BANANA CHIPS

Ingredients :

Raw Bananas – 5-6

Turmeric Powder – ¼ tsp

Salt - to taste

Oil - for deep frying

Method :

Peel off and put bananas in salted iced water.

Slice bananas with a chip slicer into water, mix in turmeric.

Keep for 10 minutes, and strain.

Spread out on a kitchen cloth to take off moisture.

Heat up oil in a wok till smoky.

Fry banana slices in one-layer batches for a minute or two or until crisp.

Lift chips out with slotted spoon and remove on paper towels

Sprinkle with salt before serving.

Apam Balik

Ingredients for the batter:

1 cup all purpose flour

1 egg

1 1/2 cup  milk ( more or less)

1 teaspoon baking powder

1 teaspoon soda bicarbonate

1/4 cup sugar

2 drops yellow coloring

1 teaspoon vanilla extract

Method

In a bowl, mix flour, sugar, baking powder and bicarbonate.

Add egg and milk and stir well, add food coloring and vanilla.

Heat the pan on medium.

Pour some of the batter.

Create a ring around the side of the pan by turning

the pan and let the batter run to the side. 

Once the batter start to bubble, sprinkle sugar,

crushed peanuts and sweet corn.

Fold to the center when the bottom of the pancake turns brown

Aval Dosa

Ingredients:-

Rice 2 cups

Aval 3/4 cups

Urad dhall 1/2 cup

Salt 1.5 t.spoons

Cooking Oil for making dosa

Method:-

Rinse and soak rice, aval and urad dhall in water for 1 hour.

Wet grind the above with salt into a nice batter. Keep at room

temperature for 12 hours.Method to make Aval Dosai: Spread a

big spoon full of the above batter on a hot non-stick pan, and put

1 t.spoon of oil around it. Close the dosa with acover and let it cook

for a few minutes. Do not turn the dosa.Serve it hot with chutney.

Banana Chocolate Cake

70 gm toasted walnuts coarsely chopped

250 gm flour

30 gm cocoa powder

200 grams sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

100gm white chocolate chips

2 large eggs lightly beaten

120 gm butter melted and cooled

3 ripe bananas or 450gm mashed well

1 teaspoon pure vanilla essence

Preheat oven to 180 degrees . Butter a 9 x 5 x 3 inch

(23 x 13 x 8 cm)loaf pan. Set aside.

In a large bowl whisk together the flour, cocoa powder, sugar,

baking powder, baking soda, and salt. Set aside. In a another bowl

combine the mashed bananas, eggs, melted butter, and vanilla .

Now fold the wet ingredients (banana mixture) into the dry ingredients

until just combined and batter is thick and chunky. Fold in the nuts and

chocolate chips. Pour it to the prepared tin.

Bake until cake has risen and a toothpick inserted in the center comes

out clean. About 50 to 60 minutes. Place on a wire rack to cool and then

remove the cake from the pan.

Serve warm or at room temperature. 

BEET ROOT RAITA

Ingredients

Beet root (medium) – 1 no

Curd – ¾ cup

Coriander leaves(chopped) – 1 tbs

For tempering

oil – 2tsp

Mustard – 1 tsp

Bengal gram – 1 tsp

Green chilly – 1 no

Ginger - 2 cm

Curry leaves – 10 counts

Asafeotida -2 pinch

salt - as per taste

METHOD

Peel & grate the beet root. Add oil into the kadai then

add mustard; let it spluts,add bengal gram, asafeotida, curry leaves,

chopped g.chlli & ginger finally add grated beetroot, stir it for a while.

Add salt & switch of the stove. After it becomes cool add this mixture into

the curd. Add coriander leaves mix it & serve

Battura & Kabuli Channa Masala

Ingredients:

2 cups all purpose flour

½ tsp baking powder

1 tsp sugar

2½ tbs semolina

salt

2tbs curd

Water

Preparation:

1. Mix all the dry ingredients well. 2. Add enough water to curd to

make ¾ cup of the liquid. Mix well and add this curd + water mixture

into the dry ingredients and knead well to make tight dough. Keep it covered

in a warm place for at least 2 hours. 3. Make lemon size balls out of the dough

and roll it into thin discs and deep fry in oil in medium flame. 4. Serve hot with

Kabuli Channa Masala.

Kabuli channa masala

Ingredients:

1 cup Dry chickpeas

1 cup Chopped tomatoes

2 cups chopped onion

6 Garlic pods,grated

1 tbs Grated ginger

2 Green chillies

3 cups Water

Salt

¼ tspSoda bicarbonate

oil

To grind:

1 tbs Chill powder

1 tbs Coriander powder

½ tsp Turmeric powder

½ tsp Fennel seeds

½ tsp Cumin seeds

To garnish

Coriander leaves

Preparation:

1. Soak the peas for 12 hours. Drain.2. Cook the channa

along with tomatoes, garlic, ginger, soda bicarbonate,

1 cup onion and 3 cups water until the channa is cooked

well and is soft. 3. Meanwhile, grind all the ingredients under

the title ‘to grind’ with touch of water to a smooth paste.

4. Heat another pan add little oil and sauté other cup of onion

until it starts to brown. Add the ground spices until the raw smell

goes off. Make sure the spices doesn’t catch the bottom. If it does

add a dash of water and cook. 5. Add this and salt to the cooked

channa and boil for few minutes. 6. Garnish with coriander leave.

Serve hot with battura, puris, chapppatti or even plain bread etc

ALMOND HALWA

Ingredients

Almonds 1½ cups

Milk 10 cups

Ghee ½ cup

Sugar 1 cup

Cardamom powder ½ teaspoon

Method

1.Blanch half the almonds. Peel and coarsely grind with the

remaining almonds.

2.Heat milk in a deep pan and simmer till it reduces to half.

3.Heat ghee in another pan and saute the ground almonds on medium

heat till golden and fragrant. Add sugar and continue to saute. Add

cardamom powder and mix.

4.Add reduced milk and mix well. Cook, stirring continuously, till all the liquid

is absorbed and halwa consistency is reached.

5.Serve warm.