Banana Spring Roll with Caramel Sauce

Ingredients:

For The Pancakes

½ cup All purpose flour (maida)

½ cup cornflour

3/4 cup milk

a pinch salt

Oil for frying

2 tbsp All purpose flour (maida) dissolved in 1/4 cup water

For Caramel Sauce :

1 cup sugar

½ cup water

½ cup milk

1 Tbsp. butter

Pinch of salt

Vanilla Ice cream for serving

Method :

On medium flame heat the sugar and water in a small saucepan. Cook the caramel until it is a golden brown color. Remove the pan from the heat and whisk in the butter. Once it has melted, gradually add in the milk and stir to combine. Return your caramel sauce to medium heat. Add the salt and stir the mixture until it is well combined. Boil for one minute until the sauce thickens slightly. Allow your caramel to cool.

For the pancakes: Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well. (no lumps should be formed) . Grease a non-stick pan with oil, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 6” diameter thin circle. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds. Repeat with the remaining batter to make more pancakes. Place a pancake on a flat, dry surface and place ½ banana on one of its edge Apply a little flour paste along the edges of the pancake. Fold the top edge over the banana to seal it firmly. Fold the left and the right side of the pancake in order to get a rectangle. Roll the pancake downwards tightly sealing the ends securely with the flour paste. Repeat with the remaining ingredients to make more rolls. Heat the oil in a kadhai(wok) and deep-fry in batches till they turn light brown in colour. Cut each roll into 2 equal portions and serve hot with caramel sauce and vanilla ice cream.

Aloo Paratha

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Ingredients:

For Dough:

2 cups Whole wheat flour [atta]

Salt to taste

2 tsp Oil

For Potato [Aloo] Filling:

2 medium Potatoes (boiled)

1  small size Onion (chopped)

1 tsp red chilly powder

½ tsp Cumin powder [jeera]

¼ tsp Carom seeds [ajwain/ova]

½ tsp Chaat masala (readymade)

¼  cup Coriander leaves (chopped)

Salt to taste

Ghee to apply

Method :

Dough: Mix flour, salt and water together and knead the dough to make it soft and pliable. Set the dough aside and cover with damp cloth.

Filling: Grate or mash the boiled potatoes to that add chopped onion, chilly powder, cumin powder, carom seeds, chat masala, chopped coriander leaves and salt to taste. Mix well.

Method: Divide the dough in equal parts and make balls.  Roll the dough balls into 3” circles and place approx. 2 tbsp potato filling in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat the process for remaining dough.Using a rolling pin, roll the balls lightly to make 6”circles, keeping the sealed side of the balls on top. Lightly dust the parathas with dry flour so they don't stick to the rolling pin. Meanwhile heat an iron heavy skillet (tava) on medium high heat and roast the paratha on both sides. Apply Ghee while roasting. Paratha are best served hot and crispy with Curd or mint chutney.

Sweet Potato Balls

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Healthy Idli

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Tomato Soup

Tomato Soup

 Ingredients:

1 kg Tomatoes (chopped)

1 onion (Chopped)

2 bay leaves (tej patta)

1 star anise (badyan)

1½ tbsp Butter

1 tbsp All purpose flour [maida]

1 tsp Sugar/Sugar substitute

1 tsp Black pepper powder (freshly Ground)

1 tbsp Fresh cream (optional)

1 tbsp chopped Coriander leaves

Salt to taste

Method:

Heat 1 tbsp butter in a pressure cooker and add star anise and bay leaves, after a minute add the chopped onion. Sauté  the onion till they are soft and translucent. Now add the chopped tomatoes along with 1½cup of water and pressure cook them. After the mixture cools discard the star anise and bay leaves. Puree the mixture in a blender. Strain the puree to remove seeds and skin of tomatoes. Heat ½ tbsp butter in a pan to that add the all purpose flour and sauté for a minute on low heat. (stir frequently). Now add the strained puree in small quantities to avoid formation of lumps. Add sugar substitute/ sugar, black pepper powder and simmer for 2-3 minutes. Add fresh cream just before serving. Garnish with chopped coriander leaves. Serve hot with croutons.

Fish Fingers