Wish you all a very happy Diwali.
We are having a quiet Diwali here. I kept thinking what to make for this festival. V was traveling first few days of the week and that meant I was alone with a very active 3 and half year old. Then there was Halloween which the child was very excited about , thanks to his school. Â No one has a sweet tooth at my home, when I made few sweets for Ganesh festival and Krishnashtami this year, they sat in fridge for a long time!. So I hesitate to make anything. I munched on my corn flakes chivda when I wanted to eat something festive.
Then yesterday a friend sent a bunch of bananas which were slightly overripe. She mentioned about banana halwa. Usually, when I have overripe bananas, I make a cake or buns . I couldn’t have used up so many bananas making cake or buns. So I decided to try out banana halwa. I asked aayi for the recipe and she gave me this. The halwa came out really good, better than I expected. I used little less sugar than aayi mentioned because I did not want the halwas to be overly sweet. I would have loved a lighter color, but oh well, in my books taste matters more than the look. I took the mixture out and tried cutting them when they were cooled. But it was a little bit wet, so kept it back to heat again, I think that also contributed to dark color! The kind of bananas also matters, I have seen halwas from very light color to black.
Ingredients: 3 cups mashed overripe bananas (I used 6 big bananas) 2 cups sugar 1 tbl spn ghee + some more for greasing the pan 1 tbl spn cashews (optional) Sliced almonds for decoration (optional) 1/2 tea spn cardamom powder
Method: Peel and mash the bananas with a potato masher (or grind them in a mixer). Take the mashed bananas and sugar in a thick bottomed pan and heat it on medium high. Add the ghee. Make sure to stir it once in a while. The mixture sticks to bottom if enough care is not taken. When it gets dry, it starts sticking to bottom and you have to keep mixing it. It took me little over 1 and 1/2 hours since I kept the heat either on medium or medium low. I had to stay near the stove for the last 20mins or so. Let it cook down till the mixture looks dry and ghee starts separating on the side. Â Add cashews, cardamom and take off the heat. Mix everything well. Grease a tray/plate with generous amount of ghee. Pour the mixture over it and smooth the top with a spoon/rolling pin greased with ghee. When it cools down, cut it into desired shapes. Remove the pieces slowly and press down the sides to give a shape. Decorate with sliced almonds.
Makes about 15-18 pieces
Hope you all had a fun-filled Diwali. I have been reading about the great food many of my friends made. I was lucky enough to get a small Diwali Faral package from a friend, who got it from India. I finished it without giving a morsel to anybody :).
Now after all that eating, do you want to start eating something healthy again? Many of you asked me to post the recipes of soups. I have been making a lot of soups these days. I try my best to make one every day for V’s lunchbox. This is one such soup which we liked very much. When I got fresh beets last week, I wanted to use up the gorgeous leaves and stems. So I prepared this. I wrote it down immediately because I did not want to forget about it.
Ingredients: 2 cups chopped beetroot leaves and stems 1/2 cup onion 1 tea spn chopped garlic 1/2 cup lentils (I used 16 bean mix with barley) soaked 1 cup chopped potatoes 1/2 tea spn cumin powder 4 cups vegetable broth 1/2 tea spn lemon pepper seasoning (or use lemon juice and pepper) Oil Salt
Method: Heat oil and add onion, garlic, a little salt. Fry till onions are soft. Add the beetroot leaves and stems and let them cook down a bit. Add potatoes, lentils, cumin powder, broth. Cook till lentils are soft (I cook in either rice cooker or pressure cooker). When done, add lemon pepper seasoning (or lemon juice and pepper). Serve hot with some grated cheese (optional).
Serves : 3-4 Preparation time : 30 mins
