When we are looking for a different alternative to the traditional appetizers, without wanting to invest too much time in the kitchen or make too much effort, there is no better option than these ...

Plantains come in three colors: the least ripe are green, the more ripe ones are yellow, and eventually, they turn black. They originate from Latin America, where they are a staple ingredient in ...

If you see a plantain in your kitchen, what’s on the menu? Plantain fufu, pasteles, rellenitos de plátano, tostones, mole de plátano, mofongo are just a few of the dishes that come to mind.

Plantains are cooked green, semi-ripe or fully-ripe. Treat them like a starchy vegetable and use in savoury or sweet dishes. Before cooking, peel by top and tailing the fruit, then cut along the ...

1. Peel the plantains: Cut off the ends using a sharp knife, score the skin on four sides, then use your fingers to pry the skin loose. 2. Cut peeled plantains into one-inch pieces. Fry them in a ...

Soak Bengal gram for 15 minutes. Then add cumin seeds and pepper to it and grind it for few seconds. Take away the style of the plantain flower. Then chop it to pieces and clean it in running water.

A classic beef dish from Kerala featuring unripe banana cooked in a deliciously spicy gravy Ingredients 1 kg Beef ½ tsp Turmeric powder 1 tsp Black pepper powder 25 gms Garlic (chopped) 20 gms ...