Drum Stick Flowers Kootu

Ingredients:

• 1 cup Drum stick flowers
• 10 small onions
• 2 - 4 red or green chilly (optional)
• 1/2 cup cooked moong dal
• 2 sp Kuttu podi
• salt
• Ghee to make seasoning
• 1 sp mustard seeds
• 1 sp udad dal

Method:

• Wash and clean drum stick flowers.
• In a deep pan pour ghee and make seasoning.
• Add washed drum stick flowers and fry well.
• Add cut onions and green chilly or red chilly.
• Add cooked dal and mix well.
• Add salt and kuttu podi.
• Allow it to boil for a while.
• Stir well and remove from the fire.
• Serve with hot rice or chappati.

Drum Stick Flowers Curry

Ingredients:

• 1 cup cleaned drum stick flowers
• 4 tab sp coconut
• 10 - 12 small onion
• 2 - 4 green chilies
• Salt
• for seasoning:
• 2 sp oil
• 1 sp mustard seeds
• 1 sp udad dal

Method:

• In a pan make seasoning.
• Put chopped green chilies and onions.
• Stir for a while.
• Add the flowers and salt.
• Add little water and close the lid.
• Cook till the flowers are cooked.
• Add grated coconut and mix well.
• Remove and serve with hot rice and sambar.
• This is good for health.

Tips to Collect and store Neem Flowers

Ingredients:

• March - April is the season we get Fresh Neem Flowers. So try to collect them and clean them.
• Just keep them in a big plate and dry them.
• No need to keep them in the sun.

Method:

• If you want to make vathal out of the fresh flowers here are some tips.
• 1. You can put some neem flowers, in the balance maavadu charu for one day.
• Then remove from that and dry the flowers in sun. you can use as itis for curd rice or you can fry them and use.
• 2. When you make Javarasi Kuzhuz Dip the fresh neem flower with the stem, and dry as it is. Dry in sun light. Fry as it is and use. This is very good for sugar patients.
• 3. If you have dried neem flower, you can fry them in ghee and add some salt with that. Serve with hot cooked rice and ghee. This is very good for digestion and this will control and stop loose motion. Even you can use this from children to elders.

Neem Flower Pachadi (veepam poo)

Ingredients:

• 2 tsp Neem flower (fresh ones)
• 1 tsp Raw mango, finely chopped
• 4 tsp Grated jaggery
• 1/4 tsp Mustard seeds
• 1 tsp ghee
• 2 green chilly
• Salt to taste

Method:

• In a pan pour ghee and put mustard seeds.
• Then fry fresh Neem flowers.
• Then add green chilies and fry well.
• Now add chopped mango pieces.
• Add 1 to 1 1/2 cup water and allow the mango to cook.
• Add turmeric powder if you want.
• After mango pieces cook, add jaggery and mix well.
• Let it become thick.
• Remove from the fire and serve.
• We usually do this for Tamil New year.

Notes:

• In my house we love this pachadi.
• So I usually do bulk when we get mangos cheap.
• At that time I use to keep the mango pieces in cooker and cook.
• Then like above recipe make the pachadi.
• But if you make it thick, it will look like Jam.
• So you can keep it in the fridge and use as sweet and sour jam for bread or chappati.

Herbal Flower Tea

Ingredients:

• Aavaram poo, Louts and rose - one hand ful.

Method:

• You can get these in Tamil Nadu Marandu Kadai.
• Get them and take equal quantity.
• Crush them and put tea.
• Very good for health.
• You can use any one of these flowers to make tea.

Notes:

• Lotus tea is good for heart patients.

Rose cubes

Ingredients:

• Fresh rose petals

Method:

• Freeze them in ice cubes and float them in punches also.
• Petals used in syrups, jellies, perfumed butters and sweet spreads.

Plantain Flower Vadai 3

Ingredients:

• 1 fresh plantain flower - clean and cut - put in thin butter milk
• 1 cup channa dal - soak for 30 min
• 1 - 2 onion
• 4 - 6 red chilly
• curry leaves
• 1 sp sonf
• salt
• oil to fry

Method:

• Soak dal and grind with salt, sonf and red chilly.
• In a pan pour some oil and fry cut onion and cut plantain flowers.
• Add them in ground dal mixture.
• Mix well and make it a thick dough.
• If you feel it is watery you can add rice flour with that.
• Make vada and serve hot.
• Your delicious Vazhapoo vadai is ready.

Notes:

• If you want to make it like bonda, you can put it like that.

