BANANA CHIPS

Its super easy still some of my friends had requested to post details, so I thought of putting it on my blog, kindly prepare it at home with LOVE at least during vishu and onam instead of buying it,

Strictly use pure coconut oil to get the authentic taste. Also take care to spread it on a newspaper after slicing, otherwise chances are there to get sticky. Two things have to be well taken care of;  Chips should be crispy and yellow in color.

Ingredients 

Nentrakkaya (Raw Kerala Banana )  2kg

Coconut Oil    for deep frying
Water
Salt to taste
Turmeric Powder  2-3 tsp

Method 

Take the plantains and make slits on the green skin vertically with a sharp knife , please make sure not to go too deep and cut the fruit.

After that with your hands, carefully remove the skin. 

(We can keep  the skin aside and prepare a tasty thoran out of it. its a healthy dish.)

In a large vessel take some water and sprinkle turmeric powder. 

Cleaned plantains keep it immersed in water for some time, wash it well and dry them with a clean cotton cloth,

Take the dry banana one by one and slice it thin and spread on newspaper carefully.

In a small bowl take some water to melt about 2 to 3 tsp of salt and mix well and keep aside.

Heat oil in a Kadai for deep frying, (we can keep a small bundle of turmeric powder as kizhi in the oil (its optional) to get the yellow colour)

Once the oil is hot,  slowly add the sliced banana in batches.keep stirring once in a while 

Once you think its crispy, we can make it out from the sound we get,  add salt water, keep stirring continuously.Drain it once the bubbles and sound have almost stopped. then spread it on a tissue paper, Allow it to cool before storing in airtight containers.

                                        POTATO POHA

Ingredients

potato 1 medium sized peeled n cubed

White poha/ Aval /Rice flakes 2cups

Oil

Mustard seeds 1 heaped tea spoon

Green chillies chopped 3

Jeera cumin seeds for seasoning

Red chilly for seasoning

peanuts (2 table spoon optional)

curry leaves a sprig

Turmeric powder 1/2 teaspoon

Lemon juice to taste

corriander leaves for seasoning finely chopped

water 1 cup

Preparation

Take poha in a big strainer vessel, wash and drain. keep it aside (I don't soak) 

Heat oil in a kadai. Add in peanuts and roast till golden brown.Add in mustard, jeera. After  spluttering add in curry leaves, green chilly, red chilly (hing optional) and mix well.

Add in  chopped potato along with water, salt and turmeric powder. Mix well.cover and keep it on a low  flame till potatoes are cooked . 

Once its cooked and not fully dried add in poha and toss  well.( carefully toss otherwise poha will get smashed)

Let it dry and finally garnish it with corrianer leaves and lemon juice

My daughter's favorite tiffin it''s. Aloo poha is a healthy tasty easy to prepare snack and it can be given as a tiffin to school going children and office going husbands :) 

I was in Gujarat when I was carrying my second child. Potato poha is a breakfast dish in Gujarat. I had a craving for this particular food during pregnancy. My husband's friend's wife Kavita used to send me this snack once in a week without fail. So kind of her to do it, i stil remember it with gratitude. That taste never matches with the one i make though.

These lovely plate wooden tray and cute wooden spoons are gift from my friend Jeeva. I just love them. so thought of using it while photographing it :)