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Monday, December 27, 2010

CAULIFLOWER BEANS & CAPSICUM CURRY


This is a simple recipe that goes well with rotis and rice. This has a lot of taste, color, flavor and fragrance all along with the nutrients and the fiber from the vegetables. Tickle your taste buds and enjoy!

Ingredients:
  • Cauliflower - 1
  • Beans - Chopped -2 Cups
  • Red Capsicum - 1 
  • Onion - Finely Chopped - 1/2 cup
  • Red Chilli Powder - 1 Tbspn (Adjust as per your spice levels.)
  • Corriander Powder -1 Tbspn
  • Turmeric Powder - 1/4 tspn
  • Salt (to taste)
  • Cilantro (Optional) - For aroma, taste & garnishing.
For Seasoning:
  • Cumin seeds - 1 Tbspn
  • Mustard seeds - 1 Tbspn
  • Oil - 2 Tbspn

Method:
  • Place a saute pan on medium heat and add oil to it.
  • Add cumin seeds and mustard seeds once the oil is hot.
  • Once the mustard seeds start sputtering, add the finely chopped onions to the pan and saute them till the onions turn translucent.
  • Add the freshly cut beans to the pan and saute them for 5 mins.
  • Add the red capsicum pieces and the cauliflower florets to the pan.
  • Add the red chilli powder, corriander powder, turmeric and salt to the pan and mix the contents of the pan. Cover the pan and cook them till they are done.
  • Add cilantro a minute before turning off the heat.
  • Serve the curry with rotis or rice.

Monday, December 20, 2010

BASIL GINGER SOUP

BASIL- GINGER SOUP
Basil ginger soup- which is also called as Thulasi allam soup is very good for winter evenings. This recipe is passed to me from my grand mother. This hot soup is very soothing and can help to prevent cold / alleviate sore throat.

Ingredients:
  • Basil / Thulasi leaves- a handful
  • Ginger / allam paste- 2 tbsp
  • Water - 2 cups
  • Corn powder -1 tbsp (mix with 2 tbsp water and keep aside)
  • Cardamom powder of 3 nos
  • Pepper powder 1 tsp
  • Salt to taste

Method:
  1. Place basil / thulasi leaves, ginger paste,water, cardamom powder along with pepper powder and salt in a microwave safe glass bowl.Micro high for 5 minutes.
  2. Remove it outside and add  corn powder(mixed in 2 tbsp water) to this boiled soup and stir well .
  3. Again micro high for  5 minutes and remove it outside and mix them well.
  4. Now again place the soup bowl in microwave and micro at minimum temp 180 W for 3 to 4 minutes.
  5. Switch off and remove it..Cover with a lid and set it aside for 5 minutes and serve hot..
  6. Do not filter, drink as it is.It can be directly boiled on stove top  for 15 minutes and can be had.
Its a very hot yummy soup for cold / sore throat.This can be given to children as well  in very limited quantities with less pepper powder.

COLD PREVENTION

Tips to prevent from cold:

  • Not to be exposed to the dust, pollution and cool breeze. Cover yourself properly and cover your nose and mouth .
  • Sanitize with a sanitizer, after washing hands properly.
  • Drink lots of liquids and water. (at least 2 litres of water a day)
  • Drink boiled milk to which turmeric powder is added. Do not eat heavily prefer a light food,but do not skip the food completely.
  • Adequate sleep (at least 7 to 8 hours) is needed for body immunity.
  • Fruits containing Beta carotene have to be taken.Orange, red,yellow, green coloured fruits and vegetables are to be eaten.
  • Daily food which contains Vitamin-C are to be eaten.
  • Food supplements that provide Zinc should be eaten.
  • Light exercises are to be done.
  • Adequate rest should be taken in intervals.
These are some of the tips to be followed to prevent yourself from cold.

Sunday, December 19, 2010

VEGGIE CUTLET

Veggie Cutlet
A tasty snack item which can be either deep fried or shallow fried according to your choice .Every body craves for such tasty snack item at evening tea time.

