Tribute-to-jayasreeaval-BananaChips

Thanks to Jayashree aunt of Kailas Kitchen, her blog has got easy recipes too for an amateur like me. A tribute to her by this post.

I selected to make Banana Chips as it was easy and fast.

Banana Chips:

Ingredients:

Banana Chips

• 2 Bananas (used yelakka banana so it was sweet and hot)
• Oil for deep frying - 100 gms
• Salt - 2 tsp
• Chilli Powder - 3 tsp

Method:

1. Heat oil in a kadai
2. Cut the bananas and keep it ready
3. Once the oil is ready, put the bananas and fry them till they turn golden brown
4. Take them into a bowl which has holes to drain the oil
5. Sprinkle salt and chilli powder and mix them well

Serves: 2 for snacks

Raw Banana should be used to get only hot taste.

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Rice Pancakes

Mix two cups cooked rice, some grated carrot, chopped spring onions, cabbage with half cup wheat flour and half cup bengal gram flour.
Add a pinch of asafoetida to this mixture.
Add two tablespoons curds and some coriander.
Add salt and press one portion onto a damp cloth to form a circle.
Turn onto a griddle and cook with some oil till golden brown.
Serve pancakes hot and crisp!

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Quick Quesidillas

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup plain flour
• 2 tsp oil
• 1/4 tsp salt
• 1/4 cup baked beans (canned)
• 1/4 cup cooking cheese or mozzarella cheese, grated
• 1 tbsp. chilli sauce
• 1 tbsp. chopped coriander
• butter or oil for cooking

Method:

1. To make the tortillas, mix all the ingredients to make a soft dough by adding enough water.
2. Knead and divide into 6 portions.
3. Roll out into thin rounds.
4. Cook lightly on a griddle and keep aside.
5. Now, divide the filling into 3 equal portions.
6. Spread one portion of the filling on a tortilla.
7. Cover with another tortilla.
8. Repeat with the remaining tortillas and filling to make 2 more quesidillas.
9. Heat griddle and using a little butter, cook the prepared quesidillas on both sides until golden brown in colour.
10. Serve hot with salsa or tomato ketchup.

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Nut Cake

Ingredients:

• 350 gms. flour
• 200 gms. sugar
• 200 gms. butter
• 350 gms. chopped dates ad nuts (walnuts)
• 300 mL apple puree
• 2 tsp. ground cinnamon
• 1 1/2 tsp. soda bi-carbonate
• 200 tbsp milk
• 1 tbsp. chopped dates, nuts
• 2 tsp. sugar
• 1/2 tsp. cinnamon powder to top

Method:

1. Put flour into a bowl and rub in butter till it reaches the consistency of breadcrumbs.
2. Add sugar, dates, nuts and cinnamon
3. Make a well in the centre and add apple puree
4. Dissolve soda in milk and add to the mixture mix well.
5. Pour into a prepared cake tin.
6. Mix the topping ingredients and sprinkle.
7. Bake at 375 degree Fahrenheit till done (takes more than 1 hour)

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Nachos - Snacks

Nachos:

Ingredients:

• corn tortilla chips
• 1 can refried beans
• small jar mild salsa or taco sauce
• few olives 6 oz., cheese

Method:

1. Arange the chips in a single layer on a baking sheet.
2. Top each chip with 1/2 tsp. of refried beans and then 1/2 tsp. of salsa
3. Add a small amount of cheese (grated or cut into small chunks) to top of each.
4. Put the baking sheet in an oven watching carefully, until cheese melts and bubbles.
5. Serve hot.

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Mushroom Magic

Mushroom Magic Recipe:

• 300 gms. mushrooms, cut into halves,
• 1/2 cup low fat milk
• 1/2 tsp. cornflour
• 1 tsp. oil
• salt to taste
• 1/2 tsp. dried fenugreek leaves

To be ground into a paste:

• 4 large cloves of garlic
• a piece of ginger
• 2 tsp. coriander-cumin seed powder

1. Wash the mushrooms, drain and keep aside
2. Dissolve the cornflour in the milk and keep aside.
3. Heat the oil, add the prepared chilli garlic paste, fenugreek and saute the mixture
4. Add the mushrooms, cornflour milk mixture and salt and saute till the mixture coats the mushrooms. Serve hot.

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Coconut Roughs

Recipe for Coconut Roughs:

• 1/2 cup mashed potato
• 40 gms. butter
• 1 1/2 cups icing sugar
• 2 tbsp. cocoa
• 2 cups coconut desiccated
• 1 tsp. vanilla essence

1. Place butter and mashed potato in a large bowl and beat well.
2. Gradually beat in the icing sugar and cocoa.
3. Add coconut and vanilla essence.
4. Place small spoonfuls of mixture on over proof paper.
5. Refrigerate coconut roughts until set.
   

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