NENDRA BAALE GULAAB JAAMOON

Nendra baale jamoon is a sweet dish and I have used honey instead of sugar syrup and it is one of the simple healthy, easy and quick dish, I can assure you. We normally shallow fry nendra banana slices on the dosa tava (pan ) and sprinkle sugar. I have done that in my earlier recipe.
Lets see some benefits of having ghee in our diet. 
Ghee has full of nutritional benefits and medicinal qualities. Ayurveda recognizes ghee is an essential part of a balanced diet and considered it to be the best fat that one can eat. Ghee contain Omega 3 and Omega 9 essential fatty acids along with Vitamins A, D, E and K. and numerous other minerals are present in ghee.
Ghee helps to control eye pressure and is beneficial for who are suffering from glaucoma. Ghee is said to be stimulate the secretion of stomach acids and helps with digestion. Ghee is rich in antioxidants. It also contain anti viral properties. It is good for treatment of burns and helps in learning better and helps in memory retention. Ghee is a premium cooking oil celebrated for its taste, nutritional benefits, and medicinal qualities. Ayurveda, the ancient medical science of India, recognizes ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat.
This Nendra Baale (Nendra Banana Fruit) Gulab Jamoon is purely my style a healthy and yummy sweet dish having a healthy concept and it will be liked by all age group and every one I am sure. 

Lets see the recipe now.

Things Needed:

Nendra Baale fruit : 1

Ghee : 2 to 3 Tablespoons
Honey :  3 to 4 Tablespoons

Cardamom : 2 to 3 pods
Almonds powder : 2 Tablespoons  ( 8 to 10 Almonds)

Method :

1. Dry roast almonds and remove the outer layer of cardamom and dry grind cardamom seeds and almonds. Keep it aside.
2. Remove the skin of the nendra banana fruit and slice them into circle (very thin slices).

3. Keep a pan on the fire. heat. Sprinkle some ghee on the tava and keep banana slices in a circle shape. (Low flame).

4. Spread little ghee (Half Tablespoon) and let it cook on low flame and turn little golden colour.
5. Now turn the other side and spread another half tablespoon of ghee on top. Let it turn golden brown on the other side.

6. Now remove the banana slices and place on the plate. Pour honey on the top and then turn the other side.
7. Pour honey on the top again (a tablespoon will do on each side).
8. Sprinkle almonds and cardamom powder on the top of honey.

9. Nendra Baale Jamoon is ready to serve.

10. Repeat the same with remaining banana slices.

Note ;

Should be done on the low flame to get the good result. You can add more almonds. You ca also prepare sugar syrup and dip shallow fried bananas in the sugar syrup. I have used Honey instead of sugar syrup. Add honey to nendra baale when it is completely shallow fried and removed from the pan. Honey should not be cooked since it looses its good properties in high temperature.
Time : 15 minutes. (Total time)
Serves : 2 to 3

YERE-APPA

YERE APPA IS A SWEET DISH...which is normally done during  "DEEPAVALI" time. In South Canara ( Dakshina Kannada) we celebrate Deepavali for 4 days. First day we do pray and make pooja for Gangae ... the water God. This dish Yereappa ( a sweet fried dish), is prepared for Naivedya.on the eve of Deepavali. ( offering some thing during pooja).  Then the next day we do get up early and take oil bath and we have Dosa with PanchaKajjaya.( Panchakajjaya is a sweet dish prepared using beaten rice, jaggery, ghee, cardamom and coconut). Pancha means 5 kajjaya means sweet. Then so many customs and traditions will be followed for another 3 to 4 days.
Yereappa or Yere means put and appa means something sweet. Yereappa is prepared using raw rice, jaggery, coconut and cardamom.
You may think it is oily but as the weather starts cooling down and bringing cold breeze on the land, your skin gets effected by the cold wind in the atmosphere. Oil is very much needed for the body during winter. These things are well known by our elders and they practices the food habit according to it. There is no harm in eating just enough and right kind of food for the seasons. These are completely my opinion.
Here is a recipe of " Yereappa", that is what we call for this dish which is very easy to prepare and yummy to have. I am sure all age group will definitely love eating this  traditional dish and enjoy each bit of it 

Things Needed

Rice : 1 cup

Coconut : 1/2 cup

Jaggery : 2 Table spoon

Cardamom : 2 to 3 pods

Beaten Rice : 1 Table spoon

Salt : a pinch

Oil : 1 cup ( To fry )
Salt : a pinch
Methi Seeds " 1/4 Tea spoon
Urid dal : 2 Tea spoons.

Method:

1, Soak rice and beaten rice for 1to 2 hours in plain water. Grate Coconut.

2. Wash and drain water from rice and grind with beaten rice and coconut . It should be a fine paste.

3. Now add jaggery and cardamom and grind for two to three minutes. Add a pinch of salt. Remove the paste from grinding jar and put it in a bowl.

 4. Now keep a frying pan on the fire and heat oil.
5.When oil is heated put a spoonful of ground paste and deep fry on both sides on medium flame. Remove once it turns golden red. Place on kitchen tissue so that tissue absorbs extra oil. Repeat the same with remaining dough and prepare Yereappa same way.

 6. Yereyappa is ready to serve.

Note :

The dough should not be watery..You can add little rice powder to thicken the dough if it turns watery. If the dough is watery Yereappa may take (absorb) more oil which is not good. Adding cashew nuts is also an optional. Adding more or less jaggery is according to your wish. Do not soak rice mixture more than 2 hours. Prepare Yereappa just after grinding the dough. Do not allow them to get savoury. ( It absorb more oil if it is left ).
Time : 2 hours to soak.
Preparation time : 30 minutes.
10 to 12 Yereappa can be prepared.. (According to the size of the spoon you use).