Coconut Pineapple Banana Bread | Easy Baking | Banana Breads

I love banana breads. Its so simple to make, all it needs is a single bowl and the outcome is something divine. At times I try different varieties with what I have in hand. And that is how I made this banana bread. The tropical flavors are predominant in this bread with the pineapple and coconut which makes it the more merrier. But if you are not a fan of the flavors then you can skip the pineapple and coconut and add walnuts instead, it still tastes fabulous. The bread keeps good for 2 to 3 days, but beyond that it starts drying up a little due to the whole wheat flour.

~*What U Need*~ Ripe Bananas - 2 or 3 Crushed Pineapple - 1/4 cup, drained Coconut Oil - 1/4 cup Sugar - 1/2 cup All purpose flour - 1 cup White whole wheat flour - 1 cup Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground ginger - a pinch Sweetened shredded coconut - 1/2 cup How I made it: Preheat the oven to 350 F. Lightly grease and flour your loaf pan. In a large mixing bowl, mash the bananas and add the sugar, pineapple, and oil and whisk to incorporate. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut. Transfer the batter to the prepared pan and sprinkle with nuts or more sugar if you want. Bake for 45 to 50 minutes (regular loaf) or 20 to 25 minutes (mini loaf). The top should be lightly browned and a knife inserted through the center should come out clean. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.

Serve warm.

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Kerala Vegetable stew | Vegetable isthu | Side dish recipes

My mom's cuisine had a great influence of Kerala. We are not Keralites exactly but we speak fluent Malayalam and use coconut in almost everything. Payasams are never complete with that final addition of thick coconut milk and fish curry is just coconut ground with spices and finished with a generous touch of coconut thaalippu. However she has never made the most famous kerala isthu till date. Entering into the blogging world and getting to know about different cuisine has been the best thing of my life. I tried this stew sometime back when I had cans of coconut milk which I had bought just because they were on sale. I didn't make any aapams or idiyaapams to go with it because I am lazy that way but we scooped it up with some wholemeal bread for dinner.

*~What U Need*~ For the ground paste Cashews - a handful Clove -1 Cardamom -2 Cinnamon -1 inch Chillies - 1 Poppy seeds - 2 tbsp, white Par Boiled Vegetables - 2 cups, I used beans, carrot and peas. Coconut oil - 2 tbsp curry leaves - 2 sprigs Ginger - 2 inch piece julienne Onion - 1 medium, copped Salt - as needed Thick coconut milk - 1/2 cup Thin coconut milk - 1 cup How I made it: Grind the spices with a little water to a fine paste. Set aside. Par boil the vegetables and keep aside. Heat the oil in a pan. Add 2 sprigs of curry leaves. Let it splutter. Add in the julienne ginger. Add in the chopped onions and salt. Saute till soft. Add in the ground masala paste and fry for 2-3 minutes. Add in the thin coconut milk and boiled vegetables and let it simmer until beginning to boil. Once the mixture is cooked well, Add in the thick coconut milk and reduce the flame to low. Simmer for 30 seconds. Switch off the flame and serve hot.

Serve with aapams or idiyappams. It is the best combo in the world.

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Thinai Sarkarai Pongal | Millet Sweet Pongal | Pongal Recipes | Millet Recipes

At times all you need is something healthy. At times all you need is something comforting and at times all you need is some sarkarai pongal. Sarkarai pongal to me is simply home... Amma's sarkarai pongal is the best. It hits every note right, not overpoweringly sweet, the right amount of ghee, correct consistency and is perfection in every aspect. My son loves sarkarai pongal and I make it a point to make it for him once every two weeks and sometimes I sneak in healthiness like this, by subbing the rice for millet. He never finds a difference and its a win-win for both of us. You can use any kind of millet here - kodo, jowar, barnyard or anything.

~*What U Need*~ Fox millet / Thinai - 1/2 cup Moongdal - 1/4 cup Jaggery - 1/2 - 3/4 cup Saffron - 4 to 5 strands Cardamom - 2 to 3 crushed Cashewnuts - a handful Raisins - 1 tbsp Ghee - 2 to 3 tbsp Water - as needed How I Made it: Wash and soak the millet and set aside. Heat 1/2 tsp ghee in the pressure cooker and fry the moongdhal till it turns light brown. Add the soaked and drained millet to this, add 2 1/2 cups of water and pressure cook for 2 whistles. Meanwhile, heat the jaggery with 2-3 tbsps of water till the jaggery melts. Strain the syrup and set aside. Once the pressure subsides, remove the lid, add the strained jaggery syrup and heat the mixture in medium heat for 3 - 4 mins. Remove from the flame. Roast the nuts and raisins in ghee. Add the nuts, ghee, saffron and cardamom to the pongal and mix well.

Serve warm.

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Vimitha
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Five Healthy Muffin Recipes| Guest Post by Craig of Cake Journal

I am glad to welcome Craig of Cake Journal to share some healthy baking... Over to him.

