vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Thondam Gare

BEET ROOT KURMA

Beet Root Kurma

This is another variation of popular south Indian kurma goes very well with parathas....

Bechamel Sauce  White Sauce

Bechamel Sauce White Sauce

Bechamel sauce otherwise known as white sauce is one of the mother sauces of French cuisi...

BENDI CHUTNEY

Bendi Chutney

Okra chutney is a high fiber spicy tangy delicious healthy chutney made perfect with hot ...

MAKHANDI HALWA

Makhandi Halwa

Makhandi halwa is a famous recipe in North west and it is different from the usual sooji ...

Sweet shells - gavalu

Sweet Shells - Gavalu

Gavvalu means shells and this sweet is shell shaped traditional sweet made in Andhra Prad...

CRACK WHEAT BREAD SPINACH VADA

Crack Wheat Bread Spinach Vada

This is simple and easy to make snack recipe....

Thondam Gare Recipe, How To Make Thondam Gare Recipe

Delicious Thodam Garelu can be made with very few ingredients and with no great efforts.

About Recipe

How to make Thondam Gare

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Thondam Gare
Author : Vahchef
Main Ingredient : Banana
Servings : 4 persons
Published date : February 28, 2019


Ingredients used in Thondam Gare
• Ripe bananas - 2 number.
• Sugar (powdered) - 1 cup.
• All purpose flour / maida flour - 1/2 cup.
• Milk - as required.
• Almond/badam flakes - 1 tea spoon.
• Oil - as required.
Method:
  • Take ripe bananas in a bowl, mash them, add powdered sugar, all-purpose flour, milk and mix it to a thick paste.
  • Transfer the prepared paste to a piping bag, drop in hot oil in a trunk shape(or to any other desired shape), deep fry, transfer to a plate and sprinkle sugar powder.

Delicious Thondan gare is now ready to serve by garnishing with chopped almonds.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter