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.

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.

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.

QUAIL GINGER MASALA


Quail or kaada (Tamil) is a small bird with low cholesterol levels and high health benefits.

Even though they are small in size, they are comparatively rich in proteins similar to other animals.

They are a good source of iron,vitaminB6,VitaminB3 and zinc.

Today’s recipe is a masala with lots of ginger, slightly sweetened.

Before adding the meat to the masala it is slightly tossed in oil to seal its juices.Cooking freshly cleaned

meat is best, but if you have no option of getting fresh meat, thaw the meat well before you cook .

Now to the recipe

INGREDIENTS

5-6 quails cleaned and cut into 2

For the marinade

1 tsp chilli powder

1 tsp ginger-garlic paste

2-3 tbsp curd

juice of 1 lemon

salt

For the masala

2-3 onions chopped fine

2-3 tomatoes

1-2 tsp kashmiri chilli powder

1/2 tsp garam masala powder

1 tsp saunf /fennel seeds

2 tsp cummin seeds

3 inch piece ginger

1 tbsp jaggery or sugar

1 tsp coarsely ground pepper

salt to taste

gingerly oil or coconut oil 3/4 cup

curry leaves

METHOD

First marinade the meat for minimum 20-30 minutes.

Grind the tomatoes, ginger ,saunf, and cummin seeds and set aside.

Heat oil in a thick kadai or wok and drop in the cut meat.(do not discard the marinated masala).

Fry the meat till the colour changes and set aside.

Remove half of the oil and add the onions with salt and sugar.

Saute till onion turns light brown.

Next add the Kashmiri chilli powder, the ground paste, and cook till oil separates and tomato is well

blended and mushy.

Now add the fried meat and the remaining marinated masala and cook till the masala coats the meat

well.(Quail meat cooks quick ).

Add the pepper powder and curry leaves and remove from fire.

RAW BANANA ERISSERY


Erissery is a dish from the Kerala cuisine, and this is my version of the dish.The toughest part is to title a dish

when its your version of the recipe.As I had a dish like this from one of the Kerala restaurants,decided to extract

the title from the same cuisine, after all clouded confusions.

Now…moving to today’s recipe-This is made with only raw bananas, no mixture of any other vegetables as they

usually do in preparing the authentic erisserry.With roasted ground coconut and the mixture of dry mango

powder makes it special when served with seafood meals.Raw banana is widely used in Kerala cuisines.

Chips,fries,sweets and vegetable side dishes like Avial and erissery….are some of the dishes made with this vegetable,

hence this vegetable is unavoidable in Keralite cuisines.

A brief note on health benefits -People with weak digestive system should have this in limited quantities,as it may

cause bloating and indigestion!

Positive fact, is that it is a fibre rich food good for diabetics,and heart patients.Rich in VitaminC and other nutrients

which contains antioxidants,and strengthen the immune system.

To the recipe

INGREDIENTS

2-3 raw bananas peeled and cut

1 tsp dry mango powder (amchur powder)

1/2 tsp turmeric powder

1 tsp pepper

few curry leaves

salt to taste

2 tsp coconut oil/ghee

Grind to a coarse paste

3 tbsp slightly roasted coconut

1 tsp roasted raw rice/1 tsp rice flour

1 tsp cummin seed

1/2 tsp mustard

1 green chilli

METHOD

Wash the cut vegetable with salt water ,and then with normal water.

Boil the bananas with amchur powder,turmeric, salt and sufficient water.

Do not cook it dry, let there be little liquid remaining.

Add the oil, and the paste and cook for 3 minutes.

Add pepper and remove from fire.

OKRA-PANEER TANDOORI FRY


This is a stir fry recipe with tandoori masala.It’s a dish to be served when simple vegetarian meals needs adornment.

You could try the same recipe with potatoes opting out the paneer for another variant.

Okra/ladies finger/bhindi/vendakka …many translations to this wonderful brain vegetable.Some have an aversion to

this vegetable because it produces a slimy effect when cooked without any acid.

The positivity of this slime is,that it binds the cholesterol in the body during digestion preventing absorption into the

body and excretes out of the body.

To deslime okra you have to add acids like lime, tomatoes, tamarind.You could cut roundels of this vegetable,fry it till

brown and add to salads.

