Authentic Puerto Rican dishes.....an experience with my friends....

During my visit to US in 2015 we had an opportunity to be the guest of a loving, smart and intelligent
sisters Ivette and Awilda. Ivette lives in a beautiful township Buda in Texas. They decided to arrange
a true Puerto Rican dinner for us.
   Me, my husband, daughter, son in law, grand children and another senior lovely couple were there
in our team. A real surprise and delicious dinner. The most interesting thing was it has a lot of
similarities to Kerala delights.
   The dishes included assorted tubers, cod fish salad, fresh raspberry salad, green banana and riped
banana fritters, pumpkin fritters, sautéed green banana, pigeon rice, slow cooked chicken pot and beef pot.
    After the appetisers of fritters, salad comes assorted tubers with fish salad, then rice, beef, chicken
and sautéed banana.
    Last a big bang with Ivette's guava puff pastry.
In all the dishes we tasted a super and most valuable ingredient their love.

Riped and green banana fritters

pumpkin fritters



raspberry greens salad



sisters in action

beef pot

chicken pot

pigeon rice

sautéed green banana

team enjoying

fish salad

cooked assorted tubers






guava puff pastry with love

Sword fish curry

Sword fish steaks 2 lbs., cubed and marinated with salt and turmeric and keep aside.
Onion 1, garlic cloves 3, ginger 2 inch piece, all 3 chopped.
Tamarind concentrate 2 tsp., tomato 1, cubed, curry leaf a sprig, scallion 2 stalks, chopped.
Coconut oil 2 tbsp.
Grated coconut 2 cups, red chilly 25, coriander 1 tbsp., black pepper 1/2 tsp., shallots 5,
chopped, curry leaf a sprig. Dry fry till brown colour, grated coconut and the continued ingredients,
allow to cool and grind smoothly in a mixer grinder.
Heat oil in a pan, drop in onion, garlic and ginger, sauté till tender, add fish, carefully turn it
to get go the raw colour, Add the powdered mix, tamarind and salt to taste. Allow to boil and cook.
Add tomato, curry leaf allow to remain in low flame for 5 minutes. Garnish with scallions.

Yam chickpea mix ( Taro chickpea )

Taro ( Dioscorea/Taro/Yam ) 2. peeled, cubed and cooked with salt to taste.
Black chick peas 1/4 cup, soaked overnight and cooked with salt to taste.
Turmeric powder 1/2 tsp., cumin powder 1/2 tsp., grated coconut 1 cup, curry leaf a sprig,
combine all the ingredients in a wok, in low flame, adjust salt.
Pour 2 tbsp. coconut oil over the mix, combine well and serve as main meal.

Carrot and greenpeas mix

Carrot 4, grated, frozen green peas 1/2 cup, onion small 1, garlic cloves 2, both chopped,
grated coconut 1 cup, cumin powder 1/2 tsp., turmeric powder 1/2 tsp., mustard seeds 1/2 tsp.,
coconut oil 2 tbsp., salt to taste.
Heat oil in a pan, drop in mustard seeds, allow to splatter, drop in onion and garlic, sauté till
tender, add carrot sauté till tender, add frozen peas, cumin and turmeric powders, salt and
combine well, add grated coconut, mix well and allow to remain in low flame for 3 minutes,
Serve hot with rice.

Egg roast and cooked banana

A nostalgic delicious dish for me. At college hostel this was included in the menu for breakfast.
First it made me embarrassed. But slowly I become a great fan of this yummy breakfast.

Riped Nendran banana 2, washed cut into 2, give a slit on the skin. Steam cook, banana is ready.
Eggs 4, boil cooked, peeled, and striped here and there.
Onion 2, sliced, steam cooked, paprika powder 1 tbsp., salt to taste, vinegar 2 tsp., coconut oil
1 tbsp., chopped cilantro 1 tbsp.
Heat oil in a pan. drop in onion, sauté, add salt. vinegar, paprika and mix well, add eggs,
combine well, allow to remain in low flame for 5 minutes, to get the sauce cover the eggs.
Add cilantro, mix well and transfer into the serving dish.
The nuttiness of the eggs and sweetness along with the soft texture of the banana is so good.

