Nendran Banana Unniyappam.

 Nendran banana unniyappam is a sweet tea time snack made with ripe nendran banana, wheat flour, sugar and salt fried in ghee.

The following ingredients are needed to prepare Nendran Banana Unniyappam.

Ingredients:-

Nendren banana. -2 ripe
Wheat flour.        -3/4 cup
Sugar.                  -2tbsp
Salt.                     -a pinch
Ghee.                   - for roasting.

Instructions:-

1). Peel and chop the ripe nendran bananas and grind the ripe nendran banana pieces in a mixer along with sugar to a smooth paste.

2). In a mixing bowl add the ground banana sugar paste, wheat flour and a pinch of salt. Add required water into the mixing bowl and mix all the ingredients using your hands and make a semi thick batter of pouring consistency.

Method:-

1). Heat a unniyappam pan on medium flame. Pour 1 tsp ghee in each cavity of the unniyappam pan.

2). Pour the banana batter in the moulds of the unniyappam pan using a ladle. Cover the pan with a lid and cook the appam till golden brown.

3). When the base of the unniyappam becomes golden brown colour flip the appam using a spoon to cook the other side.

4). When both sides of the unniyappam becomes golden brown remove from pan and transfer to a plate.

A delicious Nendran Banana Unniyappam is ready to serve as a tea time snack. 

Try the recipe and enjoy the Nendran Banana Unniyappam.

Yuca Stir Fy / Tapioca Stir Fry

Yucca stir fry / Yuca stir fry / Tapioca stir fry recipe is with step by step pictures. Yucca or Yuca is also known as Cassava and is called Tapioca in India and Kappa in malayalam. Yucca is an edible starchy root vegetable and can be cooked and eaten. Yuca stir fry / Tapioca stir fry / Cassava stir fry is a very tasty and easy to prepare curry adding finely chopped onion and spices and can be served with bread, rice or roti for breakfast.

The following ingredients are needed to prepare Tapioca Stir Fry/ Yucca Stir Fr / Cassava Stir Fry.

Ingredients:-

Yucca / Tapioca.  -1 kg
Onion.                  -1
Dry red chilly.      -1
Curry leaves.        -1 sprig
Turmeric powder. -1/2 tsp
Red chilly powder.-3/4 tsp
Water.                    -as required
Salt.                       -to taste
Oil.                        -1tbsp +2 tsp

Instructions:-

Yucca / Yuca / Cassava is called Tapioca in India and Kappa in malayalam.

First cut yucca / tapioca / kappa along with its outer brown peel into big round pieces using a knife.

Then cut and remove the outer brown peel of yucca pieces / tapioca pieces using knife.

Chop the round raw yucca pieces / tapioca pieces into medium thick pieces. Wash the chopped raw yucca pieces / tapioca pieces 2-3 times in water. Keep aside.

Method:-

1). In a wide bottom pan add the washed raw yucca pieces / tapioca pieces, required water to immerse the chopped yucca pieces, 1/4 tsp salt and boil on medium low flame. Cover and cook the yucca pieces till soft and stir well in between. Switch off the flame. Drain and transfer the cooked yucca / tapioca pieces to a plate.

2). Heat 2 tbsp oil in a pan and splutter mustard seeds. Add dry red chilly broken into pieces and curry leaves into the pan and saute well. Add finely chopped onion and 1/2 tsp salt into the pan and saute well until onion turns translucent.

3). Add turmeric powder and red chilly powder into the pan. Saute well and mix with onion pieces.

4). Add boiled and cooked yucca pieces / tapioca pieces into the pan.

Sprinkle 1tbsp of water into the pan and mix the cooked yucca pieces / tapioca pieces with onion spice mixture.

5). Add 1tsp oil over the yucca stir fry / tapioca stir fry and mix everything. Switch off the flame.

6). Transfer the yucca stir fry / tapioca stir fry to a serving plate.

Very tasty and spicy Yucca Stir Fry / Tapioca Stir Fry / Cassava Stir Fry is ready to serve with bread, rice or roti.

Ethakka Appam / Pazham Pori / Ripe Banana Fritters

 Ethakka appam / pazham pori /ripe banana fritters is a deep fried teatime snack made with ripe nendran banana. Ripe nendran banana is also known as Ethakka.in malayalam.

The following ingredients are needed to prepare Ethakka Appam / Pazam pori / Ripe Banana Fritters.

Ingredients:-

Nendran banana. -2 ripe
All purpose flour.-1 cup
Rice flour.            -2 tbsp
Sugar.                   -1tsp
Salt.                      -1/2 tsp
Water.                   -as required
Oil.                      -for deep frying

Instructions:-

Peel and remove the skin of ripe nendran bananas. Chop the ripe nendran bananas into 1/2 inch thick round pieces.Keep aside.

Method:-

1). In a mixing bowl add all purpose flour, rice flour, sugar and salt.Add required water little by little into the bowl and mix well and make a little thick batter.

