Banana Payasam / Ethapazham/Nenthra Pazham Pradhaman

 
Bananas are among the most widely consumed foods in the world.They are an excellent source of vitamin B6,soluble fiber andcontain moderate amounts of vitaminC,manganese and potassium.There are many varieties found in India,the most famous one in Kerala being the Ethapazham/Nendra pazham.

Any special event or celebration is an excuse to make payasam and there is nothing like Mom's bowl of steaming payasam for our birthdays.Today I am sharing a  delicious recipe of Kerala banana/ethappazham Payasam.  
 
Ingredients:

• Ripe bananas(ethapazham)-2,big
• Jaggery/sharkkara syrup-1 cup
• Coconut milk thin-1.5cups
• Coconut milk thin-1cup
• Ghee-2tbsp
• Cashew nuts-a handful
• Raisins-a handful
• Dry ginger powder-1tsp
• Cumin seeds roasted-1/4tsp(optional)
• Coconut pieces roasted in ghee-2tbsp 
• Cardamom powder-1/2tsp

Method:

• Place the bananas in a steamer and steam it until the bananas are well cooked.
• Remove the outer skin.Split it into two and de-seed them.Mash the bananas to a paste using a ladle or grind.
• Melt jaggery with 1/4cup water and remove the impurities by straining.Keep aside.
• In a heavy bottomed pan add mashed banana paste.Add jaggery syrup into this and cook them on a medium flame by stirring continuously.
• When they form thick,add ghee to it.Mix well.
• Add thin coconut milk.Boil till the mix is slightly thick.Stir and cook for few minutes.
• Now add thick coconut milk(first extract) along with cardamom powder and mix well.Do not allow it to boil.Switch of the heat.
• Sprinkle dry ginger and roasted cumin seeds powder. 
• Heat ghee in a pan,fry cashews,raisins and coconut pieces and pour this over the payasam and mix well.Let it rest for a couple of hours.The payasam turns thicker during this time.
• Yummy Banana payasam is ready.

 
NOTES:

• Use good ripe banana/ethapazham.If you don't get it,buy raw plantains and keep it in a container in which you keep rice.The plantains will turn very ripe within 2-3 days.
• After adding the jaggery syurp,check the level of sweetness  and add,if required.
• Ready made coconut milk or coconut powder mixed with water can also be use in this preparation.
  

Serve hot or chilled & Enjoy!!!

Happy Cooking!!!

 

Chicken Biryani -Kerala Style

  
Ingredients:

For Cooking Rice:

• Basmati Rice-2 cups(I use Tilda)
• Cinnamon Sticks-2-3 small 1/2''pieces
• Cardamom pods-4
• Cloves-5
• Bay leaf-2
• Water-4 cups
• Lemon juice-1tbsp,freshly squeezed
• Ghee-2tbsp
• Salt to taste 

 For Marination:

• Chicken-750gm,medium pieces
• Turmeric powder-a couple of pinches
• Chilly powder-1/2tsp
• Black Pepper-1/2tsp,crushed
• Garam masala-1/2tsp,freshly crushed
• Salt to taste  

For Masala:

• Onion-3,thinly sliced
• Ginger-1tbsp,crushed
• Garlic-1tbsp,crushed
• Green Chilly-10-12(adjust as per ur tolerance level)
• Tomato-2,big size,chopped
• Turmeric powder-a couple of pinches
• Coriander powder-2tsp
• Garam masala-1tsp
• Mint leaves-1/4cup,chopped
• Coriander leaves-a handful,chopped
• Lemon juice-1tbsp
• Oil/ghee-as required
• Salt to taste

Method:
For Masala Preparation:

• Clean and wash the chicken pieces.Drain out the excess water completely.
• Marinate the chicken pieces with marination ingredients.Keep aside for at least 30 minutes.
• Shallow fry the marinated chicken pieces in oil,not more than 5 minutes,including both sides.Keep them aside.
• Heat oil in a pan, add crushed ginger,garlic and green chillies.Stir fry for 1-2 minutes.Add sliced onion and saute till it turns light golden colour.
• Add chopped tomatoes and saute well.Add turmeric, coriander,garam masala powders and mix well with all the ingredients and saute until the raw smell of the spices disappears.
• Once the raw smell is gone,add the shallow fried chicken pieces,mix well .Add some water and cook covered in medium-low heat until all the water is absorbed and the chicken pieces are coated with the masala.
• Add chopped mint leaves,coriander leaves and combine well.Sprinkle a pinch of garam masala and add 1tbsp fresh lemon juice and mix well.Switch off the heat.

