Sunday, September 30, 2007

Plantain Chips Fry - Aratikaya Chips Vepudu - Vaazhaikai Chips Poriyal

Plantain Chips FryIt's JFI time again and lovely host Mandira has chosen the ubiquitous fruit Banana to be the star this month. Banana is rich in potassium and is a powerhouse of energy. A glass of milk and a banana forms a complete meal. My original choice for JFI - Banana was a Banana Cream pie from one of my favorite cook books. But there has been a surge in the number of sweet items I am baking and cooking nowadays and for a change I changed my choice to a savory recipe using Plantains.

Onto the recipe now:

Plantains/ Aratikaya/ Vaazhaikai- 4

Channa Dal - 1/2 Cup
Urad Dal -1/2 Cup
Jeera - 1/8 Cup
Dry Red Chillies - 5
Garlic - 10 Flakes
Curry Leaves - About 10 big ones
Coriander - 1 bunch

Oil - 4 Tblsps

Peel plantains and slice into thin rounds. Use a mandoline if possible, as we need really thin slices. Add a generous amount of salt to the plantain slices and mix thoroughly. Set aside for about 5 to 10 mins. Then wash with water and drain thoroughly. Spread on a cloth and let it dry for 25 mins. Deep fry in oil and set aside.

Next, roast channa dal, urad dal and jeera, one after the other, till light brown. Fry dry red chillies and garlic in a little oil. Grind all of of it together.

Heat oil in a pan and add curry leaves and coriander. Fry till they wilt. Add the ground powder and fry. But do not let it brown. Add the plantain rounds, reduce heat and stir gently to mix with the rest of the ingredients for about 5 mins. Remove from heat.

Serve with hot rice with drop of ghee or as a side dish.

Check out information about bananas here.

Tuesday, September 25, 2007

Raisin Syrup

Raisin Syrup

It's been quite a long time since I blogged. And blame it all on the hard drive crash which left me pretty disabled for more than a fortnight. Family recipes, treasured photographs along with a plethora of documents went down with the hard drive. I chided myself for not taking a backup, but it was too late. However DH fished them all out diligently. My prayers were answered, but the lessons were learnt the hard way.

Coming to today's post, the focus is on dried grapes or raisins for AFAM's Grapes hosted by Swapna of Swad. In one of my previous posts, I had professed my love for milk and as usual I was on the hunt for a new recipe to flavor my favorite calcium rich food. To keep it simple I made a syrup which could be used to flavor milk, but it can be used to dress up any fruit salad, pudding or as a drizzle on cakes.


Raisins - 1/2 Cup
Water - 1 cup
Cardamom - 1

Simmer all the ingredients on low heat till the water evaporates. Let it cool and blend to a honey consistency using a little water if necessary. To serve mix two tablespoons of this syrup with milk and serve warm or cold.

Raisin syrup keeps well in the refrigerator for about 10 days.

Check out yummy recipes and benefits of milk @ GotMilk and BodyByMilk and ThinkAboutYourDrink!

UPDATE: Date Syrup can be made the same way using dried dates. The simmering time and the blending time would increase. You can remove the skin of the dates for a very smooth syrup and can substitute cinnamon for cardamom.

Saturday, September 15, 2007