Banana Appam

With indian festivals frequently falls every other week,the banana used for pooja will be flooded..I regularly make this at home to finish off the bananas in quicker way...the appam will be soft and spongy apt for evening snack especially for winter cravings..

Ingredients

Maida-1 cup

Sugar-1/4 cup

Cardamon powder-1/2 tsp

Banana-3/4 cup,smashed
Water-half cup

Coconut,grated-1/4 cup(optional)

Baking soda-2 pinches

Oil to deep fry

Method

1.Mix all the ingredients and make thick batter

2.Heat oil and pour a tbsp of batter and allow it cook

3.Turn appam and cook in medium flame

4.Cook appam until sizzling stops completely 

Notes

• Can replace 1/4 cup of jaggery with sugar..
• Melt jaggery with water and strain and use it
• Can replace maida to wheat flour
• Use your hand to pour the batter for better shapes of appam

Maida Burfi

The most easiest burfi i ever made..It needs 10 -15 minutes and perfect for all occasions :)

Ingredients

Maida-1 cup

Sugar-2 cups

Water-1/2 cup

An essence-1 tsp

Ghee-1/4 cup

tutti fruiti-1/2 cup

Method

1.Heat ghee and add maida,saute for couple of minutes,Keep aside

2.Melt sugar and water in heavy pan,and make thick syrup in one string consistency

3.Add the maida to syrup and stir well and break all the lumps

4.Stir for exactly 2 mins ,add tutti fruiti and off the flame 

5.Immediately pour it in greased tray and level the burfi

6.Allow it to cool for 10 minutes,and cut the burfi for desired shapes 

Seven cup burfi / 3 in 1 Sweet

this is my grand mother's recipe,i love making it.Its so simple,a best beginner's friendly sweet recipe..the taste will be more like a mix of mysore pak and coconut burfi..

Ingredients

Besan Flour/Pottukadai maavu-1 cup

Ghee/Oil-1 cup

Dessicated coconut /Fresh Coconut ,grated-1 cup

Milk-1 cup

Sugar-3 cups

Method

1.Sieve flour and with mix all ingredients in heavy ,hollow pan 

2.Heat the pan and stir in medium flame to melt the sugar well

3.In few minutes,the mix will like become in pic 1 of kadai

4.Keeping stirring until it forms thick and starts leaving the edges 

5.Grease a plate or tray and pour and level with a laddle

6.Place some roasted nuts on burfi and let it cool

7.When its in little cooled, line the burfi with knife 

Wish you all a very happy ,prosperous ,safe and healthy Diwali/Deepavali

Guilt free malpua

So,the diwali is nearing close,how we cant miss those deep fried high glucose delights now....Most of indian sweets and savouries are deep fried and high in calories...Dont think i am pretending,but after a heck of feast,i am in track of dieting again.. Both my DH and daughter love sweets as i am not much fond of,but i luv malpuas.....In chennai,u will get the best malpuas in agarwal sweets in paris(not paid 2 say/recommend )...the below recipe is by Chef amit from courtard by mariott ,chennai..I have already shared his recipes in this blog...this one is really keeper ,though it is not authentic :)

Ingredients

Flour-50gm

Atta-100gm

Milk-50ml

Ghee-15gm

Water-200ml

Fennel powder-1 tsp

Oil to shallow fry

For Sugar Srup

Water-500ml

Sugar-200gms

Method

1.First make the sugar syrup with one string consistency,set aside

2.Mix all the above ingredients to make a batter.Set aside for 10 minutes

3.Heat the oil and pour the batter into small quantity to fry the malpua

4.Dip the malpuas in syrup and remove after 5 minutes

5.Serve with nuts or a scoop of icecream