Eggless Ginger Banana Bundt#BundtBakers

When Banana gets over ripe we don't like to eat them . That's the time when they are perfect for making cakes or some desserts. Whenever there are over ripe bananas at home, I bake a cake or make banana fritters. This eggless version of banana ginger cake makes a soft, moist & wonderful cake.

Ingredients
1½ Cup All Purpose Flour
3 Over Ripe Bananas - mashed
¾ Caster Sugar
¼ Cup Fresh Cream
2 Tablespoons Milk
200 Grams Butter
1 Teaspoon Baking powder
½ Teaspoon Baking soda
½ Teaspoon Ginger Powder
1 Teaspoon Vanilla extract
¾ Cup Walnuts - chopped fine

Method

Sieve together flour and baking powder, baking soda, ginger powder.
Beat sugar, butter ,cream and milk together then add the vanilla extract.
Then add the walnuts and fold in the flour.

Gently mix well then pour in greased bundt mold and bake for 40 minutes at 180°C or until a tooth pick inserted comes out clean. 

Cool the cake, then unmold.

Slice, Enjoy this soft moist and yummy cake!

Labels: Eggless, Bundt, Banana, Ginger, Bundt Bakers

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Twisted Gingerbread Bundts

• Cream Cheese Swirl Ginger Bundt Cake by Magical Ingredients
• Eggless Ginger Banana Bundt by Sneha's Recipe 
• Gingerbread Bundt Cake with Maple Icing by Patyco Candybar
• Pumpkin Gingerbread by Palatable Pastime
• Bourbon Gingerbread with Lemon Curd byCulinary Cam

Homemade Spiced Rum#SuperClubSaturday

Making spiced rum at home is so easy, you just have to take some of the desired mix of spices and other ingredients, pop them in a bottle of rum for, a few days. Decant and the homemade spiced rum is ready.

Makes 500ML
Ingredients
3 - 4 Inches Fresh Ginger Root - sliced
1 Star Anise
5 Whole Black Peppercorns
4 Whole Cloves
2 Inch Cinnamon Stick
1 Teaspoon Pure Vanilla Extract
500 Ml Rum - White or Dark

Method

Fill a large jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill jar with rum. Cover and let infuse for at least 4 days 8 - 10 days .
Strain rum through a fine meshed strainer into a bowl. Decant back into jar and replace lid. Spiced rum will keep indefinitely.

Homemade spiced rum tastes great in all kinds of cocktails,  mojitos, or even a simple drink like a rum & coke. 

I have used to make a delicious cake with this spiced rum.. recipe will be up soon! 
Labels: Rum, Cinnamon, Ginger, Black Peppercorns, Super Club Saturday, Homemade

Supper Club Saturday

January 2021 Shared Recipes

• Sneha’s Recipe mixed Homemade Spiced Rum
• Making Miracles served Leftover Turkey Salad (Sandwiches)
• Magical Ingredients presented Mighty Mushroom Bites “Vada” Curry
• A Day in the Life on the Farm baked Pizza Montanara
• Palatable Pastime baked Southern Skillet Cornbread
• Our Good Life tossed together Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons

Quinoa Dosa With Peanut Coconut Chutney

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

Ingredients
1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

Method

In seperate bowls wash the quinoa

urad dal and fenugreek seeds.

idly rice,

 Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.

After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.

When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.

In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.

Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame. 

When dosa looks done transfer it to a plate.

Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.

This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup
Ingredients
For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Method
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka

In a small saucepan kept on high heat, add oil and let it heat well.

Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.

Serve with quinoa dosa.

Enjoy this delicious combo!! 
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger
Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery 
Kung Pao Chicken  by Palatable Pastime 
Minty Tomato Peanut Chutney by  Magical Ingredients 
Quinoa Dosa With Peanut Coconut Chutney by  Sneha's Recipe  

Carrot Beet & Red Apple Soup#SoupSwappers

This cold soup has the freshness of apple and the earthiness of carrot, beetroot and ginger. A bowl of this before dinner will set your palate for other dishes to follow. This comforting bowl of red soup, is a delicious blend.

Serves 2
Ingredients
1 Medium Red Apple - chopped
1 Large Carrot - chopped
1 Large Beetroot - chopped
½ Teaspoon Grated Ginger
Lemon Juice to your taste
A Pinch of Salt

½ Cup Cold Water
A few cubes of Ice

Method 

Place all the ingredients except the lemon juice in a blender and blend it well. Strain the juice and add lemon juice to your taste. Have this immediately and enjoy a healthy and delicious cold soup. 

