Nenthra Kay/Ethakka Upperi / Banana Chips

Nendran chips is one of the popular snacks and these are fried in coconut oil and sprinkled with salt water. They are called "Upperi" They are an important item in festive occasions.. Both ripe and unripe bananas are used for this variant, sometimes they are coated with jaggery to form sweet variants. Whenever  nendrankay available in market I prepare this chips at home. In my home everyone love this bananchips.. They tased heavenly!

Ingredients :

Raw Banana(Plantain)/Nenthran Kaya - 4 nos

Turmeric powder - 1/2 tsp

Salt water-1 tsp in 1/2 cup water

Cooking Oil-or Coconut Oil for frying 

 

Method:

1.Peel the outer skin of the bananas and immerse them in the turmeric water for 10-20 minutes.

2.Drain the excess water and leave to dry or pat dry with paper towels.

3.In a vessel add water and turmeric powder and keep aside.

4.Heat oil in a deep, wide mouthed  pan at a medium high flame.

5.Slice Banana into thin round pieces and dry the sliced pieces in a plate lined with kitchen tissue or towel.

6.Slide the sliced bananas into hot oil without overcrowding them and occasionally give stir to flip them and keep them from sticking together.

7.When the chips are almost done you can hear a crisp sound and the oil will stop foaming, reduce the heat and sprinkle a little salt-turmeric water(you do not need to add more than 1-2 tsp) into the oil carefully.

8.After sprinkling since the oil might come up and splash making lots of bubbling noise. When the bubbles stop coming, stir well and fry for another 2 minutes or until golden brown and drain on to a colander.

9. Repeat  the next batches and sprinkle less salt water for the next batches as the oil already contains some salt that you added before.

10.Store it in an airtight container

Fresh Kidney Beans Curry

I saw weirdly speckled pods next to the green beans at local market this week. The sign said "fresh pinto beans" (Kidney beans) . I love kidney beans and they too very fresh! So I bought this fresh pinto beans in shell  from Market. 

They provide antioxidant effects, give you energy, and provide fat-free high quality protein, fiber, vitamins, iron, folate magnesium etc etc. Fresh rajma beans tastes much better than the dried one and cooks faster also. Here’s a delicious and tasty quick vegetarian curry.

Ingredients:

Pinto Beans/ Red Kidney Beans – 1 cup

Coconut - 3 tbsp

 Salt - as required

Dhania-jeera powder (coriander-cumin) - 1/2 tsp

Red chilli powder-1/2 tsp

Coconut - To Garnish

To Season:

 Oil- 1 tbsp

 Mustard Seeds - 1/2 tsp

 Urud Dhal - 1/2 tsp

 Red Chilli – 1

Curry leaves-few

Method:

1. Wash and clean the beans and cook in water for at least half an hour.

2. Decant the water and let stand for a few minutes.

3. Then take a pan and add oil.

4. Once it gets heaten up, add mustard seeds it splutters  add urud dhal red chilli and saute them.

5. Then add the cooked beans in it, add salt, Dhania-jeera powder, Red chilli powder and sauté them for 2 minutes.

6.Then add the shredded coconut and curry leaves mix them well .Serve Hot .

Navratan Kurma

Navratan korma is popular Indian Vegetarian curry. This kurma is a mixed combination of vegetables, paneer, fruit & nuts. Traditionally Navratan Korma comes from a Mughlai origin giving it a very rich and slightly sweet taste. This is an absolutely delicious recipe and for all those who are not so fond of spicy Indian food, this should be a welcome change.

Ingredients:
Boiled vegetables (potatoes, carrots, green peas, green beans, cauliflower, peppers, cabbage, cluster beans)-3cup

  Grated paneer- 150gms

Tomatoes-3

Grated onion-   -2

Ginger paste-   1 1 / 2 tsp

 Garlic paste-1 1 / 2 tsp

 Salt to taste

Turmeric powder-     1 tsp

Red chili powder-     1 1 / 2 tsp -

Coriander powder-     1 tsp -

 Garam masala powder-2 tsp -

Vegetable oil-6 tbsp

Milk / water-1 cup

Raisins-2 tbsp

Cashew Nut, broken in half-2tbsp

Cashew Nut (for gravy)2tbsp

Poppy Seeds-1 tbsp

Cloves-2

Piece Cinnamon-1 inch

Piece Ginger-1 inch

Coriander for garnish

Method:

1.In small bowl soak cashew nut and poppy seeds in 1/4 cup warm water for 30 minutes.

