06
Sep 19

Banana chips (Nendran banana chips)

Banana chips, the regional dish of Kerala (south India) is very popular and loved by all, not only in India but in Japan too. It is must in Kerala to serve banana chips at festival and even day today routine too.

Nendran banana is good for preparing chips; I found the banana at Hanamasa departmental store in Tokyo and prepared it. We need a few common ingredients for such a delicious and healthy snack; it goes very well with tea, can be stored in an airtight container for weeks together.

Quick and easy to prepare, here I use olive oil for frying and it comes out awesome in taste, but authentically they use coconut oil. Try the recipe and write me how you paired with…

Ingredients:

  • Raw banana: 4 no.
  • Salt: 2 teaspoon
  • Water: ¼ cup
  • Olive oil/coconut oil: for deep frying
  • Chips slicer:

Preparation:

  1. Prepare the of salt and water solution, keep aside.
  2. Trim the both end of banana and carefully make a long slits in the skin only with pointed knife: slightly twist the banana so that banana skin gets loose and it is easy to peel off the skin.
  3. Peel off the skin with hands and immediately put into bowl filled with normal water. Peel off all the bananas and keep aside in the water for 10-12 minutes.

Method:

  1. Take a woke/fry pan put oil for frying: let the oil hot enough to start smoke, and then slice the banana chips directly on the hot oil with the help of slicer (take care, the quantity of the slice should be such that it can be easily accommodated in the woke), lower the heat to medium flame.
  2. Add one teaspoon salt and water solution on the frying chips, fry the chips till golden color appears, this way the frying chips absorb the salt.
  3. Take out the chips and put on kitchen towel, so that extra oil is absorbed. Repeat with the entire banana.
  4. You may season with black pepper or Chat masala. Banana chips (Nendran banana chips) are ready for serving.
Banana chips (Nendran banana chips)
Ingredients
Trim the both end of banana
put into bowl filled with normal water
slice the banana
slice the banana
lower the heat to medium flame
Add one teaspoon salt and water solution
Banana chips (Nendran banana chips)
Banana chips (Nendran banana chips)
Banana chips (Nendran banana chips)

03
Sep 19

Jack fruit seed (aerial) korma

In south India, the most popular fruits after mango are jack fruit. Here the recipe from jack fruit seeds (aerial) which is taken out from ripens fruit. It can be used immediately or after 2-3 days when it gets dry itself and easy to peel off the skin (outer crisp layer). The korma of jack fruits seed has amazing taste…

Ingredients:

  • Jack fruit seed: 25-30 no.
  • Potato: 50 gm.
  • Carrot: 50 gm.
  • Cinnamon: 1” stick
  • Clove: 3-4 no.
  • Green cardamom: 2no. (Crushed)
  • Onion: 50 gm.
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Cooking oil: (50 ml +25 ml)

For masala paste:

  • Cumin: 3 tablespoon
  • Khus khus (Poppy seed): 4 tablespoon
  • Black pepper: 1 teaspoon
  • Onion: 50 gm.
  • Tomato: 50 gm
  • Dry coconut: 2-3” piece

Preparation:

  1. Remove upper layer of jack fruit seeds, chop it into two, chop Potato, Carrot and Onion into slices, and keep aside.
  2. Dry grind cumin, khus khus and black pepper to make powder, add ginger, garlic, onion and tomato, and grind to smooth paste(add water if required); add coconut and again grind till get fine paste, keep aside.

