YEASTED BANANA SANDWICH BREAD

This Banana Bread is a yeasted slightly sweet sandwich bread that makes particularly excellent peanut butter sandwiches / jam sandwiches. If you flavour it with some spices mentioned below and add fruits to it you can simply relish the bread on its own.

 Here are some suggestions for flavour pairings/ combinations that go well with banana.

 Fruit - Apricot, Blueberry, Cherry, Date, Fig, Guava, Kiwi, Kumquat, Lime, Mango, Orange, Papaya, Passion Fruit, Pineapple, Pomegranate, Raspberry, Strawberry

 Spices - Cardamom, Cinnamon, Clove, Ginger, Tea Others - Caramel, Coconut, Coffee, Dark Chocolate, Hazelnut, Honey, Macadamia, Maple, Oatmeal,Pecan, Walnuts, White Chocolate

Ingredients:
Flour ..... 2 cups plus more for dusting.
Bananas .. 1 large or 2 small (make about 1/2 to 3/4 cup puree)
Butter ... 10 gms
Yeast .... 1 tsp
Salt ...... 1/2 tsp
Honey .. 1 tbsp
Sugar ... 1 tbsp
Cinnamon ... 1/2 tsp
Milk ....... 1/4 cup

Method:

 Take 1/4 cup lukewarm water. Add sugar and spoon the yeast. Keep it in a warm place until frothy.

Mix the cinnamon powder in the flour in a large bowl.Add sugar, salt, honey, banana puree and butter.

Knead adding the fermented yeast and as much milk required to make a soft dough.

Remove it on the powdered surface for kneading.

Knead it well for 4-5 minutes with the palm of your hand knocking it.

Place in a greased bowl. Cover with a foil and allow it to rise until double in volume.

It takes about 2 hours (more time in winter)

Gently deflate the risen dough and shape it into a smooth loaf .

Grease a loaf tin (8 and 1/2 by 4 and 1/2 ) . Place the bread loaf into it with the folded side down.

Cover the tin and allow it to rise again for 1 hour or more until well risen.Brush it with a little milk on top. If you like you can sprinkle some oats on top otherwise leave it plain.

Bake in a pre-heated oven at 180 C  ( 350 F )for about 40 to 45 minutes.

Allow the bread to cool before slicing it.








Note: The time and temperature may vary a little depending on the size and type of oven used.

Adapted from : ( http://www.kingarthurflour.com/recipes/yeasted-banana-sandwich-bread-recipe)

Linking to :
We Knead To Bake # 31 - My Diverse Kitchen 

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ACHARI MASALA / ACHARI SPICE MIX

This is a nice spice mix to prepare and keep handy to make achari dishes. The main five spices are dry roasted lightly and ground to a coarse texture. You can add the remaining spice powders like turmeric, mango powder, garam masala, coriander powder and red chilli powder later while cooking or you can even mix them together and store which makes things much easier.

5 key ingredients of Achari Masala:

Fenugreek seeds/ methi dana  ... 1/2  tsp
Onion seeds / kalonji ............ 1 tsp
Cumin seeds / jeera ... 1 tsp
Mustard seeds / rai ... 3/4  tsp
Fennel seeds / saunf ... 1 tsp

Grind these ingredients with or without roasting(lightly) to a coarse texture.

Other spice powders to mix in the achari masala:
Garam masala ......... 1 tsp
Amchoor powder .... 1/2 tsp
Red chilli powder .. 1/2 tsp
Turmeric powder ... 1/2 tsp
Coriander powder ... 1 tsp

Mix these spice powders with the roasted and ground achari masala for ready use.
This portion is for 1 kilo mutton / chicken
You can make as much  quantity as  you want to store increasing the spices accordingly.

