KERALA STYLE BANANA FLOWER THORAN/VAZHAPOO PORIAL/BANANA FLOWER STIR FRY

Banana flower is known as annans heart.This is used as a vegetable..It is large which grows from the end of the bunch of bananas. It has outstanding medical properties.It is also known as banana blossom. It is packed with essential minerals such as phosphorus,calcium,potassium,copper, magnesium and iron.It is a rich source of Vitamins like A,C,E and also fiber and iron.It is packed with dietary fibre.

It has got antioxidant properties.It is good for diabetic patients.

It can be added to salads,stir friesand herbal tea.

Ingredients

Banana flower …..1

Green gram dhal…..1 cup

Mustard seeds…..1 tsp

Shallots….few or big onion 1 chopped

Turmeric…..1/2 tsp

Green chillies…3

Salt as needed

Curry leaves…few

Cumin seeds…1/2 tsp

Garlic.. 3 to 4 cloves

Oil…..as required

Method.

Boil green gram.It should not be mushy. Keep aside.

Just pulse coconut scrapings,g.chillies, garlic clovesand cumin seeds.

In a kadai add oil. I have used coconut oil.

Add mustard seeds when it splutters add curry leaves and chopped onion.

Fry and then add chopped banana flower add little salt.Dont add water.Fry for few minutes.

Now add grinded masala and turmeric and mix well.keep in centre and cover with a lid in a medium flame.

When it is almost cooked add boiled green gram and mix well.Again cook for3 mts in low flame.

It shd be dry.

Serve with rice as a side dish.

BROKEN WHEAT UPMA

Another easy breakfast recipe.Briken wheat upma is very healthy and in this recipe have added vegetable s to increase it’s nutritive value.

Ingredients

Broken wheat…….1 cup

Onion…..1

Green chillies…..2

Peas…….3 tbs

Carrot chopped…..2 tbs

Oil

Mustard seeds…1/4 tsp

Urad dhal…….1/2 tsp

Curry leaves a few

Method

Put 1 tbs oil and fry broken wheat and keep side.

Some like to add without frying.

Now in a kadai put oil add mustard seeds when it splutters add urad dhal then onion,curry leaves and green chillies.

Add veggies then add 21/2 cups of water salt and allow it to boil.

Now add broken wheat and cook till done.

Serve with chutney.

POONDU RASAM/GARLIC RASAM

Garlic is closely related to onion family.Each segment of a garlic ball is called a clove.There are about 15 to 20 cloves.It is popular ingredient in cooking cos of it’s smell and taste.We have health benefits once when it chopped or crushed.It contains sulphur componds.It is very nutritious and has few calories.It is rich in Vit.C,Vit.B6 and Manganese.Various other nutrients are also present.Garlic supplement help prevent and reduce the severity of common illness like flu and common cold.High doses of garlic appear to improve blood pressure for those with high blood pressure. It also improves cholesterol levels.It is delicious and can add to savoury dishes,soups, sauces dressings and more.

Ingredients:

• Pepper…..1 tsp
• Cumin seeds…1 tsp
• Garlic cloves…3 or 4
• Dry chilles….2
• 

Have to powder these ingredientsGarlic cloves to be crushed.

For rasam

• Red chillies…. 2
• Tomato…1
• Turneric powder…1/4 tsp
• Hing a pinch.
• Mustard seeds…1/4 tsp
• Urad dhal split….1/2 tsp
• Curry leaves few
• Oil…..1 tbs
• Tamarind small lime size and extract pulp

Method

• In a pan add oil and seasonings to it with red chillies.
• 
• Add crushed garlic to it
• 
• Fry a little and add tomatoes to it.
• Now add the rasam powder to it.
• 
• Add asafoetida and then tamarind extract.
• 
• When it starts to boil add Coriander leaves and switch it off.
• Serve with rice.

Suggestion:

I have used red chillies for the powder with seeds but can deseed and use it.

Can filter and have it as soup.

GRILLED CHICKPEAS

An easy snack for evening. Chickpeas have various health benefits.They are rich in fiber and protein.It contains a range of nutrients including protein. It has calcium,zincand Vit.K contributes to building and maintaining bone structure and strength.It is high in iron content,a source of magananese and folate. Also it is a source of selenium, potassium,Vit.C and B6..

Very simple few ingredients.

