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.

BANANA BLOSSOM MORKOLUMBU


Morkolumbu or buttermilk gravy is compulsorily included in the South Indian platter.The same dish is made in a

different way in North India known as the “Kadhi’.

Summer calls for dishes like this as curd is the main ingredient in this dish.This dish is made with single vegetables,

lotus seeds,fried pakoras…..the list has no full stop .This type of gravy served with a few crisps is like comfort food,

low on spice and a good for your stomach.

Today my recipe variation to this dish is with the inclusion of banana flower fritters.In fact it’s going to be a two in

one recipe… fritter recipe and a buttermilk gravy recipe.

The process of removing the matchstick shaped ‘pistil'(have to be removed or it will infest with its bitterness)and the

outer petal(calyx)is very tedious, as you have to remove these from each floret.

Once cleaned you have to immerse them in buttermilk for a minimum of 20 minutes and then wash well.

You could clean them in your free time, to save on the cooking time.

Firstly to a few health points…1.As banana flowers are light on the digestive system,they are good to relieve abdominal

pain and bloating .

2.They prevent infections.

3.Due to its rich iron content it helps to increase the haemoglobin levels.

4.Good for lactating mothers.

5.They play a vital role in women health.(related to ovarian disorders)

Now to the recipe..

For the fritters

Ingredients

Banana blossoms 100-150 gm (cleaned -check above for description of cleaning )

1/2 cup gram flour

2 tbsp rice flour

1 tsp all purpose flour

1 tsp chilli powder

1/2 tsp cumin seed powder

a pinch of asafoetida

salt to taste

oil to fry

Method

Mix all the ingredients together (no need to add water)except oil .

Heat oil, and drop in the coated blossoms and fry till crisp.

Allow to drain .

For the gravy

Ingredients

2 tbsp tuvar dal (soaked for minimum 20 minutes

2 tbsp coconut

3-4 dry chillies (soaked with dal)

1 tsp cumin seeds (soaked with dal)

1 cup thick curd beaten

1/4 tsp turmeric

salt to taste

For tempering

1 tbsp oil (from the oil you fried the fritters)or you can use ghee

1/2 tsp mustard

a pinch of asafoetida

2 dry chillies

few curry leaves

1-2 cups water (adjust to the consistency you like )

Method

First grind the soaked tuvar dal, chillies ,coconut,cummin seeds to a paste and set aside.

Heat oil, and add the ingredients,listed for tempering.Add the ground paste with salt and sauce for 2 minutes.

Next add the curd and water and allow a boil.

Add the fried fritters and remove from fire.

Serve with rice!

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)

CARROT DOSA


Carrot a root vegetable is a very healthy food and a good source of beta carotene with numerous nutrients and antioxidants.

Known to be beneficial for eye health,it also helps in lowering cholesterol levels.The beta carotene contained in it contributes to the

lovely bright orange colour.Carrot juice is one good healthy breakfast drink which takes care of overall health and skin health too.

Cosmetic industry use carrots widely in their produce.

Now coming to today’s recipe …It’s a breakfast recipe with the inclusion of carrot purée in dosa batter.

If you have dosa batter ready,it is just an addition of the purée. I will be giving the recipe for  instant dosa with the addition of wheat

flour also as an ingredient.

I made a variation of egg dosa, and to top it all the chutney served was celery-alma chutney which is more nutritious.

Note:You could add spring onions or leeks cut fine instead of onions.

So,here’s to the healthy colourful recipe.

INGREDIENTS

1 cup urad dhal flour

1 cup rice flour

2 cups wheat flour

1/2 cup curd

Salt to taste

1 cup finely chopped onions/spring onions/

leeks

2-3 finely chopped green chillies

4 carrots puréed

1/2 tsp cummin seed powder

METHOD

•Mix all the ingredients with enough water to the consistency of iddli/dosa batter or pancake batter.

Make dosas,pour 1 tsp oil or ghee all around,and cook on both sides .

Serve with chutney .

CELERY-AMLA CHUTNEY

1 cup celery stalks

2-3 amla/ gooseberry ( deseeded)

2 tbsp iddli podi

Salt to taste

1 tsp sesame oil

METHOD

Sauté the celery stalks till raw smell is gone.

•Grind fine with the rest of the ingredients and

serve.

MINT MAYONNAISE-CAULIFLOWER SALAD


Salad with homemade mayonnaise is one

delight you could have at any time of the day!

If you have to skip meals,this will be one

source of energy and nutrients.

Making mayonnaise at home is just minutes

away,so do try this recipe .

The vegetables can be of your choice !

Vegetables can be steamed,roasted,or boiled

before adding mayonnaise .

Try introducing herbs and fresh flavours each

time you make .

This time I made a mint infused mayonnaise,

and everyone loved it .

