October 2009
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Vazhai Thandu Poriyal (Plantain Stem PoriyalEvery part of the banana tree is useful... including the Banana stem (Vazhai thandu). Banana stem has lot of medicinal properties too. Doctors recommend banana stem juice for kidney stone problems. Preparing the Vazhai thandu for cooking is much time consuming as you need to remove the fibers between the disks but considering the goodness of banana stem we need to do this.. :-)

Cucumbar thayir pachadi

Ingredients:
Curd1/2 Cup
SaltTo Taste
Cucumber1/2


For Seasoning:
Oil1 Teaspoon
Mustard Seeds1/2 Teaspoon
CurryLeavesFew


For Grinding:
Grated Cocunut3 Teaspoon
Green Chilli1


Method:
  • Peel the cucumber skin,grate it and add it to a bowl along with the curd.
  • Grind the grated cocunut,salt and green chilli to nice paste by adding little water
  • Add this ground mixture to the curd kept in the bowl
  • Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture
  • The yummy Cucumber thayir pachidi is ready to serve

Soan Burfi is a ready to do sweet dish with readily available ingredients in any house. This is a very simple dish and can be done without putting more effort in stirring. For many sweets, we need to stir continously keeping in flame,but for doing Soan burfi we do not need to stand a long stirring the mixture in flame.

Ingredients:
All purpose flour/Maida flour - 1 Cup
Gram flour/besan flour - 1 Cup
Ghee - 1/4 Cup
Sugar - 2 cup
Cardamom powder - 2 teaspoon

Method:

  • Take a plate and grease it with ghee and keep it aside
  • Pour the ghee in a heavy bottomed pan, and add the flours and fry it till it turns into red color. Take it out and keep it aside
  • Take another pan, and add the sugar and add 1 cup of water for the sugar to dissolve.
  • Keep stirring until it comes to thick syrup. If we take a drop of the sugar syrup it should stick on our fingers. This is the correct stage for the syrup to take it out from flame
  • Remove the sugar syrup from flame and add the cardamom powder and fried flours
  • Mix the flours evenly to avoid any lumps.
  • When the mixture starts to tighten, then pour the soan burfi mixture into the greasy plate and spread it evenly
  • Allow the mixture to cool off in plate and cut it into diamond shape pieces.
  • The yummy Soan Burfi is ready to serve on any special occasions.

Milk Burfi is an easy sweet dish that can be done on any good occasions. This can be done so easily with readily available ingredients in any home.

Ingredients:
Milk - 2 Cup(no water should be added)
Sugar - 1 Cup
Cardamom Powder - 1/4 teaspoon
Ghee - 1 tablespoon

Method:
  • Take a plate and grease it with ghee and keep it aside.
  • Pour the milk in a heavy bottomed pan and boil it.
  • To this add sugar,cardamom powder and stir it well.
  • Keep the flame low and stir continuously till the milk starts to thicken.
  • When the milk burfi mixture starts to leave the sides of pan, then remove the milk burfi from flame
  • Mix it well so that the mixture thickens to some more extent.
  • Pour this mixture in a greasy plate and spread it evenly.
  • When the mixture cools off in the plate, cut it into diamond shape pieces
  • The mouth-watering milk burfi is ready to serve.

Ingredients:
Curd - 1/2 Cup
Salt - To Taste
Tomato- 1

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry Leaves - few

For Grinding:
Grated Cocunut - 3 teaspoon
Green Chilli - 1


Method:

  • Finely chop the tomatoes add it to a bowl along with the curd.
  • Grind the grated cocunut,salt and green chilli to nice paste by adding little water
  • Add this ground mixture to the curd kept in the bowl
  • Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture
  • The yummy Tomato thayir pachidi is ready to serve

It is different from other Milagai Podi as we can directly add this with white rice and can consume. This will also go very well with Idly/Dosa. Enjoy the Thengai Milagai Podi (Cocunut Milagai podi) and let me know your comments

Ingredients:
Grated Coconut - 1 Cup
Oil - for frying
Salt - To Taste
Mustard seeds- 1 teaspoon
Urdhal - 5 teaspoon
Red chilli - 1 hand full
Hing - a pinch
Tamarind - a pinch


Method:

  • Heat the oil in pan, and add the grated coconut and fry it until it turns golden brown color. Keep this aside
  • Heat some oil in the pan, and add the mustard seeds when the oil is hot. When the mustard seeds, starts to sputter add the red chillies along with the dal, hing and fry it till the dal turns into golden brown color
  • Add the fried grated coconut along with fried dals, tamarind and salt to a mixer and grind it to fine powder
  • The mouth-watering Thengai Milagai Podi is ready to serve with hot idlis and dosas

Paal Payasam / Milk Payasam

Ingredients:
Milk - 1 Litre
sugar - 1/2 Cup
Raw Rice - 1 hand full
Cardamom Powder - a pinch
Cashew nuts - few
Ghee - 1 teaspoon

Method:
  • In a pan, add the ghee and add cashew nuts and fry till the cashews turns into golden color. Take it in a plate and keep it aside
  • Heat the milk along with raw rice in medium flame and stir occasionally.
  • The raw rice should be cooked completely. Stir occasionally to avoid overflow of milk
  • When the milk boils and becomes 1/2 litre then add the sugar and stir well
  • Allow the payasam to cook in low flame. Add cardamom powder and stir it well.
  • After some time Remove from flame and garnish with fried cashews.
  • The yummy Paal Payasam(Milk Payasam) is ready to serve.

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