Let us celebrate festivals with fruit recipes.


This article has come with the recipes for those who are interested to celebrate festivals with their own recipes and these recipes are mostly for instant preparation and mainly focused on recipes which may use fruits to give special festive mood in both sweets as well as savouries.

Due to busy and hectic work schedule, now-a-days people celebrate festivals almost with sweets and savouries bought outside. But there may be few, who wanted to try on their own but due to lack of time, they may find time only during festive days and hence a thought of recipes prepared using fruits on the spot. These recipes may be used for any festival.

Apple bajji


(As per wiki, pakora is called as Bajji in South India, and the name of the vegetable that is deep fried is suffixed with bajji). Here instead of vegetable, apple may be used to give a different taste for festive mood.

Ingredients


Bengal gram flour(besan) – ½ cup
Rice flour – 1/4th of measure of Bengal gram flour
Little Ajwain, salt, chilli powder to taste.
Apple big – one
Oil to fry

Preparation


Apple may be cleaned and sliced into thin or medium thick and keep it aside. Bengal gram flour, rice flour along with Ajwain, chilli powder and salt may be mixed gently with little water to prepare batter so that batter can coat easily the apple slices.
Oil may be heated in a kadai(pan) and sliced apple may be dipped in batter and coated apple may be dropped in hot oil carefully. It should be fried gently on both sides using a ladle until it turn out to be golden brown. Once the colour turned, this may be dried in a usual drier pot or paper towels.

Banana appam


Ingredients


Rice flour – 1 cup
Jaggery – ¾ cup
Ripe banana – 1
Cardamom powder – 1 tsp
Ghee to fry

Preparation


Jaggery may be melt in a hot pan with little water (say 1 tsp) and rice flour may be added and mixed well and in this mixture, ripe banana may be mashed and added along with cardamom powder and dough may be prepared by gently mixing the ingredients until it turn out to be like thick dosa batter.

In a kadai (pan), ghee may be heated up and the batter may be dropped using a small ladle and may be fried on one side and then appam may be turned to other side. Let it be fried until it get the colour of gulab jamun and if we look at the other side it will be like caramel brown and may be taken out and dried in a usual drier pot or paper towels. The appam may be fried using a special pan called appakaral (earlier it is used to come in bronze but now non-stick is available may be used which will be usually with 3 depressions but now there are 5/6/7 depressions too available).

(In the above preparation, jack fruit may replace ripe banana, when jack fruit is used, it should be mashed in a mixer grinder)

Instant Gulab Jamun


Ingredients


Milk Powder – 1 cup
Full cream milk – ½ cup
Unsalted butter – ¼ cup
Maida (refined powder) –4 tsp
Cardamom powder – little to taste
Ghee to fry
Sugar – 2 cups
Dired fig/raisins/small cut fruits(as available in fruit bread)

Preparation


Butter may be melt in a pan and milk may be added and mixed well on a low flame. In this mixture, milk powder may be added and stirred gently until the mixture turn out to be mawa (gulab jamun batter) and which may be taken out in a bowl and cardamom powder may be added and keep it to cool.

By this time, sugar syrup may be prepared by putting sugar in one cup of water in a bowl and may be cooked until sugar dissolves in water completely. Sugar syrup may be checked by taking one or two drops by thumb and finger and take the gooey texture. Cardamom powder may be added and mixed to taste.

By the time, mawa is ready to touch by fingers, it should be kept in place and maida may be added and kneaded until it get smoother which may be used to make a small ball. While making small ball, small dried fig/raisins/small cut fruits may be kept inside(mostly middle of the ball) so that batter is around these and 4-5 balls may be prepared at a time which may be dropped in a hot oil to fry. The balls may be taken out using ladle when it becomes golden brown and may be dried in a usual drier pot or paper towels. After one or two minutes, this may be dropped in a sugar syrup to drench. It may be taken as hot jamun also if one is like to consume it hot. Otherwise, it may be tasted after some few hours of drench.


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Comments

Author: elizabeth vinod22 Nov 2014 Member Level: Gold   Points : 2

Very delicious article about the fruit recipes. Every body especially children like sweet dishes and fruits. Also it is a good idea to celebrate festivals with fruit recipes.
You can also use maida flour for making banana appam instead of rice flour. It will make appam more soft.



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