To start with the mint mayonnaise recipe

INGREDIENTS

1 egg

oil ( 3 times the quantity of egg)

1-2 tsp vinegar

1/4 tsp salt

1 tsp sugar

A handful of mint ground

METHOD

•First break the egg into a small cup,and note

the quantity of the broken egg.

•Add the egg into the beaker you are going to

blend in.

•In the same cup,measure oil ,3 times the

quantity of egg.

•Add the rest of the ingredients into the egg,and

blend till thick .( 3-5 minutes).

•Add ground mint and mix .

•Add to prepared vegetables.

FOR THE VEGETABLES

You could steam,boil or roast

Cauliflower florets,carrots,sprouts .

Make a paste of 1 green chilli,2 cloves garlic,

tiny piece of ginger

Salt to taste

Mix with paste and boil/ steam the vegetables.

Few more combinations

•Broccoli,carrot,sweet potato cubes

•Beetroot,pumpkin,peas/sprouts

•Chickpeas,capsicum,cucumber

Play the vegetables with your innovations to

dish out variations to surprise your family.

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!

PALAK CORN ‘N’ EGG


This is an amazing dish with rotis or as stuffing

for puff pastries,or buns .

Corn contains valuable vitamins and minerals

necessary for your overall health.

Corn is one food, which can be added to many

preparations and many cuisines.It will be a

long list if,I have to name each dish with corn,

and baby corn ,so I will move on to the recipe

right away 😀.

INGREDIENTS

1 cup corn pellets/ baby corn

2 cups spinach( Palak)

2 green chillies

5-6 garlic cloves

1 tsp cumin seed

2 tbsp almonds/cashew ( powdered coarse)

1/4 tsp pepper powder

1/4 tsp nutmeg powder

1 onion chopped

1 piece cinnamon

1/2 tsp sugar

1/2 tsp amchur powder/ 1 tbsp curd /1 tsp lime

juice.

Salt to taste

1-2 eggs

2 tbsp fresh cream ( optional)

2 tbsp butter/ghee

METHOD

• Grind the washed palak leaves,with green

chillies,cumin seed,garlic to a coarse paste.

•Heat butter/ghee in a kadai,and add the onions

•Add cinnamon,and let the onions brown

lightly .

•Next add the corn pellets,and sauté for 2-3

minutes.

•Add the eggs, and mix

• Next add the ground palak mixture,and the

remaining ingredients .

•Cook for few minutes ,on a low flame till corn

is well blended with the Palak mixture.

•Remove from fire .

•Add fresh cream and serve .

FALAFEL STUFFED MUSHROOM


This was a lovely dish ,and everyone loved it .

Those who do not love mushroom will love this

dish .Can be served as a starter.

I had some soaked chickpeas in the fridge for

sprouting ,and used this to make the falafel

mixture .

Grilled this in a clay pot,with care,and as I

wanted the chickpeas filling to be browned too.

I added a little egg on the top , before turning

the mushroom to cook on the other side.

Before adding the stuffed mushrooms,into the

clay pot ,I added a little butter with pepper

powder and curry leaves .That spread a lovely

and appetising aroma .Remember not to slow

cook mushrooms as the mushrooms will

become soggy .Medium heat is good .

So,now let’s get into the recipe .

INGREDIENTS

Button mushrooms washed and stalks removed

1/2 cup chickpeas or channa

2 green chillies

A handful of coriander leaves

1 small onion chopped fine ( optional)

2 cloves garlic

1 tsp cumin seed powder

Salt to taste.

1 egg lightly beaten

Butter

1 tsp pepper powder ( coarse)

Few curry leaves

METHOD

•Cut the removed stalks fine and set aside .

•Grind the chickpeas,green chillies,coriander

leaves,garlic to a paste.

•Mix in with the chopped stalks with salt to

taste .

•Stuff each mushroom with the chickpeas mix.

•Heat a flat bottomed clay pot or a non stick

pan

•Add butter,curry leaves,pepper powder and a

pinch of salt .

•Immediately lay the mushrooms on the hot

butter.

•Cover and cook for about 7 minutes.(medium

flame )

•Pour the beaten egg on the top of each,cover

and cook for a 1 minute.

•Flip over to the other side and cook till golden

brown.

•Add butter to the sides of the mushroom only

if needed.

•Remove from fire and allow the mushrooms to

be in the clay pot ( if using)for 5 minutes .

•Then remove from the pot carefully and

serve .

TAMARIND,GINGER CAPSICUM CHUTNEY


When you see the South Indian breakfast

platter,you will see many colourful chutneys

served in a row .This is one recipe like that ,but

my innovated recipe.I love the red capsicum

and when I get it ,I use it for chutneys like this

too .Considering many health benefits in this

vegetable it’s best to use your culinary skills to

entice your family to consume this often.

