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Showing posts with label OTHER STATE RECIPES. Show all posts
Showing posts with label OTHER STATE RECIPES. Show all posts

December 15, 2023

Palak Keerai Masiyal | Pasalai Keerai masiyal without Dal | Spinach Masiyal

Pasalai keerai masiyal

Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch. Mostly I try to make a simple keerai masiyal or kadayal recipe without dal and coconut. I feel addition of dal or coconut gives more yield and tastes more like kootu but I wanted to consume more keerai. So I make it plain with simple tempering.

Recently I came across this Kongu style keerai masiyal without dal and coconut in Chef Deena’s YouTube channel. Actually they showed it with Panna keerai but I made it with pasalai keerai i.e Palak. It came out so well and tasty.

Friends, do try this simple and easy Coimbatore Kongu style Keerai masiyal recipe. You will love it like me.

 Pasalai keerai masiyal without dal

Palak keerai masiyal recipe


Palak keerai masiyal recipe

Palak keerai masiyal recipe | Pasalai keerai kadayal recipe


 
Cuisine: Tamil nadu
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
 


INGREDIENTS
1 cup - 250ml
  • Palak / Pasalai keerai /Spinach - 2 cups
  • Green chilli - 1
  • Turmeric powder - 1/4 tsp
  • Sugar - a pinch
  • Salt - as needed
To temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 1
  • Hing – a pinch
  • Big onion or small onion - 1 or 10
  • Garlic cloves - 5 (finely chopped)
HOW TO MAKE PASALAI KEERAI MASIYAL
  1. Wash and chop palak leaves roughly.
  2. Cook it with green chilli, turmeric powder, sugar and salt.
  3. Cool down and grind to a smooth paste.
  4. Temper mustard seeds, urad dal, red chilli, hing and cumin seeds in ghee.
  5. Saute onion, garlic cloves till transparent. 
  6. Add to palak and mix well. Serve with rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash and chop the palak leaves roughly. Cook it with green chilli, turmeric powder, a pinch of sugar and salt adding required water in a kadai.

  • Cool down the mixture and grind to a smooth paste.  Instead of grinding the keerai, you can mash it with a masher too. Heat ghee in a small kadai.
  • Pasalai keerai masiyal
  • Splutter mustard seeds, urad dal, cumin seeds, red chilli and hing.  Saute onion, garlic cloves till transparent. Add to the ground palak. Mix well and serve with plain rice adding ghee. Enjoy !Pasalai keerai masiyal

Note

  • Adding a pinch of sugar and turmeric powder while cooking palak helps to retain its bright green color.
  • Adjust the quantity of green chilli as per your taste.


Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.

Pasalai keerai masiyal

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October 27, 2023

Rice Bath Recipe | Karnataka style Rice Bath Recipe

Karnataka rice bath recipe

I love Karnataka style rice bath recipe in hotels here especially Darshini and SLV rice bath is my favorite. Though the ingredients are similar to veg pulao, its cooking method, taste and flavor is slightly different from Karnataka Veg palav recipe. I tried this recipe from Rekha aduge YouTube channel. It came out so well in my first attempt itself.

My Karnataka style veg pulao recipe which I have shared long back is a super hit recipe in my blog. I recommend you try this rice bath recipe as well. It tastes and smells so good. This recipe and taste will surely remind you some restaurant.

Friends, do try this easy and yummy Karnataka style rice bath recipe. You will love it. Lets check out the recipe.

