RIDGEGOURD MINT CHUTNEY:

I like to add ridge gourd either in sambar or in any kothsu varieties. But Chutneys with ridge gourd are always tasty. This ridge gourd mint chutney will be delicious with crisp doas.

பீர்க்கை புதினா சட்னி

Ingredients:

Chopped ridge gourd- 3 cups
Mint leaves- a handful
Shredded coconut- half cup
Red chillies-6
Tamarind- a small lime size
Salt to taste
Oil- 3 tbsp

Procedure:

Fry the vegetable along with the mint in the oil until the ridge gourd becomes soft.
Add the red chillies and the coconut and fry for a few minutes.
When cooled, grind them with the tamarind and salt to a coarse paste.
The delicious ridge gourd mint chutney is ready to serve!!

Vazhai Poo Curry - Banana Blossom Curry

VAZHAI POO CURRY

Vazhai Poo or banana blossom is harvested from the banana tree, when the flower is distanced ' four fingers' ( abut four inches ) away from the banana bunch.
The efflorescence looks like a huge teardrop shaped bud, with each deep purple bract tightly covering a row of banana blossom bunch. Removing the bracts and finding the florets is as enjoyable as a treasure hunt. Preparing the florets for cooking is another interesting activity which can be indulged in by all the members of the family on leisurely days.
The Tamil names used to identify the inedible parts of banana blossoms are very amusing. The whole family has an exciting time finding and pulling out the stigma or 'kallan' meaning thief, encased inside each floret ! The sepals or 'paavaadai' meaning skirt, covering the florets is also removed with the same gusto !


                                            



INGREDIENTS

Chopped banana blossoms - 2 cups
Green gram dal - 1/2 cup ( soak for ten minutes )
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Salt - 1/2 tsp
Sesame oil - 2 tsps
Mustard seeds - 1/4 tsp
Split black gram dal - 1 tsp
Red chillies - 2 ( broken )
Curry leaves - a few
Fresh coconut gratings - 4 tbsps


                                                   


TO PREPARE THE VAZHAI POO ( BANANA BLOSSOM ) FOR COOKING

Grease your fingers well before chopping the banana flower to prevent black stains on your hands.


                                             

1. Remove the bracts and separate the florets.
2. Work towards the pointed tip of the flower till no more florets can be separated. The resulting yellowish pendant shaped portion is the 'heart' of the banana flower which can be chopped and used for the curry.
3. Open the florets one by one by rubbing the tip gently, using the tips of your forefinger and thumb.


                                              

  The stigma is seen  like a pin or match stick in the centre.The pink plasticky sepal is seen at the bottom on the right hand  side corner of the picture.



                                             

4.Pull out the hard plasticky stigma from the centre of the floret,  and also the plasticky sheath like sepals which cover each floret.
5. Chop the florets and immediately immerse in watery butter milk to prevent  blackening of the flowers.


                                                 


                                             
TO PREPARE VAZHAI POO CURRY
                             
1. Boil 3 cups of water with turmeric powder and asafoetida.
2. Squeeze out the chopped banana florets from the butter milk and add to the boiling water.
3. Cover and cook on low fire for about ten minutes.
4. Wash and drain  the soaked green gram dal  and add to the cooking florets.
5 . Cook without lid till the lentil is just done and not mushy.
6. Add salt and cook till all the water is evaporated and switch off flame.
7. Heat oil in a pan and add mustard seeds.
8. When the mustard seeds splutter add split black gram dal and roast till golden brown in colour.
9. Add broken red chillies.
10. When the chillies are crisp add curry leaves followed by the cooked flowers and lentil.
11. Stir well till all  the moisture disappears.
12. Switch off flame and garnish with fresh grated coconut.


                                            
                                                 
 


Savour the flavoursome Vazhzai Poo Curry with hot rice and sambar or with curd rice.

Tomato Onion Sandwich

Bored with sandwich which is bland and not spicy? Here is a simple spicy stuffed sandwich which is easy to prepare and tasty to eat.

 

Ingredients:

Bread slices - 4 nos

Butter - 2 teaspoon

Onion - 1 medium size, finely chopped

Tomato - 1 large size , finely chopped

Red chili powder - 1 teaspoon

Green chili - 1

Mustard seeds - 1/2 teaspoon

Split urid dal - 1/2 teaspoon

Oil - 2teaspoon

Curry leaves - 1 string (optional)



Method:



1) Remove the brown edges of the bread using knife.

2) Take a wide pan and heat oil on it.

3) When oil is warm enough, add mustard seeds and urid dal. Let the seeds pop up.

5) Add curry leaves, green chilies. After few seconds, add onions and saute them well.

6) When onions turn translucent, add tomatoes and fry the mixture continuously until the tomatoes are mashed completely.

7) Add salt and red chili powder to the pan and mix them well. Cook for 5 minutes and turn off the flame.

8) Now apply butter both the sides of the bread and gently heat them.

9) Lay two roasted breads on a plate and spread the Onion Tomato mixture evenly to cover the whole surface of the bread.

10) Cover both the breads just like a sandwich.

11) Your simple bread sandwich is ready.