KODAPPAN THORAN / VAZHAKOOMBU THORAN/ BANANA FLOWER STIR FRY

For keralites this is an usual stir fry , rich of proteins. Many of my neighbours who are non keralites have asked me the recipe for this.Even my maid was wondered when she saw me chopping this. She never have thought of having a dish with banana flower.I definetly recommend all mothers to give this to ur kids.My mother in law only takes the flower from selected variety.Though we dont have any choice , as we get it from market only. There may be some slight bitter taste in some varieties. Banana flower from Nenthra vazha is never chosen ( i am not sure). We can also make cutlets using this flower.Follow the regular way of making cutlets and add chopped flower to it.

INGREDIENTS

KODAPPAN ( chopped )	1&1/2 cups
GREEN GRAM	1/4 cup
GRATED COCONUT	2 TLSP
RED CHILLI PWD	1 TSP
TURMERIC PWD	1/4 pwd
SALT	As per taste
CURRY LEAVES	1 stem
OIL	1 Tblsp
MUSTARD SEEDS	1 tsp
GARLIC CLOVES	2 –3 Nos

METHOD:

• Chop the kodappan ( banana flower ) as shown in the pic
• As soon as the chopping, put it in clean water ( other wise its colour changes )

• In a pressure cooker, cook the green gram or long bean gram.
• In a kadai, heat oil, add mustard seeds, allow it to splutter.

• Add the chopped kodappan, curry leaves ,cooked gram , turmeric pwd and salt.
• Saute well and close the lid for 4-5 minutes and put the flame in sim.
• Mean while, using a motar and pistel, crush the grated coconut, redchilly pwd and garlic cloves.

• Once the kodappan is cooked, add the crushed items and stir well.

• Check the salt. Allow it to stay is slow flame for 1 minute and switch off

Tips: 1. If u feel the kodappan have to get cooked well, then add it first soon after the mustard splutters and close the lid and cook. Then add the cooked gram. 2. Those who doesnt like garlic , then avoid it.But i recommend for it, as it gives a flavour . 3. Kodappan gets cooked faster.

PEANUT CHUTNEY

My husji's favourite chutney, this is basically from Tamilnadu...We love to have this with dosa idli, or any instant dosas like oats uthappam , Andra pesarattu ..

Ingredients:

Peanuts	½  cup
Garlic	1 big
Red chillies	2 – 3 nos
Mustard seeds	¼ tsp
Curry leaves	1 stem
Asafetida	A pinch
Tamarind	a small piece
Salt	As per taste

Method

1. Dry roast the peanut in med fire. When the peanuts starts to break up then switch off the fire.



2. Once it cools down, rub the peanuts with the hands , the skin will get detached , or any methods that are easy for u.Some times i put the peanuts in a strainer and rub it with the hands, the friction of the strainer makes easier to remove the skin . No problem if some skin remains back.
3. In a mixer jar, ground the garlic, tamarind,  redchillies and then add the peanut.
4. Add enough water according to the desired consistency. Also add the salt .



5. Heat oil in a tadka pan, add mustard seeds, curry leaves, once the spluttering ends add asafetida and switch off the fire.

Notes:      1.       Always  add water while grinding otherwise the paste and water doesnot get mixed up well.      2.       If  ur  making the chutney watery then the red chillies must be used in max.       3 .  Peanuts can be grounded with skin too.. its of personal choice.

BROCCOLI CHEESE KOFTA CURRY

One of the favourite of my son, as the koftas are fried, hubby ji doesnt shows much interest.More than the gravy , son like the koftas as it have cheese hiding in it.My little "jerry "..:p....The only problem i face was the time conception..Morning hrs are very hurry and my jr have to go early 6:15 am to school, and making this at that time is difficult..Usually make this once he is having off..

Ingredients:

For kofta making;                                                 

Brocolli	1 and ½ cups grated
Potoatoes	2 nos
Garam masala	½ tsp
Chat masala	¼ tsp
Black pepper pwd	¼ tsp
Cornflour	1 and ½ tblsp
Salt	¾ tsp or as per taste
Oil for frying	As per need

                                     

 For gravy making

Tomatoes	3 nos
Ginger	1’
Ginger-garlic paste	1 tsp
Coriander pwd	1 and ½ tsp
Redchilli pwd	1 tsp
Garam masala	½ tsp
Milk	1 cup
Water	1cup
Salt	¾ tsp or as per need
Coriander leaves	A fist full chopped
cream	1 tblsp

                                                                                                

Method:

 
Making of koftas;

1. Grate the broccoli , Make puree from 3 tomatoes  , Keep the potatoes in a pressure cooker and smash it well. Cut the cheese sticks into small cubes.
2. In a pan, add 1 tsp of oil and  saute the grated broccoli for 4-5 min
3. Let it cool down and add the smashed potatoes, cornflour, pepper pwd, garam masala, chat masala, salt

4. Mix well and a dough of it and make small balls of it.
5. Keep the cheese cubes in each balls and again make it into balls with ur fist

6. Heat the oil for frying and fry each balls in slow - med fire

7. Once it turns into golden brown, transfer it into a tissue paper

Making of gravy;

1. In a pan, add 1 tblsp of oil, add jeera, allow it to splutter
2.Add ginger, ginger -garlic paste

3.When its raw smell goes add the pureee, coriander pwd, redchilli pwd, garam masala, and allow it to cook in med fire. Stir in btw.
4. Once the puree reduces, and oil starts to come, then add water again.

5.Add chopped coriander leaves and let it boil in med fire itself for 3- 4 min

6. Then add the milk and before it starts to boil, add the koftas
7. If like to add the cream , add now and switch off.

TIPS 1.The main taste of the gravy is the cooking of puree. 2. Cook until oil extracts 3. Same recipe can be made with cauliflower.