Steamed Rava Banana Jaggery Cake

Rava banana jaggery cake is a steamed cake and the recipe is given below with step by step photos. Rava banana jaggery cake is made using rava /semolina, ripe nendran banana, grated coconut and jaggery without adding baking soda.

The following ingredients are needed to prepare Steamed Rava Banana Jaggery Cake

Ingredients:-

Rava or Suji or Semolina. -1 cup
Ripe Nendran banana.-1
Jaggery grated.            -1/4 cup
Grated coconut.           -1/4 cup
Curd.                            -1tbsp
Cardamom powder.     -1/2 tsp
Salt.                             - a pinch
Cashew nut and Badam.- for garnishing
Ghee.                           - for greasing the cake pan
Boiled & cooled milk. -2 tbsp or as required

Instructions:-

Peel and chop ripe or over ripe nendran banana into small round pieces. In a mixi jar add chopped ripe nendran banana pieces, jaggery grated, cardamom powder, a pinch of salt and grind together to a smooth paste. Keep aside the ground banana jaggery paste.

Method:-

1). In a mixing bowl add rava (suji /semolina), grated coconut, ground banana jaggery paste, and curd. Add rava or suji or semolina.

Add grated coconut.

Add ground banana jaggery paste.

Add curd

2). Mix together rava, grated coconut, banana jaggery paste and curd together in the bowl using a spatula.

3). If the mixture is too thick add 2 tbsp of milk into the mixture and mix well and make a cake batter consistency. Add required milk into the mixture and adjust the consistency.

4). Keep aside the rava banana jaggery cake mixture for 10 minutes to rest or till the rava is soaked.

 

5). Grease a round cake tin with little ghee. Transfer the rava banana jaggery cake mixture into the greased cake tin.

6). Garnish the cake mixture with halved cashew nut pieces, chopped badam pieces and black berry or raisin.

7). Boil sufficient water in a steamer. Place the cake tin with cake batter on the steamer plate.

8). Cover the steamer with lid and steam the cake for 15 to 20 minutes on medium low flame.

9). Then open the steamer and insert a knife point into the steamed cake to check if the cake is cooked well.

10). Remove the cake tin from steamer and allow the cake to cool.

11). Once cooled transfer the cake to a serving plate.

12). Steamed Rava Banana Jaggery Cake is ready to cut into desired size and serve.

Try and enjoy the Steamed Rava Banana Jaggery Cake.

Phova Chutney / Masala Poha

Phova chutney/ Poha chutney is a konkani style masala poha recpe given below with step by step photos. Phova chutney/ masala poha is made with thin poha (flattened rice) and can be served as a teatime snack or as a breakfast dish with rava upma.

The following ingredients are needed to prepare Phova Chutney / Masala Poha.

Thin poha /flatten rice.-2 cup
Grated coconut. -1/2cup
Dry red chilly.   -4
Coriander seeds.-2 tsp
Cumin seeds.     -1tsp
Jaggery grated.   -2 tbsp
Sugar.                 -a pinch
Salt.                    -to taste

For Seasoning:-

Mustard seeds.-1tsp
Cumin seeds.  -1/2 tsp
Curry leaves.  -1sprig
Coconut oil.    -2 tsp

Instructions:-

1). Keep aside 2 cup thin poha / flattened rice.

2). In a small mixie jar add 4 dry red chillies, 2 tsp coriander seeds, 1tsp cumin seeds and grind to a smooth powder. Add 1/4 cup of grated coconut, 2 tbsp of grated jaggery and required salt into the mixie jar and grind again for a few seconds. Keep aside the ground coconut coriander jaggery masala mixture.

Method:-

1). In a mixing bowl add the ground coconut coriander jaggery masala mixture. Add the remaining 1/4 cup of grated coconut into the bowl.

 2). Add a pinch of sugar into the bowl and mix with the grated coconut and the ground coconut coriander jaggery mixture using your hand.

3). Heat 2 tsp coconut oil in a small pan for seasoning and splutter mustard seeds and 1/2 tsp cumin seeds.Add curry leaves into the pan and fry in oil. Switch off the flame and pour the seasoning into the bowl.

4). Add thin poha / flattened rice into the bowl.

5). Mix the thin poha using your hand till the masala nicely gets coated and combined everything evenly.

A very tasty Phova Chutney/ Masala Poha is ready to serve with Rava Upma  as a teatime snack or as a breakfast.

 

Try and enjoy.Phova Chutney /Masala Poha

Bottle Gourd Pachadi /Churakka Pachadi

 Bottle gourd pachadi also known as Churakka pachadi / Sorakaya pachadi is a coconut and curd based curry made with bottle gourd /churakka / sorakaya goes well with rice.

The following ingredients are needed to prepare Bottle Gourd Pachadi/ Churakka Pachadi.

