Thai Fried Banana

Ingredients:

1. 3/4 cup white rice flour
2. 1/4 cup tapioca flour
3. 2 tablespoons white sugar
4. 1 teaspoon salt
5. 1/2 cup shredded coconut
6. 1 1/4 cups water
7. 10 bananas
8. 3 cups oil for frying

Directions:

1. In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut.
2. Stir in water, a little at a time, and mix to form a thick batter.
3. Peel the bananas and cut each lengthwise into 3 or 4 pieces.
4. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
5. Completely coat each banana slice in batter, then fry in hot oil until golden.
6. Drain on paper towels. Serve at once.

It can be served with honey or icecream

Senai Kizhangu Fry (Elephant Yam Fry)

Ingredients:
Elephant yam (Senai kizhangu) - 500 gms (1lbs)
Salt - to taste
Turmeric powder - 1/2 tsp
Semolina (rawa) - 1/2 cup
Oil - to shallow fry

For the masala:
Red chillies - 6
Cumin seeds - 1 tsp
Tamarind paste - 1 tsp or a small lemon sized ball
Channa dal - 1 tblsp
Raw rice - 1 tblsp
Black pepper - 1/2 tsp
Curry leaves - 8-10
Salt - to taste


Method:

1. Peel and cut the yam into 1/2 inch thick and 3 inch long fingers and wash well.
2. Boil the yam fingers in water with salt and turmeric powder till half cooked.
3. Drain the half cooked yam pieces, cool and pat dry with a kitchen towel.
4. Dry roast all the ingredients for the masala except the tamarind.
5. Cool and grind into a fine thick paste along with the tamarind adding very little water.
6. Smear the masala on the yam fingers and refrigerate for 1/2 an hour.
7. Roll the yam fingers in rawa(semolina) and shake off the excess.
8. Heat oil in a shallow pan and fry the yam pieces in small batches over low heat till crisp and golden brown.
9. Drain excess oil in an absorbent kitchen napkin and serve hot with any sauce.

Senai Fry is ready to serve