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Ramzan Special Banana delight
Published On: 15 Feb 2009
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Cook Bananas in boiling water till the peel separates slightly from the fruit.
Remove from flame and Strain. 3)Remove the peel and grind the bananas to a smooth dough without adding any water and keep aside.
Mix eggs with sugar. :-Do not over beat.
Heat 2 tsps of ghee in a saucepan.
Add the egg mixture. Stir well till it reaches a scrambled egg consistency. Remove from flame.
Add cashewnuts, raisins and cardamom powder.
Oil your hands with a little melted ghee.
Take small balls (the size of a lime) of the ground banana. Flatten it on your palm to small disc shapes.
Put 2 tsps of scrambled egg mixture in it.
Fold edges and press lightly. Now roll it in your hands and shape it as desired.
Heat oil in a frying pan and fry the balls to a golden brown colour.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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