Kaya Tholi thoran

This is  a very special nadan recipe. We make this a lot especially during the Onam festival in kerala.
During Onam ,  we make banana chips in kerala. So we remove the skin or peel off the skin of the bananas and cut into slices to make banana chips.
We use the leftover banana skin ( Kaya Tholi ) to cook this and this is a very yummy recipie.

Ingredients:

1. Kaya tholi of 7 bananans ( Banana Skin ) - chopped into pieces.
2. Coconut grated - 1/2 cup
3. Greenchilly- 1 no
4. Onion shallots- 7 No
5. Mustard Seeds - 1/4 tsp
6. Salt as required
7. Turmeric powder- as required
8. Red Chilly- 4 Nos
9. Curry Leaves as required.
10. Oil as required

How to Cook :

1. Clean the chopped banana skin and wash it well.
2. Add the chopped banana skin pieces with required salt and turmeric water to the cooker.
3. Cook the chopped banana skin in  1 glass water in cooker to 5 whisltes .
4. Grind the coconut , greenchilly and onion shallots in a mixie . Keep this aside.
5. Add oil to the pan , add mustard seeds and red chilly.
6. Let it splutter. Add the  cooked banana pieces into this .
7. Cook for sometime till the water gets dried off.( vellam vattiche idukukka)
8. Add the grinded coconut in to this and saute for 2 minutes.
9. Garnich with curry leaves. 
10. Serve hot with rice.

Kaya Tholi Vanpayar Mezhukkuvaratti

Ingredients

1. Kayatholi  ( Banana Skin ) - chopped into pieces. - 3 cups
2. Vanpayar - 1/2 cup
3. Onion Shallots- 7 Nos
4. Red Chilly- 4 Nos
5. Salt as required
6. Oil as required
7. Curry leaves as required

How to Cook:

1. Soak the vanpayar overnight.
2. Cook the vanpayar in cooker to 4 whistle minimum.
3. Clean the chopped banana skin and wash it well.
4. Add the chopped banana skin pieces with required salt and turmeric water to the cooker.
5. Cook the chopped banana skin in 1 glass water in cooker to 5 whisltes .
6. Chop the onion shallots into fine pieces.
7. Crush the redchilly.
8. Add oil to the pan and cook the the onion shallots and redchilly for 3 minutes . 
9. When it is cooked add the cooked vanpayar and banana skin chopped.
10. Close the pan and cook for 5 minutes.
11. Garnish with curry leaves , serve hot with rice.

Cherupayar mulapichathe mezhukkuvaruti

Sprouted Moong Dal is very healthy and it has a lot of proteins, vitamins  and calcium . It is easily digestible as well. It can be used to make salads.It is fat free , cholesterol free and has high fiber content.Sprouted beans also has less carbohydrate content.
It is very good for children and good for the brain development.

Ingredients :

1. Cherupayar mulappichathu - 2 glass
2. Tomato- 1
3.  Onion -1 
4. Turmeric powder-1/4 tsp
5. Chilly Powder- 1 tsp
6. Garlic - 4 pods chopped 
7. Salt as required
8. Oil as required
9. Mustard seeds- 1/4 tsp
10. Red Chilly
11. Urud Dal -1/4 tsp
12. Curry leaves

How to Cook :

Sprouted Moong dal

1. Wash the moong Dal well.
2. Soak the moong Dal for 12 hours.
3. After 12 hours , drain out the water and wrap the moong Dal in a wet cloth and keep closed overnight.
4. Moog Dal will be sprouted.
5. Add oil to the pan , when it s hot , add urud Dal , mustard seeds and red chilly.
6. When it splutter , add the onion , saute till it turn brown.
7. Add the tomato, garlic and saute for 3 minutes.
8. Add the turmeric powder , chilly powder ,salt , curryleaves saute for 2 minutes.
9. Add the sprouted Dal , enough water , close the pan and cook for 10 minutes.( it gets cooked fast , so check in between so that it does not get overcooked.
10. Serve hot with rice.

