Banana floret stir fry


Banana floret stir  fry is generally prepared in south india. Banana flower  is so healthy and its taste is little different. The taste of astrigent we say துவர்ப்பு  in tamil language. Similarly  gooseberry, raw banana, betelnut and skin of pomogranate too have the taste of astrigent (துவர்ப்பு ).
This banana floret is good for women’s health and it is said to have good health benefits for uterus. For the tedious process of cleaning the floret, it is avoided in this busy modern days. Cleaning the floret is well explained in banana flower fritters post in my blog. Please refer to it. You can clean it and store it in an air tight container in refrigerator for next day cooking. But chopping must be done only at the time of cooking. To avoid discoloring, immerse the chopped florets in buttermilk. Some florets bitter in taste so while cooking check for taste, add more grated coconut at the end to balance it. This stir fry is usually served in  south indian meal with rice and sambar or any curry. Do  try this healthy banana floret stir fry for your family atleast once in a month for its nutrient values !

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 15 minutes

🍛CUISINE :  South Indian

🥘COURSE : Side dish

🍴YIELD : 4 servings

INGREDIENTS REQUIRED :

Banana flower – 1 no.

Yogurt – 3 tbsp

Water  – 3/4 to 1 glass( for cooking)

Turmeric powder – 1/4 tsp

Sambar powder – 1/2 tsp

Salt as required

To temper :

Sesame oil – 2 tbsp

Mustard seeds – 1/4 tsp

Chana dal – 1/2 tsp

Urad dal – 1/2 tsp

Sprig of curry leaves

To saute :

Green chillies – 2no. (deseeded)

Big onion  – 1 no. (medium size)

To garnish :

Grated coconut – 3 tbsp

METHOD :

Clean the banana floret.


Take a bowl of water and add curd to it.
Mix the curd well in the water. You can use buttermilk instead.

Chop the florets.

Immediately drop the chopped florets into the buttermilk to avoid discoloration. Immerse the florets well in buttermilk (to avoid turning into black colour).

Now heat oil in a pan temper mustard seeds, chana dal and urad dal .
Saute green chillies, curry leaves and chopped onions.
When onions are half cooked, squeeze the florets without water and add them to pan.
Add in the remaining florets immersed.


Add in turmeric powder.


Next add  sambar powder.


Now add 3/4 to 1 glass of water, salt and allow to cook in medium flame without closing the pan.


Once the water is absorbed and the florets are cooked, check for taste.

Grate fresh coconut using coconut scrapper.

Add in the grated coconut and give it a stir.
Banana floret stir fry is now  ready to serve.
NOTE :

Banana flower used here is a small one so added 3/4 glass of water. Adjust water according to flower. For 1 flower  1& 1/4 glass water should be sufficient.

Chop the floret and immediately immerse in buttermilk to avoid discoloring. Do not miss this step.

Some flowers might bitter in taste so adjust adding more grated coconut according to taste.

Chicken tikkis / cutlets

Chicken tikkis are popular starters among the non-vegeterians. Chicken minced or boneless chicken can be cooked, shredded and used to make these tikkis. Tikkis are crispy on the outside and soft from inside. These are kids favourite and great crowd pleasers. They are best accompanied with tomato ketchup. Healthy starter with protein rich chicken is yummy and you cannot stop with one. Do try it for your family and stay healthy!

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 20 minutes

🥘CUISINE : Indian

🍲COURSE : Starter

🍴YIELD : 21 pieces

INGREDIENTS REQUIRED :

Minced chicken – 200 gm

Potato – 280 gm

Ground nut oil – 2 tbsp

Ginger garlic paste – 2 tbsp

Onion – 1 medium size( 78gm)

Chilli powder – 1& 1/2 tbsp

Garam masala powder – 2 tbsp

Turmeric powder – 1/4 tsp

Cilantro as required.

Bread crumbs as required

Egg – 2 no.

METHOD :

Pressure cook potatoes for 4 whistles, peel the the skin, mash it and keep it aside.

Pressure cook chicken for 5 whistles with little water and salt .

Drain the water from chicken and set aside.

Heat oil in a pan saute ginger garlic paste and onion.

Add the chilli powder, garam masala powder, turmeric powder and saute will until the raw smell goes off.

Now add in the cooked mashed potatoes and mix well.

Add salt and mix well to combine.

Next add in the cooked and drained minced chicken.

Mix everything well and finally check for salt and throw some finely chopped coriander leaves.

Now press the mixture on a plate and scoop out the desired shapes using a cookie cutter.

Dip the pieces in the beaten egg and coat with breadcrumbs.

Heat oil in a pan and shallow fry it.

Flip it and fry on the other side till golden.

Now the tikkis are done.

Transfer them to kitchen tissue.

Serve the tikkis with tomato ketchup.

