Here are some Malabari recipes that make banana more than just a fruit
Kochi: The cuisine of Malabar has been influenced by various cultures. The flavours of Arab, Brahmin, Zamorin and Chirakkal cuisines have been incorporated into Malabar cuisine, making it a distinctive one. Kozhikode and Thalassery are known as the centres of Malabar cuisine.
There are many vegetarian and non-vegetarian dishes that carry the distintive taste and aroma of Malabar cuisine. Biriyani (mutton, chicken, lamb or prawn) made as ‘dum’ tops the list of delicacies. In this kind of preparation, heat is applied both to the top and the bottom of the cooking vessel. Kallummakkaya (mussels) curry, Erachi puttu, parottas (soft, flatbread), pathiris (a type of rice pan cake) and ghee rice are some of the other specialties.
The snacks include unnakkaya (deep-fried, boiled ripe banana paste covering a mixture of cashew, raisins and sugar), pazham nirachathu (ripe banana filled with coconut grating, molasses or sugar), muttamala made of eggs, chattipathiri, a dessert made of maida like baked, layered chappatis with rich filling, arikadukka and so on. The Malabari cuisine also includes a variety of seafood dishes.
UNNAKKAYA
Ingredients
l Banana - 3 nos (not too ripe)
l Grated coconut - 1 cup
l Sugar- 1/2 cup
l Water- 1/4 cup
l Cardamom powder- 1/2 tsp
l cashew nuts-10 nos
l Raisins- 10 nos
l Egg- 1 nos
l Ghee- 1 tsp
l Sunflower oil for deep frying
Method
l In a sauce pan add sugar and water boil it ,when it comes thick add shredded coconut mix well
l Add cardamom powder and egg combine very well
l Remove from the flame.
l Heat a frying pan add ghee and fry the cashews and raisins ,season into the coconut filling mix well.
l Steam the banana for 10 minutes ,so that it cooked and becomes soft.
l Peel the skin of banana and mash the banana one by one with masher or egg beater very nicely.
l Apply little ghee in your hands .
l Take a lemon sized ball of banana mix and flatten it in your palm .
l Keep one table spoon of coconut mix in the center and close the edges and press slightly and roll it in your palms into the elongated shape of cotton pods / unnakkaya
l Heat oil in a kadai slide the unnakkaya into the oil .
l Keep turning the sides till all the sides becomes uniformly golden color.
l Drain and serve
NOTE: If banana dough consistency turns mushy and is hard to manage then you can add 1/4 cup of bread crumbs.
Stuffed Banana (PAZHAM NIRACHADH)
Ingredients
l Banana 3 nos
l Grated coconut 1 cup
l Sugar 1/4 cup
l Water 2 tbsp
l Cardamom Powder 1/2 tsp
l Cashew nuts 10 chopped
l Raisins 2 tbsp
l Ghee 1 tsp
l All purpose flour /Maida 3 tbsp
l Water- Few drops to make a thick paste of maida
l Sunflower oil 2 cups
Method
For filling:
l In a sauce pan add sugar and water mix it till sugar dissolves completely and thicken.
l Add shredded coconut, cardamom powder, cashews, raisins and ghee saute it till comes mix very well and remove from the flame.
To stuff banana:
l Without peeling make slit lengthwise in the both sides of the banana.
l Fill each one with the prepared filling and remove the skin slowly without breaking
l Make a thick paste of maida by adding little water, coat the stuffed sides of the banana with the paste.
l Slowly place each banana in oil and fry by turning over both sides until golden brown color.
l Drain in kitchen tissues.
l Slice it and serve
Kai pola
Ingredients
l Banana-3 medium ( Very ripe)
l Egg- 5
l Sugar- 1/4 cup
l Cardamom powder- 1/2 tsp
l cashew nuts-10 nos
l Raisins- 10 nos
l Ghee- 1 tsp
l Sunflower oil- 1 cup
Method
l Peel out outer skin of banana and cut into small square pieces.
l In a kadai heat oil and fry the banana till it gets golden brown color
l Drain out the excess oil and let it cool
l In same kadai fry split cashews and raisins separately, keep it aside
l In a bowl add eggs ,sugar and cardamom powder whisk well.
l Add fried banana ,cashews and raisins into this egg mixture ,mix well.
l In a nonstick wok heat 1 tsp ghee at low flame .
l Pour egg banana mixture into it
l Close the lid and cook for 15 minutes
l Open the lid ,insert a tooth pick at the center and ensure it comes out clean
l once it cooled take out from the wok and serve
( Source : deccan chronicle )
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