Steam banana cake in Macaranga peltata leaves

A traditional steam cake. Malcaranga peltata is known as ‘vattayila’ in Malayalam. We got a small tree in our homestead garden. Once in a while love to steam ‘ada’ in the leaves. No sugar or jaggery is added. So this snack can be categorised under super healthy food. This is good for breakfast. 

Preparation 

Ripen sweet banana 10, peeled and smashed in a mixer.

Wheat flour 1-11/2 cups,

Salt a pinch,

Cardamom powder 1 tsp.,

Cumin powder 1 tsp.,

Grated coconut 1 cup.

Add all the ingredients in a bowl, combine and mix well into a smooth loose dough.

Take enough water in a steam cooker and allow to boil. 

Take a scoop of the dough, place it on the centre of the ‘vattayila’ and fold it into square or rectangle shape covering the batter. Place the folded batter on the tray inside steam cooker. Cook for 10-15 minutes till the cooked smell spreads out. Allow to cool a little and serve hot. 

Okra clear soup

Okra is rich in antioxidants, dietary fibre, vitamins and minerals such as potassium, magnesium, folate, vitamins A and B6.

The idea raised when I got matured okra. So thought of a soup. Even though no over ripe  okra we can easily prepare the soup with tender okras.

Preparation 

Okra 6, if over matured cut into big pieces, to throw away after preparation. The other okras, halve it and chop.

Shallots 4, ginger 1 inch piece, garlic cloves 4, green chilli 2, all finely chopped,

Salt to taste.

Boil cook the ingredients in 21/2 cups of water.

When cooked, off the flame. Allow to cool down for 3 minutes. Take out the okra chunks. Pour into soup 2 bowls. Add lime juice 1/2 tsp. in a cup. Or you can add soy sauce. That is optional. 

Mixed leaves stir fry

A special stir fry of different edible leaves in the month of ‘Karkkidakom’ Malayalam month that is from 16th July to 16th August. The first half of the month is more important. It is known as ‘Ramayana masam (month) because the epics ‘Ramayana’ is read by the elders in all houses of Hindu. Special medicinal and herbal rice porridges are prepared served during the month. So also a variety of leaves except Moringa is cooked and  consumed which helps rejuvenation of body. Getting fit for the rest of the eleven months in the year.

The leaves used here are taro, elephant foot yam, pulses, pumpkin, green amaranth, red amaranth, palak and choriyanam ( Indian sting veetle). 

Clean the leaves, wash it, drain out the excess water.

Chop the leaves. Onion 1, garlic cloves 9, both finely chopped, green chilli 4, cut diagonally.

Grated coconut 1 cup,

Turmeric powder 1/2 tsp., chilli powder 1/4 tsp., cumin powder 1/3 tsp., salt to taste.

Coconut oil 1 tbsp., mustard seeds 1/4 tsp.

Heat oil in a shallow pan, drop in mustard seeds, allow to crackle, drop in onion and garlic, sauté till tender. Add the chopped leaves, salt, turmeric, chilli and cumin powders. Mix well and allow to cook in low  flame for 3-5 minutes. Add green chilli and grated coconut. Combine well, leave it on low flame for a minute. Serve hot with cooked rice.

Enhances immunity power.

Rich in dietary fibre, minerals and vitamins.

Banana pseudo stem stir fry and yogurt curry

Banana pseudo stem is rich in dietary fibre, minerals and vitamins.

Cut the pseudo stem into circles removing the fibre. Stack the circles and chop it. Pseudo stem is ready for cooking.

Stir fry with sprouted green gram 

Cooked sprouted green gram 1 cup,

Chopped banana pseudo stem 3 cups,

Grated coconut 1/2 cup,

Salt to taste,

Shallots 4, garlic cloves 4, green chilli 1, all finely chopped,

Coconut oil 1 tbsp.,

Mustard seeds 1/4 tsp.,

Dried red chilli 1, broken,

Turmeric powder 1/3 tsp.,

Cumin powder 1/4 tsp.

Heat coconut oil in a shallow pan, drop in mustard seeds, allow to crackle, drop in red chilli, followed by shallots, garlic and green chilli, sauté till tender, add turmeric and cumin powders, mix well, add pseudo stem, combine well and allow to cook for 3 -5 W. Add cooked green gram and grated coconut. Combine well and allow to cook for a minute. Stir well done.

Yogurt curry 

Chopped pseudo stem 3 cups, green chilli 4, silted, ginger and garlic paste 1 tbsp., turmeric powder 1/3 tsp., salt to taste. Cook the ingredients in a wok adding a little water.

Coconut paste 

Grated coconut 1/4 cup, garlic clove 1, green chilli 2, cumin seeds 1/4 tsp . Grind the ingredients smoothly in a mixie. Add the paste into the cooked pseudo stem mix and allow to boil for a minute.

Yogurt 2 cups, whisk it. Add into the mix. Combine well and off the flame.

