Kayi curry - - Plantain slices in coconut milk gravy

I've always wanted to be a vegetarian, if not for anything else, at least to help me lose some weight. But who am I fooling.. the minute I set eyes on some delicious fish curry or chicken fry, I lose all control. I've decided not to give up so easily though.. am on a path of research now, discovering new recipes with vegetables that resemble their non-vegetarian counterparts. And hopefully, I'd be able to cut down on the meat and fish gradually, at least, that's the plan. This is one such discovery, not my invention though.. this one is a specialty of our cook. Upon first look, it can fool you into believing that it's fish curry and tastes equally good too.


For this curry you'll need,

Raw banana, preferably plantain 1, sliced thinly, diagonally
Tamarind juice 1 cup
Shallots 10, sliced thinly (can be supplemented with 1 onion)
Tomato 1, sliced
Ginger 1" piece, chopped
Green chillis 2-3, slit in half
Turmeric 1tsp.
Red chilli powder 1/2 tsp.
Salt to taste

Boil all the above together, till the plantain is cooked. This shouldn't be over-cooked, b'coz the plantain slices should be intact and not mashed up.

Coconut milk, 1 1/2 cups
Coconut oil 1 tbsp
Garlic 3 cloves, crushed
Curry leaves 1 sprig

Pour the coconut milk in and when the gravy starts to boil and thicken, add the coconut oil, garlic and curry leaves.

Best served with rice.




Pazhampori... Banana Fritters... One of Kerala’s most popular evening snacks



Nice and ripe plantain slices coated with lightly sweetened white flour batter and deep fried, it just melts in your mouth after each bite… My love for Pazhampori started since the time I could trace back my memory, we had a neighbor, who made Pazhampori every single day, and she would get me a few... every single day. There came a point when I kind of got addicted to it, then mom stepped in and told me I couldn't have em regularly, with the promise that she would make it for me once in a while, she kept her promise, but still, I wasn't too happy about foregoing my daily share of Pazhampori, and was quite sour at that point... it took me a few years from there to put together things like hogging on fried items, putting on weight, the troubles of losing that weight, the health issues and so on and on. I got over the craze gradually, and settled down to rejoicing at the occasions when  Mom made em at home. Later on, when I was on a train journey once, I happened to pass through Palakkad railway station, amongst many other noises around the station, one in particular caught my attention, the monotonous calls of one food vendor, it was none other than the one selling Pazhamporis. Not that you don’t get Pazhampori elsewhere, but I had heard from many that the ones you get at Palakkad railway station are yumm. I had my hubby running for the Pazhampori guy... It is quite good for the store bought standards, but definitely nowhere close to the homemade ones, but I still loved it nevertheless. 

For homemade Pazhampori…

You’ll need…

Ripe plantains – 2; sliced slanted or lengthwise into ½” thick, and about 2-3” long pieces
Maida/All-purpose flour – 1 cup
Rice flour – 2 tbsp.
Sugar – ¼ cup
Cardamom – 1; powdered
Salt - 1 pinch
Egg – 1 (optional)
Baking powder – 1 pinch (Optional)
Water – 1 cup (just enough to make a thick batter)
Oil – for deep frying

Heat the oil in a deep bottomed pan, on a medium flame. While that is getting heated, you can prepare the batter.
In a bowl, mix all the ingredients, except the plantains. Add the water gradually; the batter should be of thick but pourable consistency.
Dip the plantain slices into the batter to coat it well, and immediately drop it into the hot oil, you could fry 4 or 5 at one time, turn them around to fry both the sides, till they turn to a golden color.
Strain out of the oil onto a tissue paper to remove excess oil.  
Serve hot!

Sausage Rolls



3 cups warm water
3 tsp. active dry yeast
1 cup honey
5 cups Maida/All-purpose flour
3 tbsp. butter, melted
1 tbsp. salt
3 1/2 cups whole wheat flour, plus 2 or 3 cups if necessary
Sausages, for as many rolls as you are making
1 to 2 tbsp. melted butter for brushing



1.  Mix warm water, yeast, and half the honey. Add the all-purpose flour, and mix well. Set aside for 30 minutes, or till it has risen a little.

2.            To the above, add 3 tbsp. melted butter, remaining honey, and salt. Add the whole wheat flour; knead until it’s just pulling away, but still slightly sticky to touch. This may take an additional 2 or 3 cups of whole wheat flour. Grease the entire surface of the dough with a little butter or oil. Cover with a soft cloth and keep it in a warm place. Leave it aside till it has risen and doubled in size, this may take about 30 minutes to 1 hour.

3.            Once it has risen well, pat it down, and divide into small balls in the size of the rolls that you prefer - small, medium or large. I made small ones.  Flatten out each ball to about an inch thickness, place half of a regular sized sausage, or 1 cocktail sausage, in the middle and roll it up, making sure the ends are stuck firmly and does not come loose.

4.            Place in greased baking pans, and leave it until dough has risen to at least about half an inch.


5.            Bake at 350°F /175°C for 20 to 30 minutes; do not over bake. Lightly brush the tops of rolls with melted butter when done to prevent the crust from getting hard. Serve warm.

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