Snacks

• Cut ripe Nendram pazham (Kerala banana) into half inch thick pieces. Fry them in a tawa with a tsp of oil until golden brown on both sides and serve.
  

• Cut ripe nendram pazham lengthwise into three pieces. Make a bajji consistency batter with maida, turmeric and a little bit of salt. Dip the banana pieces and deep fry them till done. Remove into an absorbent napkin and serve.

• Cut 2-3 kinds of fruits into bite sized pieces and sprinkle some chat masala on top and serve.

• Arrange monaco biscuits on a plate. Spread half a tsp of cheese spread on top and serve.

• Fruit sandwich: Spread jam on 2 slices of whole wheat / multigrain bread. Chop 2-3 kinds of fruits like mango, pineapple, apple, kiwi,melons. make a sandwich with the fruits as the filling and toast in a toaster.

• Ragi adai: To a cup of ragi flour add one small finely chopped onion, curry leaves, fresh coriander, finely chopped ginger, hand crushed cumin seeds, salt and little bit of pepper and enough water to make a pliable dough. Make big lemon sized balls. Flatten them in a polythene cover with hand and cook in a tawa with a little bit of oil.

• Pathiri: Follow the same recipe of ragi adai using rice flour instead of ragi flour.

• Cut 2 left over chapathis / rotis into 2 inch long and 1 inch wide strips. Beat 2 eggs with a little bit of butter, turmeric powder, a pinch of pepper powder, a little bit of cumin powder and salt to taste. Mix the roti strips in the egg mixture and deep fry in oil as individual pieces till done. Remove on to an absorbent paper and serve.