Banana Bread

Dec 4th 2009

This is one of the easiest things I have baked, and tastes wonderful. This is an especially good snack for afternoons when you want to munch on something and nothing is around. And the reason I so love this dish is because you get to use the really ripe bananas that you actually don't like to eat. The recipe is from " The Los Angeles time California cookbook".


Difficulty level: Easy (Novice Baker)


Preparation Time: 10 min ( preparation), baking time (50 min or 25 min)


Ingredients: 

• 2 cups mashed banana (ripe ones work best)
• 3 eggs
• 1 cup oil
• 1 tsp vanilla
• 2 cups flour
• 1 cup sugar
• 1 tsp soda
• 1/4 tsp salt

Method de Preparation:

1. Combine banana, eggs, oil and vanilla and mix well.
2. Sift together flour, sugar, soda and salt and add to the banana mixture. ( I usually just mix them well, have never sifted :) )
3. If you like nuts, add finely chopped walnuts.
4. Pour batter into greased and wax-paper-lined 9x5 inch loaf pan.
5. Bake at 350 degrees 50 min or until done. Or fill greased muffin pans 3/4 full and bake at 350 degrees 25 minutes.

Pachai (Raw) Morkoyambu

Nov 27th 2009

This is an accompaniment to any podi or thogayal- esp. ellu (sesame) podi, vazhakka (banana) podi and puthina (mint)/ kothamalli (cilantro) thogayal. This is the same as morkutan ( like how I call it) but this particular recipe from my mil is extremely easy.

Ingredients

2-3 green chillies

little bit scraped coconut (preferably fresh) - 1 tsp

Mustard (2 tsp)

oil to season

curd

turmeric powder

salt to taste

Method of preparation

1. Grind green chillies, coconut and mustard (1 tsp) in the mixie and keep aside.
2. Take required curd in a container and then mix it with a spoon to take out any lumps and make it of even consistency. Do not make too watery. Keep it reasonably thick.
3. Add the ground mix to the curd and salt too.
4. Season with some mustard allowed to splutter in oil. Add turmeric to the oil before adding to the curd.
5. And you are done, enjoy!

Vazhakka (Raw Banana) Podi

Nov 27th 2009

This is a recipe from my mother in law. This is more common with Thanjavur tamils and is a different use for the banana and a change from the usual paruppu and thengai podis. I as always like to have my podis on the side with thayir sadam, but these go well just mixed with rice and some oil. Sides for these include any kind of morkoyambu (recipe coming up next).

Ingredients

Two raw bananas

Urad dhal ( 1/4 cup approx.)

Red chillies (4-5 per taste)

Hing or Asafoetida ( a pinch)

Tamarind paste ( 1tsp)

oil ( 1 tsp)

salt (to taste)

Method of preparation

1. Place bananas in the microwave and just heat, keep heating at intervals of 1 min and turning them from side to side. The skin will turn soft and you can feel it to make sure the bananas are cooked. Approximately 6-7 min (will vary depending on power and make of microwave) - my disclaimer here, if something goes wrong :)
2. As for any thogayal, take a little bit of oil and add to it the urad dhal and red chillies and a little bit of hing. Roast till slightly brown in color and turn off gas. Tamarind paste can be added at this point or even when grinding.
3. Wait till the bananas have cooled and then peel off skin.
4. Grind the first mix in the mixie (small blender) and then add the bananas (cut in pieces) and blend on low once or twice.
5. Add salt and mix well and enjoy!

P.S. If you are impatient like I was, then the bananas will not be separated and will not be powder like, so make sure you allow it to cool before grinding.