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.
After much thought, I have moved my kitchen over to my domain at lakshmusings.
Hope to see you all there.
I had half a green plantain, left overs from frozen packs of Desi veggies like cut yam, senai kizhangu and quarter red pumpkin. With almost all veggies that go well in aviyal, I could not let the opportunity pass and I made this today morning with thakkali rasam.
The natural sweetness from the root vegetables, the firm succulent flesh of chayote and red pumpkin simmered in a creamy coconut sauce brings out the rare melange of tastes that make aviyal good as a side or just a dish by itself.
Stuff you will need:
Carrot – 1
Potato – 1 small
Yam – About a quarter
Red pumpkin – About a quarter
White pumpkin – About a quarter
Chayote – 1 small
String beans – a handful
Green peas – a handful
Green plantain – 1/2 if big else 1 small
All the above veggies to be cut into inch long strips
Coconut – scrapings from 1/2 small
cumin seeds – 2 tsp
Green chillies – 4
Curry leaves – 2 sprigs, washed and cut
Coconut oil/Ghee – 1 tsp
Mustard seeds – 1 tsp
Butter milk or curds – 3 tablespoons
Salt to taste
Turmeric – 1 pinch
Asafoetida – 1 pinch
How to make it?
Pressure cook vegetables with a hint of turmeric and salt. Grind coconut with green chillies and cumin seeds into a fine paste with little water. Mix paste into curds and set aside. When vegetables are done cooking mix the curd coconut sauce into it and turn while simmering on low medium heat. Turn heat off in five minutes. Garnish with mustard seeds and asafoetida tempered in ghee or coconut oil. Mix curry leaves in.
Serve warm with rice or adai.
I love eating aviyal as is. It is versatile and goes well with rotis as well.