VAZHAITHANDU THAYIR PACHADI/BANANA STEM CURD PACHADI

Ingredients:

Banana stem
Shallots half cup
Green chillies two
Curry leaves more than eight leaves
Ginger grates one spoon
Cumin seeds coarse powder
Asafoetida one pinch
Curd two cups
Salt to taste
Sesame oil one tablespoon
Mustard seeds one spoon
Cilantro leaves chopped half cup

Procedure:

Cut the stem and peel off.
Cut into discs and soaked in water mixed with half spoon of buttermilk.
Heat the pan with oil.
Add mustard seeds to splutter.
Add shallots, green chillies, ginger grates and curry leaves.
Saute for few minutes until the shallots turn translucent.
Add drained stem pieces.
Saute on a medium flame.
Sprinkle salt needed.
Saute for a couple of minutes.
Add coriander/ cilantro leaves.
Allow to cool down.
Add Asafoetida and litle salt in the curd and mix softly.
Transfer the cooked stem contents into the curd.
Sprinkle coarse powder of roasted cumin powder.
Note: Divide the salt for both stem porial and curd and add into them limited level.

Yummy probiotic curd pachadi with banana stem cuts is ready to serve.

RAGI VERMICILLE UPMA

Millet ragi is a highly nutritious, loaded with calcium, proteins, iron and minerals.  Rich in fiber content with very less unsaturated fat, thereby makes it as a perfect meal for weight loss.

It is a powerhouse of health for the treatment for diseases like aneamia, osteoporosis and diabetes. Dietary fiber in ragi aids in digestion. Proven to work wonders in bringing down the blood cholesterol level for heart health.  The vital amino acids in Ragi help in anti ageing and relaxation. A great resource of nutrition for lactating mothers.

Now we move to make delicious ragi vermicelli upma quickly..

Ingredients:

Ragi vermicelli 300 gm

One tablespoon sesame oil

Shallots or bellari onions chopped half cup

Green chillies three

Ginger grates one spoon

Mustard seeds half spoon

Urad dal one spoon

Curry leaves seven leaves

Cilantro leaves finely chopped

Procedure:

Soak ragi vermicelli for one minute and drain the water completely.

Spread the soaked vermicelli in idli mould and steam for five minutes.

Meanwhile, heat the oil in a wok, add mustard seeds. Allow to splutter the seeds.

Add urad da, shallots, green chillies, curry leaves and grated ginger.

Saute for a couple of minutes.

Add steamed vermicelli and sprinkle salt to taste.

Mix well.

Add cilantro leaves and mix again.

Hot ragi vermicelli upma is ready to serve.

RELISH MOONGDAL/PASIPARUPPU HALWA..!!

Do you relish this delicious sweet ever before?

We, the traditional kongu folks make pasiparuppu payasam, pasiparuppu sweet pongal and pasiparuppu halwa using cow ghee as a special ingredient during family occasions and festivals.

I posted pasiparuppu payasam before. Today's special posting is Pasiparuppu halwa. Such a scrumptious dish..!

How to make?

Ingredients:

Moong dal 100 gms
Sugar 200 gms
Cow milk 50 ml
Cow ghee 100 ml
Cardamom six pods crushed
Cashews and raisins each one spoon

Procedure:

Dry roast moong dal till aroma coming out
Allow to cool and blend into a coarse powder.
Heat a wok with one tablespoon of ghee over a medium flame.
Transfer the moong dal coarse powder.
Fry for a couple of minutes on a medium flame.
Add sugar and allow to melt.
Add one cup of water.
Add another tablespoon of ghee.
Saute again.
Allow to cook on a low flame.
Add milk and mix well.
Saute softly till the milk absorbed.
Add the ghee-roasted cashews and raisins.
Pour the remaining ghee and mix well.
Observe the dal mass is well cooked and nonsticky and also ghee is oozing out all over the sides.
Switch off the flame.
Sprinkle the crushed cardamom seeds over the halwa.

Yummy and lip-smacking moondal halwa is ready to serve..!

Unforgettable taste..! Royal appealing sweet..! Hope you enjoy it..!!!!!!!

WHEAT PANIYARAM

Wheat paniyaram is an easy and quick breakfast, made with simple ingredients. You need wheat flour, salt, adequate water and a pinch of cooking soda.

You will get super soft and crispy paniyarams. Any side dish is paired with this dumplings.

How to make ?

Ingredients:

Wheat flour 250 gms
Adequate water
Salt needed
Cooking soda, a pinch
Sesame oil or groundnut oil.

Procedure with images:

Mix wheat flour, salt, cooking soda one pinch and an adequate water.
Check whether it gets dosa batter consistency.
Adjust with water if needed.
Check the taste of salt.
Heat the paniyaram maker over a medium flame.
Pour half spoon of oil in every mould.
When the pan becomes hot, pour the wheat batter into every mould.
Close with the lid.
After few minutes, take off the lid.
Flip every dumpling to the other side using a long needle.
Allow to cook for two minutes.
Remove the paniyarams from the maker using the needle and collect in hotpot.

Soft, crispy and golden brown paniyarams are ready to serve hot with onion chutny. You can have them with coconut chutny, sambar or any other gravy, you opted.

VEGETABLE BIRIYANI

Vegetable briyani is a one pot meal that is a quick fix cooking. This dish is a perfect blend of vegetables and aromatic spices.

Let us learn how to make this delicious and a nice aromatic vegetable biriyani in a pressure cooker.

Ingredients:

Rajabhogam boiled ponni rice 350 mg
Cardamom two (optional)
Star anise one
Bayleaves three
Cloves seven
Cinnomon four
Garlic five pods
Ginger two pieces grated
Green chillies two
Curry leaves one sprig
Turmeric one spoon
Chilly powder half spoon
Tomato one
Cauliflower florets ten or more
Carrot longitidunally chopped one
French beans 100 gms chopped
Fresh green peas 50 gm
Mint leaves one cup
Briyani masal powder home made one spoon
Sesame oil two tablespoons
Salt required
Lemon juice two spoons

Procedure:

Wash the rice several times and soak for half an hour.
Chop all the vegetables.
Blend the garlic and ginger into a coarse paste.
Heat the cooker with oil.
Add all the spices together i.e., cardamom, star anise, cloves, cinnomon, bay leaves, curry leaves and green chillies.
Saute for a while until they fry.
Add ginger garlic paste.
Add briyani masala, turmeric, and chilly powder.
Add vegetables and tomato.
Saute for few minutes with salt.
Then drain the rice and add into the cooker.
Add 1000 ml of water.
Add required salt.
Add the mint leaves.
Allow to boil.
Close the lid and put whistle.
Allow one whistle and place the flame in a simmer level for five minutes.
Then switch off and set aside.

For curd pachadi:

Chop the three bellari onions into fine bits.
Heat the tempering pan with one spoon of sesame oil.
Add onions and saute them until the onion turn translucent.
Keep aside tocool down..
Add salt to the three cups of curd.
Add asafoetida.
Chop the cilantro leaves and add into the curd.
Add onions.
Mix them.
Pachadi ready.

Serve hot with curd pachadi.