Vazhakai Puttu / Raw Banana Stir Fry

The dish I am presenting you today, is a specialty of my grandmother Janaki Paati. She often makes it as the Raw banana ( Naatu Vazhakai )required for this dish is abundantly available in Tirunelveli as opposed to our cities. So whenever we go to see her, this is prepared specially for us.This whole set of snaps were taken at my Paati s house. I had prepared it in her kitchen during my last year s visit to see her. 

Ingredients:

Country Raw Banana ( Naatu Vazhakai ) - 4 

Small onions - 1 cup

Green Chilies - 1/2 cup

Coconut scrapings - 1/2 cup

For tempering - mustard seeds, oil and curry leaves

Salt to taste

Method

Cut the head and tail of the raw banana and steam them for about 15 mins

Peel off the skin and set aside 

Using the slicer, make tiny pieces of the steamed raw banana just like you would scrape carrot for halwa

Cut small onions and green chilies into small pieces

Heat oil in a pan and add the mustard seeds followed by curry leaves

Wait till the mustard seed sputters and then add the cut small onions along with green chilies

Saute well, till the onions are translucent

Now add the raw banana scrapings and stir well. 

Adjust salt at this point

Switch of the flame and then add the coconut scrapings. 

Serve hot with sambhar rice

Carrot Poriyal

Last day of the third week of Blogging Marathon #18, I am gonna serve you a very simple, colorful saute of Carrot. Do check what my fellow bloggers are cooking today

Ingredients

Carrot - 1/2 kg

Green chilies - 4 - 5 

Coconut Scrapings - 1/2 cup

Salt to taste

Tempering - Mustard seeds, Curry leaves and oil

Method

Cut the carrot into small cubes and steam them till they are done in a pressure cooker 

Ensure that you do not steam them more than 2 whistles

Drain the excess water and set aside

In a frying pan, add oil

When the oil is hot add the mustard seeds

As the seeds sputter add the curry leaves, followed by green chilies

Saute it for a minute and then add the steamed carrot pieces

Adjust salt at this point

When you feel the carrot is done, remove it from the flame

Add the coconut scrapings and mix well.

Serve hot with sambhar or curd rice.

Yam Fry

Here we are in the Third Week of Blogging Marathon # 18. And my choice is dry sautes. I am a big fan off kootu and curries in Indian cuisine be it north indian or south indian cuisines. But at times we need to have dry subzis or dry curries to accompany our thali or daily meals. There are some dry sautes which are very close to my heart, meaning I like to make them as well as eat them. I will be presenting three such dishes this week. Do check what my fellow bloggers are cooking this week

Ingredients:

Yam - 200 gm

Red chili powder - 2 tbsp

Coriander Powder - 1 tbsp

Turmeric Powder - 1tsp

Salt - to taste

Tempering - oil, mustard seeds and curry leaves

Method:

Cut Yam into 1 inch cube pieces and cook till it is 3/4th done

Remove from water and let it rest for some 10 minutes

Add the spice powders along with salt to the boiled yam and mix well

Ensure that all the yam cubes are coated with the spice powder mixture

Marinate this for about 20 minutes

After 20 minutes add oil in a frying pan

When the oil is hot add mustard seeds and curry leaves

After the sputtering of mustard seeds are done , add the marinated yam and saute well 

Saute the yam in medium or slow flame to get the right texture and roasted yam