Ravva idli using Cream of wheat

Idli is an age old breakfast dish in South India. Now, it gained popularity, not only all over india, but in many other countries also. Idlis are steam cooked, fat free and make a delicious breakfast dish or snack!

Main ingredients for regular idli are urad dal and rice. But the preparation takes a long time as the dal has to be soaked, ground and fermented. During winter season, it is difficult to ferment the batter.
There are variations of regular idli where the fermentation is not needed and you can have instant idlis! One of such variations is ravva/ semolina/cream of wheat idlis.

Idlis are steam cooked in a special container available in many Indian stores in USA.  Even if you do not have the container, you can use the "idli stand", a set of plates you can place in a pressure cooker or instant pot.

Ravva idli mix is commercially available and is available in many Indian stores in USA. But, it is easy to make your own batter and not too time consuming. So, even if you do not have an Indian store in your vicinity, ravva idlis can be made at home!

                                                            

Ingredients:

•      1 cup sooji/ Bombay ravva or Cream of wheat
•      1/2 to 3/4 cup curd (yogurt)
•      2 Tbsp. oil
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      1 green chile chopped
•      1/2 inch ginger chopped
•      1 medium size carrot grated
•      2 or 3 beans chopped fine
•      2 Tbsp. red bell pepper or red sweet chile chopped
•      A few curry leaves
•      1/2 Tsp. baking soda
•      Salt to taste

Directions:

1.      Heat oil in a thick wide pan.
2.      Add chana dal, urad dal and mustard seeds.
3.      Keep stirring.
4.      Add asafetida.
5.      When the dal is getting brown in color, add chile and ginger pieces.
6.       Saute for a minute and add carrot, beans and red pepper pieces.
7.      Keep stirring.
8.      When the vegetables are getting soft, add the ravva (cream of wheat).
9.      Add salt.
10.      Mix well and let it roast for about 5 minutes.
11.      When the ravva is turning brown and has a nice aroma, turn off the heat.
12.      Let it cool for some time.
13.     When the mixture is at room temperature, take curd/yogurt in a vessel and add about 1/2 cup of water.
14.      Whisk it well so that thick buttermilk is formed.
15.      Add the roasted ravva mixture and mix well.
16.      Let it stay for ten minutes.
17.      If the mixture is too thick, add some more water so that the batter has idli batter consistency.
18.     The batter should fall down easily from the spoon as you mix it,
19.     Add the baking soda and mix well till the batter turns frothy. 
20.     Grease the idli plates and pour 2 or 3 table spoons of batter in each mold.
21.     Steam the idlis for about 10 minutes and turn the heat off.
22.     Let the idlis cool for a few minutes and remove from the plates.
23.     Serve with sambar and chutney.

Patholi with goruchikkudu kaya and sanaga pappu (Patholi with cluster beans and chana dal powder)

Patholi in Andhra cuisine refers to a dry subzi. The main ingredient is either yellow split dal, pesara pappu (moong dal) or chana dal or toor dal. Either blended soaked dal paste or dal powder is added to any sautéed vegetables like cluster beans, kundru sandita or leafy vegetables like methi (fenugreek) or drumstick leavrs and pan fried. Patholi is a popular side dish for either rice or roti. Usually it is served with buttermilk pulusu or raita.

Patholi is known by different names in different parts of India eg. paruppu usili in Tamil Nadu, or a popular Malvani dish Vatli dal in Maharashtra , Goa and Konkan region. In Goa and Konkani cuisine, patoli is a steamed sweet dish with rice flour, coconut and jaggery wrapped in turmeric leaves!

Coming to patholi from Andhra Pradesh, this is a different version from the other recipes that I posted earlier. In this version, I used powdered chana dal (chick pea dal) cooked with sautéed cluster beans.
The advantage with this version is, you do not need to soak, grind, make idlis and process the idlis before you use. It is less time consuming. The dal can be processed dry with chiles and jeera seeds and saved in a jar. No refrigeration or freezing is needed! When I made this dish, all of us liked the flavour and taste!