Ingredients:
  • Mashed Potatoes-2 cups
  • Finely chopped capsicum-1 cup
  • Finely chopped Carrot- 1tbsp
  • Finely chopped Onion -1/2cup
  • Finely chopped Methi-1/2 cup
  • Finely chopped Cilantro -2 tbsp
  • Finely chopped Curry leaves 1 tbsp
  • Bread powder- 2 tbsp
  • Ginger garlic paste(optional)-1 tsp
  • Garam masala powder - 1/2 tsp
  • Red chilli powder 1/2 tsp
  • Corn flour 2 tbsp
  • Cooking Oil or Butter - For frying.
  • Salt (to taste)

Method:
  • Mix all these materials in a mixing bowl and make small patties with it.
  • Add a little oil or butter to a hot pan and fry the patties evenly on both sides.
  • Serve them hot with Ketchup or BarbQ sauce or Ranch.
  • Adjust chilli powder / masala according to your tastes.

Thursday, December 16, 2010

EGGLESS BANANA CAKE



 Ingredients:

  • Maida/ All Purpose flour - 2 cups
  • Baking powder - 1 Tbspn
  • Eating soda - 1 Tspn
  • Sugar - 1 1/4 cup
  • Vanilla essence - 2 Tspns
  • Cardamom/ Cinamon powder - 1 Tspn
  • Butter - 8 Tbspns/ 1/2 cup
  • Vegetable oil - 2 Tbspns
  • Salt - 1 pinch
  • Milk - 1 Cup
  • Banana - 3 no.s (pureed)
  • Whipped cream- For Icing
  • Raisins - 2 Tbspns
  • Flaked Almonds - 5 Tbspns
Method:
  1.  Preheat the oven to 350F.
  2.  Take maida in a bowl and add soda, baking powder, salt, sugar to it. Mix well.
  3.  Add milk to the above dry ingredients and whisk it with the hand grinder.
  4.  Add butter, vegetable oil to this content and mix it for 5 mins.
  5.  Add the essence, cinnamon/ cardamom powder, pureed banana to the content.
  6.  Lastly add the dry fruits(here I am using almond flakes and raisins. You can replace them with walnuts, cashews as per your taste.)
  7. Now take the baking bowl, grease it with butter or spray oil and sprinkle little coat of dry flour to the bowl.
  8. Take the batter and pour it into the baking sheet. Remeber to allow the raising space in the bowl, meaning, Only fill the baking sheet to half the depth so that it can have space to raise and batter won't fall down in the oven raising.
  9. Now place the baking sheet in the oven and bake it for 35 mins. 
  10. Make sure it is baked properly by placing the knife or toothpick when poked should comeout clean.
  11. You can also eat it as is without icing or you can also ice it to enhance the taste and presentation.
For Icing: You can use whipped cream or any frosting that is readily available in groceries. We have to apply icing only when the cake is completely cooled. I applied it with a knife and you can sprinkle coconut flakes(dry) on it.










Tips:
1. You can adjust the consistency by adding little more milk.
2. Egg eaters can use 2 eggs and reduce the milk.
3. Here I replaced the egg with banana and milk. You can also use flax seeds powder, condensed milk, apple sauce etc. But cakes that uses the eggs are even more fluffier and soft.
4. The baking time varies from oven to oven. So examine it carefully to see it is not overbaked. If overbaked it may not be soft.
5. Make sure that it have enough raising space in the baking bowl. As in, don't fill the sheet till its brim.

Source:The cake is straightly from  Sris kitchen..

Monday, December 13, 2010

REPOSTING FOR EVENTS

I am reposting to these events.
1.Spinach & lentil soup-----ONLY GREENS --Hosted by simplysara07@gmail.com.
http://simplysara07.blogspot.com/2010/11/only-greens-event-announcement-and.html


2.Tomato -Pappu pulusu----CMT EVENT-Daal,Sambar-Conducted by  Jagruthi - Hosted by vaasupriya@gmail.com.
http://enveetukitchen.blogspot.com/2010/11/announcing-complete-my-thali.html

3.Egg less Banana cake ----Veggie /fruit a month-Banana--Hosted by   aaipey@gmail.com
http://usmasala.blogspot.com/2010/12/event-announcement-veggiefruit-month.html

Friday, December 10, 2010

PANCH DAAL-KHICHDI

PANCH DAAL KHICHDI


Panch daal -khichdi, a very healthy recipe full of protiens. It is necessary for every adult to have it atleast weekly twice..its very healthy for both children and elders.
Ingredients:
  • Rajma-50 gms
  • Channa -50 gms
  • Kabuli channa -50 gms
  • Moong daal -50 gms
  • Urad daal(black gram)-50 gms
  • Each variety 1 small cup, Soak them each seperately in different dishes

  • Basmathi rice 50 gms
  • Green chilli 3 nos
  • Ginger garlic paste 1 tsp(optional)
  • Raw coconut 2" piece
  • Onions2 nos(chopped)
  • Oil 3 to 4 tbsp
  • Garam masala powder 1/2 tsp
  • Ghee 1 tbsp( optional)
  • Salt
  • Water for cooking



For paste:
Grind green chillies ,raw coconut ,and ginger in to a paste.