Bread Bhajji

Ingredients:

1. Maida ( All purpose Flour) - 2 Glass
2. Bread - 6 nos cut into triangular or square pieces
3. Red Chilly powder- 1 tbsp
4. Turmeric powder- 1/2 tsp
5. Ginger-garlic paste - 1 tsp
6. Green Chilly chopped- 2 Nos chopped finely.
7. Coriander leaves chopped- 2 tbsp
8. Asafoetida - 1/4 tsp
9. Oil for frying
10. Salt required.

How to cook:

1. Prepare the batter by mixing the maida, ginger, garlic, greenchilly, salt, coriander leaves to get a loose dough.
2. Heat oil in the pan .
3. Dip each bread piece and fry for a maximum of 2 minutes .It wll be cooked soon.
4. Serve hot with tomato sauce.

Note  : We can also use besan powder instead of maida which is a better option

Easy Mango Curry

Ingredients:

1. Mango pieces-  2 cups
2. Chilly Powder- 4 tbsp
3. Salt as required
4. Asafoetida- 1 tsp
5. Fenugreek powdered- 1 tsp
6. Oil - 2 tbsp

How to Cook:

1. Mix the mango pieces with salt and Keep aside in a closed bowl for 1 day.
2. Next day mix the mango pieces with chilly powder, oil, asafoetida, fenugreek powder and keep aside for 8 hours.
3. After 8 hours ,transfer to a glass bowl and keep in fridge.
4. Please make sure you use it within 2 weeks.

Karikke / Tender Coconut Varuthe Aracha Curry

Ingredients:

1. Karikke pieces -  2 Cups
2. Coconut grated- 1/2 Glass
3. Onion shallots- 4 Nos
4. Red chilly - 5 Nos
5. Coriander - 1/2 tsp
6. Ginger cut into pieces- 1 small piece
7. Turmeric powder- 1/4 tsp
8. Tomatoes -1 No
9. Pepper powder- 1/2 tsp
10. Green Chilly-2 No
11. Oil as required
12. Salt as required
13. Curry Leaves

How to Cook :

1. Cook the tender coconut pieces, turmeric powder, salt in 1/2 glass water to 2 whistles in cooker.
2. Cook the onions till it turn brown.
3. Fry the redchilly and keep it aside.
4. Fry the coconut and keep it aside.
5. Fry the coriander and keep it aside.
6. Add the pepper powder to the fried coconut and just heat it.
7. Mix the fried items in  mixie to paste form with little water.
8. Add this paste to the cooked karikke .
9. Add the ginger pieces , tomato sliced .
10. Slice the green chillies and add to the cooked karikke.
11. Cook in cooker to 1 whislte.
12. Add oil and curry leaves.
13. Serve hot with rice / rotis.

Kalan

 Ingedients

1. Kaya ( Raw Banana ) - 2 no cut into square pieces.
2. Yam - 1 Cup cut into square pieces
3. Turmeric powder- 1/4 tsp
4. GreenChilly - 4 No
5. Jeera - 1 pinch
6. Onion Shallots- 4 Nos
7. Mustard Seeds- 1/4 tsp
8. Curd- 1 Cup
9. Curry Leaves
10. Salt as required
11. Oil as required

How to Cook : 

1. Add the vegetables , turmeric powder , enough water in cooker and cook to 3 whistles minimum
2. or Transfer the vegetables into a pan and close the pan , cook for sometime.
3. If there is more water , boil for sometime till the gravy start to thicken
4. Grind the coconut , jeera , greenchilly to a fine paste.Add this to the cooked vegetables . Boil for 1 minute
5. Add the curd , mix well.
6. Pour oil to a pan , when it is hot , add mustard seeds. Let it splutter . Add to the cooked gravy .
7. Garnish with curry leaves.
8. Serve hot with rice.

Kodappan (Vazha Chundu) Thoran /Banana Flower Thoran

Ingredients

1. Banana Flower- 1 No
2. Coconut Grated - 1/4 Cup
3. GreenChilly- 2 No
4. Onion Shallots- 4 No
5. Turmeric powder- 1/4 tsp
6. Mustard seeds- 1 tsp
7. Oil as required
8. Curry leaves.

