#How to make pori recipes?

[ava3-2002]

Banana chips

The Ultimate Guide to Banana Chips

Banana chips are a popular snack enjoyed by people all over the world. They are crispy and delicious, and have a sweet flavor that makes them addictive. In this guide, we will explore everything you need to know about banana chips - from their history and nutritional value to how to make them at home.

What are Banana Chips?

Banana chips are made from sliced bananas that are deep-fried or dried until they become crispy. They can be sweet or savory, depending on the ingredients and spices used in the preparation. In some cultures, banana chips are a traditional snack, while in others, they are a trendy alternative to potato chips.

History of Banana Chips

The origins of banana chips can be traced back to Kerala, a state in southern India. In Kerala, banana chips, also known as "upperi" or "pazham pori," are a staple snack often served with tea. Over time, their popularity spread to other parts of India and eventually to other countries in Asia and beyond.

Nutritional Value

Banana chips are a good source of essential nutrients, including potassium, fiber, and vitamins B6 and C. However, it's important to note that they are also high in calories and fat due to the frying process. As such, they should be consumed in moderation as part of a balanced diet.

How to Make Banana Chips at Home

Making banana chips at home is a simple and rewarding process. Here's a basic recipe to get you started:

Ingredients:

- Ripe bananas

- Oil for frying

- Salt or sugar (depending on your preference)

Instructions:

1. Peel the bananas and slice them thinly and evenly.

2. Heat the oil in a pan or deep fryer.

3. Once the oil is hot, carefully add the banana slices and fry them until they turn golden brown and crispy.

4. Remove the chips from the oil and place them on a paper towel to absorb any excess oil.

5. Sprinkle with salt or sugar while they are still warm.

Healthier Alternatives

If you're looking for a healthier alternative to traditional deep-fried banana chips, consider baking them instead. Simply toss the banana slices in a small amount of oil and bake them in the oven until they are crispy. You can also experiment with different flavors by adding cinnamon, honey, or other spices before baking.

In Conclusion

Banana chips are a versatile and delicious snack that can be enjoyed on their own or as part of other dishes. Whether you prefer them sweet or savory, homemade or store-bought, there's no denying the appeal of these crispy treats. Just remember to enjoy them in moderation and consider healthier preparation methods to fully savor their flavor and nutritional benefits.

For More Details Visit Our Website, https://bhakshanangal.com/#/home

[heartitout-posts]

What makes some good comfort food?

“Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey.”

Remember when Anton Ego dug into his bowl of ratatouille? He is immediately transported back to how his mother’s cooking made him feel after a terrible day. That’s what comfort food can feel like. From digging into ice cream tubs and slurping Maggi to securing some good old wine bottles during the blues, the feeling of comfort remains pacifying. Be it a stressful day at work, break-up with your partner or fight with a best friend or even a bad day at school, eating comfort food at the end of the day or right in the middle, it gives you the power to keep going against the tide. 

What is comfort food?

The term comfort food, first appeared in 1997 in ‘The Washington Post’, refers to food items whose consumption gives people a sense of consolation and feeling of wellbeing. Research found comfort food has high calorific value and tends to be associated with childhood memories and happy times of life. There is a reason people say “there is no better feeling than a warm pizza box on your lap”. 

The Emotional Connect

Food can bring back strong feelings and memories from the past. The belief that comfort food can be linked to a specific person, place or time, with which the food has a positive association helps to explain why most people indulge in comfort food when experiencing negative emotions. This is also the most common representation of comfort food in the media, be it delving into an ice-cream tub after a break up or snacking on chips after a bad day. We attach our senses like taste, smell, touch to feelings. Some foods can take us back to memories with our friends, families or times we’ve felt warm and fuzzy. When you feel really uncomfortable and anxious, relishing a food you associate with comfort can be grounding. This is probably why chai hits different in the Dublin winters or Filter coffee brings back memories of Bangalore rains.

Rajma Chawal or McChicken?

