Friday, February 6, 2015

Pazham Nirachathu/Stuffed Plantains - Yet Another traditional snack all the way fromThalassery/Malabar

Yet another delicious snack from my own homeland, Thalassery/Malabar - commonly known as Pazham Nirachathu/Stuffed Plantains. Pazham Nirachathu is normally served as a tea time snack and is very popular during Eid/Ifthar parties. This is little bit similar to Pazham Pori/Plantain Fritters, but has sweet filling stuffed inside.

  1. Ripe Plantains – 3
  2. Grated Coconut – ¾ Cup
  3. Sugar – 4tbsp
  4. Broken Cashews few
  5. Raisins few(I didn’t have them handy, so used only cashews)
  6. Ghee – 1 tsp
  7. Cardamom powder – ¾ tsp
  8. All purpose flour – ¼ Cup 
  9. Rice flour – 2 tbsp
  10. A pinch of salt
  11. Water – ¼ cup(Just enough to make thick batter to coat the plantains)
  12. Oil to deep fry

Preparation Method:
  • Heat a frying pan, add ghee and fry the chopped cashew until golden color, drain them out on a paper towel.
  • Add the raisins, saute for few seconds until puffy. Remove them and set aside with the cashews.
  • Add grated coconut to the same pan and saute well till the cocnut turn golden brown and start releasing nice aroma of the coconut. Add the crushed cardamom and stir well.
  • Add sugar to this and saute tell till they blend. Set aside till ready to use.

Setting plantains:-
  • Peel the plantains. Make a long vertical slit on each bananas that reaches the center of the plantains(near black seeds).
  • With the sharp edge of the knife remove the black seeds of the bananas. Use your finger to make a proper opening to fill in the stuffing.
  • Now take the filling, stuff the filling using spoon or fingers and press them tight. Repeat the process for rest of the bananas Keep them aside.

Batter Preparation to coat the plantains:
  • In a bowl mix together, Maida/All purpose plain flour, rice flour, sugar and salt. Add water little by little and mix well using a wire whisk to make a lump free thick batter
Pictorial Process Of Making Pazham Nirachathu
Final Assembling:-
  • Heat a deep frying pan and fill it with oil.
  • Dip the plantains in the batter completely and slowly place them in the oil using tongs or very carefully with your hands.
  • When one side turns golden, turn over the plantains slowly. Fry other side also until golden brown. Drain them on kitchen towel and serve warm in slices along with tea.
  1. At many households, the sweet filling is also made using scrambled egg and sugar instead of coconut, so you swap coconut for egg and make the filling as well.
  2. While coating the bananas you can either dip the stuffed bananas in the batter and deep fry or you can coat only the area where the slit was made to stuff the bananas. I prefer to dip the bananas in the batter and deep fry.

Sunday, January 25, 2015

Happy Republic Day Wishes Dear Mother India and all Fellow Indians

Wishing All My Fellow Indians Around The World A Very Happy Republic Day

Saare Jahan Se Acha Hindustan Hamara
Hum Bulbulain hai Iski, Ye Gulsitan Hamara Hamara..

Monday, January 12, 2015

Mixed Berry Breakfast Smoothie

What is your breakfast option on weekdays? I'm a breakfast person and mostly make typical Indian breakfasts in the morning, especially for kids. But I hardly get time to sit and have my breakfast during busy morning. These smoothies are real rescuers as they are quick to blend together and sip up as I pack our tiffins/lunch. So this is for all of you, especially for the busy mom's to have great kick start of the day and pack up the energy for the entire day. Try them and Enjoy !!

  1. Frozen Organic Mixed Berries - 2 Cups
  2. Low fat Milk - 2 Cups
  3. Vanilla Ice cream - 3 scoops
Preparation Method:-
  • Blend everything together in a juice blender and serve immediately.
Note: You can replace sugar or honey for ice cream as sweetener.

Sunday, January 4, 2015

Thayir Vada - Dahi Vada

Wishing Everyone a Very Happy New Year 2015

Hope Everyone had a great New Year Celebration. Guys, New Year resolution anyone?
I took a break from blogging and many activities to get four day long weekend and be with my kids and best-est buddies. The holidays were really fun filled with New Year Celebration with our small group of close knit friends here, potluck food, dance and Masti. Kids enjoyed the most, dancing on 'Thudakkam Maangalyam' song and many more. This was followed by our very close friends visit from New Jersey, catching up with them after so long was so happy and exciting :) 

Holidays are over, kids have to get back to schools and we are looking ahead for an exciting year ahead. So here I'm wishing you all a Very Happy, Prosperous and Fulfilled New Year 2015. Let the Almighty bless everyone with peace and Happiness on Earth.

Now let us get back to today's Recipe Dahi Vada or Thayir Vada. 

I made them recently as a starter on my son's birthday party. This is pretty quick and ezee option for snack/starter for parties, the only longest time taken is the four hours soaking time for Urad Dal. 
So here is how I made it. Do give it a try and let me know the results !

