Banana stem curry, Arati doota/daava koora, vazhaithandu poriyal

Banana stem is very nutritious with lots of medicinal values in it. Having banana stem in our food is good for kidneys. Banana stem juice dissolves kidney stones. Once a bunch of bananas harvested, the tree is cut away. outer layer of the banana stem is peeled away, till you get tender inner stem. The stem looks hard but after cooking it will be smooth. In some areas it is not easily available in market. I use to prepare this recipe regularly. It's preparation is difficult for beginners, but method is very easy. This curry goes well with rice. You can also prepare chutney, and in combination chickpeas etc.,
Check out my Aratikaya mudda koora recipe.

Arati doota/daava koora, Banana stem curry

 Prep Time : 10 mins
 Cook Time : 15 mins
 Serves: 2
 Recipe Category: curry
 Recipe Cuisine: South Indian
Author:Aruna

Ingredients

Banana stem pieces - 1 cup
Onions - 1cup
Curry leaves - 1tsp
Mustard seeds - 1tsp
Cumin seeds - 1 tsp
Green chilli -1
Hing - 1 pinch
Turmeric powder - 1/2 tsp
Coriander leaves - 1 tsp ( for garnishing)

For grinding

Fresh coconut - few pieces
Ginger - 1tsp
Coriander leaves - 1 tsp
Green chillies -2

Preparation

* Remove the outer layer of banana stem and cut into circular discs.

* While cutting the discs, we have to take out the extra fiber, by taking it on to the right index finger and make circular movement of the finger, while holding the fiber.

Repeat this process with entire stem

* Take a bowl add diluted buttermilk. As buttermilk is not ready  today , i used water. Take a bowl add water and pinch turmeric powder.

* Now cut circular discs into small pieces and keep it water until you cook.

Method

1. Take a pan/kadai, add oil heat it for a second, add mustard seeds once splutters add cumin seeds, green chilli, curry leaves and hing.

2. Add onions and fry it well, by adding salt.

3. Now remove the banana stem  from water and add it to the pan.M ix it well and close the lid, cook it until the stem becomes soft.

4.Take a mixer jar add fresh coconut pieces, green chillies, ginger and coriander leaves and powder it .

 5. Add this coconut powder to the cooked banana stem, stir it well. Close the lid and cook it for 2 min. So that the coconut flavour adds to the curry.

6. Switch off the flame, take curry in a bowl and garnish with coriander leaves.

Yummy and healthy Banana stem curry is ready to serve😋😋.

Note

* You can also use butter milk instead of water to soak banana stem pieces.

* Donot keep the banana stem pieces out for long time, it will change color to black.

* As i soaked the banana stem pieces in turmeic water it turns yellow color.

* Do not grind coconut into smooth paste and do not water.

Tips

◆ Apply oil to your hands and knife while cutting .

◆  Use buttermilk to keep the pieces white.

Health benifitsbof using  Banana stem

● Great  medicine to dissolve kidney stones.

● Helps to fight against urinary track infection

● Because of its fiber content helps in weight loss management

● Controls acidity and constipation problems.

● Promotes bone growth

 ●Regulates blood pressure etc.,

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Beerakaya Thokku pachadi, Ridge Gourd peel chutney, Peerkangai chutney

Today's recipe is Beerakaya Thokku pachadi with combination of  fresh coconut and daniya( coriander seeds). I heard about this recipe many times but never tried, thinking of taste. But after tasting, it  became my favourite chutney. I use to prepare this chutney when ever i do ridge gourd curries. It's very easy and simple to prepare. Ridge gourd peel contains fibre which is important to our body. You can also prepare ridge gourd chutney's  in combination of tomatoes and groundnuts also . Will be posting all  ridge gourd chutney varities soon.Check out my Beerakaya palu posina koora, Ridge gourd with milk curry

            Beerakaya Thokku chutney

 Prep Time :  10 min
 Cook Time : 20 min
 Yields: 1 Cup
 Recipe Category: chutney
 Recipe Cuisine: South Indian
 Author : Aruna

 Ingredient

Ridge gourd peel - 1 cup 

Ridge gourd pieces - few pieces

Green chillies  - 6

Coriander seeds - 1tsp

Cumin seeds -1 tsp

Mustard seeds -1/4 tsp

Coriander leaves - 1 tsp

Tamarind - small piece

Salt -as per taste

Oil -1 tsp

Seasoning

Oil -1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds -1 tsp

Curry leaves - 1 sprig

Hing - pinch

                              Preparation

* Clean the ridge gourd, first peel the thread part of ridge gourd and throw it. Now peel the ridge gourd skin and keep it aside.

