HEALTHY COCONUT MILK PAYASAM | NO COOK KHEER | NO COOK DESSERT | VISHU SPECIAL PAYASAM

Ingredients

1. Coconut milk-1 1/2 cup( see notes)
2. Banana( palayankodan pazham)- 2 small -mashed                                                                      ( or use one cavendish/chiquita banana)
3. Dates chopped finely- 4 to 5 nos
4. Apple ( peeled)-1/4 to 1/2 of a small
5. Cashew nuts (soaked in water)- few(optional)
6. Raisins- few ( optional)

To grind

1. Coconut milk- 1/4 cup
2. Dates(deseeded)- 8 nos ( or to taste)
3. Cardamom powder- 1 large pinch
4. Dry ginger powder-1 pinch
5. Grated jaggery-1/8 cup (or to taste)

Method

• Grind together all the ingredients ' to grind ' using a blender to form a smooth paste.Keep aside.
• In a mixing bowl combine together,coconut milk,prepared dates paste,mashed banana and chopped dates.

• Cut the peeled apple into thin long strips and make very thin slices from each segment as shown in the picture.(Make it as thin as possible,it should look almost like ada in ada pradhaman).Now immediately add this to the coconut milk mixture to avoid discoloration.
• Finish off by adding cashew nuts and raising ( if using)

Notes:

• Adjust the quantity of dates and jagerry according to your taste or sweetness required.
• Coconut milk should not be too thin or too thick.
• Try using brown sugar, if jagerry is not available.
• Add a teaspoon of ghee to enhance the flavor ,if desired.

KOOTTU CURRY

Ingredients

1. Brown chickpeas-cooked-1/2 cup( see notes)
2. Raw plantain / kaya-peeled and cubed-1/2 cup
3. Elephant yam /chena-cubed-1/2 cup( see note)
4. Kashmiri chili powder-1/4 tsp
5. Turmeric powder-1/2 tsp
6. Grated coconut-1/3 cup
7. Salt to taste
8. Water- as required

To grind

1. Grated coconut-1/2 cup
2. Garlic - 2 small cloves
3. Green chilies- 1 or 2 nos( or to taste)
4. Cumin powder-1/2 tsp
5. Black pepper powder-1/4 tsp ( or to taste)

For tempering

1. Mustard seeds- 1/2 tsp
2. Dried red chilli- 2 nos
3. Curry leaves- few
4. Oil

Method

• Grind together all the ingredients listed under ' to grid ' to form a coarse paste.Keep aside.
• Dry roast 1/3 cup grated coconut over medium flame,stirring continuously until it turns brown.Keep aside.
• In a pan,combine together cubed plantain, elephant yam ,chili powder,turmeric powder and  water.Cook until it is tender and water is almost absorbed.Add cooked chickpeas ,prepared coconut paste and salt .Mix well and cook for 1 or 2 minutes.Remove from heat.
• Add the roasted coconut and mix well.
• Heat oil in a pan and add mustard seeds,let it splutter.Add red chilies and curry leaves,fry for few seconds and pour it over the curry.
• Serve with rice.

Note: Soak a little more than  1/4 cup of  brown chickpeas overnight or for at least 8 hrs.Pressure  cook adding salt to taste, until done.
You can completely avoid elephant yam and use 1 cup raw plantain instead,if desired.

NADAN URULAKIZHANGU MEZHUKKUPURATTI | KERALA STYLE POTATO STIR FRY

Ingredients

1. Potato-cut into long thin strips-2 medium nos
2. Onion- sliced- 1 small
3. Mustard seeds- 1/4 tsp
4. Curry leaves- few
5. Garlic -sliced- 2 small cloves
6. Green chilies- cut vertically- 2 nos( or to taste)
7. Salt to taste
8. Oil

Method

• Wash potato slices well and leave it in water to avoid discoloration.
• Heat oil in a pan and add mustard seeds,and let it splutter.
• Add curry leaves,garlic and green chilies,saute for few seconds.
• Add drained potato and sliced onion,sprinkle few tables spoons of water and salt to taste.
• Cover and cook on a medium low flame until done,stirring once or twice in between.
• Serve with rice.

EGGLESS COCONUT CAKE | WHOLE WHEAT COCONUT CAKE

Ingredients

1. Whole wheat flour- 1 and 1/2 cups
2. Baking soda-3/4 tsp
3. Baking powder-1 tsp
4. Salt- 1 pinch
5. Toasted coconut-1/2 cup( see notes)
6. Grated or powdered jaggery / Brown sugar- 1 and  1/4 cup( loosely packed)
7. Coconut milk-1 cup
8. vegetable oil-1/3 cup
9. Vanilla beans- scraped- 2 nos ( or use 1 tsp Vanilla essence)
10. White Vinegar- 1tsp

Method

• Preheat oven to 180 Deg C.Lightly grease the cake tin with oil and line it with parchment paper.Keep aside.
• In a large mixing bowl,combine together,whole wheat flour,baking soda,baking powder,salt,toasted coconut and grated jaggery. Mix until everything is combined.
• In a another bowl,mix together coconut milk,vegetable oil,scraped vanilla and vinegar.Pour this into the prepared dry ingredients.
• Mix gently with a wooden spatula,just until combined.( Do not over mix)
• Pour this batter into the prepared pan and bake for about 25 to 30 minutes or until a skewer inserted into the center of the cake comes out clean.