So here’s to a chutney recipe with red capsicum

ginger and tamarind.

INGREDIENTS

1 big red capsicum cut ( seeds removed)

3 tbsp chopped ginger

Gooseberry sized tamarind soaked in hot water

3-4 dates or raisins

1 tsp chilli powder

1 tbsp jaggery powder

1/4 tsp mustard seeds

1 tbsp sesame oil

Pinch of asafoetida

Curry leaves

Salt to taste

METHOD

Heat oil add ginger and sauté till brown.

Remove from pan and set aside

Now grind all the ingredients together (except

the mustard seeds,curry leaves,asafoetida

and jaggery ) with the tamarind .

Now add the mustard and curry leaves into the

same pan you fried the ginger.

Add the paste and asafoetida and cook for few

minutes .You can add water depending on the

required consistency .

SPICED PINEAPPLE RAITA


This is a recipe to be served as a side dish for

pulao,biriyani or rice .

This is a perfect sweet and sour dish with a

blend of curd and pineapple .

Today’s recipe is a little different in my way,so

do try this combination and post in your

comments .

INGREDIENTS

1/2 of a pineapple cored, peeled and cut into

slices

Few cashew nuts

1 piece cinnamon

Curry leaves

1 small green chilli cut

1 tbsp butter / ghee

1 tsp chilli powder

1-2 cups curd

1 tsp sugar

1/2 tsp turmeric

1/4 tsp mustard powder

1/4 tsp pepper powder

Salt to taste

METHOD

•Heat butter in a pan,add cinnamon, cashew

and fry lightly .

•Add the pineapple and the rest of the spices

except mustard powder .

•Sauté for 5 minutes and remove from fire .

•Allow to cool slightly .

•Whisk curd and mix into the cooked pineapple

•Garnish with coriander leaves.

LADIES FINGER CRISPIES


These are amazing to be served hot,as a side

dish with rice, especially with a vegan meal .

Ladies finger has to be cut into strips dipped in

batter and fried crisp.

If you are in a hurried mode , you could add

the ingredients listed for batter directly into the

cut vegetable and sprinkle a little water,and fry

I did the same hurried mode method 😀.

Those who do not like this vegetable will love it

this way,so do try this and post your comments.

INGREDIENTS

200 gm ladies finger cut into strips

1/2 cup gram flour

1 tbsp rice flour

1 tsp flour

1 tsp amchur powder

1/2 tsp cummin seed powder

1 tsp chilli powder

Salt to taste

METHOD

Wash and cut the vegetable into strips.

Mix the ingredients in a bowl with salt .

Mix into the cut vegetable till well coated .

Sprinkle a little water if needed .

Fry in oil (shallow / deep ) till crisp.

2 RECIPES WITH AMARANTH LEAVES


These recipes are with Amaranth leaves also

known as ‘ Arai keerai ‘ in Tamil.

I have tried this with other greens , but this

particular green gives an unique flavour with

rice .

Carrot with amaranth was a try today, and

served with fish curry it was finger -licking .

Amaranth with potato, with egg , with peanuts

are some of the combinations you could try .

Do try and post your comments!

To the recipes , first to the rice recipe

KEERAI RICE

INGREDIENTS

2-3 cups cooked rice

1 cup greens chopped fine

2-3 cloves garlic crushed with peel

Ghee or oil

1/2 tsp mustard

2-3 dry chillies

2 tsp spice powder *

1/2 tsp turmeric

A pinch of asafoetida

Salt to taste

METHOD

Heat oil add mustard seeds, dry chillies ,garlic

and asafoetida .

Next add the greens ,turmeric and sauté till the

greens are 3/4th cooked .

Add rice and mix well

Lastly add the spice powder ,mix well for a

minute and remove from fire .

Keep covered for few minutes and serve with

raita, papads and potato masala .

Good vegan meal !


Now to the spice powder recipe .You could use this for any variety rice , and has to be added at the end only

2 tbsp gram dal ( kadala parippu)

1/2 tsp fenugreek seeds

1 tsp cummin seeds

Few curry leaves

1 tsp coriander seeds

Dry roast for few minutes ( Do not allow the

fenugreek seeds to brown) , and powder .


KEERAI – CARROT PORIYAL

INGREDIENTS

1 cup keerai chopped

3 carrots chopped

1 onion

2 crushed cloves garlic

1 green chilli chopped

1-2 tsp red chilli flakes

1/4 tsp turmeric

1 small tomato

1 red capsicum ( optional)

Powder 1 tsp cummin seeds and 1/4 coconut

together coarsely

1/2 lemon juice

1 tbsp coconut oil

METHOD

Heat oil ,add onions garlic and sauté till

translucent .

