BY MYTHILI RAGHAVAN
DISH NAME- USLI (KHELE KE PHOOL (plantain flower) KI SABJI)
SNO. ITEM QUANTIY
1. PLANTAIN FLOWER/BEANS 250 gms
2. RED GRAM 200 gms
3. RED CHILLI 6 in number
4. ASAFOETIDA POWDER Half tea spoon
5. SALT 1 Tea spoon
6. REFINED SUNFLOWER OIL 6 Tea spoons
7. MUSTARD and ULAD DAL Half tea spoon
(Here plantain flower (khele ka phool) is used but even beans can be used instead)
Step 1: Soak the Red dal in water for 30 minutes.
Step 2: CLEANING OF PLANTAIN FLOWER
Remove the layer of plantain flower and cut the inner small flower and put it in butter milk water.
It will avoid blackening of the vegetable.
Step 3: Wash the flowers in water thoroughly and cook it in cooker with turmeric and salt.
Step 4: Grind the dal with salt , asafetida, and Lal mirch coarsely.
Water to be avoided while grinding.
Step 5: Steam –Cook the dal.
Step 6: Mix the vegetable and dal well. Season it with Mustard and ulad dal.
Heat the remaining oil and fry the vegetable and dal mixture in less flame for 5 minutes.
Now it is ready to eat !
DISH NAME- CURD VEGETABLE ( KHADI )
SNO. ITEM QUANTIY
1. PLANTAIN STEM Medium(1 foot)
2. GREEN CHILLY 6 in number
3. JEERA 2 Tea spoon
4. SALT 1 Tea spoon
5. CURD 1CUP
6. RICE FLOWER 2 Tea spoons
7. MUSTARD SEED 1 Tea spoon
8. CURRY LEAVES
9. COCONUT Half
Step 1: Remove the skin of plantain stem. Cut it into small pieces. Put it in butter milk.
Step 2: Cook the plantain stems in cooker . Add salt.
Step 3: Grind coconut , Jeera & chillies. Mix the Veg, coconut masala mix and curd with rice flower thoroughly. Cook it for five minutes.
Season it with Mustard seeds and curry.
NOTE: Instead of Plantain stem we can use Pumpkin( Beta in hindi).
Peseret (Pesarattu)- Moong Dal Dosa
Ingredients : Whole Moong dhall 2 cups; Rice 4 t.spoons ;Onions 3 finely chopped; Green chillies 6 finely chopped; Red chillies 2; Ginger small piece; Cumin seeds 1/2 t.spoon; Cilantro (Coriander)1 bunch finely chopped; Salt 1.5 t.spoons; Cooking Oil for making peseret
Method: Rinse and soak whole moong dhall and rice in water for 4 hours.Grind the above with green chilles, red chillies, ginger, cumin seeds, salt and little onion.
Fry the remaining onions in oil and keep them aside.
Make the peserat like dosas, and put a spoon full of onions on the dosa and fold the dosa before serving. Serve with coriander chutney or onion chutney.