Method:

  1. Take pressure cooker heat 50 ml of oil, when it smokes, put cinnamon, clove and green cardamom, sputter for few seconds, add chopped onion and fry till light brown in color. (About 3-4 minutes)
  2. Add prepared masala paste in it, Stir it and fry on medium flame (keep it stirring otherwise it may burn) till oil starts to separates from the masala (About 4-5 minutes), add chili powder, coriander powder, turmeric powder and salt in it, add 25 ml of oil, stir and fry for couple of minutes .
  3. Add chopped vegetables in it stir it for 2-3 minutes, add a cup of water (as per your requirement) close the cooker lid, and bring it to full cooking pressure, reduce the flame  and cook for couple of minutes, put off the flame. Let it cool, add Garam masala powder, transfer into serving bowl and garnish with fresh coriander leaves. Now, Jack fruit seed (aerial) korma is ready to serve.
Jack fruit seed (aerial) korma
Ingredients
Ingredients
heat 50 ml of oil
add chopped onion
Add prepared masala paste
Stir it and fry on medium flame
add chili powder, coriander powder
Add chopped vegetables
stir it for 2-3 minutes
add a cup of water
add a cup of water
Jack fruit seed (aerial) korma
Jack fruit seed (aerial) korma
Jack fruit seed (aerial) korma

13
Mar 19

Murukku with refined flour (chakli)

Holi is at our doorstep: come and get ready to prepare traditional sweets and Namkeen. Murukku (chakli) is one of the oldest and traditional snacks, and all time favorite, especially in south India, now a day’s all over India, even in Japan too. There are many ways to prepare Murukku, but here one of my friends introduced me this recipe with very few basic ingredients, refined flour and split black gram.

Yes, come on and take a glance of the recipe, very easy and quick…

Ingredients:

  • Maida (refined flour):2 cup
  • Urad dal split black gram: ½ cup
  • Salt: 1 teaspoon
  • Cumin: half teaspoon
  • Sesame seed: 2 tablespoon
  • Olive oil/cooking oil: 1 tablespoon for moin.
  • Cooking oil: for deep frying

Preparation:

  1. Take a separator (pot of the size which can come in the pressure cooker) of pressure cooker. Put one glass of water in pressure cooker, and place the separator into pressure cooker with Maida on small stand (grid). Pressure cook (steam cook) for 10 minutes and allow cooling. Take separator out from the cooker. Keep aside.
  2. Dry roast urad dal, grind to fine powder. Keep aside.

For making dough:

  1. Take a wide vessel; pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil (moin).
  2. Mix well by rubbing between palms. Add water in small quantity and knead them. if required, put some more water till the dough becomes soft. (The dough can be made in food processor also).
  3. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape, take chakli maker, apply oil inside. Fill the maker with dough.
  4. Take a plastic sheet; give the round shape of chakli on the sheet, all chakli is to be prepared on this sheet, as in photo.
  5. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again).

Method

  1. Now deep fry the chakli into the hot oil (as shown in photo) on medium heat, after they start to come up slowly, turn over with tongs.
  2. Fry till it becomes light brown in color, remove chakli from the oil; wait for a minute to get the oil hot again. Repeat this till all chaklis are done.
  3. Now, chakli is ready to serve. Store it in air-tight container.
Murukku with refined flour (chakli)
Ingredients
steamed flour
steamed flour and roasted dal
steamed flour and grinded dal
pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil
give the round shape of chakli
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)

28
Dec 18

Jackfruit seed Sāmbhar

Authentic south Indian cuisine in which I used fresh ripen jackfruit seeds: which is available in summer season, eat this Sāmbhar with rice and papad; makes it a complete meal. Jackfruit seed has high quality proteins which aids in building muscles. The proteins we get from it are free from cholesterol.

Ingredients:

  • Tuvar dal (split pigeon pea): ½ cup
  • Sāmbhar masala powder: 2 teaspoon
  • Garlic flakes: 3-4 nos.
  • Tamarind: 5 gm
  • Turmeric powder: half teaspoon
  • Coriander leaves: 25 gm
  • Salt: 1 teaspoon (as per taste)
  • Jackfruit seeds: 10-15 no.
  • Carrot: 1 no.
  • Drum stick: 1 no.
  • Tomato: 2-3 nos.
  • Madras onion: 8-10 no.
  • Green chili: 1 no.

