Sijjayile Nendrabale Kele/Boiled Kerala Banana Topped with Ghee

Sijjayile Nendrabale Kele/Boiled Kerala Banana Topped with Ghee 

• Nendrabale Kele / Kerala Banana ..2
• Salt ..2 pinch
• Water as required 
• Ghee - 2 tsp 

Method 
Chop Kerala Banana into 3 Pieces . 

Add salt to the water n add the Chopped Banana n cook till soft . 

Relish with Ghee on Top . 

Terrace Grown Mulangi/Radish Sukke adding Dhal .(chopped Radish cooked in dry Coconut masala )

Terrace Grown Mulangi/Radish Sukke adding Dhal  .(chopped Radish cooked  in dry Coconut masala )

• Thur Dhal- 1/2 cup
• Radish chopped - 2 cup's
• Onions chopped ( slightly bigger ) -1/2 cup

To grind

• Urid dhal - 3 tsp
• Roasted dry red chilles - 5 to 6 or according  to the taste  
• Grated coconut- 2 cup's 
• Tamarind -Tamarind seed size 
• Salt to taste 

Seasoning

• Coconut oil- 2 tsp
• Mustard seeds- 1/2tsp 

Method 
Pressure cook Thur dhal only till its soft , need to have whole dhal ... ( Dont over cook nor make it mushy )  

In little oil fry urid dhal till reddish brown , cool ... 

Grind grated coconut, chillies , tamarind n just before removing the masala , add roasted urid dhal n grind for a minute or two . ( The ground masala should be a little coarse ) 

In a kadai add oil , add mustard seeds n once its sputters add cooked dhal, Chopped   onion, chopped radish pieces  , ground masala , salt n water ... cook till done n gravy turns dry . 

Maddi Ambat adding Ambado / Seasonal Huge Colocasia Tuber cooked in Coconut Based Gravy adding Sour Hog Plums )

Maddi Ambat adding Ambado /  Seasonal Huge   Colocasia Tuber cooked in Coconut Based  Gravy adding Sour Hog Plums  )

• Maddi  /Seasonal huge  Colocasia Tuber -1/4 th kg
•  Ambado / Sour Hog Plums ..3 

To grind to a fine paste 

• Grated coconut..2 cup's
• Roasted dry red chillies.. 5 to 7  
• Salt to taste 

Seasoning

• Oil..1 tsp
• Mustard seeds..1/2 tsp 
• Methi/Fenugreek  Seeds ..1/4 th tsp 
• Curry leaves..1 sprig 

Method 

Remove the skin of the Seasonal huge   Colocasia Tuber n chop them to  2 inch cube pieces  n  wash it well . 

wash n roughly crush the sour hog plums 

Pressure cook  both the above  till soft n not mushy .

 Grind grated coconut, roasted dry red chillies  to a fine paste .Add the ground paste to the cooked stuff's n boil .Later give the seasoning .

Note : if no sour hog plum's then add little tamarind while grinding the masala .

Sijjayile Nendrabale Kele/Boiled Kerala Banana

Sijjayile Nendrabale Kele/Boiled Kerala Banana

• Nendrabale Kele / Kerala Banana ..2
• Salt ..2 pinch
• Water as required 

Method 
Chop Kerala Banana into 3 Pieces . 

Add salt to the water n add the Chopped Banana n cook till soft . 

Maddi Gunu with Ambado/ Colocasia Tuber in coconut milk gravy adding Sour Hog Plum)

Maddi Gunu with Ambado/ Colocasia Tuber in coconut milk gravy  adding Sour Hog Plum)

• Maddi /Colocasia Tuber -1/4 th kg 
• Ambado /Sour Hog plum -2 or 3
• Green chillies- 3 or according to the taste
• Grated coconut-1 cup
• Hing/Asafoetida water - 1 tsp 
• Coconut Oil .. 2 tsp 
• Salt to taste

Method 

Remove the skin of the  Colocasia Tuber n chop them to elongated 2 inch pieces  n  wash it. 

