Quick and Easy Banana Semolina Fritters

Quick and Easy Banana Semolina Fritters

Banana semolina fritters are perfect tea time snack and you cannot stop munching. Do you often look for snack ideas? I often like to try new snack recipes. If you are looking for delightful sweet bites to satisfy your sweet cravings, you have come to the right place. These fitters are not overly sweet, but just enough sweetness to indulge with hot piping tea. Bananas are naturally sweet, and the small variety I have used here is sweeter and flavorful. These golden brown crispy delicious fitters have a taste all to its own and are quite addictive.

Banana fritters are a staple at home. I make them all the time, especially when I have overripe bananas sitting on the counter. A fritter is an easy option and I have made them in so many different ways. If it is plantains it is always pazham pori,Pazham nirachathu or unnakaya. With regular bananas I make Thai fried bananas,sarkara appam, unniappam or unnimathuram. These semolina banana fitters is now one of my favorite recipes. It is so easy to put together and they are gone in minutes. Kiddo likes to have his share with vanilla ice cream.

I got this recipe from the worn-out pages of an old cookbook. Reading through the recipe, it sounded very unique. But I did have my fair share of mishaps and making the perfect fritters was quite a learning process. Let me share with you some of the tips I learned during the process. When I tried it the first time it turned out a little dry. I even tried soaking the semolina for half an hour. So I brought some minor changes to the recipe by adding the bananas. This time it was perfect and moist and I could not stop munching these delightful sweet bites. Bananas and eggs give it the fluffy moist and spongy inside and semolina the crispy crust. Cardamom and ghee add a pleasant aroma and taste. Try this recipe, you will surely love these yummy fritters. Serve warm as they are or dusted with icing sugar. Also try other topping syrup, honey or ice cream. Happy cooking and have fun eating them!

The type of banana you can use for this recipe

Use any type of overripe banana. I have used baby bananas. They tend to be sweeter than regular bananas. Bananas of any kind will do. Have you tried red banana? It is also very sweet and creamy You can also opt for overripe plantains.

Main ingredients in this recipe are semolina, eggs, and banana. You can alternatively use flour or wheat flour. Semolina has a sweet nutty flavor and is very crispy when fried. You can also make this recipe without eggs, it will taste just as good. Add 1 cup of water and soak the semolina for half an hour.

You can make several variations to this recipe like adding coconut flakes, toasted nuts, toasted sesame seeds, etc. You can also use jaggery or palm sugar instead of sugar for a rich molasses taste and flavor. Cardamom adds a pleasant aroma that I love about this recipe. Not a fan of cardamom? Try cinnamon, nutmeg,pumpkin spice mix or vanilla essence.

How to make Banana Semolina Fitters

Cooking time- 15 minutes
Recipe type- snack
Cuisine- Kerala/Indian


Ingredients
Semolina- 1 1/2 cup
Banana/cheru pazham-2-3
Egg- 2
milk- 1/2 cup
Sugar- 2 tbs
(according to sweet preference) 
Cardamon crushed- 5
Salt- a pinch
Baking soda- a pinch
Chopped Cashew nuts- 1 1/2 tbs
Ghee- 1/2 tsp
Oil for frying

In a bowl mix semolina flour, sugar, salt, and baking soda. In bowl whisk eggs and milk.
Mash the banana and mix this into the semolina. Pour in the egg mixture, melted ghee, chopped cashew nuts, and cardamom powder.
Mix well and let it sit for half an hour. If the batter becomes too thick add a tablespoon or two of water. Your batter should not be too thick or too thin. It should able to easily slide off a spoon.
Meanwhile, heat oil in a pan. Keep the oil hot 375 degrees F to make crispy fritters to avoid soaking up the oil.
Pour a spoon full of batter into the oil. Spoon in five to six fitters at a time. Fry in medium flame till one side is golden and flip over to the other side and fry till both sides are golden brown. Do not use high heat. The outside will get browned up quickly and the inside will not cook properly. Drain into paper towels. Serve with tea.

You might also like,
Unni Mathuram/ Sweet Banana Balls
Sarkara Appam
Unnakaya
Pazham Pori/ Banana Fitters
Thai Fried Bananas
Neyyappam

Try it,
Hope you will all enjoy!

