cook n consume

Good times with Good food

Pan fried honey glazed banana.

Bananas need no introduction it’s such a common household fruit.It’s eaten by all, its like a global fruit. It’s used as an age old remedy for many things.
Eating these bananas as is gives such a replenishing feel. Trying to make any dishes out of it is sure going to be a hit.

There is no end to try these in different cuisines around the world.

I always loved eating the cooked Kerala banana.It was such a tasty snack.

While i was in South America, Ecuador and Bolivia they used bananas in abundance it was a part of their everyday meal.
They served grilled bananas along with rice (though i never ate it together). The grilled flavour of the fruit is something that I can never forget. I always asked for an extra portion and relished it.

I used a tawa to fry the bananas and the taste was equally good. I make it thrice a week that’s how much i like it.
A sprinkle of cinnamon powder on these is heavenly.
One should eat it to understand the feeling 🙂


2 Ripe Banana
1 Tablespoon Honey
2 teaspoons Butter/ Vegetable Oil
1/2 cup Warm Water
1/4 teaspoon Cinnamon powder


1. Heat a pan , Add 2 teaspoons of oil/butter.
2. Cut the banana into 1/4 inch slices and carefully lay it on the pan (only 1 layer)
3. On a medium flame, let it brown slightly (takes approx 4 min). Flip and cook till its slightly brown.
4. Mix honey and warm water well. Add it to the pan with bananas.
5. Switch off flame and let it caramelize for a few minutes (4-5 min)
6. Serve warm bananas with a sprinkle of cinnamon.

Tip :

  • You can also serve warm bananas with vanilla ice cream, pudding, pancakes etc..
  • Don’t use overripe bananas as it gets too soft and becomes difficult to flip.
  • As you fry the sweetness of bananas increase, so too much of honey won’t be     required.Taste the banana and add honey accordingly.
  • Don’t try to flip when its still browning it sticks to the pan. Adding enough butter/oil will help to brown and not sticking to the pan.

Ragi-Dry Fruit Ladoo


Ragi Flour is so rich in nutrients and very easily digested. It is rich in calcium and protein and also has a good amount of iron and other minerals. Therefore it remains one of the main ingredients of the staple diet in Karnataka, India.

Continue reading “Ragi-Dry Fruit Ladoo”

Dahi Bhalla


This deep fried lentil dumplings soaked in dahi(yogurt) and served with spices is a popular savoury snack/chaat in north India and down south its more like a refreshment after breakfast/lunch. With a small variation in serving.

Continue reading “Dahi Bhalla”

Black channa chaat



1 cup or 200gms soaked(5 hours or more )and cooked black channa(it should hold shape, COOK WITH 1/4 teaspoon SALT)
1 medium sliced onion finely chopped
A few pani-puri puris
1 large peeled & boiled potato
2 tablespoons curd
Chat masala 1/2 tablespoon
Chilli powder 1/2 tablespoon
Coriander powder 1/2 teaspoon
Jeera powder 1/2 teaspoon
Raisin/Tamarind chutney 2 teaspoons
Coriander to garnish
Juice of 1 lime
Salt to taste
optional : Pomegranate


Makes 2-3 plates


1. In a large bowl add the boiled channa, Mash the potatoes and add all the dry powders and salt, combine well.
2. Add tamarind chutney, a little onion and incorporate everything.
3. Add salt as required.
4. Crush a few puris and add it to the above mixture.
4. On a serving plate add the channa,potato,onion mixture. Add some more onions, lime juice, curd on top.
Garnish with coriander and pomegranate

Note: Work quickly after adding the puris as it should not get soft when served.

Pineapple Gojju



2 cups Pineapple diced or finely chopped as per your preference
2 tbsp Tamarind paste
2 tbsp jaggery
Mustard seeds 1/4 teaspoon
Asafoetida 1/4 teaspoon
Turmeric 1/4 teaspoon
freshly dry roast and ground Jeera  1/4teaspoon
freshly dry roast and ground black pepper in equal quantity
sesame seeds 1/4 teaspoon dry roasted
curry leaves 6-7
Sambar powder 1/2 teaspoon
Rasam Powder 1/2 teaspoon
Rice flour 1/2tbsp
Water 1/2 cup
Dry Red Chilli 3
Oil 3 tbsp
Coriander to garnish
Salt to taste

1. In a heavy bottom pan heat oil, add mustard seeds once it crackles add asafoetida,tear curry leaves and add dry red chilli , fry it for 30 sec.
2. Add the pineapple and keep frying, add turmeric and mix well.
3. After frying for ~4 minutes add the tamarind paste and mix well.
4. Keep checking that it does not burn add a little water to deglaze the pan if required.
5. After the Pineapples have cooked 70% add sambar powder,rasam powder,jeera powder,pepper powder, salt to taste and combine everything.
6. Keep frying so the spices don’t get burned, add jaggery and fry till oil separates.
7. If you need a thick gojju leave it as is.
8. If you need more like a gravy add 3/4 teaspoon of rice flour in 1/2 cup of water make a smooth paste and add it to the gojju. Let it boil well till the raw smell of the flour is gone and the rice flour thickens. Cook until you see the oil separating. You have a gojju of dosa batter consistency now.
9. Remove from flame add the roasted sesame seeds, mix well and garnish with coriander.

Serve HOT with plain rice,chapathi, tastes awesome with curd rice 🙂

NOTE: According to your preference add more jaggery if you like the gojju a bit sweeter or add more tamarind if you like it tangy.
The Consistency of the gojju can be adjusted with water, adding Rice flour thickens it so choose what you like. Adding rice flour also reduces the level of spiciness so check and adjust the salt  and spices.

Mixed Veg Bonda

I always awaited the moment when they served these hot bondas in a marriage or other ceremonies 🙂 It still remains a favourite snack.


2 Potatoes boiled and mashed
1 small onion finely chopped
3 green chillies finely chopped
1 teaspoon grated ginger
1/4 teaspoon turmeric
1/2 teaspoon asafoetida
1/4 teaspoon mustard seeds
2 teaspoons coriander chopped
10 curry leaves
Oil to deep fry
Boiled Carrots,peas,beans together 1 cup
Juice of 1 lemon
Rice flour 3 teaspoons
Gram flour 1/2 cup
Red chilli powder 1/2 teaspoon
Salt to taste
Ajwain (carom seeds)1/4 teaspoon

Makes around 12-14 bondas


1.  In a wok add 3 teaspoons of oil and heat. Add mustard and let it crackle.
2.  Add 1/4 teaspoon asafoetida, turmeric, green chillies,grated ginger,onions, tear and add the curry leaves.Fry till curry leaves,chillies,onion slightly wilt.
3.  Add boiled potato,mix vegetables and combine everything.
4.  Add salt and mix well. Let it cook on low flame for 3 minutes until everything is incorporated.
5.  Take off flame add coriander and lemon juice, mix well and keep aside to cool.
6.  Heat the oil to deep fry bondas.
7.  For the batter. Combine rice flour,gram flour, ajwain seeds, salt to taste, red chilli powder, 1/4 teaspoon asafoetida
8.  Add 2 teaspoons of hot oil on the flour and make a smooth batter(no lumps) by adding little water at a time. Batter should be of consistency to coat a thick layer at the back of a spoon.
9.  Make small balls of potato mixture and keep aside. Add a bit of oil on your palms if they are a bit sticky.
10. Dip the balls in the batter and drop it in hot oil carefully.
11. Fry till its golden brown and serve HOT!!

Bakery Bread Toast


Bread (white or brown)1 loaf
1 cup grated carrot
2 small tomatoes finely chopped
1 large onion chopped finely
3 teaspoons butter/ghee to toast the bread
1/4 teaspoon turmeric
1/4 teaspoon mustard
5 curry leaves chopped
1/4 teaspoon chilli powder
1/4 teaspoon sugar
A pinch of asafoetida
3-4 green chilli finely chopped
2 teaspoons of coriander chopped
Juice of Half Lemon
3 teaspoons oil
Salt to taste

1. In a large pan add oil and heat it. Add mustard seeds and let it crackle.
2. Add asafoetida, curry leaves , turmeric and fry for 30 sec.
3. Add Onions and fry till translucent (~ 3-4 minutes). After about a minute of frying add a pinch of salt and sugar for extra taste.
4. Add grated carrots , green chillies  and fry for ~2 minutes
5. Add chopped tomatoes and fry for ~3 minutes
6. Add salt (as required) and chilli powder, mix well and fry for ~2 minutes.
7. Take off from flame and add lemon juice, coriander and mix well.
8. While the mixture is cooling. Heat a tawa and add little butter/ghee and slightly toast all the slices of bread both sides.
9. Add the vegetable mixture on the bread slices and serve!!