Apart from the title of ‘brain vegetable’ this vegetable has excellent source of vitamins and nutrients which supports

the immune system.Rich in protein,fibre and low on calories, good for lowering blood sugar and overall health.

Check my previous posts on ladies finger recipes.

Now to today’s recipe

INGREDIENTS

200 gm ladies finger(top and tip only cut )

200 gm paneer (cottage cheese)

1 tbsp oil/ghee/butter

For the masala

1 tsp kashmiri chilli powder /chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp amchur powder(dry mango powder )

2 tbsp curd

juice of 1 lemon

salt to taste

1 tbsp mustard oil /any oil

METHOD

Slit the vegetable in the centre vertically on two sides, taking care not to cut through completely.

Make a paste with the masala ingredients, and apply on the vegetable.Set aside for a few minutes

Heat a non stick pan or a thick bottomed pan, add oil and the marinated vegetable and allow to fry on medium heat .

Add the cut paneer and toss for a few minutes till the masalas are well blended.

Garnish with coriander/methi (dried/fresh fenugreek )leaves and serve.

BROCCOLI-MAYO CUTLETS


Broccoli belonging to the cruciferous family of vegetables has high amounts of fibre,protein,iron,calcium,magnesium and

vitamins like A,C,E,K,B with folic acid.

The negative side of this vegetable is that it causes, gas and bowel irritation.Those using blood thinning medications, should

take care in consuming broccoli, as the efficacy of the medication may be hindered.

I have given the pros and cons of this vegetable briefly, and will be moving to the proceeds of the recipe directly.

This recipe is made with steamed broccoli, mint mayo (homemade)breadcrumbs and a minimal amount of cheese.You could opt out

the mayonnaise and opt in any cheese of your choice if you like.

Instead of mint you could use spinach.Broccoli should be not be overcooked as you may lose the benefits in store.If you are steaming

or boiling 15-20 minutes is sufficient.

These crispy cutlets can be served as starters, or as an accompaniment with any meal.Good to slide in to a burger bun and serve as

snack and a quick lunch.

To the recipe

INGREDIENTS

Florets from a medium sized broccoli (steamed or boiled)

1 cup mayonnaise or cheese

a handful of mint leaves(ground)

1 onion chopped fine/spring onions

2-3 green chillies chopped

3-4 cloves garlic chopped fine

1-2 tsp chilli flakes

a pinch of mace powder

A cube of cheese ( any cheese )

1-2 tsp lime juice

1/2 cup breadcrumbs to bind broccoli

breadcrumbs for coating

1-2 eggs

oil for frying

METHOD

Mash the broccoli coarse and mix in the ingredients except the last 3 in the list.

MINT MAYONNAISE-CAULIFLOWER SALAD (link to homemade mayonnaise)

The consistency of the mixture should enable you to roll into cutlets.

Refrigerate for some time.

Dip in beaten eggs and coat with breadcrumbs and fry .

Deep fry till golden brown.

If you want to shallow fry you could make flattened cutlets.

Variation :Boiled or roasted minced meat could be added.

ACHARI BITTERGOURD’N’POTATO FRY


Bittergourd may not be in the favourite list to many but if you know the benefits, and the reason to include this vegetable in your diet is clear in your mind you will never leave this vegetable.

An excellent source of VitaminC,magnesium,potassium and fibre.It contains twice the amount of spinach, and potassium in a banana.

This plant based insulin in bitter gourd helps diabetics to reduce glucose levels significantly.As it is rich in potassium, it helps to absorb excessive sodium in the body, and keeps your heart healthy.

With this short description of health benefits I will be moving to the recipe.

INGREDIENTS

200 bitter gourd sliced

2-3 potatoes cut into strips

2-3 tsp.achari masala

1 big onion chopped

1/2 cup curd

juice of one lime

salt to taste.

2 tbsp jaggery powder

2-3 cloves garlic crushed

2 tbsp oil/ghee

METHOD

After removing bitterness from the vegetable (will leave link below for tips to remove bitterness),heat oil and first sauté the onion till brown.

Next add the potato and saute for 5 minutes.Add the sliced bitter gourd ,Achari masala, garlic and cook till masala is well corporated.

Next add the curd, salt ,and jaggery and cook on a slow flame, till both the vegetables are cooked.

Add lime juice and remove from fire.

