Special Banana Cake

Here goes the recipe of banana cake, without butter or refined oil. I was really stunned to see that it came out very well, even though it is rice powder, it was too soft. It was just a try. There was balance wet puttu powder of which I made in the morning. I was thinking what to do with this and at last this idea came to my mind.

Ingredients

Roasted Rice powder (puttu powder): ¾ cup

Maida: 3tbsp

Sugar: 5-6tbsp (or as required)

Baking powder: ½ tsp

Banana/ripe plantain: 1 big

Egg: 1

Water: required

Salt: a pinch

Cardamom powder: ½ tsp

Method of Preparation

Peel and cut banana into 5 or 6 round pieces to spread on top and balance cut into small pieces.

Mix maida, puttu powder (roasted rice powder), baking powder, salt, sugar and cardamom powder.

Beat egg and add to the above mix.

Add water till you get the consistency of thick idli batter or the consistency of cake batter.

Add the sliced banana pieces except the round slices and mix well

Pour this into a greased cake pan and spread the roundly sliced bananas.

Bake to about 20-25 minutes or till it is done.

Tips: if u use fine rice powder it may not come out well.

Custard Cashew Cookies

Ingredients

Custard Powder: 1 cup

Self-rising flour: 3 cups

Sugar: 1 cup

Egg: 3

Cashew powder: ½ cup (coarsely powdered)

Butter: 250 gms

Vanilla essence: 1tsp

Salt: a pinch

Method of Preparation

Combine custard powder, self-rising flour, sugar and salt in a bowl.

Add beaten eggs, vanilla essence and butter to it and mix well

Knead into smooth dough; if not able to roll into dough you can add little milk to it.

Roll flat into 1 ½ “thick. Spread the cashew powder on top. Press it well with the rolling stick.

Cut into desired pieces with the cookie cutter.

Place in a greased baking tray with enough space.

Bake at 160⁰ C for 15-25 minutes or until golden brown.

Cool on wire rack before storing in airtight container.

I am sending this to Custard Monthly Mingle

Simple Chicken Masala

Ingredients

Chicken: 900gms

Onion: 2

Tomato: 2 big

Chilli powder: 2 tbsp (or as needed)

Ginger paste: 2 tbsp

Garlic paste: 1 tbsp

Garam masala powder: ¾ tsp

Curry leaf: few

Coriander leaves: 1 string

Salt: needed

Coconut oil: 2 tbsp

Shallots: 3

Method of Preparation

Cut chicken into pieces. Wash and keep aside.

Grind tomato into paste.

In a cooking pot add sliced onion, ginger garlic paste, tomato paste, curry leaves, salt, chilli powder, garam masala and 1 tbsp coconut oil.

Mix well with hand. Then add the chicken pieces and mix well.

If necessary add ½ cup water.

Keep on flame and close with a lid.

When boil, sim the flame. Stir frequently.

Cook until chicken is done and gravy becomes dry.

Switch off the flame

Heat 1 tbsp oil in a pan and add chopped shallots, when it turns brown add curry leaves.

Transfer this to prepared chicken. Garnish with coriander leaves

Serve hot.

Green Spinach Curry

Ingredients

Green Spinach: 1 bunch

Lentil/ Parippu: ¾ cup

Green chilli: 2

Garlic: 5-6 cloves

Onion: 1

Coconut milk powder: 2tbsp

Turmeric powder: ¾ tsp

Salt: needed

Mustard seeds: ½ tsp

Dry red chilli: 2

Coconut oil: 2tbsp

Method of Preparation

Cut spinach into small piece and keep aside.

Wash lentils and add to a pressure cooker.

Add onion, green chilli, salt, turmeric powder and garlic cloves to it. And add enough water.

Pressure cook till 2 whistles and let it be there till the pressure settles.

Open and mash well. Switch on the flame. If there is more water keep in full flame till the gravy comes somewhat thick.

Now add the spinach and let it boil for only 2 minutes. After that add the coconut milk powder (you can add fresh coconut milk also) stir well. Switch off the flame.

Don’t over boil spinach.

Heat oil in a pan, splutter mustard seeds and add the dry red chilli.  Transfer this to the prepared curry.

