Banana Poppy Seed Bread (with 1 egg, 3 bananas)

Ingredients (1 loaf, 9x5 pan):

3 medium ripe bananas (mashed, about 1 cup)
1 large egg
½ cup sugar (white, brown, or mix)
⅓ cup oil or melted butter
1 tsp vanilla extract
1 ½ cups all-purpose flour
2 tbsp poppy seeds
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tsp cinnamon (optional, warm flavor)
2 tbsp milk (if batter seems too thick)

Method

Prep: Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan or line with parchment.
Wet mix: In a large bowl, mash bananas. Whisk in egg, sugar, oil/butter, and vanilla until smooth.
Dry mix: In another bowl, whisk flour, poppy seeds, baking soda, baking powder, salt, and cinnamon.
Combine: Gently fold dry ingredients into wet mixture. Do not overmix; batter should be thick but pourable. Add a splash of milk if too stiff.
Bake: Pour into loaf pan. Bake 45–55 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool: Let bread cool 10 minutes in pan, then transfer to wire rack.

Comments

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker. Pour all the milk and turn on the rice cooker and cover the lid. It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked. Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm

Tomato Rice

Ingredients Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy. Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...

Renus Kitchen

Search This Blog