Banana Chips & Fried banana pieces in jaggaery(Ethakaya Upperi & Sharkkara Piratti)

Today I am going to share with you guys the very delicious and famous Kerala snacks -Ethaykka Upperi(Banana chips) and Sarakkara Pirratti (fried banana in jaggery). These are some of the must see dishes in Kerala feast also.I think whoever visits Kerala, sure get a chance to taste the banana chips and they will buy a big bag full of chips for their family too..
Last weekend during our  shopping at Costco, for finding the chicken sausage ,i asked for help to one of the shop assistant and she told me the exact  location. She then asked us abt our native place in India.I just told we r from kerala..Then she was so excited and screaming: “wow! You r from GOD's own country?” (I really surprised about how she knew about that slogan because international people hardly know about Kerala). she was talked abt the places Cochin kovalam etc and these delicious banana chips and the taste of the big fish she ate during the house boat cruise( House boat cruise is one of the main attraction in Kerala).. . When she talked about these banana chips really made us crave to eat the same. How  beautifully she explained the beauty of our place and the deliciousness of our food.. She also mentioned  that she is saving money to plan for another vacation to Kerala in future.

When she mentioned about these Banana chips, I thought of making it at home. When i prepared the chips i just tried the Sarkkara piratti also. 

The banana chips are very easy to make one.. but you have to fry it nicely otherwise it won't get that crispy texture.About the sarkkarapiratti, it’s easy but be careful while making the jaggery syrup it should be in right consistency otherwise the the banana pieces wont get the  jaggery coating.. also deep fry the banana pieces and let it cool then only add to the jaggery syrup.Hope u guys will try to make it at home.Use the raw plantain only

Let me tell u how i made these items:

1.Banana chips(Ethakkaya Upperi)(ഏത്തയ്ക്ക ഉപ്പേരി)

Ingredients

Raw Plantain (പച്ച ഏത്തയ്ക്ക): 1 no
Oil(എണ്ണ): for deep frying
Salt(ഉപ്പു്‌) : to taste
Turmeric Powder(മഞ്ഞള്‍ പൊടി ): a pinch(optional)
Procedure

• Heat oil in a pan.Add the banana pieces and the turmeric powder in to it( slice the banana using the slicer and  directly add them into the heated oil) 
• Deep fry until crispy.
• Transfer the chips to kitchen tissue. Just add some salt and mix well.let it cool for 3-5 minutes.

The chips are ready to have.Keep it in an airtight container(if u have any left over)

Cook's tip

• Do not keep the sliced  banana for long.It will get dark color and won't get the fresh taste.
• When u transfer the fried pieces add the salt and mix well.. 
• apply the turmeric powder in to the sliced pieces  and then fry it otherwise add the turmeric powder directly in to the oil.

2.SarakkaraPiratti(Fried Banana pieces in jaggary mix)

Ingredients
Jaggery(sarkara - ശര്‍ക്കര): 1/2 pound
Water:!/2 cup
Raw Plantain(pacha ethakka- പച്ച ഏത്തയ്ക്ക) : 2 medium
Ground Dried Ginger(chukkupodi - ചുക്കുപൊടി): 1/2 tsp
Grond Cardamaom(elakka podi - ഏലയ്ക്ക പൊടി):1/2 tsp
Oil(enna - എണ്ണ): for frying the banana pieces
Rice flour (അരി പൊടി) : 2 tsp
Procedure

• Slit the plantain and cut them cross into medium size pieces.
• Heat oil in a pan ,add the plantain pieces fry until crispy.
• Transfer the fried pieces in to a kitchen tissue and let it cool..
• By the time make the jaggery syrup.Add the jaggery with 1/2 cup of water and make a syrup which has right consistency (the syrup will be like oil(means neither it be watery nor so thick)
• Reduce the heat to very low and add the dried Ginger and cardamom powder to them and mix well .
• Add the fried and cooled plantain pieces into the jaggery syrup.Mix well.Switch off the heat and mix the pieces until it completely coated with jaggery finally just sprinkle the rice flour. 
• Transfer the sharkarapiratti into a plate and let it cool.. 

The delicious sharkkara piratti is ready to have..Keep them in an airtight container.. 

