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If anybody asks us which plant/tree can be used fully,that is,every part many of would mention Banana Tree without a second thought.Its stem,flower and fruit has so much of medicinal benefits.It is agreed my many that the juice of the banana stem taken in empty stomach in the morning helps in weight reduction.I usually make poriyal,kootu,vadai,usili with the stem,flower and of course vazhaikkai chips but never tried raitha which was a long pending one
I happened to have a piece of vazhai thandu and also came across the Bookmarked Recipes Event hosted by Divya this week.



We were a group of ladies who wanted to contribute for a fund raising project for the education of under priviledged children for an NGO.As we all met regularly with family and it would be a Potluck Party,it was decided on collecting our recipes bringing out a book and the result was our POTLUCK SPECIALS book which we sold out in 3 months.The book is not restricted to any particular cuisine,with simple and tried recipes of 14 ladies.This recipe is from Potluck Specials contributed by my dear friend Amudha.



Ingredients
Vazhai thandu-1cup
Thick Curd-1 cup
Onion-1
Green/red chilly-2
Tomato-1 (optional
Curry leaves-a few
Coriander leaves- a few
Salt-to taste

For seasoning
Mustard-1 tsp
Split Urad-1 tsp
Asafoetida-1/2tsp
Oil-as required



Method
Chop the thandu into small pieces,wash well and remove the fibre
Heat a tsp of oil in a pan season with the ingredients,add the thandu and saute for 5 min just to remove the raw taste
Hang the curd in fine cloth to let the water drain or use thick curd
Mix all the ingredients and add to the curd
Garnish and serve chilled with rice,chappathi or even as salad

Events in the blogosphere are indeed very interesting and one of the events I like is WYF hosted by EC.This event really makes you think what you really like which has forcibly changed over the years or you have even forgotten.Though I really enjoy any type of salads,this one is just irresistable and I can have any number of serving at any time of the day.This is one dish that both my children too relish which is very rare

Ingredients
Thick Curd-3 or 4 cups
Cucumber-2 medium size
Onions-3
Green Capsicum-1 medium size
Roasted peanuts-11/2 to 2 cups
Seedless Dates-150 gms
Green chilly-3 slit
Salt-as required
Sugar-1 tsp



Method
Cut cucumber and capsicum finely without seeds
Chop onions and dates finely
Use de-skinned peanuts only
Thick curd is prefered,tie the curd in a muslin cloth and just hang it for half an hour you will get real thick curd
Mix all the ingredients together
Serve chilled with rotis,pulao,rice varieties
Can adjust ingredients like dates,chilli,peanuts according to your taste

This is also my entry for EC's WYF-SALADS EVENT

Salads are liked by many but it is still difficult to make children eat them.This recipe is an excellent in nutrition and taste and children and adults too will like it.My dear friend Eashwari is the owner for this recipe and it is a favourite dish for our potluck parties.

Ingredients
Curd-1 litre
Cucumber-2 medium size
Onions-3
Green Capsicum-1 medium size
Roasted peanuts-11/2 to 2 cups
Seedless Dates-150 gms
Green chilly-3 slit
Salt-as required
Sugar-1 tsp



Method
Cut cucumber and capsicum finely without seeds
Chop onions and dates finely
Use de-skinned peanuts only
Thick curd is prefered,tie the curd in a muslin cloth and just hang it for half an hour you will get real thick curd
Mix all the ingredients together
Serve chilled with rotis,pulao,rice varieties
We all have it just in a bowl
Can adjust ingredients like dates,chilli,peanuts according to your taste

'Val Beri' as it is popularly known in Tamilnadu was once seen only during our festivals Vinayaga Chaturthi and Saraswati Pooja and we can't say they were very tasty as only the green variety was available and many will not like it's taste.But now we get the light yellow which is really tasty and children also like it.Usually I add it to fruit chaat with other fruits or have plain.This recipe is a little different with veggies and pear as a main ingredient and also my entry for Raaga's AFAM-PEAR



Ingredients
Pear-2 cups diced
Cucumber-1 peeled,deseededand diced
Chilli-1/2 finely diced
Tomatoes-3 chopped
Capsicum-1 diced
Fresh ginger-1tsp chopped
Mint leaves-2tbsp chopped
Sugar-2tsp
Lime juice-1tbsp
Salt and freshly ground pepper to taste

