EASY BREAD SNACK - BANANA BREAD TOAST

BREAD SNACKS / SWEET SNACKS

I absolutely love trying new and unique recipes. Finally am back with yet another bread snack recipe. A very easy and simple bread snack that you can serve within minutes. This delicious sweet snack is made with ingredients which are commonly available in our kitchen. Ripe plantain and bread are the main ingredients for making this sweet treat. Ripe plantain recipes and bread recipes are always kids favorite. Isn't it?  Like banana fritters, French toast, bread rolls etc. So here is a lovely twist to these snacks. This banana bread toast or sweet bread rolls is one of the best snack box recipes for school going kids. As it is prepared with simple ingredients this has got to be the easiest snack recipe and it never fails. So here is the recipe showing how to make easy bread snack/ sweet snack recipes/ banana bread toast/ french toast/ yummy snack box/ kids recipes. 

INGREDIENTS

Bread slices         - 7 to 8 slices

Ripe plantain / yethakka - 1, finely chopped

Sugar        - 1 tbsp 

Ghee          - 1 tbsp

EGG MIXTURE

Egg    - 1 

Sugar  - 1 tbsp

Milk    - 1 tbsp

TO GARNISH 

Cinnamon powder and sugar - for coating

PREPARATION

Please watch below video showing how to make banana bread toast

• Heat a pan and add ghee or oil. Fry the finely chopped plantain. Add sugar and again saute until slightly mushy.  When done, set aside.
• Combine together egg, sugar, and milk in a bowl. Set aside this egg mixture ready.
• Remove the sides of the bread. Flatten each bread slice using a rolling pin.
• Now take a flattened bread slice, stuff it with stir-fried plantain. Roll it gently and seal the sides and edges with the egg mixture.
• Then again heat a pan with ghee. Dip each bread banana rolls in the egg mixture and slide it to the pan for toasting. Toast all sides over a medium flame. When done, transfer it to a serving plate. 
• Now you can trim the snack for a perfect look. I just cut off both ends. 
• You can garnish this snack by rolling it in powdered cinnamon and sugar mixture. 
• Serve hot along with tea or coffee. 
• Please watch the video HERE...

Other recipes you might like:

chettinad chicken

ghee rice

chicken 65 recipe 

paneer tikka masala 

kadai chicken

pani puri recipe

rasmalai recipe 

malabar fish curry

mango phirni

INSTANT JALEBI RECIPE WITHOUT YEAST - CRISPY CRUNCHY JUICY JALEBI

INSTANT JALEBI WITHOUT YEAST 

Jalebi is a very popular Indian sweet and it makes  special occasions more delectable. This festive dessert is loved by both kids and adults equally because of its taste and texture. You can make jalebis in different ways. Some recipe needs a day for fermentation while some recipe calls for yeast or eno salt. Fermentation makes the batter slightly sour. Here am sharing the recipe for Instant jalebi without  yeast. For the sour taste, i added curd. So it is very easy to whip up this dessert.. I took only 15 minutes to make this crispy juicy piping hot jalebis. I truely enjoyed making this melt in mouth Indian sweet at home. 

INGREDIENTS (1 cup = 250 ml)

All purpose flour / maida - 1 cup 

Cornflour  - 3 tsp

Baking powder - 1 tsp

Less sour curd/ yoghurt - quarter a cup

Yellow food color  - quarter tsp

Water -   half a cup + 3 tbsp

Oil  - for deep frying

Ghee - 1 tsp, optional

SUGAR SYRUP

Sugar   - 2 cups

Water  - 1.5 cups

Lemon juice - 1 tsp

Crushed cardamom - 2 nos

PREPARATION

Here is the video showing how to make Instant jalebi at home easily. 

• In a mixing bowl, Sieve together All purpose flour, cornflour and baking powder. Mix well.
• Combine curd and food color in another bowl. Add this curd mixture to the flour mixture and mix . 
• Then add water little by little and make a smooth batter without any lumps. Do not pour the whole water at a time.
• The jalebi batter must not be too thick nor too thin. So add water accordingly.
• Pour the prepared jalebi batter into a squeeze bottle. You can also pipe the jalebis using a piping bag. Here i used a sauce bottle or squeeze bottle for making jalebi. Set aside.
• Now prepare the sugar syrup. For that, heat sugar and water in a pan and stir so that sugar dissolves. Once the syrup starts to boil, simmer it for 5 minutes. For jalebi, we need half string consistency. That means, the consistency of sugar syrup in between sticky and one string.  So switch off the flame before one string consistency. Set aside and then add lemon juice and crushed cardamom to it. Mix well. 
• Heat a pan with oil for deep frying over a medium low flame. Once hot, add a teaspoon of ghee (this is optional only). You can squeeze a drop of this batter to the hot oil to check the right temperature. 
• Now start making swirls using squeeze bottle. You can check my detailed VIDEO given above for more details. 
• Fry the jalebis over medium flame. Flip the jalebi when one side is done. Do not over fry.
• When done, transfer the jalebis to a slotted spatula for draining the excess oil and immediately dip the hot jalebis  in sugar syrup for just 30 seconds. Transfer it to a plate. 
• Repeat the same with remaining batter. 
• So the piping hot crispy juicy jalebis are ready to serve. 
• You can serve this warm or chilled. You can also keep the leftover jalebis for later use  in refrigerator. 
• Do not forget to watch the video showing how to make instant jalebi. And please SUBSCRIBE to my channel too my dear friends.

