RAW BANANA DELIGHTS (2 varieties)


Raw banana/valakkai is a kind of vegetable which can be included and made into many dishes like Avial,poriyal,milk

curries, salads,chips,kofta,sambhar….and the list will go on.

Today’s recipes have coconut as the main ingredient, but included and spiced in different methods.

One weekend we got Kerala meals, and there I saw this humble coconut spiced called the ‘Chammanthi’.(Kerala dish)

at the corner of the leaf, but the tastiest.

It was similar to the Srilankan ‘Pol sambol’which is my favourite.Sri Lankan symbol is of 2 varieties one with red chillies

POL SAMBOL (COCONUT SAMBOL)and the other with turmeric and green chillies with other ingredients (yet to post).

First I will give you the recipe for ..

CHAMANTHI VALAKKAI

2 raw bananas peeled, cut into cubes and boiled with a little salt and turmeric

2 tsp coconut oil

few mustard seeds

few curry leaves

For the chamanthi (coconut sambol)

1/2 coconut scrapings

4-5 small onions

3-4 green chillies

1/4 tsp pepper

juice of 1 lime

salt to taste

METHOD

Cook the cut banana with a little turmeric and salt till soft and remove from fire.

Make the coconut sambol by coarsely grinding the green chillies and onions (if you have a pound and pestle it will be still fine).

Add the coconut, salt and lime to taste.

Heat oil,add mustard and curry leaves.When the seeds start to splutter, add the cooked banana and switch off the

flame.

Add the coconut mixture and mix well and serve.

A good side dish to serve with rice and curry.

The next recipe is with steamed raw banana.

RAW BANANA PORIYAL

INGREDIENTS

2 raw bananas whole unpeeled

1 chopped onion

2 cloves garlic

2 green chillies chopped

1/2 -3/4 cup coconut gratings

1/2 tsp turmeic

1-2 tsp chilli flakes

salt to taste

For tempering

2-3 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cummin seeds

curry leaves

1/4 tsp asafoetida

METHOD

Steam or boil the raw bananas without peeling till cooked .

Slowly remove the peel, mash it lightly, and mix in the coconut, chilli flakes, turmeric and salt .

Heat oil ,add the ingredients for tempering and add the banana coconut mixture and stir well.

These two dishes are side dishes for rice and curry.

PINEAPPLE -CHOCOLATE CUSTARD PUDDING


This is like the pineapple gateau cake, and the only difference is that the chocolate icing is replaced by the chocolate

custard.There wasn’t much of a differance in taste.When an icing cake is made at home,i always try to minimise the

icing on the cake even if it’s homemade.I never buy ready made fondant or icing and this thick custard on the cake

was a satiating dessert.

The sponge layer was a pineapple flavour, lightly soaked in pineapple juice and custard for the layers.

To the recipe now…

For the sponge (I used only half of this cake)

4 egg yolks

4 egg whites

1 heaped cup flour mixed with 1 tsp baking powder

a pinch of salt

1 cup sugar

1 tsp pineapple essence

Method

Beat the egg whites with a pinch of salt till light peaks form.

Add the sugar and yolks gradually and beat well (electric mixer )for 5 minutes .

Now fold in the flour,essence gradually and mix well.(do not beat at this stage)

Transfer batter into a greased cake tray and bake in a preheated 180C oven for 25-30 minutes.

To prepare the pineapple

1 medium sized pineapple peeled, cored and cut into small pieces

2-3 tbsp sugar

a small piece cinammon

a pinch of salt

1/8 cup water

Method

Cook the ingredients except the water for 2-3 minutes.

Add water and cook for another 2-3 minutes.

Remove from fire and allow to cool.

For the chocolate custard

25 gm butter

3/4 cup sugar

2-3 cups milk

2 heaped tbsp cornflour

2 heaped tbsp cocoa powder

1 tsp vanilla essence

Method

Mix cornflour and cocoa powder in half cup milk (without lumps)and set aside.

Heat milk and sugar and once it reaches a boil ,add the cocoa mixture and keep stirring till it forms a thick custard.

Remove from fire.

Add butter and essence and mix well.

Allow to cool.

Assembling the pudding layers

Cut the sponge horizontally to fit the pudding bowl you are using.

Smear with pineapple juice and add half of the stewed pineapple.

Pour half of the custard over it.

Next place another layer of sponge on the custard and smear with pineapple juice and repeat process.