Cook's Tip

• Do not add more water for making the jaggery syrup.
• The syrup should be in right consistency. if u feel it's get the oil texture that means its ready to use .. do not be so thick or so thin then the banana piece won't get the coating properly
• Do not forgot to sprinkle the rice flour.

Vadai vadai -Uzhunnu vadai Parippu vadai Ulli vadai/Lentil Donut Dal Donut Onion Donut

Today I am going to share with you guys some snack items. That is none other than everyones favorite snack:Vadas.Uzhunnu(Urududal) vadai (Lentil Donuts) Parippu vadai (Dal Donuts) and Ulli vadai (Onion Donuts) . Our favorite one is uzhunnu vadai. So i  thought i can start with the  uzhunnu vadai recipe.

I think these vadai always bring all of us to 2 places - tea shop ( chayakada) and railway station .In train we can always hear the tea selling guy's voice as vadai vadai. and whereever we go we can see one or the other tea shops.All tea shops (chayakada) in India always have anyone of these vadas..some of them carry all these vadas. I do remember, during my school days we had tuition classes at early morning. So father used to drop me at the bus stop where there was a tea shop. I always liked to watch the activities happening arround that tea-shop. The teashop uncle would  be busy with preparing tea for customers and the newspaper boy would be there setting up the daily new papers for distribution. Also, there would be around 5-10 middle aged people in the shop having their morning tea and reading and talking about the news. I always enjoy watching those things. My father also join with them and enjoy the talk. During exam time I would be so tensed and even at the bus stop I would be reading the book (last moment study doesn't mean anythng but for our own satisfaction)..but the routines at the tea-shop would be as usual..That time I always complained to mom: "Amma, I want to be like father because he doesn't have any exam tension and he always enjoy chatting with friends at the tea-shop but I have exam tensions and have  to study that time..it is so sad..". Mom always consoled me by saying: "Study-time is the best time in life and you don't have any other responsibilities other than just studying..." Yes that is really true. When I was writing about the vada recipes all these memories came to my mind so just write down thats all.
Ok let me tell about the cooking procedure of vadas.All these three vadas are very delicious and have unique taste.I always felt the parippu vada is so easy..because the uzhunnu and ullivadai needs to be in the right consistency then only we can get the right shape and taste..First few times I hardly prepared these vadas with proper shape. What i used to do was just prepare with some shape not perfect anytime..Even though it tasted like vada but looked like something else. For getting right shape just make the batter in right consistency without adding too much water. But we can't grind the urdu dal without adding water. so just sprinkle some water and make the paste then add the onion and green chili pepper and curry leaves. If u can't make it in right shape leave it just make small balls and fry it thats also taste good.About the ulli vada,the cooking style is different in my place and mil's place.here i added my amma's & mil's recipe. my mom prepare it in a simple way.so i prepare both. i am sharing both their recipes .both tastes too delicious.So first i can share the uzhunnu vadai recipe..thats my husband's favorite.Ok let me start with our favorite vadai.

1.Uzhunnu Vadai (Lentil Donut/Urad Dal Fritters)

Ingredients
Split uraddal: 1 cup
Water: for grinding
Pearl onion/Red onion:10 nos/ 1 small
Green chili: 2 no
ginger:1 small size
Curry leaves: 1 spring
Pepper corns: 10 nos(optional)
salt : to taste
Preparation

Step1:

• Soak the dal for 1-2 hour.make a nice paste of the soaked dal by adding very little water and enough salt
• chop the pearl onion/red onion,green chili,ginger nicely.
• In a bowl mix the grinded dal with chopped chili, onion ,ginger and curry leaves.

Step2: 

• Take a small quantity of the vada mix and apply some oil on the palm,transfer them into the palm  and press and shape it using fingers.
• Dip the first finger in water and make a hole in the shaped vada mix.Repeat the same steps with  remaining dalmix. 

Step3: 

• Heat oil in a pan.just drop the shaped mix into the heated oil and deep fry until the vadas get nice brown color.Change the side accordingly.
• Transfer the fried dal vadas into the kitchen tissues that way u can avoid the excess oil on it.

The delicious vada ia ready.Have it with hot tea

Cook's tip

• Do not add more water while grinding the dal.
• The mix should be in right consistency otherwise the vada will be so thick.
• If u like u can add peppercorns otherwise just discard it..
• According to your taste add more green chilies.

