RAW BANANA BAJJI

Ingredients:

Raw banana - 1

Besan/Gram flour - 1/2 cup

Rice flour - 3 tbsp

Salt - To taste

Red chilli powder - 1 tbsp

Asafoetida - 1/4 tsp

Water

Oil for frying

Method:

Peel bananas and cut them in to thin slices

In a bowl add gram flour, rice flour, salt, red chilli powder and asafoetida.

Mix well pour water and form into thick batter consistency

Heat oil in kadai

Dip the banana slice into batter and deep fry till golden brown

Serve hot with sauce.

BANANA FLOWER USILI

Ingredients:

Banana Flower - 1

Toor dal - 1/2 cup

Chana dal - 1/4 cup

Dry red chillies - 5-6

Turmeric powder - 1/2 tsp

Asafoetida - a pinch

Mustard seeds - 1 tsp

Oil - 1 tbsp

Salt - to taste

Method:

Banana flowers are made of layers of bracts which enclose tiny rows of florets.

Remove the outer layer exposing the florets. Remove the florets, keep aside.

Proceed removing each layer, pulling flowers, until you reach the core. The core,is portion of banana flower where the bracts will no more be easier to remove and also cream in color.This portion can be chopped finely and added to curry.

In a big bowl, mix ¼ cup of buttermilk with enough water to immerse the chopped banana florets.

Take each banana floret and remove the stamen, which is woodsy and has a black tip.

Chop the florets finely and add to the bowl with buttermilk water. This will stop the discolouration of the florets and reduce the bitterness.

Soak toor ,chana dal and red chillies for an hour.

Drain water and grind to a coarse mixture along with red chillies, asafoetida and salt.

Pressure cook this coarse mix for 2-3 whistles.

When they are done, cool the mixture and crumble them by hand.

Drain the chopped banana flower, cook with salt, turmeric powder and ¼ cup of water. Cook until they are just tender and not mushy.

Heat oil in kadhai, temper mustard seeds. Add crumbled dal and cooked vegetable. Mix well and saute until moisture leaves.

Serve with rice and pulissery.

PULISSERY

Ingredients:

Yellow cucumber - 1 cup (chopped into cubes)

Yoghut/Curd - 1 1/2 cup (well beaten)

Coconut - 1/2 cup (grated)

Green chillies - 3-4

Salt - To taste

Tumeric powder - A pinch

Oil - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Curry leaf - a sprig

Method:

Grind coconut and green chilli to smooth paste. Add curd into mixer and pulse for 1-2 sec to blend coconut paste and yoghurt well.

Cook yellow cucumber pieces with salt and tumeric powder.

Once vegetable is cooked add coconut-yoghurt paste and mix well. Turn off heat when mixture starts to foaming.(ie for 30-60 sec). Dont boil the mixture else the yoghurt would break and curry would be watery.

Heat oil in kadhai and season curry leaf ,mustard, fenugreek seeds.

Add to curry and serve with rice.

Note:

1. Instead of yellow cucumber you can use arbi(colocasia) or winter melon or bittergourd or raw mango or combination of these. Each of these vegetables gives a different flavor to pulissery.

2.Pulissery taste better when served after 1 - 2 hrs of preparation. Dont reheat the pulissery if serving so.

RAW BANANA - YAM KOOTU

Ingredients:

Raw banana(chopped into cubes) - 1/2 cup

Yam(chopped into cubes) - 1/2 cup

Toordal (cooked & mashed) - 1/4 cup

Coconut(grated) - 4 tbsp

Cumin/Jeera - 1 tsp

Salt- To taste

Tumeric powder - 1/4 tsp

Kootu powder - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Curry leaf - 1 sprig

Oil - 1 tsp

Method:

Grind coconut and cumin into a fine paste. Keep aside.

Pressure cook raw banana and yam with salt,tumeric powder and kootu powder for 2 whistles.

In a pan add cooked vegetables, cooked toordal and coconut paste.

