VAAZHAIPOO /BANANA BLOSSOM BIRIYANI

Frying all the masalas before cooking is biriyani. Biriyani is the tempting dish. It’s a favorite dish for all age factors. Why can’t we make it with ingredients?. This Vaazhaipoo/Banana Blossom Biriyani is a delicious and healthy one to have. Banana blossom/Vaazhaipoo is a boon to all women, there are more benefits of Vaazhaipoo - It is the best home remedy for PCOS, excessive bleeding, treats all uterus problems, and keeps healthy. It is good to have during pregnancy time to prevent constipation and it helps to increase the breast milk supply for lactating mothers. check with the link for more Vazhaipoo recipes => Vazzhaipoo/Banana blossom poriyal , Vazhaipoo /banana blossom kola. Even though Banana blossom has starchy taste, you can make it tastier by this recipe.  Here, I will explain to you how to make Banana Blossom Biriyani which is more famous in the Indian state of Tamil Nadu.

                                             

Come!! I will share with you all the step by step procedure and pictorial method of making Vaazhaipoo/Banana Blossom biriyani that makes your kitchen smell with the aroma of biriyani the whole day.

                   Learning and Sharing is real Happiness!!!!!!

                          This kitchen is seasoned with Love

Course: Veg –Main course	Prep Time:25minutes	Cook Time:40 minutes
Cuisine: Indian	Serving: 3	Author: Bhuvana Devi

                                            Note: * 1 cup = 235 ml

    Ingredients:

•      Seeraga samba rice -1.5 cups (water ratio (1: 2))
•      Banana Blossom –1 cups
•      Coconut oil  -2 tbsp
•      Ghee- 1 tbsp
•      Ginger Garlic paste-2 tbsp
•      Green Chilly -2
•      Tomato -1  (Small size)
•      Big onion- 1 (Medium sized)
•      Curd- 1 tbsp
•      Half Lemon Juice
•    Chili powder- 1tsp
•      Turmeric powder- 1/2tsp
•      Biriyani Powder-  2 tbsp
•      Coconut pieces – 5 (2 inches)
•      Bay leaf -2
•      Cinnamon- 2( 2 inches)
•      Cloves-3
•      Cardamom-4
•      Star Anise -1
•      Coriander leaves  &mint leaves -  ¼ cup each
•      Salt- req 

Check this link for making Different Biriyani recipes=> Vegetable- Bread biryani, Mushroom Biriyani, Dindigul Thalapakatti Chicken Biriyani.

PREPARATION:

• Cleaning Vaazhaipoo/Banana Blossom:   TakeVaazhaipoo/Banana Blossom, open the feathery petals which is not edible,  you find the florets , inside the flower, you can see the match stick like stem and transparent papery petal i.e.; calyx & pistil remove  this two as it tastes bitter, chop & soaks it in the buttermilk to avoid discoloring.
•   Masala paste:  Take a blender, add, coconut pieces, mint & coriander leaves, Fennel seeds, add little water and blend it into a smooth paste and keep it aside.
•   Chop the onions, tomato finely, Slit green chilies.
•  Wash and soak rice in water for 20 minutes. Then drain the water and keep the rice aside.

INSTRUCTIONS

1.   Take pressure to heat oil & ghee, once it gets heated, add cloves, Cinnamon stick and cardamom cumin seeds, bay leaf. Sauté it.

2.   Add chopped onion and green chili. Sauté well

3.   Add ginger-garlic paste. Sauté well until the raw smell goes away.

4.   Add the coconut, mint coriander paste and sauté well.

5. Then, add chopped tomato, salt, turmeric powder and chili powder, Biriyani powder. Saute well for a few mins.

6.   Now add the cleaned banana blossom/ Vazhaipoo and mix and sauté well until raw smell goes away.

7.   Add the ½ tbsp curd and mix well.

8.  Add 3 cups water, ½ lemon juice. Mix well. Allow the mixture to boil well. Add half lemon juice. After the mixture boils well and foam forms, add soaked rice, mix well, and check for salt.

9.   Close the pressure cooker with lid and cook it for 4 whistles in medium flame.

10. Once the pressure is gone, do not disturb it for  10 more minutes. And open the cooker, fluff it gently using a spoon.

                 Serve the delicious Vaazhaipoo Biriyani with onion raitha.

Step by step Pictorial method:

Step1: TakeVaazhaipoo/Banana Blossom, open the feathery petal which is not edible, you find the florets, inside the flower, you can see the match stick like stem and transparent papery petal i.e.; calyx & pistil remove this two as it tastes bitter, chop & soaks it in the buttermilk to avoid discoloring.

        

Step2: Take a blender, add, coconut pieces, mint & coriander leaves, Fennel seeds, add little water and blend it into a smooth paste and keep it aside.

Step3: Wash and soak rice in water for 20 minutes. Then drain the water and keep the rice aside.

Step4: Take pressure to heat oil & ghee, once it gets heated, add cloves, Cinnamon stick and cardamom cumin seeds, bay leaf. Sauté it.

Step5:  Add chopped onion and green chili. Sauté well.

Step6: Add ginger-garlic paste. Sauté well until the raw smell goes away.

Step7: Add the coconut, mint coriander paste and sauté well. 

 

Step8: Then, add salt, turmeric powder, chili powder, Biriyani powder.  chopped tomato Saute well for a few mins.

 

Step9: Now add the cleaned banana blossom/ Vazhaipoo and mix and sauté well until raw smell goes away.

 

Step10: Add the ½ tbsp curd and mix well.

