Soya Chunks Masala

Soya chunk is a soya flour product, a by-product of extracting soybean oil. It is easy to cook, with a protein content equal to that of meat.  These chunks are a wonderful option for vegetarians.

The nutritional values per 100 grams of soya chunks:

Energy value – 336 k Cal

Fat – 0.4 g

Iron – 21.2 mg

Protein – 54.2 g

Carbohydrate – 28.9 g

Calcium – 533 mg

Ingredients

1 cup Soya chunks

2 chopped onions

1 chopped tomato

2 sliced green chillies

4 garlic pods, chopped

1 teaspoon chopped ginger

Curry leaves

Salt to taste

A pinch of turmeric powder

½ teaspoon red chilli powder

1 teaspoon coriander powder

¼ teaspoon of chicken masala or garam masala

Rice bran oil ( or coconut oil)

Method

• Soak the soya chunks in boiled water for about half an hour.
• Pour oil in a vessel and sauté the onions, green chillies, tomato, ginger, garlic and curry leaves.

           

• Drain out the water from soya chunks. Squeeze well and cut into small pieces.
• Put the squeezed soya chunks into the sautéed mixture.
• Add turmeric powder, red chilli powder, coriander powder and chicken masala/ garam masala.

• Pour some water into it and let it cook for some time, with the lid on.
• When the water in the vessel dries up, remove the lid and stir for 2-3 minutes.

• Serve hot with rice, biryani, chapatti or bread.

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Broken wheat dosa

               

                         Broken wheat or cracked wheat is the cracked berries of whole wheat. You should not confuse between broken wheat and bulgur wheat. Bulgur is also made from wheat kernel which is cracked after they are steamed and cracked. But in cracked or broken wheat, the whole raw wheat is cracked. So it contains outer bran which is rich in nutrients. Cracked wheat is also rich in fibre.

                       Broken wheat helps in maintain body weight. It helps to decrease the metabolic syndrome when it is included in daily diet. It is also a source of magnesium.

Ingredients

• ¾ cup broken wheat
• ¼ cup chana dal
• 1 onion chopped
• 2 green chillies chopped
• Small piece of ginger, chopped
• ¼ cup grated coconut
• Salt to taste

Method

      Take broken wheat and chana dal in a bowl. Wash properly. Soak it for 1 hour. After 1 hour put broken wheat, chana dal, grated coconut, chopped onion and ginger in a mixi jar and prepare dosa batter. Transfer the batter to a bowl. Add required salt. The batter should not be too watery.

      Keep a non-stick dosa pan over alow flame. Pour 1 spoonful dosa batter. Make it round using the back of the ladle. Use a spatula to lift the dosa and flip it over. Let both the sides become light brown colour. Transfer the dosa to a plate. Prepare dosa with the remaining batter. Serve hot with coconut chutney.

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Sweet rice flakes

         

                   Rice flakes or flattened rice is de-husked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, as they absorb water, milk or any other liquids. Sweet rice flakes or ‘Aval vilayichathu’ is very popular in Kerala.

Ingredients

1 cup rice flakes

2 lumps of jaggery

1 1/2 teaspoon ghee

¼ cup grated coconut

A pinch of cardamom powder

A pinch of dried ginger powder (Chukku podi)

A pinch of cumin seed powder

4 cashew nuts

Method

         Keep a pan over a low flame. Pour 1 teaspoon of ghee into it. Add rice flakes and roast it. Prepare jaggery syrup and transfer it a bowl through a sieve to remove impurities if any.

Add roasted rice flakes to this syrup. Now add grated coconut, cardamom powder, cumin seed powder and dried ginger powder. Mix all the ingredients. Now fry cashew nuts in ½ teaspoon ghee. (Split the cashew nuts). Mix it with the rice flakes. Serve the sweet rice flakes with banana and papad.  

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Kachil Puzhukku

           

                 Purple yam (Kachil) is a tuberous root vegetable. It is also called white yam, Greater yam, Guyana arrow root, and ten-month yam. In some countries it is cultivated for medicinal uses.

                Kachil puzhukku is a very easy and tasty recipe.

Ingredients

1 medium sized white yam

2 green chillies, each split into two

1 sprig curry leaf

2 garlic pods, chopped

1 small piece of ginger, chopped

1 teaspoon coconut oil

Salt to taste

Method

• Wash the yam to remove the mud.
• Peel it and wash again.
• Cut it into small pieces.

