My all time favourite is my amma’s banana loaf. A simple recipe will be shared below.
- 2 cups Self- raising flour
- 1 cup Sugar
- 1 teaspoon Bicarbonate of soda
- 1 teaspoon oil
- 1/2 cup milk
- 125 g butter
- 4 large bananas
- Cream the margarine and mix well with the sugar.
- Mash bananas, add milk into mixture.
- Add the banana mixture into margarine mixture.
- Add flour and bicarbonate soda and mix well.
- Bake in a moderate oven for 25 to 30 minutes.
- One can add nuts or choc chips if desired.
If, you have been following my blogs regularly you can make out what ‘Mor Milagaai’ means. I made a blog called ‘neer more’ and another one named ‘milagaai podi’. ‘Mor/more/moru’ meaning sour/butter milk or curd and ‘Milagaai’ is chilli. This post will be a video log + photo log of how to make this kind of a food item.
Aside: I was taught not to start a sentence with ‘If’ or ‘But’, but who follow these rules nowadays 😉
A little bit about ‘mor milagaai’:
When I was a little kid in India, my amma and some of her friends used to make Continue reading
My amma made chapathi for dinner tonight. We had a whole load of paneer in our fridge so I wanted to make paneer makhani (side dish for chapathi). I will post another blog on how to make the paneer with some photos at a later stage.
Here it goes—>
Photo taken on my LG optimus black
Firstly, I would like to wish everyone a Happy Pongal!!
Last year this time I made a blog for Pongal festival. See the link below:
I have defined the festival and why the celebration.
I woke up this morning to the aroma Continue reading
A Pair of Davara Tumbler
In every Tamil Indian’s house ‘Davara Tumblers’ will be found in their kitchen cabinet. Seen above are similar to cup and saucer except the shape and material is slightly variant. These crockery Continue reading
Mohan and I celebrated our wedding anniversary yesterday.
Traditionally, payaasam and vadai is made for special events such as these. We offer some food to our deities before consuming them. This is called Naivedhyam. In any auspicious menu ‘Vadai payaasam’ is included.
Payaasam is made up of cooked rice as rice is the staple diet of India and boiled milk with sugar. Offering something sweet to God.
Vadai is a savoury dish and a traditional South Indian food known from antiquity. There are two types of vadai – Paruppu vadai made from chana dal (split de-husked black chickpeas), and Ulundu vadai made from urad dhal (de-husked black lentils.) Sliced green chillies, curry leaves and onion are also mixed into the batter, and ulundu vadai batter contains rice in addition to these. These are fried in hot oil like doughnuts. While paruppu vadai is circular and slightly flat, ulundu vadai is wheel-shaped with a hole in the middle. Ulundu vadai is bland and usually enjoyed with chutney or sambar.
They are more than 2 types of vadai. The above mentioned are mostly used for auspicious functions.
Firstly, I would like to wish everyone a Happy and Joyful Ganesha Chathurthi!
Modhakam/ Laddukam – Sanskrit terminology for this sweet meat. We chant Laddukapriya ya Namaha!
Kollukattai – Tamil
Mooshika Vahana Modhaha Hastha – This manthra is chanted to Lord Ganesha, it defines Lord Ganesha.
Mooshika Vahana – The rat (Lord Ganesha’s vehicle)
Mothaha Hastha – Holds the Modhakam in one hand (as seen in the above photo)
One of Ganesha’s favourite sweet dish is the Mothakam, thus on this day of Continue reading
One of my all time favourites – Chapathi. Wheat chapathi is consumed during diets. This is a very healthy meal – sort of bread. It has the appearance of Tortilla. In one of my other posts I have mentioned how to make Kothu roti. Kothu roti is a dish made up of roti and vegetables.
2 cups whole wheat flour
1 tsp salt
1 tbsp vegetable oil
¾ cup warm water (enough for kneadable dough)
- Mix ingredients together to form dough. Knead the dough, cover, and leave aside for at least 30 minutes (ideally up to 2 hours). Just before rolling out, punch the dough and knead again without adding any more water.
- Make 10-12 8cm balls; dip each one into dry whole wheat flour, and roll out into thin, 25cm circles. Place a flat, ungreased griddle on the stove at medium-high heat. When hot, place a rolled-out chapathi / roti “right side” down on the griddle. (The “right side” is the one facing up when you roll it.) When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
- If you have a gas stove, hold the chapathi with a pair of tongs, and place it directly over the burner flame for a few seconds, until the chapathi puffs up. Turn and repeat on the other side.
- If you have an electric stove, keep the chapathi on the griddle. With a wadded up paper towel to protect your fingers, press gently all around the chapathi. Flip the chapathi and press gently around the other side. This procedure should make the chapathi puff up. (If you press too hard, the chapathi will become too crunchy.)
- Remove the chapathi from the heat, and serve with a curry dish.
Did you know?
The word ‘chapati’ is considered of Dravidian origin, from chappa meaning ‘flattened’ in Tamil and attai or paathi means Husbands Food. In southern India, there is a distinction made between a ‘chapati’ and its layered fried version the ‘paratha’. ‘Parathas’ usually have a filling inside, such as spinach, cooked radish, or potato. Also now the ‘tandoori roti’ is to be found in the smallest towns. Many people confuse roti and chapati, but chapatis are made of whole wheat flour, whereas rotis are made of all-purpose flour.
A link to my Kothu roti recipe :-
Enjoy the delicacy…
I have heard about 2 minutes noodles, 2 minutes train stop even 2 minutes monologue but a 2 minute cake?? I’m not sure about you but, it’s a new and exciting dish for me.
There is no need of baking cakes for 180 degree C for 45 minutes waiting time period if you can bake a cake within 2 minutes in your coffee mug. How fabulous is that?! Mr microwave man I love you! It’s not only delicious by taste and aesthetics but smells like a cake too.
I would greatly thank my bro and his fellow friends once again for sharing this recipe with me.
Ok enough of me blabbing and lets move onto the recipe. Continue reading
Quesadilla, is a type of Mexican food comprising a tortilla filled with cheese. Other ingredients are often used in the filling for enhanced flavoring. The word Quesada in Spanish, literally translates to “cheese inside tortilla”. The dish is typically prepared by frying the tortilla with the filling and is a popular snack not only in Mexico, but in southeastern regions of America.
I once had this in Mugg n Bean (MnB). I tried it at home twice but Continue reading