Vazhaipoo Paruppu Usli/ Banana Blossom Lentil Usli

The banana flower serves the health benefits which are as follows:

Curing the infection. ...

Overcoming diabetes and anemia. ...

Improves lactation. ...

Reduce Free Radical Activity. ...

Menstrual problems and weight loss. ...

Rich source of Vitamin and minerals. ...

Boost Mood and Reduce Anxiety. ...

Anti-ageing power.

Paruppu Usli is the most familiar Iyengar delicacy and it is a perfect accomplishment with Mor Kuzhambu. Usually this is made by vegetables like cluster beans, broad beans, plantain flower, French beans , etc. Today I used Banana Flower, no matter what vegetable is used, it tastes yummy :) and its packed with so many nutrition.

Course                            Main Course, Side Dish

 Cuisine                           South Indian

 Soaking Time                 1 hour

 Prep Time                      20 minutes

 Cook Time                      30 minutes

 Servings                         4 people

 Author                             Sadhana Padmanabhan

INGREDIENTS:

Vazhaipoo/ Banana Flower    1 no

Chana Dal                           ½  Cup

Toor Dal                              ½ Cup

Moong Dal                           ½ Cup

Dry Red Chilies                     6 nos

Turmeric Powder                  ¼ Teaspoon

Curry Leaves                        2 Springs

Asafetida Powder                  1 Tablespoon

Salt                                     To Taste

Coconut Oil                          3 Tablespoon

Mustard Seeds                      1 Teaspoon 

Method:

• Soak all Dals in hot water for 1 hour. Keep aside.

• Clean the Banana flower and chop finely. Put the chopped vazhaipoo, in diluted buttermilk until use.

• Meanwhile drain the water and add the dal to the blender along with the red chili, Hing Turmeric and salt(1/2 tbsp) and blend it to a coarse paste. Don't add water while grinding.

• Steam the Grinded dal mixture. I done in my pressure cooker without putting whistle. Steam it for 7 to 10 mints. Once the steaming is done allow the mixture to cool and if u scramble the dal in hands or put it in blender and whip once you will get a crumble texture. 
• Steam the chopped flowers in a microwave safe bowl or Pressure cook it. Drain and set aside. 
• Heat oil in a pan.  Add mustard seeds and red chilies.  When the mustard seeds sputter, add the curry leaves. 

• Add the ground dal and stir well.  Let it cook in medium flame till all the dal it cooked and it starts to become dry.
• Now add the cooked banana flower to this, mix well and cook for another 5-7 minutes in a very low flame with a lid closed. 
• Switch off the flame. Tasty and healthy Vazhaipoo Paruppu Usli is ready! 
• Serve with Rice and More Kuzhambhu. 

Chocolate Banana Cake/Easy Banana Chocolate Cake

In the mood for something not so sweet yet chocolaty for Tea time? Then this chocolate banana cake is the answer. Trust me the kids will love it. This cake is absolutely my favorite, because of the great taste of banana- chocolate combination. To bake this easy cake, we don’t require fancy ingredients. All we need is the easily available ingredients, mixing bowl and a cake tin. This flavorful cake is made with over ripe bananas, cocoa powder. I like a simple cake, so made it without toppings. Just enjoy the cake with Coffee/Tea

Preparation Time    15 Minutes

Baking Time         30 Minutes

Course              Desserts, Snacks

Cuisine             Eggless Baking

Ingredients

Whole Flour                1 1/2 Cups

Ripe Bananas               3 nos.

Coco Powder                2 Tablespoons

Organic Sugar             1/3 Cup

Chopped Nuts              ¼ Cups

Cooking Oil                  ½ Cup

Vanilla Extract            ½ Teaspoon

Vinegar                        1 Teaspoon

Baking Powder             1 Teaspoon

Baking Soda                ½ Teaspoon

Salt                             ¼ Teaspoon

 Method:

• Preheat oven to 350 F. Lightly butter a Bundt Cake Pan. 

