Monday, October 22, 2018

Banana Crumble, Sweetened using palm jaggery

In my last post, i promised few more interesting banana recipes. Here is one interesting crumble using bananas and using jaggery as sweetner. I made it for the weekend evening. The moment it came out of the oven, kids were behind me as they know that i have got some ice-cream too to serve along with the crumble. While i was clicking, my elder came and asked me whether he can be the model who eats the ice-cream oozing crumble! Food will make them do anything! 😁
I used the opportunity and clicked one with him too. A simple no fuss recipe, i wanted to use brown sugar, since i didnt have stock, i used jaggery. There was  no difference in taste, they tasted delish and none knew it is made of jaggery.  A delicious way to use up sad looking bananas, i do make banana bread and instant appam with them, but this crumble is a new addition.
This can be made ahead and reheated just before serving, makes a fitting dessert for small parties. Serve it with a generous scoop of ice-cream everyone would crazy about it! These single serve desserts are packed to Srivalli's Kid's Delight event, guest hosted by Pavani themed on Mini Dishes.
Ingredients
3 nos banana (I used dole)
60 grams unsalted butter + 1 tbsp for coating the ramekins
5 tbsp + 2 tbsp powdered jaggery
1/2 tsp cinnamon powder
5 tbsp whole wheat flour
4 tbsp oats
Handful of walnuts, chopped  roughly 
80 grams dark chocolate 
Vanilla icecream for serving 
Method

  • Prepare 5 ramekins first, grease them with butter. Preheat the oven to 190c.
  • Prepare the crumble next, in a large bowl add butter, oats, flour, 5 tbsp Jaggery, walnuts and cinnamon powder. Mix them all together you will get a clumpy mixture.
  • Peel and chop the bananas into rounders. Lay around 5-8 slices in a ramekin. Divide the 2 tbsp jaggery amongst the 5 ramekins, top it on the bananas. Divide the crumble mixture amongst the 5 ramekins.
  • Bake them in a preheated oven for 25 minutes. Top them with chopped chocolate and bake again for 6 minutes. 
  • Remove once the top I golden brown. Take them out of the oven and let it cool down a bit.Serve it warm with a scoop of vanilla ice/cream.


Thursday, October 18, 2018

Banana Chocoate and Cream Cheese Sandwiches - bite sized sandwiches

After navrathri i bet every household that hosted golu guests will be overflowing with fruits! I have almost 2 dozen of apples, oranges and more than two dozen bananas after distributing the pomegranates and pears to my friends. So , friends i m looking for ways to use up the bananas, No, i dont want to  make cakes, though finally i will pushed there, because that will vanish fast than other dishes. So you will be seeing some creative recipes to use up bananas in my space for the next few days. 
Here is one quick sandwich to make for the sudden hunger pangs of for a big  kids party. it is quicker to make to so it satiates the hunger and since it is quicker to make you can do a big batch anytime you want to. It contains all the favorites of kids chocolate, banana and bread. 
 These cute sandwiches are packed to Srivalli's Kid's Delight event, guest hosted by Pavani themed on Mini Dishes.
Ingredients (makes 3 sandwiches and 6 verticals slices)
6 slices of bread (white/brown/multigrain)
100 grams cream cheese
2 tbsp icing sugar
50 grams lindt dark chocolate
50 grams lindt white chocolate
1 banana
Cream cheese and chocolate sauce for serving
Method
  • Remove the crust of the bread. Melt white and dark chocolate together in the microwave. Mix icing sugar with cream cheese and it light and fluffy. Peel and chop banana into medium roundels.
  • Take a slice of bread, spread chocolate sauce, place four banana roundels on it, take another slice of bread, spread cream cheese mix on to it. Sandwich both the slices together.
  • Repeat the same with all the reamining slices. Cut them into two vertically. Drizzle some chocolate sauce on top and serve immediately. 
  • Kids loved with both chocolate sauce and cream cheese on the side. my lil one loved it with more cream cheese, whereas my elder one loved with the chocolate.  So serve these cute sandwiches with both the condiments on the side and see them fly.



