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November 03, 2008

Sauteed Plantains


Growing up, this simple sauteed plantains or Steamed plantains was a after school snack that mom would make for this. During my last trip to India, I had amma make both of them on the same day. At the Co-Op, our original plan was to just make steamed plantains and when we had extra plantains, we decided to make this as well. Ironically, most folks liked this better than the steamed ones. I personally love both. When I am in the mood for healthy foods - steamed plantain is the choice and when I want to really indulge in a dessert that brings back memories and loaded with ghee and sugar, this is the one I want.

This is traditionally made with Jaggery, but we made it with dark brown sugar in the class and it turned out just fine. You can serve this hot with a dollop of Vanilla ice cream too.

Enjoy the video from the tv segment on CBS 13


Ripe Plantains - 2
Butter/Ghee - 4 T
Brown Sugar - About 5 T or per your taste
Cardamom powder - 1/8th tsp

Peel the plantains and cut them in half inch thick rounds.
Heat the butter in a skillet on medium low heat and wait for the butter to melt completely.
Place the thin rounds of plantain on the skillet and cook on both sides till the plantain changes to a golden brown color.
Sprinkle the cardamom powder and brown sugar and cook for a few seconds until the brown sugar melts over the plantains.



On another note, I have two classes at Whole Foods this month.


Register online, stop in the store to sign up or call Customer Service at 916-488-2800.

  • Monday, November 10th

    Vegetarian with an Indian Flair

    6:00 p.m. $45

    With Guest Chef Shankari Easwaran
    If you want new tasty items for Thanksgiving dinner, look no farther. Classic dishes are taken to a new taste level in this class. On the menu: Kabocha Squash Soup with exotic spices; Kadhai Paneer (an Indian cheese cooked with seasonal vegetables); Cranberry Pilaf (an excellent jazzed up side dish for your Thanksgiving dinner); Shahi Bread Pudding infused with cardamom, nutmeg and cinnamon.

Sign up for both Indian classes (11/10 and 11/17) and get $15 off! Must sign up in-store or via telephone. Hands-on class, must be 18 to attend.

Monday, November 17th
Tour of India

6:00 p.m. $45

With Guest Chef Shankari Easwaran
Start fresh or continue on your Tour with Shankari, chef and food blogger. She will cover the world of Indian spices and show you how to make the following:

  • Crispy Fish with Chilly Mayo - Strips of tilapia dredged in a spiced flour mixture served with a kicked-up sauce
  • Chicken Tikka Masala - Every Indian restaurant has this on their menu and you'll learn to make this easy breezy dish in a jiffy
  • Cumin Rice Pilaf
  • Tropical Fruit Salad with Chili Lime Vinaigrette - dessert with a twist




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