Brinjal fry/vazhuthinanga pollichathu
Big onion -3medium
Ginger-1 small piece
Curry leaves-1 string
Salt – to taste
Thick coconut milk-1/4 cup
Coconut Oil-for frying
Take one big brinjal and cut lengthwise.(take middle portion into 2 thick pieces.)
Marinate with chilly powder,turmeric powder and salt for 1 hour.
Make a fine paste of pepper ,ginger ,garlic ,chilli powder,green chilli,turmeric powder ,curry leaves
Heat a pan.Saute onions ..When it become light golden colour add ground paste and saute for 3-4 minutes in low flame or until the raw smell of the masala goes ..
Now add chopped tomato and salt..Saute till the tomatoes are done..
Finally add coconut milk.Mix well and remove from the fire and keep aside
After one hour shallow fry the marinated brinjal pieces.
Take clean banana leaf..Slightly smoke the leaf over the flame.If u don’t have banana leaf u can use aluminium foil or baking paper.Put small portion of onion gravy in the leaf and keep the brinjal fry and top it with another portion of the gravy…Again do the same for the rest of the pieces ..Wrap the brinjal by folding the leaf.
Heat a nonstick pan .Place these banana wraps and cook well both sides in low flame .about 20 minutes.
U can change the spice according to ur convenience
Banana(nendrapazham) Ripe banana-4
Grated coconut-1 /2 of 1
Roasted rice powder-
Salt- a pinch
Cook 4 bananas and make a fine paste of 3 ..To this paste add pinch of salt and rice powder and mix well..Add rice powder till u get the right consistency of the dough and keep aside ..
Finely chop the cooked banana.To this add grated coconut,sugar and cardamom powder .Mix well and close the vessel ..Leave it for 5 minutes ..Now take small portions of dough and make balls..wet ur hand and flatten the ball in ur palm..put 2tbsp of coconut-banana mix in the center and roll it into balls by covering all the sides evenly with out spilling the mix.. Do the same procedure to make rest of the balls..Then steam the dumplings for 15 minutes.So the delicious and variety Kozhukkatta is ready
The amount of sugar is up to u and how sweet is the banana..That’s y here I didn’t mention the measurement. If u have a shaper then use it. That will be more convenient and can get a nice shape ..
Toor Daal (Tuvara parippu) or Chena Daal-1 cup
Ginger-1 small piece(finely chopped)
Green Chilly-2 (finely chopped)
Curry leaves -1 spring
Small onion -15 finely chopped
Crushed red chilly-2tsp
Salt- to taste
Coconut Oil-for frying
Wash the daal and soak for 1 hour.Drain and keep aside for 1 more hour.
Here I used toor daal..I don’t have grinder so took small jar of the blender.
Grind the daal into coarse paste
No need to add water..b4 grinding take 2 tbsp of daal and keep aside.
To the ground daal add 2 tbsp of daal, salt,onion,ginger,green chilly,curry leaves and dry red chilly.
Mix finely and keep aside for 10 minutes.
Heat oil in a pan..
Then make dough in to small balls .wet ur palm and flatten it by pressing with other plam just like making cutlets.
Shape the vada as u want (i mean thick or thin)
Drop each vada to the hot oil and deep fry them by flipping each sides.Cook until vada is cooked both inside and outside .Transfer into kitchen tissue and serve with hot tea or coffee..
If u r cooking vada for the very first time ,make one vada and taste it first ..Then u can find what is lacking in ur vada ..U can adjust the spices as u need..And be very careful about the oil..Don’t heat the oil too much ..If so ,ur vada will be dark brown very soon but inside of the vada will be remain uncooked ..So before putting vada u can test the heat by dropping small bit of the dough to the oil and if it comes to the top of the oil with bubbles the oil is ready to fry ..some people like crispy vada some others less crispy ..So that depends up on u ..
pineapple pachadi/madhura curry
Pineapple – 1 medium size
Finely chopped Ripe banana (nendra pazham)-1/2 of 1
Black grapes-10(cut into half and remove seeds ) opt
Grated Coconut-3/4 of 1
Cumin seeds-less than 1/4 tsp
Mustard seeds -1/4 tsp
Curry leaves -few
Dry Red chilly-3
Chop the pineapple into too fine pieces..In a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .
After seasoning mix well and close the kadai for 1/2 hour b4 serving ..
U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..