Double Chocolate Banana Bread

 

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Hello there.. How’s everyone doing today? I am in a good and chirpy mood today. No particular reason actually. Just happy … Its almost the weekend and guess what I have left in my fruit basket? Yes. It’s another bunch of ripe bananas. So what else can I make with them. This time I made a double chocolate banana bread loaf. This one is also a one-bowl recipe and doesn’t need a lot of time either. I personally think it’s a chocolate banana cake. Its nice and moist and sweet and it has chocolate! So why not! You can either have it for breakfast with you coffee or after lunch as a quick dessert. (Guess what I packed as dessert for my husband today :p)

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Chocolate Banana Bread
Chocolate Banana Bread

Ingredients –

Flour – 1 + ½ cup
Banana – 3 medium size (mashed or pureed)
Baking Soda- 1 tsp
Salt- a pinch
Coco Powder – 3/4 cup
Milk- 2 tbs
Powdered Sugar – 3/4 cup
Eggs – 2
Butter – 1cup
Vanilla Extract – 1 tsp
Chocolate Chips – ½ cup (or as much as you choose)

Instructions –

Preheat the over to 180C and line or grease the cake pan with butter and set aside

In a big bowl, first whisk the eggs and butter till nice and pale. Then add milk, vanilla extract and mashed bananas and mix well

Place a sieve on top of the bowl and add flour, sugar, baking soda, salt and cocoa powder and sieve into the banana mixture

Using a spatula mix the contents of the bowl well till the dry mixture has combined well with the wet ingredients

Pour into the cake pan. Sprinkle chocolate chips on top of the batter

Bake for 30 – 40 mins or till a toothpick inserted comes out clean

Best served hot with coffee

Enjoy 🙂

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Cinnamon Vanilla Coffee

Making coffee every morning is as rudimentary as brushing your teeth or staring at your reflection in the mirror every morning. So to cut down the monotony in this mundane routine maybe you could spice it up with a little cinnamon.

The days I know my husband is going to have a long day at work or he just needs that extra punch to set off his day on a happy note, I make him this coffee and it leaves a smile on his face. I hope you enjoy it too.

Ingredients –

Milk – 2/3 Cup
Water – 1 / 3 Cup
Coffee Powder – 2 tsp (more if you want it stronger)
Cinnamon Powder – a pinch
Sugar – 2 tsp
Vanilla Extract – 1 tsp

Procedure –

Mix water and milk in a pan and set to boil. Once the water is hot, add the coffee and cinnamon powder. Let it bowl but take care not to let it spill out. Switch off the flame and cover the pot to let the coffee infuse. ( A minute or two is fine)

Then add the sugar and vanilla extract to the coffee and strain it into your favorite cup

Have a good day 🙂

Cinnamon Vanilla Coffee

Chocolate Beetroot Cake

Ok I know that sounds off! Beetroot in cake?!? Well even I was apprehensive the first time some one mentioned beetroot and cake in the same sentence! But once I made the cake I was actually surprised how that red red vegetable can add so much more to a simple chocolate cake!  Well if you are someone who likes a little change sometimes, maybe you should try it!

This one is not my recipe and I have adapted it from http://www.nigella.com/recipes/view/beetrootchocolate-cake-1273

I did make a few changes to the original recipe as it produced a harder cake.

Beetroot Chocolate Cake
Chocolate Beetroot Cake

Ingredients:-

Beetroot – 1 Cup ( Boiled – puree)
Flour – 1 + 2/3 Cup
Sugar – 1 Cup (plus 2 table spoons)
Coco Powder  – 2/3 Cup
Baking Powder – 2 tsp
Milk – 2 tbsp
Eggs – 3
Oil – 200 ml

Instructions:- 

  • Preheat the oven to 190 C. Butter a 20cm cake pan and set aside
  • In one bowl combine flour, sugar, coco powder, baking powder and set aside
  • In another bowl combine the pureed beetroot, oil, milk, and eggs. Whisk together all wet ingredients till well combined
  • Slowly add the dry mixture to the wet beetroot mixture in three halves. Scrap the sides of the bowl to mix all the ingredients well
  • Finally add the batter to the cake pan and bake for 40 – 50 mins or till a toothpick inserted comes out clean
  • Enjoy 🙂

Chocolate Beetroot Cake

Whole Wheat Nutty Banana Muffins (no butter)

At the end of every week I am left with a minimum of three over ripe bananas and this time I decided I would make muffins but healthy muffins. So here is the version with nuts, no butter and no sugar. Whole wheat is always better than Maida ( the bleached refined version of wheat) that is widely consumed. I have added walnuts, almonds and flax seeds to the batter, but you can add what ever you like. Also I have substituted sugar with honey and palm jaggery. Making it a healthier alternative to refined sugar.