Top with stewed pineapple.

Keep in the refrigerator for some time and serve.

Link to pineapple gateauCHOCOLATE PINEAPPLE GATEAU

CHICKEN’N’CASHEW PAKODA


Pakoda or Pakora is an all time favourite snack of India.There are many varieties of pakodas sold in the streets of India.

Considered a street food there are amazing vegetarian and non vegetarian combinations of pakodas.

Today’s crunchy food recipe is one with chicken,cashewnuts and mint leaves.You can add peanuts to replace cashew.

Curry leaves can be used instead of mint,so go ahead with your favourite combinations and try this appetiser/snack.

Share your comments and suggestions…

INGREDIENTS

250 gm of chicken cut into thin strips

1 cup gram flour

1/4 cup rice flour

2 tsp hot butter/ghee/oil

3 cloves garlic chopped fine

1/4 cup broken cashew nuts/peanuts

2 tsp kashmiri chilli powder

1 tsp garam masala powder

1/2 tsp.turmeric powder (optional)

2 chopped green chillies

1 big onion chopped fine

1 tsp saunf(perumjeeragam)

few mint/curry leaves

water

salt to taste

oil for frying

METHOD

Mix all the ingredients by only sprinkling water .The mixture should be crumbly (not like a batter).

The correct texture will be when you are able to hold the mixture with you fingers.Minimal water will add to the

crunchiness.

Drop tiny portions in hot oil, and fry till golden brown.

Tip: If you want the crunchiness to stay longer ..half fry ,remove and fry till it’s golden brown.

GRILLED HALIBUT FISH


Halibut fish is one of the tastiest fish,and today’s recipe is a grilled recipe with pineapple.

The masala I used was the tandoori masala.This can be served with any dish,or as a starter.Full of flavours this recipe

has to tried compulsorily.Those who do not like pineapple can omit the fruit.

To the recipe now….

INGREDIENTS

500 gm fish fillets or slices

few pieces of pineapple

butter/or oil (2-3 tbsp)

few curry leaves

For the marinade

2 tsp Kashmiri chilli masala

2 tsp ginger garlic paste

1 tbsp curd/yoghurt

juice of 1 lime

1 tsp.vinegar

2 tsp mustard oil (optional)

1 tsp cummin seed powder

1 tsp kasuri methi leaves (optional )

1/2 tsp pepper powder

salt to taste

METHOD

Marinade the fish for a minimum of 20 -30 minutes.

Heat a grill pan with the oil.Add curry leaves.

Place each slice on the grill, and grill on a medium flame.

If you are adding pineapple add with the fish slices.

Flip to the other side when one side is done to a golden colour.

Remove from fire and serve.

GRILLED GARLIC EGG


This is a very easy recipe made in just few minutes.A simple meal can be made special with this grilled egg.Few

ingredients and few minutes ,so go ahead and try this recipe and post in your comments !

INGREDIENTS (serves 3-4 )

8 hard boiled eggs

1 heaped tbsp chilli powder mixed with salt

1 tsp amchur powder

2-3 tbsp oil (preferably gingerly oil/sesame oil)

6-8 cloves unpeeled garlic crushed

curry leaves

METHOD

Cut the eggs in half very neatly, and carefully rub the chilli powder,amchur powder and salt on both sides.

Heat a grilling pan,and add the oil. Add the garlic and curry leaves.

Once you get the aroma of the garlic, place the eggs on one side and grill for just 3-4 minutes.

Carefully flip the other side of the egg and grill for another 3-4 minutes, and its done and ready to serve.

MUTTON-BADAM KORMA


This is a flavourful rich korma suited to serve with any dish like rotis or any type of rice.Blended with roasted

almonds,coconut,and coriander after cooking the meat tender with spices it brings out a splendid flavour.

Easy and quick method…so do try and post in your comments !

INGREDIENTS

500 gm meat

1 tsp turmeric

1 tsp chilli powder

2 tsp coriander powder

1 tsp garam masala

10 almonds +1/2 cup coconut roasted lightly

3-4 green chillies

few coriander leaves

very light tamarind extract 1 cup

1-2 onions chopped

3 tbsp ghee +coconut oil

whole spices (cinnamon,clove,cardamon,1 black cardamon,1mace,)

METHOD

First add whole spices, chilli powder, coriander powder, tamarind extract, garam masala powderand meat into a

pressure cooker, and cook till meat is tender .(4-5 whistles).

