VAZHAIPOO KOLA URUNDAI

     If you have a lot of patience and all the more if you are health conscious, then Vazhaipoo Kola Urundai is one fried snack which would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. But it is a cheap option available which can be converted to mouthwatering and nutritious dishes including Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Kootu, Usili etc.,
    The major reason behind any of the Banana/Plantain/Plantain Flower/Stem Recipes is the Banana Tree in my backyard.  Whenever a whole lot shoots up, the first thing I do is to devour the wonderful smell of Plantain Flower.  It is an exotic smell I love the most, then comes the nectar from the blossoms. I wait until all the Bananas sprout out from the flower until they are fully formed and then I cut the Plantain Flower from the tree. I have never bought them from Market.
     You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.
   

HOW TO CHOOSE A BANANA BLOSSOM :

• Select a firm one with tightly packed petals.
• The Blossom should be Purplish Red in colour.
• Make sure it is not wilted off or decayed.
• If storing in a refrigerator wrap it up with a cling/plastic wrap.

CLEANING :

     The Purplish Leaf like part of the Blossom is called the 'Bracts'. First, peel of the bracts, beneath these you can see a row of delicate light-yellow coloured Florets.  Remove the florets and immediately soak them in an acidic water to avoid discolouration and bitterness. Continue to peel the bracts and remove the florets until you see a pale yellow coloured centre portion once the leaves become too small to peel. Trim the stem and discard it. Once sliced it will produce a sticky white sap. Finely chop them or cut them into the desired shape to suit your recipe and immerse it immediately in acidic water and let sit for 30 minutes to remove the bitter sap and avoid browning.
     What you need to clean are the light -yellow colour florets.  We have to remove the thin sticks in the centre called Pistils and the outermost small scale like petal called Calyx.  Remove the Pistils and the Calyx from the florets. Soak the cleaned florets in an acidic water for at least 30 minutes.  Before using them rinse in cold water, drain and squeeze out excess water.

SOAKING IN ACIDIC WATER :

Banana Blossom - 1 No.
Cold Water - 4 Cups.

Any Acidic Medium :

Salt - 1 Tbpsn/Lemon - 1/4 Cup/Vinegar - 1/4 Cup

• Simply soak the cleaned florets in Salted Water.
• Instead of Salt can also add Lemon Juice/Vinegar.
• Soaking the cleaned florets in Acidic water will avoid discolouration and bitterness.

     Once the Blossoms are cleaned, the job gets much easier.  Finely chop them or grind it and use them in your recipe.  These Vazhaipoo Kola Urundai/Banana Blossom balls do whole justice to the recipe and it would be hard to find whether the Kola Urundai is prepared with Meat/Banana Blossoms.  For a more vegetarian versions of Mutton Kola Urundai, can try the same recipe with Beetroots/Carrots too.

Cuisine - Chettinad (Tamilnadu, South India)
Course - Starter, Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30- 45 Minutes
Soaking Time - 30 Minutes - 1 hour
Cooking Time - 30-45  Minutes

INGREDIENTS :

Plantain Florets - 2 Cups
Shallots - 15 Nos.
Garlic cloves - 8-10 Nos.
Ginger - 1" Piece
Curry leaves - 2 Sprigs
Coconut grated - 1/2 cup
Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup
Egg - 1 No.(Optional).
Oil - 2 Tbspn ( to saute)
Salt - To Taste

Spices :

Dry Red Chillies - 12 Nos
Fennel Seeds - 2 Tspn
Cloves - 5 Nos.
Cinnamon 1" piece - 2 Nos.

To Deep Fry :

Oil

METHOD :

• Dry roast all the ingredients under spices on a low flame for few minutes and grind it into a fine powder and keep it aside.
• Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
• Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until onions turn translucent.
• Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
• Add grated Coconut and fry for few more minutes.
• Add finely chopped Florets and salt to the above and fry until there is no water content in the mix and it is totally dry.
• Saute it for few minutes until the florets are cooked.
• Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
• Remove from fire and allow it to cool.
• Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
• Add an egg to the above and mix well.
• Make small balls out of the mix and keep it aside.
• Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Vazhaipoo Kola Urundai/Banana Blossom balls one by one into it.
• Just add enough Vazhaipoo Kola Urundai/Banana Blossom balls into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the Vazhaipoo Kola Urundai/Banana Blossom Balls for few minutes.
• Keep the flame at medium and fry the Vazhaipoo Kola Urundai/Banana Blossom Balls.
• When they are half done turn them around slowly and fry them until they are golden brown.
• Remove from oil and drain them on a paper towel.
• Serve Vazhaipoo Kola Urundai/Banana Blossom Balls hot.

