Eggless Banana Crumb Muffins

This recipe has become my favorite banana muffin recipe.Ive tried banana muffins recipes before.But this one has the crumb topping for that extra crunchy and sweet top.I found this in allrecipes.com and it has been listed as one of the top recipes with a five star rating.I made my muffins egg less by adding an extra banana.I also added cardamom powder instead of cinnamon for the crumb topping.

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 bananas, mashed

3/4 cup white sugar

1/3 cup butter, melted

For the crumb topping:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cardamom

1 tablespoon butter
 
Method:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.




Ready to go into the oven


In a small bowl, mix together brown sugar, 2 tablespoons flour and cardamom. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.




Fresh out of the oven


Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Pasta Primavera

Primavera means "season of spring" in Italian.This dish usually is packed with vegetables which are available in spring.But any vegetable can be added to the pasta.The vegetables should not become  soggy but should retain the crispy texture while cooking.There are so many versions of this recipe.A common recipe uses heavy cream and butter.Since I wanted it be light and healthy,I skipped adding those.

This is my kid's favorite lunch box dish.

Ingredients:


Rotini Pasta - 1 pound

Tomatoes - 1

Zucchini - 1 sliced

Carrots - 2   cut into 1 inch pieces

Broccoli  florets - 8

Onion - 1 chopped

Garlic - 3 pods minced

Green bell pepper - cut into thin strips

Marinara Sauce - 1 cup

Oil - 4 Tbsp

Pepper powder - 2 tsp

Salt to taste

Grated Parmesan cheese - 2 tbsp optional

Even vegetables like peas,eggplant can be added.

Method:


Bring a large pot of salted water to boil.Add the pasta and and cook for 10 to 12 minutes or until al dente.
Drain them in a colander.

Heat oil in a pan and add the garlic.Then add the onion and saute till translucent.

Then add the green pepper,zucchini,carrot and saute for 5 minutes.

Now add the pepper powder.Add the marinara sauce and 1/2 cup of water and allow it to boil for 2 minutes.

Now add the pasta ,required amount of salt.

Sprinkle  Parmesan cheese if you prefer.

Serve hot .

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Peerkangai Masiyal/Ridgegourd Masiyal

This is a recipe of Menurani Chellam who is very popular in Tamil cuisine.
I like the way she explains in detail all the recipes.She is an expert even  in International cooking.She hosts the show called Arusuvai Neram.This was featured in an episode.

Ingredients:


Ridge gourd - 4

Boiled toor dal - 1 cup

Green chillies - 4

Ginger - 2 tsp grated

Lemon - 1

Mustard seeds - 1 tsp

Sal to taste

Oil - 1 tbsp

Method:


Wash,peel and cut the ridge gourd into 1 inch pieces.Cook them in a pan filled with water to which little bit of salt and turmeric powder is added.

In a pan,mix the cooked toor dal and ridge gourd,required amount of salt and 1/2 cup of water.Allow it to boil for 3 minutes.

In another pan heat the oil.Add mustard seeds.When it splutters,add the green chillies and ginger.Transfer them to the ridge gourd.Extract the juice of a lemon and mix with the masiyal.

Serve with rice.

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Back after a long break with Butter cake!!

Ive been in hibernation for a loooong time.. We relocated to a nearby city called Arcadia from Pasadena,the reason being my elder kid's education.
Arcadia boasts having one of the best school districts in California.

I like my  kitchen in this apartment  a lot cuz its bigger and it is well lit.Well lit means.... Brighter and better pictures for my blog:)

So coming to the recipe..It is one of the simplest tea cake.Rich,soft and moist and it tasted even better the next day.

Ingredients:

All purpose flour - 1 1/2 cup

Baking powder - 3/4 tsp

Sugar - 1 cup(you can reduce to 3/4 cup if you want)

Melted Butter - 1/4 pound

Vanilla essence - 2tsp

Eggs - 2

Method:

Grease and flour a 9 inch round cake pan.
Preheat the oven to 350 deg F.
Mix the flour,baking powder.
In another pan mix the butter with sugar.Then add the eggs,vanilla essence.
Add the dry ingredients to the wet ingredients and mix until just flour is incorporated into the wet ingredients.It would be lumpy.
Pour the mixture into the prepared pan and bake for about 30 to 35 minutes until a tester inserted into the middle of the cake comes out clean and the cake springs up when touched.
The cake would be golden brown in color when done.
Allow it to cool completely.

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Schezwan Paneer

I bought a jar of Ching's Schezwan sauce recently.On the back I found this recipe and found it quite interesting . It came out too good.Here goes the recipe

Ingredients:


Paneer - 120 gms

Capsicum - 1 diced

Onion - 1 chopped

Ginger - 1tsp chopped

Garlic - 1 tsp minced

Tomato sauce - 2 tsp

Red chili sauce - 1tsp

Schezwan Sauce - 2Tbsp

Oil  - 1/4 cup for shallow frying paneer

Cornflour - 1 1/2 tsp

 sugar - 1/4 tsp

Salt to taste

Method:


Shallow fry the paneer and drain excess oil.

In the same pan add the ginger and garlic and saute till the garlic is slightly brown.Add the chopped onion and saute till light brown.

Now add capsicum and saute for 2 minutes.The capsicum should be crunchy.Now add the salt, sauces and saute for 2 minutes.

Then add 1 cup of water and allow to boil for 2 minutes.Now add the fried paneer and simmer for 2 minutes.

Mix  1 1/2 tsp of cornflower with 6tbsp of water to thicken the sauce.

Finally add sugar and mix well.

Garnish with chopped spring onion and serve hot.

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