Vazhakkai [Raw banana] Poriyal

''Vazhakkai poriyal''is very simple to make as well as healthy too,bcos we never pour so much oil like vazhakkai fry.Its the best form that we give vazhakkai for the kids.Lets see the recipe...........

INGREDIENTS;

                         Raw Banana [vazhakkai] -- 2 nos
                         Onion [ big ]                    -- 1
                         Dry red chilly                   -- 2
                         Mustard seeds n urad dhal --1 tsp
                         Curry n corriander leaves   -- for garnish
                         Oil                                     -- for tempering
                         Salt                                    -- to taste

METHOD; 

                 Skinned the raw banana and cut into small pieces.
                 Boil the pieces in salt water till it cooked.
                 Like this.....

                 In a pan pour the oil n temper the mustard seeds n urad dhal.
                 Add the splited red chilly n chopped onion.
                 Add curry leaves n salt, saute well.
                Then add the boiled banana pieces.
                 Saute it for few minutes and off the stove.
                 Garnish with corriander leaves and serve.
          
               HAV THIS PORIYAL WITH SPICY PULIKUZHAMBU OR SAMBAR.                       
                                                                               

Banana Stem [vazhaithandu] Raitha

After a short gap once again i regain my strength to meet my blog friends.All of us know banana stem is absolutely healthy.But i love the  delicious  raitha which made out of it. Every 'Amavasai' [New moon day] in our home is fullfilled with this lovely raitha.Hope u enjoy this...

                                                                 

INGREDIENTS;
                         Banana stem --  as small piece
                         Curd             -- as per ur need
                         Mustard seeds -- 1/2 tsp
                         Urad dhal         -- 1/2 tsp
                         Asofoetida        -- a pinch
                         Green chilly  -- 1
                         Corriander leaves -- to garnish
                         Salt                      -- as per ur need
                         Oil                      -- to temper

METHOD;
                Cut the banana stem into  long thin slices and put into the water.

                     Like this.....                                  
                                                              
                Put in the water immediately otherwise it turns black.
                Drain the water,mix the salt and put in a idly plate.
                Boil it in the idly pan for 10 min.
                In a pan keep a spoon of oil,fry the asofoetida.
                Splutter the mustard seeds n urad dhal.
                Slit the green chilly.
                Take a bowl and put the boiled banana stem,mustard n urad dhal
                  green chilly n salt.
               Put the curd n mix well.
               Garnish with corriander leaves.

                           ENJOY THE DELICIOUS RAITHA.                    .
               
  

Pudalangai kootu / Snakegourd kootu

Snakegourd kootu is my all time favourite.My amma makes this kootu plainly, it is so tasty.But i prepare this kootu with moong dhal,it seems to be more tasty than our plain kootu.Lets here the recipe.

                                                             
INGREDIENTS;
                         Snake gourd      -- 500 gms.
                         Onion [big]        -- 1
                         Moong  dhal       -- 2 1/2 tsp
                         Asofoetida        -- a generous pinch
                         Mustard seeds   -- 1/4 tsp
                         Urad dhal           -- 1/2 tsp
                         Dry red chilly      -- 2 nos
                         Oil                     -- 2 to 3 tsp
                         Salt                    -- as needed
                         Turmeric powder -- a pinch.  
METHOD;
                 Wash the moong dhal and pressure cook.
                 Wash the snake gourd and make thin slices.
                  In a pan heat 2 tsp oil,fry the asofoetida.
                  Add mustard and urad dhal,chilly with it.
                  Allow it to splutter.Put ur flame in sim.
                  Add the chopped onion,saute well.
                  Add snakegourd and salt,saute well in the oil.
                 Smash the moong dhal like paste and add with
                   the snakegourd after it b'coms soft and tender.
                Add little bit turmeric powder,mix well.
                After 2 min turn off the stove.
         Now snakegourd kootu is ready.Enjoy with ur favourite kuzhamboos.
TIPS;
        Dont add water,it reduces the taste.
        U can add grated coconut with it at the end.
     

         
                

Ladies Finger-[ okra] Fry

Every vegetable has its own specialities, like wise Ladies finger is also having a list of benefits.But most of the kids never like this bcos of its sticky nature.Thats y i choose this method to giv this vegetable to my loving one.I always like this  ladies finger fry bcos it is very easy n simple to make but it sounds so tasty.For kids its the best method to give ladies finger bcos it won't be spicy. .Make a try and rply me.

INGREDIENTS;
                          Ladies finger          --- 1/4 kg
                          Onion [big size]       -- 1
                          Dry red chilly           -- 1or 2
                          Mustard seeds         -- 1/4 tsp
                          Urad dhal                --1/2 tsp
                          Oil                          -- 2 to 3 tsp
                          Salt                          -- as needed 
METHOD;
                 Wash the ladies finger,drain the water completly,dry it with a tissue paper.
                  Finely chopped the onion.
                  In a kadai pour 1 tsp oil,heat it, add mustard and urad dhal.
                  Let it splutter,then add spilted chillies and chopped onion,saute well.
                  Add the salt.   
                  Then add finely sliced ladies finger,saute well.
                  Put the flame in sim,after it comes to non-sticky condition
                   u can add 1 or 2 tsp oil.saute well till the ladies finger become dry
                   and shrunk,it comes out with nice flavour.
                  Then turn off the stove.
                NOW LADIES FINGER FRY IS READY.
TIPS;
         U can add the grated coconut at the end.
         Its the great combo for sambar or puli kuzhambu with rice.
                            
     

Idly kurma

After a short break once again i engaged myself in blogging and very curious to meet my blog friends.Last month i was too busy bcos my loving kid put her first step into the school,that y i was happy,tensed,sad and busy.It is the great experience for each and every mother,i too enjoyed that.Now,i felt little bit relaxed that my child settled herself quite well in her school.Lets back to our recipe,idly kurma is the delicious combo for idly.My amma made this kurma on deepavali,throughout the day we cherishes with this special kurma.Comparing to other days this kurma will have a special taste especially on deepavali.Hope u too love this.
                                                           

INGREDIENTS;
                         Coconut grated     --- 1/2 cup
                         Shallots                  -- 8 nos
                         Green chilly             -- 5 nos [according to ur spicy ]
                         Fennel seeds          -- 1 tsp
                         Channa dhal           -- 1/4 cup
                         Garlic cloves          -- 7 nos
                         Cinnamon               --  1 inch
                          cloves                   -- 4 nos
                         Tomato medium size -- 4 nos
                         Onion big                    -- 1
                          Curry leaves              -- a few
                          Oil                            -- as needed
                          Salt                           -- as needed
                          Water                      -- 2 to 3 cups.
METHOD;
               In a pan pour 2 tsp oil,heat it,then add 2cloves and 1/2 inch cinnomon
               stick.
               After splutter,add shallots,garlic,fennel seeds,chilly,channa dhal  saute
               well.
               Then add coconut, saute well.Let it cool.
               Put into the mixie jar and make it as a nice paste.
               Cut the tomato and the onion into small pieces.
               Keep a pan, pour oil,add cinnomon and cloves and curry leaves.
               Then add onion saute it,add tomato saute well.
               Add the water,allow it to boil then add the ground paste.
               Allow to boil well,when the nice flavour comes out of it
               u can turn off ur stove,in accoring to ur consistency.
                  NOW THE DELICIOUS KURMA IS READY.
               Serve it with hot idlis.
TIPS;
         U may raise or reduce the quantity of ingredients according to ur taste.      
                                                                                                                  

Ennai katharikai [ oil brinjal]

 I repost this post bcos its having  a great  taste and  when i post this when i start my blog,so obviously i  don't hav  blog friends.'Ennai katharikai' whenever i uttered this name my mouth starts to watering,that much taste it has.My husband and me love this so much.I learned this dish from my sister 'Indra'.She is a great cook.She only introduced this special tasty dish for  me.Thanks a lot for her.Now,i never miss to make this dish once in a week.Its the best combination for Briyani and Curd rice.

INGREDIENTS;

                            Brinjal[medium size]      -- 4

                            White sesame seeds      --  3 tsp

                            Garlic cloves                 -- 5 nos.

                            Chilly powder                 - 1 tsp

                            Salt                                -- to taste

                            Oil                                 -   6 to 7 tsp

METHOD; 

                 Choose brinjals without insects, wash it and cut at the top of the brinjal into

                 four slits.Don"t open it fully.The brinjal should be whole.set aside.

                 Roast the sesame seeds in a empty pan,till the colour slightly changes

                 and aroma of the seeds comes out of it. cool it.

                 In a dry mixie jar,put the sesame seeds and give one whip.Don't make 

                 it too powder.

                 Peal off the cloves,wash and smash it [idichu konga] add chilly powder

                 salt,sesame powder, smash it well. mix altogether.

                 Stuff this mix in between the brinjal.

                 Pour the oil in a pan,heat it well, make ur flame sim,then put the brinjal.

                 Fry well, turn the brinjal to all the sides,fry well till the brinjal absorbs

                 the oil.The brinjals colour also changes and a spicy smell comes out

                 of it.The masala also comes out of it slightly.Off the stove.

                           NOW, ENNAI KATHARIKAI IS READY.

TIPS;

        Keep stove in sim till u finished.Turn the brinjals often.