Spanish Recipes

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PIDI KARUNAIKIZHANGU CHOPS / YAM FRY

I love chops made with vazhakkai and senaikizhangu ( Elephant yam ).Recently I bought small sized black colored pidi karunai kizhangu from my native.I heard its a good remedy for piles. We usually make vatral kulambu by adding this kizhangu. This time i tried chops by searching the recipe.I got from a discussion forum hub. It was very nice and aromatic with the perfect blend of spices. The original recipe was named as 'Karunai kizhangu kola ' and it was told to deep fry. But i followed the same recipe and made in dosa tawa instead of deep frying. I would say this recipe is apt for making with elephant yam and raw banana. My doter loved it very much.We enjoyed with sambhar  and curd rice !!
                                                             
INGREDIENTS

Pidi karunai - 4 nos TO GRIND: Pottukadalai/ Fried gram dal/ Dalia - 3 tbsp Tamarind paste - 1/2 tbsp Turmeric powder - A pinch Cloves - 2 nos Cinnamon - 1 inch piece Fennel seeds/ Soambu - 1 tsp Garlic cloves - 4 nos Red chillies - 5 - 7 nos Shredded coconut - 1 tbsp Ginger - 1 small piece Salt & water - As needed. Lime juice - Optional Coriander leaves - To  garnish.

METHOD

1. Wash & soak the kizhangu in abundant water for sometime to remove all the mud.
   
2. Pressure cook in high flame for 1 whistle.It should be half done.(Skin should be hard to touch)
   
3. Now grind all the items given above adding required salt & water to make a smooth paste.
   
4. Remove the skin of the kizhangu and chop it round.
   
5. Now mix the paste ans marinate for sometime. The  kizhangu should be fully coated with the paste.
   
6. Now heat the dosa tawa and sprinkle some oil. Cover Cook the marinated pieces for sometime.Keep the flame low for even cooking. flip the pieces to cook the other side and do the same.
   
7. I Wanted a brown layer to be formed so i kept for a longer time.
   
8. Finally garnish with coriander leaves and add lime juice if necessary.
   
9. Karunai kizhangu Chops is ready !!

NOTE:

• If u want to try kolas , just cook the kizhangu well till it mashes.Mash it with ur hands and add the paste.Mix well. Add finely chopped onions and coriander leaves . Make small balls and deep fry them in batches.
  
• If u wish to try the same with senai / elephant yam , add little more tamarind paste by avoid the irritation in tongue.Add less tamarind paste to make the same with raw banana.

 I am glad in sending this recipe to priya's event..

