Banana and pineapple delight

I am delighted to present before you all, another baked banana pudding which you can alter to your choice and requirements. A few minutes to assemble,  twenty minutes to bake and an hour to chill , no milk product , no added sugar if you like it the way I make it and yet a  delicious summer pudding .

Ingredients:

1.   Two medium firm bananas

2.   200 ml tetra pack of coconut milk

3.   Canned pineapple pieces

4.   One and a half tablespoon of cornflour

5.   Two tablespoons dessicated coconut (optional)

Method:

1.  Slice the bananas and place them in a small dish and toss a teaspoon of lemon juice so that the bananas don’t get discoloured.

2.   Measure 100 ml of the syrup from the canned pineapple and mix it with the coconut milk.

3.   Place the coconut and syrup mixture in a sauce pan reserving half a cup to dissolve the cornflour.

4.   As soon as the milk comes to a boil on medium flame , add the cornflour mixture and stir for a few seconds till you get a single cream like consistency.

5.   Pour over the arranged bananas and bake in a preheated oven at 180° for twenty minutes .

6.   Let the custard come to room temperature.

7.    Place the dessicated coconut in a non stick frying fan and toss the coconut till it becomes a pleasant golden colour. You can omit this step in case you don’t like the flavor of coconut. The coconut milk custard has a very delicately balanced flavour of pineapple and coconut.

8.   Sprinkle the dessicated coconut on the baked custard.

9. Pile up as many drained pineapple pieces as you would like. Remember they are going to contribute a lot to making the pudding sweet , so just put as many as you like. Chill in the refrigerator for atleast an hour before serving.Tastes best when served chilled.

banana· desserts· dessicated coconut· pineapple

Banana and pineapple delight

I am delighted to present before you all, another baked banana pudding which you can alter to your choice and requirements. A few minutes to assemble,  twenty minutes to bake and an hour to chill , no milk product , no added sugar if you like it the way I make it and yet a  delicious summer pudding .

Ingredients:

1.   Two medium firm bananas

2.   200 ml tetra pack of coconut milk

3.   Canned pineapple pieces

4.   One and a half tablespoon of cornflour

5.   Two tablespoons dessicated coconut (optional)

Method:

1.  Slice the bananas and place them in a small dish and toss a teaspoon of lemon juice so that the bananas don’t get discoloured.

2.   Measure 100 ml of the syrup from the canned pineapple and mix it with the coconut milk.

3.   Place the coconut and syrup mixture in a sauce pan reserving half a cup to dissolve the cornflour.

4.   As soon as the milk comes to a boil on medium flame , add the cornflour mixture and stir for a few seconds till you get a single cream like consistency.

5.   Pour over the arranged bananas and bake in a preheated oven at 180° for twenty minutes .

6.   Let the custard come to room temperature.

7.    Place the dessicated coconut in a non stick frying fan and toss the coconut till it becomes a pleasant golden colour. You can omit this step in case you don’t like the flavor of coconut. The coconut milk custard has a very delicately balanced flavour of pineapple and coconut.

8.   Sprinkle the dessicated coconut on the baked custard.

9. Pile up as many drained pineapple pieces as you would like. Remember they are going to contribute a lot to making the pudding sweet , so just put as many as you like. Chill in the refrigerator for atleast an hour before serving.Tastes best when served chilled.

Banana crumble

Here is a truly amazing dessert which takes a few minutes to assemble and just half an hour to bake. A pure vegetarian and low calorie dessert which smells heavenly and tastes divine.

      This is my all time favourite pudding and I have yet to decide weather it tastes better served warm or chilled because it tastes great anyways we eat it.

      A gorgeous pudding and an absolute favourite with anyone who loves bananas and wants to go easy on the sugar.

You could add more sugar in the custard  if you want it sweeter but trust me even  three tablespoons in the whole recipe  though sounds incredible but is enough to make a deliciously sweet dessert.

