Drumstick Perattal

Drumstick (Murungakaai)Peratal:

We are really gifted with this wonderful iron rich vegetable, we can find abundant of drumstick in the markets during this season. Consuming seasonal vegetables is a clever idea to maintain our health. The tree full of green, long drumstick is an eye catching view in this season.

Normal we have some hesitation to have Drumstick in our lunch box, because of its hard skin, children also will not know how to eat carefully.

In this yummy dish we boil and remove the skin, we are using the pulp present inside the drumstick which will be tastier.

Delicious Drumstick perattal can be served with plain cooked rice and ghee, side dish for roti and can be used as stuffing in Masala dosa.

Know some health benefits of Drumstick, before you consume,

  • It is a rich source of highly digestive proteins, calcium, iron, Vitamin C, and carotenoids.
  • Drumstick soup helps to control any kind of chest congestion, coughs and sore throats.
  • Juice extracted from drum stick leaves, when mixed with milk and offered to children will greatly help to strengthen their bones as it is said to be a great source of Calcium.
  • Drumstick leaves juice gives a good glow to your skin and face also drumstick is said to be a great blood purifier.
  • Drumstick leaves are used to treat many problems such as the wheezing of asthma, bronchitis, and tuberculosis.
  • Soup made with drumstick leaves and flowers are highly beneficial in preventing infections such as throat, chest and skin.
  • Drumstick-leaf juice is also very beneficial for pregnant women as it can help them to overcome sluggishness of the uterus, ease delivery, and reduce post-delivery complications.
  • Inhaling steam of water in which drumsticks have been boiled helps to control asthma and other lung problems.
  • Because of the high calcium, iron, and vitamins, drumstick leaves can be used as a wonderful tonic for infants, growing kids and teens to promote strong and healthy bones.
  • Pregnant women should often eat drumsticks as it helps to ease any kind of pre and post-delivery complication.
Drumstick Perattal
Drumstick Perattal

Ingredients

Drumstick-5 to 7

Onion(shallots)-1/2 cup 10 to 15

Garlic cloves-4 chopped

Tomato- 1 small

Curry leaves

Salt-1/2 tsp

Chilli powder-1/4 tsp

Pepper -1/4 tsp

Turmeric powder a pinch

To Temper:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Cumin seeds few

Assafoetida

Method to prepare:

Clean and cut Drumstick into long pieces, boil until soft for 3 whistles approximately.

When the boiled drumstick comes to the normal temperature, open peel by holding one end of the boiled piece with a fork and take gently the soft pulp with the spoon.Collect the pulp and keep ready for perattal.

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Heat oil season it with the above-mentioned ingredients.

Add, chopped onion and garlic saute until golden brown.

Add chopped curry leaves, tomato, turmeric powder, salt, and chilli powder saute till the tomato leaves its skin. (Gram masala also can be added if preferred)

Add the drumstick pulp finally and saute for 3 minutes in a medium flame.

Delicious Drumstick perattal is ready to serve with plain cooked rice and ghee, roti and can be used for Masala dosa stuffing.

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Beans Thovattal / Stir fry

Beans Thovattal / Stir fry:

South Indian traditional meal consists of plain cooked rice, sambar, rasam with the repertoire of vegetables which includes a mild and spicy combination of vegetables.One of such vegetable is mild flavoured beans thovattal, or stir fry with dal and coconut.

Beans Thovattal / Stir fry
Beans Thovattal / Stir fry

Ingredients:

Beans-200 gms

Onion-1 peeled and chopped

Curry leaves-1 twig

Toor dal boiled-1/2 cup

salt-1/4 tsp

To Temper:

Oil-3 tsp

Mustard seeds-1/2 tsp

Urad dal – 1/2 tsp

Red chilli-2 nos

Method to prepare:

Boil Toor dal with little turmeric powder to 3/4 th boiled not fully mashed, it should be in blooming stage.

Wash and remove strings on either side of beans cut into very small pieces.

Peel and chop onion.

Heat pan with oil and temper with the above mentioned “To Temper” ingredients.

Add chopped onion, saute for a while, add chopped beans and saute until it gets cooked partially. sprinkle some water if needs.

Add salt and boiled toor dal stir for a minute or two.

