A yummy sweet ‘n sour salad with extra crunch.
Serves four
Ingredients :
Firm, ripe plantains (nendran pazham) – 2
Shallots, big sized – 10 to 12, finely sliced
Green chillies, chopped – 2
Vinegar – 2 tbsp
Salt to taste
Roasted peanuts – 2 tbsp, optional
Coriander or mint leaves, chopped – for garnish, optional
Method :
Quarter the ripe bananas lengthwise. Cut into one cm thick chunks. Mix the sliced shallots, green chillies, vinegar and salt in a bowl. Toss the cut banana pieces in this dressing. Mix till the banana chunks are well-coated. For a hint of crunch, add roasted peanuts. Stir well. If desired, garnish with freshly chopped coriander or mint leaves.
Tuesday, 9 December 2008
Soft Banana cookies
Naturally tasty ’n wholesome!
Makes a dozen…
Ingredients
Ripe bananas – 2 ,if small – 4
Fresh grated coconut – Quarter (measuring) cup
Cooking oats – One cup
Almonds, powdered – Quarter cup
Dates, finely chopped – 8 to 10
Cinnamon powder – Quarter tsp
Baking powder – One tsp
Vanilla essence – One tsp
Refined oil – One-eighth cup
Salt – Quarter tsp
Method :
Preheat oven to 160 degrees Celsius. Grease a baking sheet or muffin tin.
Blend the ripe bananas to a smooth paste. Add the refined oil, vanilla essence, and stir well till well-blended. In a separate bowl, mix the oats, grated coconut, almond powder, cinnamon, baking powder and salt. Combine the oat mixture with the banana paste. Stir well. Finally, add the chopped dates and stir till all the ingredients are well-combined.
Spoon the mixture using a tablespoon onto a greased baking sheet, spacing it an inch apart. Or alternatively, spoon into greased muffin moulds.
Bake at 160 degrees Celsius for 10 to 12 minutes or until golden brown.
Serve warm.
Makes a dozen…
Ingredients
Ripe bananas – 2 ,if small – 4
Fresh grated coconut – Quarter (measuring) cup
Cooking oats – One cup
Almonds, powdered – Quarter cup
Dates, finely chopped – 8 to 10
Cinnamon powder – Quarter tsp
Baking powder – One tsp
Vanilla essence – One tsp
Refined oil – One-eighth cup
Salt – Quarter tsp
Method :
Preheat oven to 160 degrees Celsius. Grease a baking sheet or muffin tin.
Blend the ripe bananas to a smooth paste. Add the refined oil, vanilla essence, and stir well till well-blended. In a separate bowl, mix the oats, grated coconut, almond powder, cinnamon, baking powder and salt. Combine the oat mixture with the banana paste. Stir well. Finally, add the chopped dates and stir till all the ingredients are well-combined.
Spoon the mixture using a tablespoon onto a greased baking sheet, spacing it an inch apart. Or alternatively, spoon into greased muffin moulds.
Bake at 160 degrees Celsius for 10 to 12 minutes or until golden brown.
Serve warm.
Raw Banana Starters
A delicious and filling appetiser …
Makes a dozen
Ingredients
Raw banana – 2 nos
Big onion – 1 medium sized, finely chopped
Green chilli – 1 medium sized
Fennel seeds (perumjeerakam) – Three-fourth tsp
Coriander leaves, chopped – 2 tbsp
Salt to taste
Refined oil – For deep frying
Method
De-skin and wash the raw bananas. Cut into small chunks. Boil the banana pieces in water till cooked, and till it’s firm. Once cooked, drain the water and cool the banana chunks.
Grind green chillies, fennel seeds (or half tsp garam masala powder) and coriander leaves without any water.
Process the raw banana pieces to a smooth paste, without adding water.
Combine banana paste and the green chilli-fennel seeds-coriander paste.
Add the finely chopped onion and enough salt. Knead into a smooth dough. Apply cooking oil to your hands and roll the banana dough into two-inch long fingers.
Deep fry the banana fingers in hot oil till golden brown.
Serve hot with ‘hot and sweet’ tomato-chilli sauce or green chutney.
Note: Mint leaves, if preferred, can be added with the coriander leaves.
Makes a dozen
Ingredients
Raw banana – 2 nos
Big onion – 1 medium sized, finely chopped
Green chilli – 1 medium sized
Fennel seeds (perumjeerakam) – Three-fourth tsp
Coriander leaves, chopped – 2 tbsp
Salt to taste
Refined oil – For deep frying
Method
De-skin and wash the raw bananas. Cut into small chunks. Boil the banana pieces in water till cooked, and till it’s firm. Once cooked, drain the water and cool the banana chunks.
Grind green chillies, fennel seeds (or half tsp garam masala powder) and coriander leaves without any water.
Process the raw banana pieces to a smooth paste, without adding water.
Combine banana paste and the green chilli-fennel seeds-coriander paste.
Add the finely chopped onion and enough salt. Knead into a smooth dough. Apply cooking oil to your hands and roll the banana dough into two-inch long fingers.
Deep fry the banana fingers in hot oil till golden brown.
Serve hot with ‘hot and sweet’ tomato-chilli sauce or green chutney.
Note: Mint leaves, if preferred, can be added with the coriander leaves.
I'm back
I know I haven't visited thsi space for almosta year now. But, that doesn' take away my love for good food. Thou' I'm not planning to come up with my own recipies atleast in the recent future. I'm planning to use this space to have a copy of my favourite recipies which I come across . Will put it up in my blog space as all of you can get enjoy trying it out as well :)
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