Ingredients:

1.   Four medium and firm bananas

2.   One tablespoon lemon juice

3.   3 tablespoons custard powder

4.   One tablespoon sugar

5.   one fourth cup to half a cup raisins

6.   450 ml full cream / full fat milk

7.   For the crumble:

a)   ¾  cup flour

b)   One fourth teaspoon baking powder

c)   2 tablespoons sugar

d)   3 tablespoons chilled butter

e)   Half a teaspoon green cardamom powder

f)     2 tablespoon demerara sugar to sprinkle on top

Method:

1.  Preheat the oven to 190°.

2.  Slice the bananas and toss lemon juice on them.

3.  Place the bananas in a two litre baking dish, the bananas should not overlap each other and neither should they be too far apart. add the raisins to the dish.

4.  Mix the custard powder, sugar and half a cup of milk.

5.   Place the rest of the milk in a pan on medium heat and the moment it comes to a boil, stir in the custard powder and keep stirring on low flame till the custard becomes as thick as paint or a little thinner than a cake batter. But if you intend serving it chilled , then keep the custard a little thin as it will become a dense on chilling.

6.  Pour the custard over the arranged bananas.

7.   Keep the custard dish in the oven to remain warm while you assemble the ingredients for the crumble.

8.   Sieve the flour and baking powder. Mix in the sugar and the green cardamaon powder.

9.   Add the small chunks of chilled butter and rub the flour between your palms till the mixture resembles bread crumbs.

10.            Sprinkle the mixture over the banana custard but do not press it , just a sprinkle is enough.

11.            Sprinkle the demerara sugar and place  the dish back into the oven and bake at 190° for thirty minutes.

12.            Serve warm or at room temperature or even chilled tastes great.

baked dishes· banana· Custard powder· desserts· eggless baking· full fat milk

Banana crumble

Here is a truly amazing dessert which takes a few minutes to assemble and just half an hour to bake. A pure vegetarian and low calorie dessert which smells heavenly and tastes divine.

      This is my all time favourite pudding and I have yet to decide weather it tastes better served warm or chilled because it tastes great anyways we eat it.

      A gorgeous pudding and an absolute favourite with anyone who loves bananas and wants to go easy on the sugar.

You could add more sugar in the custard  if you want it sweeter but trust me even  three tablespoons in the whole recipe  though sounds incredible but is enough to make a deliciously sweet dessert.

Ingredients:

1.   Four medium and firm bananas

2.   One tablespoon lemon juice

3.   3 tablespoons custard powder

4.   One tablespoon sugar

5.   one fourth cup to half a cup raisins

6.   450 ml full cream / full fat milk

7.   For the crumble:

a)   ¾  cup flour

b)   One fourth teaspoon baking powder

c)   2 tablespoons sugar

d)   3 tablespoons chilled butter

e)   Half a teaspoon green cardamom powder

f)     2 tablespoon demerara sugar to sprinkle on top

Method:

1.  Preheat the oven to 190°.

2.  Slice the bananas and toss lemon juice on them.

3.  Place the bananas in a two litre baking dish, the bananas should not overlap each other and neither should they be too far apart. add the raisins to the dish.

4.  Mix the custard powder, sugar and half a cup of milk.

5.   Place the rest of the milk in a pan on medium heat and the moment it comes to a boil, stir in the custard powder and keep stirring on low flame till the custard becomes as thick as paint or a little thinner than a cake batter. But if you intend serving it chilled , then keep the custard a little thin as it will become a dense on chilling.

6.  Pour the custard over the arranged bananas.

7.   Keep the custard dish in the oven to remain warm while you assemble the ingredients for the crumble.

8.   Sieve the flour and baking powder. Mix in the sugar and the green cardamaon powder.

9.   Add the small chunks of chilled butter and rub the flour between your palms till the mixture resembles bread crumbs.

10.            Sprinkle the mixture over the banana custard but do not press it , just a sprinkle is enough.

11.            Sprinkle the demerara sugar and place  the dish back into the oven and bake at 190° for thirty minutes.

12.            Serve warm or at room temperature or even chilled tastes great.

Banana walnut loaf

            Have you noticed that the best aroma is that of a banana loaf baking. Infact the bananas smell so delicious themselves that there isn’t even the need to put any essence.   Another point which goes in favour of banana loaves is that they taste good even if one takes them out straight from the refrigerator.  And a combination of walnuts and bananas is the ultimate.

         Here is a simple yet delicious banana loaf recipe for you.

