Tag Archives: Flowers

Coconut Apple

2 Oct

kobbari_puvvu
Kobbari Puvvu

Ingredients:

Coconut 1

Method of preparation:

By carefully breaking and opening a sprouting coconut, you will find what is called coconut apple.
Coconut apple is delicate spongy mass with slight sweetness and pleasant coconut aroma.

Ligthly scrub the coconut apple if required.
Skin has all the texture and flavor, so make sure not to scrape deep.
This coconut apple can be eaten fresh as is or can be chopped and sprinkled with sugar crystals.
Notes: Make sure not to store this coconut apple more than a day or two in refrigerator.

Suggestions: If the broken coconut has a very hard mass instead of soft spongy matter, the coconut might be too old and the sapling has absorbed all the juices. If there is a very small coconut apple instead of a fully formed coconut apple, the coconut might be too young for it has to develop the coconut apple.
Variations: You can also caramalize the coconut apple with few tbsps of sugar if you wish.
Other Names: Kobbari Puvvu, Coconut Apple.

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Plantain Flower Fry

1 Jun

plantain_flower_fry
Ava Pettina Arati Puvvu.

Plantain Flower can be cooked in various ways. This is the simplest of all but with a slight bitterness. Plantain flower is finely chopped and boiled with tamarind till soft. It is then sauteed with onion, green chillies and fenugreek seeds or it is sauteed with onion and finished with mustard seeds and red chile powder.
Makes: 3 – 4 Servings

Ingredients:

Plantain Flower 1 Small
Onion 1
Mustard Seeds 1/2 tsp
Whole Red Chiles 2
Tamarind 1 inch ball
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Oil 1 tbsp

Method of preparation:

Peel, remove ends and chop the onion.
Remove stems, deseed and tear the dried red chiles.
Grind mustard seeds and red chiles into fine powder with a pinch of salt.

Remove leaves and collect all the individual flowers of banana flower.
Discard the transparent outer covering and pistil of each flower except for young ones.
Check this picture to help understand.
Wash the prepared flowers along with young ones under running water and finely chop them (about 1 1/2 Cups).

Heat half a cup of water in a sauce pot, add chopped plantain flower, tamarind and turmeric powder.
Boil till the flowers turn soft.
Remove from heat, discard the tamarind and strain the flowers.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, add onion and fry till translucent.
Then stir in cooked plantain flowers and salt.
Fry for a minute or two and add mustard seeds red chile powder.
Stir and serve plantain flower fry with steamed rice and ghee.
Notes: Make sure plantain flowers are thoroughly cooked before adding to the fry. Don’t overfry after adding mustard powder.

Suggestions: If plantain flower fry is too raw, put back on stove, sprinkle water and cook covered till soft. If mustard seeds powder is added and then cooked, the dish turns much bitter.
Variations: Vazhaipoo Paruppu Usli, Plantain Flower Fritters, Plantain Flower Rice.
Other Names: Stir Fried Plantain Flower, Arati Puvvu Vepudu.

Banana Flower Keema

21 May

plantain_flower_keema
Arati Puvvu Keema.

Plantain trees are abundant in south India, so are plantain flowers and plantain shoots. Food that is minced is called keema. Plantain flower is chopped finely and cooked with onion and tomato along with various spices to obtain a slightly wet curry called plantain flower keema.
Makes: 4 – 5 Servings

Ingredients:

Plantain Flower 1 small
Onion 1
Tomato 2
Ginger Garlic Paste 1 tsp
Fennel Seeds 1/2 tsp
Cinnamon 2 inch piece
Cloves 3
Green Cardamom 2
Poppy Seeds 2 tsps
Bay Leaf 1
Garam Masala 1/2 tsp
Red Chilli Powder 1/2 tsp
Turmeric Powder a big pinch
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel, remove ends and finely chop the onion.
Wash and finely chop tomato.
Remove leaves and collect all the individual flowers of banana flower.
Discard the transparent outer covering and pistil of each flower except for young ones.
Check this picture to help understand.
Wash the prepared flowers along with young ones under running water and finely chop them (about 1 1/2 Cups).
The chopped flowers can be boiled in half a cup of water and pinch of turmeric powder for 10 minutes or until flowers become soft.

