Banana stem fritters / vazhaithandu vadai

Banana stem is something I disliked the most as a child. During pregnancy when I was down with severe constipation my doctor suggested to eat fibrous food. Banana stem is one such vegetable which is rich in fiber content. It surely helps!

I have eaten only 2 dishes out of banana stem. One is the usual dry curry with coconut topping and the other one is "more kootu" ,a gravy done with curd. My friend suggested raitha with banana stem.But I was looking for an interesting recipe and luckily I saw a chef named Malgudi Kavitha doing it in a TV show. This banana stem fritters cannot be done very often as it is deep fried ; however we can surely enjoy this once in a while.

No one guessed that these crispy delicious fritters were made of banana stem ! This is one way to hide veggies!So go ahead and surprise people at home. :)

Recipe:

Cooking time : 15 minutes
Makes 10 vadas
Prep time : 20 minutes
Source : TV Show

Ingredients

1 cup banana stem
1 onion minced
1 cup channa dal / Split Bengal gram
4 red chillies
8 garlic cloves
2 tsp fennel seeds
1/2 tsp hing
Baking soda a pinch (optional)
Curry leaves a small bunch
1/4 cup Rice flour
Salt
Oil for deep frying

Prep steps:

1. Soak channa dal in warm water for 20 minutes.
2. Finely chop banana stem after discarding the thick outer layer.
3. Mince the onion.

Method:
1. Squeeze out the water from banana stem.
2. Drain water from channa dal and grind it coarsely with garlic , fennel seeds, and dry red chilli.
3. Mix finely chopped banana stem with the ground paste ; rice flour; hing ; salt ; baking soda;  minced onion and chopped curry leaves.
4. Pour oil in a deep skillet and wait until the oil turns hot.  Turn down the flame to low.
    Shape up the vadas and put 2 or 3 at a time in the skillet.
5. Wait until they turn into golden brown and get a crispy texture.
    (Hint: Bubbling of oil will subside in a while )
6. Drain the oil in the vadas by placing them on paper towels or tissue papers.
7. Serve hot with any chutney. I did Coriander Chutney.


Note:
1.Keeping the heat in low flame is very important otherwise the outer layer darkens soon with out the stuffing getting cooked.
2. Don't discard the water squeezed out from banana stem in step 1. You can consume it like juice as it is packed with nutrients and can contribute to weightloss.

Tidbits

                                           Picture Courtesy : http://distantdrumlin.wordpress.com

Did you know banana stem

1. can ease out constipation.
2. is rich in fibre content and can help in weight loss.
3. can prevent formation of kidney stones.
4. is anti-diabetic as it produces insulin

Tomato Rasam

Rasam is an elixir in a Tambram's life. I grew up eating Rasam every single day. According to me, though Rasam is easy to prepare, it takes a while to master it.

Rasam is nothing but a clear soup. There are umpteen rasam varieties! Hot Black Pepper-Cumin Rasam does wonders when you're down with cold.

The best rasam I have tasted so far was at my sister-in-law's (SIL)house.My SIL's mother-in-law "PB" Aunty is a terrific cook; even the simplest meal will be cooked to perfection and will taste delicious. She keeps telling me that we can gauge a cook just by tasting their Rasam. Here comes her famous dialogue  "nanna vakkanai ah panni sapdanum"  ( meaning cook and eat with fullest satisfaction!!! ) :-)

My aunt is not only a terrific cook but a beautiful person too! She is one of those with whom you'll develop an instant liking. She is the epitome of patience. A role model to many MILs and MILs to be :-)

This post is dedicated to her!

Recipe:

Source : PB Aunty
Cooking time : 15mins
Preparation Time : 5 mins
Serves 3 people


Ingredients:
Purée from 3 medium sized tomatoes
1 tomato diced
2 cups tamarind juice (take a gooseberry sized tamarind and soak in hot water for 5mins)
2 cups lentils broth
1 green chilli slit vertically
1 inch ginger
A bunch of coriander leaves
2 tablespoon rasam powder
A pinch of turmeric powder
A pinch of asafoetida
Water as required
Salt as required

For Tempering:
1½ tablespoon ghee
1 teaspoon mustard
1 teaspoon black pepper
1 teaspoon cumin seeds

Method:

For the lentils broth

Pressure cook 1 cup Tuvar Dal/Split Red gram with water and retain the broth with little dal.
(The rest of it can be used in Sambar).

