Arati doota/davva pacchadi (Banana stem chutney)

The tender nutritious stem of banana plant is called arati doota or arati davva in Telugu, vazhaithandu in Tamil and thor in Bengali. In many parts of India, arati doota is eaten in subzis, raitas and kootu etc.

Once a bunch of bananas is harvested, the tree is cut away. Outer layers of the stem are peeled away, till you get the tender inner stem. This stem is edible and has a lot of medicinal value. Preparing the doota for subzis etc is a labor intensive process. After peeling the outer layers of the stem, we have to cut the stem into circular discs. While cutting the discs, we have to take out the extra fiber, by taking it on to the right index finger and make circular movement of the finger, while holding the fiber. Repeat the process with the entire stem. Pile some of the discs together and chop them into small cubes. The chopped cubes have to be kept in diluted buttermilk. Otherwise the pieces turn brown. For the chutney in the recipe, the cubes have to be as fine as sawdust. The discs have to be almost paper thin and transparent! It is an art to chop the discs so fine!! I have included quite few photographs of the cutting process.

Arati doota is very good for health as it is low in calories and rich in fiber. It is good for kidneys, keeps blood pressure under control. It is good for kidney stones. It is very beneficial for people who want to lose weight!

       

 

  

                                         






Ingredients:

•      About 8 to 10 inches long  arati doota
•      3 to 4 Tbsp. tamarind paste
•      1 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      4 or 5 red chiles
•      3 Tsp methi seeds
•      3 Tsp. mustard seeds
•      3 Tsp. sesame seeds
•      2 Tsp, mustard paste
•      Pinch of hing (asafetida)
•      2 Tsp. oil

Directions:

1.      Wash the doota and remove the outside layers. 
2.      Cut the stem into thin discs.
3.      Bunch a few discs at a time and using a sharp knife, chop the discs as fine as possible.
4.      As soon as the doota is chopped, it has to be soaked in buttermilk. Otherwise, the chopped doota gets decolorised.
5.      Roast red chiles without any oil.
6.      In the same pan, roast methi seeds, mustard seeds and sesame seeds.
7.      Grind red chiles, methi and mustard and set aside.
8.      Grind sesame seeds and set aside.
9.      Make thick paste of tamarind.
10.      Grind mustard seeds with a little water and a pinch of turmeric to make a thick paste. Instead, you may use mustard powder, if you have it ready. 
11.      Sieve and squeeze the doota to remove any fluid remaining.
12.      Place in a bowl.
13.      Add turmeric powder, tamarind paste and all the prepared powders.
14.      Mix it thoroughly, add mustard paste. Heat oil and add hing.
15.      Top the doota mixture with the oil. 
16.      Set aside.
17.      Serve after 30 minutes or so.
18.      Tastes very nice with rice.

Vakkaya pappu ( Dal flavoured with vakkaya)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkay contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes it is used in treatment of anaemia. It contains afair amount of Vitamin C. The fruits are available during monsoon season. Ripe ffruits exude a white latex when severed from branch.

Either toor dal or moong dal or masoor dal can be used to make vakkaya pappu. As the fruits are tangy, the dal has a nice taste and flavour.

Ingredients:

•      2 cups cooked dal
•      1/2 cup vakkayalu cut in to quarters
•      2 or 3 green chiles

Seasoning: 

•      2 Tsp. oil
•      2 red chiles
•      1/2 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of hing
•      Few curry leaves
•      Cilantro for garnish

Directions:

1.      Wash and cut vakkayalu in to two or four pieces.
2.      Remove the seeds.
3.      Cook dal in a pressure cooker.
4.      Heat oil in a thick sauce pan.
5.      Add red chiles.
6.      After a minute, add urad dal. 
7.      Keep stirring.
8.      When urad dal is turning brown in color, add mustard seeds and jeera seeds.
9.      Add hing.
10.      Add half cup of water.
11.      Add pieces of vakkayalu.
12.      Let them cook for a few minutes.
13.      See that the pieces are not overcooked.
14.      Add green chiles and cooked dal.
15.      Add salt, turmeric powder and a pinch of hing.
16.      Let the mixture cook for five to ten minutes.
17.      Add curry leaves and let cook.
18.      After a few minutes, remove from heat.
19.      Transfer to a serving dish and garnish with cilantro.

Vaamu aku perugu pacchadi/Ajwain patta raita

Vaamu aku/ajwain leaf is an herb. It is also known as Bishop's weed. The leaves are tender, fleshy with a specific aroma like an oregano or thyme. The plant is native to India and East Asia.

Ajwain leaves like ajwain seeds have many medicinal properties.

For infants and children, the leaves are used for treating colds, coughs and fevers. They are ideal to relieve colic symptoms in babies.

Ajwain leaves are used in preventing and treating stomach disorders like flatulence, indigestion, and acid reflux. They also possess muscle-relaxant action, bactericidal and fungicidal properties.

Over all, ajwain leaves and seeds increase the efficiency of your body system!