Ingredients:

•      1 cup goruchikkudu kaya pieces ( cut cluster beans)

•      1/2 cup chana dal

•      1/2 cup diced onion

•      2 red chile

•      2 Tsp. jeera seeds

•      1 Tsp. mustard seeds

•      3 Tbsp. oil

•      Pinch of hing

•      A few curry leaves

•      Salt to taste

Directions:

1.      Wash and cut beans in to small pieces.
2.      Dice the onion.
3.      Coarsely grind chana dal in a mixer, adding one red chile and jeera seeds.
4.      Set aside.
5.      Boil beans in a pressure cooker for one whistle.
6.      Or microwave the pieces till they are half cooked.
7.      Heat oil in a thick and deep pan.
8.      Add red chile, mustard and jeera seeds.
9.      Add asafetida.
10.      When mustard seeds splutter add curry leaves.
11.      After a minute, add onion pieces and sauté till the pieces are translucent.
12.      Add cooked beans.
13.      Stir and cook for 3 to 4 minutes.
14.      Sprinkle the dal mixture and mix thoroughly.
15.      Add salt.
16.      Cook for 2 minutes.
17.      Sprinkle less than half a cup of water and mix well.
18.      Cover and reduce the heat.
19.      Keep stirring regularly.
20.      If necessary, sprinkle a little more water.
21.      Cover and cook on low heatfor about 5 to 6 minutes.
22.      When the chana dal mixture and vegetable are fully cooked, turn off the heat.
23.      Cover and let it rest for five minutes.
24.      Transfer and serve.
25.      A nice side dish for rice or roti.
26.      Popular combination for this subzi is Roasted eggplant chutney or raita

Sandita (cucamelon) patholi with dal paste steamed (Andhra) (Sandita patholi with steamed moong dal paste)

Patholi in Andhra cuisine refers to a dry subzi. The main ingredient is either yellow split dal, pesara pappu (moong dal) or chana dal or toor dal, soaked for about an hour and ground to a coarse paste. The ground paste is added to any vegetables like cluster beans, kundru, sandita, or leafy vegetables like methi (fenugreek) or drumstick leaves and pan fried. Patholi is a popular side dish for either steamed rice or roti. Usually it is served along with buttermilk pulusu or raita.

Patholi is known by different names in different parts of India eg. paruppu usili in Tamil Nadu, or a popular Malvani dish Vatli dal in Maharashtra, Goa and Konkan region. In Goa and Konkani cuisine, patoli is a steamed sweet dish with rice flour, coconut and jaggery wrapped in turmeric leaves!!

Coming to making of patholi from Andhra Pradesh, this is a different version from the one I posted earlier. In this version, the ground dal mixture is steamed like idli and then the idlis are either grated or processed in a vegetable processor.  This process is less oil consuming. You can prepare more of the dal mixture and store in a freezer to use later. The dish looks nice and appealing.

Ingredients:

•      1 cup moong dal (split green dal without skin)
•      1 cup sandita (cucamelon)
•      1 small onion
•      2 or 3 red chiles
•      1 Tsp. mustard seeds
•      2 Tsp. jeera seeds
•      Pinch of asafetida
•      3 Tbsp. oil
•      A few curry leaves

Directions:

1.      Soak moong dal in enough water for one hour.
2.      Drain the water and grind in a blender with one or two red chiles and some jeera seeds.
3.      Avoid adding any water, as much as possible.
4.      The mixture can be coarsely ground.
5.      Prepare idlis with this batter using an using idli plates.
6.      Cool the idlis and either process them in a vegetable processor or grate them manually.
7.      Set aside the mixture.
8.      Wash and cut sandita in to quarter pieces.
9.      Peel and dice the onion.
10.      Heat oil in a thick deep pan.
11.      Add red chile to the hot oil.
12.      After a minute, add mustard and jeera seeds and mix.
13.      Add asafetida.
14.      When mustard seeds splutter, add curry leaves.
15.      Add onion pieces and sauté till they turn translucent.
16.      Add sandita and mix well. 
17.      Cook for 3 to 4 minutes till they are partly cooked.
18.      When the pieces are soft, add the dal mixture.
19.      Add salt.
20.      Keep stirring and cook on low heat for 5 to 6 minutes.
21.      Turn off the heat and keep it covered for a few minutes.
22.      As the dal mixture is already cooked, time taken to finish the dish is less than time taken in the traditional procedure.
23.      Popular combination for this subzi is Roasted eggplant chutney or raita
24.      In fact, the prepared mixture can be kept in small packs in the freezer and used anytime.

