Back when I was in India before my marriage I rarely cooked because my grandmother and mother took care of it. I knew few basics like kootu, rasam and some poriyal (dry curry), so that was enough to help them out occasionally but certain things I did not know. One such thing is the procedure for cooking banana flower (vaazhai poo). Although my grandmother used to make usili and poriyal out of it I never bothered to learn how to prep the flower for cooking. After coming to US I did not see it in the local markets so I literally forgot that such a thing existed.

Last summer we went to New Jersey to see Dasavatharam. Yes, we drove 2 hours to watch that movie because my DH is a movie-enthusiast (that’s my “good” me trying to sound poise but actually biting my teeth!). That experience by itself should qualify for another post of ranting. Anyway the only good thing from that trip (at least for me) was the visit to the Indian grocery stores there. I felt like I was in India and was so excited to see all the vegetables and greens, the variety of of flours, grains and nuts and more all laid out neatly. You should have seen the look in my face! For those of you who have come to NJ directly from India, you cannot relate to me, because in the place where I used to live (suburbs of Philly) we didn’t have that many desi stuff and choices. I was so excited that I was asking my husband to look for a job in NJ and I started looking for apartments too. Really, I’m not kidding. So we (read it as I) literally filled up the car trunk with groceries and veggies including the exotic banana flower.

I didn’t know how I was going to cook it but bought it anyway. Most of my purchases are like that only since I started this food blog! With the help of technology I learned how to prep it. No, no, no I did not Google it. I video chat with my mother everyday, so I had the banana flower in front of me and she was giving me the instructions. So finally it was done. My goodness it’s a lot of work and takes so much time. (The how to’s in another post.) She also had asked me to soak the chopped flower in buttermilk with little turmeric powder mixed to it, so that it would remove some of the bitterness. Yes, it’s slightly bitter (thuvarpu in Tamil). Did everything as she said (a teaspoon of sugar can also be added while cooking) and prepared usili the next day as usual and it tasted so good, worth the trouble taken to prep it.

Fast forward one year, I’m in Canada now and happened to see banana flower in the store here. Brought it home with the same excitement, sat down patiently to prep the flower, chopped it and made the poriyal (dry curry) which my grandmother used to make, tasted a spoonful and yuck! It was so bitter and I was wondering what I did wrong. After talking with my mother I realized that I did not soak it in buttermilk this time. I tried every possible trick to make it right, but the bitterness was like a tough grease on a pan, it would not go. Even the thought of throwing it away was making me feel very guilty. It’s not that I have not thrown away anything but to throw something as healthy as this and also after spending so much time on preparing it, it did not feel right. So I was just moping around until I saw the lentils I had soaked to prepare usili for the following day’s lunch. Aaha! the light bulb went on!

I’m sure you would have guessed it by now. Vaazhaipoo vadai (banana flower patties) is the solution. Though I have heard about these vadais we have not prepared it in our home and I have not tasted it elsewhere too. Proceeded anyway because I know that anything deep fried in oil will definitely taste good!

So took about 1 cup of the soaked lentils (approximately 3/4 cup of chana daal, 1/4 cup toor daal and masoor dal or red lentils together ), drained the water and processed it in a food processor with 1 red chili and mixed the banana flower curry and finely chopped onions with the lentil batter. I even fried one batch of vadais and that’s when another idea came. Why not bake it instead? I have seen a couple of recipes for baked falafel, so decided to give that a try and it worked too! Yay!

Preheat the oven at 375F for 15 minutes. Line a baking sheet with aluminum foil and coat it with cooking spray. Take a ping pong ball size of dough, roll it between your palms and place it on the baking sheet. You can either flatten it or leave it as it is. Repeat the same for the entire dough and spray the tops with non stick cooking oil spray and bake it in the oven for 18-20 minutes or until its golden brown. Check once in between and you may flip the patties. The only thing to be noted is that while grinding the lentils, be sure that the water is drained completely and sprinkle water little by little if necessary. If you add too much water, you will not be able to handle the dough and you would have to add rice flour or corn starch to bind it.

