CHILLI JERUK / PICKLED GREEN CHILLIES

HOW TO MAKE CHILLI JERUK / PICKLED GREEN CHILLIES

INGREDIENTS :

METHOD :

• Clean, wash and pat dry the Green Chillies with clean kitchen towels.
• Trim the ends and cut them into thin slices.
• You can remove the seeds for less spicy Pickle.
• Boil the Water and pour it into the Chilli Slices, add Lime Juice and mix well.
• Keep it aside for about 10 Minutes.
• Drain the Chillies in a Colander, discard the water and seeds.
• Boil the Rice Wine Vinegar along with Salt and Sugar for about 5-8 minutes.
• Pour the Vinegar mixture into the Chilli slices and Mix well.
• Allow it to cool.
• Store it in a clean and dry Porcelain/Glass/Ceramic Jars.
• For a longer shelf life, store it in the refrigerator.

NOTES :

• Big Variety of Green/Red Chillies which are less spicy, suits well for the Pickle. 
• If you prefer a spicy version do not discard the seeds.
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.

CRISPY BITTER GOURD FRY

INGREDIENTS :

METHOD :

• Wash and trim the ends of the Bitter Gourd.
• Slice them into thin Pieces and remove the seeds.
• Mix the Flours and Spices along with a dash of salt.
• Add Bitter Gourd slices to the above and mix well.
• Leave it aside for about 5 -10 minutes, the mix would have become slightly moist now.
• If not sprinkle few drops of water and mix it well until each slice is well coated with the flour-spice mix.
• Again leave it aside for about 10-20 Minutes.
• Heat Oil in a Pan on a high flame.
• Carefully drop the Bitter Gourd slices to the oil and deep fry them on a medium flame.
• Make sure that the slices do not get stuck to each other.
• Carefully toss them up in oil once.
• Deep fry them until the sizzling sound stops and it turns into golden brown colour.
• Once done remove from oil and allow it to drain on a paper towel.
• Serve hot.

NOTES :

• Sprinkle water to the flour and spice mix only if necessary.
• The moistness from the vegetable would do the job.
• Fry them in medium flame until golden brown colour.
• Above method helps in getting crispy fries.
• Remove the seeds from the slices. 
• Adjust the amount of spiciness to your preference.

Important : Food Safety

• Though this vegetable is loaded with health benefits. Use this vegetable in moderation. 
• Bitter gourd can regulate blood sugar so it can be helpful for diabetic people. Otherwise, it can lower the blood sugar in a normal person.
• It is better to avoid this vegetable during pregnancy.
• Bitter gourd seeds are said to be toxic, so remove them before cooking.

Nendhra Pazha Pradhaman – Kerala’s Iconic Banana Payasam for Festivities & Everyday Indulgence

Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations

Nendhra Pazha Pradhaman

    Nendhra Pazha Pradhaman is a mouth-watering Kerala dessert made with ripe Nendhra Pazham (plantains), coconut milk, and jaggery. This sweet dish is a celebration of the tropical flavours found in South India and other Southeast Asian countries. Whether you're marking a special occasion like Vishu or enjoying a festive meal, Nendhra Pazha Pradhaman brings a taste of Kerala’s rich culinary heritage to your table.

What is Nendhra Pazham (Etha Pazham)?

Nendhra Pazham, also known as Etha Pazham, is a variety of banana that is often used in traditional Kerala cooking. It is known for its firm, deep yellow pulp, making it perfect for creating a variety of sweet and savoury dishes. While raw bananas are used for making snacks like Banana Chips (Kaya Varuthathu) Sarkkara Upperi, stir-fries (Mezhukkupuratti), Kalan, Pulisseries & Erissery. The ripe Nendhra Pazham is used to make Pazham Pori (banana fritters), Nendhra Pazha Ghee Roast, Unda Pori, Nendhrapazha Appam, Halwa and the simple Nendhra Pazham Puzhungiyathu.

The Nutritional Benefits of Nendhra Pazham

    Nendhra Pazham is not only delicious but also highly nutritious. It is considered an excellent food for both infants and the elderly, especially when steamed. The firm texture of the banana makes it easier to digest and is often recommended for its health benefits. However, when feeding infants, be sure to remove the seeds before serving.

The Art of Preparing Nendhra Pazha Pradhaman

    Nendhra Pazha Pradhaman stands out as a true classic in Kerala cuisine. It belongs to a family of Pradhamans, including varieties such as Mambazha Pradhaman, Kadhali Pazha Pradhaman, and Chakka Pradhaman, all of which highlight local fruits and ingredients which carry an extra layer of fruity richness that takes the dessert to the next level.

    This banana variety has a unique texture that holds up well when cooked, and its flavour complements the sweetness of jaggery and the richness of coconut milk in the Pradhaman.  This dish is unique in its ability to bring out the natural sweetness of the Nendhra Pazham, combining it with the deep, caramel-like taste of jaggery and the creamy smoothness of coconut milk. The result is a comforting, aromatic treat that's perfect for festive occasions like Vishu/Onam or for any Sadhya.