Method
Combine all the ingredients in a mixing bowl and toss well.Refrigerate for an hour and serve

A delicious and semi-seedy fruit,pomegranate has refreshing and soothing qualities.I usually make juice,fruit salad or simply have it plain.After I came across this recipe this has become my favourite one.It is very easy to make and can be included as a salad for an unplanned dinner

This recipe is also my entry for Maheshwari's AFAM and hosted by Sra AFAM-POMEGRANATE

Ingredients
Seedless pomegranate-1 cut and cleaned
Green sprouts-2 tbsp
Onions-1 large cut finely
Green chilly-3 to 4 cut finely
Coriander leaves-1tbsp cut fine
Chaat masala-2 tsp or as required
Salt-to taste

Method
Mix all the above ingredients and serve

My entry for AFAM-PAPAYA hosted by Nags


Healthy Papaya Paneer Salad
Ingredients
Papaya small-1 peeled,seeded,cut into 1\2 inch cubes.
Paneer-1 cup cut into small cubes.
Cucumber-1\2 cup peeled and diced into tiny bits.
Pomegranate seedless-1\2 cup
Sprouts-1\2cup washed and dried.
Mint leaves-1\4 chopped.
Seasoning
lime juice-2 tablespoon
soya sauce-1 teaspoon
honey- 1tablespoon
salt and pepper to taste.
serves 4
Method
Combine all the seasoning ingredients except salt in a bowl.Mix together the salad sprinkle with seasoning and toss well.Chill for 15-20 minutes,not longer.Just before serving ,add salt and toss again.Serve immediately.
Variation
You can vary the fruits and vegetables .If you want fruit and paneer,knock off the cucumber and beans sprouts and add diced pineapple,grapes,apple.To turn salad into chaat substitute the soya sauce with chat masala instead.

Served as a side dish,salads often form a substantial part of the main meal.Most of them contain protiens,vitamins and minerals.Raita an Indian version of salad strikes a pleasant balance with our heavily spiced food .Raita is mainly yogurt-based and is simple and easy to prepare.

CABBAGE RAITA
Ingredients
1 small sized firm cabbage
1 onion chopped finely
1 apple peeled and sliced
a few cherry tomatoes halved
2tbsp vinegar or lime juice
1tbsp oil
1/2 tsp sugar
salt to taste

Method
Shred cabbage.Sprinkle salt and set aside for one hour .Squeezeout the liquid and place on a plate along with onion.Beat together vinegar,oiland sugar and pour over the cabbage.Arrange the apple slices and tomatoes on top with a dash of salt.

PEANUT RAITA
Ingredients
250gms yogurt
1potato boiled and diced
2tbsp peanuts roasted and ground
1/2tsp chilli powd

For garnishing
coriander leaves chopped
sald to taste

Method
Whip yogurt thourghly and stir in potato,peanuts,chilli powder and salt and mix well.Garnish with coriander leaves before serving.

BRINJAL RAITA
Ingredients
1 medium sized brinjal
250gms yogurt
1tsp ginger-garlic-greenchilli paste
1tsp oil
salt to taste

Method
Grease brinjal with oil and roast on a stove.Remove the charred skin and mash in a bowl,adding yogurt and ginger-garlic-greenchilli paste and salt.Serve chilled

RADISH RAITA
Ingredients
4 radishes
250gms yogurt
1/2tsp chilli powder
salt to taste

For garnishing
coriander leaves chopped

Method
Trim and slice radishes.Sprinkle salt on it and set them aside for 10 minutes
Drain the liquid.In a bowl,whip the yogurt with chilli powder and salt.Add radishes mix well and put it in the fridge.Before serving garnish with coriander leaves

POTATO RAITA
Ingredients
2 potatoes boiled and diced
2 spring onions finely chopped
2 cloves of garlic crushed
1 cucumber sliced
250gms yogurt
1/2 tsp cumin seeds roasted and ground
salt to taste

For garnishing
coriander leaves chopped

Method
In a bowl put potatoes,onions,garlic and cucumber and sprinkle salt.Beat yogurt with roasted and ground cumin seeds and pour over salad and garnish with chopped coriander leaves.