Add tomato with turmeric and salt and cook for

2-3 minutes

Next add carrot, greens , chilli flakes and cook

on a low flame covered till carrots are cooked .

Next add coconut mixture and mix . Remove

from fire after a minute,and add lemon juice.

BAKED CHEESY CAPSICUM


This is an excellent recipe with red capsicum/

peppers.Good to be served as starters.

The bright red colour attracts you ,even if you

are not a vegetable lover.

Considering the health benefits, and the rich

nutrients it contains ,I try adding into salads ,

chutneys ,rice ……..Red capsicum when

compared to the green has more benefits

and taste,so do try red capsicum often .( do I

sound like a brand ambassador for red

capsicum?🤣)

To the recipe now

INGREDIENTS

Red capsicum cut into 2 ,and stalks cut off .

150 -200 gm grated paneer ( cottage cheese)

1-2 tsp red chilli paste*

1 finely chopped green chilli

Few parsley/ coriander leaves /spring onions /

leeks / thinly chopped Palak( spinach)

3-4 tbsp panko / coarse breadcrumbs

Enough grated cheese to top the peppers

A little oil and salt mixed to apply inside the

peppers before stuffing

METHOD

•Mix grated paneer with chilli paste,green

chilli,parsley and mix well .

•Add panko and mix lightly

•Stuff the peppers with the paneer filling

•Sprinkle grated cheese on it

•Arrange on a baking tray,and bake in a 200C

oven for 12-15 minutes .

Place the tray in another tray filled with

little water before baking .( water bath).


*The key ingredient to the taste is the chilli

paste, so choose a good one

The paste I made was a lemongrass chilli paste

A tic -tac -toe recipe but turned out super.

So now to share

INGREDIENTS

2 stalks lemon grass

10-12 red chillies soaked

3 green chillies

3 lime leaves

A small piece ginger

10 cloves garlic

2 -3 tbsp jaggery / country sugar

1 piece raw turmeric

Salt

2 tsp oil

METHOD

Grind all together except oil ,and heat for 5

minutes ,and use .Refrigerate and use when

needed.

I used in baking too ( post to be shared)

BITTERGOURD DELIGHT


Bitter gourd can never be a delight for all ,but if

cooked with care,it can be transformed into a

delicious dish. I have posted recipes of bitter

gourd salad with tips to minimise the bitterness

Check out https://calinskitchen.com/2014/10/10/bitter-gourd-salad/

Considering the health benefits , it is best to

have this vegetable in your home menu !

To today’s recipe

INGREDIENTS

3-4 bittergourd cut fine and seeds removed

2 onion chopped

1 green chilli chopped

4-5 cloves garlic

Grind to a coarse paste

4-5 seedless dates

1 tbsp vinegar

5-7 dry red chillies

1/2 tsp cummin seeds

2 tbsp tomato sauce / ketchup

2 tbsp jaggery

1/4 tsp turmeric

2 tbsp oil

Salt to taste

METHOD

•After the washing and bitterness removal process ( check link above )

•Heat oil ,add onions and garlic and sauté till it turns colour.

•Add the gourd with turmeric and salt,and cook till soft.

•Add the ground paste ,jaggery and tomato ketchup and cook till well combined

STEAMED BOTTLE GOURD DHOKLA KORMA


It’s like the vegan meat korma,a little extra

effort and you will not regret your time in the

making .Can be served with rotis or any rice .

You could fry these dumplings and add to the

curry.

The curry/ korma may be made to your choice

too.

Let’s get into the recipe now

INGREDIENTS

250 gm bottle gourd peeled and grated

1/4 cup besan flour ( chick pea flour)

1/2 cup wheat flour ( this amount may vary

when you mix )

1 tsp.amchur powder (dry mango powder)/

lime juice

1/2 tsp cummin seed powder

1/2 tsp ginger paste

2 finely chopped green chillies

Salt to taste

METHOD

Squeeze out excess water ,and mix in with the

rest of the ingredients . Divide into portions

and make into medium sized rolls.

Steam for 10 minutes . Remove and allow to

cool . Cut into bite sized pieces .


KORMA

INGREDIENTS

1 onion chopped

2 green chilies

2 tomatoes

1/2 tsp methi

6-7 cloves garlic

1 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1/4 coconut +few cashews ground to a paste.

1-2 tbsp ghee / oil

Coriander leaves

METHOD

•Grind the bold listed ingredients coarse.

•Heat ghee and sauté onion till translucent.

•Add garam masala,turmeric,salt.

•Add the ground tomato paste,and cook on a

slow fire till oil separates ( 10 minutes)

•Add water required with cashew- coconut

paste.

•Let it come to boil ,simmer for few minutes .

•Remove from fire,and sprinkle coriander

leaves.