Sunday, May 16, 2010

Pazham Pori / Plantain Fry

Ripe plantain (Nendra Pazham) – 3-4 pcs
All- purpose flour/ Maida - 1 cup
Rice flour: 1/2 cup
Sugar – 1 tbsp
Turmeric powder: 1/4 tsp
Salt – 1/4 tsp
Water – 1/4 cup


Peel and cut the plantain into two. Then cut them lengthwise into 2 or 3 pcs. Mix flour with ½ cup water to make a thick smooth batter, add sugar, turmeric, and salt. Heat oil in a pan; dip plantain slices in batter and deep fry till golden brown. Drain and serve hot

Ada Manga Achar / Dried Mango Pickle


Dried Mango Slices - 2 cup
Ginger: 1 tbsp
Garlic: 1 tbsp
Mustard seeds - 1 tsp
Chilli Powder: 1 tbsp
Fenugreek Powder: 1/4 tsp
Asafetida powder: 1/4 tsp
Gingelly Oil: 1 tbsp
Boiled water: 1/2 cup
Vinegar: 2 tbsp


Soak dried mangoes at least half n hr in water. Heat oil in a pan add mustard seeds. When its start spluttering add ginger and garlic. When it turns golden color reduce the flame add chilli powder, turmeric powder, fenugreek and asafetida powder. Stir well. Add 1/2 cup boiled water to the gravy. When the gravy starts thickening add mango pieces to this and mix well. Remove from fire. When it's cool down, add 1 tbsp vinegar to the pickle and mix well. Add 1 tbsp vinegar to the bottle/container. Close the bottle and shake well. Add pickle to the bottle (In this method we can keep pickle for long time)