EGGLESS BANANA CAKE



 Ingredients:

• Maida/ All Purpose flour - 2 cups
• Baking powder - 1 Tbspn
• Eating soda - 1 Tspn
• Sugar - 1 1/4 cup
• Vanilla essence - 2 Tspns
• Cardamom/ Cinamon powder - 1 Tspn
• Butter - 8 Tbspns/ 1/2 cup
• Vegetable oil - 2 Tbspns
• Salt - 1 pinch
• Milk - 1 Cup
• Banana - 3 no.s (pureed)
• Whipped cream- For Icing
• Raisins - 2 Tbspns
• Flaked Almonds - 5 Tbspns

Method:

1.  Preheat the oven to 350F.
2.  Take maida in a bowl and add soda, baking powder, salt, sugar to it. Mix well.
3.  Add milk to the above dry ingredients and whisk it with the hand grinder.
4.  Add butter, vegetable oil to this content and mix it for 5 mins.
5.  Add the essence, cinnamon/ cardamom powder, pureed banana to the content.
6.  Lastly add the dry fruits(here I am using almond flakes and raisins. You can replace them with walnuts, cashews as per your taste.)
7. Now take the baking bowl, grease it with butter or spray oil and sprinkle little coat of dry flour to the bowl.
8. Take the batter and pour it into the baking sheet. Remeber to allow the raising space in the bowl, meaning, Only fill the baking sheet to half the depth so that it can have space to raise and batter won't fall down in the oven raising.
9. Now place the baking sheet in the oven and bake it for 35 mins. 
10. Make sure it is baked properly by placing the knife or toothpick when poked should comeout clean.
11. You can also eat it as is without icing or you can also ice it to enhance the taste and presentation.

For Icing: You can use whipped cream or any frosting that is readily available in groceries. We have to apply icing only when the cake is completely cooled. I applied it with a knife and you can sprinkle coconut flakes(dry) on it.

Tips:
1. You can adjust the consistency by adding little more milk.
2. Egg eaters can use 2 eggs and reduce the milk.
3. Here I replaced the egg with banana and milk. You can also use flax seeds powder, condensed milk, apple sauce etc. But cakes that uses the eggs are even more fluffier and soft.
4. The baking time varies from oven to oven. So examine it carefully to see it is not overbaked. If overbaked it may not be soft.
5. Make sure that it have enough raising space in the baking bowl. As in, don't fill the sheet till its brim.

Source:The cake is straightly from  Sris kitchen..

SAGO KHEER / SAGGU BIYYAM PAYASAM

SAGO KHEER
Sago / saggu biyyam 1 cup
Washed and soaked  in water for 4 hours
Milk 2 cups
Sugar 1 cup

Saffron (kumkuma puvvu)a pinch
Dry nuts 1 tbsp
Raisins 1 tsp
Ghee 1 tbsp
Elaichi powder 1 tsp
Method:
First of all place 1 tsp of ghee in a micro safe bowl and heat it for micro high at 900 degrees watts for 30 seconds.
Remove it outside and stir well.Then add dry nuts and micro high it for 2 minutes and keep it aside..
Boil milk in another micro safe bowl in  micro mode  at 40% heat(medium 360 degrees watts) for 10 min.
By then the  milk starts boiling then add sago and cook for 4 minutes in micro at 60 %(540 degrees watts).
Stir in between for one time.
Then remove outside and stir well and now add the sugar,and   dry nuts which were already fried and mix well.
Again cook  at micro in 540 degrees watts i.e. 60% for another 4 minutes.
Remove outside and now lastly add saffron and elaichi powder ,stir well and again micro it in minimum that is 180 degrees watts for another 2 to 3 minutes.
Remove it outside and let it cool.Serve chilled..

