Balekayi/Vazhakai (Raw Plantain) Fry

Ingredients:

2 Raw Plaintains
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 teaspoon garlic paste
salt to taste
oil to fry or to saute

Mehtod:

Peel and slice the plaintain into somewhat thick pieces.

Boil them and see to it that they are only half cooked. Remove and drain the water.

In another bowl mix all the other ingredients except the oil and add the plaintains. Mix them well and see that the plaintains are all well coated with the masala.

Now heat some oil in a pan and fry/saute the plaintains. Turn them when one side is toasted well. Drain them on a paper towel to remove excess oil. Yummy plaintain fritters are ready to be eaten alongwith rice or just as a snack.

PS: You can also add roasted grated coconut to the masala mixture to give a different texture and taste alltogether!

Farzana's Koottu

Ingredients
Sorekayi(Bottle Gourd) 1 medium or Seeme Badanekayi(Chayote) 2 medium
Channa Dal ¼ Cup
Moong Dal ¼ Cup
Toor Dal ¼ Cup
Tomato 1 medium
Curry leaves
Cilantro
Red Chilli Pd 1 tsp
Turmeric ¼ tsp
Hing 1 pinch
Salt
Oil/Ghee 1 tbsp (Tastes better with ghee)

Method

• Wash all dals, Peel and cut the vegetable into small cubes.
• Pressure cook dals, cut vegetable, tomato, red chilli pd, turmeric.
• Season with mustard, jeera, hing, curry leaves and some channa dal.
• Garnish with cilantro and serve with chapathi or rice.