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.

CHICKEN MALABAR BIRIYANI


This biriyani is from the Kerala cuisine,and it

has a unique taste compared to other biryanis

With lots of fried onions,and fried cashew nuts

to enhance the richness,it is indeed an

awesome dish from the Kerala cuisine.

Flavourful biriyani with less spices .

To the recipe

INGREDIENTS

500 gm kaima rice / seeraga samba rice(soaked

for 15-20 minutes)

1 tomato

Handful of mint leaves

Handful of coriander leaves

2-3 onions sliced

1/2 cup cashew nuts

A handful of raisins

1 tsp coarsely powdered cardamon powder

1 tsp rose essence / 1 tbsp rose water

2 sticks cinnamon

7-8 cloves

1 mace

1 cup curd

Juice of 1 lime

Salt

1 tsp garam masala powder or biriyani masala

1 tsp pepper powder

2-3 tbsp ghee ( to be added when layering)

To marinade

500-750 gm chicken pieces

1 tbsp pepper powder

Salt

Grind to a paste

10 green chillies

25-30 garlic cloves

2 inch piece ginger

To fry onions

5 big onions sliced

Salt

A pinch of sugar

50-100 ml oil

For the rice

1 tsp fennel seeds

1-2 bay leaves

Salt to taste

1 tsp ghee

METHOD

Marinade the chicken for minimum 20

minutes.

•Fry the onions with salt and sugar till light

brown,and set aside.

•Fry the cashew nuts and raisins in ghee and

set aside

To make the biriyani gravy

•Use the oil in which you fried onions,and add

the sliced onions ,cinnamon,cloves and fry till

translucent.

•Add half of the ginger garlic paste,chicken

marinade and cook for 10 minutes covered .

If using pressure cooker 1 whistle time.

•Next add the remaining paste,garam masala,

curd,lime,pepper powder,rose essence ,3/4th of

the fried onions ,tomato ,cardamon powder

and cook for further 10 minutes,and remove

from fire.

• Reserve one cup gravy for layering later.

To prepare the rice

•Heat water in a vessel,add cinnamon,cloves

bay leaf,salt and 1 tbsp ghee.

Add the soaked rice and cook till 3/4th done.

•Drain out the water.

To layer the rice ( Final assembly)

•Starting with rice at the bottom,start layering

with the reserved curry,the meat,mint leaves,

fried onions,end with rice.

•Add 2-3 tbsp ghee on top,and cook covered on

a slow fire for 15 minutes.

Do try this unique biriyani and post in your

comments !

RAGI -RICE FLOUR PITTU/PUTTU( 2 variations)


Ragi/ finger millet /nachni,kurakkan is a gluten

free whole grain,which aids in weight loss and

good for diabetic patients.

If I had to make pittu, it was rice flour ( red/

white) or wheat /all purpose flour ( roasted).

Recently only,I knew you could make ragi pittu

tasty like other pittu.

The trick is that you have to mix rice flour with

the ragi flour to get a good taste,not failing lots

of coconut too.I love to have with coconut

milk,banana,and sugar,but my family likes it

with channa ( chickpea curry ).

Today I tried two versions of ragi pittu .One

with coconut ,and the other with a little

vegetables .

The feedback stars were more for the vegetable

pittu 😋.

I want to also state that Kerala cuisine,has the

unique meat pittu,especially made with beef.

( will post soon)

So here’s to both the versions

INGREDIENTS

1 cup ragi flour

1/2 cup rice flour ( red or white)

Salt

2 cups grated coconut

Water

METHOD

Mix the ragi,rice flour,salt and 1/2 cup coconut.

Sprinkle water little by little and mix with the

tip of your fingers .

The mixture should be crumbly ,and if you

hold a portion with your fingers it should hold

lightly .

If you have the stainless steel cylindrical pittu

steamer, or the bamboo pittu maker you will

get a neat roll .

You could also tie up in a muslin cloth,and

steam for 15- 20 minutes.

Use the remaining coconut to create portions.

Starting with coconut,and ending with coconut

Now to the vegetable pittu

1 carrot ,a small leek or spring onions ,2-3

beans chopped fine,1/2 tsp ginger- garlic

chopped ,1 green chilli chopped,1 tsp chilli

powder or chilli flakes,1/4 tsp garam masala

powder ,salt to taste,1 tsp oil / ghee

Method

Mix all these together ,and layer vegetables and

pittu mix ,and steam till done .

TAPIOCA KORMA


This yam ( root vegetable) contains many

health benefits.Known as ‘ Maravalli ‘in

Tamil,’Kappa‘ in Malayalam,’Manioc‘ in

Sinhala…..(google check for other names)

This yam is cooked in many ways according to

different cuisines .

I normally boil it with turmeric ,peppercorns

add coconut and have it with Coconut

Sambol .( Pol Sambol) the Lankan way and my

favourite too.

Today I’m going to share with you a Kerala

dish ‘ Kappa korma’.

Breakfast for iddli was on the menu,and I

thought to make something different to be

served with, and this recipe flickered on.

Recently when we visited Kerala,the hotel we

stayed hosted a cookery demonstration..

and that’s where I extracted the idea from.

Can be served with rice,chappathi,appams,

iddlis ,bread dosas.

My combination today was with iddli .

Let me share this authentic and tasty recipe

with you all.

INGREDIENTS

1 small yam ( cleaned and cut into strips) and soaked in water

1 onion chopped

6-7 garlic cloves

1 inch piece ginger

3-4 green chillies

1 big tomato

Whole garam masala ( saunf,cloves,cardamon,cinammon)

1/2 tsp turmeric

3/4 tsp chilli powder

2 tblsp oil

Salt to taste

For coconut paste

1/2- 3/4 th cup coconut

1 tsp sesame seeds

3-4 cashewnuts

Saute this in a little oil and grind to paste .

METHOD

First grind the ingredients in italics to a paste

and set aside.

Heat oil in a pressure pan,add the whole garam

masala and the green chilli paste with

salt and saute for a minute and then add

chopped onions.

Next add in the tomatoes,with the yam ,chilli

powder,and turmeric powder and saute for

another 2 minutes.

Add the coconut paste now and mix well.

Add 1-2 cups water and pressure cook for 3

whistles.

Allow the steam to be released on its own.Serve

hot!

PINEAPPLE PACHADI


This dish is from the Kerala cuisine. The Onam Sadya is the vegetarian banquet of the

Keralites and there are more than 25 dishes served as a single course,on a banana leaf.

I have relished this Sadya meal in an authentic Kerala restaurant.The flavours and the

way it is served is unique.This dish is just a pick from the menu .You can serve with non-

vegan courses too.

Simple and tasty!

INGREDIENTS

1 cup chopped pineapple

1 -2 tsp chilli powder

1/2 tsp.turmeric powder

1/2-3/4 cup curd

For grinding

1/4 cup coconut

1-2 green chillies

1/4 tsp mustard

1/2 tsp cummin seeds

For tempering

1 tblsp coconut oil

Few mustard seeds

Curry leaves

1-2 dry chillies.

Salt to taste

METHOD

First cook the pineapple,( preferably in a pressure pan) with chilli powder,turmeric

powder and salt till soft.Lightly mash the pineapple and set aside.

Grind the ingredients listed for grinding.

Heat oil in a pan and temper with the listed ingredients .

Add pineapple and the ground mix and cook for few minutes.

Next add the curd and cook on a low flame till thick.

Remove from fire .