Oats & Vazhlaipoo(Banana Flower) Usili / Vazhlaipoo Paruppu Usili / Paruppu Usili Recipe

Oats Vazhlaipoo Usili

Ingredients ground to a semi coarse paste

Soaked channa dal-1/3 cup

Red chillies-5

Salt to taste

(Steam the above mixture for 5 to 7 minutes.Cool & crumble it)

Other ingredients

Cleaned & finely chopped Vazhlaipoo/banana flower-1

Chopped onion-1tbsp

Curry leaves-little

Turmeric powder-little

Dry roasted & cooked oats-1/3 cup

Tempering

Oil-3tsp

Fennel seeds-1tsp

Mustard-1tsp

Jeera/cumin-1/4tsp

Urad dal-1tsp

Hing-a pinch

Method

Heat oil in a pan temper it.Fry onion,turmeric powder,salt,vazhlai poo & curry leaves till slightly cooked.
Sprinkle very little water & in low flame cook till done.
Add the crumbled dal mixture & cooked oats,toss well till everything is mixed well.
Garnish with coriander leaves & serve it with rice as a side dish.

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Quinoa Ven Pongal

Ingredients
Quinoa-1 cup
Yellow moongh dhal-1/2 cup
(I used slit green moongh dhal)
Grated ginger -1/2tsp
Salt to taste
Turmeric powder-1/8tsp
Water-3 & 1/2 cups
Tempering
Jeera & Crushed black pepper-each-1/2tsp
Curry leaves-little
Ghee-1tbsp
Cashew nuts-2tsp
Method
Heat a pressure cooker dry roast moongh dhal till light brown colour & nice aroma comes out.Add the quinoa,turmeric powder,salt,ginger & water,cook it till done.Temper it,mix it well & serve it hot with any chutney.

Oats & Tomato Soup

Ingredients

Oats-6tsp

Chopped large tomato-1

Chopped onion-3tsp

Chopped celery-3tsp
Grated garlic-1

Dry oregano-1/2tsp

Salt & Pepper to taste

Olive oil-1tsp

Stock/broth-1 & 1/2 cup

(I used 100% fat free chicken broth)

Water-1 cup

Method

Heat oil in a pan saute onion,garlic & tomato.Add celery,oregano & oats,fry a bit.Pour water & stock & cook till oats are done.Before serving add the seasoning & serve it hot.

Marble Cake

Ingredients
Maida-3 cups
Butter-1 cup
Sugar-2 cups

Eggs-5

Milk-1 cup + 1tbsp
Baking powder- 1tsp
Baking soda-1/2tsp
Unsweetened cocoa powder-1/4 cup
Vanilla essence-2tsp

Salt-1/2tsp

Method

Pre heat oven to 350 deg. C.In a bowl mix maida,baking powder,baking soda & salt,keep it aside.Cream butter,essence & sugar well with a hand mixer.Add the eggs one by one & beat it well.In low speed slowly start adding the dry mixture alternating with milk.Take our 4 to 5 spoons of this cake batter into a bowl & add the cocoa powder to it.Add 1 tbsp of milk & mix it till smooth.Spoon the plain cake batter into a pan which is greased with butter and coat it with little maida and dust out the excess.Using the cocoa mixed cake batter make 3 strips on the cake as shown in the picture above.Now take a knife & gently draw swirls through the batter to marbleize it .Bake it for 50 minutes or till done.Cool completely before cutting.

Courtesy:Kavya with a slight change.............

Pineapple Lassi

Ingredients

Fresh or canned pineapple chunks-3/4 cup

(I used canned.Drain the water & used only the chunks)

Yogurt-1 cup

Cardamom powder-little

Sugar-3tsp or to your taste

Ice cubes

Method

Blend everything in a blender & serve it cold with ice cubes.

Quinoa Sweet Pongal

Ingredients

Quinoa-1 cup

(washed & soaked in water for 30 minutes)

Yellow moongh dhal-1/2 cup

Channa dhal-1tbsp

Salt a pinch

Brown sugar-1 & 1/4 cup

Milk-1/4 cup

Water-4 cups

Ghee-4tbsp

Nuts-1tbsp

(fried in ghee)

Edible camphor-little

Cardamom powder-1/2 tsp

Saffron -little

(soaked in little milk)

Method

Heat a pressure cooker & fry moongh dhal till light brown.Add channa dhal,quinoa,milk,water & cook it till done.Mix brown sugar,edible camphor,cardamom powder & ghee.Mix it well & give a nice boil.Mix in the nuts & serve it hot.

Broccoli Stuffed Paratha / Broccoli Paratha / How to make Broccoli Stuffed Paratha.

Broccoli Paratha

Ingredients for stuffing

Grated broccoli-1cup

Grated ginger-1/2tsp

Chilly powder-a pinch

Turmeric powder-little

Grated green chillies-1

Salt to taste

Jeera /cumin powder-1/4tsp

Other ingredients

Whole wheat flour-2 cups

Milk-1/4 cup

Salt to taste

Water required amount

Oil-1tsp + to make parathas

(make a soft dough using above ingredients)

Method

Mix all stuffing ingredients together except salt & keep it aside for 10 minutes.(I usually keep it open for all the moisture to evaporate & mixture is dry)Just before making the parathas/parata add salt to the mixture.Take a small amount of dough,shape it like a cup,keep little filling inside.Close & seal it well & roll it out slowly into thick parathas,make sure the filling doesn't come out.Cook it on tawa/griddle in medium flame till brown on both sides by brushing oil.Serve it hot with raita or any gravy .

Note: Once the filling is sealed well,flatten it & prick it once with a fork on top. By this the air inside the filling will release & while rolling out your filling will not come out.I usually follow this method for any stuffed paratha.

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