MariasMenu https://mariasmenu.com ...over 500 recipes, tried & tested for you, tasted & trusted by you! Thu, 22 Oct 2020 03:34:54 +0000 en-US hourly 1 https://mariasmenu.com/wp-content/uploads/mm-logo-new-100x100.png MariasMenu https://mariasmenu.com 32 32 Rava Pongal https://mariasmenu.com/spicy/rava-pongal https://mariasmenu.com/spicy/rava-pongal#respond Thu, 22 Oct 2020 03:34:51 +0000 https://mariasmenu.com/?p=79027 Have I told you before… I'm a breakfast person. From my childhood days, I never skipped breakfast. I didnt even mind waking up early during school days, so that I can have proper breakfast before I go to school.

These days am exploring more traditional breakfast recipes. That's how I ended up trying this recipe. Though I've seen pongal recipes before it never interested me.

Sometime ago, I tried sweet pongal and I was hooked! Since we both like rava (semolina) based dishes, I thought I'll give this recipe a try.

The spices tempered in ghee adds lots of flavor to this wonderfully gooey dish. Serve it with some coconut chutney and you've a wholesome dish!

We had it with red coconut chutney, but I guess the white chutney works well too.

Hope you will also enjoy this traditional dish.

Recipe from here

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Rava Pongal

A quick, easy, tasty and healthy south Indian breakfast made with Semolina and Dal.
Author Maria Jose Martin

Ingredients

  • 1/2 cup Rava/ semolina
  • 1/4 cup Moong dal (cherupayar parippu)
  • Salt As needed
  • To temper
  • 3 tbsp Ghee + oil I used only ghee
  • 2 tsp Black pepper I used only 1 tsp
  • 1 tsp Cumin seeds
  • 8 Cashew nuts
  • 2 tsp Ginger finely chopped
  • 1 Green chilli
  • 1 Sprig Curry leaves

Instructions

  • Dry roast moong dal until roasted smell comes and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles. Switch off the flame and let the pressure drops naturally. Open the cooker and mash the dal with the back of a wooden spoon.
  • Dry roast rava too, in slow – medium flame without changing its color but it should flow freely.
  • In a wide pan, add ghee + oil, temper with the items given under ‘To temper’ , in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients.
  • Add cooked and mashed moong dal. Mix well.
  • Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered. Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir.

Notes

In the original recipe, extra pepper is added at the end for more flavor. 
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French Apple Cake https://mariasmenu.com/desserts/french-apple-cake https://mariasmenu.com/desserts/french-apple-cake#respond Thu, 15 Oct 2020 04:38:06 +0000 https://mariasmenu.com/?p=78600 I've been seeing many Apple cake recipes on my social media feed and that's when I remembered about this cake.

I baked this cake when we were in Bahrain. In the last couple of months in Bahrain, I was baking and eating cakes like crazy. Most of the time I baked my tried and tested recipes like Lemon Drizzle Cake, White Chocolate Mud Cake, Starbucks Lemon Loaf, etc;

At times, I tried some new recipes too and this was one such cake. What attracted me to this recipe first is how it looked. It has a very simple but rustic look with that cracked top. It looks homely and also has a quaint little cafe dessert appeal at the same time.

Another thing I noticed is that there is no cinnamon in this recipe. Most of the Apple Cake recipes I've tried have cinnamon, so much so that it was a given that if it's an apple cake, Cinnamon has to be there. Not in this one.

This cake has a very tender buttery crumbs with a bite of apple chunks and a very subtle rum flavor. It's perfect for this time, if you wanna get that cafe feel with a rustic cake without stepping out of home ;)

I do hope you enjoy this as much as we did.

Here is the recipe…

Recipe adapted verbatim from here

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French Apple Cake

A simple and rustic Apple cake recipe. Chunks of apples are folded in the batter giving a tender and buttery cake with a bite of the apple and a hint of rum.
Author Maria Jose Martin

Ingredients

  • 1 cup Plain flour (maida) spooned into measuring cup and leveled-off
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 stick, 1/2 cup Unsalted butter , at room temperature
  • 2/3 cup Sugar plus more for sprinkling over cake
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 tbsp dark rum
  • 2 baking apples peeled, cored and cut into 1/2-inch cubes
  • Confectioners' sugar optional, for decorating cake