Plantain Flower Vadai 3

Ingredients:

• 1 plantain flower
• 2 onion
• 6 - 8 green chillies
• 1 cup coconut (grated)
• 1 1/4 cup gram dhal
• 1 " ginger
• a pinch ajinomotto (optional)
• coriander leaves or mint leaves
• 1/2 sp asafoetida
• 1/2 sp turmeric powder
• salt to taste
• Oil to fry

Method:

• Cook Plantain flower with less water.
• Otherwise you can steam cook it.
• Cook with 1/2 sp salt and turmeric powder.
• Soak Gram dhal one hour and grind.
• Chop evenly onion, green chillies and ginger.
• Mix all the above and make Vada dough.
• Heat oil in a pan and make vada.
• Remove them when they become golden brown.
• Serve with onion chutney or coconut chutney.

Notes:

• If you want to make it like bonda, you can put it like that.

Neem Flower Sadam - Vepam poo

Ingredients:

• 1 cup Dried Vepam poo
• 1 sp oil
• salt

Method:

• In a pan pour oil and fry Neem flower in low flame.
• Remove and add salt.
• Have it with hot rice and ghee when you have loose motion.
• It is very good medicine for that.
• In normal days also you can eat this sadam.
• It is good for health and also tastes good.

Rose Gulgandu 2

Ingredients:

• Dry Rose petals 100 gms
• Palm kalkandu 100 gms
• Cardamom 5
• Honey as per your taste.

Method:

• Dry rose petals.
• Crush kalkandu and cardamom.
• Mix crushed rose petals, kalkandu and cardamom.
• Add required quantity of honey.
• Very good for health.

Plantain Flower Pittlai

Ingredients:

• 1 small vazhai poo
• 1/2 cup thur dal - cooked
• 2 tab sp ground nut - cooked with dal
• 1 sp puli paste
• Salt
• Turmeric powder
• Fresh coriander leaves
• For Masala:
• 1 sp oil
• 6 - 7 red chilly
• 2 tabsp Channa dal
• 3 tabsp coriander seeds
• 1 tsp sesame seeds
• 2 tbsp khus khus
• 1/2 sp Asafetida
• For seasoning:
• mustard seeds
• udad dal

Method:

• In a pan fry all the ingredients given for Masala.
• Grind them and keep aside.
• Wash, clean and chop vazha poo and put it in liquid buttermilk to avoid black colour.
• In the pan pour oil and make seasoning.
• Add chopped vazha poo and mix well.
• Add turmeric powder and cook well.
• Add puli paste.
• Add cooked dal and ground nut.
• Add ground powder and salt.
• Allow it to boil for a while.
• Stir now and then.
• Your yummy dish plantain flower pittlai is ready.
• Remove from the fire and serve with hot rice and ghee.

Notes:

• instead of frying and grinding, you can use APP for this also.
• You can also add a spoon of sugar in this.

Drum stick Flowers Cutlet

Ingredients:

• 3 cup drumstick flowers
• 2 medium onions
• 1/2 tsp red chilli powder
• 2 tbsp besan
• 1/2 tsp coriander seed roasted and powdered
• 1 cup coconut
• 1/4 tsp turmeric powder
• 2 tbsp rice flour
• salt to taste
• 1/2 tsp tamarind paste
• oil for frying

Method:

• Wash and clean the flowers.
• Cut the onions fine and mix all the ingredients well except oil and rice flour.
• Mix, applying slight pressure and separate into 10 portions.
• Make round balls and flatten them.
• They should be approximately 1 cm thickness.
• Roll in rice flour on both sides.
• Heat up a dosa kal and put 2 teaspoons of oil on it.
• Then keep cutlets on the dosa tawa and pour out 4 to 5 teaspoons of oil all round.
• Fry over low heat up till brown.
• Carefully turn on the other side, again pour oil if you want.
• Let it be like that till they fry golden brown and crisp.
• Remove from the fire and serve with ketchup.

Plaintain Flower Curry one more type

Ingredients:

• 1 Plaintain flower
• 1 cup Bengal gram dal
• 2 sp cuminseeds
• 2 sp pepper
• curry leaves
• salt
• oil to make curry
• Turmeric powder
• 1/2 sp mustard seeds
• 1/4 sp asafetida

Method:

• Soak dal for 15 min.
• Graind with cumin seeds and pepper.
• Wash and clean plantain flower.
• Cut into small pieces.
• In a pan make seasoning with mustard seeds and curry leaves.
• Add ground bengal gram dal and mix well.
• Allow it to cook for a while.
• Then add Chopped plantain flower.
• Add turmeric powder, asafetida and salt.
• Add 1/4 cup water and close the lid.
• Let it cook for a while.
• Mix well and remove from the fire.
• Curry is ready to serve.

