A nice snack to simply munch on or to go with tea. This sizzler which may be called ‘the relative of Samosa’, is a celebrity in ifthars and family gatherings… Yes! you can make the bet! You wouldn’t stop with one.. š
Here’s how to make the crispy, crunchy, addicting and the most famous Kerala snack -Ethaykka Upperi( plantain chips). Whoever visits Kerala, are sure to save some packets of these chips for themselves and their family too..
Ingredients
Raw plantains or slightly ripe plantainsĀ 2 no
Canola Oil: for deep frying
Salt – 1 tbsp or as required, dissolved in 1/2 cup water, for sprinkling
Turmeric Powder: a pinch(optional)
Why the name cookie ‘O’? O for oatmeal.Oats contain more soluble fibre than any other grain, resulting in slower digestion and an extended sensation of fullness.One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.I always wanted to make some cookies using oatmeal and now for real I have them for my son who is not a big fan of oatmeal.Ā Today, however, I wanted to try a new recipe with an aromaticĀ spiceĀ from the east.
Ingredients
1 cup butter, softened
2 cups powdered white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cardamom
3 cups coarsely ground oats
Ragi/ finger millet is rich in calcium, fibre, protein, iron and other minerals. It is a low fat cereal and most of the fats are in the unsaturated form.In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and calcium. Home made Ragi malt happens to be one of the most popular infant food even to this day.Consumption of Ragi based diet is helpful for people with diabetes because of the higher fiber content as compared to rice and wheat. And also reduces starch digestibility and absorption.Ragi belongs to low to moderate glycemic index food category.
Ingredients:
Raagi flour – 2 cup
Grated Coconut – 12 tsp
Water
Salt
This is one of the delicacies of the Malabaris in Kerala, usually prepared for newly weds, guests and during the holy month of Ramadan. It is made with semi-ripe plantains. The authentic recipe includes egg as one of the ingredients. Here I have the “No-Egg” version.
Preparation time 30 minutes
Cooking time 2 to 4 minutes
Yields 8 to 10 (depends on the size of the plantains)
