Banana Cake

Banana cake is the moistest cake I have ever eaten. This recipe is the most perfect way to use up old bananas. Banana cake is very buttery and cakey from creaming the butter and sugar. It can be prepared in various manners, such as cupcakes, muffins or layer cake. I make this one in loaf tin then you can cut slices and butter them for breakfast. Banana cake is dense but not heavy. This cake is so moist that it stick to the back of your fork.

INGREDIENTS:

1: Banana: 3-4 (mashed)
2: Flour: 3 cups
3: Baking Powder: 1 tsp
4: Baking Soda: 1 tsp
5: Salt: 1/2 tsp
6: Butter (unsalted) : 3/4 cup or 170 gram ( room temperature)
7: Sugar (granulated): 1 cup
8: Eggs: 3
9: Vanilla Essence: 1 tsp
10:Milk: 1/2 cup
11: Walnut & Pistachio: handful ( coarsely chopped )

METHOD:

1: Preheat the oven to 170 C or 325 F.
2: In a large mixing bowl sift together flour, baking soda, baking powder and salt. Set aside.
3: In an other large bowl, add butter and sugar and mix them together with electric mixer until it becomes creamy and fluffy.
4: Now add the eggs one at a time and mix well again.
5: Now add milk, mashed bananas and vanilla give it a good whisk for about 30-40 seconds.
6: Add the banana mixture in dry ingredients and mix it with electric mixer for about a minute.
7: Add the walnut and pistachio and mix with spatula.
8: Grease the pan with butter.
9: Spread the batter into the prepared pan. Bake for 45-50 minutes.
10: Remove the cake from the oven and set on a wire rack, allow it to cool completely or place it in the refrigerator to speed things up.
11: Serve with nutella, cream cheese frosting or keep it simple and classy.

NOTE: Baking times vary, so keep an eye on yours. Insert toothpick/ knife in the middle of the cake, if it comes out clean the cake is done completely.

TIP: Banana cake usually turns brown too quick from the top, if you find the top of the cake is browning too quickly in the oven, cover it loosely with aluminum foil.

KULFI

Kulfi is the most popular dessert from the indian subcontinent. The preparation does not involve any whipping or equipment. It has similarities to ice cream in taste and appearance; however it is denser and creamier. Kulfi can be made by different method. The more traditional ones are cream, saffron and cardamom. Kulfi is derived from a persian word which means "covered cup". 

This is the easiest and simplest method of making kulfi. So, let's get started ;)

INGREDIENTS:

1: Milk : 1 litre

2: Condensed milk: 2 cups

3: Sugar: 6 tbsp

4: Khoya / Mawa / Dried whole milk : 1 and a half cup

5: Pistachios: 6-7 tbsp ( coarsely chopped and save some for garnishing)

6: Saffron/ Zafran : 2-3 strands

7: Corn Flour: 3 tbsp

8: Cardamom: 1 tsp

METHOD:

1: In a deep pot, pour the milk and bring it to boil.

2: When it starts to boil add the sugar and stir until sugar dissolves.

3: At this stage of boiling, add khoya / mawa / dried whole milk and keep stirring until it dissolve completely and add saffron.

4: Now add condensed milk, give it a good mix.

5: Turn the flame low and cook for 5 minutes. ( keep stirring or else the mixture will stick to the pot).

6: Mix 3 tbsp of corn flour with 2 tbsp cold milk in a separate cup or bowl.

7: Now add the corn flour mixture into the milk mixture gradually and keep stirring.

8: When it starts to thicken up turn off the flame, add the cardamom at this point and mix well.

9: Let the mixture cool down at room temperature. ( keep stirring after every 5 minutes)

10: When the mixture cools completely, pour the mixture in ice pop molds or cupcake tray. You can use any molds you have. 

11: Freeze for atleast 9-10 hours.

12: When serve, garnish with pistachios.

HAPPY WEEKEND FOODIES (;

Lemon Pepper Chicken

Lemon pepper chicken, a starter with a different and tangy taste. This recipe is made with few ingredients and its super easy to make. You can also add your favorite spice but I like it simple and tangy.

INGREDIENTS:

1: Chicken: 1 kg (boneless)
2: Yogurt: 1 cup
3: Lemon juice: 1/3 cup
4: Oil: 1/2 cup (for frying)
5: Black pepper powder: 3 tbsp
6: Salt: 2 tsp

METHOD:

1: In a large bowl, add yogurt, black pepper, salt, fresh lemon juice and mix it until well combined and set a side.
2: In a pot, heat the oil and add the chicken mixture.
3: Cook it on a high flame for about 15 minutes.
4: After 15 minutes turn the flame on a low heat and let it cook for another 15-20 minutes or until the water from the chicken gets dry.
5: Garnish with garlic, some lemon and serve it with a plain rice or naan.

BON APPETIT (;

Achar Gosht

Achar Gosht is a very popular dish in Pakistan and India. It's pickled flavor make this dish different from other curry's. Different versions of achar gosht can be made but the main spices to make this dish is nigella seed (kalunji), fenugreek seeds (meethi dana) and cumin (zeera).The recipe is inspired by my mom and its super easy.

Ingredients:

1. Chicken: 1 kg.
2. Yogurt: 1/2 kg.
3. Tomato Paste: 2 cups.
4. Cooking oil:1 cup
5. Red chili powder: 2 tbsp
6. Salt: to taste
7. Nigella seed (Kalunji) : 2 tbsp
8. Fenugreek seed (meethi dana) :  1 tbsp
9. Turmeric (haldi ): 1 tsp.
10. Cumin (zeera):2 tbsp.
11. White vinegar: 3 tsbp
12. Green chili: 3-4

Method:

1. In a small sauce pan boil the tomato paste until no water is left in it.
2. Now take a bowl add yogurt, oil, vinegar, and all the spices ( red chili powder, salt, nigella seed, fenugreek seed, cumin and turmeric powder).
3. Mix well all the ingredients.
4. Now add the chicken into the mixture, mix well and marinate it for about 30 minutes.
5. After 30 minutes, put the marinated chicken in a cooking pan and let it cook on high flame for 15 minutes.
6. When it starts to boil turn the flame on medium-low.
7. Add the tomato paste in chicken and let it cook for another 25 minutes on low flame.
8. Now turn the flame off and add the green chillies.
9. Garnish with ginger and lemon.
10. Chicken achar gosht is ready to serve.

 

BON APPETIT ;)