Curd Semiya/Thayir Semiya is a simple recipe prepared with Vermicelli/Semiya.  Serve this Curd Semiya as the last course meal during a party or simply serve it as a comfort dish for breakfast, lunch or dinner.  On the whole, the cooling effect of Curd/Yoghurt and the perfectly cooked Vermicelli gives a soothing effect to your stomach and rejuvenate your taste buds. The cooling and digestive properties of the pro-biotics in curd is good for health and all the more perfect to induce good bacteria into our digestive system.

     Avakkai Mango Pickle is one of the most popular South Indian Pickle recipes. A smidgen of this pickle is more than enough for me to make my meal scrumptious. A Big bowl of Curd Rice and a piece of Avakkai Urugai. A must-have in my plate and my love for Pickles have followed me all along, that I stock up home-made Bottles & Bottles of different pickles in my pantry.
     There was a time when I thought Pickle making was tedious & meticulous.  Once you get the knack of making Pickle, it is one of the easiest job ever.  Simple techniques to lengthen the shelf life and a bit of patience is what you need for a perfect, long-lasting Pickle. Avakkai Mango Pickle is a no-cook Pickle. 
     But the only tedious process while making this pickle is to get the mangoes cut all through the seed.  The outer covering of a Raw Mango is hard that this job is really a difficult process to get it done at home. In India, I have heard that the shopkeepers chop the mangoes just for the purpose.  I usually use my Mincing Knife and a Hammer to get the job done. Mangoes are cut into cubes having the shell intact. Care should be taken while chopping the mangoes, keeping the shell and the kernel intact.  Once the Mangoes are cut, remove the kernels and discard them.
     For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role.  The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In Avakkai Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Avakkai Mango Pickle.  This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.


Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 5- 51/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time - 5 Days to 1 Week

For more PICKLE Recipes, Click here...

HOW TO MAKE AVAKKAI MANGO PICKLE

INGREDIENTS :

Raw Mango - 5 Cups
Salt - 1/4 Cup
Red Chilli Powder - 3/4 Cup
Turmeric Powder - 1/4 Cup
Fenugreek Seeds Powder - 2 Tablespoons
Asafoetida - 11/2 Tspn
Yellow Mustard Seeds - 1/2 Cup
Black Chick Peas - 1/4 Cup(Optional)
Gingelly(Sesame) Oil - 1 Cup

METHOD :

• Wash the Mangoes and pat dry them with a clean kitchen towel.
• Chop the Mangoes into cubes having the shell intact.
• In a large mixing bowl/jar, add the chopped Mango pieces along with Salt and mix well.
• Cover the bowl/jar and leave this aside for a day.
• Next day, the water would have released from the Mangoes.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Dry roast the Yellow Mustard seeds on a very low flame for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Give a quick toss, add Turmeric Powder, Red Chilli Powder, Crushed Mustard Seeds, Fenugreek Powder & Asafoetida Powder to the chopped Mangoes and mix well.
• Finally, add the Black Chick Peas to the above and mix well(optional).
• Pour the Gingelly Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add a dash of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 5 days to 1 week.
• Mix the pickle every two days with a clean and dry spoon(preferably wooden spoon).
• After 5 days to a week's time, Avakkai Mango Pickle is ready to be used.
• The Avakkai Mango Pickle is ready once the spice mixture is well infused into the Mangoes.
• The Mangoes would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Avakkai Mango Pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Porridge).

NOTES:

• The mangoes should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while chopping the mangoes, keeping the shell and the kernel intact.  Once the Mangoes are cut, remove the kernels and discard them.
• If it is difficult to cut the Mangoes with the Shell intact, chop them into cubes without the shell.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Black Chick Peas to Avakkai Mango Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Avakkai Mango Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Avakkai Mango Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.    

   
   
    

RASMALAI WITH READY-MADE RASGULLAS

     Ras Malai / Rosso Malai is a rich & creamy dessert made with Paneer/Chenna and flavoured milk. Ras Malai means Creamy(Malai) Juice(Ras) in Hindi. Traditionally Rasgullas - soft, spongy dumplings are made out of Paneer/Chenna(Ricotta/Cottage Cheese).  Rasgullas are quite spongy and have a melt in your mouth texture.  These spongy Rasgullas are finally soaked in Rabri/Rabdi, a cardamom flavoured milk with a heavy garnished with Cashew nuts, Almonds, Pistachios and Saffron strands.  Saffron gives a yellow hue to Rasmalai.
     If you have ready-made Rasgullas then preparing Rasmalai becomes an easy play.  We can fix up the recipe within 15 minutes of time. An instant Dessert to soothe your sweet tooth. If you want even more of a quicker version of the same recipe make Rabdi with ready-made Badam Milk.

