BANANA FLOWER STIR FRY

 

 

If you plan to cook any dish involving banana florets,then chop it the previous day and immerse it in water and buttermilk mixture to avoid discoloration. This method removes the bitterness from the florets too. Chopping the flower is bit cumbersome ,but I always listen to music/ watch television,to break the monotony and make the chopping process enjoyable. I mostly prepare paruppu usili-  a crumbled lentil and vegetable curry. But this time,I found this simple stir fry to be more delectable. 

 

 

 

INGREDIENTS :

 BANANA  FLOWER-  1 NO

TOOR   DHAL  STEAMED-   2 TBSP 

COCONUT  SHREDDED-  2 TBSP

SALT TO TASTE

CHILLI POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

 

FOR SEASONING :

OIL-   4 TSP

MUSTARD-  3/4 TSP

CUMIN SEEDS- 3/4 TSP

URAD DHAL- 3/4 TSP

CURRY LEAVES- 1 SPRIG

ONIONS CHOPPED- 2 NOS

PROCEDURE :

1.Chop the banana flower and immerse it water and butter milk mixture for 5-6 hours. I always soak it overnight and refrigerate it.

2. Drain the water thoroughly and wash the chopped florets in running water for couple of times. Squeeze the water from it and keep it aside. Steam toor dal for one whistle. Take care not to make it mushy.

 

3. Now transfer the chopped florets to a container with fresh water. Add salt to it boil well. Check if the florets are boiled. Drain the water from the florets completely for the fluffy consistency. 

4. In a pan heat oil and when it hot splutter mustard,urad dal, cumin seeds. Now add in chopped onions,salt,curry leaves and sautee till the onions turn translucent.

 

5.  Add in turmeric powder,chilli powder and fry well till the raw smell evades. Now transfer the steamed toor dal over it and mix well.

 

6. Transfer the boiled florets and coconut shavings and simmer in mild heat for a minute and switch off.

PUMPKIN SEEDS CHUTNEY

 

 

This is the second dish, I prepared with pumpkin seeds. Now a days, I scoop out the seeds and stock it up for future use. Apart from the health benefits,this seeds imparts an unique taste and texture to any kind of dish. You can pair this chutney with idli,dosa, uthappam,set dosa plain rice,vada,bomda .

 

 

 

 

 

                        

 

INGREDIENTS :

 

PUMPKIN SEEDS- 1/2 CUP

ONION-  1 MEDIUM

CURRY LEAVES- 1 SPRIG

TAMARIND- SMALL PIECE

GARLIC CLOVES- 4 NOS

SALT TO TASTE

GREEN CHILLIES- 2 NOS

CHOPPED CORIANDER LEAVES- 1 TBSP

OIL-   4 TSP

 

                                         

PROCEDURE :

1. Scoop out the seeds from the pumpkin and wash it thoroughly for couple of times in running water and keep it aside.

2. Soak the washed seeds in  water for 3 hours.

3. In a pan heat oil and saute chopped onions. Add salt and saute till the onions turn translucent.

4. Now add all the ingredients : chopped green chillies,curry leaves,tamarind,minced garlic cloves,chopped coriander leaves and saute well.

5. Allow all the ingredients to cool.

6. Transfer the ingredients to a mixer jar along with soaked seeds and grind to smooth paste using water.

 

 

 

 

RIBBON MURUKKU

Janmashtami holds a special significance in all the Indian households. The birthday of Lord Krishna is celebrated with great fervor- people fast for the entire day and perform puja rituals late in the evening. I always look forward to this particular festival with great enthusiasm,as I get to relish an array of sweets and savories prepared during the festival. I prepared ribbon murukku,besides other savories and sweet dishes. This murukku gained its name due to semblance to ribbon. It also goes by other names : Ribbon pakoda,ola pakoda and nada murukku. Murukku making is an art- you need to follow every nuance right to get the perfect taste and texture. Please do check out my post on tips for preparing perfect murukkus.

 

 

 INGREDIENTS :

RICE FLOUR- 2 CUPS

GRAM FLOUR- 1 CUP

CHILLI POWDER- 3/4 TSP

ASAFOETIDA- 3/4 TSP

SALT TO TASTE

WHITE SESAME SEEDS- 1 1/2 TSP 

TURMERIC POWDER-1/4 TSP

WATER FOR MIXING

OIL- 1 TSP

PROCEDURE :

1. In a wide bowl take rice flour,gram flour and all the above cited ingredients .

2. Add hot 1Tbsp of hot oil to flour and add water carefully and knead to smooth dough.

 

3. Apply oil on the sides of murukku maker and load the dough inside.

 

4. Heat oil in a pan. Always maintain medium heat while frying snacks. Drop a small portion of dough in the hot oil. If it pops up,then the oil is at right temperature for frying. 

5. Now press the muruku maker to drop the ribbon -shaped dough in the oil and fry. Always maintain the same temperature,else you wont get the crispy texture.

