Mushroom Stir Fry

Mushrooms are a storehouse of essential nutrients. They increase the level of Vitamin D in our body. Mushrooms are low-sodium, low -calorie, cholesterol-free, fat-free and gluten free. They are a good source of protein and dietary fibre. Also provides Vitamin C, folate, iron, zinc etc etc. Contains  potassium. List doesn't end.

Always take care to buy organically grown mushrooms.

Preparation: 

• Wash and slice the mushrooms. Wash and slice the bell pepper. 
• Wash and soak the gambooge in half cup of luke warm water. 
• Slice the onions and chop the garlic.
• Heat oil, add the cumin seeds. When it splutters, add garlic and saute for a minute. 
• Add the sliced onions and saute till translucent. 
• Add the red chilly flakes and pepper powder, mix well and stir for a few seconds. 
• Now add the mushrooms, bell pepper and a little salt. Mix well. 
• Remove the water and add the gambooge pieces. Mix well and stir fry till the mushrooms are golden brown. (Do not add water). 
• Add the soya sauce and stir fry for 1 or 2 minutes. Remove from flame.
• Serve hot with Roti or Rice. 

Ingredients: 

Button mushroom - 250 grams (fresh/canned) 

Bell pepper - 1 big 

Onion - 2 medium 

Garlic - 2 tablespoons chopped 

Gambooge (Kudampuli) - 1 or 2 pieces 

Red chilly flakes - 1/2 teaspoon 

Black pepper powder - 1 teaspoon 

Soya sauce - 1 tablespoon 

Salt to taste 

Cumin seeds - 1 Teaspoon 

Oil - 3 tablespoon 

Suresh Palayil Recipe

Garlic Chutney

Garlic contains anti-oxidants that protects us from cell damage and aging. Consumption of garlic reduces cholesterol and blood pressure. All the above said properties reduces the risk of dementia and Alzheimer's. Good for heart health. Garlic also boosts our immune system. Good for bone health. It can detoxify heavy metals in the body. Increases longevity. Reduces fatigue and enhances work capacity. 


Preparation: 

• Soak the red chillies in hot water. Allow it to soak for 15 minutes. 
• After 15 minutes, grind together red chillies, garlic, tamarind and little salt. The mixture will look coarse. Add water little by little, and go on grinding until you get a smooth paste. Transfer to a bowl. Adjust the salt.
• Heat oil and pour it on the chutney. Mix well. Do not reduce the quantity of the oil. 
• Serve with idly /dosa. Especially good while travelling.
• Can be refrigerated for a week. 

Ingredients: 

Garlic cloves - 5 nos. 

Dry red chilly - 5 

Tamarind - 1/2 teaspoon 

Salt to taste 

Gingelly / Sesame oil - 1/2 tablespoon 

Sharmi's recipe

Jackfruit Aviyal / Chakka Aviyal

Jackfruit is of tropical origin. It is the largest tree-borne fruit.  With the exception  of its spiky exterior,every part of this fruit is edible. At the tender stage it can be cooked into tasty side dishes. When the fruit matures further, it can still be used to prepare side dishes and can also be used to make chips. The best is when the fruit ripens, the jack fruit flesh is very sweet and it has a distinctive aroma. The sweet flesh can be consumed as it is or can be cooked into various sweet dishes. The seeds of the jackfruit are also edible. Check my recipe for *Fried Jackfruit Seeds. Seeds when consumed directly prevents constipation. Good for skin.

The raw jackfruit contains lots of vitamin A and vitamin C. It is a source of dietary fiber,potassium, iron and magnesium which helps in the absorption of calcium. Antioxidants in it can prevent cancer, especially colon cancer.

Raw Jackfruit has low glycemic index. Cooked Jackfruit dish should be consumed as main dish, once a day by diabetics along with a side dish rich in protein. It brings down and gradually normalizes blood sugar, if consumed daily. 

In jackfruit aviyal, all parts of the fruit can be used except the green spiky exterior. A few seeds can be used in the aviyal, not all seeds. Seeds can be boiled or cooked under burning embers or fried. 

