quick and easy Banana halwa

                               Instant Kaelyaa halwo

                               

GSB CUISINE

SERVES:2

Malabar banana

Ingredients

Ripe Malabar Bananas-3                                                        

Ghee-5 to 7 spoons

Sugar- 4 to 5 spoons

You can adjust measurements based on your diet.

Method

1.Chop bananas .

2.Heat ghee in a pan,once it is hot add in one whole  banana pieces at a time and saute till they attain brown patches.

3.Transfer them into a bowl.

4.Once all the banana slices are perfectly done and transferred into the bowl,sprinkle sugar on top.Our easy  halwa is ready to serve..!!!          

APPLE SHRIKHAND

                                                Apple Shrikhand

APPLE SHRIKHAND

Serves -2
Ingredients

Curd/yogurt- 1 1/2 cup
Apple-1/2 of a small apple
sugar-2 tbsp

To Garnish
Dry fruits of your choice

Method

1.Take 1 1/2 cup of curd in a kitchen towel .Tie a knot or if u dont know then, no issues you can put an elastic rubber band and hang it for 3-5 hours,so that all the water in it will drip off.

2.Once done scoop out all that hung curd from the towel.

3.Pour it in a blender along with sugar and  blend  well .Make sure that there are no lumps in it.
Note:While blending if you prefer you are free to add saffron strands or crushed cardomom as well.

4.Transfer it into a serving bowl..Garnish with dry fruits or even with apple slices and serve as such or chill .Enjoy.
Note:if you dont like the apple flavour in it then just avoid the apple and enjoy the plain shrikhand.
        :if you like mangoes then instead of apple add mango puree(for that just pulse mango pieces in a blender without adding water .our puree is ready to use)and make mango shrikhand.

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DESSERT USING LEFTOVER COCONUT CREPES

           NEER DOSA PAYASAM/KARIKU DOSA PAYASAM/POLYAKHEERI

SERVES:1

INGREDIENTS

COCONUT CREPES-1

GRATED JAGGERY-3-4 TBSP

MILK-1/4 CUP

CARDAMOM-2

GHEE-1/4 TSP

WATER-1/4 +1/4 CUP

METHOD

1.TEAR  THE CREPES INTO SMALL PIECES.

2.TAKE A PAN ADD THE PIECES AND 1/4 CUP WATER INTO  IT AND COOK THE CREPES ON A MEDIUM FLAME,TILL IT BECOMES SOFT..IT WILL GET COOKED WITHIN MINUTES.

3.ADD IN THE GRATED JAGGERY.  ALLOW IT TO MELT AND BECOME LIQUID .

                                      4.NOW  ADD  ANOTHER 1/4 CUP OF WATER

5.BRING IT TO BOIL.STIR OCCASIONALLY.

                                   6.NOW GOES IN THE CARDAMOMS.

                                        7.TIME TO ADD THE MILK....

7..MIX THE MILK WELL.AND BRING IT TO A BOIL

 7. ADD IN  1/4 TSP OF GHEE,MIX AND SWITCH OFF THE FLAME.

8.TRANSFER IT TO A SERVING BOWL....ENJOY..

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FRUIT NUTS AND YOGURT PARFAIT

                        PARFAIT {MK'S VERSION }      

                                           

INGREDIENTS

 PLAIN CORNFLAKES-2 tbsp
FLAVORED YOGURT-2 tbsp
POMEGRANATE SEEDS-2 tbsp
ALMONDS-3/4
CHOCOLATE SYRUP -2 tsp

METHOD

1.TAKE A SERVING GLASS AND START LAYERING IT WITH OUR INGREDIENTS...

 - FIRST LAYER-CORNFLAKES (JUST CRUSH IT ONCE BEFORE LAYERING)

  -SECOND LAYER-POMEGRANATE SEEDS

 -THIRD LAYER-YOGURT(I USED MANGO FLAVORED ONE)

 -FOURTH LAYER POMEGRANATE SEEDS        
               
2.  TOP IT OF WITH  CHOCOLATE SYRUP AND CRUSHED ALMONDS....
             
3.   ENJOY..

                                       

DEEP FRIED AND SUGAR DIPPED SEMOLINA(RAVA)FINGERS

                                 JHAMBUL

                                  

  

RECIPE SOURCE : GSB CUISINE

MAKES 8 FINGERS AND BALLS

INGREDIENTS

SEMOLINA/RAVA- ½ CUP
SUGAR-1/2 CUP
WATER -3/4 CUP
OIL FOR DEEP FRYING

  METHOD:

1.HEAT A KADAI ADD ½ CUP WATER,1 TBSP OF SUGAR AND BRING IT TO BOIL.ONCE IT STARTS BOILING ADD SEMOLINA BY CONTINUOUSLY STIRRING IT.KEEP ON STIRRING OR 2-3 MINUTES.SWITCH OFF THE FLAME .(AT THIS STAGE WE CAN CALL IT “kesari”)

 2.NOW BEGIN TO MASH IT FOR 2/3 MINUTES .ONCE IT COOLS DONE .APPLY A LITTLE GHEE OR OIL ON YOUR HANDS AND MAKE DESIRED SHAPES OF  YOUR CHOICE.

3.HEAT OIL IN A KADAI AND DEEP FRY THEM IN MEDIUM FLAME SO AS TO MAKE SURE THAT ITS INNER PORTION ALSO GETS COOKED PROPERLY.DRAIN AND TRANSFER TO A PAPER TOWEL.

  

4.NOW LETS MAKE THE SUGAR SYRUP:

5.FOR THAT TAKE ¼ CUP OF THE  REMAINING SUGAR IN ANOTHER KADAI AND BEGIN TO HEAT IT TILL IT REACHES ONE STRING CONSISTENCY.ONCE ITS DONE OFF THE FLAME .

6.POUR ALL THE DEEP FRIED FINGERS AND BALLS INTO THE SYRUP AND KEEP ON STIRRING.THE BALLS WILL ABSORB THE SUGAR AND WILL GET NICELY COATED WITH SUGAR.

STEAMED PUMPKIN CAKE

      KADDU KA MEETA/MATHAN ADA/KADAMBH

PUMPKIN CAKES

RECIPE :GSB CUISINE
MAKES:4

INGREDIENTS

Grated pumpkin/kaddhu/mathan/dudhi-1/4 cup
Coconut scrapings-1/4 cup(use a spoon for garnishing too)
Jaggery syrup(guud ka pani/sarkara pani)-1/4 cup
Rice flour/chaval ka powder/aripodi/oravapitti-1/4 cup

METHOD:

1.Wash and clean the pumpkin and grate it.Keep it aside.

2.Pour water along with jaggery pieces in a pan  and bring it to boil.Keep on stiring in between.Once pieces  are melted,strain the syrup and keep it aside.

3.Take a mixing bowl add the syrup,grated pumpkin,coconut scrapings,rice flour and mix well.

4. The batter should not be too thick or thin.In case it becomes too thick you can add little water
(1 spoon)and again mix well.

4.Now heat a steamer(or idli cooker/momo steamer)pour 1 spoon each into each space and steam it
 for 10 minutes.

5. Insert a toothpick or knife if it comes out clean our cakes are ready to serve.

6.Garnish with  some coconut scrapings and ENJOY.