Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup mashed very ripe banana
1 tsp. vanilla
1 1/4 cup sifted flour
3/4 tsp. baking soda
1/2 tsp. salt
Cream shortening and sugar until fluffy. Add eggs, one at a time,beating well after each addition. Stir in banana and vanilla. Siftdry ingredients together and add to banana mixture. Mix well. Pourinto greased loaf pan or 9×9x2-inch pan. Bake at 350F for 30 to 35minutes.
CHOCOLATE ALMOND SHORTCAKE
Ingredients:
1 1/4 cups flour
1 1/4 tsp baking powder
1 egg
4oz sugar
1 dsp cocoa
4oz butter
Instructions:
Cream butter and sugar, add egg, beat well. Add sifted dry ingredients.Press into swiss roll tin. Bake 20 minutes about 400 F.
Almond Topping:
4oz melted butter
8oz icing sugar
4oz flour
1 egg
1 small dsp almond essence
Beat egg and butter, add essence, then dry ingredients. Mix well.Spread on base. Allow to set. Ice with chocolate icing.
1 1/4 cups flour
1 1/4 tsp baking powder
1 egg
4oz sugar
1 dsp cocoa
4oz butter
Instructions:
Cream butter and sugar, add egg, beat well. Add sifted dry ingredients.Press into swiss roll tin. Bake 20 minutes about 400 F.
Almond Topping:
4oz melted butter
8oz icing sugar
4oz flour
1 egg
1 small dsp almond essence
Beat egg and butter, add essence, then dry ingredients. Mix well.Spread on base. Allow to set. Ice with chocolate icing.
Rice Pathiri
Ingredients
Rice flour - 250 gm
Water - 200 ml
Salt - As reqd
Preparation Method
1)Sieve flour.
2)Boil water and add salt and rice flour. Stir well.
3)Roll into small balls; flatten them smearing rice flour.
4)Cook in an iron pan.
:- Serve hot with a spicy chicken gravy
Rice flour - 250 gm
Water - 200 ml
Salt - As reqd
Preparation Method
1)Sieve flour.
2)Boil water and add salt and rice flour. Stir well.
3)Roll into small balls; flatten them smearing rice flour.
4)Cook in an iron pan.
:- Serve hot with a spicy chicken gravy
Rava Idly
Ingredients
Rava 4 Cup
Mustard Seed 1 Teaspoon
Urad Dal 2 Teaspoon
Chana dal 2 Teaspoon
Baking Soda 1/4 Teaspoon
Salt 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Cashew Nuts 8 Piece
Curry Leaves 2 Teaspoon
Oil 3 Teaspoon Curd (Yoghurt) 2 Cup
Preparation Method
Heat oil in a frying pan and add mustard seeds. When thy pop add the two dhals, asafoetida and cashewnuts.
Fry them until golden brown. Add Rava, salt and cooking soda and roast it until you get the aroma of the roasted rava. Allow it to cool and store in an airtight container.
When you are ready to eat, add yogurt to this mixtureand when well blended pour it in the idly vessel and steam it. Your idly (rice balls) are ready to serve with chutney or sambhar.
Rava 4 Cup
Mustard Seed 1 Teaspoon
Urad Dal 2 Teaspoon
Chana dal 2 Teaspoon
Baking Soda 1/4 Teaspoon
Salt 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Cashew Nuts 8 Piece
Curry Leaves 2 Teaspoon
Oil 3 Teaspoon Curd (Yoghurt) 2 Cup
Preparation Method
Heat oil in a frying pan and add mustard seeds. When thy pop add the two dhals, asafoetida and cashewnuts.
Fry them until golden brown. Add Rava, salt and cooking soda and roast it until you get the aroma of the roasted rava. Allow it to cool and store in an airtight container.
When you are ready to eat, add yogurt to this mixtureand when well blended pour it in the idly vessel and steam it. Your idly (rice balls) are ready to serve with chutney or sambhar.
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