* Cut the coconut pieces and keep it ready.

                               Method

1. Take a pan/kadai, add 1 tsp oil , add green chillies, fry it well and keep it aside.

2. Add coriander seeds, fry it in low flame. Add cumin seeds and 1/4 tdp of mustard seeds, add tamarind, saute it for a second. Take all items into plate.

3. Now add the peeled & few pieces of ridge gourd with 1/2 tsp oil and salt.

4. Donot close the lid as the ridge gourd leaves water and takes lots of time. Add fresh coconut pieces, coriande leaves & fry it, until the peeled rigde gourd leaves the moisture and fried well.

5. Add fried green chillies, coriander seeds, tamarind, mustard and cumin seeds in mixer jar mix it finely.

6. Now add fried ridge gourd peel, coconut and coriander leaves, turmeric powder and grin it by adding some water. 

7. Beerakaya Thokku pachadi is ready have to add seasoning.

8. Take a pan add 1 tsp of oil and add mustard seeds once it splutter, add cumin seeds, curry leaves with hing fry it well and switch off the flame. Now add the grinded paste mix it well .

9. Take it into bowl, garnish with coriander leaves.

Yummy and tastey Beerakaya coconut chutney ready.

                                Note

◆ Adjust green chillies quantity as per your taste.

◆ You can also use red chillies in the place of green chillies.

◆ Instead  of hing you can also use garlic.

                                   Tip

● Do not add too much water while grinding. 

◆ Thick chutney (gatti chutney) gives good taste.

Health benefits of using Ridge Gourd:

● It reduces hyper acidity

● As it has low fat, used for weight loss diet

● Its very good for diabetes

● It controls constipation problem etc.,

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Kaju Katli, Kaju burfi, cashew nut burfi

Kaju is one of the main dry fruit used in almost all Indian sweet recipes. This kaju katli is easy to prepare with minimum 3 ingredients but have follow the steps. This is 4rth time i am doing this recipe. The key to this recipe is to take fresh and fine powdered kaju, and preparing dough. You can store it in refrigerator for 30 days without changing its taste.

Let's start the recipe..

                Kaju katli || Kaju burfi

 Prep Time :  10 min
 Cook Time : 30 min
 Yields: 15 pieces
 Recipe Category: Sweet
 Recipe Cuisine: South Indian
 Author : Aruna

          Ingredients

Cashew nuts - 1 glass
Sugar - 1/2 glass
Cardamom powder - a pinch
Water-1/2 glass
Ghee -2tsp

I used that glass for measurement.

 Preparation

* Break cashew nuts into two pieces, grind into fine powder.

Method

1.Take a pan add sugar.

2. Add water to the sugar,mix it.

3. Boil it until sugar dissolves in water.

4. Now add powdered kaju and mix it tell without lumps.

5. Add 1/2 tsp of  ghee and elachi powder, skip adding ghee if ur using non stick pan. Stir the mixture well in low flame.

6. The mixture will become thick by leaving the edges of pan. Keep stirring continuously.

7. Check the consistency of mixture, it will comes to dough texture. Take some part of mixture in hands and make it like a dough, if it become like dough, it's ready.

8. Take a plate and grease it with ghee and cool the dough. Make the dough smooth by kneading, if u find any lumps.

9. Grease ghee to butte paper and to rolling - pin.

10. Apply ghee to ur hand to knead  the dough smoothly without any lumps. If you are  using gloves to hand, then skip it.

11. Roll the dough with rolling-pin, by adjusting the thickness of dough as according to your wish.

12. Cut the dough into diamond shape pieces. I did a mistake here, in hurry i cut the dough with zigzag knife. So, my kaju katil shape got disturbed. I will note it as main point,next time while doing this recipe🤗🤗.

