Banana Sheera Recipe

One of the best ways of utilizing those over ripe bananas is by making a fragrant Banana Sheera or Kela sheera. The aroma of the banana combined with ghee/clarified butter makes this sheera a one of its kind. It needs no additional condiments like Cardamom or saffron to enhance its taste.

Ingredients :

  • 200 gms Rava/Semolina
  • 200 gms sugar
  • 2 elaichi Bananas
  • 600 ml milk
  • 100 ml water
  • 100 gms ghee/ clarified butter
  • A handful of Cashew nuts and Kishmish

Method :
Roast the Rava in 5 tbsps of ghee till it turns to a golden brown and gives its aroma. Roast the cashews and kishmish in a little ghee to a golden brown. Boil the milk and water together and pour it into the roasted rava. Cook till done. Slice the banana finely and add it to the Sheera. Keep roasting till the bananas get mashed. Add the sugar and keep stirring till it starts leaving the sides of the pan. Add the remaining ghee and the roasted Cashew and raisins. Mix well. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Lassi /Yoghurt Recipe

Lassi though a Punjabi delicacy, is now popular in even the remotest parts of India. It is nothing but Yoghurt churned and sweetened with sugar or with salt. Fruit Lassi in a variety of flavours too is available but my most favourite is the Kesar Elaichi Lassi that is the Sweet Lassi flavoured with Saffron and Cardamom and garnished with Pistachios. The traditional Rajasthani churner is a gift from a very dear friend Ramesh Chittal.

Ingredients :

  • 1 litre thick curd/Yoghurt
  • 15 tsps sugar
  • 9 Cardamom pods
  • A large pinch of Saffron
  • 12 Pistachios shelled and slivered.

Method :

Churn the curds well. Powder the sugar, saffron and Cardamom and tip it into the churned yoghurt. Mix well. Pour in tall glasses or even tiny earthenware and serve chilled garnished with pistachios.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thandai Recipe

Thandai which literally means a coolant, is a drink made during the festivals of Holi and Shivratri. It is milk enriched with dry fruits, saffron and fennel. Traditionally ‘Bhang’ which gives one a ‘high’ is added to the drink. The one I have posted today is without it. It is absolutely delicious!!!

Ingredients :

  • 5 cups milk boiled ( do not use skimmed or low fat milk)
  • 1/2cup powdered sugar
  • A few strands of saffron
  • 1/4 tsp pepper corns
  • 1/2 cup almonds
  • 2 tbsp khus khus/poppy seeds
  • 2 tbsp saunf/fennel
  • 10 Cardamom pods
  • A handful of dried rose petals
  • Fresh rose petals for garnish

Method :
Soak the almonds and peel them. Powder the Cardamom, poppy, fennel, pepper corns and dried rose petals and mix it thoroughly in the milk. Grind the almonds to a fine paste and add them too. Refrigerate for three to four hours and then strain it. Add the sugar and saffron. Mix thoroughly and serve garnished with fresh rose petals.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Puranpoli / Ubbatti/ Lentil stuffed sweet Flat Bread Recipe

Puranpoli or Ubbatti is a sweet traditionally prepared on the Full moon during Holi the festival of colours, or on Khojagiri or Sharat Poornima that is the Full moon following Navaratri . Folklore has it that it was prepared to appease the Moon God hence the shape and colour. The Puranpoli is so delicious that it is is well worth the effort that goes into making it. It is best enjoyed with fresh home made ghee/clarified butter.

Ingredients :

  • 250 gms chana dal/Bengal Gram
  • 250gms jaggery
  • 300 gms maida/all purpose flour
  • 15 pods cardamom
  • 5 tsps sugar
  • 3 tbsps oil
  • 3tbsps ghee
  • A pinch of haldi/turmeric powder

Method :

Take the maida in a bowl. Make a well in it. Add the haldi and the oil and crumble it. Add enough water to make a soft dough. Add the ghee, knead it into the dough and keep it aside for two hours. Powder the Cardamom and sugar and keep it aside. Pressure cook chana dal. Puree it in the mixer. Make a syrup of the jaggery and add it to the pureed chana dal. Boil on a low flame till it starts leaving the sides of the pan. When touched it should not stick to the fingers. Add the Cardamom powder. Mix well and allow to cool. This stuffing is called Puran or churna. Make balls of the Puran. Knead the maida dough for a couple of minutes and make equal number of balls as that of the Puran. Roll the dough into a circle slightly smaller than a poori. Place the ball of Puran, enclose it with the dough and roll out into required size. Heat a tava/ skillet. Dry roast the Puranpoli on both sides to a golden brown. Enjoy with ghee.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Banana Halva Recipe

This Halva is a no fuss, easy and tasty recipe and is ready in no time. Take care to see that you use either a heavy bottomed vessel or a non stick pan. Bananas are a must at every Hindu Pooja and the leftover bananas can be put to good use by making this simple but delicious halva.

