/2 cups

Milkmaid                          - 1/2 cup

Cardamom                       - 3 crush seeds

Ghee                                - 2 tbsp
 
Method

Take a  deep pan add ghee and roast the nuts raisins and cucumber seeds till golden brown. Remove and keep aside.In the same pan,roast the vermicelli till it slightly changes in colour.

Now mix in the  warm milk and stir well.Let it come to a boil.

Cover and cook for  till the vermicelli and sago  is cooked.

Mix in the milkmaid and stir well.Add the crushed cardamom and keep stirring.

Add the roasted  nuts and raisins. Serve warm.