Thursday, February 23, 2017

Eggless Whole wheat Banana Bread with cream cheese center

Banana bread, there must be some 100 + recipes on the web for this loaf of deliciousness! Every passionate baker will have their own recipe of banana bread, yes me too have one. I just keep experimenting with my base recipe to get a different taste every time. Like this one, i tried to surprise my kiddos with a yumm cream cheese in the center of this loaf i baked today. 
We love banana breads,  there will be a loaf for my boys to enjoy during their weekend. Sometimes, we wantedly leave a banana to over-ripe, so i can make banana bread for the weekend.  I spiced the bread with cinnamon, you can use vanilla instead. Whatever spice it is , the aroma of banana bread in your oven, just fills the entire house. Kids come floating in air to the kitche, just like jerry mouse swifting mozzarella cheese.
I have used brown sugar, so the loaf has turned like a chocolate loaf, if you want a chocolate loaf, try replacing buckwheat flour with cocoa. Since both the flours are dense, do not skip sifting, helps in aerating the flour-mix for a fluffy loaf. Ok, enough of the banter, lets get to the recipe.
1 cup wholewheat flour
1/2 cup buckwheat flour
3 small banana's (i used indian poovan pazham), If using philiphines banana 2 is enough
1 tsp baking powder
1/2 tsp baking soda
3/4 cup brown sugar
1 tsp cinnamon powder
1/2 cup oil
1/2 cup milk
3 tbsp chocolate chips
2 tbsp crushed walnuts

Cream cheese center
1/2 cup cream cheese
1/4 cup powdered sugar
1/4 tsp vanilla extract
  • Preheat the Oven to 180C. Grease two mini loaf tins with oil. Whisk together cream cheese, vanilla extract and powdered sugar until fluffy and keep aside until use.
  • Take the banana's in a large bowl, and mash it well with a fork. To this mashed banana add brown sugar and mix well.
  • Take both the flour in a flour-sifter, i used my Ikea flour sifter, Add baking powder and baking soda and cinnamon powder. Sift it directly into the banana-sugar bowl.
  • In a measuring cup, take milk and oil and mix well. Add this liquid to the flour-banana mix and using a spatuala combine everything together. Do it gently, in one direction, this ensures the air is well incorporated and the loaf turns fluffy.
  • Fill half the loaf tins with the batter and add 2 ice-cream scoops of cream cheese into the loaf tins on top of the banana bread batter. spread it in the center with a spatula, do not stir.
  • Divide the remaining batter on top of the loaf tins, covering the cream cheese. Gently tap the loaf tins to release any trapped air. Sprinkle chopped walnuts and chocolate chips on top.
  • Bake the loaves for about 45 minutes or until done. It was done at 45 minutes for me. Oven temperatures differ from oven to oven. so please check the loaves after 40 minutes. If a toothpick inserted in the center comes out clean, it is done. 
  • Remove the loaf tins onto a wire rack, let it sit for 10 minutes. Slowly release the edges with a blunt knife and invert the loaves onto the wire-rack. Let it sit for another 10 minutes and become warm. Slice and enjoy. My boys enjoyed with a drizzle of chocolate sauce on top.

Sunday, February 19, 2017

Milk Powder, Coconut & Rose Syrup Ladoo/Gulab & Milk powder Ladoo, Mawa Gulab Ladoo

I had 3 choices for today's sweet treat. I was stuck between snickerdoodle mug cake, Brown butter & banana milk shake, and a burfi out of milk powder and rose syrup. After much dilema, i decided to do snickderdoodle and this milk powder burfi.
When i made the burfi, somehow i felt it won't set in the given time, so it was a last minute decision to make it as ladoo. The aroma of homemade rose syrup in this treat is so mesmerizing. The final product tastes equal to mawa ladoo. A quickie treat, that is so rich. Do not miss the coconut garnish with nuts, it adds a royal touch to the dessert. A perfect treat to gift your friends who love home-made sweet treats. 