• Keep a pan on heat.
• Transfer the white yam into the pan.
• Pour ½ cup of water.
• Add salt, chilli, curry leaves, chopped garlic and chopped ginger.
• Close it with a lid.
• After 5 minutes, open the lid and stir. It will be very soft, if cooked properly.
• Mash the pieces and add coconut oil.
• Mix properly.
• Serve hot.

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Brinjal Fry

     

 Brinjal is one of the most common vegetables seen in purple, green and white colours. Due to its wide use in both every day and festive South Indian food, it is often called as the ‘King of vegetables’ in South India.

                 It is a good source of calcium, potassium, magnesium and thiamin. Brinjal fry is a very tasty dish and it can be served as a special dish for the vegetarians.

 

Ingredients

1 brinjal

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon corn flour

Salt to taste

Coconut oil for frying

1 sprig curry leaf

Method

• · Wash brinjal properly. It is better to dip it in salt solution for 1 to 2 hours before using it.
• · Cut it into round pieces.
• · Take turmeric powder, chilli powder, salt, corn flour and curry leaves in a plate and make a paste using required quantity of water.
• · Put brinjal pieces in the plate and apply the paste over the pieces.

• · Keep a pan over the flame.
• · Add 1 teaspoon of coconut.
• · Place the brinjal pieces in the pan and fry them just as we fry fish.
• · Turn it over and add ½ or 1 teaspoon coconut oil according to you choice. Fry till both the sides become golden brown.
• · Serve hot.

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Broken wheat-Rice Upma

                        Broken wheat or cracked wheat is the cracked berries of whole wheat. You should not confuse between broken wheat and bulgur wheat. Bulgur is also made from wheat kernel which is cracked after they are steamed and cracked. But in cracked or broken wheat, the whole raw wheat is cracked. So it contains outer bran which is rich in nutrients. Cracked wheat is also rich in fibre.

Broken wheat helps in maintaining body weight. It helps to decrease the metabolic syndrome when it is included in daily diet. It is also a source of magnesium.

Ingredients

• ¾ cup broken wheat
• ¼ cup rice (pachari/pacha araisi or unangalari)
• 1 onion chopped
• 2 green chillies chopped
• Small piece of ginger, chopped
• 1 sprig curry leaf
• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon ghee (optional)
• 2 cups water
• Salt to taste

Unangalari: Rice not boiled in the husk, before husking. (Unbranned rice)

Method

Take broken wheat and rice in a vessel. Wash thoroughly to remove impurities. Place the pressure cooker with coconut oil over the flame. Add mustard seeds. Let it pop in the oil. Sauté chopped onion curry leaves, chopped chilli and chopped ginger. Pour 2 cups of water and add salt. Now add broken wheat and rice to it. Close the pressure cooker. Remove the cooker from heat after the first whistle. Wait till all the pressure inside the cooker is released. Now open the cooker. Transfer the upma to another vessel. Add ghee and mix gently.

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Nullippittu

                 Nullipittu is a special type of snack prepared especially by the ‘Chetti’castes of Wayanad district in Kerala. It is prepared using rice flour and ripe banana. (Rice flour used for making ‘puttu’. i.e.; the rice flour should not be very fine. It should be roasted at least for 5 minutes.) But I use to prepare ‘nullippittu’ by adding jaggery and grated coconut, in addition to banana and rice flour. The presence of jaggery and coconut gives a special taste to the ‘nullippittu’.

Ingredients

8 teaspoons of rice flour

Jaggery syrup prepared from 2 lumps of jaggery

4 teaspoons of grated coconut

1 ripe banana (Palayankodan, Mysore poovan or Poovan)

Coconut oil for frying

Method

Take rice flour in a bowl. Add grated coconut to it. Peel the banana and squeeze it with your hands. Ten mix it with the flour. Pour the jaggery syrup into the bowl through a sieve to remove unwanted impurities if any. (The syrup should not be too watery. Add only less water while preparing the syrup.) Now mix all the components together with your hand. It should be tight dough.

Place a fry pan with oil over a low flame. When the oil has heated, put small portions of the dough either with a spoon or with your hands into the oil. Slightly increase the flame. Stir gently with a turner till they become light golden brown. Now transfer them to a plate. Repeat the process with the remaining dough. You can prepare 2 or 3 at a time. You can store it for 2 to 3 days.