NOTES : 

• Clean the florets and keep them soaked in acidic water until you use them.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder, this will tend to make the Vazhaipoo Kola Urundai/Banana Blossom balls hard.
• Do not add water to cook the Banana Florets.
• The mix should be dry with no water content.
• Pottukadalai powder is mainly added to remove the wetness of the mix.
• Do not add water while grinding too.
• Water content will break the Vazhaipoo Kola Urundai/Banana Blossom balls in oil while frying them and tend to observe a lot of oil.
• Care should be taken, not to break the Vazhaipoo Kola Urundai/Banana Blossom balls while turning them in the oil while frying.
• Adding eggs will make them crispy. But for a totally vegetarian version, you can avoid adding eggs.
• But then oil tends to bubble up while frying the next batches.
• To avoid this add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Vazhaipoo Kola Urundai/Banana Blossom balls. It is totally optional.

GARLIC RASAM

     Garlic being Nature's wonderful herb with proven therapeutical values and ability to treat ailments should be included in the daily diet, which can make you healthy and boosts immunity. Garlic is a wholesome medicine in the form of food - Food as Medicine.  Inducing raw or cooked garlic in your daily diet can prove beneficial.
    Rasam is a complex recipe with different spices and ingredients that according to me requires a skill to perfect it.  Watery natured Rasams infused with a balance of tastes and flavours are a treat by themselves.  Though a humble dish served along with numerous other dishes in a Virundhu/Sadhya(Banquet).  Rasam takes a unique place in the menu and plays a pivotal role in digestion.  As such, a lunch menu with a simple Rasam, Veggie, and Appalam can be complete and all the more contenting.
     Among the varieties of numerous Rasams, Garlic Rasam imbibes the goodness of garlic and the spices added to it.  It is a good home remedy for cold and flu. Enjoy this wonderful Garlic Rasam with Rice or drink it as a soup.


 For more Rasam Recipes, Click here...


Cuisine : South Indian
Recipe Type : Soup / Rasam
Spice Level  : Medium
Difficulty : Easy
Serves : 4
Author : SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

To read more about GARLIC - FOOD AS MEDICINE, Click here...

GARLIC

GARLIC RASAM

INGREDIENTS :

For Rasam :

Tomatoes - 2 Nos.
Tamarind - 1 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Sesame Oil/Ghee - 2-3 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.
Garlic - 8-10 Cloves
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Add Chopped Tomatoes to 1 Cup of Water along with Tamarind extract and Rasam Powder.
• Boil this for about 5-8 minutes and leave it aside to cool down. 
• Mash the Tomatoes and remove the skin.
• Add Turmeric Powder, Salt and Jaggery to the Tomato- Dhal water and allow it to boil for few minutes on a low flame.
• Heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Slightly crush the Garlic cloves and saute it until raw flavour goes for few minutes.
• Add Asafoetida to the above and give a quick stir.
• Pour Tomato - Tamarind mix to the seasonings and mix well.
• Allow it to boil on a low flame for few minutes.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve it hot with Rice.

NOTES :

• Can add more Garlic if preferred.  
• I just slightly crush the Garlic Cloves and saute them in ghee/oil for Garlic Rasam.
• Seasoning Garlic Rasam with Ghee gives a nice flavour to the dish, but it is truly optional.
• Can substitute ghee with any vegetable oil.
• Adding Jaggery also is purely optional, but it compliments well with Tamarind.
• Do not over boil the Rasam, which will spoil the flavour, taste and the nutritious value.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.

