Vazhaithandu-Carrot-Soup

#VazhaithanduCarrotSoup : #BananaStem is called #Vazhaithandu in Tamil. It is rich in fiber and diuretic in nature. It is rich in potassium and Vitamin B6. It is very low in cholestrol so those who are on diet can consume lot. It is advisable to include vazhaithandu in our daily diet in some form.
I have prepared a tasty soup using vazhaithandu along with carrot.

Ingredients :
1/4 cup	Vazhaithandu nicely chopped
1/4 cup	Carrot grated
3 Tsp	Onion nicely chopped
1 Tsp	Garlic nicely chopped
1 Tbsp	Green peas boiled [ optional ]
1/2 Tsp	Ghee/Butter
1 Tbsp	Soft oats
1/4 cup	Thick coconut milk [ optional ]

Few stalks of spring onion.

Method :
Heat a kadai on a stove over slow flame.
Add ghee and crackle cumin seeds.
Then add chopped garlic followed by chopped onion.
Saute for a minute and then add grated carrot, boiled green peas and nicely chopped vazhaithandu.
Saute for half a minute and add 1 cup of water.
Simmer till carrot and vazhaithandu becomes tender.
After that add oats and allow to simmer till the liquid turns to porridge consistency.
Finally add coconut milk, salt and chopped spring onion.
Allow to simmer for a minute and then turn off the stove.
Serve hot topping with black pepper powder.

Note :
The quantity of vazhaithandu can be increased according to availability and taste.
A split green chilly can be added if you like it to be spicy.

Coriander soup

Papaya soup

Mushroom soup

Aam panna

Muskmelon juice

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 commonly availlable 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.

Ingredients :
1/2 cup	Puffed rice [ arisi pori ]
1/2 cup	Puffed corn [ chola pori ]
1/3 cup	Carrot grated
1/2 cup	Vazhaithandu nicely chopped
1 small size	Tomato, chop nicely
1 small size	Onion, chop nicely
1/4 cup	Coriander nicely chopped
Powders & sauce :
1/2 Tsp	Coriander powder
1/2 Tsp	Cumin powder
2 pinches	Turmeric powder
1/4 Tsp	Red chilly powder
1/4 Tsp	Chaat powder
1/4 Tsp	Salt
1/2 Tsp	Rock salt
1/2 Tsp	Sweet & sour tamarind chutney
1/4 Tsp	Honey

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.








You might also like to try

Bhel puri ragi chaat

Bhel puri puffed rice

Thattai

Thinai pidi kozhukattai

Kozhukattai - spicy

Beetroot-Vazhaithandu-Aval-Upma

#BeetrootVazhaithanduAvalUpma : #BeatenRice [ #RiceFlakes ] is known as #Aval in Tamil. Soaked paddy is dry roasted in a kadai over high flame for few seconds and pounded immediately when it is still hot using a wooden pestle in a mortar to flatten it. Then husks are removed to get aval.

That's why it is also called #flattenedRice. Now-a-days heavy pounding machines are used to produce aval. Rice flakes are available in different thicknesses in the market.
It is rich in iron. It can be consumed as it is or cooking with other vegetables & condiments.
Here I have prepared aval upma with beetroot as it is packed with vital nutrients and full of fiber.

Ingredients :
1 cup	Thick Aval [ beaten rice ]
1 medium size	Onion, chop nicely
1/4 cup	Beetroot julians [ or grated ]
1 Tbsp	Green peas cooked
1/4 cup	Vazhaithandu julians
1 or 2	Green chilly
2 pinch	Turmeric powder
1/4 Tsp	Cumin powder [ jeera powder ]
1/4 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Salt [ adjust ]
Tempering :
1/2 Tsp cup	Mustard seeds
1 Tsp	Black gram split
2 Tbsp	Peanuts [ ground nut ]
1/4 Tsp	Asafoetida powder
2 Tsp	Oil
To garnish :
1 Tbsp	Carrot grated
1 Tbsp	Coriander leaf chopped

