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Tuesday, January 31, 2012

Eggless Chocolate Banana Bread (Wheat flour & amp)

Banana is one fruit which nobody likes over ripened at my home and I think the same goes with many other homes too.I always have to think new ways to finish them off.Kids often get bored off the same recipe soon and so this was yet another trial after the Low Fat Banana Bread. Banana and chocolates gives a new flavour lock and indeed chocolates are kids favorite too !! How about tricking kids under the idea of chocolates and nurturing them with bananas,sounds great ,Right? I could blindly fold the bananas in it and kidoos enjoyed each bit of it!! Above all of these its an eggless bake,bananas act as the binder .So,Try this out & enjoy a healthy breakfast !!

Recipe Source : Joy of baking

*wheat flour - 1 3/4 cups
Unsweetened cocoa powder 1/4 cup
White sugar  3/4 cup
baking powder 1 tsp
baking soda 1/4 tsp
unsalted butter 1/2 cup (I used 1/3 cup)
bananas 3 ripe mashed
vanilla extract 1 tsp
salt 1/4 tsp
walnuts or pecans or almond  coarsely chopped 1/3 cup(I used almonds)

In a large bowl ,sift the flours and mix the wheat flour,cocoa ,baking powder,baking soda ,salt.
Pre heat oven to 350 degree F and place the rack in middle position.
Place nuts on the baking tray and bake for 8-10 minutes to lightly toast them.
Blend the bananas in a blender,add to it .Add in the melted butter and vanilla extract.
Fold in the wet ingredients into the dry ingredients until just combined such that the batter is thick and chunky.
Fold in the nuts and pour into a 9*5*3 inches bread pan sprayed with oil.
Place it in the oven and bake for 55-65 minutes.
Cool on wire rack and remove from pan to cut slices and serve.

* The original recipe uses all purpose flour .I just modified it as wheat flour for a healthier version.
* You can increase the sugar from 3/4 cup to 1 cup if you want it very sweet.

Sending this to the following events  Banana Recipes ,Let's Cook Something Sweet  (Srivalli's page)    Valentines Day,Valentines Special,CC-Chocolate Fest

Sunday, January 29, 2012

Mushroom - Paneer(Cottage Cheese) Pulao

Pulao is a simple one pot meal to quick fix on a busy hectic day.Though pulao can be varied to one's own desires and tastes.To me,I love mushrooms a lot and so,the mushroom pulao is equally enticing one to the taste buds.Though I started initially to prepare the mushroom pulao alone but then found a small brick of cottage cheese in the refrigerator and so thought to add it too.And that was good and flavorful with mushroom.Mushrooms and Cottage cheese/ paneer both are healthy and nutritious.Easy way to sneak in kids lunch pack too..All loved the pulao with salad and pappad!!

basmati rice 1cup
mushroom  8 oz(200 gm) chopped in large chunks
paneer 1/2 cup cube sized
chilly powder 1/2tsp
turmeric powder 1/2tsp
garam  masala 1/2tsp
onion  2 chopped medium sized
whole garam masala (cinnamon 1''piece,cloves 3-4,cardamom 3,bay leaves 2)
oil 3tsp
ghee 1 tbsp
water 2cups

to grind
ginger-garlic paste 2 tsp
green chillies 3 chopped
mint leaves 2 tsp chopped
coriander leaves 2tsp chopped

-Wash and soak the basmati rice for 20 minutes.
-Grind the grinding ingredients to a smooth paste.
-Heat oil in a pan and fry the whole garam masala mentioned.Add the onion and saute till translucent. Add the chopped mushroom and fry till the water starts evaporating.Add the paneer pieces and fry.
-Heat ghee in another pan and add the washed rice into it.Fry the rice in the ghee for 5-7minutes.Put off the flame.
-In the mean time,add the spices in the first pan with mushroom,saute.Add the ground mix into it,wait till the raw smell disappears and oil starts separating.
-Add 2 cups of water and salt.Wait till the first boil comes,add the fried rice into it.Cover and cook on medium heat for another 10-15minutes.
-The rice is cooked with the spices and wait for the water to completely dry up,then its ready to serve!!
-Serve with any raitha ,pickle and papad !!

Servings ~3adults

*You can omit the paneer and make mushroom alone or vice versa.
*I served it with cucumber salad and papad.
*Change the amount of water according to your rice packet instructions.

Check out other Rice recipes here   &   Raitha / Salads recipes here.

Sending this to The Kerala Kitchen event hosted by Kaveri @ Palakkad Chamayal

Sending this to Let's cook Rice hosted by Radhika @ Tickling Palates

Also sending this to Valentines Day Special event hosted by Anzz @ Anzz Cafe

Friday, January 27, 2012

Kappa Vevichathu & Thrissur Style Thengaracha Meen Curry | Cooked Tapioca(Yuca Root) & Coconut Fish Curry in Tamarind Sauce

Kappa Vevichathu/ Cooked Tapioca & fish curry is a popular dish from Kerala, many of you might have tasted the authentic recipe too.Now, it's a rare entity in homes and many of the toddy shops & restaurants do share this combo proudly.I always loved it with Kottayam style red hot chilly fish curry, but my family prefers this fish curry, and so I prepared this. This is my MILs style of making fish curry and I have followed the same.Both tastes good and tapioca when mixed with coconut mixture is a real delish with tempering...yummy !!I couldn't get the duo pics together as I was short of time & kids were eagerly waiting to grab, my apologies:-).

