Cooking Dil Se...!!!

Vanilla Fruit Cake(Eggless)...!!!

Author: Siddhi Shirsat // Category: Cakes N Cookies

This is my 100th post. I am very happy that so soon i could try and post 100 recipes..:-)...So lets celebrate. When there is any celebration we get cake and cut it.So i decided to post a cake recipe as my 100th post. This cake is spongy eggless fruit cake , its very good cake specially for vegetarians.Its a very easy recipe with less ingredients. I frequently make this cake and we enjoy it. Its one of my favourite home made cake.Enjoy it...:-))

INGREDIENTS:

1 cup maida( plain flour)

1/2 cup castor sugar(powdered sugar)

1/2 cup white butter or margarine

1/2 cup whole milk

1/2 cup curd

2 table spoon raisins

2 table spoon tooty-frootie

2 table spoon chopped glaced cherries

1 table spoon honey

1 tea spoon vanilla essence

1/4 tea spoon baking soda

1/2 tea spoon baking powder

METHOD:

Seive flour, baking soda and baking powder together 2-3 times in a bowl.

Beat butter and sugar well. Then add honey and curd to it and mix well. Now add all the other ingredients and make a cake batter.

If the batter falls from a height in a ribbon shape then the batter consistency is correct. If its bit thick then add more milk and adjust the consistency to the required one.

Grease a baking dish and pour the batter in it. Preheat a microwave on 180 degrees.Bake it at 180 deg on convection mode for 30-35 mins on lower rack.

When done cool on wire rack for 10mins.Garnish with your favorite icing and cream and serve.

NOTE: To avoid a dry or dehaydrated cake ensure that the cake batter is of thinner ribbon consistency i.e the batter should fall from a height ina ribbon shape.Adjust consistency bya dding more milk.

You can add 2 beaten eggs in place of curd in this recipe.

Preparation Time: 20 mins

Comments (0)

Spicy N Crunchy Cumin Cookies...!!!

Author: Siddhi Shirsat // Category: Cakes N Cookies, Dry Snacks

This days i am more interested in baking cookies or cakes then cooking anything.I want to try more baking recipes and see the result. I have tried some cookies, they turned out to be very tasty and crispy but they contain lot of sugar and butter also that means more calories:-) Eating the regular sweet cookies always one may get bored so there should be spicy cookies also to change the taste somtimes.I had found this cumin cookies recipe on net and i decided to try it as i found it interesting.I like spicy things so i decided to make some modifications and make it more spicy. They turned out to be very crispy and spicy cookies.Those who ate them just loved them coz of their uniqueness.And the most important thing about this cookies is that they are of less calories campared to normal sweet cookies as they contain very less butter and no sugar. They are ideal tea time snack.

INGREDIENTS:

1 1/2 cup maida( all purpose flour)

1- 2 tea spoon cumin seeds

1 tea spoon roasted cumin powder

1-2 tea spoon chilli powder

1/2-1 tea spoon salt

1/4 tea soon baking soda

1 1/2 tea spoon baking powder

1/4 cup milk

3 table spoon oil

3 table spoon low calorie butter( i used nutralite)

METHOD:

Seive flour, baking soda and baking powder 2-3 times together so that they get mixed well.

Melt butter. Take a bowl and add oil and melted butter in it. Add the sieved flour mixture.Now add cumin seeds, chilli powder, cumin powder, salt and mix well.

Add milk and kned into a soft dough. It should not be too sticky, add more milk if required.

Preaheat a oven on 180deg or 350 F. Grease a baking tray.Make lime size balls of the dough and keep in line on the tray leaving space of 1 inch. Flatten them in center.

Bake them for 25-30 mins on 180Deg or till they turn pale golden brown.

Cool them for 30-40 mins and then store them in air-tight container. They remain good for 15-20 days.

NOTE: Adjust your amount of salt, chilli powder and cumin powder according to your taste.

Adjust the baking time and temperature according to your oven or microwave. I had used microwave to bake them and i used autobake function with 180deg which took me around 25 mins. The time specified in the recipe is the general baking time

Preparation Time :40 mins

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Kolambi Bhaat-Type 1(Prawns Rice)...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Pulavs N Biryanis, Rice Dishes, Seafood Recipes

Kolambi Bhaat is one of the best dishes in Konkani cuisine. Its Spicy prawns pulao cooked in coconut milk and flavoured with green spice paste.Prawns are called kolambi in marathi.Coconut milk gives it a rich flavour And prawns aroma makes it very tasty.I had made if some days back and it realy tastes awesome.

