Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Tuesday, March 8, 2011

Unnakaya (Fried Stuffed Plantains)

Recipe No: 213
My Mother used to make these  whenever there are ripe Plantains in my house  and is a very good way to use them. Even though she never used any names for this dish, I found that it is Unnakaya, something that is very usual in Malabar cuisine.
Ingredients                                       Makes 8 big
  • Ripe sweet Plantains…….…..3
  • Oil for frying
To make the Filling
  • Ghee……………………………....1 Tablespoon
  • Cashew pieces………………….2 Tablespoons
  • Raisins……………………………1 Tablespoon
  • Grated Coconut……………….3/4 Cup
  • Sugar……………………………..3 Tablespoons
  • Cardamom Powder………….1/2 Teaspoon
Method of Preparation
To make the Filling
  1. Heat Ghee in a pan on medium heat and fry the Cashew pieces till it starts to brown along the edges.
  2. Add the Raisins and let it plump up before adding the Coconut and Sugar.
  3. Let the Sugar melt and the mixture dries up slightly. Don’t let the Coconut change its color.
  4. Off the heat and add the Cardamom Powder. Keep it aside till ready to be used.
To make and fry Unnakaya
  1. Steam the Plantains until soft. Let it cool down.
  2. Cut it through the middle and remove the seeds and veins from the middle.
  3. Mash the Plantains really good and divide it into 8 equal portions.
  4. Apply a light coating of Ghee on your palm and press a portion to make it flat.
  5. Place 1/8th of the filling in the middle and cover it with the Plantain mixture as shown in the picture.
  6. Shape it and keep it aside till ready to be fried. Repeat this process with all the other portions.
  7. Heat at least an inch of Oil in a pan on high heat and fry the stuffed Plantain till golden brown all around.
  8. Once done, move it onto a  kitchen tissue to get rid of the excess Oil and serve hot.
  • While steaming the Plantains don’t let it come in touch with Water, or it will absorb a lot of Water which makes it difficult for shaping. Also it will absorb a lot of Oil while frying if there is moisture in the Plantain mixture.
  • I love to Cook the Plantains in a pressure cooker by placing it on an Idli rack (I actually use 2 so that they will be above the Water) for 1 whistle. 
  • This is a very good way to use the leftover steamed Plantains. The longer it stays after cooking, the more it looses Water which is good for Unnakaya.
  • You can increase or decrease the amount of Sugar in the filling depending on the sweetness of the Plantains.

Make it, enjoy the deliciousness and 
serve it to your family with love…


Lifewithspices said...

Looks very yummy n the filling looks very inviting..

Unknown said...

Tempting......and nic Pics Yaaar...Thinking of my childhood days

Priya Suresh said...

Unnakaya looks marvellous, wat a well prepared traditional malabar dish.

Vimitha Durai said...

That looks perfect and love the preparation...
Bookmarking this...

Reshmi Mahesh said...

This looks fav....


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