Deep Fried Love

So some of you might have read that Anita's A Mad Tea Party is celebrating its first anniversary. If you haven't then you need to head on over and read two excellent posts where she rants writes about moderation and how we define ourselves by what the latest food and fashion trends are. Anita wants us all to make puri bhaji. Deep fried love. I will. I promise. It's just that I had plantains that were threatening to ripen and I really wanted to make tostones, with an Indian twist. And, it is deep fried!

Tostones (Plantain chips)

My Puerto Rican friend introduced me to tostones last year. Until then, I was clearly a plantain-hater. My exposure to plantains was fried ripe plantains and those, in my book, were simply awful. The only other thing that was more awful was cooked ripe bananas, kela nu shaak.

Plantains are larger than bananas and have a thicker and fibrous skin. The fruit at the very top in the picture below is a regular banana. Next is the green unripe plantain and then a ripe plantain. The plantains in my picture are a little smaller and slimmer than most.

• 2 unripe or underripe plantains
• oil to deep fry
• 2-3 cups of cold water
• salt to taste
• chaat masala to taste
• red chilli powder, optional

1. Heat oil in a kadhai on medium-high heat.
2. While it is heating, wash and peel the plantains under running water. This makes it easier to peel and ensures that your hands don't get stained.
3. Slice the plantain at about a 30 degree angle and about 1/4 inch in thickness. (For tostones, cut at a 45 degree angle to make long slices that are about an inch thick)
Deep fry the plantain slices , a few at a time, without crowding the oil. Fry both sides till it is just starts to brown.
4. Remove and press with the bottom of a plate or a round wooden paratha press. If the plantain chips are already crisp and start cracking when you press them, skip this step.
5. Drop them in cold water and drain properly on paper towels. Start frying your next batch at this point.
6. Sprinkle the soaked chips with salt and return to the oil. Fry each side till they are crisp and golden-brown.
7. Sprinkle with chaat masala and red chilli powder and serve as a yummy snack with hot tea.

I didn't get a chance to pour the tea. If I hadn't sneaked them to the patio, I might not have had a picture to show and tell. They were gone far too quickly. Next time, I will get bigger plantains, and fry them when certain people are in school.

So, Anita, while these are not puris, they certainly fit your deep fried theme and that's what I am bringing to the party! Whether you like it or not!

Awards

Who doesn't love awards?! I love them! So I was thrilled when Meeta of What's For Lunch, Honey? gave me not one, but two awards! Yay!

The Thoughtful Blogger Award is for "those who answer blog comments, emails, and make their visitors feel at home on their blogs. For the people who take others' feelings into consideration before speaking out and who are kind and courteous. Also for those bloggers who spend so much of their time helping other bloggers design, improve, and fix their sites. This award is for those generous bloggers who think of others."

I would like to pass this award to
Ashwini of Food for Thought
Roopa of Kitchen Aromas
Argus Lou of Argus World
Suganya of Tasty Palettes

The Power of Schmooze Award is for bloggers who "effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship."

Gini of Salt and Pepper
Roopa of My Chow Chow Bhath
TBC of The Budding Cook
TC of The Cooker

Cynthia of Tastes Like Home gave me this special rockin' award! I am overwhelmed!

Mythili of Vindu
ET of Evolving Tastes
Shankari of Stream of Consciousness
Kitt of The Kittalog

I could go on and on but most of you have already received these awards, acknowledged them and passed them on.

These awards are special to me in several ways. New and special friendships have been forged through virtual interactions on our respective blogs. I have learned so much about different types of world cuisines, and needless to say, regional Indian cuisine, too. All of you in your own special way contribute tremendously to make the Internet experience a healthy and happy one. I couldn't be happier. Thank you all very much!

It's the last week of summer before school starts next week. I am also getting busier at work, with more responsibilities and a new project that I can't stop thinking about. Posts are going to be fewer and in-between here on Indian Food Rocks until I have a more settled 4th grader and things have calmed down some at work. I will, of course, see you all on your blogs!

Update: It's raining awards in the blogosphere! Bee and Jai gave me The Thinking Blogger Award! I am flattered and yes, I do like to think once in a while!

So, to spread the love around, I am passing this award to
The tireless team at The Daily Tiffin
RP of My Workshop
Priya of Priya's Kitchen (so what if she likes deep fried ripe plantains?!)
Mandira of Ahaar
Sree of Sree's Canvas

It doesn't matter how long you have been blogging or if you burst onto the scene just yesterday. These awards are for who you are, how you have reached out to the community and made your presence felt in innumerable ways.

Congratulations to all of you and I wish you deep success in everything you do! Now, please go ahead and spread the love. And it must be deep fried! Just like this:

Happy Independence Day, India!