Sending to the event hosted at Wit, Wok & wisdom

Carrot Thoran

Ingredients

Carrot chopped: 2 cups

Onion: 1 small

Ginger chopped: 2 tbsp

Green chilli: 3

Grated coconut: ½ cup

Curry leaves: few

Mustard seeds: ½ tsp

Coconut oil: 2 tbsp

Salt: needed

Method of Preparation

Heat oil in a pan, splutter mustard seeds, add curry leaf, then add chopped ginger, stir 4 a while.

Add chopped onion, when it turns slight brown add chopped carrot.

Add salt, stir and close with a lid. Low the flame.

Meanwhile grind coarsely coconut and green chilli.

When carrot gets cooked add the coarsely grinded coconut paste.

Stir and switch off the flame.

Serve hot with rice.

Simple Ash Gourd Curry

Every time preparing the same curry with ash gourd it’s quite boring. Here is a simple way of making a delicious curry.

Ingredients

Kumbalanga/ Ash Gourd: 300gms

Green chilli: 3

Salt: needed

Grated coconut: 1 cup

Shallots: 2

Coconut oil: 2tbsp

Mustard seeds: ½ tsp

Curry leaves: few

Method of Preparation

Cut ash gourd into pieces.

In a cooking pot add the ash gourd pieces, green chilli and salt.

Add enough water. Keep on stove. When boils low the flame.

Meanwhile grind the coconut by adding shallots.

When ash gourd pieces get cooked, add the grinded coconut paste.

When begins to boil switch off the flame.

Heat oil in a pan, splutter the mustards seeds and add curry leaves.

Transfer this to prepared ash gourd curry.

Tip: You can add crushed dry chilli while tempering.

Yam Fry/ Chena Fry

Ingredients

Yam/Chena: 2 cups (cut into small pieces)

Chilli powder: ¾ tbsp.

Turmeric powder: 1tsp

Salt: needed

Coconut oil: 4-5tbsp

Curry leaf: few

Green Chilli: 3

Method of Preparation

Marinate yam pieces with turmeric powder, chilli powder, salt, curry leaves and 1tbsp oil.

Mix well with hand. Keep for at least 30 minutes.

Heat coconut oil a pan; add yam pieces and chopped green chilli.

After a minute low the flame and stir frequently, do not close with a lid.

Take time and shallow fry in open pan in low flame till you get it crispy.

Serve hot as a side dish with rice.

Tip: To save time you can deep fry in oil. But shallow fry tastes better.

Tomato Chicken

This is one of the delicious recipes out of chicken. Recipe source is from My kitchen Flavors. I have made slight changes in it. Here goes the recipe.

Ingredients

Chicken: 500 gms (preferably boneless)

Onion: 1 medium

Tomatoes: 3-4 big

Ginger paste: 1tbsp

Garlic paste: 1tbsp

Turmeric powder: ½ tsp

Salt: needed

Garam Masala: 1tsp

Coconut oil: 2tbsp + 1tbsp

Fennel seeds: 1tsp

Curry leaves: few

Coriander leaves: 1 string

Method of Preparation

Grind onion to a smooth paste. And tomato also to a smooth paste. Keep aside.

Heat oil in a pan, add crushed dry chilli, stir and add onion paste, sauté for a while and add ginger and garlic paste to it.

Stir for 1 minute and add tomato paste to it. Add salt.

When oil starts to float add turmeric powder and garam masala. Stir and add the chicken pieces.

Add curry leaves. Stir well. Close with a lid. Put in low flame.

No need to add water, from chicken itself water will produce. If you need more gravy can add 1 cup water.

Stir frequently till it gets cooked.

When chicken gets cooked and gravy becomes dry add crushed fennel seeds and coriander leaves.

Switch off the flame.

If you like the taste of coconut oil you can add 1tbsp coconut oil at this stage. (This step is optional)

Versatile Blogger & Hundred Hearts Award

Thanks a lot Christy of MyKitchen Flavors-BonAppetit  for presenting me this award. I am really honored dear. Friends please visit Christy’s blog, she have wonderful collection of recipes, most of which are very innovative.

