…temp.) 1 tsp. Vanilla Essence ½ cup Dark Chocolate Chips 1 cup mashed ripe Bananas (2 large Bananas) Method : Pre-heat the oven at 180C. Line a 12 cup muffin pan with liners or you may use paper ice-cream cups like I did. Peel the bananas & mash them to a puree with your hands or with an electric mixer/blender & keep aside for later use. In a large mixing bowl, add the flour, sugar, baking pwd., baking soda & salt & combine well. I…
…ain a small margin i.e. do not apply the dough right till the edges of the leaf. Spread it out wards & cover the entire leaf uniformly. Make sure the dough is spread thin enough to fill. The dough should not separate or break. Stuff sufficiently with the prepared filling. Carefully fold the leaf & gently press down to enclose the filling. The main vein of the leaf is a perfect guide for this. Prepare all patoleos like this making sure you…
…aking pwd., & soda bicarb. In another bowl, whisk together the pureed bananas, milk, honey & oil. Make a well in the centre of the flour mixture & tip in the banana mixture. Fold in till everything is just mixed together. Divide the mixture into 2 parts. Mix together 3 tbsps. of cocoa pwd. with few tsps. of milk till it is a smooth paste & add it to one part of the mixture. Combine till well mixed. Keep aside. Tip each mixture…
…ubby is a chocolate lover and my kids too love it. Such a novel way to put bananas to good use because we always purchase a huge bunch and who can resist chocolate? So enjoy these lovely soft and moist Chocolate Banana Swirl Cupcakes! First, feast with your eyes on the swirls and then treat yourself to these gorgeous cupcakes with a cup of tea / coffee at breakfast or snack on them whenever you feel hungry with a glass of milk or your favorite mil…
…ts / Almonds / Pistachios – slivered or halved Chandi Vark / Edible Silver Leaf Procedure: Wash, peel and grate beetroot. In a sufficiently broad, thick bottomed pan; preferably a pressure cooker body or non-stick pan, roast crumbled khoya until lightly pink and fragrant. Transfer to a bowl. In the same pan, melt pure ghee on medium heat. Add the grated beetroot and sauté until almost dry. Add sugar and cook further until moisture evaporates. Stir…
…finely chopped) 1 Green Chilli (finely chopped) or to taste 1 sprig Curry Leaf 1 tsp. Mustard Seeds ½ tsp. Cumin Seeds ½ tbsp. Urad Dal (split & skinless) ½ inch fresh Ginger (scraped & grated) ½ fresh Carrot (peeled & cubed) ¼ cup frozen Green Peas 1 tbsp. Sugar or to taste 3 tbsp. Vegetable Oil ½ tbsp. Pure Ghee/Homemade Ghee/clarified Butter 3 cups hot Water or as required Salt to taste Suggested Garnishing: Fine Sev Freshly choppe…
…at. Vendors with cane baskets filled with vadas would serve it on a banana leaf with tasty chutney. The batata vadas of “Lonavla” are so delicious. Whenever we go on a drive to Lonavla to visit friends or on a picnic & to enjoy the rains & waterfalls of Lonavla-Khandala, we thoroughly enjoy the hot vadas.. they are so irresistible! The vadas at “Mandai” in Pune are so inviting.. they are prepared by home makers who put up make shift stal…
…d large wooden board. Smoothen and shape either with your rolling pin or a banana leaf. Roll out the dough with a rolling pin to about 1 cm thickness. When warm to the touch, cut into desired shapes and sizes. Arrange on trays with enough room between the pieces of Doce. Allow the pieces of Chonya Doce to cool down completely before serving or storing. On cooling and drying you will get a firm crust on the outside and a reasonable amount of softne…
…make sure you smoothen and level the mixture immediately with a spatula or banana leaf. It is a good idea to have a helper to do this. The mixture will tend to set very quickly so it is necessary to level the Dodol mixture before it sets! Let the Dodol cool completely before you slice it. Slice the Dodol into desired thickness and pieces. Serve and enjoy at Christmas. Tips & Suggestions: Usually red rice (Goa rice) is used for this sweet but m…
…rble/granite counter or wooden board; immediately smoothen or shape with a banana leaf or rolling pin and roll out to a 1 cm thickness. When warm to the touch, cut into desired shapes and sizes. Arrange on trays with enough room between the pieces of Cocada. Let the pieces of Cocada cool down completely before serving and storing. On cooling and drying for a considerable period, the suji will absorb the moisture and it will have a firm crust on th…