Yum! Yum! Yum!

It seems like, November is the month of baking for me. ;-). After coming to India, I did not jump into baking initially, I think it is because of the Fahrenheit and Celsius confusion in the ovens and not able to find so many ingredients to bake cakes or breads etc. (But I always wondered how my Indian blogger friends are managed to get all these ingredients.) And also some of my friends and relatives over burned baked dishes stories here scared me and I was so reluctant to start baking initially.

Par-boiled Plantain Wedges

Not sure, All the Baking Events that are floating around the blog space or those cake like brownies that i have baked for that gathering recenlty, made me to come out of this baking fear shell. and now my oven is in full swing to bake all those sweet, savory and spicy goodies for my family.

The upcoming cold front and early foggy mornings in Bangalore, and the cool breezes in the afternoon inspired me to make something spicy, but my body is so lazy and does not want to bend to make anything, then I have put the good cause to this baking spirit. Usually in this Thanks Giving Time I always bake Sweet Potato Rounds if i was in Dallas. But here I am not able to find those Bright Orange Sweet Potatoes, but the high carb and starchy Plantain seemed like replacement. and I bought some plantains to make something new, unique and unusual dish. That is it, after that thought, my wonderful oven made these spicy and splurring starters with out making me to bend my body.  Thank you my dear Oven!!!

For all those Lazy chefs who wants to be cozy in this cold winter, but wants a munching spicy snack for afternoon tea, here is the recipe... Enjoy!



Ingredients:
Plantian - 2
Coriander Powder -  1 tsp
Red Chili Powder - 2 tsp
Turmeric - 1 tsp
salt - 2 tsp
black pepper - 1 tsp
left over maggi masala - 1 tsp
Oil - 1 tbsp

Method:

1. Peel the Plantain and cut them into rounds and place them into turmeric water (to avoid blackening)
2. Boil 3 cups of water with added salt, and drop these Plantain rounds and parboil them for 3 min.
3. Once they are medium soft turn off the heat, drain them and run them under cold water. Pat them dry with kitchen towels.
4. Take a small bowl and mix the spices with the oil. 
5. Pre heat the oven at 180 C or 350 F. Take a baking sheet and spray with cooking oil.
6. Coat the Plantain wedges with spice mix and arrange them on baking sheet.
7. Bake them for 40 to 45 min. (some times it might take 50 min).

Let them cool, and garnish with lime and coriander. Spicy Splurry Snack is ready now, you can still be lazy and cozy in that blanket and enjoy this snack with afternoon tea while watching your favorite movie, in these Holidays. Happy Thanks Giving to every one and Enjoy the Holidays!!!

And also throw me some tips to find the baking ingredients here in India,...If you are Bangaloorians, please give me names of some such good shops...

Tip:
Usually When I make maggie for kids, i don't add all the masala. So I always save the extra maggie masala packets, and use it in these type of dishes. or some times I add it to our pasta dishes, for that extra kick.

You can find more Plantain / Raw Banana recipes here.

linking this recipe to
Srivalli's Snacks Mela, Vardhini's Bake Fest, Krithi's Serve it - Savory Baked, Archana's Veggie and Fruit a month - Raw Banana


Happy Baking and Lazying...
take care until we meet here again
-Mythreyi