INGREDIENTS:

15-20 small sized prawns shelled and cleaned

1 cup soaked basmati rice

2 table spoon lemon juice

1/4 cup grated coconut

2 green chillis chopped

1/2" ginger chopped

5-6 garlic cloves

4-5 fresh mint leaves(optional)

1 medium onion chopped

1/2 cup coconut milk

1" cinnamon

2 black cardamoms

2 bay leaves

1 star anise(broken in 3-4 pieces)

2-3 cloves

3-4 black peppers

1 tea spoon turmeric

oil

salt

METHOD:

Apply salt and turmeric to prawns.Apply 1 table spoon of lemon juice and keep for mariantion for 20 mins.Grind corainder leaves, mint leaves, grated coconut, green chillis and garlic cloves adding water to a fine paste.

Heat a thick bottomed handi and and heat 2 table spoon of oil in it. Add all the whole masalas and fry for 2-3 mins. Add the chopped onion and saute till it becomes light golden brown.

Now add the marinated prawns and mix properly. Let the prawns get cooked and bit fried for 4-5 mins.Add the ground green paste and saute for 2 mins.

Add the soaked rice.Add the coconut milk and stir for 1 min. Add 1 n 1/2 cups of water . Add salt and remaining lemon juice. Let the water get boiled.Now close the vessel and cook on medium flame till rice get cooked and dried.

Add more water in middle if all the water is dried and rice is not fully cooked.When done remove from flame.

Garnish with grated coconut and chopped corainder and serve hot.

NOTE: If small size prawns are not avialable then cut big size prawns in pieces and use. Small size prawns give good aroma so are used here.

Preparation Time: 20 mins.

Comments (0)

Chilled Pani Puri(Gol Gappa)...!!!

Author: Siddhi Shirsat // Category: Chaats, Street Food

Pani puri is famous chaat in india. Its famous in north india as gol gappa.It tops on my list of favourite chaats.Whenever we see a pani puri stall, we cant control having it.I had never tried making pani puri at home.But last week i wanted 2 have pani puri. There is a famous beach here called miramar beach and chaats in that area are very famous in goa.There are aorund 30 stalls of chaats in line there. Pani puri over there is mind blowing. It was raining very heavily here in goa so i decided better not to have stall food in this season.So i decided to give it a try at home. I tried to get taste like miramar pani puri.It was almost the same, but not the exact taste as them. I vl find out more about their preparation and try once again. But this pani puri was chatpata.I enjoyed having them.

INGREDIENTS:

20 puris

1 cup boiled white peas

1 cup boiled and mashed potatoes

1 cup sweet tamrind chutney

1 tea spoon chaat masala

1/2 tea spoon cumin powder

For Pani:

1/2 cup mint leaves

3-4 table spoon lemon juice

3-4 gree chillis

2 tea spoon ginger

1 tablespoon pani puri masala

1/2 tea spoon cumin powder

1/2 tea spoon corainder powder

1 tea spoon black salt

METHOD:

Grind mint leaves, green chillis, ginger and black salt into a fine paste using little water.Add Lemon juice and mix.Now add 1/2 litre of water in it and mix. Add pani puri masala , cumin powder, jeera powder and stir well.

Chill this water in refrigerator.Strain it and use.

Take the boiled white peas and add little salt, chat masala and cumin powder to them and mix. Add little salt in mashed potatoes and mix it well.

Now to assemble the pani puri.Keep all the ingredients ready. Take a puri and make a small hole in its center.Fill in 1 tea spoon of white peas mixture. Above it add 1 tea spoon of mashed potatoes mixture.

Add 1-2 tea spoons of sweet tamrind chutney.Add tamrind chutney according to your taste. If you want pani puri to be sweet add more and if you want spicy add little.Now deep this filled puri in chilled pani puri water and enjoy it.

NOTE:Boondi can also be added in the puris to make boondi pani puri.

If you do not like chiiled pani puri, use water directle without refrigerating.

Preparation Time: 20 mins

Comments (0)

Pasta In Indian Style...!!!

Author: Siddhi Shirsat // Category: Pastas N Pizzas

Pasta is mostly cooked with italian seasonings or othere sauces. It is mostly less spicy unlike indian food. We can make pasta by adding indian spicies also. This indian style pasta will be loved by people who like spicy food.Even i love spicy food so decided to try pasta with indian spices and it worked.Its taste was very nice and spicy,it turned out more tasty then expected.