EASY BUTTERSCOTCH DATES PUDDING - YUMMY PARTY PUDDING

Yummy pudding recipes

So again am back with a yummy treat. A wonderful pudding recipe with a smooth creamy texture. The dates and nuts crumble give this pudding some crunchiness. Like so is a must try dessert recipe or pudding recipe for all those sweet lovers. I am really obsessed with dessert recipes. To be honest, with pudding recipes. This butterscotch dates pudding is a sweet combination of sweet, creamy and nutty flavor. And moreover, this is a party pudding too. A very simple and easy pudding recipe with common ingredients in our pantry shelf. Here I prepared this Butterscotch sauce ahead of time to drizzle over this pudding. This Homemade Butterscotch sauce is very simple to make with just 3 ingredients that too without cream. I have used milk for whipping up this sauce instead of making with fresh cream. You can store this sauce in an airtight container and keep refrigerated for months. So let's move on to the recipe showing how to make Dates butterscotch pudding/ simple party pudding/ yummy pudding recipe/ dates pudding/ butterscotch pudding. 

You might also like

Multi layered cuatrad pudding

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Kunafa recipe

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Basbousa

INGREDIENTS (1 cup = 250 ml)

Dates       - 8 nos, seedless, finely chopped

Biscuit   - 4 nos, crush gently with hand, can use any biscuit

Butter     - 1 tsp, unsalted

Nuts  - 2 tbsp, chopped, optional

Chinagrass - 4 gms, do not add more

Milk    - 2 cups

Sweetened condensed milk - half a cup

Sugar  - 3 tbsp, can skip this for less sweet

Butterscotch sauce - 3 tbsp, for decoration

PREPARATION

Please watch this below video showing how to make this pudding

• Make the dates crumble first and set this aside. For that, heat a pan with 1 tsp of butter and make the flame to medium-low. Then add the finely chopped dates to it and saute for a while. Do not let them mushy. Then add the crumbled biscuits (crumble with hand only, few big crumbs are fine). Saute over a low flame until the biscuits are well coated with the dates. When done, transfer this dates crumble to a plate (you can add nuts now) and set this aside ready.
• Now let's make the china grass mixture. For that, melt the chinagrass in half a cup of water until it melts to a clear liquid. When done, set this aside until we prepare the milk mixture but u must stir it occasionally or else it will set once cooled.
• Now make the milk mixture. For that, heat a pan with a cup of milk. Once it starts to boil, add the sweetened condensed milk. Do not forget to stir the melted chinagrass. Mix the milk mixture well to combine. You can add sugar now (as this pudding is so sweet because of dates, biscuits and the butterscotch sauce you can skip adding sugar. But exceptional for sweet tooth guys). Mix and let it boil very well. Then add the melted chinagrass and stir very well for a minute. Then switch off the flame. 
• Pour this milk mixture through a strainer into a bowl. Let it cool for 5 minutes (do not keep it for more), so that it will be easy for making layers. Now let us assemble the pudding.
• Here i took two mini silicon molds. Or you can assemble this pudding in a pudding tray.
• Pour some milk mixture into the silicon molds as the base for this pudding. Then layer the crumbled dates and nuts over it. Again pour the milk mixture to cover this crumble coat. Again layer some dates crumble. 
• Let it keep refrigerated for 5 hours or over overnight to set.
• Once done, invert this pudding to a plate gently (de-mold it). Garnish with the Butterscotch sauce and serve chilled.
• Please watch the related video here - Click here.

NO COOK 2 INGREDIENT MARZIPAN RECIPE - YUMMY SWEET

2 Ingredient Homemade Marzipan 

Homemade Marzipan is really worth trying than going to pre-made or store bought. Marzipan is used to frost cakes and all sort of goodies. As it tastes better than a fondant and helps to keep the cake moist, i prefer marzipan than a fondant for cakes. And it has a long shelf life of about 3 months when stored in the freezer. Here am going to make a sweet with this Homemade marzipan. This is a Christmas special sweet. Moreover, this marzipan is eggless, no-cook and vegan.  It is delicious and much easier to make. Just with two ingredients you can make this yummy treat for your kids and family. Powdered cashews can also be substituted with powdered Almonds. If so, you have to soak the almonds, peel and dry it completely and then powder it. You can shape this homemade marzipan into your favourite figures including fruits and vegetables. So let's move on to the recipe showing how to make Marzipan with two ingredients/ 2 ingredients marzipan/ Christmas sweets/ quick sweet recipes/ yummy sweets/ powdered cashew recipes.

RELATED RECIPES
Kunafa with cheese
Bombay ice halwa
Bread kunafa
Boondhi laddoo
Cashew Burfi
Caramelised coffee cake
Honey sugar candy
Two colored sponge cake in a pan

INGREDIENTS (1 cup = 250 ml)

Cashew nut     - 1 cup, fresh and unsalted

Icing sugar      - 1 cup

Sugar solution - 5 tsp (dissolve 2 tbsp of sugar in quarter a cup of warm water)

For color

Rose milk essence   - 2 drops

Pista essence     - 2 drops

PREPARATION

Please check below video showing how to make Homemade Marzipan 

• Grind the cashews to a fine powder. But be careful, you must grind it in intervals else cashews will release its natural oil. Then sieve it well.
• To this add the icing sugar (after sieving).
• Now let's make a dough using sugar solution, add it little by little. I added 5 tsp of sugar solution only, so add accordingly. 
• Knead it very well and form a soft dough.
• Divide the dough into two portions. Make a hole in the centre and add food colour of your choice ( i added rose milk essence and pista essence). Again knead them separately. You can see the natural oil present in cashews is oozing out. Don't worry, it will dry up later.
• When done, make small balls out of this dough and shape it using a silicon mould. (instead, you can roll this dough out and cut into desired shapes).
• Keep them on the parchment paper once done and let it set aside to dry completely (preferably overnight or at least 8 hours). So the two ingredient Marzipan is ready to use. The shelf life of this sweet is 1 week when stored in an airtight container.
• Please check the relative video here - 2 ingredient Marzipan.