Eggplant roast

Egg plant 1 lb., thinly sliced, steam cook and keep aside.Onion 1, thinly sliced.
Coconut oil 2 tbsp., chilly powder 2 tsp., coriander powder 1/2 tsp., tamarind concentrate 1/2 tsp.,
asafoetida powder 1/4 tsp., salt to taste, fried broken peanuts 2 tbsp., chopped cilantro 2 tbsp.,
curry leaf a sprig.
Heat oil in a pan, drop in curry leaf and onion, sauté till tender, add curry powders, salt and
 tamarind, combine and add steam cooked eggplants, mix well, allow to remain in low flame,
add peanuts and combine well. Serve with rice / chapatti.

Mango chutney with bird's chilly

Medium size mango 1, peeled and cut into pieces, bird's chilly 20, shallots 2, chopped,
ginger 1 inch piece, chopped, grated coconut 2 cups, salt to taste, curry leaf a sprig.
Grind all the ingredients in a mixer grinder coarsely. Adjust salt. Transfer into a
serving bowl. Serve with rice.

Avial with black chick peas

Drum stick2, cut into 5 cm lengthy pieces, potato 1, sliced thinly, long beans 7,
cut into 5cm pieces, curry leaf a sprig, cumin powder 1/2 tsp., turmeric powder 1/3 tsp.,
green chilly 2, silted, green mango pieces 1/4 cup, cooked black chick peas 1/2 cup, salt to taste.
Pressure cook the ingredients. Let the pressure form in full, don't allow to whistle.
Allow to cool.
Grated coconut 1/2 cup, coconut oil 1 tbsp.
Add grated coconut to the veggie mix, allow to bubble in low flame, adjust salt, pour
coconut oil, combine well. Transfer into a serving bowl. Serve with rice.

Egg spinach noodles

Instant noodles 1 lb., cook as per direction and keep aside.
Spring spinach 1lb., eggs 4, salt to taste, soy sauce 2 tbsp., black pepper powder 2 tsp.,
rice vinegar 1 tbsp., onion 1, garlic cloves 3, both thinly sliced, sesame oil 2 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till tender, break in eggs, add salt and a tsp.
pepper powder, scramble the eggs, add spinach, sauté till tender, add vinegar, soy sauce, and
balance pepper powder. Combine well and serve hot with your favourite sauce.

Malabar spinach with coconut

Malabar spinach 500 grams, wash and chopped, grated coconut 1/2 cup, salt to taste,
cumin powder 1/2 tsp., turmeric powder 1/2 tsp., coconut oil 1 tbsp., mustard seeds 1/2 tsp.,
onion 1, garlic cloves 2, both chopped, dried chilly 2, broken into 2 pieces each.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add chilly, followed by onion and
garlic, sauté till tender, add spinach, sauté till tender, add turmeric, cumin powders and salt.
Combine well. Dish ready to serve with rice.

Nine pulse kurma ( Navratna kurma )

Nine pulse mix 1 cup, soaked over night and pressure cooked
Onion 1,  garlic cloves 4, both chopped, vegetable masala powder 1 tbsp., salt to taste,
coconut oil 2 tbsp., coconut milk half cup, chopped cilantro 1 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till tender, add vegetable masala powder, salt,
sauté for 30 seconds, add cooked pulses, combine well, add coconut milk, allow to bubble.
Add chopped cilantro and mix well.
If more sauce is preferred add 1 cup coconut milk and adjust salt.
Transfer into a serving bowl.