FRIED WONTONS

     The craze for Fried Wontons stepped into our home with my daughter's love for Wonton Mee(Noodles) she tasted at my Son's University Canteen. Wonton Mee is one regular dish my son eats for his lunch and if anything fancies him he always makes sure that we all try it.  More than the Mee, what took my daughter's taste buds was the fried wontons they served along with it. Since then, she had been trying to convince me to try the recipe. Right from buying the Wonton Sheets, searching for a recipe and perfecting the wrapping techniques, she presented it to me in such a way that I went with her flow during our first attempt of making Fried Wontons.  She had literally learned how to artistically wrap the Wonton Sheets in different ways like Money Bags/Purse, Chinese Ingot, otherwise called a Flower Bud or Nurse's Cap, Star Shaped Flower etc.,
    This is one simple recipe which can be executed within minutes, and with the ready-made Wonton Wrappers the job gets much easier.  The best about these Fried Wontons is their totally contradictory nature - Crispy Outer Skins with Juicy flavour-filled Fillings will surely take you by surprise at every bite. These crunchy Appetisers are perfect party food too.  Serve them with a combination of Sweet & Spicy Dipping sauce to tease your taste buds.
   You can find Wonton Sheets at any Asian market, or in the Asian foods/speciality foods section of the supermarket labelled -Won Ton Wraps/Won Ton Skins in the refrigerated section. Normally you can get them in two shapes, Square and Round. With a single fold, you can use either a square wrapper to create a triangle, or the round one to create a half moon. The two shapes serve the same purpose, but the folding technique and the dumpling filling is what makes the difference.
     Wontons sheets are thin square/round pastry like wrappers made with Wheat Flour.  These sheets are used to cover the juicy fillings, wrapped into desired shapes, steamed, pan-cooked or deep fried.  Usually, the filling consists of minced pork, shrimps seasoned with onions, garlic, soy sauce and sesame oil.  Wontons are traditionally boiled, but recently these Fried Wontons have caught up the western Chinese Cuisine with their Crispy Wrappers and juicy Fillings.


Cuisine - Chinese
Course - Appetiser / Starter 
Spice Level  - Low
Difficulty - Medium
Yields - 50 Fried Wontons
Author - SM

Preparation Time - 45 Minutes - 1 Hour
Cooking Time - 20 -30 Minutes

INGREDIENTS:

Ground Meat (Pork/Chicken/Beef/Lamb) - 3/4 Cup
Minced Shrimps - 1/2 Cup
Garlic - 2–3 Cloves
Ginger - 1 Small Piece
Spring Onions/Chives - Few
Light Soy Sauce - 2 Tablespoons
Oyster Sauce - 1 Tablespoons
Corn Starch - 1 Teaspoon
White Pepper Powder - 1 Teaspoon
Toasted Sesame Oil - 1 Teaspoon
Salt - To Taste
Sugar - 1 Tspn

METHOD:

• In a large bowl, add the ground Meat, finely minced Shrimps, Ginger, Garlic, Spring Onions/chives, Soy Sauce, Oyster Sauce, White Pepper Powder, Toasted Sesame Oil along with a dash of Salt & Sugar. 
• Sprinkle Corn Starch to the above and mix well to combine.
• Place a Wonton Wrapper flat in your palm and place the filling to the centre of the wrapper.
• Brush the sides of the Wonton Sheets with water and seal the sides tightly and fold it up into the desired shape.
• Spread the folded Wontons on a large plate and cover it with a plastic wrap to avoid drying out.
• Meanwhile, heat oil in a deep pan on a high flame.
• Reduce the flame to medium and deep-fry the folded Wontons, turning them once until they turn into golden brown.
• Once done, remove the Fried Wontons from the Oil and spread them on a Paper Towel.
• Serve them with your choice of Dipping Sauce.

• Can use any ground meat for the fillings.
• Can substitute meat with Mushrooms, Cabbage or any Chinese Greens for a Vegetarian version on Wontons.
• If Frying add 1 Tspn of the filling and if boiling add 1 Tablespoon of the filling to the centre of the Wonton Sheet.
• Once the Wontons are folded, you can use them immediately or freeze them for later usage.
• Folded Wontons can be deep-fried, steamed or pan-cooked.  Can also use them as dumplings in the soup.
• Will update the post with folding techniques soon.

ALOO TIKKI

     Indian Street Food is always interesting and has an entertaining effect on tastebuds.  Any time of the day an Indian Street Food in the name of Chaat can appease your appetite to the maximum, that Street Vendors turn the grounds with unique mix & matches along with traditional Chaats and newfound Chaats served with Bread in the name of Bread Pakoras, Bread Chole, Pav Bhaji, Vada Pav, Aloo Tikki Burgers, Bread Pizzas etc., & etc., A whole new series of stuffed, battered or deep-fried.
    Aloo Tikki has a special place in Indian Street Food and when it comes to any snack prepared with Potatoes, it will take every foodies heart instantaneously. Potatoes - the king of all Vegetables regardless of its popularity around the world, but first of all, it should be recognized for its versatility. How many vegetables can you think of that can be eaten in any shape or at any consistency? You can boil or bake a potato whole and enjoy its flavour. You can cut it into little pieces, slice it thinly or just can abandon the shape entirely and pulverise the potato to nothingness. Even then, it becomes one of the classic dishes - mashed potato.

