Banana and Egg Roast (പഴവും മുട്ടയും ഉലര്‍ത്തിയത് )

Aysha  has the habit of eating some snacks (self- made or ready made  for the evening tea. As I’m rich in cholesterol related statistics in my health chart, I seldom show interest to such fried and baked snacks.  But still, at times the yummy looks and piercing aroma used to tempt me to taste a bit from those.  Last week’s Saturday evening it was this ‘Banana and Egg Roast’ which took my eyes from the TV screen to her snack plate. I asked her to take a snap of the dish before she eats it up fully. Many of you might already know about this dish. Yet, I’m sharing this recipe here for those who haven’t tried it out yet on her behalf. It’ll be handy for mothers as an easy and nutritious evening snack for their kids, though not for grown-ups as it might be over-nutritious for them..!!

Ingredients:

Ripe bananas – 3 no.s
Egg -1
Sugar – 2 Tb spoon
Cardamom – 2 cloves
Ghee (RKG) – 1 Tb spoon
Cashew nuts and raisins – for garnishing.

How to:
1.       Peel off and cut bananas into small triangular pieces. Heat ghee in a non-stick pan and add this banana pieces to it. Sauté till the outer side turns light brown adjusting the flame.

2.       Mix egg, sugar and cardamom well in a bowl and pour this mixture to the above roasted bananas. Mix continuously well with a wooden thin spoon so that egg is scrambled well.

3.       Serve it hot garnishing with cashew nuts and raisins. (nuts and raisins too can be roasted with egg & banana, depending on your taste preferences.)

Now give the Banana and Egg Roast to your little ones with a cup of Horlicks or Boost..!! Let them enjoy...

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Pineapple Custard

As a continuation to the request which I mentioned in my Vanilla Pudding recipe, here I dedicate Pineapple Custard too for my Blog fan.

Ingredients:
Milk – 1 litre
Sugar – 300 g
Custard Powder – 4 Tb spoon
Pineapple – 1
Pineapple Essence – 1 tea spoon

How to:
1.       Peel off the Pineapple skin and cut it into small pieces leaving the central portion. Mix a 100 g of sugar well with this cut pineapple and leave for 30 minutes. Put this pineapple-sugar mixture in a non stick pan and stir slowly in medium flame. Once the pineapple is partially cooked, keep this aside.

2.       Boil milk in a vessel and add the remaining sugar to it. In a separate cup, take ¼ cup of plain water and mix the custard powder well with it. Lower the flame into medium and add this custard powder and pineapple essence into the boiled milk and stir continuously so that the custard powder does not stick on to the bottom of the vessel.  Stir till the mix is thickened. Pour the liquid mixture into a bowl and leave to cool down.

3.       Into an open glass bowl, put a layer of pineapple-sugar mix as made in step 1, keeping a part for the mix for the top layer. On top of this bottom layer, pour the Custard mixture as made in step 2 and keep the bowl in refrigerator (not in freezer). On cooling the custard for one hour, take the bowl out and put the pineapple-sugar mixture on the top of the custard. If needed, the same can be decorated lightly with some nuts.

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