Ingredients Required:
Maida - 250 gms
Butter - 250 gms
Powdered sugar - 250 gms
Eggs - 3
Banana - 3
Baking Powder - 2 tsp
Soda Bicarbonate - 1/4 tsp
Salt - a pinch
Vanilla Essence - 2 tsp
Method:
Sieve the dry ingredients for 3 times.
Separate white and egg yolks and beat them separately.
Beat butter until creamy.
Mix powdered sugar and beat well.
Mash bananas.
Add eggs and maida alternately and beat well.
Add vanilla essence and mix.
At last add mashed bananas and mix well.
Don't beat the mixture too much since the mashed bananas will leave the watery content in it.
Grease the baking tray and pour the mixture till 3/4 th of it.
Bake it in a preheated oven at 220 deg C for about 35-40 minutes.
Vada curry
Ingredients:
Gram dhal - 1 cup
Red chilli powder - 3 tsp
Dhaniya powder - 2 tsp
Green Chillies - 3 chopped fine
Onion - 4 chopped fine
Tomatoes - 3 chopped fine
Ginger garlic paste - 1 tbsp
Sombhu - 2 tsp
Garlic - 10 to 12 (don't peel off skin)
Salt
Grind to a paste:
Coconut poo - 1/2 cup
Sombhu - 2 tsp
To Temper:
Cinnamon - 2
Cloves - 2
Bay leaf - 1
Method:
Soak gram dhal for about 1 hour.
Drain and grind gram dhal in mixie coarsely along with sombhu.
Crush garlic and add to this mixture.
Make into small balls.
Arrange these balls in idli plates and cook over in a medium flame for 10 minutes.
Remove and cool.
Smash it nicely.
Heat oil and temper with the given ingredients.
Add onion and saute well till golden brown.
Add ginger garlic paste and saute well.
Add tomatoes and saute well.
Add the dry powders and the smashed gram dhal with some water.
Allow it to boil for 2 minutes over a high flame.
Add the ground paste and make it to boil in a high flame for 4 minutes.
Garnish with coriander leaves.
This curry is very well suited for appam.
Gram dhal - 1 cup
Red chilli powder - 3 tsp
Dhaniya powder - 2 tsp
Green Chillies - 3 chopped fine
Onion - 4 chopped fine
Tomatoes - 3 chopped fine
Ginger garlic paste - 1 tbsp
Sombhu - 2 tsp
Garlic - 10 to 12 (don't peel off skin)
Salt
Grind to a paste:
Coconut poo - 1/2 cup
Sombhu - 2 tsp
To Temper:
Cinnamon - 2
Cloves - 2
Bay leaf - 1
Method:
Soak gram dhal for about 1 hour.
Drain and grind gram dhal in mixie coarsely along with sombhu.
Crush garlic and add to this mixture.
Make into small balls.
Arrange these balls in idli plates and cook over in a medium flame for 10 minutes.
Remove and cool.
Smash it nicely.
Heat oil and temper with the given ingredients.
Add onion and saute well till golden brown.
Add ginger garlic paste and saute well.
Add tomatoes and saute well.
Add the dry powders and the smashed gram dhal with some water.
Allow it to boil for 2 minutes over a high flame.
Add the ground paste and make it to boil in a high flame for 4 minutes.
Garnish with coriander leaves.
This curry is very well suited for appam.
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