Kerala Banana Chips/ Ethakka Upperi

The floods that dampened Onam, the harvest festival of Kerala, didn't dampen the spirit of the people in Kerala for reprising the sense of humanity in a time of grief. Back in Kerala, everyone is trying to get back on their feet after the worst floods hit Kerala. It is heard that as thousands of people are displaced in the floods, many are celebrating Onam in relief camps. This year Onam will be a low key affair.

This year I have tried my hands on making these delicious gold coin chips which are made of raw Kerala Bananas. I think because of it's shape and color as a kid I used to call these gold coin chips. These chips are my all time favorite ones and would buy whenever I see them in the stores. But this time I wanted to make them at home and see how these turn out. Though lots of oil is required to deep fry them I didn't think twice. I bought the raw plantain from a nearby Kerala store, sliced using a mandoline slicer and fried them in enough oil until crisp and crunchy. To my surprise, these chips were not oily, when compared with the store bought ones. I was really happy with the outcome and you know what happens with a homemade, oil-free, delicious snacks???? It gets over within no time.... But I was super excited as they came out really well. Hope you like them...

Ingredients:

1. Raw Kerala plantain- 6 
2. Turmeric powder- 1 tbsp
3. Salt- as required
4. Oil- for deep frying

Method:

1. Wash and peel the bananas. Wipe using a kitchen towel.
2. Heat the oil in a deep bottomed pan. When it is hot enough, lower the flame. Take a plantain, slice using a mandoline slicer, into the hot oil. Make sure not to overcrowd them. Occasionally give it a nice stir and keep them from sticking together.
3. When it is half done, sprinkle turmeric powder and salt in the oil. When the bubbling diminishes completely, gently toss them. When you hear crisp sounds, switch off the flame and drain on kitchen tissue. Store in airtight container and enjoy as needed.

Sabudana Vada/ Crispy Sago (Tapioca Pearls) Fritters

Sabudana Vada / Tapioca Pearl Fritters are a most popular Indian snack which is liked by all. This is a traditional dish of Maharashtra, which is made during the time of fasting/ vrat for festivals, as this dish doesn't contain any onions or garlic. An easy and a simple snack which can be prepared in a less time if everything is well planned ahead.

These super delicious snacks are crispy from outside and soft from inside. Sago / Tapioca pearl is pure carbohydrate, the addition of peanuts to sago adds to the protein content, making it a balanced meal.
The popular things which can be made using sago are sabudana kichdi and sabudana kheer.  A little preparation ahead like soaking the sago overnight, boiled, peeled and mashed potatoes, roasting and coarsely grinding the peanuts make the work easy. This vada/ fritter is often enjoyed with spicy green chutney and a hot tea. Try this out and let me know.

Ingredients:

1. Tapioca Pearls/ Sabudana- 1 Cup
2. Boiled Potatoes- 2 nos
3. Roasted & Coarsely grind Peanuts- 1/2 Cup
4. Green Chillies- 2 nos
5. Red Chili Powder- 1 Tsp
6. Coriander Powder- 1 Tsp
7. Cumin Powder- 1/2 tsp
8. Lemon juice- 1 tbsp
9. Salt- as required
10. Oil- for shallow frying

Method:

1. Soak the tapioca pearls overnight. They turn soft after soaking overnight, drain and keep this aside.
2. In a mixing bowl add the mashed potatoes, powdered peanuts along with the drained tapioca pearls. Mix well.
3. Add the chopped green chilies, cumin powder, red chili powder, coriander powder, lemon juice and required amount of salt. Mix all the ingredients well.
4. Divide them into small portions and flatten them in the shape of round patties.
5. Fry these patties in medium hot oil. When they turn golden on one side flip and cook till done. drain on kitchen towels and enjoy a nice evening snack with friends and family.  

Spaghetti in White sauce with sauteed Garlicky Chicken n Veggies

This homemade white sauce is the most delicious and the easiest recipe!! The white sauce is also called as Bechamel sauce, although the Italians refer to it as salsa di besciamella. In this, the flour is cooked in the melted butter and the required amount of milk is added for a thick, creamy sauce for the spaghetti. This white sauce can be used in most of the pasta dishes, as a pizza topping and also on toast along with sauteed mushrooms. A perfect for any dish.

We can add any cheese of your choice and also a different variety of veggies. This is a perfect dish for kids lunch box and they will finish off within no time. This dish is so easy to make and takes much less time. By the time the spaghetti gets cooked, we can prepare the sauce and saute the chicken and veggies. Try this recipe and let me know how this turned out...

Ingredients:

• Spaghetti- 1 pack

For sauteeing:

1. Olive Oil- 2 tbsp
2. Boneless Chicken pieces (cubed)- 2 Cups
3. Broccoli- 1 cup
4. Asparagus- 1/2 Cup
5. Bell Peppers- 1 no
6. Garlic- 3 tbsp
7. Tomato- 1no
8. Onion- 1 no

For White sauce:

1. Butter- 1/4 stick
2. All Purpose Flour- 3 tbsp
3. Milk- 1 1/2 Cups
4. Italian Herb Mix- 2 tbsp
5. Red Chili Flakes- 1 tbsp
6. Salt- as required
7. Pepper- 1 tbsp

Method:

1. In a large pot cook spaghetti in boiling salted water until al dente. Drain well.
2. Meanwhile, in a pan heat oil, saute the chopped garlic then add the vegetables along with salt and pepper till done. Remove when done.
3. In the remaining oil add the cubed chicken and saute till cooked well. Keep this aside along with the veggies.
4. Heat a large skillet, add butter. Once it starts melting, add the all purpose flour and stir it well till it gets cooked. Add the milk, continuing to stir as the sauce thickens. Bring to a boil, add the salt and pepper. Lower the heat, add the Italian herb mix, red chili flakes and cook for 2- 3 minutes.
5. In the white sauce, add the sauteed chicken and veggies. give it a stir. Add the cooked spaghetti and mix everything together. Enjoy a nice warm spaghetti along with your favorite show on TV.