BANANA WITH HONEY OATS SPRING ROLLS

BANANA WITH HONEY OATS SPRING ROLLS

INGREDIENTS

Elaichi Bananas / yellow dwarf banana OR regular yellow bananas ripe but firm	8 nos OR 4 nos
Digestive biscuit crumbs	3 biscuits
Dry oats lightly toasted	2 tbsp
Honey	2 - 3 tbsp approx.
Sugar	1 tbsp
Dalchini pdr / Cinnamon pdr	½ tsp
Salt	A pinch
Oil	For deep frying
Chocolate sauce	For garnish
DOUGH
Maida / refined flour	½ cup + dry flour for dusting
Salt	A pinch
Oil	1 tsp
Water	As required

METHOD:

DOUGH

1.       Mix together the flour, salt and water to make a soft dough.

2.       Apply oil to the dough and knead it in. Keep it covered for 10 – 15 min.

FILLING

3.       Mix together the biscuit crumbs, oats, cinnamon pdr, sugar, salt and toss well.

4.       In case you are using elaichi bananas then use them whole, if you are using the larger variety then cut then into half.

ASSEMBLING

5.       Divide the dough into larger than marble sized balls.

                                        

6.       Using dry flour roll out the dough into a thin saucer sized circle. Make sure it is as thin as possible without tearing.

7.       Keep the banana in the centre. Drizzle honey over it. Coat the banana with the honey.

8.       Now sprinkle the crumb mix and coat all over the banana. Moisten the entire edge of the rolled out dough.

9.       Fold over from the two opposite sides first and then fold over the remaining two sides. Stick the edges.

10.   Dust the prepared rolls with a little dry flour so that they don’t stick to each other.

11.   Deep fry them in hot oil till golden brown all over.

12.   Cut them into half diagonally and drizzle over with chocolate sauce.

13.   Serve them hot as it is or along with vanilla ice cream.

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CHILLI CHEESE TOAST

Yesterday my sister in law visited us with her family. She is a complete foodie and always has a standard request to make something that she has not eaten whenever she has visited us. Now that was easy coz her visits are not so frequent.
Since they were coming over in the afternoon by around tea time finger food was the best. So thought of making Chilli Cheese Toast, Moong Methi Pakode and Gavhale ......Sharing with you Chilli Cheese Toast and also links for the other two recipes ......

Moong Methi Pakode - http://paripoornapaksiddhi.blogspot.in/2014/05/moong-methi-pakode-green-gram-fenugreek.html
Gavhale Barfi - http://paripoornapaksiddhi.blogspot.in/2014/10/gavhale-barfi-hand-rolled-indian-pasta.html

CHILLI CHEESE TOAST

INGREDIENTS

Onion minced	1 no large
Capsicum finely chopped	¼ no.
Tomato deseeded and finely chopped	1 no.
Processed cheese / mozzarella grated	1 ½ cup
Mix herb / oregano	½ tsp
Chilli flakes	1 ½ tsp
Pepper pdr	½ tsp
Milk	2 – 3 tbsp
Coriander leaves chopped	2 – 3 tbsp
Bread slices	8 – 10 slices

METHOD:

1.       Mix together onion, capsicum, tomato along with mix herb / oregano, chilli flakes, pepper pdr and coriander leaves.

2.       Toss it very well.

3.       Add into it the grated cheese and again mix it up well.

4.       Pour in a few tbsp of milk to make the cheese mix of spreadable consistency.

5.       Keep it covered for approx. 30 minutes, allow all the flavours to intermingle with each other.

6.       Generously apply and spread the cheese mix onto the bread slices.

7.       Toast them on a griddle covering with a lid on top till the cheese melts and the bread slice is toasted crisp from below. You can also do this in an oven, but I find the griddle pretty handy.

8.       Make sure your flame is low or the bread may burn.

9.       Cut diagonally to form triangles. Serve with tomato ketchup.

10.   In this recipe salt is deliberately not added as there didn’t seem any need, the cheese provided enough salt. Even though if you do feel the need then add in ….but sparingly.

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GAVHALE BARFI / HAND ROLLED INDIAN PASTA BARFI

This is a recipe that was made by Chef Nilesh Limaye on one of his cookery shows. Its super easy to make and so delicious. Of course its not soft like any other barfi but quiet crunchy. So here you go.......

GAVHALE BARFI / HAND ROLLED INDIAN PASTA BARFI

INGREDIENTS

Gavhale http://paripoornapaksiddhi.blogspot.in/2012/08/gavhale.html	1 cup
Sugar powdered	½ cup
Ghee / clarified butter	½ cup
Elaichi pdr / cardamom pdr	½ tsp
Almonds roughly chopped	5 – 6 nos
Cashewnuts roughly chopped	5 – 6 nos

METHOD:

1.       Dry roast the gavhale on low heat till they turn a light pink. They will also become light at this stage and will be easier to stir around.