Instructions

  • Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
  • Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay.
  • Add the flour mixture and mix on low speed until just combined.
  • Using a rubber spatula, fold in the chopped apples.
  • Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack.
  • Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Notes

The original recipe recommends Honeycrisp, Fuji or Granny Smith Apples(3-1/2 – 4 cups chopped). I used Gala Apples. 
I baked in two tins. One 6 inch round tin and a 5-inch square tin. 
I baked the cake @ 180 C for 22-25 mins. After 22 mins, check whether the cake is done, if so, put on the broiler setting for 2-3 mins to brown the cake. 
The cake can be stored at room temp for 2 days in an airtight container unless you live in an extremely humid place.
Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
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Kozhikkodan Chicken Curry https://mariasmenu.com/chicken/kozhikkodan-chicken-curry https://mariasmenu.com/chicken/kozhikkodan-chicken-curry#respond Sat, 03 Oct 2020 05:52:43 +0000 https://mariasmenu.com/?p=77149 Are you looking for a mildly spiced yet flavor-packed side dish for Appam/Idiyappam/Puttu/Pathiri… well those kinda things?

Look no further, here is a perfect Chicken Curry that goes well with almost anything!

This is basically a typical Kerala Style Chicken Curry recipe. It has spices, it has coconut milk. Then, what makes it different from the other Kerala Chicken Curries?

We are using whole spices here, adding lightly crushed whole spices in the beginning, adds flavor to the dish. Also, we are using pearl onions in the gravy, which adds more depth to the curry.

If you are a fan of traditional Kerala cooking, do try out this recipe and let me know what did you pair it with?

We had it with Puttu, Appam and Pathiri.

Print

Kozhikkodan Chicken Curry

Traditional Kerala Chicken Curry highligthing the flavors of spices and coconut milk. A great side dish for Appam, Puttu, Pathiri etc;
Course Breakafst, Lunch, Dinner
Cuisine Indian, South Indian, Kerala, Keralan
Keyword Kozhikkodan Chicken Curry, Chicken Curry, Kerala Chicken Curry, Chicken Curry with coconut milk
Servings 5
Author Maria Jose Martin

Ingredients

  • 500-550 gms Chicken measured after cleaning
  • 2 Cardamom
  • 2 Cloves
  • 1 small piece Cinnamon
  • 1/2 tsp Whole black pepper
  • 1/2 tsp Fennel seeds
  • 10 Pearl/small onion
  • 1 tbsp, each Chopped ginger & garlic
  • 2 Green chilli sliced
  • 2 big Onion sliced
  • 1 big Tomato sliced1/2 -1
  • 1/2-1 tbsp Kashmiri chilli powder
  • 1-1.5 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1.5 cups Medium thick coconut milk
  • 1/2-3/4 cup Thick coconut milk
  • To Temper
  • 6-8 Pearl/small onion sliced
  • 2 Dry red chilli
  • Curryleaves
  • 2 tbsp + 2 tsp Coconut oil
  • Salt

Instructions

  • Crush together cardamom, cloves, cinnaomon, pepper and fennel seeds.
  • Crush together pearl onion, ginger & garlic and green chilli
  • Heat 2 tbsp oil in a deep and wide pan. Add the crushed whole spices (cardamom-fennel seeds). Add sliced onion and cook till it browns.
  • Add crushed small onion, ginger & garlic and green chilli. Cook for 3-4 mins or till the raw smell goes.
  • Add sliced tomato, curry leaves and salt. Cook till tomato becomes soft.
  • Add all the spice powders and cook for 3-4 mins, till the raw smell goes and oil starts appearing. Add 1-2 tbsp hot water to bring together the masala.
  • Add cleaned chicken pieces. Mix well. Make sure the chicken pieces are coated well with masala.
  • Once chicken starts changing color, add medium thick coconut milk. Bring it to boil. Reduce flame to lowest, cover and cook till chicken is done, around 25 mins.
  • Add thick coconut milk and mix gently, so that it's incorporated well into the curry. Continue cooking on lowest flame for 5 mins.
  • Meanwhile heat 2 tsp oil in a small pan and crackle the mustard seeds. Add sliced pearl onions, curry leaves and dry red chilli. Once it browns, add to the curry. Cover the dish and let it rest for 15 – 20 mins for the flavor to seetle in.