Nendhra Pazha Pradhaman Recipe Overview 

• Cuisine : Kerala (India)
• Recipe Type : Pradhaman/Payasam, Dessert
• Difficulty : Easy
• Serves : 4–6
• Author : SM

Time Estimate:

• Preparation Time - 15-25 Minutes
• Cooking Time - 20 -30 Minutes

Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations

    Nendhra Pazha Pradhaman is a classic Kerala dessert made with ripe Nendhra bananas, jaggery, coconut milk, and ghee, offering a rich and flavourful sweet treat that’s perfect for festive occasions like Onam, Vishu, and Sadhya. This dish combines the natural sweetness of Nendhra Pazham (plantains) with the earthy taste of jaggery, creating a comforting dessert that captures the essence of Kerala’s vibrant culinary traditions.

Ingredients for Nendhra Pazha Pradhaman

• Ripe Nendhra Banana – 1 large (approximately 250g)
• Jaggery – 200-250g (adjust to taste)
• Water – 3/4 cup
• Thick Coconut Milk – 1 1/2 cups
• Thin Coconut Milk – 2 cups
• Ghee – 3 tablespoons
• Coconut Pieces – 3 teaspoons (fresh or dried)
• Cashew Nuts – 10–12 pieces
• Raisins – 10–12 pieces
• Cardamom – 6 pods
• Dry Ginger Powder – 1/2 teaspoon (optional)

Method: Step-by-Step Instructions

Prepare the Jaggery Syrup:

• Add the jaggery into 3/4 cup of water. Boil it on high heat for a few minutes until it starts to dissolve.
• Lower the flame and let it simmer for 5–6 minutes until fully melted. Strain the syrup to remove any impurities.

Cook the Nendhra Banana:

• Cut the Nendhra banana into two or three pieces, or score both sides with a knife. Steam the banana until soft.
• Once cooked, allow it to cool. Remove the seeds from the centre and mash the banana into a smooth paste.

Sauté the Banana:

•  Heat ghee in a heavy-bottomed pan or uruli (traditional Kerala cookware).
• Add the mashed banana and sauté on low flame until it becomes fragrant and slightly dry.

Combine with Jaggery Syrup:

Add Spices and Coconut Milk:

• Powder the cardamom pods with a teaspoon of sugar until fine. Add the cardamom powder and optional dry ginger powder to the banana-jaggery mixture and mix well.
• Pour in the thin coconut milk and cook for another 5 minutes on low heat.
• Add the thick coconut milk and let it simmer for a few more minutes while stirring continuously.

Fry the Garnishes:

•  In a separate pan, heat some ghee and fry the coconut slices until they are aromatic and slightly browned.
• Add the fried coconut slices, cashew nuts, and raisins to the Pradhaman and mix thoroughly.

Serving Suggestion:

•  Serve Nendhra Pazha Pradhaman warm or chilled, depending on your preference.

Notes & Pro Tips 

• Banana Texture: Steam the bananas properly to ensure the texture is soft and easy to mash. If you prefer a smoother texture, you can blend the banana after mashing.
• Adjusting Sweetness: Feel free to adjust the amount of jaggery depending on your sweetness preference. If the jaggery is too sweet, you can reduce the quantity slightly.
• Coconut Milk Variations: For a richer taste, use freshly squeezed coconut milk. If using canned coconut milk, make sure it’s full-fat for the best flavour and texture.

Storage Tips

• Storing Leftovers: Store any leftover Nendhra Pazha Pradhaman in an airtight container in the refrigerator for up to 2–3 days. Reheat on low heat before serving, adding a little coconut milk or water if it thickens too much.
• Freezing: You can also freeze this dessert for up to 1 month. To thaw, simply let it sit at room temperature for a few hours or reheat gently on the stove.

FAQs

Can I use other bananas instead of Nendhra Pazham?

Can I skip the dry ginger powder?

Can I make this recipe in advance?

For more delicious Kerala sweets and festive recipes, check out these other favourites:

• Onam Sadhya – A Complete Kerala Feast
• How to Make Kerala Palada Pradhaman
• Vishu Special Recipes – From God's Own Country

CHICKEN STEW - KERALA STYLE

HOW TO MAKE CHICKEN STEW IN KERALA STYLE

INGREDIENTS:

For Chicken Stew:

Spices:

METHOD:

• Clean, Peel and dice Carrots and Potatoes.
• Clean, wash and cut chicken into medium-sized pieces.
• Extract Coconut Milk and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant.
• Add Chicken Pieces and sauté it until the colour changes into white.
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of Sugar.
• Add enough water for the Vegetables and Chicken to cook.
• Once the Vegetables and Chicken pieces are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Chicken Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking the Chicken pieces and Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

PUNJABI CHOLE/AMRITSARI CHOLE

INGREDIENTS :

To Puree :

For Masala Mix:

For Garnishing :

METHOD :

• Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
• Remove the water used for soaking the Chickpeas, add 4 Cups of Water along with 2 Tea Bags and 1 Black Cardamom.
• Pressure Cook the Chick peas for 2 Whistles on a high flame and for about 4-5 Whistles on a low flame.
• Wait until the pressure is fully released.
• Discard the Tea Bags.

