Healthy Banana Bread

Ingredients

2 ripe bananas

1 1/2 cup wheat flour

4 tablespoon milk

4 tablespoon olive oil

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon vanilla extract

1/4 teaspoon cinnamon powder

1/2 teaspoon cardamom and nutmeg powder

A pinch of salt

Method

• Pre heat the oven at 180 degree Celsius.
• Grease a loaf tin.
• In a bowl,mash bananas with a fork.
• Add all the above ingredients  and mix well with a wooden spoon.
• Transfer the mixture to the loaf tin.
• Bake at 180 degree Celsius for 35-40 minutes.
• Cool completely before slicing.

Garlic Capsicum & Cheese toast

For those little picky eaters who pick out the capsicum pieces even from their favourite pizzas. Here is the way to get this vegetable  from getting picked out! 

Great for kids school packs or as an evening snack.

 

 Ingredients
5 slices of bread
1 tablespoon butter
2 cloves garlic
1/2 capsicum
1 green chilli(half will also do if you don't prefer so spicy)
1 cup shredded mozarella cheese
1 teaspoon oregano
1-2 tablespoon tomato ketchup
salt as required

Method

• Cut each bread slice diagonally and keep aside.
• Grind butter, garlic, capsicum, salt and chilli together into a smooth paste.
• Spread this paste on each bread slice.
• Sprinkle the mozarella cheese and oregano on top of this.
• Dot with tomato ketchup and bake in a preheated oven just until the cheese melts.

Butterscotch Pudding

Ingredients

2 3/4 cup full fat milk

1 cup tightly packed dark brown sugar

1/4 cup cornstarch

2 large egg yolks

1/2 teaspoon salt

1 large egg

1 1/2 teaspoon vanilla extract

3 tablespoon butter

whipping cream for garnishing

crushed nuts of your choice.

Method

• Simmer 2 1/2 cup of full fat milk in a saucepan until it starts getting foams around the edges.
• Meanwhile,in a heatproof bowl whisk 2 large eggs and 1 large egg yolk.
• Add dark brown sugar and continue whisking.
• Add salt,cornstarch,1/4 cup milk and whisk for 2 minutes.
• Pour the above hot milk gradually to the  mixture and whisk nicely in between.
• Pour the content of the bowl back to the saucepan and put it back on the heat.
• Keep stirring on low flame for about 3-5 minutes until it gets nice and thick (mayonnaise consistency).
• Turn off the heat and strain it to a bowl to get rid of any lumps.
• Add 3 table spoon of butter along with vanilla extract and give a good stir.
• Pour into the pudding bowl and refrigerate once it cools down.
• Serve with whipped cream and sprinkle some roasted nuts of your choice on top  . 

Recipe courtesy: Joy of baking

Dragon Chicken

Ingredients

250 gms boneless chicken, cut into thin strips

1/4 cup plain flour

1/4 cup cornflour

eggwhite of 1 egg

1/4 tsp pepper powder

1/2 + 2 tsp soya sauce

1 1/2 tsp ginger paste

1 1/2 tsp garlic paste

2 tsps chopped celery

1 tbsp chopped cashewnuts

3 dry red chillies, slit 

1 small capsicum, sliced thin

1 onion sliced thin

1 carrot, sliced into matchsticks

1-2 tsp kashimiri red chilli powder

2 tbsp tomato sauce

1-2 tsp chopped spring onions

1/4 tsp sugar

oil as required

salt as required

Method

• Make a thick batter with flour, cornflour, egg white. pepper powder, 1/2 tsp soya sauce and salt adding water as required.Marinate the strips of chicken in this batter for at least 20-30 minutes.
• Shallow fry the chicken until golden brown and keep aside.
• In the same pan, add the chopped cashewnuts and fry until brown. Remove the fried cashewnuts and keep them aside.
• To the same pan add the ginger paste, garlic paste and saute for a minute.
• Now add the celery and red chillies. Saute for 2-3 minutes.
• Add capsicum, onion and salt. Saute till the onions become soft.
• In a separate bowl, mix the kashmiri chili powder, soya sauce and tomato sauce. Add this sauce mix to the sauteing onion and capsicum. 
• Mix well, add the chicken, carrots and fried cashewnuts. Check salt and add as required.
• Mix everything well and cover and cook on  a low flame for 2-3 minutes or until the carrots are cooked.
• Open, sprinkle the sugar and mix well. Garnish with chopped spring onions and serve hot.

