When school is on, you are pressed with hectic school schedule. When school is closed, you are faced with late nights and sleep induced hangovers the next day. See this happening over couple of days and your entire routine goes for a toss.
Anyway I am slowly getting back to my schedule and seeing all the pending work, really scares me. On top my buddies make sure I am always on my toes, what with them wanting to plan ahead for the next Mega BMs. In a way they keep my sanity or is it vanity? anyway that ensures I am always thinking of themes, ideas and what else to do!
Banana Blossoms – 1 full flower
Salt to taste
Oil – 2 tsp
Hing a pinch
Mustard Seeds – 1/2 tsp
Red Chilies – 3 -4 nos
Curry leaves handful
Coconut, grated – 2 tbsp
How to make Vazhaipoo Poriyal
Wash and clean as shown in the post.
Chop it finely and keep it in water till you are ready to cook.
Heat a non stick pan with oil. Add mustard seeds, split red chilies, curry leaves and hing. Saute well
Drain and squeeze the chopped blossoms.
Add to the pan and combine everything well.
Add salt and adjust spice.
Simmer and cover with lid, cook for 10 mins.
Finally add grated coconut and switch off.
This goes for the May Week 4, Cooking from Cookbook Challenge Group.