Love Served Daily

Cooking up Smiles..Across the Miles


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Vegan Banana Pecan Bread..A keeper recipe

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Hello everyone. I hope you guys are doing well. I am on a “constant happy mode” these days. Just in case you didn’t know my parents are visiting us here and I am so delighted with all the love, pampering and of course the good food. 🙂

Today I am sharing the recipe of a vegan Banana Pecan Bread. I made this to welcome my parents and they give it a big thumps up. I wanted to make something without egg for them but haven’t really had good success with yogurt or other egg substitutes earlier so was a little skeptical with this one. The good thing was I didn’t add any egg substitute here, expect for an additional banana and it worked like a charm. I would definitely be making this again. I have used Pecans here but you can definitely add walnuts or your choice of nuts or chocolate chips as well.

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Now lets pick up some of those ripe bananas and make this delicious bread 😛

Ingredients:

All purpose Flour – 1.5 cups (Can also use whole wheat flour instead)

Very Ripe Bananas – 4, medium

Sugar – 1/2 cup

Oil – 2/3 cup

Baking Powder – 1 tsp

Baking Soda – 1/2 tsp

Cinnamon Powder – 1/4 tsp

A pinch of salt

Chopped Pecans – 1 cup

Procedure:

  1. Preheat your oven to 350F. Grease well a 9 inch loaf pan with butter and keep aside.
  2. Peel and mash the over ripe bananas with a fork or use a blender. Mix in the Oil and Sugar to the banana puree.
  3. Sieve the flour, baking powder, baking soda, cinnamon powder and salt. Keep aside.
  4. Take some flour and coat well about 3/4 cup of the pecans. This ensures that the pecan do not sink to the bottom of the pan while baking. We will use the remaining 1/4 cup of pecans for garnish.
  5. Mix the coated pecans with flour mixture.
  6. Now gently mix the dry ingredients with the wet ones, making sure not to over mix. Just use a rubber spatula.
  7. Finally, pour this mixture in your greased pan and give it a gentle tap and shake to take out any air bubbles.
  8. Garnish with the remaining pecans on top of the bread.
  9. Bake it for about 40 minutes, more or less, depending on your oven, until a toothpick inserted at the center on the bread comes out clean.
  10. Let the bread cool at the kitchen counter for 10 minutes before slicing. Enjoy with your favorite beverage.
  11. Any leftovers can be stored in an air tight container for up to 3 days.

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So that is how I made this healthy and delicious bread and welcomed my parents 🙂

I hope you will give this a try and let me know if you like it.

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Thanks so much for stopping by.

Love,

Ritu 😀


35 Comments

Bhature (or Indian fried bread) Recipe..Best enjoyed with Punjabi Chole

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I am super excited as I write down this post. My parents will be here tomorrow (yayyy). I am so looking forward to their visit and spending some quality time with them. Believe it or not, that is probably one of the best gift a girl can get after her marriage. Super excited 😀 I will also be taking a break from my cooking to enjoy some delicious food by my mom because she is the best cook in the world. No I am serious. I am sure your mom is too. Cause seriously no one cooks as good as our moms 🙂

Today I am sharing the recipe of Bhature, an Indian fried bread, best had with Punjabi Chole. Do check out the recipe, just in case you have missed it earlier.

Chole can also be had with Puri or Naan but my husband is really fond of Chole Bhature so I decided to treat him a few days ago. Chole Bhature is a favorite north indian breakfast but seriously can be enjoyed anytime of the day.

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Here is how I made these delicious treat 😛

Ingredients:

All purpose flour or Maida – 1 cup

Thick Yogurt – 1/4 cup

Baking powder – 1/2 tsp

Baking Soda – 1/4 tsp

Sugar – 1 tsp

Salt to taste

Oil – 1 tbsp.

Semolina or sooji – 1 tbsp., optional (use if you like crispy bhatura)

Water – as needed

Oil for frying

Procedure:

