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Home > Categories > Food and Beverages > Recipes > View Advice  

Query from: chausri, malaysia, 09/24/09
Topic: RECIPES      Submitted on: Ammas.com
Subject: valai tandu

i want to know how to clean the valai tandu and also how to cook valai tandu in many varieties? one more is valai poo.how to clean and how to cook? what is the benefits of this to vegetables? thank you very much?

Rate = 2 (Rated by 3 Council Members)
[ This query closed ]
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chausri,

Valai Thandu (Plantain Stem) :

Take a bowl add 1-2 tsp curd, salt and water . First remove the upper part of the fiber skin from the plantain stem, cut the plantain stem only the inside good part, cut in to small circular bits and keep 2-3 bits one by one top of the other and chop, very small fine pieces ,and put it in to the curd water keep on few minutes and use a fork or stick or spoons handle, whip around few minutes ,the thread like fiber part ( naru-tamil) will come out. Remove the fiber from the plantion stem it (do not use this fiber thread) .

Now you can prepare Poriyal, chutney etc. with this Valai Thandu

(The Valai Thandu (Plantain Stem) which is used for preparing Poriyal, chutney etc. should be young one, not hard part, it should look white only , yellow colour does not taste good)

Vazhaipoo( banana flower):

You can find Method to clean Vazhaipoo(banana flower) in

http://www.ganeshvilla.com/bananas/banana_flower_salad.htm

http://elitefoods.blogspot.com/2008/08/how-to-clean-banana-flower.html

Please see this Recipe of Vazhaipoo Vadai

Ingredients :

Banana flower - 1 No., Buttermilk (diluted) - 2 Cups

Bengal gram - 1 cup, Onion - 1 No., Green Chilli- 2 Nos., Ginger garlic crushed - 2tsp, Cumin seeds - 1/2tsp., Fennel seeds - 1/2tsp., Turmeric Powder - 2 pinch, Asafoetida powder - 1/4th tsp, Salt - to taste, Oil (for deep frying) - 3 Cups, Curry leaves - 10 Nos., Coriander leaves (finely chopped)

Method :

Method to clean Vazhaipoo ( banana flower)

1. Apply oil to both hand to avoid sticking.Take off the purple outer covering and remove the bunch of florets. Repeat the process until you reach the center.

2. Separate each flower from the bunch and remove the stamen. Chop the florets and soak them in buttermilk with a pinch of salt to avoid discoloration.

To make the Vadai :

Soak bengal gram for at least a couple of hours. Then wash and drain the water completely with a paper towel, grind coarsely and mix chopped onion, green chillies, ginger garlic, curry leaves, coriander leaves, asafoetida powder, cumin seeds, fennel seeds, chopped flowers (drain all water before adding to Dal) with salt. Mix everything to form a thick dough. Heat oil and deep fry them in batches. Drain excess oil and serve.

You can also see this Recipe of Vaizhaipoo Parappu Usli.html

http://creativesaga.blogspot.com/2008/08/vaizhaipoo-parappu-usli.html

Ingredients :

Whole Banana blossom- 1, Diluted buttermilk-1 cup, Tuvar dal- 1cup , Dried red chillies- 4-5, Cumin seeds/jeera- 1tsp, Salt to taste, Oil- 2tsp, Mustard- 1tsp, Urad dal- 1tsp, Channa dal- 2tsp

Method

Remove the outer sheath of the blossom. You will find a bunch of white flowers. Rub the whole bunch on your palms to snap of the white stemy portions(the anthers and stigma)that will not cook well. Chop the remaining portion and keep it in diluted buttermilk or turmeric water so that it doesn't blacken.

You will find a pictoral description of how to do this in

http://www.ganeshvilla.com/bananas/banana_flower_salad.htm

Soak tuvar dal for 1 hour. Then drain the water. Grind it coarsely along with dried red chillies. Then make them into balls and steam them. Then after they slightly cool, crumble them nicely. Drain the buttermilk from the Flowers. Heat oil in a pan. Add mustard, udid dal and channa dal. Then add the flowers and saute for sometime. Then add the dal and mix well. Serve hot as a side dish with sambar rice.

