Freeze your Kaayada/Unnakkaaya(Stuffed plaintain snack)

Some things in this world need no introduction at all... I think this is such a snack about which I'm sure many of you; infact almost each one of you might be knowing . Ripe plaintains are steamed and then blend to be stuffed in with sweet scrambled egg. This is then deep fried to nice golden color. This snack is usually served alongwith tea- an unavoidable snack in Malabar parties.

The plaintains should be ripen to perfect for this. Not too much and not that raw. If it is over ripened, then it'll end up in oily adas(snacks) and you may find difficuilt to shape them up too.. While picking up the plaintains choose the one whose skin started getting black spots-just few.

Ingredients:

Plaintains 2kg
Eggs 7
Sugar 7tbsp
Ghee 3 tbsp
Cashew nuts,chopped 3 tbsp
Raisins 2 tbsp
Cardamom powder 3/4 tsp

Method:

Egg stuffing:

1.Beat in the eggs and sugar untill the eggs get mixed up nicely. No need to mix it until the sugar dissolves.

2.Heat ghee in a pan and fry cashew nuts until brown and take these out. Pop in the raisin and fry until it puffs up . Take them out as well.

3.Add egg mixture to it.  Cook eggs while stirring continously. It should resemble Indian scrambled eggs; but little moist because of sugar. Add cardamamom powder and mix in the nuts and raisins. Switch off the flame.

my kids hate raisins, so i avoid it

Preparing the Ada:

1. Wash and steam the plaintains  until it turns soft. You can either cut them into pieces and steam if you have a small steamer. Steaming as a whole is good though.

Uncooked: as you can see two colors there.

Cooked: Single color there

 2. Now remove the skin and grind this in food processor, table top grinder, using egg beater etc. You can place this on a chopping board and mash this using a potato masher, rolling pin or a glass. Mash this with no lumps and should resemble a chappathi dough.

3. Make small balls. Then flatten these balls into a small circle just like puris (size depends) . Fill them with fillings and close it to form a semi-circle. (shall soon update with pictures). Stick the ends together and shape them like Ada or Ghujiiya.

4. Heat oil in a kadai or frying pan and deep fry these in oil until it turns golden brown. This is traditionally fried in ghee.

 How to freeze:

Freeze this the same way as I explained in my previous post Freezing cutlets. Layer kaayadas in an airtight box. Place clingfilm on top of that; then again kaayadas and so on until all those are placed neatly. Cover this with clingfilm on top and then close the lid tightly. Keep this in your freezer.

Note: While frying, the oil should be steaming hot as adding frozen adas might turn the temperature down instantly which may result in oily snack.

Linking this to Foodabulous Event hosted by Saju's Tastes