Ingredients:

1.         Three to four over ripe bananas about 300 grams in weight in total

2.      125 grams salted butter at room temperature

3.      150 grams demerara or brown sugar

4.       250 grams all purpose flour

5.       1 teaspoon baking powder

6.       ½ teaspoon baking soda

7.       2 medium eggs

8.      ¼ cup thick curd

9.       One eighth cup ( I just took half the ¼ cup ) warm water

10.            100 grams chopped walnuts

Method:

1.    Sift the flour and the baking powder and baking soda.

2.    In the food processor or blender jar or with an egg beater whip the butter, sugar  and eggs.

3.    Add the flour , peeled bananas ,the curd and warm water all in one go and mix till well blended.

4.    Fold in the walnuts.

5.    Pour the batter into a nine inch loaf tin and bake in a preheated oven at 180° for 60 minutes.

banana· cakes and bakes· curd· demerara sugar· walnuts

Banana walnut loaf

            Have you noticed that the best aroma is that of a banana loaf baking. Infact the bananas smell so delicious themselves that there isn’t even the need to put any essence.   Another point which goes in favour of banana loaves is that they taste good even if one takes them out straight from the refrigerator.  And a combination of walnuts and bananas is the ultimate.

         Here is a simple yet delicious banana loaf recipe for you.

Ingredients:

1.         Three to four over ripe bananas about 300 grams in weight in total

2.      125 grams salted butter at room temperature

3.      150 grams demerara or brown sugar

4.       250 grams all purpose flour

5.       1 teaspoon baking powder

6.       ½ teaspoon baking soda

7.       2 medium eggs

8.      ¼ cup thick curd

9.       One eighth cup ( I just took half the ¼ cup ) warm water

10.            100 grams chopped walnuts

Method:

1.    Sift the flour and the baking powder and baking soda.

2.    In the food processor or blender jar or with an egg beater whip the butter, sugar  and eggs.

3.    Add the flour , peeled bananas ,the curd and warm water all in one go and mix till well blended.

4.    Fold in the walnuts.

5.    Pour the batter into a nine inch loaf tin and bake in a preheated oven at 180° for 60 minutes.

Banana Dumplings in spicy tomato gravy

Kachha kela kofta

I am lovingly advised by my friends to explain my long sabbatical from blogging.

    Well as I had mentioned to you all that my headquarters was shifting from Goa to Vishakapatnam.

And though I had settled down pretty soon ,much to the awe and surprise of my friends around I had a very poor connectivity to the internet. Even though I am a die hard optimist, the beautiful panoramic view of the Bay of Bengal  from my house, the lovely sea breeze which is so strong sometimes that it blows the clothes stand away and you have to tie it to the walls with ropes, the pleasant climate , amazing and wonderful friends around  , were not enough to make my happiness complete….what was I missing…it was this enigmatic connection that I have with all those who read my blog. Thats what I needed to fill in the tiny void left to complete the otherwise perfect and blissful picture of happiness.
   I am back friends with a few recipes I prepared for my family while I was setting up the house. Hope you all are keeping fine and cooking with love.

Ingredients:

1.  Three raw bananas

2.   One medium onion coarsely blended with a little water

3.   Three medium tomatoes blended to a puree

4.   ½ teaspoon roasted cumin powder

5.   ¾ teaspoon black pepper powder

6.   ½ teaspoon ginger garlic paste

7.   ½ teaspoon turmeric powder

8.   Oil for frying the croquettes

9.   2 tablespoon oil for the curry ( can use upto 5 tablespoons)

10.      Salt to taste

Method

1.   Boil the bananas with the peel in a big pot of water, add a tablespoon of oil to the water .That will prevent the pot from getting a black stain because of the banana peel.

2.   Cover the pan and let the water simmer on medium flame for 15 – 20 minutes.

3.   Check the bananas if they are done by piercing with the tip of a sharp knife and if the knife passes smoothly that means the bananas are done. One frequently made mistake is to take the bananas out even though they are not soft enough.

And if this mistake is realized after they are cooled and peeled then we can not obviously put them back in the water , then grate them and sprinkle with some water and microwave till they are soft and moist. Sprinkle the water generously and microwave in batches of small intervals.

4.  The bananas should be soft enough to mash with the fingers or a vegetable masher. Mash them well and add one tablespoon of besan to bind the koftas/ croquettes. If you feel that the batter is to dry , you can add a little water if necessary and mix gently with the hands to make a smooth and pliable mix.