Notes:

• For preparing toasted coconut, spread 3/4 to 1 cup freshly grated coconut on a baking tray and bake at 170 deg C until golden for about 5 to 10 minutes,stirring once or twice in between.Allow it to cool completely before adding it to the dry ingredients.
• To toast coconut on the stove top,spread 3/4 to 1 cup grated coconut in a pan and cook over medium heat ,stirring frequently until it turns golden.
• If you are making muffins,adjust the baking time accordingly.(It may take about 15 to 18 minutes)
• Sprinkle more toasted coconut on the cake before serving,if desired.
• If you like your cake to be less sweet ,use only 1 cup jagerry .
• If jaggery is not available,you can use brown sugar instead.

UNNAKAYA | STUFFED PLANTAIN FRY

Ingredients

1. Ripe plantain-5 nos( see note)
2. Oil- for deep frying

For coconut filling

1. Cashew nut -chopped-1/8 cup
2. Grated coconut-1/2 cup
3. Sugar-2 tbsp
4. Cardamom powder-1/8 tsp
5. Ghee-2 to 3 tsp

Method

1. To prepare the filling heat ghee in a pan and fry cashew nuts until it turns golden.Now add grated coconut and saute till it turns golden .Add sugar and cardamom powder ,mix well and keep aside.
2. Steam plantain until soft.Allow this to cool slightly.Mash it well using a wooden spoon( like chapati dough)
3. Grease your hands with ghee and take a lemon sized portion of the prepared plantain and lightly flatten it using your finger tips.Place 2 tsp of the prepared coconut filling in the center and press the edges together and roll it to form a cylindrical shape with pointed edges.
4. Heat oil in a pan and deep fry the stuffed plantain until golden brown on all the sides,turning once in between.

Note: If you are finding it difficult to shape cooked plantain,add few tsp of rice flour to it and knead well until firm.
Do not use over ripe plantains.

CHILLI GOBI | CHILLI CAULIFLOWER

Ingredients

1. Cauliflower florets- 1 & 1/2 cups
2. Ginger - chopped-1&1/2 tsp
3. Garlic- chopped-1&1/2 tsp
4. Green chilies-cut into two-2 to 3 nos ( or to taste)
5. Onion -cubed- 1 medium sized
6. Spring onion-chopped- 1 tbsp
7. Red chili flakes-1/4 tsp( optional)
8. Capsicum/bell pepper-cubed- 1/2 of a medium sized
9. Kashmiri chili powder-1/2 tsp
10. Black pepper powder-1/2 tsp
11. Soya sauce- 1 &1/2 tsp
12. Tomato sauce-1 tbsp
13. Sugar-1/4 tsp
14. Cornflour -1 tsp
15. Water- as required.
16. Spring onion greens- chopped- 1 tbsp
17. Salt to taste
18. Oil- as required

For batter

1. All purpose flour-3 tbsp
2. Corn flour- 3 tbsp
3. Ginger garlic paste-1/4 tsp
4. Soya sauce- 1 tsp
5. Black pepper powder-1/4 tsp
6. Salt to taste
7. Water -as required

Method

• Combine all the ingredients listed under 'for batter' to form a thick batter.
• Heat oil in a pan ,dip each cauliflower floret into the prepared batter and deep fry until it turns golden brown.Drain onto a kitchen towel.Keep aside until required.
• To prepare the sauce,heat oil in a pan and add,ginger,garlic and green chilies.Saute till the raw smell leaves.
• Add onion,spring onion,red chili flakes and capsicum,cook until it is just done.
• Now add kashmiri chili powder and pepper powder.Saute for few seconds or until  the raw smell leaves.
• Add soya sauce ,tomato sauce,sugar,salt to taste and 1/4 cup water.Bring this to a boil.Mix cornflour with water to form a paste and add this to the gravy,stirring continuously as you do so.
• Cook for about 2 minutes( stirring continuously) or until the sauce turns thick and  glossy .
• Add  the fried cauliflower florets,mix well until combined .Add chopped spring onion greens.

Serve with fried rice.

PANEER DO PYAZA

Recipe adapted from www.vahrehvah.com

Ingredients

1. Paneer- cubed- 1 cup
2. Cumin seeds-1/2 tsp
3. Onion-chopped finely-2 medium sized
4. Turmeric powder-1/2 tsp
5. Ginger garlic paste- 2 tsp
6. Green chilies-cut into two-2 or 3 nos( or according to taste)
7. Kashmiri chili powder-1/2 to 1 tsp
8. Coriander powder-11/2 tsp
9. Tomato-roughly chopped- 1 medium sized
10. Capsicum - 1/2 of a small
11. Onion -cubed- 1 small
12. Kasuri methi/dried fenugreek leaves- 1/2 tsp
13. Water-as required
14. Roasted cashewnuts-4 to 5 nos( optional)
15. Fresh cream- 1 tbsp(optional)
16. Garam masala-1/4 tsp
17. Coriander leaves-chopped- 1 tbsp( optional)
18. Oil
19. Salt to taste

Method

• Soak paneer in hot water until required.
• Heat oil in a pan and add cumin seeds,let it splutter.
• Add chopped onion ,turmeric powder and salt,cook over low heat for 5 to 10 minutes or until onion turns golden brown.
• Add ginger garlic paste and saute for a minute.Add green chilies and mix well.
• Reduce flame to low and add kashmiri chili powder and coriander powder and saute for a minute.Add 1/4 cup water and saute until oil separates.
• Grind together chopped tomato and capsicum to a fine paste and add to this.Cook for about 5 minutes.
• Pour in required amount of water to achieve desired consistency.Bring it to a boil.
• Add cubed onion and crushed kasuri methi.Add salt as required.Mix well.
• Add drained paneer and bring it to a boil.
• Add coarsely powdered cashew nuts , fresh cream and garam masala.Mix well and cook for few more seconds.
• Garnish  with chopped coriander leaves.