13. Let it cool out in open air or keep in refrigerator for few minutes. The kaju katli becomes dry, and we can take it from cheese paper easily.

Yummy Kaju katli ready to eat 😋😋😋.

                          Note

◆ D't be panic if the dough is slippery while kneading dough. Again heat it to get the dough consistency. Check out steps-7.

◆ If dough is hard then add little milk and make it smooth.

◆ If you find any lumps, after adding in sugar syrup d't be panic you can make it smooth while needing dough.

Follow the above steps carefully, you will get tasty kaju Katli 😋😋.

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Berakaya palu posina koora, ridge guard gravy with milk, peerkingai curry

Beerakaya is also known as ridge gourd in english and peerkangai in tamil, heerekai in kannada. We can prepare chutney even with the beerakaya potu(ridge gourd skin), beerakaya masala koora etc., This milk based Ridge gourd curry is very famous in andhra and godavari side. I learned this recipe from my family friend Devi vadina😍, when we are in khurdha road(orissa). This curry goes well with chapathi and rice. Talking about calories, in 100gms of ridge gourd we can get 56 calories. I try to add milk with vegetables, as it is rich in calcium.

Let's start the recipe...

  Beerakaya palu posina koora

 Prep Time :  10 min
 Cook Time : 20 min
 Yields: 1 Cup
 Recipe Category: curry/Gravy
 Recipe Cuisine: South Indian
 Author : Aruna

                 
                Ingredients needed

Ridge gourd - 1 bowl
Milk - 1 cup
Onions - 1 cup
Red chilli - 1
Red chilli powder - 1tsp
Coriander powder - 1 tsp
Mustard seed - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tsp
Garlic - 6 cloves
Salt - as per taste
Turmeric powder - 1/4 tsp

                           Preparation

* Clean Ridge gourd and peel the skin.
* Cut onions into small pieces.

                           Method

1. Take a pan add oil, wait for a second,now add mustard seeds when it splutters add garlic fry it. Add cumin seeds, curry leaves, red chilli.

2. Add finely chopped onions, salt fry it well until turns to pink.

3.Add chopped Ridge gourd pieces, turmeric powder fry it in high flame for 2 minutes .

4. Add milk to the ridge gourd,mix well in open lid.

5. When milk boil, mix curry close the lid , low the flame and cook it for 10 min. Mix it occasionally. Then add red chilli powder, coriander powder mix well. close the lid and cook 10 for min. As ridge gourd leaves it will take time to get gravy consistency.

6. Check the consistency, it will be like gravy. Switch off the flame, take the curry in bowl and garnish with coriander leaves.

Yummy beerakaya palu posina koora ready😋😋😋..

                               Notes

* You can add milk atlast, as some people d't like milk to break. but i like this way. Because it taste like paneer.

* You can skip garlic and add hing. But adding garlic gives good taste to gravy and its healthy too.

* You can skip coriander powder, if you do not like coriander powder smell.

* You can add more milk to get more paneer like format.

                           Tips

◆ D't close the lid immediately after adding milk.

◆ Use tender Ridge gourd to get good taste.

Health benefits of using Ridge Gourd:

● It reduces hyper acidity

● As it has low fat, used for weight loss diet

● Its very good for diabetes

● It controls constipation problem etc.,

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Hotel style Majjiga pulusu, Majjiga charu, Curd Rasam

Curd is one of the main food item in south Indian Plates, mainly in lunch. Lunch is incomplete without having rice with curd. Today's my post is hotel style majjiga pulusu(majjiga charu) which simple and easy with minimum ingredients, yet it taste yummy 😋😋.
Majjiga pulusu is also known as majjiga charu in andhra. We can do majjiga pulusu in the combination of coconut, ladies finger, bottle guard,  pumpki etc., But today i am posting majjiga pulusu using buttermilk & onions. I will be posting all varities based on curd soon. Talking about calories in 100 grams of buttermilk we have 40 calories. Majjiga pulusu taste good if buttermilk is sour.The taste of this recipe depends on the onions how you fried.

Let's start...