 

 For Cooking  Rice:

• Wash and soak the rice in water for20-30 minutes.Drain the water completely.
• Heat ghee/oil in a pan and add half the quantity of whole spices and add the rice.Saute the rice for few minutes.
• Boil the required amount of water in a vessel with the remaining whole spices,bay leaf,salt.Add the sauteed rice to this and cook covered till the rice is done and the water is completely dried.Sprinkle a few drops of  lemon juice over the rice.Allow to cool and keep aside.

• Take a greased vessel,spread the chicken pieces along with the gravy in the bottom.Now add a layer of cooked rice over this.Drizzle ghee and sprinkle  garam masala powder,fried onions and chopped coriander leaves and mint leaves in between the layers.Repeat this process 3 or 4 times,depending on the quantity of the rice and chicken.
• You can also bake this in a  preheated oven for 15-20 minutes.Cover the vessel with aluminum foil.
• Reserve some nuts,raisins and fried onions for final garnishing before serving.Mix thoroughly.

NOTES:

• Do not overcook the rice.Once it is cooked, allow it to cool by spreading it in a tray or big vessel.
• You may use  crushed shajeera along with your garam masala powder in chicken masala.
• Make sure that the chicken masala should not be watery.
• you may use ground poppy seeds while making the chicken masala.  

Serve hot with Raita,Pickle and Mint-coriander chutney.....

  

Erachi Puttu (Steamed Rice Flour Cakes Layered With Minced Meat Mixture)

Puttu is a traditional healthy breakfast of Kerala.This can be made with rice,wheat,ragi flour etc.Today I am sharing the recipe of Puttu/steamed rice flour cakes with minced meat mixture and fresh coconut scrapings.This is a very tasty dish and can be easily prepared.The accompaniments to puttu vary from black chickpeas to ripe bananas or steamed ripe plaintains ,spicy meat curry or fish curry.Erachi Puttu is another variety.Hope you all will enjoy this breakfast dish.

Here is the recipe for Erachi Puttu ...                                                                                                                                  

                                                                                                                              

Ingredients For Puttu:

• Rice flour-2 cups(here I used chemba rice puttu flour)
• Grated coconut-3/4cup for layering
• Warm water-1/2cup(depending on the quality of rice flour)
• Salt-1/2tsp

Method To Make Puttu Mixture:

• Mix salt in required amount of warm water.
• Sprinkle this water slowly over the roasted rice flour and mix well using your fingers till the flour turns soft and wet.
• Do not use too much water.Make it almost like crumbs.
• When you take a handful of the wet flour and make a fist with it and if it holds together and then breaks when you open the fingers,then you have reached the right consistency.
• Keep aside this mix for 10-20minutes to get soft puttu.

Ingredients For Meat Mixture:

• Beef/chicken-100 gm
• Onion-1,finely chopped
• Ginger-1/2''piece,minced
• Garlic-3-4 pods,minced
• Green chilly-2,minced
• Coriander power-1tsp
• Turmeric powder-a pinch
• Gram masala-1tsp
• Fennel seeds/periumjeerakam-1/2tsp
• Coriander leaves-1tbsp,chopped(optional)
• Salt to taste
• Oil-as required

Method For Meat Masala:

• Cook boneless meat with salt,turmeric powder and pepper powder. Cool it and mince it.Keep aside.
• Heat oil in a pan,add chopped onions and saute till it turns translucent.
• Add ginger,garlic,green chillies and saute it for few minutes.Add salt and stir well.
• Now add coriander powder,pepper powder,crushed fennel seeds and garam masala and stir well until the raw smell disappears.
• Add the cooked minced meat to this and stir-fry for few minutes until the ingredients are well combined.Adjust the salt.
• Add chopped coriander leaves to this and stir well.
• Sprinkle 1/4tsp garam masala and stir well.Switch off the heat.
• Allow it to cool down in room temperature. 

Directions for final assembling of Puttu and Meat mixture:

• Use puttu kudam(pot) or pressure cooker with puttu maker.
• Fill the water in puttu kudam or pressure cooker.Allow to boil.
• Meanwhile put a layer of grated coconut(around 2tbsp)into the puttu maker first.Then put meat mixture as the second layer.Then add two handful of puttu flour.
• Repeat the process till the puttu maker is filled.
• Cover the puttu maker with the lid and place it on the puttu pot/pressure cooker nozzle.
• Steam it on a high -medium flame for 5-8minutes.Once it is done,transfer it to a plate without breaking it.

NOTES:

• You may use any type of puttu flour(raw rice or chemba rice flour)for making Puttu.
• Adding tomatoes to the meat mixture will prevent the steam to comes out.So avoid tomatoes.
• While making the puttu mixture,add  water slowly to the flour.
• Keep aside the prepared flour for around 15 minutes to get the soft puttu.  

  

Serve hot/warm with curry of your choice or without curry also.

Happy Cooking!!!