2.Parippu Vadai(Dal Donuts/Dal Fritters)

Very easy to prepare one..I always prefer this one because of its easiness and taste.Here i used the Channa dal too..Usually this vada is prepared with Toor dal only.. if u like u can add the channa dal ..both ways it taste delicious.
Ingredients
Toor Dal/thomara parippu: 1 cup
channa dal: 1/4 Cup(optional)
Red onion: 1/2 portion
Green chili: 1 no
Ginger: small size(optional)
Oil : for frying
salt: as required
water: for grinding
Preparation

Step1:

• Soak the dals for 4-5 hours.Drain them using a strainer.
• Chop the onion green chili and ginger.

Step2:

• By adding very little water grind the dals..Make a coarse paste only.
• Combine  the chopped onion,green chili ginger  curryleaves and  the grinded dal. mix all together
• Make medium size balls from the dalmix,just  apply some oil on the palm. place the dal mix on the palm  and shape it using your fingers.just keep them in  a plate..Repeat the same steps with  remaining dal mix.

Step3: 

• Heat oi in a pan.once the oil get heated drop the vada into the oil.
• Fry until getting nice brown color.change the side in between 
• Transfer the fried dal vadas into the kitchen tissues that way u can avoid the excess oil on it.

The Delicious vada is ready to have.Have it with tea.

Cook's tip

• Make a coarse paste of dals.otherwise  u won't get the right taste and shape.
• if u like u can add some chili powder instead of green chili..
• I used the red onion..u cn use pearl onion too.Pearl onion will give good taste.
• Do not grind the onion and chili with the dal.but u have to chop them nicely.

3.Ulli vadai(Onion Donuts/Onion Fritters)

Ulli vada is different in southern part and northern parts of kerala...this is northern kerala style ulli vada..it taste really good.
Ingredients
Maida/All purpose flour: 1 cup
onion: 2 medium sized
Green chili: 2 nos
baking powder: 1 tsp
curry leaves: 1 spring
salt: to taste
water: enough
Preparation

Step1: 

• Mix maida, salt and baking powder by adding little amount of water and salt.
• Chop the onion and green chili  nicely.
• combine the  chopped ingredients with the maida mix.mix well and make a dough with the consistency in between chapathi dough and the dosa batter.(neither dry nor watery)
• Keep the dough for 45 minutes-1 hour.then only u can use the dough for the preparation otherwise vada won't puff up.
• Make medium size balls from the dough,just  apply some oil on the palm . place the dough balls on the palm and shape it and then dip the first finger in water and make a hole in the center ,keep the shaped vadas in  a plate.Repeat the same steps with  remaining dough.

Step2:

• Heat oil in a pan.fry the vadamix in hot oil..fry until both sides became golden color and crispy.
• Transfer the fried vadas into the kitchen tissue so that u can drain the excess oil.

The delicious Ulli vada is ready to have have it with hot tea.

Cook's Tip

• Keep the knead flour for 45 minutes-1 hour then only it will be good for use.
• Chop the onion very nicely otherwise u can't make the vada into the right shape.
• Do not add excess water for mixing the apl flour.

4.Ullivada-2(Onion Donuts/OnionFritters)

Amma used to prepare the ullivada in this way.Southern kerala special ulivada.

Ingredients

Besan Flour: 1/2 cup-1 cup

Red chili powder: 1-2 tsp

Asafoetida:1/2 tsp

salt : to taste

Red Onion/White Onion : 1 medium sized

Preparation

Step1:

• Mix the flour with red chili powder ,asafoetida ,salt .add very little water and knead the flour to make a  dough..but u do not make it as a chapathi dough.note that when you add onion, it will become more loose.So just make the consistency in between chapathi and idli batter..neither so thick nor loose
• Slice the onion into very thin pieces.

Step2:

• Mix the sliced onion into the flour mix  very nicely.
• Heat oil in a pan.Take very small quantity of the onion vada mix and drop them into the oil.
• Fry them  until the vadas get nice brown color.Change the side accordingly.
• Transfer the fried ulli vada into the kitchen tissues that way u can avoid the excess oil on it.

