Monthly Archives: October 2021

Stuffed Pomfret with green masala in Banana leaf


Delicious, succulent and moist Stuffed Pomfrest in mouth watering green masala and cooked iun banana leaf which prevents the fish from absorbing too much oil! Use stuffing of your choice, red, green or recheado masala. Recipe is from my mother’s book “Mais Recipes”. Get hold of your copy soon. Here is the link for details: https://cooklikececilia.com/mais-recipes-contact-details

Raw Banana Erussery


Banana Erussery   (Chena Vazhakkai Erissery)

Raw bananas have several health benefits so we always find new ways to add them to our diet.  This is a Kerala style preparation and one of the items on an Onam Sadya.  Referred to as Chena Vazhakkai Erissery or Ellisery, this is a simple dish with the use of fresh coconut, curry leaves and cumin seeds as the only ingredients for the gravy apart from onion, red chillies and garlic with some coconut for garnish. Yam, pumpkin and beans are also included as per personal preference.  I have added some pre-cooked jackfruit seeds. Enjoy with steamed rice or appams!

Ingredients

  • 3 large raw bananas
  • ½ cup boiled jackfruit seeds
  • ½ tsp. turmeric powder
  • 1 tsp. salt
  • 1 cup fresh grated coconut
  • ½ tsp. black pepper (optional)
  • 1 tsp. cumin seeds
  • 2 sprigs curry leaves
  • ½ tsp. mustard seeds
  • 4 flakes garlic, cushed
  • 1 onion, sliced
  • 4 to 6 small round red chillies (or 2 long chillies, broken into pieces)
  • 2 tbsp. oil
  • Peel the bananas and chop into small cubes.  Immerse in water till required.

Boil the banana pieces with turmeric and salt and 1 cup water.  Grind ½ the coconut, cumin and curry leaves to a paste adding water.  Add to the cooked bananas, mix and cook 5 minutes.  Heat oil in a pan, add mustard seed and when they pop add the crushed garlic and onion.  When light brown, add the remaining coconut and fry till nice and brown.  Add to the erussery (reserve some for garnish) and mix well. Remove to a serving dish and serve hot garnished with some fried onion coconut mixture.

Bombay Vegetable Sandwich


Famous Mumbai Street Food – One that is savoured by all and satiates the appetite instantly and provides comfort to the belly especially if you have been on the road for a few hours. Savour each bite of this crunchy, soft and tart sumptuous sandwich as a snack, which also doubles up as a quick lunch or dinner.

Ingredients

  • 1 Loaf sliced Bread (Brown or white)
  • 2 cucumbers
  • 2 medium potatoes
  • 2 tomatoes
  • Salt as required
  • Pepper powder as required
  • Chaat masala (optional)
  • Roasted cumin powder (optional)
  • Butter
  • Green Chutney
  • Ketchup
  • Fresh basil leaves (optional)

For Green Chutney

  • 1 large bunch coriander leaves
  • 1 large bunch mint leaves
  • 4 to 6 green chillies
  • 1 lemon, juice
  • 1 tsp. salt or to taste
  • 1 tsp. sugar
  • Grind to a paste, using as little water as possible.

Boil the potatoes, peel and slice thinly.  Wash the cucumbers and tomatoes.  Peel the cucumbers and slice thinly.  Peel the tomatoes, slice thinly.  Line half the sliced loaf on a board and apply butter, then green chutney.  Top with cucumber slices, then potato slices, ketchup (using the excess pouches that usually come with home delivery), then tomato slices.  Sprinkle with salt and pepper and chaat masala/cumin powder if using.  Add the fresh basil, if you wish.  The butter the remaining half of the bread slices and cover the sandwich.  Also used the heel of the loaf, you can avoid if necessary.  Grill the sandwich briefly to barely toast the bread if you like.

Chicken Pickled Chops


An East Indian speciality.  The chicken is cooked in just 4 spices ground in vinegar alongwith almonds and raisins and the masala is sauteed in a substantial amount of onions which not only adds body to the gravy but also makes it immensely flavorful, spicy complemented with sweetnes of the raisins and tartness of vinegar!

Ingredients

  • 1 Chicken
  • 2” pc ginger
  • 1 whole head garlic
  • 1 tbsp. cumin seeds
  • 8 red chillies
  • 1 tbsp. Almonds (or cashewnuts)
  • 1 tbsp. raisins
  • ¼ cup Vinegar
  • 6 to 8 large onions
  • 1 tsp. salt or to taste
  • 2 tbsp. ghee

Cut the chicken in to suitable pieces, discard the skin, wash and drain.  Clean the garlic and ginger and grind alongwith cumin and red chillies to a paste with vinegar.  You can add a little water to get the contents moving in the grinder as excess vinegar could ruin the dish.  Clean the onions and cut into thick roundels. Heat a vessel and add the ghee, when hot add the onions and fry till light brown. Add the masala paste and saute till fat separates.  Then add the chicken, mix, cover and cook on medium 30 minutes till tender.  Stir at intervals.  After 30 minutes add the salt, mix and check seasoning.  Simmer for further 5 to 10 minutes till fat appears on the surface.  Serve hot with rice or fugias.

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