Traditional Tastes

Banana Chips

 Kerala Plantain Chips(Upperi),a very famous snack worldwide and enjoyed by all.Vishu, Onam has a feast
 along with the celebrations and upperi is part of the sadya menu, it goes well with tea too...

Ingredients

Raw Banana 2
Turmeric powder
Salt 1/2 tsp
Oil for deep frying (preferably coconut oil.

Method

• Wash the plantains and cut open the skin using a knife(apply oil in your palms to prevent staining). Soak it in a bowl with water and turmeric powder,then pat dry.Cut out thin round slices and dip in water.Drain the water and pat dry with a paper towel.
• Spread the cut out rounds on another paper towel to absorb the excess water.Leave for 10 minutes.
• Dissolve the salt in about 3 tbsp of water.Keep aside.
• Heat oil in a wok/kadai till 2 inches deep and fry the cut out plantain rounds in batches on medium heat.Fry them till you start hearing a ringing sound when they rub on each other about 3/4th done.
• Add half tsp of salted water in oil.You may hear a bubbling sound,but don't panic it will subside in another minute or so.Then leave for a minute or so and using a slotted spoon,drain on a paper towel.Total time to fry each batch may be around 5-7 minutes.repeat the same step for each batch.
• Enjoy once cooled or store in air tight containers.
 

Samosa

Samosa is a fried triangular cone shaped stuffed pastry which is served as an appetizer or snack served with chutney.

 

Ingredients

for the filling
boiled potato 2-3,peeled and cubed
onion 1 medium sized thin sliced
green peas 1 cup (I used frozen packet)
ginger -garlic paste 1 tsp
coriander seeds crushed 1 1/2 tsp
chilly powder 1 tsp or as per spice needed
garam masala 1/2 tsp
cumin powder/cumin seeds crushed 1/3 tsp
turmeric powder  1/4 tsp
amchur powder 1/2 tsp
garam masala 1/2 tsp
cilantro 4 sprigs chopped
salt
for the cover /wrap
all purpose flour 1.5 cups
wheat flour 1/2 cup
oil /ghee 2tsp
ajwain/carom seeds/ ayamodkam  1/2 tsp
salt to taste
cold water 7-8 tbsp
oil for deep frying

Method for the filling preparation

• Heat oil in a pan and saute onions for 2 minutes.
• Saute ginger garlic paste, and then add the spice powders,crushed spices and toss.
• In the meantime,add the potatoes cube in a microwave safe bowl .Microwave high on 10minutes.OR Pressure cook the potatoes for 3 whistles,peel the skin and cube them.
• Add the semi cooked potato cubes and green peas.Cook on low-medium heat till its completely cooked(takes about 15 minutes).Add in amchur powder and switch off flame
• It takes about 10-15 minutes and the filling is ready.Cool down completely before filling

 Method for the wrap/ cover

• Sift the flours and mix salt,oil,ajwain and water.Knead the dough as like chapati for 5 minutes,cover and keep aside for an hour.(Keep the dough firm)

• Divide the dough into small balls slightly bigger than that of poori and roll it using a rolling pin and dust with flour if required.

• Cut the formed circle into 2 semicircles.Make 2 triangular cones and stick at the joints by pressing gently.
• Take a spoon and fill the filling in the cones without disturbing the shape of cones.

• Repeat the same till the dough or filling gets over.

• Place the prepared cones in a tray  greased with oil.
• Heat oil in a non stick pan or wok and wait till oil is hot enough.Slide in the filled traingles,deep fry till golden brown on both sides.Place on medium heat and turn frequently so that you get a even color.Remove from oil and place on a paper towel.

• Serve hot with green mint chutney /tomato ketchup.We had with green mint chutney and tamarind dates chutney !!

Kapalandi Mittai 

Peanuts and jaggery are the two main ingredient of kapalandi mittai. It is very sweet and hence it is very famous.

Ingredients

peanuts 1 1/4 cup(without skin)
jaggery 1 cup
water 1/2 cup
salt a pinch

Method
Preparing the Pans
-Select two pans such that one fits into the other and line the larger pan with parchment paper.The second pan is to weigh the mittai.
-Apply a light coating of ghee on the under surface of the weighing pan (smaller pan).

Preparing mittai
-Dry roast the peanuts till toasted and browned here and there.Keep stirring continously and it takes about 5-8 minutes on medium heat.
-Let it cool completely and crush it in a mortar and pestle.(Crushing helps to bind with the jaggery well & just to separate the two lobes of peanut and crush some of them partially,don't over do it.)Keep aside.
-Heat a pan on medium heat and melt the jaggery and salt with half cup of water.Strain it twice to remove impurities.
-Again heat the strained liquid ,keep stirring till it reaches the soft crack /270 degrees F stage.(Refer notes for the staging)
-Quickly toss in the crushed peanuts,remove from flame and give a stir asap and remove it on the parchment paper with 1/2 cm thickness and weigh it down with the smaller pan.
-Make it even by rolling with a rolling pin after a minute by placing another parchment paper on top.
Make markings on the mittai to cut it along but don't cut through now.
-Wait for 10 minutes to cool down and cut along the marked lines.Cool completely before serving .