Yellow Dates/ Raw Dates Pickle

Yellow Dates/ Raw Dates Pickle

Condiments like pickles are a staple in my kitchen. Every month I try making some kind of pickle. We like to have it with rice or parathas. Do you also like pickles? I know for many people out there, a meal seems to be incomplete without some kind of pickle. Today's recipe is dates pickle and is not the usual dry dates pickle. It is a unique pickle made with yellow or raw dates.

Fresh yellow Barhi/Barhee is common in the middle east. It is commonly used in Arabic, Chinese and Indian Cuisine. Recently during our visit to Dubai, we were able to taste different kinds of dates. We visited a market where we could taste test and buy different varieties of dates. It was the first time, we tasted raw dates and it was additive. Dates fruit grow in large clusters, like bunches of grapes and is a sight to behold. Yellow dates have an astringent or under-ripe after taste to it. It is not chewy like normal dates. It is firm with a delightful crunch. Fresh yellow Barhi dates is a vegan and gluten-free snack.

I have already posted a couple of dates pickle. Kerala style dates pickle that is often served with biryani is one of my favorites. I have also posted dates and garlic pickles and dates and grape pickles. I like to indulge in these sweet and spicy pickles This yellow dates pickle is towards the spicy side with a subtle underlying sweetness. It is a delightful pickle, bursting with flavor. The season for fresh dates is late summer and they come in two different colors yellow and red. I found this in our local Asian market. If you get hold of fresh dates, give this recipe a try. Spice up your meal with this yummy pickle and let me know how it turned out for you to :) Happy cooking!

Prep time- 15 minutes
Cooking time- 10 minutes
Recipe Type- condiment/pickle
Cuisine- Kerala/South Indian

New to Yellow Raw Dates?

Fresh dates have a unique taste. Fresh dates are consumed in three stages. The yellow or semi-ripe, amber-brown or fully ripe and then dark brown which is slightly wrinkled. The yellow has an astringent taste similar to under-ripe fruit. It has a firm texture with a crunch to it, similar to an apple. It is delicious when semi-ripe with mild sweetness and a crunch which is quite addictive.

Dates are nutritious. Dates are the sweetest fruit and the healthiest source of energy. Yellow dates are high in fiber and rich in antioxidants. It is also a rich source of iron, potassium, vitamins. It is heart-healthy and for bone strength. It has a milder impact on the glycemic index than dried dates but has the same nutritional profile. Fresh yellow barhi dates is a vegan and gluten-free snack.

Where to find fresh dates? You can usually find this in Mediterranean and Asian stores around August and September. Look for the bright yellow large ones that are not bruised. It stays fresh for only a week but can be frozen for longer shelf life

What else can you do with raw dates? Other than making pickle raw dates by itself is a crunchy sweet snack. Add it to salads and fruit salad for an interesting crunch. Try candied dates in place of cherries and raisins. You can also add it to desserts or baked desserts just like an apple or pear. It has thick flesh and will hold shape and texture with rich date flavor.

How to make Yellow Dates/Raw Dates Pickle

Ingredients
 Yellow dates- two bunch(around 25)
Chilly powder-4 tbs
(or according to your spice tolerance)
Fenugreek powder-1  tbs
Mustard seeds- 2 tsp
Asafoetida- 1 tsp
Garlic- 15 pods
Ginger- 1 inch thick piece
Green chilly -2
Salt- to taste
Date syrup- 1 tbs (optional)
(you can use sugar instead)
Gingerly oil- 1/3 cup
Hot water- 1/2 cup
Vinegar- 1/3 cup

Wash the raw dates. Spread on paper towels and remove all the moisture from the dates. Cut the dates into half and get rid of the pits. You can cut into four large pieces or smaller cubes.
Slice ginger into thin slices. Cut garlic into two and chop green chilly. Adding green chilly and ginger is optional. It enhances the flavor of the pickle.
Dry roast mustard seeds. You will hear popping sound. Allow this to cool and make it into a fine powder.
Heat gingerly oil in a pan and add the garlic, ginger and green chilly and fry till it slightly changes color to golden or till there is a nice aroma.
Switch off the flame and when the oil is still hot add the spice powders- chilly powder, asafoetida, fenugreek powder, salt, and sugar and mix well. It will bubble and the spices will get slightly roasted. Put it back to stove on low flame. Add dates slices and mix well. Add hot water and mix well. Simmer for two to three minutes till the oil separates.
Switch off the flame, check salt at this stage and finally add the vinegar. When completely cooled store in airtight jars.

