Falling in Love in India
Some general ranting followed by a Raw banana stir fry.
Last week I read 2 states by Chetan Bhagat, a long overdue , and fell in love with the book and author. I realised you ain’t need to do complex empirical calculations to know why this man has a huge fan following among Indian youth. I flipped through the pages and I was asking myself how could everyone in India who falls in love goes through the exact same series of events.
Falling in love in India and getting married to the same person is an achievement on it’s own. One may wonder why? The reason is that in India falling in love is not just a natural phenomenon as one grows up. It has to be a well planned and executed task. The top rules to fall in love in India:
- Is the boy/girl from same caste(same religion isn’t always enough)?
- Are they from the same state (Yeah we all are Indians, but we belong to our respective states than to the country itself).
- Do they have same social background ?
- Do they have similar educational qualification? (If girl is an engineer the boy “atleast” has to be an engineer!)
- Above all can their families get along well(You know marriage is not just about the 2 individuals , it’s about 2 families starting a lifelong relationship!)
In short falling in love in India is the modern approcah to arranged marriages where parents can show how modern they are by letting their children choose their life partner(huh!). I’m sure there are exceptions but the numbers are too few in comparison.
Now from a complex/complicated recipe of life to a simple “raw banana stir fry”.In Kerala just after the first monsoon, it’s the season of Bananas. Kerala banana , as they are commonly called, are a variety of banana native to Kerala – a southern Indian state. It’s one giant banana and firmer than the usual varieties. The banana chips made from the raw banana is a famous export from Kerala to the world of savoury snacks . From breakfast to dinner there is always something with banana during that season and needless to say after the initial excitement it’s just the patent wait for it to get over. The “mother” used to make a simple “ethakkaa mezhukkupuratti” (raw banana stir fry) and the recipe follows.
Serves 4
Ingredients:
- 500 gm of Raw banana, skin off and cut into 2″ pieces
- 1-2 tsp of chilli powder
- 1/2 tsp of turmeric powder
- 1-2 tbsp water
- Salt to taste
- 1 tbsp oil
- 2-3 pods of Garlic crushed
Method:
Cook the banana with 1-2 tbsp water, chilli powder, turmeric powder and salt for about 5 mins or until they are cooked but firm. Take care not to over cook the banana as they will get mushy when stir fried.
In a non-stick pan heat oil, add crushed garlic and when they start to brown add the cooked banana and fry on low until it’s roasted well. Serve with rice and a good helping of “moru curry”.
Celebration of flavors
Chicken Kuruma(Korma)- Mildly spiced Chicken curry with ground coconut and fresh herbs.
In a true blogger style let me start this post with an apology for the no activity period on my blog. I decided to get fitter and more social. My absence from the blogosphere was due to my busy evenings spent gymming 🙂 and less healthy weekend parties.
Chicken with coconut is a match made in heaven and those who are in doubt should definitely try this :). During my childhood I have had chicken cooked with coconut milk but chicken with freshly ground coconut was not something my mother made. Until a few years ago , I was completely oblivious of the existence of chicken curries with coconut paste. I just had to taste it once to conclude that this was an association that was going to last forever .Since then various recipes of chicken curries with coconut in its numerous forms has found a special place in my kitchen.
A south Indian vegetable kuruma which I have learnt from a recipe book is the inspiration for this Chicken Kuruma.
Serves 4
Ingredients
- 500 gm chicken, medium sized pieces
- 1 cup finely chopped Onions
- 1 Tomato finely chopped
- 1 tsp of ginger garlic paste
- 1 tsp of red Chilli powder
- 1/4 tsp of Turmeric powder
- Salt to taste
- 2 tbsp of Oil
- 1 sprig of Curry leaves
- Chopped Coriander leaves for garnish
Dry roast:
- ½ tsp of Fennel seeds
- 1 tsp of white Poppy seeds
- 1 small piece of Cinnamon
- 2 Cardamom pods
To Grind
- 2 tbsp of fresh grated Coconut
- 1 tbsp of roasted Chickpeas
- 2 green Chillies
- 2 tbsp of chopped Coriander leaves
- 3-5 mint leaves
Method
Heat oil in a pan. Add chopped onions, curry leaves and ginger-garlic paste. Sauté it until onion starts to brown. Add chopped tomatoes along with the dry spice powders and sauté for 5 -7 minutes.
Make a smooth paste of the ingredients listed under ‘dry roast’ and ‘To Grind’. Add the ground paste to the onion mixture and cook on low for about 8-10 minutes. Add chicken pieces along with salt and mix well. Sauté chicken with the spices for about 5-8 minutes. Add about 2 cups of water and cook until chicken is tender and sauce is of desired consistency.Remove from heat. Garnish with chopped coriander leaves. This can be served with plain rice ,roti or even pulav.
cooking guilty pleasures 