Whole Wheat banana muffins

Ingredients:-

  • Whole Wheat Flour – 1  1/2cups
  • Ripe Bananas – 4 (small size) mashed
  • Honey – 1 cup
  • Palm Jaggery – 3 tbsp
  • Salt – 1/2tsp
  • Baking Soda – 1tsp
  • Baking Powder – 1 tsp
  • Cinnamon Powder – 1/2 tsp
  • Mixed cup of nuts (walnuts, almonds) – 1 cup
  • Flax Seed – 1/3 cup
  • Egg – 1
  • Vanilla Essence – 1 tsp
  • Milk – 2 tbsp
  • Oil – 2 tbsp

Instructions :-

  • Preheat the oven to 180C and lightly oil a muffin tray and set aside
  • In a bowl whisk honey,palm sugar / jaggery, vanilla extract, egg and salt.  Then add the mashed banana to the mixture
  • In another bowl combine baking soda, baking powder, cinnamon powder and nuts with whole wheat flour.
  • Slowly combine the dry ingredients to the banana mixture and combine well
  • Scoop equal quantities of the batter into the muffin tray and bake for 20 – 30 min
  • Enjoy 🙂

Mango CheeseCake

Mango cheesecake
Mango cheesecake

Staying on the mango track, I am trying to make as many mango yum yums as I can 🙂 Sorry about the baby lingo. My baby just called me mama and so now I am  talking as much as I can as I have heard that the more you talk to your baby, the faster and the better they talk. Yes baby talk does not help but hey! how do you look at a 7 month old and say “Would you like some purred carrot and milk “:)  I say “who wants nyum nyuum carrot” 😛

OK!! Mango Cheesecake!! focus!!

Mango Cheesecake

Ingredients

♥ For the crust

Marie or Parle G biscuit – 1 double pack ( Graham Crackers works too)
Butter – 2 tbsp

♥ Filling / cheesecake center

Panner/ Cottage Cheese – 2 packets
Cream – 400ml
Sugar – 1/2Cup
Gelatin – 4tbsp
Mango – 4 medium size (puree)
Water – 1/2 cup

♥ Mango Syrup

Mango – 2 medium size
Sugar – 2 – 3 tbsp (depends on the sweetness of the mango)
Water – 1 Cup

Mango cheesecake

Instructions:-

♥ Butter a 24 x 7cm spring form cake tin and set aside. Pulse the biscuits in a mixer till it has sand like texture. Add the butter and pulse just a little longer. Pat into the base of the cake tin and tap  to the bottom till a nice tightly packed bottom layer is formed. Refrigerate for 2 -3hrs.

♥ Heat the water till luke warm and add the gelatin powder. Mix it well and let it cool down. In a mixing bowl, add the cottage cheese and cream. Mix well till the mixture is nice a smooth. Add the cooled gelatin to the mixture. Then add the mango puree and sugar a little at a time (keep tasting the mixture and add only the amount of  sugar required, every mango has a different degree of sweetness). Once the biscuit layer has hardened pour the mango cream on top.  Refrigerate 6- 8hrs. I let it sit over night

(I divided the cream and cheese mixture into two and added two different kinds of mangos.  I used two mangos of the same kind for one layer and another layer with two mangos of another kind. So the difference in the color, I like the distinct taste of each of the mango layers)

♥ For the syrup, mix the sugar and water and heat o a low flame. When the mixture starts to boil add the mango puree and mix well. Let the mixture boil for a while. Slowly the mixture becomes thick. Let the mixture be a little runny. Transfer the mixture to a bowl and let it cool down. I like to pour the syrup just before serving.

