SEASONED PLANTAIN (VAZHAIKKAI PODIMAS)

Plantain or raw banana which is also known as Vazhakkai in tamil  is widely used in India.  There are umpteen number of dishes that are prepared using this Vegetable.  The Seasoned plantain or Vazhakkai podimas which I am posting today is very simple and easy to prepare.  It has very mild dry curry which is very tasty and can be served with steamed rice, rasam(Indian soup) or dhal.  

Here is spicy vazhakkai fry which I had  posted earlier  PLANTAIN ROAST.

SEASONED PLANTAIN / VAZHAKKAI PODIMAS

Ingredients :

Plantain - 3 

Onion - 1/2 finely chopped

Green chilli - 4 (make paste)

Ginger - 1/4 inch piece (make paste)

Coconut grated - 1 tbsp

Curry leaves few

Lemon juice - 1 tbsp

Coriander leaves for garnishing

For tempering :

Mustard - 1/2 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Method : 

 

Note:

You can also substituted plantain with Potato to make Potato Podimas :)

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SHIITAKE RICE NOODLE SOUP IN A JAR OR A BOWL !!!

Shiitake rice noodle soup in a jar or bowl, serve the way you love :)  This is absolutely very very tasty soup.  If you love shiitake mushroom I bet you will love this noodle soup with shiitake broth.  It is such a wonderful and healthy one pot meal with all healthy ingredients.  Enjoy this flavorful and healthy noodle soup to warm yourself in this cold weather.

Here is  SOBA NOODLE SOUP  which I have posted earlier

 

SHIITAKE RICE NOODLE SOUP 

Ingredients :

Serves 1 big bowl or 5 small jars

The measurement which I have given for filling the bowl is approximate.  Increase or decrease the ingredients according to your preference.   And also choice of vegetables or greens is according to your choice.  

For the Broth :

Water - 2 1/2 cups water

Dried Shiitake mushroom - 1/2 cup (I used sliced mushroom)

Soy sauce - 2 tsp

Chilli garlic sauce - 1 tsp
Reserved liquid from the canned corn - 1/2 cup

Scallions - 1/4 cup (only green part)

Filling the bowl :

Cooked Rice noodle - 1/2 cup ( cooked according to the package instruction)

Baby spinach - 10 leaves

Corn - 1/4 cup

Cooked and drained shiitake mushroom

Coriander leaves - few

 

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SZECHUAN SPICED VEGETABLES AND TOFU

This Szechuan spiced dish is a wonderful combination of vegetables and Tofu.  The dried reddish- brown berries which I have used in this dish are known as Szechuan peppercorns.  They are not related to black pepper or chilli peppers.  This peppers has a spicy-woodsy fragrance that has made it popular in all regions of china for centuries.  Szechuan peppercorns are one of the traditional ingredients in the chinese spice mixture five spice powder.  Not only in china it is also used in Nepali, tibetan and Bhutanes cookery of the Himalayas. 

How to use Szechuan peppercorns??

Toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke.  Do not worry even if few blacken slightly.  Then grind them in a spice grinder. Store the excess powder in the jar.  

The Szechuan (seasoned oil) oil is used as a dressing for many Chinese salads.  

 

SZECHUAN SPICED VEGETABLES AND TOFU

 Ingredients:

Baby corn - 1 cup (canned)

Bok Choy - 2 cup cut to 1/2 inch thick slices

Fresh shiitake mushroom - 1 cup (sliced)

Tofu - 300 gm (pressed tofu)

Onion - 1/2 sliced

Fresh Ginger - 2 tsp

Garlic - 1 tsp minced

Scallions - 2 tbsp sliced

For the Sauce:

Vegetable stock - 3/4 cup

Light or dark soy - 2 tbsp

Black bean sauce or paste - 1/2 tbsp

Dry sherry - 1 tbsp

Chilli paste - 2 tsp

Corn starch - 1 tbsp

Sugar or brown sugar - 1/2 tsp

Szechuan pepper corns - 1/4 tsp (Prepare as I have told above)

Oil - 1 tbsp

Salt as needed 

Method:

1. Heat oil in the pan.  Add ginger and garlic.

2. Now add baby corn, bok choy and onion.  Stir fry until the bok choy is slightly wilted. 

3. Now combine all the ingredients listed under the sauce.

4. Whisk and add to the pan.  Boil by stirring until it is thickened.  It takes just 1 minute or couple of minute.

5. Now add the cubed tofu. Heat through for 2 to 3 minutes.

6.  Garnish with Scallions!!! Serve hot with Jasmine rice.

Note:

1.  Use Szechuan peppers as specified.  Too much of pepper will be over powering.  

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CURRY LEAVES RICE - EASY AND TASTY ! VERSION I

The Curry tree is a tropical tree which is native to India.  Its leaves are used in many dishes in India and neighboring countries. Often used in curries, the leaves generally go by the name "curry leaves", though they are also translated as "sweet neem leaves" in most Indian languages (as opposed to ordinary neem leaves which are bitter).  The leaves are highly valued as seasoning in south Indian cooking and Sri Lankan cooking.  It is especially used in curries, usually fried along with the chopped onion in the first stage of the preparation.   Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor.  It is also used as an herb in Ayurvedic medicine.  They are much valued as ant-diabetic, antioxidant, antimicrobial, anti-inflammatory etc. They also contain iron.

The consumption of curry leaves are known for boosting hair growth and preventing hair loss.  South Indian women have been using curry leaves along with other herbs since centuries to strengthen their hair and impart quality to them. 

Try this simple curry leaves rice. It is very flavorful and very healthy for your diet!

 

CURRY LEAVES RICE  

Ingredients :

Cooked Rice - 3 cups
Curry leaves - 1 heaped cup
Cumin  seeds- 1 tsp
Pepper - 1 1/4 tsp
Garlic - 4 to 5 cloves
Onion -1 chopped
Tomato - 1/4 cup chopped
Tamarind - 1/2 tbsp
Fenugreek seeds - 1/4 tsp
Gingelly oil - 3 tbsp
Salt as needed

Method :

 

Enjoy with rice crispies, papad or chips !

Curry leaves are known for boosting hair growth and preventing hair loss. South Indian women have been using curry leaves along with other herbs since centuries to strengthen their hair and impart quality to them. It is also said that applying curry leaves boiled in coconut oil helps in restoring hair pigmentation and it also promotes hair growth.
Read more at Buzzle: http://www.buzzle.com/articles/curry-leaves-for-hair.html

Curry leaves are known for boosting hair growth and preventing hair loss. South Indian women have been using curry leaves along with other herbs since centuries to strengthen their hair and impart quality to them. It is also said that applying curry leaves boiled in coconut oil helps in restoring hair pigmentation and it also promotes hair growth.
Read more at Buzzle: http://www.buzzle.com/articles/curry-leaves-for-hair.html

 

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RIDGE GOURD PEEL CHUTNEY/THOGAYAL !

Ridge Gourd or Chinese okra or Luffa is a most common vegetable prepared in India.  In northern India as well as Pakistan, Turai is the common name for Ridge gourd.  The flesh of this vegetable is very spongy and used for making many dishes.  The skin which is peeled is used for making Chutney which is served with Steamed rice or south Indian delicacies.  Try this healthy and tasty Chutney with steaming hot rice drizzled with ghee (clarified butter) !!! It is absolutely delicious and comforting meal.

 

RIDGE GOURD PEEL CHUTNEY/THOGAYAL 

Ingredients :

Ridge Gourd peel - 1 1/4 cup (chopped)
Red chilies - 10

Urad dhal - 2  tbsp

Channa dhal - 1 tbsp

Coconut - 1  1/2 tbsp

Tamarind - 1 tbsp of pulp
Jaggery - 1 tsp

Asafoetida - 1/4 tsp
salt as needed

Oil for frying

For tempering :

Oil - 1 tsp

Urad dhal - 1 tsp

Mustard - 1 tsp

Curry leaves - few

Method :

1.  Heat oil in the pan.  Add the ridge gourd peel and saute until it is cooked.  Remove from the pan when it starts to brown.

