Vazhaipoo-Vazhaithandu-Thayir-Pachadi

#VazhaipooVazhaithanduThayirPachadi  #BananalossomBananaStemSalad : The inner most florets with bracts of #BananaBlossom [ #Vazhaipoo ] can be consumed raw. Commonly #BananaStem is used in the preparation of #ThayirPachadi [ #raitha ]. Using these two along with cucumber, carrot and onion prepared a tasty thayir pachadi.

Ingredients :
1/2 Cup	Curd
Inner part	Vazhaipoo [ banana blossom ]
2 Tbsp	Vazhai thandu [ banana stem ] chopped
2 Tbsp	Cucumber chopped nicely
1 Tbsp	Onion nicely chopped
1 Tsp	Carrot grated
6 - 8	Curry leaves
1 Tsp	Coriander leaves chopped
1	Green chilly chopped nicely
1/2 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split [ urad dhal ]
1/2 Tsp	Gingelly oil [ till / sesame oil ]

Method :

Take curd in a bowl beat well with a spoon.

Chop vazhaipoo nicely and put into the bowl containing curd.

Add all other given ingredients and mix well.

Adjust salt.

Heat a kadai with oil on a stove and crackle mustard seeds.

Then add black gram split and fry till it turn golden color.

Transfer on to the pachadi.

Tasty and healthy vazhaipoo vazhai thandu thayir pachadi ready.

Goes well with all types of briyani and pulav 

and bisibele bath.

It can also be served as a side dish for chappathy and poori.

Paruppu sadham [ rice mixed with dahl ] can also be relished with this yummy pachadi.




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Shrikhand

#Shrikand : Last time when I went to Mumbai I had a chance to relish a Gujarath thali in a famous restaurant. In the end the waiter asked whether I would like to have Ice cream or Shrikhand. I opted for Shrikhand. I used to take curd with sugar and rose essence mixture after lunch at home. That Shrikahand had the same taste but the texture was just like an ice cream. I learned that it is made with hung curd. So I decided to try it out. Let us see how I prepared.

Ingredients :
Curd                                      : 1/2 Cup
Rose Essence                         : 1 drop
Sugar Powder                        : 1 Tbsp
Saffron strands                       : 4 to 6

To Decorate :
Pineapple pieces and Pomegranate.

Method :
Strain fresh curd through a tea filter or muslin cloth.
Keep inside the fridge to avoid becoming sour.
Allow to completely drain out excess water.

Then take out the hung curd and transfer into a small cup.
Add rose essence, saffron strands and sugar.
Mix well with a spoon and decorate with pineapple pieces and pomegranate pearls.

Enjoy after a good meal.





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Brinjal Mushroom Thayir Pachadi

#KatharikkaiKaalanThayirPachadi #BrinjalMushroomThayirPachadi : I am forced to find out other options for making Thayir Pachadi ( Raitha ) without onion since onions are too expensive to handle. Here I tried a #Pachadi with #Brinjal [ #Katharikkai ] and #Mushroom [ #Kaalan ]. This Thayir Pachadi was very tasty with a nice aroma of cumin.

Ingredients :
Katharikkai ( brinjal )            : 1 small
Button Mushroom                 : 4
Curd                                    : 1/2 cup
Chopped big onion                : 1 tsp
Tomato chopped                   : 2 tsp
Grated Carrot                        : 2 tsp
Curry leaves                           : 6
Coriander leaved chopped       : 1 tsp
Oil                                         : 1 tsp
Turmeric Powder                   : a pinch

To Grind :
Coconut scrap                      : 2 tsp
Green chilly                          : 1 ( Adjust )
Small onion                          : 2
Cumin Seeds                        : 1/2 tsp

To Temper :
Mustard seeds                     : 1/2 tsp
Urad Dhal                            : 1/2 tsp
oil                                       : 1/2 tsp

Method :
Beat curd with a spoon and take in a serving bowl.
Wash mushroom well and keep aside.
Keep a kadai with 1/2 tsp of oil.
Cut brinjal into 5 mm thick pieces.
Add a pinch of turmeric powder and add cut pieces of brinjal.

