405: Vazhathandu Pachadi/ Banana Stem Raita

The banana tree is one of those few species where each part is used in some way or the other, be it the leaves which are used for eating food, the fruit which is eaten in the raw or ripe form, or the flower or stem which is also consumed.

The stem is cooked in various ways in South Indian cuisine Dishes such as vazhaithandu usli (dry cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), vazahaithandu poriyal (banana stem tempered and garnished with coconut) are popular in Tamil Nadu.

Health Benefits of Banana stems are:

• Helps detoxify the body
• Rich source of fiber and helps in weight loss.
• Vitamin B6 helps in production of hemoglobin and insulin.
• The Banana Stem juice also relieves ulcers, burning sensation and acidity.

 Yesterday my SIL Nalini gave me a tender banana stem to me .  Next day itself I made this vazhathandu pachadi and vazhathandu Thuvaran. Here the challenge is to prepare the vegetable for cooking! Cutting the banana stem  is a real task! And really time consuming. I prefer to keep it prepared  previously.

Ingredients:

 Banana Stem        -      6 inch

 Green Chilies                2 no.

Grated Ginger               1 Tbsp.

Thick Plain Curd             1 cup.

Salt                               to taste.

Coriander leaves            few

For Tadka

Oil                                ½ Tsp.

Mustard seeds               ½ Tsp.

Hing powder                  a pinch

Red chilies                     1 no.

  

Ingredients:

• Wash and discard the outer cover of banana stem and take the inner part only.
• Cut the stem into thin rounds and remove the excess thread. Then chop the round stems into small pieces and put it in buttermilk water.
• Drain the water. Steam the chopped  banana stem pieces in microwave for 3 minutes.
• Finely chop the green chilies. Put the cooked banana stem in a bowl and add salt, green chillies and grated ginger. Mix it well.
• Beat the curd  well and add it to the banana stem and mix it well.
• Heat the oil in kadai and add all seasonings and fry it for a minute and add to the banana stem pachadi. Let it soak  for 30 minutes before serving.
• Garnish with coriander leaves.
• Serve it cool with steam rice. Enjoy!

404: Pavakkai Kichadi/ Bitter gourd in Yogurt sauce

Pavakkai Kichadi is a traditional Kerala dish made using fried bitter gourd and yogurt.

Recipe Type:  Side dish, Kerala Onam & Vishu Sadya Recipes

Cuisine:         Kerala, South Indian

Ingredients:

Finely chopped Bitter gourd       1 cup

Thick Plain Yogurt/Curd             1 cup

Grated ginger                            1 Tbsp.

Mustard seeds                           ½ Tsp.

Finely chopped Green chilies      3 no.

Grated coconut                          2 Tbsp.

Coriander leaves                        1 Tbsp.  

Oil                                              for deep frying

For Seasoning

Coconut oil                                  1 Tsp.

Mustard seeds                             ¼ Tsp.

Red chili                                      1 no.

Hing                                            1/8 Tsp.

Curry leaves                               1 String.

    

Method:

• Fry the Pavakkai / Bitter gourd, Green Chilly and Curry leaves till it is brown and crisp. When it’s almost brown take it off from the oil and keep aside.
• Grind grated coconut, ginger and mustard seeds to a fine paste. Mix the curd to this paste. Add Fried items into curd.  Add salt and mix it well.
• Heat coconut oil, splutter mustard seeds, curry leaves ,red chilies and hing. Add the seasoning to the curd mix.  Decorate with coriander leaves.
• Now Pavakkai kichadi is ready to serve.
• Serve with steam plain rice.

403 - Kadai Paneer Masala -Version 2

 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Ingredients

Paneer                                         1 Lbs. (Diced into Cubes)

Big Tomatoes                               3 no. (Diced into cubes)

Big Green Capsicum                     1 no. (Diced into Cubes)

Red Green Capsicum                    1 no. (Diced into cubes)

Green Chilies                                2 no.

Ginger Paste                                1 Tsp.

 Sugar                                          1 Tsp.

Salt                                              To Taste

Masalas

Coarsely crushed Dhaniya Seed    1 Tbsp.

Gram Masala Powder                    1 Tbsp.

Kashmiri Red Chili Powder            1 Tsp.

To Temper

Oil                                                1 Tbsp.

Cumin seeds                                 ½ Tsp.

Fennel seeds                                 ½ Tsp.

Method:

• Take a bowl of hot water and immerse the Paneer cubes till use.
• Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
• Now add the ginger paste and green chilies and fry for a minute.
• Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

• Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
• Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

• Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
• Decorate with the chopped coriander leaves and transfer to the serving dish.
• Serve hot with chapattis, Nans, and Pulao.   

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE MY OTHER KADAI RECIPES:(SEE THE LINKS)

Kadai Paneer -1

KADAI TOFU CURRY

KADAI PANEER CAPSICUM FRY

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