Just to Share with you………..
Raw Banana /Plantain called is called as “Valakkai” in tamil and ‘Arati Kaaya’ in Andhra. In most of the places in Tamil Nadu for occassions like Marriage, kathoo kutthu(ear piercing), seer, wedding reception and in bride and bride grooms house you can see the front is decorated with banana tree (root will be taken out) with full raw banana that. Once the function was over the owner will cut the raw banana that and share it with their neighbours. It is still happening . Itz a nice memory.
Here in H-Mart I bought a Plaintain . That is from Hawaii. I want to share this picture so you will also get a chance to see Hawaii valzhakkai. . It is little bit different from our normal plantain. You can see the difference in the head part. It is somewhat bulged at the head part. Ater seeing that I want to try that plaintain too so I made poriyal using that . It tastes good. I made a slight variation when I made poriyal with Hawaii plaintain. Instead of grated coconut I added powder of roated groundnut.
Hawaii Plaintain poriyal
1. Raw Banana/ valakkai – 1
2. Mustard-1/4 tsp
3. Urudhal, channa dhal – 1/2 tsp
4. curry leaves
5. onion small size-1
6. red chilli powder – 1/2 tsp (instead of this you can add 3 green chillies/Pacha milagai)
7. turmeric powder -1/4 tsp
8. Salt and oil as needed.
1. Heat a tsp of oil in Kadai. Splutter mustard, urudhal, channadhal and curry leaves.
2. Add chopped onions and fry.
3. Peel the thick skin of valakkai and cut into small cubes and add that into kadai.
4. Add salt ,Redchilli powder, Turmericpowder and little water and cook well.
5. If you want you can garnish with coconut at the end when valakkai is done and dry.
you can do the below not only this poriyal for any other poriyal like avarakkai portal, poriyal that tai, muttacose /cabbage poriyal etc.
- You can add grated coconut at the end.
- you can add dry powder of roasted peanut.
- you can add dry powder of pottu kadalai at the end.
Just to share with you……
Salna – This dish is very common in Tamil nadu which is can be taken along with chappathi’s and Parrota’s. Salna’s are very good in small restaurants. Till now I didn’t get the recipe of it. But I got a different salna from recipe site. I don’t remember whose sit fit is now. This can be made with mutton bones and less meat. It might look different form other nonvegdishes since mutton can be cooked with Dal.
Mutton / Atukari Salna
1. Toor dal - 1/4 cup
2. Mutton bones - 1/4 kg
3. Onion(medium size) - 1
4. Tomato(medium size) - 1
5. Turmeric powder - 1/4 tsp
6. Coriander powder – 2 tsp
7. Chilli powder - 1 tsp
8. Ginger-garlic Paste – 1 tsp
9. Garam masala powder - 1 tsp
10. Cloves, Cinnamon, Bay leaves - 2 each
11. Coriander leaves for garnishing
12. Salt, water and oil as needed
1. Take toor dal and mutton bone pieces in a pressure cooker and cook 3 to 4 whistles.
2. Now, heat the oil in the kadai. Splutter cloves, bay leaves and cinnamon.
3. Then add the chopped onion. When the onion is half done add ginger-garlic paste and fry for 2-3 mins.
4. Now add the chopped tomato, salt, turmeric powder and curry leaves. Fry all this well until oil seperates from the gravy.
5. Add the chill powder, coriander powder and fry for another 4-5 mins.
6. Now add the boiled mutton bone pieces and toor dal in Kadai.
7. Put the lid on the kadai and cook until done.
Salna or chalna is ready serve with Paratha, roti, puri , Biryani, idli, idiyappam, dosai and also with plain white rice.
Just to share with you…….
Mango Lassi is a traditional South Asian non-alcoholic beverage. In fact it is one of the most popular beverages in Northern India. Mango Lassi is also a favorite at Indian restaurants. This drink is a cross between a smoothie and a milk shake. Curd or yogurt is a lactic fermentation of milk. It is esteemed for its smoothness, its pleasant and refreshing taste. It is a valuable source of protein, essential vitamins and minerals. It is also a rich source of calcium and riboflavin. The proteins in curd are more readily digested than the protein in milk.
Know the Beauty Benefits of curd
Curd mixed with orange or lemon juice is a good face cleanser. It supplies moisture to the skin and fruit juice provides the essential vitamin C. One tablespoonful of juice should be mixed in one cup of curd. This should be applied to face and neck and allowed to dry for 15 minutes. It should then be wiped off with a soft tissue and washed with water.
Curd is also considered valuable in conditioning the hair. It makes the hair soft, healthy and strong. Curd should be massaged right into the roots of the hair before being washed off. Dandruff can be removed by massaging one’s hair for half an hour with curd which has been kept in the open for three days.
Milk products are really good for kids. This Lazzi is a combination of Mango fruit and Curd which is real good.
1. Mango pulp - 2 cups ( find this in Indian grocery)
2. Fresh curd -1 cup
3. Milk - 1 cup ( either whole or 2 %)
4. Sugar as needed
5. some ice cube to serve it chill.
6. water – 1/2 cup
In a blender, expect ice cubes add everything and blend well then serve with ice cubes.
Since the quantity is more you make find it difficult to blend in blender in that case you can follow this method.
1. In a big vessel add Mango pulp , water and milk.
2. Blend only the curd with sugar and then pour that in vessel.
3. Mix well with spatula and serve with ice cubes.
If using a fresh mango, peel and remove the flesh from the pit. Cut mango into small pieces and blend it to make mango pulp.
Just to share with you…………
I have heard that surakkai/sorakkai is very good during pregancy days if the pregnant lady has swelling on his legs. People always make sambar or kolumbu or kotu out of suraikkai. But the intake of surakkai will be less if we take in the form of curry veriety. But, when they take this surakkai dosai they will be able to eat more quantity of the vegetable. This is so simple, easy to make and delicious one.
1. Sorakkai – 1 cup ( peeled and cutted)
2. green chilli -3
3. Raw rice -1/2 cup
4. Idli rice -1/2 cup
1. Put both the rice in bowl and soak it in water atleast for 2 hours.
2. Then grind rice with surakkai, chilli and needed salt either in grinder or mixie.
3. Keep the grinded mixture aside atleast for 1 hour. (if you are in a hurry you can use it immediately)
4. Make dosa with the batter and serve hot with coconut chutney.
I have given the very plain methd of making surakai/sorakkai dosa. You can make rich looking dosa by adding finely chopped onions, curry leaves and corriander leaves.
Just to share with you…..
Many of you might have tasted pasta with cheese. This is a different style of pasta which I found myself which is hot & spicy. You can think of this recipe as pasta in fresh home made hot sause.
South Indian Pasta
1. Pasta- 1 cup
2. onion very small size -1
3. tomato very small size -1
4. ginger -garlic paste- 1/2 tsp
5. redchilli powder -1/2 tsp or (according to your taste)
6. turmeric powder a pinch
7. tomato paste – 3 tsp
1. Heat little oil in tava and fry chopped onion, tomato, ginger-garlic paste, tomato paste (gives color. If you don’t have then add 1 fully ripen tomato), redchilli powder and turmeric powder well.
2. Meantime cook pasta with plenty of water in a seperate pan by adding little salt. Once it is fully cooked then drain the water and keep aside.
3. Grind the fried things into fine paste by sprinkle water.
4. Heat the tava now add pasta and the grinded paste and mix well for few mins. Add salt if needed.