Ingredients for Raw Banana Yam Balls

1. Raw banana (cooked and grated ) – ½ cup
2. Yam (cooked and mashed)- ½ cup
3. Maggi Coconut Powder – 50 gms
4. Paneer grated - 100gms
5. Gram flour - 1 ½ tsp
6. Onion finely chopped – 2 Tbsp
7. Ginger finely grated- 1 Tbsp
8. Finely chopped Coriander Leaves -2 Tbsp
9. Cashew nuts, chopped -8-9 nos
10. . Raisins chopped – 5 nos
11. Green Chilli, finely chopped – 2 nos
12. Kashmiri chili powder -1tsp
13. Garam masala powder -1 tsp
14. Salt as needed
15. Corn flour – 2 ½ tsp
16. Oil as needed for frying

Ingredients for Frying Soya

1. Soya chunk – 1 cup(Firstly, boil soya chunks for 8 minutes and transfer to a bowl of cold water. Allow to rest for 10 minutes and squeeze completely.)
2. Black pepper - 2 tbsp
3. Chilly powder -1tbsp
4. Garlic pods (Crushed) - ½ tsp
5. Ginger (Crushed) – ½ tsp
6. Salt – as required
7. Kashmiri chilly paste -1 ½ tsp
8. Corn flour – 1tsp
9. Lime juice -1tsp
10. Garam masala - ½ tsp
11. Pandan leaves – as required
12. Oil for frying – as needed

For Gravy

1. Cardamom - 1
2. Onion – 2(finely chopped)
3. Cinnamon stick - 1
4. Tomato - 1,(large, finely chopped)
5. Green chillies(chopped) - 2 tsp
6. Ginger chopped -2tsp
7. Ginger garlic paste -1 ½ tsp
8. Turmeric powder - 1/4 tsp
9. Red chilli powder - 1/2 tsp
10. Coriander powder - 1 1/2 tsp
11. Garam Masala - 1/4 tsp
12. Kashmiri chilly paste -1 tsp
13. Cashew - 10 (soak in 1/4 cup milk for 15 mts and grind to a paste)
14. Salt- to taste
15. White chick peas (soaked &cooked with little salt)-100gms
16. Maggi coconut milk – 1 cup
17. Kasuri methi - ¾ tsp
18. Coriander leaves for garnish
19. Curry leaves for garnish
20. Fried cashew nut for garnish
21. Fresh cream - 2 tbsp for garnish
22. Coconut oil – as needed

Method of Preparation of Balls Add 1 to 12 ingredients together and add salt as needed.Combine well to form a smooth and soft dough.Pinch a small ball sized dough and prepare a round ball without any cracks.Roll them in corn flour for extra crispy outer covering. Deep fry in hot oil or bake in preheated oven at 180 degree celsius for 20 minutes. Fry till the balls turn golden and crisp. Drain off the yummy balls and keep aside. Method of Preparation of Soya Pandan Mix ingredients 2 to10 together and marinate the Soya chunks. When the Soya is finished marinating, create little ‘pandan-leaf’ packets or bags. Add one piece of Soya chunk per leaf packet. Fry the leaf packet on medium heat oil for about 3-4 minutes per side, until brown. Keep aside. Method of preparation of Curry To prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add the chopped onions & ginger and saute for 6 mts. Add ginger & garlic paste and saute for a mt. Add turmeric powder , coriander powder, red chili powder , kashmiri chilli paste, garam masala ,salt and mix. Add chopped tomato and cook for 8 mts. Now add cooked White chick peas & saute it for a mt. Add cashew nut paste and cook for 3 mts. Add 1 cup of Maggi coconut milk & ½ cup of water together and bring to a boil. Reduce flame and simmer for 7-8 mts . Add prepared golden balls, mix gently.Then add Soya pandan packets or bags & Kasurimethi to the curry. Turn off the flame when it reaches the desired curry consistency. To serve the curry, pour the raw banana yam ball soya pandan curry to the bowl. Allow to sit for 7-10 mts and serve warm. Garnish with fresh cream, curry leaves, coriander leaves & fried cashew nuts. “Delicious Raw banana Yam Ball Soya Pandan Curry is ready. ”

Ingredients 

1. Padavalanga chopped  -1/2 cup
2. Whole urad dal – 1/2 cup (Soak urad dal in enough water for 4 – 5 hrs)
3. Crushed shallots -1/2tsp
4. Crushed green chilli  -1/2tsp
5. Maggi coconut powder  -as needed
6. Crushed pepper corns – 1/2 tsp (Optional)  
7.  Salt – To taste
8. Oil – as needed 
9. Potato – 2 small, cut into medium cubes
10. Onion – 1 small, cut into small cubes
11. Green chillies – 2 – 3, slit
12. Crushed ginger – 2 tsp
13. Curry leaves – 1 sprig
14. Turmeric powder – 1/2 tsp
15. Red chilly powder – 3/4 tsp.
16. Coriander powder – 2 – 3 tsp
17. Garam masala powder – 1 tsp
18. Maggi coconut milk ( Thin coconut milk) – 1.5 – 2 cups
19. Thick coconut milk – 1/2 cup
20. Salt – To taste

For the seasoning

1. Coconut oil – 2 tsp
2. Mustard seeds – 1/2 tsp
3. Dry red chillies – 2 – 3, broken
4. Shallots – 4 – 5, sliced
5. Curry leaves – A few

Method of preparation  Soak the urad dal for 4 – 5 hrs and drain the water completely. Grind it to a fine paste adding little water, if required. Heat oil in a deep pan. Add chopped  padavalanga, 1/2 tsp crushed pepper corns ,crushed green chilli , shallots, curryleaves and enough salt to the batter. Drop small portions of the vada mixture into hot oil. Fry them until golden and drain on to a paper towel. Heat oil in a pan and add onion, green chilly, ginger, curry leaves and little salt. When onion turn light golden in color, add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Add cubed potatoes. Mix well and cook for 1 – 2 minutes. Add thin maggi coconut milk and enough salt. Cover and cook until potatoes are done at medium heat. When they are well-cooked, add garam masala powder, thick maggi coconut milk and a few curry leaves. Bring to a slow boil. Add the fried Padavalanga vadas and mix well. Check for salt. Switch off.  Heat oil in a small pan. Splutter mustards, add dry red chillies and sliced shallots. When shallots turn brown, add curry leaves. Stir for 3 – 4 seconds and pour the seasoning over the curry. Cover with a lid for 15 minutes and mix well. This curry tends to thicken over time. " Delicious  Padavalanga Koottu Curry  is ready to serve "