Kadala Pachakkaya Kootu Curry

Kadala Pachakaya Kootu Curry

A tasty curry with rice in Kerala cuisine, made of raw banana, black channa, coconut paste and seasoning. Recipe form Vanitha magazine August 15 – 31, 2010 !!

Serves: 4

Ingredients

For kadala:

1 cup / 100 g (Indian standard measuring cup of 100 ml / 4 oz capacity) black channa (kadala)

½ teaspoon turmeric powder

½ - inch piece ginger, chopped

2 green chillies, slit lengthwise

Wash and soak kadala in 2 cups water for 6 hours or overnight and pressure cook with (along with its soaked water) turmeric powder, ginger and green chillies. Water level should be 1 – inch above soaked channa. Pressure cook for 25 minutes until done and soft (reduce the heat from high after 3 whistles (3 quick whistles) and cook on a medium heat for 20 minutes). Allow the cooker to cool naturally. Remove green chillies from cooked kadala. Reserve half cup stock.

For coconut paste:

5 tablespoon (50 – 60 g) grated coconut (extra 1 tablespoon final seasoning)

5 shallots (chuvannulli / sambar onion / small onion), chopped

1 pinch jeera (cumin seeds)

4 dried chillies or ½ teaspoon red chilli powder

2 tablespoon water

Make a fine paste of above ingredients in a small mixer bowl. Sprinkle 2 tablespoon water when making the paste.

Other ingredients

1 raw banana, gently peel off the skin and cut into cubes

¾ teaspoon salt (or to taste)

75 -100 ml / ½ cup water

Method

In a bowl, mix boiled channa (along with stock) , cubed raw banana and salt. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes or until done / banana cubes well cooked.

At this stage, add coconut paste and adjust with extra ½ cup (75 – 100 ml) water. Gravy should not be too thin. It should be medium thick in consistency / pouring consistency. Cover again and cook on a low heat for 7 minutes. Switch off the heat.

For seasoning:

1 st seasoning:

1 teaspoon oil

1 teaspoon mustard seeds

6 curry leaves

Heat oil in a pan. Add mustard seeds. When they crackle, add curry leaves and fry till crisp. Pour the seasoning over curry.

2 nd seasoning;

2 teaspoon oil

1 tablespoon grated coconut

Heat oil in a pan and gently dry roast grated coconut until golden color. Pour this coconut seasoning over kootu curry. Serve with rice.

Banana Halwa

Banana Halwa

A tasty halwa, made of well ripe bananas, melted and sieved jaggery and 1 tablespoon ghee !!

Serves: 8 - 10 serving cups

Preparation time: 45 – 1 hour (depending upon the quality of the banana and jaggery)

Ingredients

1 tablespoon ghee

5 medium size well ripe bananas (360 –400 g)

1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) melted and sieved jaggery (or 175 - 200 g or grated organic jaggery)

2 pinches cardamom powder

Melted and sieved jaggery

Method

Chop banana into small pieces.

Heat 1 teaspoon ghee in a wide non stick frying pan on a medium heat. Add melted and sieved jaggery and stir well for 5 minutes until well combined with jaggery and smooth in consistency.

Add chopped banana and stir continuously for 45 – 1 hour until it leaves from the sides of the pan / thickens / forms a soft ball. Do not cover with lid. Sprinkle remaining 2 teaspoon ghee when stirring. Switch off the heat. Add cardamom powder and mix well. Keep aside to cool for half an hour and serve in dessert cups.

Momos

Momos

Momos were introduced from Han China, as Momo is a loanword from the Chinese mómo, a type of steamed bun. Momos have become a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin. They are also common in places with noticeable Nepalese and Tibetan diaspora, sauch as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Shillong, Uttarakhand and West Bengal. Different kinds of meat / vegetable fillings are popular in different regions.

Makes: 8

For the covering:

½ cup / 100 g (Indian standard measuring cup of 100 ml / 4 oz capacity) refined flour (maida / all-purpose flour)

1/2 tsp salt

60 – 70 ml water - for kneading

In a wide bowl, mix all the ingredients together and make a dough with water (like chapatti dough). Cover and keep aside for 30 minutes.

For the filling:

or any filling of your choice

1 tablespoon oil

1 onion, finely chopped

4 French beans, very finely chopped

2 carrots, very finely chopped

2 tablespoon very finely shredded cabbage

1 teaspoon soy sauce

Method

Please watch various You Tube links for the preparation of momos.

Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for 5 minutes on a low heat. Add soy sauce and mix well. Cover with a tight lid and cook on a medium to low heat for 10 minutes. Keep aside to cool for 10 minutes.

Final preparation:

Roll the dough into very thin 4-5 inch rounds.

Take each round piece and place 1 tablespoon filling in the centre.

Bring the edges together and twist to seal it.

Arrange prepared memos in a greased bowl and steam in a steamer or pressure cooker (without weight) for about 15 minutes on a medium heat until done / softened and serve hot with chilly sauce / tomato ketchup or with soup.

Vathal Kuzhambu

Vathal Kuzhambu

Kuzhambu is a side dish with rice in South Indian cuisine and Vathal is sundried vegetable !!!

Serves: 3

Ingredients

1 tablespoon oil (or 1 – 3 tablespoon / 50 ml)

1 teaspoon hing (asafoetida / kaayam) powder

12 curry leaves

¼ teaspoon chopped coriander leaves

10 shallots (sambar onion / chuvannulli), finely chopped

6 cloves garlic, chopped

¼ cup (3 tablespoons) sundakkai vathal (chunde phal)

1 1/2 teaspoon red chilli powder

3 teaspoon coriander powder

1 tomato, chopped

¼ cup (50 ml) cooked dal

1 teaspoon tamarind paste or 1 tablespoon tamarind juice

50 ml (1/4 cup) water

½ teaspoon salt (or to taste)

¼ teaspoon sugar

1 teaspoon chopped coriander leaves (optional)

Method

Soak sundakkai vathal in ½ cup / 100 ml water for half an hour to remove dirt. Wash 3 – 4 times till you get a clear water (this is a special advice from my neighbourhood aunt). Drain out water and wipe with soft kitchen towel.

In a pan, gently dry roast red chilli powder and coriander powder for 5 – 6 minute son a low heat. Keep aside.

Heat oil in a pan / kadai. Add hing, curry leaves, coriander leaves and fry on a low heat for 2 – 3 minutes until fragrant.

Add finely chopped small onion, garlic and fry for 3 – 4 minutes until golden color.

Add sundakkai and fry for 5 minute on a medium heat.

Add chopped tomato and stir well for 2 – 3 minutes.

Add dry roasted red chilli powder and coriander powder. Stir well for 2 -3 minutes.

Add cooked dal, tamarind juice or paste, salt to taste and 50 ml - 75 ml / ¼ cup water. Consistency of the Kuzhambu should be thick. Cover with lid and cook on a medium to low heat for 10 minutes or until slightly thickens.

Sprinkle ¼ teaspoon sugar and coriander leaves. Serve as a side dish with rice.