BITTER GOURD SALAD (link consists tips to remove bitterness from bitter gourd)

COCONUT -PALAK PANEER


 

This is a green,green creamy dish with a fusion of roasted coconut,cashew……This dish can be served with rotis,

wraps,and even rice .

My menu today was with carrot- omelette cummin seed rice.The creamy,coconutty taste was good to go with this

rice.

The tint of the green was looking lovely and appetising .The greens were freshly plucked from my culinary patch,and

that enhanced the taste.

Now to the recipe

INGREDIENTS

200 gm paneer/ cottage cheese cubes

1 cup spinach leaves

Few cut spinach leaves for garnishing

1 green chilli

3-4 cloves garlic

1/4 of a coconut (cut pieces)

A handful of cashewnuts

1 onion ( quartered)

1 onion chopped

1 tsp cummin seeds

1 tomato cut ( seeds removed)

1 tsp chilli flakes

2-3 tbsp oil/ butter/ghee

Salt to taste

METHOD

Heat 1 tbsp oil and roast the coconut pieces,quartered onion,till onion turns light brown.

•Add cashew nuts and remove from fire.

•Grind the garlic,cummin seeds,green chilli,spinach leaves to a coarse paste.

•Grind the roasted coconut,cashew,and onion to a paste.

Heat the remaining oil,and add the chopped onions.Sauté till brown .

•Add the cut paneer,cut tomato with salt,and cook for a minute.

Next add ground pastes,rest of the ingredients,and simmer cook for 5-7 minutes.

Note: You could add roasted cashews for a richer taste.

 

 

 

METHI-MASALA PRAWNS


Seafood with methi or fenugreek brings out an

unique and enhanced taste.

Masalas like this, are finger-licking and can be

served with any meal .

When cooking masalas like this you have take

care not to cook the prawns for a long time .

Cooking jumbo prawns will take only 7-8

minutes,so it’s best to make the masala thick or

your required consistency ,and then add the

prawns.

This way the masalas will,blend well and the

prawns will not turn chewy or rubbery.

Now,to the recipe ..

INGREDIENTS

500 gm prawns ( peeled and deveined)

2-3 onions chopped

1 stick cinnamon

1/4 tsp mace powder

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/4 tsp pepper powder

1 tsp.cummin powder

1 tbsp ginger-garlic paste

3-4 tomatoes puréed or 1 cup tomato purée

1 tsp dry mango powder( amchur powder)

1 tsp sugar

Salt to taste

2 tbsp fenugreek leaves ( methi)

3-4 tbsp sesame oil /coconut oil/ghee

METHOD

•Heat oil,and add the onions,cinnamon and

cook till light brown.

•Next add the tomato purée,ginger garlic paste,

with the rest of the ingredients except methi

leaves,and cook till thick .

•Add the prawns and stir well .

•Cook for 7-8 minutes.

•Crush the methi leaves into the mixture.

•Remove from fire.

•Keep covered for a few minutes and serve.

Tip

•Do not add water,as prawns tend to

release water while cooking.

• If you want the masala thicker,add cashew

paste or 1-2 tsp rice flour if needed.

KOKUM FISH CURRY


This is a tangy black curry and tastes good with

fish fillets,or fish with less bones.

I made this recipe with sting ray cubes.

This recipe is akin to the Srilankan Ambulthiyal

I have posted before .

This is good to serve with rice,rotis,side dish for

stringhoppers or even bread .The same recipe

can be made with meat too.So do try and let me

know your comments.

INGREDIENTS

500 gm fish

3 pieces kokum ( soaked in warm water)

10 cloves garlic

2 onions sliced

2-3 green chillies

1 inch ginger chopped

1 tsp chilli powder

1 tbsp coriander powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cumin seed powder

1/2 coconut grated

1 tbsp rice

2-3 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds ( optional)

Curry leaves

Salt to taste

METHOD

First roast the chilli powder,coriander

powder,coconut and rice,in 1 tbsp oil till the

rice turns brown on medium flame

•Grind to a paste with the soaked kokum and

set aside.

• Heat oil in a clay pot ( love to cook in clay pots

😍)add mustard seeds,fenugreek seeds,curry

leaves.

•Next add onions,garlic,green chillies and sauté

till onion turns pink.

•Add the fish and cook for just 2-3 minutes.

•Add a little water,rest of the spices and the

kokum paste and cook for another 10 minutes

on a slow fire .Remove from fire.

