Khandvi
This is a popular breakfast in Gujarat. Like Khaman Dhokla, it is also very light, tasty and digestible. Its taste is sour, sweet, salty. In this way it fulfills the need of both salty and sweet. Making it is not a difficult task. If you practice once or twice, then you can make better Khandvi at home than in the shop. Even so, it is the rainy season, if food cooked outside is not eaten in it, then it is better for health.
To make Khandvi, one cup of gram flour and two cups of buttermilk i.e. whey and one cup of water will be needed. To put it in this, one to one and a half teaspoons of sugar, salt as needed, a pinch of crushed red chili, half a pinch of ground black pepper and a pinch of turmeric powder will be needed. Apart from this, half a teaspoon finely chopped ginger is also included in it. It tastes very good. You can take more or less material in the same quantity.
Add buttermilk, water, salt, red chili, black pepper powder, turmeric, sugar and ginger to the gram flour and beat it well. There should be no knot at all. For this, if you want, you can take the help of mixer. By stirring it in the mixer, the possibility of lumps goes away and the mixture is well prepared.
Now heat a pan. Spread half a teaspoon of ghee in it, so that it does not stick as soon as the gram flour mixture is added. Now add the mixture and cook on medium heat, stirring continuously, till the water dries up. It is necessary to keep stirring continuously, otherwise lumps may form. The mixture should be cooked in such a way that if it is spread on a plate or tray, then it spreads easily. Neither too thick nor too thin.
Now put a light layer of ghee in a tray or layer and spread the cooked gram flour in it making a thin layer. The layer should be as thick as the thickness of the roti, because we have to cut and wrap it.
Now heat a spoonful of ghee in a tadka pan. Prepare a tempering of mustard seeds and curry leaves in it. Switch off the flame and then add two spoons of water and one spoon of sugar in this tempering and mix it well. Spread this tempering over the besan layer. Grate the raw coconut and spread it over the layer of gram flour. Then let the besan mixture cool down.
When the mixture cools down, cut it into two-inch lengths with a knife and hold one end and go on wrapping it in circular motions. Similarly, cut and wrap all the mixture. Khandvi is ready. It also has the sourness of buttermilk, sweetness and salty taste. Slight pungency too. It can be eaten as a snack at any time.
banana pudding
In areas where banana production is high, many banana dishes are prepared. Raw banana as well as ripe banana. Banana pudding is also one of them. You are familiar with the properties of banana. Halwa is made of ripe bananas. Banana pudding is very popular in South India. It is also distributed in the form of Prasad in the temples there.
Banana pudding is very easy to make. Its taste is unique, sweet with a slight sourness. Normally ripe banana should be taken to make it. Bananas are neither flabby nor hard. The banana we normally eat should be the same. Take four bananas. Peel them off and cut them thinly.
Now heat a spoonful of ghee in a pan or kadai. First fry some dry fruits like cashews, raisins, walnuts, almonds etc. as you like. Keep the fried nuts aside. Turn the flame to medium and put the chopped bananas in the same pan. Also put two spoons of sugar on top, so that it mixes with the banana.
Keep stirring with light hands, so that all the pieces of banana sink. Do not cook for long. It is also to be kept in mind that the bananas should not become exactly like a paste after ripening, their pieces should be able to melt only half. If this happens, then turn off the flame and break the fried dry fruits and mix them in it. Halwa is ready. Take it out in a separate vessel and keep it.
If you do not like too sweet, then do not add sugar with banana while cooking. Now heat a non stick pan. Add two spoons of sugar to it. When the sugar starts to melt, turn off the flame. Spread the melted sugar on a plate or plate with a layer of ghee. allow to cool. After cooling, the sugar will become hard like a chikki. Take it out and break it into small pieces and garnish it by pouring it over the pudding.
Serve this halwa hot with ice cream, then its taste becomes more fun.