2.       Keep on stirring it around constantly of they may burn.

3.       Now add in the ghee and mix till it melts.

4.       Sprinkle in the powdered sugar, almonds, cashewnuts and again keep on stirring around till the sugar melts.

5.       This is important or the barfi will not set.

6.       Finally add in the elaichi pdr and mix.

7.       Transfer the entire mix on to a greased tray, spread evenly and lightly press it down.

8.       With a knife cut out into squares while still hot. You may not be able to cut them properly later.

9.       Allow it to cool and set for atleast an hour. Refrigerate later if required.

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DALIMBYANCHA MASALE BHAAT / VALACHYA BIRDYANCHA MASALE BHAAT / FIELD BEANS MASALA RICE

Valacha Masale Bhaat is a very famous and popular rice preparation. Its made usually during festivals and festivities when there is authentic Maharashtrian food served on a banana leaf. Usually its popular around the konkan area or the konkan belt where there is abundance of rice cultivation.

DALIMBYANCHA MASALE BHAAT / VALACHYA BIRDYANCHA BHAAT / FIELD BEANS MASALA RICE

INGREDIENTS

Rice	1 cup
Dalimbya / Val / birde / field beans sprouted and de-skinned	1 cup
Oil	2 – 3 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Red chilli pdr	1 tsp
Goda masala	½ tsp
Gul / Jaggery	1 tbsp
Haldi / turmeric pdr	¼ tsp
Dhania pdr / coriander pdr	½ tsp
Jeera pdr / cumin pdr	½ tsp
Scraped fresh coconut	2 – 3 tbsp
Coriander leaves chopped	2 – 3 sprigs
Lemon	½ no
Salt	T.T.

METHOD:

1.       Wash the rice and drain well.

2.       Heat oil, add in the rai, when it splutters add in the Heeng and haldi pdr.

3.       Now put in the rice and sauté it well on low heat till it becomes opaque.

4.       Now add in 2 ½ cups of hot water and the dalimbya.

5.       Cover and simmer till half cooked.

6.       Mix all together chilli pdr, dhania pdr, jeera pdr, goda masala and sprinkle it on the rice.

7.       Also add in the jaggery and salt.

8.       Lightly mix it all up, and again cover and simmer till the rice is cooked completely.

9.       Serve garnished with scraped coconut, chopped coriander leaves and a lemon wedge at the side.

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UPASACHA BATATA VADA / FRIED POTATO DUMPLINGS (FASTING)

Theres a small but very famous Maharashtrian eatery opposite C.S.T. station " Aaram" which dishes out scrumptious batata vadas throughout the year. There are other varieties served there too like sabudana vada and misal but I would never miss out on these vadas when ever I am there.

This version of Batata Vada's made for upwas / fast taste almost the same as "Aaram's" ......with these being so tasty who would want to eat them only during fasting.

UPASACHA BATATA VADA / FRIED POTATO DUMPLINGS (UPWAS / FASTING)

INGREDIENTS

STUFFING
Batata / potatoes boiled and mashed	1 kg
Green chillies	4 – 5 nos
Ghee / clarified butter	1 tbsp
Jeera / cumin seeds	1 tsp
Roasted Peanut coarse powder	2 – 3 tbsp
Salt	T.T.
Ginger	½ inch
Coriander leaves chopped	2 – 3 tbsp
Lime juice	½ no
OUTER COVERING
Shingada flour / water chestnut flour + Rajgeera flour / amaranth flour	1 cup + 1 cup
Salt	T.T.
Red Chilli pdr + cumin pdr	½ tsp + ½ tsp
Peanut Oil	For deep frying

METHOD:

1.       Grind together to a coarse paste the green chillies and ginger. Mix together the potato mash, green chillies ginger paste and salt. 

2.       Heat ghee, add in the cumin seeds. When they crackle add in the potato mix.

3.       Stir it around a little for a minute. Now switch off the flame and add in the peanut pdr, lime juice and coriander leaves.

4.       Mix it all up very well. Allow the mix to cool. Shape into lemon sized balls.

5.       Mix together the water chestnut flour, rajgeera flour, cumin pdr, chilli pdr and salt. Add in water and make a batter which is thick, pourable but of coating consistency. Add in a tbsp of the hot oil to the batter and mix well.

6.       Heat oil for deep frying in a kadhai till almost smoking point.

7.       Dip the potato balls in the batter, coat it well and gently and carefully drop it into the hot oil to deep fry. Usually I prefer using two equal sized spoons or forks. the forks help them manage better, to drain out the excess batter off the vadas and even keeps your hands clean.

8.       Keep on turning it around so that it gets fried evenly. With your perforated spoon also keep on pouring the hot oil on the part that is above the oil level. Then flip over to fry the other side too. When it turns brown remove onto an absorbent paper.

9.       Serve hot with green chutney. (That's made by grinding together 1/2 cup scraped fresh coconut, 1/4 cup chopped coriander leaves, 1/2 inch ginger, 3 - 4 green chillies, 1/2 tsp cumin, salt and little water till smooth)

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