While what can be comforting to one may not be to others. For some their grandmother’s Rajma Chawal recipe can be comforting, while it is the McChicken for me. And every time I savour it, I remember going to McDonald's with my family for happy meals. These visits in due time made and didn’t realise that in the process the McChicken became my comfort food. While it has been argued that eating healthy induces feelings of wellbeing. It is the emotional association that the narrow range of comfort food holds with people or memories which makes it the knight in shining armour.

Your Knight in Shining Armour

Quotes from favourite Netflix series, one-sided relationships with celebrities or even photographs and letters- each fulfilling a belonging need for a person feeling the lonely hues. These non-human entities called social surrogates become a go-to for under-weather hues. Comfort food is thus, due to its amazing consoling capacity, considered a form of social surrogate: something to keep us feeling warm and comfortable when the world feels uncertain.

I believe that while comfort food is helping people sail through their emotional disturbances, uncertain times may provide opportunities to add more items to their list of comfort food - I added cinnamon rolls and Pazham Pori to mine. What are you planning to add?

[world-store]

Pazham Pori | Banana Fritters » Dassana's Veg Recipes

Pazham pori recipe with step by step pics. Pazham pori also known as ethakka appam is a popular snack from Kerala made with ripe bananas. Banana slices are coated in an all-purpose flour batter and then deep fried. A tasty vegan banana fritters recipe that makes for a good tea time snack paired with a cup of hot chai or coffee.

The bananas used to prepare pazham pori are nendram pazham. These variety of bananas are long, large and are firm even when ripe. They are used not only to make the famous Kerala banana chips but also these banana fritters and some more sweets. Now this Nendram pazham or ethapazham is not easily available everywhere in India or outside India. So you can use firm ripe bananas. Do not use bananas that are too ripe or very soft. In the recipe also I have used ripe bananas which are sweet and yet firm. If using nendram pazham, then use the ripe ones. However the taste of these banana fritters is awesome when made with Nendram pazham. The mushy, soft, sweet texture of the cooked bananas pairs nicely with the crispy and soft texture of the all purpose flour batter layer. Whenever my parents go to Kerala, they get nendram pazham for me. I always steam them and have plain or at times with puttu. Its only me in our family, that has a special taste for these bananas. So I only cook it for myself 🙂 My mom used to prepare these sweet banana fritters on occasion like an evening snack for us. Also during my stay in Kerala, the hotel where we lived would serve pazham pori at least twice or thrice a week in their complimentary evening snacks menu. Apart from pazham pori, there would also be Paruppu vadai, sandwich and Aloo bonda. Preparing these banana fritters are very easy. All-purpose flour is used for the batter. So do try to use organic all-purpose flour or unbleached all-purpose flour. For health reasons, you can use whole wheat flour too. Also some rice flour can be added to the batter to make the fritters crisp. Serve pazham pori hot or warm as an evening snack with chai or filter coffee. You don’t need any other accompaniment with it. Step-by-Step Guide

How to make Pazham Pori (Banana Fritters)

1. In a mixing bowl, take ½ cup all-purpose flour, 1 tablespoon sugar (optional), a pinch of turmeric powder and a pinch of baking soda. You can also add 1 tablespoon of rice flour for some crispiness.

2. Mix very well with a spoon or wired whisk.

3. Then add water in parts. I used ⅓ cup of water. Depending on the quality of the flour, you can add less or more water. If the batter becomes thin, then add some more all-purpose flour.

4. Mix to a smooth batter without any lumps.

5. The batter consistency is slightly thick so that it coats the banana slices very well. Keep aside.

6. Peel two large bananas or 3 medium-sized bananas.

7. Then first slice them horizontally in half or quarters. Then slice each piece vertically in two equal parts.

Frying pazham pori 8. Heat oil for deep frying in a pan or kadai. When the oil becomes medium hot, then the banana fritters can be fried. Dip each slice in the batter and coat it well with the batter.

9. Gently place the batter coated banana slices in the medium hot oil. Fry the slices depending on the size of the kadai or pan. Take care not to overcrowd the kadai.

10. When one side is cooked, then turn over gently and fry the other side.

11. Fry till both sides are light golden. You don’t need to fry these fritters too much. stop once the bananas start oozing out moisture into the oil and the oil begins to splutter too much. We just need to fry till the outer coating is done. A light golden is fine.

