VAZHAKKAI PODIMAS

This is done by cooking  raw banana/vazhakkai in hot water or steaming it without cutting into pieces. With the help of pressure cooker, it can be prepared easily. It tastes awesome with rice and sambar and Mor kuzhumbu/Butter milk kuzhumbu.

INGREDIENTS:

Vazhakkai/ Raw banana - 2

Onion - 1

Garlic - 4

Green chilly - 2

Pepper powder - 1/2 tsp

Salt

For Seasoning

Mustard - 1/2 tsp

Urad dhal - 1/2 tsp

Bengal gram - 1/2 tsp 

Asafoetida - 1/2 tsp

Oil - 2 tsp

Curry leaves - a little

Coriander leaves - a little

METHOD:

1. In a pressure cooker, add vazhakkai cut into two with enough water and cook for 2 whistles on high flame.

2. After the pressure reduces, drain the water and peel of the skin after it cools down.

3. Using a grater, grate finely or can mash with hands.

4. In a tawa, add oil and add the seasoning one by one.

5. Add finely chopped onions, green chillies and garlic and cook well until nice aroma comes out. 

 

6. Add the grated vazhakkai, pepper powder along with required salt and mix well and cook for few minutes.

7. Garnish with chopped coriander leaves.

8. Tasty Vazhakkai Podimas is ready.

See for Mor Kuzhumbu in this blog

Note:

• Pepper powder is optional. I have added since vazhakkai may cause gas related problems.
• Adding a pinch of Turmeric while pressure cooking vazhakkai is optional.

AVAL PAYASAM / POHA PAYASAM

Aval/ Poha/ Rice flakes payasam is a very healthy dessert which anybody  can easily prepare. It is mainly done during Gokulashtami as it is the favourite dish of Lord Krishna. It is done using milk and jaggery.

INGREDIENTS:
Aval/ Poha - 1/2 cup
Jaggery - 1/2 cup
Milk - 1/2 litre
Cardamom - a pinch
Salt  - a pinch
Ghee - 2 tsp
Cashews - 10

METHOD:
1. In a pan add aval and dry roast it for a while and wash thoroughly as it might contain sand particles.
2. Drain the water completely and keep aside.
3. In a thick bottomed tawa/pan, add little ghee and roast the cashews and add the washed poha and stir gently for a while.

4. Simultaneously boil milk in a separate pan and add to the aval and cook for a few minutes till the aval becomes soft.
5. Prepare jaggery syrup, strain the impurities and allow it to boil for a while and cool completely.
6. Add to the aval, along with a pinch of salt, cardamom powder and mix well.
7. Tasty Aval/Poha payasam is ready.

Note:

• White aval/poha can be used instead of red aval.
• See that the jaggery syrup cools down completely to avoid curdling of milk.

For Youtube Video Click here....Aval Payasam

STUFFED BRINJAL CURRY

This is a Signature dish of Andhrapradesh, done using purple brinjals with spices which makes the dish flavourful and delicious. It goes well with rice, roti, bread, curd rice etc. Tender brinjals suit much for this recipe. The sesame seeds and groundnut used in this recipe gives a nice aroma to the dish.

INGREDIENTS:
 Brinjal - 250 gms
Onion - 1
Tamarind water - 3 tsp
Sambar powder - 1 tsp
Jaggery - 1/2 tsp
Salt
Oil - 3 tsp

TO GRIND
Coriander seeds - 2 tsp
Bengal gram -  2 tsp
Sesame seeds - 1 tsp
Roasted ground nut - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 4
Coconut ( grated)- 2 tsp

FOR SEASONING 
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves 
Asafoetida - 1/2 tsp

METHOD:
1. In a pan, add some oil and roast the ingredients given to grind one by one. After it cools, grind to powder.
2. Wash and slit brinjal without cutting them into pieces as shown in picture.

3. Using a spoon, stuff the brinjal with the powdered masala and arrange carefully in a plate.
4. In a thick bottomed tawa, add oil and add the seasoning one by one.
5. Add finely chopped onions and stir for a while and place the stuffed brinjals.
6. Add the remaining powdered masala, tamarind water, jaggery and salt and gently stir and close with a lid and cook in low flame.
7. After 5 minutes, open the lid and turn the brinjal with a spatula/spoon carefully without breaking it.
8. Close the lid and cook for another 5 miutes.

