Banana and Chocolate Chip Flower Cake # BreadBakers

When Julie gave this month's Bread Bakers' theme -  Mother’s Day or May Day inspired bread.  My mother's banana cake came to my mind which she often made for us, whenever there were overly ripe bananas.  

This is such a moist and soft cake, easy to make and a best way to use overly ripe bananas. Made this for our evening tea party.

Ingredients 

2 Cups All purpose flour
1 Teaspoon  Baking powder
1 Teaspoon Baking soda
A Pinch of Salt
1.1/4 Cup Caster Sugar
1 Cup Mashed Banana
2 Eggs
1/2 Cup Oil
1/2 Teaspoon Vanilla Essence
2 Tablespoons Yogurt
1/2 Cup Chocolate chips

Method

Preheat the oven at  190  degrees

Sieve together flour baking powder baking soda add salt and caster sugar mix well. Add chocolate chips to it and keep aside

Take a bowl beat together egg,  yogurt and  oil  well for about 4 to 5 minutes,  add mashed bananas beat them again for 2 to 3 minutes.  Add dry flour mixture, little at a time and gently fold it until all the flour is incorporated.

  Pour into greased silicone mold and bake at  for 25-30 minutes or until toothpick comes out clean. Cool it completely and then un-mold it.

This is so soft and moist... enjoy with a hot cup of tea or coffee.Labels : Cakes, Banana, Chocolate, Bread Bakers

This month's BreadBakers' theme is Mother’s Day or May Day inspired bread, hosted by Julie at Hostess At Heart. Here's what our creative bakers came up with.
Almond Rose Bread by Cindy's Recipes and Writings
Apricot Sweet Rolls by Cook's Hideout
Banana and Chocolate Chip Flower Cake by Sneha's Recipe
Beetroot Cinnamon Rolls by Herbivore Cucina
Blueberry Muffin Cups with Warm Lemon Sauce by A Salad For All Seasons
Cherry Almond Kugelhopf by Hostess At Heart
Cheesy Pizza Roses by Food Lust People Love
Flower Bread with Savoury Onion Filling by Sara's Tasty Buds
Lemon Poppyseed Muffins by A Day in the Life on the Farm
Orange Marmalade Rolls by Ambrosia
Peynirli Cicek Pogaca/ Turkish Cheese Flower Bread by Gayathri's Cook Spot
Pogaca -Turkish Breakfast Bread by Mayuri's Jikoni
Pumpkin Lavender Coconut Biscuits by The Schizo Chef
Sfoof by Karen's Kitchen Stories
Sunflower Crumb Muffins by Baking Sense#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Crunchy Salad #FoodieExtravaganza

Prepare this simple, fresh and refreshing crunchy beetroot and radish salad today! It's quick and easy to prepare, filling too.

Since this is National Salad month our Host Camilla asked us to celebrate all things salad. Green salads, pasta salads, potato salads. This theme was absolutely right for this month.. since the heat in India is scorching, having salads more in meals is refreshing and light. Thanks Camilla for hosting this event and choosing this theme.

Ingredients
1 Boiled Beetroot - chopped
1 Radish - Grated

1 Small Tomato - chopped
A Juice of a Lemon
1 Tablespoon Grated Coconut
1 Tablespoon Coriander leaves - finely chopped
2 Tablespoons Peanuts - roasted and coarsely ground
½ Teaspoon Pepper powder
½ Teaspoon Salt

For the tadka
1 Teaspoon Sesame oil
½ Teaspoon Mustard seeds
½ Teaspoon Urad dal
¼ Teaspoon Chana Dal
A sprig Curry leaves

Method

In a saucepan, heat the oil add the mustard seeds, when they crackle, add the urad and chana dal and brown it lightly , add curry leaves and sauté lightly. Cool it. Add the  beetroot and tomato. 

Mix in the juice of one lemon, the grated coconut, salt, pepper powder, and the peanuts. Nicely stir all the ingredients. In a  plate arrange the radish and then place the beetroot on top, sprinkle so more peanuts and cover this with a cling film and chill it in the refrigerator . Enjoy this  salad chilled.

