Monday, 27 March 2017

Eggless Butterless Banana Loaf Cake / Banana Bread Recipe

Last few bananas are lying in the fruit basket for last two days and no one wants to eat that as their skin has turned black! Isn't it a common scene in your house also? You just don't want to throw them in the dust bin because food should not be wasted.. So what to do? Let's bake a banana loaf cake using the overripe bananas. I know this is a very good idea as the bananas are saved and family can enjoy a healthy cake.



Eating healthy breakfast is a good way to kick start your day! Slices of banana loaf cake with a cup of coffee is a good choice for breakfast. You can prepare the banana cake previous day, so next day morning will be hassle free! You can sleep little extra or do little more exercise or read detailed news instead of only headlines. You can also utilize that extra time in your own way...



You can make this cake more healthy by replacing the all purpose flour with whole wheat flour.This is  butter-less cake so less calories.  Sweetness you can adjust according to your taste. I have used only 1/2 cup of sugar as the small bananas I have used were very sweet. If you are using big size bananas then one or one and half banana would be perfect for this recipe.

Eggless Butterless Banana Loaf Cake / Banana Bread Recipe

Ingredients

Flour (Maida) -  2 cups
Banana (small) - 3 nos, overripe
Sugar - 1/2 cup to 2/3 cup
Refined Oil - 1/2 cup
Cinnamon Powder - 1/4 teaspoon
Nutmeg Powder - a pinch
Salt - a pinch
Curd - 2 tablespoon
Baking Powder - 11/4 teaspoon
Milk - 1 or 2 tablespoon



Procedure

1. Peel the bananas and take them in a blender and make smooth puree.
2. Take the puree in a mixing bowl and add sugar into it. Mix well.
3. Next add refined oil and curd into the bowl and beat well.
4. In another bowl sieve flour, salt, cinnamon powder, nutmeg powder and baking powder altogether.
5. Now fold the flour mixture with the wet mixture.
6. Add milk at this time as per the requirement.
7. Line a loaf tin with a butter paper and pour the batter in the loaf tin.
8. Now bake it in a preheated oven at 160 degree C for 40 to 45 minutes or until a toothpick comes out clean.
9. Allow to cool it and un-mould the cake and cut it using a sharp knife.



Friday, 24 March 2017

Chicken Liver Masala

Hello all the readers ...How all you are doing? I was suddenly disappeared once again..It was a family emergency and family comes first...With God's grace and everyone's blessings we are able to overcome the hard time...Sometimes I sit back and think why these hard times comes in life? However, this time I got the answer of my question...Hard time shows who is your real well wisher and who are not! The picture was crystal clear...Some people will show that they are really concerned about you and end up giving you some 'gyan' (lecture). Some people won't turn up during your hard times and once you are out of it they will come and ask thousand questions.  So it is important to identify those peoples and beware of them in future -- Lesson learnt during hard times...:) 
There are few real well-wishers who will stand next to you and help you to overcome the hard times...


While talking about family, let's share one of our family favourite dish Chicken Liver Masala.. When I came to Bangalore and went to buy chicken with my husband, I saw a surprising thing that people buying chicken but not taking the chicken liver. I asked my husband what's the reason behind this? Even he couldn't give me a concrete answer. He said I am seeing the same thing for past few years and added may be they do not like chicken liver.. I couldn't believe that they don't like the taste of chicken liver!! Is it true? Does anyone know the reason? Anyways, due to this reason we used to get good quantity of chicken liver from the chicken shop anytime. Chicken liver masala was our anytime favourite dish which goes well with roti, naan or paratha. We prefer adding potato to this chicken liver masala as you all know Bengali's affinity towards potato :)...

Chicken Liver Masala

Ingredients

Chicken Liver - 400 gms
Potato - 2, medium, cut into large blocks
Onion - 2 large, chopped
Ginger Paste - 2 teaspoon
Garlic Paste - 1 teaspoon
Tomato - 1 medium, chopped
Cinnamon - 1 inch
Coriander Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Salt to taste
Green Chilli - 3 to 4
Coriander Leaves - 2 tablespoon, chopped
Garam Masala Powder - 1/2 teaspoon
Refined Oil - 1/4 cup

Procedure

1. Heat 2 tablespoon of oil and fry the potatoes with little salt and turmeric powder and keep aside.
2. Now heat remaining oil and add cinnamon stick. After 2 minutes, add chopped onions and fry until they are translucent.
3. Next add ginger and garlic paste and stir for some time. 
4. After that, add the dry spices including turmeric powder, coriander powder, cumin powder and red chilli powder. Mix them well.
5. Now add chopped tomatoes and green chilli and stir until the tomatoes become soft.
6. If require add little water and finally add chicken livers and cook under slow flame covering the pan. Stir in between to avoid burning. 
7. Add the fried potatoes and salt to taste.
8. Add this point of time add 1 cup of water and cook  under medium flame until the livers are well cooked. Add garam masala powder at this time. 
9. Finally, when the water dries up, switch off the gas and garnish with chopped coriander leaves.




Sunday, 12 March 2017

Thandai Sharbat / Thandai Sherbat

This is yet another colourful post..Because this is the continuation of my last post...You must be thinking why no colours (colorful pics, rangs etc.) in the post! Actually, I am talking about Holi and cherishing some good old memories so aren't these posts colourful! 'Zindagi ke rang hain ish me' ...Since I am in Bangalore, we have not celebrated holi in a very grand way as everyone goes to office and not much celebrated here.. However, I wanted our daughter to know about various festivals of our country. So last time I got dry colours and we two (mom & daughter jodi) played Holi puting little colurs on our face. Today on the way back from her school she saw neighbourhood kids in colours (they played holi in their school) and while entering into house she asked "when  is Holi? Bring some colours and this time I want to make my full face colorful. Last time you had put little colours"...I was like 'Ahh! how can this little girl (5 yrs) could remember one year old stuff '...Even I was happy in my mind that my purpose is served, she has started remembering the festivals and rituals ---- A true Indian by heart no doubt.



Now today I am sharing the thandai sherbat recipe. I prepared this thandai drink using the homemade thandai masala. This is an easy recipe because you can prepare the masala one or two days earlier. So on the Holi day you can just prepare the thandai sherbat..

Wish all my readers Happy Colourful and Safe Holi ...

Do share your Holi experiences or any small incident related to it...


Thandai Sharbat / Thandai Sherbat

Ingredients

Full Cream Milk - 2 cups
Sugar - 2 tablespoon
Saffron Strands - few
Thandai Masala Powder - 2 tablespoon
Dry Rose Petals for garnishing

Procedure

1. Take milk in a saucepan and add saffron strands.Switch on the gas.
2. Now add sugar and bring it to boil. Simmer the flame till the sugar dissolves.
3. Next add thandai masala and mix well. Keep it on low flame for 3 to 4 minutes.
4. Pour the milk in glass and allow it to cool before keeping it in the refrigerator. Serve chill with rose petals.



Note: Many prefer smooth milk, hence you can strain the milk before pouring it to glass.