Banana Delight / Unnakkaya

Unnakkaya is a sweet delicacy you cannot resist....Made with Kerala banana ( nenthrappazam)....Its a Malabari specialty, popular in the Muslim household of Kerala...Steamed, mashed & filled with coconut & jaggery & some add egg scrambled to it & later deep fried...Its just awesome!!!!!!!! This recipe I got it from my mom's friend & I got it right after trying for 2 to 3 times just make sure the banana is not over ripe go for the 3/4 ripe banana..Here I am going to show step by step the recipe with the pics..

 Ingredients:
Serves:4

• 2 nenthrappazam (Kerala  banana).
• 1/4 cup grated coconut.
• 5-6 dates finely chopped.
• 1/4 tsp finely chopped raisins.
• 1/2 tsp ghee.
• 1/4 tsp cardamom powder.
• 1 tbsp grated jaggery or sugar (according to your taste.).
• Oil to deep fry.

Method:

• Select 2 bananas which is about to be ripe.            

•  Steam it for 2-3 min ( Make sure its not overcooked) or microwave for 2 min..       

•  Immediately remove the skin ( so that it doesn't get overcooked) & let it cool.        

•  Run a knife through the middle & remove the seeds.       

• Blend the banana in a dry mixer to a fine paste...

       

        For the filling:

        In a plate add the grated coconut, raisins, dates, cardamom, powdered jaggery or sugar, ghee & 
        mix well & microwave it in high power for 2 min or you can roast it on tava for 5 min on
        medium heat.

         Grease hands with ghee & make lemon size balls with the mashed banana & flatten it into a

          puri,  or place a cling film or a butter paper on a plate flatten it into a puri.

                  

Add a tsp of the filling in the center.

Over stuffing might be difficult to seal.

          



Close & press to seal the edges.

           Spread ghee on your palm & roll & shape it with a bulge in the middle & tapered at the edges.

           Repeat the process with the remaining dough. 

           Deep fry them by turning them constantly so that all sides are fried well to a golden brown.  

           Drain excess oil in a paper towels.

          

           Serve hot with tea as a snack or as a dessert.

NOTE :

          If the banana dough turns messy add a tsp of rice flour.

       

Fried fish in coconut milk

A very simple & delicious fish curry cooked in coconut milk.

Preparation time: 15-20min.
Cooking time:20-25 min.
Serves : 4

Ingredients:

• 300gm pomfret or king fish slices.
• 1 cup thick coconut milk.
• 1 1/2 cup thin coconut milk.
• 4-5 red chilies.
• 1 tomato.
• 1/4 tsp turmeric.
• 1/2 tsp pepper corns.
• 1 tbsp. fish masala powder.
• 1/4 cup tamarind water.
• 60gm sambar onions / shallots.
• 2 green chilies slit at one end.
• 1/4 cup oil / coconut oil.
• Salt to taste.
• 1tsp mustard seeds.
• 1 tsp ginger thinly sliced.
• A few curry leaves.
• 2 whole red chilies.

Method:

• Wash the fish slices well & keep aside.
• Grind together the red chilies, peppercorns, tomato, turmeric, fish masala powder & salt to a fine paste.
• Rub half of the ground masala well on the fish slices & keep aside for a while to marinate.
• Heat oil in a pan & fry the fish lightly on both sides, remove & place them on to a plate.
• In the remaining oil add the mustard seeds when it stops popping add the shallots, green chilies, ginger, curry leaves,red chilies & fry till the shallots are brown.
• Add the remaining ground masala & sauté till the aroma comes up.
• Add the tamarind water, salt & let it boil.
• Add the thin coconut milk, when it boils add the fish carefully.
• Tilt the pan carefully now & then to mix the ingredients.
• When the gravy thickens add the thick coconut milk.
• Let it simmer for a while, remove from fire.
• Serve with steamed rice.

GINGER CHUTNEY

Ginger chutney is commonly known as injikkari or puliyinji which is part of the Kerala sadhya meal.You all know ginger is good for health, especially for stomach pain, indigestion & gastritis...People don't like to eat raw so you can serve  as a side dish, Goes well with south & north Indian dishes.