INGREDIENTS:

1 cup pasta(any shape)

1 onion chopped

1 tomato chopped

4-5 table spoon tomato sauce

1/2 cup carrot chopped

1/2 cup capsicum chopped

1/2 cup cabbage chopped

1 tea spoon ginger finely chopped

1 tea spoon garlic finely chopped

1 tea spoon garam masala powder

1/2 maggi cube powder

1 tea spoon red chilli powder

2 table spoon butter

2 table spoon grated cheese

1/2 tea spoon dry oregeno leaves

1/2 tea spoon dry basil leaves

1/2 tea spoon chilli sauce

pinch of pepper powder

1/4 tea spoon sugar

salt

oil

METHOD:

Boil 4 cups of water and add salt & oil.Add pasta in it and cook till al dante 5-10 min. Drain the water in a sieve and pass it through running waters.

In a frying pan take butter .Fry ginger and garlic pieces for 3-4 mins till they become light brown.Add onions and fry till golden yellow.

Now add chopped tomatoes & ketchup .Fry till butter comes out.

Now add garam masala,maggi cube powder & red chilly powder & salt as per taste. saute for a minute.Add chilli sauce.

Add capsicum, cabbage & carrot saute till they are cooked.Now add 1/2 cup of water and cook till gravy becomes thick.Add sugar.

Now add the boiled pasta and mix well with the gravy. Add oregano & basil leaves .spinkle pepper powder.Cook it for about 3-4 mins.

Lastly grate cheese over it & cook on slow flame for about 3
min.Keep frying pan covered for 2 min.

Serve hot.

NOTE: Even cooked pasta can be microwaved for 3 mins after grating cheese over it.

Preparation Time:15mins.

Comments (0)

Almond Cookies...!!!

Author: Siddhi Shirsat // Category: Cakes N Cookies, Dry Snacks

I always wanted to bake cookies at home. But i had never tried them seriously thinking that it is very difficult to get crunchy and tasty cookies at home. In my childhood i had one tried nan kathai. That experiment was a disastar.All my nankathais had got over baked and they had got brown in colour[:-D]...so from then onwards i decided never try to bake any cookies as its nt my cup of coffee. But suddenly that day i got almond cookies recipe on net and i felt lik trying it that time only. I tried them immediately and they were realy yummy and crispy...i was very happy that finally i could bake perfect cookies..that to cruncy, crispy and tasty cookies. This almond cookies are realy simple to make, they are so tasty and they just melt in your mouth.

INGREDIENTS:

1 cups maida(all purpose flour)

11/2 cups almonds

1/2 cup clarified butter(ghee)

1/2 cup low calorie salted butter(neutralite)

11/2 cup sugar

1 tea spoon baking powder

1/2 tea spoon salt

20-25 raisins

METHOD:

Grind the almonds into a course powder.Melt the clarified butter and let it cool a bit. Now add the sugar to it and mix well. Now add the low calorie butter and mix it well with the sugar and butter mixture.

Now mix maida,baking powder and salt.Seive the mixture for 2-3 times.Add this to the butter sugar mixture. Also add the almond powder. Kned this into soft dough. If dough is not soft add more butter and kned it till it forms a soft ball.

Now grease a cookie tray.Preheat a oven or microwave on 180 degrees for 10 mins.

Make lemon size balls of this dough and place on that greased tray 2 inches apart from each other. Keeping gap of 2" in necessary as they spread coz of the butter and sugar content in them.Keep a raisin each on one dough ball and press it slightly.

Bake them in 180 deg or 375F for 20 mins or till they become light brown on top surface and get cracks.

Initially they are soft.Cool them for 20-30 mins, then they become crispy.Store in a air-tight container.They remain good for 20 days.

Makes around 20 big size cookies.

Preparation Time :35 mins

Comments (0)

Masala Egg Omellete...!!!

Author: Siddhi Shirsat // Category: Egg Dishes, side Dishes

This masala egg omellete recipe was told me by one of my friends. I thought it wont taste so good. But my curiosity made me try it and it was very tasty and spicy omellete. As i like spicy food i enjoyed it.Its a simple recipe.If u want a change from the normal omlette, give it a try and see.

INGREDIENTS:

1 egg

1 medium onion finely chopped

1/2 tomato chopped

2 green chillis chopped

1 tea spoon garam masala

1/4 tea spoon turmeric

1 tea spoon chopped corainder leaves(optinal)

salt

oil

METHOD:

Heat a pan and add oil.Now add the chopped onions and fry till they become soft.

