Vazhai Thandu Moor Kootu/ Banana Stem in Yogurt Sauce

       As I said earlier in my posts Vazhai thandu has cooling properties because of its water content. And as it is rich in fibre, it provides more health benefits to our body by its regular intake. I have to say the banana stem is a tasty ingredient used in cooking. If you want them soft, pressure cook them to get it soft. If you want them mildly crunchy normally cook them in a pot. It is a versatile ingredient in cooking and can be cooked as spicy or less spicy.

       Coming to this recipe once you prepare this recipe you would feel like eating more and more because of this taste and texture of this dish. It is a mild spicy dish cooked in coconut masala and mixed with yogurt sauce. Perfect dish for the summer. The cooling effect of this dish comes from banana stem and also from curd.

INGREDIENTS:

Banana Stem/ Vazhai thandu, chopped- 1 ½ cups
Thick Curd/ Yogurt, beaten- 1 cup

To grind as paste:
Green chillies-2
Ginger- 1/2 inch
Jeera/cumin seeds- 1/4 teaspoon
Coconut, grated- 1/4 cup

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Jeera- pinch
Dried Red Chilli- 1-2
Curry leaves- 1 strand

PROCEDURE:

• Chop the banana stem in to roundels and pull the fibre from the edges using fingers and roll them and remove.
• Chop them finely and keep inside water/ buttermilk if you are not using immediately.
• Grind green chillies, ginger, jeera and coconut as fine paste.

• In a pan add the chopped banana stem with 1/2 cup of water and salt. Close with a lid and cook for about 3-5 minutes till lightly soft to touch while pressing.
• Add the paste and cook for a minute to leave the raw smell of ginger and green chillies.(Do not cook for a long time. If you do so the creaminess of the coconut will get lost)

• Now switch off the gas; add the yogurt and mix well. Check for salt and add if needed.
• Heat oil in a pan and add the mustard seeds and jeera; once it starts to splutter add the dried red chilli and curry leaves; switch off the gas and add this to the banana yogurt mixture; mix well.
• Serve with hot rice and any spicy side dish.

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Avocado Egg Sandwich

       There are many versions of Egg Sandwiches available. All versions are so tasty and liked by all age groups. But I always give importance to the one which is so healthy. This sandwich is also so tasty and filling. Healthy by the addition of Avocadaos. A simple and an easy to prepare sandwich. Perfect healthy Breakfast. Can be sent for kids lunch box, suits travel and also picnics.

       Checkout my other Egg sandwiches too. Egg Salad Sandwich, Scrambled Egg Sandwich (with veggies), Beansprouts Egg Sandwich, Boiled Egg Sandwich.

INGREDIENTS:

Bread slices- 10
Eggs, Hard boiled-3
Avocado, scooped-1
Mayonnaise- 1 tablespoon
Thick yogurt/ Sour cream- 1 tablespoon
Garlic, minced/ crushed- 1/2 teaspoon
Pickled cucumber/ Gherkins, chopped- 2 teaspoons
Jalapenos, chopped- 1 teaspoon
Salt- pinch
Pepper powder- big pinch
Lettuce leaves, cut into two-2

PROCEDURE:

• Hard boil the eggs for about 5-8 minutes. Allow to cool, peel them and roughly chop them.
• Scoop out the avocado using a spoon and add in a bowl and mash it using a backside of the fork. Add roughly chopped the eggs and and add mayonnaise, yogurt/ sour cream, minced garlic and mash roughly using backside of the fork. But make sure that you do not mash them too fine, the texture should be a bit chunky.

• Then add chopped cucumber/ gherkins, chopped jalapeno with the egg mixture and mix well.
• Season with salt and pepper and mix well.

• Take a bread slice and keep a lettuce leaf; add a tablespoon of filling and close with another slice of a bread.

       You might also like Egg Salad Sandwich, Scrambled Egg Sandwich(with veggies), Beansprouts Egg Sandwich, Boiled Egg Sandwich.

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Ugadi Pachadi

       Ugadi Pachadi is generally prepared on the day of Telugu New Year. The name Yugadi or Ugadi derived from a Sanskrit word, yuga means 'age' and adi means 'begining' "The bigining of a New Age". Ugadi falls on the first day of the Hindu Calender. This new year festival is celebrated in various states of India in various names. Family gatherings and with sumptuous feast.