Preparation time: 5 min.
Cooking time: 15-20 min.

Ingredients:

• 100 gm ginger.
• 1/2 tsp mustard seeds.
• Few curry leaves.
• 2-3 whole red chilies.
• 1/4 tsp turmeric powder.
• 11/2 red chilly powder or according to taste.
• 1/2 tsp coriander powder.
• A pinch of hing / asafoetida.
• 30 gm tamarind 
• 30-35 gm melted jaggery.
• 2-3 tbsp coconut oil or any other oil.
• 1/2 tsp salt or according to your taste. 

Method:

• Melt the jaggery in microwave in little water & keep aside..

• Soak the tamarind in 1/2 cup hot water for 1/2 an hr, then squeeze out the pulp & use the juice it will come up to 1/2 cup.
• Wash, peel & slice the ginger.

• Heat oil in a pan & add the ginger slices & fry till it's slightly brown & crisp remove from the oil.....

• Cool & grind the ginger to a coarse paste, keep aside.
• In the same pan add the mustard seeds, when it stops crackling add the curry leaves & the whole red chilies( broken in two pieces) saute for a sec.

• Add turmeric powder, coriander powder, chilly powder, hing & saute for a sec....
• Pour in 1 cup water, tamarind extract,salt & let it boil..

• Add in the coarsely ground ginger, melted jaggery & cook...

• Till the mixture is reduced to a thick consistency.
• This dish can be stored in the fridge  for 1-2 week.

Happy cooking 😊😋

Raw Banana Errissary

This is one of my favorite dish in onam sadhya.....made with raw banana( vazhakka & the ripe one are called nenthrappayam) can be made with yam & bengal gram, this recipe is made using ground coconut, pepper & roasted coconut slices. Its an excellent side dish....

Preparation time :5-10 min.
Cooking time-20 min.
Serves : 5
  
     Ingredients:

• 300 gm raw banana.
• 1/2 or 65 gm grated coconut.
• 1 tsp jeera / cumin seeds.
• 1/2 tsp turmeric powder.
• 1 tsp mustard seeds.
• 2-3 tbsp freshly crushed pepper.
• 1 tsp parboiled rice.
• Salt to taste.
• 4-5 red chilies.
• Few curry leaves.
• 2 tbsp thinly sliced coconut.
• 1 tsp+tbsp coconut oil.

Method:

RAW BANANA  (VAZHAKKA)

• Wash & cut raw bananas along with the skin into small pieces.

• Heat 1 tsp oil in a pan add the rice & saute...

• When it crackles......

• Add the coconut & saute, when the coconut is about to change the color.

• Add the  jeera & fry till light brown it might take about 5 min.

• Off the flame add red chilies & keep stirring till its cool.

• Add the turmeric & grind to a  paste...

• In a pressure cooker add the chopped bananas, salt, ground masala... 

• With 1 cup water and pressure cook to 1 whistle...Off the flame.

• Once the pressure is down open the lid if the gravy is thick add 1/2 cup water.

• Add the crushed pepper & let it  simmer  on low flame..

• Meanwhile in another pan heat 2 tbsp oil  add the mustard seeds, when it stops poping add the coconut slices..

• Fry till light brown, add the curry leaves & whole red chilies saute foe a sec, Off the flame.

• Pour the mixture over the banana gravy & mix well..

• Allow it to simmer for a sec..The gravy should be semi thick....Off the flame.. 

• Serve hot as side dish..

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Banana & Date Payyasam

A delicious payasam made with banana, sago, dates & coconut milk is enough to get the perfect appetizing payasam ...Serve it for vishu / onam festival or your special guests i'm sure they will love it ....This is one of the Kerala style made from Kerala banana( nenthrappazam) it can be served hot or cold as a dessert. this payasam consistency is slightly thick ...You will be thrilled when your guests will be licking the spoon yes!!!!!!go for it.

Preparation time:10-15min.
Cooking time:35-40 min.
Serves:5

Ingredients:

• 2 ripe banana(nenthrappazam)
• 2 cups grated coconut.
• 1/2 cup or 10-12 dates chopped.
• 10 cashew nuts.
• 1 tbsp raisins.
• 200 gm grated jaggery.
• 1/2 tsp dry ginger powder.
• 1 tsp green cardamom powder.
• 1/4 cup sago/sabudana.
• 1/4 or more if required cup ghee.