• Take a blender, add ripped bananas and sugar. Blend to smooth puree, without adding water. Transfer into the mixing bowl.
• In a large mixing bowl, add the Banana Puree, Sieved flour, Coco Powder, salt, Baking Powder, Oil, Baking Soda , Vanilla Extract and Vinegar.

•  Beat With a handheld electric mixer set on a medium speed, beat for 3 minutes or until completely mixed.
• Add the chopped nuts into it and mix gently.

• Pour into prepared Bundt cake tin and bake to 30-40 minutes. Bake till the toothpick inserted comes out clean.

• Cool completely in pan on wire rack, then invert onto a platter.
• Slice the cake as needed.
• Store it in the Air tight container.
• Serve with hot Tea /Coffee. 

Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I would love to hear from you all. Happy cooking!

KUTHARI KANJI/ RICE PORRIDGE

Kutarisi Kanji is comfort food in Kerala. It is healthy, tasty and simple. It is easily digestible hence it is recommended food during sickness or when you have a stomach upset.

Kanji is basically rice porridge, had thick or thin the way you like it. It is normally prepared with broken rice cooked in lots of water till done and seasoned with salt. In my house, Most of the Sunday Dinner, kanji happens to be my lazy meal.

Preparation Time :   5 Minutes

Cook Time            :   20 Minutes

Servings               :   4

Ingredients:

Kutarisi  /Matta Rice    -    1 Cup

Water                                4 Cups

Chopped Ginger                  2 Tablespoons

Cumin Seeds                      ½ Teaspoon

Chopped Green Chillies       1 teaspoon

Hing Powder                       ¼ Teaspoon

Salt                                   To Taste

Curry Leaves                      Few

Method:

• Wash the rice 2 to 3 times and drained the water.
• Combine the rice, water, and salt in a pressure cooker and cook on high flame for 5-6 whistles. Switch off and allow to cool completely.
• Open the pressure lid, and add chopped curry leaves, Hing powder and chopped Ginger, Chopped Green chillies and adjust the salt.
• If the kanji is thick, add more water as per required consistency.
• Once cooked, transfer on to serving bowls.
• Serve with Coconut Chammanthi and Pappad.

Power Poha Uppuma/How to make a Healthy Power Packed Aval Uppuma

Power Poha is a Protein rich breakfast for people of all ages. Potato Poha is very famous and commonly eaten in most houses. To make it healthier , I have substituted potatoes with sprouted pulses. A combination of sprouts and Poha that simply brimming with protein, Vitamin B3 and Iron. Serve it to kids or adults, all will enjoy.

Preparation Time     10 Mins

Cooking Time            10 Mins

Course                      Breakfast, Snack

Serves                      4

Ingredients:

Thick Beaten Rice/Poha/Aval       2 Cups

Boiled Mixed Sprouts                   ½ Cups

Finely chopped Green Chillies        1 Tablespoon

Finely grated Ginger                      1 Tablespoon

Sugar                                             1 Teaspoon

Turmeric Powder                           ½ Teaspoon

Hing Powder                                   ¼ Teaspoon

Lemon Juice                                   1 Tablespoon

Salt                                               To Taste

Chopped Coriander Leaves             1 Tablespoon

For Tadka:

Coconut Oil/Peanut Oil                 1 Tablespoon

Mustard Seeds                             1 Teaspoon

Method:

• Soak the Aval (Poha) for about 3 minutes and wash it well and strain it. And let it dry in the strainer for about 2 minutes.
• Heat the oil in a nonstick pan, add the mustard seed, when it crackles add the Chopped green chillies, ginger, boiled mixed sprouts and sauté for 3 minutes.
• Now add Thermic Powder and Hing Powder in it.  Mix well.
• Add the beaten rice(Aval), Salt , Sugar and Lemon juice and cook on a medium flame for 2 minutes and stirring occasionally.
• Serve hot with garnished with Coriander Leaves.

Note:

• You can add Boiled and chopped Potatoes and grated carrot and green Peas  to this Uppuma.

 My Other Aval Uppuma Recipe is  Here

Aval Uppuma (Click Here)

Kai kuthal Arisi Dosa/ Hand Pound Rice Adai Dosa

Hand pound Rice (kai kuthal arisi in Tamil), on the other hand is a rice whose husk has been removed by using a stone grinder or a stone apparatus similar to a mortar and pestle. It is minimally polished (low glycemic index, similar to brown rice) but still retains most of its nutrients.

Adai is a one of the perfect South Indian multigrain breakfast/Dinner.  Very filling and spicy. Usually it’s made with parboiled rice. I replaced the rice Kaikuthal Arisi, with all the dals and addition of Lentils make it perfectly healthy.

Here you go the Nutritious and healthy Dosai.

  

Preparation        5 Minutes

Soaking Time      30 Minutes

Cuisine                South Indian

Serves                 3 nos.

Ingredients:

Kaikuthal Arisi       1  Cup

Chenna Dal              1 Tablespoon

Tovar Dal                1 Tablespoon

Urdh Dal                 1 Tablespoon

Black Pepper corns  1 Teaspoon

Red Chillies              6-7 nos( Your Spice Level)

Curry Leaves            few

Grated Ginger           1 Teaspoon

Hing                          1 Teaspoon

Salt                           To Taste

Oil                              For Making Adais

  

Method:

• Mix all dals ,  rice, curry leaves, peppercorns, Red chillies, , Hing and Salt.

• Grind coarsely in the Blender/Mixie.
• Take  a  basin, add the grounded flour,Grated Ginger  add 1 tablespoon of yogurt in it.
• Add enough water and mix it well and make a Adai batter.
• The batter should not be in too running. Just leave it for 3o minutes.
• There is no fermentation required for this recipe.
• Heat a dosa tawa.
• pour 2 ladle of batter and spread in a circular motion. Spread carefully from the center
• Spread 1 tsp. of oil around the Adai, Drizzle some oil in the center.
• Cook in medium flame for a less than a min. Cook both sides.
• Serve it hot with chutney of your choice.

 Notes:

• You can add ¼ cup brown rice in the recipe
• Sprinkle some water in tawa before making each dosa, as you cannot spread the batter if the tawa is very hot.
• This is just the basic version of making Adai, you can add other dals like green gram, horse gram.
• Grate veggies like carrot, cabbage and add while cooking to make it healthier.
• You can store the flour for future use.

Tirupati Vada/ How to make Whole Black Urdh Dal Pepper Vada

After Tirupati/Tirumala Laddu, Tirupati Vada Prasadam is one of the most famous Prasadam of Tirupati Temple. Tirupati Vada is made with skinned Whole Urdh dal and Black Pepper. These vadas are deep fried in ghee and is very crispy. Today instead of ghee I used oil for deep frying. Let’s see how to make this.

  

Preparation Time :     10 Minutes

Cooking Time           30 Minutes

Soaking Time           8 Hours

Cuisine                  South Indian Snacks

Serves                  4-6 Nos.

Ingredients:

Whole Black Urdh Dal (Skinned) -  1 ½ Cup

Black Peppercorns                          3 Tablespoons

Cumin Seeds                                   2 Tablespoons

Hing Powder                                    1 Tablespoon

Ghee                                                1 Tablespoon

Cooking Oil/ Ghee                            For Frying

Salt                                                  To Taste 

Preparation Method:

• Wash and soak the Urdh dal 8 hours or overnight.
• Grind Coarsely the black Pepper and Cumin seeds and keep aside.