Slit green chillies lengthwise. 

Slightly crush the sour hog plum's 

Grind the coconut gratings n extract thick n thin coconut milk ... keep both aside .

Boil the Chopped colocasia tuber,  slit green chilly n crushed sour hog plum  in thin coconut milk till they are cooked ... add the thick coconut milk n give a quick boil n then add salt .Switch off the flame n add coconut oil n hing water . Mix well . 

Note : If no sour hog plum  then either Bimbul/Bilimbi  or thick tamarind paste can be used .

Jeev Kadgi Ghassi with Ambado ( Bread Fruit cooked in Coconut Based Gravy adding Sour Hog Plum )

 .Jeev Kadgi Ghassi with Ambado  ( Bread Fruit cooked in Coconut Based Gravy adding Sour Hog Plum ) 

• Jeev Kadgi/Bread fruit  ... 1 Medium 
• Sour Hog Plum ...2 or 3 Medium 

To grind to a fine paste 

• Grated coconut..2 cup's
• Roasted dry red chillies.. 5 to 7 
• Urid Dhal..1 tsp heaped  ( roast in little oil, till reddish ) 
• Salt to taste 

Seasoning

• Oil..1 tsp
• Mustard seeds..1/2 tsp 
• Methi/Fenugreek  Seeds ..1/4 th tsp 
• Curry leaves..1 sprig 

Method 
Wash the bread fruit , peel  n chop into 2 inch elongated pieces. Wash n slightly crush the sour hog plum  n cook both till  soft in little water .

Grind grated coconut, roasted dry red chillies  to a fine paste .n just before removing the masala add the roasted urid dhal n grind for just a second . Add the ground paste to the cooked stuff's n boil .Later give the seasoning .

 Note : if no sour hog plum's then add little tamarind while grinding the masala .

Alva Mande Humman ( Taro Roots cooked in coconut based hing gravy )

Alva Mande Humman ( Taro Roots cooked in coconut based hing gravy ) 

• Alva Mande /Taro Roots -10/12 
• Grated coconut-1 cup
• Roasted red chilles-4 to 5
• Tamarind -tamarind seed size
• Asafoetida -1/2 tsp ( Add in little water ,keep aside for sometime n mix well ) 
• coconut oil -1 or 2 tsp
• salt to taste

Method 
Wash the Taro roots well , pressure cook it , till soft n not mushy ...cool, peel n  cut into medium cubes n keep aside .

Grind grated coconut, roasted dry red chillies n tamarind to a fine paste .Add enough water to the ground masala n make it to a pouring consistency .add salt and boiled cut taro roots  , boil it n cook till done .. Switch off n add asafoetida water n coconut oil !

 close n keep aside for sometime for better taste .

Alva mande/ Taro Roots  Pej Upkari /Humman  .. Version 1 

• Alva Mande/taro Roots   - 10/12 
• Bilimbi/Bimbul..4
• Green Chilly ..3 
• Hing water ..1 tsp 

Seasoning 

• Oil..1 tsp 
• Mustard seeds.. 1/2 tsp 
• Red chillies - 2 broken

Method:-
Wash alvamande well . Pressure cook it for about 4 to 5 whistle till its soft but not  mushy . Cool n remove the skin . slice them . 

Wash n slice the bilimbi . 

Add the sliced bilimbi to the cooked alva mande along with water for consistency n boil well again along with slit green chilles ..Till the water becomes sticky like rice starch . Then give the seasoning n add hing water ... 

Badikannaga /Tapioca Spicy Roast

Badikannaga /Tapioca Spicy Roast  

• Badikannanga/Tapioca ... 1 medium 
• Oil..1 tblsp
• Mustard Seeds .1/2 tsp 
• Red chilly powder...2 tsp 
• Turmeric powder ..1/4 th tsp 
• Salt to taste . 

Method 
Wash the tapioca, peel the skin , chop into huge chunks n pressure cook just for a whistle till soft n not mushy . 

