Wednesday, March 31, 2010

Chocolate Chip Banana Bread


All-purpose flour: 2 cup
Baking powder: 3/4tsp
baking soda:1/4tsp

Salt: 1/4tsp
Cinnamon powder: 1/4 tsp
Nutmeg powder:1/8 tsp

2. Ingredients:
2 beaten eggs (5 for double)
Mashed ripe bananas: 1-1/2 cup(~3 medium)
Sugar: 1 cup / 3/4 cup for less sweetness
Melted butter: 1/2 cup

Chocolate chips: 3/4 cup
Walnut chopped: 1/2 cup

Combine 1.ingredients in large bowl. Set aside.
Mix 2.ingredients (except chips & nuts) in medium bowl.
Mix well all dry ingredients and mix in egg mixture all at once.
Add chips & nuts to lumpy mixture.
Spoon into two 7.5x3.5x2" loaf pans (or 4 of the small ones) that have
been greased or sprayed with Pam. (Fill pans ½ way.).
Bake at 350 for 50 minutes. (1 hour for 9x5x3")

Black eye beans curry

Serving: 4

Tamarind juice: 1/8 cup
Black eye beans: 1lb

Red chillies-10
Pepper-1/4 tsp,
Cinamon- 1/2" piece
Garlic-2 cloves
Cocunut powder-5tsp
Poppy seeds-1tsp
Mustered seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Red Chillies: 2
oil: 2 tbs

Soak Black eye beans for an hour then Pressure cook.

Fry red chillies, dhania, pepper cinamon, clove separatly, adding little bit of oil. make powder of all the fried items, when it is done add garlic, onion, cocunut, poppy seeds.
Heat oil in a thick pan and add mustard seeds, jeera, red chillies, when it stops splutter add cooked Black eye beans and add the ground masala. Let it cook for a while till oil appears, now add water and allow to boil , now add tamarind juice, tomatoes and cook it for 2 to 3 min.
Garnish with corrinder.
This curry can be served with rice rotti, dosa, chapati, or rice.

Note: Black eye beans can be replaced with dry Peas, Avarekalu / Anapaginjalu

Authentic Karnataka Style Bisi bele bath

Serving: 6

Rice: 2 cup
Toor Dal: 1 cup
Moon Dal: 4tsp
Tamarind juice: 1/4 cup o
Tomato: 2
Green beans: 1/2 lb
Carrot: 2
Potato: 2
Peas:1/2 cup
Soaked Rajma: 1/4 cup(optional)
Soaked Garbanzo beans: 1/4cup(optional)
Chopped coriander leaves: 1/4 cup
Ghee: 2tbs

For masala:
Chana Dal---2 tbs
jeera---1/2 tsp
pepper--1/2 tsp
red chilli---20-25
Dhaniya--4 tsp
Poppy seeds---1/2 tsp
Cinnamon----1/2 inch


Mustered seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Red Chillies: 6
oil: 2 tbs
onion: 2

Dry fry all masala ingredients and make powder.
Wash 2 cup rice, Moong Dal and 1 cup toor dal, Chop all vegetables(beans, carrot, potato) Pressure cook rice, dal, vegetables, rajma, garbanzo beans all together with 8 cups of water.
for the cooked rice add 1 to 2 cup water and boil it.
mix the masala in the tamarind water and add to the rice, add two chopped tomato

chop one onion into thin lengthy pieces fry in the oil until it becomes brown. keep it aside

Prepare seasoning with mustered seeds, jeera, asifotida, curry leaves, red chilis once they start splutter add one chopped onion, when onion gets soft add seasoning to boiling rice.

Garnish with brown onion, chopped coriander leaves and ghee

Stuffed Badnekayai / Vankayai / Brinjal Dry Curry

1. Dry stuffed Brinjol curry:

Serving: 2

Brinjal: 1lb
Coriander leaves: 5 stings

Coconut: 5 tsp
Roasted Til(sesame seed): 5 tsp
Roasted Pea nut: 2 tsp
Tamarind: 1 pinch
Garlic: 1
Daniya powder: 1/2 tsp
Jeera powder: 1/2 tsp
Red Chillies: 5
Salt: 1/2 tsp(according to taste)

Mustered seeds:1/2 tsp
Jeera: 1/2 tsp
Garlic: 3
Curry leaves: 6
Red Chillies: 2
oil: 2 tbs

Make 2 slit for the brinjal and soak it in the water to avoid darkening the brinjal.
Powder all masala ingredients without adding the water, stuff masala in the brinjal and keep it aside.
In a pan Prepare seasoning adding mustered seeds, jeera to oil, let it splutter,
add garlic, curry leaves and red chillies saute them till garlic turns to be slight brown.
Add stuffed brinjal and close the lid, cook it in the oil for 10 to 15 min by simmering the stove. keep checking once in 3 min.

Transfer the curry into a serving dish and garnish with Chopped coriander leaves.

This Curry can be served with Chapathi.

Stuffed Heerekayai / Beerkayai / Ridge guard Curry

Servings: 4

Pearl Onion: 10 (optional)
Coriander leaves for Garnish
Water:1 1/2 cup

Mustered seeds: 1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 8 leaves
Asifotida: 1 pinch

For Masala:
Roasted Peanut: 1/4 cup
Coconut: 1/4 cup
Ginger Garlic paste: 1/2 tsp
Tamarind: 1/4 tsp
Green/Red chillies: 4 to 5
Dania Powder: 1/2 tsp
Jeera Powder: 1/2 tsp
Curry leaves: 8 leaves
Salt: 1/2 tsp

Peel Ridge guard skin and cut into whole 1 1/2 inch piece and slit twice to fill the masala(like stuffed brinjol), peel pearl onion skin.

Grind the all masala ingredients with 1/2 cup of water, then fill the masala inside ridge guard and keep it aside

Take a pan and prepare seasoning with mustered seeds, jeera, curry leaves. now add pearl onion and stuffed ridge guard and fry for 2 to 3 min then add 1 cup water and close the lid for 5 to 6 min. once ridge guard becomes tender add the remaining masala n cook for 3 to 4 min and off the stove.

Pour the curry into a serving dish and garnish with coriander leaves.
Ridge guard curry is ready to serve with Chapathi or Jower rotti or rice