Note: Don’t add water to the above mixture. It should be dry.The juices in the vegetables should be enough to cook it.
Don’t overcook and make it like a gravy. Stop frying when the vegetables start wilting.

Honey Cake



3 eggs
1 1/2 cup flour
1 1/2 cup sugar
100 g butter
pinch of salt
1 teaspoon baking powder
1 teaspoon vanilla essence
1 cup milk
3 teaspoons of sweetened desiccated coconut powder
2 teaspoons of fruit jam
2 teaspoons sugar
1 teaspoon of honey
1 teaspoon water


1. Preheat oven at 180°C for around 15- 20 min.
2. Grease and dust flour in a baking tray
3. Separate egg yolks and egg white. Beat the egg whites till they form stiff peaks.
4. Sieve flour and baking powder. Keep Aside.
5. Whisk the yolks and vanilla essence for 2 minutes
6. Cream together butter and sugar till they are soft.
6. Into the whites of the egg add the egg yolks, 1/2 the quantity of the flour,butter mixture,a pinch of salt and gently fold in.
7. Add the other half of the flour, milk slowly and fold in gently.
8. Pour the mixture into a baking tray and bake at 180°C for ~20 minutes. Keep checking after 15 minutes.
9. Once it golden brown on top insert a toothpick at the center if it comes out clean take it out and allow it to cool.
10. While the cake is cooling, boil 1 cup of water and add 2 teaspoons of sugar , 1 teaspoon of honey and allow it to melt. Keep aside.
11. Slight toast 3 teaspoons of sweetened desiccated coconut powder and spread it on a plate.
12. Take 2 teaspoons of fruit jam add very little water and make a smooth paste.
13. Remove the cake from the baking dish carefully by loosening its edges. And cut into desired shapes.
14. Add the sugar and honey syrup on the cakes(on all sides) .Rest it for 10 minutes till the syrup soaks in(check for the moistness add more if required). Dip it in the coconut mixture leaving one side empty.
15. Spread the jam on the empty side and your honey cake is ready to dig in!!

Gobhi Manchurian



2 cups cauliflower florets
1/2 cup cornstarch
1/2 teaspoon chilli powder
1/4 teaspoon black pepper powder
1/4 teaspoon turmeric
Salt to taste
Oil to deep fry
Water as required
3 tbsp Ketchup
1 tbsp dark Soy sauce
2 teaspoon ginger grated
3 clove garlic crushed
1 capsicum finely chopped
1 onion finely chopped
1 teaspoon chilli sauce
2 green chilli finely chopped
1 teaspoon Coriander chopped to garnish
1 teaspoon Spring onions chopped to garnish



1. Put the cauliflower florets in hot water mixed with 1/2 teaspoon salt and 1/4 teaspoon turmeric . Let it sit to 10 – 12 minutes.
2. Drain the hot water. Run it under cold water thoroughly.
3. In a large bowl add cornstarch,chilli powder,black pepper powder,salt, water and make a batter, consistency should be like it can coat the cauliflower florets.
4. Deep fry each pieces till its golden brown and crisp. Keep Aside.
5. In a pan heat 4 teaspoons of oil. On high flame add garic and fry till it slightly changes colour(keep stirring).
6. Add ginger and green chilli and fry for 1 minute.
7. Add Onions and fry for 2-3 minutes . Add capsicum and fry for 2 Minutes.
7. Add all the sauces, salt to taste(cauliflower florets and sauces have salt so add little) and fry for 2 minutes.
8. Add the deep fried florets and toss everything on high flame. Once combined plate it.
9. Garnish with Coriander and spring onions and serve HOT!!!

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