For a detailed Recipe on HOW TO MAKE RASAGULLAS, Click here...


Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes
Soaking Time - 45 Minutes - 1 Hour

   

For a detailed Recipe on HOW TO MAKE RABRI/RABDI, Click here...

INGREDIENTS :

Ready-made Rasgullas - 15-20 Nos.

For homemade RASAGULLA RECIPE, Click here...

For Rabri/Rabdi:

Milk - 2 Cups
Sugar - 1/2 Cup
Condensed Milk - 1/2 Cup
Cardamom - 6-8 Pods
Saffron - Few Strands
Kewra Essence - few Drops(Optional)

For Garnishing:

Cashew Nuts - 10 -12 Nos.
Almonds - 10 - 12 Nos.
Pistachios - 10 - 12 Nos.

HOW TO MAKE RASMALAI WITH READY-MADE RASGULLAS

RASMALAI WITH READY-MADE RASGULLAS

METHOD :

Rasgullas :

• Remove the Rasgullas from the Can and drain the Syrup.
• Gently press the Rasgullas between the palms and remove as much as sugar syrup from the Rasgullas.
• Keep them aside. 

Rabri/Rabdi:

• Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
• Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
• Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
• Leave this on a low flame for few more minutes, stirring occasionally.
• Remove from fire and allow it to cool.

Ras Malai:

• Drop the ready-made Rasgullas into the Rabdi.
• Let the Rasgullas get soaked in Rabdi, leave this aside for at least 45 minutes - 1 Hour.
• Serve them chilled, garnishing with few more slivered nuts.

NOTES :

• Try not to squeeze too much as Rasgullas may break or crumble. 
• This will help the Rasgullas absorb the Rabdi, and yield a juicy & creamy Rasmalai.
• Adjust the amount of Sugar to suit your taste.
• While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
• Keep the Rasgullas soaked in Rabdi for at least 45 Minutes to an hour to get it perfectly infused with flavours.
• Keep them refrigerated.  Stays good for three-four days.

HONEYDEW MELON SMOOTHIE

      Honeydew Melons are sweet and creamy melons with a wonderful note of fragrance.  This Honeydew Melon Smoothie is a quick fix drink, comfortable and refreshing.  The natural sweetness of these Melons serves best to be served as an after meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Honeydew Melons has rich water content and are an excellent source of Vitamin C. It is also a good source of Potassium and also helps to maintain the fluid balance in the body.
     Honeydew Melon is a fruit with light yellow hued flesh.  It has a delicious combination of a sweet taste & a mild note of fragrance. We can even see Honeydew melon perfumes in the market, noteworthy for its fragrance. The flesh of the fruit is used for preparing beverages, desserts, smoothies, and candy, as well as it is loaded with a wealth of traditional medical treatments that are used in many parts of the world.

       The impressive health benefits of Honeydew Melon include its ability to

• Hydrate the body and maintain the body fluids, 
• High Potassium content helps to curb Hypertension.
• The high water content in the fruit proves beneficial for Weight Loss.
• The Calcium content in the fruit helps maintain healthy teeth and bones.
• Vitamin A in Honeydew Melon helps maintain a healthy Eye and vision.
• Vitamin C in the fruit proves beneficial for the skin.
• Essential Vitamins and Minerals boosts the overall immune system, 
• Helps to prevent & treat Diabetes,
• The soluble fibres in the fruit help to reduce high Cholesterol level.
• It soothes the stomach and promotes digestion.
• It also strengthens the Kidneys by flushing out the toxins.
• It is good for Pregnant Women.

     Honeydew Melons are rich in Vitamins and Minerals. It is loaded with Vitamin C, Vitamin A, Vitamin B and a number of antioxidant compounds. It is a good source of Potassium and other minerals like Zinc, Phosphorus, Iron, Copper, Manganese and soluble fibres.

Recipe Type - Smoothie
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes

For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE HONEYDEW MELON SMOOTHIE

 

INGREDIENTS :

Honeydew Melon - 2 Cups
Milk - 2 Cups
Sugar/Honey - 1/4 Cup
Ice Cubes - 1 Cup

METHOD :

• Peel, scoop out the pulp in the centre and discard the seeds.
• Cut the Honeydew Melon into cubes.
• Blend the Honeydew Melon Cubes, Milk, Ice cubes and Sugar in a blender. 
• Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
• Pour it out into serving glasses.
• Served chilled.

