This rustic-looking banana bread is loaded with walnuts and warm spices which makes it delicious and tasty. Try to use over- ripe bananas for baking. The over-ripe bananas makes it naturally sweet and give it a soft texture.
Wheat flour- 2 cups (260 gms)
Baking soda- 1 tsp
Ginger powder- 1/4 tsp
Nutmeg powder- 1/4 tsp
Salt- 1/4 tsp
Powdered brown sugar- 3/4 cup (158 gms)
Butter- 1 cup (113 gms)
Eggs(large) – 2
Vanilla extract- 2 tsps
Ripe bananas (big)- 3
Buttermilk- 1/4 cup (60 ml)
Walnuts- 1/4 cup
How to bake:
Preheat the oven at 170 c for 15-20 minutes.
Line a baking pan with baking paper or grease it with some oil and keep it aside.
Take a big bowl and sieve all the dry ingredients to remove any unwanted things and for better aeration.
Now take another bowl and using a hand whisk or a standing mixer, cream butter and sugar until the sugar is nicely mixed.
Start adding eggs one at a time, mixing nicely after each addition.
Then add vanilla extract and mix properly. Add mashed bananas and mix it so that the bananas blend well.
Now add buttermilk to the batter and whisk the batter at low speed.
Time to combine the dry ingredients with the wet mix using fold and cut method. Add in the walnuts also. Do not over-mix.
You can keep the sliced banana on top of the batter as well and brush it with some melted sugar butter syrup.
Transfer the batter to the baking pan and bake it for 30- 35 minutes or until the toothpick inserted comes out clean.
Once baked, take it out and keep it on the cooling rack for some time.
Enjoy warm with a cup of tea!!
Kindly let me know in comment section if you liked the recipe.
Kadai paneer gets its name essentially from the dish in which it is cooked. ‘Kadai’ is a name of cooking dish or pan which is called ‘wok’ in English. This recipe uses freshly roasted masala for cooking.
There are other recipes that uses same masala mix like this. Those are kadai chicken, kadai mutton and Veg kadai. The basic roasted masala remains the same for all these dishes with few variations in it.
Onions (chopped)- 2
Cumin seeds- 1/4 tsp
Tomato (red)- 3
Ginger – 2 inch
Green chilli- 2
Bell peppers- 2
Paneer- 220- 230 gm
Oil- 2 to 3 tbsps
turmeric powder- 1 tsp
Kashmiri mirch powder ( red chilli powder)- 1 tsp
Coriander powder- 1 tbsp
Coriander leaves to garnish
Roasted Kadai Masala
Coriander seeds- 4 tbsp
Cumin seeds- 1 tbsp
Dry red chilli – 3 to 4
Black peppercorns – 4 to 5 peppercorns
Dry roast the whole masala given above on a pan until aromatic. Try not over roast otherwise it will burn and taste bitter. Let the masalas cool down and then grind it in a mixer coarsely.
How to cook Kadai Paneer:
Place a deep pan on a stove and turn on the flame.
Pour oil in it and let it turn hot. Add in the cumin seeds and let them brown.
Now add in the chopped ginger and garlic and let them turn aromatic.
Add in the chopped onions and chillies in it and saute it for a while.
Grind the tomatoes in a mixer and add this puree to the pan. Add salt, turmeric powder, chilli powder, coriander powder and one teaspoon of freshly roasted masala powder.
Let the masala cook nicely until it leaves the oil.
In another pan , pour 1 &1/2 tbsp oil. Then add chopped bell peppers, one roughly chopped onion and paneer.
Sprinkle some salt, pinch of turmeric powder and one teaspoon of freshly roasted masala. Do not over-cook. The veggies and paneer should not break into pieces.
After five minutes transfer the paneer masala into the first pan and cook it for a while.
Cook for few minutes until the masala blend nicely with the paneer.
Turn off the flame and garnish it with some coriander leaves.
Enjoy this lip-smacking paneer recipe with paratha or chapati. You are gonna love this spicy, delicious Indian paneer recipe.Let me know in comments.
