Skip to main content

Nendran Vazhakkai Chips/Raw Banana Chips

Today's recipe is a simple and crunchy addictive snack which is my family's favorite,make it quite often.
Nendran chips is originally fried in coconut oil which is flavorful and it is very famous snack in Kerala.Whenever my Dad used to go for his business trip to Kerala got this flavorful chips.Now to the recipe.........

Ingredients

IngredientQuantity
Raw banana/nendran kai3nos.
Turmeric powder/manjal podi1tsp
Salt1tsp
Coconut oil or any cooking oil for frying



Method

                           Remove the top and bottom portion of the banana and make a long slit on the skin with a knife and peel the skin.
After peeling the skin wash the banana,wipe it with a tissue paper and slice it into thin slices using a slicer.Mix the salt and turmeric powder with 2tbs of water,keep aside.
Heat a heavy bottom pan with the oil in a medium flame and deep fry the slices till the sizzling sound stops.At this stage sprinkle 2 tsp of salt water to the chips.
Fry it till the bubbles settle down.Take it from the oil and drain it on an absorbent paper.Fry the rest of the banana slices the same way.Store it in an air tight container after cooling.
Serve it as a snack or an accompaniment for rice dishes.

Enjoy..............................................................

  • The banana should be sliced evenly to get a nice crispier chips.
  • Fry one layer of slices in the oil,don't add add too many slices,otherwise the chips won't cook properly and get crispy.
  • Instead of using coconut oil any cooking oil can be used,for the flavor 2tbs of coconut oil can be added along with the oil.
  • If you want to spice up sprinkle some chilly powder or black pepper powder after drained it from the oil.
  • Do not peel the skin with the peeler and don't reuse the oil,it will be salty.
Sending this to Kid's delight event started by Srivalli and hosted by Vardhini.
Also to the Kerela kitchen event hosted by Julie,along with this I am sending the Ulli Theeyal to the event.


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more