The second guest post this Ramadan after Lubna’s at the beginning of Ramadan… Lail’s With a Spin is a space that I look up to with a lot of awe. I love her pictures, her recipes, the way she blogs and everything about it. So when she pinged me with an invitation for a guest post to coincide with the holy month of Ramadan, I was really excited. I would have never said no to her request, at the same time I really didn’t know whether I would be able to do justice to her request.
I found in Lail, a very warm person who assured me that anything from my side would do. This is one thing I have witnessed about blogging – I have always found people to be very warm, friendly and approachable. How much ever successful their blog may be, it is so good to see people being humble about their growth. MaShaAllah Lail… may Allah keep you the same way every time and give your blog the leap that it deserves!
I decided to go for a simple Malabar snack called Kaipola, which is basically a thick egg snack filled with chopped and softened plantains, or otherwise also called as Kerala bananas. To read more and the recipe, do hop onto Lail’s space. Hope all of you enjoy the post… 🙂
Kaipola/ Plantain Egg Cake
- 3 medium plantains chopped into small pieces
- 4 eggs
- A pinch of cardamom
- A pinch of salt
- 1 teaspoon ghee
- 4 tablespoon sugar more for sweetness!
- 8-10 cashew nuts
- 10-15 raisins
- Beat the eggs with cardamom and salt till doubled in volume and pale in color.
- Heat a saucepan and melt the ghee. Fry the cashew nuts, drain. Fry the raisins till puffed, drain into the cashew nuts.
- Now add the plantains and sauté on low flame for five minutes.
- Add the sugar and cook till melted and caramelized.
- Now pour in the beaten egg and give a gentle mix. Sprinkle the cashew nuts and raisins on top.
- Keep the flame on bare minimum and cook on tightly closed lid till the top is firm, ie. non-sticky when touched.
- Switch off and leave in the pan for a couple of minutes. Flip onto a plate.
- Cut and serve with a hot cup of chai!