PLANTAIN (VAZHAKAI) PORIYAL

Plantain is one thing which is present in one form or another in any wedding in Tamilnadu. You would have noticed plantain tree inviting you in any wedding. The reason behind is that "Full-grown plantain is an Eternal tree of evergreen plenty for endless generations!". In South India banana leaves are used to serve food as it got some medical benefits in it. Eating food served in plantain leaf gives you a special taste.

Ingredients:
Plantain - 2 nos
Ginet-Garlic paste - 1 tsp
Chill powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - a pinch

For Seasoning:
Jeera - 1 tsp
Few Curry Leaves

Method:

• Cut plantain into small square pieces and keep it a side in salt water.
• Hear oil in a kadai and add jeera and curry leaves.
• Add ginger - garlic paste and stir for few mints.
• Now add chill, corinader and turmeric powder and mix well.
• Finally add cut plantain piece with salt and close the kadai with a lid.
• Mix it frequently until the plantain becomes soft.

Spicy plantain poriyal is ready to taste with curd, rasam and paruppu sadam.

SEMIYA (VERMICELLI) PAYASAM

Hi Friends....lets start this month with a sweet recipe. Something simple, something comforting which captured the beautiful sunny weekend. I finally settled on semiya payasam. Here the payasam is on the way for you.........

Ingredients:

Semiya (Vermicelli) - 1 cup
Sugar - 1 cup
Milk - 1 lr
Ghee - 3 tbs
Cashewnuts - 50gms
Raisins - 50 gms
Cardomom powder - 1 tsp

Method:

• Roast semiya in a heavy bottom vessel & keep a side.
• Boil the milk, and cook semiya for 5-6 mints (or till semiya becomes soft)
• Add sugar and simmer for 5 mints
• Add Cardomom powder
• Finally fry cashew nuts & raising in ghee & add to payasam
  

Garnish with cashew nuts, almond or saffron. Serve hot or cold

PEAS BIRIYANI

Ingredients:
Green Peas – 1 cup
Basumati Rice – 1 cup
Onion – 2 sliced
Tomato – 2
Ginger Garlic Paste – 1 tbsp
Coriander Leaves
Mint Leaves
Salt for taste
Water
For Seasoning:
Jeera – 1 tsp
Bay Leaves – 1
Cardomom – 2
Cloves – 2
Cinnamom - 1

Method:

• Heat the pressure cooker with oil & little ghee. Add the given ingredients for seasoning.
• Now add coriander and mint leaves and saute for few mints.
• Add onion. Fry till it becomes golden brown.
• Next add tomato, ginger-garlic paste and saute until the raw smell goes.
• Add coriander and chilli powder to the mixture.
• Now add peas, rice and water.
• Add required salt and mix well.
• Close the cooker and leave it for tow whistles and switch off the stove.
• Hot Peas Biriyani is ready.

Serve hot with onion raitha.

NOTE:

• For 1 cup of rice you have add 2 cups of water.
• Instead of water you can use coconut milk.

EGG KUZHAMBU

Ingredients:
Egg - 4 Nos
Onion - 2
Tomato - 2
Chilli powder - 1 tbs
Coriander powder - 2 tbs
Turmeric powder - a pinch
Ginger&Garlic paste - 1 tbs
Curry Leaves - a string
Oil & Salt as required

To Grind:
Grated Coconut – 4 tbs
Coriander Seeds – 1 tbs
Fennel Seeds – 1 tbs
Black Pepper – ½ tbs

Method:

• Cut onion and tomato into small pieces.
• Grind the ingredients mentioned in “To Grind” section and keep a side.
• Heat a pan adds oil to fry mustard seeds to splutter.
• Now add onion and fry till it becomes golden brown in color.
• Then add tomato to it and fry till it becomes soft.
• Add ginger, garlic paste to it and stir continuously until you get good aroma.
• Then add chilli powder, coriander powder, turmeric powder and curry leaves and fry for few minutes.
• Now add grinded paste and stir for few minutes.
• Once the raw smell goes add water and salt and leave it for boil for few minutes.
• Now break each egg (one by one) into the mixture and cover it with lid making the stove simmer.

Serve hot with rice or chappathi.

METHU VADA

Methu Vada is a popular snack in South India. This can be had along with breakfast like Idli, Dosa or Pongal. And also can taken as snacks with coffee or tea in evening.

Ingredients:

Urad Dal – 2 Cups
Chopped Onion – ¼ cup
Chopped Green Chilli – 3 or 4
Curry Leaves – 1 sprig
Black Pepper Corns – 1 tbs
Ginger – 1 inch
Salt to taste

Method:

• Take Urad dal in a vessel wash it and add add water to soak for 1 hours.
• Ground the dal without adding water. If the grinder is unable to grind just sprinkle some water and grind till you get a thick paste.
• To this dal batter, add chopped ginger, green chillies, onion, curry leaves,whole black peopper corns and salt and mix well.
• Heat oil in a kadai. Wet your palms and take batter into the palm & shape into balls and make a hole in the center using your thumb.
• Fry the vadas till golden brown and lay them out on a tray lined with kitchen tissue to absorb excess oil.

Serve hot with coconut chutney or sambhar.

PARUPU PAYASAM

Ingredients:
Paasi Paruppu – 1 Cup
Jaggery – 1 cup or according to your taste
Cashew Nut – 10 Nuts
Cardamom – 2
Coconut (Optional)
Milk
Ghee

Method:

• Heat a vessel and roast paasi paruppu until the aroma comes from the dal. Keep a side and cool and wash it.
• Now add 4 cups of water and cook the dal.
• In another vessel heat a cup of water to three fourth cup of jageery. Heat till the jaggery dissolves. Strain it (Jaggery may have some impurities)
• Add jaggery water to the boiling dal and stir for few minutes (make the gas simmer).
• Make cardamom powder and add to the dal and jaggery mixture.
• Heat Ghee in a kadai and fry cashews until golden brown.
• Now add this along with little milk for more taste.

immm!!!!! Yummy Payasam Ready……..:-)

POTATO PORIYAL

Ingredients:
Potato - 1/2 kg
Onion - 2
Tomato - 2
Ginger & Garlic paste - 1 spoon
Sambhar powder - 1 tbs
Turmeric powder - a pinch
Curry Leaves
Oil for fry
Salt for Taste

Method:

• Boil potato and peel off the skin.
• Heat oil in kadai add onion, tomato, ginger garlic paste and fry for a while.
• Add turmeric & sambhar powder and sprinkle little wate and fry for few minutes.
• Now add potatos (cut pieces) and mix well until the masala coats well on the potatoes.
• Add salt for taste.

Potato poriyal is ready to taste.