12. Remove with a slotted spoon draining extra oil in the kadai itself.

13. Keep the fried banana fritters on kitchen paper towels. In the same way, fry the remaining banana slices. You may see some caramelisation happening on the remaining banana fritters. This is due to the moisture and sugars which have leeched into the oil while frying the first batch. Prepare the pazham pori in the same manner and keep them on kitchen paper towels, so that the excess oil is soaked up.

14. Serve pazham pori hot as an evening snack with chai or filter coffee.

Few more snacks recipes Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Pazham Pori | Banana Fritters

By Dassana Amit Pazham pori or ethakka appam is a popular street food snack from Kerala made with ripe bananas.  Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Cook ModePrevent your screen from going dark while making the recipe making batterIn a mixing bowl, take ½ cup maida, 1 tablespoon sugar (optional), a pinch of turmeric powder and a pinch of baking soda. Mix very well. Then add water in parts. I used ⅓ cup water. Depending on the type of flour, you can add less or more water. If batter becomes thin, then add some more maida. Mix to a smooth batter without any lumps. The batter consistency is slightly thick so that it coats the banana slices very well. Keep aside. Peel two large bananas. Then first slice them in half or quarters. Then slice each piece vertically in two equal parts. Heat oil for deep frying in a pan or kadai. When the oil becomes medium hot, then the banana fritters can be fried. Dip each slice in the batter and coat it well with the batter. Gently place the batter coated banana slices in medium hot oil. Fry the slices depending on the size of the kadai or pan. When one side is cooked, then turn over gently and fry the other side. Fry till both sides are light golden. You don’t need to fry these fritters too much. Stop once the bananas start oozing out moisture into the oil and the oil begins to splutter too much. We just need to fry till the outer coating is done. A light golden is fine. Remove with a slotted spoon. Keep the fried banana fritters on kitchen paper towels. In the same way, fry the remaining banana slices. You may see some caramelisation happening on the remaining banana fritters. This is due to the moisture and sugars which have leeched into the oil while frying the first batch. Prepare the pazham pori in the same manner and keep them on kitchen paper towels, so that the excess oil is soaked up. Serve pazham pori hot as an evening snack with tea. - This recipe can be easily scaled. Nutrition Facts Pazham Pori | Banana Fritters Amount Per Serving Calories 273 Calories from Fat 90 % Daily Value* Fat 10g15%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 8gSodium 94mg4%Potassium 384mg11%Carbohydrates 45g15%Fiber 3g13%Sugar 16g18%Protein 3g6% Vitamin A 64IU1%Vitamin B1 (Thiamine) 1mg67%Vitamin B2 (Riboflavin) 1mg59%Vitamin B3 (Niacin) 2mg10%Vitamin B6 1mg50%Vitamin C 9mg11%Vitamin E 4mg27%Vitamin K 1µg1%Calcium 10mg1%Vitamin B9 (Folate) 58µg15%Iron 1mg6%Magnesium 33mg8%Phosphorus 47mg5%Zinc 1mg7% * Percent Daily Values are based on a 2000 calorie diet. Like what you see? Stay up to date with new recipes and ideas. This Pazham Pori post from the archives first published in December 2016 has been republished and updated on January 2022. Read the full article

[knowledgepronto]

home made mixture recipie malayalam/how to make mixture at home home made mixture recipie malayalam/how to make mixture at home

[famousindianrecipes]

Famous Indian Recipes - Learn how to make kara pori recipe. also knwon as Garlic Kara Pori Recipe, Garlic Murmura Recipe, masala pori, spicy puffed rice

[bhuvanavishwanath]

Curry leaf Thogayal

Today's recipe is a thogayal, if you are not familiar with this, this is a thick form of chutney which taste best when served with dosa, idly and plain rice with some gingelly oil on top of it and mix well , which gives you a yummy taste..

