Vazhaikkai Podi-Raw Banana Podi Recipe

Vazhaikkai Podi-Raw Banana Podi is dry side dish prepared with raw banana and spices. It is not very common, in fact many do not know about this dish at all. I do make this when I have leftover raw bananas/raw plantain. This is very tasty, when had with hot rice and ghee. Make any vegetable kootu to pair with it and your lunch is ready in a jiffy. These dishes take mere minutes to prepare. Today we will learn how to make raw banana podi following this easy recipe.

Vazhaikkai Podi-Raw Banana Podi

 Prep Time : 10 mins

 Cook Time : 10 mins 
 Serves: 2
 Recipe Category: Side dish-Podi recipes
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Raw Banana - 1 big
   Oil - 1 tsp
   Turmeric powder - 1/4 tsp
   Salt needed

   Spice powder

   Bengal gram dal - 1 tbsp
   Coriander seeds - 1 tbsp
   Tur dal - 2 tsp
   Red chillies -3-4

   For seasoning

   Ghee - 1 tsp
   Mustard seeds - 1 tsp
   Urad dal - 1 tsp
   Hing - a pinch
   Curry leaves - a sprig

Preparations

Bring water to boil. Cut raw banana into 2-3 pieces with skin and add to the boiling water. Add little salt and turmeric powder and cook on medium heat until banana gets tender. You can also pressure cook for 1 whistle. Once it is cooked, turn off heat and keep it covered. Let it cool.

Heat a tsp of oil, roast bengal gram dal/kadalai paruppu, coriander seeds, tur dal and red chillies until dal turns golden brown. Once it cools, powder it coarsely.

Peel the skin of the cooked raw banana and mash it with your fingers, when it is warm.

Method

Heat a tsp of ghee, add mustard seeds, when it splutters, add urad dal, hing and curry leaves. When dal turns golden brown, pour the seasoning on the mashed raw banana.

Add the prepared spice powder, salt needed and mix everything well.

Mix hot steaming rice with needed raw banana podi, top it with a tsp of ghee and enjoy.

As this vazhaikkai podi is a bit dry, pair it with some vegetable kootu. It goes well with any kootu.

Shelf life and storage - Store it in the refrigerator. It keeps well for 2 days.

Our lunch that day was 

Vazhaikkai podi

Ladiesfinger curry 

Sorakkai kootu   (now with video)

Instant mango pickle

On a personal note, many of you might not be knowing that Padhuskitchen has recently started a YouTube channel. I would love, if you could subscribe to Padhuskitchen Youtube channel, so that I can make more videos every week. Do show your love by subscribing to the channel. It is free and I promise that I will give my best. You will never regret. Thanks in advance.

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Chai Masala-Indian Tea Masala Powder Recipe-Masala Tea Recipe

Indian masala chai is a very popular beverage in India which can be enjoyed anytime. Tea is one of my favorite beverage and I always enjoy flavored tea. Apart from ginger cardamom tea, masala chai is one of my favorites. Chai masala is a blend of different spices and is used in the preparation of masala tea. Adding a dash of spice blend, no doubt takes the tea to the next level. This chai masala powder is from a Gujarati friend, who was kind enough to share his family recipe. It is very flavorful and aromatic and I loved it very much. Today we will learn how to make Chai/tea masala powder and also preparation of masala tea following this easy recipe.

Chai Masala Powder Recipe

 Prep Time : 5 mins

 Cook Time : 2-3 mins 
 Yields: 40 grams
 Recipe Category: Spice powder
 Recipe Cuisine: Indian-Gujarati
 Author:Padhu Sankar

   Ingredients needed

   Green Cardamom - 10 grams (with skin)
   Whole black pepper - 10 grams
   Cloves - 10 grams
   Cinnamon - 2 sticks or 10 grams
   Dry ginger powder - 2 tsp
   Nutmeg powder - 2 tsp

Method

Dry roast cardamom, whole black peppercorns, cloves and cinnamon (break cinnamon sticks into 2-3 pieces, if they are big) on medium low heat for 2-3 minutes. Leave it to cool. There should be no moisture in the spices.

