Tuesday, April 21, 2020

Pazham Nirachathu/ Stuffed plantain





Ingredients
Plaintain/ nenthra pazham ( ripe) – 2
Grated coconut – 1/2  cup
Cashewnuts -1 ½ tbs
Sultanas/raisins – 2 tbs
Sugar – 1 -2 tbs
Cardamom seeds  -from 4 pods
Ghee – 1 tbs
Flour/maida – ¼ cup
Water ( as required)
Salt ( a pinch )
Oil

Method



  • Peel the plantain and run a knife through to make a slit keeping the end intact.
  • In a pan add some ghee and fry cashewnuts and sultanas until cashewnuts have browned and sultanas have plumped. Remove and keep aside.
  • Powder cardamom seeds with sugar in a mixie (skip this step if you have cardamom powder  )
  • In the same pan add some more ghee and add grated coconut and cardamom sugar. Cook for a minute or so until sugar has melted and coated the coconut well. Mix this well with roasted cashewnuts and sultanas.
  • Stuff the plantain with the filling.
  • Meanwhile make a  batter with flour, salt and water.
  • Seal the gap with the batter.( make sure your batter is thick enough to coat, my batter was little thin so it didn’t coat the plantain well)
  • Heat oil in a pan and shallow fry the plantains for few minutes flipping the sides until it become golden brown.


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