Vazhathandu Kootu/Bananastem Kootu

 Banana stem is a very healthy vegetable. I have heard that it is a treatment for stones in gall bladder.

It is a little tedious in terms  of cleaning of the Banana Stem, however it tastes great and is very healthy too.

Ingredients

Banana Stem - 1 Portion
Yellow Moong Dhall - 1/4 Cup
Mustard Seeds - 1/4 Teaspoon
Turmeric Powder and Asafoetida - a pinch each
Dry Chillies - 3
Coconut - 1 Tablespoon (Grated)
Curd - 1 Tablespoon
Oil and Salt

Method

Preparation
Cleaning of Banana Stem

First step is to remove the outer ring. Remove the rings from the stem unless there is no ring in the stem.

Now place the stem horizontally and cut it into circles. Meanwhile, remove the fiber with the help of your fingers that comes out when you cut each circle.

Then, cut the circle into thin strips and then chop them finely. Add this finely chopped Banana stem into big vessel with water and a tablespoon of curd. The curd will prevent the banana stem from changing color.

Now take a tooth pick and swirl the toothpick into the vessel which has the Banana stem in buttermilk. (Swirl as if you are mixing. I have a long thin stick for this, but toothpick works just fine)

The fiber left in Banana stem will be removed by swirling the tooth pick. Do it until you are completely convinced that there is no fiber left.

Dal

Wash and soak the yellow moong dhall in 1 cup of water for 15-30 minutes.

Method

In a pan, add the moong dal and cleaned Banana stem, turmeric powder and asafoetida and cook for 15 minutes or till the Banana stem and Moong dal is done.

In a pan, heat 1/2 Teaspoon of oil, add the mustard seeds and allow them to splutter. Once they splutter add the dry red chillies and curry leaves. After 30 seconds add the gated coconut and saute for 30 seconds.

Now Add the cooked Moong dal and Banana stem and cook for a minute.

Semiya Kheer/Semiya Payasam

Semiya Payasam is usual Dessert at our home. My hubby is a huge Payasam fan. He asked me to make this during a lazy weekend evening.

It was Yum and quite simple to make.

Ingredients

Milk - 1000ml
Sugar - 1/4 Cup (Adjust as per your taste,mine was not too sweet)
Vermicelli - 1/2 Cup
Cashew - 10
Ghee - 1 Tablespoon
Cardamom Powder - A pinch
Raisins - 4

Method

Heat a pan, add a tablespoon of Ghee and saute the Raisins till it is all puffed up. Remove the raisins, add the cashewnuts and saute till they become little golden in colour.

Remove the cashew and add Vermicelli to the pan and saute for 3-5 minutes or till becomes light golden.

In a pan, add the milk and allow it to boil. Once the milk is boiled, add the vermicelli and cook. It approximately takes 12-15 minutes. Keep stirring it between.

Once the Vermicelli is 3/4th cooked, add the sugar, Cashew nuts,Raisins,Cardamom Powder.

Cook till the vermicelli is done and serve it hot or cold. It tastes great both ways.

Yellow Pumpkin Sambhar

I just cant believe that I have not posted the recipe of Sambhar. Obviously being a South Indian Sambhar is a staple Food. It tastes good with Rice,Idly or Pongal.

Ingredients

Thoor Dhall - 1/2 Cup
Yellow Pumpkin - 1 Cup (Cleaned and cut into cubes)
Onion - 1 (Medium,Chopped)
Tomato - 1 (Medium Chopped)
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/2 Teaspoon
Asafoetida - A pinch
Turmeric Powder - 1/4 Teaspoon
Mustard - 1/4 Teaspoon
Cumin - 1/4 Teaspoon
Fenugreek Seeds - A pinch
Ghee - 1 Teaspoon (Optional)
Oil and Salt
Tamarind - half of Lemon Sized (Soaked in 1 Cup of water)
Curry Leaves - 5
Coriander Leaves - 2 Sprigs

Preparation:

Dal
Wash Thoor Dhall and soak it in 2 Cups of water for 30 minutes. (if possible).
Place the Dhall in a pressure cooker, add Turmeric powder and Asafoetida and cook for 3 whistles.