Preparation: 

• Slice away the spiky exterior of the jackfruit. The fleshy portion just below the skin, the fleshy portion of the bulb, the spongy center portion and 4 or 5 de-skinned seeds are needed for aviyal. Cut all the above in the shape of finger chips. If you like you can add a drumstick. Scrape the drumstick,cut into 3 inch pieces and halve each piece.
• Pressure cook the jackfruit pieces and drumstick pieces along with a quarter cup of water and quarter teaspoon turmeric powder for 2 whistles. Remove from fire and set aside to cool. 
• Grind the coconut, cumin seeds, turmeric powder and green chilly into a not too fine mixture. Do not grind to a paste. 
• Transfer the contents of the pressure cooker into a pan. Add the coconut mixture and salt to taste. Add a few curry leaves. Add 2 - 3 table spoon water if needed. Mix well and cook on medium flame until all the water is gone. Remove from fire. Add 3 teaspoons of coconut oil and mix lightly. 
• Serve with rice. 

Ingredients: 

Cut Jack fruit pieces - 2 cups 

Drumstick - 1 small 

Coconut - I cup (grated) 

Cumin seeds - 3 pinches 

Turmeric powder - 1/4 teaspoon 

Green chilly - 2 

Salt to taste 

Coconut oil - 3 teaspoon ( add more if you like the taste.) 

Curry leaves - a few. 

*Link to Fried Jackfruit seeds:

http://ashasnairrajesh.blogspot.com/2015/04/fried-jackfruit-seeds.html

Green banana curry

Raw or Green banana contains Resistant Starch which does not breakdown like regular starch, so it passes through the intestines like insoluble fiber. Resistant starch and high fiber increases satiety and thus low consumption. Increases the rate of fat burning.Good for dieters and diabetics. Resistant starch is food for the good probiotic bacteria in the intestine. So bananas can prevent diarrhea and reduce the risk of colon cancer. It helps in the absorption of nutrients, especially calcium. Raw and ripe bananas contain Vitamins B6 ,C and potassium. 

Preparation: 

• Wash and peel the banana lightly. Chop the banana into half inch cubes. 
• In a pan take one cup of water, add the banana pieces, cover and cook on medium flame. When half cooked add half teaspoon of salt. Cover and cook till done. Remove from fire. Mash the cooked bananas lightly. 
• Grind the grated coconut, cumin seeds, turmeric and red chilly powders into a fine paste, add little water while grinding. 
• Add the ground paste to the lightly mashed bananas along with a cup of water. Mix well and bring to a boil. Adjust the salt. If the gravy is too thick, add little more water and boil. Remove from flame. 
• Heat oil in a pan, add mustard seeds. When it starts spluttering, add the chopped shallots, broken green chillies and the curry leaves. Fry for a minute and pour over the curry. 

Ingredients:  

Raw(Green) Banana/ plantain - 1 
Grated coconut - 3/4 cup 
Cumin seeds - 2 pinches 
Turmeric powder - 1/4 teaspoon 
Red chilly powder - 1/2 teaspoon 

for seasoning: 
shallots (chopped) - 2 
Whole dry red chilly - 2 
Mustard seeds - 1/4 teaspoon 
Curry leaves - a few 
Oil - 2 teaspoon 

Mashed Jackfruit / Chakka Puzhukku

Jackfruit is of tropical origin. It is the largest tree-borne fruit.  With the exception  of its spiky exterior,every part of this fruit is edible. At the tender stage it can be cooked into tasty side dishes. When the fruit matures further, it can still be used to prepare side dishes and can also be used to make chips. The best is when the fruit ripens, the jack fruit flesh is very sweet and it has a distinctive aroma. The sweet flesh can be consumed as it is or can be cooked into various sweet dishes. The seeds of the jackfruit are also edible. Check my recipe for ***Fried Jackfruit Seeds. Seeds when consumed directly prevents constipation. Good for skin.

 The raw jackfruit contains lots of vitamin A and vitamin C. It is a source of dietary fiber,potassium, iron and magnesium which helps in the absorption of calcium. Antioxidants in it can prevent cancer, especially colon cancer.