Watch the kappa vevichathu  #YouTube shorts.

Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~ 3-4
Author ~ Julie
yuca root/tapioca/ kappa 2 medium-sized;500g
turmeric powder 1/2 tsp
for grinding
coconut 4-5tbsp
turmeric powder 1/3tsp
green chillies 3-4
cumin seeds 1/2 tsp
garlic 3 cloves sliced
ginger 1'' piece shredded
shallots 4-5
for tempering
red dry chillies 2-3
mustard seeds 1tsp
curry leaves few
oil 1 tbsp

(updated pic with mackerel fish)

For Fish Curry-
to marinate
ayala (mackerel) 4 (You can use any fleshy fish of your choice)
chilly powder 1/2tsp
turmeric powder 1/2tsp

to grind
coconut shredded/grated 1/3 cup
turmeric powder 1/2 tsp
chilly powder 1tsp
green chillies 3-4 vertical slit
ginger 1'' piece shredded
shallots 3-4 crushed
tamarind 1 lemon size (soaked in water and pulp taken)
water 1 cup

for tempering
curry leaves few
shallots 3-4 sliced
oil 2 tbsp (use more if frying fish fillets)

Method -
-Peel the skin of yuca root both the brown and purplish pink color and you find the white inside flesh.Cut these again into small bite pieces.Wash it under running water .
-Grind the ingredients under grinding to a coarse mixture.(Pulse 3 times,till green chillies,garlic is crushed)

-Place it in a wide bottomed pan and boil it with enough water.At the first boil, drain the water and reboil the yuca root using fresh water, adding salt and turmeric powder.Cook until it becomes translucent and soft.(It took 15 minutes for me, but depends on the variety of yuca too, so watch)
-Drain the cooked tapioca in a colander and keep aside.
-Heat oil in a pan and splutter mustard seeds, fry curry leaves, and red dry chillies. Add the crushed coconut mix, warm it up.
-Add a little water to the blender jar and add along with the cooked tapioca and mash it with a wooden spoon completely. Simmer another minute and remove from flame.
-Serve hot with fish curry (recipe follows) /chicken curry  / beef curry/meen vatticha curry(I love this combo the most) !!

  • Wash the fish fillets and cut into medium size pieces.(I usually rub it with salt and add lemon juice to it.Keep it aside for 15 minutes to remove any bad odour and then wash under running water )
  • Grind the ingredients listed under grinding to a smooth paste.Soak the tamarind for 15–20 minutes and squeeze the juice.
  • -Heat oil in a pan and shallow fry the fish fillets just to caramelize slightly (omit this step if using fish with bones).Place on a paper towel.
  • Add curry leaves, ginger, green chillies, shallots, fish pieces in a mann chatti or non-stick pan.Add the ground paste and let it boil for a minute. Add the water, salt and tamarind pulp.Bring to a boil, cook covered for 10–15 minutes till the gravy thickens and the fish gets cooked. In another pan, add oil and add curry leaves & shallots. Sauté until shallots turn pinkish brown.Pour over the curry. Serve with rice /cooked tapioca !!

I personally love the below combination the most with kappa vevichathu, click on the image for this spicy fish curry :)

Meen Vatticha Curry
Meen Vatticha Curry

Servings~2 adults

* Drain the water completely otherwise it will go goey and watery.
*Don't grind the mixture to fine,just coarsely grind.
*You can omit the shallow frying of fish,Its done to avoid breaking of pieces esp when using fillets.

Hope you all liked it and happy weekend !!

Sending this to Street Food Of India event hosted by Rosh @ Chef Al Dente

Thursday, January 26, 2012

Hot Chilli Gobi (Real spicy )

 "Wishing All Indians a Very Happy Republic Day !!"

Chilli Gobi ??? Always a loved delicacy at Restaurants and parties,now at it !!What about a hot chilli gobi?? The very look of a chilli gobi is hot and how about making it equivalent spicy too..hmm..I like it,many others would also agree with me ,Right??Enjoy the hot gobi and end up sipping  a glass of chilled water..So, you have a fair idea about this recipe without much elaboration and stories...This is a dry version ,quite similar to Gobi manchurian.We all enjoyed it now its your turn to try it out and enjoy at home :-)

Step 1
cauliflower  1 medium sized(cut into florets)
turmeric powder 1/2 tsp
salt 1 tsp
hot water
Step 2
all purpose flour /wheat flour -5 tbsp(I used wheat flour)
corn flour 5 tbsp
chilly powder 1 tsp
pepper powder 1/2 tsp
coriander powder 1/2 tsp
tumeric powder 1/2 tsp
ginger garlic fine paste 1 1/2 tsp
soy sauce 2 tsp
chilly sauce 1 tsp
red food colour 1/4 tsp
oil for shallow frying
Step 3
ginger garlic paste 1 tsp
green bell pepper 1 cube sized
onion 1 cube sized
red chilli sauce 2 tsp
green chillies 4-5 vertical slit
cilantro / spring onion 4-5 sprigs
oil 3tbsp