Notes

The curry is medium spicy, if you want to increase the heat, increase the qty of green chilli and chilli powder.
The curry tends to thicken as it rests, so adjust the the qty of gravy accordingly. 
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Achinga Kaya Mezhukkupuratti https://mariasmenu.com/vegetarian/achinga-kaya-mezhukkupuratti Wed, 16 Sep 2020 05:48:16 +0000 https://mariasmenu.com/?p=48854 The other day, I happened to see a meme about Olives and adulthood. How your relationship with Olives changes from childhood to adulthood.

Well, my relationship with Achinga (string beans) is somewhat similar. Achinga and me didnt get along for a long time! It took me sometime, to get used to the taste of this vegetable.

I remember having it sometime during my childhood and at that time, it felt pokey and chewy. After that, I never even tried it for a long time. Then somewhere along, I tried cooking it just for a change and I kinda liked it.

Well, I'm yet to reach the stage of “literally inhaling” Achinga, but am somewhere between I dont mind them and yay, it's achinga ;)

I've posted an Achinga Mezhukkupuratti recipe earlier, this is somewhat similar but we are adding another vegetable here. I liked this combo preparation and it was something different for me.

This is a typical everyday Kerala cooking recipe using only basic ingredients but high on flavor. Do, give it a try and see for yourself.

Here is the recipe…

Print

Achinga Kaya Mezhukkupuratti

A simple, tasty, and healthy veg side dish for rice made with string beans and raw banana. This simple recipe using basic ingredients packs lots of flavor and texture.
Course Lunch, Dinner
Cuisine Indian, South Indian, Kerala, Keralan
Keyword Achinga Kaya Mezhukkupuratty, Long Beans Stir Fry, Veg Stirfry
Author Maria Jose Martin

Ingredients

  • 250 – 300 gms Achinga cut into 1 inch pieces
  • 2 medium – big Kaya (raw banana) cubed
  • 1/3 cup Thengakothu (coconut bits)
  • 1/2 tsp Turmeric powder
  • 10-15 Small / pearl onion
  • 1 tsp Chopped garlic
  • 2-3 Dried red chilli
  • 1/4 tsp Whole black pepper
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilli powder
  • 1/2 tsp Pepper powder
  • Salt
  • Coconut Oil
  • Curry leaves

Instructions

  • Combine diced achinga, kaya, coconut bits, 1/2 tsp turmeric powder, salt and 1.25 cups of water. Bring it to boil. Reduce flame to lowest and cook till achinga and kaya is done and water is dried completely.
  • Crush together small onion, chopped garlic, dried red chilli and whole black pepper.
  • Heat oil in a pan. Add curry leaves and crushed masala. Cook for 3-4 mins, until the raw smell goes and onion turns brown.
  • Add 1/2 tsp each turmeric, chilli and pepper powder. Fry for 1-2 mins. Add 1 tbsp hot water to bring everything together.
  • Add cooked achinga and kaya. Mix well. Cook for 2-3 mins and remove from heat. Serve with rice.

Notes

For added flavor, you can also use some dried prawns. Crush it along with shallots and garlic and use it. 
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Crazy Crust Chicken Pizza https://mariasmenu.com/chicken/crazy-crust-chicken-pizza https://mariasmenu.com/chicken/crazy-crust-chicken-pizza#respond Thu, 10 Sep 2020 02:25:02 +0000 https://mariasmenu.com/?p=54790 Yesterday, I shared a post on insta/FB about my plans to buy an oven.

For those of you, who are visiting this space for the first time, we moved from Bahrain to Kochi recently and I don't have an oven at my new place.

I tried buying an oven, but the models am looking for are not available. Thanks to Corona, many people have discovered their love for baking and ovens are high in demand!

Anyways, I asked for suggestions about oven brands on social media and got a wonderful response. So, I thought after all the “oven talk” let me share a beautiful baking recipe.

This recipe is something you can try… if you are looking for a variety of savory bake which is not complicated but looks fab! It tastes just as good as it looks. It's called a crazy crust pizza because there is no yeast or no kneading. The pizza base is made in a blender/mixie, yes, you heard it right ;)

It's so easy to put together, even new bakers can make it just like that. It's good for weekend brunch or movie marathon or netflix parties.

If you are a fan of savoury bakes, please do try it.

