Tuesday, August 15, 2017

Vazhaithandu Chaat

#VazhaithanduChaat  [ #VazhaithanduBhel ] : Nowadays from old people to young ones crave for #Chaat [ #chat ] - a spicy mixture of grated raw vegetables, masala powders and puffed rice. Chaat lovers used to go to street shops to enjoy their favorite chaats. Venders are doing brisk business by selling different combinations of chaat items at street corners and road junctions. These chaat shops come alive only in the evenings and close by night. Actually chaats are more healthier food than vadai, bajji or bonda. This is also one of the ways to consume raw vegetables. We can easily prepare it hygienically at home from common ingredients.
I have included #vazhaithandu [ #BananaStem ] along with carrot, onion, tomato and coriander leaves for its health benefits. Vazhaithandu is full of fiber and diuretic in nature. It is rich in potassium and vitamin B6.
So add vazhaithandu as much as possible to get the benefits.

Vazhaithandu chaat [ banana stem chaat ]


Ingredients :
1/2 cupPuffed rice [ arisi pori ]
1/2 cupPuffed corn [ chola pori ]
1/3 cupCarrot grated
1/2 cupVazhaithandu nicely chopped
1 small sizeTomato, chop nicely
1 small sizeOnion, chop nicely
1/4 cupCoriander nicely chopped
Powders & sauce :
1/2 TspCoriander powder
1/2 TspCumin powder
2 pinchesTurmeric powder
1/4 TspRed chilly powder
1/4 TspChaat powder
1/4 TspSalt
1/2 TspRock salt
1/2 TspSweet & sour tamarind chutney
1/4 TspHoney

The measurement of ingredients given above are  only for reference.
You can add according to your taste and availability.

Method :
Take all ingredients barring puffed rice and puffed corn in a wide mouthed vessel.
Mix well with a long ladle.
Finally add puffed rice and puffed corn and mix well.
Adjust salt and chilly powder.
Transfer into a serving bowl topped with coriander leaves.
Tasty n spicy vazhaithandu chaat.
Enjoy freshly prepared chaat.

Vazhaithandu chaat [ banana stem chaat ]







You might also like to try
Bhel puri ragi chaat
Bhel puri ragi chaat
Bhel puri puffed rice
Bhel puri puffed rice
Thattai
Thattai
Thinai pidi kozhukattai
Thinai pidi kozhukattai
Kozhukattai - spicy
Kozhukattai - spicy


Saturday, April 29, 2017

Sundakkai-Vathakuzhambu

#SundakkaiVathakuzhambu : #Vathakuzhambu is commonly prepared using brinjal   [ katharikkai ], drum stick [ murungaikkai ], yam [ senai kizhangu ], broad beans [ mochai ], cowpea [ karamani / thatta payaru ], chick peas [ kondakadalai ] and pea eggplant [ sundakkai ]. Generally dried sundakkai is used in the preparation of vathakuzhambu. But fresh sundakkai can also be used for the recipe.
Sundakkai or sundaikkai is called Devil's fig, Prickly nightshade, Turkish berry or Pea eggplant in English. The scientific name is Solanum torvum.

Sundakkai vathakuzhambu

Ingredients :
1/4 CupSundakkai [ pea eggplant ]
1/4 CupGarlic peeled
1/4 CupSmall onion peeled
1 small sizeTomato chopped
10 - 15Curry leaves
Big Amla sizeTamarind
Powders :
3 Tsp heapedSambar powder
1 TspCoriander powder
1/2 TspAraithuvitta kuzhambu powder [ optional ]
2 pinchesTurmeric powder
2 TspSalt [ adjust ]
To temper :
3 TspGingelly oil
1/2 TspMustard seeds
small pieceAsafoetida
2 TspBengal gram
3 TspPeanut [ ground nut ]
A small piece or 1/2 Tsp Jaggery [ optional ]

Method :
Soak tamarind in lukewarm water.
Wash sundaikkai and remove stem.
Cut into halves and put in a bowl containing water.
Chop garlic and onions nicely.
Heat a kadai on a stove over medium flame with oil.
After crackling mustard seeds add asafoetida piece, bengal gram and peanut.
Add curry leaves once bengal gram turns golden color.
Now add garlic and onion.
Saute for half a minute.
Now add chopped tomato and saute until soft.
Then add halved sundaikkai and turmeric powder.
Saute for two minutes.
Now add Sambar powder, coriander powder and Araithuvitta kuzhambu powder.
Mix well for half a minute adding enough salt and then add 1/2 cup of water.
Close the kadai and allow to cook sundaikkai till soft.
Finally squeeze out pulp from tamarind with half a cup of water and pour into boiling kuzhambu.
Add 1/2 cup of water and 1/2 Tsp of jaggery.
Mix well and allow to simmer till oil starts floating over the surface of the kuzhambu.
Adjust salt and mix well.
Transfer into a serving bowl.

An excellent accompaniment for paruppu sadham [ lentil mixed rice ] and keerai masiyal sadham.
It can also be mixed with rice adding a dash of gingelly oil [ till / sesame oil ] and relished with curry.
It tastes very good with curd rice.


