VAZHAKOOMBU /PLANTAIN FLOWER THORAN

Ingredients

1 Plantain Flower
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp mustard
1Big onion

1/2 coconut grated
1 or 2 red chillies
1 tbsp oil
3 green chillies

1 clove garlic

preparation

Cut the flower as fine as possible.

Cook the flower with turmeric until it is tender .

Add the grated coconut,garlic & green chilly and mix well.

Now take the rest of the oil and season with mustard, red chillies and onion.

Once the onion is fried add the plantain flower mixture to this and cook for
3 minutes and remove from heat.

COCONUT CHUTNEY

Ingredients:

• Coconut -1/2 grated
• Small onions-4
• Dry chilly-5
• Curry leaves
• Salt to taste
• Oil for seasoning
• Ginger Garlic Paste

 

Preparation:

• -Grind coconut, 1-onion , 4-dry chilly and salt in the mixer.
• -Heat the oil and season cut small onions,1-dry chilly,Ginger Garlic Paste and curry leaves
• -Keep the flame in sim
• -Continuously stir it for 1 min
• -Take it and  have it with soft idly or dosa

IDLY

Ingredients:

• Idly rice -2cup
• Urad dal -1cup
• Cooked rice -1/2 cup
• Salt for taste
•  

Preparation:

• -Soak the rice and urad dal  for 5-6 hours .
• -Strian it and grind with  cooked rice and salt.
• -Keep it  to ferment overnight.
• -Apply Oil on the idly stand and fill it with  batter
• -Cook it in the idly maker
• -Enjoy soft with coconut chutney.

Dosa

Ingredients:

 

Dosa rice -2cup

Urad dal -1cup

Cooked rice -1/2 cup

Fenugreek-1 pinch

Salt for taste

 

Preparation:

 

-Soak the rice and urad dal  for 5-6 hours .

-Strian it and grind with  cooked rice and salt.

-Keep it  to ferment overnight.

-Heat Dosa tava

-Take one spoon of batter and make it round shape

-When  one side is cooked, turn it.

-Enjoy soft crispy with coconut chutney.

Vegetable stew

Ingredients

Potatoes -2 Carrot- 2 Beans- 6 cauliflower-1/4 Peas     1/2 cup Onion    -1 large green chillies,(cut into long slits) - 5 cloves         - 5 cinnamon stick - 1 inch whole black pepper - 5-6 ginger,thinly chopped -1tbsp fresh curry leaves  -7-8 coconut oil       - 2 tbsp coconut milk or cows milk  - 1/2 cup cornflour 1tsp salt to taste

Preparation

-Cut the potatoes and carrots into cubes. -Cut the onion into thin long slices. -In a cooker, put the potatoes, carrots,beans,cauliflower,peas,onions alongwith the cut green chillies and ginger.-Add the crushed black pepper,cloves and the cinnamon. -Add 3/4 cup water and salt. -cook till the first whistle. -Then add the coconut milk and mix and cook on slow flame for 2 minutes. -Mix cornflour in 3 table spoon water -Keep on stiring. -Heat oil in a cooking pan.Put mustard, small onion and curry leaves. -Serve hot with vellappams.