Tastebud Kindlers

From the very first time I had it, I am a huge fan of Nila poori masala. I had made an attempt to coax the Nila chefs to reveal the recipe but with no success. After so many failed trials to make nila style poori masala, I brought my mother-in-law, who is an excellent cook, to the restaurant to analyse the ingredients and find out how to come up with the right way to prepare this. And here is the recipe :) Ingredients Potato - 2 medium sized Onion sliced - 1 medium sized Green chillies split vertically- 4 Ginger - 1 inch Garlic - 8 cloves Bengal gram (Kadala parippu) - 1 tbsp Turmeric powder - 1/2 tsp. Water - enough to immerse the potatoes Salt to taste Mustard seeds - 1 tsp. Tomato thinly sliced halves - 1/2 Carrot thinly sliced - 1/2 Curry leaves Coriander leaves (Malli ila) Procedure Add the potatoes peeled and cut into small chunks, sliced onion, split green chillies, ginger and garlic paste(whipped in mixer), bengal gram, w...

Banana Fritters or PazhamPori or Ethakkappam is an easy and favourite evening snack usually taken with steaming hot tea. As you go to Wayanad, there are numerous vendors who put up a stove on the roadside and serve steaming hot snacks. It is from one of those wayside vendor, I had the tastiest banana fritters, perfectly crunchy on the outside with a soft and melting center. I had been trying to reproduce the same ever since and finally here I am, sharing the recipe with you. Ingredients Really ripe bananas (Ethappazham) - 2 or 3 Coconut oil For the batter Wheat flour(Atta) or Plain flour(Maida) - 1/2 cup Rice flour(Aripodi) - 1 heaped tbsp. (This makes the batter crispy) Sugar - 1 or 2 tbsp (Not much sugar is required, as the bananas are very ripe) Salt - 2 pinch Turmeric powder - 1/4 tsp.  Water - 3/4 cup Procedure Mix wheat flour/plain flour (I personally prefer wheat flour as it is healthier than maida. Also, fritters made with both tastes more o...