Banana Nut Muffins

Have overtly ripe bananas and unsure of what you could do with them? Here is a simple and tasty way to put them to use… this delicious banana muffin recipe is sure to win over your kids and also tenders them with the nutritive value of this delicious fruit. Add a few nuts to this and Yum! it becomes totally irresistible…

The following recipe yields 12 regular sized muffins. Bake and enjoy as a quick and delicious breakfast or a tasty snack over your evening tea!

Ingredients:

All purpose flour: 1-1/4 cups

Sugar: 1 cup

Baking powder: 1/2 tsp

Salt: 1/8 tsp

Pure Vanilla extract: 1/2 tsp

Butter (melted and cooled to room temperature): 1/2 cup

Eggs: 2

Banana: 2 medium sized

Cashew nut (broken into fine pieces): 1/2 cup

Method:

Step 1: Pre-heat the oven to 350-degree Fahrenheit

Step 2: Apply butter to the inner surface of a baking tray and sprinkle the cashew nuts over it. Place in the oven for about 4 – 5 minutes (or until they turn to a slight brown shade). Remove from oven and set aside.

Step 3: Peel the skin off the bananas and mash them well with a spoon or with your hands. You could even mash it using a food processor. Set aside.

Step 4: In a mixing bowl, add all purpose flour, sugar, baking powder and salt and mix well with a spatula. Then add the roasted nuts to this mixture and mix well again.

Step 5: In a separate mixing bowl, beat the eggs. To this add the mashed bananas, vanilla extract and melted butter and mix well. (You may substitute maple syrup for vanilla extract if you prefer to do so).

Step 6: Pour the banana-egg mixture into the flour mixture and gently mix such that the dry ingredients get wet over the banana. Do not over mix.

Step 7: Scoop the muffin mix onto the muffin pan such that they fill about 3/4th the size of the muffin cup. You can scoop this directly onto the pan by sprinkling the pan with a non-sticking cooking spray. Else, you can place the paper muffin cups on the pan and then scoop the mix into the paper muffin cups.

Step 8: Place in the oven and bake for approximately 30 – 40 minutes. The muffins will rise and will turn brown. Test if it has baked well by inserting a toothpick into the muffin. If the toothpick comes out clean with no batter sticking to it, you muffins are ready!

Step 9: Remove from oven and empty onto a tray or wire rack. Allow to cool a little bit. Serve warm and enjoy!

Note: You could substitute walnuts, pecans, etc for cashews. You can also make this recipe without nuts.

 

Chinna Vengaya Sambar (my style)/ Shallots sambar

Chinna vengaya sambar is a traditional south indian style sambar that is so very delicious. Usually, this is done in a style called Arachu vitta chinna vengaya sambar (meaning ground chinna vengaya sambar), where many spices are ground together to make a tasty and aromatic sambar.

In this recipe, I have specified my own style of preparing this sambar and trust me, it tastes as good as the arachu vitta sambar and is still so very simple and does not require too much effort from your end. Try out this dish and let me know how you like it….

Ingredients:

Chinna vengayam (shallots) : 20

Tomato: 2 small or 1 large (chopped)

Toor dhal: 3/4 cup

Green chili: 4

Dry red chili: 4

Pepper corns: 5 – 6

Urad dhal: 1 tbsp

Channa dhal: 1 tbsp

Grated coconut: 2 tbsp (fresh, frozen or dry)

Mustard seeds: 2 tsp

Cumin seeds (Jeera): 2 tsp

Turmeric powder: 1/2 tsp

Asafoetida powder: 1 pinch

Curry leaves: 1 – 2 sprigs

Cooking oil: 2 tbsp

Salt: to taste

Method:

Step 1: Peel the skin off the shallots (chinna vengayam) and separate clusters if any. Do not chop the shallots.

Step 2: Heat oil in a pressure cooker, then add the mustard seeds and allow to splutter. Then add cumin seeds and allow to splutter.

Step 3: Now, add the pepper corns and saute for a second. Then add the the green chili and red chili and allow to splutter.

