Tuesday, September 30, 2014

Banana Pecan pancakes


Banana pecan pancakes
Banana pecan pancakes


The one thing which keeps me going to Dennys restaurant again and again is this Banana pecan pancakes. Why can't I try it at home ? hmmm.. Searched in google for recipes and then landed on Betty Crockers recipe for banana pecan pancakes.

This pancake recipe is so perfect and it came out super fluffy and soft. And you always can go for this recipe if you have more ripen bananas sitting at your counter. Make your breakfast extra special by making this simple and easy banana pancake recipe. Try out this recipe and share your feedback in the comments section below.

Ingredients (makes around 12 pancakes)


all-purpose flour (maida) - 1 cup  [ 1 cup size = 235 ml]
baking soda - 1/2 tsp
baking powder - 1 tsp
salt - 1/2 tsp
brown sugar or granulated white sugar - 1/8 cup (30 ml)
egg - 1
buttermilk - 1 cup
vegetable oil - 1/8 cup
mashed banana - 1 cup (taken out of 2 medium sized bananas)
pecans - 1 fist full
nutmeg - 1 pinch (optional)

For topping:

maple syrup or honey - as needed
sliced banana pieces 
some more chopped pecans


Method:


  • chop pecans and keep it aside
  • Mix together the dry ingredients (all purpose flour, baking soda, baking powder, salt, brown sugar,nutmeg ) in a bowl 
  • add egg, buttermilk and vegetable oil to the flour mixture and mix well using a whisk
  • finally add 1 cup of mashed banana and mix well
  • heat a pan and pour slightly less than 1/4 cup of batter in the heated pan and form a thick circle
  • sprinkle some chopped pecans
  • after few mins, it will get puffed and become dry around the edges
  • turn it to the other side and cook until golden brown
     
  • Drizzle some maple syrup or honey and serve pancakes with sliced bananas and chopped pecans 


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Sunday, September 28, 2014

Keerai vadai ( Doughnut shaped Spinach and white lentils fritter)


Keerai vadai
Keerai vadai


After a long time, we could see some rain in California and the weather is awesome. How about a hot snack with coffee or tea in the evening. Sounds wonderful right :) . So made this keerai vadai in the sunday chill evening and enjoyed it with coconut chutney, Vengaya sambhar + hot tea.

Vada is a traditional south Indian snack known from antiquity. There are many varieties of vada. I made keerai vada (similar to medhu vadai or ulundhu vadai) with spinach & urad dal (white lentils) .
Try out this crispy snack, keerai vadai recipe at your home and share your feedback in the comments section below.

Ingredients (makes around 25 small size vadas)


Urad dal - 1 cup  [ 1 cup size = 150 ml ]
spinach (chopped) - 1 cup
green chili - 3
onion - 1
curry leaves - 1 sprig
salt - as needed
oil - for deep frying


Method:


  • Soak urad dal for 2 -3 hours and grind it to a thick paste. (You can add 1 - 2 tablespoon of water while grinding , not more than that. Because the less water we add, less oil the vada will absorb)
  • Wash, clean and chop the spinach leaves
  • chop onion, curry leaves and green chili
  • add chopped onion, curry leaves, salt and green chili to the grounded urad dal paste and mix well
  • then add the chopped spinach leaves and mix well
     
  • heat oil in a vessel for deep frying
  • take a clean plastic paper/ ziploc cover or banana leaf. Apply some oil and take about 2 tablespoon of vada mixture
  • flatten it by pressing it gently and make a hole in the center
  • once the oils gets heated up, take out the vada from the paper, transfer it to your hand and then put it in the hot oil. You can fry 4 - 5 vadas at a time, depending upon the vessel size and oil quantity.
  • cook in medium flame on both sides until it becomes crispy and golden brown in color. Take out the vadas and keep it in tissue paper to remove excess oil.
  • Enjoy hot with tea or coffee. You can also serve this along with Ven pongal for morning breakfast.


