Banana Chips

Banana chips holds a very important place in Kerala sadhya & are the snack of Kerala..Happy onam!!!

I'm sure nobody requires a recipe for banana chips especially the malayalees & it is the inseparable part of the onam sadhya..It's served as a starter & then the curries are served ...It's crazy to make these chips @ home coz you can see these chips being made in every other corner shop in Kerala  or on highway in Calicut road,you'll find shops slicing the banana & deep frying it in coconut oil fresh & hot,pop them in the mouth ....& you'll won't be able to stop 😋 

The flavor is so tempting that it is so hard to stop eating especially when it's freshly fried... My favorite is the calicut chips...
Nowadays all are bit concerned  about the oil being used  so when i carve for banana chips i prefer making it at home, i make it safe by  using canola oil or any vegetable oil...Homemade banana chips try it....

Method : 

Banana chips are made from  nendran kai( Kerala banana)click the video for step by step pic👆 ..For the chips you need raw banana peel the skin ( don't throw away the peel can make thoran with it, soak in turmeric water & keep it in fridge use it the next day)  slice the banana thinly use the food processor or the slicer to slice the banana you get the perfect slice...

Rinse them well then immerse them in water add salt, turmeric powder & 1/4 tsp hing/ asafoetida / hing for 1/2 an Hr & transfer to a colander to drain the water completely... Pat them dry with a kitchen towel or tissue paper..

Heat olive oil or canola oil or coconut oil when hot add the banana slice  in small batches &  fry on medium flame keep stirring till crisp ..When you start stirring with a strainer you can hear the crackling sound when you stir that's it the chips are ready 
 Remove them from the oil & place them on a paper napkin.. Repeat with other slices.  

 When cool store in a airtight container... Enjoy!!!! 😋

Savory Unniyappam

Savory unniyappam made out of  Idli batter,the only change is to season the batter with mustard seeds, grated coconut etc.. & cook in unniyappachatti 

Savoury unniyappam serve hot with Shallot garlic chutney.

Ingredients :

• 2 cups idli batter.
• 1/4 cup grated coconut.
• 1/4 tsp ginger paste or grated ginger.
• 1 small onion ( minced finely).
• 2 finely minced green chilies.
• 1 tsp mustard seeds.
• Few finely sliced curry leaves.
• 1 tbsp coconut oil or any other oil.

Method :

• Heat oil in a pan add the mustard seeds & when it stops crackling add finely minced onions, green chilies, grated ginger & saute till it's translucent next add the curry leaves,grated coconut & saute for 1-2 mins& off the flame. Let it cool..
• Add the coconut mixture to the Idli batter & mix well.check the salt.

• Heat the unniyappamchatti add a few drops of oil or ghee in the mould, pour in the batter with a spoon in each mould till 3/4  & allow to cook on medium flame ( can cover with a lid)
• It will rise like idli, brush with ghee on top...

• Flip on the other side with help of a fork & cook till done ...
• Take the unniyappam from the chatti when both sides are cooked....The outer is brown & crunchy & inside soft & savory
• Serve hot with Shallot garlic chutney..😋

Spinach Chicken in Coconut Milk ( Slow cooking in oven)

Chicken & spinach ( palak) healthy & delicious packed with flavor & cooked slowly in a oven for about 1 hr...Slow cooking is gr8 be it in oven or top gas stoves...When i say slow cooking / slow simmered it doesn't mean you have to spent endless hour in the kitchen be it oven or top gas stoves...Just add all the ingredients mix & place it the oven in medium temperature ...I like this method of slow cooking in oven, they pretty much look after themselves by the time i finish my other work ....

Give this delicious chicken curry a try by cooking in oven, if you don't have a oven simmer it slowly on gas stove.  One of my method of having spinach is cooking with chicken its delicious 😋

Ingredients :

• 500 gm chicken.
• 200 gm spinach ( palak) without stalks.
• 6 green chilies.
• 4 tbsp curd.
• 1/4 '' ginger.
• 4 cloves garlic.
• 1/4 tsp turmeric powder.
• 1/2 tsp garam masala.
• 1 large onion.
• 1/2 cup thick coconut milk.
• 1/2 cup thin coconut milk.
• 1 tsp salt or according to taste.
• 2 tbsp oil or ghee.
• 2'' cinnamon.
• 1 black cardamom.
• 2 tbsp oil /ghee.

Method :

• Cut the chicken into medium pieces,wash them well & keep aside to drain the water.
• Add the green chilies,ginger, garlic, turmeric powder, garam masala & curd in a blender & grind to a paste.

• Peel the onions mince half the onion & thinly slice the other half.
• Marinating adds more flavor & tenderize the meat so let's marinate the chicken add  the ground masala to the chicken with salt rub well into the chicken & keep aside for 1 hr,meanwhile...
• Measure the spinach (palak ) without the stalks-200 gm, rinse the palak well in running water well, drain the  water completely.
• Blanch them in hot boiling water for 2-3 min &  strain the palak leaves.
• Add the spinach in a blender & make a smooth puree no need to add water keep aside..
• Pre-heat the oven 200 c....

• Let's fry the onions this is where ghee is used traditionally used, i used vegetable oil add 2 tbsp in a non-stick pan & fry the thinly sliced onion till golden brown, remove them from the oil & transfer to a plate or on a kitchen paper( this is for garnishing ).

• In the same pan add the marinated chicken pieces, the minced onion,cinnamon & the black cardamom & fry the on both sides for on high heat  for 2-3 min or till light brown..

• Next add the thin coconut milk & allow it to boil, add this mixture to a ovenproof dish add the spinach puree.. check the salt add if required...

• Mix well close with a tight fitting lid & place it in the oven....Let it cook...for 35-40 min.

• Remove the dish from the oven  as you can see when little pools of oil has been separated from the gravy-See above 👆 ( Don't off the oven)
• Mix it well..

• Next add the thick coconut milk add few fried onions stir & let it go back to the oven & let it simmer for another 10-15 min.... that's it spinach chicken in coconut milk is ready ...

• Serve hot garnished with rest of the fried onions..Goes well with parathas or  Ghee rice 😋