Banana Biscuits

Banana Biscuits

Ingredients

1. Wheat flour - 1 cup
2. Sugar - ½ cup
3. Ripe bananna - ½ no
4. Water - 2-3 teaspoons
5. Butter - 2 teaspoons
6. Cardamom powder - 1 teaspoon

Preparation Method

1. Mix all the ingredients except water.
2. Knead the dough thoroughly.
3. Add water little by little to make a smooth dough.
4. Divide the dough into small balls.
5. Take a plastic sheet greased it with oil or ghee.
6. Place each ball on the sheet and roll it into a thin puri with fingers.
7. Heat oil in a pan and deep fry 2-3 puirs at a time.
8. Repeat this for all the balls made out of dough.
9. Let them cool so that they become cripsy

Banana Halwa

Banana Halwa

Ingredients

1. Bananas (big) - 6 nos
2. Sugar - 2 cups
3. Ghee -12 tablespoons
4. Cardamom (Elakka)- 4 nos

Preparation Method

1. Peel banana and cut into thin pieces.
2. Cook along with sugar, turning over constantly, till the blend becomes semi-solid.
3. Add ghee.
4. As soon as the mixture separates from the vessel and the blend gives off the absorbed ghee, test a sample to make sure that it does not stick when pressed between fingers and thumb.
5. Then add powdered cardamom.
6. Transfer the halwa to a plate brushed with ghee, and flatten it with a spoon.
7. Cut into pieces after one hour.

Bread Jamun

Bread Jamun

Ingredients

1. Brown corners of the bread -20 slices
2. Oil - As required
3. Water - As required for syrup and dough
4. Sugar - As required

Preparation Method

1. Boil sugar and water until it becomes a thick syrup.
2. Take the brown corners of the bread and make a smooth dough with enough water.
3. Make small balls from the dough.
4. Heat oil in a deep pan and fry bread balls in medium flame till it becomes crispy and brown.
5. Then put the fried balls in the sugar syrup. Ready to serve.

Kesari

Kesari

Ingredients

1. Rava - 1 cup
2. Sugar - 1 cup
3. Water - 1½ cups
4. Ghee - ½ cup
5. Cashew nuts - less than ¼ cup
6. Golden raisins - less than ¼ cup
7. Cloves - 2 nos
8. Cardamom (Elakka)- 2 nos

Preparation Method

1. In a pan, roast rava with ¼ cup of ghee for 5 minutes.
2. Add 1½ cups of water to it and keep on stirring until the rava is cooked.
3. Then add sugar and mix everything well.
4. Lastly, add the remaining ghee and simmer the stove and keep stirring until everything mixes well.
5. Fry cashew nuts, raisins and cloves in little ghee and add to the mixture.
6. Powder the cardamom and add to the mixture.

Mysore Paavu

Mysore Paavu

Ingredients

1. Besan (Kadala maavu) - 1 cup
2. Sugar - 1 cup
3. Water - 1 cup
4. Ghee - 2½ cups
5. Cardamom powder (Elakka podi)- ½ teaspoon

Preparation Method

1. Heat half the quantity of ghee in a vessel.
2. Roast besan for 2 to 3 minutes in it.
3. In another vessel, add a cup of water and sugar and cook till a sticky syrup is formed.
4. Add the roasted flour in it and stir constantly.
5. At the same time, hot ghee should be ready in another vessel, placed on flame. While stirring the besan mixture with the right hand constantly, pour the heated ghee in a stream with the left hand.
6. When the paavu is ready, the blend turns light brown. It becomes porous and spongy like a bread slice.
7. Sprinkle cardamom powder over the blend, turn it over and quickly transfer to a plate.
8. The paak sets within a minute. Cut into pieces with a sharp knife.