Banana cake

INGREDIENTS:

1.     Banana-6

2.     Eggs- 3

3.     Cashew nuts- 25 gm (optional)

4.     Almonds- 25 gm (optional)

5.     Raisins- 25 gm (optional)

6.     Baking powder- ½ tsp

7.     Wheat flour- 200 gm

8.     Sugar- 200 gm

9.     Butter- 100 gm

METHOD:

• Peel off skin off almonds and chop.
• Remove skin of banana and mash.
• Keep a pan on stove and add butter, fry cashew nuts  till cashew nuts turns light golden.
• Now add mashed banana and fry.  Then add 100 gm sugar and fry. Then add raisins mix it.
• Put off the stove and let this cool down a little.
• Take bowl and beat eggs and add sugar in it and beat once again then  add flour and baking soda and beat very well.
• Now add the banana mix to this. Mix this well. This is cake mix.
• Take a non- stick pan and apply butter to it, then spread chopped almonds and pour the cake mix . Cover with lid.
• Keep the pan on stove. Keep on high flame for 1 min then on lowest flame for 15- 20 mins.
• Now remove the lid and with a help of spoon keep cake upside down. Once again cover it with lid.
• Keep on lowest flame for 10 mins.
• Put off the flame. Let it come to room temperature.
• Banana cake is now ready to serve.

Sweet Rice With Jaggery

INGREDIENTS:

1.     Jaggery- 400 gm

2.     Rice- 250 gm

3.     Dry coconut ( chopped) – 50 gm

4.     Ghee- 50 gm

METHOD:

• Pour ghee in a vessel and fry dry coconut till it turns light golden.
• Add a litre of water and add small pieces of jaggery. Let this come to boil.
• Add boiled rice to this and cook till water dries.
• Sweet rice with Jaggery is ready to serve.

Kaddu Ki Kheer (with dry sago)

INGREDIENTS:

1.     Bottle Gourd- 1

2.     Milk- 3 ltr

3.     Dry sago- 100 gm

4.     Sugar- 500 gm

METHOD:

• Soak dry sago in water for 30- 60 mins.
• Remove skin of  bottle gourd and grate.
• Boil milk and add soaked sago and grated bottle gourd to it. Cook this on low flame for 60 mins.
•  Now add sugar to milk. Bring it to boil, then Cook for 30 mins.
• Put off the stove.
• Let kheer reach to room temperature then refrigerate it.
• Serve cooled.

Butter Chutney

Ingredients:

1. Plain butter- 100 gm
2. Garlic ginger paste- ¼ tsp
3. Salt- ¼ tsp

Method:

• Take butter in a bowl and add garlic ginger paste and salt. Mix it well.
• Butter chutney is ready. It can be served with Kabab, Chicken, Aloo ka Paratha, Cheese Paratha, Paneer Paratha or even plain Chapati!

Paneer Paratha

Ingredients:

1.     Paneer- 200 gm

2.     Potato- 600 gm

3.     Green chilies- 5 (paste)

4.     Black pepper powder- ½ tsp

5.     Salt- 1 tsp

6.     Lemon juice- 2 tsp

7.     Coriander- 1 cup

8.     Wheat flour dough- as required

9.     Ghee / butter/ oil

Method:

• Boil potatoes and peel off its skin.
• Now mash potatoes and add salt, black pepper powder, green chilies paste, lemon juice, coriander  and grated paneer.  Now mix well.
• Spread small amount of the dough and fill it with paneer mixture, fold it and make its paratha  with ghee or butter.
• Paneer Paratha is now ready. Serve with butter chutney.