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Showing posts from October 26, 2009

Jemput-Jemput Pisang

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This is a Malaysian snack called Jemput-Jemput Pisang which I had munched as many as I could during my childhood and have completely forgotten about . When I was in India my mother in-law used to make these for me.Two days back I saw the update in my friend Viki's blog on Vaazhai Pazha Paniyaaram. Oh my God how could I have forgotten the snack of my childhood. My another friend Priya's Cucur Kodok, have post her version of the theses yummy banana fritters too.There's varies versions in preparing these yummy crispy banana balls and this my version just as I used to have back in my childhood days.

Jemput-Jemput Pisang

Ingredients
Serving Size: Makes abt 15 balls

5 big ripe bananas
1 egg
1/2 cup sugar
1/2 brown sugar
1.5 cup all purpose flour
1/4tsp salt
a pinch of baking powder
1/4tsp cinnamon powder
vegetable oil for deep frying

Preparation Methods:
Sift the flour, salt, cinnamon and baking powder into a medium bowl.In a separate bowl, mash together the bananas,egg and sugar. Gradu…

Sauteed White Beech Mushroom

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Sauteed White Beech Mushroom

Ingredients
Serving Size:5

For the Masala Paste:
5 shallots
3 garlic cloves
a small ginger
1tbsp chillie powder
1tsp garam masala
1tsp chicken masala powder
1/2tsp turmeric powder
1tsp fennel seeds
2tbsp crushed tomatoes
salt and pepper
2tbsp olive oil

Heat the oil in a pan and roast all the ingredients and grind into a smooth paste. Keep aside.

1 small packet of White Beech Mushroom washed and mixed with a little chillie,turmeric and garam masala powders
1/2 cup finely chopped onions
1/4tsp mustard seeds
1/4tsp cumin seeds
few sprig of curry leaves
chopped mint and coriander leaves
1tbsp green chillie paste ( 3 green chillie saute in 1tsp oil and grind to paste with 1tbsp lime juice)

Preparation Methods:
Heat a skillet with 1tsp oil and saute the marinate White Beech Mushroomill it becomes half tender. Remove and set aside. In same skillet add 1tbsp oil and splutter curry leaves, cumin and mustard seeds fol lowered by the chillie paste and chopped onions. Fry them till the onion…