EGGLESS BANANA BREAD – NO EGG NO BUTTER BREAD RECIPE

Recipe of banana bread updated with video    
 I was searching for a eggless banana bread recipe for a long time but somehow when i saw this recipe  here, i tried this and the out come was so amazing and i am trying this for the fourth time and the first time when i tried i tried with all purpose flour, and later i tried replacing half with whole wheat flour and replaced brown sugar with white sugar. Each version tasted so yummy in its own way and kids enjoyed this thoroughly.

INGREDIENTS:

WHOLE WHEAT FLOUR	3/4 CUP
MAIDA| ALL PURPOSE FLOUR	1/2 CUP
BANANA	2 (I used the long one)
BROWN SUGAR | WHITE SUGAR	3/4 CUP
YOGURT	2 TBLSP
MILK	1/4 CUP
OIL	4 TBLSP
SALT	1/4 TSP
VANILA ESSENCE	1 TSP
BAKING SODA	1 TSP
RAISINS	A HAND FUL
ALMONDS( CHOPPED)	1/4 CUP( OPTIONAL)

                                            Video of how to make banana bread

   

• Blend the banana in a mixer or mash nicely with your hands.
• Mix this banana puree along with sugar, milk, yogurt, vanilla essence, oil and salt.
• Sift the flours along with baking soda for even mixing.
• Add this wet ingredient mix to the flours and mix gently and evenly.

• Add raisins and chopped almonds(if using). Mix evenly.

• Grease a bread loaf pan and transfer the batter to this pan.
• Preheat the oven to 160 degrees Celsius and bake for 40 minutes.
• Mine got done in 35 minutes.
• Check inserting a tooth pick and if comes out clean the bread is done.

• This can be  baked as a cake also ( if you don’t have a bread loaf pan)

BABY POTATO FRY – MINT FLAVORED - NO ONION NO GARLIC

   It has been a very long time i have cooked baby potatoes. I have book marked this recipe from shanthi’s space and when i saw these cute potatoes few days ago in the vegetable shop i bought and made this for yesterday’s lunch and we enjoyed this delicious curry with mysore rasam(recipe coming soon).

RECIPE SOURCE:SHANTHI'S THALIGAI
INGREDIENTS:

BABY POTATOES	20
MINT LEAVES	1 FISTFUL
CORIANDER LEAVES	1 FISTFUL
CUMIN SEEDS	1/4 TSP
GREEN CHILLI	1 NO
BLACK PEPPER POWDER	1/4 TSP
KASTURI METHI	1/2 TSP
SALT	AS NEEDED
OIL	2 TBLSP

METHOD:

• Boil the potatoes and peel the skin and prick them with a fork.

• Grind the mint leaves, coriander leaves and green chilies into a fine paste. Add salt to this and mix this with the boiled potatoes. Let this sit for 1/2 an hour in the refrigerator.

• In a pan, add oil and throw in the cumin seeds and when it crackles add the marinated potatoes.
• Fry until you see the golden spot on the potatoes.
• Add the pepper powder and the crushed kasuri methi to this and stir well.

• Enjoy with any rice. This can be had as a starter too.

• As we everybody were waiting to have food, i clicked only these 3 pictures. Will update with some good pictures when i make next time

DRUMSTICK KOOTU | MURUNGAKKAI KOOTU RECIPE

This kootu recipe is the one which i cooked for the first time when i was in 10 th standard. Right from my childhood i am fond of cooking and helping my mom in cooking. This drumstick is one of my most favorite recipe and one day i assisted my mom in making this drumstick kootu.  My father appreciated me so much as the kootu tasted the same as the one my grand mom(father’s dad) makes. He always says the touch of my hands in cooking reminds him of his mother.

INGREDIENTS:

DRUMSTICK	3 NO
COOKED MOONG DAL	1 CUP
SAMBAR POWDER	1 AND 1/4 TSP
TURMERIC POWDER	A PINCH
SALT	AS NEEDED
COCONUT OIL	2 TSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
COCONUT(GRATED)	3 TBLSP
CUMIN SEEDS	1/2 TSP
CURRY LEAVES	FEW

METHOD:

• Cut the drumstick into small size (2 inches size)
• Cook this in a pan with a cup of water and add the sambar powder , turmeric powder and salt to this.

