Banana Kozhukkatta (Sweet Dumplings)

1. Brown rice flour-2cups
2. Boiling water-1 1/2-2 cups
3. Salt
4. Shredded coconut-3/4cup
5. Plantains -2
6. Ghee-2 tsp
7. Jaggery-150gms
8. Cardamom powder-1tsp
9. Fried cashew nut-a handful

• Add boiled water to rice flour and little salt to make the dough.Keep aside for 10-15 miutes.

• Make ‘Sharkkarapavu’ by boiling 1/2 cups of water with jaggery.When it turns to semi liquid, add chopped plantains ,ghee and shredded coconut.Let it cook for 8-10 minutes.Add cardamom powder and cashew nuts . keep it aside.

• Place each ball in your palm and press with the other hand to flatten.Place a spoonful of coconut-banana mix in the center of the flattened dough.Close the dough around the coconut to form a ball. Roll in hand until well formed.

• Steam the dumplings for 10 minutes.

Pazham Nirachathu (Stuffed Plantain)

1.Ethapazham(plantain/banana)-2
   Ghee-1tbsp
   Sugar-1tbsp
   Cardamom powder-1/2tsp
2.Shredded coconut-4tbsp
   Sugar-1tbsp
   Cardamom powder-1/2tsp
   Raisins-1tbsp
   Cashew nuts(broken)-1tbsp
   Ghee-1tsp

• Heat 1tsp ghee in a pan and fry cashew nuts and raisins.Add shredded coconut,sugar and cardamom powder.Mix well.
• Peel bananas and make a slit length wise.Heat 1tbsp ghee in a pan.Place bananas and spread sugar and cardamom powder.Cover and cook on low flame until soft and golden brown.
• Stuff with coconut mixture and serve.

Vazhakoombu Thoran (Plantain Flower Stir Fry)

1.Vazha koombu (Plantain Flower)-1small
   Coconut oil-1tbsp
   Turmeric powder-1/4tsp
   Salt
2.Vanpayar/Cherupayar(Black gram/Green gram)-1/2cup cooked(optional) 
3.Shredded Coconut-3/4cup 
   Chilly powder-1/2tsp
   Cumin seeds-1/2tsp
   Garlic cloves-3
4.Coconut oil-1tbsp
   Mustard seeds-1tsp
   Parboiled rice-2tsp
   Dry red chilly-2
   Curry leaves-2springs

• Remove 4-5 outer layer of plantain flower and chop it finely into a pan with water.Drain and mix it with 1tbsp coconut oil,turmeric powder and salt .
• Crush coconut with cumin seeds,garlic and chilly powder.
• Heat oil in a pan and splutter mustard seeds and rice.Fry red chilly and curry leaves.Add chopped plantain flower,cooked gram and crushed coconut.Mix well and adjust salt.Cover and cook on low flame for 10 minutes.Remove the lid and stir well.Cook until the mixture is dry.

Ethakka Appam /Pazham Pori /Banana Fritters

1.Ethapazham/Ripe Plantain-3 (split lengthwise)
2.Rice Flour-1/4cup
   All purpose flour-3/4cup
   Baking soda-a pinch
   Turmeric powder-1/4tsp
   Cardamom powder-1/2tsp
   Sugar-1&1/2tbsp
   Salt-1/8 tsp
   Water(milk)
3.Oil-for frying

• Mix dry ingredients in a large bowl.Add water/milk to form a thick batter (idly batter consistency)
• Heat oil in a kadai.
• Dip each pieces in batter and deep fry until golden.

Ethakka Thoran (Plantain Stir Fry)

1.Ethakka/Raw banana-3(cubed)
   Green gram/red gram(cherupayar/vanpayar)-1/2cup cooked (optional)
   Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
2.Shredded coconut-3/4cup
   Cumin seeds-1/2tsp
   Garlic -2
3.Coconut oil-2tsp
   Mustard seeds-1tsp
   Dry red Chilly-2
   Curry leaves-2springs

• Cook banana with turmeric powder,chilly powder,salt and 1/2cup water.
• Coarsely grind coconut with cumin seeds and garlic.
• Heat oil in a pan and sputter mustard seeds.Fry dry red chilly and curry leaves.Add cooked banana,cooked green gram and ground coconut. Cook covered on low flame for a minute.Then open it and simmer it until it is dry and separated from another. Serve hot with rice.