For Chole Masala :

• Puree the Onions and Tomatoes separately and keep it aside.
• Grind Ginger and Garlic into a fine paste and keep it aside.
• Mash few Cooked Chick peas and keep it aside. 
• Heat Ghee in a pan, splutter Bay Leaves and Shah Jeera on a low flame.
• Add Ginger-Garlic Paste along with Ginger cut into thin strips and saute it until fragrant.
• Follow it with finely chopped Onions and saute it until onions turn translucent.
• Add Onion Puree to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while.
• Follow it with freshly ground Chole Masala Powder and fry until raw flavour goes on a low flame.
• Pour in the Tomato Puree and mix well.
• Leave this on a low flame and cook until oil separate from the masala mix.
• Add cooked Chick Peas to the Masala along with Salt, Sugar and mix well.
  
• Add mashed Chick Peas to the above mix and give a quick stir.
• Leave this on low flame for about 4-5 minutes, if needed, can sprinkle some water at this stage.
• Sprinkle Amchur Powder, Anardhana Powder, Black Salt to the Chole and mix well.
• Leave this on a low flame for another 2-3 minutes.
• Switch off the flame, drizzle Lime Juice.
• Garnish with Coriander Leaves and serve hot with any dish of your choice. 
• Serve sliced Raw Onions along with the curry.

NOTES :

• Adding tea bags while cooking Chickpeas gives a dark colour to the Curry.
• Adjust the number of Spices and Chillies to your taste preference.
• Amchur Powder adds a tanginess to the curry, so adjust the amount of lime juice accordingly.
• For a dry version, avoid adding mashed Chickpeas to the curry.

CHANNA/CHOLE MASALA POWDER

INGREDIENTS :

Do Not Roast:

METHOD :

• Dry roast all the ingredients one by one (starting from bigger ones followed by the next in size) in a very low flame until they are totally dry and fragrant.
• Roast Cumin Seeds and White Sesame Seeds until they pop, on a very low flame.
• Roast all the spices until they turn aromatic and keep them aside.
• Allow the ingredients to cool.
• Do not roast Dry Ginger, Turmeric Powder, Amchur Powder and Nutmeg.
• Finally, add Turmeric Powder, Amchur Powder, Dry Ginger, Nutmeg and Rock Salt to the above ingredients.
• Grind them into a smooth powder in a coffee grinder or in a mixer-grinder.
  

NOTES :

• Can dry the ingredients in sun, but it is totally optional.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the spice powder.
• Roast all the ingredients in a very low flame starting from bigger ones followed by the next in size.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them together finally.
• Store the ground Masala in an airtight container in a dry place away from heat and sunlight.
• Do not use a wet spoon or wet hand while using the powder.
• Proper storage and handling will increase the shelf life of the Masala.
• Channa/Chole Masala Powder can be used in dishes like Channa Masala, Punjabi Chole and in the preparation of Indian Subzis too.

BUTTER NAAN

      Naan has made its mark in South Asian Cuisine through centuries.  History says it originated in the Imperial courts of Delhi.  It flourished and spread during the reign of Moguls. Though commonly related to Indian Cuisine, it's found in Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat breads are commonly known as NAAN.    

• Plain Naan – the simplest form served as such.
• Butter Naan – which is brushed with ghee or butter.
• Garlic Naan – topped with crushed garlic and butter.
• Kulcha  – topped with onions/scallions.
  
• Keema/Afghani Naan – filled with minced lamb.
• Roghani Naan – sprinkled with sesame seeds.
• Peshawari Naan and Kashmiri Naan –  slightly sweeter version, filled with a mixture of nuts and raisins/dates.
• Paneer Naan – stuffed with a Paneer and flavoured with mild condiments.
• Amritsari/Aloo Naan – stuffed with mashed potatoes and spices from Amritsar, India. 

HOW TO MAKE BUTTER NAAN

INGREDIENTS :

For Butter Naan:

METHOD:

• Activate the Yeast in 1/4 a cup of Warm Water along with 2-3 teaspoons of Sugar and leave it aside to ferment.
• Sieve the Flour along with Baking Powder and Salt once.  
• Add Sugar and Butter to the flour and mix well.  
• Make a well in the centre and pour the Curd and Yeast mixture.
• Make a soft dough by adding the required amount of milk, little by little.
• Add melted Ghee/Oil to the dough and knead it again for 3-4 minutes until the dough is pliable.
• Cover the dough with a wet cloth and keep it aside for 4 hours or until the dough doubles up.
• Once the dough has doubled up, knead it again. Keep it aside for an hour(if time permits).
• Take one big orange sized amount of dough and roll it out, as for chapatis, but a little thicker.  
• Cut it into half or you can roll it out into triangles, or into teardrop/oval shape.
• It can be rolled into a circle and then cut it into two/four or roll it out into any desired shape.