Preparation Time : 5 mins

Cooking Time : 5 mins

Serves – 5 to 6

Ingredients :

Coconut – 1/4 cup

Roasted Gram Dal / Pori Kadalai / Pottu kadalai – 1/4 cup

Salt to taste

Tamarind Pulp – 1 tblspn

Roasting :

Oil – 1 tsp

Curry leaves – 1 cup packed

Garlic – 4 cloves

Ginger – 2 inch piece

Dry Red Chillies – 4

Methods :

Heat oil in a pan. Add the roasting ingredients and fry it for 5 mins. Now add it to a blender.

Now add in coconut, gram dal, tamarind, salt and some water.

Make it into a smooth paste.

Serve with rice or idli.

Pictorial Representation :

Do try this recipe and let me know how it turns out for u 😊........

With LOL ,Stay Tuned

Bhuvana Vishwanath

[pakistanichefs]

Spicy Tawa Beef Keema Pakistani Food Recipe

Spicy Tawa Beef Keema Pakistani Food Recipe

Hello everyone! today’s I am going to make a very delicious and something different styleof Spicy Tawa Beef Keema Pakistani Food Recipe at home. It is totally different and very tasty to eat. Please this recipe at your home with yourself because it is very easy to make yourself. I am using very simple ingredients in it and these are ingredients that are easily available in your kitchen or fridge.…

[mydeliciousfood-world-blog]

How To Make Tomoto Rasam And Maramarala chivda At Home #TomotoRasam   #Maramaralachivda How To Make tomato rasam Recipe: Charu with Tomato Recipe For most of the weekdays, Tomato Rasam is a daily dish at home for lunch or dinner. Tomato Rasam a vegetable stir fry with rice and ghee makes a delicious meal and is easy to prepare as well. Rasam is light on the stomach and helps in digestion and hydrates the tummy as well. Hence people prefer to make it quite often. Though there are many varieties of Rasam that are made at home. charu with tomato Recipe one is regularly made since it is easy, a good amount of tomatoes are consumed. This south Indian style tomato rasam is named as tomato Charu in Telugu and is almost the same as Tamil Nadu style rasam. This is yet another variant of Rasam, which is a must-have item with steamed rice in or dinner in southern India. In addition to being hot and, Spicy Tomato Rasam also has a tangy flavour due to tomato. It is Known as Tomatocharu in Tamilnadu and Thakkali Rasam in Kerala. Thakkali rasam can be had with steamed rice or with medu vadas or idlis. you can also have it plain as a soup with some warm or toasted bread. It is very good for cold and also for digestion. How To Make Rasam Video, How To Make Simple Rasam, How To Make Rasam Kerala Style, Tomato Rasam Recipe, Andhra Rasam Recipe, South Indian Rasam Recipe, How To Make Simple Rasam, Easy Rasam Recipe, Tomato Rasam Recipe Maramaralu Chivda Recipe This is the most common roadside bandi wala's(Street side seller) snack, popularly known as Muntha kinda Pappu(Andhra) or Jhaal Muri(in Calcutta), Andhra Bhelpuri, Borugulu Mixture.   The most simple and tastiest way to enjoy this spicy Maramaralu Chivda is to top it with finely chopped onions, grated carrot and coriander. A generous squeeze of lemon would definitely add a special taste to it. Now straight to the recipe of this popular south Indian snack. There is a few stuff that you can eat on without having to think twice about your weighing scale. Yes, one such item is Spicy Puffed Rice.spicy puffed rice is a popular snack throughout India and is known by various names such as Murmura Chivda, Sukha Bhel, Dry Bhel, Bhadang,khara pori, masala pori, Kadle puri, Mandakki churmuri etc. Whats in a name .. Just enjoy this low cal  snack if on diet or not.. Follow us on:- For more videos Subscribe our channel | https://goo.gl/FUPB45 Like us on | https://www.facebook.com/Delicious-Fo... ?Follow us on | https://plus.google.com/u/0/communiti... Follow us on | https://in.pinterest.com/deliciousfoo... Follow us on | https://www.reddit.com/user/Delicious... Follow us on | https://www.scoop.it/t/deliciousfood-... #DeliciousFood

[foodanddrinks-world]

TRADITIONAL FOOD IN KERALA

 This Southern region of India is a haven of tranquil backwaters, serene beaches, exotic wildlife and lush mountains. It’s also home to its own unique and colourful cuisine. Kerala cuisine has an abundance of coconut, rice, tapioca and spices like black pepper, cloves, cinnamon and ginger. The region is also famous for its Sadhya, served at the Hindu festival Onam and consisting of boiled rice and a host of vegetarian dishes on a banana leaf. Kerala cuisine also features a lot of seafood like fish, prawns, mussels and crabs because of its long coastline.These dishes are available in our famous bakery.