1 & 1/4 cup Milk powder
3/4 cup of milk 
2 tbsp homemade rose syrup
100 grams unsalted butter
3 tbsp dessicated coconut
1/2 cup sugar
For garnish
1/4 cup dessicated coconu
3 tbsp chopped pistachios

  • In a non-stick pan, add butter. Once it melts, add milk and milk powder  and stir well to get a uniform liquid. To this add coconut powder, sugar and rose syrup.
  • Keep the flame simmer and keep stirring, do not be tempted to increase the flame, the liquid will start thickening. In about 15 minutes, the liquid will be fully absorbed and the dough will come together a big mass.
  • Remove it from the flame. Pinch ping-pong sized balls of the dough, roll it on the coconut and pistachio garnish. Repeat the same with rest of the dough. Store the ladoos in an air-tight container inthe fridge. Since it is made of milk and milk powder, refrigeration will increase its shelf life. I would recommend a shelf life of 3-5 days in the fridge.
  • If you don't have rose syrup, you can use saffron or cardamom powder

Saturday, February 18, 2017

Eggless Chocolate Mocha Self Saucing Pudding

The weather here is amazing from last week. Weekend it was a bit sandy and dusty, but then by evening it settled down. It was drizzling a bit and cold wind blowing all over your face. With such a climate, you just want to huddle yourself inside a  blanket and enjoy a warm dessert. With a theme of 1 hour sweet treats, i m spoiled with lot of choices and was completely lost on what to choose and what to leave.
On Friday we enjoyed a warm apple sheera/apple & semolina pudding, and for yesterday i made this yummy self-saucing chocolate and mocha pudding, needless to say, it was mopped clean after lunch. The warm pudding with cold ice-cream was an excellent combination, next time i might try to add some more spices to make it even more warm and cozy, for now enjoy this coffilicious pudding!! :)

1 cup whole wheat flour (you can use all purpose flour also)
1.5 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
2 tbsp cocoa powder
1/2 cup milk
1/4 cup oil/butter
1 tbsp instant coffee powder
1/2 tsp vanilla extract
Vanilla ice-cream to serve
For the Sauce
1 cup boiling water
1 tbsp coffee powder


  • Preheat the oven to 180C.
  • Sift together flour, baking powder, salt, cocoa powder. To this sifted flour mix, add brown sugar , coffee powder and mix well.
  • In a measuring cup, take milk, vanilla extract and add oil to it and mix. Add this liquid to the flour mix and using a spatula and mix. Mix it in the same direction and be gentle.
  • I have used 3 small bowls to bake the pudding, you can either bake it a square brownie pan or as individual servings in ramekins. If using ramekins you might need 6-8 ramekins. 
  • Grease the baking bowls with oil/butter and divide the batter amongst the baking bowls. Fill the batter only up to half. You will be adding boiling water on top for the sauce. So do not fill the batter till the rim.
  • To the boiling water, add coffee powder and divide the liquid amongst pudding bowls, do not stir. 
  • Bake the pudding for 25-28 minutes. Remove it from the oven. Serve it warm with Vanilla ice-cream on top. 
Sending this to Kids Delight- Chocolate, happening @Kalyani's space, an event by +srivalli jetti 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#73

Friday, February 17, 2017

Apple Kesari/Apple Sheera/Apple and Semolina Pudding

Kesari, one of easiest desserts made in Indian kitchens :). You have some sudden guests, some pooja at home, or simply you wanted to have something sweet, kesari comes to rescue. It takes less than 30 minutes to make and it is so versatile. I even thought of making 3 different types of kesari for all 3 days of the theme. 
The general proportion for getting this right is 1:2:3, for a cup of sooji/rava, 2 cups of sugar and 3 cups of liquid. Enusre the liquid is warm when you add it to the sooji, so there will be no lumps. 
For today, i m bringing you the simple kesari with apples. Usually cardamom or Saffron is added to flavor this dessert. But since, i m using apples here, i have used Cinnamon, the best paired spice with Apples.  The mild flavor of cinnamom, along with apples, takes this dessert to another level. 
1 cup Sooji/Semolina/Rava
2 nos soft apples, washed and grated
3/4 tsp cinnamon powder
2 nos clove, crushed
1.5 cups of sugar
1 cup of warm milk 
2 cups of water
6 tbsp ghee
3 tbsp of roasted cashewnuts
3 tbsp of roasted raisins