9. The whole cooking process should be done on low flame to avoid burnt taste of the recipe.
10. Open the lid again and give a gentle stir, and close again.
11. After the colour of the brinjal turns golden and becomes shiny, switch off the flame.
12. Taste a little to see whether it is cooked properly.
13. Tasty and aromatic Stuffed Brinjal is ready.

LUNCH PLAN

 Note:

• Red chilly powder can be used instead of Sambar powder.
• The coconut quantity can be increased if didn"t prefer sesame seeds and ground nut.

 

ALL - IN - ONE GRAVY, using Pressure Cooker

As the name itself says....it's an all-in-one gravy and No Grinding is required for this Gravy.

ALL - IN - ONE GRAVY

INGREDIENTS:-

Big Onion finely chopped  -  3
Tomatoes finely chopped - 3
Garlic pods  finely chopped - 10 pods
Ginger finely chopped - 1/2 inch
Sambhar Powder  - 3 teaspoon
Garam Masala Powder - 1 teaspoon
Salt as required
Oil - 6 tablespoon
Almond Cashew  coarse powder - 1/2 teaspoon
Sugar - 1/2 teaspoon

METHOD:-

Set all the ingredients ready.

In a Pressure Cooker  ( I used 3 ltr Pressure Cooker ), heat oil and add finely chopped onions. Saute till the Onions turn transparent.

Then add Ginger and garlic and saute for 2 minutes. Now add Salt to fasten cooking.

Add finely chopped tomatoes, Sambhar powder, Garam Masala Powder and Mix well. No need to add water.

Add Almond-Cashew powder and sugar and mix together.

Cover the cooker with lid and cook on sim flame for 20 minutes. Allow 5 to 6 whistles in sim flame.

Allow the pressure to release by itself.

Once the pressure releases completely, using potato masher, mash the gravy (instead of grinding in mixier).

All-in-One Gravy is ready.

We can prepare any combination using this gravy....
Like...

# Adding Fried Paneer cubes & a tsp of butter, to this gravy, it becomes Paneer Butter  Masala...
( Also See Paneer Peas Masala)

# Adding boiled vegetables to this gravy, it becomes Vegetable Kurma
(Also see Simple Veg Kurma)

# Adding Fried Capsicum, it becomes Pepper Masala Gravy

# Adding Sauteed Moong Sprouts, to this gravy, it becomes  Healthy Sprouts gravy.

PANEER PARATHA

We usually prepare chappathi/paratha without any stuffing. This paneer stuffing is very easy and simple than other stuffings. It tastes awesome. This stuffed paratha is apt for a beginner since other stuffings might come out easily while preparing the paratha. This stuffing is dry and can easily be stuffed. 

INGREDIENTS:

Whole wheat flour - 1 cup
Grated paneer - 100 gms
Red chilly powder - 1/2 tsp
Chat masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 1/4 cup chopped 
Sesame/Gingelly oil - 2 tsp
Oil/ ghee - for roasting parathas
Salt

METHOD:
1. In a bowl, add the whole wheat flour, gingelly oil, required salt and mix well.
2. In a pan, heat  half cup of water and add to the flour little by little mixing well with a spoon/spatula.
3. After it cool well, use hand and knead to a soft dough. Add little ordinary water if needed and mix well and make a soft dough and keep aside.
4. In a small bowl add the grated paneer, red chilly powder, chat masala, turmeric powder, garam masala, coriander leaves and a little salt and mix well and make small doughs.
5. Make slightly larger dough for the outer covering using the wheat dough  and keep aside.
6. Using a rolling pin make small paratha using a dough and place the paneer stuffing and close on all sides and roll them using palm to make them even.

7. Similarly prepare  the stuffed doughs.
8.Sprinkle some flour and roll the dough one by one using rolling pin carefully so that the stuffing is evenly spread inside the paratha.
9. Heat a tawa and place the paratha and cook well on both sides. Sprinkle some oil and cook until brown spots appear on it.
10. Prepare all the parathas the same way.
11. Tasty and delicious Paneer paratha is ready to be served with any gravy or curd.

Paneer paratha with Capsicum gravy

See for Paneer gravy recipies in this blog

Note:

• Bring panner to room temperature before crumbling to pieces.
• Instead of red chilly powder, chopped green chillies can be used.

CRUNCHY - CHEWY SENAI KIZHANGU

CRUNCHY - CHEWY SENAI KIZHANGU

Senai Kizhangu (Taro Root in English), contains a very significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper.

Cryptoxanthin, which is found in this vegetable, is directly connected to a lowered chance of developing both lung and oral cancers.

