Wednesday, December 31, 2014

Vazhakkai Varuval/Roasted Raw Plantain

M loves raw plantain/kachcha kela. I make this roast often as they are super easy and taste good. They are crispy & spicy outside and soft inside. They taste yum when served hot with rice and rasam.
Do give this a try and tell me how it turned out for you!
Vazhakkai/Raw plantain/Kachcha kela-3
To Grind:
Coconut-1/2 cup, shredded
Red chili powder-1 & ½ tsp
Turmeric powder-1/4 tsp
Cumin powder-1/2 tsp
Asafoetida-1 big pinch
Salt-as needed
Add a little water and grind to a smooth paste.
To Temper:
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves-1 sprig
How It Happened:
1. Peel the vazhakkai and leave behind a little of the skin. Slice them to ½ inch thick rounds.
2. Pour the ground paste over the slices and mix well. Marinate for 30 minutes.
3. Heat oil in a pan; add mustard seeds and urad dal when they pop add curry leaves when the urad dal has turned golden add the vazhakkai slices along with the marinade.

4. Mix once and cook covered in simmer. Stir them now and take care not to break the pieces.
5. Approximately after 15 minutes, when all the water has evaporated take a piece of plantain and squish it. If it is soft and cooked inside its done.
6. Now increase the flame and roast for 2-5 minutes for the outer layer to crisp up and brown evenly.
7. Switch off the flame and serve hot.

* Do not peel them completely. Leave a slight green skin otherwise the pieces will not hold its shape while roasting.
* Do not add any extra water as the marinade itself has enough water for the plantain to cook thru.
* While sautéing them, take care not to break them so turn slowly.
* Do not cook in high flame initially else the marinade will get burnt and the vazhakkai will not get cooked.

* After increasing the flame stand nearby and keep turning the slices for even browning.

1 comment :

  1. Its been a while since I ate seekh Kebab. I will definitely try this at home.Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes