[VeganMoFo 2014] Garlic Tostones | Puerto Rican Twice Fried Plantains With Rice and Beans Recipe

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I follow and read many inspiring food writers. Through them, I learn how to find the right words and express my feelings and various food experiences. One of them is Judith Jones and she once said - "One of great virtues of cooking for oneself, you have only yourself to please. If a dish isn't quite right, you'll eat it anyway and improve on it next time". But, what if the dish turns out so good that you are tempted to write almost immediately on the blog, share with others so that they can make some too!. For my Saturday lunch last week, I made some Garlic Tostones with rice & beans, ate alone, all by myself. It was just perfect, mopping the last bit of beans with a crispy fried plantain tostone. From the moment I bookmarked it and to the point I ate the first bite, I was fascinated and eager to try the combination. These little munchies were all that it promised - simple-to-make-crispy-pleasure-bombs. Ok, I will STOP right here. :-) Read on and get the recipe. 

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

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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

9 Bean Salad
Instant Mango Pickle
Eggplants Stuffed with a Spice Paste
Cut Mirchi Bhajji (Double Fried Cut Chilli Fritters)
Lemon Sevai (Lemon Flavoured Rice Noodles)
Brown Rice and 16 bean Adai

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)

This is Day 3 of my NaBloPoMo challenge. Check out all of the posts previously published here.

until tomorrow,

Plantain Curry with a twist of Tamarind

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Ingredients:

Plantains - 2
Tamarind Extract - 3/4 tbsp ( can be varied acc to our taste)
Salt - to taste
Curry leaves - few
Turmeric - 1/4 tbsp
Chopped Garlic - 1/2 tbsp

For Seasoning:

Oil - 1 tbsp
Black Spilt lentil seeds (Urad Dal) - 1 tbsp
Mustard Seeds - 1tbsp
Cumin Seeds - 1tbsp
Red Chillies - 1 or 2
Asafoetida - a pinch

How to make:

1. Peel off the skin of Plantains and cut into small pieces. Cook them for a while with some water until tender. Once cooled, mash them and keep aside.
2. In a flat skillet, heat oil, and add urad dal, mustard seeds, cumin seeds, asafoetida and red chillies and let them splutter.
3. Then add curry leaves and chopped garlic. Cook until the raw taste of garlic is gone.
4. Now add the mashed plantain pieces, season with salt and turmeric. Cook for about 3 to 4 minutes.
5. Finally add the tamarind extract diluted in little water. Mix the contents well and let it cook for couple of minutes.
6. Serve hot with a heap of rice and a dollop of ghee.. Yummy..:D



Off this goes to Charlotte's Great Big Veggie Challenge as this week's vegetable is our 'PLANTAIN'..
P.S: The spice levels can be varied according to one's taste.

Hope Freddie - her 7 year old adorable son loves it!..:)

Adieu for now folks and Have a great weekend!

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