Raw Banana Chips / Yethangai Vathal / Nenthrangai Chips– Quick Snacks

A famous chips from kerala that makes everyone drool..You can make a big batch of this and store it in a air tight container and snack on it often..Hope you like it and let me know what you think..

Raw Banana Chips Recipe

Ingrediants:

Raw banana / Nentrangai – 3

Turmeric Powder / Manjal podi – 1tsp

Salt to taste

Water – ½ cup

Coconut Oil for Deep frying

Method:

Heat oil for deep frying. Peel the banana and slice them using a mandeline straight into the oil if you can, or you can slice them in a paper towel and put them in hot oil..

Fry for a min. Now dissolve turmeric powder and salt in water and pour 2 tblspn of water straight into the oil.

Keep frying the chips while mixing it often. Fry till it is nicely fried and there is no more bubbles in the oil.

Drain in a paper towel and serve hot or store in a air tight container once it is cooled.

Marchini Kilangu Kootu / Tapioca Curry / Kappa Kootu Curry

This is one of my favorite curry..One of our family friend, she is a mallu..She makes this curry so good..Whenever she tries this out, she send me a bowl full of this along with meen kulambu/ fish curry..It taste like heaven.. I asked her the recipe and tried it myself. It cameout pretty good..Here you go to the recipe..

Marchini Kilangu Kootu Recipe

 

Ingrediants:

Tapioca / Marchini Kilangu – 1 big one peeled and cubed

Salt to taste

Turmeric Powder / Manjal Podi – 1tsp

For grinding:

Coconut – ½ cup

Shallots / Sambar Onion – 4

Garlic – 4 pods

Cumin Seeds / Jeerakam – 1 tsp

Green Chilli – 3

For Tempering:

Coconut Oil- 1 tblspn

Mustard Seeds / Kaduku – 1tsp

Curry leaves – 1 spring

Method:

Grind the ingrediants given in the list to a smooth paste by adding some water.Set this aside for a moment.

Take a kadai. Add cubed tapioca and cover it with some water. Add salt and turmeric and mix well. Bring it to boil and simmer it for 20-25 mins untill cooked.

Now add in the ground masala and mix well. Simmer for 3 mins.

Heat oil and add mustard and curry leaves. Pour this over the curry and mix well.

Serve with rice and fish curry.