In a kadai add oil , splutter mustard seeds, add turmeric, red chilly powder ,salt n cooked tapioca pieces n mix n roast well .

UkkaDambo..Sweet n spicy dish ... ( a small variety of sweet n sour mango cooked with crushed pepper corn n cardamom powder )

UkkaDambo..Sweet n spicy dish ... ( a small variety of sweet n sour mango cooked with crushed pepper corn n cardamom powder ) 

• Gointa Ambo/ Seasonal variety of small mangoes ( sweet n sour ).. 12
• Water ..2 cup's 
• Jaggery ... 2 lemon sized 
• Coarsely crushed black  pepper corns ... 1 tsp
• Cardamom powder.. 1 tsp
• Salt to taste 

Method 
Wash the gointa mangoes  n do not peel but make some deep marks on it .  

In a vessel add water, Gointa mangoes, jaggery n boil ..when half boiled add coarsely crushed peppercorn n cardamom powder n cook till done . Add salt n mix well . 

The secret of this recipe is prepare at night ..leave it so n then relish it the next day ..

Ambe Humman

Ambe Humman

• Ambe gointa ( a small variety of  mango which is prefered for this,as its sweet n sour  ) ..if not use any other variety .. 8 
• Green chillies...2
•  Jaggery..Goose berry size 
• Rice flour or maida..1 tsp
• water..1 cup 
• salt to taste

Seasoning 

• Oil..1 tsp 
• Mustard seeds..1/2 tsp 
• Fenugreek seeds/Methi seeds.. 1/4 th tsp 
•  Curry leaves..1 sprig 
• Dry red chilly ..2 

Method

Wash mangoes n peel the skin . Now add water to the peeled mango skin n squeeze it .. discard the squeezed skin .. to this water add the peeled mangoes, slit green chillies,salt  n jaggery .. cook till the mango is cooked  .. in little water add maida or rice flour n prepare a paste , see to it that no lumps is formed .Add this to the dish , stir n give a quick boil .. then give the seasoning  ! 

This gravy should be medium neither  too thick nor watery ..

Raw Banana n Yam Elechakeri

Raw Banana n Yam  Elechakeri 

• Raw Banana .. 1 ( Wash , roughly remove the skin n chop into slighty bigger pieces ) 
• Yam ... 1 cup , chopped to slightly bigger pieces 
• Salt to taste

To grind to a coarse paste

• Grated Coconut -1/2 cup
• Roasted dry Red chillies -3 
• Turmeric powder- ½ tsp.
• Cumin seeds- 1/2 tsp

Seasoning

• Oil - 2 tsp
• Mustard seeds-1/2 tsp .
• Cumin seeds- ½ tsp
• Curry leaves - 1 sprig

Garnish

• Roasted grated coconut- 2 tbsp

Method

Cook the raw banana n yam pieces with salt and keep aside..

Grind the grated coconut , roasted red chilies,cumin seeds n turmeric powder to a semi coarse paste.
Add this ground paste to the cooked vegetables and cook it till it mixes well with it. Then do the seasoning n garnish . 

No tamarind is added to this dish.

Roasted Nendrabale ( Kerala Banana )

Roasted Nendrabale/  Kerala Banana .

• Nendrabale/Kerala Banana- 1 

Method 
Wash n pat dry the kerala banana , then roast it directly on flame turning on all sides ... 

Cool n peel ... slice n eat . 

Ragi Puttu

Ragi Puttu

• Ragi Flour - 3 cups
• Freshly Grated coconut- 11/2 cups
• Warm Water- 3/4 th  cup
• Salt to taste

Method
In a wide bottomed bowl add ragi flour , salt n then add warm water little by little , mix it by rubbing method , flour shouldnt be too dry nor too wet n the consistency  should be granular .

Now take the puttu mould n 1st add 1 or 2 tsp of grated coconut. Then add 2 handful of Ragi puttu flour and again 1 or 2 tsp grated coconut n make such layers till the mould is full n make sure the top layer is again with grated coconut . Close the lid .