  

Method:
  • Wash the soaked daals and micro  half boil  them in a micro safe bowl  at high 900 watts for 10 minutes by adding 3 glasses of water.
  • Stir twice in between.Keep aside by covering with a lid.
  • Place oil in another micro safe bowl and add chopped onion and micro at 900 w for 2 minutes.
  • Remove outside and mix well.
  • Now add green chilli,coconut, and ginger paste ,garam masala paste/ powder and mix well.
  • Again micro high at 900 w for 1 minute.
  • Now add daals ,ginger garlic paste,ghee,stir well and micro high at 900 w for 2 minutes.
  • Lastly add  pre washed basmathi rice amd micro  high for 1 min .
  • Now add salt and water and micro high for 21 minutes.
  • Stir atleast twice in between..
  • Remove outside and cover it with a lid, to settle for 15 minutes.
Then serve  with any raitha or chutney/curry..

Wednesday, December 8, 2010

SPINACH & LENTIL SOUP



This is a vey simple, tasty and nutritious soup. It is high in protiens, iron, vitamin A and lots of fiber. This is a yummy way of making kids get all the needed nutrition. Hope you guys will enjoy this soup in the cold weather as much as my family did.

Ingredients:
  • Toor Dal - 1 Handful
  • Chana Dal - 1 Handful
  • Urad Dal -  1 Handful
  • Moong Dal- 1 Handful
  • Whole Moongdal(green) - 1 Handful
  • Spinach -1.5 cups
  • Tomatoes - 2
  • Garlic - 3 finely chopped
  • Carrot and peas - 1/2 cup
  • Cumin seeds - 1 Tb spn
  • Ghee (Butter) - 1 Tb spn
  • Salt ; Pepper- To taste



Method:
  • Rinse all the dals in cold water.
  • Add the rinsed dals, chopped spinach, water in pressure cooker and cook them.
  • Add ghee to a hot saute pan. Once the ghee is melted and starts bubbling up, add the cumin seeds, chooped garlic and pepper corns to it.
  • Saute them for 2 mins and add chopped tomoatoes to the pan.
  • Once the tomatoes turn soft, add chopped carrots and peas to the pan and saute them. Add salt to sweat the tomatoes faster. 
  • Cook for 10 mins until the vegetables are soft. Then turn off the heat  and keep it aside for 10 mins.
  • Add the cooked contents from the pressure cooker and the sauteed vegetables to a blender and blend them.
  • Take this blended soup into a pan and heat it. Adjust the consistency by adding water and simmer it for 7-8 mins. (Adjust Salt and/or Pepper to taste)
  • Garnish it with cilantro leaves and serve it hot.
  • Add boondhi or bread crumbs for crispy texture to it
  • Enjoy this Hot and Healthy bowl of Joy !!!!!!!!.

Tips:
  • Tomato puree can also be used in lieu of tomatoes.
  • Lime juice can also be used in place of tomatoes.
  • THIS RECIPE IS SENT FOR ONLY GREENS EVENT STARTED BY PARI VASHIST AND HOSTED BY SARASWATHI IYER..

Monday, December 6, 2010

RAJMA CURRY

RAJMA CURRY
Rajma curry - punjabi vegetarian dish is a very tasty recipe which can be served along with roti's or chapathis and steamed rice.It is not only popular in north India ,but all over for its taste..

Ingredients:
  • Rajma 1 cup
  • Chopped onion 1/2 cup
  • Chopped tomato 1/2 cup
  • Jeera 1/2 tsp
  • Cloves and cardamoms (Adjust  the amount according to your intake of spice levels)
  • Oil 1 to 2 tbsp
  • Cilantro
  • Ginger garlic paste 1 tsp
  • Green chilli slits..of 2 nos.
  • Chilli powder - 1 tspn
  • Dhania powder - 1/2 Tspn
  • Garam Masala - 1 Tspn
  • Turmeric/ haldhi- 1/4 tspn
  • Salt - To taste
Method:
  •  Soak Rajma for atleast 12 hours, and pressure cook it for 3 whistles.
  •  Take some oil into pan then add jeera, cloves, elaichi, ginger garlic paste, onions(only fry half the amount of onions) after the oil is hot.
  • In the meanwhile grind the tomato and other half of the onions to paste.
  • After the onions are translucent add green chilli slits, curry leaves,tomato and onion paste, haldhi, chilli powder, salt, garam masala, dhania powder and saute well. 
  • We can add a cup of water to get the gravy now.
  • Finally add boiled rajma and simmer for 10 more minutes and switch off the stove.
  • You can garnish it with corriander leaves and serve it with rice/ rotis.