Raw Jackfruit has low glycemic index. Cooked Jackfruit dish should be consumed as main dish, once a day by diabetics along with a side dish rich in protein. It brings down and gradually normalises blood sugar, if consumed daily. 

Chakka puzhukku is made with matured jackfruit bulbs, inside the jackfruit. Remove the seeds from the bulbs before chopping.

Preparation: 

• Cook the chopped jackfruit flesh with *turmeric and **water in a pressure cooker for 2 whistles. (i cooked in a 3 liter cooker). The bigger the cooker the lesser the whistles. Set aside, till the pressure inside becomes normal. 
• Grind the grated coconut cumin seeds, garlic, green chilly and turmeric powder. 
• Open the cooker and mash the jackfruit flesh. Add the ground mixture and salt. Mix well once more. Cover and cook on low flame for five minutes or until all the excess water is absorbed. 
• Add 3 teaspoons of coconut oil. Mix and serve.
• Can be served as a main dish and side dish. 
• When served as a main dish, non vegetarians can have fish /meat curry as side dish and vegetarians can have tomato curry. 
• As a side dish this can be served along with rice or rice porridge (Kanji). 

Ingredients:

Jackfruit flesh - 2 1/2 cups (chopped) 

Fresh coconut - 1 cup (grated) 

cumin seeds - 3 pinches 

garlic cloves - 2 

Green chilly - 2 

Turmeric powder - 1/4  teaspoon

Salt 

Coconut oil - 3 teaspoon 

*Turmeric powder - 1/2 teaspoon for cooking the jackfruit flesh. 

**water - 1/4 cup. 

***Link to Fried Jackfruit seeds:http://ashasnairrajesh.blogspot.com/2015/04/fried-jackfruit-seeds.html

Ripe Banana Stew

The Nendran variety of banana used for the recipe is available in Kerala and shops selling Kerala merchandise all over the country. 

Preparation: 

• Peel the banana and chop it into discs or split the banana into four lengthwise and then cut it into half inch wedges. 
• Take a sauce-pan, pour one and a half cups of water into it. Add the banana pieces and cook on medium flame. Stir occasionally. Cook for 10 minutes or until the banana is cooked. 
• Add sugar and allow it to melt. 
• Lower the flame and add the coconut cream. Bring to a boil. 
• Add the crushed cardamom and remove from fire. 
• Serve warm or cold. 

Ingredients: 

Very ripe banana chopped -  2 bananas ( medium to big ) 

Coconut cream - 5 - 6 tablespoons 

Water - 1 3/4 cups 

Sugar - 3 tablespoons ( add more if you like it sweeter) 

Cardamom - 2 crushed 

Link to another ripe banana recipe, Pazham pori/ ripe banana fry:

http://ashasnairrajesh.blogspot.com/2015/04/ripe-banana-fry-pazham-pori.html

Mango chutney

Mango is a tropical, seasonal fruit known as 'the king of fruits'. It contains lots of vitamins, minerals and fibre. Vitamin A which is good the eye and Vitamin C, which enhances immunity is abundant in the mangoes. It contains flavanoids , alpha- and beta-carotenes, which prevents lung and oral cavity cancers. Fresh mango contains lots of potassium, which controls the heart rate and blood pressure. Mango peels are rich in phytonutrents. Contains copper which is needed for the production of red blood cells. 

Method: 

• Add fresh, grated coconut and dry red chilli into a blender bowl. Press the pulse button a few times. Do not grind to a paste. Add the mango pieces and salt and grind to a coarse paste. 
• Heat oil in a pan, add the mustard seeds. When it starts spluttering add the broken red chilly pieces, asafeotida and curry leaves. Stir and pour this over the mango chutney. Mix well.
• Chutney is ready to be served. 

Ingredients: 

*Mango - 1 ( semi-ripe) 

Fresh grated coconut - 3 tablespoons 

Ginger - 1"piece 

Dried red chilly - 3 

For Seasoning: 

Oil - 2 teaspoons 

Mustard seeds - 1 teaspoon 

Asafeotida - a pinch 

Dried red chilly - 1 broken into 2 or 3 pieces. 

Curry leaves - a few 

* Use a less sour variety for better result.