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Govi, he's talking about pazham-pori. The banana stuff.
This message was posted from a T230
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Posted: 2005-03-28 12:13:40
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Oh vin! Thanks whiz. Its easy. First you need to buy some kadalapodi(ask whiz to translate.) Then add a pinch of baking soda,(salt too) mix with water to become a paste that has consistency of freshly mixed concrete. Slice up banana,(length wise) dip it in this paste and make sure it is fully covered. Fry it in coconut oil.
This message was posted from a K500
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Posted: 2005-03-28 12:19:35
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thanks whiz govi
i love that taste...
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Posted: 2005-03-28 12:23:49
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I am not expecting much from our Indian Team
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Posted: 2005-03-28 12:27:31
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me 2 vin =(.
I love pazhampori =)
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Posted: 2005-03-28 12:34:34
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whiz, govi - what if i use mustard oil instead
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Posted: 2005-03-28 13:06:01
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better use palmolein instead
@gov i think maida is the correct flour and not kadala maav.
http://www.informationcorner.com/recipeglossary.asp
_________________
Taurus excreta cerebrum vincit.
[ This Message was edited by: blu_6779 on 2005-03-28 12:09 ]
[ This Message was edited by: blu_6779 on 2005-03-28 12:10 ]
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Posted: 2005-03-28 13:08:24
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blu, buddy u got it right
it is maida
but those bananas are pink in color i think
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Posted: 2005-03-28 13:10:25
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the pink bananas are kathali. U should use nendra pazham variety.
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Posted: 2005-03-28 13:12:05
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Quote:
On 2005-03-28 13:12:05, blu_6779 wrote:
the pink bananas are kathali. U should use nendra pazham variety.
Ooo...that sounds cool...what is this nendra pazham variety.
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Posted: 2005-03-28 13:15:14
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