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Pazham Nirachathu / Stuffed Plantains
Pazham Nirachathu / Stuffed Plantains

Before you jump to Pazham Nirachathu / Stuffed Plantains recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your best judgment is just another one of the many ways you could make healthy decisions out of a dinner menu. This can be best accomplished by analyzing meal pictures on a single menu. It’s also recommended that you avoid foods overrun with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, then make sure you ask for a lesser amount.

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Even if after taking the aforementioned approaches, you’re unable to locate satisfying healthy foods on your own lunch menu, then you may want to order a healthy side dish or drink. Water is a great choice, particularly when compared to soda. Salads make good side dishes, particularly those that are eaten without a salad dressing or low-fat salad dressingtable. Needless to say, you will want to take additional steps to ensure you choose a healthy mealbut if you opt to forgo low calories for taste, take additional steps to ensure that you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to pazham nirachathu / stuffed plantains recipe. You can cook pazham nirachathu / stuffed plantains using 11 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Pazham Nirachathu / Stuffed Plantains:
  1. Take 3 - Ripe Kerala Plantain (not too ripe)
  2. Get 1 and 1/2 cups - Grated coconut
  3. Use 1/2 cup -Sugar (add more if you need)
  4. Provide 5-6 - Cardamom pods crushed
  5. Prepare 2 Tbsp - Cashew nuts roughly chopped
  6. Get 2 Tbsp - Raisins
  7. Take 1 and 1/2 Tbsp - Ghee
  8. Take for frying - Oil
  9. Take 1/4 cup - All purpose flour/ Maida
  10. You need 1 pinch salt
  11. Prepare to make a thick paste - Water
Instructions to make Pazham Nirachathu / Stuffed Plantains:
  1. Heat ghee in a frying pan, add the chopped cashew nuts until golden brown. Transfer them to a paper towel.
  2. Add the raisins, let them puff up like cute little balls. Remove them to the paper towel before they get charred. Keep aside.
  3. To this ghee add the grated coconut, saute for 2-3 minutes add sugar and crushed cardamom. Mix the cashew nuts and raisins and keep the filling aside.
  4. In a bowl mix maida, salt and water to make a thick paste to cover the slits of the banana.
  5. Now peel the plantains. Make a shallow slit lengthwise in the center of the plantain. The depth of the slit should be made until it reaches the center of the plantain.(Do not cut open the slit.). Now make another slit nearer to that, about 2 inches width. Remove the piece from the banana.
  6. Now using spoon, fill in the prepared coconut mixture into that gap. Press them tight using your fingers. Now cover it with the piece that you have removed from the plantain.Seal the gap with the maida paste. Repeat the same with the other plantains.
  7. Heat oil in a kadai/ non-stick pan for frying on a medium flame. Fry the stuffed plantains, until golden brown. Carefully flip the sides in between. Drain them on a kitchen towel. Sere it hot with a cup of tea / coffee..
  8. Notes : Do not use too ripe plantains, as it will absorb too much oil and hard to hold. Instead of coconut, we also use a mix of scrambled eggs, sugar, cardamom and nuts-raisins

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