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Showing posts with label ethakka. Show all posts
Showing posts with label ethakka. Show all posts

Tuesday, May 06, 2014


PAZHAM PORI | ETHAKKA APPAM | RIPE PLANTAIN FRITTERS






INGREDIENTS:

  1. Etahakka /Nendrapazham ( ripe plantains)- 2 nos
  2. All purpose flour-1/2 cup
  3. Rice flour-1 to 11/2 tbsp (optional)
  4. Turmeric powder-1/4 tsp
  5. Cumin seeds- 1 pinch (optional)
  6. Salt-one pinch
  7. Water -As required
  8. Coconut oil- for deep frying

INSTRUCTIONS:
  • Peel plantains and cut it  vertically into two.Cut each slice again into two .Keep aside.
  • Combine all purpose flour,rice flour,turmeric powder,cumin seeds,salt and water in a mixing bowl to form a thick batter.
  • Heat oil in a frying pan.Dip the sliced banana in the batter and deep fry until golden brown.Drain onto a kitchen towel and serve with tea/coffee.

NOTE:
  • You can also use rice flour instead of all purpose flour ,if you like it to be really crispy on the outside.




Try this Recipe and leave comments................





Saturday, May 03, 2014


KERALA BANANA CHIPS - ETHAKKA UPPERI RECIPE










TIME :

Preparation time: 30 minutes 
Cooking time: 15 minutes 
Recipe Source: Amma



INGREDIENTS :

  • 3 unripe plaintain (ethakka)
  • 1 tsp of turmeric powder
  • 1 tbsp of salt
  • 4-5 cups of coconut oil



INSTRUCTIONS :

  1. Make grooves into the skin of the plaintain and peel it off gently. Save the skin for a thoran (waste not!)
  2. Mix the turmeric powder in a bowl of water and immerse the peeled plaintain in this. Let it rest for 30 mins
  3. Heat oil in a pan and let it reach almost-smoking point
  4. Pat the soaked plaintain dry using kitchen towels, it's ok if it's a bit moist
  5. Using a slicer, slice the plaintain into thin discs. You can directly do this into the hot oil (which needs more practise) or do this into another bowl and then add it to the hot oil
  6. The chips will sizzle A LOT and then start to brown a bit. Don't let it turn too red, that will spoil the taste. The sizziling will almost subside when the chips are ready
  7. Mix the salt in about 2 cups water and keep ready
  8. Sprinkle this salt water over the chips when they are still in the oil but ready. Be careful while doing this since the oil is hot - just sprinkle, don't pour
  9. Give it a mix and then drain the chips to a kitchen towel to soak up the excess oil
  10. Fry all the banana pieces, let cool, and store in airtight containers. Since coconut oil tends to go rancid pretty quickly, finish off the chips within 2-3 days or store in the refrigerator for up to a month




Try this Recipe and leave comments................





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