Featured posts

Thursday, April 23, 2015

Vazhakkai podimas / Grated raw banana stir fry / Raw banana podimas

Vazhakkai podimas is a simple and healthy stir fried curry prepared with raw banana / vazhakkai / plantain which goes very well with hot rice and sambar or even with any variety rice.

Vazhakkai podimas

Ingredients:

Serve 3 to 4

      • 3 nos – Raw banana / vazhakkai
      • 1 no – Onion (chopped finely)
      • 1/4 tsp – Turmeric powder
      • 2 tbsp – Grated coconut (optional)
      • 1 tbsp – Coriander leaves for garnishing
      • Salt to taste

Seasonings:

      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / ulunthu
      • 1/4 tsp – Bengal gram / chana dal / kadalai paruppu
      • 1/4 tsp – Cumin seeds / jeera
      • 3 nos – Dry red chillies
      • 5 to 6 nos – Curry leaves
      • 3 pinches – Asafoetida

Vazhakkai podimas

Preparation method:

How to cook raw banana:

  1. Wash raw banana and cut into halves as shown in the picture. Heat water in a wide vessel, add raw banana, little turmeric powder and salt, bring it to boil and cook until raw banana is soft but not mushy.
  2. Drain the water completely and allow them to cool completely. Remove the skin and grate it (use grater with big holes).

Vazhakkai podimas

Vazhakkai podimas

Making of podimas:

  1. Heat oil in a pan, season with items given in the list for seasonings. Add onion and required salt, saute until translucent. Followed by turmeric powder and saute for few seconds.
  2. Remove the flame to low, add grated raw banana and cook for 2 to3 minutes or until well cooked. Check for salt and switch off the stove. Garnishing with grated coconut and serve with hot rice and spicy curry.

Vazhakkai podimas

Notes:

  • You may replace dry red chillies with green chillies.
  • Grated coconut is completely optional.
  • Do not over cook whole raw banana otherwise you may not be able to grate it.
  • Use grater with big holes to grate raw banana.

Vazhakkai podimas

Tuesday, April 21, 2015

Green capsicum curry / Green bell pepper curry

Green capsicum curry is prepared with ground roasted bengal gram and fennel seeds. This vibrant vegetable is a source of valuable nutrients, fiber and antioxidants. Including this vegetable in your diet to enhance your health.

Capsicum curry

Ingredients:

Serves 2

      • 1 big – Green capsicum / Green bell pepper
      • 2 tbsp – Roasted bengal gram / pottukadalai
      • 1/2 tsp – Fennel seeds / sombu
      • 1/4 tsp – Turmeric powder
      • 1/2 to 1 tsp – Red chilli powder ( i used sambar powder)
      • Salt to taste

Seasonings:

      • 2 tsp – Oil
      • 1/4 tsp – Mustard seeds / kaduku
      • 1/4 tsp – Split black gram / ulunthu
      • 1/4 tsp – Cumin seeds / jeera
      • 1 pinch – Asafoetida
      • 4 or 5 nos – Curry leaves

Capsicum curry

Preparation method:

  1. Wash capsicum and chop into slightly big chunks, set it aside.
  2. Take a blender, add roasted bengal gram and fennel seeds, blend it to fine powder, set it aside.
  3. Heat oil in a pan, season with items given in the list for seasonings. Add chopped capsicum along with required salt, saute until capsicums are 1/2 done.
  4. Now add turmeric powder and red chilli powder or sambar powder, mix well. After that add ground powder and little water (approximately 1/4 cup), mix well and cook until capsicum is well cooked. Switch off the stove and serve with hot rice and curry.

Capsicum curry

Capsicum curry

Notes:

  • I used sambar powder in this recipe to enhance the flavour.
  • Do not add too much water in this recipe, that may spoil the consistency of the curry.

Capsicum curry

Sunday, April 19, 2015

Black jamun juice / Naaval pazham juice / Nava pazham / Indian black plum juice

Black jamun / Naaval pazham is a purple coloured Indian fruit which has immense health benefits. Black jamun is used to treat people with diabetes, acidity, blood pressure, digestive disorders including diarrhoea etc. Not only healthy it is also yummy.

Black jamun juice

Ingredients:

Serves 1 to 2

      • 10 to 12 nos – Black jamun / Naaval pazham (fresh or frozen)
      • 1 tsp – Lemon juice
      • Sugar or honey to taste
      • 1 pinch – Salt
      • Water as needed
      • Ice cubes as needed

Black jamun juice

Preparation method:

  1. Wash black jamun thoroughly and deseed it. Take a mixer grinder, add chopped black jamun, salt, required sugar and lemon juice, grind it to puree.
  2. Now add enough ice water and once again blend it for few seconds. Strain through a metal strainer to remove little pulps. Add ice cubes and serve chilled.

Black jamun juice

Black jamun juice

Black jamun juice

Notes:

  • Adjust sugar and water according to the taste of the black jamun. If jamun is very sweet then you may reduce the amount of sugar.
  • I used frozen black jamun in this recipe. It tasted same as fresh one.