Garnish it with mustard, red chilli, cumin and fenugreek seeds in coconut oil and pour over the yogurt curry. Ready to serve with rice.

Healthy drinking water

If you are drinking boiled water here is a tip to prepare it. Panikoorka (Mexican Mint) is having many healthy aspects to include in our diet.

It is anti inflammatory and anti oxidant.

Relieves from cold, cough headaches and fever.

Eases digestion.

How to prepare 

Boil water in a wok. Off the flame. Add one leaf for 1 cup of water. Close with a lid and allow to remain for 5 minutes. Water is ready to drink.

It enhances the immunity power.

Banana Psuedostem curry and stir fry

Banana pseudo stem is rich in dietary fibre, antioxidants and potassium. It is anti inflammatory. Eases digestion. The high content of vitamin B6 helps in the production of haemoglobin and insulin. The juice is healthy to drink in empty stomach and preparing rasam a digestive drink after a heavy meal.

Pseudo stem stir fry 

Cut the pseudo stem into thin circular pieces and remove the extra fibre coming out of each cut.

Chop the circles finely.

Heat a tbsp. of  coconut oil in shallow pan, drop in mustard seeds, allow to crackle, add dried chilli, followed by chopped onion and garlic. Sauté till tender, add the chopped pseudo stem, 1/3 tsp turmeric powder and 1/2 tsp. chilli powder, required salt and  mix well. Close with a lid and allow to cook in low flame for 5 minutes. Open the lid, add 1/2 tsp. cumin powder and half cup of grated coconut. Combine well. Serve with hot rice.

Pseudo stem tamarind curry 

Cut the pseudo stem into half inch thick circles. Remove excess fibre. Stack the circles and cut into small pieces. 

Heat a tbsp. of coconut oil in a shallow wok, drop in mustard seeds, allow to crackle, drop in broken dried chilli , followed by chopped shallots, green chilli and garlic cloves. Mix well and sauté till tender, add the pseudo stem, cook for five minutes. Take a gooseberry size tamarind, soak it in two cups of water. Drain the juice. Add 1/4 tsp. turmeric, 1 tsp. chilli, 11/2 tsp. coriander , 1/3 tsp. asafoetida and a pinch of fenugreek powders into the tamarind juice. When the pseudo stem is cooked add the spicy tamarind juice into the wok. Allow to boil. The curry is ready. Serve with rice.

You can add curry leaves in both the dishes. Due to lockdown it is not in my pantry.

Medicinal tea with condiments and Tulsi (holy basil)

It is a great way to start the day with a healthy drink.

This is a black tea with medicinal touch.

It enhances the immunity power.

Eases digestion and good for gut health.

Relieves from fever and cold.

Ingredients 

Jaggery grated 2 tbsp.,

Tea powder 1 tsp.,

Turmeric powder 1/4 tsp.,

Black pepper powder 1/2 tsp.,

Ginger chopped 2 tsp.,

Nutmeg mace a pinch,

Lime juice 2 tsp.Tulsi leaves 4

Preparation 

Boil the ingredients except tea powder and lime juice in 21/2 cups of water. Add tea powder. Off the flame. Add the tulsi leaves. Close the tea with a lid. Allow to settle for 3-5 minutes. Sieve it into the cups and add lime juice. Tea is ready. It is highly refreshing.

Morning coffee with condiments and herb

It is very important to enhance the immunity power. In this pandemic situation of Covid19, it is highly desirable to stay safe and healthy.

A recipe of morning coffee to start the day.

Ingredients 

Jaggery grated 2 tbsp.,

Dried ginger powder 1/2 tsp.,

Black pepper 1/2 tsp.,

Cumin powder 1/2 tsp.,

Turmeric powder 1/4 tsp.,

Coffee powder 1 tsp.,

Panikoorka leaves (Mexican Mint) 2-4.

Preparation 

Boil the ingredients except mint and coffee powder in 2 cups of water. At boiling point add coffee powder. Mix it. Off the flame and add panikoorka leaves. Close with a lid and allow to settle down for 3-5 minutes.

Sieve the coffee into the cups and have it to start a great day. 

Good for cold and cough. 

Eases digestion and good for gut health.

Reduces lung disorders.

Removes headaches.

It is anti inflammatory. 

Choriyanam Thoran

Choriyanam is a medicinal plant. The white small stings on the leaves and stems make itchiness in our hands and body if touched. Choriyanam is having other names, kodithoova, aanathoova etc. in Malayalam. In English it is known as Indian stinging nettle. Belongs to Euphorbiacece family. The botanical name is Tragia involucrata. This plant is having great medicinal properties and used largely in Ayurveda. The leaves are rich in vitamins, calcium and potassium. Relieves cough and cold. Beneficial for treating disorders in urinary tract and bladder.

The cooking of choriyanam leaves is having great importance in the Malayalam month

 

‘Karkkadakam’ that falls from 16th July to 16th August. 

