cook in desi style

Banana Puris Prep Time: 4 hours, 15 minutes Cook Time: 20 minutes Total Time: 4 hours, 25 minutes Yield: 10-12 Ingredients Overripe Bananas-1 Maida-1 cup Sugar-3 tsp Baking soda-1/2 tsp Yoghurt- 5 tsp Salt to taste Cumin seeds-3/4 tsp Instructions Preparation Peel bananas and squeeze it in to paste in a vessel. Do not attempt to grind bananas instead use your hand and make smooth banana paste. Add salt, cumin seeds, yoghurt, sugar, baking soda and mix it well so that sugar gets dissolved in it. Now add maida spoon by spoon as the maida gets absorbed by the paste and you will obtain pliable dough like chapati/puri. The dough should be of consistency as shown in below picture. Keep it aside for 4 to 5 hours so that the dough gets fermented. If possible you can keep it overnight. Method Once the fermented maida dough is ready, make small balls (golf ball sized) from the maida dough and roll out each one in to small puri using chapati roll. The rolled out puri shaped do...

Ingredients needed Khoya – 1 cup Sugar – 3/4 cup (vary as per your liking) + 1 tbsp for garnishing Desi ghee – 1/2 cup Milk – 1 tbsp Green cardamom – 4 to 5 Dharwad Peda – Key Ingredients How to make Dharwad Peda Recipe Making time: 1 hour 30 min. Blend the sugar to make a powder and keep aside. Heat desi ghee in a kadhai and add khoya to it to fry. Keep frying with constant stirring till the khoya turns light brown in colour. Powder the cardamom and add it to the mixture with 3/4 cup powdered sugar. Add milk and keep frying for another 5 min. Let it cool, then knead it lightly. Make lemon sized balls and roll them in rest of powdered sugar for garnishing. Serve. Related Recipes:

Ingredients 2 liters Milk 1 cup Curd (Dahi / Yogurt) 1 cup Sugar 1 teaspoon Cardamom Powder (Elaichi) 10 Cashew nuts 5 tablespoons Ghee How to make Belagavi Style Kunda Recipe (Terati Pal / Kalakand) To begin making the Belagavi Style Kunda Recipe heat the milk in a sauce pan. Add 1/2 the quantity of sugar and leave it to boil till it has reduced to its half the quantity. Make sure you keep stirring and leave it on low heat. In another pan heat the sugar and allow it melt and then caramelize. Make sure you do not burn the sugar. Add this caramel to the reduced milk that is boiling. Add curd and cardamom powder. Keep stirring and you will see that milk will start to curdle. Allow it to evaporate all the water and stir continuously till it combines together. Add chopped cashew nuts and ghee mix till the color changes to golden brown. Serve the Belagavi Style Kunda Recipe after a light meal of Bisibelebath or as a festival dessert along with jamun.