Monday, 4 September 2017

Chinese desserts for Indian Festivals

Chinese Twist with Bananas

Come September and Indian families are ready to celebrate a long list of Festivals: Karva Chauth, Durga Pooja, Dushehra, Diwali, Chath Pooja, Bhai Dooj, Guru Parab, Christmas and so on. Mothers will be busy cooking traditional delicacies for various meals. Relatives, especially the young ones will barge in expecting to be surprised with a variety of different dishes. Often mothers stick to the traditional way of cooking vegetables and desserts. But some of these have few takers these days as people have started to become sugar-conscious, or rather 😊figure-conscious. Although some mothers become creative and cut down the portions or the sugar content; still many dishes find few takers. And once the children and other elder members start their routines, it is the mothers who end up taking on the task of finishing the leftovers. So every time we open the fridge, we add more unwanted, hard to cut down later calories.

That’s why I took to typing down two varieties of Chinese desserts which are less on calorie-quotient and easy to cook. They can be well- accommodated with a typical Indian Menu on some less important festivals. Both the dishes are made out of bananas and a little bit of sugar. You can also try honey/brown sugar/jaggery instead of the regular white sugar to reduce the sweetness of the dishes.

1  Goreng Pisang (Fried Bananas): This is a national snack among the migrant population in South East Asia who serve it with scoops of coconut or mango ice cream. 

2 bananas, peeled and cut into halves oil for deep frying
For the batter: 2 tablespoons rice flour, 2 tablespoons any self-rising flour,1/2 tablespoon corn flour and 2 pinches salt
For sprinkling: 1 tablespoon brown sugar
For toppings/serving (optional): mango ice cream/ shrikhand
Preparation time: 10-12 minutes
Cooking time: 10 minutes
Serves: 02-04 people

Cooking Method:
Mix the self-rising flour, rice flour, corn flour, 1/4 cup of water and salt into a smooth paste. Your batter is ready.
Dip the banana pieces in the batter and deep fry in oil until golden in colour.
Take them out and let them cool down.
Roll in the brown sugar and serve in a different plate/bowl.

1  Banana Toffee: This is again a typical traditional Chinese dessert. You can also try it with different seasonal fruits such as Apple.

 3 not so ripe bananas
½ teacup plain flour (maida)
2 tablespoons corn flour
¾ teaspoon baking powder
Oil for deep frying
For the caramel coating dip
1/2 teacup sugar, 
2 tablespoons oil, 
3 teaspoons sesame seeds
Preparation time: 10-12 minutes
Cooking time: 20 minutes
Serves: 02-04 people

 Cooking Method:
Caramel Coating:  Put the sugar, oil and 2/3 teacup of water in a pan and cook on a high flame for some time.
When the mixture begins to bubble, shake the pan continuously to prevent burning.
 Continue cooking and shaking the pan until the syrup is light brown in colour.
Remove from the heat and add the sesame seeds and mix well.
Your Caramel syrup for coating the toffees is ready.
Banana Toffees: Mix the plain flour, corn flour and baking powder in a bowl.
Add water and stir into a smooth, thick batter.
Once your batter is ready, peel and cut the bananas into small, round, thick bite-size pieces.
Coat the bananas evenly with the batter.
Heat the oil for frying the Banana Toffees.
Deep fry the toffees in hot oil until golden.
Fill a bowl with ice-cubes and cover it with water.
Place the fried bananas in the caramel syrup and coat evenly.
Drain well and put them into the bowl full of ice-cubes.
Keep it for a few minutes till the caramel coating hardens.
Drain thoroughly and your toffees are ready to be served.


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