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Recipes using Flowers

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Apr 9, 2008.

  1. geeth

    geeth Senior IL'ite

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    hello krishnamma,
    this is quite a good title. using rose and drumstick flowers cauliflower etc i know. but other flowers like avarampoo it is new to me. wonderful...quite amazing too. let me give a try and tell you.

    thanks a lot for sharing your wide knowledge and experience....

    regards,
    geeth
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi geeth,

    There are many other flowers which we are not using. I am trying to put somothing which we can use even today's busy life. :thankyou2:Thank you for your kind words.:-D
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rose Patel Rasam/Panner Rasam

    I have given this recipe in Rasam Varities, so giving the link here.

    Panner Rasam
     
  4. sreechandra

    sreechandra New IL'ite

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    Thanks for the receipes using flowers. I have already used drumstick and plantain flowers. Can you tell me what is ‘Agatthi’ flower.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    hi sree chandra,

    Agati means, Corkwood tree. And Sesbania grandiflora is its Binomial name.

    Sesbania grandiflora (also known as agati, syn. Aeschynomene grandiflora) is a small tree in the genus Sesbania. It is believed to have originated either in India or Southeast Asia and grows primarily in hot and humid areas of the world.

    This produce widely available in Sri Lanka. In sinhala language it is called
    " KATURUMURUNGA" Leaves are eaten as a vegetable dish as an accompaniment with rice& curry. this is a very popular green leaf vegetable in Sri Lanka.

    I think now you are clear.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
    Last edited: May 18, 2008
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.

    Note: You can add one onion in this.
     
    Last edited: May 18, 2008
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.

    Note: 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.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Plaintain Flower Vada 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.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     

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