2. Add the remaining ingredients one by one except tamarind.  Keep them aside and let it cool.

3. Grind everything to coarse paste using water, tamarind pulp and salt.

4. For tempering , heat oil in the pan, add mustard, urad dhal and curry leaves. Add this to the chutney.

Enjoy with hot rice drizzled with ghee !!!

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SNAKE GOURD IN YOGURT SAUCE / PUDALANKAAI THAYIR PACHADI

The snake gourd also known as Chinese cucumber is an important and very commonly consumed vegetable in India.  It is very nutritious vegetable.  It is a natural antibiotic, expectorant and laxative.  It creates a cooling effect in the body and it is a tonic for the heart. 

There are umpteen number of dishes we can make using this snake gourd.  It is absolutely delicious vegetable.  It is healthy to consume in our daily diet.  The dish I am posting today is very healthy.  The snake gourd is boiled and added to the yogurt sauce.  You can serve this with any south Indian meal like Rasam, sambar etc. 

SNAKE GOURD IN YOGURT SAUCE  / PUDALANKAAI THAYIR PACHADI

Ingredients:

Snake gourd - 2 medium sized
Channa dhal - 1/2 cup (soak and pressure cook)
Coconut grated - 1 tbsp
Coriander leaves - few
Salt
Yogurt - 1 1/2 cup (not very thick or very thin)
Green chillies - 2

Tempering:

Oil - 1/4 tsp
Mustard - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves few

 

Method:

1.  Cut snake gourd into 2 halves.  Remove the seeds inside.  Chop them to small cubes.
2. Boil the snake gourd in water or microwave for 6 to 7 minutes.  It has to be soft but firm enough when you give a bite.
3. Pressure cook the Channa dhal.
4.  Now grind the green chillies and add to the yogurt along with little salt and give it a whisk.
5. In a mixing bowl add the boiled snake gourd, cooked Channa dhal, coconut and the yogurt dressing.
6. Now temper with mustard, Urad dhal and curry leaves.
7. Add chopped coriander leaves. Give a good mix and serve with south Indian meal.

Enjoy this cooling and healthy meal !

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EGGLESS PANCAKE WITH FRUIT & NUT TOPPING !

I Love love pancake. This is absolutely both kids and adults favorite with a dollop of butter and honey or maple syrup.  I often do this during weekends. Yes pancake is nothing new for any Indians as it is a staple food in southern part of India :)  The savory versions of pancake in southern part are called as Dosa, Appam and oothappam. These Indian pancakes are made using rice and dhal which is ground to a batter.  They are   fermented overnight and cooked in the hot griddle.  Not only in India throughout the world the pancake has different avatar and people prepare it in different ways and call it with different names.  Whatever the versions are, they are absolutely everyone's favorite.    Here is my version of Eggless Pancakes with fruit and nut topping.

 

EGGLESS PANCAKE WITH FRUIT & NUT TOPPING 

Ingredients:

All purpose flour - 1 cup

Sugar - 3 tsp

Cinnamon - 1 tsp

Baking powder - 2 tsp

Salt - 1/8 tsp

Wet Ingredient:

Whole milk - 1 1/4 cup

Vegetable oil - 1 tbsp

Melted butter - 1 tbsp

Vanilla extract - 1 tsp

Butter or Oil for the griddle

Method:

1. Combine dry ingredients and mix slightly using a work. 

2. Mix all the wet ingredients .Whisk together until just combined. 

3. Now add the wet ingredients to dry ingredients.  Whisk until they are mixed.  Be careful not to over mix – it should still be slightly lumpy. Set aside to rest for a few minutes.

 

 

 

FOR FRUIT & NUT TOPPING :

Enjoy hot pancakes with a dollop of butter, fruit and nut topping!!! 

It’s absolutely delicious !!!!

Note:

You can also enjoy this breakfast menu to dessert by adding a scoop of vanilla or butter scotch Icecream.  Enjoy as a dessert as well!!! 

I am drooliiiiiiiiiiiiiiiiiiiiiiiig..........

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