STUFFED BANANA / PAZHAM NIRACHATHU

INGREDIENTS;
Ripe bananas(Nenthrapazham) – 1 kg
Kadalapparippu (cooked) -2 tbsp
Allpurpose flour(Maida) – 2 tbsp
Rice flour(Ari podi) – 1 tbsp
Coconut – 1 noCardamom(Elakka) 5nos
Cashews(crushed) – 1tbsp
Raisins(Onakkamunthiri) – 1 tbsp
Sugar – As reqd
Salt – As reqd
Oil – for frying
PREPERATION;
Heat a little oil in a pan.Lightly roast the grated coconut, raisins, cashews and sugar in it. Then mix cooked kadalapparippu in the coconut mixture. . Split the banana vertically from the middle into two portions.Fill them with the coconut mixture.Make a thick batter with maida, rice flour, salt and water. Cover the stuffed part of bananas with this batter.Fry them in hot oil, until done.

CARROT POLA

Ingredints;
Carrot ;1/4kg
Milk powder ; 6 tbsp
Sugar : 6 tbsp
Egg : 6 nos
Cardamom : 1 no
Ghee : 2 tbsp
Cashew nuts : 1 tbsp
Raisins : 1 tsp
Preparation
Clean carrot and cook well . Mix cooked carrot , eggs ,milk powder sugar and cardamom together and blend in a mixer well .

Heat 1 tbsp of ghee in a cooker and pour the carrot mix. Garnish with fried nuts and raisins on top . Close the pressure cooker and lid without putting “weight” . Lower the flame to the minimum. Cook fort 20 mnts in a minimum flame, after that put off the flame, keep the lid closed and allow to cool for sometime .

KAIPOLA-

Banana( ripe ) : ½ kg(cut in to small cubed pieces)
Egg : 5 nos
Sugar : 5 5bsp
Milk powder : 4 tbsp
Cardamom : 1 no
Ghee : 2 tbsp
Cashew nuts : 1 tbsp
Raisins : 1 tsp
preperation
Heat oil in a pan and sauté banana well . Mix eggs ,milk powder sugar and cardamom together and blend in a mixer
Heat ½ tbsp ghee in a cooker and pour the ½ of the egg mix . Then distribute ½ of the cooked banana on top . Make another same lair and garnish with fried nuts and raisins on top .
Close the pressure cooker and lid without putting “weight” . Lower the flameto the minimum . Cook for 20 mnts . After that putoff the flame, keep the lid closed and allow to cool for sometime .

(u may cook in steam also)

COOKER KALATHAPPAM

Ingredients:Long grain rice (pachari) : 2cup
Cooked rice :1cup
water :2 cup
Salt :As required
Small pieced coconut : 1 tbsp
Small onion (chopped in to small pieces) : 1 tbsp
Jaggery : 2 medium sized
Sugar : 2 tbsp
Coconut oil : 2 tbsp

PREPERATION
Melt jaggery in little water and remove impurities.
Soak rice for about 4-6 hours.Grind it along with cooked rice, by adding 2 cups of water into a smooth grainless batter. The batter should be thick as idly batter.Add salt, jaggery and sugar, stirr well.
Fry coconut pieces and small onion in 1 tbsp of oil, add in the batter.Stirr well.
Heat 1 tbsp of oil in cooker. Pour the batter in cooker. Close the pressur cooker lid without putting "Weight". Then pressure cook for 2 minutes on a high flame, then lower it. Cook for about 15 mnts. After that put off the flame , keep the lid closed and allow to cool for sometime .
Tthen open the pressure cooker and serve...........

My favourite UNNAKKAYA

Ingredients

Indian banana(Nenthrappazham medium ripe) -500 gm

Grated coconut-2 cups

Cardamom powder-1tsp

Raisins-8 nos

Cashew nuts-2 tbsp

Sugar-3tbsp

Ghee-2 tbsp

Coconut oil-200gm

Preparation

Cook bananas in boiling water till the peel seperates slightly from the fruit.Collect the bananas from water.Remove the peel & grind the bananas to a smooth dough & keep aside.

Heat 2 tbsp of ghee in a sauce pan and add grated coconut,sugar,cashew nuts,raisins&cardamom powder and cook well.

Apply some coconut oil on your palm.Take a medium lemon size of the banana dough and flatten it on ur palm.Put 2 tsp of coconut mixture,which we made earlier into it. Fold edges and press lightly.Roll it into the shape of banana.

Heat oil in a frying pan and fry it in oil till it becomes golden brown.

Unnakkaya is ready.