Sep 25, 2015

Banana Bread- Eggless

Banana Bread is a type of bread that is made with mashed and fully ripe bananas. It is often a moist, sweet and cake like quick bread. I used almonds for nutty flavor, you can use pumpkin or sunflower seeds for healthier version.  It’s an eggless banana bread recipe which so yummy in taste and served with tea or coffee. Banana Bread is eaten in many countries, but it is popular in the Caribbean, especially in Aruba, Jamaica and Bahamas.




Banana Bread: Caribbean Breakfast


Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
Servings: 4
Category: Breakfast
Cuisine: Caribbean

Ingredients:
2 Medium Sized Rip Bananas
1/2 Cup Wheat Flour
1/4 Cup Vegetable oil or Olive Oil
1/4 Cup Sugar Powdered
1/2 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1 Tsp. Vanilla Essence
Pinch of Cinnamon Powder
Chopped Almonds
Few Raisins

Instructions:
Combine mashed banana, sugar together in mixing bowl and blend them till to smooth puree form.
Now add oil, vanilla essence, cinnamon powder to the banana mixture and mix well. Add the baking powder, baking soda and flour in the bowl and sieve it twice.
Add this flour into bowl of banana mixture and fold the sieve flour nicely. .
Add chopped almonds, raisins and fold it gently. Preheat the oven to 180 degree Celsius for 10- 15 minutes.
Grease a bread tin with oil and pour the mixture into the loaf pan.
Bake the bread at 180 degree C for 30 minutes to till to toothpick comes out clean.
Remove the bread on cooling rack and serve bread slices with milk or tea.

Notes: You can adjust the sweetness as per taste. You can add pumpkin or sunflower seeds if you like it.

Tags: how to make banana bread, eggless recipe, bread recipe, banana recipe, simplytadka, blogging marathon, breakfast recipe, international recipe, eggless banana bread recipe, baking recipes, Caribbean recipe, world recipe, healthy recipe, eggless baking.








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Sep 24, 2015

Ven Pongal / Khara Pongal - Breakfast Recipe

Pongal is a popular rice dish in Tamil Nadu, pong or pongu means to over boil or spill over. Ven pongal is a very simple and comfortable food which you can make for breakfast meal. There are so many variations available in pongal, this time I tried ghee pongal or khara pongal.

You can serve this recipe with chutney or sambhar, both will be great side dish. But personally I prefer sambhar with pongal.




There are two varities of pongal are available sweet and savory, ven pongal is made from clarified butter, rice and yellow dal. In Tamil Nadu, it’s a common breakfast food.

Ven Pongal Recipe

Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Breakfast
Cuisine:  South Indian Cuisine

Ingredients:
2 Cups Raw Rice
1/2 Cup Yellow Split Lentil/ Dhuli Moong Dal
7 Cups Water
Salt to Taste
1/2 Tsp. Asafoetida
1 Tbsp. Ginger, Chopped

For Tempering
2 Tbsps. Clarified Butter/ Desi Ghee
10 Cashews
2 Tsps. Jeera
7-8 Peppercorns
Few Curry leaves

Instructions
Wash and soak the rice and dal together for 15 Minutes. Heat the ghee in cooker, add asafoetida and ginger and fry them for few seconds. Add water, rice, dal and salt and mix it. Cover the cooker with lid and cook till to 4-5 whistles on medium flame.
Heat the ghee in tadka pan, add tempering ingredients. When they start splutter, mix this tadka in the pongal and mix well. Serve it with hot sambhar or chutney.

Notes: if pongal is dry then add some milk or water more to bring it smooth consistency.
For better tadka, first fry the cashews and then add other ingredients. If you don’t like peppercorns then you can use pepper powder.

Tags: How to make ven pongal, ven pongal recipes, tamil cuisine, south indian cuisine, indian cuisine, breakfast recipes, simply tadka, rice recipes, khara pongal recipe, ven pongal recipe, blogging marathon, simple indian recipe, quick recipes, healthy recipe, ghee pongal.





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Sep 22, 2015

Scottish Oatcakes

Oatcake is a type of flatbread, similar to a cracker or biscuits which are prepared with oatmeal as a primary ingredients and addition of plain or whole wheat flour as well. Oatcakes are cooked on a griddle in scots or baked in oven.

