Sweets With Fruits - RePosting for "Celebrate Sweets"

Indian desserts are  very often decorated with cardamom, raisins, almonds, pistachios, cashew nuts and fruit such as mangoes, guavas, pineapple, melon, cherries, oranges and bananas. So much fresh fruit available, each month offers the chance to create something deliciously different. One solution is to eat fruit for dessert, either alone or incorporated into recipes. These light desserts are not only a quick way to satisfy your sweet tooth—they can be prepared in 15 minutes or less—but they are also a delicious way to get antioxidant-rich fruit into your diet.

Pears and Coconut Ladoo 

 
 Egg less AppleRaisins Muffins


 
Eggless Orange Cake with Raisins





 
 StrawberryMousse

JackFruit Halwa (chakkavarati)

 Fruit Kesari

 Carrot burfi

 Strawberry yogurt smoothie

 Pineapple Jam

 Pine AppleJam cookies

 NendranPalzam Halwa

 Egg-less orange Muffins/cupcake

 Fruit Salad with Honey(Summer Treat)

 ABCHalwa(AppleBananaCarrot Halwa)

Fried fruit Balls

Rak's Sweets/Desserts with Fruits/Veggies started by Niveditha

Tomato And Peas Curry with Kasuri Methi

Tomato And Peas Curry with Kasuri Methi is very simple & easy to prepare and great tasting dish This curry is little tangy and spicy.Kasuri methi enhances unique flavor to the dish. This is not cream based curry. Without cream it is too good. But if you want you can add cream. I didn't add any cream.I adapted this recipe from here. . But I do make few changes to her recipe and it turned out great. here is my version

 Ingredients

Tomato   2-3 medium

Peas   1 cup

Onion-1

kasoori methi-2 tbsp

Cashew nut  -   6-7 no.s(soak it in warm water)

Green chilli   -2 finely chopped

chilly powder    1 tsp

Coriander powder     1 tsp

Garam masala    1 tsp

Ginger   1/2" piece

Cumin seeds/Jeera    1/2 tsp

Milk/Fresh Cream-1/2 cup

Salt   as needed

Oil    1 tbsp

Butter    1/2 tbsp

Method:

1.Chop onions and tomatoes very finely

2.Grind tomato, soaked cashew nuts, green chillies and ginger to a smooth paste.

3.Heat oil or butter in a kadai,add cumin seeds when it splutter add onions and Saute onions till golden brown.

4.Add redchilli, garam masala, coriander all the dry powders and mix well.

5.Then add Peas and fry. Then add the grounded tomato paste and cook in medium heat and  keep stirring

6.When oil starts separating, add kasuri methi leaves Stir fry.

7.Now Add milk and cook until the gravy becomes creamy and fry for 2 minutes.( You can even add fresh cream)

8Adjust salt and stir well. Allow to boil the curry for some 5-7 minutes

9.Now the tomato &peas curry is ready and serve hot with Rice, Roti, or Naan.

Nenthra Kay/Ethakka Upperi / Banana Chips

Nendran chips is one of the popular snacks and these are fried in coconut oil and sprinkled with salt water. They are called "Upperi" They are an important item in festive occasions.. Both ripe and unripe bananas are used for this variant, sometimes they are coated with jaggery to form sweet variants. Whenever  nendrankay available in market I prepare this chips at home. In my home everyone love this bananchips.. They tased heavenly!

Ingredients :

Raw Banana(Plantain)/Nenthran Kaya - 4 nos

Turmeric powder - 1/2 tsp

Salt water-1 tsp in 1/2 cup water

Cooking Oil-or Coconut Oil for frying 

 

Method:

1.Peel the outer skin of the bananas and immerse them in the turmeric water for 10-20 minutes.

2.Drain the excess water and leave to dry or pat dry with paper towels.

3.In a vessel add water and turmeric powder and keep aside.

4.Heat oil in a deep, wide mouthed  pan at a medium high flame.

5.Slice Banana into thin round pieces and dry the sliced pieces in a plate lined with kitchen tissue or towel.

6.Slide the sliced bananas into hot oil without overcrowding them and occasionally give stir to flip them and keep them from sticking together.

7.When the chips are almost done you can hear a crisp sound and the oil will stop foaming, reduce the heat and sprinkle a little salt-turmeric water(you do not need to add more than 1-2 tsp) into the oil carefully.

8.After sprinkling since the oil might come up and splash making lots of bubbling noise. When the bubbles stop coming, stir well and fry for another 2 minutes or until golden brown and drain on to a colander.

9. Repeat  the next batches and sprinkle less salt water for the next batches as the oil already contains some salt that you added before.

10.Store it in an airtight container