Jun 25, 2015 6 comments:

Eggless Banana Loaf Cake with Wheat Flour ( No Egg & No Butter)

Though I am not super fan of Banana Breads in the beginning, somehow I have gotten into Baking Banana Recipes, since then there is no turning back! So far I have made Banana Chocolate Chip Bread, Dark Chocolate Banana Bread, Banana Nut Spice Bread. With these recipes at hand one can put good use to all those ripe bananas that no one wants to eat in your family. Today tried this Eggless Banana Loaf Cake Recipe, surprisingly it was super moist and came in cake like texture. I have taken this to colleagues at work, it was 'gone in 60 secs', literally! I have adapted this recipe from Veg Recipes of India and adjust the ingredients cut the quantity into half. When ever you have ripe bananas you know what to make it with! The fact that I like about this recipe is it is Eggless, made with Wheat Flour and the recipe is simpler compared to  any other Banana Bread recipes. Here is my version of the recipe, Njoy!




Take a Close Peak!

Ingredients:
Recipe Source: Veg Recipes of India

Wet:
Riped Medium Bananas - 2
Cane Sugar - 1/2 cup
Vegetable Oil - 1/3 cup
Vanilla Extract - 1/2 tsp

Dry:
Whole Wheat Flour - 3/4 cup
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Kosher Salt - 1/4 tsp

Chopped Walnuts - 1 Tbsp
Chocolate Chip - 1 Tbsp

Preparatory Steps:

  • Pre-Heat Oven to 350 F  / 180 C.
  • Peel bananas, add them to a bowl and mash them with fork until it becomes like paste. 
  • Brush Bread Loaf Pan or Cake Pan all sides with olive oil. ( I have used my Bread Loaf Pan)

Method:

  1. Take a Medium bowl and add mashed bananas. Add Sugar, Oil, Vanilla Extract and mix very well until everything is combined. 
  2. Mix all the dry Ingredients Wheat Flour, baking soda, baking powder and salt. Combine everything then sieve it in a medium bowl. 
  3. Add  Dry Ingredients to the Wet mixture and fold it from bottom until everything is combined. 
  4. Add Chopped Walnuts and Chocolate Chip ( if using) to the batter and fold.
  5. Transfer the batter to prepared bread pan. 
  6. Bake it in the oven for 50 to 55 minutes or until tooth pick inserted in the cake comes out clean.
  7. Take it out of the oven and cool it on cooling rack for 5 to 10 min. 
  8. Cut into pieces and serve warm with Coffee or Chai. 


Notes:

  • If you notice the top of the cake is browning, cover the top with aluminum foil to avoid the browning.
  • You can easily double these ingredients to get the big bread or loaf.
  • This recipe yields 4 to 6 servings, this cake is all finished in one shot. 
  • Stores fresh for 2 to 3 days, in the refrigerator. But mine is done in less than an hour. :-)

Super Moist like Cake
Some more Related Recipes:



Will be back with another great recipe!
Take Care until then!
-Mythreyi

Read more ...

Jun 15, 2015 1 comment:

Cabbage Tomato Chutney

I have been going crazy with Cabbage these days, trying all sort of varities with it. Usually I chop the cabbage in variety sizes ( some in small pieces and some as long strings ) and store in the fridge so that it is handy to pop cabbage into any dish or make any dish with it quickly. Today I am pairing Cabbage with Tomato in this Chutney, that makes it little colorful and super tangy and tasty than routine Cabbage Chutney. It goes well with White Rice or i love this esp with Soft Dosa or Crispy Vada.. Here is the recipe, Njoy!



Ingredients:
Cabbage - 1 cup ( chopped)
Tomato - 1 (medium)
Green Chili - 3
Garlic Cloves - 3
Tamarind - 1 Tbsp
Cumin Seeds - 1 tsp
Oil - 1 tsp

Tempering (Optional):
Oil - 1 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric powder - 1 pinch
Curry Leaves - 5


Method: 

  1. First heat the non-stick pan, add 1 tsp of oil. Add Cumin Seeds, Green Chili, Garlic Cloves and sauté for 1 min. Add Chopped Cabbage sauté for 3 min. Add Chopped Tomato and Tamarind and sauté for another 3 min. Once the cabbage becomes soft combined with tomato, switch off the stove. Let this mixture cool completely. 
  2. Once it is cool, grind everything together in the small mixie jar along with salt into fine paste (taste and adjust salt accordingly while grinding)
  3. Transfer this to serving bowl. Add Tempering on top. 




