Raw banana fry/ Vazhaikaai varuval

Vazhaikaai is prepared in many ways like bajii, podimass, curry etc.. Likewise varuval/FRY is also too good... It just roast or deep frying it.. It goes well with variety meal, sambar rice, curd rice, Mor kulambu& tomato biriyani... check it out the recipe...

INGREDIENTS:

Raw banana- 1

Turmeric powder- 1/4tsp

Chilli powder- 1tsp

Salt- to taste

Corn flour- 1tsp

Rice flour - 1tsp

Oil- for frying 

METHOD: 

• First wash & peel the raw bananas & cut it into thin slices...
  
• Add chilli & turmeric powder, salt, flour mixture.... Mix well with the raw banana without water...
  
  
  
  
• Heat oil & drop the raw banana & deep fry till golden brown color appears....
  
• Drain oil & serve hot..... yummmmy vazhaikai varuval is ready...  

 

Cabagge Kootu(curry)

Cabbage/ Muttai kose Kootu is one of the south-Indian recipe...prepared with cabbage coconut paste... It can be served with hot rice, perfect combination for sambar & rasam rice... It is one of the popular recipe in all Hindu weddings.... Main side dish of the south-Indian meal...Here COCONUT OIL is the secret ingredient for this recipe... There are many varieties, here its recipe with channa dal..... 

 

INGREDIENTS:

Cabbage- 1/2 (chopped)

Channa dal- 1/2 cup

Onion- 1

Curry leavs- 1spring

Mustard seeds- 1tsp

Turmeric powder- 1/2tsp

Salt- to taste...

FOR GRINDING:

Coconut- 1/4cup

Fried gram dal- 2tsp

Cumin seeds- 1tsp

Green chillies- 5

FOR TEMPERING:

Mustard seeds- 1tsp

Curry leaves-1 spring

Asafoetida- pinch
Red chilli-1

Coconut oil- 2tsp  

 METHOD:

• First wash & cook the CHANNA DAL, pressure cook for 2whistles...
• Then heat oil in a pan, add in mustard seeds, chopped onions & curry leaves...saute for 2mins...
• Add in chopped CABBAGE, turmeric powder & salt into it... add some water..mix well.... Cover & cook for 12-15 mins....
  
• Meanwhile, take grated coconut, fried gram dal, green chilies & cumin seeds in a mixer & add some water....grind into fine paste...
  
• Once the cabbage is well cooked, add the ground paste & bring it boil.....in few minutes, it becomes thick consistency....
  
• Now add the boiled channa dal & mix gently....
• Garnish with the chopped coriander leaves....
  
• Heat COCONUT OIL, temper the ingredients mentioned & add it the cabbage...
• Delicious cabbage kootu is ready to serve with hot rice.....

NOTE: Do not over cook/ mash the channa dal...it should be visible...!!

Pulicha keerai Masiyal/ Gongura chutney

Pulicha keerai is named because of its sour taste... In Andhra pradesh, it is called as GONGURA... This masiyal is stored in refrigerator for a week... It goes well with curd rice..Perfect combination...!!!! It is very delicious & flavourful recipe.... You can do this recipe without boiling also..... But boiling of gongura(pulicha keerai) reduce the sour taste by 25%... No need to add tamarind for this recipe... 

Actually i got this recipe from my friend DEEPANYA... first time i tasted at her home... awesome flavor.....!!!! Then i asked her about the recipe....later i tried at home...came out well... My hubby just loved it.... You too try this....

INGREDIENTS:

Pulicha keerai- 2bunches

Mustard seeds- 1tsp

Cumin seeds- 1tsp

Small onions- 10

Green chilli- 2

Red chilli- 1
Hing - pinch

Vadagam(dried) - 2tsp

Salt- to taste 

METHOD:

• First remove the Gongura leaves from the stem, wash & drain the water.... Place it on a cooker, add little amount of water, salt & red chilli..... Cook for 2 whistles...
  
  
  
  
  
  
  
• Heat 2tsp of oil, add mustard seeds, cumin seeds.....
  
• Add the chopped onions & saute till golden brown color...
  
• Add hing, green chilli & vadagam into it..... sprinkle some salt into it.....Mix well....
  
  
  
  
• Now add the boiled gongura leaves with water....cook for 5mins.....
  
