If there is one variety of banana that I absolutely love, it is the Ethapazham or Nendrapazham, or plantain. It is great as a fruit, in curries and in desserts. This particular curry, Ethapazham Pachadi, is easy to make and is a fine balance of sweet and spicy.
Ingredients
Ethapazham or plantain 2, peeled and chopped
Red chilli powder 1 tsp
Salt to taste
Turmeric powder 1/2 tsp
Grated coconut 3 tbsps
Green chillies 2
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Red chilli whole 1
Coconut oil 1 tbsp
Yoghurt 2 tbsps
Method
Boil the chopped plantains with red chilli powder, turmeric and salt in 1 cup of water.
Grind the grated coconut, green chillies and cumin seeds.
Mash the cooked banana.
Add the ground coconut mix.
Add the curry leaves and bring to a boil. If it is too thick, add some water.
Take it off the heat and add the whipped yoghurt.
Heat the coconut oil in a pan and add the mustard seeds and whole red chilli.
The fresh light as air buns go very well with a mixed vegetable curry that is slow cooked and mashed. A street food from the western part of India, this dish is great for any meal— breakfast, lunch or dinner. It is a lovely snack as well.
Ingredients
For the pav (buns):
Milk 1 1/4 cup
Yeast 2 tsps
Sugar 2 tsps
All-purpose flour (maida) 2 cups
Whole wheat flour (atta) 1 cup
Salt 1 tsp
Butter 2 tbsps + 1 tbsp
For the bhaji (vegetable curry):
Potatoes 2 large, peeled and diced
Peas 3 cups
Cauliflower 1 small, cut into florets
Tomatoes 3 medium, chopped
Green chillies 3, minced
Capsicum 1 medium, diced
Onions 2 medium, sliced and 1 small, minced
Ginger 1” piece
Garlic 5 cloves
Coriander leaves, a big bunch, minced
Oil 1 tbsp
Cumin seeds 1 tsp
Salt to taste
Butter 1 tbsp
Coriander powder 2 tsps
Red chilli powder 2 tsps
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Garam masala 1/2 tsp
Amchoor powder (dry mango powder) 1 tsp
Method
For the pav:
Take one cup of warm milk in a bowl and add the sugar and yeast. Mix and let it prove for 5 minutes.
Sieve the flours and salt together and add to the yeast mixture. Mix to form a dough. Add 1/4 cup of milk to the dough and work it on a lightly floured surface for 10-12 minutes.
Add 2 tablespoons of softened butter and knead the dough till it is soft.
Put it into a greased bowl, cover and let rise in a warm place for 2 hours. It should double in volume by now.
Punch down the dough and divide into 12 balls.
Arrange them on a greased baking tray and brush with melted butter.
Cover and let it rise again for 20 minutes.
Bake in a 180 degree C oven for 20 minutes. Brush the hot buns with melted butter. Let them cool in the tray.
Pull the buns apart when ready to serve.
For the bhaji:
Heat the oil in a heavy bottomed pan and add the cumin seeds.
When the seeds stop sputtering, add the sliced onions.
Sauté till the onions turn a light brown. Crush the ginger and garlic in a pestle and add to the onions. Sauté for 2 minutes.
Add the diced potatoes and sauté for 2 minutes. Add the cauliflower florets, peas, capsicum and tomatoes.
Add the salt, coriander powder, red chilli powder, amchoor powder, turmeric powder, garam masala and cumin powder.
Mix well. Add 3 cups of water and cook on high flame till the water boils. Reduce the flame, cover the pan and cook till the vegetables are cooked.
Mash the the vegetables with a potato masher but don’t make it completely mushy.
Cook till the vegetable medley is thick. Garnish with butter, minced onions, green chillies and coriander leaves.
This is a mild curry with the chicken marinated in yoghurt and spices overnight which tenderises the meat and makes it flavourful and succulent.
Chicken curry made with the meat marinated in yoghurt and spices with the subtle taste of kasoori methi
Ingredients
(Serves 3)
Chicken 500 g, cut into pieces large enough for curry Yoghurt 1 cup Turmeric 1 tsp Red chilli powder 2 tsp Pepper powder 1 tsp Kasoori methi 2 tsp Salt to taste Chicken masala 1 tsp Onion 1 medium, sliced Tomatoes 2 medium, chopped Green chillies 2, slit Potatoes 2 medium, peeled and cubed Water as needed Oil 2 tbsp
Method
Marinate the chicken in yodhurt, turmeric powder, red chilli powder, pepper powder and salt and refrigerate for at least one hour.
Heat oil in deep frying pan and add the onions. Fry till they become translucent. Add the marinated chicken pieces. Fry for a couple of minutes. Add the tomatoes and chicken masala. I use the Eastern brand of chicken masala, which is available at most supermarkets now. This has a rich flavour, but is not too spicy. Add the potaoes and the kasoori methi. As soon as you add the kasoori methi, a lovely frangrance rises from the dish. Add enough water to cover the chicken. Cover and cook on high flame till the water begins to boil. Turn dowm the flame, cover and cook till the chicken is done. Test with a fork.
Chills & Chillies 