- Separate the florets ,wash them.Boil water in a pan and add salt to it.Drench the florets in it for 3-5 minutes and drain all water.Pat dry the florets.Keep aside.(Blanching the cauliflowers)
-Combine all ingredients under step 2 to make a thick batter and coat the florets in it.Marinate for half an hour.Heat oil in a pan and shallow fry the florets till its crispy outside n soft inside.
-Remove them on a paper towel and drain excess oil.
-Heat the remaining oil if any or add 3tbsp oil.Saute the ginger garlic .Fry the slit green chillies,along with diced onion,capsicum.(within 4-5minutes it will be done)
-Add the fried florets along with red chilli sauce and salt.Add in the chopped green onion and garnish with cilantro.
-Serve as an appetizer or side dish with biriyani!!

Servings ~1 plateful

* You can omit the capsicum,its just to increase the quantity.
* I preferred the shallow frying.You can deep fry the florets too.

Sending this to Siri's healing food cauliflower hosted by Vardhini @Zesty Palette

Also,sending this to Hot & Spicy Treats event hosted by Amy @ Food Corner

Also sending this to Valentines Day special event hosted by Anzz @ Anzz Cafe

Wednesday, January 25, 2012

Vermicelli Kheer | Semiya Payasam

Majority of my readers might have tasted this recipe an ample times and a very quick fix dessert when you are short of time.Mom used to prepare it for us as a kid and loved those days but now its not as pleasing.But my younger one does like it so much and so for him I prepare this frequently.Vermicelli is one recipe where you have lot many options for recipes and this I think is the simplest.As far as many other kheer /payasam recipes,this is the worry free one too even for a beginner !!
Check out other Vermicelli recipes- Sweet Bag (snack),Vermicelli Upma

vermicelli 100gm
milk 4 cups/ 1litre
condensed milk 1/2 tin
sugar 3-4tbsp(sweetness as desired)
cashew nuts 2tbsp
raisins 2tbsp
cardamom powder 1 tsp
ghee 1 tbsp

-Heat the ghee in a non stick pan and fry the raisins,cashewnuts.Place them on a plate.
-Roast the vermicelli till golden brown.
-Boil the milk in a separate pan and add the boiling milk to the roasted vermicelli.
-Add the sugar and bring to boil.Add the condensed milk and keep stirring on medium heat till the vermicelli strands are cooked and tender.(takes about 10 minutes)
-Add the fried cashewnuts and raisins.Garnish with cardamom powder.
-Switch off the flame and serve chilled/warm,either way tastes good !!

Servings~ 5 cups of kheer

*You can use roasted vermicelli.
*You can omit the condensed milk if desired .This thickens the consistency.

Monday, January 23, 2012

Soya Cutlets

Soya Cutlets is one recipe which I had it at one of my friend's place and I couldn't resist to give it a try..Am not a big fan of soya chunks but this recipe captured my heart,it just tasted heaven.Soya chunks a big source of protein and if you are a vegetarian this is something you will always love to have.The biggest advantage was that nobody believed it was soya chunks and thought it to be chicken.Now,friends you can guess the taste of the flavorful cutlets :-)
Soya chunks 1 1/2 cup
potato 2 medium sized (boiled n mashed)
onion 1 medium sized chopped
ginger-garlic paste 1 tsp
green chillies 4 (optional)
pepper powder 1 tsp
garam masala powder 1 tsp
turmeric powder 1/2 tsp
oil 2tbsp

For coating 
bread crumbs 1 cup
egg white 2
Oil for frying

-Wash the soya chunks and pressure cook for 1-2 whistles with a little salt.Drain the water and squeeze out the excess water from chunks.Then mince it in a blender coarsely.Also boil the potatoes and mash thoroughly.Keep aside.
-Heat oil in a kadai and add chopped onion and saute well till translucent.Add the ginger garlic paste and stir till the raw smell disappears.
-Add in the green chillies,and all other spice powders.Add the minced soya.Mix well.
-Add the mashed potatoes and dry the mixture.
-Switch off flame and cool down the mix.Then,shape into cutlets in your palm.Dip it in egg white and roll it in bread crumbs.
-Deep fry the cutlets till golden brown,place on a paper towel and serve hot with Ketchup !!

Servings 18-20 cutlets

* You can also bake the cutlets at 350 degrees F for 25 minutes.Turn and bake again 10 minutes.
* If you are a pure vegetarian then use the all purpose flour,corn starch paste to dip the cutlets and then roll in bread crumbs. Make a thick paste using all purpose flour(maida) 3tbsp + corn starch 2tbsp+ 1/2 cup water.


Sending this to the following events The Kerala Kitchen ,New 'U',Fast food not fat food