So simple and yet delicious. You will love to have this during summer it's so refreshing.

Labels : Carrot, Beetroot, Apple, Ginger, Cold Soup, Soup, Soup Swappers, Healthy, Vegan, Gluten free
Theme for July 2020 Soup Swappers is Summertime Soups - Hot or Cold and our host is Camilla. Thank you Camilla for hosting this event. 

• Carrot, Beet Red Apple Soup by Sneha's Recipe
• Chilled Peach Soup with Labneh by Palatable Pastime
• Cucumber Gazpacho by Veggies First Then Dessert
• Fresh Summer Corn Chowder by Culinary Adventures with Camilla
• Instant Pot Summer Soup by Making Miracles
• Summer Fresh Corn Chowder by Pandemonium Noshery
• Summer Vegetable Soup with Sausage and Lentils by Karen's Kitchen Stories
• Zucchini and Summer Squash Soup by A Day in the Life on the Farm

Ginger Butter Cookies#FantasticalFoodFight

Made these cookies for the Fantastical Food Fight wherein the theme for the month is: Gingerbread . These cookies are eggless, mouth melting and crisp. 

You will definitely love the addition of ginger powder in it.

Ingredients  

1 Cup All Purpose Flour
1/3 Cup Icing Sugar
100 Grams Salted Butter
13 Grams Vegetable Shortening
2 Tablespoons Milk
2 Tablespoons Custard powder
1 Teaspoon Vanilla essence
1 Teaspoon Dry Ginger powder - Homemade
¼ Teaspoon Level Baking powder

Method

Take all dry ingredients in a bowl except sugar mix well and keep aside. 

Take butter, shortening and sugar in a bowl and mix till light and fluffy. Add vanilla essence, milk and mix again. Now  fold in the add all dry ingredients and  mix it well. Mix everything well together with a help of a spoon or spatula. 

Take a piping bag with  big size star nozzle and fill it with cookie dough. Line a baking try or pan with parchment paper and pipe the cookies on it at little distance. Bake at 180 degrees for 15- 20 minutes. 

Baking time may vary depending on Oven. 

Once done take out them on a cooling rack serve when completely cools down.

How to make Air fryer Dehydrated Ginger Powder at home.

Ingredients  

500 Grams Ginger

Method

Remove the skins and wash the ginger and pat them dry.
Then using a grater or a chopper, I used my V slicer to cut into fine slices.

Then place these in the basket of the Air fryer at 80 degrees. Then no need to preheat the Air Fryer. It will take around 40 to 45 minutes.

Every 15 minutes give it a good stir so that they are evenly dried and crisp. If necessary keep it for another 10 to 15 minutes more. 

Dry the ginger slices on a cloth and leave it for about an hour or two so that they are cool and dry completely.  

Then powder them in a blender or a coffee grinder. 

Store it in a air thight container and keep this in your kitchen cabinet.

Ta Da.. Ginger Powder is ready..

Labels : Eggless, Cookies, Biscuits & Cookies, Fantastical Food Fight, Ginger, Air Fryer, Dehydrated, Ginger powder, Homemade
You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

Check out the other recipes below!

An InLinkz Link-up

Ginger Chutney / Allam Pachadi #ImprovCookingChallenge

Ginger Chuteny or Allam Pachadi is  Andhra Pradesh cuisine  recipe.   This chutney main ingredient is Ginger  which gives that  punch to  this chutney.  It's  a sweet, spicy and tangy  which is perfect to have with Andhra's  famous crepes called  pesarattu or  dosa and even  idli, they also have this with their daily meals,  which are incomplete until they are served with this Ginger Chutney. 

Try it and you will definitely go crazy for this chutney.  One can adjust the spice and sweetness according to your taste.

Ingredients
A  Small Lemon size  ball of Tamarind
2 Tablespoon Oil
1½ Tablespoons Chana Dal / Bengal Gram

1 Tablespoon Urad dal / Split Beluga Lentil

15 Grams Dried Red chillies 
35 Grams  Ginger -  peeled & sliced
2 Teaspoons Jaggery
Salt to taste
For Tempering /Tadka 
1 Teaspoon Oil
½ Teaspoon Mustard Seeds 

2 Sprig Curry Leaves 
½ Teaspoon Chana Dal / Bengal Gram
½ Teaspoon Urad dal / Split Beluga 

½ Teaspoon Cumin seeds

2  Dried Red Chillies

Method

Take a tablespoon of  oil fry the  chana dal  till light pink.  Remove this on to a absorbent paper and like wise fry the urad dal.  Remove this too on a absorbent paper.

