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Kaaya Nirachathu / Stuffed Plantain

     

          Wow! Long time no see!! Thats what my readers out there will be thinking. I have n't put down blogging or cooking. Actually I had to take a break, due to some problems. Anyway The Apron & Me is back. I have many recipes which were waiting in my drafts for a long time and soon am going to post them. 
                This is also from the Malabar region. A heavy snack as you may say because of the banana but kids will surely love it. Kaya means plantain and Nirachathu means 'stuffed'. Also called as Pazham Nirachathu in some places.

Ingredients :


  1. Plantain (Nenthrapazham ) : 3-4
  2. Grated Coconut : 1/2 cup
  3. Broken Cashewnuts and raisins : 1/2 cup
  4. Sugar : 1/2 cup or more as per taste
  5. Ghee : 3-4 tbsp
  6. All purpose flour: 5tbsp
  7. Water : as required
  8. Oil : for deep frying

Method :

         In a saucepan heat ghee and roast dry fruits until they turn nearly brown. Take them out. In to the same pan, add cococuts and sugar and roast until they change their colour slightly. It shouldnt turn brown. This might take some time. Take them out into a bowl and mix the dry fruits into this. Keep this aside. 
         Now remove the cover and cut both the ends of banana. From atleast 1 inch of one end make a slit in the plantain lengthwise. i.e the end parts remain intact and wont open. Similarly make total of 2 or 3such that each touches at the central. Stuff the filling into these slits using hands. 
        Make a medium thick paste of all purpose flour and water. Cover the slits using these paste. This is to restrain the stuffing to come out while frying.
        Heat oil in a pan and fry them till they turn golden brown.


     
by Nilofer Ajmal
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