  • In a non-stick pan, dry roast the rava/sooji in a simmer flame, until it is golden brown.Even if you are using pre-roasted rava, do not skip this step. Transfer the roasted rava onto a clean plate.
  • In the same pan, add 3 tbsp of ghee, add the grated apples, cloves and cinnamon and saute for 5 minutes, until apples release a nice aroma.
  • To this now add the roasted rava and saute for 2 minutes. Now add the warm milk and water to this and mix well. Keep stirring as you add the sooji, to avoid lumps. Do not worry, if you get lumps, just take your potato masher and mash it well.
  • Keep the flame simmer. Let the rava cook well. As it cooks, it will absorb all the liquid. So keep the flame simmer and stir frequently or else it might burn at the bottom. It might take around 10-15 minutes for the rava cook soft.
  • Once the rava is cooked, add sugar to this. When sugar is added, the kesari/sheera might liquify a bit, do not worry, it will get absorbed.
  • Now add the remaining 3 tbsp ghee, once tbsp at time and mix well.Once all the liquid is absorbed and the kesari follows the ladle as you mix, it is done.
  • Take it off the stove. Garnish it with roasted cashewnuts and raisins, serve warm and enjoy this flavorsome dessert.

Tuesday, February 14, 2017

Srilankan Hoppers - #BreadBakers

Hoppers, when i first heard the name, i thought it to be a dish with bugs!😳 Thank God to my interest in Cooking shows, i happened to see Peter Kuruvita's My SriLanka. There he showed how to make hoppers, a bowl/boat shaped pan-cake, something very similar to our Indian Aappam.
When i saw the theme for Bread Baker's as Pancakes from around the world, i immediately decided to do Hoppers. Thanks to Mayuri Patel, our host for this month, for giving us a such a vast and lovely theme!
 Kerala Aappam, is made by soaking rice, grinding and fermenting it. There to we add coconut milk and yeast or baking soda. But here in this recipe, it is entirely coconut milk, just coconut milk. The hoppers comes out so crispy, you can make them soft too. The trick is to get the batter right, it shouldn't be too thick, or else the batter wouldn't spread. The batter has to be swirled around in the pan, so it has to be of the correct consistency to spread when you swirl. 
Since the hoppers are sort of mild, you need a spicy curry to pair with it. If you eat meat, you will relish it with some spicy non-veg curry. I served it with a spicy dal and a mildly spiced spinach in coconut milk gravy. 

Inspired from Peter Kuruvita
2 cups of Rice flour
1 large white bread slice/few pieices of sourdough bread
1/4 tsp baking powder
400 ml light coconut milk
1/2 cup thick coconut milk
1/4 -1/2 cup of water
Salt to taste

  • Tear the bread slice into small pieces, take them in a mixer and pulse it to powder. Take rice flour, bread flour, baking powder in a large bowl. Whisk well to combine. 
  • Add thin coconut milk to this mixture and mix well to make a thick batter. Let this batter rest overnight or a minimum of 6 hours.
  • After the said time, add the thick coconut milk to the batter along with salt and mix to combine. Add water and bring it to a batter of pour-able consistency. The batter shouldn't be too thick or too thin.
  • Heat a hoppers pan, keep the flame medium. Add a ladle of batter to the pan and swirl the pan, to spread the batter to the walls of the pan. 

  • Cover and cook the hopper. It will take around 2-4 minutes for it cook well.Remove the hopper from the pan, serve it warm along with a spicy curry.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:

  • Alagar Kovil Dosai from Sara’s Tasty Buds
  • Blueberry Dutch Baby from Hostess At Heart
  • Chinese Scallion Pancakes from Karen’s Kitchen Stories
  • Corn Pancakes from Kids and Chic
  • Crepes from A Baker’s House
  • Dutch Baby from Herbivore Cucina
  • Galettes de Sarrasin from The Bread She Bakes
  • Greek Tiganites from Gayathri’s Cook Spot
  • Hotteok (Korean Pancakes) from Cook’s Hideout
  • Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
  • Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
  • Keralan Yeast Appam from Food Lust People Love
  • Malpua (Sweet Indian Crepes) from SimplyVeggies
  • Oven Baked Tropical Pancakes from A Day in the Life on the Farm
  • Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
  • Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
  • Srilankan Hoppers from I camp in my Kitchen
  • Strawberry Nutella Crepes from Spill the Spices
  • Swedish Pancakes from Palatable Pastime