You might also like,
Eenthapazham Achar/Dates Pickle
Sweet and Spicy Dates and Grapes Pickle
Mathuramulla Inji Curry
Garlic Dates Pickle
Tomato Dates Curry
Jathikka Achar/Nutmeg Fruit Pickle

Try it,
Hope you will all enjoy!

Mashed Tapioca/Kappa Vevichathu/Puzhukku

Mashed Tapioca/Kappa Vevichathu/Puzhukku

Hello to all seafood lovers! Today's recipe is something that all fish lovers should try! 

The super delicious combo of mashed tapioca with red spicy tangy fish curry. This combo brings out the authentic taste of Kerala, that will make you crave for more. This is a full meal in itself with carbs and protein in one. Tapioca or cassava root has a neutral flavor and goes well with any spicy pungent curries. Mildly spiced mashed tapioca and the bold fish curry with spicy chilly, and kudam puli/Malabar tamarind strikes a right balance of heat, sourness, and flavor.

In Kerala mashed tapioca is served with fish, chicken, beef or with spiced coconut chutney. Ellum Kappa/ beef kappa biryani is also a favorite among the people of Kerala. But in almost every household of Kerala fish curry and mashed tapioca is made often. The cuisine of coastal regions has fish as an indispensable part of an everyday meal. Tapioca and fish are a staple food. Tapioca is widely used in Kerala both fresh or dried and there is a wide range of dishes from breakfast to snacks and chips made from tapioca.

Tapioca as you know is a starchy root vegetable and is the pure carb, but it is gaining popularity as a gluten-free alternative. Tapioca by itself does not provide any nutrients. But in this recipe, spiced coconut paste is added and makes it nutritious and together with fish curry it makes a filling meal. Earlier kappa vevichathu was considered as common man's food but today it is served in star hotels and famous tourist attractions like houseboats. Recently we went on a trip in a houseboat and we enjoyed the beauty of the backwaters of Kerala and indulged in delicious kappa and meen curry. Now I miss kappa puzhukku so much. Fresh kappa is a rare find in our region. So when I got some this weekend I wanted to recreate the magic of the exotic houseboat eating experience at home. Get your ingredients together and try this recipe, you will surely love it. Happy Cooking!

Cooking time- 30 minutes
Recipe type- main course 
Cuisine - Kerala/South India

To make mashed tapioca/ Kappa Vevichathu/Puzhukku
Ingredients
Tapioca-  1 kg
Grated coconut- 1/2 coconut
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
Pearl onion-2
Green Chilly- 4-5
Curry leaves- 2 springs

For the tempering
Mustard seed- 1/2 tsp
Curry leaves- a few
Dry red chilly- 1


Remove the skin of the tapioca ( till you see the white part ) and cut into small pieces. Wash twice and set aside.
Put into a large vessel and pour water one inch above the level of the chopped tapioca. Bring this to a boil and then strain out the water. This is an important step. It will reduce the extra starch from tapioca.
Again put back the tapioca pieces in the stove and again pour freshwater around two to three cups.Add enough salt and cook till it is soft and can be easily mashed. Add turmeric powder and crushed curry leaves and cook till the tapioca will absorb all the water.
Make a paste of coconut and cumin. Add garlic, shallot, chilly and curry leaves and give a few quick pulses in the mixer so that it gets coarsely crushed. Mix this paste into the cooked tapioca and simmer for two minutes in medium heat so that the raw flavor disappears.
For the tempering heat oil and add mustard seeds. When it splutters add red chilly and curry leaves Pour this over the mashed tapioca.