Don’t leave Kerala without trying…

Puttu and kadala curry

This is a breakfast staple eaten all over the state. Puttu is a cylindrical steamed rice cake cooked in a mould with grated coconut. It's usually served with kadala curry, a dish of black chickpeas made with shallots, spices and coconut milk, that can also be served with ripe bananas and grated coconut.

Palada payasam

A sweet rice kheer prepared with palada is a delicacy made in almost all Kerala households during the festival of Onam and many other special occasions. There are many variations of it, however, the traditional recipe uses only basic ingredients like rice ada, milk, sugar and ghee. Rice ada is easily available in Indian Kerala grocery stores. Palada payasam available in our top bakery food and drinks.

Banana fritters

Pazham pori or Ethakka appam are juicy banana fritters tha feature as a traditional tea time snack. They're available in our good bakery and they make simply ripe bananas coated with plain flour and deep-fried in oil.

​Idiyappam & Curry

Idiyappam is one of the most relished dishes in Kerala. These thin vermicelli are made with rice flour, salt and water. The strands are tucked together to give texture to the Idiyappam. These are traditionally served alongside any curry. The rich texture and plain taste of this dish complement savoury curries like egg curry perfectly. These are also known as ‘Noolappam’ in the state.

Nadan Kozhi Varuthathu (Spicy Fried Chicken)

How can we talk about popular dishes from Kerala and not mention non-vegetarian delicacies? Nadan Kozhi Varuthathu is made with garlic, onion, vinegar, coriander and chilli to ensure spiciness. It is traditionally served on a banana leaf, abiding with the culture of the state. Most chicken lovers already swear by fried chicken. This fiery Kerala dish only takes things to the next level! You can eat Nadan kozhi varuthathu in our best restaurant in trivandrum. 

Pathiri

A specialty from the Malabar region in North Kerala, this is a part of the famous Moplah cuisine of the Muslims of Kerala. It is a thin round pancake made from rice flour, and is eaten in combination with curries, primarily non-vegetarian curries such as chicken and mutton. Like appam, it can be consumed at any time of the day, and requires a spicy or flavourful curry to go with its otherwise bland taste.

Plum Cake

Our top cake shop has a Kerala style Plum Cake recipe that is an easy-to-make tasty fruit cake without eggs or alcohol. Bonus – this delicious Christmas favourite is also vegan and made with whole wheat flour, making it a wholesome treat the whole family can enjoy. 

Dal Vada | Masala Vada

Dal Vada also known as Parippu Vada or Masala Vada are savoury, spiced, crunchy fritters that are a popular street food in South India these are available in our french pastries trivandrum. Gluten-free and vegan. There are many ways to make Chana dal vada. Here I share two awesome recipes to make dal vada. I have been making these for years now having learnt it from my mother.

ABOUT US 

 Food and drinks is the best bakery in Trivandrum. Get Kerala style traditional foods like puttu and kadala curry, pathiri, dal vada,nadan kozhi varuthathu, idiyappam and curry, plum cakes, palada payasam etc. Tasty can be healthy too when it is from food and drinks.

For more details visit our site :

https://foodanddrinks20.000webhostapp.com

[filmlookers]

How to make Kerala Thattukada style Pazham Pori Recipe - Banana Fritters Recipe | Nedra Pazham Fry

How to make Kerala Thattukada style Pazham Pori Recipe – Banana Fritters Recipe | Nedra Pazham Fry

How to make Kerala Thattukada style Pazham Pori Recipe – Banana Fritters Recipe | Nedra Pazham Fry – Pazhampori is an important delicacy in Kerala. It is also an important delicacy in tea shops and thattukada. It is mainly banana which is the fruit used for its preparation. Bananas are cut in half and dipped in flour. Ingredients 1/2 kg Nendra Pazham Banana (Ripe)1 cup All Purpose Flour…

[gameofspice]

Snack: How to make stuffed banana fritters

Snack: How to make stuffed banana fritters

Stuffed banana fritters

This is a tasty and inevitable evening snack recipe from Kerala; Stuffed banana fritters/ Pazham pori recipe which includes flattened rice-coconut stuffing. Yetham pazham is another name called for Nendran banana in and around Tamilnadu-Kerala border areas. Pazham pori is the common name used for banana fritters.