Mampazha Pulissery

Ripe mangoes cooked in a yoghurt coconut based gravy. This dish is perfect during the mango season when ripe mangoes are avalilable in plenty.
Ingredients
3-4 small ripe mangoes
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon fenugreek powder(dry roast the fenugreek/uluva/methi and powder)
1/2 teaspoon grated jaggery or sugar
1/2 teaspoon ghee(optional)
1-2 sprigs of curry leaves
salt to taste
To grind
1/2 cup grated coconut
1 cup sour yoghurt
1/2 teaspoon cumin seeds
1-2 green chillies
 To temper
2 teaspoons coconut oil
1/2 teaspoon mustard seeds
2-3 whole red chillies, broken into pieces
few curry leaves

Method

• Peel the mangoes and cut into pieces. If the mangoes are the small variety you can add the mangoes as such(slightly crush the mangoes and add).
• Cook the mangoes well with turmeric powder, chilli powder and salt in little water.If the mangoes are not very sweet you can add the jaggery or sugar.
•  Mix in the ghee and stir well.(This step is optional, but it enhances the taste. You can skip it if you wish to.)
• Meanwhile grind the coconut, cumin and green chillies with the yoghurt into a fine and thick paste.
• Add this to the cooked mango mixture and mix well. Before it begins to boil, remove from the stove and keep aside. 
• Add the sprigs of curry leaves and sprinkle the roasted and powdered fenugreek. Keep this aside.
• Now for the tempering, heat the coconut oil and splutter the mustard seeds. Add the red chillies and curry leaves. Pour this on the prepared mango curry.Cover immediately.
•  Let the dish remain covered for 15 minutes atleast before serving so that the flavours are infused well.
• Serve with steamed rice.

Dal Makhani

Ingredients

• 1/2 cup whole black gram/urad dal
• 2 heaped tablespoons rajma/red kidney beans
• 1 teaspoon cumin seeds
• 4-5 garlic cloves, finely chopped
• 1 teaspoon ginger chopped
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chilli powder
• 1/4 cup fresh cream
• 1 Tablespoon kasoori methi powder
• 2 tablespoons butter
• 1 onion chopped
• 1 large tomato chopped
• 1 tablespoon oil
• salt

 

Method

• Soak the whole urad and rajma overnight or for 6-8 hours.
• Pressure cook the urad dal and rajma in the same water with salt, red chili powder and half of the chopped ginger for 2 whistles or until the dal and rajma are cooked and soft.
• Heat oil and butter in a thick bottomed pan. Add the cumin seeds. Once it starts to brown add the chopped onion and saute well until the onion turns golden brown.
• Add the chopped garlic, remaining chopped ginger, little salt(as salt is already added to the dals) and tomato. Saute well until the tomatoes are mashed and oil starts to layer on the masala.
• Add the cooked dal and rajma to this(Don't add the water remaining in the cooked dals). Crush the dals lightly with back of the ladle to give a creamy texture to the dal.
• Add the water remaining in the cooked dal and some more if required. Mix well and allow this to simmer on a very low flame for 15 minutes.(Keep stirring in between).
• Add fresh cream and garam masala. Mix well and allow to simmer for 5 minutes more.
•  Crush the kasoori methi  between the palms of your hand and add it to the simmering dal. 
• Garnish with a dollop of fresh cream on top and serve hot with chappathi, nan or parathas.

