Malabar kaipola

Hope all my US friends who were in the path of 'Hurricane sandy' safe and sound. If it was Sandy for US, it was 'Nilam' for Chennai. Though the code was low for 'Nilam' people were asked to take cover and evacuate from low lying areas due to the high wind speeds. Hope everyone recovers soon from both the disasters and my prayers for all the deceased.
Coming back to the recipe, I saw this in Fitfortaste and was instantly hooked to it. The recipe calls for ripe nendrampazhams which is not easy to get in Chennai and though got does not have the authentic taste (the taste from Kerala).

Whenever amma and appa comes from native, they bring us loads of these bananas as both of us love em and also they stay good for atleast a week. So this time when I got these beautiful bananas from my hometown, I let some of them to go ripe and more ripe just to try this. Final word, this recipe is a winner and makes for a perfect filling morning breakfast with some toast and cold milk.

Adapted from Fitfortaste ~*What U Need*~ Ripe Nendra pazham/plantains - 2, chopped Eggs - 1 Sugar - 1 tbsp Broken Cashewnuts - 1 tbsp Raisins - 1 tbsp Cardamom powder - a pinch Coconut grated - 2 tbsp Milk - 1 tbsp Ghee - 2 + 2 tsp

How I Made it:
Heat 2 tsp ghee in a nonstick pan, add the chopped plantains and saute till golden say 2 mins. Add sugar and saute until sugar melts completely. Set aside.

In a mixing bowl, beat egg. Add milk and beat well. Add cashews and raisins to the banana and mix well. Add the egg mixture to this, followed by the grated coconut and mix.

Heat a frying pan on low flame, add 2 tsp ghee and swirl. Pour the mixture and cook for 10 mins. Flip and cook for 5 mins. Remove and cut into pieces.

Serve with tea!!!

** My Notes:
** Adding milk gives a subtle fluffiness. You can ignore this also.
** The original recipe calls for 1/2 cup sugar but I added only 1 tbsp sugar as my bananas were way too ripe and also I preferred them less sweet.

So thats it Folks...
With Love,

Signs off!!!