The nutritive peels of vegetable peels makes a gr8 side dish..As i mentioned in Banana Chips recipe while making chips don't throw them out make a stir-fry/ Subzi out of it, making banana chips at home benefits i get the fresh peels & is the only veg peel i cook..
Serves : 4
Ingredients :
- 400 gm fresh raw banana peels.
- 2/3 cup water.
- 1 tsp red chilly powder.
- 1/2 tsp turmeric powder.
- 1 tsp salt.
- 1/4 tsp jeera / cumin seeds.
- 20 gm sambar onions / shallots.
- 2/3 cup grated coconut.
- 3 green chilies.
Seasoning : 2 tbsp coconut oil, 1/4 tsp jeera/ cumin seeds, 1/2 tsp mustard seeds,Few curry leaves, 1 whole red chilies,pinch of hing/ asafoetida.
Method :
- Slice the dark spots if there are any on the peels & Soak the banana peels in water in which turmeric is added so they don't darken.
- Chop them in cubes add salt, turmeric,chilly powder & jeera/ cumin powder & mix well.
- Pressure cook them in 2/3 cup water for 1 whistle, mean while coarsely grind the shallots, coconut & green chilies..
- Remove the lid when the pressure is down & add the coarsely ground coconut mix well & let it simmer on low flame meanwhile let's season the sabzi..
- Heat 2 tbsp oil in another pan add the mustard seeds & cumin seeds when it stop crackling add the curry leaves, red chilies & hing saute for a sec & pour into the peel sabzi & mix well off the flame cover with a lid & let it stand for 5 min..
- Serve hot as a side dish with steamed rice or as a sabzi for chapati..
Fish lovers has lot of variety of dishes in Kerala cuisine be it fried / roasted in banana leaf & curries made with coconut or coconut milk tangy, spicy check out few of my fish recipes you can try & enjoy the taste of Kerala fish dishes...This time is a curry which is very popular & Be it any small event stew be it Potato Stew , Egg Stew , fish or chicken stew it's the first dish all think about preparing & serving with bread or Vellayappam ...
Whole pomfret ( small size ) fried lightly cooked in coconut milk, green chilies,tomatoes & fresh peppercorns.The famous fish stew / meen moilee of my hometown Kerala is eaten with thick slices of bread mops up the gravy & melts in the mouth tastes 😋 gr8 if you've not tried please do!!!
Serves : 2
Ingredients :
- 250 gm whole pomfret or slices ( can use rawas )
- 1/4 tsp turmeric powder.
- 1/4 tsp salt.
- 1/2 tsp fresh pepper powder.
- 1 large tomato.
- 1 cup grated coconut extract -1/2 cup thick coconut milk,1 cup thin coconut milk & 1/2 cup thinner milk.
- 10 gm grated ginger.
- 4 green chilies.
- 1/2 tsp fresh crushed peppercorns.
- 1/ 100 gm onion minced.
- 2 tbsp + 1 tbsp coconut oil.
Method :
- Clean the fish thoroughly & marinate the fish in 1/4 tsp turmeric powder, 1/4 tsp salt & 1/2 tsp pepper powder rub all over the fish & keep aside.
- How to extract coconut milk Click here ..
- Lightly fry the fish on both sides in 1 tbsp coconut oil on a grill pan or any other pan & keep aside.
- In a separate pan heat 2 tbsp coconut oil add the minced onions & saute for 3 to 4 min till translucent...
- Follow by adding the grated ginger,green chilies slit lengthwise & saute for another 2 min...
- Add 1 chopped tomato & cook till soft.
- Add the 1/2 cup thinner milk & allow to cook on medium flame till the gravy is thick...
- Now add the 2nd 1 cup thin coconut milk when it simmers add the fish &allow the curry to blend well & cook till it's semi thick .( Do not stir instead rotate the pan to mix well)
- Add fresh crushed pepper & let it simmer for 2-3 min..
- Lastly add first 1/ cup thick milk & cook on low flame.
- When it starts boiling off the flame add salt & curry leaves & stir lightly. cover with a lid for 10 min when it cools the gravy thickens ..( Tastes much better cooked in chatty ( earthenware vessel)
- Serve with bread , rolls or Vellayappam .. Best part of having stew is dipping bread into the gravy & eat tastes yummy!!!😋
