Hello all,
This has been a long
break and this time there is a good reason. Some of my friends in FB and
Insagram already know why.. ..It was a surprise for many of them indeed J.
After long 8 years gap I have become a mum again. We have blessed with another
boy, my not so little boy is a proud big B and is enjoying his new role. Time is already flying and baby is 21/2
months now. I had the luxury of parents helping me until now but they are going
to fly back home in a week’s time, that means cooking and blogging might take a back seat for the time being , but
time to time I will pop in and say hello here J
Today’s recipe is
Amma’s special pazham pori. She makes pazham pori every now and then, especially
when friends visit us to see the baby and it has been a hit with everyone. She doesn’t have
any measurements for any recipe, so she took the effort of measuring all the
ingredients for me when I told her I want to blog it. I know if I keep it for another
day I will forget all about it so this recipe is coming almost straight from
the plate !
Ingredients
Ripe plantain/ etha
pazham /nenthra pazham – 2 small
For batter
Plain flour/ Maida – 1
cup
Water – 1 cup (as
required)
Sugar – 3-4 tsp
Salt – a pinch
Turmeric powder (optional)
- a pinch ( for colour)
Oil for frying)
Method
- Cut the plantain into two halves and slice each halves lengthwise into 3 pieces. You will be left with 6 pieces. Do the same with the other plantain.
- · Make a batter by mixing all the ingredients mentioned under “for batter “. You might not need all of the water. Batter should not be too thick or too loose.
- Dip the plantain slices in the batter and deep fry in hot oil for about 4 minutes flipping the sides until golden colour.