Rice bath recipe

Rice bath recipe | Karnataka hotel style rice bath


Rice bath recipe | Karnataka hotel style rice bath

Rice bath recipe | Karnataka hotel style rice bath


 
Cuisine: Karnataka
Category: Main course
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Raw rice or basmati rice - 1 cup
  • Cooking oil – 2 tbsp
  • Bay leaf – 1
  • Kalpasi / Black stone flower – 1
  • Mixed vegetables – 1/2 cup (Carrot, potato, beans, green peas, cauliflower)
  • Water - 2 cups
  • Salt - as needed

To saute and grind
  • Cooking oil - 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Big onion - 1
  • Tomato - 1
  • Ginger – 1 inch
  • Garlic – 4 cloves
  • Red chilli – 1 to 2
  • Green chilli – 1 to 2
  • Coriander leaves – 1 tbsp
  • Mint leaves – 1 tbsp
  • Grated Coconut – 2 tbsp
HOW TO MAKE RICE BATH
  1. Wash and chop vegetables, onion, tomato. Wash and soak raw rice for 15 minutes.
  2. Heat oil in a kadai. Saute cinnamon, cloves, cardamom.
  3. Saute onion, tomato, ginger, garlic, chillies, coriander leaves, mint leaves.
  4. Grind to a smooth paste adding coconut. Set aside.
  5. Heat oil in a cooker. Saute bayleaf, black stone flower, onion. Add all the vegetables.
  6. Add the masala paste, salt and water. Mix well till aromatic.
  7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  8. Fluff the rice gently. Serve with raitha. 

METHOD - STEP BY STEP PICTURES

  • Wash and soak raw rice for 15 minutes. Wash and chop vegetables, onion, tomato. Heat oil in a kadai. Saute cinnamon, cloves, cardamom, onion, tomato, ginger, garlic, red chilli, green chilli, mint and coriander leaves. Lastly add coconut and switch off the flame. Cool down.
  • Rice bath recipe
  • Grind to a slightly coarse and thick paste. Set aside. Heat oil in a cooker base. Saute bayleaf, kalpasi. Add the chopped onion, chopped vegetables, salt and ground masala paste.
  • Rice bath recipe
  • Saute for a minute till nice aroma wafts through the house. Add water and mix well. Check for salt and spice taste. Pressure cook in low flame for one whistle.
  • Rice bath recipeRice bath recipe
  • Open the cooker after the steam is released. Fluff the rice gently and serve hot with raita.Rice bath recipe

Note

  • Adjust the quantity of chillies as per your taste.
  • For variations, you can grind all the ingredients raw without sauting. But the taste and flavor would be completely different.
  • Water quantity varies based on the rice we use. For basmati rice, soak it for 15 minutes and use 1: 1.5 cups of rice and water. For jeera rice, 1:2 ratio without soaking.
  • For most of the Karnataka rice varieties, Sona masoori rice is used. So I have used the same in this recipe.
  • You can also use knol khol / Kholrabi along with other vegetables. Some hotels use this veggie too.

  
  Easy and yummy hotel style Karnataka rice is ready to serve. Enjoy with onion raitha !

Karnataka style rice bath recipe


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September 14, 2022

Kerala rice payasam with jaggery – Ari Payasam | Sharkara Payasam recipe

Sharkara payasam

During Onam festival, people make different types of payasam for Onam sadya. I have already shared Payasam varieties of Kerala in my Onam sadya posts. Here is yet another traditional Payasam recipe of Kerala that is prepared using raw rice and jaggery. It is called as Sharkara payasam/ Ari payasam/ Unakalari payasam / Nei payasam / Ney payasam/ rice payasam with jaggery/ Kerala rice kheer.

Its consistency and taste is more like Sweet pongal / Sakkarai pongal. This payasam is more popular in Kerala temples. This payasam is prepared using Kerala raw rice that looks light pink in color. It is called as Unakalari in Malayalam.

Traditionally Ari payasam is prepared in a big uruli but I used a pressure cooker to finish the job quickly. So you cannot achieve the authentic taste but its equally good. In Kerala, people make this payasam adding thin and thick coconut milk. But there is another version that uses ground coconut paste instead of coconut milk. I followed that recipe. Soon I will try to share the temple style authentic Sharkara payasam.

Now lets see this easy version of making Kerala style rice payasam with jaggery in a pressure cooker with step by step pictures.

Please check out my other KERALA RECIPES too !