Black jamun juice

Thursday, April 16, 2015

Ennai kathirikkai kuzhambu without coconut

Ennai kathirikkai kuzhambu is a popular South Indian gravy which goes very well with hot rice and appalam. I have already posted ennai kathirikkai kuzhambu that is stuffed with homemade masala and other version of ennai kathirikkai kuzhambu with coconut, but this recipe is prepared without coconut that is simple and tasty.

Ennai kathirikkai kuzhambu

Ingredients:

Serve 3 to 4

      • 6 to 8 nos - Brinjal / eggplant / kathirikkai (very small)
      • 10 to 15 – Sambar onion / small onion (chopped finely)
      • 1/4 tsp - Turmeric powder
      • 1 tsp - Red chilli powder ( or add as needed)
      • 2 tsp - Coriander powder
      • 1/4 tsp - Garam masala powder
      • 1 no – Tamarind ( gooseberry sized ball)
      • 5 to 10 nos – Curry leaves
      • Salt to taste

For grinding:

      • 1 tsp - Oil
      • 10 nos - Small onion / sambar onion
      • 1 medium - Tomato (chopped)

Seasonings:

      • 1 tbsp – Oil ( i used sesame oil)
      • 1/4 tsp - Mustard seeds
      • 1/4 tsp - Split black gram / ulunthu
      • 2 pinches – Fenugreek seeds / methi seeds / vendhayam
      • 5 to 6 nos - Curry leaves (fresh)
      • 1 pinch – Asafoetida

Ennai kathirikkai kuzhambu

Preparation method:

  1. Soak tamarind in warm water and squeeze out the pulp. Set aside.
  2. Wash brinjals, put an X mark on back side of each brinjal and check for any worms. Also do not remove the whole stem on the top of brinjal, just cut little bit as shown in the picture.
  3. Heat oil in a pan, add sambar onion and tomato, saute until they are well cooked. Allow them to cool completely and grind them to coarse paste.
  4. Heat oil in a pan, season with items given in the list for seasonings. Add chopped onion, brinjals along with little salt, cook over low flame stirring it now and then. Cook until brinjals are 1/2 done.
  5. Now add ground onion tomato paste and saute for few seconds. Then add all masala powder given in the ingredient list and saute until raw smell goes.
  6. Add 2 cups of water and required salt, bring it to boil. Cover with lid and cook until brinjals are almost cooked.
  7. Now add tamarind water and cook for 5 to 10 or until raw smell of tamarind goes and when you reach desired consistency. Finally garnish with fresh curry leaves, switch off the stove and serve with hot rice.

Ennai kathirikkai kuzhambu

Ennai kathirikkai kuzhambu

Ennai kathirikkai kuzhambu

Ennai kathirikkai kuzhambu

Notes:

  • Sesame oil is must for this recipe, because it gives nice flavor and aroma. Also whenever we make puli kuzhambu, it is good to add sesame oil or gingelly oil.
  • Cook cut brinjals over low flame, continue stirring until it is well cooked both inside and outside.
  • Choose baby brinjals, i used small purple brinjals.

Ennai kathirikkai kuzhambu

Tuesday, April 14, 2015

Paneer kheer / Paneer payasam

Paneer kheer or payasam is an easy and tasty kheer prepared with paneer and milk, which is garnished with cardamom and chopped nuts. Serve warm or cold.

Paneer kheer pic 1

Ingredients:

Serves 4

      • 1 cup – Paneer grated
      • 3 cups – Milk (i used 2%)
      • 5 to 6 tbsps – Sugar (or as needed)
      • 2 nos – Cardamom (crushed)
      • Few saffron threads
      • 4 to 5 nos – Chopped nuts (i used almonds, pistachio)
      • 1 tsp – Rose essence (optional)

Paneer kheer pic 4

Preparation method:

  1. Take a hard bottomed vessel, add milk and bring it to boil over medium flame. Then reduce the flame to low and boil milk until it thickens a bit (about 10 mins). Keep stirring the milk at regular intervals when its simmering.
  2. Now add sugar and continue to cook further for 5 minutes. Add crushed cardamom and mix well.
  3. Add grated paneer, chopped nuts and saffron, mix well and simmer for 3 to 4 minutes on a low flame till the grated paneer gets cooked and kheer becomes slightly thick. Finally add rose essence, mix well and switch off the stove.
  4. Serve warm or cold. While serving you may garnish the paneer kheer with few saffron strands or chopped nuts.

Paneer kheer process

Paneer kheer pic 2

Notes:

  • You may use crumbled or grated paneer as an alternative.
  • You may use freshly made paneer for even more delicious kheer.
  • Paneer kheer tends to thicken as it cools down. So dilute it by adding more milk and required sugar while serving.
  • Also never boil the kheer for long time after adding paneer otherwise paneer may became rubbery.

Paneer kheer pic 3

Related Posts Plugin for WordPress, Blogger...