Method for Microwave cooking:
  •  Soak Rajma for atleast 12 hours,and boil in a microsafe bowl with 3 to 4 cups of water for 15 minutes in micro high . .Check for every 5 minutes and keep it aside..
  • Place 1 tsp oil in a micro safe bowl ,and add half of the chopped onions,and place in micro high(900 w) for 2 minutes.
  • Stir once.If you want u can keep for 30 seconds  more  in micro high.
  • Remove it outside,let it cool mix well and grind with tomatoes into a paste.
  • Now add the remaining oil in to another micro safe bowl,and micro high it for 30 seconds.
  • Next add jeera,cloves 2 nos and elaichi 2 nos,ginger garlic paste,and the remaining of chopped onion pieces  in to the oil and micro high fry for 2  minutes. Stir once in between.
  • Remove it outside and add green chilli slits,and curry leaves,tomato and onion paste and mix well,again micro in 180 w minimum temp for 2 minutes.
  • Now add  1 cup of water and let the mixture cook for 3 minutes in micro high , stir once in between.
  • Lastly add the boiled rajma mixture and mix well,micro high in 900 w for 5 minutes,cook for 2 more minutes
  • Finally add haldhi,chilli powder , salt,garam masala ,dhania powder  and micro in minimum temp for 3 to 4 minutes..Remove it outside ..Let it cool,garnish with cilantro leaves before serving..

Saturday, December 4, 2010

SAGO KHEER / SAGGU BIYYAM PAYASAM

SAGO KHEER
  • Sago / saggu biyyam 1 cup
Washed and soaked  in water for 4 hours
  • Milk 2 cups
  • Sugar 1 cup
  • Saffron (kumkuma puvvu)a pinch
  • Dry nuts 1 tbsp
  • Raisins 1 tsp
  • Ghee 1 tbsp
  • Elaichi powder 1 tsp
Method:
  • First of all place 1 tsp of ghee in a micro safe bowl and heat it for micro high at 900 degrees watts for 30 seconds.
  • Remove it outside and stir well.Then add dry nuts and micro high it for 2 minutes and keep it aside..
  • Boil milk in another micro safe bowl in  micro mode  at 40% heat(medium 360 degrees watts) for 10 min.
  • By then the  milk starts boiling then add sago and cook for 4 minutes in micro at 60 %(540 degrees watts).
  • Stir in between for one time.
  • Then remove outside and stir well and now add the sugar,and   dry nuts which were already fried and mix well.
  • Again cook  at micro in 540 degrees watts i.e. 60% for another 4 minutes.
  • Remove outside and now lastly add saffron and elaichi powder ,stir well and again micro it in minimum that is 180 degrees watts for another 2 to 3 minutes.
  • Remove it outside and let it cool.Serve chilled..

Friday, December 3, 2010

STAR FRUIT-SWEET & SOUR

STAR FRUIT - SWEET & SOUR
Star fruit-sweet and sour chutney is very delicious.I experimented it and its very yummy with dosas,chhapathis  and especially with  curd rice etc ..especially the sweet n sour ,tangy taste
is so yummy which one can try it easily for its taste..
Materials:
  • Chopped star fruit  1 cup
  • Sugar half cup
  • Jeera 1/2 tsp
  • Mustard seeds 1/2 tsp
  • Red chilli  1 full Salt Oil 1 tsp
  • Hing a pinch
  • Oil 1 tsp

Method:
  • Place mustard seeds, chilli slits,jeera powder,hing,with 1 tsp oil and micro high for 2 minutes.Mix well once in between.Now add chopped star fruit and 50 ml of water and micro high for 5 minutes.
  • Next add sugar and mix well.Now lastly micro in 80% for 6 mins.Mix well removing it outside,now if u feel it to be more thicker micro it for another 2 to 3 minutes.Remove outside ,mix well and let it cool.
Transfer it in to another bowl and freeze it.Serve it chilled..

