Banana Halwa / Burfi (Banana Dessert)

In my native place in Kerala, halwa can be found in different varieties.This banana halwa is one among them and it is delicious. I was under the impression that making halwa is a difficult job since I haven't seen it prepared in my house or my relatives. I had some banana which were ripe and was searching for some dessert which I can make with it, then I came across the banana halwa and made it. It was too simply superb.So here it is..

Banana Halwa @Ruchikerala

Ingredients
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Ripe banana - 5
Ghee - 4 tsp
 Sugar - 3/4 cup
Cardamom powder - 1 tsp
Cashew nuts - few

Process
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1) Peel the bananas and mash it with a wooden spatula as nicely as possible. Even if there are slight lumps its fine as it will eventually get cooked. The bananas I used are the normal ones which we get here in walmart in US (not the plantains).
2) Heat a non stick pan and pour the ghee.
3) Now add the mashed bananas and cook it for about 15 mins stirring in between.
4) Now add the sugar and continue stirring to make sure that it doesn't stick to the bottom.
5) After about 35 mins (from the start when banana was added to the pan) it will start turning to a nice brown color. Now add the cardamom powder and mix well.Switch off the stove.
6) Grease a plate with half a teaspoon of ghee and then pour this. Level this up and place the cashew nuts.
7) When it is cool (almost after an hour, if you have patience !) cut this into desired shapes.

Tips:
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1) The key here is to make sure that it doesn't stick to the bottom , so I highly recommend using a non-stick pan and also stirring often.
2) Do not add too much cardamom powder or it will reduce the flavor of banana.
3) Reduce the quantity of sugar to say 1/2 cup if u don't like too much of sweet.

Ven Pongal - How to and Tips

I never used to like Pongal. But I tasted it recently from one of my friends house and from that moment I started a liking for it. I made it and it was good.

Ven Pongal @Ruchikerala

Ingredients
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Pressure Cook
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Raw Rice - 1 cup
Green gram - 1/4 cup
Water - 4 cups
Turmeric powder - 1/4 tsp
Salt - as required

Frying
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Ghee - 3 tsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Pepper corns - 15
Cashew nuts - 1 tbsp
Ginger grated - 2 tsp
Green chilly - 3
Curry leaves - 2 springs
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Cumin powder - 1/2 tsp

Process
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1) Dry roast the green gram dal for about 5 minutes till it turns slight golden brown
2) Soak the rice and roasted green gram for about 10-15 mins.
3) Pressure cook all the items listed under "Pressure Cook" section for 2 whistles.
4) In a pan pour ghee and add all the ingredients under "Frying section" and fry for around 8 mins until the cashew nuts are properly roasted.
5) Add the pan fried mixture to the pressure cooker and add 1.5 cups water and mix well.
6) Close the cooker with a lid and cook it for about 10 mins stirring in between to make sure it isn't sticking to the bottom.
7) Server hot with raitha or coconut chutney.

Tips : Add more ghee for better flavor and taste.

Raitha
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Curd - 1 cup
Onion - 1/4 of 1
Tomato - 1 (small)
Green chilly - 2 (small and sliced)
Curry leaves - 1 spring (sliced)
salt - 1/4 tsp

Mix all the above in a bowl and raitha is ready. Enjoy..