Monday, May 22, 2017

Vazhaipoo Dosai | Banana Flower Dosai | Gluten Free and Vegan Indian Crepes

Vazhaipoo Dosai

Hi Supermoms,

I am sure all of you are well aware of the numerous health benefits of eating banana flower. Today, I am going to share with you another tasty and healthy Banana Flower recipe. You can use the regular dosai batter to make this Vazhaipoo dosai. You can also make small Uthappams and add colourful vegetables to make it more attractive.  

This recipe is a simple and quick way of including Vazhaipoo in our diet. You can clean and chop the banana flower a day earlier if you want to make it for breakfast. You can refer to my Vazhaipoo Post to know everything about cleaning the Banana Flower . 


Vazhaipoo Dosai | Banana Flower Dosai :

Preparation time : 10 minutes
Cooking time : 15  minutes
Serves : 4
1 cup = 250 ml cup

Ingredients:

3 cups dosai batter
1 cup Vazhaipoo/banana flower ( finely chopped)
1/8 teaspoon turmeric powder
1/2 teaspoon red chilli powder ( you can use Kashmiri chilli powder) 
1 tablespoon sesame oil ( to drizzle over the dosais)
salt to taste 

For the tempering :

1 teaspoon sesame oil
1 teaspoon mustard seeds
1/2 teaspoon bengal gram / channa dal
1/2 teaspoon split and husked black gram /urad dal
1 sprig curry leaves ( torn roughly)
pinch of asafoetida


Method :

1. Heat a kadai/pan with oil and temper with ingredients given under ' for the tempering'.
2. Now add the washed banana flower, salt, turmeric powder, chilli powder , mix and cook covered till the banana flower is soft and cooked.
Chef tip : This step will take approximately 7-8  minutes over low to medium flame.
3. Switch off and add the mixture to the dosai batter.
4. Mix well .
5. Heat a tava and grease with sesame oil.
6. When the tava is hot, pour a ladle of vazhaipoo dosai batter and spread like regular dosai, drizzle sesame oil on sides. 
7. Cook on both sides. 
8. Remove and repeat the same process for the remaining batter.

Your healthy and tasty Vazhaipoo Dosai is ready. You can serve it along with your choice of chutneys. 


Banana Flower Dosai

Happy Cooking !

With love,

Masterchefmom

Sunday, May 21, 2017

Veppam Poo Sadam | Neem Flower Rice | Gluten Free Recipe

Veppam Poo Sadam


Hi Supermoms,

It is the season of 'Neem Flowers'.  My SIL's home has a huge Neem Tree. During my recent visit to her place, I was simply thrilled to see so much of neem flowers fallen all over her garden and even inside her Kitchen balcony forming a carpet. I did not miss the opportunity and collected neem flowers that will last me at least for a year. 

Do you know that neem flowers do not taste bitter if you cook the ones that have dried and fallen themselves? A good way to collect them is to place a clean towel or newspaper below the tree . 

I have earlier shared Veppam Poo Rasam Recipe and Ugadi Pachadi recipes , and today I am sharing a tasty and simple recipe using neem flowers. 

About Neem Flowers

Veppam Poo Sadam | Neem Flower Rice:

Preparation time : 5 minutes
Cooking time : 7-8 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

2 cups rice ( cooked)

For tempering :

1 tablespoon ghee/clarified butter ( for Vegan option, use sesame oil)
1/4 cup neem flowers 
10 shallots/sambar onions ( finely chopped, optional)
1 teaspoon cumin seeds/jeera( crushed using mortar and pestle)
1 teaspoon peppercorns ( crushed using mortar and pestle)
1/8 teaspoon turmeric powder
1 sprig curry leaves (torn roughly)
salt to taste

Method :

1. Heat a kadai/pan with ghee and add jeera, peppercorns and curry leaves and fry for few seconds. 
2. Next, add the neem flowers and fry for 30 seconds. 
3. Add turmeric powder, salt  and switch off.
4. Add the cooked rice and mix well.

Your delicious and healthy Neem Flower Rice/ Veppam Poo Sadam is ready. You can make a small portion of this rice and serve it as the first course during meals. 

Neem Flower Rice

Happy Cooking !