 

Step11:  Add 3 cups water, ½ lemon juice. Mix well. Allow the mixture to boil well.  After the mixture boils well and foam forms, add soaked rice, mix well, and check for salt.

 

Step12: Close the pressure cooker with lid and cook it for 4 whistles in medium flame.

Step13: Once the pressure is gone, do not disturb it for  10 more minutes. And open the cooker, fluff it gently using a spoon.

                                      

Step14: Serve the delicious Vaazhaipoo Biriyani with onion raitha.

Serve the tasty Mushroom gravy along with, Vazhaipoo /banana blossom kola, onion raita to stimulate your taste buds. 

   

           Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

VEG MAIN COURSE

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KAMBU/ KAMBANG KOOZH ,PEARL MILLET PORRIDGE, BAJRA KOOZH - CONVENTIONAL METHOD

CONVENTIONAL METHOD - KAMBU/ KAMBANG KOOZH, PEARL MILLET PORRIDGE, BAJRA KOOZH.

Kambang Koozh is a word that I hear it often in my childhood days. My grandparents love to have millets for their meals. Millets? Millet is an excellent source of protein and fiber. Our grandparents know about millets than we do. We are in a situation to hear about millets for our healthy life and to skip the medical appointments. I got to know about the nutritious facts of millets from my mom. Regular consumption of millets helps to protect against breast cancer in pre-menopausal women. Seven of millets are there, one among is Kambu/Bajira/Pearl millet.

                                

Kambu is an important food in the Indian state of Tamil Nadu. Pearl millet is an easily digestible one than wheat. People consume it for hot summer months of every year from March through May. In my home, we normally make Kambang Koozh /Pearl millet porridge in summer days. Pearl millet is a rich source of phosphorus. Consumption of pearl millets regularly helps to prevent gallstones in women. it minimizes the risk of type 2 diabetes.                                    

 It also keeps the glucose level is normal. It contains vitamin E, vitamin K, vitamin B6, folates. It reduces acidity problems. Kambang Koozh is such a light and comfort drink for the stomach; it can be consumed with curd. It’s my hubby favorite, so I make Kambang Koozh in the large amounts.                                                       

I learned of making Kambang Koozh from my mom. it's my grandmother's Valliammal Bagavathi recipe. Here I explain the conventional method of making Kammang Koozh. it takes time, yet delicious to have. Time isn't a matter of making healthy food in a proper way. I feel blessed to know about this recipe. Learning and sharing is real happiness!!

                   

Come, I will share with you all how to make Kammang Koozh, Kambu Koozh, Bajra Koozh, Pearl millet porridge in a conventional method.

Serving Kambu Koozh with shallots, green chili, and moor milagai is a satisfying dish!!

Cuisine: Indian-TamilNadu

Course: Millets-Porridge

Ingredients:

•         Kambu/Pearl millet/Bajra- 1 ½ cup.
•         Water-12 cups (1:4 ratios).
•         Curd, Salt req.

Instructions:

•  Take the Kambu/pearl millet clean and soak it well with water for 4 hours.

·                       (It is optional: take a clean white cloth, add soaked Kambu in it, gather the cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You can have it as itself. It has rich in protein and fiber; it is good for pregnant women and for lactating mothers. You can also use the sprouted pearl millet for making Koozh).

•  Take a blender. Add the soaked 1 ½ cup Kambu, 1 cup water, salt, blend it into a coarse paste. Leave it aside 3 hours for fermentation.
•  Heat a pot add 12 cups of water (1:4 ratio), bring it to boil. Remove 2 cups of water and add the fermented Kambu, and stir continuously to avoid sticking at the bottom.
•  Stir well, the Koozh becomes thick in consistency, now add the remaining 2 cups of water, salt and cook well. Turn off the flame and cover it with a lid and keep it aside overnight for fermentation. (Note: During winter, the fermentation process takes more time, so, you can  add cooked rice water or ½ cup curd or fist of mashed cooked rice in it for quick fermentation).
•  The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.
•   Add curd with water, salt to grounded Koozh, stir it well, and serve it with shallots, green chili, moor milagai.

Pictorial Instructions for how to make Kammang Koozh in the conventional method :

Step 1:   Clean and soak the Kambu/Pearl millet with water for 4 hours.

 

 (It is optional: take a clean white cloth, add soaked Kambu in it, gather the cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You can have it as itself. It has rich in protein and fiber; it is good for pregnant women and for lactating mothers. You can also use the sprouted pearl millet for making Koozh).

 

    

Step 2: Blend the soaked Kambu with 1 cup of water, salt, blend it into a coarse paste.        Leave it aside 3 hours for fermentation.

            

Step 3: You will see the air bubbles. mix well. now it is ready for cooking.

 

Step 4: Heat a pan add 12 cups of water (1:4 ratio), bring it to boil. (Remove 2 cups of water keep it aside.)

 

Step 5:Add the fermented Kambu, and stir continuously to avoid sticking at the bottom,

                           

Step 6:Stir well, the Koozh becomes thick in consistency, now add the remaining 2 cups of water, salt, and cook well.

    

Step 7: Once the Koozh becomes thicker, turn off the stove. cover it with a lid and keep it aside overnight for fermentation.

                        

Note: During winter, the fermentation process takes more time, so, you can  add cooked rice water or ½ cup curd or fist of  mashed cooked rice in it for quick fermentation

Step 8: The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.

  

Step 9: Add curd with water, salt, stir well, serve it.

 

 

  

Ready to serve.

 Healthy millet drink is ready to beat the summer heat... 

Do try this in your kitchen.. if u like this conventional method of making Kammang Koozh recipe share this healthy recipe to your loved ones.

              

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        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

           

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MILLETS

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