Step 4: Add the urad dhal, channa dhal, curry leaves and asafoedita. Saute until the dhals start to change color. Then add the shallots and saute until they turn translucent.

Step 5: Add the grated coconut and saute until they start to change color. Then add the chopped tomatoes and turmeric powder and allow the tomatoes to cook well. Saute occasionally.

Step 6: Once tomatoes have cooked well (you should be able to mash them easily), add the toor dhal, 3 – 4 cups of water and salt. Bring to a boil and then place the lid of the pressure cooker. Allow for 3 whistles and then simmer to low heat and let stand for about 15 to 20 minutes.

Step 7: Remove from heat and allow the pressure cooker to cool down. Tasty chinna vengaya sambar is ready. Serve hot with steamed rice, idly, dosa, upma, kichadi, etc.

 

Chicken 65

An easy to make chicken snack or a quick and tasty chicken side dish, Chicken 65 is apt for any purpose. These deep fried chicken cubes are so yummy to eat that they are are sure fire hit among both youngsters and adults. Pop one into your mouth to taste the delicious, crispy coating on the outside and the luscious, juicy chicken on the inside… you will just not stop at one 😉

Ingredients:

Boneless chicken: 500 gm

Corn flour: 1 tbsp

Maida: 2 tbsp

Egg: 1

Ginger-garlic paste: 1 tsp

Rice flour: 1/2 tbsp

Soy sauce: 1/2 tbsp

Tomato sauce: 1 to 1-1/2 tbsp

Yogurt: 1 to 1-1/2 cups

Chili powder: 1/2 tbsp

Jeera powder: 2 tsp

Pepper powder: 2 tsp

Turmeric powder: 1/2 tsp

Saffron powder: 1 pinch

Salt: to taste

Cooking oil: 250 gm

Method:

Step 1: Wash and clean the chicken well and cut into 1/2-inch cubes

Step 2: Beat egg well and add to the chicken

Step 3: Then add all the above items except cooking oil and mix well with the chicken

Step 4: Allow to marinate for about 30 minutes

Step 5: Heat the oil in a deep bottomed pan and deep fry the chicken cubes on medium heat until the outer later turns red and crispy. Usually it takes about 3 – 5 minutes for the chicken cubes to get cooked.

Step 6: Serve and enjoy hot as an evening snack or as a side-dish for any non-vegetarian meal.

Note: If soy sauce is not available, you can substitute this with lemon juice.

 

 

Baby Corn – Chicken Stir Fry

In this simple, yet delicious recipe called Baby Corn Chicken Stir Fry, the natural flavors of baby corn and chicken blend together to tender a succulent and irresistible taste in your palate. Mildly spiced, yet colorful, this dish is a sure hit among both little children and elders…

Ingredients:

Baby corn: 3 cups (cut into 1/2-inch cubes)

Chicken breast: 3 cups (cut into 1/2-inch cubes)

Carrots: 1 cup (cut into 1/2-inch cubes)

Bell pepper (Capsicum): 1 cup (cut into 1/2-inch cubes)

Onion: 1-1/2 cups (chopped)

Pepper powder: 1 tbsp

Soy sauce: 1 tbsp

Dry red chili: 4

Olive oil: 2 tbsp (if olive oil is not available, regular cooking oil may be used)

Salt: to taste

Method:

Step 1: Heat oil in a pan and add the dry red chili. Saute for a minute and when they start to change color, add the baby corn. Saute for about 2 – 3 minutes.

Step 2: Add the onions and saute for 2 – 3 minutes. Then add the bell pepper, carrots and required amount of salt. Saute again for about 3 – 4 minutes.

Step 3: Add soy sauce and stir well among the veggies for a few seconds. Then add the chicken, pepper powder and required amount of salt (if needed). Saute for about 4- 5 minutes. Then cover and cook for about 10 – 15 minutes or until the chicken is well done.

Step 4: Tasty baby corn chicken stir fry is ready. Serve hot as a snack or as a side dish for bread, roti, egg fried rice, etc.

