Banana Flower Thoran/ Vazhya kumb thoran

In South India banana itself and lots of other parts of this plant like flower , heart inside the stem etc are enjoyed in various preparations.It has lots of fiber and hence very good for you. One of my mother's recipe which is my favorite is banana flower thoran. She uses blackeyed peas in this recipe, any other legume can also be added but it is totally optional .

Banana Flower  - 1
Blackeyed peas - 1/4 cup ,soaked and cooked

Coconut - 1/4 cup , grated
Hot Green Chili -  4 , chopped
Onion - 1/4 cup, chopped fine
Garlic - 1 pod , crushed
Cumin - 1/4 tsp
Turmeric - 1/4 tsp

Mustard - 1/2 tsp
Curry Leaves - a few
Oil - 1 tbsp

  1.  Soak blackeyed peas for an hour an cook till tender with salt .
  2. Clean banana flower and chop the tender part into fine pieces.
  3.  Add a 1/2 tsp salt and 1 tsp oil into the chopped flower.
  4.  Mix well with  hands to coat flowers with oil and salt and keep aside.
  5.  Crush coconut, chili , onion,garlic ,cumin and turmeric in mortar.
  6.  Heat oil and mustard seeds and let it pop.
  7.  Now add curry leaves and coconut mixture and cook for a minute.
  8.  Add banana flower , peas and salt ad mix well.
  9.  Cover and cook for 5 minutes on low.
  10.  And mix again and cook for another 5 minutes.
  11.  Serve with rice.

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Cabbage Kofta

Kofta is  one of the favorite preparation in my home. Koftas can be made of any vegetables like bottle gourd(lauki), raw banana , potato, cabbage etc or even meat . Its one of the best way to use up the vegetable that your family hates otherwise. Fried up koftas makes a good appetizer on its own and can be dropped in any gravy of choice and it makes a yummy accompaniment for roti.

For Kofta :

Cabbage - 2 cups , grated
Bread - 1 slice (optional)
Besan - 2 tbsp or more as needed
Soda - a pinch
Ajwain - 1/4 tsp
Ginger - 1/2 tsp ,grated
Salt to taste
Oil for frying

For Gravy :

Onion  - 1/2 cup , grated
Tomato - 1 cup , pureed
Cumin Seeds - 1 tsp

Turmeric Pw - 1/4 tsp
Chili Pw - 11/2 tsp
Coriander Pw - 1 tsp
Garam Masala - 1 tsp 
Cilantro leaves for garnish
Oil  - 3 tbsp
Salt to taste

For Kofta :

1. Take grated cabbage and squeeze out as much water as possible.
2. Save the water  and dip the bread in it and save rest of water.
3. Squeeze out as much water as possible from bread and add to cabbage.
4. Add ajwain , salt , ginger , soda and besan to cabbage and mix well.
5. Heat oil  and add a pinch of mixture and it should rise to the top slowly.
6. Make small balls of the mixture and drop into the oil .
7. Fry a few of them on medium heat till golden and keep aside.
8. Make all the koftas and keep aside.

For Gravy:

9. Heat oil and add cumin seeds.
10. Add onion and cook till golden.
11. Add chili , coriander, turmeric powder and mix well.
12. Add tomato puree and cook till oil separates.
13. Add 1 1/2 cups of water , garam masala and simmer the gravy for 5 minutes.
14. Half an hour before serving add the simmer the gravy for 2 -3 minutes .
15. Drop the koftas into the gravy and garnish with chopped cilantro.

Egg Curry with Indian spices

Egg is something that is versatile can be cooked for any meal of the day. I love it for breakfast lunch or dinner . And  always comes to rescue when you don't have any other vegetables on hand. My mom used to make this recipe for  us  with chapatti when we used to travel . And now i cook this up for picnics.  The yolk mixes with the onion and spices  and makes a very yummy masala for boiled egg whites.

Egg - 6  boiled and  cut  into four pieces length wise
Onion - 1 cup  ,  sliced thin
Ginger - 1 '' , cut into thin strips
Garlic - 6 , cut into thin strips
Fennel  Seeds - 1/2 tsp , crushed well
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Kerala Garam Masala - 1/4 tsp
Coriander Leaves for garnish

1. Heat oil  and add onion and cook till onion turns translucent.
2. Add ginger and garlic and cook till onion turns golden.
3. Add fennel , turmeric , chili , coriander and mix well for few seconds.
4. Add the boiled egg and garam masala and mix well light handedly.
5. Garnish with coriander leaves and serve.