Tempering:
Heat 1 Tbsp of Oil in the non-stick pan, add red chili, followed by Chana Dal, Urad Dal, Mustard Seeds. Once Lentils are browned and mustards starts sputtering add Curry Leaves and Turmeric Powder and switch off the stove.


will be back with another variety chutney
take care until then!
-Mythreyi

Read more ...

Jun 9, 2015 3 comments:

Thai Style Veg and Tofu Stir-Fry ( with Red Curry Paste)

When ever we have to go out to eat where to go is always dilemna! Vj always wants Italian, I always pick Mexican, but we both agree on Thai as it is spicy carb food and satiates our Indian taste buds and tummy.  These days when Kids are here and growing up, we end up mostly in their favorite fast-food places, where I can't even find any veggie items on the menu. So Mostly we let kids eat there and come home and I quickly whip up these Spicy Thai Style veggies and serve along with some hot white rice that makes Friday Dinner super satisfying, and a movie after that until late night with hubby, Life is Good! Here is the recipe, Njoy!

Ingredients:

Tofu Cubes - 1/2 cup
Carrot  - 1/2 cup ( cut them in length wise to get like match sticks)
Red Bell Pepper - 1/2 ( cut them in long thin slices)
Beans - 1/3 cup ( Chop them diagonally to match the site of other veggies)
Broccoli - 1/2 cup (chop them into small florets)
Baby Corn - 1/2 cup ( slice them diagonally)
Green Chili - 2
Oil - 1 Tbsp
Thai Basil Leaves - 5
Spring Onions - for garnish ( optional)

Stir-Fry Sauce:
Thai Red Curry Paste - 2 Tbsp 
Soy Sauce - 1 tsp
Vinegar - 1 tsp
Sugar - 1 tsp
Water - 2 Tbsp




Preparatory Steps:
  • Take 1 tsp of oil in non-stick pan and sautee tofu cubes until all sides are slightly roasted; that makes the tofu little firm outside as well helps in retaining it's shape.
  • Take 1 cup of water and boil the water. add carrot and beans to this boiling water and cook for 3 to 5 min, until the vegetables becomes slightly tender. Take the water pot off the stove and then add Broccoli at the end. leave there for 2 min. Drain the water and keep the vegetables aside.
  • Heat the non-stick pan and sauté Bell Pepper and Baby Corn slices for 2 min. 


Method:
  1. First heat the non-stick pan and add 1 Tbsp oil. Once the oil is hot, add soy sauce, vinegar to it. mix it well. now add Thai Red Curry Paste to the pan. Add water so that it will get sauce consistency. Add sugar to it and taste and adjust any seasonings as needed.
  2. Now add the semi cooked vegetables Carrot, Beans, Broccoli, Red Bell Pepper, Baby Corn and coat them well with the sauce. Add Tofu cubes and stir fry it on high gently with out the Tofu breaking and vegetables mushed up. 
  3. Add fresh Thai Basil leaves on top and switch off the stove and transfer to serving bowl and garnish with chopped spring onion. 
  4. Serve hot with White Jasmine Rice or Sticky Rice.





Will be back with another international recipe
take care until then!
-Mythreyi

Read more ...

Jun 4, 2015 No comments:

Eggless Chocolate Brownies ( No Egg & No Butter)

My Kids and Vj are typical chocolate lovers at home and they fall for Brownies anytime. I have started making brownies with Store Bought Mix at home initially, and then moved to next step by buying in Bulk from Costco ( Ghirardelli Triple Chocolate Brownie Mix is the best) and keeping it handy in the pantry and making it whenever I have 10 min. These days I am even moving another step ahead and started collecting Brownie Recipes and detrmined to make variety of Brownies from Scratch at home. In that attempt I have come across this wonderful recipe from Nag's Space and I simply followed her recipe, At first I was so skeptical with out egg how can i get that spongy and soft texture in brownies, but looks like the Vinegar did the trick to get the real texture in this recipe. I have literally crossed my fingers while the brownies are getting baked, Voila, at the end I got stunned with the end result! What do you  think? Here is the recipe, Njoy!




