Monday, June 29, 2015

Baked Pazham Nirachadu

  1. Rip Plantain /Nendra pazham  - 2
  2. Coconut , shredded - 3 tbs
  3. Sugar - 3 tbs
  4. Ghee - 1 tsp
  5. Cardamom powder - a pinch
  6. Flour - 2 tbs
  7. Salt to taste
  8. Dates - 2
  9. Raisins - 10
  10. Cashew nut - 10
  11. Coconut oil - 2 tbs
  12. Brown sugar - 1 tbs
Use ripe plantain. Not mushy or over ripe plantain

  1. Heat ghee in a pan
  2. Add coconut, cardamom powder, raisins and cashews and fry them for a minute
  3. Add sugar to it and mix well. Take off the pan from the flame. (Take care not to burn or brown coconut)
  4. Pre heat oven at 150 Degree Celsius
  5. Peel off the plantain skin.
  6. Using a small sharp knife, make a horizontal slit through the plantain, taking care not to cut both ends. While making slit, the sharp end of the knife shouldn't reach the other end of the plantain.
  7. Using the tail of a spoon or your fingers, widen the slit slowly.
  8. Remove the seeds of the plantain
  9. Spoon the coconut mixture into the slit and press it down
  10. Remove the dates' seed and cut the dates into small pieces
  11. Place dates on the coconut stuffing
  12. Mix flour and salt with water to make a slightly thin paste consistency
  13. Spoon the flour paste on the coconut mixture to close the plantain slit
  14. Sprinkle brown sugar on top of the flour paste
  15. Brush coconut oil in baking pan and on plantain
  16. Bake it for 30-40 minutes or until cooked and slightly browned
  17. Take off from the oven and cool it.
Serve it warm with caramel sauce!

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