Wednesday, October 17, 2018

Sweet Potato Tikki /Sweet Potato Cakes/Cutlet, A Vegan Snack

The past week was so busy with navrathri festivities. It is one festival for which i wait for the whole year. The 9 days pooja, food, friends coming home and the golu hopping fun is so much fun and also a bit tiring. I wasn't sure whether i would be able to do this week's post. But somehow took some time to cook and click for the theme and here i m with the post.
This week's theme is Mini dishes for Kids delight, hosted by pavani of Cook's hideout. The first dish that came to my mind was a cutlet/tikki. My kids love simple tikki's, they enjoy it hot straight from the stove with some tomato sauce. When i looked around in my kitchen what to make tikki with, i had some boiled sweet potateos in the fridge, so immediately thought of making a tikki with them. I already have a Sweet potato tikki in the blog which i used as a stuffing for burger. This one is a simple version just mash add seasning, shape and shallow fry, and Tadaaaa you have a delicious evening snack to munch on. I made around 10 tikki;s with the below measurement and all of them were gone the moment i finished clicking. These are enjoyed well my both kids and adults,  there will defintiely be a fight over who would get the last tikki!! Do try and let me know how you liked it.

Sending this to Srivalli's Kid's Delight event, guest hosted by Pavani themed on Mini Dishes.
Ingredients
1 medium sized sweet potato (about 250-300 grams)
1/2 tsp red chili powder
1/2 tsp coriander powder
or 1 tsp red chili - coriander powder (i have equal amounts of red chilies and coriander ground together)
1/4 tsp pav bhaji masala
handful of fresh coriander leaves, finely chopped
1/2 tsp - 3/4 tsp salt
1-2 tbsp rice flour
2-3 tbsp of oil for shallow frying

Method
  • Peel the sweet potato, cut it into cubes and cook until soft. I usually microwave cook it, take the chopped cubes in a microwave safe bowl, add water just to the level of the potatoes. Cook using the potato timer or for 8-10 minutes at power high.  Once done, drain the excess water. Let it sit in the colander until it drains completely.
  • Take the cooked potatoes in a wide bowl, mash it well with a potato masher. To this mash now add red chili powder, coriander powder, pav bhaji masala and salt. 
  • Add fresh coriander leaves and rice flour to this and combine together to form a soft dough. Divide the dough into lime sized balls. I got around 10 portions. Flatten each ball inbetween your palm and shape it into a disc. Repeat the same with all the dough balls. Let this sit in the refrigerator for 10 minutes.
  • Heat a flat tava, add 2-3 tbsp of oil, once it is hot, place the tikkis on the tava, keep the flame medium. Flip the tikki after 10 minutes, so the shape doesn't get disturbed, if you touch the tikki, immediately after placing on the hot tava, there is a chance the tikki might stick to the bottom and lose shape.
  • Be patient, let the bottom get nicely cooked and golden brown, then slowly flip to the other side. Try to spoon the oil left in the tava over the tikki. 
  • Once the bottom layer gets nicely done, flip again and cook both sides for another minute each and remove the tikki on to a kitchen towel to remove the excess oil. Serve the tikki's warm with some tomato sauce.