( if you add gelatin to the above mixture and pour it over the cream mango layer once it has set, you will have a mango jelly layer on top. Personally I think that will be just too much gelatin and jelly like texture)

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 Mango cheesecake

Mango Cheesecake

Mango Cheesecake

Good Old Banana Bread Muffins.. My lazy day breakfast…..

Banana Bread Muffin
Banana Bread Muffin

Ok by far the easiest recipe I have posted. Its pretty much a one bowl deal and if you make them over a weekend, you have next weeks breakfast pretty much DONE!!

I give my baby one banana mashed every morning, after his milk. So by the end of the week I usually have 3-4 over ripe bananas. So the best way to use them is by making banana bread muffins. You can do variations of them. Add walnuts one week! Cranberries, almonds, chocolate chips, dates .. .. I will post them as I bake them..  I think I will try making them with oil instead of butter next time.. ok let’s get to the recipe 🙂

Banana Bread Muffins
Banana Bread Muffins

Ingredients :-  

Flour – 2 cups
Banana – 3 – 4 medium size
Powdered Sugar – 2/3 cup
Butter – 100 gms (at room temperature)
Vanilla Essence – 1 tsp
Salt – pinch
Baking Soda – 1/2 tsp
Eggs – 2 (at room temperature)
Milk – 1 tsp

Instructions :- 

Preheat your oven to 180c and line a muffin tray with muffin liners/ cupcake lines ( or just butter the tray well if you don’t want liners)

In a bowl, whisk banana (mashed), butter and sugar. Then add eggs one after the other and later add vanilla extract and milk. Into the same bowl sieve in the baking soda, flour and salt. Fold into the banana mixture. Dont over work the batter.

Scoop the batter equally into the muffin tin and let them bake for around 20 – 30 mins.

Enjoy 🙂

Quick Carrot and Sausage Soup

The other day, my husband rushed back from office, mid day and I realized he had a fever. I was on panic mode as there was nothing in the fridge and I knew a bowl of soup would make him feel better. The only thing in the fridge was the carrots I keep for my sons carrot puree and luckily there was  a pack of chicken sausages. I made the soup in half an hour and he felt much better the minute he took the  first sip. Thankfully his fever did not last more that a two days.

((Note to self) – Always keep enough vegetables in the fridge to make a soup)

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Ingredients ( for one bowl)

1) Carrots –  4 medium size
2) Onion – 1 ( finely chopped)
3) Garlic – 1 tsp of garlic chopped
4) Chilly powder or Paprika – 1 tsp
5) Sausages – 5 medium size
6) Bell Pepper – Half of one ( chopped into little squares)
7) Salt – half a tsp
8) Olive oil – 2 tbsp
9) Pepper powder – (optional) 1/2 tsp
10) Water – 1 cup

Instructions –

Preheat the oven to 180.
Prep your carrots by washing, drying, arranging them on the baking tray and drizzling it with a little olive oil. Once the oven is ready let the carrots roast for 15 – 20 mins. Once they are almost golden pull them out.
While the carrots get ready, heat the water in a sauce pan, Once the water starts to boil, add the sausages and let them cook well. Once done take out the sausages and reserve the water separately.
Once the carrots have cooled,  in the same pan heat the olive oil and add the onions and garlic. Fry till the raw smell of the onion is gone. Now transfer the carrots, onion garlic mixture into a blender. Add the chilly powder and salt. Blend till the mixture is nice and smooth. Now transfer the carrot mixture to the sauce pan and add the sausage water. Let it simmer for a while. Mean while you can chop up the sausages to small circles and add to the boiling mixture.

Bring the soup to a boil and its ready!!

Garnish it with bell pepper and coriander leaves.

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Mango and Almond Chip Ice Cream

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Its summer time and that means its mango time! I am going to try making as many mango based yummies as I can. My little baby boy Adithya just turned 7 months and now he’s constantly on his fours, crawling around the house, trying to climb up and always falling down while sitting up straight. So I spend most of my time on the floor along with him. So posting recipes are little slower these days. And I usually cook only when he is asleep or when my husband is on baby duty. That happens only on weekends as he’s constantly working!

My little Adi just started solid food and we started with Banana. Now he has Raggi ( finger millet), carrots, rice, lentils and orange juice. I think I will introduce him to Mango too. Any way , this means I am constantly either feeding him or cleaning him. So sitting down and typing in these recipes don happen often.