To make the Fish Curry
Ingredients
Fish- 1 1/2 lb
( I used golden pomfret fish)
Pearl onions sliced - 1/2 cup
Onion cubed- 1 small
Ginger thinly sliced- 2 tbs
Garlic crushed- 4-5 pods
Turmeric powder- 1/3 tsp
Kashmiri chilli powder-3- 3 1/2 tsp
( adjust according to spice tolerance)
Coriander powder- 1/2 tsp
Hing- a pinch (optional)
Fenugreek powder- 1/2 tsp
Kudampuli- 3 piece
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil and salt to taste

Clean fish and cut into pieces. Slice pearl onions, ginger, garlic and keep aside. Mix turmeric powder, chilly powder, coriander powder, fenugreek powder, and hing and make it into a paste by adding water and set aside. Soak kudampuli in warm water.
 Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and pearl onion ginger mix and saute till it becomes golden brown. Add the chilly paste and saute till the raw flavor disappears and oil separates. Add the soaked kudampuli and enough water and bring it to a boil. Allow to simmer and the gravy to thicken. Slide in the fish pieces, cover and cook for 5-6 minutes. Remove the lid and continue to simmer till gravy thicken and the fish is cooked. Finally, add a few curry leaves and drizzle one tsp coconut oil. Serve with mashed tapioca/kappa vevichathu
Enjoy!

You might also like,
Breadfruit/Kadachakka Puzhukku
Ellum Kappa/Kappa Biryani

Mathi Puliyum Mulakum
Kozhikodan Ayala Mulakittathu
Varutharacha Neimeen Masala Curry
Meen Mulaku Curry

Try it,
Hope you will all enjoy!

Zesty Fish Curry With Vegetables- Thirutha Fish Curry

Zesty Fish Curry With Vegetables- Thirutha Fish Curry

Today's recipe is my regular Kerala style fish curry with a twist. There are days when I like to indulge in spicy fish curries and meen mulikittathu with mashed tapioca/ kappa vevichathu is a divine combo. This is one curry that I never get bored eating. I have been making this curry for ages, but once in awhile love to try variations of this classic Kerala fish curry. Guess what? I added some vegetables to my fish curry and was pleasantly surprised. It turned out to be a delicious and wholesome curry. The fish I used is Thirutha/mullet. It is a meaty tropical fish found in Kerala. It is soft and delicious when cooked and absorbs the flavors well.

The recipe was inspired by the Thai style fish and vegetable curry which is a mild coconut-based curry. The base of this curry is the spicy gravy similar to the Kerala mulaku curry. It is flexible when it comes to vegetables. You can use any kind of vegetables like beans, carrots, eggplant, etc. I have used drumstick, plantain, yard-long beans, tapioca, yam, and tomatoes. Drumstick is used in Trivandrum style fish curry and plantains are used in fish curry in Kochi. Vegetables add a lot of flavor to this curry and all you need to go with this curry is a bowl of steamed rice.

This fish curry has the same robust bold flavor that tickles your taste buds. Red chilly and Kudampuli/Malabar tamarind brings in the spicy, tangy, smokey flavor which is distinctive in Kerala fish curry. The chilly gives heat and richness to the curry and tamarind the tangy smokiness. Kudampuli is prepared by smoking and sun drying and hence the smoky flavor. The chilly powder used here is kashmiri chilly powder. It does not have a lot of heat but imparts a rich dark color to the curry. This curry tastes best the next day, so it is best to use it the next day and allow the flavors to mature. This is a perfect recipe if you are on a time crunch...protein and vegetables in one pot. So next time when you make fish curry, do try adding some vegetables. You will surely love it.

Ripe raw kudampili and the smoked sun dried

Why Kudampuli/Malabar tamarind? 

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. It is one of the souring agent used in Kerala fish curry. This souring agent has medicinal value and is considered to aid digestion and boosts immunity. It has attained lots of attention recently as a weight loss agent. Kudampuli imparts a unique tangy smokiness to the fish curry. Kudampuli is prepared by smoking and sun drying and hence the smoky flavor. If you do not have kudampuli, you can use tamarind instead. You can also buy Kudampuli online from Amazon.