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Check out the dishes made with this spice mix :

Achari Gosht

Achari Bhindi

Achari Chole 

PINEAPPLE RASAM

Rasam can be classified as a South Indian soup.. It is usually served with plain rice but you can relish it like soup too. In South Indian homes it is made every day with a different flavours like garlic, shallots, ginger, tomato, pineapple etc etc... I had tasted the pineapple rasam for the first time in Hotel Sarvana Bhavan (Chennai) long time back when I lived there. The taste is really unique.

Ingredients:
Cooked toor dal ... 2-3 tbsps
Pineapple ............. 2 slices
Rasam powder .... 1 tsp
Tomatoes ............. 1
Coriander leaves .. 1 tbsp
Turmeric powder .. 1/4 tsp
Salt ............. to taste
Sugar ......... 1/2 tsp or a small piece of jaggery (optional)
Tamarind .. soak lemon sized piece in a small bowl of water

Tempering:
Mustard seeds .. 1 tsp
Asafoetida ..... a pinch
Dry red chillies .. 1-2
Curry leaves ..... 1 sprig
Oil ....... 1 tbsp

Method:
1. Cut one slice of pineapple into small pieces and grind the other one to a fine paste.
2. Heat oil in a pan and add the tempering ingredients.
3. When they crackle, add the crushed garlic and saute until it is fried.
4. Now add the tamarind water and the cooked toor dal.
5. Tip in the chopped tomatoes and pineapple pieces and also the pineapple paste.
6. Season with salt, sugar, rasam powder and turmeric powder.
7. Allow the rasam to simmer for 4-5 minutes.
8. Add the coriander leaves. and remove from the gas.

See home made rasam powder recipe - HERE 

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Ginger Rasam 

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CHICKEN AND BARLEY SOUP

Try out this healthy and hearty chicken barley soup. I have made it thin and light just with chicken but you may also add some vegetables to it and make the consistency thicker if you like. Carrots, celery, fennel, leek and mushrooms taste good in this soup.

Ingredients:
Chicken ...... 150 gms (boneless strips)
Pearl barley ......1/4 cup
Garlic ............. 2 cloves (crushed)
Red onion ...... few slices
Parsley or coriander .. handful
Cinnamon ...... 1 small piece
Bay leaf ........ 1
Black or white pepper ... for tempering
Salt ...... to taste
Olive oil ....... 1 tbsp

Method:
1. Soak the pearl barley for couple of hours. Pressure cook it with 2 cups of water and a little salt until half done.
2. Remove the barley along with water into a bowl.
3. In the pressure cooker pour the oil and saute the crushed garlic.
4. Add onion and stir fry for a minute until translucent.
5. Tip in the chicken strips and saute until the colour changes.
6. Add the half done barley along with the water.
7. Add the cinnamon and bay leaf. Add a little salt.
8. Add 2 - 3 cups water as per your liking of the consistency.and close the cooker.
9. Cook for 2-3 whistles until done.
10. Open the cooker after it cools  down.
11. Discard the cinnamon and bay leaf.
12. Season with black pepper and coriander or parsley leaves.

Serves 2

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CHEESE AND VEGETABLE FRITTERS / CHEESE PAKORAS (Continental Style)

Cheese and vegetable fritters are perfect for munching at tea time or with drinks. I am sure all the kids would love them too as they have no spices or chillies. Those who enjoy hot stuff can relish them with a spicy dip / sauce. The addition of vegetables can be variated according to the availability. Non vegetarians can add one egg to the batter too..

Ingredients:
APF / maida ......... 1 & 1/2 cups Parmesan cheese ... 3/4 th cup (grated) Green capsicum .. 2 tbsps (diced) Red Capsicum ..... 2 tbsps (diced) Yellow capsicum --- 2 tbsps (diced) Onion ................... 2-3 tbsps (diced) Spring onions ...... 2 tbsps (diced) Egg .............. 1 (optional ) Baking powder .... 2 -3 pinches Dried basil........... 1/2 tsp (or few fresh leaves chopped) White or black pepper .... 1/2 tsp Salt ............ to taste (add carefully as the cheese is already salty) Oil ............ to fry.