With love,

Masterchefmom







Thursday, May 18, 2017

Vazhaipoo Recipes | Banana Flower Recipes | How to Clean Banana Flower | Banana Blossom Recipes by Masterchefmom

 Banana Flower Recipes

Hi Supermoms,

If you have been following my blog for some time , you must have observed that I keep sharing Vazhaipoo/Banana flower recipes on a regular basis. The reason behind it is that Banana Flower is full of so many healing properties and nutrients. Here are some main benefits of including Banana Flower in our diet. 




How to clean the Banana Flower : 

To clean the banana blossom/plantain flower :

Vazhaipoo is a very healthy vegetable, though some find the cleaning process tedious. You can clean the Banana flower by following the steps below. Apply some oil in your hands to avoid discolouration. 

1. Remove the outer purple layer and inside you will find flowers like this.

2. You need to remove the small transparent layer in the front and the tallest portion called stamen ( we call it Kaalan in Tamil), as these portions are difficult to digest.

the kaalan and transparent layer is removed

they are clean now, chop them finely.

3. Chop them finely and soak in the diluted buttermilk .
4. You can refrigerate this for upto 3 days and use them as and when. 
5. Make sure to rinse them well before using. 


For your easy reference I have compiled the Banana Flower Recipes in my blog . Hope this post benefits many of you.

1. Mochar Ghonto ( Bengali Style Banana Flower Stir Fry)

2. Vazhaipoo Paruppu usili ( TamBrahm Style Banana Flower Lentil Stir Fry)

3. Vazhaipoo Udiri Kola ( Chettinad Style Banana Flower Stir Fry)

4. Vazhaipoo Kootu ( Chettinad Style)



7. Vazhaipoo Paruppu Urundai Sambar ( banana flower lentil dumplings sambar )


9. Vazhaipoo Vadai Curry ( Interesting Snack recipe )


Will keep adding more vazhaipoo recipes to this list. 


Happy Cooking !

With love,

Masterchefmom

Wednesday, May 17, 2017

Ridge Gourd Skin Chutney | Peerkangai Thol Chutney Recipe | Gluten Free and Vegan | Chutney Recipes by Masterchefmom

Ridge Gourd Skin Chutney

Hi Supermoms,

Rich in fibre and anti oxidants, the ridge gourd peel is edible and is so tasty. I use the flesh of the ridge gourd to make Masiyal and instead of wasting the peels, use them to make  Chutney and Thogayal. Making a chutney using the ridge gourd skin is a great idea. With just few ingredients and less than 10 minutes, the chutney is ready. Serve it along with your choice of tiffin.

I served it along with Tirunelveli Thavalai Adai. It was simply yummy.

Ridge Gourd Skin Chutney | Peerkangai Thol Chutney Recipe:

Preparation time : 10 minutes
Cooking time : 10 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

peels of 2 medium size ridge gourd ( finely chopped)
1/4 cup roasted gram
1/4 cup fresh coconut ( chopped)
2 -3 dry red chillies ( adjust according to taste)
marble size  tamarind piece
1/2 teaspoon oil
salt to taste

For tempering :

1-2 teaspoons sesame oil
1/2 teaspoon mustard seeds 
1 sprig curry leaves ( roughly torn, optional)

Method :

1. Heat a  small pan with oil and add the finely chopped ridge gourd peel.
ridge gourd peels

2. Add salt and cook them over low flame till they become soft. 
3. Once cooled, transfer the cooked peels to the jar of a mixer.

4. Add the roasted gram, coconut, dry red chilies and tamarind piece.
5. Grind them to a chutney consistency by adding 1/4 cup of water.
Chef tip : Adjust water levels.

Your simple, healthy and tasty Ridge gourd peel chutney is ready to be enjoyed along with South Indian Tiffin or Rotis. 

Ridge Gourd Skin Chutney

Happy Cooking !

With love,

Masterchefmom







Adaios| Adai Squares with Roasted Tomato and Bell Pepper Salsa | Gluten Free and Vegan Snack | South Indian Mexican Fusion Recipe by Masterchefmom

Adaios| Adai Squares with Roasted Tomato and Bell Pepper Salsa | Gluten Free and Vegan Snack | South Indian Mexican Fusion Recipe by Masterchefmom

Hi Supermoms,

'Adai' is one of the world's most healthiest, wholesome pancake originated from South India. Nachos is a popular Mexican chips. I have combined both these delicious dishes to create a new healthy snack - ' Adaios'. The best part is that this snack is easy to make from scratch and is not deep fried. A pan toasted snack is a cool idea, right ? 

