Sunday, February 26, 2012

Moong Dal Halwa

Moong Dal: 60 ml Sugar: 75 ml Ghee: 60 – 75 ml Khoya: 60 ml Milk: 2 tbsp Saffron- a few strands Almonds for garnishing
Dry roast the moong dal till golden and soak in water for atleast two hours. Drain and grind with very little water to a coarse consistency. Mix saffron in milk and keep aside. Make a one-string consistency syrup with the sugar and keep aside. Heat the ghee in a heavy bottomed kadai and fry the ground paste on medium heat until golden in colour. The mixture should not be lumpy. Keep stirring to avoid burning. This is a slow process and should be done slowly to get perfect result.
When done, add the milk and sugar syrup and mix till the mixture becomes homogeneous. Now add the khoya and mix well. The halwa should not stick to the kadai. That is the correct consistency. Transfer to a dish and garnish with sliced almonds. Serve warm.

Friday, February 24, 2012

Eggless Banana Cake

All Purpose Flour- 140 gms 
Baking Powder- 2 tsp 
Baking Soda- 1/2 tsp
Condensed Milk (sweetened)- 200 gms 
Melted Butter- 70 gms 
Vanilla Extract- 1 tsp (optional) 
Very Ripe Bananas- 2 (Peeled weight 200 gms) 
Water- 60 ml Almonds- 10- chop into small pieces 

Baking pan 7″ x 5″ x 2″

Preheat oven to 200 Degrees Centigrade. Peel and mash the bananas with a fork and keep aside. DO NOT use mixer to mash.
Sift together flour and baking soda and powder. Add the chopped nuts and mix well. Add melted butter, condensed milk, Vanilla essence and mashed bananas. Mix well. Add water little by little to form an uniform batter.
Transfer to greased pan and tap to level. Bake at 200 degrees C for about 50 minutes. The cake is done when it begins to leave the sides of the pan. Remove from oven and leave in pan for 5 minutes. Then separate from pan and turn on to a cooling rack. Slice with a serrated knife when completely cool. Slices better if chilled in the fridge or freezer for 10 minutes.
Tip: Make sure your baking soda and powder are fresh and active.