------------------------------------------------------------------------------------------------

Please see this Recipe of Valai Thandu (Banana Stem) Poriyal

http://soundkitchen-soundaram.blogspot.com/2009/07/valai-thandu-poriyal.html

Ingredients :

1 medium size Plantain stem (it should be young one ,not hard part,it should look white only ,yellow colour it not good taste,),

1/2 cup moong Dal, 1/2 tsp mustard seeds, 2 -3 pinch of turmeric powder, 1/4 tsp urad dal, 1 -2 red chilli whole, few curry leaves, 1 Table spoon fresh coconuts, oil, salt to taste

Method :

Take a bowl add 1-2 tsp curd, salt and water .First remove the upper part of the fiber skin from the plantain stem, cut the plantain stem only the inside good part, cut in to small circular bits and keep 2-3 bits one by one top of the other and chop, very small fine pieces ,and put it in to the curd water keep on few minutes and use a fork or stick or spoons handle,whip around few minutes ,the thread like fiber part ( naru-tamil) will come out. Remove the fiber from the plantion stem it (do not use this fiber thread). Now you can prepare Poriyal.

Method to prepare Valai Thandu Poriyal

Soak moong dal in a warm water

Heat oil in a pan add mustard seeds when they cracked add urad dal ,red chilli whole ,asafoeride,curry leaves and add the soaked moong dal fry for few minutes and add the valai thandu fry few minutes add salt and add water cook for 5 minutes when the dal cooked simmer for another few minutes ,when the vegetable get thick ,Remove.

Garnish with fresh coconuts.

You can also see this Recipe of Valai Thandu Curry

Ingredients :

2 -3 cup valaithandu pieces, 1/4 cup moong dal, 1/4 cup Toor dal, 1 onion, 1 Tomato, 1 Green chilli, 2-3 pinch turmeric powder, 1 tsp mustard seeds, 1 tsp urad dal ,jeera, 2 red chilli whole, 1 pinch Asafoetida, few curry leaves, 1/4 tsp sambar powder, 2 Table spoon fresh coconuts, salt to taste, oil

Method :

Pick and wash arhar and moong dal ,add water ,turmeric powder,a pinch of asafoetide,cook in pressure cooker till the dal is soft,Mash and keep aside.

Chop onion and tomatoes,green chilli small pieces.

Heat oil in a pan add mustard seeds when they cracked add urad dal,broken red chilli,curry leaves,jeera, onions,tomatoes ,and green chilli fry for few minutes.and add the valai thandu .mix well fry for few minutes and add sambar powder,salt and add 1 cup water cook the vegetable for few minutes till the vegetable cooked tender .

Now add the boiled dal ,mix well . keep the stove in sim. the gravy gets thick add fresh coconut. Serve with rice.

You can also see this Recipe of Valai Thandu Pachadi

Ingredients :

2-3 cup Valaithandu, 1 lime size tamarind, a pinch of turmeric powder, 1 pinch of asafoetide, 1 red chilli whole, 1 tsp mustard seeds, 1tsp urad dal, 2 T spoon curd, 1 small size jaggery, oil, salt

Method :

Soak the tamarind in a cup of water and extract juice in 1 cup water

Add the valai thandu in the water. Add turmeric powder, Asafoetida and salt. Cook the vegetable till tender Add jaggery and curd. Mix well. Heat oil in a pan add mustard seeds curry leaves broken chilli .Pour over the vegetable . serve with rice

You can also see

http://www.indusladies.com/forums/indian-regional-recipes/44199-valaai-thandu-recipes-health-benefit.html

Rate = 2.5 (Rated by 1 Council Member)

