Pazham Pori

Ingredients 

1. 5 ripe plantains
2. 1 cup plain flour (maida)
3. 1/2 cup sugar
4. 1/4 tsp turmeric powder
5. A pinch of salt
6. 2 1/2 cups oil    

   Method 

   • Peel plantains,slit lengthwise and cut into halves.
   • Mix flour with 1/2 cup water to make a smooth batter.Mix in sugar,turmeric and salt.
   • Heat oil in a kadhai,dip plantain slices in batter and deep fry till golden brown.Drain and serve hot.

unniyappam

Ingredients

Rice Flour (Raw) 2 cup
Jaggery 1/2 cup
Banana(Palayamkodan) 2 Nos
Cardamom Powder 1/4 tsp
Coconut Pieces 2 tsp
Sesame Seeds 2 tsp
Salt To taste
Oil/Ghee To fry
Method

Heat jaggery with half glass water to make its juice.Strain it and keep aside.Mash the bananas with your hand or a hand blender.Fry the coconut light brown in a teaspoon of ghee.To the rice flour add all the ingredients and mix well.Add required quantity of water to make the batter to idly consistency.Keep aside for 45 mins to 1 hr.Heat the unniyappam mould and add oil or ghee upto 3/4th.Pour one laddle of the batter to the mould.Reduce heat and cook.When one side is cooked turn to the other side.Cook both sides till golden brown.

Motichoor Laddu Recipe

Ingredients

 

Ingredients to make Boondi Batter :-

 

1 1/2 cups Bengal gram flour (besan)

 

1 1/2 tbsps semolina (rawa)

 

Ingredients for Sugar Syrup :-

 

1 1/4 cups (250 grams) sugar

 

1 tbsp. milk

 

A few drops saffron food color

 

Other Ingrdients that are needed :-

 

A few saffron strands

 

2 tbsps almonds, chopped

 

2 tbsps pistachios, chopped

 

2 tbsps cashewnuts chopped

 

1 tsp. cardamom powder

 

2 tsp. rose water

 

Ghee or butter for deep-frying

 

Edible silver sheets, for garnishing (optional)

Directions

FOR THE BOONDI BATTER :- 

Combine the gram flour, semolina and approx. 3/4 cup of water and mix well to make a smooth batter and keep it aside.
FOR MAKING SUGAR SYRUP :-
Combine the sugar and milk with 1 1/2 cups of water in a bowl and heat
while stirring continuously till the sugar gets dissolves. Now add the
saffron food colour to the syrup and make a syrup of one string consistency. Keep it warm.
TO MAKE BOONDI :-
Heat ghee or butter in a pan. When hot, hold a perforated spoon (boondi
jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon.
Spread the batter with the back of a spoon so that the boondi falls into
the ghee. Fry the boondis over a high flame to a light golden color,
taking care to ensure that they are not very crisp.
Now add the boondi's to the warm sugar syrup and mix well so that the
boondi's soak in the syrup well. Wash and dry the perforated spoon
(boondi jhara) every time you pour the boondi batter through it.
Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying. Allow the mixture to cool completely.Add 2 tbsps of hot water, saffron, chopped almonds, chopped pistachios,powdered cardamom, rose water and mix them well.
Shape the mixture to make laddus and garnish with edible silver sheets.
Motichoor laddu is ready to be served.

               Sweetness is one of the five basic tastes and is almost universally regarded as a pleasurable         experience.