Bread Kai Pola - Malabar Iftar recipe

It is simply amazing how simple ingredients come together to form a perfect cuisine. This Pola recipe combines egg with bread and plantain to form a delectable snack. It was only recently that I was introduced to Malabar cuisines and I am loving them. I definitely intend to try more of the Malabar flavors.

Quite co-incidentally, during my recent visit to India, my aunt, in order to save overripe plantains from rotting away introduced me to this recipe. I liked the combination and ventured to add bread also into the recipe to make it a wholesome dish.

Here is the recipe - a simple quick win snack.

Ingredients

Eggs - 5 no.s
Plantain - 4 medium size
Bread - 6 slices
Sugar - 2 tbsp
Milk - 1/4 cup
Salt - 1 pinch
Cinnamon powder - 1/4 tsp
Ghee - 2 - 3 tbsp
Cashewnuts - 2 tbsp chopped
Raisins - 2 tbsp

Method

Cut the plantain into cubes and shallow fry them in ghee until the yellow color of the plantain begins to turn brown. Fry the cashew nuts and raisins in the same ghee and keep aside.

Chop the bread into small squares. I used brown bread as the healthier option, you could substitute with white bread as well.

Break open the eggs and beat it well along with the milk, salt, sugar and cinnamon powder.

Add the fried plantains and the bread squares into the beaten eggs.

Meanwhile, heat a skillet and grease it with ghee. Pour in the mixture to the pan, top it with raisins and cashew and heat on low flame covered for 5 minutes.

Pre-heat the oven for ten minutes at 180 degree centigrade and transfer the skillet to the oven at the same temperature.

Bake it uncovered until a knife inserted comes out clean.

Remove it from the oven and keep it covered with a aluminium foil for ten minutes before slicing and serving it.

You may also note -

The riper the plantains you use, the better the taste
You could try a combination of fried and fresh plantains for better flavors
Once you add the bread squares, transfer to skillet immediately in order to prevent the bread from absorbing the entire mixture.

Comments

Traversing the Deutschland-Frankfurt on foot

No better way to explore a new place than on foot - soaking in the ethereal rays of the sun and the gentle breeze setting the tone for the late afternoon, we set out to explore the pristine town of Frankfurt along River Main. Half a day in Frankfurt was all we had, nevertheless, we managed to comfortably traverse the city and all we wanted to see and do in 6 hours. Given that we visited Frankfurt in the end of April, the weather ranged from 6 to 20 degree, warm clothing is always recommended. Setting out from the B&B Hotel in Frankfurt, we headed in the direction of the river. A city along the banks of a river, gives the place a special charm, atleast that what I think! Every travel brings about new revelations. I come from a place where there is no dearth for sunlight and hence, probably do not value it enough and here I was at a place where the glorious sun presents itself in its full glory once a while. The green pastures along the banks of the river had people sleeping shirtles...

Paratha Egg Roll

Even the best of the hostel food seems bad when the monotony in their menu gets to you. That was the case with our hostel. We were blessed to have non vegetarian food for every dinner except on Fridays but yet after a point in time we began craving outside food.That is how food from Ande ka Funda, a small food joint near our hostel caught our attention. It was very affordable on our student days allowance and quite tasty too - Egg roll, bread omelette, aloo paratha, gobi paratha were their popular items. I took a liking for their egg rolls which came either as single egg roll or double egg roll. The double egg roll made a good meal! My paratha egg roll came into being trying to replicate theirs. Its a favorite due to the simplicity of the whole thing! You need not make paratha from scratch, you could always use the store brought ones when you are in a hurry! The same recipe goes well with chapati too! It is my go to recipe when we need a quick dinner! Ingredients Plain P...

Kashmiri Pulao

Just like the place, Kashmiri Cuisine can also leave you spellbound. While generally known for the rich lamb dishes, Kashmiris pride in their vegetarian delicacies like the Kashmiri Dum Aloo, Kashmiri Rajma and the Lotus stem curry. One such cuisine that is very popular and eaten with equal frenzy across the country is Kashmiri Pulao. What makes Kashmiri Pulao different from the rest is the use of dried fruits and fresh fruits in addition to the vegetables cooked in milk and saffron. Raitha alone is an excellent accompaniment or you may chose to have this with any gravy. It took me two years after my visit to Kashmir to finally try this out and I was lucky enough the very first time. The flavor filled aroma was more than what I could possibly ask for. There you go - Ingredients Basmati Rice - 1 cup Milk - 1 cup Water - 1 cup Saffron Strands - 3-4 Cardamom - 3 Cinnamon - 2 inch stick Cloves - 3 Pepper Corns Cumin seeds Bay leaf - 2 Mint Leaves - 5-6 Gi...

Wanderberry Tales

Search This Blog