2. Blend together cashew nuts, poppy seeds, ginger, green chili, clove and cinnamon, into smooth paste.

3.  Make tomato puree. Ready-made tomato puree can also be used.

4.   Take 1 tbsp ghee and increased dry fruits for about 1 minute on medium heat.

5. Heat oil in a saucepan. Fry the onions and ginger-garlic paste until golden brown.

6. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and cook for 2-3 minutes.

7. Next add tomato puree and dried fruit. Stir well and cook the mixture for 4 minutes. Make sure the mixture does not stick to the bottom of the pan.

8. Add milk (use water alternatively). Bring to a boil. Reduce heat and simmer until sauce thickens

9. Add paneer to the sauce and stir well.

10.Finally, add all the vegetables to the above gravy and cook for 5-7 minutes.

11.Garnish with chopped cilantro and serve hot with roti, chappati, paratha or rice.

Pears coconut Laddo

Pears Coconut Ladoo

There are so many reasons to love the green pear. Pears are packed with health benefits - they are an excellent source of dietary fiber and Vitamin C in particular, and at the same time low on calories. Although the season for pears runs from August through October, there is a variety of pear available year-round because of the seasonal variations amongst the different varieties .And  Coconuts are one of the most nutritious of all fruits. It is easy to make and less expensive as it does not require much of ghee. yesterday my daughter brought some pears it was too hard and bit sour instead of wasting it I decided to make it sweet.  I have prepared this sweet before once.. It is lovely and sweet with Pear ,beautiful coconut and cardamom flavors .In home Each and every one said 'Wow'!

Ingredients:

Pears -1/2kg

Sugar -1/4kg

Grated coconut- 11/2 cup

Coconut powder- 1/4kg

Cardamom powder -2 tsp

Red Cherry-few

Method:

1.Peel off all the pears.

2.Take water in a pot and add some pinch of salt to it.

3.Then put all the pears in this water for 10 mints.

4.Then grate them all and remove the extra water by squeezing the grated pears.

5.Take 1 cup water in a pan and add the sugar and prepare sugar syrup by heating

6.Then add the grated coconut to the boiling sugar syrup and boil for 20 minutes.

7.Then mix the grated pear into it and simmer it for next 15-20 mints. Keep stirring it till it leaves the sides of the pan.

8.Add the cardamom powder mix well and remove it from the stove.

9.Make laddoos of the mixture and roll it into the rest half of coconut powder.

10.Decorate all the laddoos by putting some red cherries on top of each one.

Stuffed Capsicums

From long time I always wanted to make stuffed capsicum. I wanted to give it a try for this recipe and browsed to get the idea, lot of people made the stuffing with lot of ways .I got this recipe from here  by Chef Aditya Bal.I felt it simple and it turned out  good.

Ingredients:
2 tbsp oil
3 - 4 capsicums (bell peppers)
1 cup of carrots, finely chopped
1 cup of cabbage, finely chopped
1 tsp mustard seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
salt to taste
3 tbsp carrots - for garnishing
3 tbsp cabbage - for garnishing

Method:
Slice off the top of the capsicums. Scoop out the inside keeping them hollow.

Heat 1 tsp of oil in a pan; add the mustard seeds, allowing them to splutter.

Add the cabbage and carrots and mix well.

Sprinkle the turmeric powder, salt, coriander and red chili powder and mix again.

Cover and let this mixture cook in its steam for five minutes.

Now stuff the capsicums with the mixture and fry them in one tbsp of oil.

Cover and simmer for 10-12 minutes till the capsicums become tender.

Garnish and serve.

Read more at: http://goodtimes.ndtv.com/GoodTimesRecipeDetail.aspx?_Show=46&_RecipeID=161&cp