INGREDIENTS:-

Senai Kizhangu - 250 gms

Garlic pods - 7 to 10                 

Sambhar Powder - 2 tsp

Rice Flour - 1 tsp

Water - as required

Salt- as required

Turmeric powder - 1/4 tsp

For Seasoning :-

Oil -  3 tsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Fennel Seeds - 1/2 tsp

Curry leaves - 2 leaflet

Asafoetida - 1/4 tsp

METHOD:-

Wash and clean the senai kizhangu and remove the roots  alone which sticks  the vegetable. No need to remove the outer skin. Cut into halves.

In a Pressure Cooker ( I used 3 ltr pressure cooker), add  senai kizhangu, turmeric powder, salt and  water to the level of the senai kizhangu.

Pressure cook for 1 whistle in high flame. Switch off the burner. Manually, release the pressure carefully using knife, spoon or fork.

Strain the water and now remove the outer skin. Slice it, not too thin.

Heat oil in a Kadai, add the mustard seeds. When it crackles, add the remaining ingredients, one by one, given under the section  seasoning.

Crush the Garlic pods and add to the above seasoning.

Add the Sambhar powder and Rice flour together to it and saute for a minute or less. Avoid burning the flours by over cooking.

 Add the sliced senai kizhangu to this mixture and toss well.

Cover with lid, cook in sim for 5 minutes. Check for Salt, toss well and cover with lid, cook in sim mode for 10 minutes. Toss in between.

This helps to form crunchy layer outside and chewy layer inside.

Crunchy - Chewy Senai Kizhangu is ready.....

RAVA DOSA using Broken Wheat Rava/Samba Rava

BROKEN WHEAT RAVA DOSAI

Broken wheat or cracked wheat is made by milling whole raw wheat grains coarsely. It also has all the health benefits as that of whole wheat. It helps to reduce cholesterol level and lowers the risk of developing type 2 diabetes. Regular intake of cracked wheat and whole grains, helps in weight management, thereby reducing weight.

In a 2 decades old study, researchers of Harvard Medical School found that having whole grains each morning for breakfast can lower the risk of heart failure immensely.

One cup of cooked broken wheat provides:

151 calories.
8 grams of fibre.
6 grams protein.
0.5 grams fat.


Most of the Children, doesn't prefer broken wheat upmas or kichadi. Considering the health facts about this broken wheat, I prepared this dosa....



INGREDIENTS:-

Broken Wheat / Sambha Rava - 1 cup

Wheat flour - 1 cup

Rice flour/Arisi maavu - 1/2 cup

Cumin seeds - 1 tsp

Asafoetida powder - 1/2 tsp

Green chillies - 2 chopped ( or as per taste)

Curry leaves - 2 leaflets, chopped

Coriander leaves - 2 tbsp chopped

Curd (or sour curd) - 1/2 cup

Water - to prepare the batter

Salt - to taste

Oil for making dosas



METHOD:-

In a bowl, add broken wheat, wheat flour, rice flour, cumin seeds, Asafoetida, Curry leaves, green chillies, coriander leaves and mix well. Now add curd and add water little by little to prepare a pouring consistency batter. The batter need to be in thick buttermilk cosistency.


Let it soak for 30 minutes. The broken wheat rava will absorb the water, and gives crispness to the dosas. After the specified time, check the consistency of the batter. Add more water, if required.

Now, heat a dosa tava, the tava should be hot enough, so that when we pour the batter the sshh sound will come. Keep the flame in high. Pour the batter from the sides to the center. Add some oil and cover the tava using a lid, and allow it to cook.






Check in between, to avoid burnt. The edges of the dosa gets roasted and starts to come out of the tava.







Lower the flame to medium, and slowly flip the other side of dosa to cook for 30 seconds. 

Don't cover with lid.





Crispy Broken Wheat dosas are ready to serve.

Side Dish :- Tomato Chutney or Onion Tomato Chutney or Coconut Chutney

Home made BUTTERSCOTCH Ice Cream.....

BUTTERSCOTCH   ICE CREAM

Using limited ingredients, I prepared this recipe, I  didn't use any flavours or condensed milk. 

INGREDIENTS:-

Almond - 20 nos

Cashews - 10 nos.

Butter - 25 gms                             

Sugar  - 50 gms plus 3 spoons

Full-Fat milk - 500 ml

Saffron strings - 7

METHOD:-

For preparing Butterscotch ice cream, we need to prepare cream and butterscotch flavour.