Boil until the curry thickens.

Heat oil in a pan, add curry leaf,urad dal,mustard seeds and season.

Add seasoning to kootu and serve hot with rice.

CHICKPEAS CURRY

Ingredients:

Chickpeas - 1 cup

Coconut(grated) - 1/2 cup

Coriander seeds - 1 tbsp

Dry red chilli - 3-4

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Curry leaf - 1-2

Method:

Soak chickpeas overnight. Wash and pressure cook the chickpeas for 4-5 whistles.

Heat 1 tsp of oil, saute coriander seeds, red chilli. Saute till golden brown.

Grind coconut, coriander seeds, red chilli with few cooked chickpeas into a smooth paste.

In a pan add cooked chickpeas, salt and tumeric . Boil the chickpeas until chickpeas absorbs salt.

Add coconut-coriander-redchilli paste and boil for few mins. Turn off heat.

Heat oil in a small pan and add oil. Splutter curryleaf,urad dal and mustard. Add tempering to the curry and serve hot with puttu.

TOMATO DOSA

Ingredients:

Raw rice - 1 1/4 cup

Tur dal - 2 tbsp

Tomatoes (chopped) - 2

Fresh coconut(grated) - 2 tbsp

Dry red chillis - 2-3

Jaggery(grated) - 1-2 tbsp

Coriander leaves(chopped) - 1 tbsp

Salt - to taste

Oil - as required

Method:

Soak raw rice and tur dal for 2-3 hrs.

Drain and grind smoothly the rice and tur dal with chopped tomatoes, dry red chillies, coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.

Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges.

Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.

Serve hot with any chutney of your choice.

CHAYOTE KOOTU

Ingredients:

Chayote(chopped into cubes) - 1 small

Channa dal - 1/4 cup

Salt - To taste

Tumeric powder - 1/4 tsp

Jeera/Cumin seeds - 1/2 tsp

Coconut grated - 1/4 cup

Red chilli - 2-3

Oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Curry leaf - 1 sprig

Method:

Pressure cook channa dal and chayote for 2-3 whistles.

Grind coconut, jeera and red chilli into a smooth paste. Keep aside.

In a pan, add cooked chayote and dal, salt and tumeric powder, Boil for 2-3 mins.

Add coconut paste and cook for 5 more minutes.

Heat oil in kadhai, temper urad dal,mustard,curry leaf. Add seasoning to curry.

Serve with rice.

ASPARAGUS THORAN

Ingredients:

Asparagus (Slender variety) - 15 spears

Grated coconut - 1/2 cup

Jeera / cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Green chillies - 2 to 3

Curry leaves - a sprig

Oil - 2 tsp

Mustard seeds - 1/4 tsp

Salt - to taste

Method:

Wash and remove the hard end of the asparagus spears and cut into 2" long pieces.

Place in a pan, sprinkle some water. Add salt ,tumeric powder and cook covered on low fire for about 5 mins until the pieces are softer yet crunchy.

Grind the coconut with the jeera,and green chillies. Keep aside.

Heat the oil in a pan and add the mustard seeds and curry leaves.

Once the mustard seeds start to pop, add the cooked asparagus and the ground coconut.

Cook for about 5 mins more until the coconut and asparagus is well combined.

Serve with rice and dal.

CHAYOTE-RED CHORI CURRY

Ingredients:

Dry red chori - 1/2 cup

Chayote -1 small

Onion - 1/2 cup chopped

Coconut (grated) - 1/2 cup

Tamarind paste -1 Tbsp

Red chillies - 3-4

Coriander seeds - 1 Tbsp

Jeera /cumin seeds - 1 tsp

Salt - To taste

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Oil - 1 tbsp

Method:

Soak the red chori for half an hr and pressure cook the beans separately. Beans should retain its shape after cooking.

Wash the squash and peel the outside. Chop it into big cubes and cook it separately.

Heat oil in pan and saute coriander seeds and red chilli for 1-2 min.