KITCHEN CLINIC

Description These tender and tropical perennials grow up to a height of 12-18inches (around 30-45cm) in a spacing of 24-36inches (around 60-90cm). The leaves are around 50 cm in length and consist of many oval leaflets. These plants bloom around spring producing mauve or magenta colored flowers with fragrance. 3-4 years are generally required for the corms to be harvested. These evergreen plants can be grown in container as well if the soil is acidic. Elephant yam is an edible tuber. It is one of the oldest plants known to provide food. It is so called because of its huge size and resemblance with the elephant foot. It is widely consumed as a food crop, usually boiled or baked. Buying tips It is preferred to buy elephant yam from the markets where it is available is a fresh condition. It is preferable to wear gloves while handling the elephant yam as the sap of these plants causes skin irritation. Culinary usage Karunai Kilangu (elephant foot yam) can be consumed in many ways safely only after removal of its toxic materials. In scarcity of different staple foods, yam is used. So it is also sometimes referred to as a 'famine food'.  Before cooking, the wild forms must be soaked in water and boiled for a long time to remove bitterness. The outer brown skin of Karunai is thoroughly washed and removed. Then they are generally cut into small cubes. It can be boiled in clean water as well as with a pinch of turmeric in water. Delicious recipes are available for cooking elephant yam. Elephant yam can be cooked in tangy sauce. Using minimal oil and by shallow frying yam kabab can be made. Deep frying half boiled Karunai in red chilli and turmeric powder can make a nice side dish. Adding paste made of coconut, snuf and jeera to the deep fried Karunai, it can be roasted and served as a delicious dish. Boiled Karunai can be also consumed by mixing it with lemon-juice, mustard paste and salt. Green chillies can also be added to the preparation for enhancing its taste. Yum pulusu ia a dish made of elephant yam. It is made by cooking it in nice tangy and spicy tamarind sauce. Yam can also be eaten as a supplement of cereals. Storage For planting purposes only the fully matured, cured and graded tubers are used for storage. Cool and well ventilated places are used for storing. Generally the tubers are stored in single layer. If there is insufficiency is storage space, then the tubers can be stored in two layers as well. But storing the tubers in a heap should be avoided. In seed bank vaults, the dried and packed seeds are stored at a sub zero temperature. The seeds resemble a flat lens. The light brown, apical seeds of diameter 5mm have membranous wings which are usually 10mm long and about 7mm wide. Medicinal values It has been proved that Karunai Kilangu (elephant foot yam) has many medical benefits as its root is highly stomachic, restorative, carminative and tonic. The cooling effect of Karunai Kilangu can be a cure for Hypertension. It is often use as a treatment for piles. Yam helps to reduce cholesterol levels in blood. It can even act as an anticoagulant. Elephant yam can be safely consumed by diabetic people. Karunai Kilangu helps to maintain the hormonal balance by increasing the estrogen level in women. It can relieve the women from pre-menstrual syndrome as well. Hemorrhoids patients are also prescribed to have elephant yam. Powerful antioxidant Vitamin C is present which delays aging. It is also provided as a medicine for treatment to patients suffering from acute rheumatism. Irregular bowel movements and constipation can also be cured with its intake. However, it should be borne in mind that elephant yam is a cooling food. Hence patients suffering from cold, sinus infection or asthma should avoid its intake. Where to buy the vegetable in US This plant is grown mostly in tropical regions like Florida. Altamonte Springs, Brooksville, Cape Coral, Fernandina Beach, Fort Lauderdale, Gainesville, Lakeland, North Fort Myers, St. Augustine, Tampa, Winter Haven are the places in Florida where the plant grows. Clayton and Sacramento in California, Kenner in Louisiana, Portland in Oregon, Reynoldsville in Pennsylvania, Puyallup in Washington and Cabin Creek in West Virginia are also known for growing this plant. Nutritional and dietary information Karunai Kilangu (elephant foot yam) has a rich nutritional profile. It provides energy about 330KJ/100g (approximately). Potassium, Phosphorous and Magnesium are the key minerals found in elephant yam. It also contains trace minerals like zinc, copper and selenium. It also contains Calcium. 50-56mg/100g of its contents is Calcium. Its 18-24% is carbohydrate content. About 0.8% is fibre. Its water content is about 72-79% 1.7-5.0% of its content is protein. It has omega-3 fatty acids. Diosgenin, a molecular hormone which has potential anticancer effects, is found in yam. Elephant foot yam is high on vitamin B6 content. It also contains Vitamin C and Vitamin A. From its wide medicinal benefits and nutritional profile we can hereby conclude that elephant yam is very potent source of nutrition. So its consumption will prove beneficial to health. It can also be consumed by people looking for weight reduction as it is low on fat content (0.2-0.4%).

Technorati Tags: KARUNAI KILANZHU CHOPS,KARUNAI KIZHANGU VARUVAL,kArunai Kizhangu poriyal,Pidi karunai fry,pidi karunai dry curry,pidi karunai poriyal.

Falafel Pita with Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel Pita with Tahini Sauce Recipe. Enjoy the Arabic Cuisine and  learn how to make Falafel Pita with Tahini Sauce. 

Switch up your lunch routine with a Falafel Pita with Tahini Sauce. Falafels are made with bulgur, garbanzo beans, herbs, and spices. Serve these Middle Eastern sandwiches with homemade Tahani Sauce inside a pita half with lettuce and roasted red peppers.

Yield: Makes 6 servings (serving size: 1 burger, 2 tablespoons tahini mixture)

Ingredients

2/3 cup bulgur
1 (15-ounce) can garbanzo beans, rinsed and drained
1 large egg white
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh mint leaves
1 garlic clove
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water
4 cups torn lettuce
1 cup roasted red peppers
6 (6-inch) pitas

Preparation

Cook bulgur according to package directions; drain and set aside to cool.

In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper.

Form mixture into 6 (approximately 3-inch) patties and place on a large plate. Refrigerate until firm (20 minutes).

Heat olive oil in a large nonstick skillet over medium-high heat. Cook falafel burgers until browned and heated through (3 minutes per side).

Transfer to a plate.

