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.

Shortbread

I have used rice flour in this shortbread recipe for a crispier shortbread . You could make the whole batch in one go in a 11inch x 7 inch tin marking the squares and baking for 40 minutes or do as I did. I personally recommend them with light Darjeeling second flush tea .
    I earned a compliment for this batch of shortbread.I had baked some so that I could put the pictures on the blog and my childhood friend whom I hadnt met for fifteen years visited me.I had saved the best looking pieces for her , but it was her two year old who devoured the whole lot.Now guys this is not a made up story.I am bad at telling lies just for the simple reason that I have a bad memory...imagine my writing the same for another recipe and you all will think...."she does meet her friends after a very long gap...wonder how many more will she meet up and we get to read about before a recipe".

Ingredients

1.   250 grams butter ( softened but not melted )

2.   2 tablespoons rice flour

3. 6 0 grams icing sugar

4.   300 grams plain flour

  Method

1.    Sift all the dry ingredients in a large basin.

2.    Rub butter into the dry ingredients till it resembles breadcrumbs.

3.    Knead   lightly till it joins into a smooth and soft ball.

4.    Divide the mixture into two parts and press gently into two rounded and greased 8 inch round tins.

5.   Cut them into squares or wedges and prick with the fork.

6.   Bake in a preheated oven at 180° c for 35 minutes.

7.    Let the short bread come to room temperature  before lifting them.

cakes and bakes· cookies and slices· eggless baking· rice flour· school tiffin meals

Shortbread

I have used rice flour in this shortbread recipe for a crispier shortbread . You could make the whole batch in one go in a 11inch x 7 inch tin marking the squares and baking for 40 minutes or do as I did. I personally recommend them with light Darjeeling second flush tea .
    I earned a compliment for this batch of shortbread.I had baked some so that I could put the pictures on the blog and my childhood friend whom I hadnt met for fifteen years visited me.I had saved the best looking pieces for her , but it was her two year old who devoured the whole lot.Now guys this is not a made up story.I am bad at telling lies just for the simple reason that I have a bad memory...imagine my writing the same for another recipe and you all will think...."she does meet her friends after a very long gap...wonder how many more will she meet up and we get to read about before a recipe".

Ingredients

1.   250 grams butter ( softened but not melted )

2.   2 tablespoons rice flour

3. 6 0 grams icing sugar

4.   300 grams plain flour

  Method

1.    Sift all the dry ingredients in a large basin.

2.    Rub butter into the dry ingredients till it resembles breadcrumbs.

3.    Knead   lightly till it joins into a smooth and soft ball.

4.    Divide the mixture into two parts and press gently into two rounded and greased 8 inch round tins.

5.   Cut them into squares or wedges and prick with the fork.

6.   Bake in a preheated oven at 180° c for 35 minutes.

7.    Let the short bread come to room temperature  before lifting them.

Cottage cheese eggless cake

Ingredients

Indian cup of 200 ml

1.    ¾ cup flour

2.    One third cup castor sugar

3.    1 teaspoon baking powder

4.    200 grams cottage cheese

5.    4 tablespoons of any vegetable oil

6.    ½  tin condensed milk ( I use amul )

7.    ¼ cup warm milk.

8.     two pinches of green cardamon powder

Method

1.    Place all the ingredients in a food processor.

2.   Blend well till mixed well.

5.    Pour  the batter into a 8 inch loaf tin or any other small tin where in the batter fills about  ¾ th  of the tin.

6.    Bake at 180° c in a preheated oven for  35  minutes or till a toothpick inserted comes out clean.

7. cool and cut into slices.

cakes and bakes· condensed milk· cottage cheese· eggless baking

Cottage cheese eggless cake

Ingredients

Indian cup of 200 ml

1.    ¾ cup flour

2.    One third cup castor sugar

3.    1 teaspoon baking powder

4.    200 grams cottage cheese

5.    4 tablespoons of any vegetable oil

6.    ½  tin condensed milk ( I use amul )

7.    ¼ cup warm milk.

8.     two pinches of green cardamon powder

Method

1.    Place all the ingredients in a food processor.

2.   Blend well till mixed well.

5.    Pour  the batter into a 8 inch loaf tin or any other small tin where in the batter fills about  ¾ th  of the tin.

6.    Bake at 180° c in a preheated oven for  35  minutes or till a toothpick inserted comes out clean.

7. cool and cut into slices.

Eggless Orange Cake

A friend sent me a beautiful sms today and I would like to share it with you all.
A few lessons for a good life

• Make peace with your past so it does'nt spoil your present.
• What others think of you is none of your business.
• Time heals almost everything , give the time, some time.
• No one is a reason of your happiness except yourself.
• Don't compare your life with others , you don't know what their journey is all about.
• Stop thinking too much, its alright not to know all the answers.
• And finally smile :-) , no matter what comes your way.
• on this sweet note ....here comes a sweet recipe.Hope you all like it.

I had made this cake for a friend who had invited me for tea, so I won't be able to show you the sliced version of it. 

Ingredients

1.   1 tin of 400ml condensed milk

2.   250 grams flour

3.   100 grams butter at room temperature

4.   Mirinda  / Fanta  can 250 ml

5.   1 tablespoon baking powder

Method

1.   Beat butter and condensed  milk till smooth with an egg beater or a whisk.

2.   Sift flour and baking powder.

3.   Fold in the flour till well mixed.

4.   Stir in the mirinda / Fanta but do not over beat as the bubbles will settle.

5.   Bake in a preheated oven at 180°c for fifty minutes.

cakes and bakes· condensed milk· eggless baking· orange

Eggless Orange Cake

A friend sent me a beautiful sms today and I would like to share it with you all.
A few lessons for a good life

• Make peace with your past so it does'nt spoil your present.
• What others think of you is none of your business.
• Time heals almost everything , give the time, some time.
• No one is a reason of your happiness except yourself.
• Don't compare your life with others , you don't know what their journey is all about.
• Stop thinking too much, its alright not to know all the answers.
• And finally smile :-) , no matter what comes your way.
• on this sweet note ....here comes a sweet recipe.Hope you all like it.

I had made this cake for a friend who had invited me for tea, so I won't be able to show you the sliced version of it. 

Ingredients

1.   1 tin of 400ml condensed milk

2.   250 grams flour

3.   100 grams butter at room temperature

4.   Mirinda  / Fanta  can 250 ml

5.   1 tablespoon baking powder

Method

1.   Beat butter and condensed  milk till smooth with an egg beater or a whisk.

2.   Sift flour and baking powder.

3.   Fold in the flour till well mixed.

4.   Stir in the mirinda / Fanta but do not over beat as the bubbles will settle.

5.   Bake in a preheated oven at 180°c for fifty minutes.