Now add the chopped tomato and chopped green chillis and let it get cooked along with the onion.Now when the onion turns slight brown add turmeric powder, garam masala and little salt. stir and mix it properly.

Now spread this mixture evenly and countinously on the tawa.Break the egg and put directly on the spreaded onion mixture.Break the egg york and spread it or keep it like that only if u like it whole.spinkle some salt on it.

Close the pan and let it get cooked on low flame for some time.It takes arond 4-5 mins to get cooked.

When its cooked fully remove it from pan and garnish with corainder leaves.Serve hot.

Preparation Time:10 mins

Comments (0)

Prawns Stuffed in bell pepper and Snake Gourd...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Prawns Dishes, Seafood Recipes, Starters

This recipe is a very uncommon combination but is very tasty. I love this from my childhood.It was a common dish at my place. In this both snake gourd as well as bellpeppers can be used to stuff prawns mixture. I have put the pic of both.With snake gourd it gets a different taste with mild flavour of snake gourd and if stuffed in capsicum its gives different taste of capsicum. Both combinations have their own special taste. Normally i do not eat any dish made from snake gourd, as i do not like it. But i just love this dish. Its so tasty that people who do not like snake gourd will also enjoy it.Its a very good starter recipe .

INGREDIENTS:

3/4 cup cleaned medium size prawns

4-5 small size green bellpeppers

1 snake gourd

1 1/2 cup onions chopped finely

3/4 cup chopped tomato

2 green chillis chopped

2 table spoon chopped corainder leaves

1/2 cup besan

1/2 tea spoon chilli powder

1 table spoon lime juice

1 tea spon turmeric

2 tea spoon garam masala

salt

oil

METHOD:

Cut the snake gourd in round pieces, may be 2 inches in length.Remove all the inner seeds and pulp. Make them hollow like pipes.

Take each capsicum and chop its one end, not the end near stem but the opposite one. A hole of 1 n 1/2 inch is developed. Now remove all the seeds from it and make it hollow.Cut is always made to the end opposite stem as it makes it easier to remove the seeds.

Apply salt,lemon juice and turmeric to prawns and keep them for marination for 20 mins.

Now Heat a pan. Add 2 table spoon oil in it.Fry onions in it till soft and light brown. Then add tomatoes.Saute till they become soft.Add green chillis.Now add the marinated prawns. and cook them for some time till they are fully done. Now add salt, garam masala and mix it properly. When the whole mixture is done garnish it with coriander leaves and remove from flame. Let it cool for some time.

Now take bowl. Add besan to it. Add little salt and chilli powder.Add little water and mix it well till it forms a thick paste. It should not be thin batter.

Now take one capsicum. fill it fully with the prawns stuffing. Now seal its open end with the besan batter.Repeat the same with the remaining bell peppers.

Now take one snake gourd piece. Fill it with the prawns stuffing. Seal its both edges with the besan mixture. The mixture must be thick, it should not fall when applied.

Heat a pan. Add oil and shallow fry them on all sides till they are done.Remove them on paper to absorb oil.They can also be deep fried but i avoid it as it consumes more oil which is not good for health.

Or they can even be cooked in microwave.Brush oil on each one of them and cook them on convection mode for 10 mins and 5 mins on grill.

Serve them hot.

NOTE:I have used small size bellpeppers as they are good to stuff as well as cook. While eating also no need to cut and serve, they can be serves as whole.

If medium size prawns are not available, cut big size prawns in pieces and use.

Preparation Time:30 mins.

Comments (0)

Banana Malpua...!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

Malpua is a traditional Bihari and probably Rajasthani also dessert that is relished particularly during Holi.Its generaly served with kheer or rabri.Its a indian pancake.There are many flavours of malpua like banana malpua, plain malpua,potato malpua,pineapple malpua, mango malpua etc.Its recipe varies according to the region. I always wanted to try malpua at home. But i dint get a good recipe. One day finaly i got it and i decided to try it with bananas. They were tasty and the real malpuas.Saunf or fenel seeds gave it nice flavour and taste.I was happy with the outcome.

INGREDIENTS:

For Pua

2 cups maida

2 ripe bananas

1 cup sugar

3-4 table spoon chopped cashew nuts and almonds

1 cup grated coconut

3-4 cups milk

3-4 table spoon fennel seeds(saunf/badishep)

1/2 tea spoon baking soda

ghee

salt

For Sugar Syrup

2 cups water

2 cups sugar

5-6 cloves

3-4 cardomom

METHOD:

Make sugar syrup of water and sugar.Add cloves and cardomomto flavour it. It should be of medium thickness. Make it more thick if you like more sweet. I do not like to much sweet so i made it of medium consistency.