A flavourful stuffing coated with a crispy coated outer…

[sizzlingtastebuds]

Video Recipe - Quick Masala Murmura | Khara Pori | How to make Masala Mamra https://ift.tt/2S7kZTq

[thaitung]

Why Banana Bread Is the Official Comfort Food of the Coronavirus Quarantine

Surely, you’ve noticed it: On social media, feeds that not long ago overflowed with pictures of elaborate restaurant outings and dreamy far-flung travels have transformed seemingly overnight. In the age of coronavirus, the endless scroll is instead saturated with images of trapped-inside baking projects, mingled with musings on how to get the most mileage out of dwindling pantry staples. Amidst it all, one baked good appears with particular frequency: banana bread.

Banana bread has always been popular, but something feels different — more important, perhaps? — about these recent loaves. Why do the quarantined masses seek out banana bread with greater fervor than chocolate cake or apple pie? Even savory go-tos like macaroni and cheese fail to stack up. This isn’t just in our collective imagination: It’s backed up by Google Trends, which shows a soaring spike of interest that leaves other daily favorites in the dust.

To understand banana bread’s new role in these strange times, we turned to all manner of bakers — from kitchen novices to professional chefs — and asked: What does banana bread stand for when you’re stuck in quarantine? The most common response might be the most obvious. Unlike other foods, when bananas go limp and mushy, they can be repurposed. Enter banana bread, which is actually improved upon by overripe ‘nanas forgotten in the fruit bowl.

“We’ve been buying more food, which means there’s more opportunity for things to go bad,” said Ori Zohar, co-founder of spice company Burlap & Barrel. Zohar is currently holed up with his family in Baltimore, MD, and banana bread is often on the menu. “Luckily we can save the brown bananas a trip to the compost bin.” It’s a similar story for Betsy Beyer, a homemaker and volunteer who splits her time between Montclair, NJ, and Asheville, NC. “I’ve been spending a lot of time considering how wasteful I’ve been in the past,” she said.

Kyle Hopkins, a Kansas City, MO-based brand ambassador for Boulevard Brewing Company, explained the phenomenon succinctly. “Buying produce is a bit tricky these days,” he said. Bananas, though, are a low-risk purchase. “You eat them fresh or they get overripe and you toss them in the freezer until you have enough to make banana bread.”

Making banana bread as a means of avoiding food waste isn’t a new idea. Although Americans first started eating bananas in the late 19th century, the first banana bread recipe was published by Pillsbury in 1933 in the midst of the Great Depression, another period of historic belt-tightening, as a means of stretching a week’s groceries. Perhaps we’re returning to a Depression-era mindset, a premise backed up by the return of victory gardens, a.k.a. World War II-era fruit and vegetable plots. That’s admittedly not the most uplifting thought, but there are definite upsides to this way of thinking. For one, it’s luring even self-identified non-bakers into the kitchen.

Sarah Tosques, an art director in New York City, said that she made the first loaf of her life this week. “As a general rule, I don’t believe in the consumption of bananas or carbs/sweets,” Tosques said. But all of a sudden, something changed. “I don’t know if the pandemic rewired my brain somehow or if bananas and carbs are just primal survival instincts,” she mused. “All of a sudden this week, it seemed like a necessity.”

Marketing manager Christina Mckenzie in Rochester, MI, said she made her first loaf of banana bread in 20 years after going into quarantine. “It’s just something to do beyond watching TV, working, and reading,” she said. “I have completed six books since we’ve been home these last two weeks. I am a busy person, so baking is a way to do something creative without leaving my home.”