CHAPATI

      If there is a food taken for granted, then Chapati(Roti) & Rice comes on the top of the list. I have always wondered when and where this food originated, who created them - to be cooked with specific ingredients.  And I would convince myself that it would have travelled through the civilization to take twists and turns to suit the palate, region and taste buds.  But blogging has changed my perception towards food and has proved that my preconceptions about certain dishes were totally wrong.
     Western Countries has a noteworthy bread based Culture in their cuisine that every country has a local bread of their own. Though Asia is recognized as a Rice-based Culture, India has a mixed up culture of Roti(Bread) & Rice.  As Wheat and Rice being two major staple food spread throughout India, we can find a relatively unbiased society in the true sense of eating Roti & Rice. But we Indians are quite reluctant about our own Bread though we can claim our skill and versatility with the never-ending long-list of bread varieties virtually prepared from any kind of Grain/Pulse.
     Among the long list of Rotis, Chapati is considered to be the base of all Rotis & Parathas. No Indian meal is complete without this quintessential flatbread - Chapati that it has travelled to the length and breadth of Indian Sub-continent, and has taken its road throughout the world along with Indian immigrants.  Chapati is an Indian flatbread traditionally prepared with finely milled Whole Wheat Flour. Commonly called as Chapati/Pulka/Roti.  It takes an equally important place in an Indian Palate along with Rice.
     Chapati dough is prepared with Wheat Flour(Aatta), Salt and Water, kneaded into a soft dough with hands, left aside for at least 10 or 15 minutes to an hour for the gluten(the protein that naturally occurs in Wheat Flour) in the dough to develop.  The dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs. Then they are dipped into flour and rolled out on a circular rolling board called Chakla using a rolling pin known as Belan into a perfect circle. There are also automatic roti makers available on the market that automate the whole process. Even rolling Chapatis become easy with Chapati pressing machines.
     The rolled-out dough is cooked on a preheated tava/griddle on both sides. Some versions of chapatis, called PULKAS calls for partly cooking them over the griddle, and then putting them directly on a high flame, which makes them fluff- up. Good quality finely milled Whole Wheat Flour, well-kneaded dough, perfectly rolled Chapatis yield soft, fluffy and tasty Chapatis.  Rolling them into perfect rounds is a feat which can be acquired by practice. It is equally one of the easiest yet tricky dishes to prepare in terms of shape and softness.
      Chapati was one dish I learned during my early days of cooking, and I am not sure how I perfected it or maybe I was simply lucky enough to get it right every time I made them.  This is one dish I feel totally foolproof.  And all the more they remain soft even the next day. Chapati was one dish I used to frequent in my lunch box and I used to take a whole batch of Chapatis for my friends almost every day during my College days.
     I have a count of measurement for each and every item I use for cooking, though followed by habit rather than practice, I stick on to the measurements and increase/decrease it according to usage.until I finally figure out what works best for me. And if you ask people who make soft chapatis, they repeat the same method that you have already tried countless times to no avail. If you are one of those who can make soft rotis (chapatis) I would suggest not to read further. This recipe is for 'Beginners only‘.
     I use water at room temperature. I add few teaspoons of Oil while kneading the dough and no drizzling of oil/ghee while cooking them over the griddle, i.e because my husband doesn't like greasy Chapatis. Once, my neighbour, MAMI said we have to leave the dough aside to prove for at least 8-10 minutes, only then the gluten in the flour would develop which can yield you a soft and nutritious Chapati. And the most important factor behind soft Chapatis are adding Flour to water instead of adding Water to Flour.

 

 HOW TO MAKE SOFT CHAPATI

Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 4
Yields - 25 Chapatis
Author - SM

Preparation Time - 5-10 Minutes
Leavening Time - 10-30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes

For more recipes on INDIAN BREADS, Click here...

