Plantain (Vazhaikai) Roast ~ Day 24

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Plantain / Vazhaikai - 4, peeled and cut into 1-inch thick discs
• Chick pea flour / Gram flour / Besan - 1/4 cup
• Sooji / Rava / Coarse semolina - 3 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Red chilli powder - 1 tsp or to taste
• Sambar powder - 2 tsp or to taste
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - to taste
• Oil - 4 tbsp
• Curry leaves - few

Method:

1. In a large mixing bowl, add the plantain discs, chickpea flour, rava / semolina, chilli, sambar, turmeric powders, asafoetida and salt.  Mix well to coat and set it aside for 15 minutes.
2. Heat oil in a large skillet.  Splutter mustard seeds.  Add urad dal and fry until golden.
3. Add curry leaves and the plantain mixture.  Stir well.  Arrange the plantains in single layer. Sprinkle 2 tbsp water and cover the skillet.  
4. Cook over low heat until bottom turns crisp.  Flip the plantains and cook until crisp and tender.
5. Serve hot as a side dish for any rice dish.

Vazhaikkai Podi / Spicy Plantain Powder Mix

Some of the traditional recipes calls for a very few ingredients and they are very easy to prepare. Vazhaikai / Plantain podi / powder is one such traditional and rare recipe prepared in tambram households.  I remember my mom used to roast the plantains in a charcoal barbecue stove called Kumiti back in India.  This powder tastes heavenly when mixed with hot steamed rice along with mor kuzhambu as a side dish.

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Preparation time: 10 minutes

Cook time: 20 minutes

Yields: 2 cups

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Ingredients:

Plantain / Vazhaikkai / Raw banana - 3

Toor dal - 2 tbsp

Urad dal - 2 tbsp

Chana dal - 1 tbsp

Red chillies - 4

Asafoetida - 1/4 tsp

Curry leaves - 4

Sesame oil - 2 tsp

Salt - to taste

Method:

1. Rub plantains with 1 tsp of oil.
2. Roast the plantains on open flame until it turns black and soft on all the sides.  Alternatively you can also broil the plantains in an oven until soft.  Allow it to cool and peel.  Crumble the plantain.
3. Roast toor dal, urad dal, chana dal and red chillies in a skillet with 1 tsp oil till golden brown. Remove from heat. Roast the curry leaves and asafoetida while the skillet is still hot. Let it cool completely.
4. Place the roasted dals in a blender and grind to a coarse powder.  Add the crumbled plantain and salt.
5. Pulse until combined.
6. To serve:  Mix the powder in steamed rice with a dollop of ghee or sesame oil.  

Vazhaikai Varuval / Plantain Chips

Preparation Time: 5 minutes

Cook Time: 20 minutes

Yields: 3 cups

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Ingredients:
Vazhaikai / Green Plantain - 2
Red chili powder - 1/2 tsp or to taste
Salt - to taste
Oil- for deep frying
Mandoline / Vegetable slicer

Method:

1. Peel the plantain skin, cut into half and place it in water until needed.
2. Heat oil in a deep skillet.
3. Remove the plantain from water and pat dry.
4. Adjust the mandoline to get thin slices.  If you don't have the slicer, cut the plantain into very thin slices.  The thinner the slice, the more quickly it will cook and crisper it will be.
5. Hold the slicer directly over hot oil and slice the plantain.  Reduce the heat to low while slicing.
6. For the pre cut slices, drop the plantain slices in hot oil.
7. Turn the heat to medium high and cook until crispy.
8. Keep stirring once in a while for even cooking.  Drain in paper towel.  Sprinkle with salt and chili pepper and toss gently to coat.  Repeat the process.
9. Let it cool completely and store in airtight container.

Baked Plantain Kofta Curry

Ingredients:
For the Kofta:
Plantains -  4 small or 2 big (cut into half cook until tender, peeled and finely grated)
Grated Paneer - 1/2 cup
Mixed Vegetables - 1/2 cup (carrot, peas and beans - cooked and roughly chopped)
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Chili Powder - 1 tsp or to taste
Turmeric Powder - 1/2 tsp
Chopped Fresh Coriander - 2 TBSP
Cashews - 2 TBSP (coarsely ground)
Raisins - 10 (roughly chopped)
Salt - to taste

For the gravy:
Onion - 1 medium (chopped)
Tomato - 3 (chopped)
Ginger-Garlic paste - 2 tsp
Garam Masala Powder - 1 tsp
Coriander Powder - 2 tsp
Chili Powder - 1 tsp or to taste
Kasuri Methi - 2 tsp
Milk - 1/2 cup
Heavy cream - 2 TBSP
Coarsely ground Cashews - 2 TBSP
Salt - to taste
Oil- 2 TBSP

Method:

1. In a large bowl, combine all the ingredients from the kofta list and knead well.
2. Line a baking tray with foil and spray with cooking oil.
3. Roll the mixture into lemon size balls and place it on the tray.
4. Spray the koftas with cooking oil.
5. Broil the koftas in the oven on high until golden brown.
6. Flip the koftas over and cook again until golden brown.
7. Remove from the oven and keep it warm.

To make gravy:

1. Heat oil in a skillet and add the chopped onion and ginger-garlic paste.  Cook until soft.
2. Add the chopped tomatoes, coriander powder and chili powder.  Cook until tomatoes turn soft.
3. Remove from the heat and let it cool.
4. Grind the mixture to a fine paste.
5. Heat 2 TBSP oil in deep pan.  Add the ground paste and cook until oil separates.  
6. Add 1 cup of water, salt and kasuri methi.  Bring it to a boil.  Reduce the heat to simmer and cook the gravy for 7-8 minutes.
7. Mix in the heavy cream and milk and add it to the gravy.  Cook for 5 minutes.
8. If the gravy is too thick, add some hot water.
9. Add the cashew powder and mix well.
10. Arrange koftas on a serving dish and pour the gravy on top of  koftas.
11. Sprinkle garam masala powder and fresh coriander.
12. Serve hot with Naan or Chapati.

Vazhaikai / Plantain Eriseri

Ingredients:
Vazhaikai / Plantain - 3 small (peeled and cut into thick strips)
Black Eyed Peas - 1/2 cup (soaked for 1 hour and cooked till tender or 1 15oz canned)
Salt - to taste
Mustard seeds - 1/2 tsp
Urad dal - 1tsp
Oil - 1 tsp
Curry Leaves

To grind:
Fresh grated coconut - 1/2 cup
Whole Black Pepper - 2 tsp
Cumin seeds - 1 tsp
Red chillies - 2 or to taste
Grind all the above ingredients with little water and keep it aside.

Method:

Cook the plantains in 1 cup of water till tender.  Do not over cook.

Add the cooked or canned black eyed peas and salt.

Add the ground paste and bring it to a boil.

Temper mustard seeds, urad dal and curry leaves in oil and add it to the mixture.

Optional:  Drizzle some coconut oil for extra flavor.

Serve hot with rice