Banana Dry Fruit Delight

Ingredients

1. Small Banana/Robust Banana - 3
2. Boiled cold milk - 1 cup
3. Sugar - 3 Tbsp
4. Ghee/Butter - 1 1/2 Tbsp
5. Dry Fruits - 1/2 Cup
6. Honey - 1/2 Tbsp

Preparation

• In a bowl smash banana's with a spoon.Mix all the ingredients together.
• Serve cold.

I am sending this recipe to the Kids Event @ Guru's cooking 

I am sending this to Taste of the Tropics - Banana

Peechinga(Ridge Gourd/Pottikka) Chammanthi

Ingredients

1. Peechinga/Pottikka skin (Ridge Gourd) - 1/2 cup
2. Grated coconut - 1 cup
3. Shallots (Cheriya ulli) - 6
4. Tamarind - size of a small lemon
5. Ginger - 1/4 Tsp
6. Garlic - 4
7. Green chilli - 1
8. Red chilly powder - 1 1/2 Tsp
9. Curry Leaves - 1 Sprig
10. Salt - as per taste
11. Oil - 2 Tbsp

Preparation

• Wash and clean peechinga. Peel of the skin and cut them into medium size.
• In a pan heat oil, fry peechinga skin. Fry for 2-3 minutes.
• Add grated coconut, and fry till light brown.
• To this add shallots,tamarind,ginger,garlic,green chilli and red chilly powder. saute for 1 minute.
• Keep it aside to cool. Grind it to a paste in a mixer/grinder. Also add salt and curry leaves to it.

Puttu Upma

Ingredients

1. Puttu - 1 cup
2. Grated coconut - 1/2 cup
3. Onion - 1
4. Green chilly - 4-5
5. Turmeric powder - 1/4 Tsp
6. Curry Leaves - 2 Sprigs
7. Oil - 1 Tbsp
8. Mustard seeds - 1/4 Tsp
9. Dry Red Chilly - 2
10. Fennel Seeds - 1/4 Tsp

Preparation

• Heat oil in a pan, throw in mustard seeds.After it crackles add fennel seeds,dry red chilly and curry leaves.
• Add green chilly and onion to it. Saute it well for 2-3 minutes.Also add  turmeric powder and enough salt.
• In a bowl powder puttu with your hand, also add grated coconut to it.Mix well
• Add this to the pan and mix well. 
• Serve hot with tea or coffee. 

Kerala Naadan Fish Fry....(Aila Fry)

Nalla Naadan Meen Porichathu..... Aila annu kettoo!!!!!!!!!!This is something that every Malayali cant avoid in an Afternoon Meal.....Nalla chooru's, meen curryum , upperiyum.. pinne meen porichathum.....

Ingredients

1. Fish - 1/2 Kg
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 1 1/2 Tsp
4. Kashmiri red chilly powder - 1/2 Tsp
5. Salt - as per taste
6. Curry Leaves - 1 Sprig
7. Coconut Oil - for shallow frying

Preparation

• Clean the fish with salt . Do not cut off the head. Make 5-6 shallow slits on both sides of the wish.
• Make a paste of turmeric powder, red chilly powder, kashmiri chilly powder and salt.
• Apply this paste on the fish. It should be well coated. Keep it aside for 1/2 hour so that the masala enters into the fish.
• Heat oil for shallow frying in a non-stick pan. Place 3-4 pieces of fish without over crowding and shallow fry it. When one side is done , flip over the fish and fry the other side. Add curry leaves.
• Drain excess oil and serve it hot with rice.

Note

• You can use this recipe to fry any king of fish.
• You can also add ginger - garlic paste if you wish.. This will give an entirely different taste.
• You can increase or decrease the amount of chilly powder accordingly.

Parippu Vada

Ingredients

1. Toor Daal(Sambhaar parippu) - 1 cup
2. Onion - 1 Medium
3. Green Chilly (Finely Chopped) - 3-4
4. Ginger (Finely Chopped) - 1 small piece
5. Turmeric powder - 1/4 Tsp
6. Red chilly powder - 1 Tsp
7. Curry Leaves - 1 Sprig Chopped
8. Coriander Leaves  (Finely Chopped)- 3 Tbsp
9. Salt - as per taste
10. Oil- for deep frying

Preparation

• Soak  parippu in enough water for about 4-5 Hrs. Wash , drain and grind to a coarse paste in a mixie without water.
• Transfer the paste to a bowl add all other ingredients. Mix well.
• Heat oil for deep frying.
• Make small patties and deep dry 3-4 of them in hot oil.
• Fry until golden brown colour on both the sides. Drain it on a tissue paper.
• Serve with hot tea/coffee.

I am sending this recipe to Mission-Lentils ,cookcookandcook , thoushaltcook

Nankhatai - The Famous Indian Cookie

Can make upto 20-25 small Nankhatai's

Ingredients

1. Maida - 1 cup
2. Sugar - 1/2 cup
3. Ghee / Dalda-1/2 cup (melted and cooled)
4. Baking Soda - 1/2 Tsp
5. Cardamon Seeds - 5-6
6. Almonds(Badam) chopped- 8-10

Preparation

• Powder sugar and cardamom seeds in a mixer and keep aside.
• In a bowl sift together maida, baking soda and powdered sugar-cardamom mix.
• Add chopped almonds into the bowl.
• Now add the melted ghee /dalda , 1 Tbsp each at a time and mix together to form a dough.
• Knead the dough with your finger tips until it starts to come together.
• Rest the dough for about an hour .After one hour preheat the oven to 170C.
• Make balls of small size and then roll them smooth and place it on an ungreased baking tray/cookie tray.
• Bake at 170C for 20-25 minutes.

Note 

• If you feel the dough is sticky, add 1-2 Tbsp of flour and knead again.
• If you add more flour, nankhatai's would turn out hard.
• There is no need for the nankhatai's to change it color while baking.

Recipe Source : Easy Cooking

Avial

Ingredients

1. Drumstick – 3
2. Carrot – 1 Large
3. Chena(Elephant Yam) – 100gm
4. Curd – 1-2 Tbsp
5. Curry Leaves - -3 sprigs
6. Coconut Oil – 1 Tbsp
7. Garlic – 2-3 (Optional)
8. Salt

To Grind

1. Green chilly – 6-7
2. Turmeric powder – ¼ Tsp
3. Grated coconut – ¾ cup
4. Cumin seeds(jeerakam) – ¼ Tsp

Preparation

• Cut the vegetables in medium size and cook it with salt with enough water.
• Coarsely grind grated coconut, green chilly, cumin seeds and turmeric powder.
• Add this mixture to the cooked vegetables. Mix well. Bring it to boil. Remove from fire.
• Add whisked curd to it, slowly stir. Add curry leaves and crushed garlic.
• Drizzle coconut oil. Serve hot with rice.