Grate nutmeg and keep it aside. You can also use ready made nutmeg powder.

Powder it coarsely. Add dry ginger powder (sukku powder) and nutmeg powder and grind it to a fine powder.

Aromatic, flavorful chai masala powder is ready. Store it in an airtight container.

How to make Masala Tea/masala chai 

Bring 1/2 cup of water to a boil, add a tsp of tea leaves or powder, 1/8 tsp of the prepared chai masala powder.  You can add fresh ginger also if preferred. Let it steep on low heat for 2 minutes.

Add 1/2 cup of milk , when milk is about to boil, simmer for few minutes. Then strain, add needed sugar and enjoy hot cup of Indian masala chai.

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Bread Paneer Rolls Recipe-How to make Bread Paneer Rolls

Paneer Bread rolls are very easy and quick to make and is a great tea time snack. It also makes a great appetizer and an after school snack for kids. Today we will learn how to make bread paneer rolls following this easy recipe with step wise pictures and video.

Bread Paneer Rolls

 Prep Time : 5 mins

 Cook Time : 10 mins 
 Yields:4 Bread Rolls
 Recipe Category: Snacks-Bread
 Recipe Cuisine: Indian
 Author:Padhu Sankar

   Ingredients needed

   White Bread - 4
   Green chutney as needed
   Butter - 2-3 tsp or as needed

   For the Paneer Stuffing

   Paneer -100 grams
   Green chilli - 1 finely chopped
   Capsicum - 1 tbsp finely chopped
   Cumin powder - 1 tsp
   Coriander leaves - 2 tbsp
   Salt to taste
   Milk - 1 tsp

Preparations

In a bowl, mix together, grated paneer, capsicum, green chilli, cumin powder, finely chopped coriander leaves, salt and a tsp of milk. Knead lightly.

Trim the edges of the bread slice. Use only freshly baked bread otherwise, you will not be able to roll it.

Using a rolling pin, roll the bread thinly.

Apply butter all over the bread slice (so that the bread will not become soggy after applying green chutney).

Apply green chutney all over the bread slice.

Place the prepared paneer filling, leaving some space on all the sides of the bread slice.

Press the paneer well and roll it gently but tightly.

Apply little water on the end and seal the bread well. Repeat the same process for the rest of the bread slices.

Method

Heat a tawa, add little butter and place the bread rolls. Apply more butter all over the bread rolls.

Toast on medium heat, turning them in between.

Toast until all the sides of the bread rolls are browned.

Enjoy it with green chutney or tomato ketchup.

Variations 

You can place cheese slice after rolling the bread thinly with rolling pin. Then apply tomato chutney or green chutney all over the cheese slice, roll it gently and toast using butter until browned.

Check out more Easy Bread Recipes

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Hariyali Paneer Tikka Recipe

Hariyali Paneer Tikka is a delicious North Indian dish made with paneer. Paneer is marinated in hariyali paste/green chutney along with spices and then grilled. It is a great evening time snack. It is ideal for parties and get togethers. It also goes well with rotis and can be used as a stuffing when making kathi rolls. Today we will learn how to make Hariyali paneer following this easy recipe with step wise pictures.

