Some Indian Food recipes and Kitchen Tips

Tips on Indian Cooking

When I started cooking first I had to learn everything by trial and error. These are some of my recipes for my daughters who are both newly married [:-)] whenever they feel nostalgic for Mom's cooking. Others are also welcome !

Friday, May 09, 2014

Vazhaipazha paniyaram

Ripe banana 2
Jaggery 1 cup, grated
Atta 1and 1/2 cup
Rice flour 1/2cup
Coconut grated 1/2 cup(optional)
Cardamom powder 1/4tsp
A pinch of salt
Two tsp ghee
Oil to fry

Mash the peeled ripe bananas.
Mix the jaggery and mash till it dissolves.
Add the salt and cardamom. Mix.
Rub in two tsp of ghee in the flours.
Add the flours and coconut to the banana  and mix well. It should be of dropping consistency. Adjust the flour by adding or reducing the flour to get the right consistency.
Heat oil till hot (not smoking hot, just hot) and drop balls of dough gently in the oil.
Deep fry on medium heat, turning gently now and again, to avoid burning. (Any sweet burns easily in oil)
Take off heat when golden.

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