• Pressure cook 1/2 cup of moong dal with a pinch of turmeric.
• Grind the coconut and cumin seeds into fine paste adding little water.
• When the drumstick gets cooked , add the cooked moong dal and the ground coconut mixture to this.

• Mix well and bring it to a boil.
• Temper with mustard seeds ,asafoetida and curry leaves.

• Enjoy this with plain rice and papad.

• If you feel the gravy is little thin add a tsp of rice flour in water and mix without any lumps. Add this to the boiling kootu to make this to rech right consistency

SPROUTED GREEN MOONG DAL SANDWICH RECIPE

iNDIAN SANDWICH RECIPE.

   Today I am sharing a very easy and healthy breakfast recipe which i made last sunday for breakfast . We all are big fan of sandwich and i normally make sandwiches quite often with the veggies available. This one is  a super hit one and here comes the recipe of sprouted green gram sandwich.

INGREDIENTS:

HOME MADE SPROUTS	3/4 CUP
POTATO	2 NO
CARROT	1/2 NO
ONION	1 NO.
OIL	2 TSP
RED CHILLI POWDER	1/4 TSP
CUMIN SEED POWDER	1/4 TSP
GARAM MASALA	2 PINCHES
LEMON JUICE	1/4 TSP
SALT	AS NEEDED
BUTTER	TO TOAST THE BREAD
CORIANDER LEAVES	FEW

METHOD:

• Boil the potatoes and mash this with your hands.
• Chop the onions and carrots finely.

• In a pan add oil and saute the onions till golden brown.

• Add the carrots, sprouts, salt, red chili powder , cumin seed powder and garam masala.

• Add the mashed potatoes and mix together nicely.
• Switch off the flame and add the chopped coriander leaves ( i didn’t add)and lemon juice. Mix well.
• 
• In a tawa, toast two slices of bread with butter.

• When this becomes golden brown in color,  arrange it in a plate and spread the filling. Use the back of a spoon to spread the mixture.

• Keep the other bread on the top of this.

• If you want this can be cut into triangles.

• Serve with tomato ketchup and enjoy with a glass of juice.

Note:

1. Finely chopped capsicum, grated cauliflower, grated paneer| tofu can also be added to enhance the taste.
2. Garam masala can be replaced with pav bhaji masala.
3. Butter can be skipped while toasting, in that case consume it immediately else it will become dry.
4. I used white bread, you can use whole meal bread also.
5. Green Chutney can be used , inthat case spread this on one side of the bread where you are going to keep the filling, after toasting the bread.

VEGETABLE MANCHURIAN GRAVY RECIPE

     Vegetable manchurian is one which i wanted to try after tasting in a restaurant but somehow i had a feeling that it is slightly tricky and complicated and when i tried this yesterday for lunch i felt that it is an easy one to make and they came out very perfect but somehow i couldn’t get the color of the machurian gravies served in restaurants. that may be because of addition of any food color or too much of soy sauce. But I can say that turned out very well and the taste was very nice when we had with Vegetable Fried Rice.

INGREDIENTS
FOR VEGETABLE BALLS:(yields 12 balls)

MIXED VEGETABLES*(FINELY CHOPPED)	2 CUPS
ALL PURPOSE FLOUR	4 TBLSP
GARLIC	2 PODS(FINELY CHOPPED)
GREEN CHILLI	2 NO.(FINELY CHOPPED)
GINGER	1/2 TBLSP(GRATED)
SALT	AS NEEDED
OIL	FOR DEEP FRYING

*I used carrot, cauliflower, baby corn and cabbage.

• Grate the carrots,and cauliflower.
• Mix all the ingredients in the above table except oil in a wide bowl.

