10.17.11

Banana Chips Recipe

Ingredients

Oil for deep-frying
5 Raw Bananas (peeled)
1/4 teaspoon Turmeric Powder
Salt to taste

How to make Banana Chips

 

  • Put the peeled bananas in salted iced water.
  • Chop the bananas in water and add turmeric.
  • Keep in water for 10 minutes and then drain out water completely.
  • Transfer to a kitchen cloth to remove the moisture.
  • Heat oil till it starts fuming.
  • Deep-fry the slices till almost crisp. Add few slices at a time.
  • Prepare paste of 1/2 teaspoon water and 1/4 teaspoon salt.
  • Add this paste to oil. This will make the slices crispier.
  • Repeat the procedure for remaining slices.
  • Drain the chips on an absorbent paper.
  • Cool and store them in an airtight container.

09.27.11

Banana Lassi Recipe

Ingredients:

Curd (Dahi, Yoghurt) :- 1 cup

Banana (Kela):-  peeled and slice, 1 nos

Sugar (Cheeni) :- 2 tbsp

Cardamom powder (Elaichi)  :-  1/4th tsp

Ice cubes :-   as required

Method of Preparation

1)    Take all the ingredients and mix it into a smooth paste in a blender.

2)    Once done serve it chilled.

09.13.11

Banana Chutney Recipe

Ingredients

Ripe Bananas (kela)  :-6 Nos

Vinegar (Sirka):-  ¾ cup

Salt (Namak)  :-    3 teaspoons

Cinnamon powder (Dalchini) :-   1/8 teaspoons

Ground cloves (Lavang)  :- Two Nos

Sugar  (Cheeni)  :-  11/2 cups

Raisins (Kishmish) :–   Four teaspoons

Red chili (Lal Mirchi) :-   ½ teaspoon

Almonds (Badam)   :-   4 teaspoons (blanched)

Method of Preparation

1)    The bananas need to be peeled and chopped

2)    Cook the bananas in vinegar, add sugar and then keep stirring till it completely dissolves.

3)    Remove from gas and add almonds (split into two), raisins, chili powder, salt and all the other ground spices.

4)    Allow it to cool. Once cool put the whole paste into a jar and close tightly.

5)    The banana chutney can be served after two days.

09.5.11

Chana Dal Banana Kheer Recipe

Ingredients:
1 cup chana dal (8 ounces)
1 medium size ripe banana
saffron to taste
cardamon powder to taste
sugar to taste
1 can evaporated milk
3 cups milk
2 tablespoons ghee
dry coconut flakes for garnish
cashew nuts and raisins to taste
How to make chana dal banana kheer :
  • Put 2 tablespoons of ghee in pan on medium heat.
  • Add raisins and cashew nuts and roast lightly.
  • Set aside for garnish. Boil chana dal and 2 cups milk until dal is over cooked (soft) so that it can be mashed.
  • After this mixture is mashed, add evaporated milk, remaining milk, saffron, cardamon powder and sugar to taste.
  • Add the cut banana pieces and boil all of this together to the desired consistency, stirring constantly to prevent milk from cooking over sides of pan.
  • Garnish with coconut flakes, roasted cashew nuts and raisins. Serve hot or cold.
  • Serves: 4-6

 

09.2.11

Banana Sour Cream Loaf Recipe

Ingredients:
2/3 cup Butter
11/2 cup Bananas (mashed)
1 cup Walnuts (chopped)
2 3/4 cup Flour
1 1/3 cup Sugar
2 Eggs
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Sour Cream
How to make banana sour cream loaf:
  • Mix butter and sugar till softened.
  • Combine bananas and eggs and mix them until well mixed.
  • Sprinkle dry ingredients.
  • Combine alternately with sour cream to banana mixture.
  • Stir only so that it mixes enough.
  • Stir in walnuts.
  • Lubricate and flour a loaf pan.
  • Bake it in the lubricated oven at 350 for 1 hour and more 15 minutes.
  • Let it sit overnight before cutting to improve loaf.

 


06.28.11

BANANA CHUTNEY RECIPE

Ingredients:
6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

How to make banana chutney:

  • Peel and chop bananas.
  • Cook with vinegar to a pulp and then stir in sugar until it dissolves.
  • Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
  • Cool, stir and pour into clean jars and cork tightly.
  • Serve after 2 days.