Mix flour, baking soda,saunf, sugar, chopped dry fruits in a bowl.Mash bananas and add to it. Add enough milk to make this into a paste.

Heat a tawa (flat griddle) and put 2-3 tbsp ghee in it and spread it with wooden spatula.

Take a small ladder full of paste and spread it in round fashion in the heated tawa. Make 2-3 small rounds of paste depending upon how big your pan is.

Cook it in the slow heat for some time and then turn all puas to other side using a thin flat spatula. Add more ghee when puas are turned for good frying.

When they are done remove them from tawa. Put on absorbant paper for some time.This is called pua.

Now to make it malpua, dip it in sugar syrup. Keep it in sugar syrup for 2 hours so that it absorbs it.

Malpua is ready...

It can be eaten plain. but it tastes best when its served with rabri or kheer. Malpua-kheer or rabri malpua is famous.

NOTE:Pua s can be deep fried also, but since i do not prefer much oil i shallow fried it.

Preparation Time:25 mins

Comments (7)

Pomfret Fry...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Seafood Recipes

Pomfret is a famous fish in goa... Its called 'Paplet' in konkani.there are two types of pomfrets available white pomfret and black pomfret...taste of both are different.I love white pomfret. Pomfret fry is famous in goa. Almost in every non-veg restaurant this dish is included in the menu. For those who do no know how pomfret looks i have included a pic below.Its very easy to make pomfret fry.

INGREDIENTS:

5-6 pieces of fresh pomfret

1 tea spoon salt

1 tea spoon turmeric

1 table spoon tamrind paste

2-3 tea spoon chilli powder

2 table spoon sooji(rava)

2 table spoon maida

oil

METHOD:

Clean the ponfret pieces properly. apply salt, turmeric and tamrind paste and keep for marination for 30 mins.

Now apply chilli powder. Heat a pan and add oil.

Mix rava and maida on a plate. Deep each piece in the rava-maida mixture. This mixture must coat the whole piece of fish.Repeat the same with the other fish pieces.

Shallow fry this pieces in oil till brown and crispy. Turn on all sides and fry for even browning of it.

NOTE: Same procedure can be applied for mackerels or some other fishes to fry.

Preparation Time: 15 mins.

Comments (1)

Quick Bread Pizza...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Pastas N Pizzas, Quick Dishes

This is the most easiest bread pizza i have ever seen.Its crispy toasted bread and a spread of all veggies, cheese and tomato sauce.Its very simple to make and tasty pizza. If you don not have pizza base and you are in mood to eat a pizza. Just try this simple one.

INGREDIENTS:

3-4 sandwitch bread slices

1 cup chooped cabbage

1/2 cup capsicum chopped

1/2 cup tomato chopped

2 table spoon salter butter

3-4 table spoon tomato chilli sauce

1/2 cup grated chesse

pepper powder

salt

METHOD:

Mix all the vegetables together with a pinch of salt.Heat a pan with little butter. Toast the slices on both the sides till its crispy.

Now apply tomato chilli sauce on one side of the toasted slice.Add the mixed veges on it evenly all over. Sprinkle lot of grated cheese.

Keep it on a microwave plate n cook on 60% power for 40 secs and 80 secs on high ie 100% power. All the cheese gets melted.

Remove from microwave and spinkle some pepper powder. Top it with a tomato chilli sauce.

Serve Hot.

Preparation Time:7 mins

Comments (0)

Fresh Corn Bhel...!!!

Author: Siddhi Shirsat // Category: Chaats, Evening Snacks, Street Food

This fresh corn bhel is fresh blanched corn mixed with tomatoes,potatoes and cucumber and spiced with different chat chutneys and spices.Its a very healthy and tasty combination.Just give it a try.

INGREDIENTS:

1 cup sweet corn boiled

1/4 cup finely chopped cucumber

1/4 cup finely chopped tomatoes

1/4 cup finely chopped potatoes

1/4 cup finely chopped onion

1/2 cup sev

2 table spoon corn chivda(optional)

2 table spoon chopped corainder leaves

1 table spoon lemon juice

1/2 tea spoon chat masala

green spicy chutney

sweet tamrind chutney

salt

METHOD:

Take a bowl and add boiled sweet corn kernels in it. Add onion and mix well.

Now add cucumber, tomato and potato pieces and mix. Add green spicy chutney and sweet tamrind chutney according to your taste and mix. Add chat masala , salt and corainder leaves and stir.

Sprinkle lemon juice.Finally add half amount of sev,corn chivda and mix well.

Put in a serving dish. Garnish with remaining sev and corainder leaves.

Serve immediately.

Preparation Time:10 mins

Comments (0)

Veg Grilled Sandwitch...!!!

Author: Siddhi Shirsat // Category: Burgers N Sandwiches, Evening Snacks, Quick Dishes, Street Food

I was staying in pune for last 8-9 months.Pune city is famous for many things. Its also famous for the restaurants or small cafes which are present there. Roadside snacks are also very famous over there like vada pav, pakodas, sandwitches,dabelis etc.There was one sandwitch wala opposite to the building where i used to stay. He used to make awesome grilled sandwitches garnished with sev and cheese.I have tasted many grilled sandwiches in many restaurants but till now , not even one sandwitch tasted like his. His were just superb.Me and my friends used to love them. Now i am in goa from past few months and i realy miss those sandwitches. So few days before i decided to try them at home. I used to see him making them many times.So i followed it. It became very tasty, my attempt did not fail.Its taste was almost close to his.-:))

INGREDIENTS:

8 sandwitch bread slices

1 cucumber

1 boiled potato

1 tomato

butter

corainder mint chutney

chat masala

pepper powder

salt

1 cup shev

1 cheese cube

1/2 cup tomato sauce

METHOD:

Cut the cucumber, tomato, potato into thin round slices.

Remove the sides of the bread slices.Take two slices.Apply butter on each slice.Now apply the corainder mint chutney above the butter on each slice.

Layer potato,tomato and cucumber on one bread slice. Keep 4 slices of each on one layer.sprinkle some salt, pepper powder and chat masala in between each layer if you want spicy or above all layers.

Grill it in a toaster till it becomes light brown and crispy.

Remove it when done. Cut into two halves.Apply little sauce on top of it.Then sprinkle lot of sev on it.Grate cheese freshly over it.

Serve Hot...

Preparation Time: 10 mins

Comments (0)

Coriander Mint Sandwitch Chutney...!!!

Author: Siddhi Shirsat // Category: Chutneys N Sauces N Dips

This chutney is very popular to be used for sandwitches. Mixture of corainder and mint gives it a very nice flavour.It can be also used as a dip.

INGREDIENTS:

1 cup corainder leaves

1/2 cup mint leaves

2-3 green chillis

2 table spoon fresh grated coconut

1/4 tea spoon sugar

1 table spoon lemon juice

black salt to taste

METHOD:

Mix all the ingredients in a mixie and grind adding little water. Chutney is ready.

Comments (0)

Soft Banana Laddus...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Sweets

Banana laddus seems bit different as normally laddus are made either from some flour or nuts. But this laddus are made from bananas . They are realy soft and tasty.If u eat one you will definetly feel like eating more. They are very easy to make. Ingredients are also just few. This laddus remain good for 4-5 days without refrigeration.

INGREDIENTS:

2 cups mashed ripe bananas

1/2 cup sugar

2-3 table spoon ghee

2 table spoon slivers of almonds

1/4 tea spoon cardoman powder

METHOD:

Heat a kadai.Add ghee.Mix mashed bananas and sugar and add when the ghee heats.Cook on medium to medium high heat.Stir frequently.Do not allow it to stick to the pan edges.

Stir frequently while the mixture bubbles and goes from creamish color to nice golden to a deep golden brown color.Stirring is important here as if the mixture gets sticked to the edges it gets hard.

When the mixture begins to thicken and the edges start leaving the sides, add cardamom seed powder and mix well.

Allow to heat for a few more minutes.Whole mixture will become deep golden brown colour. To know if done, pour a drop on a plate allow to cool and roll between fingers if a balls is formed then the halwa is done.

Remove it from flame and pour into a plate. Cool thoroughly. then apply ghee to your hands and roll them into small lemon sized laddus.Ghee is applyied to hands so that the mixture doesnot get sticked to your hands.

Garnish with a sliver of almond placed on top of each ball.They become more firm after some time and taste more good.

Store in a air-tight container.They do not require refrigeration for 4-5 days.

NOTE:Add the amount of sugar according to your taste.If bananas are more sweet use less sugar.

Preparation Time:30 mins

Comments (1)

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