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Olan

Ingredients
  1. Ash Gourd – 1 ½ cup (diced)
  2. Olan Beans – 1 cup (cooked)
  3. Green chillies – 2 (small slices)
  4. Thin Maggi coconut milk – ¾ cup
  5. Thick Maggi coconut milk – ½ cup
  6. Curry leaves – 1 sprig
  7. Coconut oil – 1 tsp
Instructions Pressure cook ½ cup olan beans with enough water. After the first whistle, simmer and cook the beans for another 2-3 minutes in low flame. Wait until all steam has escaped. Once the pressure settles, open the lid. Drain the water from the beans and soak the cooked beans in warm water for a while. This is to keep the olan stew curry colour white. Otherwise, the brown colour from the cow peas will make the stew brownish. Again, strain the beans and keep aside. Olan beans should not be over cooked, it should hold its shape. In a pan, add ash gourd, little water and salt and cook in low flame till ash gourd becomes tender. Check and make sure that ash gourd is not over cooked or mashed. Add thin coconut milk, cooked beans and green chillies and mix well and cook for 3-4 minutes. Add thick coconut milk and cook for another 2-3 minutes and remove from fire. Season with coconut oil and curry leaves. The curry tends to thicken as it rests. Mix well and let it stand for 30 minutes before serving. The curry has a thick consistency.

Kerala Banana Fry

Ingredients
  1. 1/2 Cup Yogurt
  2. 1/4 Teaspoonful Turmeric Powder
  3. 1/2 Teaspoonful Mustard Seed
  4. 50 Grams Maggi Coconut Milk Powder
  5. 45 Grams Chillies, Red (Capsicum Annum) (3 chillies)
  6. 1/2 Tablespoon Coconut Oil
  7. 1/2 Teaspoonful Cumin Seeds 1/4 Teaspoonful Fenugreek Seed
  8. 1/2 Cup Bottled Water
  9. 200 Grams Bananas (Raw)
  10. 45 Grams Chillies, Green - All Varieties (Capsicum Annum) (2-3)
  11. 1 Teaspoonful Pepper (Crushed)
  12. 5 Grams Curry Leaves (10-12 curry leaves)
Instructions Firstly peel, rinse, and Chop the Raw Banana in squares. Take the chopped raw banana in a pan and add turmeric powder, black pepper and salt. Add 1/2 cup water, cover the pan and cook on medium flame till the vegetable becomes tender and cooked in a mixer add 50g of MAGGI Coconut milk powder, green chillies, cumin seeds and grind into a smooth paste. Beat the curd and keep aside. Once the plantain is cooked add the above Coconut milk paste and mix very well. (Keep the flame to a low while adding the coconut paste). Add the beaten curd and mix again. Bring it into a boil and switch off the flame. In a small frying pan, heat 1tsp coconut oil add 1/2tsp mustard seeds, red chillies and curry leaves. Pour the mixture in the curry. Cover it with a lid.

Kalan

Ingredients
  1. 2 tbsp pepper powder
  2. 1 tsp turmeric powder
  3. 1 cup maggi coconut milk powder
  4. 1/2 tsp cumin seeds
  5. 3 no green chillies
  6. 1/2 litre curd
  7. 1 cup yam - chopped
  8. 2 spring curry leaves
  9. 1 tbsp ghee
  10. salt to taste
  11. 1/2 tsp fenugreek powder
  12. 1 tsp butter
Instructions Dissolve pepper powder and turmeric powder in water. let it sit for 10 minutes.  Whisk curd till smooth and keep it aside until use Grind together coconut, green chilli and cumin seeds to very fine smooth paste.  Strain the pepper turmeric water and add it to a pan. boil it for 2 minutes on high flame. add a cup of yam chopped. Add more water needed for the vegetable to get cooked. boil until the vegetable is soft.  Put off and add ghee, salt, whisked curd and mix well.  Stir continuously for 5 minutes in simmer or until it thickens.  Now take some curry and add it to the coconut paste and mix well. add back the coconut paste into the curry along with fenugreek powder. adjust salt and mix well.  When it is heated, switch off and add fresh butter and stir once.  Tempering: heat coconut oil and crackle mustard seeds, red chilli, curry leaves and when curry leaves turn crisp, add it to the curry and mix once.  Close immediately and let it sit for 5 minutes for the flavours to set it.