• In a mixer jar, add the  Grind the Urdh dal without adding water.
• Run for a second, then mix it and again run for a second.
• Do not make it into a smooth paste. If you are finding it difficult to grind just sprinkle one or two spoons of water before grinding.
• Grind it coarsely
• Take a mixing bowl, add the grounded Urdh dal, Pepper Cumin Mixer, Hing Powder, Ghee and Salt. Mix Everything well.
• Take greased Plastic Sheet, put a lemon size Urdh dal paste, flatten it using your fingers to make a inch diameter disc.
• Heat oil in a frying pan/kadai. Reduce heat to medium to low. Gently slide the disc into the hot oil and fry 2-3 of them together.
• When it is half cooked take it out from oil and keep aside. (Very important Step). Take out half cooked vadas and keep.
• After half frying all vadas, deep fry the half cooked vadas batches by batches. Fry on both sides until they are crisp.
• Remove from the fried Vadas and put it in the Kitchen Paper towel to drain the excess oil.
• Now Tirupati Vada is ready. Store it in the Airtight Containers.

Note:

• Make sure, your Vada Batter should be Coarse.
• Deep fry 2 times to get the crispy vada. When it is half cooked take it out from oil and keep aside.
• Please note: this step is very important. If you are missing this step vadas will be soggy.
• If Vadas are fried in a ghee, it very tasty. In the temple, they are frying the vadas in Ghee. In this recipe I used Oil.

Green Peas Paruppu Vadai/ Green Peas Patties

Paruppu Vadai is a south Indian specialty snack that is prepared on every single occasion.

Now masala Vadai are quite commonly made at homes, hotels and tea stalls and they’re all tasty.

Its crispness makes us crazy .My mom does it very well, We will finish it off ,right from the pan. Wat a rainy day is ,without  a cup of coffee and hot Vadai?. My version Vadai, here you go

Cuisine                       South Indian

Recipe Category          Snacks

Soaking Time             6-8 Hours/ Overnight

Preparation Time       10 Minutes                                                           

Cooking Time            20 Minutes

Serves                     10 Medium sized Vadai

Ingredients

Dry Green Peas                       1 cup

Frozen  Baby corns                 2 Tablespoons

Chopped Ginger                      2 Tablespoons

Green Chillies                           3 Nos.

Chopped Coriander Leaves   2 Tablespoon

Chopped Mint Leaves            1 Tablespoon (Optional)

Curry Leaves                            1 stems

Fennel seeds                            1 Teaspoon (optional)

Roasted Rava                           1 Tablespoon

Rice Powder                              1 Tablespoon

Asafetida powder                   1 Teaspoon

Salt                                             To Taste

Oil                                              As Required

Method:

• Wash & soak Green Peas, overnight. Then wash again & drain water fully.
• In a food processor(Mixie), add Green Chillies, Chopped Ginger, Chopped Coriander , Chopped Mint Asafetida powder , and Grind for a second.
• Now add the Green Peas and  Rice powder, grind this in a blender and roughly blended. The dal should be partially ground. (i.e., half the dhal is should be just broken and the remaining dal remains whole.)
• Transfer this mixture to a Mixing Bowl.

• Add corns, curry leaves  and Rava to this mixture. Add salt and use your hands to combine everything together.
• Your Vadai mixture is ready. The consistency should be thick and you should be able to shape it into Vadai easily
• The thick batter should be formed into silver dollar sized patties, rounded on top and bottom, and should hold their shape in your palm.

• Heat a Kadai/Pan and pour in oil. When the oil is hot.
• Deep fry the Vadai, both sides until it turns golden brown.
• Repeat making more Vadai and fry in batches.
• Remove the fried Vadai to absorbent paper. Serve hot.
• Eat it with Green  chutney and anyone will be happy.

Notes:

• Adding Fennel seeds gives wonderful aroma, Flavor  for the Vadai. You can omit the fennel seeds.
• If not making Vadai immediately, refrigerate the Vadai mixture. You can store the mixture up to 2 days. Store it on airtight glass container.
• Instead of corns you can add soaked Chenna dhal to the mixture.