CABBAGE THUVAIYAL

Cabbage thuvaiyal is a delicious accompaniment to hot steamed rice, We can enjoy this thuvaiyal with hot steamed idlies and dosas. Many people and children don't like this smell of cabbage in kootus and curries. but they cannot identify this vggie in this thuvaiyal. They will eat more. It tastes with chappathies as well. So check out this recipe, cook and serve your loved ones. 

This veggie cabbage is rich sourceof vitamin c and dietary fiber. It is one of those veggies that is consumed regularly in our diet. It is a staple veggie for our people.

Let us check the procedure of the cabbage thuvaiyal!

Ingredients:

Shredded cabbage one cup

Tamarind gooseberry size

Jaggery piece

Salt to taste

Red hilies three

Shredded coconut one tablespoon

Urad dal one tablespoon

Chana dal one tablespoon

Asafoetida one pinch

garlic pods five

Tomato one medium size

Curry leaves half cup

Sesame oil cold compressed one tablespoon to fry the ingredients.

Procedure:

Heat one spoon of oil in frying pan over a medium flame.

Fry the urad dal and channa dal.

Take out and transfer them to a dry plate. 

Add another spoon of oil and add curry leaves and red chilies.

Saute for a while and add shredded cabbage and saute until the gratings get golden brown.

Add shredded coconut, asafoetida, tamrind, tomato pieces,garlic pods, jaggery and salt.

Saute once again so that all the ingredients incorporate well.

Switch off the flame.

Set aside to cool down.

Blend all the ingredients with required water.

You will get yummy cabbage thuvaiyal that goew very well with hot steamed rice and one spoon of fresh ghee.

It suits idlies and dosas as well.

CHICKPEAS CRUNCHY VADAI

How to make crispy chickpea vadai?


Ingredients: 

Chickpea/kondai kadalai  one cup
Sesame oil to fry vada
Bellary onion half peeled off and cut into small pieces 
Curry leaves 10nos finely chopped,
Coriander leaves finely chopped 
Ginger piece peeled off and shredded one spoon
Fennel seeds one spoon
Green chilly two nos finely chopped
Salt to taste
Ajwain seeds one spoon optional

Procedure:

Soak chickpeas for five hours.
Drain the water and wash the chickpeas for three times.
Blend into a coarse paste with required salt and required three drops of water.
Mix the chopped onion green chilly ginger gratings, fennel seeds, curry leaves and coriander le.
Incorporate every ingredient to mass.
Divide the mass into equal portions.
Make balls.
Heat the oil to a deep fry temperature.
Dip the right hand into the water and take one ball and make flat patty using thumb finger.
Drop the patty into the oil gently.
Drop three more patties.
(Four patties in every batch).
Allow deep-frying and flipping another side until both sides of vadas get golden brown and the oil bubbles cease.
Collect them in a tray.
Repeat the process for the remaining balls.

Serve hot with tea of coffee.
Perfect and crispy snacks for the rainy days. 

NUTRITIONAL CURRY LEAVES TAMARIND GRAVY

Curry leaves are packed with fiber, calcium, phosphorous iron, magnesium, copper and minerals. It also contains various important vitamins A, Vitamin B, Vitamin E, Vitamin C, nicotinic acid and antioxidants, amino acids and flavonoids.. Most of us throw the leaves away while eating our curries, gravies, soup, and vegetable porials and kuzhambus. 

Curry leaves are good for eyesight since it contains high amounts of vitamin A. They stop diarrhea.

It fights against cancer. It is good for healthy hair growth. It supports liver protection.

It lowers cholesterol. It cures gastrointestinal defects. Scientists prove that curry leaves are radioprotective and chemoprotective.

It is scientifically termed as Murraya Koenigil.  We use in cooking for its unique flavor and taste.

They are used in herbal medicine. also.

We are going to make curry leaves tamarind gravy that is being stored in dry glass jars for one week.

Ingredients:

Curry leaves tightly packed in Three cups

Tamarind one gooseberry size

Jaggery one piece

Coriander powder one tablespoon

Cumin seeds one spoon

Red chilly powder one spoon

Turmeric powder one spoon

Shredded  coconut two tablespoons

Garlic four

Ginger one piece peeled off

Fried gram one spoon

Asafoetida one pinch

Fenugreek seeds roasted powder half spoon

Shallots one cup

Red chilly two

Curry leaves 10 to temper

Mustard seeds one spoon

Coriander leaves half cup chopped

Roasted poppy seeds one spoon

One tomato

Sesame oil cold pressed half cup

Procedure:

Blend the coriander powder, poppy seeds, cumin seeds, ginger, garlic, fried gram, shredded coconut tamarind, and water required to make a gravy texture.

Blend the fresh curry leaves with water to a smooth paste.

Heat the sesame oil over a medium flame.

Add mustard seeds to pop up.

Add shallots, curry leaves and red chilies.

Saute for a while.

Add turmeric, red chilly powder, asafoetida and fenugreek powder in a low flame.

Saute well and add tomato cubes.

Cook until tomato got mushy.

Add the masala we blend.

Saute for a while. add curry leaves paste.

Add one cup of water.

Add salt.

Allow boiling for five minutes in a medium heat.

Once the oil separates and oozes out all over the sides of the gravy, switch off the flame.

Transfer the gravy to a serving bowl.

Nutritious curry leaves tamarind gravy is good for health.

