Plantain

I’ve been attempting to figure out how the hell to post this delicious but not super crazy concoction on the blog for a bit of time now, but finally the perfect event came my way and all is good. Fun and Food is hosting this months Monthly Mingle, an event started by What’s For [...]

This blog is so close to me that I feel very lonely if I do not post and interact with fellow bloggers. This blog is kind of my family now. I have reached India safely and I am enjoying my stay. I was at my in-laws for the past few days but now I am at my parents place as my hubby's office is near from my mom's place.Yes! he has to work from here for 2 weeks only after that the real vacation start

Coconut Filled Plantain FrittersIngredients1 kg ripe plantains1/2 cup sugar1/2 medium sized fresh coconut, grated5 eggs, well beaten4 white cardamoms, powdered1 cup oilMethod1. Peel plantain and cut into 5 cm pieces2. Steam plantain for 10 minutes and grind to a fine paste.3. Place sugar with 1 cup water in a pan over a moderate heat and stir till sugar dissolves.Bring to boil and boil till syrup thickens.4. Add coconut and keep cooking and stirring till it dries.5. Add eggs and cardamom powder and continue to cook and stir till completely dry. Remove from heat and allow to cool.6. Shape plantain paste into small balls and flatten on your palm. Place 1 tsp coconut mixture in the center and cover with plantain paste to form oval fritters.7. Heat oil in a kadhai and deep fry fritters

Platanos/PlantainsThis stem of platanos (plantains) would never be considered a good harvest on a professional level but it's fine for us. We can never eat them all before they get ripe and neither of us cares much for ripe ones anyway. We always end up giving most of the bananas and plantains away.Perhaps if we took better care of our plantain and banana trees we would get a better harvest. We never fertilize them and the only water they get is from the rain, unless we've had a really long dry spell. So, I would say that it's not bad for free food. Now that the plant has produced, it will be cut down because it won't produce again.I had great plans to follow the growth of the banana stalk from flower to harvest, but all I have to show for my plans are these two flower photos, taken two da

All I know is I watch waaaay too many cartoons!!! I got all but maybe 2 or 3.The Dreaded Plantain Incident:I'm just going to come out and say that this story is not the least bit flattering for either me or Millinerd. Though, according to him, it is one of those shared histories that seems to come up from time to time even though it happened many many years ago. Millinerd and I went to highschool together though we became friends in our churches youthgroup. One year he and I were on a youth trip to the Dominican Republic where we roomed with a wonderful pastor and his family. They were too generous, giving us a very substantial breakfast every morning consisting of hardboiled eggs, coffee, fruit, and mashed plantains. For any of you who don't know what a plantain is the best way I can describe it is it looks like a banana but tastes like a potatoe. For the record fried plantains with ketchup are awesome. Mashed plantains with butter tastes like dirt. We had to eat it, because we wer

Our thanks go to head of the judges Daniil Kharms, who's dead you know.nb This competition will open then close again on November 1st at thirteen minutes to midnight. All entries should be lightly salted and perfectly manicured. Happy pickling!SMOKING BREAMSpittleDanglingDrowningOn a sandwichAfter teaBut before ZMind the giraffeHe's dead you know

Here is my MIL's recipe for plantain dosa. I was so surprised when she mentioned the minimal ingredients it required. I had to try it out immediately and was so glad that it turned out crisp and thin - best of all this needs no fermentation at all.INGREDIENTS:2 Cups of Rice soaked in warm water for 2 hrs2 raw(green) Plantains(or 3 cooking bananas) - pealed and slicedSalt as per your tasteMETHOD:Grind soaked rice along with sliced plantains into a very smooth paste adding enough water and salt.Now add more water until you get the batter to a free flowing honey consistency.Heat the thava( preferable cast iron thava) and pour a ladle full of the dosa batter and make a quick thin circle working from center going outwards.Cover and cook for few secs and then add little oil/ghee and roast it nicely.Serve hot with your choice of chutney or sambar.

This time when I was in India the very common veggie used by my Amma and Atte was Plantain. I had plantain Palya (Subji), Sambar, Huli, Chips, Stir fry, Kofta, Bhajia and ultimately Plantain Kabab. I know it's a long list but I never got bored of eating them. Every dish cooked has its own taste and texture. They excel one another in different way. I loved my culinary adventure with this humble yet versatile veggie. Here is a recipe for making Kababs using plantain. Plantain KababsIngredients:2-3 Raw Plantains, peeled, cooked and roughly mashed1 large Onion, finely chopped3-4 Green chillies, finely chopped½ inch ginger, finely chopped1 tsp Red Chilly Powder1 tsp Turmeric Powder½ tsp Jeera/Cumin Powder½ tsp Coriander Powder1 tsp Kitchen King Masala1 tsp Garam Masala2 tbsp Corn flour1 Lemon Juice2-3 tbsp Coriander Leaves, chopped finelySalt to tasteOil for deep frying Plantain KababsMethod:Take a pan and heat 2 tbsp of oil.To this add chopped onion, chillies and ginger. Sauté them t

Plantains are used in many savory dishes like curries, palyas or subzis, pakodas, chutneys, desserts and many other snack items. Plantain chips have been my favorite every since my childhood. Every time when amma used to get plantains home I used to personally request her to make chips out of the unripe plantains and baked dish topped with honey, sugar crystals and ghee with the ripe plantains. Ah!!! both of them are just on top of my list always when it comes to plantains. Here is the recipe for chatpata, masaledhar and scrumptious balekai urf plantain chips.INGREDIENTS:4 Green Plantains( firm and unripe)Oil for deep fryingFor Masala:Chili powderPepper PowderHingSaltMETHOD:Mix all the masala ingredients and keep it aside.Heat the oil for deep frying.Peal the plantains and slice them using the chips grater directly into the oil. Keep the flame in medium and keep frying until golden yellow.Remove from the oil and spread it on paper towel to remove the excess oil.Immediately sprinkle the