Search Results for: label/Banans Stem

Vazhaithandu Mor Kootu/Banana Stem in Yogurt Sauce

Keeping the mood up with the Blogging marathon Theme : Kootu, i m posting yet another Kootu recipe. Banana Stem Kootu/Vazhaithandu Kootu is unlike other Kootu which is combination of veggies and lentils, this one just the vegetable in yogurt with ground coconut and chilies paste. 
Its an easy recipe to make, if you manage to prepare the Banana stem the previous day. It took me only 20 minutes to make this and pack for my hubby’s lunch box as an accompaniment for Roti’s. 
Ingredients
1 Medium-Size Banana Stem, Cleaned and Chopped, about 3 cups
1.5 Cups Whisked Yogurt
a pinch of turmeric
Salt to taste
To Grind
1/4 Cup Freshly grated Coconut
2-3 nos Green Chillies
1 tsp Cumin seeds/Jeera
a small piece of ginger

Tempering
1-2 tsp of Oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
a pinch of turmeric
1 red chili (optional)
2 sprigs of curry leaves

Method
  • Remove the outer layer of the Banana Stem/Vazhaithandu and Cut the Stem into roundels, while removing fibre as you cut.
  • Cut the roundels into small cubes and Keep the Cut cubes in Water mixed with  2 tsp of Buttermilk. This ensures that the Stems don’t change color and turn black.
  • Take all the ingredients given under “To Grind”  in a mixer and grind to a smooth paste using 1/4 Cup Water.
  • Heat a Pan, add Oil given under “Tempering”, splutter mustard seeds, crackle cumin, red chili and curry leaves, turmeric and add the chopped banana stem/Vazhaithandu.
  • Add 1 Cup of Water and Cover and cook until the banana stem is 3/4th cooked. Now add the Ground paste and Salt to it and Mix well. Add 1/4  Cup of water to the mixer jar, rinse and add it to the Pan.
  • Keep it open and Cook for another 10 minutes, until it absorbs all the liquid and the stem is completely cooked. 
  • Switch off the gas and add the whisked yogurt to it and mix well. Do not leave it on the stove after adding yogurt.
  • Serve with Rice as an Accompaniment for a Spicy Gravy or even with Roti’s.  I made some Yellow Pumpkin Vathakuzhambu and Amarnath leaves saute and served this along with them
Sending this to WTML – happening @ Nivedhanams, Event by Gayathri.

Tomato-Garlic Rice – Day 3 Blogging Marathon

Another Quick to make Rice Recipe is Tomato Rice. There are ‘n’ number of ways to make this simple, yet tasty rice. I love this with a dash of Garlic and crunchy nuts.

Ingredients
1 Cup Rice, Cooked
2 Large Tomatoes, Cut into 1 inch Cubes
3 Green Chillies, finely Chopped (can be increased, according to taste)
5-6 garlic flakes, thinly sliced
1 tbsp Freshly grated Coconut
Salt to taste
2 – 3 tsp Oil/ghee
1/2 tsp Mustard Seeds
1/4 tsp turmeric powder
Hing a pinch
Roasted Cashews, Fresh Coriander Leaves for Garnishing

Method

Heat Oil/Ghee in a Kadai, Splutter Mustard Seeds, add hing. Add Garlic and Chillies. Once the garlic turns brown, add Tomatoes and turmeric powder, add little water and Cook until Soft. Keep the Flame low while cooking tomatoes. Once they are done, Add Coconut and Put off the flame. Add Rice, Mix well. Adjust the Salt. Garnish with Roasted Cashews and Fresh Coriander. Serve Hot with Raita or Some Crisps!!!
You can replace cashews with roasted Almonds or Peanuts. If you want the rice to be more spicy, try adding 1 or 2 Red Chillies while seasoning or add some Pepper Powder while serving.

Check out the bloggers doing the Blogging Marathon, along with me..
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind , Srivalli
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and myself

Oats and Peanut Butter Cake – Day 2, Blogging Marathon #4

This recipe is inspired from Madhuram’s. I have halved the recipe and omitted cocoa.And Also, used oats flour instead of whole oats. So, for the original recipe please follow the link. 

Ingredients
1/2 Cup All Purpose flour
1/3 Cup Oats flour 
4 tbsp Sugar
1/2 tbsp Baking Powder
1 tbsp Peanut Butter
1/2 Cup Milk
1 tbsp Choco chips


Method

Sieve together All Purpose Flour, Oats flour, and baking powder.  In a Saucepan, melt peanut butter with milk, stirring constantly. Take it off the heat and let it cool completely. Now incorporate the dry and wet ingredients together. Take care, not to over-mix. i used two small silicon palm-sized, heart-shaped moulds to get two flat cakes. Grease the mould and pour the batter to half its level. Arrange the Choco- chips on top. 
Bake in a pre-heated Oven @ 180C for 20-25 minutes. Baking Time differs from oven to oven. so, please do the Tooth-pick test to check the done-ness of the cake.



Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Yellu Podi Saadam/Sesame Rice – Day 6 Blogging Marathon

It has been a hectic day. My Son isn’t well from yesterday night. Though everything was ready in the morning, i couldnt find time to sit and do the post. Atlast found some time to finish it before the day ends. Sesame Rice is another flavourful rice, very quick to make.

Ingredients
1 cup Rice,Cooked
2 tbsp White Sesame Seeds
3 -4 nos Red Chillies
1 tsp Urad Dal/Black Gram Dal
3-4nos Cashews
Salt to taste


Seasoning
2 tbsp Gingely Oil/Ghee
1/2 tsp Mustard Seeds
1/4 tsp broken urad dal/Black Gram dal

Hing a pinch
Curry leaves a few

Sorry for a Bad Picture!!!!!!

Method

Heat a pna ad dry roast the seeds in a low flame till light brown in colour.  Heat half a tsp of oil and fry red chillies with black gram dal and Cashews.  Cool the ingredients and Powder them.  Heat rest of the Oil/Ghee Separately and splutter mustard seeds and fry curry leaves and hing. Add Broken urad dal and fry them until brown.  Add Cooked Rice with Salt and the grounded powder. Mix Well. Garnish with any Roasted Nuts or just coriander leaves.  



Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma 


Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Padma Rekha and myself

Purple Cabbage Rice – Blogging Marathon Day 4

I have always used Cabbage to make Kootu or plain curry with Grated Coconut and green chillies. Never tried them as Rice Mix.  Once Saw Nithya’s Purple Cabbage Rice and Fell in love with that Color. Came across a Cabbage Rice (Normal Green Cabbage)recipe in Mallika Badrinath’s CookBook, made it using Purple Cabbage for today’s Lunch!!! Tasted so Good and though I didnt get the color like Nithya, it was fine.  Surprise your fellow’s with this Delicious, Colorful Rice, if they don’t find this Nutritious Veggie Interesting!!!!



Ingredients
1 cup Rice, Cooked
1 cup Purple Cabbage, Shredded/Finely Chopped (Green Cabbage can also be used)
2 Medium Onions
3 tbsp Oil
Salt to taste

Grind Together
1/4 Cup freshly grated Coconut
2 tbsp Roasted Gram dal
8 – 10nos  Green Chillies
1/2 inch Ginger
1 bunch Coriander leaves

For Seasoning
1/2 tsp Mustard
1/2 tsp cumin Seeds
2 nos Red Chillies
1 tsp Gram dal (Optional)
4-5 nos Cashews (optional)

Method

Grind the Masala to a fine paste using minimum water.  Heat Oil, add the seasoning ingredients one by one.  Add finely chopped onions and fry till crisp. Add Shredded/Finely Chopped Cabbage and fry till cooked.  Add the grounded masala and fry till nice aroma arises.  Add Rice and Salt and fry in a high flame for few minutes.  Garnish with Coriander leaves. 

Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand 
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma


Group 2 
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and Myself

Spiced Corn Cake/Corn Dhokla – Day 7, Blogging Marathon #4

Today is the last day of the 7 Day Marathon, tired of Sweet bakes, wanted to bake a spiced cake. Decided to make Corn Dhokla, i have tried the normal steam version, this time i wanted to try baking it. It came out good, but took about 45 minutes to get out of the Oven. My Hubby’s Verdict, Baked Version tastes better than the traditional Steam-Cooked Dhokla.:)

Ingredients
1 Cup Corn (i used frozen)
1 cup Semolina/Sooji
2 Green Chillies
1 tsp ginger juliennes
1 sprig curry leaves
1/2 Cup Yoghurt

1 tsp Fruit Salt
1 tsp lemon juice

Salt to taste

Method

Preheat the oven to 170C. Grease the muffin pan. Blend Corn with Green chillies, ginger, curry leaves and yoghurt to a smooth batter. Transfer it to a bowl, add Semolina and mix well. Add Salt, at this stage.  Add fruit salt  and lemon juice and give a gentle stir. Fill the batter up to 3/4th of the Cup and Bake for 40-45 minutes. Cooking time, differs from oven to oven. Do the Skewer Test to confirm the done-ness of the dhokla. 
You can even try reducing the temperature to 150C and cook for some more time. This way, may be the top would also stay soft.  Let it cool a bit in the pan.Transfer it to a Serving Plate. Add a tadka of mustard seeds and hing.  Serve Warm with Mint chutney.



Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Chutney Dal/Roasted Gram Spiced Rice – Day 5 Blogging Marathon

Wishing all you Lovely Ladies, a Very Happy Women’s Day. Roasted Gram/Chutney Dal Rice, it just came as i was cooking. I kept adding ingredients that came on to my mind, the result was a Tasty, Spicy Mixed Rice. Served this to my hubby for Dinner, he was super satisfied to have a bowl of this after a Tiring Day.