Sprouted Lentils and celery

Moong Dal (Green lentils) 1 cup, soaked overnight, drained and sprouted. Steam cook for 5 min.
Celery sticks 5, chopped,  onion 1, garlic cloves 3, both finely chopped, coconut oil 2 tbsp.,
grated coconut 1 cup, cumin powder 1/2 tsp., salt to taste, curry leaf a sprig, dried red chilly 1,
mustard seeds 1/4 tsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, drop in dried chilly followed by curry
leaf. Add onion and garlic, sauté till tender, add celery, salt, turmeric powder and cooked Dal,
allow to cook well, add grated coconut and cumin powder. Combine well.
Serve with rice and yogurt.

Avil vilayichathu ( Poha with jaggery )

Red Rice flakes ( Avil ) 2 cups,  Just to make them crispy fry for 10 minutes in low flame.
jiggery powder 1 cup, fried cashew nut splits 1/4 cup, raisins 1/4 cup, ghee 3 tbsp.
Heat a  little water in a wok, add jiggery powder, allow to melt and boil, add ghee, cashew nuts
and raisins, mix well, add rice flakes into the syrup and combine well.
Allow to cool. Serve as snack.
Can store up to 10 days.

Chicken tomato curry

Chicken breast cut into 2cm. cubes, tomato 2 chopped, ginger 2 inch piece, chopped, onion 1, chopped, garlic cloves 3, chopped, chicken masala 1 tbsp., salt to taste.
Pressure cook all the ingredients. Allow to cool.
Garnish with chopped cilantro, serve with rice/ chapatti.

Koottucurry

Amorphophallus ( Elephant foot yam ) , 500 gm., black chick pea 1 cup, soaked over night,
salt to taste, turmeric power 1/3 tsp., curry leaf a sprig.
Pressure cook the ingredients. Allow to cool, if found excess juice, drain out and keep separately.
Grated coconut 1 cup, cumin seeds 1/2 tsp., shallot 1, pepper corns 5. Grind the ingredients
coarsely in a mixer. Combine coconut mix in cooked mix. Allow to bubble in low flame.
Adjust salt. Add 1 tbsp., jaggery  and mix well.
For seasoning
Finely grated coconut 1/2 cup, dried chilly 2, mustard seeds 1/2 tsp., curry leaf half sprig,
coconut oil 2 tbsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add dried chilly, curry leaves
followed by grated coconut, stir till golden brown, pour it into the cooked mix.
Transfer into serving bowl. Serve with rice.

Tilapia in grated coconut

Tilapia fillets 500 gm., cut into 2cm. pieces.
Onion 1, chopped, ginger garlic paste 2 tsp., turmeric powder 1/2 tsp., chilly flakes 1/2 tbsp.,
gamboge cloves 4, curry leaf a sprig, salt to taste.
In a cup of water cook the ingredients, when starts boiling, add fish fillets, allow to cook in
low flame. When cooked add  2 cups of finely grated coconut, combine well. Adjust salt.
Pour into a tbsp. coconut oil, swirl the wok, garnish with chopped cilantro and serve.

Ginger Garlic Chicken

Whole chicken 1, cut into medium pieces, chicken masala 1 tbsp., salt to taste, ginger garlic paste
2 tsp. Combine chicken with the ingredients and refrigerate for 4 hours.
Onion 2 sliced, garlic cloves 15, thinly sliced, ginger 4 inch piece, finely chopped, curry leaf a sprig,
coconut oil 1/4 cup.
Heat oil in a wok, drop in curry leaf followed by onion, ginger and garlic, sauté till tender, add
chicken, combine well, allow to boil, simmer flame, allow to cook till the gravy thickens and cover
the chicken pieces. Garnish with chopped cilantro and serve.

Celery Chicken

Chicken boneless, cut into medium pieces, celery sticks 3, cut into small pieces, chicken masala
1 tbsp., onion 1, sliced, ginger garlic paste 2 tsp., salt to taste, scallions 3 stalks to garnish,
coconut oil 2 tbsp.
Heat oil in a wok, drop in onion, sauté till tender, add ginger garlic paste, salt, sauté till aroma spreads, add chicken masala, sauté for 30 seconds, add chicken pieces, combine well, close with
 a lid, allow to cook, open the lid, add celery cuts, simmer flame, allow to cook till the gravy cover
the chicken pieces. Transfer into a serving bowl and garnish with scallion chops.