• Chickpeas
• Oil
• Salt

Method

• Soak chickpeas for 6 to 8 hrs.
• Drain water and spread it in a towel. Discard any loose skins from the outside.
• Transfer the chickpeas on a tray drizzle oil on it and add salt.Mix and spread it evenly.
• 
• I have grilled it keeping it in the upper tray.It took nearly 20 to 25 mts.This depends on the model and brand.
• Sometime s you can hear bursting sound of chickpeas.
• After 10 mts take the tray mix well and keep it again.
• When it is crunchy remove it.can have it as such or add flavours of your choice.
• I added chopped onions and lime juice.

THAYIR VADA

A recipe using curd and dhal vada. It is common in south Indian restaurant . I have already given the recipe for uzhundu vadai.https://anindianhomemaker.wordpress.com/2020/04/18/uzhundu-vadaurad-dhal-vada-2/The above is the link.
Now the recipe for thayir vada. Soak the vadas in warm water for15 to 20 minutes .Then press the vada between your palms to remove water.After removing water keep aside

.INGREDIENTS:

• Curd……2 cups
• Carrot grated few tablespoon
• Coriander chopped few tablespoon.

For grinding:

• Coconut scrapings…..1/4 cup
• Green chilly……1
• Water

Grind all these ingredients into a paste.Whisk the curd a little and add the grounded paste to it.Add salt as per your taste.

Now arrange the vada in a platter.

Add the prepared curd over the vada.Vadas should soak for mini 1/2 an hour to 3 to 4 hrs .Cover it and refrigerate.Finally garnish with grated carrot and chopped coriander leaves.

Serve vadai with little curd. I haven’t added any seasoning in but can add seasoning to the beaten curd.

MULTI GRAIN ADAI/HEALTHY ADAI

Multi grain adai is a healthy breakfast recipe. I haven’t used rice for this recipe. Have included a number of grains you can choose the grains of your choice. This is best for breakfast or dinner. This is good for diabetic patients.

Ingredients

• Masoor dhal…..1/4cup
• Moong dhal…1/4 cup
• Soyabeans…..1/4 cup
• Toor dhal……1/4 cup
• Karamani…..1/4 cup
• Barnyard millet…4 tbs
• Black Channa…..4 tbs
• Salt as needed

These grains can be increased or decreased according to your taste. Also can include other grains of your choice.

Soak the grains for 4 to 6 hrs.Then grind it with 4 to 5 redchillies accdg to your taste. Keep it aside.

For seasoning:

• Oil….1 Tbs
• Onion…2 to 3 finely chopped
• Curry leaves a few
• Mustard seeds…1/2 TSP
• Urad dhal…..3/4 TSP

Method

1. In a kadai add oil when it gets heated add mustard seeds
2. When it splutters add urad dhal.
3. Now add chopped onions and curry leaves and fry well.
4. Now add the mixture to the batter. Add needed salt
5. In a dosa tawa spread a little batter on a dosa tawa.Pour oil to it allow it to cook.
6. When one side is cooked flip it on the other side.
7. When it gets cooked remove and serve with chutney.

Optional

Can add methi leaves or drumstick leaves if you like

COCONUT RICE WITH BROWN RICE

For this coconut rice using brown rice. Brown riceis a whole grain rice with the inedible outer_hull removed.This has lower carbohydrates and helps in overall digestion. Has zero cholesterol. It is considered much healthier than white. It is a whole grain that is relatively low in calories,high in fiber in fiber,gluten free. This is low glycemic index food.

It is rich B.Vit.,folate,iron, magnesium,selenium and calcium.

Method of cooking:

• Wash the rice thoroughly
• Cook with 2 parts of water.
• Cook for 3 to 4 whistles.
• Keep the rice aside when pressure releases.

Now making of coconut rice:

Ingredients

• Brown rice cooked……1 cup
• Coconut scrapings…1/2 cup
• Coconut oil………1 to 2 TBS
• Mustard seeds….1/4TSP
• Urad dhal….. 1/2 TSP
• Onion chopped or cut length wise….2 TBS
• Green chillies..2 nos.
• Curry leaves a few
• Salt as needed

Method:

1. Keep a kadai and put oil
2. Add mustard seeds when it splutters add urad dhal.
3. When urad dhal turns brown add onions and green chillies and fry a little add curry leaves.
4. Now add coconut scrapings just fry a little.
5. Add salt.
6. Add cooked rice and mix well.