Banana &Tutti frutti Loaf

1.All purpose flour-1cup
   Baking powder-3/4tsp
2.Egg-l 
3.Sugar-1/2cup
   Vanilla essence-1tsp
4.Refined oil-1/3cup
5.Milk-2tbsp
6.Ripe plantain /Nenthrapazham(chopped)-1
   Tutti frutti-2tbsp

• Preheat oven to 150 degrees.
• Combine all purpose flour and baking powder.
• In a large bowl beat egg white until light and fluffy.Gradually add in the sugar,1tbsp at a time,beating well after each addition,until sugar is completely dissolved.Add egg yolk ,vanilla essence and refined oil.beat well.
• Add dry ingredients to the mixture alternately with milk.Stir until just blended.Gently fold in the banana and tutti frutti with a spoon.Fill the mold with batter up to 3/4th.Bake until golden or a toothpick inserted in the center comes out clean, about 45-50 minutes.

Sweet Pachadi (without yoghurt)

1.Pineapple(chopped)-1
   Banana(chopped)-1
   Cashew nuts-1/4cup
   Chilly Powder-1tsp
   Sugar-2tsp
   Salt
2.Coconut-1/2cup
   Crushed Mustard seeds-1tsp
3.Green grapes-3/4cup
4.Coconut oil-2tsp
   Mustard seeds-1tsp
   Pearl onion(chopped)-2
   Dry red chilly-2
   Curry leaves

1. Cook pineapple banana,cashew nuts, chilly powder, sugar & salt.
2. Grind coconut into a smooth paste.
3. Add coconut paste and crushed mustard seeds in to the pineapple mix.
4. It become a thick consistency,add grapes and remove from fire.
5.Heat coconut oil in a  pan and add mustard seeds.When they splutter add pearl onions,red chillies and curry leaves and fry it for a minute. Remove from heat and pour it over the Pachadi.


Recipe courtesy "Taste of kerala" of Amrita  TV

UNNAKKAYA (Sweet with Banana)

Half ripe Kerala banana (ethapazham)-3
Egg -2(optional)
Grated coconut -4tbsp
Cardamom powder -1tsp
Sugar -4tbsp
Cashew nuts (chopped)-2tbsp
Kismis (fried) -3tbsp
Ghee -2tbsp
Oil -for frying

PREPERATION


1) Steam banana and remove the skin.
2) Grind banana to a smooth dough with out adding any water.

3) Mix the egg with sugar.
4) Heat 2tbsp ghee in a frying pan; firstly fry the cashew nuts and kismis.
5) Heat the remaining ghee and add the egg mixture and stir well, till it reaches scrambled egg consistency. Add cashew nuts, kismis and coconut.

6) Remove from heat and add cardamom powder.
7) Make small balls with banana, flatten it and put 2tsp of egg mixture in it.

8) Fold the edges and deep-fry till golden color.

BANANA PACHADI

1.Banana (sliced)-2
   Green chillies-2
   Sugar-1tsp
   Salt-to taste
2.Grated coconut-1/2
   Cumin seeds-1/4tbsp
   Crushed mustard seeds-1/2tbsp
3.Yoghurt-250gms
4.Coconut oil-1tsp
   Dry red chilly-2
   Chopped shallots-2
   Mustard seeds-1tsp
   Curry leaves-1spring

• Cook sliced banana with chopped green chilly, sugar & salt.
• Grind coconut with cumin seeds to a smooth paste.
• Add coconut paste and crushed mustard seeds in to the cooked banana.
• It become a thick consistency, remove from fire.
• Add yoghurt and mix well.
• Season with chopped shallots, mustard and curry leaves.

DATES BANANA ROLLS

Banana -2
Maida -2tbsp
Sugar -2tbsp
Dates -8
Fried cashew nuts-8
Oil -for frying

Preparation
Steam the banana and remove the skin.
Grind the banana to a smooth paste with out adding any water
Mix banana with maida and sugar
Remove the seed from dates and to be filled with cashew nuts.
Oil your palm and take small balls of ground banana.
Flatten and put dates in it. Fold the edges and press lightly.Now roll it with your hand.
Heat oil and deep fry until golden brown colour.

BANANA EGG LADU

Half ripe banana -2
Egg -1
Grated coconut -4tbsp
Cardamom powder -1tsp
Sugar -4tbsp
Cashew nuts (chopped)-2tbsp
Kismis (fried) -2tbsp
Ghee -2tbsp
Oil -for frying

PREPERATION

Steam the banana and remove the skin.
Grind  banana into a smooth paste with out adding any water.
Beat egg with sugar. Heat 2tbsp ghee in a frying pan; firstly fry the cashew nuts and kismis. Heat the remaining ghee and add the egg mixture and stir well ,till it reaches scrambled egg consistency. Add cashew nuts ,kismis and coconut
 Remove from heat and add cardamom powder


Mix everything together and make small balls.


 Heat oil in a deep frying pan and fry the balls till golden co lour.