Tag Archives: samayal samayal

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Standard

Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

Banana sheera recipe, banana sheera image, banana sheera picture, banana sheera recipe with picture, how to make banana sheera, rava sheera, sooji halwa, sooji banana halwa recipe, banana sooji halwa recipe, coconut dates palm sugar, coconut dates palm sugar recipe, food, vegetarian recipe, dessert recipe, easy halwa recipe, madraasi recipe, madrasi food, immadraasi.

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

Banana sheera recipe, banana sheera image, banana sheera picture, banana sheera recipe with picture, how to make banana sheera, rava sheera, sooji halwa, sooji banana halwa recipe, banana sooji halwa recipe, coconut dates palm sugar, coconut dates palm sugar recipe, food, vegetarian recipe, dessert recipe, easy halwa recipe, madraasi recipe, madrasi food, immadraasi.

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

CLICK HERE for more Dessert recipes and CLICK HERE for more Diwali sweets recipe.

Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.

Advertisements

Butter Beans Kulambu / How to make Butter beans curry / Butter beans recipe

Standard

Butter Beans are known as Lima beans or sieve beans, because of the color and buttery texture they are called as Butter beans. They are important sources of dietary fiber, protein and minerals. Because of the dietary fiber, they scrape cholesterol, and helps in heart health. Also, they improve the digestions, increases energy level and prevents diabetes.

CLICK HERE for more Vegetarian Recipes.

madraasi, food, recipe, recipes, butter beans recipe, butter beans kulambu recipe, butter beans curry recipe lima beans, lima beans curry recipe, follow, tamil vegetarian recipes, vegetarian kulambu recipes, Indian vegetarian recipes,

Butter Beans Kulambu / Lima Beans curry

Already I have shared a Butter Beans poriyal / Lima Beans curry and now it’s curry using butter beans. Butter beans curry or poriyal is usually liked by kids, because of its buttery texture. But when you pair them with steamed rice, increase little of the spice level with coconut masala, it tastes yum. Let me share the recipe…

Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Butter Beans / Lima Beans – 2 handful
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 tbsp + ¼ tsp
  • Curry leaves – 2 sprigs
  • Coconut pieces – 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Chilli powder – ¾ tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Take coconut pieces and a tbsp of cumin seeds, grind it to a fine paste by adding little water and keep it aside.
  • Heat oil in a pressure cooker, add the mustard seeds, cumin seeds and curry leaves.
  • Add the chopped onions, cook until they turn golden brown in color.
  • Add the ground coconut masala followed by turmeric powder, chilli powder and coriander powder, cook for few mins or until the raw smell of the masala goes off.
  • Add the lima beans / butter beans followed by salt, pour a cup of water, bring to boil, cover and cook for 3 whistles.
  • Remove the lid when the pressure releases, transfer it to a bowl.

Serve hot with steamed rice and pappad or appalam.

 

Somas recipe / Sweet Somas recipe / Karanji recipe

Standard

Sweet somas or Karanji is a most famous during Vinayakar Chaturthi and Diwali festival among all Indian families. Somas is a deep fried sweet snack with filling, filling can be made with different types. I have used roasted gram, coconut and cardamom for filling.

CLICK HERE for vinayagar chaturthi recipes and CLICK HERE for Diwali / Deepavali recipes.

sweet somas, somas recipe, how to make somas, karanji recipe, madraasi, immadraasi, madraasi recipes, somas recipe in tamil, somas seimurai, somas seivadhu eppadi, karanji making, deepavali sweet recipe, vinayagar chaturthi recipe

Sweet Somas recipe / somas recipe / Karanji Recipe

It is also known as somasi in Tamil and Kajjikayali in Telugu and Karanji in Maharashtra because of the filling. Let me share the recipe…

Making of Somas / Karanji –

Ingredients:

  • Maida / All-purpose flour – 1 ½ cups
  • Rava / Semolina / Sooji – ¼ cup
  • Water – ½ cup
  • Salt – ½ tsp
  • Ghee / Clarified butter – 1 ½ tsp
  • Roasted gram / Pottukadalai / Porikadalai – ½ cup
  • Grated coconut – ½ cup
  • Sugar – ½ cup
  • Cashew nuts (broken into smalle pieces)  – ¼ cup
  • Cardamom powder – ½ tsp
  • Oil – 1 cup (for deep frying)

Preparation:

  • Take a bowl, add maida/all-purpose flour, rava/semolina, salt, mix it well. Pour water little by little and start kneading the dough to stiff consistency.
  • Drizzle a tsp of oil over the kneaded dough, knead for few seconds and cover it with a damp cloth.
  • Meanwhile, dry roast the roasted gram, remove from fire and spread it over a plate.
  • Add ¼ tsp of ghee and roast the grated coconut, until they turn brown in color, spread it along with roasted gram.
  • Add the leftover ghee and roast the cashew nuts until they turn golden brown in color. Remove it from fire and transfer it to a bowl.
  • Grind the sugar to fine powder, transfer it to a bowl
  • Grind roasted gram, roasted coconut to a fine powder and add it to the sugar.
  • Also add cardamom powder and roasted cashew nuts along with ghee to the mixture and mix it well.
  • Take a small portion of the dough and flattened it to a circle shape, keep a tea spoon full of filling in the center of the flattened dough.
  • Dip your finger in water, apply it along the edges of the dough, now fold it to a half circle, then give a gentle press with fork along the sides.
  • Heat oil in a kadai, gently add them one by one and fry until they turn golden brown on both sides.
  • Drain the oil and remove it from fire.
  • Serve once it reaches room temperature.

Store in an air-tight container once it reaches room temperature, so that it stays fresh for a week .