Banana & Walnut Muffins


When you have ripe bananas in your fruit bowl and your neighbor gives you some more then you make the best use of those bananas by trying out new recipes.Have made muffins earlier too. These bananas ripened overnight and taste wise they were too sweet and that’s when I decided to bake these muffins.
I have added a bit of jaggery to get the right texture.They turned out awesome both in taste and texture.


Ingredients:
Whole wheat flour – 1 cup
Bananas – 5 ( small ellakki bananas)
Baking powder – 1/4 spoon
Baking soda – 1/4 spoon
Jaggery powder – 1/4 cup
Curd – 1/2 cup
Walnuts – 1/4 cup(bits)
Vanilla essence – 1/4 spoon
Oil – 1/4 cup
Method:
Preheat the oven for 10 minutes setting the temperature at 180 degrees Celsius.
Take a deep bowl and mash the peeled bananas one by one.
Add in the curd to which a few pinches of salt is added.
Add the oil and jaggery powder and mix well.
Now take a big bowl and pass the baking soda, baking powder and the whole wheat flour through a seive.
Slowly spoon in the mixture into the curd and jaggery mixture using the cut and fold method.
Add the vanilla essence and the walnut bits and then mix it lightly.
The batter should be of thick consistency.You may add a table spoon or so of milk if the mixture is too thick.
Lightly grease the muffin pan and spoon in the mixture into the moulds one by one.
Bake for about twenty minutes at 180 degree Celsius.
I could make 6 muffins from the above given measure.

Mango Rasam

My family loves rasam and I try to incorporate a variety of tangy fruits in dal to prepare a sweet sour rasam which goes well with rice. Just adding a handful of dal enhances the taste.

The flavour of slightly ripened mango gives it the tangy flavour which is appetising leaving you wanting for another helping.

Mango Rasam

Ingredients:

Mango (slightly ripened & grated) – 1/2 bowl.

Hot water – 2 cups.

Green chillies slit – 1

Jaggery – 1/4 spoon

Coriander leaves – 2 stems.

Cumin powder – 1/2 spoon.

Fruit Chat Masala – 1/4 spoon.

Black salt – As per taste.

Curry leaves – 1 sprig

Coconut oil – 1 tablespoon.

Amchur powder(raw Mango Powder)- 1/4 spoon.

Rasam powder – 1/4 spoon.

Method:

In a pot add the grated mango, slit green chilli, black salt and jaggery.

Add in the hot water and give a boil.

Now take a tempering pan and heat the coconut oil and add in the cumin seeds, curry leaves,rasam powder, amchur powder (Raw Mango Powder)and the fruit chat masala.

Mix well and pour over the hot boiled mixture.

Garnish with coriander leaves and the Mango rasam is ready to relish.

Dates & Vermicelli Halwa

This is one of my favourite desserts. My family loves it without extra sugar and so I prefer to skip the sugar part and I choose to increase the quantity of dates to get the natural sweetness.

Vermicelli – 1 cup(Roasted using a little ghee)

Hot water – 1 cup.

Dates chopped into long bits – 1/2 cup

Raisins – 1 table spoon

Almonds – 2 slivered

Walnuts – 3 to 4 chopped

Cashew nut bits – 1 spoon

Brown sugar – 1/4 cup

Ghee- – 1/4 cup.(warm)

Cardamom – 3 to 4 pods skinned and powdered.

Take a little ghee in a pan and roast the vermicelli on low heat and keep aside.

Roast the dry fruits in the same pan and keep aside.

Add a cup of hot water to the pan and then add the roasted vermicelli and cook on a closed lid for about 5 minutes.

When it’s done add ghee and the dry fruits. Mix well and lastly mix in the brown sugar and powdered cardamom. Mix well and the halwa is ready.

Cabbage k Raw Mango Salad

Red Cabbage or purple cabbage as it is called has a distinct peppery flavour and is best eaten raw or braised.

Once sautéed or braised it gets a sweetish taste.

Tried this salad today and was quite glad that I made it. The flavour of the salad was tangy due to the raw mangoes and sweet due to the shredded cabbage . The toasted sunflower seeds gave the crunch. Overall we loved it.

Ingredients:

Purple cabbage shreds – 1/4 cup

White cabbage shreds – 1/4 cup

Raw Mango – thinly sliced into bits

black salt – As per one’s taste.

Lemon juice – 1/4 spoon.

Green chillies – slices finely.

Hot boiling water – 2 cups.

Sun flower seeds -2 table spoon

Cumin powder -1/2 t spoon.

Coriander leaves – 1 spoon finely sliced.

Method:

Boil 2 cups of water and drop in the white and purple cabbage . Let it blanch for a minute.

Remove them within a minuets and transfer it to a colander.

Now put them in cold water so that they are not overcooked but crunchy.

In a mixing bowl add black salt, lemon drops, finely chopped green chillies and cumin powder.

Mix well and then mix in blanched red and white cabbage along with the mango bits.

Add half an onion finely sliced and mix well.

Garnish with coriander leaves and toasted sunflower seeds.

Enjoy them cold or as is.

Straw Mushrooms Masala

Make most of the mushrooms when available in abundance.

Tried these Straw Mushrooms Masala with coloured peppers. Was very happy with the unique and creamy masala. Rich, creamy and delicious.

Do try them. I am sure you will love it.

Ingredients:

Onions-2 chopped

Straw Mushrooms chopped-about 8-10

Tomatoes-2 small chopped.

Red and Yellow Capsicum – Half a piece of each peppers.

(Apply oil all over the capsicum and roast the capsicum for a minute over direct flame or on a tava. Chop them into big bits and keep aside.

Chilli powder(coarse)- 1 spn

Turmeric powder – 1/4 spn

Green Chilli – 1 fine chopped

Salt to taste.

Kasuri methi-1/4 spn

Milk-1/2 cup

Cashew nut 4-5 soaked

Oil – 3 tablespoons

Garlic-10 cloves(roasted on tava or direct flame and then peeled.

Method:

Take some oil in a pan and add in the chopped onions, soaked cashew nuts and garlic and saute them till its pinkish and then add in the chopped tomatoes.

Grind the mixture in a mixie adding half cup of milk.

In the same kadai add the remaining oil and chopped green chillies, haldi and chilli powder and then the chopped mushrooms and the ground masala. Mix well and cook for about 3 mins.

Add in the chopped capsicums and switch off the flame

Tomato & Mint Chutney

This chutney is finger licking good and I enjoy it with almost anything. Rice, roti, bread and porridge.

Porridge being my comfort food.

Do try out and let me know how you liked it….,

ingredient’s

Grated Coconut-1 handful

Tomatoes-2

Green chillies-2

Red roasted chillies-2

Onion-1

Garlic -4-5 cloves

Ginger1/2” piece

Mint leaves-2-3 sprigs

Coriander leaves-1 handful.

Ghee-2 tablespoons

Salt as per taste

Method:

Heat ghee and add in the sliced onions, ginger, garlic, green and red chillies,coriander leaves and the mint leaves and sauté till it is well roasted.

Now add in the sliced tomatoes(deseeded)

Sauté again until it’s well cooked and gives an aroma.

Takes about five minutes on medium flame.

Allow to cool.

Now add salt as per taste and 1/ 4 cup of water and grind the masala to a smoothie paste.

For tempering

Mustard-1/4 spoon

Coconut oil-2 tablespoons

Curry leaves.

Transfer the ground chutney to a bowl and add the tempering and mix well.

Can be had with dosa, idli or even in sandwiches.