(1)   Boil full-fat milk in a pan (without adding a drop of water). When it starts to boil, reduce the flame to sim mode and let it boil for  15 minutes. Just blow air, to avoid spilling from the pan. Should not use spatula/karandi.

(2)  After boiling in sim mode for 15 minutes, allow it to cool to room temperature and the milk pan need not be covered with a lid. After cooling,  cover the pan with lid and keep it in the refrigerator.  Let it cool for 8 to 10 hrs.

 Let's prepare the butterscotch flavour. 

(3) For this, Melt  50 gms of sugar in a Kadai in medium flame. When it starts melting add butter and stir continuously. When the sugar changes into brown colour,  add chopped almond and cashews. Continue Stirring for 2 minutes. Pour it into a greased plate in a thin layer and allow it to cool.

  

(4) After cooling, remove it using a spoon and break it into pieces.

(5) Soak saffron strings in warm milk.

(6) In a mixer jar, grind 3/4th  quantity to a fine powder and the remaining in coarse. Set aside.

(7) After 8 to 10 hrs, remove the milk pan from the fridge. A layer of cream is formed, we use this cream and  1 and 1/2 quantity of milk.

(8) Add milk, fresh cream, 3 spoons of sugar and 4 spoons of butterscotch powder in a tall mixer jar, and using whipper mode (for lassi), blend it for 10 seconds for 3 to 5 times.

  

(9) Remove it from the jar and store it in an air-tight container. Let it freeze for 3 hours. After 3 hours, again using whipper mode whip it twice for 10 seconds. Restore it in a container and freeze for 8 hours.

(10) After the specified time, Yummy Homemade Butterscotch Ice cream is ready.....

Note:-
Half the quantity of almond and cashews can be used...

TURMERIC MILK

Turmeric has enormous health benefits. By adding it to milk along with other ingredients, it will make a perfect health drink before going to bed. Turmeric contains curcumin, a substance with powerful anti- inflammatory and antioxidant properties. Curcumin can be absorbed fully by body while consumed along with pepper. This drink helps to prevent cold and throat related infections. It also reduces sore throat which is common during sesaonal changes.

Preparation time - 10 minutes

Serves - 4

INGREDIENTS:

Milk - 300 ml

Turmeric powder - 1/4 tsp

Palm sugar/candy - as desired

Pepper Powder - 1/2 tsp

Ajwain/Omam - 1/2 tsp

Cumin seeds - 1/2 tsp

Cardamom powder - a pinch

METHOD:

1. Boil milk and keep aside.

2. In a pan add 100ml of water and allow to boil.

3. Add turmeric powder, palm sugar/candy, pepper powder, ajwain, cumin and cardamom powder and boil for few minutes.

4. Filter the turmeric water and add to the milk. Taste for sugar. 

5. If needed add more palm sugar/candy and mix well.

6. Tasty and Healthy Turmeric milk is ready.

 Note:

• Ordinary sugar can also be used. But using palm sugar/ candy will be more perfect in a health drink.
• Jaggery can also be used.

TOMATO KURMA

This is a simple kurma made with tomatoes only. No need for other veggies. Goes well with idli, dosa, chapatthi, naan and even hot rice with ghee.

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4

 
INGREDIENTS:
Ripe Tomatoes - 6
Onion - 2
Green chilly - 2
Ginger garlic crushed - 1 tsp
Coconut paste - 3 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Coriander leaves - 1/2 handful 
Salt

For Seasoning
Clove -2
Cinnamon - 2
Star anise - 1
Fennel seeds - 1/2 tsp
 Hing/Asafoetida - 1/4 tsp
Oil - 3 tsp

METHOD:
1. In a pan boil water add the tomatoes and keep aside for few minutes and after it cools down grind to paste.
2. In a tawa, add oil and the items given under seasoning one by one. 
3. Add finely chopped onions, green chilly, saute well till it gets cooked and nice aroma comes out.
4. Add crushed ginger garlic, stir for a minute and add turmeric powder, red chilly powder, garam masala powder, coriander powder and stir well.
5. Add the tomato paste and cook well till the raw smell goes off.
6. Add coconut paste and cook for few minutes and add chopped coriander leaves and taste for salt and spice and switch off the flame.
7. Tasty Tomato kurma is ready.

Note:

• Instead of red chilly  and coriander powder, sambar powder can be used.
• The quantity will be less since we do no add any veggies.  For more quantity either add more tomatoes or other veggies along with tomato.