GOBI/CAULIFLOWER 65

HOW TO COOK GOBI/CAULIFLOWER 65 

INGREDIENTS :

To Clean & Soak :

To Marinate :

To Fry :

To Garnish :

METHOD:

• Clean and cut the cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for few minutes.
• Allow it to dry in a colander.
• Mix all the ingredients mentioned under 'To Marinate'.
• Add the Cauliflower Florets to the Marinade and mix well.
• Leave the marinated Cauliflower Florets for at least 30 minutes - 1 hour.
• Heat cooking oil and deep fry the marinated Cauliflower Florets in small batches until they are well cooked and the sizzling stops on a medium-high flame.
• Remove the fried Gobi/Cauliflower 65 and allow it to drain on a paper towel.
• Serve Gobi/Cauliflower 65 hot as a starter or as any side dish for your preferred dish.

NOTES :

• Drain the Cauliflower Florets well, before marinating them.
• Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of spiciness to suit your taste preference. 
• Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
• I have not used any food colouring in this recipe.
• For a total Vegetarian Version avoid adding Egg in the marinade.
• Can convert the same recipe into Gobi/Cauliflower Manchurian.
• Once the Cauliflower florets are deep-fried, add the sauces & Seasonings, toss them up on a high flame for Gobi/Cauliflower Manchurian Recipe.

VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

HOW TO MAKE VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

VAZHAIPOO VADAI - PLANTAIN FLOWER/BANANA BLOSSOM FRITTERS

INGREDIENTS :

METHOD :

• Clean the Banana Blossoms, finely chop them and soak it in acidic water. 
• Drain and squeeze out the excess water from finely chopped Banana Blossoms before grinding it along with Dhal.
• Wash and Soak the Dhals for 2 Hours.
• Drain the soaked Dhals after two hours and grind it along with finely chopped Banana Blossoms, Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Vazhaipoo Vadai mix and flatten them with your hands.
• Drop the shaped Vazhaipoo Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
• Drain them on paper towels.
• Serve them hot with Coconut Chutney.
• Goes well along with hot-hot Coffee or Tea. 

NOTES :

• Adjust the amount of Spiciness according to your preference.
• Soak the cleaned Banana Blossoms in an acidic water.
• Soak the Dhals for just two hours.
• Soaking for a long time will make the Vazhaipoo Vadais absorb a lot of oil.
• Drain the Dhals and grind them into a coarse mixture.
• There is no need to add water while grinding the Dhals and Banana Florets.
• This will help yield crispy Vazhaipoo Vadais.

PLANTAIN FLOWER/BANANA BLOSSOM

HOW TO CLEAN A PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO

HOW TO CHOOSE A BANANA BLOSSOM :

• Select a firm one with tightly packed petals.
• The Blossom should be Purplish Red in colour.
• Make sure it is not wilted off or decayed.
• If storing in a refrigerator wrap it up with a cling/plastic wrap.

CLEANING :

SOAKING IN ACIDIC WATER :

Any Acidic Medium :

• Simply soak the cleaned florets in Salted Water.
• Instead of Salt can also add Lemon Juice/Vinegar.
• Soaking the cleaned florets in Acidic water will avoid discolouration and bitterness.

RECIPES WITH PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO

Vazhaipoo Dosai

Vazhaipoo Kola Urundai

Vazhaipoo Vadai- Plantain Flower/Banana Blossom Fritters

HEALTH BENEFITS OF PLANTAIN FLOWER/BANANA BLOSSOM/VAZHAIPOO

Plantain Flower/Banana Blossom offers varied health benefits :

• Proves beneficial for Diabetic Patients.
• The Sap in the Banana Blossoms induces digestion and controls bloating.
• It is easily digestible and maintains a health gastro-intestinal health.
• Banana Blossoms can regulate Menstrual Bleeding.
• It also helps to maintain a healthy Uterus 
• Banana Blossoms improves lactation in breastfeeding mothers
• It also helps to get rid of infections.
• Banana Blossoms can prevent anaemia.
• They are rich in anti-oxidants.
• It helps to prevent Cancer and heart disorders.
• Banana Blossom also prevents Neural Disorders
• They are natural anti-depressants.

DISCLAIMER: 

BEEF ROAST - KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

For Sauteing :

METHOD :

• Clean, Wash and Cut Beef into small cubes.
• Marinate the Beef pieces with the ingredients mentioned under 'To Marinate and leave it aside for 15-20 minutes. 
• Pressure Cook the Marinated Beef until soft and well cooked.
• Once cooked, allow the pressure to release.
• Dry roast Fennel seeds on a very low flame until they turn fragrant.
• Finely grind the roasted Fennel Powder and keep it aside.
• Heat Coconut oil in a pan and splutter Fenugreek Seeds, Dry Chillies and Curry Leaves. 
• Add Coconut Bytes and fry it on a very low flame for few minutes. 
• Saute Onions and Green Chillies until onions turn translucent. 
• Add Ginger-Garlic paste and fry for a while.  
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for few minutes.
• Add finely chopped tomato and saute until the tomatoes turn soft. 
• Leave this mixture on a low flame until oil separates. 
• Add in the cooked Beef Pieces and mix well.  
• Leave this on a low flame, mixing frequently until the Beef becomes dry and coated well with the masalas. 
• Adjust the consistency of the Beef Roast to your preference.
• Finally, sprinkle the Roasted Fennel Seeds Powder and give a quick stir.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Beef Roast is the best accompaniment for Rice too.

NOTES :

• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
• Dry roast the fennel seeds in a very low flame and powder them.