NOTES :

• Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
• Can substitute Sugar with Honey.
• Honeydew Melons are naturally sweet, can prepare the smoothie without any additional sweeteners.
• Adjust the amount of Sugar/Honey to suit your taste preference.

How to select the Fruit?

• Honeydew melons should be slightly heavier than size.
• Choose a fruit that has a smooth, undamaged rind with a waxy outer texture.
• Avoid melons that are very soft or feel damp at the stem end.
• Smell your honeydew. It should give off a strong & sweet aroma.
• Touch the honeydew. It should slightly spring back when you press the blossom end (which is opposite the stem end).
• If the honeydew Melon isn't quite ripe yet, store it at room temperature. 
• Refrigerate it as soon as it ripens to avoid it from becoming overly ripe.
• After melon has been cut it should be stored in an airtight container in the refrigerator and can last for a few days.

GOBI/CAULIFLOWER 65

     Gobi/Cauliflower 65 is a simple deep fried recipe prepared with marinated Cauliflower florets.  There are many variations of the same recipe, but this is the most sought-after 'Starter' in fast food joints and restaurants.  Though they look red and fiery, they are not as spicy as they look. This recipe is quite similar to the most popular Chicken 65. It serves as an entrée(starter) or even as a quick snack. Marinated Cauliflower florets are deep fried until they turn crispy and is usually served with Sliced Onions and Lemon wedges. Other Vegetarian variants like "Paneer 65" & "Mushroom 65" are also prevalent.  Though Chicken 65 is the most sought-after recipe, the above versions are typically prepared to succumb the vegetarian palate. Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.
     Gobi/Cauliflower 65 is a simple recipe with minimal ingredients.  Every South Indian state has its own variation of this recipe.  In Coimbatore, this type of recipes are commonly called as 'Chilli Gobi', it is literally Gobi/Cauliflower65 rather different from its original recipe which is more or less Schezwan like.
     The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary.  Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.



Cuisine - South India
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 30 Minutes - 1Hour
Cooking Time - 20 - 30 Minutes

HOW TO COOK GOBI/CAULIFLOWER 65 

INGREDIENTS :

To Clean & Soak :

Cauliflower - 1 Big Flower
Warm Water - 2 Cup
Turmeric Powder - a Pinch
Salt - To Taste

To Marinate :

Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Garam Masala - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns

To Fry :

Oil

To Garnish :

Onion Slices
Lemon wedges

METHOD:

• Clean and cut the cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for few minutes.
• Allow it to dry in a colander.
• Mix all the ingredients mentioned under 'To Marinate'.
• Add the Cauliflower Florets to the Marinade and mix well.
• Leave the marinated Cauliflower Florets for at least 30 minutes - 1 hour.
• Heat cooking oil and deep fry the marinated Cauliflower Florets in small batches until they are well cooked and the sizzling stops on a medium-high flame.
• Remove the fried Gobi/Cauliflower 65 and allow it to drain on a paper towel.
• Serve Gobi/Cauliflower 65 hot as a starter or as any side dish for your preferred dish.

NOTES :

• Drain the Cauliflower Florets well, before marinating them.
• Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of spiciness to suit your taste preference. 
• Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
• I have not used any food colouring in this recipe.
• For a total Vegetarian Version avoid adding Egg in the marinade.
• Can convert the same recipe into Gobi/Cauliflower Manchurian.
• Once the Cauliflower florets are deep-fried, add the sauces & Seasonings, toss them up on a high flame for Gobi/Cauliflower Manchurian Recipe.

VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

     We Indians have an imminent skill of incorporating wonderful items into delicious dishes.  Vazhaipoo Vadai - Plantain Flower/Banana Blossom Fritter is one good example of such as a snack.  Banana Blossoms added along with Dhals converting a simple snack into a delicious and flavour-filled crispy Vazhaipoo Vadai.  Even Director Rajiv Menon depicts Vazhaipoo Vadai in a glorious way in his movie 'Kandukonden Kandukonden'. He says it is a wonderful snack with unique flavour and taste by characterizing 'Vazhaipoo Vadai' along with his other main Characters in the movie. Even there is a dialogue where actor Manivannan says, if such ingredient comes into the hands of an American, he would have done a research out of it, but we convert into delectable delights.
      Vazhaipoo Vadai is an easy snack to go along with evening tea/coffee.  Even it suits to be served along with rice and curry.  This crispy & spicy Vazhaipoo Vadai tastes great as such or accompanied with condiments of your choice.  Cleaned Florets are ground coarsely along with Bengal Gram Dhal, seasoned with some onions, green chillies, ginger, dry red chillies etc., and then deep-fried. This recipe is quite similar to Paruppu Vadai/Masal Vadai except for that we add Florets of Banana Blossoms along with other ingredients which makes this a fantastic recipe. The Florets of Banana Blossom, add a note of flavour and taste to it this wonderful Vazhaipoo Vadai.
     The first time I prepared this Vadai was during my College days with the recipe I jotted down from a Cooking show in Doordarshan - an authentic Chettinad Recipe from Mrs.Revathy Shanmugam.


For HOW TO CLEAN PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low-Medium
Difficulty -Medium
Yields - 15 - 20 Vazhaipoo Vadais
Author - SM

Preparation Time - 20-30 Minutes
Soaking Time - 2 Hours
Cooking Time - 15 - 20 Minutes

HOW TO MAKE VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

 

INGREDIENTS :

Banana Blossom Florets - 1-11/4 Cup
Tuvar Dhal - 1/2 Cup
Bengal Gram Dhal - 1/4 Cup
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

• Clean the Banana Blossoms, finely chop them and soak it in acidic water. 
• Drain and squeeze out the excess water from finely chopped Banana Blossoms before grinding it along with Dhal.
• Wash and Soak the Dhals for 2 Hours.
• Drain the soaked Dhals after two hours and grind it along with finely chopped Banana Blossoms, Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Vazhaipoo Vadai mix and flatten them with your hands.
• Drop the shaped Vazhaipoo Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
• Drain them on paper towels.
• Serve them hot with Coconut Chutney.
• Goes well along with hot-hot Coffee or Tea. 

For more Recipe with VAZHAIPOO/PLANTAIN FLOWER/BANANA BLOSSOMS, Click here...

NOTES :

• Adjust the amount of Spiciness according to your preference.
• Soak the cleaned Banana Blossoms in an acidic water.
• Soak the Dhals for just two hours.
• Soaking for a long time will make the Vazhaipoo Vadais absorb a lot of oil.
• Drain the Dhals and grind them into a coarse mixture.
• There is no need to add water while grinding the Dhals and Banana Florets.
• This will help yield crispy Vazhaipoo Vadais.

PLANTAIN FLOWER/BANANA BLOSSOM

     Almost every part of a Banana Tree is useful. Bananas, the Stem and Banana Blossoms can be eaten, Banana Leaf can be used to serve, cook and decorate food & the Bark of the Banana Tree is used to make threads and papers. Plantain Flower/Banana Blossom is an edible part of Banana Tree.  Nutritious and equally tasty ingredient can be converted into to mouthwatering and nutritious dishes including  Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Vazhaipoo Kootu, Vazhaipoo Usili, Vazhaipoo Kuruma etc., Plantain Flower/Banana Blossom can be used in Salads, Soups and Stir-fries, even some Pad Thai recipes use Banana Blossoms in it.
     If you have a lot of patience and all the more if you are health conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen.
    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. Recently, I have never bought them from Market recently.
     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 CLEAN A PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO

 

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 or use the florets as such and use them in your recipe.

RECIPES WITH PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO

Vazhaipoo Dosai

Vazhaipoo Kola Urundai

Vazhaipoo Vadai- Plantain Flower/Banana Blossom Fritters

HEALTH BENEFITS OF PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO

     Plantain Flower/Banana Blossom is starchy and bitter in taste. It is rich in Vitamin C, Vitamin E and Vitamin A. They are loaded with Fibre, Protein, Potassium, Calcium, Copper, Phosphorus, Iron & Magnesium. It is included in the diet as the vegetable and regular consumption proves beneficial in many ways.  These pretty flowers can be eaten raw or cooked and added to salads, soups, stir-fries, fritters, dosas, curries and herbal teas.

Plantain Flower/Banana Blossom offers varied health benefits :

• Proves beneficial for Diabetic Patients.
• The Sap in the Banana Blossoms induces digestion and controls bloating.
• It is easily digestible and maintains a health gastro-intestinal health.
• Banana Blossoms can regulate Menstrual Bleeding.
• It also helps to maintain a healthy Uterus 
• Banana Blossoms improves lactation in breastfeeding mothers
• It also helps to get rid of infections.
• Banana Blossoms can prevent anaemia.
• They are rich in anti-oxidants.
• It helps to prevent Cancer and heart disorders.
• Banana Blossom also prevents Neural Disorders
• They are natural anti-depressants.

