Banana stem Curry

Banana stem curry is one of  the side dish. Banana stem is full of fiber and it should be eaten at least once a month or two.

Banana Stem has loads of benefits and people say that it takes away the dirt from intestine in a fine manner. It helps to flush out the stone from kidney. It eases the problem of indigestion.
I have used Banana Stem, little jeera and pepper. Added some grated coconut. Little jaggery is used to give a sweet taste.
The stem was given by our neighbour and they do have lots of place to grown banana plants. They do give us some banana and the stem most of the times. So it is easy for me to try many dishes out of banana stem.
Some time I do cut and put the raw pieces in curd and make  raw pachadi. (With out cooking). some time dal, some time curry so this time its dry curry with simple spices.
Let us see some benefits of eating banana stem in our diet.
Banana stem is good for taking out the kidney stone.
It is good for detoxifying our body. It is good for digestion.It helps to control the blood pressure and cholesterol. Healing acidity and gastric problems.
Banana Stem Curry simple, easy and healthy.
Lets see the recipe Now :

No Onion or Garlic is used in this Dish : Banana Stem Dry Curry.

Ingredients :

Banana stem : Small Piece
Butter milk : 1/2 Cup
To Add :
Dry ginger powder : 1/2 Tsp
Jaggery : 1 Tbs
Turmeric Powder : A little
Salt : As required
Coconut : 2 to 3 Tbs
Seasoning :
Coconut Oil : 1 Tbs
Green chilly : 2 to 3
Mustard Seeds : 1/2 Tsp
Jeera : 1/2 Tsp
Curry Leaves : 6 to 8 leaves.

Method : 

1. Add a cup of water to butter milk and soak banana stem pieces in it.
2. Wash and cut banana stem into small pieces.

3. Wash banana stem and drain out all the water from it.

4. Pressure cook banana stem for 6 to 8 minutes adding little water. Let it cool.

5, Prepare seasoning with coconut oil, mustard seeds, jeera, add green chilly and curry leaves.
6. Add cooked banana stem and let it boil.Add turmeric powder, jaagery and ginger powder.

7. Add salt and cook till all the water disappear.
8. Add grated coconut and mix it well. Shift it to a serving bowl.

9. Banana stem curry is ready to serve.

Note :

You can use 2 tbs of curd instead of butter milk. Add a cup of water and mix it well and dip the banana stem cut pieces in it.
Adding any other masala taste differ.  Adding red chilly powder instead of green chilly is optional.
Adding jaggery is optional. Use of any cooking oil instead of coconut oil is optional.
Time : 30 Minutes.

Serves : 4 to 5.

Rava - Oats Idli

Today's  Food is breakfast food. It is Rava - Oats Idli.

This idly is healthy and yummy, easy to prepare and good breakfast and keeps us energetic for the whole day.

I have used medium rava/semolina, a cup of curd and a small cup of Oats.
The idli turns very soft and spongy and yum to have it.
Let us see the recipe Now :
Rava/Semolina : 3 Cups
Oats : 1 Small Cup
Curd : 1 Cup ( Better to Use savoury curd)
Salt : As required
Water : As required
Eno Salt : 1 Teaspoon
For Seasoning : 1 Tsp Oil
Mustard seeds : 1 Teaspoon
Curry Leaves : 8 to 10

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Method :

1. Take a big bowl. Add Rava, curd, salt and mix it well.

2. Add oats and required water and mix the batter nicely to Idli batter consistency.
3. Add seasoning done with mustard seeds, curry leaves and cashews. (optional).

4. Let the batter settle for 5 minutes.
5. Wash idli plates and apply ghee for each plate.

6. Add 1 teaspoon of Eno salt and mix the batter nicely.

7. Put the batter to idli plate and steam for 10 minutes. ( Pressure cooker or idli steamer).

8. Remove the done idlis and sprinkle some water on idli and take it out to a bowl.

9. Serve hot idli with ghee, sambar and coconut chutney.

Note :

Use of savoury curd results good idlis. Use of cooking soda instead of Eno is optional.

Roasting Rava in seasoning is optional. Use of medium size rava is best.
Time : 20 Minutes.
Serves : 3 to 4 .

Almond /Badam Halva

Almond Halva /Badam Halva is one of the delicious sweet treat and I love to have it at any time of the  day. I am not a big fan of sweets but I always prefer to have this Badam Halva.