Surprisingly the oven baked vadais were crisp too. Crisp on the outside and soft inside. I had my doubts whether the lentils would be cooked inside because unlike falafel where cooked (canned) chickpeas is used, the lentils in this recipe was not cooked prior to the baking. So if you have that doubt too, don’t anymore because it gets cooked. The vadai was not bitter also. It tasted very good the next day too. Of course not crispy as the the first day but definitely tasty.

This goes to my Low Fat Baking Event.

SunshineMom’s Recipes for the rest of us – Starters event. The event originally started by Ramki of One Page Cookbooks.

Happy Ugadi to those who celebrate Ugadi! Even though I bake a lot of sweet stuff I usually prefer savory snacks. So when Red Chillies (RC) posted a recipe for savory onion crackers (nippatu) I wanted to try it immediately. She had prepared this from Ramya’s blog. So I would like to thank both of them for this awesome recipe. RC mentions that Nippatus are very famous in Bangalore but I have never heard of it until now, even though there are a lot of Bangalore Iyengar bakeries in Chennai, where I grew up.

The procedure for making/baking these cookies is as simple as kneading dough for rotis but the taste is too good for such a simple process. The taste is really addictive. These crackers have a melt-in-your mouth texture and you can’t stop with even 2 or 3.

I made two batches of the recipe as in RC’s blog. I was sending it with my husband (who was traveling to India) for my mother and in-laws. Everybody there loved it so much. I wish I remember how many crackers I got for the 4 cups of flour I used! It definitely made a huge batch of cookies. I made one batch at a time.

I wanted to try substituting half the flour with whole wheat flour but did not want to mess it up. So I will be trying it the next time. I would also try reducing the amount of oil and butter.

Changes I made:
1. Used red chili powder instead of green chillies, white onion instead of red onion.
2. Also I used “I Can’t Believe It’s Not Butter’s” cooking and baking blend instead of real butter. The ICBNB has 50% less saturated fat than butter, and 0mg cholesterol.
3. I didn’t use the entire 1/4 cup of warm water mentioned in the recipe. Use little by little as needed.
4. I omitted the sugar too.

This is my entry for this month’s MBP – Snacks and Savories event hosted by Ashwini. MBP originally created by Coffee.

I was having a lot of leftover spaghetti and kidney beans sauce. We didn’t want to eat the same again and was looking for ideas. I saw a recipe for spaghetti pie in the Deceptively Delicious book. Like The Sneaky Chef, this book by Jessica Seinfeld (yes Jerry Seinfeld’s wife) is also aimed to get children to eat healthy by sneaking in vegetables and fruits. Her recipe includes broccoli and carrot puree to the regular tomato sauce to make it healthy. Since I was going to use the kidney beans sauce, it’s already packed with proteins. So I simply pureed it in the food processor. My son loved this spaghetti pie, but my husband not so much. I think this is a good idea to use any leftover pasta.

Procedure 1 Switch on the oven to 400F. In a large cookie sheet (use the one which you think will fit the pizza dough) add all the ingredients except the pizza dough. That is, the thinly sliced peppers, onion, garlic, oil and the seasonings. Mix it well and spread it on the baking sheet.

2 Cook it for 15 minutes stirring occasionally. I also broiled it for another 5 minutes, keeping the oven door open. Transfer the caramelized vegetables to a plate or wax paper.

3 Usually while baking the pizza dough you have to oil the baking sheet. Since we have roasted the vegetables already you can see that the baking sheet is already greased. So simply remove the dough from the can and unfold it on the cookie sheet. Spread it evenly to cover the cookie sheet. The dough may tear, but don’t worry, because you can always repair it using your fingers to stretch the dough and cover the holes.

