Saturday, November 3, 2012

World Vegan Month: Raw Plantain Chips Recipe | Quick Snacks | Family Favorites



To celebrate the coining of the term, ‘Vegan’ and the founding of The Vegan Society in November 1944, November is declared as World Vegan Month. Eating vegan every once in a while is good for you, the animals that you love and the environment that you share with billions of people.

Few other Vegan Recipes previously posted -

Holiday Special: Vegan Christmas Tree Pie with Step by Step pictures
Oven-Fried Sweet Potatoes with Cilantro Gremolata
Roasted Cauliflower with Whole Cumin Seeds
Pan Fried Tofu Triangles with Soy-Sesame-Ginger Sauce


Almost every moment of our lives is potentially ruled by the joys and sorrows of our loved ones. Don't you all agree on that? Growing up in an household full of doting grand parents and uncles & aunts, my childhood was indeed a blessing. Just a few days ago, when dad met with an accident, it was these people about whom I was talking about came together to pull us out of the emotional crisis. It always feels blissful to have such people around who induce positivism in you when absolutely needed. Isn't it?



Each one of us in our family have a favorite recipe which they greedily devour on. Raw Plantain (Banana) Chips are my dad's favorite as a crunchy side-dish and my mom's as well as it so easy to put together.

Go on, fry a batch today and No One Can Eat Just One! :-)



{Recipe} Raw Plantain Chips

Preparation Time: 5 mins
Cook Time: 15 mins

Ingredients:

2 raw plantains (raw bananas)
sufficient oil for deep frying

Spice powder mix - for dusting once the chips are fried: 

Mix together (little salt + 1/2 tsp amchur (raw mango) powder + 1/2 tsp chilli powder)


chips fried, ready to be dusted with spice powder mix.

Preparation:

1. Thinly slice the raw plantains. Note: Place them immersed in water if using at a later point of time to avoid change of color. Once ready, pat them dry with paper towels.

2. Heat oil in a skillet. Fry the plantain chips in small batches without over crowding them. Once lightly golden brown, drain them onto paper towels. Lightly season them with the spice powder while they are hot.

3. Cool and store them in an air tight container. Psst Psst, ours would never last that long. ;-)

these are perfect evening snacks as-is or as an accompaniment for any side dish (esp with rice)


until tomorrow,

4 comments :

  1. so yummy Siri, This is my favourite too
    great-secret-of-life.blogspot.com

    ReplyDelete
  2. yay! so glad you are doing the blogging marathon! so true about surrounding yourself with family... i hope uncle is feeling better... hugs!

    ReplyDelete
  3. one of our favourite chips look wonderful

    ReplyDelete

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