 

Mackerel fish curry (Ayilai meen kulambu)

Mackerel also known as Ayilai meen or kanangeluthi is a great tasting fish when prepared as a curry or fry. When prepared as a curry, the fish often lends a distinctive and irresistible flavor to the curry itself. Try this simple tamarind based aiyla meen kulambu recipe and let me know how it was…

Ingredients:

Mackerel fish: 2 big (approx 15 – 20 pieces)

Tamarind: 2 big lemon size balls

Tomato: 1 big or 2 medium

Onion: 1 big or 2 medium (finely chopped)

Green chili: 4 (slit lengthwise)

Mustard seeds: 2 tsp

Curry leaves: 1 cup

Fenugreek seeds (Vendhayam): 1 tsp

Chili powder: 1 – 2 tbsp

Coriander powder: 3 – 4 tbsp

Turmeric powder: 1/2 tsp

Grated coconut: 1-1/2 cup (Note: you may used dry grated coconut if you do not get fresh ones)

Coriander leaves/Cilantro leaves: 1/2 cup (finely chopped)

Cooking oil: 2 – 3 tbsp

Salt – to taste

To Marinate:

Turmeric powder: 1/2 tsp

Chili powder: 4 tsp

Cooking oil: 1 tsp

Water: 1 – 2 tsp

Sesame seed oil : 1 tbsp or Coconut oil: 1 tbsp (optional)

Salt – to taste

Method:

Step 1: Wash and clean the fish well and cut into 1/2 inch thick slices

Step 2: Mix the ingredients in the “To marinate” list such that they form a thick paste. Then evenly spread over the fish pieces to marinate the same and set aside.

Step 3: Soak the tamarind in water for about 15 – 20 minutes and extract the water from the same.

Step 4: Grind the tomatoes and coconut together into a fine paste. (Note: For this curry to taste well and have the right consistency, the coriander powder ought to be fine. If the coriander powder that you use is a little coarse in texture, you may grind it along with the tomato and coconut)

Step 5: Mix the ground paste along with chili powder, coriander powder, turmeric powder, salt and tamarind extract. Add water to this to get a watery consistency for the curry mixture. Taste to check if everything is just right 🙂

Step 6: Heat oil in a pan, splutter the mustard seeds and then add fenugreek seeds, curry leaves and green chili, Saute for a few seconds and allow the chili to splutter. Then add the onions and saute until the onions turn golden brown.

Step 7: Add the curry mixture and bring to a boil. Cover partially and allow to boil for a while until the raw smell of the ingredients vanishes and the curry has reduces to about 3/4th of the quantity. (Note: Care must me taken that the curry does not become too thick at this stage. Although the quantity has reduced, the curry should still be a little watery.)

Step 8: Add the fish pieces, cover and cook in mid-high heat for about 15 minutes or until the fish is completely cooked.

Step 9: Reduce the heat to low, add a tsp of sesame seed oil or coconut oil over the curry and allow to boil for about 5 minutes. If the above oils are not available, you can just pour 1/2 tbsp of cooking oil over the curry and allow to boil. (Note: The sesame seed oil and coconut oil give a good aroma to the curry. If you do not have them readily available, it is still fine… you curry will still taste and smell great 🙂 )

Step 10: Garnish with coriander leaves / cilantro leaves.

Tasty mackerel fish curry is ready. Serve with steamed plain rice or dosa or idli. Also try this simple mackerel fish fry recipe for the perfect side dish for your mackerel fish curry. The same curry method can be used for making curries with other fish as well.

Tip: Always fish curry tastes even better, when you allow the fish to stay in the curry for some time before you serve. So if possible, try to prepare well in advance and allow about 2 – 3 hours before serving. Heat before you serve.

 

Spicy egg curry

Eggs are very nutritious and come stacked with proteins. They can help to have a healthy balanced diet. Having said this, eggs can be cooked and served in many different ways. The following is a simple Indian curry recipe and its wonderful flavor and taste make it an irresistible side dish for many other dishes such as pulao, mutton biriyani, chicken biriyani, jeera rice, ghee rice, etc. It also tastes extremely well with plain steamed rice. Do try out this recipe and let me know your comments.

