WHOLE WHEAT BANANA CAKE

INGREDIENTS:

Whole wheat flour - 1 ¾ Cup

Mashed ripe bananas - 1 cup

Honey - 1/2 cup

Sunflower oil - 1/3 cup

Eggs - 2

Water - 1/4 cup

Baking soda - 1 tsp

Salt - 1/2 tsp

Vanilla essence - 1 tsp

INSTRUCTIONS:

1. Preheat oven to 160 degree celcius (320 F).

2. In a mixing bowl , add whole wheat flour, baking soda and salt. Mix well.

3. In an another mixing bowl, beat oil and honey together with a whisk. Add eggs and beat well.

4. Mash the ripe bananas with fork . Don't use mixer for this . Add mashed banana and vanilla essence. Beat well. DO NOT USE WHISK AFTER THIS STEP.

5. Add the dry ingredients into wet ingredients slowly and gently fold it using spatula. Add water slowly and fold it together with other ingredients.

6. Grease a loaf tin ( 20 *9.5* 6.5) with oil and place baking paper at bottom. You can use any cake tin that has minimum 1200ml volume. Pour the batter into greased loaf tin and tap it to remove air bubbles.

7. Bake it in a preheated oven for 45 minutes at 160 degree celcius. When the tooth pick inserted in loaf tin comes clean , the bread is ready.

8. Let cool the bread completely and transfer it into a plate.

NOTE:

1. You can add nuts, chopped banana, chocolate chips into the batter. The baking time will change according to that.

2 Check the bread after 40 minutes of baking. The baking time may increase or decrease depending on the oven.

WATCH VIDEO ON YOUTUBE

Comments

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1. Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle. 2. Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water. 3. Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4. Beat the curd well. Add it to the curry and mix well. Switch off the stove immediately. Do not boil after adding curd. 5.

Paniyaram Recipe| South Indian breakfast recipe with Dosa batter in 20 Minutes| Masala Appe Recipe

Paniyaram Recipe Ingredients: Dosa batter - 1 & 1/2 cup Oil - 1 Tbsp + frying Mustard seeds - 1/2 tsp Chopped onion - 1/2 cup Chopped carrot - 2 Tbsp chopped ginger - 1 tsp Chopped Green chilli - 1 (adjust as per your taste) chopped churry leaves Salt to taste Method: 1. Heat a pan and add 1 Tbsp of oil . Add mustard seeds. When it start to crackle , add chopped onion. 2. Add ginger , green chilli and carrot . Saute for 2 to 3 minutes. 3. Add asafoetida powder and mix well. Turn off the stove and let the mixture cool down. 4. Into a bowl , add dosa batter , cooled mixture and curry leaves. Mix well. Paniyaram / appe batter is ready. 5. Heat a paniyaram / appe pan on low heat. Add oil . 6. Fill 3/4 th of mold with batter. Cook on low heat for 2 to 3 minutes or until the bottom side become golden color. 7. Flip over the paniyaram and cook other side also. Remove paniyaram from heat and serve with chutney.

Pepper garlic Mushroom fry | Mushroom starter recipe | Preeja's cookbook

Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts if the mushrooms are big in size. 2. Into a heated pan , add coconut oil. 3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well. Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove. 7. Serve with roti or rice.

Preeja's cookbook

Search This Blog