Eggless Banana Cake

Eggless Banana Cake

Tips

Please  use same measuring cup to measure to  measure flour, powdered sugar, mashed bananas and oil.

Be sure to use ripe bananas; their peels should be bright yellow, with no green showing at all, and beginning to turn brown. For more pronounced banana flavor, use extra-ripe bananas, ones whose peels are mostly black-brown.

An easy way to mash bananas is to peel, cut into chunks, and place in a zip-top plastic bag, leaving about 1/4" open at the top of the bag for air to escape. Gently knead/flatten/squash the banana chunks with your fingers.

Ingredients

1 cup / 200 ml / 8 oz (Indian standard measuring cup) all purpose flour (maida)

1 teaspoon baking powder

½ cup powdered sugar

½ cup  oil

1 teaspoon vanilla essence

¼ cup well ripe mashed banana (1 big size banana or 3 small size bananas)

1 tablespoon milk

6 cashew nut splits

6 raisins

Method

Preheat the oven to 350 * F or 180 * C.

Grease baking dish / loaf pan with 1 teaspoon butter and dust with 2 teaspoons flour (sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ) or greased butter paper.

Sieve flour and baking powder twice.

In a wide bowl, beat powdered sugar and oil together until creamy and smooth (use electric beater).

Add vanilla essence and beat again.

Add mashed banana and beat again until creamy (without any lumps).

Add sieved flour in 2 batches. Mix it with thick tablespoon until smooth and creamy (without any lumps).

Pour the banana mixture (decorate  with cashew nut splits and raisins on top of the cake mixture if required) into a paper - lined and greased or greased loaf pan / baking dish and bake at 180 * C or 350 * F  for 30 - 35 minutes or a skewer inserted in the centre comes out clean and also it leaves from the sides of the pan. 

Cool for a while before turning out onto wire rack. Keep aside to cool for 20 minutes and cut into slices or desired shapes.

To cut banana cake into very thin slices, warm the bread knife a little before slicing the cake.

Appam with Kerala Egg Curry

Here's the recipe link of '' How to make tasty and spongy Appam ?''

Here's the recipe link of '' Kerala Egg Curry''

Cherupayar Curry

Cherupayar  Curry - A tasty main curry with Kanji (pejje / rice porridge / puttu / rice…  Homestyle preparation !!!

Serves: 3 - 4

Ingredients

For the coconut mixture (thenga thirummiyathu):

6 tablespoon  grated coconut

6 garlic cloves, chopped and crushed

3/4 teaspoon red chilli powder

¼ teaspoon turmeric powder

Mix all the ingredients well and keep aside .

For the  cherupayar:

1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cherupayar (green gram / moogu)

Wash and soak cherupayar in 2 cups water (400 ml) ml water for 6 hours ( or overnight ). Transfer soaked cherupayar (along with its soaked water and ½ teaspoon salt)  into a pressure cooker (final water level after soaking of the cherupayar should be 1/2 - inch above cherupayar. No need to add more water like 1 – inch above. Cherupayar will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled cherupayar will be thick in consistency.

Other ingredients

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

¼ teaspoon urad dal

Boiled cherupayar (green gram / moong)

Grated coconut mixture

½  teaspoon salt (or to taste)

1 cup water (200 ml / 8 oz)

Method

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.

Add boiled cherupayar, grated coconut mixture, 1 cup water and  adjust salt to taste.  Mix all the ingredients well. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / well combined with coconut mixture / fragrant. / gravy thickens. Serve with  rice / kanji or main dish with puttu..

Malabar Style Chicken Curry

Malabar Style Chicken Curry / Kozhi Mulakittathu – A tasty curry, best with pathiri, parotta, chapatti, appam, idiyappam …

Serves: 4

Ingredients

For the chicken:

800 g chicken

½ teaspoon turmeric powder

½ teaspoon red chilli powder

½ teaspoon salt

Wash and clean chicken pieces.  Drain out water thoroughly. In a bowl, marinate chicken pieces with salt, turmeric powder and red chilli powder. Cover and keep aside for half an hour.

Other ingredients

2 tablespoon oil

4 onion (3 big size or 4 medium size), cut into thin slices

1 tablespoon ginger - garlic paste

1 ¼ teaspoon red chilli powder

¼ teaspoon turmeric powder

2 teaspoon coriander powder

8 curry leaves

3 big size tomatoes, cut into cubes

Marinated chicken pieces

1 ¼ cup water (250 ml)

1 teaspoon salt (or to taste)

Method

Dilute red chilli powder, turmeric powder and coriander powder in ¼ cup water (50 ml) water and make a smooth paste (spice mix).

In a pan or karahi, heat oil. Add thinly sliced onions and fry on a medium heat until golden color.

Add ginger – garlic paste and fry on a low heat for 1 – 2 minutes until raw smell goes.

Add diluted spice mix and fry on a low heat for 1 – 2 minutes until raw smell goes and water dries up / well combined with other ingredients.

Add curry leaves and fry well.

Add tomato cubes and stir well for 2 – 3 minutes.

Add marinated chicken pieces (drain out water if any) and stir well on a low heat for 3 minutes.

Add 1 ¼ cup water and salt to taste. Mix all the ingredients  well. Cover with a tight lid and cook on a medium to low heat (when the curry is 3/4th done, gently mash tomatoes with backside of a steel ladle. Then it will blend well and gravy will be more tasty) for 30 – 40 minutes until done / chicken well cooked.  Serve with pathiri, parotta, chapatti …