Mutton keema balls

Mutton keema balls / mutton kola urundai is made using finely minced meat. Roasted bengal gram and coconut are added for binding. Spices give it a flavour and the balls are deep fried till crispy. They are crispy outside and tender from inside. Keema balls can be accompanied with chicken or mutton gravy or can be added to gravies (kola urundai kulambu) or can be had as a Starter with tomato ketchup. My family loves to have it as a starter. Keema balls can be made for parties with a tooth pick inserted to attract kids. Kids definitely would love such starters . Protein rich keema balls are healthy and filling for a evening snack. So do try it for your family and friends.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 20 minutes

🥘CUISINE : Indian

🍲COURSE : Starter / side dish

🍴YIELD : 22 balls

INGREDIENTS REQUIRED :

Minced mutton boneless – 270 gm

Roasted bengal gram – 70 gm (7tbsp)

Coconut scrapping – 30 gm (5tsp)

Green chillies – 2 no.

Red chillies – 2 no.

Ginger garlic paste – 2 & 1/2 tbsp

Saunf – 2 tsp

Cinnamon – 2 inches

Cloves – 6 no.

Water – 1 & 1/2 glass

Salt as required

Ground nut oil for frying

METHOD :

Pressure cook minced mutton with water and salt ( 1/2tsp) for 5 whistles.

Meanwhile grind cinnamon, cloves, saunf and roasted bengal gram to a fine powder and keep it aside.

Now strain the cooked keema and add it to the mixer jar.

Add in ginger garlic paste.

Add the powdered bengal gram flour mixture, coconut scrapping, chillies, salt and blend it to a fine paste.

Shape the ground paste to make small equal size balls.

Heat oil in a pan and fry 5 to 6 balls at a time in medium flame.

Fry till the colour changes and the balls are crispy.

Serve it as a sidedish for gravies or as a starter with soup.

NOTE :
Donot discard the mutton stock use it for making gravies or soup.

You can also add chopped onions and coriander leaves to ground mixture and make balls.

Veg Tikkis

Tikkis are loaded with veggies and can be made with different vegetables as per your taste. I made bread sandwich with homemade wheat bread for breakfast and with the left over vegetable stuffing, made these tikkis for evening snack. These tikkis can also be tried with left over rice or stir fry vegetables made for lunch. Tikkis can be either shallow fried or deep fried. Cheese cubes can also be kept inside and fried . These tikkis are a big hit at my home and they are great crowd pleasers. They are best accompanied by tomato ketchup for evening snack. Do try these tikkis without fail for your family.

⏲️PREP TIME : 10 minutes

⏲️COOK TIME : 15 minutes

🥘CUISINE : International

🍢COURSE : Appetizer

YIELD : 20 servings

INGREDIENTS REQUIRED :

Leftover veggies – 1cup( 250 ml cup)

Grated cheese – 1/3 cup

Bread crumbs – 1/3 cup + 3tbsp

Rice flour – 2 tbsp

Potato – 3 (cooked )

Pepper powder – 1 tsp

Salt as required

Groundnut oil for shallow fry

METHOD :

Take the left over veggies in a bowl.

Add the grated cheese to the veggies.

Add in the bread crumbs.

Add the rice flour, potato( cooked & smashed), pepper and salt to it.

Mix everything and make balls and flatten them.

In a pan heat oil and fry the flattened tikkis.

When it is golden , flip it and fry other side.

Now the tikkis are done.

Place them on a tissue paper.

Later enjoy them with tomato ketchup.

NOTE :

Left over veggies contain carrot scrapping, chopped cabbage, capsicum, curd, salt and pepper.

Spicy red chicken

Sundays are usually nonvegetarian days in our house. Either chicken, mutton or fish is preferred. This spicy red chicken is a big hit in our house. Its so easy, enticing indian chicken recipe that will blow you away once it is cooked. A friend of mine gave me this recipe and I shared it with my other friends and its a big hit with my friends too. I’m sure this spicy chicken will make you crave for more which calls for just 5 ingredients. Spicy red chicken goes well with curd rice , dosa or you can relish it with plain rice too. The taste is outstanding so hope you try this recipe and enjoy it with your family. Lets get started with the recipe of making spicy red chicken .

⏲PREP TIME : 15 minutes

⏲COOK TIME : 30 minutes

🍜COURSE : sidedish

🥘CUISINE : Indian

🍴YIELD : 8 servings

INGREDIENTS REQUIRED :

Chicken – 1 & 1/2 kg

Shallots – 260 gm

Long red chillies – 35 no.

Garlic – 100gm

Oil – 1/3 cup

PREPARATION :

Deseed red chillies , blend to a fine powder.

Chop garlic finely and cut shallots into halves.

METHOD :

Heat oil in pan, keep the flame in simmer and add chilli powder .

(Switch on the exhaust fan)

Stir for 2 seconds until the colour changes and the aroma fills the kitchen.

Let the chilli powder not burn.

Now add in garlic stir well and then the onions.

(Boil 4 glasses of water in a vessel on otherside)

Add chicken to pan and stir well to coat the masala.

Now add the hot water , salt and give it a boil.

Close the pan and allow to cook in medium flame.

Keep stirring on intervals.

When the gravy thickens and chicken comes together as semi gravy, stop the flame.

Garnish the spicy red chicken with coriander leaves.

Serve it hot with plain rice or curd rice.

NOTE :

Ensure the chillies are not burnt.

You can make it semi gravy or a dry kind of chicken as you wish.