Ingredients:

Recipe Source: Edible Garden

All Purpose Flour - 1 cup
Ccoa Powder - 1/2 cup ( I used Hershey's Brand)
salt - a pinch ( or 1/8 tsp)
Baking Soda - 1 tsp
Instant Coffee Powder - 1 tsp
Powdered Sugar - 1 cup
Oil - 1/3 cup
Milk - 1 Cup
Vinegar - 1 tsp
Vanilla Extract - 1 tsp
Walnuts - 10 ( chopped roughly)

Preparatory Steps:

  • Pre Heat Ovent o 350 F or 180 C.
  • Mix Milk and Vinegar and set aside at room temperature.
  • Coat the Baking Pan with butter or olive oil or pam spray, run it on all corners and sides, and set aside.

Method:

  1. In a medium bowl, swift together APF, Cocoa Powder, salt, Baking Soda, Coffee Powder. To this add powdered sugar and mix well until combined.
  2. In separate bowl, add Oil, Milk + Vinegar Mixture and Vanilla Extract and Whisk it together until everything is well combined.
  3. Now add dry flour mix to wet ingredient mix and fold it gently ( up and down) until no streak of flour left and everything is well combined. 
  4. Transfer this mixture into erased baking pan ( 8 x 8), add roughly chopped Walnuts on top.
  5. Bake in the pre-heat oven for 25 to 30 min.  ( until Toothpick or skewer comes out clean).
  6. Once it is done, take it out and let it cool in the pan for 5 to 10 min,  cut the brownie into squares and store in the air-tight container.



These brownies store good for up to 2 -3 days outside or a week in the fridge. ( believe me you don't need to go that far, they will be done in 2 days :-))

Tips:

  • If you don't have vinegar handy you can replace 1 Cup Milk + 1 tsp Vinegar with 1 Cup Buttermilk.  (1 cup Milk + 1 tsp Vinegar = 1 cup Buttermilk = 2 Eggs), you can use this equation vice versa in any eggless recipe to replace 1 to 2 eggs.
  • When you are serving you can dust some powdered sugar on top of these brownies to give some fancy effect. 


Look at their cracks and texture! So soft and Spongy!

will be back with another Healthy Recipe,
take care until then
-Mythreyi


Read more ...

May 30, 2015 No comments:

Cabbage Coconut Chutney ( Green Chili version)

My hubby Vj  loves Chutneys on his Dinner Plate, and he has aversion to Cabbage because of it's smell. So I sneak in cabbage in lot of chutney's and rice dishes like fried rice and pulao etc. Today I have paired Cabbage with Coconut along with Green Chilies and it resulted in new Chutney Avatar that was super hit on the table. The recipe is similar to routine Cabbage Chutney, expect that I have added fresh coconut in addition to cabbage in this chutney. Here is the recipe, Njoy!



Ingredients:
Chopped Cabbage - 1 cup
Coconut Pieces -  1/3 cup
Green Chili - 3
Garlic - 3 Cloves
Cumin Seeds - 1 tsp
Tamarind - 1 Tbsp
Oil - 1 tsp

Tempering:
Oil - 1 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 14 tsp ( Optional)
Curry Leaves - 5

Method:

  1. Heat non-stick pan add 1 tsp of oil. Once the oil is hot add Green Chili, Cumin Seeds and Garlic Cloves, sauté them for 1 min. Add chopped cabbage and sauté  for 5 min. Add Tamarind and Coconut Pieces to the pan and sauté them for 3 min. Switch off the stove and let the mixture cool completely. 
  2. Grind the mixture in small mixie jar along with salt until it becomes like paste. 
  3. Add tempering in the same non-stick pan, add 1 Tbsp oil, followed by Red Chili, Chana Dal, Urad Dal, Mustard Seeds, Turmeric Powder (if using) and Curry Leaves. 
  4. Once the tempering is done add the chutney to this tempering and mix everything together and transfer to serving bowl. Serve with Hot White Rice or Vada or Garelu or Dosa.



will be back with another new recipe
take care until then
-Mythreyi

Read more ...