If you want to make a less spicy curry, use kashmiri chilly powder. It does not have a lot of heat but imparts a rich dark color to the curry. This curry does not use coconut. If you want a milder fish curry to add one cup of coconut milk.

Recipe For Fish Curry with Vegetables

Cooking time-35 minutes
Cuisine- Kerala, Indian
Recipe type- Curry,Seafood
Serves-4

Ingredients
Fish - 1 kg
Vegetables chopped
Raw plantain- 1 small
Yam,yard long beans,tapioca- 1 cup
Drumstick- 7-8 pieces
Shallots diced- 1 cup
Ginger-cut into thin strips-1/2 inch piece
Garlic cut into thin strips- 3 tsp
Kashmiri Chilly powder- 4 tsp
Turmeric powder- 1/2 tsp
Fenugreek powder- 1/2 tsp
Kudampuli- 3-4 thin strips
Green chilly - 1
salt to taste

For tempering
Coconut oil- 1 1/2 tbs
Curry leaves- a few
shallots - 2-3
Mustard- 1/3 tsp
Fenugreek- a few
hing- a pinch
whole red chilly-1
Tomato chopped- 2
Ginger thinly sliced- 1/2 inch thick
Garlic cloves-  3-4

To make the fish curry...

Cut and clean the fish and keep aside. Add salt and lemon juice and wash fish thoroughly. Wash and soak kudampuli in warm water for 10-15 minutes.

In a pan or manchatti add chilly powder, turmeric powder, salt and kudampuli/ tamarind with the water. Mix in chopped onions, ginger and curry leaves and mix well. Rub in the spices and the onion mixture and add three cups of water and bring this to a boil. 

Add the fish and the chopped vegetables. When it starts to boil turn the heat down to a bubbling simmer. Cook in low flame for 10-12 minutes. Remove the lid and continue cooking till the gravy thickens and oil separates. Don't forget to rotate the pan occasionally and do not stir using a spoon. Finally add some curry leaves, a pinch of fenugreek powder.

Heat oil in a pan. Add mustard followed by fenugreek seeds and them allow to splutter. Add chopped shallots, diced garlic, ginger and curry leaves. Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add chopped tomatoes and fry for two minutes. Pour this over the curry.

Cover and let it sit for the flavors to infuse. Serve with rice.

You might also like...
Meen Mulaku Curry/Red Fish Curry
Meen Muringakka Curry/Fish Drumstick Curry
Fish Roe/Meen Mutta Omelet
Fish Pickle/Meen Achar
Mangalore Fish Curry

For more fish recipes check 100 Fish and Other Seafood Recipes

Happy Cooking!
Hope you will enjoy!

Sabudana/Sago Pearls Vada- Gluten free snack

Sabudana/Sago Pearls Vada

Vadas are crispy fried snacks perfect for munching at tea time with hot tea. Combine it with any kind of spicy or sweet chutney/sauce, vada is a delightful savory snack. In South India vadas are also served for breakfast. I often make parippu vada and uzhunnu vada, both made identically by grinding lentils and deep-fried into crispy golden fitters.

This is the first time I am making Sabudana/sago/tapioca pearls/chowari vadas and found that they are relatively easy to make.Sabudana Vada/tikkis is a Maharashtrian snack usually made and served during festivals and vrats or fasting. The best part of this recipe is that it is a vegan gluten-free snack. This recipe also calls for roasted peanuts. It adds an extra crunch. I got this recipe idea from Vah chef youtube channel. I instantly fell in love this these vadas, especially its spicy and crispy crust.

Back home we only used sabudana/sago to make puddings or payasam. So for me, sago was only for desserts. But there is a whole range of savory recipes that can be made with sago/tapioca pearls. Now, these beautiful white pearls is a must-have in my pantry. I use them for breakfast, snacks, salads, and desserts. So if you are looking for economical ways to feed a family and still have various recipes, stock up on sabudana/sago. Now coming to this recipe, these vadas can be eaten anytime and at all times and tastes best when freshly made. Warm vadas have a crispy crunch to it that you will surely love. It has a taste all to its own and is quite addictive. Give this recipe a try, you will surely love it.

Sago Pearls/ tapioca pearls

About the ingredients.. 

