COLACASIA STEM SIDEDISH [ VENTHI UPKKARI]

Colacasia leaves are famous in Konkani's cuisine. In konkani we say as 'TERE PAN'. The first dish which struck my mind is the Pathrode . I am the most craziest fan of pathrode. I could have them any time- day, night or everyday I could say😝😝 U can check out for Pathrode recipe HERE. 

Now todays recipe is the dish made of its stem which is fully loaded with vitamins, iron, fiber and minerals. Well there are many dishes made using leaves and stem but here I have come up with the simple UPKARI which is dry type and this can be served along with the simple meal or with Kanji (peej)

Point to be noted : These stems should be cooked properly if not they may cause irritation which will lead the mouth and throat to itch.

NOTE: Colacasia plants with purple stems are considered less toxic compared to green stemmed ones.

INGREDIENTS
10 TO 11 Colacassia stems
2 tsp Coconut oil
1 tsp Mustard seeds
2 tsp Red Chilly powder
2 tsp Tamarind extract
2 tsp Sambhar powder
3 tbsp Water or less.
Salt to taste

METHOD
Wash the stems thoroughly and peel the outside part to remove any tough fibers. Then cut the stems into 1 inch long pieces. Heat oil in a pan. Add mustard seeds and red chilly powder followed by the cutted stem. Add salt, tamarind extract, little water and cook till the pieces become tender. Once its cooked and the water get dryed, add sambar powder. Give it a quick stir and remove from the flame.

ENJOY!!

BANANA STEM SALAD

Banana stem or the flower stalk are very high in fibre and rich in potassium. These have the crispy texture with mild bitter flavour. Adding banana stem to our daily diet helps us to stay fit and healthy. It cleanses the digestive system, promotes weight loss, treating kidney stones, manages cholesterol, BP and keeps many diseases at bay. The juices works well on acidity conditions as it has a soothing effect on the stomach. 
Now coming back with my amma's recipe, I have prepared a healthy and yummy Banana stem salad in coconut gravy which can be served as a side dish along with a simple meal or with chappati. The interesting thing is therez no cooking process in this :) Just add up all the ingredients one by one and serve.

TIPS: The cut pieces of the stem oxidizes and changes colour so inorder to prevent this, keep the pieces immersed in water with a tsp of curd mix.

INGREDIENTS
1 Cup Chopped Banana stem
1 Small Onion
2 Green chillies
2 tsp Grated Ginger
Salt to taste
Coriander leaves for garnish

INGREDIENTS FOR COCONUT MASALA
1/2 Cup Fresh Grated Coconut
2 Roasted Dry Red chilly
1 tsp Roasted Coriander seeds
1 tsp Mustard seeds.
1/2 Tsp Tamarind Extract
Water as per needed for grinding

NOTE : Adding Tadka is optional. If needed, then heat coconut oil and add mustard seeds, jeera and curry leaves and pour it on the salad at the end.

METHOD
Grind the ingredients given above for the coconut masala and keep it aside. Make a slit on the banana stem and remove the porous outer layer. Sometimes you may need to discard 2 or 3 layers until you reach the hard and firm inner layer. Now slice the stem into circles. While cutting you will get lots of thread like fibers. Just pull them off and discard them. Now chop those circles into small pieces and put them into curd water. ( Before adding it into the dish, make sure to drain the water and then clean them again with normal water for 2 times & then add it)
In a serving bowl, add the drained banana stem pieces, chopped onion, green chilly, grated ginger and salt. Mix them well followed by the coconut paste. Add water only in needed. Garnish with coriander leaves and serve :)

ENJOY!!

EGG CHETTINAD

Chettinad cuisine uses variety of spices. The dishes are made with freshly grounded masalas. This cuisine is one of the spiciest and most aromatic in India. So this time I was tempting to have something which gives a touch of chettinad flavour when I came across one interesting site. So here it goes.
This is the tried recipe from Swasthi's kitchen which is just drooling one. This delicious curry is prepared with freshly ground coconut with number of spices. It goes perfect with rotis, appam, idiappams or with simple steamed rice as well. Jump in to get the recipe Here

RIDGE GOURD PEEL KHEER

Yeah you heard in right guys :) If we can make Ridge gourd peel chutney then why can't a dessert? This is a simple cum yummy kheer which can be prepared in jiffy. Peel of ridge gourd is a rich source of dietary fiber and low in calories and other health benefits. So whenever you bring this veggie, make sure to utilise the same to the fullest :)

INGREDIENTS

1 Cup Chopped Peel

1 Liter Milk

1/2 Cup Sugar ( more or less)

Cardamom powder

1 tbsp Ghee

Dry fruits

METHOD

Heat ghee in a pan. Fry the peel till you get a nice aroma or until raw smell goes off. Grind them to a smooth paste adding little water and keep aside. Heat milk in another pan and bring it to boil. Lower the heat to the medium flame and keep stirring and scraping the sides of the pan for every 10 min. Cook the milk till it reduce to quarter. Once you get that stage, add sugar, peel paste and cook for another few min.The consistency of the kheer depends according to your choice. Sprinkle with cardamom powder. Garnish with dry fruits and serve hot or cold according to your taste.

ENJOY!!

JACKFRUIT ICECREAM

Jackfruit season is going on and how come not trying of Icecreams?  I just love them and most of the time I prefer having these when I visit Naturals Icecream parlour :) Infact I also love them to have during Monsoon times as well ;) This is simple and quick dessert  with natural flavours of Ripe jackfruit with no eggs nor artificial flavours. Its a treat for Jackfruit lovers :)

INGREDIENTS

10 Ripe Jackfruit

1/2 Tin Condensed Milk

1/2 cup Heavy cream

Jackfruit chunks

NOTE: Sugar can be added to increase the sweetness. If so add them while making jackfruit puree.

METHOD

Grind jackfruit into a smooth paste in a blender. Keep it aside. Take a bowl, add cream and beat it well using hand mixer or whisk it till it becomes foam thick consistency. Add condensed milk and mix well followed by the Jackfruit puree. Add the jackfruit chunks and mix well again. Transfer them into the airtight container and freeze them for about 8 to 9 hours.

Delicious icecream is ready to serve:)

Enjoy!!