In most cases, the words healthy and muffin do not necessarily go together. By using alternative ingredients, it is possible to cut fat and sugar levels to a minimum. This decreases the muffin's caloric value and adds ingredients with nutritional value, such as vegetables, fruits, and whole grains. The following five recipes produce muffins that are not only tasty, but full of health benefits. 

Orange Scented Almond and Olive Oil Muffins
To make Orange Scented Almond and Olive Oil Muffins, first preheat the oven to 325 degrees Fahrenheit. The recipe produces 18 muffins, so place liners in an appropriately sized tin. First beat one cup of sugar and four eggs for two minutes. Add 1/2 cup of room temperature orange juice, 1/4 cup of extra virgin olive oil, 1/4 cup room temperature plain Greek yogurt, one teaspoon each of vanilla and almond extracts, and the zest from a large orange and beat again. Combine one cup of almond flour, 1 1/4 cups of all
purpose flour, and two teaspoons fine sea salt in another bowl. Slowly mix the dry ingredients with the wet until well combined, and then add 1/2 cup of sliced almonds.
Portion the batter by 1/3 cup per liner and bake for approximately 20 minutes. When finished, the muffins appear golden and moist. Allow them to cool for 20 minutes, and then apply a light dusting of powdered to the tops.

Apple Muffins
Apple Muffins do not require pan liners. Instead, spray a 12 slot pan with nonstick cooking spray and set the oven to 400 degrees Fahrenheit. Toss 1/4 cup of chopped pecans, 2 tablespoons brown sugar, packed, and 1/2 teaspoon of cinnamon in a bowl and set aside until the batter is poured. Using a whisk, combine one cup each all purpose and whole wheat pastry flour, one teaspoon baking
soda, and 1/2 teaspoon of salt in a second bowl. In a third bowl, combine 3/4 cup packed brown sugar, 1/4 cup canola oil, two eggs, one cup applesauce, and a teaspoon of vanilla extract. Whisk well, then slowly combine the dry ingredients with the wet, adding 3/4 cup of low fat buttermilk and 1/4 inch, peeled pieces of one golden delicious apple.
Divide the batter evenly between the 12 slots and top with the pecan mixture. Apple Muffins take 20-25 minutes to bake, or until an inserted toothpick can be removed cleanly. Allow to cool for 15 minutes before removing the muffins from the pan.

Blueberry Whole Wheat Muffins
Blueberry Whole Wheat Muffins require a baking temperature of 350 degrees Fahrenheit. Place 12 liners in a tin before preparing the ingredients. Mix 1 1/2 cups of whole wheat pastry flour, 1/2 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In a separate bowl, combine 1/2 cup each vegetable oil, reduced fat sour cream, and brown sugar, 1 teaspoon each of lemon zest and vanilla extract, and two eggs. Combine both bowls and fold in a cup of blueberries.
Place the batter evenly in the 12 slots of the tin. Bake the muffins for 20 to 24 minutes. The muffins will appear golden when finished.

Pumpkin Muffins
Bake Pumpkin Muffins at 400 degrees Fahrenheit. Tin liners are not necessary; simply spray a pan fit for 12 with cooking spray.
Mix one cup each all purpose and whole grain pastry flours, 1 teaspoon of baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/8 teaspoon nutmeg. In another bowl, combine 3/4 cup of brown sugar, three
tablespoons molasses, 1/4 cup canola oil, two eggs, and whisk. Add a can of canned pumpkin and one teaspoon vanilla extract before combining with the flour mixture and 3/4 cup of low-fat buttermilk.
Divide the batter evenly in the tin and distribute 1/4 cup raw pumpkin seeds among them. Bake for 20 minutes, followed by a 15 minute cooling period, and then remove them from the pan. You can find some more variations here

Carrot Muffins
Preheat the oven to 350 degrees Fahrenheit and line a 12 slot tin with muffin liners before combining 3/4 cup all purpose flour, 1/2 cup whole wheat flour, 2/3 cup brown sugar, 2 tablespoons wheat germ, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt in a bowl. In a separate container, whisk together two eggs, 1/3 cup vegetable oil, and 1 tablespoon vanilla extract. Combine the wet and dry ingredients, then add 2 cups of medium carrots and 1/2 cup of drained crushed pineapple.
Place the batter into the tin. Carrot Muffins bake for 30 minutes. In their final form, they are golden, and an inserted toothpick comes out clean.

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Mango Sago Kheer | Mango Javvarisi Payasam

Hi my friends, how are things going on at your end? Life has been pretty hectic. We moved back from the US and still haven't got the hang of things. The weather was too much for us that I came to my parents' house in Nagercoil for the kid's summer vacay. Time seems to be flying with friends and family visits happening every now and then. The kid is enjoying to the fullest whereas I am eating to my fullest.

This kheer happened when my mama's family came to visit us. Making the dessert fell upon me and since mangoes are in season and there was this fully ripened mango smiling at me from the fruit basket, this is what I came up with. This payasam is perfect for the season, mildly sweet and slightly thick with the light hint of mango. I would suggest to serve this chilled because it brings out the flavors.

