Authentic Vegetarian Cuisine
Krishna Janmashtami is the birth anniversary of Lord Krishna. It is celebrated throughout India by observing a fast and welcoming His birth when the star Rohini ascends the sky. Each region in India celebrates it according to their own traditions and customs. Posting today the Naivedya/ Offerings to the Lord that have been prepared. Recipe Links to all are shared below.
This is traditionally prepared in South India on auspicious ocassions. No onion or garlic is used as it is not considered Sattvik, hence cannot be offered to the Lord. Seasoned in coconut oil with a simple seasoning, it has its own unique taste.
Ingredients :
Method :
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.
It was my dream to complete a quarter century of Thali Meal posts within a year. As we all know, a Thali includes many dishes, so the time and effort spent in cooking, presenting, clicking and posting is tremendous! Celebrating my silver jubilee of Thali posts with a Thali comprising of 25 items of the Kerala cuisine. Sharing the recipe links below.
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Kootu Curry/ Chickpeas, Raw Banana and Yam in Coconut Masala Recipe
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Papad
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Banana
Each household has their own way of making Rice. There is no right or wrong way of doing it, as long as it does not turn mushy or remain under done. I have found that using the double boiler method works best and you get perfectly made rice which is soft yet firm.
Ingredients :
Method :
Wash and drain the rice. Tip it into the smaller pan and add the salt and Ghee to it. Boil 1.25 litres of water in the larger pan. Pour 500ml into the rice and place the smaller pan into the larger one in which the water is kept boiling. Cover the pan with a lid large enough to cover the larger pan. Allow to simmer on a gentle flame for twenty minutes. Open the lid and check rice. If it is three fourth done, cover and allow to cook for a further ten minutes. If hard to touch, pour in an extra 100 ml of boiling water and cook for ten minutes. Total time required from start to finish is exactly thirty minutes. Switch off and gently lift the smaller pan out. Fork the rice with a gentle hand, cover and keep aside. Alternatively you can tip it into a casserole or a hot pot to keep it warm.
These are a speciality both in Kerala and in Mangalore, where Coconut oil is used to fry these wafers/chips. The Banana used is a special variety called Nendran which is the native of Kerala. Sliced directly into the hot coconut oil and fried till crisp, these golden beauties are light, crunchy and simply melt in the mouth!
Ingredients :
Method :
Dissolve the salt in five tbsps of water. Heat the Coconut oil in a pan. Slice the raw Nendran bananas with a slicer directly into the hot oil. Keep tossing . When it starts turning crisp drop in a spoon of brine. Fry till crisp. Remove, drain and store in air tight container when cool.
Parippu translates to Dal. Here Moong Dal/Split Green Gram is used to prepare Parippu Curry instead of the regular Arhar Dal/Split Pigeon peas. It is served over hot rice with a dollop of Ghee. The fragrance of roasted onions, curry leaves and coconut oil is absolutely irresistible!
Ingredients :
Method :
Wash and pressure cook the Moong Dal. Grind together the coconut, green chillies, Jeera and roughly chopped onion to a smooth paste. Churn the Dal well and add the ground paste to it along with salt. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Roast to a rich golden brown. Drop the seasoning into the boiling Parippu Curry. Switch off and keep aside for ten minutes for the flavours to infuse before serving.
This preparation is best out of waste. The peel of Raw Banana which is high in nutrients is finely chopped and seasoned. Seasoning depends on one’s choice, but the authentic one calls for use of onions. It tastes good without them too, and goes well with Rice or Roti.
Ingredients :
Method :
Wash and chop the Raw Banana Peel thinly. Slice the onions. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Add salt and roast till translucent. Add the chopped peel and stir fry on a gentle flame. Grind the coconut, green chillies and Cumin seeds to a coarse paste. Tip it along with Turmeric into the onion and peel mixture. Cook till done. Serve hot.
This stir fry goes well with Rice as well as Roti because of the generous use of onions in this recipe. Simple but flavourful. I have tried making it without the onions too, but prefer the ones with the fragrance of lightly sautéed onions.
Ingredients :
Method :
Wash and, pat dry the Okra. Snip off ends and chop fine. Slice the onions thinly. Heat oil in a pan. Add the mustard and after it splutters add the onions, garlic, curry leaves and salt. Roast till the onions turn translucent. Add the chilly and turmeric powders. Sauté for a few seconds. Add the Okra and stir fry till done on a gentle flame. Garnish with coconut and serve hot.
Fritters are a dish common to all the states of India. Posting Raw Banana Fritters the Kerala way today. Each state has their own way of making them. The people in the North use a batter of Chickpeas to dip the veggies in, some use all purpose flour, in Karnataka it is a mixture of Chickpea and rice. In Kerala only rice flour is used. Each has its own unique taste.
Ingredients :
Method :
Deskin the Raw bananas and slice them. Wash them thoroughly under running water. Tip the rice flour, salt, chilly powder and Asafoetida in a bowl. Add enough water to make a batter of pouring consistency. Heat oil in a pan. Dip the slices in the batter and gently slide them into the hot oil. Fry till crisp. Drain on tissue paper and serve hot.
Kootu Curry is an essential part of feasts in Kerala. One may use vegetables of choice along with Black Chickpea though generally Yam and Raw Banana are vegetables of choice. Kootu Curry is a coconut based dish which also calls for a garnish of roasted coconut.
Ingredients :
Method :
Wash and soak the Chickpeas for 8 hours. Pressure cook with salt till done. Deskin Yam and Raw Banana. Wash and cube them. Boil them in water along with chilly and turmeric powder till done. Grind together coconut, green chillies, pepper and Cumin powder. Tip it into the cooked vegetables along with the cooked Chickpeas. Boil well. Dry roast four tbsps of coconut to a rich brown. Drop it into the Kootu Curry. Heat oil in a pan. Add mustard and after it splutters add the dry red chilly. Toss. Drop in the curry leaves. Toss and pour the seasoning into the Kootu curry. Heat well till all the flavours are infused for about ten minutes.
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