Ethakka Upperi - Banana Chips - Kerala Sweet Banana Chips

Ingredients :
                                                                      
Raw Banana(Plantain)/Nenthran Kaya : 3 nos
Turmeric powder : 1/2 teaspoon
Salt :1/2 teaspoon

coconut oil - 1 cup

Method of Preparation:

1.peel the skin of the bananas and dip in the turmeric water for 30 mins.(normally do with ripe bananas have  sweetness.) 

2.Dissolve salt in 1/2 cup of water, add turmeric powder, mix well and keep it aside.

3.Slice the bananas into thin  pieces cut it into 1/4" pieces..

4.Heat the oil in a deep  frying pan on a medium heat and  sliced bananas into hot oil.

5.When its half fry.minimize the flame to its lowest and sprinkle the turmeric salt water .

6.After couple of mins turn over the flame to medium.. 
7.Remove to a tissue paper..
                                              Serve and Enjoy😇😇

Inchi Curry/Injipuli/Puli inji

Inchi Curry/Injipuli/Puli inji

Ingredients 

Inji/Ginger – 250gm  cut into thin slices or finely chopped
Shallots – 5 chopped
Green chilies – 4 – 5 chopped
Chilly powder – 3  teaspoon
Fenugreek powder/uluva podi – 1/2 teaspoon
Hing/Asafoetida – A pinch 
Tamarind/puli – Small lime-sized or to taste
Jaggery water – 2 tbsp
Curry leaves – 3 sprigs
Mustard – 1/2 teaspoon
Dry red chilies – 2
Coconut oil – 1/2 cup ( Or as required to fry ginger)
Salt – To taste

Method of preparation:

1.  Fry ginger pieces in oil until brown and crispy.  When it cools down, 

  2.grind finely  in a mixie.

 3.  Soak the tamarind in warm water and extract its juice.
4. Heat oil in a deep pan (use the left-over oil from frying ginger ) and splutter mustard seeds. 
5. Add dry red chilies, chopped shallots  and saute until the shallots turn brown.
6 .Now add the green chilies, curry leaves and saute for a few more minutes.

6. Add the strained tamarind extract to it. Bring it to a boil and add chilly powder, 
   fenugreek powder and hing. 

7.Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low. 

8.Cook for another 10 – 15 minutes stirring in between and switch off. 

9.Adjust the gravy according to your consistency. 

              Serve with onam sadhya 😋😋

Garden@2017

 Garden@2017

How to:Plant Seeds Using Egg shell

Paddy Seed Growing

Turmeric plant and Ginger

Jack fruit plant

Rosemary plant

Sarkara Varatti / Sarkkara Upperi /Jaggery Coated Banana Chips

Sarkara Varatti – Sarkkara Upperi – Jaggery Coated Banana Chips

Ingredients


Raw Plantain (pacha ethakka) - 3 to 4 medium
Jaggery (sarkara) - 400 gm
dried ginger (chukkupodi) -1/2 tsp
cardamaom (elakka podi) -1/2 tsp
Rice flour or powdered sugar - 2 tsp
Water - 1/2 cup
Coconut oil - 2 cup

Method of preparation

1. Peel the banana. cut  the banana lengthwise and cut it into 1/4" pieces.

2.Heat coconut oil in a pan. Add the plantain pieces and fry until it is crispy.

  Transfer the fried pieces in to a tissue paper and let it cool.

3.In a thick bottomed pan heat jaggery and 1/2 cup of water till jaggery melts. Strain this to      removes any impurities.
4 .Now reheat the strained syrup on a low to medium heat, stirring frequently till it reaches a thick  consistency.
5.Remove from heat and add the dried ginger and cardamom powder to them and mix well

6.Add the fried and cooled plantain pieces into the jaggery syrup and mix well.

 then add powdered sugar/rice flour and mix well. This gives a nice appearance to the sharkara  upperi and the slices do not stick to one another.

7.Finally just sprinkle the rice flour.

Tasty Homemade Sarkara Varatti is ready to be served. Enjoy!!!😋😋👌👌

KERALA-STYLE MANGO PICKLE

KERALA-STYLE MANGO PICKLE RECIPE

INGREDIENTS:

 Raw mangoes(pachamanga), with skin,  : 2 large(cut into cubes)
 Garlic chopped :15 nos
 Salt (you may need to adjust this):2 Tablespoon
 Oil : 1/4 cup (we use seasme oil)
 Mustard seeds (kaduku) :2 teaspoon
 Fenugreek seeds (uluva) :1/2 teaspoon
 Curry leaves :2 strands
 Red chilli powder:3 tablespoon
 vinegar (optional)

Method Of Preparation:

1 .Take the chopped mango in a bowl and add salt, turmeric, roasted fenugreek powder and red chili powder and mix well and set aside for 30 mins.

2 .In a pan add the seasme oil  heat and then add mustard seeds.
3.When mustard start to crackle then add asafoetida ,chopped garlic and curry leaves.

4.Now add the mango mixture and stir to mix well.
5.Switch off the heat and let the mixture cool down in the pan.
6.Fill the pickle in a glass jar and keep refrigerated.

 Serving- can serve with rice, Kanji, and Office lunch box 😄😄:)