Oatcakes are commonly served with jam for breakfast or afternoon tea topped with delicacies. Love this recipe, specially its taste with increase more with mango or pineapple jam. I shared this recipe under the theme of International Breakfast for Mega Blogging Marathon.





Scottish Oatcakes Recipe

Preparation Time:  15 Minutes
Cooking Time: 30 Minutes
Servings:  12
Category: Baking
Cuisine: UK (Scotland)

Ingredients
2 Cups of Oatmeal
1/2 Cup Wheat Flour
1/2 Cup Sugar Powdered
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/4 Cup Butter
1/2 Cup Water, Warm

Instructions:
Preheat the oven to 180.C. Mix the oatmeal, flour, baking powder and salt together in large bowl. 
Add butter and water in oat mixture until to form a mass to knead dough. Keep aside to rest for 10 minutes.  
Roll the oatcakes dough into ½ inch thick and cut into round form.
Place the round oatcakes on to a greased baking sheet and bake it for 20-25 minutes or until to golden and little crisp.
Serve Oatcakes with butter or jam and milk.


Notes: You can use milk or buttermilk instead of water if you like. You can use plain flour or wheat flour or can be eliminated for more gluten free recipe.

Tags: how to make Scottish oatcakes, oatcakes, oat breads, baking recipes, breakfast recipe, Scottish recipes, International recipe, simply tadka, oats recipes, healthy recipes, bread recipes, cookies, blogging marathon.







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Sep 21, 2015

Gits Ready Meals- Product Review




Are you lazy to cook? Or Have not enough time to cook? Then Gits have good news, you need not do either! Grab a packet of Gits Ready Meals and satisfy your hunger in 2 Minutes.

I received a small compliment pack from Gits which includes Dal Makhani and Gulab Jamun for review. I never tried Gits product, it’s my first time. I heard about Gits through TV commercial and friends… very renowned brand in market.

The first product that I tasted was Dal Makhani. It’s a pretty common dish which we were ordered or cook when guest arrived. I love the homemade dal makhani instead of ordering from the restaurant. But when I tried Gits Dal Makhani ready meals was really good and my in-laws also like it. The quality of dal makhani is good and very creamy, buttery and thick consistency is available in packet. The pack weights 300gm, Mild spicy and 100% vegetarian.  The Price of the product is 65 MRP.

Advantages of Gits Products:
No MSG
Fully Cooked
No Preservatives

Packaging of the product is great and cooking instructions is pretty simple. You can either microwave or put the packet in boiling water. It took us five minutes for the product to be ready.

I served this dal in front of my in-laws for dinner, and they loved it. Even my father-in-law will definitely go market to buy more varieties in Gits ready meals for upcoming guests or when mom’s has not enough time to cook. 


They claim that their products are hot filled in laminated multi-layered aluminum foil pouches which are able to withstand thermal processing temperature in excess of 100°C at the specified pressure required for sterilization. And hence they have a shelf life of 12 months in room temperature.


I will definitely recommend these products to my friends and family.

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Cachapas- Corn Pancakes (Venezuelan Cuisine)

Cachapas is traditional Venezuelan breakfast recipe which made from sweet corn. They are very popular as street food. For this recipe, you have to made cachapas as pancake with fresh ground paste of corn as thick batter. Cachapas is slightly thicker and chunky form because of the corn kernel’s pieces.





Mostly cachapas, corn pancakes served with cheese or any meat. They can be prepared as starter or great option as a breakfast meal with hand cheese and fried pork or fried vegetables.



Cachapas- Corn Pancakes

Preparation Time: 10 Minutes
Cooking Time:  15 Minutes
Servings: 2
Category: Breakfast
Cuisine:  Venezuelan

Ingredients:
2 Cup Corn Kernels, frozen or fresh
4 Tbsps. Cornstarch
1 Tbsp. Olive oil
1/2 Tbsp. Sugar
1 Tsp. Salt
Water, for smooth thick batter

Instructions:
Wash and clean the frozen corn. Combine corn, cornstarch, butter or olive oil, sugar, salt in grinder and mix until smooth and thick batter consistency. Add water as needed to give nice texture to batter.
Heat the heavy non-stick pan on medium flame, grease with butter or oil and pour ½ cup batter over pan and spread it. When bubbles appear, turn it and cook it from both sides until to golden.
Repeat the same process with the remaining batter. Serve hot with butter, cheese or whatever you like.