Method:
1. Mix together all the diced vegetables, flour, cheese, salt, herbs and pepper.
2.  Make a thick batter adding sufficient water.
3. Heat oil in a pan.
4. Drop small portions of batter using a spoon or with your hand into the hot oil.
5. Reduce the flame and fry the fritters turning them occasionally until they are crisp and golden.
Serve hot with any sauce.

Check out the video

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THAI RED CHICKEN CURRY

Thai cuisine is my favourite as I love spicy food. It is not time consuming when you have the sauces handy. I prepare and store them ahead of time to make it easier. Here is an easy Thai red chicken curry recipe for you to prepare a delicious meal for your family. The home made Thai red curry paste makes the curry aromatic and flavourful. Serve it with plain boiled Jasmine rice and enjoy your "at-home" Thai curry meal.

Ingredients:
Chicken ..... 250 gms (preferably boneless)
Thai red curry paste ..... 2-3 tbsps ( add according to your taste and liking)
Red capsicum/ bell pepper .. 1/4 cup (cut into cubes)
Snow peas ..... few pods (cut into big pieces)
Carrot ..... few thin slices
Baby corn ... 2-3 (cut into 2 )
Shiitake mushrooms .. 1/4 cup (sliced)
Cherry tomatoes ..... few
Shallots .......... 6-7 (peeled and cut)
Basil leaves ... few
Kaffir lime leaves .. 1-2
Lemon grass .... 2-3 pieces
Coconut milk .... 1 cup
Garlic ..... 2-3 pieces (crushed)
Soy sauce ..... 1 tsp (for marination)
Fish sauce ........ 1 tsp
Sugar ............... 1/2 tsp
Lemon juice .... 1 tbsp
Oil .................. 2-3 tbsps
Salt ................ to taste (add carefully as the fish sauce is quite salty)

See Thai Red Curry Paste recipe - HERE 

Method:
1. Cut the chicken into cubes and marinate it with little soy sauce and garlic paste.
2. Cut all your vegetables and keep them ready before you start cooking.
3. In a wok heat oil and fry the chicken pieces until they change the colour. Add the lemon grass and kaffir lime leaves while frying.
4. Now add the shallots and all the vegetables one by one (except cherry tomatoes) stirring so that they get cooked evenly.
5. Take care not to overcook the vegetables as they have to remain slightly crunchier.
6. Add the coconut milk and half a cup of water.
7. Stir in the fish sauce, lemon juice, sugar and salt to taste.
8. Tear a few basil leaves and add to the boiling gravy along with the cherry tomatoes.
9. Simmer for one minute and swith off the gas.
10. Discard the lemon grass and kaffir lime leaves before serving.Garnish with fresh basil leaves.

Note: You can replace the shiitake mushrooms with any other variety if they are not available.

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POACHED EGG CURRY WITH ONIONS ( Dry Version )

Here is a dry version of poached curry that can be prepared in a jiffy as most of the ingredients are basic. It can be called a variation of egg bhurji. Instead of scrambling the eggs, just make space between the onion masala and break the eggs, top them with spices and simmer until done.

Ingredients:
Eggs .... 4 (or as needed)
Onions .. 2 medium (chopped finely)
Tomato .. 1
Green chillies .. 1-2
Coriander leaves .. handful
Garlic paste ... 1 tsp
Ginger paste .. 1 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder ... 1/4 tsp
Salt ............ to taste
Oil .......... 3-4 tbsps

Method:
1. In a sauce pan or skillet heat about 2 tbsps of oil.
2. Add the finely chopped onions and saute until translucent.
3. Now tip in the ginger garlic paste and green chilies. Saute.
4. Add the tomatoes and simmer until they are cooked.
5. Now add the salt and spice powders mentioned above. Stir well to mix.
6. Make space between the onion masala and spoon a little oil.
7. Break the eggs and sprinkle a little salt and spice powders.
8. Add chopped coriander leaves.
9. Cover with a lid and simmer until the eggs are done.
10. Serve with rotis or bread.

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