Bread Tarts

A perfect tea time snack as well as a great tiffin treat for the kids school pack. The variations in the filling is purely upto your instincts. You can add chicken, carrots, broccoli, paneer, tofu or any other stuffing as per your choice. This is something that the kids will truly love.

Ingredients
8 slices bread
2 tablespoons chopped capsicum
2 tablespoons chopped onion
2 tablespoons pitted and sliced black olives
2 tablespoons sweet corn
1 green chilli, deseeded and chopped fine
1 tablespoon oil
1 teaspoon lemon juice
salt to taste
butter for brushing
grated cheddar cheese or shredded mozarella
1 tablespoon tomato ketchup

Method

• Grease a muffin tray with butter and keep aside.
• Remove the crusts from the bread slices. Roll each bread slice with a rolling pin to flatten them.
• Now stuff each slice into the cavities of the muffin tray. Brush the insides of the bread slices with melted butter.
• Bake these in a preheated oven for 7-8 minutes(200 degree C)or until crisp. Remove from oven and keep aside.
• Now in a pan heat oil. Add the onions and capsicum and saute well on a high flame for 1-2 minutes.
• Add the green chillies and saute well. Finally add the corn, salt and lemon juice and switch off the flame.
• Fill this mix into each of the pre prepared bread tarts.
• Top each tart with grated cheese, sliced olives and drizzle the tomato ketchup on top.
• Heat this in the oven for 2 to3 minutes, just so that the cheese melts.

Bread tarts are ready!!

Chicken Thoran

Ingredients

 500 grams chicken breast chopped into small pieces

1 cup shallots sliced into half

1- 1 1/2 cup grated coconut

2 sprigs curry leaves

1 tablespoon garlic paste

1 tablespoon ginger paste

2 tablespoon kashmiri chili powder

1/2 teaspoon turmeric powder

1 teaspoon cuminseeds

1 teaspoon mustard seeds

1 tablespoon urad dal

2-3 dried red chili

Coconut oil as required

Salt to taste

Method

• Crush the coconut with cumin seeds in a grinder and keep aside.
• In a pan, mix chicken with ginger garlic paste,shallots,chili powder,turmeric powder and salt.
• Add 1/4 cup water to the above mix,cover and cook on medium flame for approximately 15 minutes.
• Once the dish turns to a semi gravy consistancy add grated coconut and curry leaves.
• Cover and cook for 10 more minutes and turn off the flame.
• In a seperate pan,pour some coconut oil.
• Splutter mustard seeds,urad dal,dried red chilies.
• Saute for a minute and add  chiken.
• Stir on medium flame until the dish dries completely.
• Serve hot with Rice/Chapati.

Green Peas Pulao

Ingredients
1 1/2 cup basmati rice
1 onion, chopped
6 garlic cloves. chopped
1 1/2 cup boiled green peas or frozen green peas
1/2 cup chopped coriander leaves
1/4 cup chopped mint/pudhina leaves
3 green chilies, finely chopped
1 tablespoon oil
salt to taste

Method

• Wash and soak the rice in water for half an hour. Drain and keep aside.
• Heat oil in a non-stick pan. Add the chopped onion and garlic and saute for 1 to 2 minutes.
• Add the drained rice and stir fry the rice until light pink in colour.
• Add 3 cups of hot water(the water should be hot else the rice will be sticky), salt and mix well.
• Let this boil until most of the water is absorbed.
• Now lower the flame to the minimum and cover and cook until the rice is almost cooked.
• At this stage add the peas, coriander leaves, mint leaves and green chillies. Mix gently.
• Cook for some more time until the rice is fully done.
•  Serve hot with a spicy side dish and a raita.