Hariyali Paneer Tikka

 Prep Time : 15 mins (excluding marinating time)

 Cook Time : 30 mins 
 Serves:2-3
 Recipe Category: Starters-Paneer
 Recipe Cuisine: Indian
 Author:Padhu Sankar

   Ingredients needed

   Paneer - 200 grams
   Capsicum - 1
   Tomato - 1 big
   Onion - 1
   Bamboo skewers

   For the Hariyali Paste/chutney

   Coriander leaves - 1 cup
   Mint leaves - 1/2 cup
   Ginger - 1 inch paste
   Garlic - 2-3 cloves
   Green chillies - 2
   Lemon juice - 1 1/2 tbsp
   Hung curd* - 1/4 cup
   Salt to taste

   Spices and other ingredients

   Roasted gram flour/besan - 1 1/2 tbsp
   Turmeric powder - 1/4 tsp
   Chilli powder - 1 tsp
   Coriander powder - 2 tsp
   Cumin powder - 1 tsp
   Garam masala powder - 1/2 tsp
   Chat masala - 1/4 tsp
   Kasuri methi - 1/2 tsp
   Carom seeds/ajwain -1/4 tsp
   Oil - 1 tbsp
   Salt needed

Preparation

Grind together coriander leaves, mint leaves, garlic, ginger, green chilli, lemon juice, salt and hung curd to a fine paste. This is the hariyali paste.

Soak the bamboo skewers in water for 2 hours to prevent it from burning when grilling.

Cut paneer into cubes. Cut onion and capsicum into square shaped pieces. Remove the seeds of tomato and cut into square shaped pieces.

Method 

In a wide bowl, add the chutney or hariyali paste, then add all the ingredients mentioned under "Spices and other ingredients". Add salt only if required as we have already added to the chutney.

Mix well and add the paneer cubes and the vegetables.

Mix well to coat the paneer and the vegetables. Marinate for an hour.

After 1 hour

Now thread the marinated paneer cubes and the vegetables alternatively onto a bamboo skewer.

Heat a tawa and place the skewers on it. Drizzle oil all over it. Fry on low heat.

Rotate the skewer 2-3 times for even cooking and drizzle more oil over it.

Fry until the paneer and the vegetables turn brown on the edges. You can also grill it.

Remove from skewer and serve with onion rings, lemon wedges and green chutney.

It is a fantastic tea time snack and makes a perfect party starter.

Oven method

Preheat the oven at 180 degree C. Line the middle rack of the oven with aluminum foil, place the arranged skewers, grill for 20 minutes (180 degree C) or until the edges of the paneer starts browning.

Note - Hung curd* -Tie curd in a muslin cloth for 3-4 hours for the excess water in the curd to drain. Discard the water and use the thick, creamy curd.  You can use thick curd also.

You can do this without skewers also.

More Paneer Recipes in the link below 

Paneer Recipes

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Tomato Chutney with Coconut-Onion Tomato Chutney with Coconut Recipe

Tomato Chutney with Coconut is another simple chutney made with onion, tomato, coriander leaves, curry leaves and coconut. This chutney goes well as a side dish for many tiffin items like idli, dosa, pongal, chapati etc. It is great with bread also. When you do not have much onions or tomatoes in your pantry, you can increase the quantity of chutney by adding coconut. Today we will learn how to make tomato chutney with coconut/thakkali thengai chutney following this easy recipe with step wise pictures.

Tomato Chutney with Coconut

 Prep Time : 5 mins

 Cook Time : 15 mins 
 Serves: 4
 Recipe Category: Chutney-Side dish for Idli
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Oil - 1 1/2 tbsp
   Shallots - 8-10
   Garlic - 6
   Red Chillies - 4-5
   Tomatoes - 6 ripe ones
   Coconut - 1/2 cup grated
   Curry leaves - fistful
   Coriander leaves - fistful
   Salt needed

   For the Seasoning

   Oil - 1 tsp
   Mustard seeds - 1 tsp
   Urad dal - 3/4 tsp
   Red chillies - 1
   Hing - a pinch
   Curry leaves - a sprig

Preparation

Chop tomatoes and keep it aside. You can use a mix of Bangalore and country tomatoes (nattu thakkali).

Peel pearl onions and garlic. You can use a mix of big and small onions though I have used only pearl onions.

Method

Heat 1 1/2-2 tbsp of oil, saute red chillies and remove it from the pan. Keep it aside.

