I prepare a scrambled egg (podimass / podimas) with banana blossom and wanted to share it with you all !
Ingredients:
Banana flower - 1 small
egg - 2
onion - 1
green chilly - 4
shredded coconut - 2 tbsp
salt - to taste
coconut oil - 1 tbsp
curry leaf - 1 sprig
mustard seed - 1/2 tsp
turmeric powder - 1/4 tsp
black pepper powder - 1/2 tsp
cumin - 1 tsp
Method:
Clean the banana flower (see: How to clean the banana flower?).
Take out the edible portions as suggested. Place them all in water with few tbsp of buttermilk to prevent oxidation (color change) till we are about to cook it.
Squeeze the chopped banana blossoms to remove the liquid and chop them finely.
Chop the onion, chilly, curry leaves finely.
Heat oil in a wok. Let the mustard splutter. Then add chopped onion, chilly, curry leaves and saute till onion gets soft. Add chopped banana flower to wok and saute for a minute. Cook covered in low heat for 3 minutes.
Remove lid and check if it is cooked. Add required salt, turmeric, pepper. Stir in low heat to get a dry stir fry.
Break 2 eggs and add to the stir fry.
Fry till eggs get cooked, then add shredded coconut, cumin and switch off.
Banana blossom scrambled egg is ready !
Serving suggestion:
Serve as side dish with rasam rice or sambar rice.
Sunday, July 21, 2013
Saturday, July 20, 2013
Indian green chutney
Indian chaat foods are generously garnished with this cilantro chutney, popularly known as green chutney. I make this chutney whenever I buy cilantro and keep handy. This is the best way to preserve the cilantro and mint leaves for me. I use this chutney as side dish with chaat items and also as cilantro mint paste in my curry preparations.
Ingredients:
Cilantro - a bunch
mint leaf - 20 stems (leaf only)
green chilly - 4
ginger - 2 inch
cumin - 1 tsp
oil - 1 tbsp
white vinegar - 2 tbsp (optional)
lemon - 1/2
salt - to taste
Method:
Select a big bunch of cilantro. Discard the roots and bigger stem. Wash and clean in a big bowl to remove any dirt or sand.
Take the leaves of the mint leaves and wash. Peel the ginger.
Grind together everything to a fine paste. If needed add few tbsp of water.
Adding vinegar is optional, but the chutney stays good in refrigerator for a long time.
Store in fridge for a week or freeze as cubes for longevity.
This chutney can be prepared with or without mint leaves.
Some people would add little sugar to it.
Serving suggestion:
Serve as side dish or garnish with any chaat , dhokla, samosa.
I use this as a spread in bread omelette also.
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Preserve the cilantro, mint leaves as chutney and it stays good for more time. |
Cilantro - a bunch
mint leaf - 20 stems (leaf only)
green chilly - 4
ginger - 2 inch
cumin - 1 tsp
oil - 1 tbsp
white vinegar - 2 tbsp (optional)
lemon - 1/2
salt - to taste
Method:
Select a big bunch of cilantro. Discard the roots and bigger stem. Wash and clean in a big bowl to remove any dirt or sand.
Take the leaves of the mint leaves and wash. Peel the ginger.
Grind together everything to a fine paste. If needed add few tbsp of water.
Adding vinegar is optional, but the chutney stays good in refrigerator for a long time.
Store in fridge for a week or freeze as cubes for longevity.
This chutney can be prepared with or without mint leaves.
Some people would add little sugar to it.
Serving suggestion:
Serve as side dish or garnish with any chaat , dhokla, samosa.
I use this as a spread in bread omelette also.
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