Banana Flower Vada (Airfryer)

Ingredients:

One whole Banana Flower

Moon dal- 1/2 cup

Besan Flour - 2 - 3 tablespoon 

Rice Flour - 1 tablespoon

Turmeric powder - 1/4 tsp

Red chillies - 2-3

Asafoetida - 1/2 tsp

Cumin Seeds - 1/4 tsp

Oil 

Salt to taste

Clean the banana flower and cut them into fine like cutting coriander leaves.  (Important cut the banana flower only while making the vada otherwise they will turn dark in colour)

Grind the moong dal into a thick paste adding red chillies, salt required, asafoetida and cumin seeds. Do not add water to it.  Add the ground paste to a bowl and add cut banana flower, turmeric powder, besan flour, rice flour, one tsp oil and mix them all together.   Make vadas  and arrange it in a airfryer plate.  Brush some oil on top of the vada and airfry them for 15-20 mts., flipping the vada after one side becomes golden brown.  When both sides become golden brown take it out and enjoy.  

Dates Banana Payasam

 Ingredients:

Banana - 3 (big size)

Dates    - 12 nos (seeds removed)

Ghee - 2 tsp

Almonds - 6 to 8

Raisins -2 tablespoon

Shredded almonds - 2 tablespoon

Almond flour - 2 tsp

Coconut (shredded) - 4 tablespoons

Cardamon powder - 1/4 tsp

Nutmeg powder - 2 pinches

Edible camphor - size of a mustard

Jaggery - 2 tablespoons

Grind the coconut with 250 ml of water and Extract coconut milk.  Then add the dates and pulse it and then add 2 tablespoons of almond flour and 50 ml water and grind it to a paste. If water is need add little by little.

In a pan add 1 tsp ghee and the sliced bananas.  Saute till the bananas are cooked well. Now add the coconut milk and dates, almond flour paste and two tablespoons of jaggery and stir it continuously till it starts to boil.  Boil for a minute switch off the stove and add cardamon powder, nutmeg powder and edible camphor.   

In a pan add 1 tsp ghee and add shredded almonds and raisins.   Saute till the raisin puffs up.  Switch off the stove and add it to the payasam.  Now the payasam is ready.   This is healthy version of payasam.  I hope everyone will enjoy my recipe.

Please post your comments if any in the review section so that I can improvise my cooking.  Thanks everyone for your continued support.  Happy Pongal.

Rippon Pakoda

 Ingredients

Rice flour- 2 cups

Besan flour- 1cup

Asafoetida - 1/2 tsp

Chilli powder - 3/4 tsp

Room temperature Butter - 1 tsp

Salt to taste

Mix all the above ingredients and then slowly add water to make a soft dough.

In a pan fry the dough using Murukku maker in medium heat oil.

Sweet Kozhukattai

 Outer Cover with rice flour:

Rice flour - 1 cup

Salt - pinch

Oil - 1 tsp

Water - 1 1/2 cups and may be little more

(water depends on the rice flour)

In a kadai add the water, salt and oil and bring it to a boil.  Now reduce the heat to medium and then add the rice flour to the boiling water and stir it continuously till it becomes like a dough.  If you touch the dough with wet hands it should not stick.  Remove the dough to a vessel and coat it with little oil (1/8 tsp) and keep it covered.

For Pooranam:

1 cup of coconut

3/4 of a cup of jaagery

1/4 tsp cardamom powder

In a kadai add the coconut and jaggery and cook till comes to gether.  A little moist should be there. Allow it to cool completely. Make small balls and keep it aside.

Now take the rice flour knead it completely and make small balls out of it.  Now make a cup shaped bow out of the rice flour dough and then fill it with a ball of coconut pooran inside it and then shape it to a kozhukatai.  

Steam the kozhukatai in the idli cooker for 15 mts.  Switch of the stove and leave it for 2 to 3 minutes.  Now remove the kozhukatai plate from the idli cooker and again leave it to cool for 5 minutes and then  remove the kozhukattai from the idli plate.

Easy Tamarind Poha (Aval)

 Ingredients

Poha - 2 cups

Tamarind water - 1 1/2 cups (should be thin as we make for rasam) - a small size equal to 2 tsp will be sufficient)

Turmeric powder - 1/8th tsp

Mustard Seeds  - 1/4 tsp

Channa Dal - 1 tsp

Urad Dal - 1 tsp

Red chillies - 4 nos (increase/decrese depending upon your spice level)

Asafoetida powder - 1/8th tsp

Curry leaves -1 strand

Sesame oil - 3 tsp

Salt to taste

Soak the tamarind, squeeze and make 1 1/2 cups of tamarind water

In a kadai add the oil and then mustard seeds.  When the mustard seeds spluter add channa dal, urad dal, red chillies.   When the dal turns to golden yellow colour add the curry leaves, turmeric powder and asafoetida powder.   Now add the tamarind water, salt and leave it to boil for a minute.  Now switch off the stove, add the poha to it and cover the kadai with a plate and leave it for 5 - 8 minutes.  You can open mix and then serve it with some Moru Kozhambhu or any other side dish of your choice.  This is an easy recipe.

