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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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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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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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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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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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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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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Soya Chaap Curry- Punjabi Cuisine

Last day of second week of blogging marathon # 56,
I choose Soya chaap curry from Punjabi food.  For this soya chaap curry, you have to cook
the fried chaps or roasted chaps in onion tomato gravy.  Even you can add cream or full cream milk in
this gravy for richness and thick consistency gravy. If you also calorie conscious
just like me, so avoid cream in this recipe.

As my husband belongs to Punjabi region, he loves
soya chaap gravies, roasted tandoori chaap and more chaap recipes. So I preferred
to cook Soya chaap curry as a dinner meal with fermented roti or you can say
khamiri roti. For khamiri roti, just knead the dough with 1 tsp. of yeast and
keep aside for 1-2 hours for proofing. 
List of All 6 Recipes under Indian State Theme:
Soya Chaap Gravy: Punjabi
Cuisine
Preparation
Time: 30 Minutes
Cooking
Time: 20 Minutes
Servings:
3
Category:
Main Course
Cuisine:
Punjabi Cuisine
Ingredients:
4-5 Soya Chaaps
3 Medium Sized Tomatoes
2 Onions, Finely Chopped
1 Tsp. Ginger, Finely Chopped
2 Green Chilies, Chopped
1 Tbsp. Kasuri Methi or Dry Fenugreek
Leaves, Roasted and Powder
1 Bay Leaf
2 Cloves
2 Cardamoms, Brown
Pinch of Asafoetida
Salt to Taste
1/2 Tsp. Red Chili Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Cumin Seeds
1 Tsp. Coriander Powder
1/4 Tsp. Garam Masala
1/2 Tsp. Anardana
Green Coriander, Chopped
1-2 Tbsp. Oil
Oil for frying
Instructions:
Cut the soya chaap in 1-1/2 Inch chunks
and deep fried them till to golden and crisp in hot oil and take them out in a
plate.
Grind the tomatoes, ginger and chilies
together till to smooth paste.
Heat the oil in wok and add cumin
seeds, bay leaf, cloves, cardamom and asafetida. When they start splutter, add
chopped onion and sauté till to translucent.
Add tomato paste and fenugreek powder
and spices. And sauté the masala until oil starts separating from it. When oil
starts separating from the masala, add water and mix well.
Add fried chaps and mix well. Cover the
curry and cook for 5-10 minutes on low flames.
Garnish with cream and coriander
leaves.
Notes: If you like royal or rich taste, then
add 1/4 cup of cream in gravy which enhance the taste.
Tags: how to cook soya chaap gravy, maincourse, lunch dinner menus,
simplytadka, blogging marathon, soya chaap recipe, Punjabi cuisine, gravies,
curries, vegetarian recipe

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