FEW OTHER KALLU SHAPPU GRUBS:

KERALA SADHYA VIBHAVANGAL

"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"

Experience the Essence of Kerala with a Complete Sadhya

    Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

HOW TO COOK JACKFRUIT AND RICE PAYASAM

- PONSA GHARAI

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

INGREDIENTS :

To Garnish :

METHOD:

• Wash and Soak the Basmati Rice for about 20–30 Minutes.
• Once soaked, drain the rice and allow it to dry on a clean kitchen towel for 20–30 Minutes.
• Dry grind the Rice coarsely in a mixer.  It should not be ground into fine powder.
• Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
• Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into thin slices. 
• Grind Cardamoms with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat Ghee in a Pan, roast Cashew nuts and sliced Almonds until they turn into golden brown.
• Cook coarsely ground Rice in 1/2 Cup of Water & 1 Cup of Thin Coconut Milk.
• Cook the rice on a low flame, stirring occasionally.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn.
• Once the rice turns soft, add Jackfruit slices to the cooked rice and cook until the jackfruit turns soft.
• Add the Cardamom powder and give a quick stir.
• Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
• Finally, pour in the Thick Coconut Milk to the Jack Fruit & Rice Payasam and mix well.
• Cook this on a low flame for a few minutes, stirring occasionally.
• Garnish the Jackfruit & Rice Payasam with Cashew Nuts and Almonds roasted in Ghee.
• Serve the Jack Fruit & Rice Payasam hot or cold.

NOTES :

• Can use Basmati Rice/Raw Rice for the recipe.
• Some recipes do not powder the Rice and some recipes use Rice Flour, use as preferred.
• The soaked rice should not be allowed to dry totally. Allow it to dry only for about 20–30 minutes.
• Grind the Rice Coarsely.
• Can substitute Rice with White Rava/Semolina.  Dry roast the Semolina before adding it into the Payasam.
• Can substitute the Coconut Milk with Milk and Jaggery with Sugar/Rock Sugar.
• Adjust the consistency of the Payasam to suit your preference.
• Jackfruit imparts a natural sweetness into the Payasam, adjust the amount of Jaggery/Sugar to suit your sweet tooth.
• Once you add the Coconut Milk, start cooking on a very low flame and stir occasionally, otherwise, it may curdle.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn, which will spoil the taste of the Payasam.

HOW TO MAKE BITTERGOURD/PAVAKKA THEEYAL

INGREDIENTS :

To Dry Roast & Grind :

For Seasoning :

METHOD :

To Dry Roast & Grind :

• Heat Coconut Oil in a Pan.
• Roast the grated Coconuts on a low flame along with a pinch of Cumin seeds.
• Roast until the Coconuts turn into brown in colour (the natural oil in the coconuts will start to ooze out).
• Immediately add Red Chilli Powder and Coriander Powder to the roasted Coconuts and fry for a while on a very low flame.
• Fry the Spice powders until the Raw flavour goes.
• Switch off the flame and allow the mixture to cool.
• Grind the Theeyal Masala in a Mortar and a Pestle/in an Ammikkal.
• Alternatively, can grind it in a small blender jar/Coffee grinder.
• Perfectly roasted Coconut mixture comes out into a paste even if we do not add water while grinding.
• Sprinkle some water to the mixture while grinding, if necessary.
• Grind the mixture into a fine paste and keep it aside.

For Pavakka / Bitter Gourd Theeyal:

• Clean and Cut Bitter Gourds into thin round slices.
• Soak the sliced Bitter gourds in Salted Water and keep it aside.
• Peel the Shallots & Garlic Cloves, Cut Green Chillies lengthwise. mince the Ginger and keep it aside.
• Soak Tamarind in lukewarm water and keep it aside.
• Cook Bitter Gourd, Shallots, Garlic, Green Chillies and Ginger along with Turmeric Powder & a dash of Salt in 1/2 Cup of Water.
• Cook until Bitter Gourd Slices turn soft.
• Pour in the ground Theeyal mixture to the cooked Bitter gourd and give a quick stir.
• Pour in the Tamarind extract and mix well.
• Cook this on a low flame until oil separates from the mix and the raw flavour goes.
• Cook Pavakka Theeyal on a very low flame until you get the desired consistency.
• Finally, add Jaggery syrup to the Pavakka Theeyal and mix well.

For Seasoning :

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Dry Red Chillies, Fenugreek Seeds and Curry Leaves on a low flame.
• Pour the Pavakka Theeyal to the Tempering and mix well.
• Serve Pavakka Theeyal hot or at room temperature.
• Goes well with Rice.

NOTES :

• Can prepare the same dish with any vegetable of your choice like Shallots, Yam, Snake Gourd, Drumstick, Brinjal/Eggplant, Okra/Lady's finger etc.,
• Cut Bitter Gourd into the desired shape and soak it in salted water until you cook them.
• It would help to cut down the bitterness slightly.
• Use well matured Coconut or Dried Copra if available, desiccated coconut also suits well for the purpose.
• Roast the grated coconuts on a very low flame, stirring continuously until it becomes brown in colour. 
• The natural Oils from the Coconut will start to ooze out once it is well roasted.
• Fry the Spice powders on a very low flame until raw flavour goes.
• Adding Cumin seeds is purely optional.
• There is no need to add water while grinding the Theeyal Masala.
• If preferred add few teaspoons of water while grinding.
• If you do not prefer sweetness in Theeyal, avoid adding Jaggery syrup.

PRAWN MASALA

HOW TO COOK PRAWN MASALA

INGREDIENTS :