Sorry for not posting any pictures.  

Coriander Chutney

 Ingredients:

Onion - 1 big

Red Chilli - 2

Green Chilli - 1

Garlic - 4 to 6

Coriander leaves - 1/2 bunch

Coconut - 2 -3 table spoon (shredded)

Channa dal - 1 tablespoon

Urad dal - 1 tablespoon

Tamarind - small piece

Roasted gram (chutney dal) - 2 tablespoon

Asafoetida - small piece/ 1/4 tsp

Mustard Seeds - 1/4 tsp

Curry Leaves

Oil

Salt to taste

In a kadai add channa dal, urad dal, one red chilli and piece of asafoetida (If you don't have whole asafoetida then add the asafoetida powder in the tadka) and fry it till the dal becomes golden brown.  Remove it from the kadai.  Now add Chopped onion, chopped garlic, green chillie and saute till the onion becomes soft and cooked well.  Switch off the stove and add roasted gram, tamarind piece, coconut, salt, chopped coriander leaves mix and leave it to cool.

In a mixer first grind the dal and then add the onion mixture and grind it.  Make a tadka of oil, mustard seeds, red chilli, curry leaves and little hing powder and pour it on the chutney and enjoy with any tiffin of your choice.  

Ripe Banana Jaggery Payasam

 Ingredients

Ripe Banana - 2 (large)

Jaggery - 1/4 cup

Cardamon Powder - 1/4 tsp

Ghee - 1 tsp

Cashews/almonds - few

Raisisg - 1 tsp

Coconut milk - 1/4 cup

Rice flour - 1 tsp (slury)

Cut the banana in round slices.  In a kadai prepare the jaggery syrup with 1/4 cup of water.

In a kadai add ghee, chopped cashews/almonds and raisins and saute till the raisins puffs up.  Remove it from the kadai and keep it aside.  In the left over ghee add the banana slices and saute for a while.  Then add the Jaggery syrup, cardamon powder, rice flour slury.  Bring it to a rolling boil.  Now add coconut milk and switch off the stove.  Add the cashews/almonds and raisins.   

Tofu, Potato Paratha

Ingredients:

For Stuffing:

Potato - 2 nos. (Big size) (Boiled and shredded)

Tofu - 1/2 pack (well drained and mashed)

Coriander leaves - 2 tablespoon (chopped)

Kasuri Methi - 3/4th tsp

Chaat Masala Powder - 1/4 tsp

Garam Masala Powder - 1/2 tsp

Amchur Powder - 1/4 tsp

Ajwain - 3 pinches

For Dough:

Atta flour - 2 cups

Oil as required

Sugar - 1/2 tsp

Salt to taste

Mix all the ingredients under dough and make a tight chapati dough.  Cover it and keep it aside.

Mix all the ingredients under stuffing and add the salt only when you start making the parathas.

Take a small portion of the dough and spread it into a small size chapathi.   Mix salt in the filling and keep a portion of the filling in the middle of the small chapathi and close it and roll it.   Keep the flame high and when the tawa is hot add the paratha and roast it both the sides by adding oil on both the sides.  When it is done enjoy with boondi raita.  

Fruit Kesari

 Ingredients:

Rava - 1 cup

Sugar - 2 cups

Banana - 1

Pineapple - few pieces

Apple - 1/2

Ghee - 4 tablespoons

Cardamom powder

Chopped almonds/Cashews - 2 tbsp

Two pinch of yellow kesari colour (optional)

Pineapple essence - few drops

In a kadai roast the rava with 1 tsp of ghee.   Roast till nice aroma is released.  Do not brown the rava. Switch off the stove and remove it to a plate.  In the same kadai add 1 tsp of ghee and roast the almonds/cashews and then add the apple and the banana saute slightly and remove it to a plate.  Add 2 1/2 cups of water to the same kadai and when it starts boiling reduce the heat to medium and slowly add roasted rava to it mixing continuously to avoid any lumps.  When the rava is cooked add the sugar, ghee, roasted fruits, cashews/almonds and keep stiring it  till everything comes together and water is completely absorbed.   Switch off the stove and enjoy when it is hot. 

Semiya Rava Upma

 Ingredients:

Rava - 1 cup

Vermicilli roasted (Semiya) - 1/4 cup

Vegetables - 1/4 cup (chopped - carrot, peas, beans)

Onion - 1

Green Chillies - 2 nos.