_______________________________________________________________________________

DISCLAIMER: 

     Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

BEEF ROAST - KERALA KALLU SHAPPU STYLE

     The culture of Toddy shop, colloquially called 'KALLU SHAPPU', is inbound within Kerala's Cuisine.  Though sought out for its so-called speciality Kallu/Toddy, it is also noteworthy for its typical Naadan Curries and Side dishes it caters.  Age-old shacks which can be seen in the lanes and outskirts of Kerala with self-advertised boards, saying KALLU KADA/TODDY SHOP is a favourite hang-out of the locality.  Small shacks or structures built with a simple outlook, plain floors with creaky wooden benches and tables where they serve their unique & traditional grubs.
    Along with the heady Toddy, comes along a long list of dishes.  Kappa Puzhungiyathu(Steamed Tapiocas), quite a variety of Fish Curries, Fish Fries, Meen Pollichathu, seafood specialties like Prawns/Shrimps, Mussels, Crab, Squid and least to mention, the Kerala favourite Beef Roast/Fry/Curry etc., Even recipes prepared with Tharavu(Duck) has its own place in their menu. A typical Bar Grub served in a Kallu Shappu has become a cuisine re-known on its own as Kallu Kada Specialties.
     Even Television Channels have gone to the extent of telecasting a show, showcasing various Toddy Shops in & around Kerala. The highlight of the show was the food served there.  The uniqueness of these dishes is that they are prepared in Thani Naadan Style where they lavishly use local spices and 'COCONUT OIL', which bring out the authentic taste and flavour of 'GODS OWN COUNTRY'.
Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 3-4
Author - SM

Marination Time - 15 - 20 Minutes
Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

 

INGREDIENTS :

To Marinate :

Beef - 1/2 Kg
Ginger Garlic Paste - 1 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Pepper Powder - 1 Tspn
Roasted Fennel Powder - 1/2 Tspn
Vinegar - 1 Tspn
Salt - To Taste

For Sauteing :

Onions - 3 Nos.
Curry Leaves - 2 Sprigs
Tomato - 1 No.
Green Chillies - 3 Nos.
Ginger Garlic Paste - 1 Tspn
Coconut bytes - 1/2 Cup (optional)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 1/2 Tspn
Garam Masala - 1/4 Tspn
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Dry Chillies - 3-4 Nos.
Coconut Oil - 5 Tbspns.
Curry Leaves - few Sprigs
Salt - To taste

METHOD :

• Clean, Wash and Cut Beef into small cubes.
• Marinate the Beef pieces with the ingredients mentioned under 'To Marinate and leave it aside for 15-20 minutes. 
• Pressure Cook the Marinated Beef until soft and well cooked.
• Once cooked, allow the pressure to release.
• Dry roast Fennel seeds on a very low flame until they turn fragrant.
• Finely grind the roasted Fennel Powder and keep it aside.
• Heat Coconut oil in a pan and splutter Fenugreek Seeds, Dry Chillies and Curry Leaves. 
• Add Coconut Bytes and fry it on a very low flame for few minutes. 
• Saute Onions and Green Chillies until onions turn translucent. 
• Add Ginger-Garlic paste and fry for a while.  
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for few minutes.
• Add finely chopped tomato and saute until the tomatoes turn soft. 
• Leave this mixture on a low flame until oil separates. 
• Add in the cooked Beef Pieces and mix well.  
• Leave this on a low flame, mixing frequently until the Beef becomes dry and coated well with the masalas. 
• Adjust the consistency of the Beef Roast to your preference.
• Finally, sprinkle the Roasted Fennel Seeds Powder and give a quick stir.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Beef Roast is the best accompaniment for Rice too.

NOTES :

• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
• Dry roast the fennel seeds in a very low flame and powder them.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu 

Beef Roast - Kerala Kallu Shappu Style
Meen/Fish Pollichathu
Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
Kerala Fish Curry
Chemmeen/Prawns Varattiyathu

Chemmeen/Prawns Ularthiyathu
Kozhuva Meen/Anchovies Fry
Karimeen Thilappichathu
Fried Anchovies

Nadan Fish Fry