Thursday, October 11, 2018

Cheesy disc - baked bread appetizer with cheese and veggies

When my elder one turned 12 this june, we had a small party at home with his school friends. I made a Avengers themed cake and some party food. These cheese discs were one amongst them. I named them stark toasts. There were around 12-15 boys, so i made around 20 of these. The moment i placed them on the table, it vanished. They wanted more, I went ahead and made another 10. That too vansihed and i made another 15. Kids loved the cheese and veggie on this baked bread. Next day my phone was flooded with messages from their mommies asking for the recipe as their kids were going on and on about this cheese disc.  It is a simple to make appetizer, all you need is 20 minutes for the prep and just bake them for the next 20 minutes. 
I made these again for my boys lunch today. The usual 1 hour lunch time for my lil one was just 15 minutes today. The plate was clean and he came for second helping too. These cheese discs are inspired from a youtube video which my yoga mate shared with me when i was planning the birthday party menu. I m sending these cheesy delights to Kids Delight-Anniversary party happening @ Srivalli's space.
Inspired from here
Ingredients 
10 nos white Bread slices 
1 capsicum, finely chopped
1 onion finely chopped 
100 grams cheddar cheese, grated
1/2 tsp freshly pounded pepper
1/2 tsp mixed herbs
Salt to taste
Spread
5 tbsp butter, softened
3-4 tbsp tomato ketchup
1/4 cup grated cheese
Method
  • Let us prepare the stuffing first, chop the veggies finely, take them Together in a wide bowl, add cheese , salt, pepper and mixed herbs. Give it a good stir. Let it sit.
  • Next the spread, take butter, grated cheese and tomato sauce, mix it well together. 
  • Now get to the bread. Using a big cookie cutter cut a round slice of the bread. Using a smaller size cookie cutter cut a ring shape to act like a border for our cheese disc. 
Assembling the disc
  • Take a bread disc, smear the butter-ketchup spread, place the ring on top. Place 2-3 tbsp of filling in the center. Repeat the same with other discs.
  • Preheat  the oven to 200c and bake the discs for about 15-18 minutes. I baked these in my Microwave convection oven, which took around 18 minutes. When i baked them in my Gas oven it too just 12 minutes. So keep an eye on your bread disc from around 10 minutes.
  • Remove the discs from the oven let it sit on the wire rack for 5-8 minutes.
  • Serve it warm, with some tomato ketchup on the side.

Wednesday, October 10, 2018

Eggless Wholewheat Ginger Carrot cake with Ginger cream cheese frosting and Walnut crumble

Carrot cake and cream cheese frosting are match made in heaven. This cake is infused with fresh ginger juice too, which takes it a notch above all.  We as a family are big fans of cooking shows. We watch Masterchef Australia, Nigella's Table, Jimmy and Jammy's food fight, the list is endless. During one such food episode of Nigella, we saw her make this ginger and carrot cake, my lil one wanted me to make this immediately.  He will be on my back until i make it for him. So i made this the same weekend, with  him standing next to me and checking whether i m following all the steps, Nigella showed in her cooking. The cake was amazing, bursting with lovely flavors of ginger. 
The cake is fit for any celebration, I m sending this to Kids delight - Anniversary celebrations happening @ Srivalli's Spice  your life.
Inspired from Nigella's Recipe
Ingredients
1.5 cups whole wheat flour
3/4 cup - 1 cup brown  sugar
1 tsp baking powder
1/2 tsp baking soda 
1/2 cup oil
2 carrots, peeled and grated
1 tbsp freshly grated ginger or 2-3 tbsp candied ginger
1/2 cup of chopped walnuts
3/4 cup  buttermilk

For the icing
200 grams cream cheese
1 cup icing sugar
1 tbsp freshly squeezed ginger juice
Toppings
1/2 cup chopped walnuts
1 tbsp butter
1/4 cup brown sugar

