Cooking and Coins Collection

I have experienced that a hobby turns out to be handy when the professional career turns out to be less demanding . I am basically a mechanical engineer, graduated in the year 1967 from Madras University and served in the Management Cadre for almost 2 decades in Rajasthan. From my childhood the coins-collection has attracted my attention and during my school days I used to extend a helping hand to my eldest sister in cooking. This dual interest of coins-collection and cooking with fun has become my hobby in the later years . 

I am consolidating these 2 hobbies with my 2 decades of professional experience in documentation for the viewers to appreciate the positive aspects of hobbies.  You can walk through the options and enjoy the virtual 60 years journey.

Cooking with Fun

Numismatist's Vision

Coins Collection 

I shall be glad if you can offer your suggestions for improvements.  

Rangarajan Ramaswamy            Bangalore   31.03.2013 

Vazhai Thandu Curry

When I go to the vegetable vendor to buy Vazhaithandu, I look for one with a white stem and a wide base. That indicates freshness and more fiber. My interaction with the vendor lead to me to understand that while the banana stem is considered healthy, there are a few buyers given the tedious cutting and cleaning process associated with this veggie. 

Vazhaithandu is an excellent vegetable. It has many nutritive and health benefits. It is a rich source of dietary fiber and minerals like potassium. It is also rich in Vitamin B6, which helps in production of hemoglobin. The veggie also helps lower blood pressure and also aids weight loss. Even the water that  the fresh pieces of Vazhaithandu is soaked in can be used as a refreshing and healthy drink.

My family loves having Vazhaithandu curry. I am sharing with you the recipe along the photos to give you a step-by-step glimpse of the curry making.  

Ingredients		Quantity
Vazhaithandu	_	Half piece
Moong dal	_	3 to 4 table spoons
Ginger	_	Small pieces
Curry Leaves	_	6 to 8
Coriander Leaves	_	Finely chopped
Grated Coconut powder	_	2 to 3 table spoons
Turmeric	_	one pinch
Butter milk	_	one table spoon
Salt	_	to taste

Step 1 :  

Soak 3 to 4 table spoons of Moong Dal in water for almost 20 minutes.

Step 2:  

Slice 2-3 millimetres from each sides of the banana stem. Mark the portion which you want to use for the day’s cooking. Remove the sheath till the portion which you want to use for the cooking.

Step 3:  

Slice discs from 3 to 4 mm thickness approx. And group them 4 or 5 discs together. Make the cuts in one direction and then cross wise as shown. 

Step 4: 

Fill a vessel with 200 ml of water and add 100 ml of butter milk. The addition of buttermilk helps prevent discoloration of the banana stem pieces. Now add all the cut pieces  to this buttermilk water. Let it soak for a while.

Step 5:

Use a kadai and saute the ingredients as you would normally.

Now, add cut banana stem pieces slowly after removing water along with the soaked Moong Dal. Let it simmer with the lid on.

Step 6:

When the banana stems are cooked , garnish the curry with 2-3 table spoons of grated coconut and some finely chopped coriander leaves. Remember, the banana stem pieces cook very soon. 
Vazhaithandu curry can be enjoyed with poha or bread. 

Step 7:

Remember the buttermilk water we had soaked the pieces in ? Add a little salt and pepper and enjoy a refreshing and cool drink. 

I am interested to know more about your blogs and posts.

Rangarajan Ramaswamy 30.03.2013 05:30 pm