Ethapazham Pachadi (Kerala Plantain Curry)

Ethapazham Pachadi (Kerala Plantain Curry)

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.


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


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.

Garnish the curry and serve hot with rice.

Pav Bhaji ( Dinner rolls with vegetable medley)

Pav Bhaji ( Dinner rolls with vegetable medley)

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.


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


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.

Serve with the pull-apart buns.

Chicken curry

Chicken curry

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


(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


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.

Serve with rice, roti or any kind of bread.