Millet dosa/Kuthira vali dosa

Barnyard millet better known as Kuthira vaali in Tamil. It is low in glycemic index. The carbohydrate content in barnyard millet is quite low. Good source of highly digestible protein and is least caloric dense compared to other cereals.

It contains good amount of both soluble and insoluble fibre. It helps in preventing constipation. It is also gluten free.

Great source of iron. It helps to control blood sugar. High amount of lecithin which strengthen the nervous system.

In India cereal grains are not consumed during fast which make barnyard millet ingredient during fasting days.

Ingredients:

• Barnyard millets….1 cup
• Urad dhal……..1/4 cup
• Fenugreek seeds…1 TSP
• Salt to taste
• Oil for dosa
• Method
• First soak the barnyard millet, fenugreek seeds and urad dhal for few hours.
• Grind it into fine paste
• Keep aside for few hours.
• Prepare dosa.
• Serve hot with sambar or chutney.
• 

CAPSICUM FRY/ BELL PEPPER FRY

Capsicum is available in multitude of colors. Capsicum are called peppers,red pepper,green pepper,chilli pepper and bell pepper.

They are good source s of dietary fibre,Vit.E,B6,VitB9,Vit.K,folate,Maganese and potassium.

Red capsicum are sweeter than green capsicum.

The sweetness of capsicum is due to their natural sugars.

Ingredients:

• Capsicum…….1 cup (cut into cubes)
• Onion………….2 cut into small pieces.
• Garlic……few pods.
• Mustard…1/4 tsp
• Urad dhal…1/2 tsp
• Oil…2 tbs
• Turmeric powder a pinch
• Chilli powder…1/2tsp or porial powder
• Salt as needed

Method:

1. Put oil in a kadai.
2. First add mustard seeds and when it splutters add urad dhal when it turns brown add onion.
3. Add chopped garlic.
4. Now add cut capsicum.
5. Fry a little add turmeric powder and chilli powder or porial powder.
6. Fry till it blends.

Serve with rice and sambar or roti.

• Porial podi:
• Red gram dhal….1/2 cup
• Coriander seeds…1/2 cup
• Cumin seeds………1 tsp
• Fenugreek seeds..1/2 tsp
• Red chillies……..5 nos( can increase or decrease accdg. to taste)
• Dry roast and powder it.
• Suggestion
• Can use different colour capsicum
• Can add tomorrow’s to it.
• Can use left over fry with rice convert it as capsicum rice.

RAGI DOSAI

Ragi is the king of millets .There are many varieties of ragi. This is a whole grain and is a staple in many parts of South India.

The health benefits of ragi:

• Ragi is a whole which is gluten free.
• It is rich in fibre that helps with weight loss and diabetes.
• It is packed with calcium,good carbs,aminoacids and vit.D
• Reverts skin ageing,battles anemia also relaxes the body.

This is a whole grain which means that it contains all three parts of the kernel, the bran,germ and the endosperm . So it retains all essential nutrients that are lost due to processing.

Because of its nutritional value it can be placed in the pinnacle of food grains.

Today I am going to share with you ragi dosa recipe.

Ingredients

• Ragi flour….1 to 11/2 cup
• Urad dhal…1/4 to 1/2 cup
• Methi seeds…1 TSP
• Oil…….1 TBS for seasoning
• Mustard seeds…1/4 TSP
• Urad dhal……..1/2 TSP
• Onion …1 finely chopped
• Green chillies….2 or 3
• Curry leaves a few
• Capsicum a small one finely chopped but it is optional.
• Oil for making dosa.
• Salt …..as needed
• Preparation:
• Soak urad dhal and methi seeds in water for few hrs.
• Then grind it into a fine paste.

Method:

1. First mix grounded urad dhal with the ragi flour with salt and make it in a dosa batter consistency
2. In a kadai put oil when it gets heated add mustard seeds after spluttering add urad dhal.
3. When urad dhal turns brown add chopped onions ,curry leaves and green chillies.If u are adding capsicum add it now.
4. When it is done add it to the batter.
5. Place a tawa when it gets heated pour a paddle if the batter and sprinkle oil.
6. When it is done flip it on the other side too till it gets cooked.
7. When ready serve it with sambar or chutney

Method..2

Can prepare dosa with ragi flour with curd or buttermilk alone and rest of the procedure is same.This is instant dosa.

But I prefer with urad dhal as it will be very soft.