Ingredients

1 Cup Rice, Cooked ( i have used Basmati Rice)
2 tbsp Roasted Gram/Chutney Dal
1 tbsp Peanuts, Skinned
4-5 nos Red Chillies
2 cloves of Garlic, thinly sliced
2 tbsp Dessicated Coconut
4-5 Curry leaves
1 tsp Oil
Salt to taste


Seasoning
1 tsp Oil
1/2 tsp Mustard Seeds
hing a pinch
4-5 Curry leaves 
2 tbsp Chopped Almonds

Method

Heat a tsp of oil in a Pan, add Roasted Gram and Red Chillies. Warm it up a little. Add Peanuts and Garlic and Keep Roasting. Once the Peanuts change color a bit, add Dessicated Coconut and Curry leaves. Roast it  for few more seconds. Put off the flame. Let it cool. Grind this to a fine powder.
Heat oil in the same pan, Splutter mustard seeds, add hing and curry leaves.
Add Almonds and fry them. Once the almonds are roasted, add Rice and Sauté for a minute, add the Grounded Dal Powder, Salt and Mix well with Rice. If the Rice Mix is Dry, add some more Oil/Ghee. Serve with Chips. Makes a Good Lunch Box Recipe. The Dal Mix can be Powdered prior and stored  in an Air-tight container.



Sending this to MLLA-33 happening @ Ammalu’s Kitchen, Event started by Susan.


Check out the bloggers doing the Blogging Marathon, along with me.. 

Group 1 
30 Minutes Meals: Gayathri Anand 
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind  Srivalli
Rice Varieties: Champa, Divya, Padma


Group 2 
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar, Padma Rekha and myself

Eggless Vanilla Tutti Frutti Muffins – Day 5, Blogging Marathon #4

Its actually mid-night, nearing 12!!! i m sitting before my laptop, hearing the snores of my kid and hubby!!!! Weekend Dear, so had a bit of shopping/outing, reached home just now. Today’s recipe is from Nithya’s Fourth Sense Cooking Eggless Vanilla Tutti Frutti Muffins. Muffins were awesome, though the top turned a bit crispy, due to my over-enthu, over-baking!!!! 
Nithya has sprinkled some tutti’s on the top too, i havent done that, coz my Kid, never likes anything propping out of his cake except for Nuts/Choco-chips. so, i have hidden them inside the muffins.

Ingredients
3/4 Cup All purpose flour/Maida
3/4 tsp Corn starch/flour
3/4 tsp Baking powder 
Salt a pinch
6 tbsp Powdered sugar 
2 tbsp Butter 
6 tbsp Milk 
1/2 tsp Vanilla essence
3 tbsp Tutti frutti 

Method

Sift the all purpose flour, corn flour, baking powder and salt together and keep it aside. Preheat oven to 180C. I have used individual silicon muffin cups. Line the Muffin cups with liners.
Cream the butter and sugar in a bowl using a beater/whisk till it becomes light.  Mix in the vanilla extract to the milk. Add the milk and flour alternatively to the creamed butter mixing it well.  Finally Fold in the tutti frutti to the cake batter. Fill the batter upto 3/4th of the cup. Bake it for 20 mins.
Do the Tooth-pick test to confirm the done-ness of the muffins. Baking time varies from Oven to Oven.  Keep a watch after 18 minutes.  I have acutally baked it a bit more, and top of the muffins have turned a bit crispy. 



Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Minty Dosai

Idly/Dosai is a regular breakfast in my place at-least twice a week. I had some Leftover Dosai Batter, added some mint flavour to it and had for lunch. Tasted good, Nice Twist to the Regular Dosai!!!!! Check out my other Marathon Buddies SrivalliPriya Suresh, JayMonikaRevaPJAzeema and Ayeesha



Ingredients
4-5 ladles of Dosa Batter
1 Medium Onion, finely chopped
Sesame oil for cooking
To Grind
a handful of mint leaves
1 handful of coriander leaves
2 green chillies
Ginger to taste


Method
Grind the ingredients given under “to grind” to a fine paste. Mix it with Dosa Batter.

Heat a non-stick Tava/Griddle, Sprinkle some chopped onion, Fry it for few seconds, Pour a laddle of Dosa batter over it, spread a little, dont make it too thin!!!!

Pour some sesame oil on the sides and Cook both sides. Enjoy with Any Chutney/Sambar!!!!

Spring Onions & Paneer Paratha

Spring Onions & Paneer Parathas, a Flavorful Dinner Menu. Had a bunch of Spring Onions lying in my fridge for almost a week!!! Thought of making some good use of it!!!! Enjoyed this with Mango Pickle and Plain Yoghurt.

Check out my other Marathon Buddies SrivalliPriya Suresh, JayMonikaRevaPJAzeema , Ayeesha ,Veena , Soumya and Gayathri


Ingredients
3 cups Wheat Flour
1 cup Chopped Spring Onions
1/2 Cup Crumbled Paneer
2 tsp Red Chilli Powder
Salt to taste
1 tbsp of oil 
Method
In Large Bowl take all the Ingredients and add enough water and make soft Chapathi Dough. Divide the dough and Roll them out as Disc, a bit thick than the normal Chapathi. Heat a Tava/Griddle, Cook the parathas on both sides. Smear some Ghee/Butter on top and Serve Hot with Pickle or any Raita.