Method
  • Preheat the oven to 180C. Grease baking pans with oil and lay it with parchment paper. I have used 2 
  • Sift together flour. baking soda and baking powder.  
  • Add grated carrots and fresh ginger/candied ginger to this and mix well. Finally tip in the chopped walnuts to the dry  flour mix and give it a good stir.
  • Let us get to the wet ingredients, Take butermilk in a wide bowl, add sugar to it and mix well. Next add oil to it and whisk well to combine.
  • Now add the flour mix to the wet ingredients in batches and whisk. I use a spatuala while mixing, mix in one direction, be gentle while mixing.  please ensure all the flour is mixed well.
  • Divide the batter among the 2 prepared cake pans and bake them @ 180C for 40-45 minutes or until a skewer inserted in the middle comes out clean.
  • Let the cake sit in the pan for 5 minutes, then slowly loosen the edges using a blunt knife and unmould the cake on a wire rack. Let it cool completely if you are planning to ice it. 
  • If serving as such, serve a warm slice with your evening cup.
Topping
  • Mix chopped walnuts, with butter and brown sugar. Spread it on a baking sheet and bake for 15 minutes @ 180C. Remove and let it rest on the counter until it is cool to touch, if it too clumpy, just break it down.
Frosting
  • Take cream cheese in a bowl, add icing sugar and ginger juice to it and whip until it soft peak forms. 
Assemble the cake
  • Remove the cakes from the refrigerator. Scrap the top of the cakes.
  • Put a blob of frosting on a cake board or a plate. This helps to hold the cake in its place while you frost. 
  • Place a cake layer on top. Brush the top with simple sugar syrup. Fill the top of the cake with whipped cream frosting. Place the second layer bottom side up. Brush the top again with simple sugar syrup.
  • Crumb coat the cake with frosting. This seals the crumbs well and gives a neat finish to the final decoration. Refrigerate the cake for atleast 10 minutes before decorating it further.
  • I added another layer of frosting and  and topped with walnut crumbs.  Let the cake rest for 10 minutes before slicing.

Sunday, October 07, 2018

Limonana - Middle Eastern Frozen mint lemonade, Minty Lemon Slushy

While searching for what to make from Jordan, i had the option of cooking a rice and lentil dish, a dip and also some dessert. But serioulsy i was in no mood to cook any of the above. With me and hubby in a low-carb diet, i cook bare minimum at home, basic dal and rice for kids, so to cook something elaborate, i dont have any tummy to feed!! No foodie/food blogger should be in such a situation😆
So, i was in a hunt for a simple single serve recipe, that could be done in no time and will also vanish in no time with almost zero calories. During one such search i landed at Saffron trail's post about jordan visit. I was happy to find this drink in her post and voila, i made almost immediately and gulped it right after i clicked it.
A perfect drink to quench your taste on a hot afternoon, lovely accompaniment during a heavy meal. Some have the habit of sipping soda, but this drink does the same job, the combination of mint and lemon gives you that washdown we look for, after a heavy meal. 
There is no definite recipe here, i have actually eye-balled the ratio, it depends what kind of taste you want, you want more lemony or more minty. The below recipe gives a perfect blend of both, i have used less sugar since i m not used to sugary drinks, so again if you want it a bit more sugar, adjust sugar accordingly.
Ingredients (serves 1)
Handful of fresh mint leaves (around 20-30 leaves)
handful of ice cubes
juice of a lime ( can be increased to 1.5 limes)
1-2  tsp sugar (increase or decrease as per your taste)
fresh mint and lime wedge for garnish
Method
  • Take 1/4 cup of water in a microwave safe mug, add sugar to it, heat it for a minute, and mix well. Make sure the sugar dissolves completely. 
  • Take all the ingredients in a blender along with the sugar syrup, except the garnish. Pulse and blend to crush the ice well. 
  • Once the ice crushes, blend well once, pour it in tall glasses, garnish with mint leaves and lime wedge and serve immediately.


Thursday, October 04, 2018

Coffee jelly topped with whipped cream and grated chocolate

Coffee jelly, a popular japanese dessert, wiki says, that it is most commonly served restaurants, cafe's and convenience stores. I planned to make a dessert from japanese cuisine and was stunned with many options, there was this honey toast, similar to bunny chow, but all sweet, loaded with all sort of sweeties you can think of. Then there was this popular mochi, i even had the glutinuous rice flour stashed in my freezer. But then i settled for this simple jelly, that can be served with innumerable toppings. 
These cute jiggly jellies made with kanten (sea weed) can be served with milk shakes, ice creams, as garnishes on sundae, topped with condensed milk, the list is on, think of any layered dessert, you can include these jello's in them too.
When i made them, i was not sure whether my kiddos will like them, so i made a small batch of 2 cups distributed into 6 shot glasses. But to my surprise, both of them gobbled the  shots as soon as i finished clicking. They loved the combination of soft cream with the black coffee jello and milk chocolate. I too in that gap tasted 2 spoons, yes just 2 spoons, to satisfy my craving that shoots ip when you look  something as pretty as this!
This is one perfect party pleaser, both kids and adults would love them, see to that you beautifully compliment the black coffee jello with lovely cream and chocolate. I didn't add sugar to the cream, instead used milk chocolate to balance the sweetness, i would recommend adding ganache on top that would definitely oomph this dessert to another level. Go ahead, make these cute shots for your weeked indulgence.
I m sending these cute desserts to Kids Delight-Anniversary party happening @ Srivalli's space.


Source here
Ingredients
2 cups of water 
2-3 tbsp of instant coffee 
1 tsp agar agar flakes
5-6 tbsp of sugar 

For serving
Whipped cream
Dark or milk chocolate 
Mint leaves for garnish
Method
  • Heat 2 cups of water in a sauce pan, when it begins to boil, add agar agar flakes to it and mix well. I used a whisk, whisk until it dissolves.
  • Take it off the heat, add instant coffee and sugar to it  and mix well until the sugar dissolves.
  • Let this mixture sit on the counter for 5 minutes, then pour it small shot glasses or any other bowl you plan to serve it.
  • Cling wrap the individual shot glasses/bowls and refrigerate atleast 6 hours until serve.
  • Just before serving, remove the shot glasses/bowls from the refrigerator, remove the cling wrap.
  • Top it with generous swirl of whipped cream, add some grated milk chocolate and touch of contrast with some fresh mint leaves, sit back and enjoy the dessert!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


Wednesday, October 03, 2018

Jamaican toto - Eggless Whole wheat coconut cake

I m dusting this place after 5 months, oh yeah, bloggers block is real and these days i m getting it quite often. Even today, till this moment i was contemplating whether to post or just coil back to my cocoon. Somehow, nudged myself to sit and write the post.
I signed up to regular Blogging marathon this october for all 4 weeks, the first week theme is Pick an alphabet, pick 3 different countries and cook from them. Yes, our gang leader is capable of thinking much more complexities, but since she compiled the October BM announcement just before the mega marathon, she made it a bit easier. Okies, moving on, so i picked the alphabet 'J'. So here comes the first recipe after a lonnnngg hiatus in my kitchen Toto- jamaican coconut cake.
A simple no fuss, no fancy cake recipe, bursting with coconut flavors, i didnt have brown sugar in hand. if you have please use that instead of white. Originally toto is made with flour, molasses and coconut, it is said to be late night snack for the underfed slaves. The original recipe, had eggs, i have used curd and water instead of the eggs, the cake has come out a little dense but the taste and the flavor is good. I was a little worried whether my boys would like them, but to my surprise both enjoyed the nutty cake, it is their evening snack for the past 2 days. Would love to tweak it a bit when i try next time, if i get a better bake, sure will let you all know here. Until then enjoy this one!

Ingredients
2 cups of whole wheat flour
2 tsp baking powder
1 cup sugar, brown sugar preferably
1/2 cup oil
2 cups freshly grated coconut
1.5 tsp cinnamon powder
1/4 tsp nutmeg
1/4 tsp ginger powder
5 nos of cardamon and 3 cloves pounded finely
3/4 cup yogurt
3/4 cup warm water
Method
  • Preheat the oven to 180C. Line 2 square pan with oil and parchment paper.
  • In a large bowl take flour, baking powder, cinnamom powder, nutmeg, cardamom and cloves powder together and whisk  to combine well.
  • In another bowl, combine coconut and sugar, add yogurt, water and oil, mix well. Add the wet ingredients into the flour mix and combine. 
  • While combining, use a spatuala, cut and fold and see to that there is no dry flour in the batter.
  • Pour the batter in  the prepared pans, i used 2 square pans, and bake for 40-45 minutes or until a skewer inserted in the middle comes out clean.
  • Remove the cake, let it sit for 5 minutes, slowly remove the cake on to a wire rack, let it cool, cut them into squares and enjoy while warm.


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