Kerala rice payasam

Kerala rice payasam with jaggery / Ari payasam - Nei payasam


Kerala rice payasam with jaggery / Ari payasam - Nei payasam

Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara payasam / Nei payasam in Malayalam.


 
Cuisine: Kerala
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Kerala raw rice / Unakalari - 1/2 cup
  • Powdered dark jaggery - 1 cup
  • Water - 2 cups
  • Ghee - 1/4 cup
  • Grated coconut – 1/4 cup
  • Cardamom - 2 (crushed)
  • Dry ginger powder - 1/2 tsp
  • Edible camphor / Pachai karpooram - a dash
  • Salt – a pinch
HOW TO MAKE KERALA RICE PAYASAM WITH JAGGERY
  1. Wash and take the rice in a pressure cooker. Add water and a pinch of salt.
  2. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. It should retain its shape.
  3. In the mean time, melt jaggery in little water to make a syrup. No need of any consistency.
  4. Filter the syrup and add to the cooked rice. Mix well and boil for few minutes.
  5. Add grated coconut or thick coconut milk and boil for a minute. Add ghee at regular intervals and mix till thick. 
  6. switch off the flame once it becomes thick, creamy and glossy. Roast the cashews and add to it. Add cardamom powder and a pinch of edible camphor.
  7. Mix well and serve !  
METHOD - STEP BY STEP PICTURES
  • Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too.
Kerala rice payasam with jaggery
  • Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape.
Kerala rice payasam with jaggery
  • Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice.
Kerala rice payasam with jaggery
  • Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest. 
Kerala rice payasam with jaggery
  • In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.
  •  Kerala rice payasam with jaggery
  • Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.

Note

  • Adjust the quantity of jaggery as per your taste buds. Traditionally 1:2 of rice and jaggery is used.
  • You can add thin coconut milk instead of grated coconut, let it boil and finally add thick coconut milk before switching off the flame.

  
  Enjoy this delicious, Kerala style Sharkara payasam @ nei payasam with pazham and papadam !

 

Kerala Nei payasam




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July 9, 2022

Pesarattu Recipe – Andhra style Pesarattu | Green Gram Dosa

Pesarattu recipe

Andhra’s most popular and healthy breakfast recipe, Pesarattu along with Allam pachadi i.e Ginger chutney is one of my favourite recipes with Green gram/ Mung beans. I try to make it at least once in two weeks. In Tamil, we call it as Pacha payaru dosai. Though I make it regularly at home, I have never shared the recipe in my blog.

People fondly call this Pesarattu as MLA Pesarattu as it is popular in the MLA head quarters in Hyderabad. Usually this Pesarattu is stuffed with plain rava upma and served with spicy and tangy Ginger chutney. Some people also spread onion, carrot and green chilli mixture over the dosa instead of stuffing upma in it.

Today I have shared a very simple recipe without any stuffing or topping as we like it that way. We simply need a tangy Allam pachadi to go with it. Basically Green gram is high in fibre and low in calories. So this Pesarattu dosa recipe would be ideal for people looking for weight loss. It also makes less bloating and gas when compared with other legumes. So anyone can easily consume it without any worries.

Ok, lets see how to make this Andhra special Pesarattu recipe with step by step pictures.

