Eggless Banana Oatmeal Nut Bread With No Added Sugar

Background

Every few weeks, I find a bunch of bananas in my fruit basket that are just past their prime that my children will not touch. Banana bread to the rescue. Since I don’t use eggs at home I have used this base recipe and tweaked it to my liking.

     

   
Stuff you will need

Ripe or overripe bananas – 4 or 5

All purpose flour 1cup

Quick cooking oats 1 cup

Baking soda 1.5 tsp

Salt 1/2 tsp

Cardamom powder to taste

Cinnamon powder to taste

Raisins a handful

Chopped walnuts 2 handfuls

1/2 cup melted butter (1 stick)

1/2 cup whole milk

Baking pan greased and ready

How to make it?

Preheat oven to 375 deg F. Mix dry ingredients (flour, oatmeal, salt, baking soda) together well and set aside. Mash bananas, add butter, milk and mix well. Add cardamom powder and cinnamon and mix. To the wet ingredients slowly add dry and fold in. When the mix comes together add raisins and walnuts and mix. If using a bundt pan, throw a few walnuts at the bottom, the pour the mix in. Tap until even and bake on middle rack for 40-45 mins or until knife comes clean. 

Remove from oven when done and let cool well before slicing. Works well as a snack for school or with tea or coffee. 

Makes about 16 slices. 

The recipe is forgiving and amenable to changes. Sometimes I use vanilla essence instead or cardamom and cinnamon. I have tried using dates in lieu of raisins. I have baked without the oatmeal upping the flour to 2 cups instead.  

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Kadalai Kuzhambu – Spicy tamarind soup with groundnuts

Background:

For a twist in the regular vatral kuzhambu, my mom adds ground nuts or kabul channa. As kids this was one of our favorite dishes. So, with amma visiting I figured this was the best time to record the recipe for later.

Stuff you will need:

Tamarind – the size of a small lemon soaked and juice extracted
Brinjal – 2 small – quartered
Groundnuts/Kabuli channa – soaked and cooked – 2 handfuls
Bengal gram dhal – 2 tsp
Urad dhal – 2 tsp
Asafoetida – 1 tsp
Oil – 1 tbsp
Red chillies – 2
Coconut – shredded 1 handful
Salt to taste
Sambar powder – 1.5 tsp
Rice flour – 2 tsp
Mustard – 2 tsp
Curry leaves – 2 sprigs chopped
Jaggery – 2 tsp powdered

How to make it?

Heat oil in a large heavy bottomed pan. Add mustard when the oil is hot. As the mustard pops, add urad dhal and bengal gram dhal. Add coconut and fry till reddish brown. Add the chopped curry leaves, brinjal and saute. Add tamarind pulp extract, salt and sambar powder. Allow the kuzhambu to boil till smell of sambar powder goes away. Add boiled groundnuts (kadalai) or kabuli channa and jaggery. If the kuzhambu is watery thicken by adding rice flour mixed in water. Simmer for about five minutes and turn heat off.

Serve hot with rice, a dollop of ghee and appalam or poduthuval

Serves four

Special notes:

This kuzambu can be made with chenai kizhangu (yam) instead of brinjal.

Eggless Dates and Walnut cake – Flavorful and nutritious

Background:

I bake this cake whenever I am in the mood for a bread like cake that goes well with chai/coffee or as an evening snack or even may be as breakfast. I got this recipe from my friend Akay who I believe in turn got it from another friend who in turn got it off Aayi’s recipe blog. I have tailored it to suit my tastes and is usually a hit whenever I take it to a party. Since it is egg-less, it is appealing to sworn vegetarians 🙂

Stuff you will need:

Dates 20 – 20
Milk 3/4 cup (I used 2% milk)
Sugar 1/2 cup
All purpose flour (Maida or wheat flour) 1 cup ( I have tried it with atta and it does come out well)
Oil 1/2 cup (I used canola oil)
Baking soda 1 tsp
Walnuts 1-2 handfuls broken

How to make it?

Preheat oven to 350 degrees. Warm milk for a minute in the microwave. Soak the dates in milk while prepping other ingredients like breaking walnuts or measuring out flour. Mix the baking soda with flour. Grind milk, dates well in a mixer. In a mixing bowl combine oil, sugar, the date milk mixture well. Slowly add flour and baking powder mix into the wet ingredients ensuring no lumps and an even batter. If the batter is too tight loosen with little warm milk. Once done fold in the nuts and pour into a greased baking pan and bake at 350 for 40 -45 minutes or till a knife inserted comes out clean.

Remove from over and cool before cutting into slices. Serve warm with tea or coffee.

Serves five.

Special Notes:

Experiment with adding cinnamon or cardamom or even vanilla. Add a handful of raisins for a different taste and texture.