 



  

dondakaya patholi (Andhra) (Kundru/tindora/gherkin moong dal patholi)

Patholi in Andhra cuisine refers to a dry subzi. The main ingredient is either yellow split pesara pappu (moong dal) or chana dal or toor dal, soaked for about an hour and ground to a coarse paste. The ground paste is added along with spices to any sautéed vegetable and cooked for a few minutes. Patholi is a popular side dish for either steamed rice or roti and usually served along with raita or pacchadi or.maggiga pulusu.

Patholi is known by different names in different parts of India eg. paruppu usili in Tamil Nadu, or a popular Malvani dish vatli dal in parts of Maharashtra, Goa and Konkan region. In Goa and Konkani cuisine patoli is a steamed sweet dish with rice flour, coconut and jaggery wrapped in fresh turmeric leaves!!

Now, coming to Andhra patholi, there are different versions of how to make the same dish. I will try to give the recipes for different versions. Many vegetables like cluster beans, kundru, sandita (cucamelon), asparagus, methi leaves (fenugreek greens), or mulaga aku (drumstick leaves) can be used in making patholi.

In this recipe, I have used dondakaya (kundru) and moong dal. After grinding the dal with spices, I added the wet paste to the sauteed kundru and cooked along. In this method, you need to add more oil to get the nice texture and taste.

Ingredients:

•      1 cup moong dal (split green dal without skin)
•      1 cup  dondakaya
•      2 or 3 red chiles
•      1 Tsp. mustard seeds
•      2 Tsp. jeera seeds
•      Pinch of asafetida
•      3 Tbsp. oil
•      A few curry leaves.

Directions:

1.      Soak moong dal in enough water for 1 hour.
2.      Drain the water and grind dal in a blender with one or two red chile and jeera seeds.
3.      Avoid adding water as much as possible.
4.      The mixture can be coarsely ground.
5.      Set aside the ground paste.
6.      Wash and cut dondakayalu in to small long pieces.
7.      Heat oil in a thick pan.
8.      Add red chile to the hot oil.
9.      After a minute, add mustard and jeera seeds and mix.
10.      Add asafetida.
11.      When mustard seeds sputter add curry leaves.
12.      Add dondakaya pieces and cook while stirring often.
13.      When the pieces are getting soft, add the dal mixture, using your palm, so that it is kind of sprinkled.
14.      Add salt and keep stirring.
15.      Reduce the heat and let it cook for 5 to 10 minutes.
16.      Moong dal will give a nice aroma and the wetness from the mixture will be gone.
17.      Turn the heat off.
18.      Cover and let it stay for a few minutes.
19.      A nice main dish for rice or quinoa or roti.
20.      A popular combination for this subzi is  (Roasted egg plant chutney) Vankaya pulusu pacchadi or kheera raita

Ravva laddu ( Suji/semolina/cream of wheat laddu)

Ravva laddu/ suji laddu/ cream of wheat sweet is possibly the simplest and easiest sweet. The basic ingredient for this sweet is ravva or semolina or cream of wheat. Ravva or popularly known as Bombay ravva is available in Indian stores in USA.  Cream of wheat, which is a breakfast porridge ingredient available in USA is a good equivalent to ravva. Sweet balls of the size of a table tennis ball are made using your palms are known as laddus. Ravva along with desiccated coconut powder and sugar is used to make the laddus.

