Pal in malayalam means milk and vayakka means banana. Its not the normal banana you get all over the world LOL! Kerala has a special type of banana that u can cook and eat. And u can also make many dishes of it even when its raw, half ripe and ripe.

Im glad we get the same type of bananas in Singapore!!! with out it ramazan would not be the same

So this is recipe is the ripe bananas with sago and coconut!

2 ripe kerala bananas
1 cup sago or sabu daana
sugar to taste
salt 1/4 tsp
1 and half cup grated coconut
1/2 tsp fennel seeds or saunf
2-3 shallots

• Cut the bananas in to thin long pieces and boil in a vessel with sufficent water
• Boil the sabu daana with sufficent water seperatly.
• Mean while grind the coconut, fennel seeds and shallots into a thick fine paste.
• When the banana and the sago are cooked and soft combine it into one vessal and add the grinded paste to it and cook again.
• Mix well and serve hot!

I love cutlets.. veg or non veg this is my all time fav snack. My daughter also started liking it now so thats another reason why i should make this often!

As i said in my earlier post the masalas in the recipe are not the exact as my son was sick i couldnt make out how much i added. But in the end it turned out to be yummmy and crispy!

200 grms chicken cooked and shredded
2 large potatoes boiled and mashed.
1 large onion finely chopped
1 tbsp ginger garlic paste
2 green chills chopped finely
1 tbsp coriander pwdr
1/2 tbsp garam masala
lots of coriander leaves chopped finely
3 white bread (1 day old) or 1 cup bread crumbs
1 egg beaten
oil for shallow frying

Heat some in a kadai and add the onions. When they are brown add the ginger garlic paste and fry for another few mts. When both are mixed well add the shredded chicken and mashed potatoes to it and mix well. fry again for 2-3 mts and add the coriander pwdr and garam masala to it. Mix well and add the fresh coriander leaves to it. Let the mixture cool.

Cut small pieces of the bread and run through the mixer (the small jar) and it will turn to bread crumbs. You can also use the ready made bread crumbs.

When the mixture is cooled make small tikkis of it. Dip the tikkis in the egg and then dip in the bread crunbs. Make sure that it is well covered with the crunbs. And shallow fry.

Before going for a long vaccation i wanted to make something special for my hubby yesterday i decided to make pepper chicken and chicken cutlets.. all the masalas might no be the exact because i was busy with a sick kid and in the midst of packing for my vaccation! Here goes 2 recipes and a bye for now to all till i come back!

Pepper chicken

1/4 kg chicken
1 large onion
1 large tomato
1 tbsp ginger garlic paste
3 green chillies
5 cardamoms
2 1″cinnamon stick
5 cloves
1 Tbsp coriander pdr
2 tbsp crushed pepper corns
1/4 tbsp cumin
1/2 tbsp cumin pwdr
1/2 tbsp red chilli pwdr
1/2 tbsp garam masala
2 springs curry leaves
1 handfulof fresh chopped coriander
1/2 tsp mustard seeds
oil for frying
salt to taste

Heat the oil in a large pan. Add mustard cumin to it. After that add cardamoms, cinnamon sticks and cloves to it. When the aroma comes add the onions, ginger garlic paste. curry leaves, and green chilli and saute for a while. Add tomatoes to it. Then, add the coriander, cumin pdwr, red chilli pwdr, garam masala and salt and mix well. Add the chicken to the frying pan and mix well, and cover and cook the chicken is cooked through. When the chicken is almost done, add the ground pepper into the mixture and mix well. GArnish with corriander leaves!

Gothamb Pathiti (Wheat Roti) is one of the specialities of Malabar side in Kerala. Most of the muslims from calicut especially kuttichira and thekkepuram cant imagine a dinner without this! LOL! This is also made for breakfasts. Gothamb Pathiri is also known as Kannuvecha Pathiri or madakki chapathi.

There are 2 -3 folds in this deep fried roti and this is my next entry for Roti Mela.

This is what you’ll need.

• Atta for dough
• Salt to taste
• water to knead
• oil for frying.

This is how u make it.

• Knead aata as usual.Make medium size ball and make a large chapathi. Apply oil lightly on it.
• Then fold the 2 sides to the centre. Apply oil lightly on top.
• Again fold the other 2 sides to make a square and apply oil on top .Now fold again from each corner to form another small square.

• Turn to the other side and roll again till its thin.. not so thin…
• Deep fry the pathiri.