Toffee Bananas Recipe / Chinese Toffee Bananas Recipe / A Classic Chinese Dessert

Toffee Banana

Ingredients

All purpose flour / Maida - 4 tbsp ( heaped)

Corn flour - 2 tbsp ( heaped)

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp

Salt a pinch

Ice cold water as needed

( Mix all the ingredients together in a bowl, add ice cold water and make a smooth semi thick batter)

For Toffee ( Sugar syrup)

Sugar - 1 cup

Water - 1/2 cup

( add above ingredients into a sauce pan and cook till the syrup comes to a golden colour syrup)

Other ingredients

A bowl filled with water and few ice cubes

Oil to deep fry

Sesame seeds to sprinkle on top - as needed

Bananas - 2 large

( Cut into semi thick long slices or any size you wish)

Method

Heat oil in a pan dip each banana slices into the batter and gently drop it into the oil.

In medium high flame cook both sides till crisp and golden brown. remove from the oil and dip them into the prepared syrup till both sides are well coated.

Immediately drop them into the ice cold water to set the caramel and remove to a plate. Do not dip too much into the water as they will become soggy.

Sprinkle sesame seeds and enjoy with ice cream!

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Gur Paratha / Easy Gur Paratha Recipe / Gur ka Paratha / Stuffed Jaggery Paratha Recipe - Indian Bread Recipe

Gur Paratha

Ingredients for the dough

Wheat flour - 1 cup

Salt a pinch

Ghee - 1 tsp

Water as needed to knead the dough

( Take above ingredients into a bowl add water little by little and knead to a soft tight non sticky dough, cover and rest for 5 minutes. Divide the dough into equal size balls)

Filling ingredients

Ghee as needed

Powdered Jaggery as needed

Cardamom powder as needed

Other ingredients

Ghee as needed to cook the paratha

Stuffed Jaggery Paratha

Method

First method  is take a ball of dough and roll it out into a semi thin roti.

Apply some ghee sprinkle some cardamom powder and jaggery cover it with another roti and seal the edges well (pinch and fold method). Make sure both the rotis are sealed together otherwise the filling will come out when cooking.

Then cook them on a tawa by applying ghee on both sides till brown, serve hot

Second method is apply some ghee on one side of the rolled roti sprinkle cardamom powder and jaggery. Fold it into half and press the edges with a fork to seal or by pinch and fold method and cook on tawa.

Third method is roll the dough place the filling in the middle like regular stuffed parathas , close and roll it out gently to make sure the filling does not come out. Then cook it on tawa.

Enjoy!

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Pattani Paruppu Bonda / Yellow Split Peas Bonda / Tea Kadai Paruppu Bonda Recipe

 

Pattani Paruppu Bonda

Ingredients

Yellow peas / Pattani paruppu - 1 cup

Chopped onion - 1

Chopped green chilies - 5

Ginger - a small piece

Chopped coriander and curry leaves - few

Fennel seeds - 1 tsp

Baking soda - a generous pinch

Salt to taste

Oil to deep fry

Method

Wash and soak dal for 4 hours and drain out the water. Keep a handful of dal separately and add the remaining into a blender.

Add fennel seeds , ginger and green chillies grind to a coarse thick mixture.

Transfer into a bowl and add the remaining ingredients and the reserved soaked dal and mix well.

Heat oil in a pan and take small portion of the mixture and drop it into the hot oil.

Deep fry in medium high flame till brown on all sides.

Enjoy hot with tea!

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Iru puli Kuzhambu Recipe / Yeruvalli Kuzhambu Recipe / Tirunelveli Special Iru Puli Kulambu Recipe / Easy Kulambhu Recipes

 

Iru Puli Kuzhambu

Ingredients for grinding

Methi seeds - 1/ 2 tsp

Red chillies - 5

Grated coconut - 1/4 cup

Rice - 1 tsp ( soak it in water for 30 minutes)

Oil - a drop

( Add oil in a pan and fry methi and red chilies till color changes. Switch off the stove and add the coconut and mix well. Cool the ingredients and grind it along with the soaked rice to a smooth paste)

Tempering

Oil - 2 tsp

Mustard - 1tsp

Hing - a generous pinch

Curry leaves few

Other ingredients

Vegetables of your choice - 1 & 1/2 cups

( I used pumpkin, brinjal, flat beans and potato)

Salt to taste

Turmeric powder - 1/4 tsp

Diluted tamarind juice - 1 cup

Thick butter milk - 1/2 cup

( make sure buttermilk is not too sour)

Coconut oil - 1 tsp

Method

Pour water in a pan add the salt , turmeric powder and the vegetables cook till they are half cooked.

Pour the tamarind juice and cook till raw smell has disappeared and the vegetables are cooked.

Pour the ground masala and cook till the gravy is thick. add the buttermilk and give a boil and switch off the stove.

Pour oil in a pan and temper it with above ingredients , pour the hot tempering into the kulammbhu.

Lastly add the coconut oil on top mix and enjoy with hot rice.

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