All thorough my childhood I have grown up with my mum always telling me that the ladiesfinger is vegetable that renders exceptional memory powers!!! I would then scoop out a large ladlefull and eat it with gusto. This really helped me like the vegetable a lot. Okra is known to be rich in fibre, Vitamin B6 and folic acid. It1s also supossed to stabilize blood sugar and promote healthy bowels. My daughter also loves Okra so its a regular addition in our weekly grocery lists!!!
Chop the bhindi and keep them spread out on a plate. Sprinkle the salt on the bhindi.
Keep your kadai on the stove, add 2 spoons of oil and when it heats up, toss the urad dhal, the mustard and curry leaves.
Add the chopped bhindi, turmeric, hing. red chilli powder and dhania powder.
Alow to cook on medium flame constantly stirring so it does not catch the bottom.
If you feel that the bhindi is getting dry, spray a little bit of canola oil on it.
When almost done, add the mixture of1 spoon of besan + 2 spoons of flax powder. Your family will never know that there is flax in it as its the same colour of the besan, and this addition increases the flavour and protien content of the dish.
Add 2 spoons of bhindi fry, a pinch of red chilli powder and a pinch of salt to a cup of thick curds to get smooth creamy vendekkai pachadi which is a great accompaniment to sambars and molagootal.
Bananas are one of the most commonly availabe fruit. It comes in a variety of colours green, yellow, red and in India ,a myriad of hybrids are now available. It also the most versatile fruit as its used in many different forms – fried, frittered, frozen, mashed, pureed, boiled to be made in to puddings, preserves, or in its original form. Bananas are rich in Vitamin C and also a good source of dietary fiber and potassium. Many times, when I buy even half a dozen, I always find I would have to throw at least one if I am not extremely careful. This time, I decided to make an egless cake with the over ripe bananas. I also threw in a little flax seed powder as it increases the fibre intake. It is also better to skim down the sugar a little bit, as bananas are high in sugar content on their own.
All Purpose flour – 1 cup
Sugar – Brown/White 1 cup.
Bananas – 2 ripe.
Oil – 1/2 cup (Only Canola/Mazola/ Vegetable Oil and not Olive Oil)
Baking Soda – 1 tsp
Walnuts – 1 /3 cup
Vanilla Extract – 1 tsp (Always use pure vanilla extract with no alcohol). For better flavor you can use Banana Extract too.
Flax seed – 2 tsp.
Preheat the oven to 350F and pour out the walnuts on a baking sheet lined with parchment paper and toast for 5 mins or so.
Cool the nuts and chop them up roughly.
Measure out the flour, add the baking soda abd set aside. The dry ingredients are now ready.
In a mixing bowl, add the ripe bananas and mash it well with a masher or ladle. Add oil, sugar, extract and whisk briskly.
Slowly add the dry ingredients little by little and mix it in,. Do not overmix as this may rob the batter of air and the end result would not be a spongy cake.
Add the toasted chopped nuts and the flax seed and mix it in too. The toasting of the nuts is completely optional as it brings out the flavour of the nuts and makes it crunchy. You can also add them as they are.
Grease a 9 nch round cake pan or loaf pan with oil spray and slowly pour in the cake batter and lightly flatten with a spatula.
Bake at 350F for 30 mins or until a fork inserted comes out clean.