Vazhai Poo Curry

Ingredients:

• 1 Plantain Flower
• 1 tsp urad dhal
• 1/2 tsp turmeric
• 1/2 tsp mustard
• 1/2 tsp onion chop it (oprion)
• 1 or 2 red chillies
• 1 tbsp oil
• 2-4 tbsp grated coconut
• asafoetida a pinch
• salt to taste
• 1 - 2 sp oil

Method:

• Wash and clean vazhai poo.
• In a pan pour some water and add chopped vazhai poo.
• Add turmeric powder and salt. Mix well.
• Close the lid and allow it to cook.
• Once cooked, drain the excess water and set aside.
• But it is good to use correct quantity of water.
• Take 2 tablepoons of oil in a pan and make seasoning.
• Add chopped onion.
• Add the drained plaintain flower and fry for about 7-8 minutes.
• Add grated coconut and fry for a minute.
• Remove from the fire.
• Serve with Rasam rice.

Notes:

• You can clean the vazhai poo in the night and use in the morning. In that case put the chopped vazhai poo in a bowl and pour 1/2 cup butter milk and add water.
• Mix well and keep it in the fridge.
• By doing this you can avoid the colour change of vazhai poo.
• Otherwise it will turn black in the morning.

Agathi keerai Flower Curry

Ingredients:

• 1 Cup agathi flowers
• 1/2 cup coconut
• 2 tab sp yellow moong dal
• 1 tab sp jaggery - crushed
• 2 - 3 red chilly
• 1 sp oil
• 1 sp mustard seeds
• 1 sp udad dal
• salt

Method:

• Clean and wash agathi flowers and cut into pieces.
• In a pan make seasoning.
• Put washed agathi flowers and mix well.
• Just pour some water and add yellow moong dal.
• Close the lid and let it cook for a while.
• Add fresh coconut and salt.
• Mix well.
• Add crushed jaggery and mix well.
• Remove from the fire.
• Your yummy curry is ready to serve.

Notes:

• You can add one onion in this.

Agathi Flower Bajji

Ingredients:

• 10 -12 agathi flowers
• 1 cup besan
• 2 - 4 sp red chilly powder
• 1/2 asafetida powder
• a pinch cooking soda
• 1/2 sp Ommam/ ajwan (optional)
• salt
• oil to fry

Method:

• Wash and drain the Agathi flowers.
• Drain water and keep aside.
• In a bowl mix all other ingredients except oil.
• Pour water and make like bajji batter.
• In a pan heat oil.
• Take a flower and dip it in the bajji batter and put it in the oil.
• Fry well and remove from the fire.
• This bajji tastes grate.
• Try once.
• Serve with tomato ketchup.

Rose Gulgandu

Ingredients:

• Fresh rose petals 100 gms
• Sugar 150 gms

Method:

• Make sugar syrup and add rose petals.
• Allow it to cook.
• Stir occasionally, when become like a ‘mass’ remove.
• Store it and use.

Notes:

• Very good when you use this with ‘thambulam’ that is use it when you put betel leaves.
• It will taste very nice.
• Caution: This will lead to constipation when you use this frequently.
• So pregnant ladies use this very limitedly.

Panner Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Coriander leaves
• Fresh rose pattels

Method:

• In a pan make seasoning.
• Pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add rose pattels and coriander leaves.
• The rose pattles will give a nice aroma to this rasam.

Notes:

• You can prepare this rasam with fresh rose pattels. You have to use less tamarind for this rasam.

Rose Patels Rasam (Panner Rasam)

Ingredients:

• You can prepare this rasam with fresh rose pattels. You have to use less tamarind for this rasam.
• ½ cup cooked Thur dal
• 1 sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Coriander leaves
• Fresh rose pattels

Method:

• In a pan make seasoning.
• Pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add rose pattels and coriander leaves.
• The rose pattles will give a nice aroma to this rasam.

Neem Flower Rasam

Ingredients:

• 2 sp Tamarind paste
• ½ sp Mustard seeds
• 8 – 10 Red chilly
• A pinch of Asafetida
• Salt
• 2 Table sp. Fresh/dry Neem flower (Vepam poo)
• 1 Tea sp Ghee.

Method:

• In a pan put 1/2 sp ghee, mustard seeds and red chilies.
• Add 2 cups of water in that and add tamarind paste.
• Mix well. Bring it to a boil.
• Add salt and asafetida powder.
• Let it boil for a while.
• Add ½ cup water again and allow it to boil for 2 more min.
• Remove from the fire.
• In a pan, put 1/2 sp ghee and put Neem flower and fry well.
• Add it in the Rasam.
• And this is a best and quick rasam.

Notes:

• Caution: My grand mother used to say that we should not prepare this rasam on Tues days, Fridays and Sundays.