Always a Hero

I received the above video from my family circle, please watch the video till the end. This video kindled me to know more about the coconut oil. Yes, you heard write, Coconut oil..

Over the centuries, we have been using coconut oil in our daily life, like cooking, cosmetics and medicine. As the time goes by, like many things faded from our past, using of coconut oil is also receded considerably. Since coconut oil is portrayed as a devil and villain, a high saturated fatty acid, which cause heart attacks and raises the cholesterol level.

But now all the research are claiming that coconut oil is in fact not bad at all. Oh, this researches and modern science, what to say! One day they publish potato is not good, drinking coffee is not healthy, after few days other researcher publish potato is good and 4 cups of coffee a day prevents diabetes.You can keep adding anything and everything in the list.

Coconut oil contains saturated fat, which helps in taking off excess weight, increases the body metabolism. The lauric acid in the oil raise the High density Lipoprotiens (HDL), simply called as good cholesterol in the blood and lowers the Low Density Lipoprotiens (LDL), bad cholesterol.The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil acts as a catalyst to other vitamins, minerals and amino acids.

Coconut oil enhance the immune system to fight against the viruses and harmful bacterias. It will reduce the infection level and improve the healing process, because of its anti fungal, antiviral, and antibacterial properties the oil is widely used in many skin related ointments and cosmetics.

For your reading pleasure, here is an article from The NewYork Times about the 'Goodness of Coconut oil'. Spread the word and help clear the blemish on the good name of coconut oil.

Sources : Wikipedia, Organic facts, Newyork Times,

Vazhaikai podi

Introducing a couple of items that we would not normally associate with a banana. One - a hot, spicy podi to go with white rice and the other - a saree. Yes, you read that right. A saree. Weavers from a town called Anakaputhur - barely 5 miles from my place in Chennai - are making wide range of sarees from banana fibre!

Coming to the recipe, plantain podi is one of my favorite recipe, which I am sending to the event 'Banana' hosted by Sameena in her blog 'My Culinary Creations'

Ingredients : 4 tbsp -- Channa dal 2 tbsp -- Urad dal 7-8 nos -- Dry red chillies 1/2 plantain 2 tbsp -- grated coconut (optional) 1 tsp -- asafoetida 1 pinch -- Tamarind 1 tsp -- oil Salt to taste Method : --- In a medium heat, take a pan and add a tea spoon of oil and dry roast all the ingredient except plantain, salt and coconut if using. Roast the mixture till the dal colour changes to golden brown. --- Transfer the mixture in a plate and keep aside to cool . --- Meanwhile, peel the half plantain and dice them finely and cook them in the same pan. Just sprinkle some water and close the lid , will be cooked in minutes. Allow it to cool. --- Once the dal mixture is cooled, grind them to a coarse powder, now add the cooked plantain, salt, and grated coconut if using to the powder and pulse the mixer for 2-3 times, just to mix them thoroughly. --- Do not run the mixer in high speed, the banana will be get smashed, and you will not be able to enjoy the tiny bits of banana taste. --- Enjoy this podi with steaming hot rice and a spoon of gingelly oil.

Vazhai poo / Banana flower tomato curry

For the first time in the last 6 months of my Singapore life, last week I went to Buffalo Road in Little India. A friend of mine in Veena class referred this place when I asked where to get Vazhai poo and Vazhai thandu. As soon as I came out of the Little India metro station, I felt like I am in my home town market. Feeling like a child in a candy shop, went and bought vazhai poo, vazhai thandu, a big bunch of methi leaves and Gonkura leaves. True to our home town style, the owner lady threw in a bunch of curry leaves for free :)

Usually this much of Vazhai Poo would end  up as plate loads of Vadai or paruppu usuli or sambar. But I wanted to try vazhai poo tomato curry. I have seen a lot of people who keep their distance from  vazhai poo paruppu ususli because of the slightly bitter taste that vazhai poo brings. The tomato and onion in this curry offset that bitter taste and will bring those people right back to the dining table.

Ingredients : 1 cup -- Vazhai poo 1 no -- Onion, medium size 1 no -- Tomato, medium size Chilli powder *** Salt *** Few strands -- Curry leaves 1 tbsp -- Tomato paste (optional) 1 tsp -- Garam Masala powder (optional) *** As per taste. You can increase or decrease any measurements according to your taste. For Tempering 1 tbsp -- Oil 1 tsp -- Mustard seeds 1 tsp -- Channa dal 1 tsp -- Urad dal 1/2 tsp -- Jeera 1 no -- Dry red chilli Method : --- Clean the vazhai poo, by removing the strand with black head and a wing like wrapper from each florets and chop them finely. --- Found a useful post in Sharmis Passion blog which explains 'How to clean vazhaipoo'. --- Chop the onion and tomato finely. --- In a pan add oil and heat in medium flame. Once the oil is hot, add the mustard seeds. --- When the seeds splutters, add a tea spoon of channa dal, urad dhal, jeera and dry red chilli to the oil. Fry it for few seconds till the dhal color changes to golden brown. --- Saute the onion in the tempered oil for 2-3 minutes and add the vazhai poo and the tomato. --- Now add the chilli powder, salt and little water to the vazhai poo mixture. Close the pan and cook for few minutes. --- If you are using tomato paste, add now and cook for 2-3 minutes until there is no raw smell of tomato. --- Spicy, tangy  vazhai poo curry is ready to serve with warm rice. --- If using garam masala powder add it before turning off the heat. --- You can add more water to get a gravy like consistency and use this as a side dish for Chappathi.