• Allowed to cool, transfer into blender & grind into fine paste.....
  
  
  
  
• Pulicha keerai is ready to eat with curd rice......  
  

 

Vazhakai Podimas(raw banana)

It is very easy & simple recipe to prepare...instead of curry/roast...try this.... Healthy recipe too...

Ingredients:

Raw banana- 1

Onion- 1/2

Green chili-1

Grated coconut- 3tsp

Salt- to taste

Turmeric powder- pinch

For Seasoning:

Oil- 2tsp

Mustard seeds- 1tsp

Urad dal- 1/2tsp

Gram dal-1/2tsp

Curry leavs- 1spring

Method:

• Cook raw banana with few amount of water.... after it cools, peel off the skin & grate it...
  
  
  
  
• Heat oil, add the ingredients mentioned under seasoning... 
• Then add finely chopped onions, green chili & saute till golden brown..
  
• Add pinch of turmeric & salt into it...
  
  
  
  
• Now add the grated plantain/raw banana,cover &  cook in a low flame.... 
  
  
  
  
  
  
• Add grated coconut & mix well...
  
• Garnish with coriander leaves....
• Serve hot.... it goes well  with puli kulambu...    

Mango Pachadi..

Green mango is all time favourite for us... still i remember the mango sprinkled with salt & chili powder..available at school entrances... likewise, pachadi is traditional recipe of south-indian.. mixed taste of sour, sweet & spicy.... 

Ingredients:

Green mango(large)-1

Jaggery powdered- 1/2cup

Chili powder- 2tsp

Turmeric powder- 1/4tsp

Salt- to taste

For seasoning:

Oil- 1tsp

Mustard seeds- 1tsp

Curry leaves- 1spring

Method:

• Cut the green mango into cubes.... heat 1cup of water & boil the cubed mangoes with some salt & pinch of turmeric powder....cook for 6mins..
• Meanwhile, heat pan & add jaggery & 1/2 cup of water...melt the jaggery....for 4mins...
• Filter it..( to remove any scum)...keep it aside..
• Now the mango starts becoming mushy....add chili powder...
  
• Now add the jaggery water & stir until it comes into thick sauce...
• Consistency depends on your liking....
  
• Heat oil, add mustard seeds & curry leaves....seasoned & garnish the pachadi..
• Tangy sweet pachadi ready....

 

Methi potato...

Aloo methi is flavorful dish with - Its a unique taste... delicious & healthy too....

Ingredients:

Boiled potatoes- 5

Fenugreek leaves-1 bunch

Chili powder- 1tsp

Turmeric powder- 1/4tsp

Salt- to taste

For seasoning:

Mustard seeds

Curry leaves- 1spring  

Method:

• Wash fenugreek leaves & heat 1tsp of oil & saute until it turns dark brown color..
  
• Meanwhile take the boiled potatoes, peel off & smashed it..
  
• Heat 3tsp of oil & add mustard seeds, curry leaves & smashed potatoes into it...
• Add chili powder, turmeric powder & sprinkle some salt...now add fried fenugrek leaves into it & mix well...
  
  
  
  
  
• Roast for about 5 to 8 mins....turn off the flame...
• Serve hot with variety rice, sambar & more kulambu.....  http://www.pappuskitchen.blogspot.sg/2014/04/mor-kulambu.html?m=1

SENAI KIZHANGU FRY/ Elephant yam fry..

Ingredients for boiling:

Senai kizhangu- 1/2
Water-2cups
Turmeric powder-1/4 tsp
Salt- to taste  

Ingredients for roasting:

Chili powder-1tsp

Garam  masala-1/2tsp
Ginger-garlic pase-1tsp
Tamarind paste- 1tsp
Salt- pinch
Corn flour-1tsp(optional)

Method:

• Peel the skin, wash & cut the yam into small cubes...(wear gloves when cutting yam to prevent itching)
  
• Boil the yam with a pinch of turmeric powder & salt...
  
• To check the doneness, insert a skewer & it pierce through the yam...
  
  
  
• Mix the masalas for roasting which mentioned above & coat evenly...
  
• Heat 2tsp of oil in a pan & fry the yam until it turns brown...
  
• Senai roast is ready to serve with samabar, variety rices....