Thayir Vada Aka Dahi Vada is an Indian chaat made with Urad Vada doused in thick yogurt. The deep fried Vadas are immersed in water and then transferred to thick Yogurt. Vadas remain soaked in yogurt for a couple of hours before serving to make them soft and spongy. So Make them for sure and enjoy with your loved ones :-)

For Urad Vada/Medhu Vada:- 
  1. Urad daal - 1 Cup 
  2. Whole Pepper slightly crushed  - 1 tbsp
  3. salt to taste ~ 1 tsp
  4. Oil to deep Fry 
Yogurt/Dahi Mix:-
  1. Yogurt - 2 Cups
  2. Coriander Chutney - ½ cup(** Recipe Below)
  3. Water - ¼ cup to make the yogurt Mix a little thin if it is too thick(add only if needed)
  4. Salt to taste
For Garnishing:-
  1. Chilly powder
  2. Chaat Masala - 1 tsp
  3. Coriander Chutney (** Recipe Below) -  3 tbsp
  4. Finely chopped coriander leaves - 1 tbsp
Coriander chutney for garnishing: 
  1. Curry leaves few(~ 5 Leaf )
  2. Green chilies chopped  1-2 Numbers 
  3. Salt - 1/4 tsp
  4. Cumin  1 Tablespoons 
  5. Finely chopped coriander leaves  1 Bunch
For Urad Vada/Medu Vada: - 
  • Wash the Urad dal and soak them for four hours.
  • Grind it into a thick paste, add water little by little as you grind only if and as needed. Add salt and crushed black pepper, mix well with a spoon. 
  • Heat oil in a pan and drop a spoonfuls of batter. Deep fry till golden brown. Continue the procees until all the batter is done. Switch off the stove
  • Put the hot vadas in cold water, few at a time, and keep for two-three minutes. Take them off the water, squeeze out any excess water and set aside. 
Coriander Chutney For Garnishing:-
  • Add cumin, green chilies, coriander leaves, curry leaves and salt in a mixer and grind well. Set aside.
  • Divide the chutney for Garnishing and 
For Yogurt/Dahi Mix: -
Add ½ cup of Coriander Chutney and salt to the yougurt and Mix well. Set Aside till ready to serve.

Assembling and Serving: -
In a flat dish or tray, arrange the Urad Vada and pour dahi mix over them. Garnish with coriander Chutney, chilly powder, chat powder and coriander leaves. Set aside for an hour before serving. 
Move into serving dish and serve. 

You can serve them chilled by refrigerating it no more than 30 minutes which is how I love them, but I don't prefer doing this in the cold winter here. If you live in a zone where it is not cold go ahead and serve them cold :-)

Thursday, December 25, 2014

Ezee Fruit Cake/Non Alcoholic Fruit Cake - Merry Christmas Wishes

Wishing all my Friends & Readers a Very Merry Christmas & A Happy New Year!

I would like to take a moment this Holiday season to Thank all my wonderful readers and fellow bloggers, who has always been very encouraging and very supportive through out. 

Anyone prepping up for a last minute Christmas Fruit cake bake? Do not worry if you do not have dry fruits soaked in alcohol. I promise you can still bake a great fruit cake - A non alcoholic, ezee breezy one. I've a traditional Kerala Plum Cake recipe here, posted some time back if you would like to make it the authentic way. 

So let's proceed with the making of this Non-alcoholic Fruit Cake.

1.       All-purpose flour - 1 ½ cups
2.       Light brown sugar - 1 cup
3.       Water - 1 cup
4.       Butter – ¼ cup (diced)
5.       Pumpkin Pie Spice – 1 tsp (or Ground cinnamon – ½ tsp +Ground cloves – ½ tsp.)

6.       Ground ginger - 1 tsp(optional)
7.       Salt – a pinch
8.       Eggs – 2 lightly beaten
9.       Baking soda – 1 tsp
10.   Pure vanilla extract - 1tsp
11.   Raisins - ½ cup
12.   Dates chopped – ½ cup
13.   Tutti frutti – ½ tsp
14.   Add more dry fruits like cashews, glazed cherries etc. if you have them handy.

 How I made It: - 

  • Preheat your oven to 350 degrees F.
  • Take a baking pan and butter them or spray with a nonstick vegetable spray.
  • Sift the flour, baking soda and salt in a bowl, mix with a wire whisk. Set aside
  • Put all the dry fruits in a bowl, spread a tsp of flour over. Mix the dry fruits with a spoon (This is done so that the dry fruits do not sink in the bottom of the batter)
  • Bring the water to boil and set aside.
  • To Make Black Caramel: Heat up a thick bottom pan and add ½ Cup sugar to it. Keep stirring on med-high heat. First they start sticking, and then they caramelize to brown sauce and start getting black. When they turn black add boiling water and stir well. Switch off the stove. Stir well till the black caramel is melted and set aside.(Please be cautious when you pour hot water in to the caramelize sugar)
  • In a bowl, cream butter and rest ½ Cup of sugar with a hand mixer or with a wire whisk.
  • Add lightly beaten eggs to the batter and run the hand mixer until they are well combined. 
  • Pour the black caramel little by little and run the hand mixer to get a thin batter
  • Fold in the flour mix, vanilla extract and dry fruits until well combined. 
  • Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. 
  • Enjoy with a cup of coffee or Tea !

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