Meanwhile heat the puttu pot with enough water n place the filled mould n steam for 8 to 10 mts or till cooked .

Serve hot with kadala curry/ Boiled kerala banana / Sugar n ghee . 

Ambuli Tikhsane Humman ( Raw Mango Spicy Gravy )

Ambuli Tikhsane Humman ( Raw Mango Spicy Gravy ) 

• Raw Mango- 1 ( i used Totapuri ) 
• Green Chilly - 1 or 2 
• Dry Red chilly - 5 ... ( i used 3 long n 2 short ) 
• Salt to taste 

Seasoning 

• Coconut oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Urid dhal- 1 tsp 
• Methi Seeds/ Fenugreek seeds- 1/4 th tsp 
• Hing/Asafoetida- a pinch 

Method 
Wash the raw mango n cut it into litter bigger pieces .

Soak dry red chilles in water for about 1/2 an hour . 

Grind the soaked chilles to a fine paste . 

Cook chopped mango pieces with salt n slit green chilles .Add the ground paste to the  cooked raw mango n cook till the raw smell of the ground chilly goes . Then do the seasoning .

Raw Jack fruit Elechakeri

Raw Jack fruit  Elechakeri 

• Raw Jack fruit , chop into long triangular pieces- 1 ½ Cups 
• Salt to taste

To grind to a coarse paste

• Grated Coconut -1/2 cup
• Roasted dry Red chillies -2 or 3
• Turmeric powder- ½ tsp.
• Cumin seeds- 1/2 tsp

Seasoning

• Oil - 1 tsp
• Mustard seeds-1 tsp .
• Cumin seeds- ½ tsp
• Curry leaves - 1 sprig

Garnish

• Roasted grated coconut- 2 tbsp

Method

Cook the jack fruit pieces with salt and keep aside..

Grind the grated coconut , roasted red chilies,cumin seeds n turmeric powder to a coarse paste. Add this ground paste to the cooked jack fruit pieces and cook it till it mixes well with it. Then do the seasoning n garnish . 

No tamarind is added to this dish.

Appam

Appam 

• Dosa rice/ Raw rice - 2 cup's  
• Grated coconut-1 cup 
•  Cooked rice-1 cup 
• Urad dal-4 tsp 
•  Baking soda/yeast - 1/4 th tsp 
• Sugar-4 tsp  
• salt for taste
• water as required

Method 
Soak the rice and urad dhal for about four hours .

Grind the above  along with cooked rice, grated coconut to a thick paste. Add salt n allow it to ferment overnight . 

Next day morning , in little warm water mix baking soda or yeast along with sugar n mix well . Pour this mixture to the fermented batter , mix well  n let sit for about 10 mts . 

Heat a non-stick shallow pan n pour a ladle full of batter, lift the pan and rotate it to spread the batter inside so a thin layer of batter covers the sides and thick layer collects at the centre. 

Cover with the lid and cook for 1 minute on medium flame till the edges become golden crisp and the centre is soft. Cook only on one side. 

Serve hot with vegetable stew / egg curry .

Puttu , Kadala Curry, Boiled Nendrabale ( Kerala ) Banana N Papad served on a plantain leaf !

Puttu , Kadala Curry, Boiled Nendrabale ( Kerala ) Banana N Papad  served on a plantain leaf 

Puttu

• Rice flour/Puttu Podi – 2 cups
• Grated Coconut –  1 cup
• Warm water – 1/2 or 3/4 th cup's 
• Salt to taste . 
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Method

Dry roast rice flour on Sim flame till it gives an aroma ...

In a bowl add the roasted putu flour n allow it to cool

Mix little salt with water n slowly little by little add this water to the cooled puttu flour n mix with hands . The puttu flour should be moist but not powdery nor like dough n make sure there are no lumps either . leave this mix for about 8 to 10 mts.