Ingredients:-

Bottle Gourd.    -1
Green chillies.   -2
Curd.                 -1& 1/2 cup
Grated coconut.-1 cup
Cumin seeds.    -1/4 tsp
Mustard seeds.  -1tsp +1tsp
Dry red chillies -2
Curry leaves.    -1 sprig
Salt.                  -to taste
Coconut oil.     -1tsp
Water.              -as required

Instructions:-

Peel and chop bottle gourd /churakka /sorakaya into small pieces.Wash well and keep aside the chopped bottle gourd. Half slit green chillies and keep aside. Grind grated coconut along with cumin seeds, 1/2 tsp mustard seeds and 1/2 cup of curd to a smooth paste.Keep aside the ground coconut mustard paste.

Method:-

1). In a cooking vessel add chopped bottle gourd, half slit green chillies, required salt and 1/2 cup of water and cook on medium flame till bottle gourd pieces become soft.

2). Add ground coconut mustard paste into the vessel and mix with the cooked bottle gourd pieces.Give a boil on low flame and switch off the flame.Keep aside the bottle gourd pachadi to cool.

3). Add 1cup curd into the bottle gourd pachadi in the vessel and mix well.

4). Heat 1tsp coconut oil in a small pan for seasoning and splutter 1tsp mustard seeds. Add broken dry red chillies and curry leaves into the pan and fry in oil. Switch off the flame and and pour the seasoning over the bottle gourd pachadi in the vessel.

Bottle Gourd Pachadi / Churakka Pachadi is ready to serve with rice.

Kalan / Kurukku Kalan / Kerala Kalan Curry

Kalan also known as Kaalan / Kurukku Kalan is one of the popular curry prepared in onam sadhya during onam festival in Kerala. Kalan / Kurukku kalan / Kerala kalan curry is a curd based coconut masala curry made with yam and raw banana pieces goes well with rice.

The following ingredients are needed to prepare Kalan / Kurkku Kalan /Kerala Kalan Curry. 

Ingredients:-

Raw Banana.         -1
Yam chopped.       -1cup
Turmeric powder.  -1/4 tsp
Black pepper corn.-1tsp crushed
Grated coconut.     -1 cup
Cumin seeds.         -3/4 tsp
Green chillies.       -4 or 5
Curd (little sour).  -1 cup
Salt.                       -to taste
Methi seeds.          -1/2 tsp
Coconut oil.           -2 tsp
Ghee.                     -1tsp
Water.                    -as required

Instructions,:-

1). Peel and remove the outer skin of raw banana and yam and chop them into square pieces, wash well and keep aside the chopped raw banana and yam pieces.

2). Grind grated coconut, cumin seeds and green chillies to a smooth paste. Keep aside the ground coconut masala paste.

3). Whisk little sour curd without lumps and keep aside.

Method:-

1). In a wide bottom vessel add chopped raw banana pieces, chopped yam pieces, turmeric powder, crushed black pepper corn and required salt. Add about 2 cup of water into the vessel and mix well. Boil and cook the vegetables till soft.

2). Once the vegetables are cooked add ground coconut masala paste into the vessel and boil on low flame.

3). Add whisked curd into the vessel and mix well. Give a boil and switch off the flame.Don't over boil the kalan curry after adding curd.

4). Heat 2 tsp coconut oil in a small pan for seasoning. Splutter mustard seeds,. Add curry leaves and saute in oil for a second and switch off the flame. Pour the above seasoning into the curry in the vessel.

5). In the same small pan add 1tsp ghee and fry methi seeds (fenugreek seeds) in ghee. Switch off the flame and pour the ghee fried methi seeds into the kalan curry. Cover the curry with a lid for few minutes.

Tasty Kalan / Kerala Kalan Curry/ Kurukku Kalan is ready to serve with rice.The taste of the curry will remain the next few days too.

Yellow Star Fruit Stir Fry / Carambola Stir Fry

 Star fruit stir fry /Carambola stir fry /Karmbala upkari is made with yellow colour star fruit also known as carambola, and karmbal in Konkani and goes well as a side dish with rice.Yellow star fruit have a little sweet, tart and little sour taste.  

The following ingredients are needed to prepare Yellow Star Fruit Stir Fry Carambola Stir Fry /Karmbala Upkari.

Ingredients:-

Yellow star fruit.     -5
Red chilly powder. -1tsp
Asafoetida.             -1/2 tsp
Mustard seeds.       -1tsp
Oil.                         -1tbsp
Salt.                        -to taste 

Instructions:-

Wash yellow star fruits in water. Chop and remove the ridges and cut yellow star fruits into thin lengthy pieces.

Method:-

Heat 1tbsp oil in a pan and splutter mustard seeds. Add chopped yellow star fruit slices into the pan. Saute well and cook for 2 minutes on low flame. Add required salt and mix well. Add red chilly powder and asafoetida (hing powder) into the pan and mix with the cooked star fruit. Switch off the flame and transfer the star fruit stir fry to a procelain bowl or ceramic bowl or glass bowl. Once cooled cover and keep the yellow star fruit stir fry in the refrigerator and it stays good for more days.

Very tasty Yellow Star Fruit Stir Fry / Carambola Stir Fry / Karmbala Upkari is ready to serve as a side dish with rice.