Jamaican Banana Fritters (Eggless)

July 3, 2014

Banana fritters are simple food, the best part of making these is that you can used overripe bananas which otherwise no one would like to eat. Authentic Jamaican banana fritters are dense not fluffy. Let me assure you that they taste so good. They are so easy to make that it requires just minutes to prepare the batter.

Ingredients
3/4 Cup mashed overripe Bananas (about 3 medium bananas)
2 -3 Tablespoon granulated Sugar / Brown Sugar
A pinch Nutmeg
A pinch Cinnamon
1/2 Teaspoon Vanilla extract (Optional)
A pinch of Salt
1 Cup All-purpose Flour
1-2 Tablespoon Oil ( I used Ghee)

Method
Mash bananas with sugar and spices; stir flour into banana mixture. If necessary add some milk or water to make a thick batter.

Heat 1 or 2 Tbsp cooking oil and, using a spoon, spoon batter into pan

Fry fritters until crisp and brown on both sides; you may have to add more cooking oil. When you press them if no batter oozes out they’re done.

Remove fritters from pan and place on paper towel. Eat warm. The taste of the cinnamon in these fritters makes it different and gives a awesome taste to it.

Do try them and give your comments.

Note:  You can add an egg but the texture will be like a pancake.For a healthy version you can use wheat flour.

Labels: Breakfast, Healthy, Continental Cuisine, Sweets & Desserts, Jamaica, Fritters

Mango Shrikand/ Amarkand

June 30, 2014

With Mangoes in season and my love for them, as you can see I, have been posting recipes of Mango in various ways.  Here is one of the all time favorite of my hubby "Shrikand".  A container of Shrikand is always there in my fridge.  Since he loves sweet dish after his meal, this is one that is always there when I do not prepare any sweet dish.  A thought just came to my mind, why don't I  prepare Amarkand / Mango Shrikand.  This is the first time I, made Shrikand at home and let me tell this was a  success.  This was worth the effort.  You too give it a try because it is quick and much more tastier than store purchased one.  This is also half the amount you would pay for the store one and double the quantity when prepared at home.  Now that this was a success, will also try and make other flavors of Shrikand.  So let's go to the recipe.  

Ingredients
500 ML Full Cream Milk 
1 Tablespoon Curds
1/2 Cup Mango puree ( A Puree of 2 Alphonso Mangoes)
2 - 3 Tablespoons Sugar powdered
2 Drops Mango essence
2 Tablespoons Mango -  chopped

Method

Heat the milk till just lightly warm. Remove from heat add the curds and mix well, keep this to set. When set take a cheese cloth, pur the curds into it and strain the curds. Keep this cloth in the fridge in  a sieve for all the excess water to drain  or else the curds will turn sour.  You can keep it for 3 - 4 hours or even overnight.  When drained keep it a plate and insert a spoon, when the spoon stays straight that means the curd is ready to use see pic ( this is also called Chakka).  This quantity  will be one cup.

Place this in a blender with the sugar and pulse it 3 times add the essence and mango puree and again pulse it 3 times. Remove it in a serving bowl, add the mango pieces and keep to it the fridge till cold ( 3 hours).  Serve chilled and enjoy !!!.

Note: The milk should not be boiled or else the cream will form when you set the curds. 
See that the curds do not turn sour or else you will not get sweet Shrikand and the taste will not be good.
If the mango is not sweet you can add more powdered sugar to sweeten the Shrikand.
A tinned mango puree can be used, then reduce the quantity sugar.



Labels: Sweets & Desserts, Mango

Mango Rice Pearl Pudding

I love mangoes and is experimenting various desserts with it. This is a simple and quick  pudding with condensed milk. I added cardamom and nutmeg  to flavor this pudding.  H really enjoyed the pudding with mango puree. It was a nice cool and yummy treat. 

Ingredients
2 Cups milk
1/2 Can Condensed Milk

1/4 Cup Rice Pearls
1/8 Teaspoon Cardamom powder

1/8 Teaspoon Nutmeg powder
1/2 Cup mango puree
1 Tablespoon Nuts -( Almond and Pista chopped, optional)
A Cherry for decoration

Method

Place the milk, rice pearls, in a pan and bring to a boil stirring occasionally. Reduce the heat, simmer for 3 minutes or till the Rice pearls are cooked.  Add the condensed milk, cardamon, nutmeg powder and stir well . Remove from heat and let cool.  When cooled keep in the fridge to chill.

To Serve

Take a glass or bowl. Pour the pudding, sprinkle some nuts, then the mango puree. Garnish with nuts and a cherry in the center.  Serve chilled.    Happy eating !!!!!!!

Labels: Sweets & Desserts, Mango, Gluten free

You also like to look at: Rice Pearls Kheer (Homemade/Handmade Seviyan)

Mango Pudding

June 26, 2014

This simple Chinese pudding. Traditionally, agar-agar, a derivative of seaweed is used as the thickener. I used gelatin. Use a fine sieve for the smooth texture.

Ingredients
2.1/4 teaspoons Unflavored Gelatin
1/4 Cup Water - Hot
2 Ripe Mangoes - peeled and diced

1/2 Can Condensed milk
2 tablespoons Lime juice

Method
Bring the water to a gentle simmer in a small bowl. Switch of the flame add the gelatin in the simmering water  and stir until the gelatin has dissolved completely.

Place mango in a blender. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 2 cups puree.  Whisk the mango puree, sweetened condensed milk, and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.

Lightly coat the serving bowls with oil. Divide the pudding among the bowls. Refrigerate until set, about 3 hours .

To serve, run a knife around the inside of each bowl to loosen the pudding. Dip the bottom of the bowl in hot water for 30 seconds, then invert onto a serving plate, holding bowl and plate tightly together.

This pudding was divine.  You too try and enjoy !!!!!!

Lables : Sweets &  Desserts, Healthy, Continental Cuisine, Mango

Mango Salsa

June 21, 2014

The crunchiness of the bell peppers,onions, the mild heat of the chilly and the sweet blend of the Alphonso mangoes, mixed so well, the freshness of the Salsa was awesome. We enjoyed this very much. This is a prefect accompaniment to any dish. . Its so simple to put together and is prepared in a jiffy.

Ingredients
1 Ripe Mango ( I used Alphonso Mango) - cut into cubes
1 Bell pepper - diced into small pieces
1 Green Chilly - seeded and diced into small pieces
1 Onion - diced finely
1 Tablespoon Lemon juice
Salt to taste
Little sugar to sprinkle if your mangoes are not sweet enough
1 Tablespoon Coriander - chopped
Few mint leaves (optional)

Method

Add all the ingredients to the bowl. Cover it with a cling film and toss it well. Keep it in the fridge to cool for at least 30 minutes. This helps the flavor to blend well.

Serve with any main course meal. It looked so awesome that the 30 minutes wait was a long time for me.

Labels: Salads, Continental Cuisine, Vegan, Mango