Here is the recipe…

Recipe from here

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Crazy Crust Chicken Pizza

A super easy Pizza recipe that involves no yeast and no kneading. Great as an appetizer or perfect for weekend brunches or Netflix parties.
Author Maria Jose Martin

Ingredients

  • For the crust:
  • 1 cup all purpose flour
  • 1 tsp salt
  • 1/2 tsp Italian spice
  • 1/4 tsp freshly ground black pepper
  • 2/3 cup milk
  • 2 eggs
  • For the pizza sauce:
  • 1 large tomato pureed
  • 1 small onion chopped
  • 1/2 tsp ginger garlic paste
  • 1 tsp red chilli powder or to taste
  • 1/2 cube maggi chicken stock
  • 2 tbsp tomato paste
  • Pepper powder to taste
  • Salt to taste
  • Coriander leaves chopped
  • 1 tbsp butter
  • 1 tbsp oil
  • For the chicken:
  • 300 g chicken breast cut into small strips.
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 large onion sliced
  • 3 green chillies
  • Coriander leaves
  • 1 tsp soya sauce
  • To assemble:
  • Mozzarella cheese
  • Corn optional
  • Olives optional

Instructions

  • To make the chicken mixture:
  • Marinate chicken with chilli powder and salt.
  • Heat oil in a pan. Shallow fry the marinated chicken pieces and keep aside.
  • In the same pan, add more oil if needed and sauté the onions and green chillies for few minutes till soft. Add salt.
  • Add chicken back to the pan along with onions and mix. Pour soya sauce. Mix well.
  • Add coriander leaves and cover and cook for 5 minutes on low flame.
  • To make the sauce:
  • In a pan add butter and oil, sauté the onions till soft.
  • Add ginger garlic paste and cook for a minute.
  • Add red chilli powder and pepper.
  • Add tomato paste and sauté for 2-3 minutes.
  • Pour the tomato purée along with crushed stock cube. Add salt. Cook for 2-3 minutes.
  • Add coriander leaves.
  • To make the crust:
  • Add all the ingredients in the blender and blend well till everything is combined. Do not overmix, because the crust will get hard.
  • To assemble:
  • In a 9 by 13 inch well greased and lined pan, pour the batter. Add the chicken mix along with corn and olives. Bake for 20 minutes at 180 degree C.
  • Take out and spread the sauce. Add the mozzarella cheese.
  • Keep it back in the oven and bake for another 10-15 minutes. In the last 5 minutes, turn on the top flame and let the cheese melt.
  • Take out and serve.

Notes

  • You can add any topping to the pizza. You can make a pepperoni pizza, alfredo pizza, ranch pizza…you name it.
  • But follow the crust recipe as it is and add the topping to the crust batter.
  • If you prefer a very thin crust, use a bigger pan.
  • Keep a close watch while you broil it since the cheese can get burnt easily.
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Caramel Semiya Payasam https://mariasmenu.com/desserts/caramel-semiya-payasam https://mariasmenu.com/desserts/caramel-semiya-payasam#respond Sun, 30 Aug 2020 02:25:54 +0000 https://mariasmenu.com/?p=72021 Pyasam season is officially here! Do you have a fav Payasam recipe that you like the best or are you in love with all Payasams ;)?

Like I've said many times before I love Jaggery and coconut milk payasams. I'm not a big fan of milk-based Payasams especially Semiya Payasam ;)

So, sometime ago when my friend Deepa gave me Semiya Payasam that looked brown in color I was a bit curious to see how it tastes like?

If you go by the cake recipes here, you should know that “caramel” is a fav flavor of mine and for that very reason I liked the Brown Semiya Payasam too.

The caramel flavor enhances the flavor of the dish and the caramelised nuts do add a beautiful crunch to the payasam. I liked it chilled.

Please do give it a try, if you want to try something different for Onam or if you like caramel flavor. Hope your Onam preps are almost done and you are set to welcome the festival of togetherness!

Jose and me, Wish you a very Happy Onam!