       Bevu-Bella in Kannda symbolizes that the life is a mixture of a different experiences. (Sadness, Happiness, Anger, Fear, Disgust and Surprise) which should be accepted together on the coming year. Ugadi Pachdi is prepared with special mixture of,
Neem Buds/ Flower for bitterness, signifies Sadness.
Jaggery/ Banana pieces  for Sweetness, signifies Happiness
Green chillies for its hot taste, signifies Anger
Salt for Saltiness, signifies Fear
Tamarind Juice for its sourness, Signifies Disgust
Unriped Mango for Tanginess, signifies Surprise.
No cooking process involved in this dish. But tasty because of the well balance of taste.

INGREDIENTS:

Neem Flowers/ buds, Veppam Poo-1 teaspoon
Jaggery, grated- 1 tablespoon
Green Chillies, finely chopped-1-2
Salt-big pinch
Tamarind Juice- 4 tablespoon
Raw Mango/ Maavadu, chopped- 1 tablespoon

PROCEDURE:

• In a bowl add the tamarind juice then add the grated jaggery and mix with a spoon to dissolve.

• Add the chopped green chillies and salt and mix well.

• Add chopped raw mango pieces and neem flower and mixwell.
• Ugadi Pachdi is ready.

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Vazhai Thandu Paruppu Kootu/ Banana Stem Dhal Curry

       Banana stem is rich in fibre, it adds nutrition to our diet and giving cooling effect to our body. With the addition of dhal we can include protein to our diet and this is a very tasty preparation too. Before marriage i didnot tasted this Kootu. My Mother-in law makes often on Summer days. I liked it and i started making it in my home once the summer started every year.

       Easy to prepare side dish for rice you can add more water and make it as a liquid pouring curry for rice. We like thick dhal at my home and i used to make it thick like Kootu consistency. Simple yet delicious and healthy kootu, ready in minutes. Can be eaten as a side dish for rotis and parathas too.

Preparation Time: 5 minutes   Cooking Time: 10 minutes
Category: Main Course           Cuisine: Indian
Serves: 4

INGREDIENTS:

Vazhai thandu, chopped- 1 ½ cups
Moong dhal-1 cup
Turmeric powder- 1/4 teaspoon
Green chillies-2
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Jeera- 1/4 teaspoon
Dried Red chilli -1
Curry leaves- 1 strand

PROCEDURE:

• Cut the banana stem into medium sized roundels and remove the fibre while cutting using your fingers. Roll them on your fingers and remove them and finely chop them into small pieces. If you are not preparing immediately keep it inside the water to avoid browning. 
• Roast the moong dhal till light brown colour inside the pressure cooker and allow to cool.

• Add chopped banana stem, turmeric powder, green chillies, salt and enough water (around 3 cups) and close with the lid and cook till 2-3 whistles on medium flame.
• Heat oil in a pan and add the mustard seeds once it splutters add jeera, dried red chilli and curry leaves.

• Open the cooker lid after the pressure releases. On low flame heat the banana stem and dhal mixture inside the cooker and add this tempering.
• Mix well and check for salt and switch of the gas.

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Vazhapindi Thoran/ Vazhai Thandu Poriyal/ Banana Stem Stirfry

       Vazhai pindi/ Vazhai thandu thoran is an easy to make tasty stir fry perfect for this summer. It gives cooling effect to the body. It is a good source of dietary fibre. Since it is high in fibre it acts as a laxative, and can ease constipation. Also Relieves ulcers, burning sensation and acidity. Banana Stem is rich in potassium and it can cure stomach pains.

       Pairs with any curry  like Sambar/ Dhal/ Rasam. So an easy to prepare dish. Remove the fibre from the cut ends and soak in water, if you are not preparing it immediately, because then the stem tends to turn brown because of the phenolic substances.

