Ani’s Kids Recipe,South Indian samayal & Tips!

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,kathu 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 thar. 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.

Hawaii Vazhakkai

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. . Itz little bit different from our normal plantain. you can see the difference in the head part. Itz somewhat bulged at the head part. Ater seeing that  I want to try that plaintain too so  I made poriyal using that . It also tastes good. I made a slight variation when I made poriyal with Hawaii plaintain. Instead of grated coconut I added powder of roated groundnut.

Valakkai Poriyal

Hawaii Plaintain poriyal

Ingredient

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.

Preparation

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.

Tips

you can do the below not only this poriyal for any other poriyal like avarakkai poriyal,poriyal thattai,muttacose /cabbage poriyal etc.

1. You can add grated coconut at the end.
2. you can  add dry powder of roasted peanut.
3. you can  add dry powder of pottu kadalai at the end.

Just to share with you……..

Mutton / Atukari Salna

Ingredients:

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 tsps
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 for taste
13. salt,water and oil as needed

Preparation

1. Take toor dal & the mutton bone pieces in a pressure cooker & cook untill 3 to 4 whistles.

2. Now,heat the oil in the kadai splutter Cloves,bay leaves & cinnamon.

3. Then,add the chopped onion & when the onion is half done add the ginger-garlic paste & fry for 2-3mts.

4. Now,add the chopped tomato,salt,turmeric powder & curry leaves & fry till oil seperates from the gravy.

5. Add the chill powder & coriander powder & fry for another 4-5mts or untill oil seperates from the oil.

6. Now,add the boiled mutton bone pieces & toor dal in Kadai .

7. Put the lid on the kadai & cook until done.

Tips

Salna or chalna is ready serve with Paratha,roti,puri ,Biryani , idli, idiyappam,dosai & 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.

Mango Lassi

Ingredients

1. Mango pulp - 2 cup  (you can find this in Indian grocery
2. Fresh curd -1 cups (u can use cup coming with rice cooker for measurement)
3. Milk - 1 cups ( either whole or 2 %)
4. Sugar as needed
5. some ice cube to serve it chill.
6. water – 1/2 cup

Preparation

Method 1:
In a blender, expect ice cubes add everything and blend well then serve with ice cubes.

Method 2
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.
4. serve with ice cubes

Tips
If using a fresh mango, peel and remove the flesh from the pit; cut mango into small pieces. blend that and 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.

Sorakka dosa

Ingredients

1. Sorakkai – 1 cup ( peeled and cutted)
2. green chilli -3
3. Raw rice -1/2 cup
4. Idli rice -1/2 cup

Preparation

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.

Tips

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.

South Indian Pasta

Ingredients

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

Preparation

1. Heat little oil in tava and fry cutted onion,tomato,ginger-garlic paste,tomato paste(gives color. If you don’t have then add 1 fully ripen tomato),redchillipowder 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 sprinkly water.
4. Heat the tava now add pasta and the grinded paste and mix well for few mins. Add salt if needed.