This week has been little busy for me. I have been busy in the kitchen testing recipes for my supperclub meal Southern Indian Heritage Dinner in San Francisco. I still have few seats left and if you would love to try some authentic Indian meal, then join my table on 17Jan2015.
Since my brain is busy planning and shopping for the Saturday’s meal, I wanted to make a simple dessert which will relax my mind. I adore simple desserts and at the same time, the sweet treat must be very appealing to me. It’s all about plating. I am learning the art of plating and serving in pretty bowls and glasses. I practice on how to serve it right as diners eat with their eyes first. I am making Thayir Vadai for the supperclub meal.
My mom makes banana poori and that was our weekend breakfast during summer break. The deep fried pooris made with banana, cardamom and whole wheat flour gives us the energy to run around the house and all the calories will be burnt down by umpteen numbers of games we will play during day. My mom will serve it with spicy date chutney. As a kid, I loved that burst of flavors in the mouth. The sweetness from the banana and dates comes so beautifully together with the spicy chili powder added to the chutney. I must admit that I love that combination even now. I made a big batch of banana poori for my kids few weeks back and served it with my homemade apricot chutney. They loved it. I reserved little amount of the dough to make cute little poori bites. I wanted to serve it a tiny scoop of ice cream and top it with crushed butter cookies and nuts. That’s how this dish was created. One thing I would recommend is to use tiny scoops as it will be super cold to eat them in one shot. Imagine having a huge scoop and your mouth and tongue freezes for next few minutes. No! You don’t want that. Good thing about small bites is that it is portion controlled. I will eat one two at a time and stop with it. This dessert will be a great hit in dinner parties as people can grab a poori bite and gobble it. Serve it with some hot Earl Grey Tea.
I served it with my homemade vanilla ice cream. You can make this ice cream without a machine and it requires only 3 Key Ingredients and they are vegetarian. I have left over butter cookies from my holiday gifts. I froze them to make crust for cheese cake like this one or add some crushed on top of desserts. I just made another quick and easy dessert with banana – It’s Banana Flambe.
Source: My Mom
Makes 20 Small Pooris
- 1 cup whole wheat flour
- 1 ripe banana (long), pureed
- 1 teaspoon cardamom powder
- ¼ teaspoon baking soda
- Pinch of Salt
- Water to knead them
- Vegetable oil to deep fry
- Vanilla Ice Cream to Serve
- Butter or Ginger Bread Cookies as needed
- Pistachios and Almonds to Garnish
- Add whole wheat flour, cardamom powder, baking soda and salt. Mix well to combine. Add banana puree and knead them together. You will hardly need any water as the moisture from the banana will help to bring the dough together. If needed, add very little water.
- Massage and punch it to aerate well. Cover with a moist cloth or kitchen tissue and let it rest for 30 minutes.
- Heat oil to 375F. Pinch little amount of the dough and roll it to form a large circle (like pizza or roti). Use small bottle cap or cookie cutter that’s shaped round to cut out circles. Deep fry it in batched and let it cool to room temperature. You need the pooris to be crispy and crunchy so cook accordingly. It will take about 5 minutes on each side.
- Once it’s cooled to room temperature, neatly arrange them over a large serving plate. Scoop ice cream and place it on top of the pooris. Sprinkle crushed cookies and nuts and serve.