Aviyal Creole Bananas Erissery (Maya Nair) Kanchkolar Cutlet
(Green Banana Cutlets) Banana and Yam Stew
Aviyal
1 Plantaino (Or 2 Green Bananas) -- Peeled 1 large Zucchini
1 large Cucumber -- Peeled And Seeded
3/4 Lb Green Beans -- Stringed 2 large Carrots (Or) --
Peeled
4/2 Lb Butternut Squash 1 Can Chenai, Drained, Washed & Cut
Into Sticks --
Optional 1 Can Murungakkai, Drained & Washed -- Optional Any
Other Vegetable -- To Taste
Chop veggies an inch and a half long and and less than half
inch thick. Wash them separately. Steam cook veggies on low
-medium simmer using a large pot with a lid, with about a
cup of water. Layer washed hard veggies on bottom to softest
veggie on top. That is, plantain on bottom, next carrot,
beans, squash, zucchini on top. If you are using the canned
chenai and murungakkai add it when other veggies are 3/4
done, they come sorta pre-cooked in cans. Add turmeric and
salt while veggies are steaming. This takes about half hour
to 45 minutes. You have two options in this improvised
stage. Option 1: Blend 4 green chillies with half a can of
coconut milk (Thai product, available in Indian store, not
to be confused with `cream' of coconut which also comes in
cans.) Add a cup of soy yogurt and blend everything into
cooked veggie and simmer few minutes, without letting it
boil. Throw in few curry leaves, if you have them. This
produces a thin but very tasty aviyal and can be eaten with
rice and appalam. Option 2: Carve out half a cup of fresh
coconut in slices. Blend this with 4 green chillies plus a
cup of soy yogurt. Add all of this to cooked veggie and
simmer a few minutes, without letting it boil. Throw in
curry leaves if you have them. This produces a thick aviyal
which can be either a side or main dish. Recipe By : fb1.math.nat.tu-fb1.math.nat.tu-Open ↗
bs.de:80/~top/aschroth/
Creole Bananas
6 green bananas 6 tablespoons flour 1 dry coconut 1 large
onion 225 grams half lb soy mince (after being soaked in
stock and drained) 100 grams, quarter lb carrots 100 grams,
quarter lb tomatoes 50 grams, 2oz vegan margarine half a hot
pepper 1 sprig parsley
Fry the soy mince with onions, tomatoes and pepper. Grate
the coconut and add water to make 1 and half pints of milk.
Peel and grate the bananas and add flour. Pour coconut milk
over soy mince and bring to the boil. Add banana by
spoonfuls and cook for 25 minutes Add carrots and cook for
15 minutes more. Decorate with parsley and sweet peppers.
Adapted from The Caribbean Cookbook by Rita Springer
Erissery (Maya Nair)
Green bananas or plantains (nenthrakkay) cubed 1 teaspoon
turmeric powder 1 teaspoon chili powder
5/2 teaspoon cumin seeds
6/4 teaspoon mustard seeds
7/4 teaspoon urad dal
8/2 cup coconut, grated (may substitute des. coconut) 1
tablespoon coconut for garnish
9/4 teaspoon black pepper a few curry leaves salt to taste
1 teaspoon oil
Soak the cut plantains in warm water mixed with half
teaspoon turmeric for ten minutes. Drain and cook the
plantains with the remaining turmeric and salt. Grind the
coconut well with cumin and add to the cooked plantains. Let
it simmer. Meanwhile, heat the oil and pop the mustard
seeds. Add the urad dal and the coconut reserved for garnish
and stir till browned. Add this mixture to the erisherry and
mix in the curry leaves.
Kanchkolar Cutlet (Green Banana Cutlets)
6 green raw bananas (I'd use four green plantainos) 2
onions either ground to a paste or chopped fine 1 tsp
ginger paste 1 tsp turmeric paste 1 tsp chili paste 3
medium tomatoes, skinned and chopped 2 Tbsp vegetable oil
oil for frying cutlets
10/2 tsp sugar salt to taste
Peel green bananas. Cut crosswise into 1 1/2 inch to 2 inch
slices. Rub bananas with a pinch of turmeric and some salt.
Place in a pan with water to cover. Boil until bananas are
cooked and quite soft. Drain off water. Heat vegetable oil
in a pan. Add onion, ginger, turmeric and chili pastes. Mix
well and fry 3 or 5 minutes. Add skinned, chopped tomatoes
and finally the mashed banana. Mix thoroughly, adding salt
and sugar to taste. Remove from fire when mixture has
browned and appears cooked. Cool. Divide mixture into 12
potos and shape into cutlets quarter inch thick. Heat oil
in frying pan and fry cutlets until well browned on both
sides. Remove and drain off. Note: If banana mixture is too
soft after cooking, sprinkle with a little flour to
stiffen. Serves 6
Banana and Yam Stew
150 ml / 2/3 cup groundnut oil 900 g / 2 lb yams, peeled and
cubed 1 green chilli, seeded and chopped 1 tsp freshly
chopped coriander 1 medium red onion, chopped 1 large
tomato, skinned and quartered 1 large carrot, diced 2 cloves
garlic, chopped 1 tsp each ground cloves, cumin, and
turmeric Salt and pepper to taste 300 ml / 1 1/4 cups
coconut milk 1 1/4 L vegetable stock 2 bay leaves 1 Tbsp
cornflour mixed with 2 Tbsp cold water 2 green bananas,
peeled and sliced thickly
In a large saucepan, heat the oil and saute the yam pieces
over a medium heat until they are golden brown. Remove from
pan with slotted spoon. Reduce the heat and in the same oil,
saute chilli, coriander, onion, tomato, carrot, garlic and
spices until the onion gets translucent. Season with salt
and pepper. Add the coconut milk and the stock and bring to
the boil. Add the bay leaves, then lower the heat to a
simmer. Stir in the cornflour mixture. Add the yams and
bananas. Cover and simmer gently for 30 minutes. Remove from
heat, check the seasoning, remove the bay leaves and allow
10 minutes for the stew to rest before serving with rice.
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