Pothichoru

 

Pothichoru is a traditional Kerala lunch packed in a wilted banana leaf, literally translating to "packed rice". While in school, many of my classmates used to bring pothichoru daily , which consisted of boiled rice, chammanthi, and pickle. In our many years of train journeys, we used to pack pothichoru to eat while in the train, and children carry fond memories of this ritual. The items packed used to be boiled rice, pulissery (packing this liquid in a pouch made from banana leaf and banana tree thread is an art in itself, which I have mastered), green gram thoran, chammanthi, and omelette.

Recently, on our trip to Bangalore I packed pothichoru for our lunch. Since we were starting at 6 am, I kept the items simple – vegetable pulao and curd that was set in a container the previous evening.

The banana leaves were washed thoroughly, then wilted by carefully passing all parts of the leaf over a low flame, moving continuously. Then the midriff of the leaf at the back was carefully thinned out, so that the leaf could be folded.

The pulao was kept in the centre of the leaf.  

The leaf is first folded around the pulao from both sides longitudinally, then horizontally. 

Then it is packed in a news paper. 

The heat of the cooked food interacts with the leaf, which enhances the taste of the dishes, particularly over several hours.

 

Onion Tomato Raita with a Tadka

 

                                                      Raita servd with vegetable pulao

We had just been to Kerala and my brother in law gave us this delicious raita with tadka, my husband became a fan of this dish and I have already made it thrice for him.

Ingredients

1 cup beaten curd

1 tomato cut fine

3,4 shallots (or half onion) cut fine

1 green chilli cut

Salt to taste

For tadka

1 tbsp oil

¼ tsp mustard seeds

A few curry leaves

Instruction

-          Mix a tsp of beaten curd with salt and cut onions with fingers nicely

-          Add this to the curd along with cut tomatoes and green chilli

-          Heat oil in a kadai, add mustard seeds. When they splutter, add curry leaves. When the leaves are done, switch off the flame.

-          After a couple of seconds, pour the raita into the kadai, stir well and transfer it back to the bowl

Millet Porridge

 

Millets are highly nutritious, gluten-free ancient grains packed with protein, fibre, antioxidants, and essential minerals like magnesium, iron, and calcium. They have a low glycemic index, and support heart health by managing blood sugar and cholesterol levels. High fibre content, particularly in Barnyard millet, promotes satiety, aids digestion and improves bowel movement. Soaking millet overnight reduces antinutrients, boosting nutrient absorption.

Millet Porridge

Millet has a mild, earthy taste that can be used for both sweet and savory dishes.

Sweet: Cooked with milk (or dairy alternatives), nuts, and fruits, and add jaggery or honey later.

Savory: Prepared with vegetables and spices.

Millet porridge is a superfood for women, offering high levels of iron, calcium, and fibre that support bone health, boost energy, and help manage weight and PCOS. Its low glycemic index aids in hormonal balance, while essential nutrients enhance skin elasticity and aid in lactation.

For some time now we are having millet porridge for Sunday breakfast. I have to remember to soak it on Saturday morning. I like it savory, so add salt, one tablespoon of curd and sometimes half teaspoon of peanut chutney. My husband likes it sweet and adds honey or jaggery.

Ingredients

2 ½ tbsps of millet, we use Barnyard millet and Foxtail millet

8 cups of water

Instruction

-          Soak the millet after washing thoroughly at least three times, in 2 cups of water for 12 hours. I soak on Saturday morning and cook in the evening.

-          Add 6 more cups of water to the soaked millet and bring to boil, preferably in an earthen vessel.

 R    Reduce the flame to minimum and cook for 20 minutes.

-          Let it cool, cover with a cloth and tie around. Leave it for 12 hours. I leave it on Saturday night.

-          Sunday morning it is ready to eat after the mild fermentation.    

        

       Make it sweet or savory as per your liking.

Ragi Roti

This is a delicious item of gluten free preparation.

Ingredients

2 cups water

2 cups ragi flour ( four 4 rotis)

Salt to taste

2tsps ghee or oil

Ghee for applying on the roti while cooking

Banana leaf to spread the dough

Instruction

-          Boil the 2 cups of water, add 2 tsps ghee, salt, reduce the flame and slowly add the ragi flour, mixing in with a spoon.

-          Remove from fire, cover and keep aside for ten minutes.

-          Knead into soft dough.

-          Heat thava, apply ghee

-          Make four balls from the dough. Spread one ball on the oiled leaf with hand and invert it on the hot thava.

-          Gently remove the leaf, which is used again.

-          Cook the roti from both sides, applying ghee.

-          Serve with dal, sabzi, or pickle 

Banana Flowerets Pakoda

 

This was eaten on a road side shack in Chennai where our friend took us to. I just loved it managed to get the recipe.

Ingredients

-          2 cups banana flowerets

-          Oil for frying

For the batter

-          ½ cup besan

-          ½ cup rice flower

-          Salt to taste

-          ¼ tsp red chilli powder

-          Water

Instruction

-          Take the besan, rice flower, salt and chilli powder, slowly add water and mix well to make a thick batter

-          Heat oil in a pan. When it starts smoking, reduce the flame to medium and slowly put the flowerets Smeared with the batter.

-          Turn them and let cook till golden color.

-          Drain and serve with tomato ketchup for evening tea. Enjoy!

Banana Flower Thoran

 

Ingredients

-          One Banana flower

-          Salt to taste

-          ½ cup dried lobia soaked overnight and pressure cooked with ¾ cup water for 4 minutes

To grind

-          1 cup grated coconut

-          1/3 tsp turmeric powder

-          1/2 tsp cumin seeds

-          A few flakes of garlic

-          ¼ tsp red chilli powder

To temper

-          1 tbsp oil

-          ¼ tsp mustard seeds

-          2 red chillies broken

-          1 tbsp finely cut onion

-          A few curry leaves

Instruction

-          Peel off the outer layers of the banana flower till you see light colored skin. Now cut into very small pieces

-          Heat oil, add mustard seeds. When they splutter, add broken red chillies, cut onion,  and curry leaves

-          When the onions brown, add the cut banana flower, stir well, sprinkle some water, close and let cook for about five minutes. Open and check in between whether it needs more water.

-          Add the cooked lobia, and the ground coconut with masala powders.

-          Mix well and remove from fire.

-          Serve with boiled rice and dal.

Buttermilk dosa

 

This is another variation of dosa which has a distinct nice taste. It does not require fermentation.

Ingredients

1 ½ cups Raw rice (for 5 dosas)

1 ½ cups buttermilk

Salt to taste

A pinch of baking soda

½ tsp cumin seeds

Instruction

- Soak the washed and cleaned rice in butter milk for 4 to 6 hours and grind it.

- Add cumin seeds, salt and baking soda, mix well.

- Spread on a hot thava and cook from both sides.

- Serve with coconut chutney