Here is the recipe…

Recipe from here

Caramel Semiya Payasam
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Caramel Semiya Payasam

A modern twist to traditional Indian dessert of Semiya (vermicelli) kheer. Vermicelli is cooked in caramel flavoured milk and topped with praline. A perfect dessert for your party.
Course Dessert, Dessert – Indian traditional sweets and dessert, No Bake desserts
Cuisine Indian, South Indian, Kerala, Keralan
Keyword Semiya payasam, Caramel semiya payasam,
Author Maria Jose Martin

Ingredients

  • 1 ltr Full fat milk
  • 3/4 cup Semiya (vermecelli)
  • 3/4 cup Sugar
  • 2 tbsp Sago optional
  • 2 tbsp Ghee
  • 6-8 Cashew nuts
  • 8-10 Raisins
  • 3 Crushed cardamom
  • A pinch of Salt

Instructions

  • Heat 1 tsp ghee in a frying pan. Add 3/4th of the semiya from the above qty. Fry till the semiya reaches a golden brown color (make sure it's not over fried). Once the semiya is golden brown in color, add the rest of the semiya, mix well and remove from fire. (refer notes)
  • In a heavy bottomed wide and deep pan, add 3 tbsp sugar from the above qty. Add 1.5 tbsp of water to this and caramelise. Once the sugar caramelises and reaches an amber shade add 1/4 cup of hot water (be careful while adding it, it will splash). Mix well.
  • Add milk and 1/2 – 3/4 cup water to this. Mix well. Bring it to a rolling boil.
  • Once the milk starts boiling add semiya and mix well. Bring it to boil and simmer till semiya cooks through.
  • Once the semiya is almost done, add the sugar and mix well. Make sure semiya retians a bite to it and not become soft completely (refer notes). At this stage you can add cooked sago (if using) and mix well.
  • Add crushed cardamom and ghee fried raisins to the payasam. Add a pinch of salt to balance the taste. Switch off the gas. Cover and let the payasam rest for 15 – 20 mins.
  • Caramelise 2 tbsp sugar (you can either take it from the 3/4 cup mentioned above or use extra, depending on the sweetness level you prefer). Once the sugar caramelises, add cashew nuts. Make sure the nuts are coated well with caramel. Transfer to a butter paper and let it cool completely.
  • Crush the cooled caramelised nuts with a rolling pin. Transfer the payasam to individul serving bowls and garnish with caramelised nuts.
  • You can serve this at room temp or chilled.

Notes

I've used nonroasted semiya for this recipe.
A portion of semiya is kept aside (without frying) so that it ensures uniform distribution of semiya in the milk.
You can add more sugar if you prefer it. Also you can add 2 tbsp condensed milk for a more creamier payasam. 
Make sure the sugar doesnt burn while caramelising otherwise it will spoil the taste of payasam. 
If you are not a fan of caramelised nuts, you can just fry the nuts in ghee and add to Payasam.
Caramel Semiya Payasam]]>
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Kumbalanga Parippu Curry https://mariasmenu.com/vegetarian/kumbalanga-parippu-curry https://mariasmenu.com/vegetarian/kumbalanga-parippu-curry#respond Wed, 26 Aug 2020 05:04:46 +0000 https://mariasmenu.com/?p=71929 This recipe kinda happened by chance!

I guess, often times when things happen by chance without any planning or premeditating or elaborate decision making, there is a beauty in it. That holds true in the case of this recipe as well.

I was all set to make some Olan, when I realised, I dont have any Vanpayar (red cowpeas) with me. Search for recipes with Ash gourd lead me to this recipe. I'm so glad I found out this one.

It's not like it's a different or unique recipe, but it has a familiarity and soothing feeling that comforts you, that makes you smiling.

I'm not sure whether this is a part of Onam sadya, but you can easily make it a part of sadya ;) This curry along with some ghee, pappad and rice is a super combo.

If you are looking for a veg curry for rice, with some flavor and texture, go ahead, this is for you!

Thank you so much Bharathy for this lovely recipe.

You can see all the Onam recipes here

Kumbalanga Parippu Curry
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Kumbalanga Parippu Curry (Ash Gourd Moong Dal Curry)

A traditional Kerala style veg curry for rice. Ash gourd and moong dal is cooked with ground coconut paste and spices.
Author Maria Jose Martin

Ingredients

  • 1.5 cups Diced Ash gourd (kumbalanga)
  • 1/4 cup Moong dal (cherupayar parippu)
  • 4 tbsp Grated coconut
  • 1 Green chilli chopped
  • 1/2 tsp Chopped garlic
  • 4-5 Black peppercorns
  • 1/4 tsp Turmeric powder
  • A pinch Cumin
  • Salt
  • For Tempering
  • 1/2 tsp Mustard seeds
  • 4-5 Pearl/small onion sliced
  • 1-2 Dry red chilli
  • Curry leaves
  • 2 tsp Coconut oil