In the same pan, add shallots and garlic and saute until onion turns transparent. (if shallots are big, cut into half)

Add chopped tomatoes, salt needed and cook until tomatoes become mushy.

Then add grated coconut, coriander leaves and curry leaves.

Saute for 2-3 minutes and turn off the heat. Leave it too cool.

Then grind it a little coarse with red chillies adding little water.

Heat a tsp of oil, add mustard seeds, urad dal, red chillies, hing and curry leaves. When dal turns golden, pour the seasoning over the chutney.

This chutney goes well with idli, dosa, paratha, chapati, bread, upma, pongal and many more tiffin items.

Find more side dishes for idli and dosa  and chapati

Side dish for Idli Dosa 

Side Dish for Chapati 

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Padhuskitchen on Youtube

First of all, I would like to thank you all wholeheartedly for all the love, support and encouragement, you have given me so far, without which Padhuskitchen would not have reached this height.

Many of you have been asking me to upload videos for a very long time, but I was unable to do so. Some of you even suggested and sent me links on how to take videos using smart phone. Thank you for all that. I had a mental block all these days that I cannot do all these alone. But now I have come out of  my comfort zone.

I am so excited to announce that I will be sharing cooking and few gardening videos on my YouTube channel. I have started this festival season with my favourite "sweet kolukattai recipe" video.

This is a one women show where I cook, film and edit. It is lot of work. There may be flaws in my filming or editing as I am in the learning process, but I will try to give my best. I will be sharing videos every week.  I am not going to stick to any particular video format though initially I will be shooting overhead videos .

I have shared 4 cooking videos as of now. You can watch those videos by clicking the link below.

Sweet Kozhukattai 

Tomato Poha 

Onion Kuzhambu 

Tomato thokku with garlic

I would like you all to support and encourage me by subscribing to Padhuskitchen YouTube channel, so that I can carry this forward. I am sure you will not regret as I will try to give my best.

Link to Padhuskitchen Youtube Channel 

Thank you wholeheartedly for your support. You support means a lot to me.

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Tomato Poha-Thakkali Aval Recipe-Easy Breakfast-Dinner Recipe

Tomato poha is made with flattened rice, tomatoes and spices. This can be had for breakfast, dinner or even as an evening snack with tea. This dish does not need much ingredients and can be made in just 15-20 minutes. Today let us see how to make this quick and easy tomato poha following our easy recipe with step wise pictures and video.

Tomato Poha-Thakkali Aval

 Prep Time : 10 mins

 Cook Time : 15 mins 
 Serves: 2
 Recipe Category: Quick Breakfast-Aval-Poha
 Recipe Cuisine: Indian
 Author:Padhu Sankar

   Ingredients needed

   Flattened rice/Poha/aval - 1 cup
   Onion - 2 medium size or 1 big
   Green Chilli - 1 finely chopped
   Ginger-garlic paste - 1/2 tsp
   Tomato - 3 big ripe ones
   Salt to taste

   Spice Powder

   Turmeric powder - 1/4 tsp
   Chilli powder - 1/2 tsp
   Coriander powder - 1 tsp

   For the Seasoning

   Oil - 2 tbsp
   Mustard seeds - 1 tsp
   Cumin seeds - 1 tsp
   Hing -a generous pinch
   Red chilli - 2
   Curry leaves - a sprig

   For Garnishing

   Coriander leaves

Preparations 

Chop onion, tomatoes and green chillies and keep it ready.

There are two varieties of poha/aval. One is the thick variety and another is the thin variety. You can use any poha for this recipe. I have used thick red poha for this recipe. It is made from red rice.

For thin poha - Wash and rinse poha 3 times and then drain it in a colander. No need to soak.

For thick poha - Wash and rinse poha 2 times and then soak it for 2 minutes. Then drain the water in a colander. After few minutes, fluff it with a fork and keep it ready.