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Wednesday, September 24, 2014

Chocolate cupcakes



chocolate cupcake
Chocolate cupcake


My husband loves chocolate cake. So for his birthday, I always make chocolate cake but I get the cake mixture from stores. I wanted to make chocolate cupcakes from scratch and referred food network for a best recipe. Luckily I got a cupcake recipe from my favorite Chef Ina Garten.

This chocolate cupcake recipe is so perfect hence the cupcakes came out so rich and tender. Now I will find every excuse to make this dessert often. Enjoy making this simple and delicious cupcake at your home and share your feedback in the comment section.

Ingredients (makes 12 cupcakes)


all-purpose flour (maida) - 1 cup  [ 1 cup size = 235 ml]
unsweetened cocoa powder -  4 tablespoon (I used Hershey's Natural Unsweetened Cocoa )
sugar - 1 cup
salt - 1/2 tsp
vegetable oil - 1/4 cup
instant coffee powder - 1 tsp
egg - 1
buttermilk - 1/2 cup
vanilla extract -  1/2 tsp
baking powder - 1/2 tsp
baking soda - 1 tsp
water - 1/2 cup


Method:


  • heat 1/2 cup of water in a vessel and bring it to boil
  • once the water gets boiled, add 1 teaspoon of instant coffee powder. Boil it for few mins and keep it aside. 
  • sift flour, baking powder, baking soda, salt, cocoa and sugar in a bowl
  • in another bowl, combine buttermilk, oil, egg and vanilla extract.
     
  • Slowly add the wet ingredients to the dry mixture and whisk it well
  • add the coffee and stir well
  • preheat the oven to 350 degrees Fahrenheit for 15 minutes
  • Place the cupcake liners in the baking muffin pan
  • fill the liners with batter. Fill them about 2/3rd full. You can go higher if you want the cupcakes to have more of a dome that comes over top of the liner
  • Bake them for about 18 - 20 minutes 
  • if you insert a toothpick inside the cupcake, it has to come clean. That means the cupcake is completely done
  • cool in the pans for 30 mins
  • Once it is completely cooled, you can either fill with your favorite frosting or you can just have it. Tastes moist and delicious. 
  • Enjoy making this chocolate cupcake recipe at your home and share your feedback in the comment section below. Happy Baking !!!


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Sunday, September 21, 2014

Eggless sweet buns


Eggless sweet buns
Eggless Sweet buns


Bakery buns


During my childhood days, I am very fond of having sweet buns from the bakery. Whenever me and my sister visit my aunt's home during summer holidays, we used to have bun butter jam almost every evening from a bakery just opposite to my aunt's home. After school days are gone, I didn't happen to eat that. Yeah !! missing those golden days.

I never thought to make those at home. Thanks to my college friend Shartaj who has become my recent blog follower, asked for its recipe. I was so happy hearing a request from her and wanted to make those Eggless sweet buns at home as soon as possible. And I made it. Hurray!!

The taste and aroma of this homemade sweet bun is unbelievable and once I done making that, my home is full of that smell. Perfect evening snack for kids after school. Try out this simple sweet buns recipe at your home and share your comments in the comment section below. Enjoy baking !!

Ingredients (makes 6 buns)


all-purpose flour (maida) - 1 1/2 cup  [ 1 cup size = 240 ml]
whole wheat flour - 1 cup
yeast - 3 tsp ( I used rapid rise yeast )
sugar - 4 tablespoon
salt - 3/4 tsp
milk - 2 tablespoon
warm water - 1 cup (approximately)
unsalted butter - 2 tablespoon (at room temperature)
tutti fruti - 2 tsp (optional)


Method:


  • In a bowl, mix together the following ingredients : all-purpose flour, whole wheat flour, yeast, sugar, salt and milk
  • As I am using rapid rise yeast, I added directly to the flour . If you are using active dry yeast then follow the steps given in the packet to activate the yeast before you add it to the flour.
  • add water little by little and form a dough. Adjust the water accordingly, you may not need 1 full cup of water, add enough water until you make a soft smooth dough
  • knead it for 10 - 15 minutes. Yes you have to knead atleast 10 minutes to get a soft bun. You can use both your hands to knead well.
  • After 15 minutes, add the softened butter and knead well until the butter gets nicely blended with the dough
     