Ingredients:

Eggs: 6

Onion: 4 medium (finely chopped)

Tomato: 2 big or 3 medium (chopped)

Cinnamon: 1/2-inch stick

Cloves: 3

Fennel seeds: 1/2 tbsp

Green chili: 3 or 4 (slit length-wise)

Ginger-garlic paste: 2 tsp

Chili powder: 1/2 tbsp

Coriander powder: 2-1/2 tbsp

Jeera powder: 1 tsp

Pepper powder: 1 tsp

Turmeric powder: 1/4 tsp

Coconut milk: 1 cup

Lemon juice: 1/2 tbsp

Curry leaves: 1 sprig

Coriander leaves / Cilantro leaves: 1/2 cup (finely chopped)

Cooking oil: 2 tbsp

Salt: to taste

Method:

Step 1: Boil the eggs (they should be fully boiled), de-shell them and set aside.

Step 2: Heat oil in a pan and add cinnamon, cloves and fennel seeds. Allow the fennel seeds to splutter and then add the curry leaves and green chili. Allow the chili to splutter and then add onions. Saute the onions until they turn translucent. Add jeera powder and saute for a few seconds. Then add the ginger-garlic paste and saute until the onions turn golden-brown.

Step 3: Add the tomatoes, a pinch of salt and turmeric powder, cover and cook until the tomatoes have cooked well. Saute occasionally. Keep cooking until the tomatoes and onions have blend into an inseparable mixture.

Step 4: Now, add the chili powder, coriander powder and salt and saute for a minute. Then add 3 – 4 cups of water, mix well. Place the lid and allow to boil over medium flame until the quantity of liquid has reduced to half the amount and the mixture is now slightly thick.

Step 5: Add pepper powder and mix well and allow to boil for about 5 – 7 minutes. Then add the coconut milk. Stir well and again allow to boil for a few minutes.

Step 6: Take the de-shelled egg in your hands and carefully slit the outer area length-wise around the egg. (the cut should be shallow and not deep enough to split the eggs into halves or pieces). Alternatively, you could punch tiny slits all around the egg, but I have observed that slitting length-wise allows the curry to seep into the eggs easily than making very small slits all over the egg.

Step 7: Drop the eggs into the boiling curry, reduce to very low heat and allow to be in there for about 15 minutes. Then add the lemon juice and mix slightly, taking care not to break the eggs. Garnish with coriander leaves and remove from heat.

Tasty and spicy egg curry is ready. Enjoy with any rice or Indian bread item of your choice.

 

Cashew & Green Peas Pulao

The cashew nut and green peas pulao is a very simple, easy to make and quick dish… probably your best bet when you want to make something special and tasty, yet within a very short span of time. Try and enjoy this simple recipe.

Ingredients:

Basmati rice: 1 cup

Cashew nut: 1/2 cup (slit into halves)

Green peas: 1 cup (fresh or frozen)

Onion: 1 medium (thinly sliced)

Tomato: 1 small (thinly sliced)

Ginger-garlic paste: 1/2 tsp

Green chili: 4 (slit length-wise)

Mint leaves: 1/2 cup (finely chopped)

Coriander leaves: 1 cup (finely chopped)

Unsalted cooking butter: 1-1/2 tbsp

Cooking oil: 1-1/2 tbsp

Cloves: 3

Star anise: 1

Cinnamon: 1-inch stick

Bay leaves: 1

Turmeric powder: a pinch

Coconut milk: 1/2 cup

Salt: to taste

Method:

Step 1: Wash and soak the basmati rice for about 30 minutes.

Step 2: Heat the butter and oil in a pressure cooker or pan and add the clove, star anise, cinnamon, bay leaves ans cashew nuts. Saute for a few seconds until the cashews start to turn slightly golden brown. Then add the green chili and allow to splutter.