Now take the puttu mould n 1st add 1 or 2 tsp of grated coconut. Then add 2 handful of puttu flour and again 1 or 2 tsp grated coconut n make such layers till the mould is full n make sure the top layer is again with grated coconut . Close the lid .

Meanwhile heat the puttu pot with enough water n place the filled mould n steam for 8 to 10 mts r till cooked .

Kadala curry
Black Chana - 1 cup 
Oil - 2 tsp 
Curry leaves - 1 sprig 
Onion-1 
Tomato - 1 
Ginger- 1 small piece 
Cinnamon stick- 1 inch 
Bay leaf - 1 
Chilly powder- 2 tsp
Coriander powder- 2 tsp
Turmeric powder-1/4 th tsp 
Garam Masala - 1 tsp 
Salt to taste

Garnish 
Coriander leaves chopped - 3 tsp
Grated coconut - 2 tsp (optional )

Method 
Soak Black chana in water for overnight .

 wash well the  soaked channa n  pressure cook with salt. Do not discard the water.

 In a kadai , add oil, add crushed bay leaf ,  cinnamon stick, chopped ginger , curry leaves n fry for a minute , Add chopped onion n fry till transparent .Add chopped tomato n cook till the raw smell goes n it turns mushy. Add all the powders except garam masala along with salt ..add the cooked chana with cooked water n boil well for about 5 mts .stir and add garam masala n then do the garnishing .

Boiled Nendrabale ( Kerala ) Banana 

• Kerala Banana - 2 
• water - 4 cups 
• salt to taste 

Method 
wash the kerala banana n chop it into 2 pieces 

In a vessel add water along with salt n chopped banana n boil till soft but not mushy . 

This whole is a Kerala Staple Breakfast served with Papad on a plantain leaf 

Sprouted Methi Seeds Sukke ( Sprouted Methi seeds in coconut based dry masala )

Sprouted Methi Seeds Sukke ( Sprouted Methi seeds in coconut based dry masala ) 

• Methi /Fenugreek seeds- 1 cup

• To Grind 

• Grated  Coconut - 1 cup 
• Roasted dry  Red chillies - 6 or according to the spice .  
• Tamarind - Tamarind seed size 
•  Turmeric powder- 1/4 tsp 
• Salt to taste 

Seasoing 

• Oil - 1 tsp 
• Mustard seeds- 1/2 tsp 
• Urad Dhal - 1tsp 

• Method 
• Soak Methi seeds in water overnight . wash well n then tie it in a cotton cloth n allow it to sprout .
• Grind all the ingredients meant to grind to a coarse paste adding little water . 
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In a kadai add oil n splutter mustard seeds, n then add urad dhal  n fry for a while ..add the sprouted methi seeds , ground paste, salt n little water , cover n cook till the masala is dry .  

Pineapple Pachadi !

Pineapple Pachadi !

• Pineapple pieces – 2 cups ( cut into 2 inch pieces ).
• Ripe Kerala  Nendra Banana  – 1 medium ( cut into 2 inch pieces ) 
• Fresh Black Grapes – 10.
• Chilliy powder – 1 tsp ( i used Kashmiri chilly powder ) .
• Turmeric powder – 1/4 tsp.
• Grated Jaggery  -1/4 cup 
• Curd – 1/2 cup.
• Salt to taste 

To  grind  

• Grated coconut – 1 cup.
• Cumin seeds –  1/4 tsp.
• Mustard seeds – 1/4 tsp ( crushed ).

For Seasoning 

• Coconut Oil – 1 tsp.
• Mustard seeds – 1/2 tsp.
• Dry Red chilliy -2
• Curry leaves – 1 sprig 

Method 

Cook the chopped pineapple and chopped kerala banana in enough water with chilliy powder and turmeric powder along with fresh black grapes,jaggery and salt. 

Grind coconut with cumin seeds into fine paste,add crushed mustard to the paste.

Add the ground paste and cook few more minutes.Now add the whipped curds, bioil it and remove from fire immediately.

Do the seasoning .