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Tuesday, 5 July 2016

Pazham Nirachathu / Kaayi Nirachathu / Stuffed Plantain


Ingredients:

3 plantains/ nendrapazham
3/4 cup grated coconut
3-4 tbsp sugar
2 tbsp cashew nuts, chopped
1 tbsp raisins
1/ 4 tsp cardamom powder
1 tbsp ghee
1/2-3/4 cup plain flour
1 tbsp rice flour (optional)
2 tbsp sugar
a pinch of salt
oil for frying

Preparation:
  1. Heat ghee in a pan and roast cashew nuts and raisins till golden.
  2. Add grated coconut and 3-4 tbsp sugar to this and saute well for 2-3 minutes.
  3. Add cardamom powder and mix well. Switch off the flame and allow them to cool.
  4. In a bowl, mix together plain flour, rice flour, 2 tbsp sugar and salt and make a smooth thick batter adding enough water.
  5. Peel the plantains and make a slit lengthwise in the middle of each plantain until the centre. Carefully remove the black seeds without breaking ends.
  6. Then fill / stuff each plantain with the prepared coconut filling.
  7. Heat oil in a pan on medium flame.  Dip the stuffed plantain in the batter and deep fry them till they turn golden brown on all sides. 
  8. Remove from the oil and drain them on a paper towel..Serve with tea....

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