Banana Sheera

Sometimes I buy bananas and just let them (over)ripen on the counter so I can try interesting desserts later. The safest of course is the Chocolate Banana cake (found here) This was a first for me at making and eating. Since the bananas I used were very ripe, there was a lovely distinct banana flavour The sooji should be roasted before using to avoid a sticky sheera, roasted sheera is available readymade these days. Try this for a light and sweet finish to any meal.

Ingredients (serves 3-4)

2 medium overripe bananas,mashed roughly
1/2 cups sugar
3/4 cups roasted sooji
1 and 1/2 cups water
Saffron threads
1/2 teaspoon elaichi powder
3 tablespoons ghee

1. In a thick bottomed kadhai, heat the ghee on a slow flame. When hot, add the sooji and roast till it is light brown in colour and you can smell the roasted sooji (about 7-8 minutes) . This should be done over a slow flame.
2. At the same time bring the water to a boil in another pan with the saffron,sugar and elaichi powder.
3. When the sooji is roasted,add the mashed bananas and roast for another two minutes. Then add the hot water (carefully as it will splutter) . Mix everything well together
4. Cover with a lid till the water is absorbed and leave for another 3-4 minutes stirring once or twice in between. The mixture will fluff up and the ghee will come on the sides when it is ready
5. Turn of the gas and serve hot, garnished with almond slivers and raisins

Kothimbir Vadi

A Maharashtrian delight , Kothimbir Vadi is essentially deep fried squares of a coriander and besan mixture which is first steamed and then cut into squares. You can choose to shallow fry instead of deep frying and also the size and thickness of the vadis is your choice. The end result is mouthwatering anyway !

Ingredients (makes about 30 medium thin squares)

2 cups chopped coriander leaves
3 cups besan
1 and 1/4 cups water
1 tablespoon khus khus (poppy seeds)
1 teaspoon haldi powder
1 teaspoon red chilli powder
2 teaspoons salt
Pinch heeng
1/2 cup white sesame seeds
1 tablespoon crushed ginger
1/4 teaspoon crushed garlic
2 teaspoons sugar
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon lime juice
1 tablespoon oil plus extra for greasing

1. Mix all the ingredients together into a smooth batter

2. Leave for 15 minutes
3. Grease a deep thali or any other vessel and spread batter over it uniformly. Depending on the width of the thali you can make the entire batter in one lot or two separate batches
I used a small thali to fit into my steamer and made two separate batches, ending up with thin vadi pieces. If you want thick pieces then put all the batter in one go
4. Heat water in the steamer. Place thali on a stand in the steamer and steam with the lid shut for roughly 12-15 minutes , you can test with a fork or toothpick that will come out clean

5. Remove and cool
6. Cut into squares with a knife and remove from the thali, you can use a sharp spoon or the end of the spoon to remove the vadis

7. Fry the vadis till crisp and golden brown.
8. Garnish with fried sesame seeds and green chilli
9. Serve with green chutney