4 Top the dough with the cooked pepper and onion mixture evenly.

5 Bake it for 12-16 minutes, until the bottom turns golden brown and the top is also baked enough.

6 I did not want to scratch my baking sheet while cutting the pizza, so removed it from the cookie sheet before cutting it.

Note: There is a print link embedded within this post, please visit this post to print it.

Long time back in one of Rachel Ray’s show I saw her frying canned chickpea on stove top and she was mentioning that its a nice and crispy snack. I always thought that chickpeas and green peas were deep fried in oil to get that crunchiness. I used to love these while growing up. It was my grandmother’s favorite snack too but we never made it at home. We used to get it from Ambica Depot. After seeing the show I also wanted to prepare it but somehow did not get to it until last week. Instead of sauteeing it in a pan, I decided to roast it in the oven. Otherwise you would have to stand nearby and keep stirring it.

I immediately googled to see if somebody has already done that and found a lot of results. Here I thought I was the smart one, with this brilliant idea! So I was going through a lot of those recipes and found that the oven temperatures, time to roast were different in each case and the reviews of the result were also mixed. So I decided to follow my own method and was really surprised that it worked out very well. My son generally likes chickpea by itself, but he liked these roasted chickpeas even more.

The recipe is very simple, actually it’s not a recipe at all. You have to just keep in mind the oven temperature and the time to roast it. The amount of chickpeas you want to roast, the seasonings are truly your call. As mentioned before you can roast it in a frying pan on stove top itself.

This is my entry for
JFI – Chickpeas, hosted by MS. JFI created by Indira.
My Legume Affair hosted by Srivalli. The even originally created by Susan.

Next to cauliflower and broccoli, tofu is my husband’s favorite. Actually he would eat anything vegetarian if it’s healthy. For me the criteria is, it has to taste good. So I experiment with tofu to satisfy both our needs. So far our favorite is tofu paratha. I drain the tofu well, grate it, add some Indian spices and divide the mixture into small balls. Then proceed to prepare the parathas as usual, using the tofu stuffing.

The Tofu Mango Pudding did not get his vote. The truth is he is not a “dessert” person. My son, my mother and myself loved it so much.

Recently I was going through Mallika Badrinath’s cookbook and found a recipe for paneer tikkis. Again paneer is my most favorite and his least favorite. He doesn’t eat it because of the fat content and calorific value. I wish I have the self control like him, I would be 30 pounds lighter! I remembered having a packet of extra firm tofu in my fridge, so decided to used it instead of paneer and changed the seasonings to suit our taste.

Cauliflower is my husband’s favorite vegetable, so I try to cook different dishes with it.  Nupur’s Cauliflower Soup has become such a hit in my house, these days even my mother is asking me to make it quite often.  While searching the net I came to know about oven roasted cauliflower and was so tempted to try it.  There are 1001 recipes available throughout the net for roasted cauliflower and this is my version. 

Ingredients:
Cauliflower, big – 1, cut into medium size florets
Oil – 1/4 cup
Sambar powder – 2 tablespoons
Red Chili powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Hing – 1/4 teaspoon
Salt – as per taste
Cornflour – 1 tablespoon

Procedure:
1.  Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt.

2.  In a large mixing bowl combine all the other ingredients and whisk it.

3.  Now add the cauliflower florets little by little and toss it well to coat thoroughly with the mixture.

4.  Spread it evenly on a greased baking sheet.

5.  Preheat the oven at 425F for 15 minutes.

6.  Roast the cauliflower for 25 minutes, tossing it once around 15 minutes.

7.  To get a crispy texture, turn the oven switch to broil mode for 3-5 minutes, again tossing once in the middle.  While doing this make sure that you keep the oven door open and keep your kids out of the kitchen.

Crispy oven roasted cauliflower is ready to be snacked on or as a side dish.

My Notes:
Using the same procedure you can experiment with different flavors like garam masala, curry powder or use a variety of herbs.