Tag Archives: samayal samayal recipe

Vazhaipoo Thuvaiyal / Banana Flower (Banana Blossom Chutney)

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I have prepared Banana Flower Vada/Fritters, Poriyal/Stir-fry, Kulambu/Curry, but this thought of preparing something different and as a result here comes my Vazhaipoo Thuvaiyal / Banana Flower Chutney.

Banana flower chutney/thuvaiyal goes out well with Idly, Dosa, Curd rice or any Variety rice. Also this stays fresh for 2 days after preparation in room temperature and fresh for more than 2 weeks’ time when refrigerated. But never use a wet spoon and hands to the thuvaiyal, it would get spoiled.

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Banana flower/Vazhaipoo is packed with loads of health benefits, but takes time to clean when you follow few tricks, you can make it easy. But when compared with the health benefits, it’s worth cleaning.

Health Benefits: It reduces pain and bleeding during menstruation. It reduces the blood sugar level and increases the hemoglobin content. Reduces anxiety and helps nursing mother. Let me share the recipe…

Ingredients:

  • Vazhaipoo/Banana flower – 1 no (medium sized)
  • White lentil / Urad dal / Ulundam paruppu – 3 tbsp
  • Tamarind – a small gooseberry size or Tamarind pulp – 1 tsp
  • Dry red chillies – 7 nos
  • Garlic – 5 cloves
  • Ginger – 1” inch stick (1 no)
  • Mustard seeds – ½ tsp
  • Split Black gram – 1 tsp
  • Curry leaves – 2 sprigs
  • Sesame oil / Gingelly oil – 5 tbsp
  • Salt to taste

Preparation:

  • Clean the Vazhaipoo/Banana flower and soak it in water for few mins (to avoid decolorisation).
  • Pressure-cook for 2 whistles or boil banana flower in water with little salt.
  • Drain the water, keep it aside. You can use this water while grinding this Banana flower.
  • Heat a tawa, dry roast white lentil/urad dal/ulundam paruppu, tamarind, dry red chillies, ginger, and garlic until the white lentil turn golden brown.
  • Add the pressure-cooked/boiled Vazhaipoo/banana flower and fry until they get dry.
  • Remove it from fire, transfer it to a plate and Grind them to a fine paste by adding little water (leftover while boiling the banana flower).
  • Heat oil in a kadai, add mustard seeds, split black gram, curry leaves and wait until they crackle.
  • Pour the ground banana flower paste, followed by salt and cook in medium flame by stirring it once in every minute.
  • Cook for 8 to 10 mins or until the oil starts floating on the top and the color of the thuvaiyal starts turning little dark in color.
  • Transfer to a bowl, leave it open until it comes to room temperature and then cover with the lid.

Note: Stays fresh for 2 days in room temperature and 2 weeks when refrigerated.

Tender Coconut Custard

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This is my next share about my adventure with food, so called foodventure –Dessert with Twist. I hate summers, but like the nature produce at summer. As a foodie, I like to explore and give a try to all the fruits and veggies, gifted by nature and at times I too develop a healthy coolant recipe with no artificial flavoring or artificial essence. I like to have tender coconut, on summers right from my childhood. But whenever I have tender coconut, I would demand for the tender coconut meat, when I found it glassy and thin I would like to have it. Incase if it’s hard and thick, I would never have it.

This things happens right from my childhood, but now after developing few culinary skills, I thought why we don’t try something with this tender coconut meat. This time when I had tender coconut, I got the tender coconut meat home, and was wondering what to prepare with this. Just like that went and checked my refrigerator and found summer special fruits lying there. It was apple, plum and banana and whenever I have apple and banana at home, I go for fruit custard which I love to the core and would say my anytime favorite dessert.

