Avial with curd

                                 This is similar to recipe here, the only difference is that I have used curd  instead of mango & have also added potato. We liked this avial compared to the one prepared with mango. There are so many ways to prepare, it differs with  locations trivandrum style, kotayam style etc. & some people(like me) prefer it a bit overcooked.


Ingredients:
A mix of Veggies of your choice(cut in small strips)  -   ½ - ¾ kg. 
(I used yam(chena), snake gourd(padavalam), long beans(achinga), Carrot, Drumstick, potato, Cucumber(vellarika))
Curd, lightly beaten -       ½ cup
Coconut Oil            -        1 tbsp.
Turmeric powder   -         ½ tsp.
Chilly powder        -         1 tsp.
Salt as required
Curry Leaves a few sprigs
Coconut Oil           -          ½ tbsp.

For Grinding:
Grated Coconut     -         of half a coconut
Cumin                   -         1 tsp.
Green Chilies       -           4 or 5 

Method:

1. Cut the yam(chena) in small and long strips, immerse it in water and set aside.
2. Cut the remaining veggies and place it in a separate  bowl of water.
3. Heat a tablespoon of oil in  a hard bottomed vessel and place the drumsticks, achinga, snake gourd, potato, carrot, Yam(chena) and finally vellarika one above the other respectively.(ref. Notes)
4. Add the turmeric, chilly powder and the required amount of salt on top of the vegetables, close the vessel with a lid and cook it on low flame.
5. Coarsely grind the coconut, cumin and the green chilies and set aside.
6. When the vegetables starts to boil combine all the vegetables together. Add the coarsely grounded coconut mixture and the curry leaves and combine well.
7. When all the vegetables has been cooked, add the beaten curd, combine well.
8. Finally drizzle the remaining coconut oil on the prepared avial and remove from flame & serve with rice.

 Notes:

• The reason as to why the veggies are arranged is because no water is added & also to prevent the yam from losing its color.
• The use of curd or mango is for the light sour taste. The dish will become watery if the amount of curd is increased.

Toasted Walnut Banana Bread

Yum

Ingredients:
All-purpose flour                          -              1 ¼ cup
baking soda                                   -              1 tsp. 
salt                                                 -              ½ tsp.
cinnamon powder                          -              1 tsp.
eggs, large                                     -              2
vanilla extract                                -              ½ tsp.
unsalted butter                              -              ½ cup
sugar                                             -              ¾ cup
ripe bananas, peeled & mashed     -              3 (1 cup)
toasted walnut pieces                     -              ½ cup

Method:

1. Preheat the oven to 350 degrees F. Grease lightly with butter a  9 x5 inch loaf pan. Set aside.
2. In a separate bowl mix together flour, baking soda, salt and cinnamon. Set aside.
3. Beat the butter and the sugar with a electric beater until fluffy and the sugar has dissolved. Add one egg at a time and beat well.
4. Add the mashed banana combine well & slowly add the flour mixture & toasted walnuts and mix with a spatula until just combined.(Do not over mix)
5. Pour the batter into the prepared baking pan and bake in the center of the preheated oven for about 50 to 60 mins.
6. Let the bread cool in the pan for 10 minutes before removing from the pan to cool on a wired rack.
7. Click here for another banana bread recipe.

Notes:

• Check the bread after 50 minutes(time may vary). Use a tooth pick to check.
• Cool the bread completely before cutting(which i didn't & as u can see the bread was crumbling).

Recipe source: mykitchenintherockies

Fish Mappas

Yum

Ingredients:
Fish (i used hammour fillet)    -      500g.
Turmeric powder                     -        ½ tsp.
Chili powder                            -       1 tsp.
Pepper powder                         -       ½ tsp.
Onion, big, finely sliced          -         1
Ginger garlic paste                   -       1 ½ Tbsp.
Green chili                                -      4
Tomato, sliced                          -       1
Cardamom                                -       3
Cloves                                       -      3
Cinnamon                                 -       1 inch
Pepper powder                          -       1 tsp.
Thin coconut milk                     -      1 cup
Thick coconut milk                   -      ½ cup
Curry leaves                              -      few sprigs
Coconut oil  as required                        
Salt as required

Method:

1. Marinate the cleaned fish pieces with ½ tsp. turmeric powder, 1 tsp. chili powder, ½ tsp.pepper powder and salt for 10 to 15 minutes. Shallow fry the marinated fish pieces until it is half cooked & set aside.
2. In a pan(i used a manchatti) heat oil & add 3 cardamom, i inch piece of cinnamon & 3 cloves, after few seconds add 1 ½ Tbsp. ginger garlic paste, sliced onion & 4 green chili & saute till the onion becomes light brown in color.
3. Add the tomato and pepper powder and cook until the tomatoes become a bit soft. Now add 1 cup of  thin coconut milk and salt, stir and when it boils add the fried fish pieces. Cover and cook om  medium low flame for 10 minutes.
4. Now add the thick coconut milk to the curry & cook for another 5 minutes on low flame. Remove from flame, garnish with curry leaves(lightly crush with your fingers b4 adding them) & serve.