Method :
Take aval in a wide mouthed vessel.
Wash twice and completely drain the water.
Now add 1/4 cup of water and 1/2 Tsp of salt.
Mix well and set aside.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add black gram split, peanuts & asafoetida.
Keep stirring until peanuts turn golden color.
Add chopped onion, green chilly and curry leaf.
Saute till onion becomes translucent.
Then add beetroot, vazhaithandu, green peas, red chilly powder, turmeric powder, cumin powder and salt.
Mix well and close with a lid till beetroot becomes soft.
Remove the lid and add aval.
Mix well and adjust salt.
Close with a lid and allow to cook over very low flame for 3 minutes.
Turn off the stove and let it be closed for another five minutes.
Bright beetroot colored tasty spicy aval upma is ready.

Serve hot after topping with grated carrot and chopped coriander leaves.
Relish with tomato sauce or without any side dish.
I have served here with jaggery.

You might also like to try

aval upma without onion

lemon aval

lemon aval steamed

noodles with tomato sauce

spaghetti

Ideas for breakfast / Dinner

Tiffin Recipes


Great accompaniments for tiffin and rice

Chutney recipes

Vazhai Thandu Paruppu Stir Fry

#BananaStemLentilStirFry  #VazhaithanduParuppuPoriyal: The banana tree will be cut after the fruit bunch is harvested. The outer thick layers of the trunk of banana tree is discarded and the tender inner core of the trunk is edible. This is called vazhai thandu in Tamil and banana stem in English. This is fibrous and does not have a distinct flavour or taste. It can be consumed raw in salads or by making juice. Banana stem also used in many other recipes like koottu, sambar, soup, poriyal [ stir fry ] etc.,...
We have already seen Vazhai thandu Poriyal  and here will see a stir fry using this banana stem.

Ingredients :
Vazhai thandu                                 : 20 cm long piece

Onion                                            : 1 small size
Red chilly                                        : 1 (take 1 more if needed)
Grated carrot                                   : 1 Tbsp
Green gram dal                                : 1 Tbsp, soak in water for half an hour

Turmaric Powder                             : 1 pinch
Mustard seeds                                  : 1/4 Tsp
Urad dhal                                         : 1/2 Tsp
Curry leaves                                     : 5 to 6
Coriander leaves                               : enough quantity
Grated coconut                                 : 3 Tsp(can add more also)
Oil                                                  : 1 Tsp

Method :
Peel off skin lengthwise.

Cut one circular piece horizontally(cross cut) and remove fibre by pulling out.
Again cut next piece, pull out and remove fibre.

Place all the rounds in a very thin( watery ) butter milk or simply in water to avoid loosing color.
Now chop all the rounds into thin pieces  (julians ) and again put in water or thin buttermilk.

nicely chop onions & break red chilly into 3 to 4 pieces.
Keep aside.
Now place a kadai with a tsp of oil over slow flame.
First splutter mustard seeds, then add red chilly pieces, & urad dhal.
When urad dhal turns into golden brown add curry leaves, coriander leaves and onion.
Saute for a minute then add the soaked green gram dal.
Saute for a few seconds and immediately add vazhaithandu pieces and turmeric powder.

Add enough salt and mix thoroughly.

Now close the kadai with a lid.
It cooks very fast ( only a minute or so) as the thandu is watery .
Open the lid and add grated coconut.
Ha! vazhaithandu poriyal is ready. Transfer into a serving bowl.

A very good side dish for sambar or rasam rice.






You might also like to try

drumstick leaf banana stem stir fry ]

banana stem stir fry

banana stem n banana blossom raitha

banana stem yoghurt salad

beetroot banana blossom stir fry

For Stir fry and dry curry

Curry Index

For Dishes related to Lunch

Lunch Index

For variety of Dishes

Recipe Index