Vazhaipoo Vadai

This is a unique tamil recipe Vazhaipoo Vadai or banana flower. Vazhaipoo is delicious and healthy and also makes various recipes.

 The main part of this vadai is clean the vazhaipoo/flower and apart from the flower it takes 30 mins.

Ingredients

• Vazhaipoo - 1 no
• Chana Dal / Kadleparppu - 2 cups
• Red chillies - 2 or 3 (adjust to the taste)
• Curry leaves 
• Coriander leaves 
• Green chillies - 1 or 4
• Red onion (Optional)
• Salt 

Preparation 

• Rinse and soak dal/parppu for 4 hours
• I used food processor for grinding all ingredients
• Blend all (I skipped onion) coarsely. Transfer into a bowl
• Add finely chopped vazhaipoo
• Mix well and make a vadai shape and deep fry 

Preparation for flower/vazhaipoo 

• Remove the outer petal and bunch of florets inside.
• Take the florets and remove the stamen and small cover along with it. 
• Finely  chop the florets after removing the stamen and white cover and discard the bottom portion. Keep the flower florets in the water to prevent discoloration.

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Homemade Paneer

 Homemade Paneer. It is simple and easy recipe. Sometimes I make homemade freshly. This time i took time to take pictures. follow the recipe :

Prep Time : 1 hour

Cook Time : 10 Mins

Ingredients

1. Milk - 1 & 1/2 ltr
2. Lime juice - 2 tbsp
3. Cheese cloth / Muslin cloth
4. Plain water

Preparation

• Take a heavy bottom pan add milk. Boil 
• Turn off add lime juice mix and it starts curdle 
• Strain paneer in the cheese cloth then immediately rinse with water and squeeze water gently
• After that take place a heavy weight object to the paneer cloth. Wait for 4-5 hrs to set the paneer 

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Avarekalu Spicy Mixture

Mysuru specialty tea/coffee time spicy mixture. Made out of Avarekai | Avarekalu | Hyacinth Bean | Flat Beans. This is only available during winter season. Prepare this and keep it for months.

Prep Time : 1 day

Cook Time : 30 Mins

Ingredients

• Avarekalu - 4 cups (Surti Lilva, Flat Beans)
• Kobri churu / Dry coconut pieces - 1/2 cup
• Kadlekai / Peanuts - 1/2 cup
• Mensina pudi / Chilli powder - 2 tbsp
• Salt to taste
• Karibehuvu / Curry leaves - few
• Hing / Asafoetida - 1/4 tsp
• Oil (to deep fry) 

Preparation 

1. Peel the avarekai and collect 4 cups  avarekalu. 
2. Soak them into water for overnight. 
3. After 5 hours, Remove the outer skin by pressing between your thumb finger(we call it as hitikidh)
4. Dry them in big towel 
5. Heat oil in a pan
6. Slowly add avarekalu. Fry till fried on medium flame
7. Then deep fry kadlekai, curry leaves & kobri
8. Transfer into a big bowl.
9. Sprinkle salt, chilli powder, hing, fried curry leaves. Mix well
10. Once come down room temperature and have it with tea/coffee time. Store it in airtight jars
    

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Iyengar Vangi Baath

Vangibaath is basically a rice dish in Mysuru, Karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). I was surprised I got green eggplant in our nearest Indian market and I had bought lot of tender badnekayi. Made out of our Sunday brunch from our Iyengar dish.

Prep Time : 20 Mins

Cook Time : 20 Mins

Yield - 4 ppl

Ingredients

• Green Brinjal / Karthirikayi / Badnekayi - 12 
• Yengai powder - 4 tbsp
• Oil - 1/4 Cup
• White Rice - 2 cups (Cooked)
• Asafoetida/Perungayam - 1/4 tsp
• Karvappale / Curry leaves - 2 stalk
• Kobri / Dry coconut grated - 2 tbsp
• Tamarind paste / Puli Rasu - 2 tbsp(adjust as per your sour taste)
• Jaggery / Vellu - 1 tsp, grated
• Salt to taste
• Groundnuts / Kadlekayi - 2 tbsp
• Mustard seeds / Kadag - 1/2 tsp
• Lime juice / 

Instructions

1. Cook white rice in the pressure cooker. (Use any kind of rice like sona masoori or basmati)
2. Cut karthirikayi/brinjal make into 3 parts and then into length wise into 4 pieces. Place the cut pieces into bowl of water to avoid oxidation(dark color)
3. Take a heavy bottom wide pan. Add oil
4. Heat oil in a low flame add kadag allow to splutter. Add perungayam
5. Add fresh karvappale
6. Drain water and add karthirikayi into oil slowly
7. Stir fry for few mins cook under low flame cover the lid for few mins
8. After few mins stir fry sprinkle water and cover the lid and cook. Repeat the same process 2 more times cook until tender
9. Add puli/tamarind then add velly/jaggery. Sauté 
10. Add yengai pudi 4 tbsp heaped & salt mix the vangi. 
11. Add cooked rice mix the vangi and rice together 
12. Add dry coconut and lime juice
13. Adjust the salt 
14. Take a small pan add a table spoon of oil, the add groundnuts/kadlekayi fry till golden and pour into vangibaath 
15. Mix well vangi baath rice 
16. Serve hot with curds/yogurt

Note : Kadlekayi/groundnuts can be added lastly. Because it will be crunchy. My amma make this way.

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