Vazhaipoo Vadai (Banana Flower Fritters)

Vazhaipoo Vadai (Banana Flower Fritters) is a popular snack in South India. It is made with bengal gram and banana flowers and the addition of the banana flower enhances the taste of the snack. The only drawback is cleaning the banana flower is a time consuming process. Enjoy!

Ingredients

Channa Dhal - 1 cup

Banana Flower 1 cup (Cleaned and Chopped)

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Onion - 1 medium

Green Chillies - 3-4

Ginger (crushed) - 1/2 tsp

Curry leaves

Cilantro leaves

Salt

Method 

Soak Channa dhal for 3-4 hours. Drain the water completely and grind coarsely. Combine the rest of the ingredients to the dhal and form a thick dough.

Make small patties from the dough.

Deep fry the patties in oil. Enjoy!

Chettinad Mutton (Lamb/Goat) curry

Chettinad cuisine is known for the use of freshly ground spices and it is popular among South Indian Cuisines. Spicy mutton (lamb/goat) gravy is my favorite Chettinad dish. Mutton (Lamb/Goat) gravy will make a perfect side dish for Chapathis, Parathas, Idlies, and Dosais. The mutton becomes really tender and juicy when you cook it in the pressure cooker.  You will like this gravy if you are fond of Chettinad dishes. The original recipe is from Solai's True Chettinad Kitchen. Enjoy!

Ingredients

Mutton (Lamb/Goat) - 2 pounds
Onion - 1 big
Tomatoes - 2 medium
Garlic - 10 pods
Ginger/Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt
Cilantro leaves

To season

Cinamon-1/2 inch piece-2
Cardamom-2
Clove-2
Bay leaf-a small piece
Curry leaf-little
Fennel seeds-1 teaspoon

To grind (masala powder):
Coriander seeds-2 tbsp
Red chillies-6-8
Fennel seeds-1 tsp
Cumin seed-1 tsp
Cinnamon-1 small piece
Cardamom-2
Clove-2
Dry roast all these items and dry grind them

Also, grind separately 3-4 tbspns of coconut with 1 tsp of Fennel seeds and 1 tsp of poppy seeds. 

Method

Heat 2-3 tbsp of oil in a pressure cooker and add the ingredients under "To season". Add the chopped onions, garlic and saute the onions until they are golden brown. Now, add the garlic/ginger paste and fry for 2-3 minutes.  Add the chopped tomatoes and saute the onion/tomato mixture.  Add the Mutton (Goat/Lamb) pieces, salt and turmeric powder and saute the mutton in the onion/tomato mixture.  Add the masala powder (listed under "To grind") and Coriander powder.  Add enough water and salt.  Mix well and cook the mutton for 15-20 minutes. 

When the pressure is released, add the coconut paste and turn off the stove when you have the desired consistency.  Garnish the gravy with Cilantro leaves.

Pineapple Raisin cake

This cake is moist and full of flavor and keeps very well. This cake is a good choice if you want to bake a cake a day ahead. It actually improves with 24 hours of standing.  The original recipe is from www.grouprecipes.com

Ingredients

Butter - 1 cup (2 sticks) at room temperature.
Sugar - 2 cups
Eggs - 4
All-purpose Flour - 3 cups
Baking powder - 2 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Milk - 1 cup
Raisins - 1 cup
Canned Pineapple - 8 slices

Syrup
Pineapple Juice - 1 cup
Sugar - 1 cup

Method

Preheat oven to 350.F  Cream butter and sugar until light. Add eggs and beat until fluffy.  Stir together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the milk. Mix until batter is smooth. Stir in raisins.

Cut pineapple into 1/2 inch pieces and add to the batter. Turn into a well-buttered and floured ring mold.  Bake at 350 F for 45 to50 minutes or until cake test done in the center.

Meanwhile, heat juice from pineapple and sugar to boiling.  Remove cake from oven and immediately pour pineapple syrup over cake.  Allow to stand 5 minutes; then turn out onto cooling rack.  Enjoy!

Kadai Paneer

 
Kadai Paneer is a delicious side dish for Indian breads made with Paneer (Cottage Cheese) and colorful bell peppers cooked in a spicy tomato gravy.  Enjoy!

Ingredients

Paneer (Fried) - 1 cup
Onion - 1 big
Tomatoes - 2
Green Pepper - 1
Red Pepper - 1
Green chillies - 3
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Coriander seeds (crushed) - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 3/4 tsp
Salt
Curry leaves
Cilantro leaves

Method

Heat 3-4 tbsp of oil in a pan and add the crushed coriander seeds and fry for half a minute.  Add the onions, green chillies and curry leaves and fry the onions for 2-3 minutes. When the onions become transparent, add ginger and garlic paste and fry for 2 minutes. Add the chopped tomatoes, salt, turmeric powder, chilli powder, coriander powder and cumin powder and let the onion/tomato mixture blend well and the oil separates from the gravy.

Add the Green and Red peppers and let them cook for 5 minutes.  Add the Paneer and add garam masala.  Let the masala coat the paneer and let the gravy thickens.

Garnish the dish with Cilantro leaves. Enjoy!

Mutter Paneer

 

Mutter Paneer is a popular North Indian curry made with mutter (peas) and paneer (cottage cheese). This is considered as a special side dish in Indian restaurants. Mutter Paneer goes well with Indian breads (Naan, Chapathis, Pooris, Parathas). Enjoy!

Ingredients

Fried Paneer cubes - 1 cup

Green peas - 1 cup

Onion - 1big

Green Chillies - 3-4

Tomato - 1 big

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam Masala - 3/4 tsp

Cinnamon - 1 inch

Cloves - 3
Cardamom - 2
Cumin seeds - 1 tsp

Curd - 1/2 cup

Salt

Curry leaves

Cilantro leaves

Bay leaf

Method

Heat 3-4 tbspns of Oil in a pan.  Add cumin seeds, bay leaves, cinnamon, cloves and cardamom.  When the cumin seeds splutter, add the onion, green chillies and curry leaves.  When the onion becomes golden brown, add the ginger and garlic paste and fry the mixture for 2-3 minutes.  

 Add the chopped tomatoes and add turmeric powder, chilli powder, coriander powder and Garam masala. Fry the onion-tomato mixture until the oil separates.  Add the peas and salt and let the peas become tender.  Add the cubed Paneer and the curd and cover the pan and let it cook for 3-5 minutes.

Garnish the dish with Cilantro leaves. Enjoy!