Sundakkai vathakuzhambu






Senai vathakuzhambu
Senai kizhangu vathakuzhambu
Manathakkali vathakuzhambu
Manathakkali vathakuzhambu
Karamani [ cowpea ] masala curry
Karamani [ cowpea ]
masala curry
Vazhaipoo [ banana blossom ] Kuzhambu
Vazhaipoo [ banana blossom ] Kuzhambu
Tomato bhindi curry
Tomato bhindi
curry

Tuesday, April 11, 2017

Thengai-Poondu-Milagai-Podi

#ThengaiPoonduMilagaiPodi  #CoconutGarlicChillyPowder : It is always a great pleasure to have hot & soft Idli  with gingelly oil [ sesame oil ] soaked spicy garlic milagai podi as an accompaniment. The soft Idli  with spicy poondu milagai podi [ garlic milagai podi ] is one of the favorite combinations of many people. Those who can't take spicy food can have idli with its poor cousine, thengai poondu milagai podi.
The method of preparation is just like that of garlic milagai podi. Additionally dried coconut - copra has been included to mellow down its spiciness.

Thengai poondu milagai podi


Ingredients :
20Red chilly
1/4 cupCopra [ dried coconut ]
10Garlic cloves
1 TspSalt [ adjust ]
1/2 TspGingelly oil [ sesame/till oil ]
20 - 30Dried curry leaves [ optional ]

Method :
Heat a kadai with oil on a stove over slow flame.
Add 1/8 Tsp of oil and then the red chilly.
A pinch of salt is added to avoid pungent fumes from chilly affecting our nostrils.
Keep stirring till chilly turns dark red in color and slightly charred.
Transfer on to a plate and allow to cool down.
First grind the copra coarsely using a mixie.
Then take roasted red chilly, salt and curry leaves in a mixie jar and grind coarsely.
If the jar becomes hot wait for a while to cool down.
Now add garlic cloves with skin and run the mixie for a minute or till garlic blends together.
The spicy n aromatic garlic milagai podi is ready.
Serve along with Idli and dosai.

Serving method : 
Place half a teaspoon of podi in a plate.
Pour a spoon full of gingelly oil [ sesame/till oil ] and mix well using forefinger.
Enjoy well with Idli or dosai.



Thengai poondu milagai podi







You might also like to try


Coriander powder
Coriander powder
for rice
Flax seed idli milagai podi
Flax seed idli milagai podi
Flax n poduthalai powder for rice
Flax n poduthalai powder for rice
Idli milagai podi
Idli milagai
podi
Pepper [ milagu ] powder
Pepper [ milagu ] powder




For other masala powders/mixes

Masala Powders and mixes

Wednesday, March 29, 2017

Inji Thokku

#InjiThokku  #GingerPickle : #Ginger is called #Inji in Tamil. Ginger [ Zingiber officinale ] is one of the most widely used spices [ condiments ] all over the world and it is used extensively in Indian and Chinese cuisines.
Ginger root is used not only for its flavor and also for its therapeutic properties. The therapeutic property is due to a chemical component called gingerol. It acts as a highly potent antioxidant and anti-inflammatory agent. Ginger has been used in our dishes as it helps proper digestion of food. Traditionally Ginger has been used as home remedies to ward off various ailments.
So daily we should try to include ginger either fresh or dried form in small quantities in our food.
Now a recipe to prepare a spicy pickle using ginger.

inji thokku [ Ginger pickle ]

Ingredients :
150 gmsGinger
8 - 10Red chilly [ adjust ]
1/2 TspFenugreek
Amla sizeTamarind
1/2 TspTurmeic powder
15 - 20Curry leaves [ optional ]
1 TspJaggery [ adjust ]
1 TspMustard seeds
2 TspSalt [ adjust ]
1/3 cupGingelly oil [ till / sesame oil ]

Method :
Soak tamarind in lukewarm water.

Wash ginger well and remove the skin.
Chop nicely into julians.
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Fry fenugreek till it turns golden color and transfer into a mortar.
Set aside.

Now fry red chilly in the same kadai adding 1/2 Tsp of oil.
Keep stirring till it turns deep red in color.
Transfer into a bowl and keep aside.

Then in the same kadai add 1 Tsp of oil and saute ginger julians.
Keep stirring till its raw smell goes off and turns slightly golden color.
Turn off the stove.
Transfer into a bowl and allow to cool down to room temperature.
Squeeze tamarind and get the pulp.

Now transfer sauteed ginger, red chilly, salt and jaggery into a blender jar.
Grind coarsely and then add tamarind pulp.
Grind into a smooth paste.
Transfer into a bowl and set aside.

Heat a kadai with remaining oil on a stove over medium flame.
Crackle mustard seeds and then add curry leaves.
After that add the prepared paste & turmeric powder and mix well.
Adjust salt.
Keep stirring at regular intervals.
The paste slowly turns into a single mass and oil starts coming out.
At this stage powder the roasted fenugreek using a pestle and add into the kadai.
Mix well for a minute.
Turn off the stove and transfer into a clean and dry porcelain bowl or bottle.
Close only after the thokku comes down to room temperature.

Tasty tasty spicy inji thokku is ready.
It goes well with almost all tiffin items and tastes great with thayir sadham.

It can be stored in a dry and clean bottle for ten days to a month at normal room temperature.
Take extra care to use only a clean and dry spoon to take out the pickle every time.

inji thokku [ Ginger pickle ]







Other pickle recipes you might like to try

Lemon in salt [ uppu elumichangai ]
lemon in salt
Kothamalli Thokku [ Coriander Leaves Pickle ]
kothamalli thokku
Nellikkai Thokku [ Goose berry ( Amla ) Pickle ]
nellikkai thokku
Avakkai urugai
Avakkai urugai
Maangai Thokku [ Mango Pickle ]
maangai thokku