Ginger - 1 inch

Mustard Seeds - 1/4 tsp

Oil as required

Salt to taste

Turmeric powder 1/8 tsp

In a kadai add 1 tsp of oil and roast the ravain medium fire.   Roast it till nice aroma is released and do not brown the rava.  Switch off the stove and keep it aside.

In a kadai add two tablespoon of oil and when the oil is hot add the mustard seeds.  When it splutters add the chopped onion, ginger and green chillies.  Saute till the onion becomes translucent.  Now add the chopped vegetables, salt required and saute them till they are well cooked.  Now add 3 cups of water to the kadai and required salt and boil it.  When the water boils add turmeric powder, rava and vermicilli and mix well.   Stir now and then to avoid any lumps.  Keep the stove in medium, cover and cook it till they are done.   Enjoy it with coconut chutney or any pickle of your choice. 

Araichvita Dried Sundakai Morukozhambhu

 Ingredients 

For grinding:

Tur dal - 1/2 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Black Pepper - 1/2 tsp

Cumin Seeds - 3/4 tsp

Asafoetida - small piece

Coriander Seeds - 1 tsp

Methi seeds - 1/4 tsp

Red Chilli - 1

Green Chilli - 1

Ginger - 1 inch

Shredded Coconut - 3 tsp

For Kuzhambhu :

Curd - 1/2 cup

Salt as required

Turmeric powder - 1/8 tsp

Dried Sundakai - 1 to 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves

Oil for frying (preferably coconut oil)

In a kadai add little coconut oil and add all ingredients under grinding except coconut and green chilli.  Roast it till the dal become golden brown in colour and now add coconut, cumin seeds and green chilli.  Remove from fire and allow it to cool.  Then grind it with some water to a smooth paste.

In a Kadai add little coconut oil and when the oil is hot add mustard seeds and dried Sundakai.  Saute till the mustard seeds splutters.  Now add the curry leaves and then add the ground masala with 1 1/2 cups of water.  Allow it to boil till the raw smell of the ground paste goes.   Switch off the stove and add the churned curd and salt to taste.   

Oats, Prune and Banana cake

Ingredients: Oats - 1 1/2 cup 

Chopped Dried Prune - 3/4 cup 

Chopped walnuts or almonds - 1/2 cup 

Flavorless oil - 2 tablespoon 

 Banana - 2 nos. Hot water - 2/3 cup 

Brown Sugar/White Sugar - 1/4 cup 

Almond flour 1/2 cup 

Pinch of salt 

Baking Powder - 1 1/4 tsp 

Baking Soda - 1/2 tsp 

 Bread loaf pan 

Baking temperature 360 degrees 

 In a mixie coarsely powder the oats and transfer it to a mixing bowl. Now hot water and keep it aside for 10 minutes. After 20 minutes add the curd and mix it well and keep aside. 

 Take another bowl and mash the banana well. Add sugar to it and mix it well. Now combine this mixture with soaked oats. Add the oil to this mixture and mix well. Add the chopped nuts, prunes, baking powder, baking soda, salt and almond flour to this mixture and fold it gently. Grease a bread loaf pan and add the mixture to it. Tap the pan after leveling the batter with a spoon or spatula. Bake this at 360 degrees for 40 to 45 minutes. Insert a tooth pick and ensure that it is clean. Cool the cake and enjoy. Usually the first day it is little moist and next day the texture improves. This is a healthy cake so the sugar will be low.

Layered Custard

 Ingredients: 

 First Layer: 

 Bread slices - 4 to 6 

Sugar - 1/4 cup 

Rose Essence - few drops 

Ghee for toasting (oven/tawa) 

 Second Layer Custard: 

 Custard Powder - 3 table spoons 

Milk - 1 1/2 cup 

Sugar - 1/4 cup (according to your taste) 

Saffron - 2 pinches 

Third Layer: 

 Gulab Jamuns - 6 - 8 nos.(as required) 

Chopped toasted nuts 

 Toast the bread to golden brown either in the oven using a tawa. It can be shallow or deep fried too in oil mixed with ghee. 

Make sugar syrup to sticky consistency. After the sugar syrup cools add the rose essence. 

Mix the custard powder in 1/4 cup of milk and keep it aside. 

In a pan add the milk and bring it a boil. Now add the custard powder mixture and mix it well stiring continuously to avoid any lumps. Now add the sugar and saffron. Boil it till the milk thickens and then switch off the stove and allow it to cool. 

 Assembling: 

 First Layer: In a square dish add the first layer with toasted bread. Add the sugar syrup on top of the bread. 

 Second Layer: Add 1/2 of the custard mix on top of the bread and spread it well. 

 Repeat the above layers second time. 

 Third Layer: Cut the gulab jamuns into 1/2 and place it on top of the second layer. And spread chopped nuts on top of it. 

 Keep it in the fridge and enjoy it.