  1. Sieve the flour, baking powder and baking soda in a bowl. Add in the salt, sugar and semolina to it. Mix well. Drop in the oil and rub it in the flour.
  2. Make sure you are using thick yogurt and it is at room temperature. Add in the yogurt to the flour and mix well.
  3. Now slowly add water as needed and make a soft dough. The quantity of water will depend on how thick your yogurt is. Make sure not to add too much water. I ended up using a little less than 1/4 cup of water. Try to use a little warm water to knead the dough to make sure its soft.
  4. It is very important to knead the dough well for the gluten to activate. I recommend kneading it for at least 10 – 15 minutes.
  5. Add some oil on the dough so it doesn’t dry up. Cover the dough with a wet cloth and keep it in a warm place. The microwave or oven works best.
  6. Leave the dough to rest for at least 4 – 5 hours.
  7. Now, make small round balls with this dough. You should be able to get about 5 medium sized bhature with this quantity.
  8. Let the balls rest for another 10 minutes, covered. Heat oil in a big wok or Kadai for deep frying the bhature. Make sure the oil is hot to ensure the bhature puff up well.
  9. Now take a ball and roll out the bhatures, either round or oval, based on your preference. (Please do not judge the shape of my bhatura, not everyone is blessed to make round shaped rotis, like our moms) 😉
  10. Stretch the bhatura by hand and drop it very carefully in hot oil. Press it firmly from all sides. The bhatura will puff and once it gets a golden color, flip and cook it from the other side.
  11. Drain the excess oil and take out the bhatura on a paper towel to absorb any oil.
  12. Serve hot with some delicious Chole.

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So that is how I made this delicious treat. It was a pleasure seeing my family enjoying it as much as I enjoyed making them.

I hope you will give this a try and let me know if you liked it.

Thanks so much for reading.

Love,

Ritu. 🙂


36 Comments

Kutchi Dabeli Recipe..Indian style burger..Another favorite street food.

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In continuation with my love for Indian street food and Gujarati cuisine, I am making some Dabeli today. It is a delicious Indian street food that originated in Kutch, Gujarat. Spicy potato mixture is placed between Buns and topped with chutney, pomegranate seeds, peanuts and sev.

Dabeli is one of my favorite street food. I have such fond memories of my father treating me with this delicacy. When I moved out of India, I dearly missed eating all the street food, especially Dabeli. So I finally decided to try it at home, and I am so glad I did as its super easy if you have everything handy. Do give it a try and I am sure you will like it.

Lets make some delicious Dabeli…:P

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Ingredients:

For Dabeli masala – you can also use store bought – use 1.5 tbsp. or make your own as below

Whole Red chilly – 1

Cumin Seeds – 1/2 tsp

Corainder Seeds – 1 tsp

Cloves – 2

Black pepper – 4

Cinnamon Stick – 1/2 inch

For Potato stuffing:

Boiled and mashed potato – 1.5 cups

Oil – 1.5 tbsp.

Cumin Seeds – 1/2 tsp

Tamarind Chutney – 2 tbsp.

Salt to taste

Water – 1/2 cup

To Serve:

Buns or Pav – 4

Butter to toast the Pav – 2 tbsp

Roasted Peanuts – 1/4 cup

Sev – 1/4 cup

Pomegranate seeds – 1/4 cup

Chopped onions – 1 small

Sweet tamarind Chutney – 3 tbsp.

Red Chilly Garlic Chutney – 3 tbsp. (Can substitute this with mint & cilantro chutney)

Method:

  1. Lets start with making the Dabeli masala. Skip this step if you have the store bought masala readily available. Roast all the ingredients listed under Dabeli masala until fragrant and then grind to a fine powder. Use as in the recipe.
  2. To make the potato filling, heat oil in a pan and add the cumin seeds. Once the seeds crackle, add the potatoes, Dabeli masala, salt and tamarind chutney. Mix everything well.
  3. Now add 1/2 cup of water and let it come to a boil. Mix everything well and let it cook for a few minutes until the filling is like a thick paste.
  4. Slice the buns in half and toast them with butter till they are nice and crispy. I make my own buns using this amazing recipe at Shital’s Kitchen. Check it out here.
  5. To assemble, apply some tamarind chutney on one side of the bun and the garlic or mint chutney on the other bun.
  6. Take some potato filling and place it on one of the bun slices. Top it with some chopped onions, chopped cilantro leaves, peanuts, pomegranate seeds and sev. Close with the other Bun slice.
  7. Garnish with some more sev and chopped cilantro leaves. Enjoy

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So that is how I made one of my favorite street food and relished some good old days. See how I have served it on a newspaper, just like they do in India 😉

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Do give it a try and let me know if you like it.

Thanks so much for stopping by.

Love,

Ritu. 🙂


4 Comments

Double Chocolate Banana Bread…A chocolate lover’s dream

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I am not such a big fan of banana. In fact the only way I like to eat them is munching on some banana chips. I have been searching for a good banana bread recipe for a long time to use those over ripe bananas that go bad because no one really wants to them in my house. When I came across this recipe at Bake with Christina, I knew I had to try it. It had double chocolate which means double the happiness for me. What better way to use those over ripe bananas then to hide them in a chocolate bread. This bread came out delicious. Thank you Christina. I cant wait to bring some more bananas just to get them real ripe and make this again.

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Here is my adaption of her recipe.