Tamarind
Soak Tamarind in a cup of water, preferably warm water for 15- 20 minutes. After soaking, squeeze the tamarind in the water and filter the pulp. We would be using this pulp for this recipe.

Pumpkin

In a pan, heat 1 cup of water and bring it to boil. Once the water is boiling add the pumpkin and cook for 5 minutes or till it is done.

Method:

In a pan, heat a Tablespoon of oil. Once the oil is hot, add the mustard seeds and once it splutters add the Cumin and once it splutters Fenugreek seeds and then add Onion and Curry leaves.

Cook the onion for 2-3 minutes and then add the Tomato and cook for 3 minutes or till the tomato is mushy.

Then add the Chilly powder, Coriander powder and saute for 2 minutes. To this add Tamarind Pulp and Salt.

Cook this for 5-7 minutes or till the raw smell is gone.

Once the raw smell is gone, add the Dal with water and the Pumpkin and cook for a minute or till the first boil.

Then switch off the flame and garnish with Coriander leaves and a teaspoon of ghee.

Ladies Finger Poriyal (Dry Subzi)

I have already posted the recipe for Bhindi Masala and Punjabi Bhindi. This is a dry version of Ladies Finger  which tastes amazing with Rice and Sambhar.

Ingredients

Ladies Finger - 250 Grams (Washed,wiped and cut into thin roundels)
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/2 Teaspoon
Cumin Powder - 1/2 teaspoon
Oil and Salt

Method

Heat a pan and add the ladies finger. Leave it on medium flame for a minute and then toss it. Do this for 5-7 minutes or till the gooey thing of ladies finger is gone. Do not cover the ladies finger or add oil during this step.

Heat a pan with oil and add the Ladies finger and toss it for few minutes. Then add chilly powder,coriander powder and cumin powder and toss it.

Cook it till the raw flavour of the masala is gone.Add salt and toss and serve.

Note

• Do not add oil in the 1st step.
• Never cover the ladies finger while cooking.
• Don't saute with ladle, toss the ladies finger so that it does not become mushy. 

Scottish Shortbread Cookies

WOW!!! Literally WOW! If you have had these cookies, you would know what I am talking about.

This cookies are literally melt in the mouth Cookies. The buttery flavor is super amazing and eating it was super stress reliever (or maybe that's what I felt LOL)

Ingredients
Butter - 170 Grams (At room temperature)
Sugar - 85 Grams (Powdered)
Maida -240 Grams
Baking Powder - 1/4 Teaspoon
Vanilla Essence - Few Drops
Milk powder - 10 Grams

Method

In a Mixing bowl, Cream the butter and sugar. Meanwhile, sift the Maida and baking Powder.

Once the Butter and sugar is creamed, add the essence and Maida and you will get a Crumbly Dough.

Now,cover this dough in a cling film and refrigerate it for 20 minutes. Then take the dough ff the cling film and take it on a lightly floured surface.

Using a rolling pin, shape it into  rectangle. Using a knife or a pizza cutter, cut the rectangle into small rectangles.

Using a fork, poke them. Arrange them on a greased tray.Do not place them so close, leave some space between them.

In a pre heated oven, Bake it for 20 minutes at 150C . Every oven is different so keep a close eye.

Once done, remove it to a ooling rack and store in a air tight

Beans Poriyal

Beans is one of my favorite vegetable. It can be done quickly without too many add-ons and it will still taste great. The only trick to cook this vegetable is, it needs to be fresh.There are many ways to cook this, this is just one way, I will try and post as many variations as possible.

Ingredients

Beans - 250 Grams (Fiber removed and chopped )
Mustard Seeds - 1/4 Teaspoon
Gram Dhall - 1/4 Teaspoon
Roasted Groundnuts - 1/2 Teaspoon (Optional)
Asafoetida - Pinch
Grated Coconut - 1 Teaspoon (Optional)
Oil - 1 Teaspoon (Preferably Coconut Oil)
Salt

Method

In a pan, take 1/2 cup of water and allow it to boil. When the water is boiling, add the Beans and cover it with a lid and put the flame on medium.  Adding the beans to the boiling water, retains the color of the beans.