Grind the coconut along with red chillies, tamarind,coriander seeds and jeera to smooth paste.

In same pan heat some oil. Add the mustard seeds, curry leaves and then the chopped onions. Cook until it turns transparent.

Add the ground paste and cook for a minute. Add the cooked red beans,squash, salt. Mix well.

Cook the curry in low flame for couple of minutes.

Serve with rice/rotis/chapathis.

BLACKEYED PEAS CURRY

Ingredients:

Blackeyed Peas - 1/2 cup

Onion(Chopped) - 1 med

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Red chilli powder - 1/2 tsp

Dhania powder - 1 tsp

Tumeric powder - 1/4 tsp

Asafoetida - A pinch

Salt - to taste

Coriander leaves(chopped) - 1 tbsp

Method:

Cook black eyed peas separately.

Heat oil in kadhai and temper mustard ,cumin seeds and dhania powder.

Add onions and fry till tender.

Now add cooked peas,salt, tumeric, red chilli powder and asafoetida. Stir well.

Cook for couple for minutes. Garnish with coriander leaf.

Serve hot with rotis/ chapathis.

CHESSY BEAN & RICE BURRITO

Ingredients:

Pinto beans - 1 cup

Jasmine rice (cooked) - 3/4 cup

Onion(chopped) - 1 small

Capsicum(chopped) - 1/4 cup

Tomato(chopped) - 1 small

Salt - To taste

Red chilli powder - 11/2 tsp

Red chilli sauce - 1 tbsp

Cumin powder - 1/2 tsp

Cheddar cheese(grated) - 1 cup

Flour tortillas - 6-8 no.s

Method:

Soak pinto beans overnight and pressure cook beans till mushy.

Heat oil in wok, saute onions, capsicum, salt, red chilli powder(1/2 tsp), cumin powder for 3-5 mins

Add cooked rice and mix well. Saute for 3-4 mins. Keep aside.

In another pan, add cooked beans, salt, red chilli powder and red chilli sauce. Cook till 3/4th of water is evaporated and turn off heat. Keep aside.

Heat tortillas for 10 sec in microwave.

Spoon 1-2 tbsp of beans on tortilla. Place rice, tomatoes. cheese layer by layer on tortilla.

Wrap tortillas tightly and serve with salsa or guacamole.

CHOLE GOBHI

Oil - 1 tbsp

Kasuri methi - 1 tbsp

Cumin seeds - 1/4 tsp

Onion - 1 medium finely chopped lengthwise

Tomatoes - 3 medium finely chopped

Cauliflower - 2 cup cut as florets

Chickpeas - 1 cup cooked

Garlic-ginger-cilantro paste - 1 tbsp

Garam masala powder - 1 tbsp

Salt - To taste

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Method:

Heat oil in a large kadhai. When hot, put in the kasuri methi and cumin. Let them sizzle for few seconds. Add onion and sauté to soft brown. Add the tomatoes. Stir and cook until they are mushy.

Add the cauliflower florets and chickpeas to cooking tomatoes.

Stir in ginger-garlic-cilantro paste, garam masala powder, salt, red chilli and turmeric. Add about a cup of water. Cover, and turn the heat to low and cook for 15 to 20 minutes.

To thicken the gravy,blend and add few tbsp of cooked chickpeas to chole gobhi.

Serve hot chole gobhi with rotis/ naan /parathas.

MOONG GRAM CURRY

Ingredients:

Moong gram whole - 1 cup

Salt - to taste

Tumeric powder - 1/4 tsp

Coconut -1/4 cup grated

Jeera/Cumin seeds - 1/4 tsp

Green chilli -2-3

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Curry leaf - a sprig

Method:

Pressure cook moong gram for 3-4 whistles.

Grind coconut, jeera and green chilli into a smooth paste and keep aside.

Heat oil in kadhai and temper mustard seeds.

Add cooked moong gram, salt and tumeric. Cook for 5 mins.