1. In a  pressure cooker or a deep vessel add the puréed tomatoes, diced tomato,tamarind extract, green chilli, asafoetida, rasam powder,turmeric powder and ginger.

2. Close the lid partially and allow it to boil in a low flame for 10 minutes (until the raw smell from the rasam powder vanishes and tomatoes become soft)

3. Add lentils broth and salt and give it a stir in a medium flame. 

    (You can add some water if the rasam is too thick)

4. Wait until the rasam becomes frothy on the top.

5. Remove it from the flame and go for tempering

    Heat 1½ tablespoon ghee in a small pan. Once hot, add mustard seeds,cumin seeds and black pepper  and let it pop and pour it over the rasam

6. Garnish with coriander leaves.

• Ensure you don't add too much tamarind because we use enough tomatoes to get that tangy flavour.
• You can serve it with rice, or soak some lentils Vada to it, or just have it like a soup!
• You can also add 3-4 minced garlic and garnish with mint leaves for added flavour.

Tidbits:

Did you know black pepper

• is one of the ancient spices native to India,
• is offered to God in a belief that it will cure all ailments (We offer salt and pepper in Vaitheeswaran Kovil)
• is the spice that our forefathers cooked with before the Portuguese introduced chillies to India.

Orange Peel Spicy Gravy

I am a big fan of spicy food! 

Here's a simple Tambrahm recipe. We call it VethaKuzhambu (and some call it Orange Peel Pachidi) in Tamil. 

We do Vetha Kuzhambu at least once a week at home.

I didn't have any cravings specifically when I was pregnant. But the only food that kept me going during the first trimester was all the spicy gravies(Vetha Kuzambu, Molagu(pepper) Kozambu etc). 

This dish is famous mainly because

1. It is simple to prepare

2. Tastes great with many South Indian food Items (Dosa,Idly,Upma)

3. Roasted Pappad is the best accompaniment when mixed with rice. 

4. Can last long if refrigerated properly.

5. Can be prepared in a Jiffy!

Before going to the recipe , Here's a sneak peek to my baby book!

I love making scrap books. When you read it after a few years, it will be like a time machine taking you to a different world altogether. It brings a beautiful smile and reminds you of the best moments you have had! 

This is my 4th scrap book; First one was for my best friend from school - SG's wedding. Next one was for my best friend from college - A's wedding and third was for my best friend "S" b'day. 

To all  "expectant mommies" do make a baby book ! Make sure everything is hand written :-)

I have recorded everything that happened since I conceived. Saved photos and videos month-wise to see how she is changing every month. Even created a gmail account for my kid(Sister In Law's idea)!( At least let them have a decent email ID, instead of random numbers and special characters  appended to our names).Will continue to constantly update this book every month until she turns one and later on during special occasions!

Coming back to the recipe....

Source: My Aunt
Cooking Time : 15 mins
Prep Time: 5 mins
Serves 3 people

Ingredients:
Orange Peel from 1 Orange. (Julienne cut)
A bunch of Curry Leaves 
1 pinch Asafoetida
1 teaspoon turmeric powder
2 table spoon sambar powder or 1 tablespoon chilly powder
3 tablespoon sesame oil
1 teaspoon mustard seeds
2 cups tamarind water extract
(soak 2 goose berry sized tamarind balls in hot water for 2-3 mins and get a thin extract out of it)
Jaggery as required
Salt as required

Dry Roast
½ teaspoon fenugreek seeds

1 teaspoon black pepper balls

1½ teaspoon sesame seeds

1 teaspoon Jeera/Cumin seeds

                                 

                                         

Method:
1. Dry roast all the ingredients under dry roast section and grind it.
2. Take a cooking pan, add 1 table spoon sesame oil and add the orange peel and sauté it for a couple of minutes.
3, Add turmeric powder, chilli/sambar powder, asafoetida and sauté for a minute
4. Add tamarind extract, salt , dry roasted powder and close it partially with a lid. Boil it until the gravy thickens.
   (should be around 10mins).
5. Orange peels would have cooked by now and the gravy will taste bitter. So add Jaggery little by little to balance the taste.
6.Finally , In a separate pan, pour 1 table spoon sesame oil, mustard seeds and wait until it splutters ,then add the curry leaves. Pour it to the thickened gravy and sprinkle 1 table spoon sesame oil to get nice aroma.