Before serving, whisk together tahini, lemon juice, and water in a medium bowl until light and fluffy.

Divide falafel burgers, tahini mixture, lettuce, and roasted red peppers among pitas and serve.

Ellen Kunes and Frances Largeman-Roth, RD, CarbLovers Diet Cookbook, Health
JANUARY 2012

More Arabic Food Recipes:

Crispy Falafel with Yogurt Dip
Falafel in Pita with Yogurt Sauce
Falafel with Tahini Sauce
Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls

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Eggplant Parmesan Soup Recipe

I've started off this year eating more soup. It's amazing what can go in soup. I mean, pretty much anything. And many classic comfort food dishes can be transformed into soup. Macaroni and cheese, baked potato, even eggplant parmesan.

I got the idea to make this soup when I was contacted by Whole Foods about a Parmigiano Reggiano promotion they were planning. I wanted to make something with the flavors of eggplant parmesan, but lighter and healthier. I used a few croutons and roasted the eggplant, instead of breading and frying it and skipped the mozzarella altogether. And you know what? It still pretty much has the flavor of eggplant parmesan! I thought I was being terribly original, but it turns out there are several eggplant parmesan soup recipes out there on the internets.

I topped my soup with a couple tablespoons of Pamigiano Reggiano. It's the cheese that really makes the soup into something special. It adds that distinctive flavor and texture. I'm sorry that you can't see in the photo that the soup has chunks of eggplant in it. You could puree it if you prefer a smoother soup. Also the croutons absorb a good bit of the soup and add even more body to it. Best of all, it's very healthy, so you can help yourself to a second bowl. I won't tell.

Eggplant Parmesan Soup
Makes about 6 servings

1 large or 2 small eggplant cut in 1/2 lengthwise (about 2 lbs)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped

3 cloves garlic, minced
1 28 ounce can crushed tomatoes with basil
3 cups water
1/2 teaspoon kosher salt
3/4 cup Parmigiano Reggiano, grated

Croutons
Fresh basil leaves, optional

Preheat oven to 450 degrees. Cut eggplant in half, lengthwise and place cut side down on a lightly greased foil-lined broiler pan. Roast for about 45 minutes, or until eggplant is tender. Allow eggplant to cool. Meanwhile heat olive oil in a large dutch oven over medium heat. Add the onions, sauté 5 minutes. Add the garlic and cook for another minute. Scoop out the eggplant from the shells and chop roughly, discard the shells. To the dutch oven add the chopped eggplant along with the tomatoes, water and salt, and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with croutons and two tablespoons of Parmigiano Reggiano. Garnish with torn basil, if desired.

Enjoy!

My thanks to Whole Foods for providing me a gift card and inspiring me to create this recipe

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

VAZHAITHANDU /BANANA STEM JUICE - SWEET AND SALT VERSION

I really got bored of making thogayal, pachadi and poriyal with vazhaithandu.My husband hates to eat vazhaithandu just becoz it takes so much time to chew n eat ;). I heard drinking vazhaithandu juice in empty stomach is one of the healthiest way to include in our diet. Its a hassle free job too.Last month when i went to my native ,we tasted this juice in a famous restaurant. We loved it.It was mild in sweet and served chilled.We couldn't find out its the juice of vazhaithandu .I wanted to try the same at home.I tried sweet and salt versions. Both were excellent. I dint serve it cold , i made at room temperature.So its ur choice  !!

 

SWEET JUICE

Plantain stem /Vazhaithandu - 1 /2 no (medium size) Boiled Milk - 1/2 cup (adjust) Sugar - 2 tbsp Water- If necessary

 

Method

Remove the outer layer of vazhaithandu till core ( At this point u dont have layers to remove). Cut into rings while removing the fibre simultaneously that comes between the rings . Chop into small pieces .Grind with sugar and milk.Add more milk & sugar if necessary. Strain in a double cloth filter.Pour in a serving glass. Serve it chilled or at room temperature !!

 

SALT VERSION

INGREDIENTS

Vazhaithandu - 1/2 no (medium size) Sour curd - 2tbsp Salt & water - As needed Pepper powder - 2 pinches (optional) Coriander leaves - To garnish

METHOD

Repeat steps 1 and 2 given in the above version and cut the stem into pieces and immerse in buttermilk to avoid color change. Grind the pieces along with curd and salt. Add more water , whisk and strain in a double cloth filter. Pour in a serving glass and  garnish with little coriander leaves serve chill!!

