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PISANG GORENG / FRIED BANANA

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Pisang gorengfried banana in Indonesian/Malay) is a very popular snack made of banana or plantain, covered in batter and then deep fried and is  mostly found throughout Indonesia, Malaysia, Cambodia, Thailand ,Singapore,Brunei and  Philippines. In Indonesia and Malaysia, pisang goreng is often sold by street vendors. In the Philippines, it is called by different names as it has different variations. Most street vendors will then sell it as is.These days Restaurants that serve pisang goreng present it in many ways, such as with icing sugar dusted, cheese, jam, condensed milk, or chocolate. People in some parts of Malaysia even have it with Soy sauce.In Suriname this snack is also known as bakabana (meaning baked banana in the local language). Pisang raja is a popular kind of banana used for pisang goreng.

My family loves this popular snack. It hardly takes 20 mins to prepare this wonderful yummy snack with basic ingredients in the pantry. I like to have it with cinnamon powder sprinkled on it or with Vanilla Ice cream  and no other variations.

Our 94th #Foodiemonday #Bloghop theme is #Snacks and y contribution is this yummy Pisang Goreng from my part of the world.

Recipe for Pisang Goreng:

6 Bananas peeled and cut into 4 parts each

330 ML (1 Can)Ice cold Soda water

3/4 Cup Self raising  flour (Unbleached)

1/2 Cup Corn Flour

A pinch of Salt

2 tbsp to add to batter + Oil for frying

Method:

Take a wide bottom pan and heat the oil for frying.

In a wide bowl add all the flours, salt and 2 tbsp sizzling hot oil and mix well. Now pour the ice cold soda water slowly and mix well until you get a lump free thick paste.The paste should neither be too thick nor too thin. Dip the banana slices and deep fry until they turn golden brown.

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Serve hot these crispy Pisang goreng with a hint of Cinnamon powder sprinkled or Vanilla Ice cream.

Enjoy!!!!!!!!!!!!!

 

 

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Avarekalu Akki Puri / Hyacinth Bean Puri

 

Winters season has started in many parts of the world.Winter in India starts  from November  to February. The year’s coldest months are December and January, when temperatures fall.The days are short and the nights are longer.We all love to stay cosy and warm during this season.Weekends are the best as we can pamper ourselves with yummy foods and piping hot Tea / Coffee while we enjoy the cold weather. The part of the world I stay has a humid climate and we hardly have so called winters here.

This week for our 71st #Foodiemonday #Bloghop theme #Wintervegetables my contribution is Avarekalu Akki Puri /Hyacinth bean Puri .One of the yummy dish i have had.

In Karnataka, the hyacinth bean is made into curry , added to upma  and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used in a variety of dishes.Avarekai Festival is celebrated in Bangalore with a wide varieties of dishes made using Avarekai / Hyacinth Beans.One should definitely attned this festival just to know more about this Bean.

 

Recipe for Avarekalu Akki Puri / Hyacinth Bean Puri:

Ingredients:

2 Cups Rice flour

1 Cup boiled hyacinth beans /Avarekalu
1 Tsp chilli powder
1/4 Tsp Hing
Salt to taste

2 Tsp Flax seeds roasted and powdered

Oil for frying

2 Tbsp Sizzling hot oil for the dough.

Method:

Pressure cook Hyacinth beans with some salt upto 2 whistles.

Mix all the dry ingredients above and add the boiled beans to it. Add 2Tbsp  of sizzling hot oil  to the mix. Add salt to taste and slowly add water as required to form a soft dough. Make small balls of the dough.Take a foil and spread it.Smear some oil on it and pat the dough to form a round shape.

Deep fry in oil. Poori are ready and can be served with coconut or peanut chutney.

I love to have them with Peanut Chutney.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

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