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Plantain Shoot Stir Fry

            When the stem of the plantain is cut after harvesting and the layers are peeled like that of an onion, we can see a cylindrical shaped white soft shoot. We call it as vaazhappindi, unnithandu, unnippindi etc.

Plantain shoot is rich in fibre and is a good remedy for avoiding constipation. It regulates bowel movement. The juice of plantain shoot is good for people having high blood pressure and those suffering from kidney stone (It is considered by the locals as a sure cure for blood pressure and kidney stone)

Ingredients

2 cups chopped plantain shoot

1 teaspoon mustard seeds

1 sprig curry leaf

1 teaspoon rice

2 dried red chillies cut into small pieces

1 1/2 teaspoon coconut oil

Salt to taste

Method

•  Remove the outer thick shells covering the tender plantain shoot and discard them. Wash the shoot.
•  Cut the plantain shoot into round pieces and chop them fine. Remove fibre that comes off while you cut into round pieces or you chop them.

•  Transfer them into a bowl. Add 1/2 teaspoon of coconut oil into it and gently mix with chopped pieces. It will help to remove the fibre present in it while you chop the shoot.
•  Heat a pan with coconut oil. Put mustard seeds. Let it pop in the oil. Now add rice and stir till it becomes golden brown. Add curry leaves and red chilli and stir for 2 seconds.
• Add chopped plantain shoot into the pan, add salt and stir well. Close it with a lid. Stir occasionally.
•  After 5 minutes, open the lid. If cooked properly, it will become soft. (Some shoots cooks fast)
• If cooked, reduce the flame and stir it so that water content if present, evaporates and it becomes dry.
• Now transfer it a bowl. It is ready to serve!

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Ragi Sweet Dosa

                                                                          Ragi or Finger millet is especially valuable as it contains the amino acid Methionine, which is lacking in the diets of hundreds of millions of the poor who live on

starchy staples such as cassava,plantain, polished rice, or maize meal. Finger millet can be ground and cooked into cakes,puddings or porridge.  The straw from finger millet is used as animal

fodder.  Ragi is cleaned , dried and powdered. This ragi flour is used to make different dishes.

Nutritional value of Finger Millet per 100g 

Protein 7.6g

Fat 1.5g

Carbohydrate 88g

Calcium 370 mg

Vitamins - A: 0.48mg

Thiamine (B1): 0.33mg

Riboflavin (B2): 0.11mg

Niacin: (B3) 1.2mg

Fiber 3g

Ingredients

1 cup ragi flour

1/4 cup wheat flour

3 lumps of jaggery

Ghee

Method

                  Mix ragi flour and wheat flour in a bowl. Pour thick jaggery syrup (cooled) to the bowl through a sieve to remove impurities if any. Mix well. If necessary add water to the mixture. The mixture should not be too thick or loose. Keep a non-stick dosa maker over a low flame . Pour 1 spoon of mixture to it and make it round like a dosa. Cook both the sides. Apply ghee on the surface of dosa. Transfer it to a plate.  Repeat the process with the remaining mixture.

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Bitter gourd fry

                               

                          There are many people who doesn't like the 'bitterness' of bitter gourd. this problem can be solved by preparing bitter gourd fry. My grandmother used to fry different things such as bitter gourd, pea, skin of ash gourd, green chilli. lady's finger and so on. These are fried after drying them in the sun. It can be stored for months. 

Ingredients

2 bitter gourds cut into fine round pieces

Salt to taste

1/2 cup loose curd

Coconut oil required to fry 

Method

         Before cutting the bitter gourd into thin round pieces, it should be immersed in salt solution for 3 to 4 hours. If possible clean it using a scrub which would help to remove chemicals which are sprayed to prevent decaying and attack from pests.(It was published by the Health Authority) . Take these pieces of bitter gourd in a pan. Add two teaspoons of water to it. Add salt and keep the pan over low flame. Close it with a lid. Stir occasionally.  care should be taken not to break the pieces. When it is half cooked, switch off the stove. Remove these pieces from the pan spread them on a plastic sheet or cotton cloth and keep it in the sun. In the evening when the sunlight fades, take these dried pieces and dip them the curd which is taken in vessel. Add a pinch of salt to it. Next morning, take these out  and again dry in the sun. In the evening dip these pieces in the same curd that you used the previous day. Continue the process for a week.Ensure that it has dried properly.