The delicious ulli vada is ready to have .have it with  hot tea

Cook's Tip

• You can use white onion/Red onion.Red onion give more taste.Here i used White onion.(red onion was out of stock)
• Do not add excess water while making the flour mix.
• slice  the onion into very thin.otherwise it will take more time to fry as well as needs more oil too.
• According to ur taste add more red chili powder.

Unnakaya /Stuffed Ripe Plantain with Coconut

Today I thought I can share another traditional Kerala food..It is a famous snack in northern part of Kerala (Malabar region). It is very popular and demanded item during the Ramadan fasting days. The name of the snack is UNNAKAYA. It has a special shape and the shape is similar to the fruit called unnakaya.The main ingredient for this snack is ripe-plantain (Ethaykaya).The best part about this snack is that it can be prepared in both veg and non-veg versions so both vegetarians and non-vegetarians can have it. The non-vegetarian version is prepared with egg. It is a very tasty one and kids will really love this delicious snack. We can also call it as a stuffed plantain with coconut.

Frankly speaking, when i prepared this first 2-3 times it was a flop; the main problem I faced was that I couldn't prepare it in the perfect shape and while frying it was broken so we ate them as podimas. . 

Today, I prepared both the veggie and non-veg versions. My hus really liked the egg version.You can deep fry or shallow fry it. Here I shallow fried it. But be careful, it will get fried within minutes. if  u keep it for more time it will get burn and spoil the taste. If u try to prepare this, first prepare the stuffing and then boil the plantain. Because if u keep the mashed plantain for long time it will get dry and can not make out the correct shape. Better to prepare the filling first then boil and mash the plantain. Do not use the fully riped plantain.

Just try it..sure it will be a good addition to ur evening snack menu..

Lets talk about the recipe...

Ingredients

Ripe Plantain: 2 nos
Vegetarian version:                         
Ghee: 1 tbsp     
Cardamom: 2 nos
Raisins: 5 nos
Cashewnut: 5 nos
couscous:3 tbsp(optional)
Grated Coconut: 1/2 cup
Sugar: 1/4 cup
Non vegetarian Version:                                         
Cardamom: 2 nos
Raisins: 5 nos
Cashewnut: 5 nos
Grated Coconut: 1/2 cup
Sugar: 1/4 cup 
Egg: 1 no   

Preparation
Step1: 

• Crush the cardamom and  cashew nut. If u like u can use the whole one.
• Boil the plantain.

How to Boil the plantain:
Method1

• Cut the plantain into 2 pieces.
• In a pressure cooker just add enough water and cook until 1 or 2 whistle.
• Let it cool and use accordingly

Method2

• Cut the plantain into 2 pieces
• In an idli cooker add the water and keep one idli mould plate and place the plantain on the plate.
• Cook until 2 to 3 whistle.
• Let it cool and use accordingly

Step2: 

• Heat ghee in  a pan. Add the crushed cardamom ,cashews and raisins. Saute it for 30 seconds
• Add the couscous followed by grated coconut and fry for 1-2 minute in medium heat. Add the Sugar..stir continuosly..Fry until the mix get a light brown color

For the non vegetarian 

• Pour the egg into the pan.scramble it and mix with the coconut mixture..Stir continuously.

Step3: 

• Mash the boiled plantain very nicely using ur hand or mixer.Do not add any water.Do not have any lumps on it..blend well

Step4: How to make the unnakaya stuffing

• Make lemon sized balls from the cooked bananas
• Apply some oil on ur palm.sothat it won't stick
• Take one ball and place it on ur plam ..press it using ur fingers and 
• Take one  spoon full of coconut mix /eggmix,place it on the banaan mix cover and shape it. 
• For making the shape make the edges in sharp and center portion will be thick (as shown in the picture)
• Repeat the same process for all the balls we made .With 2 bananas u can make upto 6-8 unnakaya.

Step5:

•  Heat ghee in a pan.(oil is also fine) Shallow fry until all the four sides get nice brown color

The easy and delicious unnakaya is ready to have.Have it with Hot tea,best snack for evening tea.

Cook's Tip

• Do not keep the mashed plantian mix for long time if u keep it it will get dry.
• If u like u can deep fry the unnakaya pieces.
• Do not use fully riped bananas.If u feel the mashed plantain is not in the right consistency add 1-2 tbsp flour into it.
• If u like more egg taste reduce the amount of coconut.

Egg cutlet

Today i am going to share with you a delicious evening snack (in Malayalam - nalumany palaharam) "Egg cutlet". A very tasty snack with tea.Eggitarian can really enjoy this snack.I got this recipe idea from chef Lekshmi..It is a very new dish for me. I used to prepare the vegetable and potatoe cutlet.sometimes chicken cutlet too,and also familiar with tuna cutlet but this egg cutlet is a very new idea. For kids it is a best tea time snack.When they come from school if u prepare and give this snack, sure they will have a plate full of cutlets..i am sure u can prepare this within a very short time frame.Another thing is that u can serve this for eggitarian people.we have some friends they are vegetarians but eat eggs.

I always remember amma's evening snacks she used to prepare for us after school..Everyday after school we(me n brother)were so excited to reach home because some good snacks would be waiting for us.The veg/chicken cutlet was one of them. We really enjoyed having those snacks. Still I love to have a snack with evening tea. My husband also need some snacks while having tea. So  i used to prepare one or the other snacks for him,after his office.Usually i am not preparing these kind of oily sncaks everyday..i used to make something with bread, aval (poha) or vermicelli. But once in a while you can have this kind of snacks

This is the first time I am trying this and it came out really good. When my husband came from office he had the cutlet and asked "Hey, how did u made this one with egg?, how did u made the egg masala in such a shape?" I usually prepare the cutlet with mixed vegitables or potato(sometimes the shape will be like Australian or Newsland map). But this time it came out with really good shape and he really liked the taste.Within minutes we finished almost 8 of them. It was an awesome snack. Sure i am going to prepare it agaian and again..

While cooking you should be careful that the egg mixture should be the same consistency of the chapathi dough,otherwise it's difficult to make the right shaped cutlets and also while frying it will breaks. It will ruin the entire preparation and hardly get a good result. i made almost 13 medium sized cutlet from 5 eggs.

Hope u guys will try this recipe..Let me talk about the preparation steps.

Cooking time: 15-20 minutes

Ingredients

Egg : 5 nos

Onion: 1 medium size

Green chili: 3 nos

Ginger: 1 medium size no

Coriander leaves : 1/4 cup

Turmeric Powder: 1 tsp

Oil : 2 tbsp

Garam Masla: 1 tbsp

Pepper Powder: 1 tbsp

Bread : 5 slices

Water: 1/2 cup

For the dipping batter

Maida flour: 1/4 cup

Water: 1/2 cup

Turmeric powder: 1 tsp

Salt : to taste

Egg: 1 no

Bread crumbs: 1 cup

For Frying

Oil: 1/2 cup

mustard seed: 2 no(for testing )

Preparation

Step1: Preparing the egg masala

• Heat oil in a pan.Add the crushed ginger and green chili.saute for some time
• Once the raw smell goes off add the onion(cut them into very small pieces)..add salt also.Let the onion to fry for 5 minute
• In the pan make some space by moving the onion mix into the sides of the pan..add little oil
• Pour all the egg  into the pan.Just cook the egg (what we do for scrambled egg)
• once the egg is almost cooked mix onions with that.Do not dry the egg just keep some moisture on it.
• Add turmeric powder pepper powder and garam masala powder..mix well.Let the mix to cool down for some time.

Step2:Making the masala balls

• Just soak the bread slices in water and squeeze it then add to the egg masala..Add 5-6 bread slices.bread mix will give the egg masala  right consistency 
• Add the chopped corinader leaves into the masala ..mix all together 
• Make lemon sized balls and keep it aside.

