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Sweet Mushy Banana Coconuty Fritters

Banana fritters

 

 

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Happens to me a lot..but these fritters… I tell you they are delicious if you have the slightest of sweet tooth!

 

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I enjoy very particular kind of sweet stuff.

And I love these. Have always done. Sweet, savoury, deep fried,  with a lingering soft taste in the mouth and something you can pop in the mouth the next day too…and the next…

Nostalgia. Family. Togetherness.  The fritters personify these things and more…

HOW  DO I MAKE IT ?

Take two almost ripe bananas to prepare this recipe. Mash them and keep aside.

3/4th cup all purpose flour / maida

Two tbsp wheat flour/ aata

One tbsp rava/sooji/semolina (For crispiness)

Two tbsp rice flour (For crispiness)

l/4th cup of ready made desiccated coconut or better still FRESHLY GRATED COCONUT..

3/4 cup of milk

1/4th cup of condensed milk

half a cup of sugar

2 tbsp jaggery

1 tsp baking powder and a punch of baking soda (Just avoid if you don’t want to use these)

 

 

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Mix mashed banana, sieved all purpose flour, sieved wheat flour, sieved rava (semolina), sieved rice flour, coconut,  and sieved baking powder and soda together.

Now, preheat a deep bottomed solid pan to melt the sugar and jaggery. I usually screw up sugar caramelization process so got to be careful if you are new at this too..

Once slightly preheated add the sugar granules. Let them turn brown from the edges. Stir initially and then stop stirring to avoid them from getting crystallized. These sugary lil things can turn evil and go all sticky and hard within miliseconds.. Add the jaggery pieces after 10 secs or so . Just when the sugar granules are slightly light brown add the milk and stir till it all mixes well into a smooth consistency.

Add this beautiful liquid to the dry mixture of flour. Add slowly and keep mixing with a whisk  to avoid lumps. Add the condensed milk and let it cuddle up well too.The consistency should be slightly runny like a pancake batter but not too thin or thick. Add milk accordingly.

Now, while this liquid rests, take a deep bottomed pan in a gastop  and fill with two cups of oil for deep frying. I like to add 1/4th of clarified butter or ghee too for a beautiful flavour.  Let the oil get smoky on medium flame.

Now, take a ziplock plastic bag and fill it with the banana, flour mixture that you have already gotten ready. Or use hands!

In the hot oil deep fry by slowly adding little rounds of the mixture. See how they puff up ! 🙂 Dont worry about the shapes 😉 its okay to have uneven shapes. They add to the rustic memories…and traditions of cooking homemade recipes..

 

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Do it in a batch of 4 to 5 fritters if you are new at this.  Keep an eye to make sure the oil doesn’t get so hot as to burn up, so keep lowering the heat as and when you feel the fritters are going too dark. Look for golden brown . Try different shapes if you want.

Some like to shallow fry it too like tiny pancakes…

Let the oil get absorbed in a paper towel every time you take they off the pan after frying.

 

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Participated in an interactive forum Fiesta Friday hosted at http://thenovicegardener.wordpress.com/

Fiesta Friday Badge Button I party @

 

 

 

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Poppy seeds paste with raw mustard oil & steamed moist rice

image: google

 

Monsoon & hot cuppa rice!

Poppy seeds raw paste, drizzled with mustard oil, green chillies, hint of salt, with steaming hot rice! 

Source: http://raindropsbasmatirice.wordpress.com

Monsoons are here and what better than a hot plate of steamed rice with my favourite Poshto !

image source: ebay

Here you need to grind the poppy seeds (khuskhus) to a coarse paste. Traditionally the same is done in a stone mortar and pestle to get that perfect texture.

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However the trick for today’s generation is to soak the poppy seeds in some water overnight and then grind it in the food processor.

Poppy seeds are popular in West Bengal as recipes of aloo poshto or “potato & poppy seeds dish”… and many others.. Poppy seeds pastes add great taste to traditional aloo dum recipes as well.

Image Source:ashcooking.blogspot.com99bef14df378ef36364d416d4335bc14 (1)

Now to this paste of say one small bowl, which I like un-cooked… add mustard oil (about 2 to 3 tbs), finely chopped or slightly grinded green chillies, salt (half tsp), and two drops of lemon juice.

Ah, heavenly!

 

image: pinterest

Enjoy it just like that with Hot plate of steamed rice. Let the rice be cooked all moist…

image: coffeetalkwithbarkha.blogspot.com

 

Note: The images have been sourced from google images and pinterest… 

 

 

Food Journey Mood Journey

Well, I was just feeling a little blue…And to beat the blues away I decided to start a Food Blog.

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For some reason or the other I get to interact with Foodies and renowned food bloggers a lot..and well, this thought of rambling about food made me feel Nice!

So here I am. To Talk about Food…oodles of noodles, and other regular stuff. I might talk about food I love to cook, eat and think about…

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Am I a Foodie? Difficult to answer. How do you define a foodie..

Well I love to cook to de-stress and feel the power of creating such oodles of joy. I like to eat very particular kind of food, and am pretty moody about it. I like simplicity in food and good flavours. To the likes of comfort food…

 

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They say am fussy and that I should eat more often but they who really know me..know that I how I relish food and how it can completely change my mood from not-so-good to wonderful…

 

 

Image Source: google.com

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