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.

Pacha Cheera Masala Curry / Green Amaranth Curry.

 Pacha cheera masala curry /Green amaranth curry is a very tasty and easy to prepare Kerala style green spinach curry made with green amaranth leaves and stems and goes well with rice.

The following ingredients are needed to prepare Pacha Cheera Masala Curry / Green Amaranth Curry.

Ingredients:-

Green amaranth /Pacha cheera.-1 bunch
Green chilly.              -4
Shallots.                     -4
Grated coconut.         -1cup
Cumin seeds.              -1/2 tsp
Turmeric powder.       -1/4 tsp
Bilimbi /Irumban puli.-4
Urad dal.                     -1/2 tsp
Mustard seeds.            -1tsp
Methi seeds.                -1/4tsp
Salt.                             -to taste
Coconut oil.                 -2 tsp

Instructions:-

1). Cut and remove the roots of green amaranth (pacha cheera).Wash the stems and leaves of green amaranth separately in water. Drain water and chop them into small pieces seperately.Keep aside.

2). Grind grated coconut along with green chilly, shallots, cumin seeds and turmeric powder to a smooth paste. Keep aside the ground coconut masala paste.

Method:-

1). Heat 2 tsp coconut oil in a wide bottom pan. Add urad dal into the pan and saute well. Splutter mustard seeds and methi seeds (fenugreek seeds) .

2). Add chopped green amaranth stems into the pan and saute well.Cover and cook the chopped amaranth stems on low flame without adding water.

3). Add chopped green amaranth leaves, chopped bilimbi (irumban puli) and required salt into the pan and mix well. Cover and cook the chopped amaranth leaves without adding water.

4). Add ground coconut masala paste into the pan. Add little water and mix with the cooked amaranth leaves and stems. Boil and cook the masala curry for 4 to 5 minutes on low flame and switch off the flame.

A very tasty Pacha Cheera Masala Curry / Green Amaranth  Curry is ready to serve with rice.

Green Apple Thokku / Apple Pickle

 Green apple thokku is a spicy little tangy and easy to prepare pickle made with green apples and can be served with dosa, idli, rice or as a bread spread. Green apple thokku stays good for a month outside or refrigerate it to stay for more months.

The following ingredients are needed to. Prepare Green Apple Thokku / Apple Pickle.

Ingredients:-

Green apple.           -4
Red chilly powder. -2 tbsp
Turmeric powder.   -1/4 tsp
Asafoetida.             -1/2 tsp
Mustard seeds.       -2 tsp
Fenugreek seeds.   -1tsp
Salt.                       - to taste
Gingelly oil.          - 4 tbsp +1tbsp

Instructions:-

Wash and chop green apples into small pieces with skin. Heat a pan and dry roast fenugreek seeds and powder the dry roasted fenugreek seeds. Keep aside.

Method:-

1). Heat 4 tbsp gingelly oil in a wide bottom pan and splutter mustard seeds. Add asafoetida (hing powder) and mix well.

2). Add chopped green apple pieces and saute well. Add required salt and mix well.

3). Add red chilly powder and turmeric powder into the pan. Mix well and cook green apple pieces till soft and mushy. Add 1tbsp oil into the pan and mix well.

4). Add roasted fenugreek powder and mix well till everything is combined. When the oil oozes out of the pickle switch off the flame and allow the pickle to cool .

5). Once the pickle is cooled to room temperature store it in a clean and dry airtight glass bottle with lid. Green apple thokku stays good for a month outside or refrigerate the pickle andto have a long life.

Green Apple Thokku / Apple Pickle is ready to serve with dosa, idli, rice or as a bread spread.

Birmi Karmbala Thiksani Umman / Bilimbi Spicy Curry

 Birmi karmbala thiksani umman is a Kochi GSB konkani style spicy side dish made with bilimbi fruits and spices and can be served with dosa, idli and rice.

The following ingredients are needed to prepare Birmi Karmbala Thiksani Umman

Ingredients:-

Brimi karambal /Bilimbi.-10
Red chilly powder.-1tsp
Asafoetida.            -1/2 tsp
Urad dal.               -1tsp
Mustard seeds.      -1tsp
Fenugreek seeds.   -1/4 tsp
Water.                    - as required
Salt.                       - to taste
Coconut oil.           -2 tsp

Instructions:-

Wash birmi karmbal / bilimbi fruit and wipe them with a cloth. Cut each bilimbi fruit into small round pieces.

Method:-

1). Heat 2 tsp coconut oil in a pan. Add urad dal and saute well. Splutter mustard seeds and fenugreek seeds (methi seeds). Add curry leaves and saute in oil.

2). Lower the flame and add red chilly powder into the pan and mix well.

3). Add chopped bilimbi pieces and saute well. Add required salt and 1/4 cup of water into the pan. Cover and cook on medium flame till the bilimbi pieces become soft.

4). Add asafoetida (hing powder) into the pan and mix well. Switch off the flame.

Birmi Karmbala Thiksani Umman / Bilimbi Spicy Curry is ready to serve with idli, dosa and rice.

Taro Leaves Spicy Elayada / Pathrode Panna Muddo.

 Taro leaves spicy elayada/ pathrode panna muddo is a Konkani style steamed dumblings made with chopped taro leaves mixed with spicy coconut masala batter spread on banana leaves.Taro Leaves Spicy Elayada recipe is given below with step by step photos.

The following ingredients are needed to prepare Taro Leaves Spicy Elayada / Pathrode Panna Muddo.

Ingredients:-

Taro leaves.          -15
Salt.                      - to taste
Fresh banana leaf.- 1

For ground Coconut Masala Batter :-

Raw rice.             -1 cup
Dry red chillies.   -10
Turmeric powder.-1/4 tsp
Tamarind.            - a gooseberry size.
Asafoetida.          -1/2 tsp

Instructions:-

1). Wash and soak raw rice in water for 2 hours. Grind the soaked raw rice along with grated coconut, dry red chillies, turmeric powder and tamarind to a smooth and thick paste adding very little water. Trasfer the ground coconut masala batter to a vessel. Add required salt and asafoetida (hing powder) to the ground coconut masala batter and mix well.

2). Wash and clean the taro leaves. Pluck the green leafy parts of the taro leaves in between the veins using your hand and discard the veins of taro leaves. Finely chop the leafy parts of the taro leaves.Add the finely chopped taro leaves into the vessel and mix with the ground coconut masala batter. Keep aside the chopped taro leaves coconut masala batter mixture.

3). Chop a fresh green banana leaf into 4 rectangular shape pieces and keep aside.

Method:-

1). Clean all the chopped banana leaves. Take a handful of thick taro leaves coconut masala batter mixture and place it in the middle of each chopped banana leaves.

2). Fold the banana leaves to one side.

3). Repeat the same process and stuff the remaining batte mixturer in the remaining chopped banana leaves. Boil sufficient water in a steamer and place all the batter stuffed banana leaves inside the steamer plate and close the steamer with lid.

4). Steam cook the taro leaves elayada for 45 minutes on low flame.Then open the steamer lid.

5). Remove the steamer plate with steamed spicy taro leaves elayadas from the steamer.

6).Transfer the steamed taro leaves spicy elayadas to a plate from the steamer plate to cool.

 

7). Once cooled take one steamed taro leaves spicy elayada to a serving plate. 

8). Open the banana leaf to one side or discard the banana leaf that covers the taro leaves elyada.

Very tasty Taro Leaves Spicy Elayada / Pathrode Panna Muddo is ready to serve with coconut oil.