• Heat oil in a kadai and make small balls out of the vegetable mixture and deep fry the balls.
• Do not add too much at a time.
• The water oozes out from the veggie is enough to bind and make a ball.
• If it is too dry then sprinkle  -2 tsp of water.

• When it becomes golden brown take out from oil and drain in a kitchen towel. Always fry the balls in a medium flame. If the flame is too high, then the vegetables will not get cooked inside..
• If it is too low, then will absorb oil.

For gravy|sauce

GARLIC(FINELY CHOPPED)	2-3 PODS
GINGER(GRATED)	2 TSP
GREEN CHILLI(FINELY CHOPPED)	2 NO
CAPSICUM (FINELY CHOPPED)	2 TBLSP
OIL	1 TBLSP
SUGAR	2 TSP
SOY SAUCE	2 TBLSP
TOMATO KETHCUP	1 TBLSP(OPTIONAL)
ALL PURPOSE FLOUR	1 TBLSP
WATER	2 CUPS

• In a sauce pan, add oil and add the garlic, ginger,green chili.
• Saute in a medium flame for a minute and add sugar to it.
• Saute it till the sugar turns light brown(this will give a nice taste)

• Now add the capsicum and saute for a few minutes . Ensure that it should not be overcooked.
• Now mix the water with all purpose flour and pour it in the sauce pan.
• check for salt and boil in a low flame till the sauce slightly thickens.Add Soya sauce to this now.
• Add tomato ketchup (if adding)at this stage and mix well.

• actually i didn’t add the tomato ketchup while making the sauce. But when i was about to click the pictures i somehow felt that the colour is too pale and added again. But i can say , both the versions turned out yummy.
• Add the balls before serving.
• I have heard that these balls will break if they stay longer in the gravy, and i wanted to try out.
• I took out a portion of gravy and dunked 3 balls in the gravy and this lasted for more than 8 hours without any breaks.

BEETROOT VADAI RECIPE – BEETROOT VADA

Masala vada with beetroots. I have first tasted beetroot vada in my friend's house in during my school days. It is similar to our Masala paruppu vadai with the addition of grated beetroots. Even if you are not a fan of beetroots, you will love this beetroot vada for sure.
Check out the Vazhaipoo vada recipe too.
  I have updated the step by step pictures of the beetroot vada recipe.

SPROUTS FRIED RICE RECIPE

FRIED RICE MADE WITH (HOME MADE)GREEN MOONG DAL SPROUTS

        As mentioned in my post  of Home made Sprouts recipe, i am sharing a recipe with moong bean sprouts which i tried from Rak's kitchen and we all enjoyed this with simple onion raitha and the best part is kids liked this very much and they wanted this for their lunch box too.

INGREDIENTS:

GREEN MOONG SPROUTS	1 CUP
BASMATI RICE	1 CUP
GINGER	A SMALL PIECE
GREEN CHILLI	2 NO
ONION	1 NO
SPRING ONION	A SMALL BUNCH
CABBAGE (CHOPPED)	1/2 CUP
SUGAR	1 TSP
SOYA SAUCE	3/4 TSP
OIL	2 TBLSP
PEPPER POWDER	1/2 TSP
SALT	AS NEEDED
CAPSICUM(FINELY CHOPPED)	1/2 CUP

• Chop the onions finely.
• Grind the ginger and garlic coarsely.

• Wash and soak the rice for 10 minutes and cook this into separate grains.
• Allow this to cool and keep it in the refrigerator for 15 minutes.

 

• In a pan add oil and add throw in the ginger chilli paste.
• Add the finely chopped onions and add the sugar and saute in medium flame till the onions turns pink.

• Add the capsicum( i used both green and red colour capsicum) and cabbage and saute for a minute in high flame.
• Add in the soya sauce and the sprouts and mix well.

• Add in the cooked rice and mix well continuously and gently without smashing the rice. Check for salt. Add the chopped spring onion (green part only)
• Switch off the flame and transfer to a serving bowl.

• This tasted so yummy and will post some more interesting recipes with moong sprouts soon.