Covered in generous swoops of raspberry cream cheese frosting and studded with silver dragees, this eggless lemon & raspberry cake will swoon you over. The pink frosting is light, fluffy and yummy which makes its extra special. Bake something for your loved ones this Valentine’s Day.
So, what are you baking for Valentine’s Day?
All purpose flour- 1 & 3/4 cups
Baking soda- 1 tsp
Baking powder- 2 tsp
Lemon zest- 1 tsp
Butter- 1 /2 cup
Sugar- 1 cup
Greek yogurt- 1 & 1/4 cups
Lemon juice- 3 tbsps
Cream cheese- 1 cup
Butter- 1/2 cup
Powdered sugar- 1 & 1/2 cup
Vanilla extract- 1 tsp
raspberries – 1/2 cup
Lemon zest- 1/2 tsp (optional)
Steps to follow:
Preheat the oven to 170*c.
Prepare a cake pan with a baking sheet and keep it aside.
Sift each one of the dry ingredients in a big bowl to remove any lumps or large particle. Sifting also helps in aeration thus making dry ingredients lighter.
Take another bowl for mixing wet ingredients. Firstly, using a hand-held mixer or standing mixer cream butter and sugar until frothy.
Time to transfer dry mix and greek yogurt into wet mix using fold and cut method, starting and ending with dry mix. Then add lemon juice and mix it again.
Transfer the batter into the cake pan and bake it at 170*c for 20 to 25 minutes or until the tooth-pick inserted comes out clean.
Once baked, keep it on cooling rack for few minutes. The cake needs to be cooled down completely so that the frosting doesn’t melt.
How to make frosting :
Cream the butter and cream cheese together until smooth and fluffy.
Stir in vanilla extract. Gradually add sugar into it. Keep beating until the frosting is fluffy.
Fold in the raspberries and mix it well.
Decorate the cake with frosting using a piping bag attached with any nozzles or just slather the frosting all over the cake. This is going to be fun!!
Leave a comment below in comment section if you liked the recipe.
Fiery, peppery and delicious!!! Pepper chicken is quite a popular South-Indian chicken recipe that requires a handful of basic ingredients. This pepper chicken has all the qualities that will tick all your taste buds for sure. Slow-cooked chicken in whole spices and a generous amount of onions, peppercorns and curry leaves will be an amazing accompaniment to parathas or rice.
Chicken – 1/2 kg
Curry leaves- 2 sprigs
Chopped Onions- 4 to 5
Ginger garlic – 1 tbsp
Green chillies- 2
Chilli powder- 1 tsp
Meat masala- 1/2 tsp
Bay leaves- 2
Dry red chilli- 2
Pepper corns- 1/2 tsp
Cloves- 4 to 5
Mustard oil- 4-5 tbsp
Ginger garlic paste- 1 tbsp
Salt- 1/2 tsp
Turmeric powder- 1/2 tsp
Meat masala- 1/2 tsp
Lime juice- 1 tbsp
Pepper powder- 1/4 tsp
How to cook:
Take a bowl for marination and transfer all the ingredients for marination as well as chicken in there. Mix it nicely and keep it in the fridge for 4 to 5 hours. Take out the marinated chicken just before cooking.
Take a deep wok for cooking pepper chicken masala. Place it on a stove and pour mustard oil in it. Let the oil heat up.
Add the whole masala like bay leaves, peppercorns, cloves, dried red chilli in it. Now add curry leaves into it. Once curry leaves turn aromatic add in chopped ginger garlic and let it brown.
Keeping the flame low add in chopped onions. Keep stirring the chopped onions until they turn golden brown in colour. Do not increase the flame or else they might burn.
Once the onions turn golden brown in colour, add in salt, chilli powder and meat masala. Let the masala cook nicely for quite some time.
When you notice oil leaving the masala then add the marinated chicken into it.
Once the chicken is cooked, add in 1 cup of water to it and let it cook.