Notes:  You can use milk instead of water and add more sugar if you prefer more sweet in taste.


Tags: breakfast recipes, Venezuelan cuisine, international breakfast, cachapas recipes, cornpancakes, corn pancake recipes, gluten free pancake, blogging marathon, snacks, street food, starter, appetizers, corn recipes, gluten free recipes, pancake recipes.





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Sep 17, 2015

Your Go-To Guide to a Scrumptious Punjabi Meal

Freshly grilled chicken laced with fiery masalas, mouth-watering dal makhani will dollops of desi ghee, melt-in-the-mouth butter garlic naan… you get the idea. Nothing beats a classic Punjabi meal.

You know that you’re in for a crazy good time when you run into delicacies from up north.

Known for their intense relationship will food, Punjabis offer a bevy of delightful dishes for you to choose from. Want something relatively lighter? Opt for a pair of crispy, golden brown bhaturas with tangy chole. Guests coming over for dinner? Lay it all out for them with a selection of delicacies like butter chicken, sarson ka saag, paneer tikka, and what not.

While it’s easy to lose control when you indulge in the wondrous world of Punjabi food, the inherent nature of the dishes makes them filling enough for you to know that you’ve had enough. Isn’t that convenient!

Here’s a list of Punjabi delectables that should definitely make the cut the next time you host a party:

Butter Chicken: While the inclusion of the classic butter chicken is a no-brainer, this finger-lickin dish definitely deserves a special shout-out. Imagine tender pieces of chicken cooked in a creamy tomato-based gravy! Need we say more

(Source - http://25.media.tumblr.com/tumblr_m547afOoyO1qflpc1o1_500.jpg)


Paneer Tikka: While Punjabi cuisines generally tip toward your average meat eater’s favour, the paneer tikka more than makes up of that fact. Small cubes of freshly procured paneer are marinated in a spicy mix and then slow roasted in a tandoor. What you get is a perfectly cooked snack that works great as a starter. To further enhance its flavor texture, try one with the tangy green chutney, and trust us when we tell you, there is no greater joy!

(Source -http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2011/10/tandoori-paneer-tikka.jpg)



Dhaba Dal: The food of a particular region reflects the culture and heritage that shape up that place. For Punjab, the roadside dhabas form a big part of the culture. From a range of amazing dishes offered at these local establishment comes the savoury dhaba dal. Generally cooked in a handi for an authentic touch, this dish is prepared using locally grown, hand-picked spices that lends it a rustic flavour.

(Source - http://www.indiamarks.com/wp-content/uploads/recipe_of_dal-makhani.jpg)


Chole Bhature: No Punjabi food party is complete without the quintessential serving of steaming chole and maida-based bhature. Having gained popularity all around the country, this snack is offered at pretty much every eatery you’ll visit. But the original taste of Punjab is hard to replicate, what with the potent mix of spices and other ingredients pertaining to the region.

(Source - http://cdn.indiamarks.com/wp-content/uploads/Chhole-Bhature.jpg)



Tandoori Chicken: India’s answer to KFC, the tandoori chicken offers a taste, unlike anything you’d ever experience. Laced with a tongue-tickling spice base, each piece of chicken is marinated overnight to let the spices find a home in the chicken. Then comes the fun part! A tandoor is set up and the chicken is roasted in the flames.

(Source - http://s3.scoopwhoop.com/ish/punjabfood/0.jpg)


Sarson Ka Saag and Makki Ki Roti: Wondering why these items are listed together? Like brownies with vanilla ice cream or oreos with a milkshake, you HAVE TO have Sarson Ka Saag and Makki Ki Roti together. The saag, another word for vegetable, is prepared with the healthy combination of spinach, mustard, and bathua. The roti is made from makki (corn) and together the two create a flavor that will take you right to the essence of India.

(Source-http://4.bp.blogspot.com/JcPQw6bgAUk/VIbrTPvwbuI/AAAAAAAAUT0/QRCs3hXT5ME/s1600/Sarso%2Bka%2Bssag.JPG)


That caps off our list of amazing Punjabi dishes that must find a place in your next social gathering! Get your groceries ready and whip up a meal that will leave your guests talking for days!