        Keep a fry pan over a low flame. Add coconut oil to it. Take only the required quantity of dried bitter gourd. when the oil is hot put it in the oil and stir well. Do not over fr, for it will reduce the taste. It is used as a side dish for rice.

        The remaining dried bitter gourd can be stored in an air tight container. If possible, dry them in the sun once in two weeks.

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Pumpkin Sweet 'n' Salt

           

                     We all like pumpkin. Different varieties of dishes can be prepared with both raw and ripe pumpkins. Tender pumpkins are used for making “Olan” where coconut milk is added to cooked pumpkin.

                   Here is a very easy recipe using pumpkin. Here I have used ripe pumpkin which is slightly sweet. Before cooking the pumpkin, peel the skin of pumpkin, discard it and chop the pumpkin.

Ingredients    

Quarter of the pumpkin, chopped

3 big green chillies each cut into 2, vertically

1 sprig curry leaf

1 dried red chilli cut into 3 or 4 pieces

A pinch of turmeric powder

1 spoon mustard seeds

1 onion chopped

 ¼ cup of water

1 teaspoon coconut oil

Salt to taste

Method

            Wash chopped pumpkin and put them in a pressure cooker. Add green chilli, salt and water. Close the pressure cooker. Keep it over the flame. After two whistles, switch off the stove. Open the lid when all the pressure inside is released. Mix them thoroughly with a spoon.

        Sauté mustard, curry leaves, red chilli and chopped onion. Mix with cooked pumpkin. 

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Tender jackfruit thoran (Idichakka thoran)

                              Jack fruit is a very large fruit from trees native to South western India and Srilanka. In kerala, there are mainly two varieties of jack fruit-"Varikka", which has slightly hard inner flesh when ripe and "Koozha" , which has very soft and dissolving inner flesh when ripe.

                     The skin of the tender jack fruit must be peeled and discarded first. then the whole fruit chopped.

Ingredients.

1 tender jack fruit

3 or 4 small onions chopped

3 green chilli chopped

3 dried red chillies(each cut into 3 or 4 pieces)

3 garlic pods

1 teaspoon chopped ginger

1 cup grated coconut

1 teaspoon coconut oil

2 sprigs curry leaves

1 teaspoon mustard seeds

Salt to taste

Method

•     Peel the skin of unripe jackfruit.
• Wash properly
• Transfer the chopped jackfruit to a pressure cooker. Pour 1 glass of water and add enough salt. Close the lid. Keep it over the flame. Switch off the stove after one whistle. Keep the cooker aside till the all the pressure released(keep it for 5 to 10 minutes)
• Keep the cooked jackfruit to cool. Drain excess water.
• Take a small amount of  cooked jackfruit in a  grinding jar of  mixi. Just one spin is enough to grind the jackfuit. continue with the remaining jackfruit.

•            
• Tranfer it to another vessel.
• Now take onion, green chilli, ginger , garlic and grated coconut in grinding jar and spin once in the mixi. Do not make a fine paste.
• Keep a frying pan over a low flame. add coconut oil.
• When the oil becomes hot put mustard seeds. Let it pop in the oil.
• Now add red chilli and curry leaves and stir it.
• Now  add  coconut -chilli -garlic mixture we have prepared, to the oil and stir well for 1 minute, It is to remove the raw taste of chilli and garlic.
• Add jackfruit to the oil and stir well for  2 to 3 minutes.

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Boiled rice upma(Choru upma)

                                                                  When my brother was a small boy ,everyday he demanded different types of snacks after returning from school. My mother may not get enough  time everyday to prepare different snacks or some days there may not be enough things to prepare snacks. during such occasions she used to prepare boiled rice upma because there will be already boiled rice which she had prepared for lunch.Boiled rice upma is a very tasty dish, very easy to prepare and needs less ingredients. It can be had as breakfast,for lunch or for  dinner, when there are no enough side dishes or curry. It can also be had with evening tea.