At this stage , you can add a few more curry leaves and freshly crushed peppercorns to it.
Cook it in simmer for few more minutes or until the gravy turns dark brown in colour.
When cooked turn off the flame and garnish it with chopped coriander leaves. Serve hot with paratha or steamed rice.
A rich, dark chocolate cake for chocolate lovers. Dark chocolate ganache slathered around the cake makes it very indulgent and special. This cake was baked on a special request and that’s why it’s eggless. Eggless cakes can be delicious and tasty too. Substituting eggs with greek yogurt, oil or flaxseed makes it fluffy and moist.
Dark chocolate is a powerful source of antioxidants and minerals. Some of the health benefits of the dark chocolate are:
Slows the sign of aging
Lowers blood pressure
Prevents heart diseases
Increases blood flow to the brain and heart.
All purpose flour- 1& 1/2 cups (195 gm)
Cocoa powder- 1/2 cup (48 gm)
Baking soda- 1 tsp
Salt- 1/4 tsp
Instant coffee – 1 tsp
Milk- 1 cup
White vinegar- 1 tbsp (15 ml)
White sugar- 1 cup (210 gm)
Oil- 1/2 cup (120 ml)
Vanilla extract – 1 tsp (5 ml)
How to make:
Preheat the oven at 170 c for 15-20 minutes. Prepare an 8 inch baking pan and keep it aside.
Take a bowl and sieve all the dry ingredients twice and keep it aside.
Add vinegar to the milk and keep it aside for 15- 20 minutes so that it curdles.
Take a big mixing bowl and add sugar and curdled milk to it.
Give it a nice mix using an electric whisk until the sugar dissolves completely.
Now add in vanilla extract and coconut oil to it and whisk it again.
Combine the dry ingredients into the wet mix using fold and cut method. Do not over-mix.
Transfer the batter into the prepared tin and bake it at 170c for 25-30 minutes or until the skewer inserted comes out clean.
For making chocolate ganache, we need equal quantity of double cream and dark chocolate.
Dark chocolate- 8 ounces or 228 gm
Double cream- 228 ml
Take good quality dark chocolate and chop it roughly so that it melts easily with cream. Before mixing chocolate and cream we need to warm up the cream just a bit. Do not boil the cream, just warming up of the cream will do. Now transfer the chopped chocolate into the cream but do not stir it at this point. Let it sit for five minutes. After five minutes , whisk the mixture outwardly until velvety.
Chocolate ganache can be poured or slathered all around the cake. Keep the cake in fridge for some time before enjoying it.
How did you celebrate New Years Eve? Hope you had a great time with your friends and family. We spent our new year’s eve at home with some home cooked food and good music and watching beautiful fireworks from our balcony.
I wanted to begin new year on a sweet note so I cooked barnyard millet pudding or ‘Jhangore ki kheer’ with saffron infused milk and chopped almonds and cashewnuts. Low in G.I and calories , this millet is highly nutritious and recommended for diabetic patients. It is grown widely in hilly regions of Uttrakhand (India). Nowadays it is available in any supermarket or departmental store.
Ingredients needed :
Barnyard millet- 1/2 cup
Condensed milk- 1/4 cup or 1/2 cup sugar
Milk(full fat) – 5 cups
Nuts- 3 to 4 tbsp
Kewra essence ( screw pine essence) – 2-3 drops
A pinch of saffron
How to cook:
Wash barnyard millet or jhangore nicely and soak it in water for at least an hour.
Turn on the stove and place a deep saucepan on it. Pour milk and saffron into it and let it boil nicely until it reduces in quantity in half. Transfer the soaked barnyard millet into the milk and cook it with milk. Keep it stirring to avoid forming any lump.
Let it cook in simmer until the barnyard turn soft in texture.
Now add in sugar or condensed milk into it and cook for 3 to 4 minutes.
Add in chopped nuts and cook for a while. Now add in kewra essence just before turning off the flame.
Serve it warm or chilled.
Hope you would love this recipe. Do give feedback if you cook this recipe.