Ingredients :

  • 4 ripe bananas mashed well
  • 5 tsps sugar
  • 1/4 glass water
  • 5 tsps ghee

Method :
Dissolve the sugar in 1/4 glass of water in a pan and after it is dissolved add the mashed banana to it. Keep stirring on a low flame till it turns brown and starts becoming a mass. Add the ghee and continue stirring till it leaves the sides of the vessel. Switch off and serve when warm.
This halva is so fragrant that it doesnt require the addition of Cardamom.
Took me exactly ten minutes to make it.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Badam/Almond Kheer Recipe

According to Hindu tradition Lord Shiva is worshipped with milk on Mahashivaratri which is the 14th day preceeding the New Moon in the month of Magha. The milk is either partaken as is, or converted into a kheer or Paysam. Posting a kheer made with ground almonds today.

Ingredients :

  • 1 litre milk
  • 100 gms almonds
  • 15 tsps sugar
  • 8 pods cardamom
  • A big pinch of Saffron

Method :

Soak the almonds in warm water for a couple of hours. Peel them. Grind them to a coarse paste. Boil the milk. Add the ground paste and boil for about five minutes. Powder the Cardamom, sugar and saffron. Add it to the boiling milk. Boil for a couple of minutes and switch off. Serve either hot or cold.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pineapple Flavoured Cake Recipe

I used the Betty Crocker Microwave Sponge Cake Mix to make the cake., added a few drops of Pineapple essence and pieces of fresh pineapple. It has turned out divine!!

You can use any essence and the corresponding fruit of your choice to make this simple microwave Sponge Cake. Just follow the instructions on the packet and it definitely cannot go wrong!!

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kesar Elaichi Kulfi Recipe

Kulfi is the Indian version of Ice cream and is available in a variety of flavours. The shape varies depending upon the mould used for setting it. Some are set in tiny clay pots and are called matka kulfi whereas some are set in the traditional cone shaped moulds or as a slab. Milk is thickened, required flavour is added and the thickened milk is then allowed to cool thoroughly before it is poured into the moulds and set to freeze. Posting an easy Kesar Elaichi Kulfi today which is simply delicious.

Ingredients :

  • 500 ml milk
  • 9 tsps of sugar
  • 1 fistful almonds
  • 7 Cardamom/Elaichi pods
  • A big pinch of Saffron /Kesar
  • Half tin of Nestlé’s milk maid Condensed milk

Method :
Powder the Cardamom, sugar and, saffron together. Soak the almonds in warm water for a while. Deskin them. Add to the Cardamom, saffron and sugar mixture and powder them. Add the mixture to the milk and boil well for ten minutes. Add the Condensed milk. Stir well. Cool and freeze in the required mould. Kulfi ready in 5 hours.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Instant Rasmalai Recipe

Rasmalai is one of my favourites among sweets. Cottage cheese balls dunked in thickened sweet milk and flavoured with saffron and Cardamom. Since it is a tedious process making the cottage cheese balls, I always prefer to buy a ready tin of Rossogollas and give them a quick boil in the sweetened milk. Rasmalai ready in half an hour and only needs to be cooled before serving.

Ingredients :

  • 12 Rossogollas
  • 1.5 Litres milk
  • 1 tin Nestlé condensed milk
  • Sugar
  • Cardamom powder
  • Saffron

Method :

Boil the milk with required amount of sugar and bring it down to 1.250 Litres. Add the condensed milk, give one boil, add the cardamom powder and the saffron and drop the Rossogollas into it. Give one boil. Allow to cool and refrigerate. Serve chilled.

Note : Sugar, Cardamom and saffron are to be added according to individual taste, hence I have left out mentioning the exact quantity required.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Orange flavoured Sponge Cake Recipe

This cake was made using the Betty Crocker Microwave Sponge Cake Mix. Added orange essence and pieces of orange rind and microwaved it for 15 minutes. The house is filled with the sweet fragrance of oranges!!

Just follow the instructions on the packet and it definitely cannot go wrong!! You may use essence of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.