Cauliflower cutlets

Ingredients
500 grams cauliflower grated
250 grams potato boiled and mashed
1 teaspoon amchur/dried mango powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 medium onion chopped
3 tablespoon breadcrumbs
2 green chilies chopped
2-3 tablespoon all purpose flour
Salt to taste
Oil for frying

Method

• Heat 1 tablespoon oil in a pan.
• Add mustard seeds,cumin seeds,fennel seeds,green chilies and chopped onions.
• Saute for 3-4 minutes and add amchur powder followed by the chopped cauliflower.
• Stir on medium flame for 3-4 minutes and turn off the flame.
• Add mashed potatoes, all purpose flour,breadcrumbs,salt and mix well(If the mixture is very sticky you can add in some more breadcrumbs).
• Make cutlets into desired shapes and deep fry them in oil until golden brown.
• Serve hot with chutney of your choice.

Cream Cheese Pound Cake

Ingredients

1 1/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

150 gms unsalted butter, brought down to room temperature

150 gms cream cheese( room temperature)

200 gms castor sugar

3 eggs

1/2 tsp vanilla extract

grated zest of a lemon

Method

• Grease and line an 8 inch round cake tin.
• Preheat the oven to 175 degree Celsius.
• Sift together the flour,baking powder, baking soda and salt. Keep aside
• Beat the butter and cream cheese until smooth.
• Add the sugar little by little, beating well after each addition. Beat on high speed until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Add vanilla extract and lemon zest. Beat well for around 3 minutes.
• Add the flour mixture and mix until well incorporated.
• Pour the batter into the prepared pan. Smooth the top and bake for 40- 45 minutes or until a skewer poked into the cake comes out clean.
• Remove cake from the oven and cool on a wire rack before serving.

Nutella Biscuit Pudding

 Ingredients
150 grams arrow root biscuits
3-4 tablespoon butter(brought down to room temperature)
1 cup nutella
1 + 2 cups fresh cream
10 grams china grass
2 cups milk
3 tablespoon custard powder
400 grams milkmaid
1 teaspoon vanilla extract
6 teaspoon sugar(optional)
Grated chocolate for garnishing
Roasted nuts for garnishing

Method

• In a pudding bowl,crush the biscuits using your hand.Add butter to it and mix well.
• Press the mixture tightly to the base of the bowl and keep in the freezer for 10 minutes.
• In another bowl add 1 cup nutella and 1 cup fresh cream.Mix well or beat with an electric mixer.
• Pour the mixture on top of biscuit layer and freeze it again for another 10 minutes.
• Meanwhile,in a pan,add 3 tablespoon custard powder in 2 cups of milk.Stir and cook  until it thickens.Allow it to cool.
• Cook 10 grams of china grass in 1 cup of water.
• Stir continously until it melts.Strain the mixture and add to the custard.
• Add milkmaid,vanilla extract,sugar (optional) and 2 cups fresh cream(optional) to the custard and beat with the electric mixer for 4-5 minutes.

• Pour the mixture on top of  the nutella layer.
• Garnish with grated chocolate.
• Refrigerate for 2-3 hours and garnish with roasted nuts before serving.

Aviyal

Ingredients
100 gms each of carrot, yam, raw banana, snakegourd, beans; cut into 2 inch sticks
1 drumstick, cut into 2 inch sticks
3 Tbsp sour yoghurt or 1 raw mango(sour) cut into thin sticks
3 shallots
3-4 green chillies
1/2 tsp cumin seeds
1 cup grated coconut
2 sprigs curry leaves
1/4 tsp turmeric powder
1/4 tsp chilli powder
salt
2 Tbsp coconut oil

Method

• Cook the vegetables in little water adding turmeric powder, chilli powder and salt until three fourth cooked.
• Add the yoghurt or mango pieces and mix well. Cover and cook for 3 minutes or until the mango is cooked.
• Crush the shallots and green chillies and add it to the vegetables.
• Coarsely grind the coconut with the cumin seeds. Add this to the vegetables and mix well gradually, taking care not to mash the vegetables. Cover and cook on a low flame for 2-3 minutes.
• Switch off the flame. Add the curry leaves(crushed slightly with your fingers). Drizzle the coconut oil on top and serve.