Andhra pesarattu

Pesarattu recipe - Andhra style Pesarattu recipe with rice


Pesarattu recipe - Andhra style pesarattu recipe with rice

Pesarattu recipe - Andhra style pesarattu recipe with rice


 
Cuisine: Andhra
Category: Breakfast
Serves: 10
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Whole moong / Green gram - 1 cup
  • Raw rice - 2 tbsp
  • Green chilli - 2
  • Ginger - 1/2 inch
  • Cumin seeds - 1/2 tsp
  • Salt & water - as needed
  • Ghee or cooking oil - to drizzle over Pesarattu
  • Chopped onion, green chilli and carrot - for topping
HOW TO MAKE ANDHRA STYLE PESARATTU RECIPE
  1. Wash and soak green gram along with rice for 4 to 6 hours.
  2. Grind to a smooth or slightly coarse paste adding cumin seeds, green chilli and ginger.
  3. Transfer to a bowl. Add salt and mix well.
  4. Heat a dosa tawa. Spread the dosa thin or thick.
  5. Drizzle oil or ghee. Cook the dosa till its crispy and well cooked.
  6. No need to flip it. Flip the dosa and cook if you make it thick.
  7. Serve with Allam pachadi / Ginger chutney.
METHOD - STEP BY STEP PICTURES
  • Wash and soak green gram for 4 to 6 hours. Grind it adding green chilli, ginger and cumin seeds to a smooth paste.
  • Pesarattu
  • Transfer to a vessel. Add required salt and mix well. Check for batter consistency. Add water if needed.
  • Pesarattu
  • Heat dosa tawa. Spread a ladleful of batter. Make it thin or thick as you like. Cook the dosa in low to medium flame till its cooked well. Drizzle oil or ghee around the Pesarattu.
  • Pesarattu
  • Cook till the bottom turns light golden brown. No need to flip the other side if you want crispy dosa else you can flip and cook for few more minutes.

  • For variations, you can spread finely chopped onion and carrot all over the Pesarattu, flip and cook the other side.
  • Serve hot with Ginger chutney / Allam pachadi.

  • Enjoy !

Note

  • I grind the batter smooth. If you like, you can grind it slightly coarse.
  • Adjust the quantity of green chilli as per your taste.

  
  Make this healthy and tasty Green gram dosa / Pesarattu and enjoy with Allam pachadi / Ginger chutney !

Pesarattu recipe


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April 8, 2022

Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Padengi batata ghassi

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalore padengi batata gassi

Mangalorean Padengi Batata Ghassi Recipe


Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa


 
Cuisine: Mangalore
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Green gram sprouts / Moong sprouts - 1 cup
  • Potato - 1 (cubed)
  • Coconut oil - 1 tbsp
  • Big onion -1
  • Tomato - 1
  • Tamarind - Small gooseberry size
  • Salt and water - as needed
To roast and grind
  • Cooking oil - 1 tbsp
  • Big Onion – 1/2
  • Coriander seeds - 1 tbsp
  • Byadgi Red chilli - 3 to 4
  • Cumin seeds - 1 tsp
  • Methi seeds – 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 10
  • Grate coconut - 1/2 cup
  • Cinnamon - 1 inch (optional, I used it)
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Crushed Garlic cloves with skin - 3
  • Dry red chilli - 1
  • Asafoetida / Hing - 1/2 tsp
  • Curry leaves - few
METHOD
  1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
  2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
  3. Grind to a smooth paste adding water. Set aside.
  4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
  5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
  6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
  7. Serve hot with plain rice, roti and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down.

  • Grind to a smooth paste adding required water. Set aside.

  • In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally.
  • Sprouted green gram currySprouted green gram curry
  • Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

                
  • Adjust the quantity of red chillies as per your taste.
  • Use Byadagi red chilli for bright color gravy.
  • Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon.
  • You can skip potato if you don’t like it.
  • Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.


Try this Mangalore special Sprouted green gram curry and Enjoy !

Sprouted green gram curry

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January 27, 2022

Coconut Dosa Recipe – Karnataka Style Kayi Dosa – Thengai Dosai

Kayi dosa

Karnataka style coconut dosa / Kayi dosa (Thengai dosai in Tamil) is a flavourful, yummy dosa variety. It is prepared with rice, poha and coconut as main ingredient. It comes out super soft and spongy without adding urad dal.

Last week when I was looking for dosa batter recipe without urad dal, I came across this coconut dosa in Veg recipes of Karnataka blog. I loved its soft and porous texture. So I tried it by doubling the recipe. As expected, it came out very well. We all loved it. I served it with red coconut chutney and garlic chutney. Both went well with this dosa.

