Raw Plantain Stir Fry | Vazhakka Mezhukupuratti

Raw Plantain Stir Fry | Vazhakka Mezhukupuratti | വാഴയ്ക്കാ മെഴുക്കുപുരട്ടി

Raw Banana is known as Kaya in Malayalam. Unripe Bananas are used for making different side dishes in Kerala. Raw Plantains (Vazhakka) are mostly used for making Thoran, Mezhkkupuratti, Erisheri and so on. Vazhakka is also cooked with different kinds of Payaru (Beans) such as Achinga Payaru, Cherupayaru, Vanpayaru etc.

INGREDIENTS : 

1. Raw Plantain – 2 big
2. Turmeric Powder – 1/4 tsp
3. Diced Shallots (Kunjulli) – 5 or6 (Alternatively use diced Onions)
4. Minced/Crushed Garlic – 4 cloves
5. Red Chilly Flakes – 1 tsp
6. Red Chilly Powder – 1/2 tsp
7. Black Pepper Powder – 1/4 tsp
8. Curry Leaves – a sprig
9. Coconut Oil – 1 tbsp + 1 tsp
10. Mustard Seeds – 1/4 tsp
11. Salt – to taste

INSTRUCTIONS : 

1. Trim the edges of the plantain and lightly peel the thick outer skin. Dice it into small cubes. Soak it in water for five minutes and then wash it in several changes of water. This will remove the stickiness (kara).
2. Boil the plantain pieces in plenty of water along with 1/4 tsp turmeric powder and salt to taste until soft. It may take 7-8 minutes for the pieces to get cooked. Drain excess water and keep it aside. (You can also cover and cook the plantain with very little water but it may end up mushy. I prefer boiling it in plenty of water and then draining it.)
3. Heat 1 tbsp oil in a skillet and splutter mustard seeds. Saute shallots, curry leaves and garlic until the shallots begin to lightly brown.
4. Add the cooked plantain pieces to the skillet. Add 1/2 tsp red chilly powder and 1 tsp red chilly flakes. Add salt only if needed. Mix everything and then spread it out as much as possible.
5. Allow the plantain pieces to lightly brown on the edges, stirring occasionally for 5-7 minutes. Add 1/4 tsp black pepper powder and toss everything.
6. Finally, drizzle 1 tsp of coconut oil to coat the pieces. Remove from heat and serve with Rice.

NOTES : 

• I prefer making Vazhakka Mezhkkupuratti completely dry but if you like it slightly mushy, just sprinkle a few tea spoons of water and keep it covered while cooking instead of allowing it to brown.

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SWEET BOLI | Sweet Kerala Snack

SWEET BOLI | സ്വീറ്റ് ബോളി 

Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam in sadya, popularly in southernpart of kerala.It can be served as both dessert and snack.

          

    

INGREDIENTS:

Channa dal (Kadalaparippu) – 1 cup
Wheat flour or maida – 1 cup
Rice flour – ¼ cup
Sugar – 1 cup
Gingelly oil – ¼ cup
Ghee - 2 tbsp
Cardamom powder – ¼ tsp
Turmeric Powder - A pinch

INSTRUCTIONS : 

• Mix wheat flour or maida and turmeric powder together .
• Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
• Add gingelly oil on top of the dough and keep aside for 1 hour.
• Cook the channa dal in water in a pressure cooker for 2 whistle.
• Drain the excess water and grind it into fine paste(without water).
• Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
• Stir continuously and cook the mixture.
• Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
• Make the flour dough into small balls(poori size).
• Roll out the dough, place the daal mixture in the center and wrap it closely.
• Roll it again into round shape.
• Use rice flour to avoid stickiness.
• Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
•  Serve with Paalada / semiya payasam/ paalpayasam

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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.

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BANANA CHIPS - ഏത്തക്ക ഉപ്പേരി

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

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PAZHAM PULISHERY || പഴം പുളിശ്ശേരി

 Pazham Pulishery Recipe || പഴം പുളിശ്ശേരി 

Ingredients

1. Nendrapazham/Ripe plantain(cut into bite sized pieces)- 1 no
2. Green chili(cut lengthwise)- 2nos
3. Chili powder- 1/4 tsp
4. Turmeric powder- 1/2 tsp
5. Grated coconut- 1/4cup
6. Cumin seeds/jeerakam- 1/2 tsp
7. Yogurt- 3/4 cup
8. Water

For tempering

1. Mustard seeds
2. Fenugreek seeds/Uluva- 1/4 tsp
3. Curry leaves- 1 sprig
4. Red chilies- 3 nos
5. Shallots /Chumanulli sliced- 2 nos(optional)
6. Oil

Instructions

• Grind grated coconut and cumin seeds to a smooth paste.
• Cook plantain/nendrapazham with green chilies,chili powder , turmeric powder and enough water.Once it is cooked and is soft add the ground coconut and salt to taste.
• Simmer for 2 minutes.
• Switch off the flame and add yogurt immediately and mix well.

For tempering

• Heat oil in a pan ,add mustard seeds and let it splutter .
• Add fenugreek seeds,curry leaves,red chilies and shallots.Saute till done .
• Pour it over the pulishery and mix gently.
• Serve with rice.

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Banana Cake

Ingradients

1. Ripen Banana - 100 g
2. Milk - 1 large Spoon
    Butter - 100 g
    All purpose flour (Maidha) - 150 g
    Powdered Sugar - 150 g
    Sodium Bicarbonate - 1 small spoon
    Baking Powder - 1 small spoon
    Egg - 2 nos.
3. Chocolate Chips - 100 g 


Instructions

• Heat Oven at 160 Degree Celsius.
• Break ripen banana using a fork.
• add ingredients '2' to this and join well.
• Slowly add chocolate chips to this.
• Pour this to a tin and bake this for 30 minutes in oven.
• For decoration pour little amount of melted white chocolate on the top of baked cake.
• Banana cake is ready and we can serve this with cake cream or vanilla cream.

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