For seasoning:

  • Refined oil: 1 tablespoon
  • Mustard seed: half teaspoon
  • Cumin: ½ teaspoon
  • Curry leaves: 1-2 twigs
  • Red chili: 1 no.
  • Asafoetida: 1 pinch
  • Fenugreek seed: one fourth teaspoon
  •  Madras Onion: 1 no.

Preparation:

  1. Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker. Boil dal in the pressure cooker on high flame. Bring to full cooking pressure, reduce to low flame and cook for 3-4 minutes. Allow cooker to cool and open.
  2. Pulverize the dal. Add salt, turmeric powder, chili powder, and Sāmbhar powder and tamarind pulp into the dal. Mix properly and Keep aside.
  3. Soak tamarind in half cup of water, keep aside.
  4. Roughly chop all vegetables, add one cup of water and boil it (You can boil vegetables into pressure cooker).

Method:

  1. Add boiled vegetables into prepared dal, mix slowly. (Be careful otherwise vegetables get mashed)
  2. Add coriander leaves, cook for 4-5 minutes at low flame, so that all flavor will mix properly.

seasoning:

  1.  Take fry pan, put oil in it, when smoke begins to come add whole red chili, mustard seed, and cumin and fenugreek seed; sputter it for few seconds.
  2. Add asafoetida and chopped onion, stir and fry till it becomes brown in color. Add curry leaves; wait for few seconds, put off the gas.
  3. Pour this seasoning on the prepared Sāmbhar, cover for few minutes.
  4. Mouth watering jackfruit seed Sāmbhar is ready to serve with Rice, Dosa, vada and idly.

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Ingredients:

    Ingredients

    chopped ingredients

    chopped ingredients

    Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker

    Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker

    Roughly chop all vegetables, add one cup of water and boil

    Roughly chop all vegetables, add one cup of water and boil

    add asafoetida

    add asafoetida

    Add boiled vegetables into prepared dal

    Add boiled vegetables into prepared dal

    mix slowly

    mix slowly

    add coriander leaves

    add coriander leaves

    Pour this seasoning

    Pour this seasoning

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar


18
Dec 18

Red coconut chutney (Kerala style)

Coconut chutney is mandatory with south Indian breakfast like Dosa, Idly, Uttapam, Appam and many more…it is quick to prepare if you have grated coconut with you.

Today I am going to share Kerala style red coconut chutney; Just blend coconut and Kashmiri red chili and temper with oil and seasoning.

This chutney is used in every Malayalam home almost every day.

Ingredients:

  • Fresh Coconut:  half (medium size)
  • Kashmiri Red chili: 5-6 no.
  • Madras onion (shallots): 4-5 no.
  • Salt: 1 teaspoon
  • Water ½ -1 cup

For seasoning:

  • Refined oil: 1 table spoon
  • Mustard seed: ½ teaspoon
  • Dry red chili: 1 no.
  • Curry leaves: 1-2 twigs
  • Asafoetida: 1 pinch
  • Madras onion (shallots): 1 no.

Preparation:

  1. Take fresh coconut and break it.
  2. Scarp only white portion of coconut through coconut scraper.
  3. Chop one shallot for seasoning, keep aside.
  4. Chop red chili, keep aside.

Method:

  1. Put scraped coconut, onion, salt and red chilis into grinding jar; grind well with help of water (amount of water depends according to consistency of your choice). Keep aside.
  2. Take a wok, put oil and mustard seed, when it sputters, add red chili and Asafoetida, add chopped shallots, stir fry until it becomes translucent; Pour ground coconut paste into the wok; add water if required to get consistency of your choice.
  3. When it just starts boiling put the flame off, transfer into serving bowl. Decorate with fresh curry leaves.
  4. Good accompaniment of south Indian Tiffins or snacks.

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Ingredients

    Ingredients

    grind well with help of water

    grind well with help of water

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Pour ground coconut paste

    Pour ground coconut paste

    Pour ground coconut paste

    Pour ground coconut paste

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)