The plantain is a crop from the genus Musa. Its fruits are edible, and are generally used for cooking. This is different from the soft and sweet banana. Plantains are often firmer than dessert bananas; they also have less sugar. Dessert bananas are often eaten raw; plantains are usually cooked or otherwise processed before they are eaten. Plantains are a staple food in tropical regions, treated similarly to potatoes. They also have a similar taste. 
Cooking Plantain are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.  
 

Serves - 2
Cooking time - 30 minutes

Ingredients

Potato - 1 small
Cooking plantain - 1
Onion - 1
Red chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Pepper powder - 1 tsp
Salt - to taste
Oil - 1 tblsp + 1 tblsp for brushing
Bread crumbs - for coating

Method

1. Boil potato and cooking plantain separately in a pressure cooker till done.
2. Chop the onion and saute in 1 tblsp of oil.
3. Add the boiled potato and cooking plantain and mix and mash well.
4. Add the red chilly powder, Coriander powder, turmeric powder, Cumin powder and roast well for 5 - 10 minutes.
5. Then add salt, pepper and garam masala powder and mix well. Let it cool
6. Shape the mixture into cutlets and roll it in bread crumbs.
7. Brush the cutlets with remaining oil,
8. Preheat the oven at 375 f  ans bake for 15 - 20 minutes.

Serve hot with Tomato ketchup or mint chutney.

Kothu Parotta (literally, minced parotta) is a delicacy popular in the South Indian state of
Kerala. It is based on a Sri Lankan version where it originated as Kothu Roti. It is made using parotta, egg, meat, and salna, a spicy sauce. Other variants of Kothu Parotta are Muttai Kothu Parotta, Chilli Parotta.

The ingredients are thrown on a hot cast-iron griddle lubricated with oil. These are minced and mixed by repeated pounding using a heavy iron spatula, the sound of which can be heard for a long distance. It is served with onion raita.

Kothu Muttai Parotta is a very famous roadside food available only in small roadside food shops. Kothu parotta made without the meat and is called as mutai kothu parotta (literally, egg minced parotta). Chicken kothu parotta and mutton kothu parotta are relished. Like the parottas, it is common in roadside shops called thattu kadai

Serves - 2
Cooking time - 20 minutes

Ingredients
Kerala parotta - 4 no:s (Recipe)
Egg - 2 (lightly beaten)
Onion - 2 medium ( chopped)
Tomato - 1 (chopped)
Ginger garlic paste - 1 tsp
Red chilly powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Lime juice - 1 tsp
Oil - 1 tblsp
Salt - to taste
Pepper powder - 1 tsp

For the maination

Chicken - 100 gms ( boneless) ( shredded)
Red chilly powder - 1 tsp
Pearl onions / Shallots - 6 no:
Shredded coconut - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - to taste
Coconut oil - 1 tblsp for frying ( You can use any oil )

Method
1. Marinate the chicken pieces with the ingredients mentioned for at least half an hour and fry in coconut oil.
2. Cut parotta into small pieces.
3. Heat oil in a pan, saute onion and add ginger garlic paste and fry till the raw smell is gone.
4. Add the tomato and roast well.
5. Then add red chilly powder, turmeric powder, pepper powder and coriander powder and mix well.
6. Add garam masala powder, salt and lime juice and mix well.
7. Add the beaten egg and continuously stir for 5 minutes so that it doesn't stick on the sides.
8. Add the fried chicken pieces and toss well.
9. Add the parotta pieces and toss well.
10. Cook covered for 5 - 8 minutes and serve.

Note: Garnish with coriander leaves if desired.

Serve hot with chilled lime juice.