KESAR BHATH

KESAR BHATH
I made this for the first time in micro wave,it was fine and a super fast recipe done with in minutes of time.And the 2 chhota bakhras in my home enjoyed it a lot..
Materials:
Suji ravva 1 cup
Sugar 1cup
Ghee 2 tbsp
Elaichi powder
Dry nuts 1to 2  tbsp

Food colour
Condensed milk 2 tbsp
Water 3 cups
Method:
Place 1/2 tsp of ghee in a microwave safe bowl and micro high  it for 30 sec.
Then after it is heated add dryfruits and again micro high it for 1 min.
Remove the dry fruits and keep aside,retain the left over ghee.
And add suji ravva and micro high it for 2 min,in the mean while after 1 min mix it once..
Remove it into another plate,now add sugar and water in the micro wave bowl
and micro high it for 6 minutes.
After microing it for 3 min  add colour,and condensed milk mix well.
Then again micro it for 3 mins.
Then add the roasted suji ravva and mix it well without forming lumps.
Again micro high it for 2 minutes.Then remove it outside.
Now add ghee and fried dry fruits and micro it in medium 40%(360 degrees)
for 1 to 2 min..
Remove it and serve .

Totally i microwed it for 30 sec+1 min+2 min+6 min+2 min+lastly 2 min in medium..so totally 13 and 1/2 min..

KAJJIKAYALU

KAJJI KAYALU
Kajji kayalu ,is a snack item which children like to eat in the evenings after school time,and more over it is a simple and easy  and safe recipe which can be made in minutes of time..It is a tradtional andhra sweet which consume less oil.
Materials:
Maidha 2 cups
Salt a pinch
Water
Mix maidha,and salt with water(add 1 tbsp milk  also for soft ness) just as we mix for chhappathis..Keep aside.
For stuffing:
Suji ravva 3/4 th cup
Grated coconut -1/2 cup
Sugar 3/4 th cup
Elaichi powder 1 tsp
Oil (for deep frying)
Method:
Roast suji ravva in a pan by adding 1 tsp ghee,till light brown and keep it aside.
Like wise dry roast the dry coconut grate a little,and place in a bowl.
After they are  cool,add suji ravva, grated dry coconut and sugar and elaichi powder ,mix well,store the powder in a container.
Knead  the maidha flour well and make small round  balls marble sized.
Expertisation should be needed in rolling them  in to small puris.
The thickness  should be made evenly ,if it is thin in the middle it will break while deep frying and the stuffing will be leaked out..
After preparing a puri add 1  tbsp of the ravva mixture/powder on one side of the puri.
Apply a little water to the ends with index finger.
And affix the 2 ends firmly to join together,and check that the filling will not come out while deep frying.
Place a pan with oil in it for deep frying.
Fry in medium heat ,by placing 3 to 4 kajjikayalu at a time.
Fry them till light brown and place on a tissue paper.Store them after they are cool.

They remain for more than 10 days.

PALU PAYASAM / MILK KHEER

PALU PAYASAM / MILK KHEER
Palu payasam is a delicious variety of payasam,very tasty especially children love it..
Materials:

Milk - Half litre
3% milk

Rice - 50 gms

Sugar- 125 gms

Elaichi powder- 1/2 tsp
Dry fruits - each 1 tbsp


 (cashew,badam and raisins)

Condensed milk-2 tbsp

Colour

Essence 4 drops

Method:

Wash and soak rice for 20 min.
After 20 min,take off the excess water and grind into a paste
Take a micro safe bowl,add 2 tsp ghee and micro it for 30 seconds.Remove it ouside and add the dry fruits and again micro it for 1 minute,take out and keep aside.
In a big  microsafe bowl,boil milk  at 40 % for 10 min,in between stir it thrice,beware while boiling milk or it may spill out.
Add rice paste and sugar to the boiled milk,and micro it in 60% for 4 min.
Remove it outside and stir it then again micro it in 60% for another 4 min.
Remove it outside,again stir it,now add the  condensed milk ,stir it well,and micro it for another 3 min.
Lastly remove it ,and add essence,colour,elaichi powder,and fried dry fruits and micro it in 40%for 5 minutes.
Mix it twice ,in between,and garnish it with dry fruits.
Pala payasam thickens to semi solid consistancy after it is chilled.But if u need it to be in thin consistancy micro it for only 3 to 4 minutes in 40 %,and lessen the rice quantity a little in the beginning itself..