Step3: Making the dipping batter

• In a mixing bowl mix the maida flour ,turmeric powder and egg..mix well using hand.
• Add water into the mix and form a dosa consistency batter.Add salt to taste
• Usually the egg whites are used for this purpose..If you use egg whites u have to use 5 0r 6 egg whites.but here there is only one egg is necessary and the maida flour will make the cutlets crispy

Step4: for making bread crumbs

• You can use the store bought bread crumbs otherwise prepare that at home.What i did  here is that i just heat the oven for 5 minute and kept 5 slices of bread in the oven for 5 minute,it became very crispy and crushed them using the grinder.the home made bread crumbs are ready 

Step5: Preparing the cutlet

• Dip each egg masala balls  into the batter and coat  with the bread crumbs.
• Make the coated balls into oval shape..
• apply the same procedure  for all the masla balls 
• Heat oil in a pan.Make sure that the oil get heated ..(just put 1 or 2 mustard seeds ,once it is started spluttering; that means the oil get heated and it is the right time to fry the cutlet).
• Fry the well coated oval shaped cutlet.Fry both sides until get a nice golden-brown color

The Delicious Egg cutlet is ready to have.Have it with tomato ketchup

Cook's Tip

• Keep some moisture on the scrambled egg
• For making the masla,add as many bread slices u need.i just used 5.first check the consistencuy of the masala and then add more slices  accordingly. The masala should be in a chapati dough consistency then only we can make balls from it.

UnniAppam -Small Ricecake

Dear Friends,you know this is my 50th post. I am so happy because i got a good chance to share some of my cooking experiences with you through this blogging and also i got so many culinary ideas from my fellow bloggers..And i am sure i reached upto this 50th post not only because of my efforts but also the support i got from my fellow bloggers and readers.I am thankful to each and everyone who came here and spent their valuable time to read and leave their comments on each post.

Another good news is that my fellow blogger Nithu added me in her latest guest post.If you have time pls visit here

http://www.nithubala.com/2010/03/guest-post-4-todays-guest-prani.html

Today i am going to celebrate my 50th post by sharing with you something special. It is a Kerala's favorite snack: "Unniappam". Unni in malayalam means small..So it means small appam (ricecake)..

When we moved to US, i couldn't prepare this snack because I didn't bring that mould (appa-chatty). Yes, we need a special mould for preparing this dish ..I was searching for something similar to appa-chatty here in different shops but i didn't get one. One day I happened to see an ad on TV about Pan-Cake Puff maker. I realized that I can use that one  for preparing Unniappam  ..Finally i got that from Target. This pancake puff maker is exact same as our traditional appam chatti.

I always remember  Sabarimala, vinayaka temple, our festivals like onam and celebrations like wedding while  preparing these kind of snacks..In my school days these were our favorites evening snacks: Unniappam, neyyappam, achappm and PazhamPori...My husband is a big fan of these snacks. Having this kind of snacks is really enjoyable.

cooking time: 30 minutes
Ingredients
kerala kuthari Rice or Rosematta rice: 2 cup
Jaggery: 1 cup
Coconut slices: 5 piece
Ghee: 2 tbsp
Cardamom: 4 nos
Baking powder: 1/4 tsp
Ripe banana: 3 nos
Oil: 5 tbsp
The utensil used 
Unniappam maker(Here i used the Pancake Puff maker)

Preparation

1. Soak the rice 4-5 hours
2. Cut the coconut slices into small pieces and fry them into the ghee until get nice brown color
3. Make a nice powder of the cardamom
4. Coarse grind the soaked rice ..(add very less amount of water while grinding)
5. add the jaggery and ripe banana(cut them into small pieces) into the rice mix.and  grind them and make a nice batter.
6. Add the cardamom powder and coconut pieces into the batter and mix  well
7. Heat the appa-chatty(PanCake Puff Maker) ,once it get heated add the oil into each well in the mould.
8. pour the batter into each well and let it fry .. 
9. once the sides are getting to come out, flip them into other side and fry until nice brown color

•  Take one by one unniappam from the maker (use a stick)
•  Place them into a kitchen towel so that u can remove the excess oil from them.

The delicious unniappam is ready to serve..have it with hot tea..

While cooking we may confuse:
About the consistency of the batter.

       The consistency of the batter should be same as the idli batter..While grinding the rice do not add excess water..Once u add the jaggery into the rice mix, it will get loosen,while adding the banana the batter will be come into the right consistency..If u feel the batter is too loose then just add some more rice flour(heat the rice flour before adding)

How much batter should be adding into the appam maker

        Fill wells 3/4 full with batter..otherwise once it get fried it will puff up  and the exact shape won't come.