Thank this advisor   
 
Response from: kamala rentala,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
http://www.indusladies.com/forums/indian-regional-recipes/44199-valaai-thandu-recipes-health-benefit.html http://soundkitchen-soundaram.blogspot.com/2009/07/valai-thandu-poriyal.html

Rate = 2 (Rated by 1 Council Member)

 
Response from: Vijayan R,   
Registered Member on Ammas.com
Source: My own knowledge and help from my wife, Jamuna.
Vazhai Thandu: Apply a few drops of oil to your hands before handling the Vazhai Thandu, as it may be a bit sticky. Only the inner pith or the core of the banana plant can be used for cooking. It will be white in color. The outer layers or peals are not to be used. The white pith should sliced as for banana chips. When you slice and separate the pieces, you will find strands in between, which can be twisted on a finger and removed. After removal of these strands, the slices should be cut into small cubes, and put in diluted butter milk. The diluted buttermilk will prevent discoloring of the pith. Before cooking, wash it in cold water and cook.

Health benefits: Good for digestion, wards off kidney stones,prevents/reduces blood pressure.

See the following URL for a few recipes. http://www.indusladies.com/forums/indian-regional-recipes/44199-valaai-thandu-recipes-health-benefit.html Also search for "Vazha thandu" through Google for more recipes.

Vazhai Poo: cleaning: Apply a few drops of oil on your hands before cleaning the Vazhaipoo, as it is a bit sticky. Cut and remove the thick stem on top (if it is there) and an inch of the tip of the flower. Remove two or three of the top peals of the flower, which are brown/ pink in color and are very thick. Cut length-wise into 4 or 8. Cut into very small pieces as you do cabbages.Put the cubes in diluted buttermilk, as and when you are cutting. This preserves the colorand prevents stickiness. Wash once or twice in cold water and use. (Some cooks advise removing of the thick stem inside each of the tendrils, which is laborious.You can cook without removing these also) Health Benefits: Contains vitamin C and iron, and is good for blood purity and general health.

Two recipes are given here:

Vazhaipoo Vadai:

Ingredients: 1 no Banana flower 1 cup Bengal gram 1 Onion (finely chopped) 2 Green chilli 2 tsp Ginger garlic crushed 10 nos Curry leaves 3 stks Coriander leaves (finely chopped) ½ tsp Cumin seeds ½ tsp Fennel seeds 2 pinch Turmeric powder ¼ tsp Asafoetida powder ¼ tsp Salt (or to taste) 3 cup Oil (for deep frying) 2 cup Buttermilk (diluted)

Soak bengal gram for at least a couple of hours. Then wash and drain the water completely, grind coarsely and mix chopped onion, green chillies, ginger garlic, curry leaves, coriander leaves, asafoetida powder, cumin seeds, fennel seeds, chopped flowers (drain all water before adding to Dal) with salt. Mix everything to form a thick dough. Press the dough as for vadai. Heat oil and deep fry them in batches. Drain excess oil and serve.

Vazhai poo Koottu:

Chop the vazhai poo into small bits, as mentioned above, and put it immediately in butter-milk. If not the blossom will turn black. Cook the blossom with required salt and turmeric. set aside.

Ingredients: Banana blossom -1 butter milk- 1 1/2 cups moong dal- 1/2 cup(cooked) onion- 1 (chopped) tomato-1 (chopped) green chillies- 4

grind: coconut- 1/4 cup jeera seeds- 1 tsp

Procedure: Heat oil in kadai and sesaon with mustard seeds and urad dal. Then fry onions and green chillies. Now put tomato and fry till soft. Add the ground coconut mixture and salt to tomato and pour some water. Bring to a boil. Add cooked moong dal and cooked blossom. Mix everything and boil for 5 to 10mins. Finally add curry leaves.

For recipes see: http://iyercooks.blogspot.com/2008/04/vaazhapoo-curry-banana-flower-curry.html Also search for "vazhapoo" through Google for more recipes.

from R Vijayan

Rate = 3 (Rated by 1 Council Member)

 
 
 
 
 
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