Edible camphor is different from the camphor used for arati etc. You find it in Indian stores.  A very small amount is used along with cardamom powder to give exotic flavor to the sweets.

Making ravva laddu using this recipe is less time consuming and as no milk/condensed milk or khoya (milk thickened by continuous heating in an open pot) is used in the recipe, these laddus have more shelf life. These laddus need not be refrigerated. They can be kept up to 2 weeks outside.

Amount of sugar is optional. If you want sweeter laddus, you may increase the amount of sugar. If the sugar is too grainy, you will have to powder the sugar. Addition and amount of coconut powder is also optional.

           

Ingredients:

•      1 cup coarse suji 
•      1/2 to 1 cup desiccated coconut
•      1 cup sugar
•      3 Tbsp. cashew nuts
•      3 Tbsp. raisins
•      3 Tbsp. almond slices
•      2 Tsp. cardamom powder
•      A little of edible camphor (optional)
•      4 Tbsp. ghee (clarified butter) 

Directions:

1.      In a dry grinder, powder cardamom, edible camphor and two spoons of sugar and set aside.
2.      If necessary, powder the sugar to the consistency of ravva.
3.      Heat ghee in a thick pan.
4.      Add cashew nuts and almonds.
5.      Fry for two minutes.
6.      When the nuts are getting brown, add raisins.
7.      Raisins pop up.
8.      Stop cooking and remove the dry fruits from ghee.
9.      Set aside.
10.      Add suji to the same pan to the remaining hot ghee.
11.      Reduce the heat and mix continuously.
12.      When suji is turning light brown and aromatic, add desiccated coconut.
13.      Keep stirring. 
14.      After cooking for 2 or 3 minutes, add sugar.
15.      Cook for 3 to 4 minutes, stirring continuously.
16.      Add the fried dry fruits and cardamom mixture.
17.      Remove from heat.
18.      Sprinkle about 3 or 4 table spoons of water to the mixture.
19.      Stir continuously from bottom to top.
20.      If necessary sprinkle more water.
21.      When the mixture is still hot, try to make balls using your palms.
22.      Either apply a little bit of ghee or wet your palm occasionally and keep making laddus.
23.      If necessary, you may sprinkle a little more water.
24.      If the mixture turns cold and difficult to make balls, warm up the pan and sprinkle a little water.

Green apple tomatillo subzi ( apple and tomatillo subzi)

Apple is the most popular fruit which may be the reason for the popular saying "an apple a day keeps the doctor away"!

Apples are high in fiber, and many antioxidants. They are very filling. They are high in carbohydrate and sugar content, but they have very low glycemic index. They are rich in vitamin C and potassium which are very beneficial for health.


Health benefits of apples are numerous, like, antioxidant benefits, cardiovascular benefits for blood sugar control, anti-cancer benefits and anti-asthma.

A variety of recipes can be tried with raw apples. Here I am giving a subzi recipe where I have used some tomatillos also to add to the taste and flavor.

In USA, many green apples which are still not ripe are available in abundance. In India, Granny Smith apples, which are available in super markets or some locally grown apples are good for this dish,

 

Ingredients:

•      5 or 6 green apples
•      4 or 5 tomatillos
•      1 inch cinnamon stick
•      1/2 Tsp. jeera seeds
•      1/4 Tsp. turmeric powder
•      1/4 Tsp. chile powder
•      1/2 Tsp. coriander powder
•      2 Tsp. jaggery
•      1 Tsp. sambar powder
•      2 Tsp. oil
•      Salt to taste

Directions:

1.      Dehusk and soak tomatillos in soap water.
2.      Scrub them well so that the gluey stuff is cleaned off.
3.      Wash them well and dice them into small pieces.
4.      Wash and peel apples.
5.      Cut them into uniform pieces.
6.      Heat oil in a thick pan.
7.      Add cinnamon stick and jeera seeds.
8.      Cook for a minute and add tomatillo pieces. 
9.      Mix them well and cook till the pieces are mushy.
10.      Add turmeric, chile and coriander powders and keep stirring.
11.      Add apple pieces and about half a cup of water.
12.      Add jaggery and mix well.
13.      Cover and let cook on low heat.
14.      After about 10 minutes, check the apple pieces whether they are soft.
15.      Add sambar powder and salt.
16.      Cook for about 3 to 4 minutes.
17.      Transfer to serving bowl and garnish with cilantro.

