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.

Ever since I came to know that beet greens were edible and prepared Beet Greens Daal, I have wanted to use it more often. Recently I prepared usili using beet greens and beets. Initially I thought of using beet greens alone, but once I cooked it, the quantity was very less, so proceeded using the beets also. I increased the quantity of chillies while grinding the daals, to offset the sweetness of the beets. This was the first time I was preparing beet usili and we all totally loved it.

Ingredients
Oil – 1 tablespoon
Mustard seeds
Urad Daal – 1 teaspoon
Channa Daal – 1 teaspoon
Beet Greens – 1 Bunch
Beets, small – 5
Usili – as required (procedure to prepare usili in My Notes)

My Notes
Half a cup of daal is enough for a family of 3. But I soak 1 cup of daal and prepare the usal as always and use it 2 days. Prepare the usili as per the instructions. Use as much as required and freeze the rest in a ziploc bag. When you want to use it, empty the contents in a microwave safe vessel and either defrost it or cook for a minute and fresh usili is ready.

How to prepare Usili?

Ingredients:
Channa Daal – 1/2 cup
Toor Daal – 1/4 cup
Masoor Daal – 1/4 cup
Green Chillies – 1 (or as per your taste)
Red Chillies – 2 (or as per your taste)
Hing – 1 teaspoon

Procedure:
1. Soak the daals and chillies in water for atleast an hour. (I usually soak it the previous night itself before going to bed.)

2. Now grind the above, adding salt and hing.

3. Grease 2 idli plates and divide the mixture among the 8 moulds.

4. Steam it, as you would do for idlis, maybe couple more extra minutes. A knife/toothpick inserted should come out clean.

5. Once it is done, remove the daal idlis, cut them into small pieces, keep it in a plate, cover it with plastic wrap and keep it in freezer for 10 minutes. (Don’t forget that you have kept it in the freezer, then it will become rock hard)

6. After removing from the freezer, place the contents either in a blender or a food processor and powder it. The texture will be so good, if this method is followed. (Now you would understand why I have mentioned to keep it in the freezer. If it is ground as soon as it is steamed, it will have a lot of lumps)

7. This powder can either be used on the same day itself with vegetables of your choice (beans, carrots or a combo of both, in my case even beets) or it can be freezed for later use, so that you can have usili on a busy work day too.

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

I found this recipe in the “Good Housekeeping” magazine.  This recipe was featured under Heart Smart Dinners and Healthy in a Hurry category.  With 16gms protein, 13gms fiber, 0mg cholesterol and just 1gm saturated fat per serving, it’s definitely heart healthy.  Added bonus, very tasty and easy to prepare too.

I reduced the quantity of ingredients.  Even then it was a lot of soup for the 2 of us.  I have another serving left for tomorrow.  Check the original recipe for actual quantities and detailed nutritional information.

Ingredients:
Olive oil – 1 tablespoon
Carrots, medium, chopped – 3
Onion, small, chopped – 1
Ground Cumin – 1 teaspoon
Canned diced tomatoes (14.5 oz) – 1 can (I didn’t have this, so used crushed tomatoes)
Vegetable broth (14.5 oz) – 1 can
Dried red lentils (masoor daal) – 3/4th of a cup
Baby Spinach (5 oz bag) – 1 (I used frozen spinach)
Salt – as per taste
Ground black pepper – as per taste
Grated ginger (this was not mentioned in the original recipe, but I chose to use it because red lentils especially has the reputation to cause gas)

Procedure:
1.  In a saucepan heat oil and add carrots, onion and cook until lightly browned and tender.  Stir in cumin; cook 1 minute.

2.  Add tomatoes, broth, lentils, 2 cups of water salt, ground black pepper cover and cook until lentils are tender.  Stir in spinach.

My Notes:
1.  I soaked the lentils before starting to chop the vegetables.  I did this because I thought that this will reduce the cooking time and it did.  Later only I came to know that soaking the lentils and throwing away the water and then using the lentils aids in easy digestion.  Just be sure to throw away the soaking water.  Enjoy!