Labels : Crunchy Salad, Salads, Beetroot, Radish, Tomato, Peanuts, Coconut, Healthy, Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month Camilla of Culinary Adventures with Camilla is hosting. She encouraged us: "Let's celebrate all things salad. Green salads, pasta salads, potato salads...whatever you want!"




Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The Salad Smörgåsbord

Avocado Egg Salad by Making Miracles
Carrot Raisin Salad by Hardly A Goddess
Cilantro Lime Cucumber Salad by Cookaholic Wife
Crunchy Salad by Sneha's Recipe
Lahpet Thoke by Culinary Adventures with Camilla
Mexican Street Corn Salad by Caroline's Cooking
Taco Salad Boats by Palatable Pastime
Tortellini Cesar Salad by Fearlessly Creative Mammas
Tropical Fruit Salad A Day in the Life on the Farm
Warm Steak and Sweet Potato Salad by Our Good Life

Chicken Pizzas - Gluten Free, Grain Free

These  Chicken Pizzas are gluten free, grain free and yummy.  A party dish, which can be prepared well in advance and kept in the refrigerator. Just half an hour before serving pop them into the preheat oven.  Ta .. Da.. these are ready to be served. 

Ingredients 

1/4 Cup Oil
2 Chicken Breast
1 Medium Onion - chopped
2 Garlic Cloves - paste
1 Cup Pasta sauce
1/2 cup Red Chilly Garlic sauce
Fresh Basil Leaves or 1 teaspoon dried Basil
1 Cup Cheezza Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Freshly crushed Black pepper

 Method 

Preheat the oven 200 degrees. 

Cut the each chicken breast in to 3 pieces. Now give a cross cut in each part, but not till the bottom ( it should looks like a flower see pic). 

Pat them dry and  fry on high flame with just a tablespoon of oil,  the cut side down till they are nicely browned on both sides ( do not  cook them, just want to seal the juices in the chicken, so while baking they do dry out). Then keep aside.

Heat remaining oil in a pan . Add onion and garlic cook for 2 minutes . Add pasta sauce and red chilly garlic sauce bring to the boil stir in basil. Season with salt and pepper . 

Place the chicken in a ovenproof dish, fill each chicken piece with the prepared sauce by pressing the filling into the cuts.

 Top it with cheese .  Place a small leaf of basil.   

Place them on a buttered pyrex dish pour a teaspoon of water in the dish ( this is to prevent the chicken from drying).

 Bake for 10 to 15 minutes till the chicken is done, the  top is golden and cheese has melted. Serve hot.

 To make it a complete meal serve them on a bed of gluten free boiled spaghetti or  noodles or on a bed of rice -that's just saute in olive oil, garlic and basil .

Labels : Chicken, Baked, Pizzas, Basil, Cheese, Pasta Sauce, Gluten Free, Party pleasers, Kids delight, Grain free

Mango Bread Pastry - No Bake Dessert

I made this with Alphonso mangoes so often because it is easy, delicious and yummy.  My friends too make this pastry , when I explained to them how to make it and it is a instant hit in their home too.  Make this for your guest and they will shower praises after enjoying this pastry.

Ingredients

4 Slices Bread - white or brown any will do
As Required Slices Mango - cut in the size of the bread slice
3/4 Cup Vanilla Ice Cream

For Mango Glaze
2 Tablespoon Sugar
1/2 Cup Mango Puree
1 Teaspoon Gelatin or Agar Agar powder
2 Tablespoon Water

Method
For the Glaze

Soak the gelatin in water for 5 minutes. 

Take a another pan, mix together  mango puree and sugar, mix well and soaked gelatin . Now switch on the gas and cook the mixture on low heat, stirring continuously, so that it doesn't stick to the bottom. Cook until it becomes translucent and thick  ( do not bring it to a boil). It's is ready. Take off flame, take it out on a bowl, keep aside to cool .