     It is a tasty side dish for rice and roti.

Tinda stuffed with masala subzi (Tinda stuffed with masala subzi)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan.

Tinda is also called squash melon, baby pumpkin and Indian round gourd.

Tinda is a water-rich vegetable and also is easily digestible. Tinda keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart diseases and strokes. It can also prevent cancer formation. Lot of fiber available in tinda helps digestion, relieves stomach acidity and prevents constipation.

Eating tinda strengthens the brain and the body.

Here is a recipe for stuffed tinda with masala. As this masala has all dry ingredients and powder, you can make a large amount of the masala and save it. This masala can be used to make subzis with eggplant, kundru or any variety of gourds.

Ingredients:

•      6 or 7 tinda
•      5 or 6 small onions (shallots)
•      3 Tsp. oil
•      Salt to taste

Ingredients for masala:

•      2 Tsp. methi seeds
•      2 Tsp. saumph (anise)
•      1 Tsp. ajwain
•      2 Tsp. jeera
•      1/4 Tsp. asafetida
•      2 or 3 red chiles
•      1 Tsp. amchur
•      2 Tsp. dhania powder (coriander powder)
•      1 Tsp. turmeric

Directions:

1.       Grind and powder all the ingredients for masala.
2.       Set aside.
3.       Wash and clean tinda.
4.       Peel and wash onions.
5.       Cut one onion into long slices.
6.       Remove any stems on the tinda.
7.       Make a plus sign slit on the tinda so that the tinda is not cut through.
8.       Remove any seeds if they are large.
9.       Slit the onions also similarly.
10.       Add salt to the masala powder and mix well.
11.       Fill the masala into the slits.
12.       Add oil to a hot pan and place the stuffed tinda and onions.
13.       Cover and cook on low heat.
14.       Add sliced onions and sprinkle some masala.
15.       Keep stirring and cook till the tinda and onions are soft.
16.       Tastes well with rice and roti.

Mulaga aku pacchadi (Drumstick leaves chutney)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers of moringa are edible and have a lot of health benefits. Juice from moringa leaves is believed to have stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic, Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are supposed to be good protein sources, vitamin C, vitamin A, calcium and potassium. They are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some of the local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during the monsoon season. May be to ward off stomach infections!

Here is recipe to make a spicy chutney with the leaves. It tastes very much like gongura chutney. It has all the health benefits too!!

Ingredients:

•      3 or 4 cups of mulaga aku (Drumstick leaves)
•      3 Tbs. oil
•      2 Tbs. tamarind paste
•      4 or 5 green chiles
•      Salt to taste

Seasoning:

•      2 Tsp. chile powder
•      1 Tsp. turmeric powder
•      2 Tsp. methi mustard powder
•      1/2 Tsp. hing
•      2 Tsp. sesame seeds

Directions:

1.      Wash and clean the leaves.
2.      Remove any stems etc.
3.      Dry the leaves completely by spreading on a cloth.
4.      Roast without oil, a teaspoon of methi and a teaspoon of mustard seeds.
5.      Roast the sesame seeds without oil.
6.      When the seeds are cold, grind methi mustard together and sesame separately and set aside.
7.      Heat 2 teaspoons of oil in a thick pan.
8.      Add the drumstick leaves and keep stirring.
9.      Let them cook for about 5 minutes, till the leaves are cooked.
10.      Set aside to cool.
11.      Place the cooked leaves, tamarind paste and green chiles in a grinder and grind.
12.      Add turmeric powder, chile powder, methi mustard powder and salt.
13.      Grind well without adding water.
14.      Add sesame powder and blend for a minute.
15.      When the chutney has the required consistency, stop grinding.
16.      Heat the rest of the oil in a pan, add hing.
17.      When the oil is hot, add the ground chutney.
18.      Mix well and let it cook for 2 to 3 minutes.
19.      Transfer to a serving bowl.
20.      Tasted very nice with rice.

