NENDHRA PAZHAM GHEE ROAST

     Today is Atham, the beginning of Onam Season, "Atham Pathu Onam," in another ten days comes the grand festival Onam, the harvest festival of Kerala.  To commemorate the day, let me present you with a simple Kerala Palaharam prepared with Nendhra Pazham, a Banana, so ubiquitous in God's Own Country - Kerala.

     If one simple snack has loads of nostalgic memories, then this Nendhra Pazham Ghee Roast is one such dish.  A quick & easy Nadan Palaharam, made with Nendhra Pazham, sautéed in Ghee until the Sugar gets caramelized and coats each slice of Nendhra Pazham. It is nothing but Caramelized Bananas roasted in Ghee.  This recipe is usually made with Nendhra Pazham.  But can use any other slightly firm variety of Banana, if you cannot get hold of Nendhra Pazham.

      I had been planning ever since to post this favourite recipe of mine.  But like many other favourites still was lying in my to-write list.  Whenever I make this snack, I usually wouldn't find time to click a picture. So it never made it to my blog until today.  And always have thought this to be a simple snack, a common household dish made in most of the Kitchens.  But it happened to be not a well known or popular snack after all.  For me, it is a comfort food and a dish I relinquish.

 This was one snack my Mom frequents at home, and I am like head over heels for it.  But after getting married, my hubby or his family never liked this.  So I never make this snack at home.  Lately my daughter stayed in India for a few months for her studies and that is when she got into a liking for this snack, as usual the credit goes to my Mom.  

NENDHRA PAZHAM GHEE ROAST

 

     Few days back I made Paal Kanji for Lunch, and I was saying her that I love to combine it up with Nendhra Pazham Ghee Roast.  Another nostalgia of Lunch Box scenario.  I love this snack and usually like to pair it up with Paal Kanji.  And it was also, one combo I used to carry in my Tiffin Box during my school days.  Luckily one ripe Nendhra Pazham was lying out with all inviting notion that, she immediately made a batch with half of the Banana.  It was late night and I had already finished my dinner.  So I was in no mood to eat it.  Next day, with all means & thoughts all set over this Pazham Ghee Roast, I made it first thing in the morning. The overripe Banana was so sweet on its own and just melted away to the heat when sautéed in Ghee.  

    I prefer making this Palaharam with Ripe or over ripe Bananas, but it tends to lose its  shape when sautéed in ghee.  If you prefer a bit still firm ripe Bananas, then it tends to hold the round shape.  Whatsoever the taste of this simple but exquisite Nadan Palaharam is decadent to the core.  Simply eat it up as a snack or pair it up Puttu, Vellayappam, Upma or Paal Kanji.  I feel the combination of Nendhra Pazham Ghee Roast and Paal Kanji as a Keralite delight - a simple replica of Thai Mango Sticky Rice in a typical Kerala Nadan Style. And all the more it is a healthy snacking option and also good for toddlers.

For more KERALA PALAHARAM RECIPES, Click here... 

Cuisine - Kerala
Recipe Type - Nadan Palaharm
Difficulty - Easy
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10 -15 Minutes

For more RECIPES WITH NENDHRA PAZHAM, Click here...

HOW TO COOK NENDHRA PAZHAM GHEE ROAST - CARAMELIZED GHEE ROASTED BANANAS

 

NENDHRA PAZHAM GHEE ROAST

INGREDIENTS:

Nendhra Pazham  - 1 No.(big)
Ghee - 2-3 Tablespoons
Sugar - 2-3 Tablespoons

 

METHOD:

• Wash, Peel and slice the Nendhra Pazham into rounds.
• Heat Ghee in a Pan.
• Gently add the sliced Bananas and sauté it on a very low flame for a few minutes.
• After a few minutes, flip each slice and sauté it on a low flame for a few more minutes. 
• Once the Banana Slices are half cooked, sprinkle the Sugar over the Banana slices.
• Gently toss it.
• Continue to cook the Banana slices until the Sugar melts and slightly caramelizes.
• Banana Slices would also get slightly fried in Ghee.
• Cook until the Banana Slices turn into golden brown.  
• If you prefer slightly crispier texture and a dark brown colour, cook for a few more minutes.
• Serve Nendhra Pazham Ghee Roast hot or at room temperature.
• Nendhra Pazham Ghee Roast can be served as a snack or for breakfast.
• It pairs well with Puttu, Vellayappam, Upma and my personal favourite is to combine it up with Paal Kanji.

NENDHRA PAZHAM GHEE ROAST

NOTES:

• The diameter of the Nendhra Pazham was big.  So I have cut it into semicircles.
• Adjust the thickness of the Slices to suit along with the texture preference.
• I have used overripe Bananas in the recipe, so I have used just 2 tablespoons of Sugar.  Adjust accordingly.
• If you do not prefer White Sugar, substitute it with Cane Sugar or Brown Sugar.
  
• If you do not prefer Ghee, can substitute it with Coconut Oil.