Toss the beans in between to ensure even cooking. The beans will be cooked in 6-8 minutes and meanwhile the water would have also evaporated.

If the water is not evaporated, put the flame on high with the lid off for couple of minutes and the water will evaporate.Keep the cooked Beans aside.

In a pan, add oil,add the mustard seeds and allow them to splutter, then add the Gram dhall and Groundnuts and toss for couple of minutes.

To this add the Beans and toss for 3-5 minutes. Then add the coconut, give it a stir and serve.

Kara Kozhukattai/Ulundu Kozhukattai

I have never been this nervous in my kitchen. My mom was saying making kozhukattai is difficult and I felt the same way when I read the recipe in various sites.

Actually, it is the thought that was more tiring than the process of making it. So making Kozhukattai is not as difficult as it sounds. I am so happy and relieved that I have done them on my own.

I have posted the recipe for Sweet Kozhukattai too.However my personal favorite is the savory version.

The preparation for the outer layer is similar to that of Verum Arisi Adai

Ingredients
For the Outer Layer:

Processed Rice Flour - 1 Cup
Water - As required (I needed about 3 Cup)
Salt - To Taste
Oil - 1 Teaspoon

For the Stuffing:

Urad Dhall - 1/2 Cup
Green Chillies - 5
Grated Coconut - 4 Tablespoon
Asafoetida -A pinch
Salt - To taste
Oil - 1 Teaspoon

Method:

Soak the Urad Dhal for 1-2 Hours. Once it is soaked, drain the water.

In a mixer, add the Green Chilly and the Urad Dhal and pulse it into a Coarse Consistency. Dont make a batter.

Make this Coarse mixture into 4-5 balls and steam it in a steamer/Idly Pot for 5 minutes. After 5 minutes,allow it to cool and then crumble it.

In a Pan, add the oil, Asafoetida and then add the Crumbled Urad dal mixture and toss for few minutes till all the moisture is gone. Then add coconut and Salt and toss for a minute and remove it from the Pan.

Once the Mixture is warm (Bearable heat), wet your hands with some water/oil.

With greased hand, divide the mixture into 8 balls. Keep this covered till the Outer Layer is prepared.

Outer Layer:

In a vessel, add the Rice Flour ad Salt. To this add Boiling water and mix well using a wooden spatula. Then rest it for about 3-5 minutes.

When the dough is slightly warm, knead it using your hands for 5 minutes till it frms a smooth dough.

Always keep this dough covered with a kitchen towel, as the Kozhukattai will crack if the flour drys up.

Making Kozhukattai

Grease your fingers with oil. Take a Lemon sized ball of rice flour. Slowly make a hollow cup using your fingers. Once you have the cup, place the Stuffing mixture and seal the cup.

Once, you have done it with all the rice flour, steam it for 5-8 minutes in a Idly pot/Steamer.

Apple Roulade/Apple Rolls with Homemade Apple Sauce

I just cant say enough about this recipe. Thanks to Trick and Treat for this recipe. It was such a hit at home. My mom,Dad and Hubby were hogging this. They all just loved it. The aroma while baking was heavenly.

If you have an Oven, this is a must try. If you don't make this, believe me you are missing a great recipe.

Ingredients

For Homemade Apple Sauce
Medium Apple - 3 Medium (I used Fuji)

Brown Sugar - 4 Tablespoon

Lemon Juice - 1 Tablespoon
Cinnamon Powder - 1 Tablespoon

For the Bread
Luke Warm Milk - 3/4 Cup
Dry Yeast - 1/2 Teaspoon
Maida /All purpose flour - 2 Cups
Salt - 1/2 Teaspoon
Melted Butter - 1/4 Cup

Method

Homemade Apple Sauce
Core and Grate the apple. In a pan,place the apple and add the Brown Sugar and put it on a medium flame. Keep stirring for about 5 minutes.

