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.