Alright! Let’s get to the recipe huh….. 🙂

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Ingredients 

1) Mango puree – One cup ( I just cut two big mangoes and ran in the blender to make one cup of mango pulp)

2) Powdered Sugar – Half cup ( I used a little more cause the mango wasn’t as sweet as I would have wanted)

3) Milk Powder – 1 cup and 2 tsp

4) Salt – A pinch

5) Fresh Cream – 200 ml

6) Toasted Almonds – A hand full, finely sliced

Instructions –

In a mixer, add the mango pure, cream and sugar and blend till they combine well.

Then add the milk powder and salt and blend well. Make sure to scrape the sides of the bowl as the milk powder may stick to the side of the bowl. Once the mixture is ready pour into the required ice cream bowl/ container.

Make sure you churn the mixture every one hour 3- 4 times. And at the final churn add the almonds to the mixture uniformly around the container and let it sit in the freezer overnight .

The next morning you have fresh mango ice cream with no added additives or color or preservative. Enjoy!!

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Peanut Butter Cookies

SONY DSC SONY DSC These cookies are super easy to make and you can pretty much make them in just one bowl. If you have peanut butter at home, the rest of the ingredients are always available at home and all you need is the patience to wait till they cool off the rack.

Ingredients –

  • Powdered Sugar 1/2 cup
  • Brown Sugar – 1/2 cup
  • Butter – 120 gms
  • Egg – 1
  • All Purpose Flour – 1 1/2 cups
  • Vanilla Extract – 1/2 tsp
  • Peanut Butter – 1 cup
  • Baking Soda – 1/2 tsp
  • Salt – a pinch

 Let Bake some Cookies!! SONY DSC

  • Pre heat the oven to 180C and line your baking sheet with butter paper
  • In one bowl whisk the butter and both sugars until nice and creamy
  • Then add the egg and whisk till well combined
  • Add the peanut butter and vanilla essence into the egg butter mixture
  • Sift Flour, salt and baking soda into the above mixture and combine till the dough comes together. You should be able to make small balls of the cookies dough
  • Make balls or use an ice cream scooper to scoop out small balls of cookie dough and set them on your butter paper lined baking sheet. Make sure you leave enough space between the balls for the cookie to expand when they are in the oven
  • Bake them for around 15mins and once done let them cool off on a cooling rack

Happy “Cookie”ing 🙂 SONY DSC SONY DSC

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Soft Fluffy Idli!

SONY DSC An authentic south Indian breakfast includes a preparation made with Rice or Wheat, usually fermented overnight and then either steamed or fried. Once such dish is the Idli! Accompanied with a chutney or a chammanthy, Iddli’s are best served hot out of the cooker with “Kappi” – Coffee.

SONY DSC   SONY DSCIngredients –

Idli Rice/ Boiled Rice   – 3 cups

Urad Dal / Back Gram (skinless) – 1 cup

Salt – 1 heap teaspoon

Water – Three parts

One part to soak rice

Second to soak Urad Dal

Third Part set aside for grinding the mixture

Fenugreek Seeds – ¼ teaspoon

Preparing the Batter –

Soak rice in a container ensuring the level of water is above the rice. In another bowl soak urad dal and fenugreek seeds. Let them soak for about 4 – 6 hours.

First grind the soaked urad dal. You will see how the batter is nice and fluffy. Grind to a nice smooth silky consistency. Keep aside. Then grind the rice to the same consistency as the urad dal. If required add little water while grinding and then add the rice batter to the urad dal. Mix thoroughly and add salt.

Store this mixture in a big bowl (twice the level of batter) to allow the batter to ferment and rise! Just incase place a plate underneath the bowl so if it does spill over there won’t be a mess on your counter. Let this batter stand over night. (6 – 8 hours) Next morning you will see that the batter has considerably risen.

Finally Cooking – Get your idlli cooker ready and oil the tray/ mould well so when the idli is cooked, they come out easily and they remain in shape.

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Take your batter and scoop out the batter from the top. Do not mix it all up. The secret behind nice soft fluffy idlis is not mixing the batter and using the soft nice foam like batter on top. This makes the perfect melting idli. You can have them with Tenga chamandi (coconut chutney), Mulagum cheriyaulli chammathy (chili and shallots chutney) or just MTR Chatni poddi.

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