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
1/2 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 : http://fb1.math.nat.tu-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
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1/2 cup coconut, grated (may substitute des. coconut)
1 tablespoon coconut for garnish
1/4 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
1/2 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.
Veganfood.com


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