GUEST BLOGGER: NEENA VILAS TALPADE
Plantains and bananas are tropical fruits that belong to the same family but are slightly different. Plantains are mainly grown in India. They need to be cooked while ripe bananas can be eaten right off the tree.
They are a rich source of potassium, vitamins A and C and carbohydrates. They give plenty of dietary fiber and are great energy boosters. They can be bought and cooked while green or yellow or even when the skin starts turning darker (almost blackish!). The taste and texture is quite different at each stage of its ripening and it is cooked differently.
Today, we look at a tasty recipe that is not too difficult, yet appetizingly yummy! It may be had as a snack or a dessert.
This is a traditional recipe with a few improvisations.
1.Large Yellow ripe Plantains: 3
2.Fresh scraped coconut: 1 cup
3.Sugar: 3 tablespoons
4.Cardamom powder: 1/2 tsp
5.All-purpose wheat flour(maida): 1/2 cup
6.Cornflour: 1 tablespoon.
7.Water: to make a medium thin batter
8.Salt: a pinch
9. Oil for frying
10. Powdered sugar or honey for the drizzle
- Peel the plantains and cut into 3 pieces each.
- In each piece, make a slash for the filling.
- Combine coconut, sugar and cardamom powder lightly with a fork.(1/4 teaspoon of saffron or nutmeg could be added if desired)
- Stuff about 1 teaspoonful of the above filling into each piece of plantain.
- In a bowl, make a medium-thin batter with the flour, cornflour, water and a pinch of salt.
- Heat oil in a frying pan or wok.
- When oil is hot, fry the plantains till golden brown on both sides.
- Drain on a tissue. (Dab with tissue to remove extra oil.)
- While serving, drizzle with powdered sugar or honey.
This dish may be served piping hot or cold, both taste awesome!