For Assembling
Take the bread slices . Take out the ice cream and let it becomes a little soft so that it becomes easy to spread. 

First take one slice and spread a tablespoon ice cream nicely all over. 

Then place the slices of mango. 

Spread a little mango glaze on top. 

Then  spread little ice cream on it.  Take second slice of bread and place it on top then again continue the same process ...first spread ice cream and in this way repeat the process until the fourth slice of bread finally is placed on top . 

Then apply layer of of ice cream and pour mango glaze on the top.   Its summer and so hot as you can see as I am assembling it the ice cream is melting.

Now place  this pastry  in an airtight box and keep it in the freezer for half an hour or more to set . 

When ready to serve take it out, trim the sides and cut from the center  - into two parts. So two pastries are ready , garnish with glazed cherries or mango pieces and serve chilled. Enjoy.. yum...

Labels : Mango, Pastry, Sweets & Desserts, Vegetarian

Hot And Spicy Shrimps Pulao #FishFridayFoodie

For Fish Friday -  April the theme is "One Pan Dinners". Make a meal with fish that can be prepared in just one pan and perfect for the busy cook. Our Host of the month is Karen H Kerr.  

Made this Hot And Spicy Shrimps Pulao.  It's really hot and spicy, made a Roasted Chilly Garlic Chutney and used it to  made the pulao.  To cut down the spiciness a little, have used  Birista ( Fried Onions).

Ingredients

1.1/2 Cups Basmati Rice

1 Cup Cleaned  Shrimps

1/3 Cup Roasted Chilly Garlic Chutney

1 Teaspoon Coriander powder

1/2 Teaspoon Garam Masala powder

1 Tablespoon Lemon Juice

1/2 + 1/2 Teaspoon Salt

1 Cube Fish seasoning

2.1/2 to 3 Cups Water

2 Medium Onions Birista

Whole Spices

1 Stick Cinnamon

2 Cardamons

5 Black Peppercorns

3 Cloves

1 Bay Leaf

Oil as required

For Granishing

1 Green Chilly - slit and fried

Method
Wash and soak the rice for an hour.
To the chutney mix lemon juice, coriander and garam masala powder well.

For the Shrimp Marination

To the shrimps add 1/2 teaspoon salt and half of this chutney and marinate the shrimps with it.

Boil the water with the salt and seasoning cube, keep aside.

In the meantime heat oil in a deep broad pressure pan and fry the onions to make the birista. Remove them and keep aside. Keep 1/3 cup oil and take out the excess oil. In the same pan fry the prawns for 2 minutes only on medium high flame. Remove them and keep aside. Now add the fried onions (reserve a little for garnishing) and the remaining chutney, whole spices and fry till oil separates. Drain the water from the rice and add to the pan and fry for 2 to 3 minutes stirring lightly. Add the boiling water and cook on high flame till the rice comes to rolling boil. Let it boil till the water dries and water level is half inch above the rice add the shrimps and give it a quick stir. Cover the pan with a lid and take one whistle on high flame. Switch off the flame and let it rest in its heat for 10 minutes. After 10 minutes open the lid and garnish with remaining fried onions and green chilly enjoy this hot and spicy rice with raita.

For the  Roasted Chilly Garlic Chutney

Makes 1/3 Cup

Ingredients

10 Dried Red Chillies

12 Cloves Garlic

1/2 Teaspoon Cumin Seeds

1/2 Teaspoon Salt

2 Small Tomatoes - chopped

2 Tablespoons Sesame Oil

Method

Dry roasted the garlic till light brown spot appear, take them out.  In the same pan dry roast the chillies till  till they are crisp.  Then roast the cumin seeds till it releases an aroma. In a small blender jar add all the roasted ingredients and make a powder.    Then add the tomatoes and salt,  again grind this to a fine paste, add sesame oil to make a fine paste.  Do not add water to make this chutney.  

 This chutney goes well with Kadhi or Dal Chawl. 

 Labels : Shrimps, Seafood/Fish, Fish Friday, Chutneys & Dips, One Pan Dinners, Gluten free

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