Saute for few seconds and close with lid till it becomes soft.
Transfer into the bowl with curd.
Now add 1/2 tsp of oil again in kadai and saute mushroom pieces.

Water oozes out of mushroom pieces and keep stirring till become soft.
Transfer into the bowl with curd.
Grind all the ingredients given into a nice paste.
Add this ground paste also to curd.
Add all other ingredients given.
Put required amount of salt.

Mix well. Temper mustard seeds and urad dhal.
Transfer on to the prepared pachadi.
Mix well and garnish with coriander leaves.

A very good side dish for Briyani, Sambar Sadam, Tomato Rice.

Note :
The color is slightly yellowish because of turmeric powder used.
If Mushroom is not available then increase the amount of  Brinjal little more.

Thayir Sadam - Curd Rice

#ThayirSadham #CurdRice : We all know that mixing curd, white rice with little bit salt will make a perfect curd rice.
But for packed lunch little bit care should be taken while preparing as curd will taste sour by the time we actually consume it.

Ingredients :

Rice                                    : 1/2 cup
Water                                  : 1 3/4 cup
Milk                                    : 1 1/2 cup
Salt                                      :3/4 tsp ( adjust )
Asafoetida                              : a pinch ( optional )
Ginger                                   : a small piece thinly chopped
Curd                                      : 1/4 Tsp

To temper :
Mustard seeds                       : 1/2 tsp
Red chilly                               : 1 broken into pieces ( optional )
Green chilly                           : 1 nicely chopped

Curry leaves                          : 10 to 12
Oil                                        : 1 tsp

To garnish :
carrot, pomegranate, grapes : small amount ( what ever available ).

Method :

• Wash rice thoroughly.
• Pressure cook rice for 3 whistles and then 3 minutes at SIM position.
• Boil milk and keep aside.
• Put chopped curry leaves into the bowl containing curd.
• Open the cooker after it runs out of steam.
• Mash rice with a ladle.
• Add milk, salt, and asafoetida.
• Mix well.
• Keep a kadai on a stove with a tsp of oil.
• Splutter mustard seeds and then add red chilly, green chilly, and finely chopped ginger.
• Saute for 2 minutes.
• Transfer over prepared rice.
• Add 3 to 4 drops of curd or 1/4 Tsp of curd. Mix well.

Transfer into a tiffin box or a serving bowl.
Garnish with carrot pieces or pomegranate pearls or grapes.
The curd rice will be ready only after 4 or 5 hours.

Enjoy with any pickle, murungaikai sambar or any kara curry like senai kara curry or pavakkai kara curry.

Thayir Pachadi - Raitha

#ThayirPachadi [ #Raitha ] : Everybody knows how to do thayir #pachadi.
Anyway I try to give my recipe here!!
No cooking here! 
only adding appropriate quantity of ingredients with curd.

Ingredients :
Onion                              : 1 ( thinly chopped )
Carrot grated                   : 1 Tbsp
Tomato                            : 1( diced )
Coriander leaves             : 1 Tbsp ( thinly chopped )
Capsium                          : 1 Tbsp ( chopped & half cooked )
Green chilly                     : 1 ( Chop nicely )
Curry leaves                    : 10
Curd                                 : 1/2 cup ( fresh & thick )
Salt                                   : 1/2 tsp ( adjust )

Capsicum pieces sauteed with little salt until half cooked

For tempering :
Mustard seeds                  : 1/4 tsp
Urad dhal                          : 1 tsp

Cut onion, grate carrot, dice tomato, thinly chop coriander leaves & green chilly.
Take all the above ingredients in a bowl.

Add curd and salt.

Mix well.
Temper mustard seeds & urad dhal with 1/2 tsp of oil & pour over the pachadi. Garnish with coriander leaves and pomegranate.

Note :
Thinly chopped cucumber can also be added. But take care that the pachadi will become watery as time passes.
If thick pachadi is required use hung curd.

This is ideal for briyani, pulao, paruppu sadam ( dhal rice ), chappathi, etc.,.