Preparation Time: 5 minutes   Cooking Time: 10 minutes
Category: Main Course           Cuisine: Indian
Serves: 4

INGREDIENTS:

Vazhaipindi/ Vazhai thandu, finely chopped - 2 cups
Onion, chopped- 1 small
Green chillies, chopped-2
Turmeric powder- 1/4 teaspoon
Curry leaves- 1 strand
Oil- 2 teaspoons
Salt- to taste

To grind as coarse paste:

Red chilli powder- 1 teaspoon
Jeera- 1/4 teaspoon
Garlic- 1 clove
Coconut- 1/4- 1/2 cup

PROCEDURE:

• Cut the banana stem in to thin roundels and remove the fibre while cutting using your fingers. Roll them on your fingers and remove them and finely chop them. If you are not preparing immediately keep it inside the water to avoid browning.
• In a blender pulse coconut, chopped garlic and jeera and red chilli powder. Do not grind as fine paste.
• In a pan heat the oil and add mustard seeds when it splutters, add curry leaves.

• Add chopped onion and green chillies; cook till it becomes soft. Now add the chopped banana stem and salt and saute for a minute. Sprinkle little water and cover the pan with a lid and allow to cook for 3-5 minutes on low flame.

• Now open the lid and add turmeric and coconut mixture. Mix well and cook till the garlic smell from the masala leaves about a minute or two.
• Add more curry leaves if you like and switch off the gas.

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Pineapple Kheer/ Pineapple Payasam

       Pineapple Kheer is a tasty milk and fruit based drink. Perfect for this summer. So lovely is the pineapple flavour and colour. Tastes really yummy and better than it looks. This Kheer is full of texture with a combo of smooth sago seeds, pieces of pineapple and crunchy nuts in liquid milk. A perfect combo indeed. Liked by  all age groups from kids to with out any age difference. You can serve this on winter without chilling the pineapple.

      A super easy dessert without any artificial colur or flavour. Superb dessert ready in limited time & with limited ingredients, without much effort. You can use fresh or tinned pineapple for this recipe. If you use tinned pineapples reduce the sugar quantity as it would already be in the sweetened pineapple juice. Cook the pineapples using the juice itself. For fresh pineapples increase the quantity of sugar and add water while cooking them.

Preparation Time: 2 minutes Cooking Time: 15 minutes
Category: Desserts               Cuisine: Indian
Serves: 4

INGREDIENTS:
Pineapple, chopped- 1 small (or) Tinned- 1 tin(8 oz/ 1 cup)
Milk- 5 cups
Turmeric powder- 1/4 teaspoon
Sugar- 3 tablespoons(for fresh pineapple ) Tinned- 4 teaspoons
Sago seeds/ Jawarisi / Chavari- 1/4 cup
Almonds, chopped- 6-8

PROCEDURE:

• Pressure cook the pineapple with 3 tablespoons of sugar if it is fresh, and add 1/4 cup of water. If you use tinned add whole contents with the juice and add 4 teaspoons of sugar and pressure cook them on medium flame till two whistles till soft.

• Mash it with a potato masher or backside of the ladle into pieces.
• Transfer the contents into a container and chill inside the fridge or you can keep inside the freezer for 10 minutes if you need to prepare instantly.
• Pressure cook or boil sago seeds with 2 cups of water to get soft seeds.

• Once pressure releases, rinse the seeds in cold water to remove excess starch.
• Boil milk and allow to cook in medium flame to reduce the milk from 5 cups to around 4 cups till you get light yellow colour on top of milk. Add the turmeric powder and boil till the raw taste leaves for about a minute or two.

• Now add the sago seeds and cook for about 5 minutes on low flame.
• Switch off the gas and allow the milk to cool till room temperature.

• Now add the sweet chilled pineapple puree to the milk and stir well. 
• Serve with chopped almonds or any nuts of your choice.
• Serve chilled or serve hot like payasam.
• Note: Adjust the sugar level according to your taste.
• You could garnish with cashews and raisins tempered in ghee too for the payasam flavour.

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Meat Lasagna/ Easy Lasagna/ Lamb Lasagna

        Lasagna is an Italian Baked Pasta dish flavoured mainly with oregano and basil leaves. An easy to make delicacy and is such a popular dish. Kids love this dish because of the less spiciness and cheesiness of this recipe. Here i have provided a very simple recipe to make this preparation.

       Here i am not using White sauce, you can use if you like more creaminess in this dish.(Refer here if you are planning to use). Mainly four ingredients Meat, Pasta Sauce, Lasagna sheets and Cheese have been used here. You can make it very quick a treat dish.Vegetarians replace Soya granules instead of Minced meat and follow the same instructions.