If necessary add the remaining tablespoon of oil and fry  the  Ginger  till it's golden and releases an aroma.  Remove this on to a absorbent paper.  Now fry the red chillies  and then remove this  to on to same  absorbent paper. Let it cool.

In the small mixer jar add the fried dals and chillies and powder them finely, without using a drop of water. If necessary add little oil to powder it. Then add the jaggery, tamarind and salt , now powder this together to fine powder.

Take this Ginger Chutney out on to the serving bowl.  

For Tempering /Tadka

Heat oil in a small tadka pan and then add the mustard, cumin seeds when then start crackling add the dried red chillies and  the urad and chana dal saute till it turn light brown.  Add the curry leaves and saute for a minute.  Pour this over the Ginger chutney and Enjoy ..

 Yummy,  sweet, spicy  and tangy Ginger Chutney is ready.

Labels : Chutneys & Dips, Ginger, Ginger Chutney, Andhra Pradesh, Improv Cooking Challenge 

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.

An InLinkz Link-up

Candied Ginger - How To Make Your Own Candied Ginger - Homemade

Let me disclose one truth - my weakness for candied ginger. I simply relish this. I can finish 200 grams packet of theses in day or two. As I am working in the kitchen I will just pop one of these into my mouth. So I decided to make my own candied ginger so that I can enjoy having it and not ...making a hole in my pocket. This candied ginger is so expensive and with very little effort you can make this at home. It turned out superb.

Ingredients

400 Grams Fresh Ginger- should be tender and less fibrous
2 cups granulated sugar + additional sugar for coating
3 cups water
A pinch of salt

A teaspoon of Lime juice

Method

Soak the ginger in water for 10 minutes then wash it.

Peel ginger with a vegetable peeler( this works well for me).
Slice ginger. Make it as thin as possible. 

  

I used the V slicer to slice it, (but be careful while using the V  slicer as it is very very sharp  it can slice your finger too) do get distracted while using the V slicer  again I would say ...Be careful!

Place the sliced ginger in cold water for 15 minutes.

Place ginger slices in a saucepan, adding enough water
to cover ginger. Bring water to a boil over medium heat. Reduce heat to low; simmer 10 minutes. 

Drain water from ginger. 

Then boil again in fresh water, changing the water twice. This will reduce the sharp - pungent taste of the ginger.

After completing this process then again boil water in the sauce pan  add the sugar, salt and  stir it in between  till it comes to a boiling point.  Place  the twice-boiled ginger slices back in the saucepan. Cover the pan with a lid and cook  it over medium heat  for 20 to 30 minutes or until the ginger is cooked.  Do not over over cook it or else it will turn into a paste when it cools. Once cooked remove pan from heat immediately.  Drain the syrup.  Keep the syrup aside.

Options: Ginger Slices in Syrup OR Sugar-Coated Ginger:
I did  both!

For ginger in syrup:

Take the drained ginger syrup back into the pan add the lime juice and let it boil till it thickens slightly ( the lime juice is added so that the syrup does not crystallize when stored )

Allow mixture in saucepan to stand for an hour at room temperature to cool a bit. Spoon mixture with half the  ginger slices  into a glass jar with a tight fitting lid. Store in refrigerator up to 1 year. Do not use for 20 days to  one month.  After a month use it in anything you want to make

The syrup is delicious drizzled over  pancakes, ice cream, or use this preserve to prepare ginger bread or cookies or even in a cocktail!

For sugar-coated ginger slices:

Immediately after removing hot mixture from the heat, drain ginger slices, getting as much of the syrup off the ginger as possible. I used a sieve to do this. Let this drained ginger sit in the sieve till completely cooled and free of any extra syrup or moisture.    

In a separate bowl  pour in enough powdered  sugar to coat the ginger slices. Give them a turn and toss until they are well-coated.  Do this process again twice.

Once slices are completely covered with sugar, give them a shake to get rid of excess sugar.(I used this excess sugar to  make our tea -  to impart a mild ginger flavor).

Place the ginger slices on a plate you’ve covered with foil or butter paper to dry (this may take several hours or even overnight, depending on humidity) It took 2 days to dry completely ( let me disclose this too - by that time more than half the ginger was finished by me).

To store sugar-coated ginger slices, place them in a glass jar and keep tightly sealed at room temperature for up to  a month or 2 or 3 months. That too long for me, it lasted only 2 days.... my weak... ness ...ha... will make it again.

Labels : Ginger, Sugar, Homemade, Blogging Marathon 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up