After 5 minutes, add the Cinnamon Powder and Lemon Juice and cook for 8 1- minutes, till it comes to a spread consistency with all water gone. Keep this aside.

Now in a mixing bowl, add the Lukewarm milk, sugar and salt and mix well. To this add the yeast and give it a mix. Cover it and let it sit for 5 minutes or till frothy.

To this yeast mixture, add the Maida,Butter and Knead well in to pliable smooth Dough. It may take 8-10 minutes.

Transfer the dough to a greased vessel and keep it aside for 1 hour or till it is doubled.

Once it has doubled, take the dough and knock it down.

On a floured surface, place the dough and using a rolling pin spread it into a rectangular shape.

On this , spread the apple sauce. Leave a 1 inch space on all sides.

Now, start rolling lengthwise into a log. Transfer this into a greased baking tray and allow it to rest for 30 minutes.

Bake this for 25-30 minutes in a pre heated oven at 160C.

Sweet Kozhukattai/Mothagam

I have already posted the recipe for the Kara Kozhukattai. This one is the sweet variation. The Outer layer recipe is the same as in Verum Arisi Adai. For the stuffing you can use the stuffing that we made for Boli too.

However, I have used a simple Coconut-Jaggery Stuffing.

Ingredients
For the Outer Layer:

Processed Rice Flour - 1 Cup
Water - As required (I needed about 3 Cup)
Salt - To Taste
Oil - 1 Teaspoon

For the Stuffing:

Jaggery - 1 Cup (Grated)
Coconut - 1 Cup (Grated)

Method:

In a pan, add the Grated Jaggery and Grated Coconut and keep on stirring them for 5-6 minutes. You will know that they are cooked, once it becomes thick and leaves the sides of the wall.

Once the Mixture is warm (Bearable heat), wet your hands with some water/oil.

With greased hand, divide the mixture into 8 balls. Keep this covered till the Outer Layer is prepared.

Outer Layer:

In a vessel, add the Rice Flour add Salt. To this add Boiling water and mix well using a wooden spatula. Then rest it for about 3-5 minutes.

When the dough is slightly warm, knead it using your hands for 5 minutes till it frms a smooth dough.

Always keep this dough covered with a kitchen towel, as the Kozhukattai will crack if the flour drys up.

Making Kozhukattai

Grease your fingers with oil. Take a Lemon sized ball of rice flour. Slowly make a hollow cup using your fingers. Once you have the cup, place the Stuffing mixture and seal the cup.

Once, you have done it with all the rice flour, steam it for 5-8 minutes in a Idly pot/Steamer.

Venn Pongal

Pongal is a delicious recipe. It is a great comfort food. It can be too tempting to eat a lot. Do eat if you are on a holiday as you tend to feel so sleepy if you eat Pongal in large quantities. In moderation it is a perfect food to have during any time of the day.

As I made this for Adivelli I went little liberal with Ghee/Clarified Butter. You can vary it to suit you.

It tastes amazing with Eggplant Gotsu and Medu vada.

Ingredients
Raw Rice - 1 Cup
Split Yellow Moong Dal - 1/2 - 3/4 Cup
Water - 6 Cups
Ghee - 3 Tablespoon
Black Peppercorn - 10 Nos
Cumin - 1/2 Teaspoon
Curry Leaves - 4Nos
Cashew Nuts - 12 Nos
Salt - As per your taste.
Asafoetida - A pinch

Method

Wash and Soak rice and Moong Dhall for 30 minutes.

In a Pan, add a Tablespoon of ghee on a slow flame. Now drain the water and add the Rice and Moong Dal to the heated pan with ghee and toss it around till the Rice and Dal fluffs up slightly. This may take 5 minutes.

In a pressure cooker, add another tablespoon of ghee and once it is melted add Cumin seeds and pepper corns and toss for 30 seconds. After 30 seconds add the drained water and allow it to boil.

To the boiling water add salt and tossed rice and dal. Cover the pressure cooker and allow it to cook for 5-6 whistles.

Cook till the Rice and Dal becomes Mushy.

Now in a pan, add the remaining ghee, add some Cumin Seeds, coarsely crushed Pepper corns, Curry leaves and Asafoetida and cook it for 20 seconds.

