PERSIMMON AND BANANA MILKSHAKE

required:caramel brulee coffee creamer-1/2 cup,persimmon-1 peeled and diced,ripened banana-1 chilled milk-2&1/2  cups

method

blend everything together until smooth

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DONDAKAYI OR IVYGOURD PACHADI

required:skinned peanuts -2 tsp toasted,macadamia nuts-a handful toasted,cumin seeds-1 tsp,ivy gourd or dondakaya-1/4 th kg,garlic cloves-2,green chillies covered and fried in little oil-6 or 7,tamarind paste-2 tsp,salt-according to taste,turmeric pd-a pinch
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,dry red chilli-1 broken,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig

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method
cut ivygourd in small pieces or put them in a food processor with salt,turmeric pd.grind green chillies,cumin seeds,garlic,tamarind,macadamia nuts,peanuts.mix this well with ivygourd.tempering is optional.

OATMEAL BAKED

required:bananas-3,egg-1,old fashioned oats-2 cups,baking pd-little more than 1/4 th tsp,vanila essence-1/4 th tsp,salt-1/4 th tsp,frozen blueberries-a handful,milk-1 cup
method
mash bananas nicely.add egg,baking pd,vanilla essence,salt,milk to the bananas and nicely mix.then add the oats and stir.pour all this into a greased baking pan and lastly add the frozen blueberries
do not mix after adding the bluberries.now bake in a preheated oven at 375 for 44 min in an oven or until the top is lightly golden

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RAW BANANA MASALA VADA

required:garam masala pd-1/4 th tsp,ginger&garlic paste-less than 1/4 th tsp,red chilli pd-1/2  tsp,rice powder-1 tbsp for binding,salt-according to taste,mint leaves-few chopped,curry leaves-few chopped,cumin seeds-1/4 th tsp,onions-finely chopped-a handful.oil-to deep fry
method
cut the bananas in half and boil the them immersed in water until the skin is black.drain and remove the skin.mash the bananas well and mix with ginger&garlic paste,red chilli pd,salt,rice powder,mint leaves,curry leaves,cumin seeds,onions,garam masala.work on the mixture to bind it well.make shapes and deep fry

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