~*What U Need*~ Sago / Javvarisi - 1/2 cup Milk - 2 cups Water - 1 cup Mango - 1, peeled and pureed Sugar - 1/4 cup to 1/2 cup Ghee - 2 tsp Cashews - 6 to 7 broken Dried grapes - 10 Cardamom - 3 Chopped mango pieces - 1/4 cup How I Made it: Soak the sago in water for 15 to 20 mins. Rinse and drain the sago. Add this to 1 cup of water and boil till the sago turns clear or cooked. Add milk and boil for 5 to 7 mins. Add sugar to taste and boil for an additional 5 mins. Add the mango puree. Bring it to a brief boil, add crushed cardamom and switch off the flame. Heat ghee in a pan, saute the cashews and kismis and add this to the kheer. Serve chilled topped with chopped mango pieces.

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Vimitha
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Carrot Cupcakes with Cream Cheese Frosting

So how was your Christmas? Mine was great filled with loads of fun, lots of gifts and cartloads of happiness and love and we are all set to receive the new year with the same spirit. Last two weeks were super busy with pappu's holiday party and Christmas baking and then followed by his Christmas holidays. This week has been a rollercoaster ride, first it was pappu down with the flu and then it came down to me. Boy O Boy, how I wish I was resistant to the cold.
Its been simple rasam saadam for the past one week and only today did I make something yummy, something simple and something that reminded me of my mom, childhood and nagercoil.

Coming to this recipe, I made these for my son's Chirstmas party. The kids enjoyed these totally diving in head first into the frosting. I don't know what but there is something about carrot cupcakes and cream cheese frosting that makes it totally divine and irresistible. This recipe is a keeper and it makes the softest of the soft cupcakes and the smoothest frosting that pairs perfectly with these cupcakes.

Adapted from here ~*What U Need*~ All purpose flour - 1 1/4 cups Baking powder - 1/2 + 1/8 tsp Baking soda - 1/2 tsp Ground cinnamon - 1/2 + 1/8 tsp Nutmeg - 1/4 tsp Ground cloves - a pinch Salt - 1/4 tsp Carrots - 1/2 lb, peeled and grated Granulated sugar - 3/4 cups Light brown sugar - 1/4 cup Large eggs - 2 Vegetable oil - 3/4 cup For the frosting: Cream cheese - 6 oz, not softened Unsalted butter - 4 tbsp, room temperatue Vanilla extract - 1/2 tbsp Confectioners' sugar - 2 cups How I Made it: Preheat the oven to 350° F. Line one cupcake pan with paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. Add the carrots to the bowl with the dry ingredients and set aside. In a stand mixer, whip the sugar and eggs until light and frothy. Add the oil with the mixer at medium speed. Beat till the mixture is light. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain. Scoop evenly into the prepared cupcake liners. Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, add milk to bring to the desired consistency and then beat until smooth. Frost cooled cupcakes as desired.

Serve with love!!!

So thats it Folks... With Love,
Vimitha
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Caramel Cashew Icecream | Icecream recipes

I.love.icecream... period. Open my freezer and you can find a tub of icecream anytime of the year, be it summer or spring or fall or even during the peaks of winter. Sometimes I make it at home and sometimes I buy it from the store.
The huss is a big fan of nuts in icecream. The likes like butter pecan and caramel cashew from Kopps make him go bonkers and we end up buying a scoop or two whenever it is the flavor of the day at Kopps. Few days back there was a sale for cashews in one of our local stores and I picked 2 packets to stock up. I then felt it was way too much (thats how I roll, guys) and so wanted to use up atleast one packet. Half of it went into making this yummilicious caramel icecream. Well, dont ask about the rest.

~What U Need*~ Granulated sugar - 1 cup Heavy cream - 2 cups, 1+1 Rosated salted cashew - 1 cup Vanilla extract - 1/2 tsp Whole milk - 1 1/4 cup Egg yolks - 5, large How I Made it: Bring 1 cup cream to a gentle boil. Heat 1 cup sugar in a thick bottomed vessel with 4 tbsp water swirling occasionally to melt the sugar evenly. Melt the sugar till it turns dark amber. Add the cream to the caramel and stir gently until it forms a homogeneous mixture. Be careful the caramel will splutter a lot as soon as you add the cream to it. Remove from the flame. Meanwhile, bring milk, remaining cup cream, to boil in a small saucepan, stirring occasionally. Whisk the egg yolks in a medium bowl. Add the milk mixture in a thin stream into the yolk whisking all the time. Pour back into saucepan and cook over medium heat, until custard coats back of spoon and registers 170°F on an instant-read thermometer. Pour custard through a fine-mesh sieve into a large bowl, and then stir in cooled caramel. Chill custard, stirring occasionally, until very cold overnight. When you are ready to make ice cream, add chopped salted roasted cashew to the custard mixture and make ice cream according to your manufacturer’s instructions. If you don’t have ice cream maker, freeze the mixture for 45 minutes. Take it out, break up frozen bits with whisk. Repeat this process at 30 minute intervals for 2-3 hours. Freeze until ready to serve.

Yummy ice-cream is ready...

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