Method

Heat oil in a pan, add mustard seeds, cumin seeds, hing and red chillies.

When mustard and cumin seeds sizzles, add chopped onions, green chilli and curry leaves.

Saute until onions turn transparent. Add ginger-garlic paste and saute for a few more minutes.

Add chopped tomatoes, turmeric powder, chilli powder, coriander powder and salt needed.

Cook until tomatoes become mushy and the rawness of the tomato goes.

Now add the drained poha and mix well. Check for salt. Add if needed.

Garnish with coriander leaves and enjoy hot tomato poha for breakfast or dinner or as a snack.

If you are a poha/aval lover, find more Easy Poha Recipes.

I am so happy to share with you that now Padhuskitchen has a Youtube channel. I will be sharing videos every week. I would love, if you could subscribe to the channel so that I would be able to take this forward.  Link below 

Padhuskitchen Youtube Channel

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Tomato Thokku with Garlic-Easy Thakkali Thokku Recipe

Tomato thokku is a versatile dish which goes well with idli, dosa, chapati, paratha, curd rice, upma and many more dishes. Mixed with hot steamed rice, topped with a tsp of sesame seed oil, it tastes awesome. It can be used as a spread for bread toast and sandwiches. You can take this even during travel as it does not get spoiled for 2 days at room temperature. It comes handy when you don't find time to cook or not in a mood to cook. I have already shared tomato thokku without garlic, using blanching method. In this we grind the tomatoes raw. Today we will learn how to make tomato thokku with garlic following this easy method with step wise pictures and video. 

Tomato Thokku with Garlic

 Prep Time : 10 mins

 Cook Time : 45 mins 
 Yields: 11/2 cup
 Recipe Category: Pickle-Side Dish
 Recipe Cuisine: Indian
 Author:Padhu Sankar

   Ingredients needed

   Ingredients needed

   Tomato - 1 kg ripe ones
   Garlic - 7-8 cloves
   Tamarind - small gooseberry sized ball
   Turmeric powder - 1/4 tsp
   Chilli powder - 1 1/2 tbsp
   Salt - 1 tbsp or as needed
   Roasted fenugreek powder - 1/2 tsp

   For the seasoning

   Oil - 1/3 + 1 tbsp cup
   Mustard seeds - 1 tsp
   Hing/asafoetida - 1 tsp

Preparations 

Soak tamarind in 2-3 tbsp of hot water. Extract thick juice and discard the pulp.

Roast fenugreek seeds on medium heat until you get a nice aroma. Leave it to cool, then powder it. (Usually I roast and powder 1/4 cup fenugreek seeds and store it. I use it when making pickles or thokku.)

Remove the skin of garlic, crush it and keep it aside.

Buy ripe tomatoes for making thokku. You can use a mix of Bangalore and country tomatoes (nattu thakkali). Wash tomatoes well and wipe it dry.

Cut the tomatoes roughly and blend it to a smooth puree.

Method

Heat oil in a pan (use gingelly oil/nallennai/ sesame seed oil), add mustard seeds and hing.

When mustard seeds splutters, add crushed garlic.

Saute for a few seconds, lower the heat and add the tomato puree.

Add turmeric powder, salt and chilli powder. Mix well and cook for 5 minutes.

Add tamarind water and mix well.

Cook covered on medium heat and saute at regular intervals. (Be cautious as when it boils, it splutters a lot and might scald your hands. So reduce the heat to low before opening the lid to stir).

Cook on medium heat until all the water evaporates and oil separates.

Add roasted fenugreek powder and mix well. Turn off the heat.

Shelf life and Storage 

Once it cools completely, store it in a glass bottle in the refrigerator.

It keeps well for 20 days, if kept in the refrigerator. Take needed quantity in a small cup everyday rather than taking the whole bottle outside. Use dry spoon. If you follow all these tips, it will stay good for 20 days.

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