Raw / Plantain / Vazhakkai 65 Recipe

Plantain 65 is a vegetarian / vegan starter come sidedish. We serve this dish as a side southindian meals, pairs well with, lemon rice, veg pulao, sambar rice or rasam rice.

Recipe video on Vidyascooking Channel 😊

Plantain 65 Ingredients:

2 Large Raw Banana = 300 Grams

1 Tbsp Garam Masala or Kitchen King Masala

1 Tbsp Ginger and Garlic Paste

1 Tbsp Coriander Powder

1 Tbsp Chilly Powder

1/2 Tbsp Jeera Powder or Cumin Powder

1/4 Tsp Asafoetida

1/4 Tsp Ajinomoto (Optional)

1/4 Tsp Orange Food Color

3 Sprigs Curry Leaves

3 Green Chilies Slit

Salt as per taste

Oil for frying

Garnish: Lime Juice, Pepper Powder and Coriander Leaves

Prep:

Wash the raw banana and pat it dry. Using a sharp knife remove the stem followed by the shiney outer skin which contains fiber and not edible.

Do not peel the entire skin we need to remove only the surface of the skin.

Place a pot of water to soak the chopped raw plantain once chopped.

Chop the plantain into 1/2 inch coins and chop it into half moons and place in water. This way the plantain will not discolor and will remain fresh.

Wash, slit and reserve the green chilly and curry leaves. We can finely chop the curry leaves and add it to the plantain. 

Method:

Add the slit green chilies, curry leaves, ginger and garlic paste to the plantain.

Add garam masala, coriander powder, asafoetida, chilly powder, cumin powder, orange food color, rice flour, corn flour and maida to the plantain.

Add ajinomoto, salt, sprinkle water gradually and mix the plantain till all the ingredients are well incorporated and stick to the plantain. Allow the plantain to rest for few minutes on the kitchen counter while the oil heats up for fring.

Heat enough oil for frying in a wok on medium flame.

Once the oil heats up gently drop the plantain pieces separated and not bunched, fry for 2 minutes on each side till the plantain turns crispy.

Fry the plantain till golden in color, drain from excess oil and reserve.

We can divide and fry the chilies and curry leaves along with every batch of plantain, this adds to the aroma and taste.

Serve the plantain 65 as hot as a starter or with southindian meals and enjoy 😉

Gobi 65 Recipe on Vidyascooking Channel

Yam Fish Fry Recipe (Elephant Foot Yam)

This meaty and delicious yam / karunai kizhangu / Jimikand / suvarna gadde (in local south indian dialect), is prepped and added to traditional vegetable curries or dry fish curries during monsoon season. 

Very affordable vegetable prepared for large family functions or events. We normally buy this yam in bulk and prepare three to four dishes which would last a week. 

This Yam fried in fish masala is my mother's recipe, very quick and easy to prepare dish with less ingredients, can be  served as a starter or as a side dish for southindian meals...

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When purchasing yam we must always check for a hard shell or hard skin yam. Darker the outer skin best tasting yam. Make sure the yam is not soft it will rot faster. We can store yam upto a month refrigerated. 

Elephant foot yam will always sting your skin and hand while cleaning itchy and irritating feeling throughout the day, in order to  avoid the itchiness while peeling, washing or chopping is to wear a plastic or rubber glove. 

We can also liberally apply oil on our hand and start peeling the skin and scrub the vegetable and wash it thoroughly twice or thrice before chopping.

How to eliminate itchiness from the yam and prepare a edible dish?
After chopping the yam into desired steaks or cubes add it to a pot of boiling water with 2 tbsp coarse salt and lime size tamarind and bring to a rapid boil.

Constantly keep stirring until the yam is tender. Remove from flame and wash thrice, drain excess water using a colander and use as required.

We can store the prepped yam in a airtight container and refrigerate until use this yam will remain fresh upto a weeks time.

Ingredients:
300 Grams Yam (Elephant foot Yam / Karunai Kizhangu)
Lime Size Tamarind
3 Tbsp Chilly Powder
2 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/4 Tsp Asafoetida
2 Tbsp Vinegar
Salt as per taste
Oil as required
Curry Leaves for Garnish...

Method:
Once the yam is prepped, start marinating.

In a mixing bowl combine (chilly powder, turmeric powder, asafoetida, coriander powder and salt) gradually add vinegar and mix the masala.

Sprinkle water little at a time and create a smooth masala paste.

Generously apply the masala paste on the prepped yam and allow to marinate for 15 to 30 minutes on your kitchen counter.

Place a pan on medium flame and add 3 tbsp oil. Once the oil heats up place the marinated yam pieces gently and fry for 2 minutes on each side.

Gently keep flipping and frying the yam until the edges turn crisp. Fry the marinated yam in two batches and serve hot. We can fry the curry leaves along with yam and garnish the yam with fried curry leaves...Serve with steam cooked rice and dhal...Enjoy 😊