Unnakkaya/ Kerala Style Stuffed Banana

Ingredients:-

 Ripped Banana - 1 

Coconut Grated - 1/4 Cup 

Coconut Grated - 3/4 Cup 

Cashew Nuts - As Needed 

Raisins - as Needed 

Sugar - 1 1/2 Tbls 

Cardamom Powder - 1/2 Tsp 

Ghee - 1 Tsp 

Coconut oil -As Needed

Method:- 

1. Steam Banana. 

2. Smash or grind the banana without adding water

 3. Heat a pan. Add ghee and fry cashew nuts and raisins. Keep it aside. 

4. Fry the grated coconut. Add cardamom powder and sugar into it. Add the fried cashews and raisins also. 

5. Spread oil into hand and make ball using the smashed banana. Press the ball and add coconut mixture in the center. Shape it like an unnakkaya. 

6. Add oil into a kadai. Fry the unnakkaya. Fry both the sides until it turns brown color. 

7. Serve with hot Tea.

NB: - You can either Shallow fry it or deep fry it.

Cheers !!!

Minu

Pachakaya Thoran/ Raw banana stir fry/ Plantain Stir Fry

                                                         

Ingredients:-

Raw Banana                   - 1
Coconut                          - one handful
Turmeric                        -3/4 Tsp
Dry red chilli (Crushed)- 1 ½ Tbls
Coconut oil                    -1 Tsp
Salt
Curry leaves

Method:-

1. Cut the raw banana into 4 pieces.
2. Add salt and turmeric into it. Add some water and pressure cook it.
3. Once it cooked add crushed red chilli and curry leaves and grated coconut and mix well.
4. Last add coconut oil and mix well
5. Serve with Rice

Cheers !!!

Minu

Kappa Curry/ Tapioca Curry/ kizhangu Curry

     

                                                       

Ingredients:-

Kappa (Tapioca)    - 750 gm
Green Chilli             - 5 No.s
Coconut Grated – 3/4Cup
Garlic                  - 5 Pods
Shallot                - 4
Turmeric            -1/2 Tsp
Salt                       -As Required
Coconut oil          - 1 Tsp
Curry Leaves       - 1 spring

Method:-

1. Boil Kappa (Tapioca)  in water and drain out the water.
2. Add Kappa (Tapioca)    into a pressure cooker. Add salt, turmeric into it and  cook for 2 whistles
3. Grind coconut, garlic, shallot, few curry leaves and green chilli
4. Once the Kappa (Tapioca)   cooked add the coconut paste into it.
5. Add required amount of water and boil.
6. Once it started boiling add remaining curry leaves and switch off the stove.
7. Pour coconut oil into it.
8. Seve with Puttu, Appam etc.

Cheers !!!
Minu

Repost : Soft Mysore Pak

Ingredients:-

Besan  -1 Cup
Powdered Sugar  - 2 Cup
Ghee  - 1 Cup
Milk   - 2 Tbsp

Preparation:-

1. Heat 1 Tbsp ghee in a pan . Add besan and gently fry.
2. Melt remaining ghee in a microwave safe bowl.
3. Mix besan, sugar and milk with the ghee. Stir well until get a smooth paste without lumps.
4. Microwave on high power for 2 minutes. Stir it after 1 min.
5. Pour it into a greased plate and flatten.
6. After 10 to 15  min you can cut into desired shape.

Cheers!!!

Minu

Beetroot Thoran/ Beetroot Stir Fry/ Beetroot Upperi

Ingredients:-

Beetroot            - 1 Big
Green Chilli        - 3 No.s
Coconut Grated - ¼ Cup
Garlic                  - 5 Pods
Mustard seeds   - ¾ Tsp
Turmeric            -1/2 Tsp
Salt                        -As Required
Oil                         - As required
Curry Leaves       - 1 spring

Method:-

1. Grate the beetroot
2. Crush the coconut, garlic and green chilli.
3. Take a bowl. Add grated beetroot, crushed coconut and curry leaves, salt and turmeric. Mix well
4. Pour some oil in the kadai and heat well.
5. Add mustard seeds into it.
6. Once the mustard seeds start spluttering add beetroot mixture and sauté well.
7. Closed with a lid. Cook on low flame stirring occasionally, until the beetroots are completely cooked and soft.
8. Serve with rice.

Cheers !!!
Minu

Tomato Pachadi/ Thakkali Pachadi

Ingredients:-

Tomato               - 1 Big(Cut into small pieces)
Green Chilli        - 3 No.s
Coconut Grated - ¼ Cup
Curd                     - 4 to 5 Tbls
Mustard seeds   - ¾ Tsp
Salt                        -As Required
Oil                         - As required
Dry red chilli       -2
Curry Leaves       - 1 spring

Method:-

1. Add Tomato ,Green chilli and salt into a bown and mix well
2. Grind coconut, ¼ Tsp mustard and 3 Tbls curd.
3. Add coconut paste into the tomato mixture.
4. Mix thoroughly.
5. Pour some oil in the kadai and heat well.
6. Add mustard seeds into it.
7. Once the mustard seeds start spluttering add Curry leaves and dry red chilli into it and sauté well
8. Add it into the Tomato Pachadi.
9. Serve with rice.

Cheers !!!
Minu