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Sunday, October 23, 2011

Banana Kheer (Vayakka Payasam)



Banana kheer is one of my favorite childhood food. In my fondest food memories, I still remember how mom would prepare this in minutes and me and my siblings would devour it in seconds.
This tradition of feeding kids still continues and I can proudly say “yes!!! my kids also love this!” Wonder why there’s always a sense of complacency upon learning that my kids too love what I loved as a kid; probably that’s the fastest way of bridging the generation gap….eventually you tend to connect with them with ease. Don’t know if that’s the case with any other moms.
Talking about the kheer, it has to be prepared only with the Plaintains which are soft and ripened fully. This is a very basic recipe with milk, flour and plaintains, and has lots of opportunities to individualize. So go for it! 

Ingredients:
Milk – 2glassful
All purpose flour (maida)- 3 tsp
Ripe Plaintains ( Kerala banana)- 1(diagonally cut into thin pieces)
Cardamom- 2(slightly crushed)
Sugar- 2tbsp
Pure ghee- 2 tsp
Pinch of salt
Serves: 3-4

Method:
Boil milk. Add Sugar, salt & cardamom. Make a thick paste of maida by adding some water. Now add this into the milk while it’s still boiling (stirring at the same time). The milk would thicken now. Next add the banana pieces and stir for 1-2minutes. Switch off gas and keep covered for 5-10minutes, until the banana pieces have softened completely. Add pure ghee and serve hot. (Its consistency would be that of any other kheer)

Wednesday, October 19, 2011

Fish Packets (Meen Puffs)


Back in action after a long monsoon vacation in Kerala.
I’d like to share this simple snack which was prepared by mom for Iftaar. Do try as it’s finger lickin' good!
  
Masala (filling):
King fish (preferably)- 3 medium slices( marinate with turmeric and salt)
Onion- 4
Ginger + garlic paste- 1inch + 6  cloves
Green chilly- 2
Curry leaves -few
Coriander leaves: few
Turmeric
Salt
Oil for frying

For the pancake:
Plain flour (Maida) – 300gm
Egg-1
Salt
(makes 15packets)

Method:
Shallow fry the fish, discard any bones and shred into small pieces with a fork.
Take 3tsp oil in a pan and sauté onion.  Add ginger garlic paste, green chilly, curry leaves, coriander leaves & turmeric. Sauté for 5mins until well mixed.
Your filling is ready.
Make a semi liquid batter with Maida, egg, water and salt ( slightly thinner than Dosa mix).
Now pour a ladle of batter in a pan and make a very thin pancake ( apprx 15-20cm diameter). When half cooked, place 1tbsp of masala in the centre.
Immediately fold it from both sides to form a square packet. (it will stick on its own). 

Once all the packets are ready, shallow fry in oil until cooked on both sides.
Dip the fried packets in beaten egg- (mixed with salt and pepper) and slightly fry in the pan with a few teaspoons of oil.
Your Fish packets are ready!

Alternate method for frying, recommended by my sister: Fold the packets lengthwise, dip it in beaten egg and then in bread crumbs and deep fry till golden brown. This will give you a crispier version as compared to the former which is soft. I like it in any form.