Lakshdweep
Popular Dishes of Lakshdweep
Banana Chips
Embark on a delightful snacking journey with these thin and crispy slices of fried raw banana. The chips offer a satisfying crunch and a hint of sweetness, making them a beloved snack that captures the essence of the islands. Each chip is a reminder of the region's natural bounty, allowing you to experience its flavors with every bite.
Ingredients :
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4 green (unripe) plantains (sliced into thin rounds and washed), peeled
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2 cups coconut oil
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3 cups water
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1 tsp turmeric
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1 tbsp chili powder
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to taste salt
Steps To Follow:
1. Put the slices of banana into a solution of water, salt and turmeric and let sit for 5 minutes.
2. Give it a good mix and transfer to a colander to drain completely.
3. In a medium sized kadai on high heat, heat the oil.
4. When it starts smoking, add the slices in small batches.
5. Fry until golden and transfer onto a paper napkin.
6. Repeat with the rest of the slices.
7. Sprinkle with salt and chilli powder and let it cool.
8. Store in an air-tight container for up to a week.
Mas Huni
Start your day with a taste of tradition through this breakfast dish. Shredded tuna combines with fresh coconut and onions, resulting in a medley of flavors that wake up your senses. The dish's simplicity highlights the purity of its ingredients, offering a wholesome and nourishing start to your day that's as comforting as the island's shores.
Ingredients :
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1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks)
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1 cup coconut – scraped/grated
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1 scotch bonnet (githeyo mirus) – finely chopped
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½ cup onion – finely sliced
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½ cup lemon juice
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Salt to taste
Breadfruit Curry
Explore the unique flavors of the region with this delectable dish. Breadfruit takes center stage, cooked in a coconut-infused gravy that's delicately spiced. The result is a hearty and flavorful curry that showcases the islands' culinary creativity. With every forkful, you'll discover a blend of textures and tastes that celebrate the islands' rich agricultural heritage.
Ingredients :
This is breadfruit season and i am seeing this in abundance. It is very tasty, if you have never tasted it so far and find this in your veggie shop, pick one for sure..Hope you will give this a try and let me know how it turns out for you.
INGREDIENTS FOR BREAD FRUIT CURRY RECIPE
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Cheema Chakka / Bread Fruit - 1 medium size peeled and cubed (around 4 cups)
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Onion - 1 large sliced thinly
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Salt to taste
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Turmeric Powder / Manjal Podi - 1 tsp
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Chilli Powder - 1 tsp
FOR ROASTING & GRINDING:
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Oil - 1 tsp
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Dry Red Chilli - 3 to 4
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Coriander seeds - 1.5 tbsp
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Fennel Seeds / Sombu / Saunf - 2 tsp
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Cinnamon / Pattai - 4 cm piece
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Garlic - 4 peeled
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Coconut - 1 cup grated
FOR SEASONING:
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Oil - 1 tbsp
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Mustard Seeds / Kaduku - 1 tsp
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Curry Leaves - 2 sprigs
Steps To Follow:
Peel breadfruit and cube them. Take them in a pot along with onions, salt, turmeric powder and 1 cup of water. Cover and cook on a low heat for 15 mins till it is cooked.
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Now the water would be reduced as well.
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Heat oil in a kadai, add all the roasting ingredients and roast till golden. Remove it to a blender and make it into a smooth puree. Set aside.
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When the bread fruit is cooked, add the masala in along with red chilli powder and water and mix well.
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Simmer this for 5 to 10 mins.
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Now make seasoning by heating some oil in a kadai. Add in mustard and curry leaves. Let them sizzle.
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Pour this over the curry and mix well.
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Now serve with rice and rasam.
Sannas
Conclude your meal with these spongy rice cakes that are as versatile as they are delicious. Whether enjoyed on their own or paired with curries, sannas offer a gentle and comforting experience. The softness of the cakes contrasts with the vibrant curries, creating a harmonious balance that's a testament to the region's culinary diversity.
Ingredients :
Sannas are Goan Rice Cakes / Bread made on special occasions in Goa. They are popularly served with the Goan Pork Sorpotel or a variety of other gravies or are even consumed plain at tea time.
Yield – 14 to 16 pieces (approx.)
Prep. Time – 30 Mins + 5 to 6 Hours (fermentation)
Cooking Time – 40 Mins. (for 2 batches in a household steamer)
Ingredients:
[ Standard Measure – 1 cup = 250 ml ]
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Parboiled Rice (Goan Ukda Rice) – 1 cup
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Coconut (slightly tender, grated) – ½ cup
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Coconut Toddy (For Homemade Sur, see here) – 1 ¼ to 1 ½ cup
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Sugar – 3 to 4 tbsp.
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Oil – to grease the moulds
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Salt – 1 tsp. or to taste
Steps To Follow:
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Pick the rice, wash and soak overnight.
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The next day, drain the rice and grind it with ½ cup toddy for a few seconds. Then add another ½ cup of the toddy, sugar, salt and grind till you get a slightly coarse paste. Add the grated coconut and ¼ cup toddy and grind for 2 short pulses. Taste for salt and sugar and add if required (add another ¼ cup toddy if needed). Transfer to a clean vessel and keep covered in a warm place to let the batter ferment (5 to 6 hours) till it has almost doubled.
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Later when it is time to steam the sannas, take any suitable moulds and grease them with oil. Take a steamer and add some water to it and let it come to a boil. Meanwhile fill the moulds till half full.
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Place the moulds in the steamer, cover and steam for 20 minutes, till done. Then remove the moulds and place in a bath of cold water. Once cold, demould the sannas and place in a vessel lined with thin muslin cloth. Serve with your favourite gravy.