Friday, July 21, 2017

Pazham pori

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 !

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)
  •        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.