Let me tell you that the Adaios was so yummy that the entire batch disappeared within minutes. You can cut the crispy adai into any shape you like. I had cut them into squares and triangles.

You can use the regular Adai batter or a more crunchier thavalai adai  batter to make these Adaios.

The roasted tomatoes and bell pepper salsa blended perfectly well with the snack. Grating cheese on top and adding freshly grated vegetables brings so much colour and crunchiness to this snack.

Serve the Adaios in Cabbage leaf bowls as a starter in your party and delight your health conscious friends and family. 



 Adaios | Adai Squares with Roasted Tomato and Bell Pepper Salsa :

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 4
1 cup = 250 ml cup


Ingredients :

For the Adaios:

3 cups Adai batter ( dilute with 1/4 cup water)
1 tablespoon oil ( adjust)

For the Salsa:

4 tomatoes
1 bell pepper
1 green chilli 
1/2 teaspoon lemon juice 
1/2 teaspoon oil
salt to taste 


Method :

To make the Adaios:

1. Heat a greased tava with oil and when hot pour two ladles of batter and spread to form a thin layer.
2. Drizzle oil on the thin adai and cook over low flame till it cooks completely. 
3. Flip the adai and cook on the other side till it is really crisp.
4. Remove and repeat the same process for the remaining batter.
5. Cut the adai into desired shapes. 
Chef tip : If you feel that they are not crisp enough, you can place the cut pieces on the tava over low flame and toast them till desired crispiness. 

Your Adaios is ready.

To make the Roasted  Tomato Salsa :

1. Grease the tomatoes and bell pepper with oil and place them directly on the gas stove over low flame .
Chef tip : You can use a mesh plate to roast them all together. 


2. Once all the sides are roasted well, remove from heat.
3. Peel the skin .
4. Transfer it to a food processor along with green chilli to grind them coarsely .


Chef tip : Do not puree them as a little texture in the Salsa makes it more tasty and interesting. 
5. Add salt, lime juice and mix well.

Your Salsa is ready to be served along with the Adaios.

 Adaios| Adai Squares with Roasted Tomato and Bell Pepper Salsa

Happy Cooking !

With love,

Masterchefmom









Thursday, May 11, 2017

Tirunelveli Thavalai Adai | Traditional Adai Recipe | Gluten Free and Vegan Recipe

Tirunelveli Thavalai Adai

Hi Supermoms,

'Tirunelveli' also known as 'Nellai' is a popular city in Tamil Nadu. Nellai Cuisine is unique and has so many world famous dishes like the Tirunelveli Halwa. I have earlier shared Tirunelveli Style Sambar, Tirunelveli Mor Kuzhambu recipes with you all. 

 Today, I am so thrilled to share a unique Thavalai Adai recipe made in the authentic Tirunelveli Style . My friend Priya generously shared her  mother's signature recipe with me . The recipe is a keeper and is so delicious.  Don't miss trying this traditional and authentic recipe. 

You can pan cook the adai if you are calorie conscious. But there will be a significant change in the taste. 

Recipe Courtesy :Mrs. Priya Siva 

Tirunelveli Thavalai Adai



Tirunelveli Thavalai Adai:

Preparation time : 4-5 hours
Cooking time : 20 minutes
Serves : 6-8
1 cup = 250 ml cup

Ingredients :

To soak and grind :

1 cup raw rice 
1 cup toor dal/pigeon peas
1 cup channa dal/Bengal gram
1 cup urad dal ( husked or with skin)
5-6 dry red chillies
salt to taste

To soak separately :

1/2 cup moong dal/ husked and split green gram

To add after grinding : 

2-3 green chillies ( finely chopped)
1 onion ( finely chopped, optional)
1/4 cup fresh coconut ( finely chopped)
1 sprig curry leaves
handful of cilantro /coriander leaves ( finely chopped)
pinch of asafoetida

Oil ( for frying )

Method:

1. Soak the ingredients given under 'to soak and grind' for 3-4 hours.

2. Soak moong dal separately to be added to the ground batter.
3. After the soaking time, grind the rice and dals to a coarse batter.
4. Add salt, coconut pieces and soaked and drained moong dal.

