Wanderberry Tales

I always knew of Ramadan but it is only after moving to UAE, I realised how religiously it is observed and what iftar and suhoor mean! The world of blogging introduced me to a lot of Malabar snacks mostly fried but really mouth watering. I tend to stay away from deep fried stuff, primarily because I have pimples popping on my face as soon as I relish on anything fried. Since it is shorter office timings during Ramadan, my husband one day happened to come home with some snacks that he picked up from the local Kerala cafeteria for our evening tea together (that is a rarity too - happens only during Ramadan). It was all deep fried stuff and I could not resist it - pakoda, samosa, irachi petti, chatti pathiri, mulagu bajji, ulli vada. It was all there. I waited for two days after we had this - Yay! No pimples and that made my resolution to prepare a fried malabar snack stronger. That is how I ended up making irachi petti with the minced meat I had in the fridge. Irachi means meat and pe...

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...