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Finally, add grated coconut, mix and serve with plain cooked rice and sambar.

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Snake gourd fritters

Snake gourd fritters:

Crispy yummy snake guard fritters look curly and colorful. Serve this proudly and make your guest much delighted. Very simple procedure to follow with less effort and ingredients. Something different from normal cooking 🙂

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Ingredients:

Snake guard -1 long

Salt-1/2 tsp

Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Gram flour-3 tsp

Rice flour-1 1/2 tsp

Curd-2 tsp

Cumin seeds or Ajwain-1/2 tsp crushe

Method:

1.Clean and remove inner part of the snake guard , cut in to round or semi circle as you prefer.

2.Take a wide bowl, add cut pieces and all other above mentioned ingredients mix well to get coated around all pieces evenly.

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3.Heat oil in a pan and deep fry it in medium flame.

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4.When it is fried golden brown transfer to the toweled plate.

5.Garnish with fried curry leaves and onion rings.

Snake guard fritters
Snake guard fritters

 

Cauliflower masala

Cauliflower masala:

Poo kosu perattal is our traditional recipe with fresh stone grind masala, we prefer stone grinding to feel the original taste of our ancestors. Cauliflower masala is a spicy, aromatic and appetizing dish served with rice and any other accompaniment. We know Cauliflower will go well with all main dishes.

Cauliflower masala
Cauliflower masala

Facts on Cauliflower:

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Adding to cauliflower’s appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of “mashed potatoes.”

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a super food. 

Cauliflower is a good source of choline, a B vitamin known for its role in brain development.

Cauliflower helps your body’s ability to detoxify in multiple ways.

Cauliflower is an important source of dietary fiber for digestive health. But that’s not all.

Sulforaphane in cauliflower and other cruciferous vegetables has been found to significantly improve blood pressure and kidney function

Source:

http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx

 

Here is the recipe for crunchy spicy aromatic cauliflower masala.

Ingredients:

Cauliflower-1 bunch -200 gms

Onion-1 sliced

Tomato big sliced

Curry leaves-1 twig

Ginger garlic paste-1 tsp

Yoghurt -2 tbsp (optional)

Garam masala powder-1/2 tsp (optional)

To grind:

Dry red chilli soaked-7 nos

Coriander seeds-1 tsp

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

To temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Urad dal-1/2 tsp

Method to prepare Cauliflower masala:

  • Stone grind or grind in mixi above mentioned “To grind” ingredients to a smooth consistency.
  • Clean clauliflower florets and blanch it.
  • Cut Onion and tomato to small pieces.
  • Heat thick bottom pan and season  with above given “To Temper” ingredients.
  • Add ginger garlic paste and garam masala powder saute well, add onion curry leaves and required salt saute till tomato leaves its skin.
  • Add blanched florets to the cooking ingredients, saute for 3 minutes in low flame, now add ground masala to it sprinkle some water,close and cook until the florets become soft and gets coated well in added masala

Note:

1.Add thick yoghurt if you feel to have some creamy taste with semi gravy.(I made it dry)

2.Add little coconut while grinding masala to have gravy consistency.

3.Garam masala powder is up to your preference.

 

 

Avarakkai / Flat Beans stir fry

Avarakkai / Broad Beans stir fry :

Avarakkai stir fry mild and tasty vegetable, easy to prepare and healthy to feed. Broad beans which contain wonderful and amazing health benefits.It has the nutritional facts present in edible gold flake, my mother used to say “Thanga sathu” present in Avarakkai.

Broad beans are an excellent vegetable source of protein and fiber. This may be a winning combination for weight loss.

Most beans, including broad beans, are good sources of iron.

It’s so essential for the growth and development of new cells that it helps prevent birth defects of the brain and spinal cord when taken before and during early pregnancy.

These beans to a provide a boost of protein, fiber, potassium and energy-providing B vitamins.

Avarakkai /Flat Beans stir fry
Avarakkai / broad Beans stir fry

Ingredients:

Broad beans-200 gms serves 3  people

Onion-1 chopped

green chillies-2 nps

Salt-1/2 tsp

Masala powder-1/2 tsp

Coconut-2 tsp grated

To temper:

Oil-2 tsp

Mustard seeds-1 tsp

Urad dal-1 tsp

Curry leaves

Method:

Wash and cut broad beans to thin pieces, chop Onion and green chilies.

