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Before you jump to Garam masala plantains recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
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A large variety of quick health snacks is easily accessible. Choosing to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to garam masala plantains recipe. To make garam masala plantains you need 5 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Garam masala plantains:
- Get 2 ripe large plantains
- Use 1 teaspoon garam masala
- You need 1/2 teaspoon white sugar
- Use 1/2 teaspoon paprika
- Provide 1/4 teaspoon red pepper flakes
Instructions to make Garam masala plantains:
- Mix the garam masala, sugar, paprika and red pepper flakes together in a small jar.
- Cut the plantains into 3/4 inch slices
- Lay the slices out on a parchment lined cookie sheet and sprinkle with the seasoning mixture. Lightly coat the slices with canola oil and toss the slices around until covered evenly in the oil and seasoning mix.
- Rearrange the slices evenly on the cookie sheet and bake for 40 minutes at 365
- After 40 minutes flip the slices over and mash with the back of a spoon.
- Add a little extra oil if they seem too dry and bake for another 20 minutes.
Get a bonus of two authentic homemade garam. finally, garam masala is ready. store in an airtight container and use as required for curries. how to make garam masala with step by step photo: firstly, in a heavy-bottomed pan take ¾ cup coriander. Garam masala, which literally means warm spice, is a staple blend used in Indian cooking. Buy garam masala in small packages, or if making your own stick with making a small batch. Punjabi Garam Masala, this is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking! Get contact details & address of companies manufacturing and supplying Garam Masala, Garam Masala Powder, Garam Masala Spice across India. "This is a quick Garam Masala (Indian spice) mix.
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