 

NOTE

1. Drinking vazhathandu juice alone doesnot help u to shed ur weight. U have to carry on the other things like diet .excercise etc.
2. U can prepare the juice in another way .

• Grind the Banana stem with salt , pepper powder and lime juice. Filter and enjoy !! Hope this method sounds easier.

KITCHEN CLINIC

PLANTAIN STEM / VAZHAITHANDU A potassium rich food with high fiber content and it has many other amazing health benefits.       Most people include banana in their daily diet, but very few have ever thought of including banana stem. The banana stem has many nutritive and health benefits. The stem is usually thrown away once the fruit is cut from the plant. So next time if you happen to find one, think of including it in your menu. Here are some good health reasons why banana stem must be part and parcel of your diet at least on occasions. Banana stem is rich in fiber and helps weight loss.  Due to rich content, it helps body to feel full faster.  The intake of food gets reduced by including banana stem to diet.  It can be taken in the form of juice, but eating it as a whole provides more benefits. Including it once or twice a week can help people looking for ways to cut down extra pounds. Like banana, banana stem is also rich in potassium and vitamin B6.  Vitamin B6 helps production of chemicals such as hemoglobin and insulin. Again, it improves the ability of body to fight against infection. Potassium helps effective functioning of muscles including cardiac muscles, prevents high blood pressure, helps nerve impulses and maintains fluid balance within the body. It is a diuretic and helps detoxify the body. Some believe that banana stem can prevent and treat kidney stones. This is fact under study and the effectiveness has not been proven by the western world. It can be taken as a laxative for constipation. Again, the rich fiber content prevents constipation. It cools the body. So overall, banana stem does wonders to our body. How to include them in diet? Very tender ones can be used in salads and not so tender ones can be added to soups or as a steamed vegetable.   Slicing banana stem for dishes might be hard work, but it provides unmatchable health benefits.Its a cooling agent to our body , so use it weekly twice is recommended.

Technorati Tags: Banana stem,plantain stem juice,Vazhathandu juice,Banana stem benefits,plantain stem benefits.

Braised chicory with Roquefort

Having spent the last 10 days in France it's struck me again what a mystery it is that you can't order more vegetable-based dishes in French restaurants. It's not that they don't have the produce. Down in the Languedoc they have gorgeous leeks right now and great bagfuls of chicory which is something you rarely find in the UK - or not at a reasonable price. Yet the only greenery most restaurants seem to offer - and have done for the past umpteen years - is salade de chèvre chaud (grilled goats' cheese salad).

Anyway I took advantage of some very good prices (about €2.50 a kilo) to buy 5 heads of chicory to make a side dish to go with yesterday's roast chicken. This is roughly the recipe.

Braised chicory with Roquefort
Serves 4-6
5-6 heads of chicory
1 tbsp lemon juice
2 tbsp olive oil
20g butter
About 125ml chicken or vegetable stock
50g Roquefort or other blue cheese. Or almost any leftover cheese for that matter - Comté would be good.

Cut the heads of chicory in half lengthwise and remove any damaged outer leaves. Fill a large shallow pan with water, bring to the boil and add the lemon juice to stop the chicory discolouring. Add the chicory, reduce to a simmer and cook for 4-5 minutes then remove with a slotted spoon.

Discard the water from the pan, add the oil and then the butter. Once melted lay the halved chicory heads in the pan and fry until well browned, turning them carefully halfway through so as not to break them up. Lay them cut side upwards in a shallow baking dish, pour over the stock and crumble over the cheese. Cook alongside whatever roast you're cooking for another 10-15 minutes until the cheese is lightly browned and the stock pretty well evaporated.

I also made a dish of leeks vinaigrette for which I posted a recipe on the blog a couple of years ago. Good to be reminded how good it is though and leeks are very tasty at the moment.

Mighty Life List - Dragon Fruit

Sweet and mellow with a crunch like a kiwi fruit.  Yum.

Bread Baking Babes - Cuban Bread

Cuban Bread by Bernard Clayton from New Complete Book of Breads.

Delicious. Scrumptious. Amazing.

The bread so nice I made it twice.

Easy.

Want to be a Buddy? Bake the bread, recipe here, then send a link to Ilva at luculliandelights AT gmail DOT com by January 28. Use the subject 'Bread Baking Buddy' in your email.

You will LOVE this bread.