Ingredients

1 cup boiled rice

1 onion or 2 small onions

1 sprig curry leaf

1 papad

1 teaspoon mustard seeds

Salt to taste

2 dried red chilli

1 teaspoon coconut oil

1/2 teaspoon ghee(optional)

Method

         Keep a pan over low flame. Pour coconut oil into it. When oil becomes hot, put mustard seeds into it. let it pop in the oil. Cut the papad into 4 or 5 pieces with your hands and put them in the oil. Stir well and allow them to fry. Put red chilli into the pan after cutting it into small pieces and stir well. Add curry leaves and salt. Now add boiled rice and stir well for 2 or 3 minutes. Add ghee and mix well with the rice upma. Switch off the flame. Remove the boiled rice upma to another vessel. Serve hot. If want , you can serve it with coconut dry chutney or pickle or vegetable stir fry or anything you have at home  like chutney powder fish, papad etc.

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Tapioca fry

               

 

                                 This tapioca fry is not the tapioca chips that we usually buy from market. In order to prepare this tapioca fry, we should first boil the tapioca after cutting it into cylindrical pieces.  Then it has to be cut into fine pieces and dried in the sun for 4 to 5 days till it is dried properly. Since all  the water content present in tapioca gets evaporated, it can be stored for months. Usually we dry tapioca during summer season.

Ingredients

1. 1 tapioca.
2. Salt as required.
3. Water required to boil tapioca.
4. Coconut oil required to fry tapioca.

Method

• Peel tapioca and wash thoroughly in plenty of water 2 or 3 times.
• Cut it into 3 or 4 cylindrical pieces.

•  Take water in a vessel and place it on the stove.
• When eater starts boiling put the pieces into it.
• Add required salt.
• When tapioca has cooked properly(Do not overcook), drain water from the vessel.
• Transfer the tapioca to a flat vessel.
• Let it cool.
• When cooled, cut each piece into two, vertically.
• Slice it into fine pieces.

• Spread these pieces on a cotton cloth or plastic sheet and keep it in the sun for 4 to 5 days till all the water has evaporated completely.
• Keep a  pan over the low flame.
• Pour coconut oil required to fry tapioca.(Take only the required amount of tapioca pieces)
• When oil becomes hot, put tapioca pieces into the oil.
• Stir gently.
• Fry till  golden brown color comes. Do not over fry.
• Transfer them to another vessel.
• When cooled , store in air tight container.

Note:   Fry only the required quantity of dried tapioca and keep the remaining for future use.

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Idli Vada

Ingredients

1 cup rice

1/2 cup urad dal

Salt as required

Water as required

5 teaspoons Chana dal

Finely chopped onion(1 big)

Finely chopped ginger(11/2 teaspoons

2 sprigs of curry leaves

Coconut oil

Method

Soak rice and urad dal for 3 to 4 hours. Wash them properly. Prepare a thick  idli batter. Keep the batter in a bowl for 3 hours. Keep a pan over a low flame. Pour 2 teaspoons of coconut oil. add Chana dal to it and stir it till it become golden brown. now Add onion, ginger and curry leaves and stir again for 3 minutes. Transfer it to the idli batter. Add required salt and mix well. Take oil in a pan required to  fry the vada. Keep the pan over the flame. When oil becomes hot pour one spoonful idli batter to the oil(Just enough to prepare one dosa).  Fry it as you fry vada. Let both the sides become golden brown colour. Repeat the same with the remaining batter. transfer it to a plate. Serve hot. You can serve it with coconut chutney, mint chutney or curd.

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Vermicelli Pradhaman

Vermicelli Pradhaman

                                                                                                                              Everybody likes pudding (payasam or kheer). Usually when we make pudding with vermicelli, we add sugar and milkmaid for sweetness. I like pudding very much. We keralites prepare pudding with ada, banana, rice etc. adding jaggery and coconut milk instead of sugar and milk, called ‘pradhaman’. So, I thought of making pradhaman using vermicelli. It tasted nice. It is very easy to prepare.

Ingredients

1. 1 cup of broken vermicelli
2. 3 lumps of jiggery
3. 1 cup coconut milk(thin and thick milk mixed together)
4. A pinch of cumin seed powder
5. Powder of 1 cardamom
6. 2 pinches of dried ginger powder
7. 5 cashew nuts
8. 2 coconut slices
9. 3 teaspoons ghee
10. 2 cups of water

Method

• Take a pan. Pour ½ a cup of water to it. Add jiggery lumps. Keep the pan over a low flame. Stir continuously till jiggery is melted completely. Transfer the solution to another vessel through a sieve to remove impurities if any.