How to cut the banana flower for cooking

1. Initially apply oil on your hands before starting to clean the banana flower.
2. Remove the outer layers/banana bract of the flower as shown in the picture.. 
3. Keep on removing until you get a plain white flower.
4. At the edge of the florets, make criss-cross cuttings. ( kothi ariyuka)
5. Chop the florets well.
6. Soak the florets in water for 15 minutes.
7. Drain out the water well.
8. Keep it aside for cooking.

How to cook:

VAZHA CHUNDU

PEEL OFF THE OUTER SKIN

PEEL OFF THE SKIN

MAKE CRISS CROSS CUTTINGS AND CHOP

1. Grind the onion shallots, coconut and greenchilly in a mixie.
2. Mix the grinded coconut, tumeric powder with banana flower and keep it aside for cooking.
3. Add oil to the pan , when it is hot add the mustard seeds. let it splutter
4. When it splutter add the banana flower, close the pan and cook  for 10 minutes.
5. Make sure it is not over cooked. 
6. It get cooked well within 10 to 15 minutes.
7. Add curry leaves .

Note: You can also add jeera  while grinding the coconut .

Navaratna kurma

This is my 100th recipe for my blog.
I love sweet curries.We can add a variety of vegetables in this .Like frenchbeans, capsicum paneer and etc.But i have used carrot , beans , peas, potatoes, cauliflower)

Ingredients

1. Onion- 4 No
2. Vegetables - 4 cup ( Carrot, Beans, Green Peas, Potatoes, cauliflower)
3. Tomato - 1No
4. Cloves , cardamon, bayleaves- 2 tbsp
5. Ginger - Garlic paste- 1 tbsp
6. Chilly Powder- 1 tsp
7. Turmeric Powder- 1/4 tsp
8. Garam masala  - 2 tbsp
9. Raisins - 2 tbsp
10. Cashewnuts- 1/2 Cup
11. Milk-  1 1/4 Cup
12. Cream- 1 tbsp
13. Pineapple pieces- 1/2 Cup ( Cook in 1/4 cup water) 
14. Sugar- 1 tbsp
15. Salt as required
16. Oil as required
17. Grapes- 10 No
18. Coriander leaves
19. Paneer- 6 pieces

How to Cook:

1. Fry the paneer pieces and Keep it aside.
2. Mix  pineappe pieces, with sugar and cook the pieces  in 1/4 cup water for 10 minutes. Keep it aside.
3. Soak the cashewnuts and raisins for half an hour
4. Grind the milk , cashewnut , raisins together.keep it aside.
5. Add the vegetables to cooker with 2 glass water , cook to 2 whistles.keep it aside.
6. Add oil to the pan  , add the cloves ,cardamon, bayleaves. Let it cook for  1 minute.
7. Add the onions , saute the onions till they turn translucent.
8. Add the ginger garlic paste and cook till the raw smell goes off.
9. Add the turmeric powder, chilly powder and coriander powder, cook for 2 minutes.
10. Add the tomato and saute for 5 minutes.
11. Add the cooked vegetables , boil till the gravy start to thicken.
12. When the gravy start to thicken add the milk cashew paste.
13. Add the pineapple solution with the pieces to the gravy .
14. Add the coriander leaves  and let it boil for 3 minutes.
15. Garnish with paneer, coriander leaves and grapes.
16. Serve hot with butter nan or roti.

Kaya Payar mezhukkupuratti ( Rawbanana and Long Beans Stir Fry )

Ingredients 

1. Kaya : 2 No
2. Red beans (Red long Beans)- 1/2 kg
3. Onion Shallots- 14 No
4. Red Chilly crushed- 4 No
5. Turmeric- 1/4 tsp
6. Salt
7. Curry Leaves 
8. Oil - as required

How To Cook 

1. Peel off the skin of the banana and cut into small cubes .
2. Cut the red long beans into small long pieces.
3. Cook the kaya and redbeans in one glass water in cooker to 2 whistles.
4. Chop the onion shallots .
5. Add oil to a pan and add the chopped  onion shallots , crushed red chilly.Saute for sometime till the onion become golden brown.
6. Add the cooked kaya and payar with required salt, and cook for 10 minutes.
7. Garnish with curry leaves. Serve hot with rice.