Tuesday, 29 March 2016

Stuffed kai pola

How can we have  same food all the time !! there should be some changes right? so here comes stuffed kai pola. Small twist in regular kai pola. 


4 plantai/ nenthra pazham
3 eggs
3 ½ tbsp sugar
¾ - 1 cup grated coconut
3 tbsp sugar
3 eggs 
¼ tsp cardamom powder
oil for deep fry
½ tsp ghee (optional instread you can use oil)

1)     Slice plantain vertically into 8 pieces and deep fry in a medium heat oil. Drain excess oil and place in tissue paper. Keep aside.
2)    In a bowl mix 3 eggs and 3 ½ tbsp sugar till the sugar dissolve completely. Add pinch of cardamom powder. Mix and keep aside
3)    In a pan, mix grated coconut, 3 tbsp sugar, cardamom powder keep in medium flame. In a separate bowl beat 2 eggs and add this into abow coconut mixture. Stir well till sugar melts completely, egg cooks and nice aroma spread
4)    Now the time for assort
a.   Heat a non-stick cooking pot then turn off the flame
b.   Add ½ tsp ghee in pot and spread well then pour half of the egg mixture. Place the pot on a flame  (at maximum possible low flame)
c.   Then layer half of the fried plantain
d.  On top of this add coconut mixture
e.  Then layer remaining banana
f.  Pour remaining egg mixture. Close the lid and cook in lowest heat (or you can place the pot on hot thawa at low heat to avaoid direct heat and burning)(egg mixture may not cover all banana it's ok once it start cook it will spread evenly)
g.  Cook till nice aroma spread or about 15-20 minutes.

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