Achu's Recipes

Vazhakoombu (Banana flower) is a rich source of fiber and is healthy for all age group. Ingredients Banana Flower - 1 no: Grated Coconut - 1 cup Garlic - 4-5 petals Cumin - 1/2 tsp Turmeric Powder - 1/2 tsp Green Chilli - 2-3 nos: Red Chilli - 2 nos: Curry Leaves - as required Salt - as required Coconut Oil - 4-5 tbsp Mustard Seed  -1/2 tsp Urud Daal - 1 tsp Green Moong - 1/2 cup cooked (optional) Preparation Method Peal the 5-6 outer cover of the banana flower and finely chop. While chopping the flower remove the white thin stem in the middle of the banana flower. Sprinkle 1-2 tbsp of coconut oil on the chopped banana flower; mix well with hands and keep aside. In a mixer jar, crush together coconut, cumin, turmeric powder, garlic and green chilli and keep aside. In a wok bring oil to heat, splutter mustard seed, red chilli, curry leaves and urud daal. Add chopped banana flower, green moong (if using) and salt and mix well for 2-3 mins: in low flame. Add

Ingredients Egg - 3 nos: (hard boiled) Besan Flour - 1 ladle  Rice Flour - 1/2 ladle Chilli Powder - 1 tsp Chicken Masala -- 1/2 tsp (optional) Turmeric Powder - 1/4 tsp Salt - as required Oil - as required for deep fry Preparation Method Cut the hard boiled eggs into 4 pieces and keep aside. In a bowl mix together besan flour, rice flour, chilli powder, chicken masala, turmeric powder and salt. Add water spoon by spoon and make a thick batter. (Make sure that you are adding very less water at a time; the batter should be thick) In a wok bring oil to heat. Take each pieces of egg and carefully cover with the batter and put in boiling oil. Deep fry the egg pieces till it turns brown in color. Remove from flame and place over kitchen towel to remove excess oil. Enjoy the hot Egg Bhaji with tomato sauce.