Step 3: Add the onion and saute until the onion turns translucent. Then add the mint leaves and saute again. Then add the ginger-garlic paste and saute for a few minutes. Leave until the mixture starts to stick to the bottom of the vessel.

Step 4: Now add the tomatoes and turmeric powder and saute well. Then add a pinch of salt and saute again. Cover and cook until the tomatoes have cooked well. Saute occasionally until the tomato and onion blend well.

Step 5: Now add the green peas and saute for a few minutes. Then drain the water from the rice and add the rice to the mixture. Saute well again. Take care not to break the rice.

Step 6: Now add the coconut milk along with 1-1/4 cups of water. Mix well. Add required amount of salt. Mix well and bring to a boil. Cover the pressure cooker with its lid and place the whistle on it. Allow for 1 whistle. Then simmer for 7 minutes. Immediately remove from heat and allow the pressure cooker to cool down before you open the same for serving. (If you open a pan, once the mixture boils, simmer to minimal heat, cover and cook for about 20 – 30 minutes.)

Step 7: Serve hot.

 

Sorakkai Eral Kootu (Bottle gourd and prawn curry)

Sorakkai eral kootu (bottle gourd and prawn curry) is an often made curry in our house. My mother-in-law shared this recipe with me and ever since, it has been one of my favorites. The simple blend of prawn with this gourd and mildly spiced with green chili, certainly promises an exotic taste in store for you… This curry can serve as a side-dish for any type of puli kulambu or kara kulambu. It also goes very well with plain steamed rice and roti as well.

Ingredients:

Shrimp/Prawn: 500 gm (it is good to use small prawns for this curry. If you have king-sized prawns you could chop them into half.

Bottle gourd: 1 medium sized (chopped)

Onion: 1 big or 2 medium (finely chopped)

Tomato: 1 big or 2 medium (chopped)

Grated coconut: 1/2 cup

Fennel seeds: 1/2 tbsp

Mustard seeds: 1 tsp

Curry leaves: 1 sprig

Green chili: 6 – 8 (slit length-wise)

Chili powder: 1/2 tsp

Turmeric powder: 1 tsp

Cooking oil: 1 tbsp

Salt: to taste

Method:

Step 1: Heat oil in a pan, splutter mustard seeds and fennel seeds and add the curry leaves and green chili. Then add the onions and saute until onions start turning golden brown.

Step 2: Add the tomatoes and turmeric powder. Cover and cook until the tomatoes have cooked well. Saute occasionally. Allow the tomatoes and onion to blend well such that they can’t be distinguished separately.

Step 3: Add the prawns (shrimp), required amount of salt and chili powder. Cover and cook until the prawns are well done. Saute occasionally. (note: prawns will water while cooking. So there is no need to add water separately).

Step 4: Add the chopped bottle gourd and also the required amount of salt. Mix well. Cover and cook until the gourd is well cooked. Saute occasionally.

Step 5: Grind the coconut into a fine paste by adding little water and add to the shrimp and bottle gourd mixture. Bring to a boil. Remove from heat.

Step 6: Serve hot with plain steamed rice or roti.

 

Potato cauliflower gravy

Potato cauliflower gravy, popularly known as Aloo-Gobi gravy in India is a very simple, but extremely delicious curry. It serves as a good side dish for almost all vegetarian rice items such as mushroom pulao, peas pulao, steamed white rice, etc and Indian bread items such as roti, chapati, naan, etc. This curry even goes well with regular white bread and wheat bread.

Ingredients:

Potato: 2 cups (cut into 1/2-inch cubes)

Cauliflower: 2 cups

Onion: 1 big (chopped)

Tomato: 1 big (chopped)

Ginger-garlic paste: 1 tsp

Green chili: 2 (slit length-wise)

Fennel seeds: 1/2 tbsp

Cinnamon: 1-inch stick

Cloves: 3

Curry leaves: 1 sprig

Cilantro leaves: 1/2 cup (finely chopped)

Chili powder: 3/4 tbsp

Coriander powder: 2 tbsp

Turmeric powder: 1 tsp

Water: 2 – 3 cups

Lemon juice: 1/2 tbsp

Coconut milk: 1/2 cup

Cooking oil: 1 tbsp

Salt: to taste

Method:

Step 1: Heat oil in a pan and add the cloves, cinnamon and fennel seeds. Once the fennel seeds start to splutter, add the curry leaves and green chili and allow green chili to splutter.