  • cover it with a cling wrap for 1 - 2 hours until the dough quantity gets doubled. Mine got doubled in 1 hour itself. (Check out the size in the picture below)
  • Once the dough gets doubled, punch it to release the air. Now the dough will be back to its original size. Divide into 6 equal sized balls. 
  • I had tutti fruti sitting in my fridge for sometime, so I wanted to incorporate in the buns for a variation. So I divided the dough into half and then mixed 2 tsp of tutti fruti in one half of the dough and made 3 equal balls. I made 3 more equal balls from the remaining dough. 
  • If you don't have tutti fruti, no worries. You can make 6 equal balls from the plain dough. 
  • Line the baking tray with aluminium foil and grease it with butter or oil (You can use vegetable oil or olive oil)
  • place the dough balls with enough spacing . cover it again with cling wrap and set it aside for 40 more mins. After 40 mins, the dough balls size will be doubled.
     
  • preheat the oven at 350 degree Fahrenheit or 180 degree Celsius for 15 mins. 
  • remove the cling wrap and place the baking tray inside the oven and bake it for 20 - 25 minutes until the top crust becomes golden brown in color. 
  • Cool it in a wire rack . These buns can be served with butter cream or peanut butter and jam or you can directly have it. Simply delicious and tastes heavenly. 
  • Enjoy with hot tea or evening snack. 


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Wednesday, September 17, 2014

Poached nectarines (Yummy breakfast recipe)


Poached nectarine
Poached nectraine


One of our close friend visited our home with red wine for a get together party. After that party, there is so much red wine left. In many cookery shows, people make so many continental dishes using red wine. I always wanted to try and taste those dishes. Now I have red wine at home but don't know what and how to make. Searched for so many recipes using red wine but couldn't come to a conclusion. Thanks to food network channel, from where I got this wonderful, simple, yummy and quick breakfast recipe "Poached Nectarine". And yeah, you can also serve this as a fruit dessert.

Nectarines are similar to peaches but have a smooth skin. Eating nectarine is a healthy way to include many vitamins and minerals in your diet. Calories in nectarine is very less, 1 nectarine contains 50 calories approximately. Poaching nectarine in red wine syrup makes it super soft and it melts in your mouth when you have it with yogurt. Aside from the enchantingly robust flavor and spicyness of cinnamon, you can also feel the tangy hint of orange rind in this recipe.

You can serve this poached nectarine with plain or flavored yogurt of your choice, crepe , ice cream, pancakes, waffles or a tart. Its absolutely your choice to pick the right one that suits your taste bud.

Fruit and yogurt are always hit combinations and hence we had with plain yogurt with walnut, pecan toppings. Try out this yummy breakfast recipe and share your comments in the comment section below.

Ingredients


Nectarines - 2
red wine - 1/2 cup
water - 1/2 cup
sugar - 1/2 cup
cinnamon stick - 1
orange rind - 1 strip
walnut / pecans (chopped) - for garnishing (optional)


Method:


  • cut the nectarine into small pieces
  • Add wine, water and sugar in a saucepan
  • heat until sugar is dissolved
  • add the cinnamon stick and orange rind . let it cook for couple of minutes
  • Add the nectarines and poach gently for 10 - 12 minutes until it becomes soft and tender
     
  • switch off the flame and let it cool completely. You can either peel off the skin of the nectarine pieces or you can just have it with skin. 
  • Top a bowl of yogurt with some of the nectarine slices. Drizzle some of the poaching liquid.
  • Sprinkle some chopped nuts and enjoy eating this yummy poached nectarine
  • You can store the rest of the poached nectarines with the liquid in a jar and keep it in the refrigerator. 
  • Serve as topping for yogurt, ice cream, filling for crepes, pancakes, waffles, perhaps in a tart.




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