Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts
Sunday, April 13, 2014
Raw Banana Paneer Kababs
Simple to make and delicious, these kababs were a part of dinner last night. Sufficiently pushed by the good folks who follow my blogs Facebook page, who asked me to share this recipe when I posted a picture - this quick post is for them :) These make a perfect starter, you could make these even smaller for bite sized pieces. Im sure theyd taste good rolled up in soft phulka rotis.
Recipe for Raw Banana & Paneer Kababs
Makes 10 medium sized kababs
Ingredients
3 small raw bananas
1/2 cup paneer - finely crumbled or grated
fresh coriander leaves, chopped
2 tbsp of finely chopped onion
1 tsp coriander powder
1/2 tsp red chilli powder
1 garlic clove, grated
a pinch of freshly grated nutmeg
1/2 tsp of good garam masala powder (by good, I mean fresh and fragrant)
1 tbsp semolina / bread crumbs
3/4 tsp salt
2 tbsp oil or so to cook the kababs
How to make
Cut the bananas in half (length wise) and pressure cook with peel or boil them until very soft.
Once cool enough to handle, remove peels. These will slip off easily with a squeeze, if the bananas are well cooked. Mash with a fork.
Add all other ingredients except oil. Pinch off 10 portions, flatten on palm and place in single layer on a plate. Refrigerate for at least 15 minutes or covered with cling film until you need to make them.
Grease a non stick tava / grill pan. Cook these on both side with little oil until golden. Serve hot with chutney or Tabasco sauce.
Note
You can use mashed potatoes instead of raw banana and tofu instead of paneer too! Dont use too much onion, ive deliberately used a couple of spoons only, just for flavouring and not as a vegetable.
Wednesday, March 19, 2014
Berries Banana Yogurt Layered Popsicles
Ingredients:
1. 2 cups plain yogurt
2. 2 cup milk
3. 1 banana
4. 1 cup blueberries
5. 1 cup mix red berries (strawberries, raspberries, red berries)
6. Sugar as required
1. Put yogurt, milk, sugar and banana in blender. Bland until very smooth.
2. Divide this mixture in three part than in one part add blue berries and one another part add mix red berries and again bland them.
3. Pour blue berries mixture into Popsicle mold and freeze for 30 minutes.
4. After 30 minute add second white mixture in popsicles than again set them in frozen.
5. Now pour red mixture in those molds. Close them with the sticks.
6. Freeze pops for several hours or until hard.
7. Enjoy any timeJ.
Note:
* This is one of those recipes that u can truly make
* Please feel free to change this recipe as much as youd like.
* U can use any kind of yogurt, sweetener, and fruit that u like.
* U can use any kind of yogurt, sweetener, and fruit that u like.
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Wednesday, March 12, 2014
Banana Cardamom Bread Eggless Baking from blogs continues
I have tried several recipes for Banana bread and they have all turned out well. Even a vegan one that uses in all just 2 Tbsp of oil and a mixture of warm water, oil and baking soda to fluff up the mixture.
This one that I found at Simply recipes,yesterday, was slightly richer with 1/3rd cup butter and 1 cup sugar. I kept the butter in as I was baking it for my family and my mom maintains that she doesnt like butterless cakes. Weighing just around 50 kg, she is well justified.
A few modifications that I did-
- My usual aversion to using too much refined flour made me replace half of it by whole wheat flour.
- Reduced the 1 C sugar to 3/4 C but next time will use only 1/2 C. The 3/4 C sugar was also a little too sweet. Guess it also depends on the degree of ripeness of the bananas and the sugars in the banana.
- Didnt use the one egg, replaced it with 2 T milk.
- Added 1/2 tsp of cardamom powder to the batter
- Sprinkled some cardamom powder and sugar on the top before baking.
- I had to bake for just 35 minutes at 175C and then reduced to less than 170C for 5 minutes. By 40 minutes the cake started charring a bit on the top, so I got it out.
A loaf of Banana cardamom bread
The result was a perfectly browned and intensely aromatic cake. The cardamom and banana combination is as magical as the banana-cinnamon combination, if not better. My aunt-uncle and mom called up to say that they loved it. It didnt taste like one of my low sugar, low fat ventures and they were glad about it!
Bake this one, and wrap it in a nice paper and send it across to your friend or relative. Home baked goodies always make the best and most personalised gifts.
Or simply bake it on a Friday and you can enjoy a thick slice of this as a breakfast-dessert.
This is my entry for Weekend Breakfast Blogging # 4 that Pavani has agreed to host end of this month, while Im away on a short break. Do send your breakfast entries to her before August 31st at cookshideout@gmail.com .
For details of the event, click here.
Related posts:
- Honey Banana Muffins
- Guiltfree Gingerbread
Tags:
Banana bread, cardamom, breakfast, WBB, Baked gifts, dessert
Tuesday, February 25, 2014
SANDRA’S MARVELOUS HONEY APPLE BANANA MUFFINS
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Warm, moist and delicious muffins packed full of nutritious ingredients guaranteed to start your day off with a smile... |
Yields: 18 Cupcake-Sized Muffins
Prep: 15 Mins.
Bake: 16 to 18 Mins.
INGREDIENTS
1/2 cup unsalted butter, at room temperature
1/2 cup banana/strawberry Greek yogurt
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas (I used 3 small)
3/4 cup honey
1 cup quick-cooking oats
½ cup whole-wheat flour
1 cup unbleached bread flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon fine-grain sea salt
1 red delicious apple, washed, cored, (unpeeled) and finely chopped
½ tablespoon turbinado sugar (sugar in the raw)
METHOD
Preheat oven to 350 degrees.
Place 18 liners among two cupcake tins,
and fill water ¼ way up in empty cups of second tin
to ensure even baking.
Also, set aside a wire rack.
In a large mixing bowl, cream butter and yogurt using a hand mixer.
Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.
Add one cup of oats on top of wet ingredients.
Place a sieve over bowl, and sift remaining
dry ingredients over mixture.
Using a wooden spoon, combine all ingredients just until moistened.
Add the apples, and fold to incorporate.
Fill paper-lined muffin cups three-quarters full using an ice cream scoop.
Sprinkle top of each muffin with a pinch of turbinado sugar.
Bake for 16 to 18 minutes until muffins test done;
turning half way through baking for even browning.
Cool in pan for 10 minutes,
and then remove to wire rack to finish cooling.
Enjoy!
~~~~~~~~~~~
Tip: If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.
Friday, January 24, 2014
Vegan Banana Bundt Cake
A tasty dairy-free gluten-free banana cake.
Vegan (egg-free) baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.
So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).
Big banana kisses xoxo!
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