Add this to the cooked Rice-Dal Mixture. Our Pongal is ready to be served.

Note

• You can Make this Pongal with Oil too
• If you want to add less ghee, then skip the roasting of Rice and Dal in Ghee process. You can also skip the part of adding ghee and tossing the Cumin seeds and pepper corns before adding the Rice - Dal.
• You can just cook the rice - Dal in cooker with required amount of water. Then add a tablespoon of ghee and add the Cumin seeds,peppercorns,cashew,Curry leaves and Asafoetida and add it to the Rice - Dal Mixture.
• You can make this in Electric Rice Cooker also. The process is the same.

Masala Bun

I am obsessed with Breads these Days. After I made Masala Stuffed Bun, I wanted to make a Bun with Indian Masala.I just added all the Indian Masala in my pantry.  the end result was Indian Flavored Bun. It was tasty and so soft. Perfect accompaniment for Ginger Tea in evening  or for breakfast with a Tad of butter.

Ingredients

Dry Yeast - 1 teaspoon
Sugar - 1/4 Teaspoon
Salt - 1/2 teaspoon
Luke warm water - 125 Ml
Maida/All purpose flour - 1 Cup (Approx 200 Grams)
Butter - 1 Tablespoon
Chilli Flakes - 1 Tablespoon
Cumin Powder - 1/2 Teaspoon
Garam Masala - 1/4 Teaspoon
Corinader Powder - 1/4 Teaspoon

Method
In a mixing bowl, add the Luke warm and add the sugar and Salt. To this add the yeast and let it sit for 5 minutes on your counter.

To this add the remaining ingredients and knead into a smooth dough and let it sit on the counter for 1 hour or till it is doubled. Cover it with a wet cloth during this. I used a Food processor to knead this, you can do this without food processor too.

Once they have doubled, punch it down and knead again. Now divide this into equal portions and shape them into balls.

Take a baking tray and line it with a aluminium foil. Grease the foil with olive oil or butter.

Now place the balls on the greased tray leaving enough gap between each ball.

Cover this with a wet kitchen towel and allow it to sit in the counter for 30 minutes or till it is doubled.

Then brush some oil/butter on the Bun and Bake it for 15 - 20 minutes at 220C.

Once done, brush some butter on top and have it for Breakfast or Evening Snack.

Note

• Each oven is different, so keep a close eye.
• Adjust the masala to suit your taste. Add or reduce any masala of your choice. 

Olive Oil Crackers

I got this recipe from here. I always wanted to make Crackers. So as soon as I found this recipe I made it the same weekend.

It was light,Fluffy and easy to make. The only time consuming part is rolling them.

It was tasting great with Salad or Tea.

Ingredients

All Purpose Flour/Maida - 20 Grams
Whole Wheat Flour - 50 Grams
Baking Powder - 1 Teaspoon
Warm Water - 115 Ml
Olive Oil - 25 Ml
Salt - Per Taste
Red chilli Powder - 1 Teaspoon
Black Pepper Powder - 1/2 Teaspoon
Oregano - 1 Tablespoon (Optional)

Method

In  a mixing bowl, add all the ingredients and knead well till you get a soft and sift dough.

Cover the dough with a cling film, and allow it to rest in refrigerator for an hour.

After an hour, bring the dough to a floured surface. Please use very little flour so that the Crackers does not get floury.

After kneading, divide them into small portions and using a roll pin roll them into thin Circles or any shape of your choice.

I actually took 1/4th of dough, rolled them into thin sheets and used a cookie cutter and cut them into circles.

Meanwhile, Pre heat the oven at 220c for 15 minutes. Line a baking tray with Aluminium foil and grease it with olive oil.

Place the rolled crackers on the Lined Baking Tray and Bake at 220c for 5-7 minutes.

Keep a close eyes as the cooking time varies on how Thin the Crackers are. They tend to burn soon as do keep a close eyes.

Sending this recipe to the Vegan Thursday hosted by Priya at http://priyaeasyntastyrecipes.blogspot.in/