5. Add the ingredients given under 'to add after grinding' and mix well.
6. Your adai batter is ready.
Chef tip : The adai batter should be of pouring consistency. 
7. Heat oil in a small pan/kadai.
8. When the oil is hot, pour 2 ladles of adai batter and spread to form a circle.



9. Fry on both sides till golden brown and drain in a kitchen tisssue.
10. Repeat the same process for the remaining batter.

Your Traditional and amazingly tasty Tirunelveli Style Thavalai Adai is ready. Serve it along with your choice of chutney. I served it along with ridge gourd peel chutney and strong filter coffee. 

Tirunelveli Thavalai Adai

Happy Cooking !

With love,

Masterchefmom





Sunday, May 7, 2017

Arisi Sundal | Rice Sundal | Traditional Tamil Nadu Tiffin Recipe| Gluten Free and Vegan Recipe

Arisi Sundal

Hi Supermoms,

I am always excited to share traditional Tiffin recipes with all of you. Have you tried making 'Arisi Sundal'?

Sundal is usually made using legumes . In this recipe, rice along with lentils and legumes are cooked together with spices . It is a very tasty one pot meal.

You can make this for your dinner or breakfast. Soaking the legumes before hand is the only advance preparation  you need to do for this recipe.

You can also add your choice of legumes and add or reduce the quantity that I have given according to your taste. 

This recipe is a tried and tested one . A recipe lovingly shared by my dear friend Mrs. Kritika Malkumar. 

Now, let us start making the Arisi Sundal.

Arisi Sundal:

Soaking time : 4-6 hours 
Cooking time : 20 minutes
Serves : 4-6 
1 cup = 250 ml cup

Ingredients :

1 cup raw rice ( you can use boiled rice also)
1/4 cup moong dal/split and husked green gram
1 tablespoon of toor dal/pigeon peas ( no need to fry)
1 cup mixed legumes ( black eyed peas, kala channa, yellow matar, etc)
1/4 cup groundnuts ( soak along with legumes)
water ( 3 &1/2 - 4 cups )( adjust according to variety of rice you are using )

For tempering :

1 tablespoon sesame oil 
4-5 dry red chillies 
1 teaspoon mustard seeds
1 teaspoon cumin seeds/jeera
1/2 teaspoon urad dal/ split and husked black gram
1/2 teaspoon bengal gram/ channa dal
pinch of asafoetida
1 sprig curry leaves 

For garnish :

1/4 cup fresh coconut ( grated)
1 teaspoon of sesame oil

Method :

1. In a kadai or pan, dry roast the rice and moong dal , separately till they turn fragrant and set it aside.

Chef tip : You can use the pressure cooker itself. Do not fry too much else, it will turn red. 
2. Heat a pressure cooker ( I used stainless steel 3.5 litre pressure cooker) with oil over low flame. 
3. Temper with ingredients given under ' for tempering'.




4. Add the soaked legumes, rice, moong dal , toor dal ,water, salt and pressure cook upto 3 whistles and switch off. 
Chef tip : The mixture should not become mushy. Adjust water quantity accordingly.
5. Once pressure releases, open the lid , add coconut and sesame oil.


6. Mix well and serve.

For the slow cooked method ( using earthern pot/vessel).

1. Temper and add legumes, salt  and water.
2. Cook over low flame till the legumes are half cooked.
3. Add the rice , toor dal , moong dal , adjust water quantity and continue to till they are completely cooked. 

You can serve this Arisi sundal with your choice of chutneys or pickle. 

Arisi Sundal Recipe

Happy Cooking !

With love,

Masterchefmom









Saturday, May 6, 2017

Peerkangai Masiyal | Ridge Gourd Lentil Mash Curry from Tamil Nadu | Gluten Free and Vegan Recipe

Peerkangai Masiyal

Hi Supermoms,

Summer Vegetables have flooded the market and along with beetroot, there is ridge gourd every where. Unlike South India, we do not get ridge gourd through out the year. So whenever I find them , I try to make the best use of this tasty and healthy vegetable. Ridge gourd adds great flavour to sambar, kootu , masiyal and chutneys.  