Heat oil in a deep pan, add fennel seeds, cinnamon, cloves, cardamom, poppy seeds and bay leaf.
Poppy seeds splutter vigorously, so cover the pan with a splatter screen.
Once fennel seeds become aromatic, add finely chopped onion and salt.
When onion turns translucent, add ginger garlic paste, chopped tomatoes and finely chopped plantain flowers.
Stir fry for a minute and pour a cup of water.
Keep covered on low flame till plantain flowers get cooked and turn soft.
Add more water if required and stir in garam masala powder, red chile powder and turmeric powder.
Cook uncovered till most of the moisture is gone and then remove from heat.
Serve plantain flower kheema with plain steamed rice or roti.
Notes: Make sure plantain flower is cooked before removing from heat.

Suggestions: If the curry feels little raw, add more water and cook on low flame covered till done.
Variations: Vazhaipoo Paruppu Usli, Plantain Flower Fritters, Plantain Flower Rice.
Other Names: Vazhaipoo Kheema, Plantain Flower Keema.

Plantain Flower Chutney

19 Dec

puvvu_pachadi
Arati Puvvu Pachadi

Ingredients:

Banana Flower / Plantain Flower 1
Red Gram/ Toor Dal 1/2 cup
Whole dried red chillies 4 – 5
Cumin seeds 1 tsp
Garlic pods 2
Salt to taste
Oil as required

Method of preparation:

Peel more than half of the petals from the plantain flower.
Check this to see how to remove hard stem and hard covering of each flower.
Chop the prepared flowers roughly (around 2 cups).
Apply salt and leave for 10 minutes.
Then refresh under cold water and squeeze off the excess water.
Heat tsp of oil in a pan, add plantain flowers and fry for a minute or two.
Peel and roughly chop garlic pods.

Dry roast red gram on low heat until golden brown.
Heat a tsp of oil in a pan, add broken dried red chillies and roast them until aromatic.

Grind toor dal and red chiles into powder.
Then add plantain flowers, cumin seeds, garlic cloves and salt.
Add sufficient amount of water and blend everything together into tight mixture.
Serve with rice and ghee.

Notes: Make sure not to burn any spices while roasting.

Spicy Plantain Flower Rice

27 Nov

aratipuvvu_annamu
Aratipuvvu Masala Annam

Ingredients:

Banana Flower 1
Raw Rice 2 cups
Tamarind 1 inch sized ball
Turmeric Powder 1 tsp
Garlic 5 pods
Potato 1
Carrot 1
Onion 1
Green Chiles 4
Roasted Coriander Powder 1 tbsp
Ghee 1 tsp

Talimpu:

Fenugreek Seeds 1/2 tsp
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Peel and lightly mash garlic.
Wash, peel and finely chop potato.
Peel, remove ends, wash and finely chop carrot.
Peel and thinly slice the onion.
Soak tamarind in half a cup of water for few minutes and extract all the juice.
Pressure cook rice in 4 cups of water until fluffy.

Peel more than half of the petals from the plantain flower.
Check this to see how to remove hard stem and hard covering of each flower.
Finely chop the prepared flowers or coarsely grind them.
Apply salt, turmeric powder and leave for 5 – 10 minutes.
Then refresh the chopped plantain flower under cold water, squeeze off the excess water and reserve for later use.

Heat oil in a pan, add all talimpu ingredients in order along with mashed garlic.
When mustard seeds start spluttering, add chopped green chiles, onion, potato and carrot.
Once vegetables cook a bit, stir in reserved plantain flower and tamarind extract.
Cook covered for a minute and stir in steamed rice, roasted coriander powder and ghee.
Mix thoroughly and remove from heat.
Serve hot with any raita.

Notes: Make sure to prepare the plantain flower right else it turns bitter.