Ripe Nendran Banana Roast

Nendran banana roast is a very tasty and easy to prepare sweet dessert made with ripe nendran banana / Kerala banana. The following ingredients are needed to prepare Ripe Nendran Banana Roast.

Ingredients:
Nendran Banana.    -1 ripe
Sugar.                      -2 tsp
Cardamom powder. -1tsp
Coconut oil or Ghee.-2 tbsp

Instructions:
Peel and remove the skin of ripe nendran banana and chop the banana into 2 halves length wise. Then chop the banana halves into 1/4 inch thin semi circle pieces.

Method:

1).  Heat 2 tbsp coconut oil or ghee in a flat pan. Add the chopped ripe nendran banana pieces into the pan and fry in coconut oil or ghee until it starts to brown. Flip the banana pieces to fry the othe side until it starts to brown.

2). Remove the fried nendran banana pieces from pan and transfer to a plate. Banana pieces become soft when fried.

3). Sprinkle 2 tsp sugar and cardamom powder over the fried ripe nendran banana pieces. Mix well and allow it cool.

Ripe Nendran Banana Roast is ready to serve as a sweet snack.

Manga Inji Pickle/ Mango Ginger Pickle.

Manga inji /manga inchi /mango ginger is a root vegetable which has a mango flavour and looks like a variety of ginger. Manga inji pickle / Manga inchi pickle / Mango ginger pickle is a very easy to prepare tasty pickle.

The following ingredients are needed to prepare Manga Inji Pickle / Mango Ginger Pickle.

Ingredients:

Manga inji chopped.-1/4 cup
Green chilly.          -2
Dry red chilly.       -2
Red chilly powder.-1tsp
Turmeric powder.  -1/4 tsp
Curry leaves.         -few
Asafoetida.            -1/4 tsp
Vinegar.                 -2 tsp
Mustard seeds.      -1tsp
Fenugreek.            -1/4 tsp
Salt.                       -to taste
Gingely oil.           -2 tbsp

Instructions:

Scrap and remove the outer skin of manga inji. Wash and pat dry the manga inji with a clean cloth and chop it into small pieces. Cut green chilly into 4 pieces. Keep aside.

Method:-

1). Heat 2 tbsp gingelly oil in a pan and splutter mustard seeds and fenugreek seeds. Add dry red chillies, green chilly pieces and few curry leaves into the pan and saute well.

2). Add chopped manga inji pieces into the pan and saute for 2 minutes.

3). Add asafoetida, turmeric powder, red chilly powder and required salt into the pan. Mix well and saute on low flame.

4). Add vinegar into the manga inji mixture and mix well. Switch off the flame and allow the pickle to cool.

5).Once cooled transfer the manga inji pickle to a proceline bowl or glass bottle.

Very tasty Manga Inji Pickle / Mango Ginger Pickle is ready to use.

Crab Apple Pickle

Crabapple is a small, tart and sour flavour fruit from a type of apple tree.Crab apples are very small and less than 2 inch in size.Crab apple pickle is easy tp prepare spicy pickle.

The following ingredients are needed to prepare Crab Apple Pickle.

Ingredients:-

Crab Apple.            - 20 or 30 small
Ginger chopped.       -1tbsp
Garlic chopped.        -1tbsp
Green chillies.           -4
Turmeric powder.       -1/4 tsp
Red chilly powder.      -2 tbsp
Fenugreek powder.      -1/4 tsp
Mustard seeds powder.-1/4 tsp
Mustard seeds.             -1tsp
Fenugreek seeds.          -1/4 tsp
Curry leaves.                -few
Vinegar.                        -1/4 cup
Water.                           -as needed
Salt.                              -to taste
Gingelly oil.                 -2 tbsp

Instructions:
Crab Apples

Remove the stem attached to the crab apples,Wash and clean the crab apples in water and pat dry them with a clean cloth. Put the cleaned crab apples in 1cup of warm water. Let it sit in warm water for 10 minutes.

Method:-

1). Heat 2 tbsp gingelly oil in a pan and splutter mustard seeds and fenugreek seeds. Add few curry leaves and fry in oil.

2). Add chopped ginger, chopped garlic and chopped green chillies into the pan and saute well.

3). Drain the crab apples from warm water and put them into the pan and saute well.

4). Add turmeric powder, red chilly powder, fenugreek powder and mustard powder into the pan and saute well.

5). Add required salt and vinegar into the pan. Mix well all the ingredients in the pan and switch off the flame. Transfer the crab apple pickle in a procelain bowl to cool. Once cooled store the crab apple pickle in an air tight glass bottle.

Crab Apple Pickle is ready to serve.

Black Chana Black Pepper Stir Fry

Black chana pepper stir fry is very tasty and easy to prepare stir fry made with black chickpea adding crushed black pepper and asafoetida goes well as a side dish with rice.

The following ingredients are needed to prepare Black Chana Black Pepper Stir Fry.

Ingredients:-

Black chana.  -1cup
Dry red chilly.-1
Curry leaves.  -few
Black pepper. -1tsp
Asafoetida.     -1/2 tsp
Mustard seeds.-1 tsp
Cumin seeds.   -1/4 tsp
Salt.                 -to taste
Oil.                  -1 tbsp

Instructions:-

Wash and soak black chana / black chickpea in water overnight. Pressure cook black chana adding required water for 5 whistles or till cooked. Keep aside cooked black chana along with little cooked water.Crush black pepper and keep aside.

Method:-

1). Heat 1tbsp oil in a pan and splutter mustard seeds. Add dry red chilly and curry leaves into the pan and fry in oil. Add crushed black pepper and asafoetida into the pan and stir well.

2). Add cooked black chana along with 2 tbsp of cooked water and required salt into the pan and mix well. Cover and cook till water evaporates and switch off the flame.Transfer the black chana black pepper stir fry to a serving bowl.

Black Chana Black Pepper Stir Fry is ready to serve.

Malabar Spinach Bajji

Malabar spinach bajji is a deep fried evening snack made with red malabar spinach and can be served with tomato ketchup.

The following ingredients are needed to prepare Malabar Spinach Bajji.

Ingredients

Red Malabar spinach.-6 to 10
Gram flour.             -1/2 cup
Rice flour.              -1tsp
Red chilly powder. -1tsp
Asafoetida /hing.    -a pinch.
Water.                     -as required
Salt.                        -to taste
Oil.                        -for deep frying

Instructions:-

Wash red malabar spinach leaves in water and pat dry them with a clean cloth.

Method:-

1). In a mixing bowl add gram flour, rice flour, red chilly powder, asafoetida (hing powder), required salt and mix well. Add required water into the bowl and mix all the ingredients without lumps and make a thick batter.

2). Heat oil in a deep frying kadai. Once the oil is hot dip the red malabar spinach leaves into the thick batter and drop them in hot oil 2 or 3 at a time and deep fry them on medium flame until golden colour. Deep fry them in batches.

3). Once done remove the malabar spinach bajji from hot oil and transfer to a tissue paper to absorb excess oil.

Malabar Spinach Bajji is ready to serve with tomato ketchup.