Eggs with mango and drumstick

Hen's eggs 12, boiled, peeled and halved.
 Drum stick 5, cut into 5cm. length pieces,
mango small 1, peeled and sliced, onion small 1, sliced, garlic cloves, 5, thinly sliced,
turmeric powder 1/2 tsp., green chilly 2, silted, curry leaf a sprig,
salt to taste.
Cook the ingredients.
Finely grated coconut 2 cups, cumin powder 1/2 tsp., pepper powder 1/2 tsp.
Squeeze coconut with the powders. Add the mix to the cooked veggies. Adjust salt, add
carefully the halved eggs with breaking, combine well, pour coconut through out the dish.
Transfer into a serving bowl and garnish with 2 tbsp. chopped cilantro.
Serve with chapatti / rice.

 

Shallot Fried Rice

Basmati rice, half cup , cooked in a cup of water.
Shallots a handful, sliced thinly, cow's ghee 2 tbsp., salt to taste.
Heat ghee in a pan, add shallots, sauté till tender, add salt, sauté shallots till
golden brown, add rice, combine well and serve hot.

Prawn in tomato

Peeled medium Prawn 1 lb., tomato medium 3, chopped, onion 1 chopped, ginger 2 inch piece,
chopped, garlic cloves 3, chopped, curry leaf a sprig.
Coconut oil 2 tbsp., turmeric powder 1/4 tsp., coriander powder 1/2 tsp., chilly powder 1 tsp.,
coconut milk 1/2 cup, salt to taste.
Heat oil in a wok, drop in curry leaf followed by onion, ginger and garlic, sauté till tender,
add tomato, sauté till cooked, then add curry powders, sauté for a while, add prawns and salt, combine well, allow to cook, simmer flame, add coconut milk, swirl the wok.
Transfer into a serving bowl garnish with curry leaves.
Serve with rice.
 

Chilly Prawn

Medium prawns peeled and cleaned 1 lb., paprika powder 2 tsp., salt to taste, shallots 3,
ginger 2 inch piece, garlic cloves 4, all three finely chopped, salt to taste, curry leaf a sprig.
Combine the ingredients and cook gently.
Onion 1, chopped, crushed chilly 1 tbsp., curry leaf a sprig, coconut oil 2 tbsp.
Heat oil in a shallow pan, drop in curry leaf and onion sauté till tender, add crushed chilly,
sauté for 30 seconds, add cooked prawns, combine well, simmer flame and allow the mix to
get dry. Adjust salt and serve with rice or as appetizer.

Non spicy Salmon Fry....Kid's special

Salmon fillets 1 lb., cut into desirable pieces, ginger garlic
paste 1 tsp., lemon pepper salt 1 tsp., turmeric powder 1/4 tsp.,
salt to taste. Marinate fish with the ingredients. Roll on bread
crumbs and shallow fry in coconut oil till golden brown.
Serve with kid's favourite veggies

 

Snapper head with celery and sweet pepper

Fresh Snapper head 1, halved, celery 2 sticks, cut into 21/2 inch sticks, sweet pepper red and orange,
2 each, cut into diagonal pieces, onion small 1, sliced, ginger garlic paste 1 tsp., salt to taste,
coconut oil 1 tbsp., paprika powder 1/2 tsp., fenugreek powder a pinch.
Heat oil in a shallow pan, drop in onion, sauté till tender, add ginger garlic paste, followed by
celery and sweet pepper, sauté for a minute, add paprika masala, sauté for 30 seconds, add salt, snapper head, combine well and allow to boil in the juices, simmer flame, allow to cook. If water
needed just sprinkle to make it moist.
Serve hot for lunch.

