Tag Archives: raita

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

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Usually raita never needs to be cooked, but here with plantain stem I thought it would be best when cooked so that kids would never skip of this dish. This goes out well with Spinach rice and Briyani (both veg and non-veg).

This can also be consumed in times of vrat or fasting, because of no onion and no garlic in it.

Do check out my other raita recipes in this link: https://madraasi.com/recipes/raita/.

Health benefits of Vazhaithandu/Plantain stem: It is a good source of dietary fiber. It acts as a laxative and can ease constipation and also helps in weight reduction. A good relief for ulcer, burning senstation and acidity.

Let us move on to the recipe…

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

Ingredients:

  • Banana stem (chopped) – 2 cups
  • Grated coconut – 2 tbsp
  • Cumin seeds – 2 tsp
  • Butter milk – ½ cup
  • Yogurt / Curd – 1 cup
  • Asafoetida / Hing – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Salt to taste

Preparation:

  • Clean and chop the banana stem into small pieces. Soak them in buttermilk, to avoid the decolorisation for 10 mins.
  • Grind the coconut and cumin seeds along with little water to fine paste.
  • Drain the butter milk and keep the banana stem aside.
  • Pressure-cook the banana stem with little water and the ground coconut masala, for 2 whistles.
  • Remove the lid, when the pressure subsides.
  • Heat 2 tsp of oil in a kadai, add in the mustard seeds, split black gram, asafoetida and curry leaves, wait until they crackle.
  • Pour curd/yogurt to the pressure-cooked banana stem and stir it well.
  • Pour in the tempered spices to the banana stem, give a stir.

Serve with Briyani, variety rice or for lunch as a side dish during vrat/fasting.

 

 

Cauliflower Dum Biryani

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One another interesting and delicious vegetarian briyani to my Biryani collections – Cauliflower Dum Briyani, which was inspired by a blogger friend – Lina.

I never expected this Cauliflower Dum Briyani would turn this much exotic and it was a hit in kitchen. My daughter thought as though it was chicken briyani and only when she found the cauliflower, she was shocked and told me never imagined it was cauliflower briyani. She packed it for lunch and told that all her friends loved it and want it to be packed more for other day.

Health benefits of Cauliflower: Cauliflower is a good source of fiber that aids in digestion and also prevents from abdominal disorders like stomach ulcers and colon cancer. It contains Vitamin-C which protects the joints and bones. Inclusion of cauliflower during pregnancy is essential due to the neural development of the baby.

I am taking this to Fiesta Friday #81 hosted by Angie@thenovicegarderner

Let us move on to the recipe…

Cauliflower Dum Briyani

Cauliflower Dum Briyani

Ingredients:

  • Cauliflower – 1 no
  • Basmathi rice – 2 cups
  • Onions – 1 ½ no
  • Yogurt/Curd – ¾ cup
  • Ginger-garlic paste – 2 tbsp
  • Turmeric powder – ½ tsp
  • Tomato – 1 no
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Cinnamon – 2 nos (1 inch stick)
  • Cloves – 4 nos
  • Bay leaf – 1 nos
  • Shahi Jeera/Caraway Seeds – ½ tsp
  • Cardamom – 3 nos
  • Clarified Butter/Ghee – 2 tbsp
  • Salt to taste
  • Oil – 1 cup

Preparation:

  • Separate the cauliflower into medium sized florets.
  • Blanch the cauliflower (soak them in boiling water with little salt for 10 mins), drain the water and keep it aside.
  • Take the cauliflower florets in a large bowl, add in ginger-garlic paste, 2 tbsp of yogurt/curd and little salt, mix them gently and marinate for 30 mins.
  • Wash and clean the rice, drain the water and keep it aside.
  • Peel and finely chop the onions and tomatoes.
  • Boil water in a kadhai, add in 2 nos of cloves, a cinnamon stick, and 2 nos of cardamom, shahi jeera/caraway seeds and rice along with the required quantity of salt for rice.
  • Cover and cook, until the rice is 80% cooked, drain the water and keep it aside.
  • Clean the coriander and mint leaves and grind them to fine paste by sprinkling little water.
  • Meanwhile, heat a cup of oil in a kadai and deep fry the cauliflower florets, drain the oil and keep it aside.
  • Heat oil and clarified butter in a kadai, add in the leftover cloves, cinnamon, cardamom and bay leaf, cook for 3 mins.
  • Add in the chopped onions and cook until they turn golden brown.
  • Add in the chopped tomatoes and cook until they turn mushy.
  • Pour in the ground coriander mint paste and cook until they dark green in color.
  • Add in the turmeric powder, chili powder and coriander powder along with little salt and cook until the raw smell goes off.
  • Pour in a cup of yogurt/curd and cook for few mins.
  • Add in the deep fried cauliflower and pour in ½ cup of water, continue cooking for few mins.
  • Once the cauliflower gets blended well with the masala, remove from fire and spread the rice on the top of the gravy and prepare for dum.
  • Keep a griddle on the stove at medium flame and then keep the kadai over the griddle, cover it with the lid and place a weight over the plate. Keep in high flame for 5 to 10 mins (depends on the gravy with rice, be careful the rice or gravy should not be burned).
  • Remove the lid and give a stir.

Serve hot with Raita and any veg gravy. I have accompanied it with raita.

Raw Mango Pachadi / Mangai Pachadi

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Raw Mango Pachadi is one of the traditional recipe prepared specially on the day of New Year by most of the south Indian families because of its flavor, it has sour, sweet and spicy taste. Incase when we people need the bitterness they sprinkle little Neem flower while tempering, but I have not used this neem flower for the sake of kids. This is most important dish in my Tamil NewYear Meals / Puthandu / Varusha Pirappu.

This is my first time in the preparation of this Mango Pachadi, but I had in my school days through one of my friend. Let us move on to the recipe…

Raw Mango Pachadi / Maangai Pachadi

Raw Mango Pachadi / Maangai Pachadi

Ingredients:

  • Raw Mango – 200 gm
  • Jaggery – a cup
  • Salt – a pinch
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Red chilies – 3 nos
  • Asafoetida / Hing / Perungayam – ¼ tsp
  • Oil – 2 tsp
  • Curry leaves – a string

Preparation:

  • Crush the jaggery, heat ½ cup of water in a pan and add in the crushed jaggery to it, wait until it becomes thick like syrup.
  • Remove from fire, Keep it aside, bring to room temperature and strain the syrup, discard the impurities.
  • Wash the raw mango and chop them into medium pieces (do not peel the skin).
  • Heat 2 cups of water in a pan and boil the mango pieces (it should be in mashing consistency but not mashed).
  • Drain the excess water from the mango, pour in the needed jaggery syrup and keep in medium flame. Wait till it thickens
  • Heat oil in tadka, add in mustard, black gram, red chilies, asafoetida and curry leaves. Wait until they crackle.
  • Pour it to the mango pachadi, give a stir and serve hot.

Note: You cut the mango to desired size else, you could also peel and grate the raw mango and cook.