Banana Dessert

This is a recipe for a nostalgic dish from Kozhikode and Malappuram regions of Kerala,

Ingredients

5 ripe bananas

Cow’s ghee

Coconut milk (first and second press)

Sugar

A pinch of salt (optional)

Cardamom powder (optional)

Raisins

Cashews

Preparation

First, cut the bananas into small pieces. You can cut them in round slices or lengthways depending on your preference. Heat cow ghee in a pan and fry the banana pieces until they turn golden brown.In the same ghee, fry the cashews until they change color. Then add raisins and fry them for a few seconds.Now add the second press of coconut milk, sugar, and a pinch of salt (optional) to the pan. Bring it to a boil.You can adjust the amount of sugar based on your preference. You can also add cardamom powder for extra flavor. Once the mixture starts boiling, add the fried bananas and mix it gently. Do not overmix or mash the bananas.Add the thick coconut milk and cook it for a while until it thickens slightly.The consistency should be like payasam, a thin porridge from Kerala.
You can enjoy this Pazhampatti hot or cold.

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Tomato Chutney

Tomato chutney for dosa and idli

Ingredients

coconut oil-2 tbsp

garlic-6

onion-1

shallots-10-12

tomato-1 1/2

dry chillies-10

coconut-1/2 cup

tamarind

salt

mustard

urad dal

shallots

curry leaves

Preparation

First, saute all veggies with coconut, tamarind, salt and dry chilly.Grind the sauteed mixture with some water into a smooth chutney.Heat oil in a pan,pop mustard seeds and urad dal, then add shallots, mix until it turns brown, then add grinded paste,You can add a little water to adjust the consistency of the chutney.Turn off the flame once the chutney heats up slightly.

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Vattayappam

Kerala traditional Vattayappam recipe

Ingredients:

1 cup raw rice, rinsed 3-4 times and soaked for 4 hours

¾ cup grated coconut

¼ cup cooked rice

¼ cup sugar (or more to taste)

4 cardamom pods, crushed

½ teaspoon instant yeast

½ teaspoon salt

¾ cup water

Instructions:

Grind the soaked rice, grated coconut, cooked rice, sugar, cardamom pods, yeast, and salt with ¾ cup water into a batter.Pour the batter into a large bowl, cover it, and let it rise for 2-3 hours.After 2-3 hours, gently stir the batter without overmixing. Let it rest for another 10 minutes.Grease a steel plate with oil or ghee. Preheat a steamer.Pour the batter ¾ of the way full into the greased plate.Cover the plate and steam the Vattayappam for 20 minutes on full flame. Let the Vattayappam cool completely before removing it from the plate.

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Steamed jackfruit cake

A healthy and tasty snack recipe made with steamed jackfruit.

Ingredients:

15 ripe jackfruits, chopped

1/4 cup water

1/2 cup jaggery powder

1/4 cup water

1 tablespoon ghee

Instructions:

Wash and chop the jackfruit ,Put the chopped jackfruit in a cooker and add 1/4 cup of water , Close the cooker lid and cook for 1 whistle on high flame. If you don’t have a cooker, you can simply boil the jackfruit While the jackfruit is cooking, prepare the jaggery syrup. In a pan, add 1/2 cup of jaggery powder and 1/4 cup of water. Heat it until the jaggery dissolves [02:02]. You don’t need to cook it till it reaches a consistency of thread ,Once the jaggery dissolves, add 1 tablespoon of ghee to the pan and mix well ,You can steam the jackfruit batter on an idly plate or a regular plate. If using an idly plate, grease it with some ghee ,Pour the batter onto the greased idly plate or plate. If you are using a plate, make sure it is greased with ghee beforehand ,You can also pour the batter on a banana leaf or banana flower . In that case, adjust the batter consistency by using a little less water. The batter should be slightly thicker than when using an idly plate ,Once you’ve poured the batter on your desired utensil, steam it for 20-30 minutes. Steam for the first 15 minutes on high flame and then for the next 15 minutes on medium flame ,Insert a fork or toothpick into the batter to check if it’s cooked through. If it comes out clean, the snack is ready .Let the steamed snack cool down completely before serving.

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Chicken , small Pathiri

chicken added small pathiri for breakfast

Ingredients

rice flour

hot water

salt

coconut

cumin

shallots

curry leaves

fennel

chicken curry

Preparation

Make the rice pancakes first by mixing rice flour and water into a dough. Knead the dough and roll it out thinly. You can prepare the rice pancakes the day before to save time in the morning.Steam the rolled-out rice pancakes for 30 minutes.To make the sauce, grind coconut, cumin seeds, and shallots together.Heat oil in a pan and fry chopped shallots and curry leaves.Add the ground coconut mixture, salt, and the steamed rice pancakes to the pan and mix well.Add leftover chicken curry or beef curry to the pan and mix everything together.You can also use coconut milk instead of grinding coconut.This dish is perfect for kids and adults alike.