2). Heat oil in a deep frying kadai on medium flame.

3). Dip the ripe nendran banana pieces into the thick batter. Drop the batter coated nendran banana pieces one by one in hot oil in batches and deep fry them till golden colour and crisp on all sides.

4). Remove the deep fried nendran banana pieces from hot oil and transfer to a tissue paper to absorb excess oil.

Very tasty snack Ethakka Appam / Pazam pori is ready to serve with hot tea or coffee.

Walnut Dates Almond Laddu

 Walnut dates almond laddu is very easy to prepare sugar free, gluten free, nutritious and healthy dry fruit ladoo. Walnut Dates Almond Laddu recipe is with step by step pictures.

The following ingredients are needed to prepare Walnut Dates Almond Laddu.

Ingredients:-

Walnut.                 -1cup
Dates.                   -15
Almond.                -20
Raisins.                 -1/4 cup
Watermelon seeds.-1/4 cup
Ghee.                     -2 tsp

Method:-

1). Chop and remove the seeds from dates. Roughly chop walnuts. Halve each almond lengthwise. Heat 2 tsp ghee in a pan and add chopped walnuts, halved almonds and watermelon seeds into the pan and roast them on low flame in ghee for 2 minutes. Add chopped dates and raisins into the pan and roast all together for 2-3 minutes. Switch off the flame and transfer the ghee roasted walnut dates almond mixture to a plate to cool.

2). Once cooled add ghee roasted walnuts, almonds dates and raisins in a blender.

3). Pulse the walnut dates almond mixture in the blender for a few seconds.

4). Transfer the pulsed walnut dates almond mixture to a plate.

5). Take a small portion of the pulsed walnut dates almond mixture in your palm and bind it into round shaped laddu. Make laddus with the remaining dry fruit mixture and keep the prepared walnut dates almond laddus on a plate.

 

Walnut Dates Almond Laddu is ready to serve. Once the laddu are cooled to room temperature store the laddu in an airtight container and keep in the refrigerator for a longer shelf life.

Try the Walnut Dates Amond Laddu recipe and enjoy.

Ragi Idli Using Whole Ragi / Finger Millet Idli

 Rgi idli using whole ragi / finger millet idli recipe is given with step by step photos. Ragi idli is a steamed healthy breakfast and can be served with coconut chutney.

The following ingredients are needed to prepare Ragi Idli Using Whole Ragi / Finger Millet Idli.

Ingrediants-

Whole Ragi/ Finger millet.-1& 1/2 cup
Whole white Urad dal.       -1/2 cup
Fenugreek seeds/ Methi.    -1tsp
Idli rice.                              -1/2 cup
Thick Poha /Flattened rice.-1/2 cup
Water.                                 - as needed
Salt.                                    - to tast
Oil.                 -for greasing idli moulds

Instructions:-   

1). In a vessel soak together the whole ragi seeds (finger millet), whole white urad dal, fenugreek seeds (methi seeds) and idli rice adding enough water for 6 hours. After 6 hours discard the soaked water and rinse the soaked whole ragi , whole urad dal, fenugreek seeds 3 to 4 times with water until the water is clear. Keep aside.

2). Soak thick poha in water for 2 hours just before grinding and keep aside.

Method:-

1). In a mixer jar add soaked whole ragi, whole urad dal, fenugreek seeds, idli rice mixture ,soaked poha and grind all together to a smooth and thick batter adding required salt and little water. Transfer the ground batter to a vessel and mix well with your hand.

2). Keep aside the vessel to ferment the batter for 8 hours or overnight.

3). Boil sufficient water in a steamer. Grease the idli moulds with little oil. Mix the fermented ragi idli batter using a ladle. Pour a ladle of ragi idli batter in each greased idli mould. Place the idli moulds with ragi batter in the steamer.

4). Close the steamer with lid and cook the ragi idlis for 15 minutes on medium flame.Then switch off the flame.

5). Open the steamer lid. To check insert a knife point in the center of the steamed ragi idli and if it comes out clean then idli are well cooked. If it sticks cook it for a few more minutes.

6). Once done remove the idli moulds from the steamer and allow the cooked ragi idlis to cool for 2 minutes.

7). When cooled dip a spoon in water and remove the ragi idlis from idli moulds using the wet spoon and transfer the ragi idlis to a serving bowl.

8). For Coconut Chutney - Heat 1tsp coconut oil in a small pan and roast 2 dry red chillies in oil. In a small mixie jar grind 3/4 cup grated coconut along with roasted red chillies, a small pieces of tamarind and required salt to a smooth paste without adding water. Transfer the ground coconut chutney to a bowl. Add 1/2 tsp asafoetida/ hing powder into the ground coconut chutney and mix well. Add 1tsp water into the coconut chutney and mix well.

 Ragi Idli Using Whole Ragi / Finger Millet Idli is ready to serve with freshly ground Coconut Chutney.