 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
From yesterday's WEEKEND magazine. Ingredients:
2 half-ripe indian bananas |
2 eggs |
2 tablespoons sugar |
1 tablespoon raisins |
1 tablespoon cashews, chopped |
2 teaspoons ghee |
oil, to fry |
cardamom powder |
Directions:
1. Cut bananas into 2 or 3 pcs.
2. Cook in boiling water till the peel separates slightly from the fruit.
3. Remove from flame.
4. Strain.
5. Remove the peel and grind the bananas to a smooth dough WITHOUT adding any water.
6. Keep aside.
7. Mix eggs with sugar.
8. Do not over beat.
9. Heat 2 tsps.
10. ghee in a saucepan.
11. Add the egg mixture.
12. Stir well till it reaches a scrambled egg consistency.
13. Remove from flame.
14. Add cashewnuts, raisins and cardamom powder.
15. Oil your hands with a little melted ghee.
16. Take small balls (the size of a lime) of the ground banana.
17. Flatten it on your palm to small disc shapes.
18. Put 2 tsps.
19. of scrambled egg in it.
20. Fold edges and press lightly.
21. Now roll it in your hands and shape it like cotton buds (both ends pointed).
22. Heat oil in a wok.
23. Deep-fry these to a golden brown colour.
24. Remove from heat.
|
|