The plant can be easily grown by propagating cuttings from original plant. Ajwain leaves are thick, slightly hairy and very beautiful and attractive in rounded shapes.  As they are grown in bunches and look similar to money they are supposed to be very lucky in feng shui!

Unfortunately ajwain leaves are not available in any markets. You have to grow them yourself. In USA, during cooler season, the plant has to be kept inside the house in a warm window.

 

The leaves are used in Indian cooking. Ajwain leaf bajjis (fritters) are very popular in many parts of India. I am giving a recipe for making nutritious and yummy raita/yogurt based. It is more like a salad as the leaves are not cooked and the dish is more like a dip.

Doreen Gillespie made ravioli using ajwain leaf filling, fusion cooking idea!

 

Ingredients:

•      A few ajwain leaves
•      1 cup curd (yogurt)
•      1/2 cup sour cream (optional)
•      2 or 3 green chiles
•      Salt to taste

For seasoning:

•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch hing
•      Cilantro for garnish

Directions:

1.      Wash and clean ajwain leaves.
2.      Cut them into thin long pieces.
3.      Chop green chiles.
4.      Whip curd without adding water.
5.      Add ajwain leaf pieces.
6.      Add salt.
7.      Add sour cream.
8.      Mix well.
9.      Heat oil in a small pan.
10.      Add mustard and jeera seeds.
11.      When mustard seeds splutter, add hing.
12.      Add green chiles.
13.      Add the seasoning to raita.
14.      Mix well and garnish with cilantro.

 

 

 

 

Paneer paratha (Paratha stuffed with grated paneer/cottage cheese)

Parathas are very popular and staple food from North India. Basically they are Indian flat bread made of whole wheat flour. They are thicker than rotis and also they are kind of shallow fried in oil.
Stuffed parathas like aloo paratha, gobhi paratha, mooli paratha, peas paratha are all very popular in Nortth India. Parathas are eaten at breakfast, lunch or dinner. They are served along with yogurt, pickle and raita.

In this post, I am giving the recipe for paneer paratha. Paneer is very much like cottage cheese. It is usually made at home by cuddling milk by adding lemon juice or a little bit of yogurt. In most of the  Indian stores in USA, paneer is available in the frozen food section.

Paneer parathas are made in 2 or 3 different ways. Some people prefer paneer along with other spices, whereas some others like plain paneer without any spices.

Even while making, one way of making them is pressing 2 equal size rotis with stuffing in the middle. Other way is using one roti and pack the stuffing inside and then roll the paratha.

 

         Paneer filling                                                                                          2 equal size rotis


                                       

 

Filling spread on roti                                                                                       Covered by 2nd roti

 

                                                             Paratha using one roti

Ingredients:

•      1 or 2 cups atta  (whole wheat flour)
•      1 Tsp. salt
•      Less than one cup water
•      4 to 5 Tbsp. oil

For filling:

•      1 cup grated paneer (cottage cheese)
•      Salt to taste
•      1 Tsp. chile powder (optional)
•      1/4 Tsp jeera powder (optional)
•      1/4 Tsp. garam masala  (optional)
•      1/2 Tsp. aamchur (optional)

Directions:

1.      Take atta in a wide plate, add salt mix it adding a little water to make a ball.
2.      Save some atta to be used for rolling parathas.
3.      Just enough water has to be added, otherwise, if it is too watery, you cannot roll the parathas.
4.      Add 2 teaspoons of oil and knead the dough well.
5.      Cover with a wet cloth and set it aside for about half an hour.
6.      Grate paneer into another plate.
7.      Add salt and chile powder and mix well.
8.      If you want the filling to be with all the masalas, add all the powders to the paneer and mix well.
9.     Taking the dough, make small balls, about one and half inch diameter balls and cover them again with wet cloth.
10.      Dust the rolling surface generously with atta.
11.      Roll one of the balls into a five inch disc, set aside.
12.      Roll another disc of the same size.
13.      Spread some paneer filling on one of the discs.
14.      With your fore finger, wet the edge of the roti lightly.
15.      Cover the roti, with the second one.
16.      Press the edges together.
17.      Roll the paratha lightly.
18.      Heat a thick pan and carefully transfer the stuffed roti to the hot pan.
19.      Keep moving the paratha a few times, and flip it.
20.      Keep turning and when the paratha is half cooked, spread some oil on the top.
21.      Reverse and spread oil on the other side also.
22.      When you see brown or light black spots appear on the paratha, paneer paratha is ready.
23.      Serve it with a little butter and yogurt, raita and spicy pickle!

Another way to make paneer paratha:

1.      Divide the dough and make slightly larger balls, about 2 inch diameter.
2.      Roll in a four inch diameter disc.
3.      Put two spoons of paneer filling in the middle of the roti.
4.      Gather the edges and press them together with your fingers.
5.      Close it completely, so that the filling does not come outside.
6.      Spread some dry atta on to the rolling surface and roll the ball into a disc.
7.      Parathas are thicker than rotis.
8.      Roll evenly into a six to seven inch disc.
9.      Cook on a hot pan just as mentioned above.