Serve chilled..

CARROT HALWA

CARROT HALWA
Carrot halwa,for the first time i prepared in micro,it was very simple and easy.

Materials:
Grated carrot 2 cups
Condensed milk 3 tbsp
Milk 2 1/2 cups
Ghee 2 tsp
Sugar 1/2 cup
Cardamom powder 1/2 tsp
Cashew n  raisins 2 tbsp
Method:
Place Microwave safe bowl add 1/2 tsp ghee and micro it for 30 sec.
Then add cashew and raisins and micro it for 30 sec.

Remove them aside into a plate,and add a tsp of ghee and grated carrot to the bowl.

Micro high it for 2 minutes.

Remove it and mix well,it will become softnow add milk and micro high for 4 minutes.

Stir once by removing it outside.
Remove it ouside stir well and now add condensed milk to it and micro high it for 5 minutes.
Mix well by removing it outside..
Now add sugar, elaichi powder,colour (optional) and cashew and raisins and  lastly micro it for 5 minutes ,stir once in between .

Remove it and mix well and transfer in to a serving bowl and serve hot..

Both children and elders love this dish..

PESARA PAPPU HALWA-SWEET

PESARA PAPPU/MOONG DAAL SWEET
Pesara pappu sweet,is a sweet with a soft and  delicious taste,healthy and children like it.More over a protein rich  being daal is used ..
Materials:
Moong daal/Chaya pesara pappu 1 cup
Ghee 50 gms
U may use a still more
Sugar 1 cup
Saffron a pinch
Khova 1 cup
Dry fruits:
cashew,and raisins
each 1 tsp
Method:(on stove)
Pesara pappu should be washed well and soaked in water for 8 hours.Again wash it for a few times and boil it..after the daal is boiled/cooked keep it aside.

Then after it turns cool,grind it into a paste.

Now place a heavy bottomed vessel on the stove (keep the flame to low temp)and add 2 spoons of ghee and fry the dry fruits cashew and raisins,and keep aside,retain the leftover ghee in the vessel  only..then in the same vessel place 1 tsp of ghee along with  the pesara pappu paste  in it ,and stir quite often..Then after 3 minutes add sugar  and mix well.After a few minutes,now add the saffron and khova and also 2 tsp ghee,and mix well
Like wise add the whole ghee 50 gms  quite often, and mix well .Swich off after it is cooked ..and garnish with cashew and raisins..

Microwave method:
Microwave the washed n soaked (for 8 hours)1 cup moong daal along with 3 cups of water in micro high for 5 minutes,stirring well for every 2 minutes.
Then take it out and let it cool..then grind it into a paste..

Now in a micro safe bowl place 2 tsp of  ghee along with moong daal paste mix well and microwave for 2 min, then remove out.

Mix well with a spoon and add sugar powder along with khova and saffron,and again microwave for 3 minutes. remove out add the remaining balance of ghee and micro for 2 minutes.
Remove out and mix the fried dry fruits mix well and micro for 1 minute..

Remove outside and serve hot..

MANGO SHRIKHAND

MANGO SHRIKHAND


A commonly made sweet  dish with fresh curds,and mango.Asweet liked by children very much,
which can be made very easily.

Materials:



Thick Curds-2 cups(curds should be fresh)

(strain the curds in a soft muslin cloth for a minimum of 2 hrs)

Milk 1 tbsp

Sugar 1 cup

(for asthamatics use sugar candy powderin limited qtys)

Mango pulp 1 cup

Garnishing:

small badam pieces

Method:

After hanging fresh curds in a soft cloth for 2 to 3 hrs,all the water will be strained

and the soft curds will be in the form of paste.Place the curds in a bowl,add a cup
 of sugar,and let it remain for 15 mins,it will be settled,then mix well .Next add mango pulp
and 1/2 tsp of cardamom powder ,one tbsp of milk(optional)and mix thoroughly.Lastly add
 a bit of badam flakes
and transfer  into  a dish.Garnish with badam flakes,and freeze it for atleast 1 to 1 1/2 hrs
before serving. Serve chilled.