Pazham Pori (Deep fried bananas)

The thought of pazham pori reminds me of the vendors who walk around us in trains. All my morning trips to cochin was something i would look forward to, mainly for the yummy pazham pori, uzhunnu vada and cutlets.. What an aroma they have.. :)

Ingredients

Ripe Plantain- 1 ( peel and cut into 2 parts, cut them lengthwise into 3 )
Maida / all purpose flour - 1/4 cup
Rice flour - 2 teaspoon ( for crispness of the covering )
Salt- a pinch
Sugar -1/4 teaspoon
Water - for diluting the batter ( 1-2 tablespoon )
Oil for frying

Method

For the batter

Mix maida, salt, rice flour and sugar with water.
Batter should not be too watery.

For frying

Heat oil in a pan.
Dip each banana slices into the batter and fry on a medium flame till get golden colour.
Turn occasionally.
Drain out from oil and keep in paper towels.
Serve with tea / coffee.

Comments

Hummus

How can I even dream of having a Pita bread without this yummy creamy dip --> Hummus of course. :) Like many other cuisines, Mediterranean was also introduced to me by my hubby dear. He loves Hummus and now, me too :D And thats how I ended trying to make it at home. Ingredients Yogurt - 1/4 C Garbanzo Beans / Chick Peas - 2 C Tahini (Sesame Seed Paste) - 1/2 C Lemon Juice - 1/2 C Garlic cloves - 3 Salt - 1/2 t Citric acid - 1/4 t Water - 2 T Mint Leaves - a few For garnishing Parsley - 2 T Cayenne Pepper or Paprika - 1 t Olive Oil - 1/4 C Method In a food processor, add the garbonzo beans, garlic, lemon juice and salt, blend until smooth. Next add yogurt, tahini, water, citric acid and mint leaves. Spread the hummus in a plate and garnish with parsley, cayenne pepper and olive oil. Serve with pita bread.

Announcing Veggie/Fruit A Month Event - Lemon

Days fly by so fast!! Really!! It feels just like yesterday that I hooked up for this wonderful event (Veggie/Fruit A Month ) chartered by our dearest Priya of Mharo Rajasthan's Recipe . A huge thank you to you Priya for including me. :) Lemon is the star of the month. Lemon refers to both an evergreen tree and its yellow fruit. Lemon has n number of uses from the simple everyday lemon juice (lemonade) to a lemon marmalade. Pickled lemons are also a very popular Moroccan delicacy. Now coming back to the event there are some rules for this event - " Lemon " has to be the star ingredient in the dish. Prepare a vegetarian recipe (eggs are allowed) It has to be a brand new recipe folks, No archives please (breakfast, lunch, dinner, dessert - the word is anything :)). Use of the logo is mandatory to help spread the word about the event. Link your post to this announcement and to Priya's main event page. Non bloggers are ...

Broccoli Parantha/Paratha - Broccoli Flat Bread

I am sure a lot of you guys out there would have tried this. I tried it for the first time today and it came out fine. :D I was so hungry and I wanted to try a new recipe. I went through the fridge and found broccoli hidden behind the pile of carrots. And as I thought of different dishes that I could try with Broccoli, I jumped on the Paratha option. I did not have the patience to dig for a recipe. So tried my own. And hey gals. It tasted good :) Ingredients For the dough Wheat flour – 1 C Water/Milk – ½ C Salt – to taste Broccoli Filling Broccoli, chopped – 1 C Onion, chopped – ½ Cumin seeds - ½ t Green chilli, chopped - 1 Cilantro, chopped – 1 bunch Garam masala powder – ½ t Amchoor powder - ½ t Salt – to taste Oil – 2 T Method For the dough Mix flour, salt and water/milk to make soft dough. Cover it with a damp cloth. Keep it aside for 5 to 10 mins. Filling Heat a pan with oil. When hot, add cumin seeds. Once the seeds splutter, ad...

THE KITCHEN AFFAIRE

Search This Blog