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Main Course

Stuffed Banana

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

1 kg Ripe bananas Nenthrapazham
200 g Allpurpose flour Maida
200 g Rice flour Ari podi
1 nos Coconut
3 – Cardamom (Elakka)
Cashews, to taste
Raisins, as needed
Sugar, to taste
Salt, to taste
Oil — for frying

Preparation

Step 1
Heat a little oil in a pan.
Step 2
Lightly roast the grated coconut, raisins, cashews and sugar in it.
Step 3
Split the banana vertically from the middle into two portions.
Step 4
Fill them with the coconut mixture.
Step 5
Make a thick batter with maida, rice flour, salt and water.
Step 6
Dip the stuffed bananas into this batter.
Step 7
Fry them in hot oil, until done.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Stuffed Banana

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

1 kg Ripe bananas Nenthrapazham
200 g Allpurpose flour Maida
200 g Rice flour Ari podi
1 nos Coconut
3 – Cardamom (Elakka)
Cashews, to taste
Raisins, as needed
Sugar, to taste
Salt, to taste
Oil — for frying

Preparation

Step 1
Heat a little oil in a pan.
Step 2
Lightly roast the grated coconut, raisins, cashews and sugar in it.
Step 3
Split the banana vertically from the middle into two portions.
Step 4
Fill them with the coconut mixture.
Step 5
Make a thick batter with maida, rice flour, salt and water.
Step 6
Dip the stuffed bananas into this batter.
Step 7
Fry them in hot oil, until done.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.