Nentrapazham/Ripe Plantain -2
Cardamom powder-one pinch
Salt- one pinch
From one coconut take 1/2 cup of thick coconut milk and 1 cup of thin coconut milk.
Peel and cut banana into medium pieces .
Cook banana pieces along with thin coconut milk in low flame.Stir Continuously
When 3/4 th done add sugar and salt .mix well ..Cook for another 5 minutes or until the banana is cooked well.
Then add cardamom powder and finally add thick coconut milk and grated coconut .Stir well and turn off the stove .
So the easy and tasty pazham kurukku is ready ..we can use this as a quick dessert in a busy day..U can serve this as hot or cold.
The consistency of the kurukku is depends up on u.
Raw jack fruit -2 cups(better to take jack fruit which is just about to ripe )
Grated coconut-1 1/4 coconut
Dry red chilly-5
Chop each jack fruit pods into 4- to 5 pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If u r cooking in cooker 2 whistle is enough.
In a blender grind 1 coconut and cumin seeds along with very small amount of water .Not grind too fine paste..
Add this mix to the cooked jack fruit .
Mix and boil well in low flame.
In a pan heat coconut oil,splutter mustard seeds,dry red chilly and curry leaves .
When done add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown colour.
Add this seasoning to the jackfruit-coconut mix.
Switch of the fire and close the pan for 10 to 15 minutes.
So the very tasty traditional chakka erissery is ready to serve
Gothambu Nurukku- 1 1/2 cup
Grated coconut-of 5
Jagerry -less than 1/2 kg
Take 3 types of coconut milk from 5 coconut .1 1/2 cup of onnam palu(first extract),4 cup of randam palu and 4 cup of moonam palu and keep aside.
Wash the wheat thoroughly and cook by adding 3 lit of water .
In cooker 5-6 whistle is enough
When done strain and pour some more hot water to the cooked rice and drain well .
switch on the fire.
To the cooked wheat add 3rd coconut milk and stir well in medium heat..
When it began to thick add 2nd coconut milk and melted Jagerry.Add a pinch of salt also.Stir continuously till it get thick.
Finally add onnam palu when the payasam began to thicken
Mix well and remove from the stove ..(after adding onnam palu no need to boil the payasam)
Roast coconut pieces and cashew nuts in ghee and add to the payasam ..
The amount of jagerry is depending up on ur taste ..u can increase or decrease the amount of Jagerry.
So the tasty and easy gothambu payasam is ready to serve ..
(It will become very thick when it cools ..So try to serve hot in sadya .If ur payasam became really thick then dont worry add some boiled water and mix well..check the sweetness .add more jagerry if u want ..Colour of the payasam will depend up on the colour of the jagerry u use .If u r using dark colour jagerry ,the colour will be light brown shade otherwise it will be in light yellow colour )
Plantain (pacha kaya)-1
Long beans(aching a payar)-3
Ash gourd(kumbalaga)-1/2 cup
Raw Mango(pacha maga)-half of one
Turmeric Powder(majal podi)-1/4 tsp
Green chilly(pacha Mulaku)-3
Cumin seeds(jeerakam)-1/2 tsp
Coconut oil-2 tbsp
Water-1 1/2 cup
Grated coconut(thega chirakiyathu)-3/4 of 1
- Cut all the vegetables including mango into long thin pieces .
- Wash them well and cook the vegetables excluding mango by adding turmeric powder ,salt ,few curry leaves and 1 1/2 cup of water.cover the pot and cook in low flame .
- When 3/4 th done add mango pieces and cook.
- In a blender add grated coconut,cumin seeds,green chilly ,salt and shallots .
- Grind this to a semi medium consistency ..not fine paste ..
- Add this coconut mix to the cooked vegetables and mix well..
- Check the salt ..
- Allow to boil for 5 minutes in low flame ..Stir occasionally..
- Finally sprinkle coconut oil and fresh curry leaves (rub curry leaves between in fingers )
- Close the pan for few minutes b4 serving .(by that time the aroma of coconut oil and curry leaves will spread all over the aviyal)
- So tasty pacha maga aviyal is ready…
Kashmiri chilly powder-2tbsp
Green chilly-4 slits
- Mix chicken pieces(medium sized) with vinegar ,crushed ginger and salt for half an hour in refrigerator .
- Make a fine paste of chilly powder,turmeric powder and meat masala by adding enough water.
- After half an hour take out the chicken and marinate with 3/4 of the masala paste and keep aside for another half an hour.
- Add the rest of the masala paste to the grated coconut and mix well..
- Add salt also ..Keep aside
- Heat oil ,deep fry the chicken pieces.
- When the chicken is 3/4 th done add the masala coconut mix to the chicken followed by curry leaves and green chilly to the oil and fry.
- Remove from the fir when it is crispy.
- Drain well and transfer in to a kitchen tissue first and then to the serving plate .
Courtesy : Asianet Food path
For ur reference giving the link
Brinjal fry/vazhuthinanga pollichathu
Big onion -3medium
Ginger-1 small piece
Curry leaves-1 string
Salt – to taste
Thick coconut milk-1/4 cup
Coconut Oil-for frying
Take one big brinjal and cut lengthwise.(take middle portion into 2 thick pieces.)
Marinate with chilly powder,turmeric powder and salt for 1 hour.
Heat a pan.Saute onions ..When it become light golden colour add ground paste(pepper,ginger,garlic,green chilly,turmeric powder,curry leaves,turmeric powder) and saute for 3-4 minutes in low flame or until the raw smell of the masala goes ..Now add chopped tomato and salt..Saute till the tomatoes are done..Finally add coconut milk.Mix well and remove from the fire and keep aside
After one hour shallow fry the marinated brinjal pieces.
Take clean banana leaf..Slightly smoke the leaf over the flame.If u don’t have banana leaf u can use aluminium foil or baking paper.Put small portion of onion gravy in the leaf and keep the brinjal fry and top it with another portion of the gravy…Again do the same for the rest of the pieces ..Wrap the brinjal by folding the leaf.
Heat a nonstick pan .Place these banana wraps and cook well both sides in low flame .about 20 minutes.
U can change the spice according to ur convenience
Banana(nendrapazham) Ripe banana-4
Grated coconut-1 /2 of 1
Roasted rice powder-
Salt- a pinch
Cook 4 bananas and make a fine paste of 3 ..To this paste add pinch of salt and rice powder and mix well..Add rice powder till u get the right consistency of the dough and keep aside ..
Finely chop the cooked banana.To this add grated coconut,sugar and cardamom powder .Mix well and close the vessel ..Leave it for 5 minutes ..Now take small portions of dough and make balls..wet ur hand and flatten the ball in ur palm..put 2tbsp of coconut-banana mix in the center and roll it into balls by covering all the sides evenly with out spilling the mix.. Do the same procedure to make rest of the balls..Then steam the dumplings for 15 minutes.So the delicious and variety Kozhukkatta is ready
The amount of sugar is up to u and how sweet is the banana..That’s y here I didn’t mention the measurement. If u have a shaper then use it. That will be more convenient and can get a nice shape ..
pineapple pachadi/madhura curry
Pineapple – 1 medium size
Finely chopped Ripe banana (nendra pazham)-1/2 of 1
Black grapes-10(cut into half and remove seeds ) opt
Grated Coconut-3/4 of 1
Cumin seeds-less than 1/4 tsp
Mustard seeds -1/4 tsp
Curry leaves -few
Dry Red chilly-3
Chop the pineapple into too fine pieces..In a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .
After seasoning mix well and close the kadai for 1/2 hour b4 serving ..
U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..