This special snack is a part of Malabar iftar cuisine
In Malay cuisine, bananas hold a distinct place in the kitchen. Bananas are without a doubt one of our favourite ingredients. From delectable curries cooked with raw plantains to the crunchy chips and sweet payasam (dessert), bananas are a staple in our kitchens. A nutritious evening snack called pazham nirachathu is cooked with slightly under ripe bananas.
Distinct regions of the state have different names for this sweet food. Those who have tried it once, nevertheless, will never forget how it tastes. With just a few ingredients, this recipe is surprisingly simple to prepare.
When it’s iftar, the first thing that comes to mind is the flavour of Malabar snacks. Malabar snacks, a lengthy number of diverse foods that are aesthetically pleasing and rich in flavour, colour, and texture. Stuffed banana fry is one such amazing dish.
The Malayalam name for Stuffed Banana is Pazham Nirachathu. A ripe banana packed with coconut flakes, almonds, and eggs, then cooked in grease. Anyone drools only at the concept, isn't that right? It's a quick and easy snack that can be made using items that are frequently found in the pantry. In addition to being a quick and easy snack, it's also healthful, full, and nutritious, and you can even serve it for breakfast.
Moms will find it simple to get their kids to eat bananas because they will enjoy this snack. The ingredients are readily available or perhaps constantly on hand at home, much like all other Malabar treats. One of the tastiest combos is banana and ghee, and when it's filled with coconut, raisins, and almonds, the flavour is at its best.
• 5 bananas
• 1 cup maida flour
• 1 tsp turmeric powder
• 5-6 cardamoms
• 12 cup grated jaggery
• 1 cup grated coconut
• 12 cup aval
• 250 gm cashew
• A little amount of resins
• 1 tsp salt
• Crush the cardamom into a fine powder first, then set it aside.
• The filling is then prepared and placed aside.
• Next, take a big bowl and add the shredded jaggery, chopped cashews, raisins, aval, grated coconut, and crushed cardamom powder.
• The banana should next be split in half, with a small longitudinal incision made in the centre.
• With the black seed, remove the centre section.
• The banana must then be peeled and left aside before the jaggery and coconut mixture is inserted into the slit.
• Mix together the salt, maida, and turmeric powder in a bowl.
• Then add water little by little and make a thick batter and set aside.
• Heat oil in a pan ,and dip the stuffed bananas in the batter and coated well.
• Then deep fry them till they turn golden. Once the fry is ready, transfer it into a bowl.