marquee image continuous

....shortcut to your family's heart

Saturday, July 31, 2010


Banana Flower - 1
Toor dal - 1/2 cup
Chana dal - 1/4 cup
Dry red chillies - 5-6
Turmeric powder - 1/2 tsp
Asafoetida - a pinch
Mustard seeds - 1 tsp
Oil - 1 tbsp
Salt - to taste

Banana flowers are made of layers of bracts which enclose tiny rows of florets.
Remove the outer layer exposing the florets. Remove the florets, keep aside.
Proceed removing each layer, pulling flowers, until you reach the core. The core,is portion of banana flower where the bracts will no more be easier to remove and also cream in color.This portion can be chopped finely and added to curry.
In a big bowl, mix ¼ cup of buttermilk with enough water to immerse the chopped banana florets.
Take each banana floret and remove the stamen, which is woodsy and has a black tip.
Chop the florets finely and add to the bowl with buttermilk water. This will stop the discolouration of the florets and reduce the bitterness.
Soak toor ,chana dal and red chillies for an hour.
Drain water and grind to a coarse mixture along with red chillies, asafoetida and salt.
Pressure cook this coarse mix for 2-3 whistles.
When they are done, cool the mixture and crumble them by hand.
Drain the chopped banana flower, cook with salt, turmeric powder and ¼ cup of water. Cook until they are just tender and not mushy.
Heat oil in kadhai, temper mustard seeds. Add crumbled dal and cooked vegetable. Mix well and saute until moisture leaves.
Serve with rice and pulissery.

No comments: