Search Results for: label/Banana Tree Trunk Chutey

Vazhaithandu Thogayal/Banana Tree Trunk South Indian Chutney

Banana Tree as a whole has lot of Nutritional Properties.Banana Tree Trunk in particular has lot of fiber.This white portion contains more fiber essence and also increases haemoglobin level in our blood. I got This Thogayal/South Indian Chutney recipe from Vijay TV’s Cookery Show.


Medium sized Banana Stumps/Trunk – 2 nos.
Shallots – 250gms
Red Chillies – 7-8nos
Salt to taste


Mustard seeds – 2 tsp
Asafoetida – 1/2 tsp


Remove the outer layer of the banana stump and cut it into small cubes.Saute it well for 10-15 minutes.
Peel the shallots and retain the whole.Heat oil in a pan and saute the shallots for a minute or two. Dry roast the red chillies for a minute. Take care not to over do this.

Let all the sauted ingredients cool. Grind them all to a fine paste with little water.Transfer it to a bowl.

Heat oil in a pan, splutter mustard seeds, add asafoetida and some curry leaves and add the chutney to the seasoning and saute it well for 20 minutes.

Makes a great combo with Idly/Dosas, tastes good with rice too.

Egg-less, Sugar-less, Whole Wheat Banana Bread – Vegan Banana Bread

Comes December, all we can think about is Christmas and New year holidays. The Whole world smells like cinnamon and spices, wherever i turn in FB, i could see fruits soaking in alcohol or juice, getting dressed for the Christmas bakes and count downs for Christmas, unpacking decorations and getting the house ready for the festive season.
We BM-ers too have a reason to celebrate December, our Bake-a-thon,  an yearly event by +srivalli jetti. 13 days of Baked goodies, my kiddo is jumping with excitement from the day i put a baking schedule on the fridge door. He keeps checking on me, whether i m on schedule.  yes, i have a schedule, and hope to successfully execute that schedule. Fingers, toes, everything crossed!! 👍👍
So, by the schedule, today is Banana bread day. This recipe, i can even make in my sleep! yes, you wake me up in the middle of the sleep and ask me the recipe i can tell without any hiccups😊 😇
It is a fool-proof recipe,  if you want to add sugar then just use 1/2 cup – 3/4 cup of sugar. It is a yum after-school snack for kids or serves as a scrumptious breakfast on a weekend morning. I would love it anytime, it is a regular weekend bake in our home these days. Do try  and let me know how you liked it!! 😊😆
Inspired from Veg Recipes of India


1.5 cups of Whole wheat Flour (i used Aashirwad brand chakki fresh aata)
22-25 nos of Dates, pit removed
1.5 tsp baking powder
1/2 tsp baking soda
6 nos small banana or 3 large Philippine banana (i used poovan pazham), @ room temperature
1/4 cup Vegetable oil/coconut oil
1/4 cup Water
4-5 nos cardamom pods
2 nos clove

For the chocolate glaze
4 squares of any milk/dark chocolate, i used lindt 
  • In a wide bowl, take the flour, add baking powder and baking soda. Whisk well to combine.
  • In a blender jar, take bananas and pitted dates, along with cardamom and cloves. Blend until smooth.
  • To this blended fruit, add oil, water and mix well. Add this fruity-oil mixture to the flour mix and combine using a spatula. 
  • Line a 7 inch loaf tin with parchment. Pour the prepared batter into the lined loaf tin, tap it twice on the counter for the batter to settle well and for the trapped air to release.
  • Preheat the oven to 160C for 10 minutes. Bake the bread for around 50-55 minutes or until done. To check the done-ness, insert a tooth-pick in the center of the baked loaf, it should come clean.
  • Remove it from oven, let it cool for 5 minutes. Remove the loaf from the tin, let it cool on a wire rack.
  • Melt the chocolate squares in a microwave safe coffee mug. I just MW it for 1 minute @ 30 seconds interval,stirring in between once. Pour the melted chocolate on top of the loaf. Cut and serve.

  • If using sugar, use around 1/2 cup – 3/4 cup of sugar.
  • The bananas, need to be in room temperature, if using frozen bananas, remove them to room temperature first and then blend. If use them straight from the freezer, the liquid quantity will be less, so you might have to add another 1/4 cup – 1/2 cup of water to bring the batter to the right consistency.
  • If you dont prefer cardamom, you can substitute it with 1/2 tsp cinnamon, 1/4 tsp of nutmeg  or us a 1 tsp of vanilla extract. 

This is part of the Bake-a-thon 2016
An InLinkz Link-up

Vegan Banana and Cookie Butter Muffins/Vegan Banana and Biscoff muffins

For people here in UAE, the best climate for us to venture out is from November-March. The climate is too good to miss. You can see almost all parks brimming with people, kids and adults playing, barbeques, and lot of activities.So,this is the time we too plan outing with our friends to some open parks or areas where children can run and play. 
Though we prefer to eat out while returning from such trips, but usually by the time we get to a restaurant, most of our kids would be asleep bcoz of all that running and playing and not in a mood to eat. So i always pack some filling snack so even if they miss dinner it won’t be bothering. Cakes and muffins always come handy while planning such eatables. I usually carry either a chocolate cake or a banana bread. 
Ever since i saw rafeeda’s post on cookie butter, i was on a hunt to get it. I couldnt find it in my local grocery stores, last week when we went for our monthly groceries to carrefour, i found them and immediately bought 2 small bottles. 

The same day, i made some sandwiches with it and kids loved the taste. But the original purpose was to use them in bakes. So, here is my vegan banana muffins inspired by rafeeda. I have used my usual banana muffins recipe and replaced the oil/fat with cookie butter. 
The spread is already sweet, and since i m also using banana in the recipe, i have reduced the sugar to 1/2 cup. We don’t prefer sweeeet bakes. Incase you have a sweeeet tooth, do increase the sugar to 3/4 cup. The texture of the bake is amazing, soft and fluffy, enjoy it warm, i bet you would love the taste.
 I m packing them for the Kids delight – Travel food happening @ Cooking with Renu, an event by Srivalli


1.5 cups of whole wheat flour ( i used aashirwadh brand)
1 large ripened banana (weighed 206 grams)
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1 tsp vanilla extract
6 tbsp biscoff cookie butter
1/4 cup warm water.


  • Preheat the oven to 170C, Lay a 12 hole muffin pan with liners. I used my 6-hole pan and 3 big ramekins to make around 8 muffins. The 
  • In a wide bowl, add chopped bananas, cookie butter, sugar, vanilla extract, cinnamon powder and water. Using a stick blender blend the contents together. If you dont have a stick blender, then first mash the banana with a fork,add the rest of the ingredients mentioned, then whisk it well.
  • To the same bowl, add flour, baking powder and baking soda. Using a whisk, whisk the contents on top and then using a spatuala fold in together. Do not mix vigorously, be gentle and mix in one direction.
  • Spoon the batter into the muffin pan, fill 3/4 of each hole. Bake in the preheated oven for about 35-40 minutes or until done. If baking in a bigger ramekin it might take another 5-8 minutes extra. My heart shaped ramekin took another 8 minutes to get done.
  • Remove the muffins from the oven, let it

    sit in the pan for 2-3 minutes, then remove them on to a wire rack. Serve them warm as snack. Cold muffins can be reheated for 10-15 seconds, i usually prefer them warm. 

  • While packing for trips, i  bake them the previous night or the morning and pack them in airtight containers. 

Banana & Fig Smoothie.

Banana is a life saver, i know every house-hold must have at least 1 or 2 on their fruit bowl. I usually have a banana, whenever i feel low on energy or moody. Do you know it has a component called serotonin? that enhances your mood. Next time, if you feel low, try a banana, might bring a smile on your face. Apart from that, they add good volume to your smoothies and also acts as a natural sweetener. Today i bring you a healthy and refreshing smoothie with banana and figs.
Writing about figs, My sister, has a huge fig tree in their apartment compound and all the families there, enjoy fresh figs, whenever they want. I feel so jealous, when i think about it, nothing like plucking a fruit straight from the tree and munching it. The freshness and so organic, no pesticide, no sprays, wow, i feel so J!!! 

It is a fruit from middle-east and all these days i didn’t even know how to pick right figs, such a bummer na! Recently i learnt, how to buy fresh figs. Fresh figs are very delicate and they don’t stay good for long, their life-time is only 2 or 3 days, so if buying fresh figs look for that deep color and tender skin. If buying unripened ones, let them stay on the counter till they ripe, then store in the fridge and consume it within 2 or 3 days. Dried figs are available all year around, and are very easy to store.
Figs are well known for their health benefits. They are good in dietary fibres, potassium and good gut bacteria.  The next simplest form they can be enjoyed is in smoothies, blend them with milk and serve immediately you have yumm smoothie, to rev you up for the day. I had it today after my yoga workout and felt so good. 

1 medium banana
1 ripened fig
1& 1/4 cup of fresh milk, chilled
1/2 tsp chia seeds


  • Take chopped banana and fig in a blender jar. Add 1 cup of milk and blend until smooth. Add remaining milk and blend again.
  • Pour in glasses, sprinkle chia seeds on top. Serve immediately.

Eggless Chocolate Chip Banana Bread

Baked this Awesome Bread from Anushruti’s Divine Taste Blog!!!! She has a lot of  Eggless Baking Recipes. Please Visit her blog for Excellent Eggless Baking Recipes. I have bookmarked many of them. Last Tuesday we had a small pooja at home. Invited Some Friends & Relatives and Lot of Fruits!!!! A dozen Banana’s lying on the table are yelling for my attention!!! So thought of making some banana bread. This Choco-Chip Banana Bread Recipe from Divine Taste, sounded great, made some today morning. The whole house is filled with the Aroma of Freshly Baked Banana Bread. Everybody @ home enjoyed these tasty treats!!!!I have made slight changes to the recipe. so, please follow the link for the actual recipe!!!!
1 Cup Wheat Flour
1/2 Cup Maida Flour
1 tsp Baking Soda
1 tsp Baking Powder
4 Ripe Bananas
1/2 cup Melted Butter
1/2 cup Dark Brown Sugar
1/2 cup White Sugar
1/4 cup Dark Chocolate Chips
A generous pinch of Cinnamon Powder
Sieve together Wheat flour,Maida flour, Baking Soda and Baking Powder. Puree the Bananas. Stir Butter and Sugar together, add the Banana Puree. Slowly, Stir the flour mixture into this. Mix well, Add Chocolate Chips and Cinnamon Powder and Mix well.
Grease a Loaf Pan and Pour the Mix into the Pan and Bake @ 180C for an hour or till the cake passes the tooth-pick test. After pouring half the batter into the pan, i added a generous spoon of Chopped Almonds and covered again with the rest of the batter and sprinkled some more on the top.  The taste was awesome, I would love to bake it again, but next time i would like to reduce the sugar a little.
Check out my other Marathon Buddies SrivalliPriya Suresh, JayMonikaRevaPJAzeema

Eggless Banana Muffins

I never buy banana’s!! First reason, they are very addictive, I keep peeling and eating. Though they are really good for heath, they also boost your blood sugar!!!! 🙁 so, these days if at all i buy, i buy only 3 or 4, that too for kuttu. This time kuttu also didn’t have it properly, so poor thing, 2 banana’s were hanging in my Mug holder, looking very sadly at me!!!

The same day i saw Priya announcing Tried &Tasted  from Sharmi’s Passions, an event by Lakshmi of Kitchen Chronicles, started by Zlamushka. While browsing through her  recipes, I came across this Eggless Banana Muffins. I immediately made them and packedthem for Kuttu’s Breakfas next day. Muffins Vanished like they were never made. Mummy Happy, Kuttu Happy and Banana’s too very happy!!!

3/4 cup  Flour 

2 nos Big Banana ( i used Dole Variety)
1/4 Cup Oil
6 tbsp Brown Sugar
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Cinnamon Powder
2 tbsp finely Chopped Walnuts
  • Preaheat oven to 190 deg C. Grease the Muffin tray. I used a Silicone Muffin tray, so i just sprayed them with little Non-Stick Cooking Spray.
  • Sieve maida, baking soda, baking powder and Cinnamon together.
  • Peel the skin of the banana, take them along with sugar in a mixer and grind them to a paste. Add oil to this Banana-Sugar Paste and Mix gently.
  • Add the Flour Mixture little by little to Banana-Sugar-Oil mixture and mix very gently. Stir in the walnuts and keep some for topping.
  • Meanwhile spoon the mixture in the muffin tray till 3/4th, , add in the remaining walnuts and bake it for 20-25mins or until tooth-pick inserted in the center comes out clean.
  • Let it sit in the oven for a minute then cool completely on a wire rack. Enjoy Warm.

Vazhaikkai Fry/Raw Banana Stir-Fry

There are some recipes which you learn over time making mistakes.  One such recipe is this Banana Fry. My amma makes it the same way and every-time it will turn crisp, crunchy,mildly spiced and oh yumm!! I needed a bit of practice and patience to get that perfection. It is relatively a simple recipe and needs very less time than many other subzi’s. 
The first time i made them , well i shouldn’t be saying it a fry, it will be an absolute insult, and my hubby thought i made banana mash. 🙁 He being a foodie and from a family of foodies, who know how to cook a perfect banana fry, simply ROFL-ed.  Till date, he compares mine with this father’s banana fry and the later wins hands down, i still manage to get second place :). So, here is my simple recipe that won second place in my house, with some pointers to get a delicious fry every-time.

3 nos Raw banana
1.5 tsp Homemade sambhar powder
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
2 pinches of hing
2 pinches of turmeric powder
a sprig of curry leaf


  • Peel and slice the banana into roundels. The size of the roundel matters. Too thin, there is a chance of getting mashed, too thick will not cook even. So, cut them in even sized roundels. Keep them soaked in water until use.
  • When ready to make the fry, drain the cut banana in a colander. Heat a pan with oil given under “Tempering“. Splutter mustard seeds, next add hing, turmeric and curry leaves. Saute a minute or two.
  • Next add drained banana. Let it sit untouched for a minute. Now mix gently so it coats well with the tempering. Next add sambhar powder to it and mix gently. Let it cook covered for 5 minutes in medium flame. If you feel the curry is burning, sprinkle water 2 or 3 times.
  • After 5 minutes of covered cooking, take off the cover, turn gently with a spatula again. By this time, the banana’s would have cooked soft. 
  • Add salt to the curry, mix gently.Now cook uncovered for another 10-12 minutes. Turning them after every 5 minutes, as we don’t add water, the curry might stick to the pan. 
  • Once they turn crisp and well browned around the edges, take it off the stove. Serve warm as an accompaniment with rice.


  • Do not add water while making a dry curry fry. It is better to sprinkle water, cover and cook for a little time, so the water vapor helps in cooking the veggie soft and uncovered cooking for a little more time make it crisp.
  • Avoid turning the veggies while it is cooking. Turning/mixing it often will make it soft , clumping together and make it a mash.
  • Keep the flame in medium. Too high will burn it fast and too slow will make it soft. Medium is the key.
  • And do not crowd the pan. Always use the right size of pan for cooking. 

Sending this to Cooking from a Cookbook challenge a weekly event happening @  +srivalli jetti space.

Banana Nutella Smoothie

Feels good to write a post after almost a month!!! This is an Old-Post, which i made before going to the vacations, but forgot to take my External Disk with the pictures, so couldn’t post it during vacations, so here i m kick-starting my routine with an easy to make Breakfast/Snack Smoothie.
Come Festivals, fruits are always in abundance. Coz, anybody coming home, will come with a bag of them, if not, atleast a dozen of Banana’s!! After distributing among the guests and to the kids, still there were some left this time. So, as the last option, i froze them to be used later. Just peel the skin, Put it in a Ziplock Cover or Cling Wrap them and Put it in your freezer, they stay good and will be there whenever you need them, which always will be a emergency hunger pang or want a snack now kind of  tantrums!!! 🙂 Here is a super delicious and lip-smacking smoothie that can satisfy the hunger pang any kid, the office-going one too!!!
2 Cups of Milk (I used Fresh Full Fat Milk)
1 Frozen Banana, broken into chunks (I used Chiquita Variety)
2-3 tbsp Nutella
Some Choco Chips for Garnishing (Optional)
  • In a Blender Jar, Add Chunks of Frozen Banana, Nutella and 1/2 Cup Milk. Blend to form a Smooth paste.
  • Add the remaining Cup of Milk and Blend until Smooth and Frothy
  • Serve in Tall Glass, garnished with some Choco-Chips.

Banana Honey & Walnut Sandwich

On day 3, i have another simple Banana honey walnut sandwich, that is a regular at home. I don’t know why i haven’t blogged it all these days. It my kiddo’s favorite too. Though i pack it for my husband’s breakfast for office, but for my kids i serve it warm for their evening snack. 
The warm bread, with mushy banana’s, sweet honey and crunchy walnuts create a taste heaven for every bite you take. Sometimes, the honey oozes through the holes in the bread, and gives a caramelized taste to the banana honey walnut sandwich, it is absolutely indescribable. 

Banana honey sandwich

The ingredients for making this sandwich.
This Banana honey walnut sandwich uses basic ingredients which can be found in every home. 
Banana, don’t use over-ripen banana to make these Banana honey walnut sandwich. This might make the sandwich overly sweet, which we don’t want, balance is the key. Try to use a ripe, yet firm banana. 
Honey and walnuts the best you can get. We had the blessing of a bee-hive in our balcony, the bees were there for a year and left the hive. We thought the hive was empty, and tried to remove it. But bees left their rent with this golden liquid, a cup of beautiful, golden, sticky honey, the purest we have ever seen and tasted. 
Bread, i have used brown/white/multigrain for making these sandwiches, they taste absolutely yumm with all these type of breads.

Honey sandwich

If you love peanut butter in your sandwich, check this Baked peanut butter, nutella french toast

Or if you love savory sandwiches, check out this pizza sandwich

Let us now make this delicious Banana Honey & Walnut sandwich


4 slices of bread (white/brown/multi-grain)
1 banana, sliced into roundels, i used Philippines banana
4 nos walnuts, chopped
1 tsp cinnamon powder (optional)
Honey, as needed
butter for toasting the bread

honey and nut sandwich


  • Place 7-8 roundels of banana onto 1 slice of bread. sprinkle chopped walnuts on top. Squeeze a generous serving of honey on top of the bananas. 
  • Add a dash of cinnamon. Close it with another slice. Toast them well with  butter. Serve warm with some honey on top.

Pear Banana and Dates Smoothie

The title rings with PB&J, really i wanted to make a smoothie that rhymes with that. but what to use for J, i don’t want use jelly? Ok, coming to today’s smoothie, it was something i made throwing in all the last minute to live fruits. Yes, there was a pear with a waning call of attention and banana hidden among-st my son’s test papers. If i threw them in the dust bin, there will be this gruesome guilt feeling of food wastage. 
So i turned them into my breakfast today. The dates in the smoothie gives a nice earthy sweet taste, that is not too overpowering like that of sugar. The taste of pear is totally masked by banana and dates. The pistachio garnish, makes it look like kheer and my kiddo happily finished it after his breakfast. Total paisa vasool smoothie!!!

1 small pear
1 small banana
5 nos dates, pitted
1 & 1/4 cup of milk
few pistachios for garnish


  • Wash pear, core and chop it into chunks. Peel and chop the banana into chunks. Take both pear and banana along with dates in a blender jar.
  • Add a cup of milk and blend until smooth. Add the remaining milk and blend again. Pour it in glasses, top with pistachios and serve immediately.