When to change the side

       While frying u can see the batter is coming out from the well that time using a stick just flip it .
Cook's tip

• If you use Kerala kuthari/Rosematta rice gives more taste.
• If you are not adding baking powder,make the batter and keep it for 4-5 hours(for fermentation).then only prepare the unniappam otherwise it won't puff up.
• You can also use the rice flour .It is easy because no need to soak and grind the rice.

Sending this to sunday snacks-Healthy snacks event hosted by Divya

Banana Pepper Fritters/Chili Baji/Mulaku baji

Mulaku baji a mouth watering and spicy snack and it is very easy to prepare...If u have banana pepper and besan flour (kadalamavu) at handy try it today...Its really yummy with hot tea.Usually i find some time to prepare one or the other snacks on weekends.this is one of our favorite..I used to remember my younger days ,everyday mom used to prepare one or the other snacks in the evening..During our school days we, me and my brother were eagrly waiting to come back to home because at home some special was waiting for us... I think all Mallus have a habit of having something (kadi) with evening tea.Nowadays all are very health conscious and trying to avoid all these kind of foods...Anyhow if u r having these snacks in weekend or 2 or 3 days in a week that doesn't affect ur health...these are better than the frozen foods/burgers & fries...Home made foods are always healthier right? Today because of the heavy snow my hus worked from home so evening i thought of preparing something special for him.We bought this banana pepper for preparing our shrimp thoran.2-3 peppers were there in the refrigerator so quickly i thought today's special snack should be our mulaku baji.. I am not writing more story..Lets explain how to do it. 

Cooking time : 10minute

Cost of the item: 2.80/pound

Ingredients

Banana Pepper : 2 nos

Besan flour: 1/2 cup

Chili Powder : 1 tbs

Asafoetida : a pinch

Turmeric Powder : a pinch

Baking soda : a pinch

Salt : to taste

Oil : for frying

Preparation 

1. 
   
   
   Cut the banana peppers into 2 slices and then cut them into halves.If u like spicy don't take out  the seeds.
2. In a bowl, mix the besan flour, Chili powder, baking soda,turmeric powder,salt and asafoetida (kayam)  with water and make a thick batter.
3. Heat oil in a pan.Just dip the chili pieces in the batter and deep fry..Change the side accordingly

The tastier Mulaku baji is ready to have...Have it with Tomato sauce.

Points to ponder 

• If u like the long sized baji donot cut them into half.Use wide-open pan for frying.
• The batter should be thick.If u add more water then while dipping the peppers in the batter ,pepper do not get the batter-layer .
• If you like more spicy add more chili powder to the flour while mixing.

Boiled Tapioca/Kappa Puzhukku/Chenda kappa

Tapioca  is also known as Yuca root.Tapioca is known as Kappa (കപ്പ) or Poola or Maracheeni or Cheeni in malayalam,Karrapendalam in telugu, kolli in Kannada,Maravallikezangu or Kuchikezangu in Tamil.

This tapioca is used for preparing chips,tapioca pearl is used for thickening dishes and in Kerala this Tapioca and fish curry is a very common and tasty food.and also Simply boiled tapioca is also tastier with fish curry or chili chutney...

You can find this tapioca in almost all Indian/Mexican/Chinese Grocery shop..Be choosy ,otherwise it won't taste good.If the root have any black marks or splits, try to avoid that..Taste is purely depends on the quality of the product.

Here i am going to present how can we prepare the boiled Tapioca.Its commonly known as Kappa Puzhukku or Chenda Kappa.

Preparation time ;15 minute

Cost   :$0.99-1.25/Pound

Ingredients:

Tapioca - 2 nos

Salt : to taste

Water- 1 cup

How to cut the Tapioca :

Step 1 : first cut the whole tapioca into small cylinders as shown in picture

Step 2: Just make a slit into each cylinder and simply remove the thick skin.

Preparation:

•  Add the tapioca cubes in the pressure cooker.Add 1 cup of water (Usually add enough water which covers the tapioca.) Add salt to taste.

• Boil the kappa until the 2 whistle.

• Just drain the excess water and place the boiled tapioca in a serving dish...

• Have it with Chutney or Fish curry; with a cup of hot black tea. 

Try this recipe today and have a nice snack .

Points to Ponder

1.Don't add more water.

2.Usually good tapioca's will take one whistle to cook.So check accordingly.

3.Add enough salt .After adding the salt to water just taste and make sure its enough