Fusilli in tomato sauce

 Ingredients

2 cups fusilli pasta

3 +1 tablespoon olive oil

1/2 cup minced chicken(*Vegetarians can skip the chicken and proceed with the recipe.)

2-3 tomatoes

1 large onion chopped

4-5 crushed garlic cloves

1/2 yellow capsicum chopped

salt to taste

1 teaspoon black pepper powder

1 teaspoon chili flakes

1 teaspoon or more oregano herbs

2 tablespoon tomato sauce

3 tablespoon grated mozzarella/parmesan cheese

black olives for garnishing

Method

• Cook pasta in boiling water by adding 1 tablespoon olive oil and salt until al dente.
• Drain the pasta and keep aside.
• In a separate pan,boil water and blanch the tomatoes.
• Remove the skin carefully,deseed and roughly chop the tomatoes.
• Heat a pan and add 3 tablespoon olive oil.
• Add onion and garlic and saute until golden brown.
• Add minced chicken and stir on high flame for 5-8 minutes until the water drained  from chicken is dried completely.
• Now add yellow capsicum,tomatoes,salt,oregano,chili flakes,pepper powder,tomato sauce and cook for 5-8 minutes.
• Now add boiled pasta and cheese and mix well.
• Remove in a serving plate and garnish with black olives and some more cheese.

Pepper Chicken

Ingredients

500 gms chicken, cleaned and cut into small pieces

1/4 tsp turmeric powder

1 tsp black pepper powder

1 tsp lime juice

4 shallots

5 green chillies

2 onions, sliced

1 tomato, chopped

1 inch ginger piece

few curry leaves

5 garlic cloves

1/4 cup chopped coriander leaves

1 tsp soya sauce

1 tsp crushed whole black pepper 

salt

5 tsp oil

Method

• Marinate the chicken pieces with turmeric powder, pepper powder, lime juice and salt for 30 minutes.
• Coarsely grind the shallots, green chillies, ginger and garlic.
• Heat oil in a pan. Add the sliced onion. Fry the onions until they turn crisp and golden brown. Transfer the fried onions into a plate and keep aside.
• Now to the same oil add the marinated chicken pieces and fry until brown on all sides. Transfer the chicken pieces also into a separate plate.
• Add the grounded shallots mix to the same oil and saute well until the raw smell goes off.
• Add the chopped tomatoes and curry leaves to this and saute on a medium low flame until the tomatoes turn mushy.
• Now add the fried chicken pieces, soya sauce, fried onions, crushed pepper and coriander leaves. Mix well. 
• Check the salt, and add more if required. Cover and cook for 4- 5 minutes on a low flame.
• Switch off the flame and serve hot.

Brinjal Patiala

Ingredients

1 kg brinjals, cut into cubes

1 tsp fenugreek/uluva/methi seeds

3 large onions, sliced

2 tomatoes, sliced

2 inch ginger piece, cut into juliennes

5-6 green chillies, slit lengthwise

20 cashewnuts, split into halves

20 raisins, soaked in water

1 tsp sugar

1 tsp chilli powder

1 tsp fennel/perumjeerakam seeds

2 Tbsp lemon juice

1 tsp garam masala powder

3 Tbsp oil+ extra for frying

coriander leaves, chopped for garnishing

salt

Method

• Fry the brinjal cubes in oil until golden and drain onto a kitchen tissue and keep aside.
• Heat 3 tbsp oil in a wok. Add the fenugreek and fennel seeds.
• When they splutter, add the sliced onions and saute till transparent.

• Now add the cashewnuts, raisins, green chillies and ginger. Stir fry for 2 minutes.
• Add the chilli powder, salt, garam masala powder, tomatoes, lemon juice and sugar. Mix everything well and cook for 2-3 minutes.
• Add the fried brinjal cubes and mix well.
• Cover and cook on a low flame for 5-6 minutes, so that the masala blends well with the brinjal pieces.
• After 5 minutes, mix well, remove from the flame and serve garnished with chopped coriander leaves.