Rules of the Award

1.     Thank the person who gave the award and link back to their blog.

2.     Copy and paste the award to your blog

3.     Reveal atleast 5 blogs you have chosen to award and let them know by commenting on their blog.

4.     Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.

5.     Thank all those you read your blog and follow you.

I would like to pass with few of my friends

Deepa of Hamareerasoi

Kaveri of Palakkad Chamayal

Melagne of Melagne spice and flavours

Suja of Kitchen corner

Asha of Tasty challenge

Priya of Priyas easy n tasty recipes

Liebster Blog Award

I would like to thank Ramona of Curry and Comfort, for giving me this lovely award. She owns a wonderful blog with lots of recipes, so visit her blog and do convey your valuable comment.

'Liebster' means favourite or dearest in German. Rules for accepting the award:
- Thank the person who gave the award and link back to their blog.
- Copy and paste the award to your blog.
- Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.

I would like to share this award with some of my blogger friends,

Teena Mary of Teenz Yummy Delights

Maya & Lakshmi of Yummy O Yummy

Hemalatha of Hema’s Kitchen

Aarthi of Yummy Tummy

Gayathri of Gayathri’s Cook Spot

Crispy Instant Appam

Remind me of my school days when my mom used to make this for evening tea. There is no need of curry to eat this. It goes well with tea. Try this, I am cent percent sure that you will too like this.

Ingredients

Rice/ Pachari: 1 cup

Shallots: 10 (or as required)

Jeerakam/cumin: ½ tsp

Coconut grated: ½ cup

Salt: needed

Coconut oil: required

Method of Preparation

Soak rice for 3-4 hours.

Wash and grind the rice by adding 3 shallots, cumin, grated coconut, salt and enough water.

Chop the remaining shallots and keep aside.

The batter should be thinner than dosha batter. It should be a bit watery form.

Heat vellappam pan or any pan of your choice. Add 1tbsp oil to it.

Add ½ tsp of chopped shallots, when it turns slight brownish color pour 1 ladleful of batter to it. No need to rotate the pan.

Close with a lid and put in low flame.

When the sides turns light brown turn over to the other side, if needed u can add 1tbsp more oil so u can get it done soon and add more taste to it and close the lid.

When the other side also turns light brownish or crispy, u can take it and continue the same process until u finish the batter.

Tip: Not required to grind the grated coconut along with rice. You can add the grated coconut to the batter directly.

Beef Varattiyath

Ingredients

Beef: 1kg

Onion: 2

Tomato: 2

Ginger Paste: 2tbsp

Garlic paste: 2tbsp

Turmeric powder: 1tbsp

Coriander powder: 3tbsp

Chilli powder: 1tbsp

Garam Masala: 1tbsp

Pepper powder: 1tbsp (as per taste)

Salt: needed

Curry leaves: few

Coconut oil: 4tbsb

Method of Preparation

Wash and drain beef pieces.

In a cooking pot add beef, turmeric powder, chilli powder, coriander powder, salt, curry leaf and 1 tbsp coconut oil.

Mix well with hand. Add enough water and keep on stove.

You can do it in pressure cooker also. Cook till done

In another pan, heat oil, add chopped onion, when turns brown, add ginger and garlic paste.

Stir for a while and add chopped tomatoes.

When tomato gets cooked, add a bit salt.

And add pepper powder and garam masala. Stir well

Add the cooked beef to it.

Stir well. Close with a lid and keep for 10-15 minutes.

If there is more gravy, increase the flame and stir frequently till the gravy evaporates.

Add curry leaves and switch off the flame.

Serve hot with rice or chappathi…..

Plantain Pudding

Ingredients

Plantain/ripe big banana: 2

Milk: 2 cups

Sugar: ½ cup

Cardamom powder: 1tsp

Corn flour: 1tbsp

Salt: a pinch

Banana pieces: 1 cup

Method of Preparation

Blend plantain, milk, corn flour, salt, cardamom powder and sugar together.

Pour in a pan and keep on the stove.

Stir continuously till it comes thick.

Switch of the flame when it starts leaving from sides.

Add the chopped banana pieced to it.

Pour this to a bowl in which you are going to set the pudding.

When cooled, refrigerate for 2-3 hours.

Cut into pieces and serve chilled.