Note :You could fry fish cubes separately

and add to this gravy .

https://calinskitchen.com/2019/10/26/sri-lankan-ambulthiyal/

Link to ‘Srilankan Ambulthiyal’👆🏻

LOTUS STEM SALAD


Lotus stem an aquatic plant,has many essential

vitamins and minerals.

It helps to prevent viral infections,and boosts

the Immunity system .

Considered to be a great source of VitaminC,

aids in the production of red blood cells .

This root vegetable can be made with curries,

mainly fish.Here’s the link to the fish curry.

https://calinskitchen.wordpress.com/2019/09/14/kashmiri-fish-nlotus-stem-curry/?preview=true

Stir fries made with tiny prawns,or maldive

fish is a favourite and a frequent dish in Asian

cuisines .

Today’s recipe is a salad with fried lotus stems .

Now to the recipe now

INGREDIENTS

3-4 stems lotus stems ( peeled and sliced thin)

2 onions sliced thin

2 green chillies sliced

2 tomatoes sliced thin

Pepper and salt to taste

Juice of 1 lime

1/2 tsp chilli flakes

To marinade the stems

1 tsp chilli powder

1/2 tsp turmeric powder

Salt

Oil for frying

METHOD

First marinade the stems for few minutes.

•Fry till golden brown and set aside .

•Mix the rest of the ingredients in another

bowl,and add the fried lotus stems .

Mix well,serve .

A good side dish with rice!

CHICKEN FALAFEL IN CURD


This is another recipe innovated in my kitchen.

Falafel is a Middle Eastern dish which is mostly

deep fried. I have posted variations of falafel.

Like our ‘thayir vadai ‘I wanted to neutralise

the oil used in the recipe,by shallow frying ,

and allowed to float in yoghurt.

You have to use pre-soaked chick peas ,brown ,

green or white variety.This soaked peas has to

be ground with coriander leaves,or spinach

leaves . It’s a good side dish to be served with

biriyanis,pulao,or rotis .

To the recipe now

INGREDIENTS

1 cup soaked chick peas

1 cup shredded chicken/ boneless chicken

1 cup chopped coriander leaves

1 small piece ginger

1 tsp cumin seeds

2-3 green chillies

1/2 tsp peppercorns

1/2 tsp garam masala powder

Salt to taste

Few onions chopped fine

Oil for frying

METHOD

•Excluding the onions ,grind the rest of the

ingredients to a coarse paste.

•Add onions and shape into flat tikkis.

Shallow fry till golden brown and set aside.

For the yoghurt mixture

2 cups curd/ yoghurt

1-2 green chillies chopped

1/2 tsp cumin seed powder

1/4 tsp paprika powder/ Kashmiri chilli powder

Salt to taste

1/2 tsp sugar / honey

•Beat the curd well with salt and sugar till

creamy .

•Add the fried falafel

•Sprinkle the rest of the ingredients and serve.

Note: You can temper this curd mixture if you like and the add the falafel.

PEPPER CHICKEN PALANDY


Chicken palandy recipe is extracted from the

Lankan cuisines.Today’s recipe is my version of

the same .

Check my previous post of another version-https://calinskitchen.com/2020/05/28/chicken-palandy/

This recipe is made with strips of chicken fried/

grilled/baked.

You can transform leftover chicken,to an

amazing dish like this .

This dish can be used for wraps,kothu parota,

or served as a side dish with rotis and rice.

Tip : Whenever you make any stir fry pepper dishes ,always add the coarse pepper powder at the end.

To the recipe now

INGREDIENTS

400-500 gm chicken strips marinaded in 1 tsp chilli powder and salt

2-3 sliced onions

2 green chillies slit

1 tsp minced garlic

1 tsp chilli flakes

1 tsp cumin seed powder

1 tbsp coarsely ground pepper powder

1 tbsp curd

1 tsp vinegar/ lime

Few curry leaves

1 stick cinnamon

2-3 eggs

Oil for frying

Salt to taste

METHOD

Fry the marinaded chicken till golden brown

and set aside.

Take 2-3 tbsp from the fried oil and heat.

Fry the onions,with cinnamon till light brown .

Add garlic,green chillies,and the rest of the

ingredients except pepper and eggs.

Shove the chicken to a side and add eggs to the

other side.

Now mix all together ,and lastly add the pepper

powder.

Remove from fire .