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Wheat Banana steam Cake

Wheat Banana steam Cake for evening snack

Ingredients:

One ripe banana

2 cups of jaggery (can be adjusted based on your preference)

1 cup of water

Wheat flour

A pinch of baking soda (can be substituted with baking powder)

Cardamom powder (half teaspoon)

Cashew nuts (crushed) – you can also use roasted peanuts or chopped fried banana

1.5 tablespoons of rava

Instructions:

First, cut the banana into small pieces. Melt the jaggery in a separate pan with water on high flame. Once melted, turn off the flame and let the jaggery cool completely.Grind the banana pieces and cooled jaggery together in a mixer jar.In a bowl, add the ground mixture, cardamom powder, baking soda, and wheat flour. Mix well.Add rava to the mixture for a little crunch.Grease a paper cup with some butter and pour the batter into it.Top the batter with crushed cashew nuts (or your preferred topping).Steam the batter for 22 minutes on high flame initially, then switch to medium flame.Let the cooked snack cool completely before cutting into it.

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Egg Roast

Egg roast for appam, idiyappam, putt and chapathi

Ingredients

Coconut oil

Ginger – 1 tsp

Garlic crushed- 1 tsp

Fennel seed crushed – 1/4 tsp

Pepper crushed – 1/2 tsp

Onion -5 nos

Salt

Green chilli – 1

Curry leaves

Kashmiri chilli powder – 2 tsp

Coriander powder – 2 tsp

Turmeric powder

Garam masala – 1/2 tsp

Tomato -1

Hot water – 1/2 cup

Sugar – 1/2 tsp

Boiled egg- 4

Preparation

Heat oil in a pan,Add chopped ginger and garlic, saute for 30 seconds. Add cumin powder, coriander powder, and crushed peppercorns, saute for another 30 seconds Add chopped onions, green chilies, curry leaves and salt, saute until the onions become translucent (around 20-25 minutes)Add Kashmiri chili powder, coriander powder, turmeric powder, and garam masala, saute until the raw smell disappears,Add chopped tomatoes (you can skip this step and add lemon juice instead) and cook until the tomatoes become mushy,Add hot water, cook until the water evaporates.Add salt, sugar and eggs (break the boiled eggs into 4 pieces)Cover and cook for 2 minutes Egg Roast is ready!

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Eggless mango pancakes

Eggless mango pancakes, a Hong Kong recipe

Ingredients:

Ripe mango, chopped into small pieces

½ cup all-purpose flour

2 tablespoons sunflower oil

2 tablespoons sugar

¼ teaspoon salt

¼ cup milk

Water (optional)

¼ teaspoon turmeric powder (optional)

Cooking oil for frying

Instructions:

Add the chopped mango to a bowl.In a separate bowl, whisk together the flour, oil, sugar, salt, milk, and turmeric powder (if using). Add water gradually until the batter reaches a consistency that is not too loose or too thick.
Heat a pan with a little oil and coat the bottom of the pan.Pour batter onto the pan to make a pancake. Swirl the batter slightly to create a round shape.Cook the pancake over low heat until the bottom is set. Then, flip the pancake and cook the other side.Once both sides are cooked, place some chopped mango pieces and whipped cream on top of the pancake.Fold the pancake into a square or any other desired shape.

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Potato Stir fry

Tasty Potato Stir fry.

Ingredients

Potato

oil

salt

mustard

curry leaves

dry chilly

coconut

shallots

turmeric

garlic

cumin

cloves

chilly powder

Preparation

First, wash and chop a big potato, Boil the potato in a pan with water While the potato is boiling, heat oil in a pan ,Add mustard seeds, curry leaves, chopped green chilies, 10 chopped shallots, and 3 dry red chilies to the pan and fry them Once the shallots are wilted, add the chopped potato and fry together Add salt and water as needed and cook the potato until tender In the meantime, grind the coconut chutney. Add half a cup of coconut, 3 cloves garlic, ¼ teaspoon cumin seeds, ¼ teaspoon turmeric powder, and ¼ teaspoon chili powder to a mixer jar and grind it
Once the potato is cooked, add the ground coconut chutney to the pan and mix well Turn off the flame. The tasty potato thoran is ready.

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Bread, egg snack for Breakfast

Ingredients

3 eggs

1 large onion, chopped

1/2 tomato, chopped

1 green chili, chopped

1/2 teaspoon curry leaves, chopped

1/2 teaspoon chili powder

1/2 teaspoon black pepper powder

Salt to taste

2 tablespoons vegetable oil

3 breads

Preparation

Whisk together the eggs, chopped onion, tomato, green chili, curry leaves, chili powder, black pepper powder, and salt in a bowl.Add 2 tablespoons of vegetable oil to the egg mixture and beat well.Cut the breads into your desired shapes.Heat a pan and pour the egg mixture into the pan. Spread the mixture evenly into a round shape using a spatula. You can also use a mold to shape the mixture.Cook the mixture for 6 minutes on low flame.Flip the mixture and cook for another 4 minutes on low flame.Serve hot. This recipe is good for breakfast, dinner, or even as a snack.

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Thattukada

Banana Dessert

Tomato Chutney

Vattayappam

Steamed jackfruit cake

Chicken , small Pathiri

Wheat Banana steam Cake

Egg Roast

Eggless mango pancakes

Potato Stir fry

Bread, egg snack for Breakfast

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business