'Masiyal' means 'to mash' in Tamil. As the name suggests, the ridge gourd is almost mashed and incorporated with the dal. A very delicious curry that can be enjoyed with steaming hot rice and melted ghee. 

I have earlier shared North Arcot Style Senai kizhangu Masiyal Recipe with all of you. I am sure you will love it. 

Peerkangai Masiyal


Peerkangai Masiyal Recipe :

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup 
Special Vessel : Earthern vessel or Pressure cooker. 

Note : The taste of the masiyal is best when you cook ridge gourd and dal in an earthern vessel.

Ingredients :

4 small size ridge gourds( peeled and sliced)
1/2 cup pigeon peas/tuvar dal
1/4 teaspoon turmeric powder
3-4 green chillies ( slit length wise)
1/2 - 1 teaspoon sambar powder ( adjust spice according to taste)
2 cups water
juice of half a lemon
salt to taste

For tempering :

2 teaspoons oil ( coconut oil or sesame oil)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds/jeera
pinch of asafoetida
1 sprig of curry leaves ( optional)


Method :

1. In an earthern pot add the water, ridge gourd, dal , turmeric powder, green chillies, sambar powder , salt and cook over low flame till the dal and ridge gourd are well cooked.







Chef tip : Alternatively, you can add all the above in a pressure cooker and cook upto 3 whistles and switch off. 
2. Using a hand whisk ( mathu) , whisk the curry so that the dal is well mashed.
3. Add the lemon juice and switch off.
4. Temper with ingredients given for tempering and pour it over the masiyal.



Your delicious Ridge gourd masiyal is ready to be served for lunch.

Ridge gourd curry

Happy Cooking !

With love,

Masterchefmom










Friday, May 5, 2017

Sorakkai Kootu | Tamil Nadu Style Bottle gourd Kootu | Gluten Free and Vegan Recipe


Sorakkai Kootu



Hi Supermoms,

'Kootu' in Tamil means a mish mash of vegetables and lentils . Kootu is an everyday dish in many Tamil homes. I have earlier shared Poricha Kootu recipe and Cabbage Milagootal recipe. Today, I am sharing a simple Sorakkai Kootu recipe. ' Sorakkai' in Tamil means ' Bottle gourd'. It is tasty and really quick to make too.

Fresh coconut adds extra flavour to the Kootu. 

Now, let's make the kootu.

Sorakkai Kootu




Sorakkai Kootu :

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves :4
1 cup = 250 ml cup
Special Vessel : Iron Ladle for tempering

Ingredients :

To be boiled:

1 medium size bottle gourd ( peeled and cubed)
1/2 cup moong dal/ husked and split green gram 
1/4 teaspoon turmeric powder
salt to taste

For the spice paste ( to be ground) :

1/4 cup fresh coconut ( roughly chopped)( add more if you like coconut)
1 teaspoon cumin seeds/jeera
2 red chillies ( adjust according to the variety and heat of chillies that you are using)
1/2 teaspoon peppercorn
1 teaspoon coriander seeds

Chef tip : You can add a teaspoon of roasted gram ( pottukadalai) while grinding the spice paste. This will help to thicken the kootu. 

For tempering :

2 teaspoons coconut oil
1/2 teaspoon mustard seeds
pinch of asafoetida powder
1 sprig curry leaves

For garnish :

handful of roughly chopped cilantro/coriander leaves ( optional)


Method :

1. Pressure cook/boil bottle gourd and moong dal together along with salt and turmeric powder.
2. In the jar of a mixer, add all the ingredients given ' for the spice paste'.
3. Add 1/4 cup of water and grind to a smooth paste.
4. Add the spice paste to the cooked bottle gourd and dal mixture .
5. Cook over low flame for 3-4 minutes only and switch off.
6. Heat an iron ladle with coconut oil and temper with mustard seeds, asafoetida, curry leaves and pour it over the kootu. 

Delicious , healthy and home style kootu is ready to be served along with rice or rotis.

Sorakkai Kootu



Happy Cooking !

With love,

Masterchefmom









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