Great care to take in plucking and chopping the leaves to avoid itching. It itches the top of the hands. Palms won’t get itchy. Rubbing the hands with coconut oil relieves itching. Uproot the choriyanam plants, cut of the roots. Soak the plants in a bucket of water for 5 minutes. Wash it for 3-4 times. Allow to drain the excess water. With a scissor cut the leaves and remove the stems and older leaves. Roll a bunch of leaves and cut with scissors or chop on a cutting board. Keep aside. Just like normal thoran ( coconut stir fry) this thoran is to cook. Heat oil in a shallow pan, drop in mustard seeds followed by broken dried red chilli pieces, drop in the chopped onion and garlic, sauté till tender, add chopped choriyanam leaves, add salt, turmeric and chilli powders, mix well and cook for 3 minutes in low flame. Add the grated coconut and cumin powder, combine well and allow to remain in the low flame for 2 more minutes. Dish is ready. Serve with hot rice, pickles and yogurt.

 

Other ingredients 

Onion 1, garlic cloves 7, both finely chopped,

Grated coconut 1/4 cup,

Coconut oil 2 tsp.,

Mustard seeds 1/4 tsp.,

Turmeric powder 1/3 tsp., 

Chilli powder 1/2 tsp.,

Cumin powder 1/3 tsp.,

Salt to taste.

Preparation 

Elephant foot yam stem and leaf stir fry

Stem and tender leaf is used in cooking. Both are having itchy properties. After peeling, wash and chop the stem. Wash and chop the leaves.

Boil water in a wok, add the chopped stem and leaves in it. Allow to remain for 2 minutes. Off the flame. Keep it for 3 more minutes. Drain out the water. Keep aside.

Preparation 

Onion 1, garlic cloves 6, both finely chopped,

Grated coconut 1/4 cup, 

Cumin powder 1/4 tsp.,

Turmeric powder 1/3 tsp.,

Chilli powder 1/3 tsp.,

Salt to taste,

Coconut oil 2 tsp.,

Mustard seeds 1/4 tsp,

Dried red chilli 1, broken.

Heat oil in a shallow pan, drop in mustard seeds, allow to crackle, drop in red chilli, stir fry, add onion, garlic, sauté till tender, add the stewed stem and leaves, followed by turmeric, salt, chilli and cumin powders, mix well. Allow to cook for 3-5 minutes. Allow the juice to vaporise, add grated coconut. Mix well. Serve with hot rice.

Taro stem in yogurt

Super healthy taro stem dish in yogurt.

Yogurt is probiotic, taro stem is rich in vitamins, minerals and fibre.

Taro stem 3, washed, peeled  and chopped,

Shallots 6, red chilli 3, garlic cloves 5, all finely chopped,

Turmeric powder 1/3 tsp.,

Cumin powder 1/4 tsp.,

Salt to taste,

Cook the ingredients in a little water, when cooked, off the flame, add 1 yogurt and combine well.

Garnishing is important. 

Coconut oil 2 tsp,

Cumin, fenugreek and mustard seeds 1/4 tsp. each,

Dried red chilli 2, broken.

Heat the oil in a pan, drop in mustard the seeds followed by red chilli. Pour the garnish over the yogurt mix. Mix well and serve with rice. 

Chilli egg rice

Covid19 pandemic.... Aluva is fully locked down. And being seniors we are completely locked down in our home. Getting some new recipes, that too turning out tasty. I can’t resist myself for posting the pics and recipes in my blog.

Thought of making egg biriyani. Due to shortage of some ingredients suddenly changed my mind to prepare chilli egg rice. There was no green chilli. New recipe, new experience and new taste. All went well.

Chilli egg 

Eggs 2, boil cooked, peeled and silted,

Onion 1, ginger 1 inch piece, garlic cloves 15, all thinly sliced,

Cilantro chopped a tbsp.,

Coconut oil 1 tbsp.,

Kashmiri chilli powder 1 tsp.,

Fennel powder 1/2 tsp.,

Dried red chilli bits 1 tbsp.

Heat oil in a shallow pan, drop in red chilli bits, mix well, add onion, garlic, ginger and salt. Mix well till tender, add chilli and fennel powder, mix, add lemon juice, cilantro and eggs. Combine well and mix well with the cooked rice. Chilli egg rice ready. Serve with yogurt and pickles.

How to cook rice?

So easy. 

Biriyani rice 1 cup,

Whole spices 1 tbsp. that includes pepper corns, cloves, cinnamon, nutmeg mace, cardamom and fennel seeds.

Wash the rice and drain out the water.

Heat a pressure cooker, drop in the whole spices, stir fry till the aroma spreads, drop in the rice. Dry fry for 3 minutes. Add 21/2 cups of water and cook for a whistle. Care should be taken not to over cook.

Allow to cool down. Spread the rice in a basin and spread it with a fork.