Banana Bread~

Fresh out of the oven. I can't contain myself to slice into this aromatic banana bread and have me some with garama garam chai (never mind the sultry and humid Mumbai weather). I got this recipe from a friend for an egg free and butter free banana bread. I tried it once before and it turned out marvellous...so here's my post with my second attempt.

3/4 cup wheat flour
1/4 cup maida (all purpose)
2 tbsp curd
1/4 cup milk
4 tbsp oil
3/4 cup sugar (can use white or brown)
2 large bananas mashed
1 tsp baking soda
1 tsp vanilla essence (I substituted with cinnamon powder as I was out of vanilla, the aromas in my house right now is indescribable)
Handful of sultanas
Chopped almonds optionally

Preheat oven to 180c. All you do is pretty much mix all the wet Ingredients and the sieve in the dry ingredients ...pour it out to a bread tin and let it bake for 40-45 mins or until a skewer comes out super clean.
And like I'm doing now, wait for it cool to room temp and then slice away.

Hope all you lovers of banana do give this a try and leave your feedback and comments. 😍

A true Vegan~ Bobotie

Story of a true Vegan~

When you hear about a meat rich dish but the flavors sound really appealing to you and the techniques seem like a must try at least once kinda of deal...you start researching... you research high and low to find the right substitutes and combinations that will work for your new vegan dish.
One such experiment lead me to making a purely vegan version of the South African national dish called Bobotie.

The authentic Bobotie is made with curried lamb or chicken mince and topped with an egg custard and then baked for a few minutes. The flavor components and spice ingredients were so tempting, I had to give this a vegan twist!
So here's my original recipe as a vegan treat for Bobotie!

For the filling~
1 cup sprouted moong or 1 cup soaked soya granules (drained)
1 red onion finely chopped
1 cup tomato puree
1 tsp turmeric powder
1 tsp chilli powder
1 tsp curry powder
1 tsp garam masala
1 bay leaf
4-5 cloves
2 cardamom pods
1 cinnamon stick
Handful of sultanas or raisins
1/2 tsp finely chopped ginger
2-3 tbsp oil
Salt to taste
Water as required

For the custard
1 cup chickpea flour (besan)
3/4 cup almond milk or soy milk
1/2 tsp turmeric powder
1/2 tap chilli powder
Salt to taste

For garnish
Almond cream or vegan cream
Few bay leaves
Skinned almonds
Cilantro and Parsley

Heat a pan, add oil, add bay leaf, cloves, cinnamon, cardamom, ginger, onion and sauté until translucent. Add dry powders except salt and mix well. Add tomato puree and cook for 2-3 minutes with a little water. Add raisins and sprouts. Cook until sprouts are tender but not fully cooked. Add salt to taste. The filling should not be too dry as it needs to go into the oven for a few minutes.

To make the custard, mix all the ingredients and keep aside.

Heat oven at 180c. In a bakeware layer the filling to the bottom of the pan. Pour custard on top of filling. Garnish with bay leaf, almonds and vegan cream. Bake for 40-45 minutes until the custard is thick and forms a cake like covering over the filling.

Let it rest, cut into wedges and serve with yellow rice. I served it with white bread and it equally tasted good.

Hope you try this recipe. Do leave your comments and feedback if you would like to see more such altered vegan recipes! 

~Parpu Kanji ~ Mahashivratri Fasting Recipe

If you are one of those people like me who love food that is made on fasting days (especially in India), just cause it tastes so good, you are on the right page. 
India and Shiva devotees world over are celebrating Mahashivratri today and on this occasion my earliest memories of food on this day goes back to my Ma making a sweetened Lentil Soup which we called Parpu Kanji.

For most Iyer homes, Parpu Kanji is a popular fasting food as it is full of proteins, minerals, dairy and fills you up real good. 

Those of you looking for options to add to your fasting platter today or simply want to try this recipe...here it is~

3/4 cup split Moong dal (yellow Moong dal)
3/4 Grated Jaggery
2-1/2 cups milk
1-1/2 cup water
2 Cardamom pods (optional)
Handful of cashew roasted in ghee (optional)

In a pan dry roast dal until it turns golden brown and gives out a flavorful aroma. Make sure not to burn it.
Pressure cook this dal with 1 cup water for 3 whistles, until it softens.
Boil milk and keep separate.
In a heavy bottom pan add Jaggery and 1/2 cup water and let Jaggery melt.
Add cooked dal and mix well.
Turn off the flame and add milk, Cardamom Powder and roasted cashew.
Serve warm.

Avoid Cardamom and Cashew if you think they are not to be had for a fast.  This whole recipe is debatable for a pure fast but nonetheless, I love it and I don't observe a fast for any religious purposes...I feast on food with every opportunity I get...so hope you enjoy :)

~Cilantro Parathas

Having my lunch today, easily an hour earlier than usual designated time, cause I'm drooling! Just the thought of buttery hot Cilantro Parathas that have been packed in my lunch box today is keeping me from all other activities. To get my sanity back... these parathas need to be devoured now! 
Accompanied with Capsicum, Besan & Peanut curry and Pickled Turmeric Ginger...Cilantro Parathas give the simple coriander leaves a whole new form.  Usually side lined as a garnish or ignored by most, Cilantro never really gets its due appreciation.  If you are a true Cilantro/Coriander lover like me, you are going to love this dish that brings this humble ingredient to the forefront as the main dish.

Sharing the recipe for those of you who wish to try~

2 cups whole wheat flour
1 cup cilantro chopped (stem included)
2 green chillies finely chopped
1 tsp coriander powder
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp ghee plus more to pan fry parathas
Salt to taste
Water to knead dough

Knead ingredients into a soft dough. Divide into 12 equal portions. Roll out each portion into  2-3 mm thick round disc. Pan fry them on both sides with ghee. 
Serve hot with a dollop of butter (optional but I wouldn't avoid it), plain yogurt and your favorite pickle.

Enjoy :)

Aawle ka Murabba~

A trip to the local market is always a satisfying experience for anyone who loves to cook. The look and feel of fresh produce, new crops and seasonal flair completely churns you and let's your mind explore the possibilities. One such trip last week to #MatungaMarket I ended up with two bags full of pickling veggies. Six varieties of pickles from chillies to mix veg were nailed. The real hero of this expedition turned out to be the sweetness of gooseberry. Slow cooked in saffron sugar syrup until a honey like consistency, the #AawleKaMurabba as it's locally called in North India turned out to be the real show stopper!
Recipe for those of you who wish to try~
Ingredients
1kg Amla/Aawla/Gooseberries
1 and 1/2 kg Sugar
1 tsp Black cardamom seeds crushed
Saffron/Kesar a few strands

Method

Place amla in a pan, add two cups of water and cover and cook on low heat for 10-15 mins till amla is tender and water has reduced to half the quantity.

Drain, reserve the cooking liquid.

Heat sugar with cooking liquid and additional 1 ltr of water in a thick-bottomed pan, til sugar dissolves completely and forms a syrup of one string consistency.

Add amla and continue to cook. Add crushed black cardamom seeds and saffron.

Continue to cook, uncovered, on low heat till the mixture is thick and translucent. The syrup by now should be of two-string consistency, almost ressembling a golden syrup or honey. 

Cool and store in airtight jars.

The sweet and sour taste of this pickle tastes great with Rotis, Parathas and Breads.  A great replacement for Jams...Aawla is filled with healthy antioxidants! And for anyone who is a sweet tooth like me...you can sneak in a piece of murabba even after your meal to satisfy a sweet craving.

Enjoy :)