Classic Banana Nut Bread

I first learned to make this bread when I have to throw away overripe bananas. My daughter clamored for this treat so often that we frequently pick extra bananas from the grocery aisle and let them get overripe. You think it’s funny, but it’s amazing that how you can turn the mushy bananas in to flavorful bread without much effort.

All Purpose flour – 2 cups

Sugar – 1 cup

Baking powder – 2 tsp

Baking soda – ½ tsp

Eggs – 2 large

Bananas – 3 mashed

Vanilla essence – 2 drops

Oil – ¼ cup

Water – ½ cup

Walnuts/Pecans – 1 small packet

Preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment paper. Whisk together flour, baking powder, sugar, salt, and baking soda in a bowl. In another bowl, whisk eggs, add mashed banana, oil and water to it. Add the vanilla essence to it. Now pour this wet mixture in to the dry flour mixture and fold it until everything gets mixed well. It will look like a cake batter. If it’s very thick, add a little bit more water. Pour the batter into loaf pan. Make sure it reaches only about half of the pan. Bake it for 5 minutes, sprinkle the nuts on top of it and bake it for another 35 minutes  until a wooden pick or skewer inserted in center of bread comes out clean. Cool bread in pan on a rack 20 minutes. Invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.

For kids, you can add  a handful of chocolate chips to the batter.

The secret ingredient is Cereal. Adding half cup of post select banana nut cereal will make the bread extra crunchy and flavorful. You can use any cereals.  

Chicken Manchurian - Indo Chinese Style

For Marinade
Chicken Breasts – 1 pound cut in to small cubes

Pepper Powder – 1 tsp

Chilli Powder – 1/4 tsp

Soy sauce – 2 tsp

Ginger/Garlic paste – 1 tsp

Salt or Ajino moto

For the gravy:

Onions – 2 – 3 medium chopped

Bell pepper – half chopped(Optional)

Sesame seeds – ½ tsp(Optional)

Dry Red chilli – 3 sliced without seeds(Optional)

Ginger/Garlic – 1 tsp minced

All Purpose flour – ¼ cup plus 1 tsp for the gravy

Soy sauce – 1 tsp

Chilli sauce or paste – ¼ tsp(Optional)

Pepper powder – ¼ tsp

Green Onions – few sliced

For Garnish

Cashews – 10 pieces

Green Onions – A bunch

Mix chicken with the contents from Marinade. Keep it aside for 10 minutes. Heat oil in a skillet and sprinkle few green onions. Coat the chicken with the flour and shallow fry them for 5 minutes on each side. Remove the chicken pieces to a bowl. In to the same skillet, add a little oil. Add sesame seeds, dry red flakes and cashews. Saute until the cashews turn brown.  Add chopped onions and bell peppers, sauté for few minutes.

Now mix 1 tsp of flour with a little water and add to the onion mixture.  You can also add soy sauce , chilli paste and pepper at this point if you want to make it spicy. Add fried chicken pieces to it and mix it gently for about 5 minute. Transfer it in to a oval shaped platter and decorate it with cashews ,spring onion and lemon wedges. Serve it with fried rice or as appetizers.

Ok I know what you are waiting for. Ofcorse there is a secret ingredient behind this recipe, it's nothing but sugar. Add half a tsp of sugar to the gravy. This will enhance the flavor and add tanginess to the chicken. Enjoy and please let me know your suggestions.

Aloo Paratha or Potato stuffed flat Bread

Today I am going to make Aloo Parathas for the very first time. I was born in South India where rice is considered as the staple food.We make parathas occasionally in our home. But when I got married, I figured out my husband is a big fan of North indian cuisine. I haven’t tasted an authentic Aloo Paratha in my life, but today I'm going to give it a try. So friends, please wish me good luck :-)

About Parathas:

 Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings like methi leaves, potato, spinach and paneer. 

Ingredients:

For the Dough:

Whole-wheat flour - 2 cups

Water - 1/2 cup

Salt to taste

For the Filling

Potatoes - 2 medium

Green chillies - 3 - 4 thinly sliced

Cumin seeds - 1/2 tsp

Cilantro - A bunch

Garam Masala- 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - 1/4 tsp

Whole-wheat flour - 1/2 cup

Butter -2 tbsp

Mix flour, salt and water together. Make sure to add water little by little. Knead the dough(I prefer mixing the dough with my hands) for few minutes on a lightly greased surface. Set the dough aside and cover it with a damp tissue for at least ten minutes. Boil or pressure cook potatoes until tender. Cool, peel and mash without any lumps.

Divide the dough and shape it in to balls. Now divide the potato mixture and shape it in to small balls. Roll the dough in small circle and place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball.Keep it aside for some time. Now proceed to make the remaining balls. Let it settle for 5 minutes before rolling them again.

Heat the skillet on medium fire. Roll the balls in dry flour and lightly press it. Roll these balls in big circles. Sprinkle a little flour to prevent it from sticking.

Now cook the paratha in the skillet. Add a little butter and press it with the spatula making sure the paratha is golden-brown on both sides. Enjoy it with sweet yoghurt.