Vazhaipoo Kootu / Plantain Flower Kootu / Banana Flower Kootu / Banana Blossom Kootu

Vazhaipoo Kootu

Ingredient

Banana Flower-1
(chop them finely)
Channa dal - 1/2 cup
Yellow moongh dal -1/4 cup
Salt -to taste

Turmeric powder-1/4tsp
Fry & make a powder.

Urad dal-1tsp

Channa dal-1tsp

Whole Pepper -1/4 tsp

Red chillies-2

Shredded coconut-3tsp

Hing-1/4tsp

Dhania/coriander seeds-1/2 tsp
Oil-1/2tsp

Tempering

Mustard-1/4tsp

Jeera/cumin-1/4tsp
Urad dal -1/4tsp
Red chilly -1

Curry leaves-little

Coconut oil-1tsp

Method

Pressure cook banana flower,salt,dal & turmeric powder till soft,mash it well.
Heat 1/2 tsp of oil add all the above ingredients under fry & powder,fry till light brown in colour.
Cool the mixture & powder them.Add the dry powder to the cooked dal & give a boil.
Heat oil in a pan & temper it with above ingredients.Pour it into the kootu ,garnish it with curry & coriander leaves.
Mix well & best served with rice.

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Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken

Chicken Phyllo Cups

Ingredients
Cooked minced chicken-1/2 cup
(cook the minced chicken with little salt,cool & grind to a semi smooth paste)
Salt & pepper to taste
Ginger & Garlic paste-1/2tsp
Parmesan cheese-1tbsp
Garam masala-1/4tsp
Red chilly powder-1/2tsp
Olive oil-1tsp
(Mix all above ingredients together in a bowl)
Other ingredients
Filo cups / Phyllo cups-10
Grated cheese-to sprinkle on top
Method
Fill 1tsp of the chicken mixture inside the filo cups.
Sprinkle the cheese on top,bake them at 300 deg. for 10 minutes till its slightly brown on all sides & on top.
Serve it with ketchup or any dip you wish.

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Dangar Pachadi Recipe / Urad Dal Raita / Urad Dal Powder Pachadi / Daangar Pachadi Recipe

Dangar Pachadi

Ingredients
Urad dal -1tbsp
Salt to taste
Chopped coriander leaves -few
Hing-a pinch
Curd-1 cup
Butter milk-1/4 cup
Tempering
Oil-1tsp
Mustard-1/4tsp
Method
Take 1tbsp of urad dal & dry roast till light brown in colour.Do not burn them.Powder them to a smooth fine powder.
Today I have dry roasted ready made urad dal powder till light brown in colour for the above pachadi.
Mix this powder with curd,butter milk,salt & hing,make sure there are no lumps.
Heat oil in a pan temper it with mustard.
Pour this tempering into a pachadi garnish with coriander leaves.
Mix & best served sambar/kootu/kuzhambu varieties.

Note:
a) Chopped green chillies & curry leaves can be added while tempering.
b) If your pachadi is thick dilute with water or thin butter milk.

Version 2
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Dangar Pachadi

Ingredients
Beaten curd - 1 cup
Salt to taste
Chopped coriander leaves - few
Urad dal powder - 1 tsp ( heaped)
( Dry roast urad dal till light brown and make a fine powder)
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Hing - a generous pinch
Chopped ginger - 1/8 tsp
Chopped green chillies - 1
Curry leaves few

Method
Take a bowl add curd,roasted and powdered urad dal,salt and coriander leaves,mix well.Make sure there are no lumps.
Heat oil in a pan temper it with mustard,hing,ginger,green chillies and curry leaves.
Cool and pour the tempering into the pachadi.
Best served as a side dish for sambar rice or plain rice.


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Pasi Paruppu Payasam / Moong Dal Payasam / Moongh Dal Kheer / Pesara Pappu Payasam / Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.

Step by step method/picture to make Pasi Paruppu Payasam.

Pasi Paruppu Payasam

Ingredients
Moong dal /Pasi paruppu -1/4 cup
Water-1 cup
Milk-2 cups
Jaggery-a little less than 1/2 cup
Ginger powder/Sukku/Chukku-a pinch
Salt -a pinch
Cardamom powder-1/4tsp
Thick coconut milk-1/2 cup
Ghee-2tsp
Coconut bits-1tbsp
Cashew nuts & raisins- each 1tsp

Method
Heat a 1tsp of ghee in a pressure cooker,add the pasi paruppu & fry till its light golden brown (do not fry too much & burn the dal).
Add salt,1 cup of water & 1/2 cup of milk,pressure cook till its soft.
Cool & remove the lid add the remaining milk,jaggery,chukku & cardamom powder & in low flame cook the payasam for 5 minutes till its a bit thick,switch off the stove.
Heat ghee in a pan & fry the coconut bits,cashew nuts & raisins till its light brown.Pour it into the payasam,add the coconut milk,mix & serve it hot.
Note:
a) There are different varieties of jaggery,so adjust the sweetness according to your taste
b) After adding coconut milk do not boil the payasam.
c) Adding coconut milk is optional.

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Aadi 18 / Aadi Perukku / Aadi Festival Recipes / Aadi Pandigai Recipes / Pathinettam Perukku

Popular Aadi Pandigai Recipes

Aadi Koozh
Curd Rice 
Coconut Rice
Lemon Rice
Puliyodarai
Sarkarai Pongal
Avial
Paruppu Vadai
Pasi Paruppu Payasam