• Keep a pan over a low flame. Add 1 teaspoon of ghee to it. Put the broken vermicelli into the pan. Stir it continuously for 5 minutes till it attains light golden brown colour. Now pour 1 cup of water to it and stir well. When the vermicelli is cooked properly. Pour jaggery solution to it and stir well for 7 minutes. Now add coconut milk to it. Let it boil twice. Now switch off the burner and remove the pan from the stove.

• Keep a pan over the flame. Add 1 teaspoon of ghee. Split the cashew nuts and add it to the ghee. Stir gently till it becomes golden brown colour. Now transfer it to the pudding. Add 1 more teaspoon of ghee. Cut the coconut slices into small pieces and add it to the ghee. Stir gently till it becomes golden brown colour. Now transfer it to the pudding. Add cumin seed powder, cardamom powder and dried ginger powder to the pudding and stir gently. Keep the ‘pradhaman’ to cool. Now ‘vermicelli pradhaman’ is ready to serve.

• Note: It will be very tasty if you mix fried papad and banana with the pudding. Take some pradhaman in a plantain leaf. Powder the papad, squeeze the banana and mix them with the ‘pradhaman’ with your hands. ‘Taste the pradhaman with your hands, not with spoons’. Isn't it tasty?

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Banana Ada

Banana Ada

Usually we make 'ada' using rice flour. Here ripe banana is  also used along with rice flour to make ada. It gives a special taste. Here I have used ripe palayankodan banana( Ponnan banana), rice flour and ragi flour to prepare ada.

Ingredients

1. 1 cup rice flour
2. 1/2 cup ragi flour
3. 2 palayankodan bananas
4. a pinch of salt
5. 2 lumps of jaggery
6. 1/2 scrapped coconut
7. 1/2 tablespoon cardamom powder
8. a pinch of cumin seed powder
9. 1 tablespoon of ghee
10. Plantain leaf

Method

• To prepare filling

Pour 1/2 glass of water in a pan.Add two lumps of jaggery to it. Keep it over the flame to prepare jaggery syrup. Stir it continuously. When When jaggery has melted completely, switch off the flame. Drain it t another pan through a sieve. add cardamom powder , cumin seed powder and coconut to it. keep the pan over the low flame . Stir it till all the the water gets evaporated . Add ghee and stir well. Switch off the flame.

• Take  rice flour and ragi flour in bowl.
• Add a pinch of salt
• Take two palayankodan banana and squeeze it with you hands.
• Mix it with the flour.
• Kneed the flour with your hands. Since we have adde banana there is no need to add water.
• Mix thoroughly and make the dough.
• Wash the plantain leaves and cut it into 4 or 6 pieces    according to the size of the ada you want to prepare.
• Place a small lump of dough on the plantain leaf.
• Spread the dough on the leaf with your hands.

• Spread 11/2 spoons of filling over it.

• Fold the leaf.

• Repeat the process with remaining dough.
• steam cook it in an idli cooker for seven to 10 minutes.
• Transfer them to a plate .

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Banana bajji

Banana bajji

We know different types of “bajji”s that can be served with rice and eaten as snacks. Banana bajji is also of that kind. Here I have used ‘palayankodan’ banana because it is very soft and tasty. Raw banana should be used to make bajji.

Palayankodan banana

Ingredients

1. 1 palayankodan banana
2. ½ cup of wheat flour
3. 1 teaspoon of chilli powder
4. ¼ teaspoon turmeric powder
5. 1 petal garlic
6. 1 small onion
7. Salt as required
8. ½ cup of water
9. Coconut oil required to fry banana

Method

Peel the banana. Slice the banana vertically into thin pieces as shown above.

Make a paste of galic and small onion. Add required salt , a pinch of turmeric powder and ½ teaspoon of chilli powder into paste. Add a small quantity of water and mix well. Put banana slices in the plate and using the hands apply the mixture on the banana slices.

Take another vessel and add wheat flour into it. Add required salt, ½ teaspoon of chilli powder, a pinch of turmeric powder. Make a thick paste by adding required water.

Keep a kadhai over the flame. Pour coconut oil into it.  Take each banana slice and dip it in the wheat flour paste. Apply the flour on the sides of the slices.

When the oil gets heated put the pieces of banana one by one. Stir it with a turner. Let both the side s become brown in colour.

Transfer it into another vessel. Repeat the process till all the pieces are fried.

It will be crispy when served hot.

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