Banana Paniyaram

Ingredients (makes 24)

2 well ripe Bananas
2 Eggs
2 tablespoons of  Wheat flour
2 tablespoon of  Sugar or Jaggery
pinch of cardamom


Method

In a mixing bowl, beat the eggs well.
Mash the bananas with a fork until smooth. Stir the mashed bananas into the beaten eggs.
Add wheat flour, sugar & cardamom to the banana mixture and stir until well combined batter.
In the mean time, heat the  Paniyaram / Appe pan on the stove.
Pour two drops of oil on each hole.
Pour the 1 tablespoon of batter into each, cook for 2 to 3 mins in the medium heat.
With the skewer turn the side, sprinkle some oil & let it cook for 2 mins till they are light golden brown.
Very easy, yummy, kids friendly Paniyaram is ready to serve.

Adam and Eve Pudding

Ingredients

3 medium dessert apples, peeled cored, and sliced

1/4 teaspoon of Ground cinnamon

4 tablespoon of Cold water

7 tablespoon of Sugar

75 gm of Butter, softened

100 gm of Self raising flour

1 egg, lightly beaten

Method

Preheat the oven to 180 degree Celsius.

Arrange the apples in a small pie dish.

Sprinkle with cinnamon, 2 Tbsp of water and 1 Tbsp of the sugar. set aside.

Cream the remaining sugar and the butter together in a bowl.

Add beaten egg, a little at a time, beating well after each addition, then beat in the remaining water.

Sift flour into bowl and gently but thoroughly fold into the mixture.

Spoon mixture bowls, smoothing over the top.

Bake for 30 minutes.

Reduce over temperature to 15o degree Celsius and bake for a further 15 minutes.

Watermelon Lassi

Ingredients (for 4 people)

750 grams of watermelon cubes

500 ml of plain yogurt

2 tablespoon of sugar (optional)

Method

Set aside a few pieces of fruit to use as a garnish.

Puree the remaining fruit in a blender .

In a large bowl, whisk 500 ml ( 2 cups) plain yogurt until creamy, then blend in the fruit puree. Add sugar (if liked).

Chill thoroughly. To serve, pour into tall glasses, add a little crushed ice and garnish with the reserved fruit.

Kozhi Kuzhambu

Ingredients

1 kg of chicken pieces
100 grams of small onions(shallots) / 2 medium size big onions finely chopped
100 grams of tomatoes finely chopped
1 tablespoon of pepper
1 tablespoon of cumin
1 tablespoon of coriander seeds
2 teaspoon of red chili powder
1 teaspoon of turmeric powder
1 teaspoon of mustard seeds
few sprigs of curry leaves
salt as required
1 to 2 tablespoon of Sesame(gingelly) oil

Method

In a dry pan fry pepper, cumin & coriander seeds for 1 mins & keep aside.

Pour oil in pan add finely chopped onions, saute until golden brown now add chopped
tomatoes saute for few more minutes. Allow it to cool.

In a grinding jar add pepper, cumin, coriander seeds, turmeric powder, chili powder grind it well. Then add sauteed onions & tomatoes to the jar grind altogether like a paste.

Heat oil in cooker add chicken, salt, grinded paste, 1 1/2 cup of water, curryleaves close the cooker, pressure cook for 2-3 whistles.

For tempering, in an another vessel heat oil add mustard seeds, cumin, curry leaves then add cooked chicken kuzhambu from cooker and allow it to be boil for 3 to 4 minutes.

Serve with hot boiled rice

Carrot Muffins

Ingredients

1 1/2 cups of all purpose flour
1 cup of white sugar
2 cups of grated carrot
3 eggs
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup of milk

Method

Preheat the oven to 175 degrees C (370 degrees F)

Place 12 paper muffin cups on the tray or we can grease the muffin tray with oil.

Sift together the all purpose flour, baking powder, baking soda, cinnamon powder and salt.

Beat the eggs and sugar until smooth around 4 minutes.

Add milk, vanilla extract, grated carrot to egg mixture and stir them together.
Fold in the flour mixture.

Pour batter into arranged muffin cups. Fill them about 3/4 th full, so that it will rise well.

Place the muffin tray into the oven and bake for 15 to 20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

Leave the muffins to cool completely and remove from the tray.

Vanilla Sponge Cake

Ingredients

1 cup of all purpose flour / maida flour

1 cup of powdered sugar

1 teaspoon of baking powder

6 eggs

50 gm of butter (optional)

1 teaspoon of vanilla extract

Method

Preheat the oven to 180 C (350 F)

Seperate eggs to white and yolks.

Sift together the all purpose flour and baking powder.

In a bowl, beat the egg yolks with handheld electric whisk. Add 2 tablespoon of sugar and vanilla extract, continue to beat in highspeed until yolk mixture becomes double the volume. Keep it aside.

Clean the whisk attachment.

In an another bowl, beat the egg white with electric whisk. Meanwhile add sugar to egg white mixture. Beat in highspeed until white, light and fluffy, about 15 to 20 minutes.

Add whipped egg yolks into whipped egg white mixture, combine gently with rubber spatulla.

Add all purpose flour, baking powder mixture, melted butter (optional)and fold in using a rubber spatula until throughly combined.

Set the cake tin with greased and base- lined with greased baking parchment paper.

Pour the mixture into the cake tin, rotate the pan gently to remove any air pockets that might remain and bake on the middle shelf of the preheated oven for about 30 minutes, or until a wooden skewer or knife inserted into the middle of the cake comes out clean.

Leave the cakes to cool in the tins for 10 minutes before turning out on to wire cooling racks.

Turn the cakes the right way up and leave to cool completely.

Use a long bladed serrated knife to slice cakes into layers for filling.

Cakes can be filled with butter cream, jam, or whipped fresh cream.

Onion Koftas with Yogurt dip

Ingredients

500 gm of onions, thinly sliced
1 tsp of coriander powder
1 tsp of cumin powder
1/2 teaspoon of turmeric powder
2 green chillies, deseeded & finely chopped
3/4 cup of besan flour / gram flour / chickpea flour
2 tablespoon of chopped fresh coriander
1/2 teaspoon of baking powder(optional)
Salt as required
Oil for deep frying

For yogurt dip

1 cup of yogurt
1/2 teaspoon of red chilli powder
1/2 table spoon finely chopped fresh coriander
salt as required.

Method

Place the onions in colander or strainer, add the salt & mix it well. Keep it aside for 30 to 45 minutes, tossing twice.

Squeeze out any extra moisture in the onion and place into the bowl. Add coriander powder, cumin powder, turmeric powder, green chillies, fresh coriander and mix well.

Add besan flour and baking powder to the onion mixture. Mix everything well with hand.

Shape the mixture by hand into small size balls.Gentle pressure is enough.




Heat the oil , fry the koftas 4 to 5 at a time cooked until it become deep golden brown

Remove with a slotted spoon and drain the excess oil on paper towels.

For yogurt dip
In a cup of yogurt add pinch of salt, red chilli powder, finely chopped coriander and mix it well.

Pour some yogurt dip in a plate, arrange some koftas on top and serve it warm.