Achu's Recipes

Pazham Nirachathu (banana with sweet coconut filling) is a very popular snack in Malabar region. It is an easy to make snack and can be prepared with the ingredients that are always available in home. Ingredients Kerala Banana (Nendhran) - 3 nos: (perfectly ripe) Grated Coconut - 5-6 tbsp Sugar - 2 tbsp (according to your taste) Cardamom Powder - 1/4 tsp Raisins - 10-15 nos: Cashew - 10-15 nos: Ghee - 3 tbsp Maida - 3-4 tbsp Salt - a pinch Coconut Oil - 4-5tbsp (for shallow fry) Preparation Method Steam cook the bananas for 5-7 minutes and keep aside. In a pan, heat ghee and fry cashews and rasins and keep in kitchen towel. To that ghee, add grated coconut and saute for 4-5mins: in medium flame. Add sugar and cardamon powder and saute till sugar melts and the coconut become slightly golden in color. Remove from flame and allow it to cool.  In a bowl add maida salt; add water, mix well and make a thick smooth batter and keep aside. Peel banana skin and make a s

Ingredients Egg - 4 nos: Onion - 2 medium (finely chopped) Ginger - 1 tsp (finely chopped) Tomato - 1 (finely chopped) Pepper Powder - 1 tsp Chilli Powder - 1 tsp Oil - 3 tbsp Salt - as requied Chappthi dough - as required Ghee - as required Preparation Method Crack the eggs to a bowl, add salt and pepper powder; beat well and keep aside. Heat oil in a thick bottom pan; add onion and ginger; saute for 5-7 mins: Add tomato, salt and saute till onion become slightly brown in color. Add chilli powder and saute for 1 mins: Add beaten eggs and cook for 2mins: in low flame.  When egg starts to cook, stir well and scramble the egg. Cook the onion-egg mixture in low flame till the mixture become dry, stirring continuously.  When the onion-egg mixture in dry, remove from flame; allow the Egg Burji to come to room temperature. Take lemon size chappathi dough, flatten with hand, make a dent in the middle with fingers and place 1tbsp Egg Burji to the dent. Bring toget