Thursday, December 2, 2010

MINAPA ROTTI / DIBBA ROTTI /CRISPY UTHAPPAM /URAD DAAL PANCAKE

MINAPA ROTTI / DIBBA ROTTI
Dibba rotti is also called by several names.It is a quite tasty,crispy uthappam type recipe ideal for evenings.It is a lightly heavy dish made in indian homes..
Materials:
  • Urad daal -1 cup
Wash and soak it in water for 6 hours
  • Rice ravva - 2 cups
Soak in water for atleast 6 hours
  • Salt
  • Oil 1 cup
Method:
  • Wash and soak urad daal and grind in to a paste,adding water.The consistancy should be like idli batter
  • Soak rice ravva in water for 6 hrs ,then drain the water and mix with the urad daal batter.Allow it to ferment atleast for 6 hours.
  • Place a thick bottomed pan on the stove and add 2 tsp of oil to it.Next place 2 to 3 laddle fulls of batter,lightly  spread it,add 2 to 3 spoons of oil and allow it to shallow fry,covering with a lid,in low to medium heat.After it is done toss it to other side and add 2 tsp oil.Remove it after done.It takes atleast 5 to 10 minutes to shallow fry on both sides.It is crispy and looks spongy..It consumes a little more oil than ordinary dosa or uthappam. It tastes well with onion chutney or besan chutney..
ONION CHUTNEY:
  • Chopped Onion 1 cup
  • Red mirchi 2 nos
  • Tamarind paste 1 tsp
  • Dhania seeds 2 tsp
  • Jeera 1/2 tsp
  • Salt
  • Grind all items together adding very less water(just 1/2 cup) adjust salt and serve ..
  • Suitable for even idlis and dosas.. 
  • After eating it increases thirst as it is an oily food..

Tuesday, November 16, 2010

MIXED FRUIT JAM

MIXED FRUIT JAM
Mixed fruit jam,is a tasty recipe liked by most of the children in between bread slices ,or rotis or dosas and puris..
Materials:
  • Apple 1 no
  • Banana 2 nos
  • Black grapes A hand ful
  • Mango jelly-sundried-3 inch piece
(Mamidi Thandra)
  • Sugar 1 to 2 cups
according to your choice
  • Condensed milk 2 tbsp
Method:
  • Wash the fruits except banana and mango jelly.Next wipe them dry and cut all of the four items in to pieces (even the mango jelly to be made into pieces)
  • Now grind all of them in to paste without adding water.
  • Take a micro safe bowl and grease with ghee.Then add the mixed fruit paste in to it.Then micro high it for 4 minutes.Mix once by taking it outside.
  • Next add sugar and condensed milk and again micro high for 9 minutes,mix in between two to three  times..By this time it will be dried to much extent.
  • Next mix it once and micro it for 360 degrees for 2 minutes..
  • Lastly micro it in low 180 degrees for 2 minutes and remove it outside.Let it turn cool then store it..
It will remain for more than 1 month in fridge..I didnot add colour and essence,but u may add if u like......Due to the addition of dry  mango jelly,the jam acquaired a yummy taste..Surely try this home made jam for your kids..

Sunday, November 14, 2010

DOSAVAKAI / CUCUMBER PICKLE


DOSAKAYA  AVAKAI
Dosavakaya is a tradtional pickle from ancient days.. its a very quick and easy pickle can be done in less time.It stays for 2 weeks..
Materials:

  • Cucumber / dosakaya pieces 1 cup
  • It should be well washed,dried with a cloth
  • And should be chopped in to pieces
  • The seeds etc should be removed.
  • Mustard seeds 4 tbsp
  • Should be smoothly  powdered
  • Red chilli powder 4 tbsp
  • Salt 1 and 1/2 spoon
  • Gingelle oil 4 to 5 tbsp

Method:

  • In a bowl mix mustard powder,redchilli powder and salt with 3 tbsp

of gingelle oil .

  • Mix well and lastly add the dosakaya pieces and mix thoroughly.
  • Now place the entire mixture in a dry bottle..
  • Set it with a spoon.
  • Lastly add the remaining oil and close it.
  • It can be consumed from the second day onwards.
  • But some people add juice of 2 nos of lime and eat it
  •  from that day itself..in that case the pickle stays fresh for a week..