Ingredients:

All purpose flour – 1 cup (Feel free to substitute with whole wheat flour. The bread would be just more dense)

Cocoa powder – 1/2 cup

Sugar – 1 cup

Baking Powder – 1 tsp

Baking Soda – 1 tsp

Salt – 1/4 tsp

Over Ripe Bananas – 3 large

Egg – 1 large

Vanilla extract – 1 tsp

Melted butter or Oil – 1/2 cup

Sour cream – 1/4 cup

Chocolate Chips – 1/2 cup (The original recipe said 1 cup, I have cut that down so it doesn’t get overly sweet)

A few more chocolate chips for garnish

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Method:

  1. Preheat your oven to 350 F and line a 9×5 inch loaf pan with parchment paper or spray it well with cooking spray.
  2. Sift all the dry ingredients – flour, cocoa powder, baking soda, baking powder and salt.
  3. Mix the oil with sugar with a whisk until well combined.
  4. Mash the bananas with a fork or in a blender. It would total about a cup of banana puree. Add in the egg, sour cream, sugar and oil mix and vanilla extract.
  5. Now mix the dry ingredients with the wet ones, gently with a spatula making sure not to over mix. Just mix till everything is well incorporated and you do not see the dry ingredients any more, then stop.
  6. Slowly fold in the chocolate chips, leaving some for garnishing.
  7. Pour this batter in your loaf pan and sprinkle some chocolate chips on top.
  8. Bake this in your oven for about 55 minutes or till a toothpick inserted in the center of the bread comes out clean.
  9. Check around the 30 minutes mark. If baking in a round 7 inch pan, it will bake sooner. 
  10. Once done, let it cool for 10 minutes in the pan before inverting it out on a cooling rack to cool completely.
  11. Cut this into slices and enjoy. It tastes delicious warm and right out of the oven.
  12. If you do have any left overs, keep it in an air tight container, at room temperature for no more than 4 days. Though, trust me, it won’t last that long.

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So there you have it, one of the most delicious ways to enjoy bananas. And if you like chocolate as much as I do, this is as good as a trip to heaven. Go ahead, make some today. You will love it. I promise.

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Thanks for reading.

Love,

Ritu. 🙂


7 Comments

Poached Egg, Egg in a Potato Nest and Egg in a Bread Hole..Some interesting twists to your eggie brekkie.

Eggs is what my daughter and I love for breakfast. There are so many different ways you can have them. It keeps you full longer and is a good source of protein. Here are a few interesting ways you can make eggs and twist your regular breakfast menu. Because as they say, breakfast is sure the most important meal of the day and should not be missed. Here I am giving you three ways to look forward to your next egg breakfast.

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Poached Eggs:

Poached eggs are prepared by poaching eggs in simmering liquid. Its such a pleasure to see the flowing yellow yolk when you cut into your egg. Here is how to make it.

Take a deep saucepan. Not too big. Fill it half with water. Add some vinegar and salt and bring to boil. Mean while break an egg in a small bowl. Once the water starts to simmer, take a spoon and create a whirlpool in the water and slide the egg right in. Bring down the heat to low and let the egg sit in there for about  5 mins. That’s it. Take it out on a paper towel to soak the moisture and then transfer onto a toast or eat it just like that. Enjoy.

If you would like to have this poached egg with flavored yogurt, use 1/2 cup of thick yogurt and add one minced clove of garlic. Pour it over the poached egg. Melt some butter in a pan and add paprika to it. Let it sizzle for a few mins and then add it over the poached egg. Garnish with mint leaves or your choice of herbs. Enjoy.
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Egg in Potato Nest:

Take one small potato and grate it.  Put the strings in a kitchen towel and squeeze out all the water. Heat oil in a pan, put these potatoes in it trying to make your best round shape with them. Make a hole in between. Season your potatoes. Once cooked, flip them over. Break an egg in between the hole and cook for another 3 mins till both potatoes and egg is cooked. Season the egg with salt and pepper. That’s it. Done.

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Egg in a Bread Hole:

This one is the easiest. Take a slice of bread and cut a hole from the center.  Heat some butter in a pan and toast the bread till crispy on one side. Then flip over the bread and break an egg into the bread hole. Let the egg cook for about 3 minutes. Season it with salt and pepper and serve.

Another way to enjoy this bread would be to flip it over again on the other side and let it cook for just about a minute. That will seal the yellow yolk inside. Its such a pleasure to bite into that crispy bread, with a firm white and runny yellow yolk. Trust me, you have to make this easy egg delight to know what I am talking about.

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So there you have it, three delicious way to serve eggs for breakfast. I hope you will try them and let me know which one you liked best.

Love,

Ritu 🙂