Mushroom Rice

Basmati rice 2 cups, cooked in 4 cups water, run a fork to get the rice separated.
Button Mushroom 500 gm., sliced, onion 1, thinly sliced, ginger garlic paste 2 tsp.,
 lime juice 1/4 cup, salt to taste, turmeric powder 1/2 tsp., salt to taste, curry leaf a sprig,
cilantro chopped 2 tbsp., mace, cinnamon stick, fennel seeds all 3 a little each, cloves 2,
olive oil 3 tbsp.
Heat oil in a wok, drop in whole spices, sauté till aroma spreads, add curry leaf and onion,
sauté till tender, add ginger garlic paste, turmeric paste, sauté for 30 seconds, add mushroom
 and salt, combine well, allow to cook, add lime juice. When fully cooked, add cooked rice.
Combine well, adjust salt and garnish with cilantro.
Serve with your favourite pickle and papadum.

Chicken rice with carrot salad

 Whole chicken 1, cut into medium pieces,
biryani masala 2 tbsp., ginger garlic paste 2 tsp., onion 1, finely
chopped, salt to taste. Marinate chicken with the ingredients and keep for 3 hours.
Basmati rice 2 cups, washed and drained.
In a pressure cooker, cook chicken for a whistle, allow to cool, then add rice, including the sauce in the chicken add water to have 4 cups. Again pressure cook. When pressure is fully formed off the flame. Don't allow to whistle.
Allow to cool, transfer into a wok and garnish with chopped cilantro. Healthy chicken rice is ready.
Serve with grated carrot in yogurt with salt to taste.

Salmon Fry with veggies

 Salmon fillets sliced horizontally 2 inch length 7 pieces, ginger garlic paste 2 tsp., lime juice 1 tbsp.,
pepper powder 1 tsp., turmeric powder 1/4 tsp., coriander powder 1/2 tsp., salt to taste.
Marinate the fillets with the ingredients and keep for an hour.
Fine fried semolina 1/2 cup, coconut oil as required to fry. Heat oil in a shallow wok, bread the fillets in semolina and fry till golden brown.

Serve with steamed broccoli and carrots.

Sauteed Sweet Bell Peppers

Orange, yellow and red colour bell peppers 2 each, celery sticks 2, both sliced diagonally,
onion 1, chopped, garlic cloves 3, thinly sliced, sriracha sauce 2 tsp., salt to taste, olive oil 1 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till tender, add bell peppers and celery, sauté till
tender, and sriracha sauce, combine well, adjust salt and serve with rice.

Salmon taro curry

Salmon fillet 2 lbs., cubed, Taro small 3, peeled and sliced, ginger 2 inch piece, garlic clove 2, finely
chopped, shallots 7, chopped, green chilly 2, silted, curry leaf a sprig, salt to taste, coconut oil a tbsp.
Turmeric powder 1/4 tsp., paprika powder 1 tbsp., coriander powder 1/2 tsp., fenugreek powder 1/3 tsp., gamboge 5 cloves, washed and soaked.
Heat oil in a wok, drop in curry leaves followed by shallots, ginger and garlic, sauté till tender, add
taro slices and gamboge, followed by curry powders except fenugreek.
Sauté for 30 seconds., add 2 cups of water, allow to boil, add fish cubes and salt, allow to cook, add
fenugreek powder, swirl the wok, adjust salt.
Serve with white rice.

Spinach Fritters

 Besan flour ( Black lentil flour ), 2 cups, asafoetida powder 1/2 tsp.,
cayenne powder 1 tsp., turmeric powder 1/4 tsp., salt to taste.
Mix the ingredients together, add enough water and prepare a thick batter.
Green Spinach 500 gm.
Combine spinach in the batter.
Heat coconut oil as required to fry in a shallow pan.
Drop in a scoop of the mix and fry till golden brown.
Spread the fritters on kitchen tissue to drain out excess oil.
Serve as evening snack with hot tea.
Yummmmm........