Nendran (Banana) pickle

Nendran Banana pickle, so tasty and easy to prepare.

Nendran Banana 2, peeled and chopped,

Garlic cloves 6, ginger 1inch piece, both chopped, red chilli 2, cut into thin circles, pickle powder 1 tbsp., salt to taste, powdered jaggery 1 tbsp.,sesame oil 1tbsp.

Heat the oil in a shallow pan, drop in chopped ginger and garlic followed by chilli. Sauté till tender, add salt and pickle powder, stir for 15-20 seconds till raw smell gone, add banana, 1 tbsp. vinegar and the jaggery. Combine well. When the banana get sautéed, add 50 ml boiling water into it and allow to get thicken. Adjust salt. Pickle is ready. Delicious 😋 

 

Coffee cake

Ingredients 

Dry 

Wheat flour 2 cups, baking powder  3/4 tsp., baking soda 1/2 tsp., take these ingredients, sieve it into a bowl.

Special ingredient 2 tsp bru coffee powder, sugar 11/2 cups  and almonds 

Wet ingredients 

Warm water 11/2 cups, sunflower oil 1/2 cup, 

Add sugar and 1 tsp. coffee powder into the water, whisk till the sugar dilutes, add oil and whisk.

Add the dry ingredients into the wet liquid along with 1/4 tsp. salt and whisk clockwise to form a smooth semi thick batter. Pour it’s into the oil brushed cake pan. Tap it thrice to flatten the surface of the batter. Preheat a kadai for 10 minutes. Bring the flame into low, keep the cake pan inside, cover it and cook for 45-50 minutes. After 20 minutes arrange the almond splits on the cake as you like. Run a tooth pick into the cake and if it comes out clean the cake is done. Allow the cake to cool down.

While the cake is getting cooked, prepare the coffee cream.

Bru coffee powder 1 tsp., sugar (powdered) 6 tbsp., warm water 2 tsp. Combine the ingredients and whisk it thoroughly till the fluffy cream is formed. Just refrigerate.

When the cake cools down, upside down on a plate. Then turn it up and decorate with the coffee cream as you wish. Cut into desirable pieces and serve with pride and happiness.

 

Food and Happiness

When we think about food, go for your favourite. That makes you happy.

Of course it should be delicious and nutritious. That makes you healthy.

Share with your friends. That’s gives you contentment.

That’s it for the blissful life.

Here I introduce one of my favourite combination of rice pancake (appam) and spinach chicken. It becomes a full combination of protein, carbs, fibre, minerals and vitamins. Don’t forget to have your favourite fruit after your meal. I prefer a banana.

Chicken and Chapatti

Shallow fry chicken 

Chicken legs, wings and thighs, marinate with ginger garlic paste, kashmiri chilli powder and salt to taste. Keep it for an hour. Heat 2 tbsp. coconut oil, add the chicken pieces, and fry all the sides. At the finishing point add a handful of chopped onion, garlic and ginger along with silted green chilli, combine well and let it cook and absorb the oil. It’s so juicy.

All time favourite dish for me. Love chicken very much. So once in a while I go for this more protein less carb diet. One chapatti and more chicken. The shallow fried chicken can be eaten as a meal.

Preparation 

Chapatti 

Whole wheat flour 1 cup, salt to taste, 1 tbsp. coconut oil, prepare a soft dough adding enough cold water. Keep it for half an hour. Make lemon size balls, spread it on a chapatti presser, and cook both the sides. No need brush with oil or ghee.

Chicken curry 

Chicken parts 1 kilo, cut into small chunks, legs, wings, thighs are kept for shallow fry. Marinate with ginger garlic paste , salt and chicken masala 1 tbsp. 

Onion 1, green chilli 5, garlic cloves 6, potatoes 2,  all sliced, curry leaf a sprig, coconut oil 1 tbsp., coriander leaves little.

Heat the oil in a shallow pan, add onion and other ingredients , sauté till tender, add the marinated chicken, and allow to cook in medium flame. Add a cup of water, and allow to cook. Add a tsp. of black pepper and fenne

Taro root cowpea coconut mix

Taro root half kilo, peeled and cut into small pieces, washed and cooked with salt to taste,

Cowpea 1 cup, soaked overnight and pressure cooked with salt to taste,

Onion small 1, garlic cloves 7, green chilli 🌶 all chopped, grated coconut 1 cup, turmeric powder 1/2 tsp., cumin powder 1/2 tsp., curry leaf  a sprig, coconut oil 1 tbsp.

Heat the oil in a shallow wok, drop in the onion, garlic and curry leaves, sauté till tender, add the chilli followed by turmeric and cumin powder, stir for 10 seconds, add coconut and salt to taste, mix well and add the cooked taro root and cowpeas. Combine well. Ready to serve. High protein dish with enough carbs and minerals. Serve with rice or chapati. We had it as a special dinner with dry shrimp chutney powder.