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

Just to share with you………

Mostly we prefer somefry as side dish when we have variety rices. Many  of us make potato fry which is default in most of our cooking. somemake fry out of arby,plaintain etc. Here is one form of ahallow fried Plaintain/Rawbanana/Valakkai in south indian ,TamilNadu style.

 Valakkai /Rawbanana varuval

Ingredients

1. Raw banana smallsize -2  or big size-1
2. oil -as needed ( may be 2-3 tsp)
3. curry leaves as needed

For Grinding

1. sombu – 1 tsp
2. garlice pieces  -3  (poondu pal not the full garlic)
3. onion chopped – 1 tsp (or smallonions/shallots -2)
4. Turmeric powder- 1/2tsp
5. Red chilli powder -1tsp
6. salt -as needed

Preparation

1. Peel the skin of the raw banana and slice it into thick slices of diced (shape is upto you).
2. Grind all the ingredients (with little water) given under grinding.
3. Marinate the cutted raw banana in the grindedpaste and keep it for 15 minsor more. If you are in hurry you can directly use the marinated stuff.
4. Pour 2-3 tsp oil in kadai. Put curry  leaves and then the marinated plaintain.
5. keep the stove in low heat and fry well until done.

Tips

If  you want you can sprinkle 1 tsp of riceflour and fry for sometime before switching off the stove.

Just to share with you…..

Hi friends this is a different way of making valakkai poriyal just like your grated carrot poriyal. One who is eating for the first time may get confused with this. some might not be able to find out with what you have made that poriyal. This recipe I got from my best friend Sasirekha’s mom. she told me hw to make this.

You too can surprise ur hubby or friends or anybody with this recipe. Here comes the method of preparation. Try it out.

Boiled & Peeled Valakkai

 Grated Valakkai

 Valakkai Poriyal

Ingredients

1. Valakkai / Plaintain / Raw banana – 2
2. Oil – 2 tsp
3. Mustard seeds – 1/2 tsp
4. Channa dhal,Urudhal – 1/2 tsp each
5. Onion small – 1 chopped
6. Green chilli – 5 chopped
7. curry leaves
8. shredded coconut – 2 tsp (optional)
9. Turmeric powder

Preparation

1. Keep the Valakkai immersed in water and bring it to boil. Once the outer layer is fully darkened take out the valakkai and drain water . Peel the skin fully like you do while eating banana.
2. Using grater grate the cooked and peeled valakkai.
3. keep the pan in stove. Pour oil and temper mustard seeds,curry leaves,channa dhal and urudhal.
4. Add onion and green chilli and pinch of turmeric powder.
5. Fry well and then add grated valakkai. Mix well and keep for 5 mins.
6. If you want you can add coconut at the end.

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……

Bajji is the simplest snack we can make to have in the evenings.During winter season we really want something hot in the evening. I had so many varieties of bajji’s but for all the batter is same.Bread bajji is the onw which I used to have during my MCA. That was the first time (in hostel) where I had bread bajji. One lady used to bring in the afternoon and evening we have to rush for it. whenever I make bread bajji’s I remmeber those plesant memories.Also that Chilli bajji I had for the first time in Kodaikannal when I was in 5th standard.(In my school they took us to kodai kills that time) .

Make Potato bajji, Onion bajji, Brinjal bajji, Cauliflower bajji, Applam bajji, Plaintain bajji/Vallakkai bajji, Bread bajji, Chilli bajji using same batter.

 Ingredients for Batter

1. Besan Flour /Kadalamavu – 1 cup
2. salt as need
3. Little appa soda if you have (sodium bicorbonate)
4.Little color powder.If you don’t have color powder add 1/4 tsp of turmeric powder because the besan which we are getting in US is not giving very good color like Indian Kadalamavu.

Preparation of batter

1. Mix all the ingredients together well by adding little water so that it will be in idli/dasa batter consistency.This batter is sued for making different bajji’s

Tips

If you want more crispy then you can add a teasppon of rice flour while making batter.

1.Bread Bajji

1. Take bread slice. Cut diagonally and make four triangles.Dip each in batter and fry in oil.

 2.Potatoes and Brinal bajji

3.Onion Bajji

Take big onion/Periyavenkayam slice into rounds and dip in batter then fry that in oil.

4. Plaintain/Valakkai Bajji

Make thin slices with the grater dip that in batter and fry in oil.

5.Appalam Bajji

Take one appalam cut it into half dip that in batter and fry that in oil.

6.Chilli bajji

Take long green chilli on the tail end side cut to split into two portion but at the head end it should be attached and the stem should be there.Dip this in batter and fry in oil.

7.Cauliflower bajji

Boil water and put the cauliflower florets ,little salt and cook it. Then put that in paper napkin and take out all the water then dip each florets in bajji batter and fry well.