Step 2: Add the onions and saute until translucent. Then add the ginger-garlic paste and saute until the raw smell of ginger-garlic vanishes.

Step 3: Add the tomatoes and turmeric powder. Cover and cook until the tomatoes are well done. Saute occasionally.

Step 4: Now add the potatoes and saute for a few minutes. Then add salt, chili powder and coriander powder. Saute well again. Add 1 cup of water. Cover and cook for 5 – 10 minutes, sauteing occasionally.

Step 5: When the potatoes are almost 90% cooked, add the cauliflower and saute again. Add 1 more cup of water. Cover and cook until both the cauliflower and potatoes are well done.

Step 6: Add the coconut milk and allow to boil for a few minutes. (Note: Add water if needed while adding coconut milk. You can decide to add water or not based on the thickness of the gravy.)

Step 7: Add the lemon juice. Immediately switch off the stove and remove from heat. Garnish with cilantro leaves.

 

Pepper chicken curry

Pepper chicken curry is yet another simple chicken gravy recipe that is sure to tingle those taste buds. With a tinge of spice in it, it goes very well with so many Indian breads such as as chapati, roti, naan, etc and also with plain rice, vegetable fried rice, egg fried rice, etc. Try this delicious recipe and let me know your comments.

Ingredients:

Chicken : 500 gm (washed and cut into 1/2 inch cubes)

Onion (finely chopped): 1 large or 2 medium

Tomato (finely chopped): 2 large or 3 medium

Green chili: 3 (slit length-wise)

Ginger-garlic paste: 1-1/2 tbsp

Cloves: 3

Cinnamon: 1 inch stick

Chilli powder: 1-1/2 tbsp

Coriander powder: 3 tbsp

Pepper powder: 1 tbsp

Turmeric powder: 2 tsp

Salt: to taste

Coriander leaves/cilantro leaves: 1/2 cup

Mint leaves (optional): 1/2 cup

Coconut milk (optional): 1/2 cup

Lemon juice: 1 tbsp

Cooking oil: 3 – 4 tbsp

Method:

Step 1: Heat oil in a pan and add the cloves and cinnamon sticks to it. Saute for a second and add the green chili and allow to splutter.

Step 2: Add the onions and saute until they turn translucent. Add the mint leaves and saute for a few seconds. To this add the ginger-garlic paste. Saute occasionally and allow to cook until the raw smell of the ginger-garlic paste goes away and it starts sticking to the bottom of the pan.

Step 3: Add the tomatoes and turmeric powder and saute well. Once you add the tomatoes and start to saute, the ginger-garlic paste that started to stick to the pan will come away. Cover and cook on medium heat until the tomatoes are cooked well and the onion and tomatoes have blended such that they can’t be distinguished separately. Saute occasionally. Add the required amount of salt and mix well.

Step 4: Add the chicken and saute for a few seconds. Cover and cook for about two minutes. When you open the lid, you will notice that the water from the chicken has started coming out. Now add the chili powder and coriander powder and saute well. Cover and cook on medium heat for about 10 – 15 minutes or until most of the water from the chicken has evaporated.

Step 5: Add the pepper powder and mix well and allow to cook for a few more minutes. At this stage you can also add a little warm water so as to reach the desired consistency. Allow to boil. Cover and cook for 10 – 15 more minutes on medium heat.

Step 6 (optional): If you want to add some coconut milk to the curry, you can add it now and then allow to boil for about 5 minutes.

Step 7: Add the lemon juice and immediately switch off the stove. Mix well and garnish with coriander leaves/cilantro leaves. Serve hot with Indian bread varieties or rice varieties of your choice.