Red/purple cabbage pappu kura Red /purple cabbage subzi with moong dal )

The red cabbage (purple leaved varieties) is a kind of cabbage and is also known as purple cabbage, red kraut, or blue kraut (as it turns blue after cooking). To retain the red color, it is necessary to add lemon juice or vinegar to the recipe.

Red cabbage is commonly grown in Northern Europe, throughout the Americas, in China and Africa. Now red cabbage is being grown in some parts of India also. We can buy red cabbage in many super markets in India.

When it comes to health benefits of red cabbage, they are innumerable.

Red cabbage is a good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. It also has magnesium, calcium and niacin.

Red cabbage contains a lot of vitamin C which is crucial antioxidant. So consuming red cabbage boosts the immune system, fights inflammation and arthritis. Consumption of red cabbage aids healthy bones and reduces the risk of osteoporosis. Because of its high fiber content, it promotes a healthy gut.

Uncooked red/purple cabbage is most commonly eaten in salads. But, there are quite a few Indian recipes also. I tried adding moong dal and make a subzi. As both cabbage and dal are very good for health and very little oil is used, it is a very healthy recipe.

Ingredients:

•      Purple cabbage (medium size to get 2 cups chopped cabbage)
•      1/2 cup moong dal (without skin)
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      Few curry leaves

Seasoning:

•      2 red chiles
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch hing (asafetida)
•      2 Tsp. oil

Directions:

1.      Soak dal in water for about an hour.
2.      Wash the cabbage and remove outer leaves if necessary.
3.      Chop it uniformly.
4.      Cook moong dal either in a microwave or directly so that it is just parboiled.
5.      Drain and keep it.
6.      Heat oil in a pan. 
7.      When oil is hot, add red chiles.
8.      Add urad dal, mustard and jeera seeds.
9.      After 2 minutes add hing and add curry leaves.
10.      Add chopped cabbage and mix well.
11.      Add the dal to the cabbage and stir well.
12.      Cover and cook on low heat for 4 to 5 minutes.
13.      Keep stirring regularly.
14.      When the pieces of cabbage and dal are soft to touch, stop cooking.
15.      Transfer to a serving dish.
16.      This subzi is a good side dish for rice and roti.
17.      Precooking dal is optional. If you want, you can avoid cooking before and add the soaked dal directly.

Arati puvvu kura (Banana flower/plantain flower/banana heart subzi)

Banana plants are native to tropical countries like Indian subcontinent, South East Asia, Philippines and Australia. It is likely that they have been first domesticated in Papua New Guinea.

It is interesting that every part of banana plant is useful and beneficial. Green bananas/plantains, banana stem are edible and are used in many tasty recipes. Banana leaves are used as disposable plates for lunch and dinner. In Thailand, Malaysia and Singapore many snacks etc are made using the leaves as wrappers.

Common in South East Asian cuisine, banana flowers/banana hearts/plantain flowers are used in many recipes. Banana flowers are tear shaped maroon or purplish flowers hanging at the end of banana clusters. They can be eaten raw or cooked. Fresh banana blossoms are available in many vegetable markets in India. In USA banana blossoms are available in many Indian stores. Sometimes, the canned banana blossoms are also available.

Banana flower has innumerable health benefits. Foods made of banana flower help in healing the wounds, reducing premature aging and cancer, increasing hemoglobin levels in the body etc. and increasing immunity.

Banana flower contains vitamin A, C, and E and also potassium and a lot of fiber. It is rich in soluble and insoluble fiber.

Banana flower is a natural antidepressant without any side effects.

The flower is preferred for nursing mothers as it boosts milk supply in new mothers.