Heat pan with oil and add “To temper” ingredients.

Add chopped onion, green chilies, and curry leaves, saute for 1 minute.

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Add cut beans saute till it shrinks slightly, approximately 1 minute.

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Sprinkle 1/4 cup of water, add salt and masala powder, close and cook for 5 minutes or until the beans become soft cooked.

Add grated coconut and stir-fry for a minute and serve with cooked rice and sambar.

 

 

 

Murungakeerai thovattal

Murungakeerai thovattal :

If you have a drumstick plant on your garden that symbolizes, you have a doctor at home. It is the best medicine for most of the common diseases and it is the most recommended spinach variety for all the age groups.Iron rich drumstick leaves are used in cooking versatile recipes.

From the bottom of the plant to the end of the plant, every part is used for many medicinal purposes. The root, stem, branches, flowers, gum on the surface of the branches, vegetable and leaves are the raw materials for many medicines.

Murangakeerai thovattal
Murangakeerai thovattal

Ingredients:

Drumstick leaves-3 cups firmly packed

Shallots-1/2 cup chopped

Toor dal -1/2 cup or Moong dal as you prefer.(partially cooked)

Salt-1 tsp

Coconut grated-1/4 cup

To temper:

Oil- 2 tsp

Mustard seeds-1 tsp

cumin seeds-1/4 tsp

Red chilli-3 nos

Method to follow:

1. Remove leaves from stalk, collect only leaves wash and drain water,Boil dal for 2 whistle (partially cooked).

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2. Heat pan temper with above mentioned ingredients.

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3. Add chopped shallots saute for a while, add greens to it.

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4. Add 1/2 cup of water close and cook till it gets soft.Now add  salt and cooked dal stir for 3 minutes in low flame, finally add grated coconut stir well and transfer to serving bowl.

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5. Healthy, iron rich drumstick thovattal is ready to serve with rice and sambar.

 

Enna vazhakkai perattal

Enna vazhakkai perattal (Raw banana fry):

Enna vazhakkai is our traditional dish, this wonderful recipe was learnt from our ancestors. In south Indian feast, dishes made out of  kathirikkai (brinjal) and vazhakkai (raw banana) plays an auspicious role.In such case, our choice goes to yummy enna vazhakkai as a special treat.This colourful and scrumptious side dish enhances our desire to eat, very less effort and time is used to prepare is another speciality of this dish.

Nutritional fact says-Energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Vazhakkai varuval
Vazhakkai varuval new version

original recipe:

Peel and cut raw banana for 1/2 inch thick.

Marinate vazhakkai with chilli powder, salt and ginger garlic paste.

Shallow fry, such that outer layer is crispy and inner as soft (approximately for 3 minutes).

Drain oil completely,keep it ready to season it.

Heat wok with a teaspoon of oil, season it with fennel seeds and cumin seeds.

Add chopped onion and curry leaves saute till onion cooks golden yellow, add finely chopped tomato, cook until it gets mashed well to become paste (cook in low flame).

Add fried raw banana stir well for 3 more minutes to get mixed and roasted.

New version :

Raw banan-2 nos

Chilli powder or paste 1 tsp

Tomato finely chopped (I have used both as paste)-1 small or 1 tsp (optional)

Salt-1/2 tsp

Turmeric powder-1/4 tsp

Ginger garlic paste-3/4 tsp

Onion-1 small, cut lengthwise

To temper:

Oil-1 tbsp

Fennel seed-1/2 tsp

Cumin seeds-1/4 tsp

Urad dal-1/2 tsp

Curry leaves

Method to prepare:

Peel and cut raw banana to 1/4 inch thickness,drop it in to the water.

Drain water completely transfer to a wide bowl, mix well with chilli powder or paste, salt, ginger garlic paste, and turmeric powder.

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Heat pan with 1 tbsp of oil, season with above mentioned “To temper” ingredients, add curry leaves.

Add chopped onion saute for a while, add marinated Vazhakkai saute well.

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Cook in medium flame till it gets cooked, add tomato, gradually bring it to low flame, cook by stirring occasionally such that outer layer as roasted and inner as soft.