Pazham Pori (Banana Fry)

A simple and tasty snack from the God?s own country. It is a regular in most households, be it North or South Kerala. Pazham pori tastes best hot off the pan and with a cup of tea , that?s like heaven. We hope you guys will enjoy making this simple and easy snack.....

Ingredients 

• Ripe plantain/ Nendra pazham 2 nos
• Roasted rice flour ½ cup
• Maida/All-purpose flour 3-4 TBSP
• Cardamom powder 1/8 tsp
• Cumin seeds 1/8 tsp, crushed
• Sugar 3 TBSP, depending on the sweetness of plantain
• Turmeric powder ¼ tsp
• Salt a pinch
• Water ¾ -1 cup
• Oil for deep frying

Garam Masala--- Kerala Style

Garam Masala Powder is a blend of various spices, that is dry roasted to release the aroma of the spices and then powdered. This is stored in air tight containers, so that the aroma of the spice mix is not lost. Garam masala powder is used in a dish towards the end of the cooking, when the dish is almost done, so that the aroma of the powder is not lost. Making of garam masala powder differ from region to region and as per one's requirement to a particular dish. Here is a spice blend, given to me by a maharastrian lady, who uses this garam masala powder in her chicken curry, sabzi and other maharastrian dishes that she prepares.

 Ingredients

• 2 tbsp - Coriander seeds
• 2tbsp - Black pepper corns
• 2 tbsp - Fennel seeds
• 1 tbsp - Cloves
• 1 tsp - Shah jeera
• 4 big sticks - Cinnamon
• 2 to 3 - Mace /Javitri
• 6 - Bay leaves
• 5 - Big black cardamom
• 2 - Star anise