Have it with hot steamed rice with ghee.

BANANA FLOWER PICKLE

Ingredients:

Banana flower (thaen vazhai variety) three cups
Gingelly oil one cup
Mustard seeds one spoon
Urad dal one spoon skinless
Turmeric powder one spoon
Fenugreek powder half spoon
Asafoetida one pinch
Red chilly powder one spoon
Salt to taste
Jaggery gooseberry size one
Tamarind one gooseberry size
   
Procedure:

Remove the female part and transparent petiole from each flower,
Do the same for remaining flowers.
Pack tightly in a cup/
Measure the flowers for three cups.
Blend the three cups of flowers and tamarind with a small quantity of water into a coarse paste.
Heat the frying pan with gingelly oil over a medium flame
Add Mustard seeds to pop up.
Once it starts to crackle, switch off the flame.
Now add Chilly powder, Turmeric powder. Asafoetida, Fenugreek powder.
Stir well so as to all the ingredients to combine together in the hot oil.
Then transfer the banana flower paste into it.
Mix well. Add jaggery and salt.
Add half a cup of water to cook the flower content.
Switch on the flame.
Allow boiling for next three minutes/ 
Add Half a cup of sesame oil to the boiling contents.
Once the oil separates from the paste, Switch off the flame.
Set aside to cool.
Transfer the pickle into a dry glass jar.

Try this pickle with idlies, dosais, oothappams and hot steamed rice. Simply yum!
This is one of the super foods in your diet.



You Know the immense nutritional and medicinal qualities of a banana blossom?

Yes.. You have to know!

Banana flowers,  cooked cure the infection.
Overcoming diabetes and anemia.
Improves lactation
Reduce free radical activity
Resolves menstrual problems and weight loss.
Rich source of vitamin and minerals
Boost mood and reduce anxiety.
It contains anti-aging  quality/
Banana flower is the heart of the tree. They are loaded with fiber, protein, potassium, calcium, copper, phosphorous, iron magnesium and vitamin E. These pretty flowers have antioxidants that battle the free radicals. They are light and soothe our digestive system and fight against abdominal pain and bloating and ulcers due to acidity.


Step by step images of the making of banana flower pickle:

NAENDIRAM CHIPS SPICY

Nendiran banana fruit chips have a unique sweet taste and appearance.  While consuming the chips, you will admire the salty peppery and sweet chips you relish. The chips are very popular in Kerala and it is spread over south India. Now they are available in each and every shop of Coimbatore. Almost every mother of Kongu region knows the preparation of Nendiram chips. They will make chips in raw nendiram bananas and half ripen nendiram bananas.

How to make this tasteful yellow chips?

Ingredients:

half ripen banana one
Any cold pressed oil I choose
Here I choose sesame oil. You can use cold pressed coconut oil as fried in Kerala.
Salt and pepper.

Procedure:

Cut the ends of the banana fruit and slice it into thin slices using the slicer.
Heat the oil over a medium flame 
Drop the chips one by one quickly.
Let the chips puffed up and fried crispy.
Once the sizzling sound and bubbles cease or reduced to a minimum, take out.
Collect in a tissue papaer or a dry plate.
Sprinkle salt and pepper'

Relish the chips as an evening snack or enjoy as a side dish to any fried rice or any meal.

BLACK URAD DALL BALLS/ULUNDHU LADDU

Urad dal is a high source of protein. It is a healthy lentil that is rich in iron. This iron of urad dal helps to boost the energy level in the body and keeps you active whole day around.This is particularly good for women who have in need of iron. It also contains folic acid, calcium, magnesium, potassium. In our homes, we use urad dal in our regular diet for making idlis, dosas, oothappams, vadais, jelabies, bondas and so on. We use the urad dal with skin in every diet and breakfasts.

Vitamin B is also rich in this lentil. It is said to be good for skin. and anti-aging properties. Its regular consumption brings a fair and flawless skin 

apart from these appreciable qualities, black lentils have an advantage that is linked to the richness of magnesium and folate levels that boosts the cardiovascular health. It increases milk secretion to lactating mothers. It is good for growing female children to promote bone development and muscle strength.

Here, we are going to make delicious black gram balls. You can do this sweet for offering  to the Gods  during festival days,

Ingredients:

 Black urad dal one cup

Half a cup of white sesame seeds

Half a cup of black sesame seeds

Almonds 12nos

Cashews 12 nos (Optional)

Cardamom seeds crushed 10 nos

Jaggery powder two cups

Fresh country ghee two tablespoon

Procedure:

Dry roast the black lentils till the fine aroma emanates

Dry roast the sesame seeds till the nutty flavor out

Dry roast almonds and cashews.

Crush the cardamom seeds and set aside.

Powder the jaggery.

Set aside the roasted lentils to cool down.

Blend the lentils into a coarse powder.

In a dry mixing bowl, mix all the ingredients together.

Pour the hot ghee and incorporate well.

Make a gooseberry size balls.

Store in a dry jar.

Serve one or two balls to the kids and adults every day.

Your loved ones will become energetic and strong.

(especially girl children will get strong hip bones and musles) It is good for male children too.

FLATTENED RICE IDLIES/AVAL IDLIES

We add soaked flattened rice with the idli rice and whole urad dal and fenugreek Seeds The process is the same.
The outcome result is marvellous. Very soft and spongy texture. Do try out!