Sago/tapioca pearls need to be washed before soaking it. You need to soak it for 5-6 hours. I found some recipes which call for soaking overnight. But I feel 5-6 hours will be enough. It will become soft but still hold shape and won't be mushy.
This recipe also calls for potatoes. You can use either raw potato or cooked ones.
Now coming to spice tolerance, you can use either chilly powder or just finely chopped green chilly.
Peanuts add a crunch to the vadas, but it is optional.
For detailed recipe keep reading...

How to make Sabudana Vada

Cooking time- 25 minutes
Cuisine- Indian
Recipe type- snack
Serves - 6

Ingredients
 Sago pearls- 1 cup
Potato- 1 large
Green chilly- 2
Chili powder- 3/4 tsp
Green Chili- 2
Shallot- 2 chopped
Ginger- 1inch thick
Fennel seeds - a pinch
Hing- a pinch
Curry leaves- a few
Chopped coriander leaves- 3 tbs
salt to taste
Oil for frying-1 cup

To make Sabudana Vada:

Wash and rinse the sago. In a large bowl add 4 cups of water and soak sago pearls/sabudana for at least 5 hours. Drain in a colander and set aside.
Wash and peel potatoes and using a grater finely shred it and add to the soaked and drained sabudana.
If it is boiled potato mash and add to the sago.
Finely chop green chilly, shallots, ginger, curry leaves and coriander leaves. Now add this along with chilly powder, hing and fennel seeds. Make sure all ingredients are well combined.
Heat oil in a frying pan or a heavy bottom pan.
Take lemon sizes balls of the mixture and flatten it in between your palm in the form of small thin patties. Make thin even patties for even frying. Carefully slide into the hot oil, after a minute reduces the heat to medium. Otherwise, it will crispy on the outside, but the inside will not be fully cooked. When one side turns a golden brown flip and turn and fry till both sides become evenly browned up. Remove from oil to a paper napkin. Serve with tea.

Like this recipe, try similar recipes from this blog...

Uzhunnu Vada/Urad Dal Vada
Parippu Vada/Dal Fitters
Bread Vada
Rasa Vada
Mango Sago Pudding
Chowari/ Sago Pearls Payasam


Try this
Hope you will all enjoy!

Really Good for you Chicken Soup

Fall is in the air so I made soup!  I had seen this recipe called "The Best Chicken Soup You'll Ever Eat" and I had to try it for myself.  The verdict, I loved this soup but I can't really say it was the best I've ever eaten.  What I will say is this soup is super flavorful and packed with healthy ingredients.  It will be my go-to soup when I'm feeling under the weather. With these anti-inflammatory, cold-fighting ingredients, ginger, turmeric, and garlic.  It also calls for fresh thyme and fresh rosemary, which I still have growing in my herb garden.  I love to use my fresh herbs when I can because I know soon the cooler weather will be here and they'll be done for.  I love soup season!

Ingredients:  avocado oil, garlic, onion, carrots, celery, ginger, turmeric, chicken broth, rotisserie chicken (not shown), rosemary, thyme, salt, pepper, pearl couscous and peas
I did make a couple changes from the original recipe.  I used rotisserie chicken instead of chicken breast and cut down on the amount of couscous.  You can find the original recipe here, Ambitious Kitchen.

Ingredients:
1 tablespoon avocado oil or olive oil
1 cup yellow onion, diced
1 cup thinly sliced carrots
1 cup thinly sliced celery
6 cloves of garlic, minced
1 tablespoon fresh grated ginger
1 teaspoon ground turmeric
6 cups chicken broth
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme, stems removed
1/2 teaspoon salt
1/4 Freshly ground black pepper
1/3 cup pearl couscous (make sure it's pearl couscous, it's like tiny pasta)
1 rotisserie chicken, shredded (I used about 1lb and saved the remainder for chicken salad)
2/3 cup frozen peas

Instructions
1. Place a large dutch oven or pot over medium-high heat and add in oil. Once the oil is hot, add in onion, carrots, and celery; cook for 5 minutes until onion becomes translucent.
2. Next, add in the minced garlic, grated ginger and stir for a minute.  Stir in the ground turmeric and saute for 30 seconds to let the spice cook a bit, then add in chicken broth, rosemary, thyme, salt, and pepper.
3. Bring soup to a boil, then stir in couscous.  Reduce heat to medium and on a slow boil cook uncovered for 20-30 minutes or until carrots are tender.  Add shredded chicken and frozen peas.  Heat for a few minutes to cook peas.  Taste and adjust seasonings if necessary.  Enjoy!