INGREDIENTS :

Whole Wheat Flour - 3 Cups
Water - 11/2 Cups(Approximately)
Salt - To Taste
Sugar - 3-4 Tspns(Optional)
Oil - 11/2 Tbspn

METHOD :

WHOLE WHEAT FLOUR/ATTA :

     Whole Wheat Flour/Atta flour is probably the most commonly used wheat flour in the Indian cooking. It is a whole wheat flour made from a durum wheat which is a very hard wheat. Durum wheat has a high protein content, high gluten content, high bran content which makes it ideal for making healthy Indian Bread.
     Traditionally Atta is stone ground and is slightly creamy brown colour. It is quite a coarse flour but very tough so you can roll it out very thin. Atta flour is used to make Chapati, Pulka, Roti, Parathas and few other Indian Breads.  Atta Flour is also used to make Gothumai(Wheat Flour) Dosais and Puttus. At home, my MOM always buys large batches of whole Wheat, clean, wash and dry them in sunlight.  Then the whole wheat is finely milled in flour mills.  Finely milled Wheat Flours yield soft Chapatis.

KNEADING THE DOUGH :

METHOD :

• Take 11/2 Cups of Water in Bowl big enough to knead the dough.
• Add a dash of Salt and some Sugar(Optional) to the water.
• Drizzle few teaspoons of Oil over the water.
• Mix the ingredients well.
• Now Add 3 Cups of Wheat Flour to the water and mix.
• Do not knead at this point, just mix until there is no more water is visible.
• At this point, we could feel that the mix is no more sticky.
• Now knead the dough until it turns smoother and softer for at least 8-10 minutes.
• Cover the bowl and let it rest for 30 minutes.

NOTES :

• Add Flour to the Water mix. This method will retain the softness of the Chapatis for a longer time.
• Add a little oil to the wheat flour and mix well.
• You will need approximately 1.5 Cups of Water for 3 Cups of Wheat Flour.
• Amount of water totally depends on the type of Wheat Flour used.  Adjust Accordingly.
• If you need more Water do not add directly to the flour mix.
• Instead, dip your fist into the water and apply to the mix and knead it.
• Longer you knead the dough, it tends to become soft and pliable.  

RESTING THE DOUGH :

     When Flour and Water are mixed to form the dough, two proteins (gliadin and glutenin) in wheat flour form gluten which are long chains of protein. The stretchy consistency of the Flour is developed by mixing, kneading and resting the dough. During these processes, the protein in the wheat becomes elastic and smooth. The starch in the flour holds onto the water to give Structure and Volume.  This also paves a way through to break the gluten chains, alternatively giving a softness to the dough.

METHOD :

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap or cover the bowl tightly with a lid.
• Leave the dough, aside for at least 8-10 minutes for the gluten in the flour to develop.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.
• I usually rest the dough for an hour. If short of time, rest it for at least 8-10 mins.
• Resting time tenderizes the dough giving a soft and springy texture.

ROLLING THE DOUGH :   

METHOD :

• Divide the dough into equal portions.
• Roll out each portion into medium sized thin circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Can use well powdered Rice Flour to dust the rolling board.  This will yield Soft Chapatis.
• Do not use too much flour while you roll the dough. 
• Chapatis tend to become hard if you use more flour on either side of the dough when rolling them.

COOKING THE CHAPATIS :

• Heat a Tava/Griddle on a high flame.
• When the Tava/Griddle turns hot, lower the flame and gently place the Rolled Chapatis over it.
• Wait for the colour to change slightly and slowly it will start to fluff up.
• Now flip the Chapatis and cook the other side of the Chapatis.
• Make sure that it is cooked through with brown crispy spots.
• Do not cook Chapatis on high flame or allow it to burn.
• Once cooked remove the Chapatis from the Tava/Griddle.
• Place it on a plate or dish lined with a clean kitchen towel.
• Stack up the Chapatis one over the other
• Cover it up with the kitchen towel.
• Just before Serving, smear Oil/Butter/Ghee over the Chapatis.
• Serve Chapatis hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
• Goes well with Raithas too.

NOTES :

• Do not overheat the Tava/Griddle while cooking the Chapatis.
• If adding Oil while cooking Chapatis do not overheat the Tava/Griddle until smoke forms.
• There will be condensation underneath each cooked Chapatis, Kitchen Towels absorbs the moisture and prevents from Chapatis getting soggy.
• Reverse the stack after piling up the Chapatis.
• If serving later, store them in an insulated casserole lined with a kitchen towel to absorb the condensation.