And now hope you all would have caught what my mind says, yes my mind wants me to try Custard with the Tender coconut meat. I very well knew that once the tender coconut meat gets grinded with milk or tender coconut water, it would retain a thick and fluffy texture. And so now I am into action, as told in the previous post – Let me share my adventure with food with #Foodventures, conducted by Axis Bank Dining Delights where the best foodventure will get a chance to dine with Michelin Star Chef – Vikas Khanna and Food Connoisseur Vir. Sanghvi.

Never miss the opportunity to get featured with the celebrities and to bring out your #Foodventures to the world.

You can also refer to their website in this link: http://foodventures.diningdelights.in/ and the video to get a clear view of #Foodventures: https://www.youtube.com/watch?v=oTUKM0Chop8

Let me now share my recipe…

Ingredients:

  • Tender coconut meat / Yelaneer Thengai – 2 nos
  • Milk – ½ cup
  • Sugar – 1 tbsp
  • Agar-agar – a fistful
  • Mixed fruits (pomegranate, apple, papaya, watermelon) – 2 cups

Preparation:

  • Drain all the water and take only the tender coconut meat in the blender. Blend well to a fine paste.
  • Pour in the milk along with sugar and blend them well to a fine paste.
  • Meanwhile wash the agar-agar in running water (until it becomes soft).
  • Boil the water, add in the agar-agar and continue until it gets dissolved in water.
  • Remove from flame, bring it to room temperature.
  • Pour it to the tender coconut paste, continue blending it to fine paste.
  • Pour it to bowl, refrigerate it for 5 hrs.
  • Peel and finely chop the fruits. In a glass bowl, start layering the fruits one by one and top it with tender coconut custard.
  • Refrigerate for 20 to 30 mins.

Mustard Fish Curry

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Recently I heard through one of my friend about mustard, mustard sauce, mustard oil, mustard spinach and she told me everything will be heavenly. She wanted me to try out something with mustard, I too surfed for recipes, and after getting to read few of the mustard recipes, thought of cooking fish with mustard sauce.

I wonder how did I miss cooking with mustard, the aroma that I get when I prepared mustard paste was very excellent and when I started cooking with fish, the aroma filled the whole house, which pulled everyone into the kitchen and the kids wanted to know what I am cooking.

Health Benefits of Mustard: Mustard helps to prevent cancer, effective in treating psoriasis, aids in managing diabetes and cholesterol levels and helps reduce risk of osteoporosis in menoupausal women. Now let me share the recipe…

Do check out my other fish recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/and check out this link for MUSTARD paste: https://madraasi.com/2016/03/31/mustard-paste/

Ingredients:

  • Fish – 500 gm
  • Mustard paste – 4 tbsp
  • Yogurt/curd – 2 tbsp
  • Turmeric powder – ½ tsp
  • Mustard seeds (Black) – ¼ tsp
  • Curry leaves – 2 sprig
  • Salt to taste
  • Lemon juice – 2 tsp
  • Mustard oil – 1 tbsp.

Preparation:

  • Take 2 tbsp of mustard paste, along with lemon juice, ½ tsp of turmeric powder and salt, mix all these together to a semi paste.
  • Clean and slice the fish into pieces, rub the fish with the paste and marinade for 20 to 30 mins.
  • Heat 2 tsp of mustard oil in a pan and fry the fish pieces in batches, until they turn golden brown.
  • Drain the oil and remove the fish pieces. Keep it aside.
  • Heat 1 tbsp of mustard oil in a pan, add in the mustard seeds along with the curry leaves, and wait until they crackle.
  • Add in the mustard paste, turmeric powder with little salt, cook for 5 mins, until it turns golden yellow in color.
  • Pour in the yogurt/curd along with ¼ cup of water, cook until the raw smell goes off.
  • Add in the fish pieces and cook in low flame, until the oil separates and floats on the top.
  • Remove from fire.

Serve hot with steamed rice or Indian breads. Garnish with mustard leaves or coriander leaves.

Note: You can also pour the gravy over the fish fry, garnish with coriander leaves and serve hot.