               Majjiga Pulusu || Majjiga charu

 Prep Time :  5 mins
 Cook Time : 10 mins
 Yields: 1 Cup
 Recipe Category: Pulusu/Rasam
 Recipe Cuisine: South Indian
 Author : Aruna

   Ingredients needed

Curd /buttermilk - 1 cup
Onions - 1 cup (rougly chopped)
Green chillies - 2
Red chilli - 1
Curry leaves - 1tsp
Coriander leaves - 1tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Chana & urad dal - 1 tsp
Hing - 1 pinch
Oil -1 tsp
Salt -as per taste
Turmeric powder - 1/4 tsp

                          Preparation

* Take curd in a bowl and make it buttermilk using hand blender or churner ( kavvam).

* Rougly cut onions and keep it ready.

                               Method

1.Take a pan/kadai add 1 tsp of oil,add mustard seeds once it splutters add cumin seeds, urad & chana dal fry it. Now add green chilli, red chill, hing and fry it once.

2. Add  roughly chopped onions, salt, turmeric powder and fry it until it's raw smell goes.

3.Switch off the flame and add buttermilk (beated curd), mix it. Garnish with coriander leaves.

Yummy hotel style majjiga pulusu ready 😋😋😋.

                                  Notes

*  You can use crushed garlic while tempering. Using hing is optional.

* As it's simple hotel style majjiga pulusu i am not using any veggies or coconut.

* You can use sweet buttermilk instead of sour. I used bit sour buttermilk.

* Do not  heat the buttermilk , it changes its taste and texture.

                                   Tips

◆ Do not fry onions too smooth. It taste good when it is crunchy.

◆ Sour buttermilk gives good taste to the recipe.


Health benifitsbof using buttermilk:

● Rich source of calcium

●Low in calories and fats.

● Cures dehydration

● Soothes stomach

● Gives brightness to skin etc.,


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Karivepaku podi annam || Spicy Curry leaves rice || karuvepillai podi sadam

Curry leaves are one of the main ingredient in our daily cooking. My father use to tell that there will be one curry leaves tree in every house in their childhood. My mom always tell me, "eat curry leaves you will get good marks in maths " 😂😂 . As I always take out curry leaves from my plate (not now😉).  Not only me many people do the same. TIP to make them to eat is cut the curry leaves very finely 🤗🤗. Today i am posting karivepaku podi annam  (spicy curry leaves powder rice). You can do it very quickly, if you have curry leaves powder ready. Check out my Curry leaves powder recipe.

                    Karivepaku podi annam


 Prep Time :  5 mins
 Cook Time : 10 mins
 Yields: 1 Cup
 Recipe Category: Rice Recipe
 Recipe Cuisine: South Indian
 Author : Aruna

   Ingredients:

Curry leaves powder -1 cup
Onions -1 cup (optional)
Roasted groundnuts 1 -2 tsp
Green chillies - 2
Red chilli - 1
Mustard seeds -1/4 tdp
Cumin seeds - 1tsp
Curry leaves - 1tsp
Coriander leaves - 1tsp
Salt -as per taste
Ghee -1 tsp( optional)
Oil - 2tsp

  Preparation:

* Prepare rice and keep it aside.

* Roughly cut the onions and keep it ready.

* Roast the ground nuts .

Method:

1.Take a pan/kadai add 2 tsp of oil, add mustard seeds, once it splutters add cumin seeds, urad & chana dal fry it. Now add green chilli, red chill fry it.

2. Now add onions, fry it until it turns pink. Then add Curry leaves powder, raosted groundnuts and saute it once. Add the cooked rice,tsp of ghee and mix it well.

Karivepaku podi annam ready to eat..😋😋😋

                              Notes

* You can use left over rice.

* Adding onion is optional.

* You can also roasted cashew nuts.


Health benefits of using curry leaves:

*It's good for hair,it controls hair fall nd hair greying
*It's good for eyesight.
*Protects liver
*Good source of antioxidant.
*Great for skin care.
*Stops diarrhoea.
*It's has anti- diabetic bproperty
*It lowers cholesterol levels
*Fights against leukaemia, prostate and     colorectal cancers..
Etc..

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