It is very easy and quick to prepare it. The taste is amazing when you do prepare at home.
The ingredients I used are almonds, sugar, boiled milk, ghee and Kesar/Saffron.
Posting this sweet dish for to note our son Rishikanth Got married to Kavitha Last week and We wish the newly wedded couple to all the best and lead Happy Life.
I also request all my friends to Wish  Rishi - Kavitha for their bright future.

Lets see the recipe Now :

Ingredients :

Almonds : 1 Cup
Sugar : 1 Cup or little less
Milk : 1/2 Cup
Ghee : 2 to 3 Tbs
Milk Powder : 2 Tbs

Method :

1. Soak almonds in hot water and remove its husk.
2. Grind almonds with milk to paste consistency.

3. Add 1/2 cup of sugar to a big pan and keep the pan on the fire.

4.Put ground almond - milk mixture and milk powder.

5. Add a tbs of ghee and stir it slowly.

6. Let the flame be on slow flame.

7. Stir continuously it it starts to leave the pan.

8. Add a tbs of ghee and put off the fire.

9. Mix it nicely and put it in a serving dish.

10. Serve as You Wish.

Time : 15 to 20 minutes.
Serves : As you like it.

Note :

Adding more sugar to halva is optional. Adding more ghee is optional. Take out the halva once it starts to leave the pan. Then add a tbs of ghee. Grind it till paste to get good taste. Adding milk powder is optional.

Udupi Saaru

Udupi food is very famous. People that too Brahmins from Udupi started hotels in different places and made good food for people and people enjoy the good food all over the world. I am proud that I come from Udupi and do have the interest in preparing healthy food. People can learn and enjoy the foodfollowing my blog. Here is such one recipe that which is very famous "UDUPI SAARU".

We do use fresh spices, fry the spices, powder it and then  use it for  one time.  Thats the secret of Our Udupi style. In some places they call it as rasam. Actually in Rasam there won't be any dall. The water is boiled, added tamarind, salt, pepper and jeera. So Saaru is very much different from Rasam.
Udupi Saaru will have toor dal in it. The fried spices like fenugrik seeds, coriander seeds, red byadagi chilly, ingh and jeera /cumin seeds is a must. Some time we do add ripe tomatoes and some time it is with out tomatoes. In temples it is normally with out tomatoes. The Temple saaru taste heavenly.
Let us see the recipe of Saaru Now :

Ingredients :

To Cook :
Toor Dal : 1 Small Cup
Tomato : 1 (big)
To Add :
Tamarind pulp : 2 Tablespoons
Ghee : 1 Teaspoon
Home Made Rasam Powder : 2 to 3 Teaspoons
Salt : As required
Turmeric powder : A pinch
Ingh /Asafoetida : A little
Coriander leaves : 2 to 3 Tablespoons
For Fresh Spices :
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander Seeds : 3 Tablespoon (1Handful)
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : Very little
Curry leaves : 5 to 6

Method :

1. Wash and cook Toor dal.

2. Soak tamarind in hot water and squeeze out the pulp. Keep the pulp aside.

3. Wash and cut coriander leaves,curry leaves, tomato.
4. Keep a pan on the fire and add l tsp of coconut oil.
5. Add methi seeds and fry. Add coriander seeds and fry till they turn golden brown.

6. Add byadagi red chilly and fry. Put off the fire and add jeera and ingh.

7. Add curry leaves and leave it for cooling. Dry grind it once it is cooled.

8. Add toor dal to a big pan and mix the dal well by using a spatula or hand.
9. Add required water, salt, cut tomatoes, turmeric powder. Mix it well and cook for 2 to 3 minutes.

10. Add 3 teaspoons of dry ground fresh spice /rasam powder and mix it nicely. Boil it for 3 to 4 minutes.

11. Shift the rasam to a serving bowl. Add mustard seasoning and cut coriander leaves.

12. Add a teaspoon of ghee and serve with plain rice.

Note :

Toor dal should be cooked into soft texture. It helps to mix dal with water nicely. (Smash the dal nicely before adding water. 2 to 3 cups of water should be added. Rasam should not be water or thick either. Adding ingh helps to add the aroma and good for digesting. Fresh fried rasam powder adds to the taste.
Time : 30 Minutes. 

Serves : 3 to 4 .