Method:

• From the grated coconut extract 1 cup thick milk & 2 cups thin milk.
• Wash & soak the sago for 2-3 hr, drain & keep aside.
• Melt the jaggery & keep aside.

• Boil or microwave the banana on high power for 2 min cool, peel the banana & cut into half & remove the black seeds from the center.
• Mash the banana it comes to 1 cup & keep aside.

• Heat ghee in a pan  add the cashew nuts saute for a sec add the raisins when it bloats remove all from the pan & keep aside.
• In the same pan add the mashed banana & fry for 5 min.

• Add the thin coconut milk, & keep stirring so that no lumps are formed.
• Let it boil for another 5 min, add the melted jaggery & continue stirring.

• Add the ginger powder, sago & mix well till its semi thick.

• Lastly add the thick coconut milk, cardamom  & allow it boil on medium flame..
• Add the dates, dry fruits & simmer on low heat for 5 min.
• Remove from heat & allow it cool it'll thicken.

• Serve hot or cold....it;s yummy 😋

Nenthrappazam ( Kerala banana )

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Fish Biryani

Once there was a get together at my mil's place, most of our relatives where there & they wanted to eat fish biryani & i was like what!!!!! Fish biryani?? I was thinking they could have done chicken or mutton biryani ....They had hired a Muslim cook to prepare fish biryani. All of us sat for food & i tasted it believe it or not it was awesome...yummmyyyy 😋That's how i learnt to cook fish biryani can be prepared with king fish, Here it is go for it.

Preparation time:20-25 min.
Cooking  -1 hr 20 min.
Serves : 4

Ingredients:

• 2 cups basmati rice.
• 300 gm  or 4-5 slices pomfret fish.
• 3 onions thinly sliced.
• 3 tomatoes chopped.
• 10 clove garlic.
• 1/2'' ginger.
• 7-8 green chilies or according to taste.
• 4 & 1/4 cup hot water.
• Salt to taste.
• 1 tsp chilly powder.
• 1/4+ 1/4 tsp turmeric powder.
• 1/2 tsp jeera /cumin powder.
• 1 tsp biryani masala powder.
• 1/4 tsp saffron soaked in 1/4 cup hot water.
• 1/4 cup ghee for the rice.
• 1/2 cup oil for the fish.
• 1/4 cup chopped coriander leaves.
• Few mint leaves.

Whole garam masala: 2 cloves, 3'' cinnamon, 2 pandan leaves,2 bay leaves, 2 black cardamoms.

Method for the rice:

• Wash & drain the water from the rice & keep aside.
• Heat ghee in a heavy bottomed vessel,add whole garam masala & saute for a sec.
• Add the rice & fry till the rice crackles.
• Add the hot water, salt & when it boils cover & cook till the rice is cooked & the water is absorbed, take off heat.
• Sprinkle saffron & lightly fluff the rice with a fork & keep aside.

Method for the fish masala:

• Grind ginger, garlic, green chilies, turmeric & biryani masala powder to a fine paste.
• Make a paste of red chilly powder, turmeric,jeera powder, salt & apply it on the fish & marinate for 10 min.
• Heat oil in a pan & fry the fish lightly on both sides, remove & keep aside.
• In the same pan add the sliced onions & fry till light brown.
• Add the ground paste & fry till the raw smell goes out.
• Add the tomatoes, coriander leaves & mint leaves & simmer for a few min.
• Add in the fried fish, salt, cover & cook till the tomatoes are mashed & forms a gravy.
• Take off fire & keep aside.

In a greased pan add a layer of 1/4 of the fish masala( not the fish)then spread a layer of 1/2 the cooked rice on top of it spread the rest of the fish masala next spread rest of the cooked rice, cover with a tight fitting lid & bake in a pre-heated oven on low degree for 30-40 min.
                                            OR
Heat a tava when hot place the biryani on top of the tava & on low flame cook for 30-40 min & place a pan of hot water on top of the biryani vessel.

Serve hot with Cucumber Raita pickle & poppadoms.

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