Preparation Time: 10 minutes   Cooking Time: 40 minutes
Category: Carbohydrates/ Pasta Cuisine: Italian
Serves: 4

INGREDIENTS:

Lasagna sheets- 6
Minced Lamb/ Mutton/ Beef- 500 grams (Soya granules- 200gms vegertarians)
Onion, chopped- 1 big
Garlic, chopped- 2 cloves
Dried Basil leaves- 1/4 teaspoon
Pepper powder- 1/2 teaspoon
*Pasta Sauce- 5 tablespoons
White sauce- 5 tablespoons(optional)(Here i have not used)
Mozerella Cheese- 200 grams
Parmesan cheese- 100 grams (optional)
Oil- 2 teaspoons
*Blanched Tomato puree can be replaced for pasta sauce with the addition of dried or fresh basil leaves.

PROCEDURE:

• Heat lots of water in a pot and add a teaspoon of oil and salt.
• When the water starts to boil add the lasagna pasta sheets. Cook till soft for about 5 minutes.(Follow the packet Instructions)

• Rinse the pasta with cool water to stop the cooking process.
• Grate Parmesan and mix it with grated Mozerella Cheese; Set aside.
• Heat oil in a pan and saute the onions till translucent; then add the garlic and cook till the flavour arises.
• Now add the Lamb mince and salt; cook on high flame to roast the meat for a minute. (You can add some meat stock 250ml also if you like while cooking to make it more rich in taste at this stage. I have not used)

• Now add pepper powder and basil leaves, cook till the meat is done for about 5 minutes. If little cooked water is there also it is fine.
• Now switch off the gas and mix the Pasta sauce/ Blanched Tomato puree with it.

• If you like to make it rich prepare some Bechamel Sauce (White Sauce) now.
• In a baking tray arrange the pasta sheets then spread the prepared lamb mixture.
• Then add White sauce if you are planning to add then sprinkle Cheese on top.

• Cover with another layer of pasta sheets and repeat the process till you finish the mixture.

• I have prepared double layer using the above mentioned quantity in 20 x 20 cm square baking tray.
• If you are baking in 30 x 20 cm tray, you require around 10 pasta sheets.
• Preheat the oven to 180^oC.

• Cover the baking tray with aluminium foil and bake for 30-40 minutes.
• Unwrap the tray and allow to cool 10 minutes before serving. If you serve hot the layers may tear while lifting.
• Note: Cook Pasta sheets prior to layering. Otherwise it may tend to stick together. So be careful.
• Pasta sauce can be replaced by blanched tomato puree of equal quantity mentioned.
• If you like golden crust on top, add cheese on top of last layer of pasta sheet. Cook 15 minutes covered and then leave the tray uncovered for about 15-20 minutes.
• Vegetarians prepare same version using Soya granules or prepare Vegetarian Lasagna using combination of vegetables, mushroom and soya granules.

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Preserved Neem Flower/ Dried Neem Flower

        Preserving Neem Flower is an easy process. The flowering season of the Neem tree falls on Jan to May (Spring season), but only once in a year. During that time one can pick the flowers and dry them in sun and can be used year round to make healthy neem preparations. Neem flowers are white fragrant flowers found in leaf axils  in axillary manner. So it is easy to remove from the branches.

       Neem flowers are generally used in cooking to improve digestive health. This also used to treat excessive phlegm and intestinal worms. Some preparations dried flowers been powdered and used. Generally the dried flowers are roasted in ghee and used in the dishes.

PROCEDURE:

• Separate the neem flowers from the leaf axils by holding the stem of the branch in left and and hold and pull the flowers found in one axil by dragging your fingers from bottom towards the end to separate the flowers.
• Wash the flowers in a bowl of water by dipping for a minute to remove dirt or sand if any.

• Spread the flowers in one layer in a news paper and allow to dry in hot sun from morning to evening. 
• It takes two to three days to get the proper dried Neem flowers to store. If you try to crush the flower in hand it should break and be able to be crushed. That is the exact stage for storage.

• Keep in kitchen counter for a while to get the flowers room temperature, then transfer them in to air tight box/ containers for future use.

        Check out my Recipe using Dried Neem Flower Neem Flower Rasam.

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