Kerala Aviyal(Veg mix in Coconut sauce)

I feel that Avial is Kerala’s version of Ratatouille. It really is a bunch of random vegetables cut up to the same size and shape, layered and cooked. In this version, the vegetables are mixed with crushed coconut and spices and some kind of souring agent – mango, tamarind or yogurt. Most people I know use green mangoes in avial, but personally I hate mangoes in Avial. Yogurt is my preferred souring agent, I have never made it any other way! The vegetables used also vary depending on the availability and personal preferences, but I feel that drumstick is a must have vegetable in Avial. I found fresh drumsticks at the Indian store this time, I’ve always had to settle for the frozen variety before. If you can’t find drumsticks, don’t worry, it tastes pretty good even otherwise. I have listed the vegetables I used, but feel free to use anything else that you can find- like zucchini, squash, yard long beans, yam etc. 

Ingredients

• 1 drumstick
• 2 carrots
• 1 large white potato
• 1 green plantain
• 1 snake gourd
• a few green beans
• 1 eggplant
• 1/2 cup peas
• 6 green chilies, slit (or to taste)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 3/4th cup fresh/frozen grated coconut
• 1/4 tsp cumin seeds
• 1/4 cup sliced shallots
• a few curry leaves
• 2 tbsp oil (coconut oil is the best, I used olive oil)
• 1/2 cup thick yogurt

Method

Split the drumsticks in half  and cut into 1” pieces. Peel the carrots, potatoes and plantain and cut into thin 1” long pieces. Cut the snake gourd and eggplant also into the same size and shape. Break the edges of the green beans and cut into the same size. Split the green chilies in half.
Arrange all the vegetables in a large pan, add the chili powder, turmeric powder, salt and split the green chilies. Add 1 tbsp water and 1 tbsp oil. Cover and cook on very low heat till the vegetables are tender. The vegetables should give out some liquid, but check the pan occasionally to make sure there is enough liquid to cook the veggies.
While the vegetables are getting cooked, place the grated coconut, shallots and cumin seeds in a food processor and process it for a few seconds to make a coarse mixture.
Once the vegetables are cooked, add the coconut mixture, curry leaves and the remaining tbsp of oil to the pan, mix gently and cover and cook on low heat for 4 more minutes.
Stir in the yogurt and let it gently heat through for a minute or so. Remove from the heat and serve warm.

Healthy Snack Recipe: Spicy Baked Plantain Chips

Spicy, salty, crispy, crunchy. Plantain chips are just what we want in a snack, and this baked version is one we could happily munch on practically every day. The key to the perfect crunch? It's all about picking the right plantains.
Our first attempts at plantain chips were somewhat disastrous. Most of them burned and no amount of oil could keep them from sticking to the pan and falling apart when we tried to pry them off. Turns out, we were using the wrong plantains.
We're used to reaching for the riper yellow versions with plenty of black spots on the peel. These are great for grilling in a pan or frying. But sweet and juicy is not what you need in a plantain for chips. The less-ripe green fruit are much firmer. They can hold up to the heat even in a thin slice and provide the perfect crunch in chip form.
Start by removing the peel with a knife. Yellow plantains are pretty easy to peel by hand, but green ones are much tougher. With a knife, you may not get perfectly round slices, but you also won't end up with uncomfortable bits of peel jammed under your fingernails. Trust us on this one.
It's important to make the slices as uniform as possible, so use a mandoline if you have one. The slicing wheel of a food processor would probably work too.
Feel free to play around with the flavorings. This blend is pretty spicy, but you could easily tone it down or try other combinations. We experimented with minced garlic and grated ginger but found that they burned well before the chips were cooked, so we'd recommend sticking with dry flavorings. Another use for garlic powder, perhaps?

Spicy Baked Plantain Chips

Yields 2 to 3 cups

2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Preheat oven to 400°F.
Remove plantain peel with a knife. Thinly slice using a mandoline, if possible.
In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet.
Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning - they can burn quickly. Remove from oven and serve.
Chips are best eaten immediately, but they'll keep for about a day.

Vazhakai Poriyal (Plaintain stir fry)

Vazhakai Poriyal (Plaintain stir fry)

I always pick up raw plantain during our trip to the Indian store. Our favorite way to have this raw banana is in the form of banana chips or as bajji. I occasionally make this stir fry with simple spices and this makes a great accompaniment to dal and rice and also with rotis and chapatis as a dry curry.
Preparation Time: 5min

Cooking Time: 12min

Serves: 2 

Shelf life:1day

Serving Suggestion: Rice with plain dal or Chapathi is a Perfect match