6. Fry the murukkus on both the sides till it turns golden brown in colour.

7.Dish out the fried murukkus and allow it cool a bit prior to stocking it in containers.

BHINDI DO PYAZA

Bhindi do pyaza is a popular North Indian dish involving okra and onions. As the name implies,it comprises of bhindi, Hindi name for okra and pyaz meaning onion in Hindi. Do, is  two in Hindi- Onion is incorporated twice in this dish; in two different ways- finely chopped and big square pieces.You can pair it with chapati,phulka,naan,puri,jeer a rice and cooked plain rice.

 

 

INGREDIENTS :

OKRA-  500 GRAMS

ONION- 4 NOS ( Finely chopped- 2 nos, Big chunks - 2 nos)

TOMATOES- 2 NOS

KASOORI METHI- 1 TSP

CHOPPED CORIANDER LEAVES- 1/2 CUP

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 1/2 TSP

CUMIN POWDER- 1/4 TSP

FENNEL POWDER- 1/4 TSP

AAM CHUR POWDER- 1/4 TSP 

GARAM MASALA POWDER- 1/2 TSP

SALT TO TASTE

OIL- 1 TBSP

KALA JEERA/ KALONJI- 1 TSP

CRUSHED GINGER GARLIC-  1 TSP

PROCEDURE :

1. In a pan heat oil. Then add kalonji,finely chopped onions,salt. Fry till the onions turn translucent.

2. Wash,wipe and chop okra. Fry chopped okra separately in another pan after adding salt and keep it aside. Cut onions into big square pieces. Fry chopped big onion pieces separately and keep it aside.

3.Add crushed ginger garlic over the sauteed onions and fry till the raw smell of the paste evades.

4. Now add in chopped tomatoes,all the spice powders and fry well till the spice powders blend well.Add little water to the paste and simmer in mild heat. 

5. Now add crushed kasoori methi leaves. Transfer the fried okra,fried onions to the gravy and mix well. Simmer the gravy in mild heat for a minute and switch off.

6. Garnish with chopped coriander leaves and serve.

                     

BANANA STEM THORAN

Thoran is an integral part of Onam sadhya- A rich spread of vegetarian delicacies,served during Onam festival. It is basically a vegetable stir fry involving any kind of veggie.Generous amount of coconut shavings infuses a nice flavour to Thoran. Besides,coconut oil too lends a nice aroma and taste. You can pair it with sambar,rasam,kuzhambu. I love to have it with plain rice with a dollop of ghee.

                               

 

INGREDIENTS :

BANANA STEM-  2 Medium size

ONION-  2 Medium size

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

SALT TO TASTE

INGREDIENTS TO GRIND 

COCONUT GRATINGS-  2 TBSP

GREEN CHILLIES-  2 NOS

GARLIC CLOVES- 4 NOS

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 5-6 NOS

FOR TEMPERING :

COCONUT OIL- 4 TSP

MUSTARD- 3/4 TSP

URAD DAL-  3/4 TSP

CURRY LEAVES- 1 SPRIG

PROCEDURE :

1.Chop banana stem into pieces. Take out the fibre as you chop the stem. 

2. Transfer the chopped pieces to a container filled with water. Keep the veggie pieces immersed in water to avoid discoloration.

3. Grind the ingredients cited in the column to a coarse paste without adding water.

 

4.In a pan add coconut oil. When it is hot enough, add all the ingredients cited in the column - for tempering. 

5. Now transfer the chopped onions over the tempering. Add salt and fry till the onions turn translucent.Add chilli powder over it and saute till raw smell of the powder disappears.

6. Drain the water from the chopped veggies and boil it using fresh water along with salt and turmeric powder.

 

7. Transfer the boiled veggie pieces over the sauteed onions and mix well.

 

8. Now add the coarse coconut paste over the sauteed onions and banana stem pieces and fry in mild heat for a minute and switch off. 

ROASTED GRAM DAL & ONION CHUTNEY

I stumbled upon this amazing chutney in one of the cooking videos. My mom has prepared this chutney umpteen times. But she always incorporates coconut shavings and chopped coriander leaves along with the above cited ingredients. The uniqueness about this chutney- It tastes like coconut chutney; but it doesn't contain coconut. If you are running out of coconut, then you can readily prepare this chutney and serve it as coconut chutney. People will never know until you disclose the secret. 

 

 

 INGREDIENTS :

ONIONS-  2 NOS ( Medium size )

GARLIC CLOVES- 4-5 NOS

GREEN CHILLIES- 2 NOS

ROASTED GRAM DAL- 5 TSP

FOR SEASONING :

OIL- 3 TSP

MUSTARD- 3/4 TSP

URAD DAL-  3/4 TSP

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. In a pan add 3 tsp of oil and transfer chopped onions and saute till it turns translucent. Add salt to it.

2. Now throw the minced garlic cloves, green chillies and saute well. Also roast the lentil along with it.

3. Now allow all the ingredients to cool and transfer it to a mixer jar.

4. Add little water and grind to a smooth paste.

5. Prepare the seasoning and add it to the chutney.