Grind the almonds,coconut,green chilli, and coriander to a paste, and set aside.

Once the steam from the pressure has released on its own, heat oil in another pan and add the onions.

Once the onion turns brown add the cooked meat and the ground paste and cook till thick .

DUCK BIRIYANI


Duck meat is alkaline and lower in fat when compared to chicken.An excellent source of protein and iron.The content

of iron enables good flow of blood in the body providing energy and growth.Duck meat and eggs have excellent

source of other nutrients and vitamins and the key point is that it is a rich source of the essential mineral selenium.

Apart from my passion in cooking, collecting and innovating recipes, the reason I started my food blogging was my

children.As they do not have much interest in cooking now, i visioned that they will need in future.

The reason for explaining this is because they loved the taste of this recipe and forced me to add this to my blog.

The flavour of the meat contributed more to the taste I think .

Moving to the recipe…

INGREDIENTS

500 gm duck meat

500gm basmati rice

2-3 onions sliced

2 green chillies

a small piece of lemon grass

1 tomato

1/4 cup curd

juice of 1 lemon

few curry leaves

coriander leaves

1/4 cup oil and ghee mixed

1 tbsp biriyani masala or garam masala

1 tsp coriander powder

1-2 inch cinnamon

6 cloves

1/2 tsp cardamon powder

1/2 tsp kewra water (optional)

For the ground paste

1 tbsp fennel seeds(perumjeeragam,sombu)

4 red chillies

2 inch piece ginger

5-6 garlic cloves (I used the big onesie you are using medium/small use 10 cloves)

Salt

METHOD

Heat oil in a pressure cooker, add the whole spices curry leaves, and the onion and saute till onion turns light brown.

Next add the washed meat, and allow to cook in the oil for 5 minutes.

Next add the ground paste ,tomato ,salt and mix well for another 3 minutes.

Now add the rest of the ingredients except the rice and cook for 4-5 whistles.

Allow the steam to release on its own.

Wash and soak the rice for 15 minutes.

Once the steam is released from the cooker ,transfer the meat and the rice to a rice cooker, or a thick bottomed pan

and cook on a medium flame till done.

The water level should be 1-2 inches above the rice level.

Add 1-2 tbsp ghee on the top of cooked rice.garnish with coriander leaves and serve.

BOTTLEGOURD KOFTA CURRY


Bottle gourd(English)/Lauki(Hindi)/Sorakkai(Tamil) is a good vegetable to keep you hydrated and helps to burn

bad cholesterol.

Bottlegourd juice mixed with fruit juices or taken as a single juice after a workout or in the morning helps you to

maintain the weight of your body.You can make raw salads with this amazing vegetable.

This vegetable can be used to make halwas,burfis and many sweets and savouries.

BOTTLE GOURD BADAM HALWA..STUFFED BOTTLEGOURD PEANUT CURRY-click on these link for old posts related

to bottlegourd and few more.

Today’s recipe is made with grated bottle gourd mixed with flour,shaped into koftas,fried in oil and added to the

tomato based curry .

INGREDIENTS (For the kofta)

1 medium sized bottle gourd peeled and grated

1 cup gram flour (besan flour)/wheat flour

1 tsp ginger-garlic paste

1 tsp chilli paste

few mint leaves

1 tsp coriander powder

1 tsp amchur powder

2 tsp sesame seeds

salt to taste

Oil for frying

METHOD

Squeeze out the water from the grated vegetable,(do not discard the water) and bind with the rest of the ingredients.

Divide into portions and shape into balls.

Fry in hot oil till golden brown and set aside.

For the gravy

2 onions chopped fine

4-5 tomatoes pureed

1 tsp ginger-garlic paste

2 green chillies+7-8 cashews ground to a paste

1 tbsp kasuri methi leaves

1 heaped tsp.cummin seed powder

2 tsp kashmiri chilli powder

1 tsp jaggery powder

1/2 tsp pepper powder

1 tsp garam masla powder

salt to taste

2 tbsp ghee

few mint and coriander leaves

Method

Heat ghee and add the mint leaves,kashmiri chilli powder, garam masala with salt and saute for 1 second and add the

chopped onions.

Next add the tomato paste and the rest of the ingredients and cook till it is pulpy.Add the gourd juice and water if

needed.

When the required consistency of gravy is acquired, add the fried koftas and cook on a low flame for 3-4 minutes.

Garnish with coriander leaves.