In South Indian cuisine, there are many subzi recipes are available.  In Eastern states also banana hearts are very popular and they make delicious deep fried vadas etc.

Preparing banana flower for cooking is a tedious and labor intensive process.

Here is a recipe to make subzi with North Indian flavor.

Ingredients:

•      Banana flower (medium size)
•      1/2 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      1/2 inch cinnamon stick
•      2 small ilaichi
•      1 bay leaf
•      1 Tsp. chile powder
•      1/2 Tsp. garam masala
•      1/2 Tsp black pepper powder
•      1/2 Tsp. coriander powder
•      Pinch of sugar
•      1 Tsp. ghee

Directions:

1.      Fill a large bowl of cold water and add salt and vinegar or lemon juice. The florets will turn brown or black if left exposed to air. So immediately after opening, they have to be soaked in acidic water solution.
2.      Apply some edible oil to your palms, as the blossoms are sticky and stain your palms.
3.      Using an old cutting board, and a newspaper spread, start opening the flower.
4.      Banana flower contains many bracts (commonly referred to as petals) between rows of flowers.
5.      Remove the tough outer petals, often reddish/magenta in color.
6.      The tough outer petals can be used as plates or discarded.
7.      The flowers are bunched together.
8.      Initial layers of flowers have tough stamen which is not easy to cut to eat. Also the scale-like outer most petal called calyx has to be removed and discarded. 
9.      After a few layers of tough flowers, the flowers are smaller and the stamen and calyx are not tough. 
10.      These florets can be soaked in the water right away.
11.      After a few of these, the bracts or the petals also become light yellow in color, tightly packed and are soft.
12.      That part of the flower can be used without opening and removing the petals.
13.      Fine chop all the florets and leave them in water for an hour. or
14.      Put the florets in a vegetable chopper and process them.
15.      Boil some water and add the processed/fine chopped flowers along with turmeric powder. 
16.      Cook till the flowers are soft to touch.
17.      Drain the water and set aside.
18.      Heat oil in a thick pan.
19.      Add cinnamon stick, ilaichi and bay leaf.
20.      Cook for a minute and add the drained flowers.
21.      Add salt, chile powder, garam masala, coriander powder, black pepper powder and keep stirring.
22.      Add a pinch of sugar.
23.      Cook for 3 to 4 minutes.
24.      Add a tea spoon of ghee and remove from heat.
25.      Cover and let it stay for about ten minutes.
26.      Transfer to a serving dish.
27.      A good side dish which can be eaten with rice or roti.

Instant lemon pickle

Pickles are normally associated with tedious procedures and long term projects involving cutting, mixing, drying and remixing etc. Now many of us do not have time for all these processes and we end up buying readymade pickles from market.

Here is a recipe for "Instant lemon pickle". It is not time consuming and easy to make. The pickle tastes just as the original one does. I have made this pickle in January and put it in the refrigerator. It is tasting fresh and yummy even now! If you have to make some spicy pickle in a short notice, this is a very good recipe!

Ingredients:

•      5 Fresh ripe lemons
•      2 Tbs. chile powder
•      2 or less Tbs. salt
•      1 Tsp. methi mustard powder
•      3 Tbs. oil
•      1 Tsp. hing (asafetida)

Directions:

1.      Wash and dry lemons.
2.      Place them in a pressure cooker and cook till five whistles.
3.      Stop cooking and let cool.
4.      Open the cooker and let the lemons cool.
5.      Drain any water that is collected.
6.      Cut the lemons in the bowl itself, so that the juice is not lost, in to smaller pieces.
7.      Add chile powder, salt and methi mustard powder.
8.      Mix well.
9.      Heat oil in a small pan.
10.      When oil is hot, add hing and remove from heat.
11.      Pour hot oil over the pickle mixture.
12.      Mix well and let stay for about an hour.
13.      Fresh lemon pickle is ready to eat.
14.      If kept in a refrigerator, the pickle stays for a long time.