Thursday, November 11, 2010

PERUGU VADA / AVADA

PERUGU VADA / AVADA /DAHI VADA
Perugu vada/Avada /Dahi wada is a famous recipe in almost indian homes,it is a very tasty recipe made with fresh curds and urad daal,remains for 2 days when kept in fridge..
Materials:
For vada-
Urad daal 1 cup
(without skin)
Salt
Oil for deep frying

For dahi/ perugu-
Fresh curds 3 cups
Salt
Haldhi 1/2 tsp

For seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Red chillies 2 nos.slits
Green chillies 2 nos.slits
Curry leaves
Ginger pieces 1tsp
Cilantro chopped
Method:
Soak urad daal for 6 hours..
Just before doing vadas ,beat the fresh curds with a spoon add salt and keep it aside.Now place a pan on the stove and add oil  2 tbsp for seasoning.After it is heated add mustard seeds and jeera,redchilli slits.And after they stop sizzling add green chilli slits,small ginger slits, and curry leaves and switch off after it is done.Then add the  prepared seasoning along with haldhi and salt to the curds ,mix well and keep it aside covered..
Meanwhile, wash  soaked urad daal well ,drain and grind into a coarse paste using very less water..add salt ,mix well and keep it aside..
Side by side heat oil in a pan for deep frying..now make vadas with a wet hand and fry vadas in the oil,by dropping slowly in to the oil one by one..At a time 3 to 4 vadas can be fried..after they attain gold colour (by medium frying)take them off and place in a bowl of  cold water..after 3 to 4 minutes  remove from water and place them   in the curds.. Likewise repeat the proceedure of dropping vadas in oil,frying, then placing in cold water,and again dropping in curds..Garnish with chopped cilantro if interested..
The recipe is very tasty if the curds are fresh and done in a proper way..

Urad daal with skin was used by our elders,it is a hectic proceedure of washing and removing the skin,but the taste is tremendrous..But now a days due to lack of time we are using daal without skin..
This recipe was done by my sister Padma for her 2 chhota bakhras for Dassehra..

Monday, November 8, 2010

CHUTNEY POWDER / SENAGA PAPPU KOBBARI PODI

CHUTNEY PODI
This recipe chutney powder/ kobbari podi,is used as one of the menu in meals ,and also in tiffins such as idlis and dosas in most of the indian homes..it is soft and tasty..
Materials:
Channa daal 50 gms
Urad daal 50 gms
Ground nuts 50 gms
Dhania 2 tbsp
Jeera 1 tbsp
Red mirchis 12 nos
Or Adjust
Hing a pinch
Dry coconut 3 to 4 inches piece
Made in to pieces
Method:
Roast all the items seperately.Next after they are roasted,keep them aside to cool.
After it is cool dry grind each item seperately  in to powders.
Now make dry coconut in to small pieces and grind in to powder,this need not be roasted.
Lastly mix all of them together with  hing powder salt.
Store in a airtight container after they are cool inorder to avoid moisture ..

Each item should be seperately powdered,as ground nuts and jeera take less time to be grinded in to powder.
Where as channa daal and urad daal take more time to be powdered,by that time ground nuts secrete oil and turn oily..so to avoid this we should grind seperately..
Its pretty much ideal with hot steamed rice and idlis and tiffins..

Saturday, November 6, 2010

APPLE BANANA HALWA

APPLE BANANA HALWA
Today i wanted to do some new variety,hence i tried this,i have done only with apple and banana as i had only these 2 items handy..but it came out very tasty..
Materials:
Apple 2 nos
chopped with skin
Banana 1 no
Sugar 100 gms
Condensed milk 2 tbsp
Ghee 3tsp
Dry nuts 1 tbsp
Food colour 1 pinch optional
Method:
Chop the apple into  pieces along with banana pieces and grind into a paste without adding water..
Now grease a microwave bowl with a tsp ghee and place the apple paste ,and microwave high for 4 minutes.
Remove the bowl out after 1 minute,stir it well and add condensed milk,along with sugar and again micro high for 6 minutes.
Remove it ,and add 1 tsp of ghee and a pinch of food colour,stir well and again place the bowl in oven.
Now lastly micro high for 5 minutes.
Now place 1 tsp of ghee in another bowl and micro high for 30 seconds.
Remove it outside and add dry nuts and micro high for 1 minute.
Now add the fried nuts in to the apple halwa bowl and mix well.
Lastly garnish with a few nuts..
Serve hot..