Author Bio:
Rahul Joseph is a professional health expert based in Delhi who’s spent 8 yrs. in the healthcare industry. After completing an M.Phil in nutrition, he worked with several healthcare majors before kickstarting a private career as a diet consultant. He regularly writes about nutrition on various popular health magazines, website, journals, and blogs. Apart from assisting people to achieve a healthy lifestyle through proper diet and exercise, Rahul genuinely enjoys healthy cooking and loves fresh fruits and vegetables.


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Red Thai Curry Paste





Red Thai Curry Paste

Preparation Time: 10 Minutes
Cooking Time: 0
Servings: 1 Cup
Category: Basic
Cuisine: Thai Cuisine
Recipe Source: Vaishali

Ingredients:
10 Red Chilies, Soaked in warm water for 10 minutes
1 Onion, Chopped
1 inch Piece Ginger, Chopped
2 Lemongrass
1 Tbsp. Coriander Powder
1 Tbsp. Cumin seeds
1/2 Tsp. Black Pepper
1/2 Tsp. Salt
2 Tbsp. Oil
6 Stalks of Green Coriander

Instructions:
Grind all the ingredients in a mixer till to paste consistency using a little water if needed. Store this paste in airtight container.

Shelf Life: 3 Months in freeze

Notes: You can add red Kashmiri chilies for more bright red color paste.


Tags: how to make red thai paste, red thai paste recipe, homemade red thai paste, thai cuisine, thai food, red chilies, lemongrass, ginger, simplytadka, basic recipe, international condiments, blogging marathon.




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Sep 15, 2015

Basil and Coriander Pesto Sauce- Homemade





Pesto Italia is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano-Reggiano (Parmesan cheese). But I made quick and easy version with combination of basil and coriander with blanched almonds instead of pine nuts. I made quick sandwich with this pesto sauce, tomato slices and slice of cheese. Love the nutty and basil flavor in this spread which can be store for more than one month in freeze.







Basil and Coriander Pesto Sauce- Homemade

Preparation Time: 10 Minutes
Cooking Time: 0 Minutes
Servings: 1 Cup
Category: Condiments
Cuisine: Italian

Ingredients:
1 Cup Basil Leaves
1 Cup Coriander Leaves
20 Almonds, Blanched
1/4 Onion, chopped
3/4 Cup Parmesan Cheese, Grated
1 Tsp. Garlic Powder
Salt to taste
1/3 Cup Olive Oil

Instructions:
Wash and clean the basil leaves and coriander leaves.
Combine basil leaves, coriander, almonds, onion, salt, garlic powder, cheese and olive oil together and grind them till to smooth consistency paste.
Store this sauce in airtight jar in freeze for making sandwiches, pizzas or pastas.

Tags: how to make pesto sauce, pesto sauce, Italian condiments, sauces, side dishes, Italian sauces, coriander pesto, basil pesto, basic recipes, homemade condiments, simplytadka, basil recipes, coriander recipes, olive oil, parmesan cheese.






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Sep 14, 2015

Hummus- Homemade



Time to reveal 3rd theme of blogging marathon i.e. International Condiments, where we have to choose worldwide condiments, sauces, spreads and seasoning. This time I choose Hummus from Lebanese Cuisine which made by boiled chickpeas and olive oil, garnish with olive oil and paprika powder.  This fabulous dip hummus is served with pita breads, lavash or chips. 

Love the flavor of sourness which comes by adding fresh curd and lemon juice. You can store this spread or dip in airtight jar. 

Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.







Hummus- Homemade

Preparation Time:  20 Minutes
Cooking Time: 0 Minutes
Servings: 1 Cup
Category: Condiments
Cuisine: Lebanese Cuisine

Ingredients:
1 Cup Chickpeas or Kabuli Chana, Soaked and Boiled
3 Tbsp. Curd
1 Tsp. Garlic Powder
Salt to taste
1 Tbsp. Lemon Juice
3 Tbsp. Olive Oil

For Garnishing
Olive Oil
Red Paprika Powder
Parsley Powder

Instructions:
Combine boiled kabuli chana, olive oil, salt, garlic, lemon juice and curd in a mixer and grind to a smooth consistency.

Serve in plate and sprinkle red paprika and parsley over it and pour little olive oil. Serve with pita breads or lavash.


Tags: how to make hummus, condiments, basic recipes, sauces, chickpeas recipes, kabuli chana, olive oil, side dishes, blogging marathon, simplytadka, Lebanese cuisine, international condiments, homemade hummus recipe, dip recipes.




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