                                                     

Pazha Pradhaman/Nendra Pazham Pradhaman/Sweet Plantain Pudding

Pazha Pradhaman/Nendra Pazham Pradhaman

It is Onam time in Kerala and tomorrow is Thiruonam- the final day of celebration. Onam is a ten-day-long festival celebrated in Kerala and no festival is complete without a satisfying hearty meal. So Onam sadhya is something we look forward to every year. Sadhya is the traditional vegetarian feast served on a banana leaf and there is a colorful array of vegetarian curries, rice, and desserts. If you love desserts try this Kerala style pradhamam.Trust me on this pradhaman recipe, it is a bowl of divine fruity goodness that will surely satisfy your sweet tooth cravings.Pazha pradhaman or nendra pazham has sweet plantain as the star ingredient.

I have already posted recipes like ada pradhaman and kadala pradhaman. Payasam and pradhaman are both dessert or pudding, but when it comes to making pradhaman there is a time- honored cooking technique. Payasam is easier to make but pradhaman is time- consuming. It is cooked and reduced and then cooked again- sort of double cooking which adds richness and flavor. Pazha pradhaman is cooked in coconut milk and jaggery. Cardamom, dry ginger and ghee adds an extra layer of flavor. Do not add to much of flavoring  because cooked plantain itself  has a rich fruity flavor. You can also add sabudana or tapioca pearls or ada/dry rice flakes, but I prefer it with only plantains. Cooked plantain is starchy and creamy and it will naturally thicken as payasam cools down. Try this recipe, you will surely love it.

Cooking time- 45 minutes
Cuisine - Indian (Kerala)
Recipe type- pudding, dessert 
Serves-6

Ingredients
Plantains medium sized -4
( use really ripe soft to touch plantain)
Jaggery  powdered- 1 1/2cup
Sugar- 2 tbs (or up to 1/2 cup according to sweet preference)
Ghee- 3 tbs
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 4 cups
Cashew nuts and raisins- a few
Chopped coconut slices- 2 tbs
Dry ginger powder- 1/2 tsp
Roasted cumin powder- a pinch (optional)
Cardamom powder- 1/2 tsp

Peel off the skin and chop the plantains into small pieces. If it is really ripe, mash it gently. (there is also another technique the plantains before making this payasam).
Grate one coconut. Put it in  a blender one cup of water. Blend for a minute and the squeeze  the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both thick milk and thin milk separately.
In a pan melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.
To start making the payasam heat one tbs of ghee in a pan and add the plantains, fry in medium heat till it changes color and becomes soft and mushy.Add two cups of thin coconut milk cover and cook for four to five minutes till it is soft and thick. Using a ladle press and mash the plantain into a puree. You can also you a blender if you want it really smooth.Now add the melted jaggery. Simmer till it thickens. At this stage add sugar. Sugar will caramelize and give it a good color. Cook till the puree is thick and starts leaving the edges of the pan and ghee separates. At this stage add the two cups of thin coconut milk and mix well. Allow it to simmer for another 10 minutes. In between the cooking process add cardamom  powder, a pinch cumin powder(optional) and ginger powder and mix well. Finally add the thick coconut minute mix well  and switch off the flame. The pradhaman thickens as it cools down.
Heat ghee in a heavy bottom pan and roast chopped coconut,cashew nuts and raisins, pour over the pradhaman and mix. Serve warm or chilled.

If you like desserts like payasam and pradhaman check these recipes too..
Pal payasam
Palada Pradhaman
Chakka Pradhaman
Ada Pradhaman
Neipayasam

For more Kerala Sadhya recipes check my page 100 Kerala Sadhya Recipes

Try this,
Hope you will all enjoy!