5.   Shape the mixture into croquettes .

6.   Deep fry on medium flame till nice and brown and drain on paper towels. You will notice that the croquettes soak very little oil and get cooked quickly.

7.   For the curry , take oil in a pot and when it gets warm add half a teaspoon of cumin , two small sticks of cinnamon and a few cloves.

8.   Add the pureed onion and stir on medium flame till  it turns light brown.

9.   Add the tomato puree and the ginger garlic paste and stir on medium flame till the moisture dries up and the paste begins to leave oil.

10.      Add the turmeric powder and stir for a minute.

11.      Add about two to three cups of water and when the water boils and blends well with the puree , add the croquettes and give one boil.

12.      Add the cumin powder and black pepper powder and garnish with freshly chopped coriander leaves.

It is best to make this curry a few hours in advance and keep the curry as thin as possible to let the croquettes soak in as much curry as possible. Tastes best when served with steaming hot rice.

banana· curries

Banana Dumplings in spicy tomato gravy

Kachha kela kofta

I am lovingly advised by my friends to explain my long sabbatical from blogging.

    Well as I had mentioned to you all that my headquarters was shifting from Goa to Vishakapatnam.

And though I had settled down pretty soon ,much to the awe and surprise of my friends around I had a very poor connectivity to the internet. Even though I am a die hard optimist, the beautiful panoramic view of the Bay of Bengal  from my house, the lovely sea breeze which is so strong sometimes that it blows the clothes stand away and you have to tie it to the walls with ropes, the pleasant climate , amazing and wonderful friends around  , were not enough to make my happiness complete….what was I missing…it was this enigmatic connection that I have with all those who read my blog. Thats what I needed to fill in the tiny void left to complete the otherwise perfect and blissful picture of happiness.
   I am back friends with a few recipes I prepared for my family while I was setting up the house. Hope you all are keeping fine and cooking with love.

Ingredients:

1.  Three raw bananas

2.   One medium onion coarsely blended with a little water

3.   Three medium tomatoes blended to a puree

4.   ½ teaspoon roasted cumin powder

5.   ¾ teaspoon black pepper powder

6.   ½ teaspoon ginger garlic paste

7.   ½ teaspoon turmeric powder

8.   Oil for frying the croquettes

9.   2 tablespoon oil for the curry ( can use upto 5 tablespoons)

10.      Salt to taste

Method

1.   Boil the bananas with the peel in a big pot of water, add a tablespoon of oil to the water .That will prevent the pot from getting a black stain because of the banana peel.

2.   Cover the pan and let the water simmer on medium flame for 15 – 20 minutes.

3.   Check the bananas if they are done by piercing with the tip of a sharp knife and if the knife passes smoothly that means the bananas are done. One frequently made mistake is to take the bananas out even though they are not soft enough.

And if this mistake is realized after they are cooled and peeled then we can not obviously put them back in the water , then grate them and sprinkle with some water and microwave till they are soft and moist. Sprinkle the water generously and microwave in batches of small intervals.

4.  The bananas should be soft enough to mash with the fingers or a vegetable masher. Mash them well and add one tablespoon of besan to bind the koftas/ croquettes. If you feel that the batter is to dry , you can add a little water if necessary and mix gently with the hands to make a smooth and pliable mix.

5.   Shape the mixture into croquettes .

6.   Deep fry on medium flame till nice and brown and drain on paper towels. You will notice that the croquettes soak very little oil and get cooked quickly.

7.   For the curry , take oil in a pot and when it gets warm add half a teaspoon of cumin , two small sticks of cinnamon and a few cloves.

8.   Add the pureed onion and stir on medium flame till  it turns light brown.

9.   Add the tomato puree and the ginger garlic paste and stir on medium flame till the moisture dries up and the paste begins to leave oil.

10.      Add the turmeric powder and stir for a minute.

11.      Add about two to three cups of water and when the water boils and blends well with the puree , add the croquettes and give one boil.

12.      Add the cumin powder and black pepper powder and garnish with freshly chopped coriander leaves.

It is best to make this curry a few hours in advance and keep the curry as thin as possible to let the croquettes soak in as much curry as possible. Tastes best when served with steaming hot rice.