Instructions

  • Grind together coconut, green chilli, garlic, turmeric powder, pepper corns and cumin with 1/4 cup water to a smooth paste.
  • Dry roast moong dal in pressure cooker for 4-5 mins on low flame or till the roasted smell comes (refer notes). Rinse the roasted moong dal under runing water a couple of times. Add it back to the pressure cooker. Add 1/2 – 3/4 cup water to it and bring it to boil. Reduce flame to lowest and cook for 3-4 mins.
  • Add diced ash gourd, ground coconut, salt and 1/2 cup water to the moong dal. Close the cooker and cook for 4-5 whistles on full flame. Switch off the gas and let the pressure drop naturally. Open the cooker and mix everything well. Do a taste test and add more salt if required.
  • Heat coconut oil in a small deep pan. Crackle the mustard seeds and add sliced pearl onions and curry leaves. Once the onions begins to brown, add dry red chilli. Fry for a min and add to the curry.

Notes

This curry has a semi gravy consistency. The curry tends to thicken a bit as it rests, so adjust the qty of water accordingly.
Make sure you keep a close watch during this step, otherwise it may burn.
Kumbalanga Parippu Curry]]>
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Sharkara Varatti https://mariasmenu.com/desserts/sharkara-varatti https://mariasmenu.com/desserts/sharkara-varatti#respond Mon, 24 Aug 2020 03:17:53 +0000 https://mariasmenu.com/?p=71603 So, this recipe has been in my folder for a couple of years! I guess, the time has come now to share this with you…

Honestly, I made this on a whim and never thought I'll get it right. But surprise, surprise, I did get it quite right, if I may say so myself :)

Usually, when I make Kerala snacks at home, Jose will taste for the sake of it and it's me who finishes it. But this time, surprisingly, Jose was the one who finished this and kept asking for more!

If you haven't tried making it at home, please do give it a try. Though it's a bit time consuming, it's definitely worth it. Homemade does taste better :)

Btw, if you are looking to make plain chips, you can see the recipe here.

Here is the recipe…

Recipe adapted from Flavours of Spice Coast by Mrs.K.M.Mathew

Print

Sharkara Varatti

Kerala Style Banana Candy served as a part of Onasadya. Deep fried raw bananas are coated in jaggery syrup and flavored with cardamom, cumin and dry ginger.
Course Appetiser, Snacks
Cuisine Indian, South Indian, Kerala, Keralan
Keyword Onam recipes, Banana candy, sharkara puratti, how to make sharkara puratti at home
Author Maria Jose Martin

Ingredients

  • 500 gms Plantains
  • 250 gms Jaggery refer notes
  • 1/2 tsp Cumin powder
  • 1/2 tsp Dried ginger powder (chukku) I didnt use since I didnt have it
  • 3 Crushed cardamom
  • 2 tsp Rice flour I used only 1 tsp
  • 1 tsp Sugar
  • Oil for deep frying you can use sunflower or coconut oil

Instructions

  • Pat dry the washed and peeled bananas with a kitchen tissue. Slice into thin half moon shapes of even thickness.
  • Deep fry in hot oil till crisp.
  • Sprinkle a little salt water in the oil (be careful while doing this, it may splash). Stir again so that the salt is evenly absorbed by the chips. When the spluttering subsides, remove the chips from the oil, place in a tissue paper. Let the chips cool completely.
  • Dissolve the jaggery in 1 cup water.
  • Strain and heat to make a syrup of one thread consistency. To know whether the jaggery syrup has reached one thread consistency, add a drop of the syrup to cold water if it doesn't dissolve in water, it has reached the right consistency.
  • Lower the flame and stir the banana chips into the syrup. Mix well to coat the chips uniformly with the syrup.
    Sprinkle the cumin, chukku (if using) and cardamom powders. Stir gently, taking care not to break the chips.
  • Remove from fire and sprinkle over with a mixture of rice flour and sugar. Stir till separated and dry. Cool and store in airtight containers.

Notes

Use firm but unripe bananas to make this.
Though the recipe calls for 250 gms of jaggery, I used only 200-225 gms. Please do a taste test of the jaggery to see the sweetness level and adjust accordingly.
The “frying” part of bananas may take some time, but you will get there, have a bit of patience ;)
Melt the jaggery first, strain, and then make the syrup.
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