Add coconut paste and boil for 2-3 more mins.

Turn off fire and garnish with curry leaves.

Serve hot with puttu.

WHEAT PUTTU

Ingredients:

Wheat flour - 2 cups

Salt - To taste

Water - 1/4 cup

Method:

Mix salt in water and add the water little by little to the wheat flour and mix it.Using your fingers keep mixing till the flour starts looking like crumbs. Donot add too much water or else it would turn into chapathi dough. Let the moistened wheat flour rest for about 10 minutes.

Grind the moistened wheat flour in "pulse mode" for 5 secs.The flour would have turned into fine powder from crumbs. Also dont pulse too much else the flour will become a ball instead of powder.

Now add a fistful full of grated coconut in the puttu maker and then add the wheat flour till half, then add another handful of coconut. This is done till you reach the top of the cylindrical shape.

Close the lid and steam for 8 - 10 minutes.

Serve with moong gram curry or sugar.

STUFFED IDLIS

Ingredients:

2 cups fermented idli batter

2 cups potato masala

Oil

Method:

Prepare the idli batter as explained here.

Prepare the potato masala as explained here.

Grease the idli stand with oil. Pour 1 tbsp of idli batter.

Keep 1 tbsp of masala on the batter.

Pour another tbsp of batter so that it covers the bhaji. Donot pour too much batter as it would touch next plate.

Steam the idlis.

Serve hot with coriander chutney or coconut chutney.

SPROUTED MOONG BHAJI

Ingredients:

Sprouted Moong - 2 cup

Onion(finely chopped) - 1 big

Oil - 1 tbsp

Salt - To taste

Cumin powder - 1/2 tsp

Coriander powder - 2 tsp

Red chilli powder - 1/2 tsp

Lemon juice - 1 tbsp

Coriander leaves(chopped) - 2 tbsp

Method:

Pressure cook sprouted moong for 1 whistle.

Heat oil in a pan and saute onions till brown.

Add sprouted moong, salt , cumin powder,coriander powder,red chilli powder. Cook for couple off minutes.

Turn off heat.Add lemon juice and garnish with coriander leaves.

RED CHORI THORAN

Ingredients:

Red chori - 1 cup

Salt - To taste

Tumeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Coconut - 2 tbsp (grated)

Oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Curry leaf - 1 sprig

Method:

Pressure cook red chori/beans for 3-4 whistles.

In a pan , add cooked beans along with salt, tumeric, red chilli powder and excess water. Cook till water evaporates and flavors are incorporated in beans.

Add grated coconut and curry leaves.

Heat oil in a pan and temper mustard and urad dal. Add seasoning to beans and serve with rice/chapathi.

BITTERGOURD PITLA

Ingredients:

Bittergourd - 1 small

Tamarind - Gooseberry size

Coconut - 1/4 cup + 1 tbsp grated

Urad dal - 1 tbsp + 1/2 tsp

Red chilli -2-3

Asafoetida - 1/4 tsp

Toor dal - 3 tbsp

Mustard seeds - 1tsp

Curry leaf - a sprig

Oil - 1 tbsp

Tumeric powder - 1/4 tsp

Salt - To taste

Method:

Heat 1 tsp oil in kadhai and roast urad dal(1 tbsp),red chillies. Just before turning off heat add asafoetida and stir so as to release the aroma. But do not burn it.

Grind roasted ingredients with coconut(1/4 cup) into a smooth paste and keep aside.

Cook toordal in pressure cooker and extract pulp from tamarind.

Cut the bittergourd into 1 inch pieces. Saute the bittergourd in oil for 5-6 min.

Cook sauteed bittergourd with salt, tumeric powder and tamarind pulp.

Once its cooked, add cooked toordal and coconut paste and boil.

Heat little oil in kadhai and season mustard, urad dal(1/2 tsp), curry leaves and grated cocnut(1 tbsp) till coconut is golden browned.

Add seasoning to curry and serve hot with rice.