Friends, do try this Karnataka style Coconut dosa / Kayi dosa recipe and share your feedback with me.

 coconut dosa


Coconut dosa - Kayi dosa | Thengai dosai recipe


Coconut dosa - Kayi dosa | Thengai dosai recipe

Coconut dosa - Kayi dosa | Thengai dosai recipe for breakfast and dinner.


 
Cuisine: Indian
Category: Main course
Serves: 20
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Dosa rice / Raw rice -2 cups
  • Thin Pressed rice / Thin Poha - 1 cup  (Use 3/4 cup for thick poha)
  • Grated coconut - 1 cup
  • Fenugreek seeds / methi seeds - 1/4 tsp
  • Salt & water - as needed
HOW TO MAKE COCONUT DOSA
  1. Wash and soak rice, poha and fenugreek seeds together in water for 4 hours.
  2. Grind everything together adding grated coconut and required water.
  3. Grind the batter till smooth and semi thick like dosa batter. Transfer to a vessel and ferment it over night.
  4. The next day morning, batter would have raised well. Add required salt and mix well.
  5. Heat a dosa pan and pour a ladleful of batter. Do not spread it thin.
  6. Let it be small and thick. Cover and cook in medium flame for few minutes.
  7. Dosa will be cooked well and soft with lots of pores. Remove and serve hot with chutney.
  8. Tastes best with tomato chutney, garlic chutney or spicy coconut chutney. 
METHOD - STEP BY STEP PICTURES
  • Wash and soak the dosa rice, poha and fenugreek seeds together in water for 4 to 5 hours.

  • Grind the rice mixture in a wet grinder or mixie adding some water. When it is half ground, add the grated coconut and grind the batter till smooth and semi thick like dosa batter in consistency. Make sure you do not grind the batter thin because dosa will become flat and thin if the batter is thin.

  • Transfer the batter to a vessel and cover with a plate. Let it ferment over night or minimum 10 to 12 hours based on the weather.
  • The next day morning, batter would have raised well. Add required salt and mix well. If the batter is too thick, add little water to bring dosa batter consistency.

  • Heat dosa tawa. Pour a ladleful of dosa batter and do not spread it. Make it small and thick. Drizzle oil and cover cook in medium flame till its cooked well. No need to flip it.

  • Remove the dosa and serve hot with spicy coconut chutney or tomato chutney or garlic chutney.


  • Enjoy !

Note

  • Do not make the batter thin. Grind it semi thick like dosa batter consistency.
  • No need to use cooking soda / baking soda or Eno to the batter.


Try this Karnataka style coconut dosa for breakfast / dinner and enjoy !

coconut dosa recipe


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January 19, 2022

Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

Kerala nendran banana chips

Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 


 Nendran chips recipe

Nendran chips recipe


Nendran chips recipe

Kerala Nendran chips recipe - How to make Nendran Banana Chips at home


 
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw Nendran Banana - 2
  • Turmeric powder - 1/2 tsp
  • Water - 2 tbsp
  • Salt - as needed
  • Cooking oil - to deep fry
HOW TO MAKE NENDRAN CHIPS AT HOME
  1. Wash and peel the raw nendran banana.
  2. Mix turmeric powder and salt in water. Set aside.
  3. Heat oil and slice the banana over the hot oil using a thin slicer.
  4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
  5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
  6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
  7. Stays good upto one week. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration.
  • Nendran banana chips recipe
      Nendran banana chips recipe
    • In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer.
    • Nendran banana chips recipe
    • Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease.

    • Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil.
    • Nendran banana chips recipe
    • Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.


    Note

    • Adjust the quantity of turmeric powder based on the color.
    • After sprinkling the turmeric water, toss well to coat in all the chips.
    • Do not remove before bubbles cease. Chips will become soggy.

    Kerala special Nendran banana chips is ready to enjoy with rice !
    Nendran banana chips recipe

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