Vazhaikkai Podimas is a tradition South Indian Dish. Its very easy to prepare and a very healthy recipe. It can be a good alternative to the usual Vazhaikkai/Plantain fry that we make. It tastes brilliant with hot steamed rice and Sambar/Rasam.
- Cooking Time : 20 minutes
- Serves: 2
- Raw Bananas/Plantain – 5 small
- 1 Cup Grated Coconut
- 1 tsp Urad Dal
- 1/4 tsp Chana Dal
- 1 tsp Asafoetida
- 1/2 tsp Mustard Seeds (For Tempering)
- 1 or 2 Green Chillies
- 1 Small piece Ginger (Chopped)
- ½ Lemon
- Few Curry Leaves
- 2 tsp Oil
- Salt to taste
How I made:
- Cut the Raw Bananas into half and steam- cook it for about 3 minutes without putting the whistle on. (Pierce a knife into it to check if its cooked well)
- Peel the skin and grate it. (The test for perfectly cooked banana is to check if you’re able to peel it easily).
- Heat some oil in a pan.
- Add mustard seeds and let it pop.
- Add Urad dal and Chana dal. (Fry them till they turn golden brown)
- Add Asafoetida, Ginger, Green chilies and curry leaves.
- Add Salt.
- Add the grated Banana and mix it thoroughly. Close it with a lid and cook for 2 more minutes.
- Remove the Lid and Add the grated coconut and mix everything well.
- Let it cool for sometime.
- Squeeze about half a lemon for a little tangy taste.
- Enjoy the Vazhaikkai Podimas with Sambar and hot Steamed rice.
So here comes the end of the week long Food Marathon! Although Sunday evening is not a very nice time spend on the internet posting a recipe but this one is just keep up the continuum. Although I have been into baking for quite sometime, I have never tried my hands on making cheesecake. So when we had our Banoffee in Sakley’s last week, I suddenly felt like making cheese-cake.
Here’s the recipe.
12 crumbly biscuits ( I used Nutrichoice)
500 gms cream cheese- I used paneer.
250 gms cream
75 gms butter
2 tbsp sugar
1 tsp vanilla
1 tsp lemon juice
1 lemon’s rind
How I made:-
- Crush biscuits in a blender and add butter to it.
- Mix it well and spread at the bottom of the cake tin and refrigerate it to set.
- Blend the paneer in a mixer till it becomes soft and add cream to make a pasty mixture.
- Add Sugar, Vanilla essence and lemon juice.
- Add lemon rind. ( Peel only the yellow part)
- Pour in everything on the biscuit base and refrigerate overnight for it to set.
- Boil milk in a heavy bottom pan. Keep stirring and ensure that it doesn’t burn.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat
- The milk will start to separate. Drain out the whey using a muslin cloth.
- Wrap the separated fat in a muslin cloth.
- Rinse under cold water, and squeeze well to remove the citrus taste.Keep pressing the paneer by placing a heavy object to remove excess water from it.
- Take a small piece of paneer on your palm and rub with your fingers. See if you are able to make a firm but smooth ball. This is the test for paneer.
- In a pressure cooker heat sugar and water. Once the syrup starts boiling add the paneer balls and let it cook for 1-2 whistles.
- The rasgullas will expand to double the size so ensure the cooker is large enough to contain them.
- Serve them chilled although the sponginess reduce when the rasgullas are refrigerated.
Here’s a recipe of Pumpkin/Parangikkai Curry with Amchur. I had never tatsted this version of Pumpkin until I got married. At my inlaws place this is how the Pumpkin Curry is made. It tastes yummy with hot rotis.
Cooking Time : 20 minutes
1/2 kg Pumpkin diced into cubes
1/4 tsp turmeric powder
1 tsp Amchur Powder
1/2 tsp Mustard seeds for tempering
1 tsp Ajwain/ Carom seeds for tempering
2 tsp Oil
Salt to taste
How I made:
- Heat oil in a kadhai and add Mustard seeds. Wait till they pop.
- Add Ajwain/Carom seeds and diced Pumpkin.
- Add turmeric powder, Chilly powder and Salt.
- Cover it with the lid and let it cook for 6-7 minutes.
- Once the curry is completely cooked mash it with a Vegetable masher.
- Add Amchur powder and Garnish with coriander.
- Serve it with hot Phulkas/Rotis.
Ever since I saw this recipe in Edible Garden, I have been thinking of making it. Somehow my eyes got fixated to the picture of 5 lentils in that glass bowl. One good thing about staying in Delhi is, you name a Dal you get it here. Dal also happens to be Dh’s favourite and he loves the Dal-Roti combo. Oh yeah! He is a “Dal Roti Khao, Prabhu ke Gun Gaoo!!” types. So I got this bag of mixed Dal from Supermarket and followed Nags‘s recipe to T. Thank you Nags! It just tastes yummy!
Cooking time : 30 Minutes
Serves : 2 to 4
1 Large Cup of Mixed Dal
1/4 tsp turmeric powder
1 large tomato, pureed
1 large onion, ground to a paste
1″ piece of ginger, grated
3 cloves of garlic
1 tsp red chilli powder
Salt to taste
2 Tsp Ghee
1 Tsp Jeera (Cumin Seeds)
1-2 Coriander leaves
- Cook the Mixed Dal in the Pressure Cooker with around 5 Cups of water and a little bit of turmeric. Keep it for atleast 5-6 whistles. The Dal should be cooked mushy.
- Heat the oil in a kadai and add Jeera.
- When Jeera turns brown, add the ginger and garlic and fry for a minute.
- Next, add the ground onion paste and Chilly powder.
- Cook it till oil starts separating from the onion gravy and its fried. Add the Tomato Puree and Salt.
- Simmer it for about 3-4 minutes.
- Finally, add the cooked dal, mix well and simmer for 5 mins until all the flavours have blended.
P.S – Sending this entry to Legumes and Lentil Event