Barrett Prendergast, who runs the Los Angeles-based floral design studio Valleybrink Road, said she noticed the same thing after sharing her one-bowl banana bread recipe on her personal Instagram account. It’s proved wildly popular, particularly with non-bakers. Since her original post on March 18, Prendergast said between 8 and 10 people a day make the recipe and tag her in their own posts. “I think that banana bread is usually a forgiving recipe,” she said by way of explanation. “You don’t have to be a great cook or baker to make it with success. Now that so many of us are at home, people who probably don’t cook that often, are turning to the kitchen and baking banana bread is a great place for them to start.”

It helps, too, that banana bread is the epitome of comfort food. Allison Poris, a New York City-based public relations professional, said she’s turning to her family’s banana bread recipe in these strange times. “While I’m away from my family, and who knows for how long, it brings me a lot of comfort and makes me feel closer to home — even if I’m miles away,” Poris said. “No one can make banana bread like my mom, so I’m trying to follow in her footsteps and master the craft!”

Even some accomplished cooks are opting for comfort right now. Timothy Hollingsworth, the chef of L.A. fine dining spot Otium, said he’s baking plenty of banana bread at home these days. In the past — particularly when he worked at The French Laundry in the Napa Valley — Hollingsworth might have reinforced his loaves with banana syrup, which he makes by gently cooking bananas in a sous vide. But in quarantine, he’s using his mother’s recipe, which doesn’t call for sous vide anything. “I love hers because it is very straightforward, well-balanced, and moist,” Hollingsworth said.

For others, baking banana bread has taken on a more meditative quality. Theresa Talor, a senior data management consultant in Houston, TX, said that baking banana bread has helped maintain her sanity after being furloughed from her job. “I needed to find a creative hobby that used my hands,” she said. “Baking filled that void, mostly because kneading is therapeutic and carbs are tasty.” Zohar agrees. “In general, cooking feels like an active form of self-care, but even more so in these difficult times,” he said.

But maybe the most striking aspect of the dish’s current allure is this: Baking banana bread feels like an easy-to-reach achievement in a time when we’re all feeling defeated.

“Quarantine has definitely changed the way I think about banana bread,” Hopkins reflected. “Everyone is trying to get by right now and it feels good to use the simple ingredients that we have available to us to make a dish that is both incredibly affordable and outrageously delicious.”

Barrett Prendergast agrees. “I love seeing people getting in the kitchen, being proud of their accomplishment, and having the confidence to share it,” she said. In a way, thanks to the Internet, banana bread has become a nationwide baking project of sorts. “There is so much comfort in community,” she said. “I am grateful to be able to connect with people over something like this.”

- Rachel Tepper Paley (kitchn)

[pakistanichefs]

Perfect Poori Pakistani Food Recipe (With Video)

Perfect Poori Pakistani Food Recipe (With Video)

Today’s I am going to a very delicious and yummy healthy breakfast recipe. It is a Pakistani breakfast recipe but Indians also like this recipe. Guys the name of the recipe that Perfect Poori Pakistani Food Recipe (With Video). Poori also spelled as puri. I am using only three ingredientsin it and make perfect round shape poori. It is a very soft and puffy poori. Take all-purpose flour (Maida),…

[madraasi]

Recipe: Pazham pori / Banana Fritters / Ethakka appam

Text Recipe - https://madraasi.com/2015/09/25/banana-fritters-pazham-pori/

Banana Fritters commonly known as Pazham pori in kerala, for the very first time I had it in one of my Keralite friend’s house, I loved the taste. Got to know the recipe, but never tired it. After coming to Bangalore, my kids use to have this from a nearby shop, so thought of preparing it myself at home. The fritter came out well with it’s crispiness outside and soft inside.

[rasoirani]

How To Make Murmura Ladoo At Home

Murmura Ladoo or Pori Urandai or Puffed Rice Ladoo - This quick and simple to make recipe is kid friendly and can ready within 10 minutes. During wintertime of year special laddus are very filling, light on the stomach, and low in calories. Murmura laddu is a low-calorie snack that fulfills a sweet craving because jaggery gives nutrients and warmth to the body.