Orange peel gives some zing to the gravy! Mix it with rice and serve it with a pappad.

Tidbits

Did you know Fenugreek seeds are:

• Excellent body coolants
• Relieves from stomach cramps (especially during menses)
• Excellent source of lactation.

Kodo Millet Mixed Veggie Rice

Happy New Year !

New Year is the time when people tend to take resolutions. But, Resolutions are meant to be broken .Isn't it? I am not keen in making and breaking resolutions. However this year , I have decided to write and read a lot (about anything and everything under the sun). Many fellow bloggers have been a source of inspiration to me. 

Looking at the year gone by, 2013 has been a terrific year for both my family and me. 

I completed my executive MBA from XLRI . Had some good progress on the job front. Then the arrival of our little angel "U". All of us were super thrilled and excited to welcome the baby. And to our surprise she was born on her Dad's B'day! That's the best gift I could give "K".

Being a mommy to a new born was a Herculean task. I had PPD ,mixed emotions running through my mind during the first 2-3 weeks. Then things settled down a bit and I started enjoying being with the baby, Admiring her all the time! Well, time flies and she is almost 3 months now.

 This year I'm looking forward to all her "FIRSTs" - First Smile, First Crawl, First Walk, First Word ..bla bla

So, Making my début here with the first food blog - Kodo Millet (Varagu in Tamil ) Mixed Veggie Rice. Kodo Millet was introduced to me by "R", a friend of mine . 

You can reach out to them through their FB Page NallaKeerai

I quickly browsed the origin, health benefits and recipes that can be done with Kodo Millet.

Here is the quick summary of what I browsed through:

Health Benefits:

1.  Rich in fibre

2.  Keeps Diabetes under check.

3.  Excellent substitute for Rice and Wheat.

4.  Can help in weight loss as it helps to combat the feeling of hunger.

Recipe: Kodo Millet Mixed Veggie Rice

Source:  From a TV Show

Prep Time : 10 - 15 mins

Cooking Time  : 20 -25 mins

Serves 3 people

Ingredients:

Veggies:

1 Tomato Medium Sized

1 Onion Medium/Big Sized

1 Capsicum Big

4-5 Cloves of Garlic

1 inch Ginger

1 Carrot small sized

1 cup Peas

1 Green Chilly - Slit Vertically

Bunch of Coriander leaves

Bunch of Mint / Pudina Leaves

Spices:

1 teaspoon turmeric powder

1½ teaspoon Chilly powder 

1 teaspoon coriander powder

1½ teaspoon Garam Masala powder 

1 teaspoon Jeera/ Cumin seeds

1 teaspoon Saunf/Fennel Seeds

½  inch Cinammon stick

1-2 Cloves

Salt as needed

Rice:

Kodo Millet 1 Cup - Washed and  drained

Coconut Milk 1 Cup

Water 1 Cup

1tablespoon Ghee

3 table spoon refined oil/olive oil.

Method:

Rice:

1. In a  pressure cooker add ghee and 1 table spoon oil. Once they get heated up add cumin, fennel seeds, Cinnamon ,cloves and green chilli and sauté it for few seconds

2. Add Kodo Millet and sauté for a couple of minutes.

3. For one cup of Kodo Millet , add 1 cup of coconut milk and 1 cup of water.

4. Throw in some mint leaves to get nice aroma and flavour

5. Finally a pinch of salt and close the lid and leave it for 3 whistles and allow it to rest for 10 minutes(until the pressure subsides)

Veggie:

1. Heat the cooking pan, add some cumin seeds, ginger garlic paste and sauté until the raw smell disappears

2. Add all the powders under the spices section and give it a stir.

3. Add the onions and allow it to caramelize

4. Next add the tomatoes and wait until it softens

5. Finally add capsicum and semi cooked peas and carrot to retain the crunchiness (and nutrients) in the dish.

6. Add a pinch of salt. Ensure you don't add too much of it as you have already added some salt to the rice.

7. Mix it with rice and serve hot.

8. Garnish it with some coriander leaves 

Note:

I add turmeric in most of my dishes(just a pinch) as it has antimicrobial property.

You can add as many veggies as you want. The next time I prepare this recipe, I am planning to include corn, french beans, broccoli ,Cottage Cheese,Methi leaves etc

Spice Levels can be adjusted to suit your palette.

Tidibits:

Ref : http://www.earth360.in/web/Millets.html