Eggless Oil Free Banana Cake

Come summer and fruit-lovers drool at the very thought of welcoming all the exotic tropical fruits, save for one :( - me !! Although my gustatory cells are geared up with all the gusto of a fruit-erian, the olfactory and ophthalmic nerves seem to be on a high alert.. surveying around for any edible items going bad. For, it is also the time when fruits and veggies loose their freshness very quickly.

It is during these days that making a banana cake comes to the rescue. Over-ripe bananas, preferably the ones whose peels having started blackening, make the best cake.
And not to mention, a good excuse ;) for the forgetful lot (me me) who miss devouring the bananas while  still fresh :D !!

Absence of refined flour (maida), oil and sugar makes it a hit among the health conscious while being egg-free for the vegetarians .

A healthy ,vegetarian and filling snack !!

Mash the ripe bananas till pulpy.

Add other wet ingredients and whisk together. 

Add all the dry ingredients

Stir by gently folding. Mix just until well combined.

Pour the batter into a greased oven friendly container. Sprinkle chopped walnuts (optional).

Bake for 60-65 minutes at 160C.

Ta-da... Banana cake is ready !
Let it cool before slicing.

INGREDIENTS

• 4 Over Ripe Medium Sized Bananas
• 1/2 Cup Milk
• 2 Cups Wheat Flour
• 4 Tbspn Jaggery 
• 1 Tspn Vanilla Essence
• 3/4 Tspn Baking Powder
• 3/4 Tspn Baking Soda
• 1/2 Tspn Salt
• 1 Tbspn Flax Seeds
• Handful of Walnuts, chopped roughly.

METHOD

• Preheat the oven to 160C.
• Mash the ripe bananas till pulpy. 
• Add other wet ingredients and whisk together. 
• Add all the dry ingredients and stir by gently folding. Mix just until well combined. 
• Pour the batter into a greased oven friendly container. Sprinkle chopped walnuts (optional).
• Bake for 60-65 minutes at 160C. 
• And, a super healthy snack is ready !

Tomato Basil Soup

This dear little lycopene rich fruit has quite a many admirers in the culinary world. Although originating from South America, almost all cuisines, be it Indian, Italian, Mexican or any other cuisine - they all unanimously call out 'tomato'.
Tomatoes have widely found their use as a base in curries, pastas, pizzas to toppings as in salads and bruschettas.

Be it in a cooked version or simply raw, they never seem to cease to impart the health befitting factors. Tomatoes have long been linked to a healthy heart as they help lower cholesterol and triglycerides. The presence of certain phytonutrients further help in protecting the heart.

Moreover, the presence of antioxidants, vitamin C (a whooping 33% in about 180gm of raw tomato) and lycopene have been proven to have high health benefits, especially for women.
Also known to reduce risks of cancer, bone deterioration and Alzheimer's disease.

Confused how to choose a tomato?  The answer is simple - Pick the ones which have a bright colour, especially the ones which are deep red. Next coming to the shape - it should be firm and well shaped. Do not go for the one's which have soft spots or are wrinkly.
Voila! Tomato picking is done :D .

For me, tomatoes are quite an essential ingredient in my kitchen. Not only because of their wide use and health benefit, but mostly 'coz they can simply be munched on raw. No calories equals no guilt.
A dash of any seasoning for the choosy ones :P , and a snack is ready. A surprise visit by friends and a quick tomato snack like bruschetta pomodoro to the rescue.

And, here's one of the simplest cooked tomato recipes, the perfect accompaniment to a chilly evening -
Tomato Basil Soup

INGREDIENTS

• 3-4 Ripe Tomatoes
• 1 Onion
• 3-4 Garlic Cloves
• 1 Cup of Fresh Basil Leaves
• 1 Tspn Freshly Ground Pepper
• Olive Oil 
• Cream (optional)
• Lemon Juice (optional)
• Salt, to taste

METHOD

• Chop the tomatoes. Using a pressure cooker, boil for 1 whistle.
• Heat a pan and add olive oil. Add minced garlic and onion. Saute till cooked.
• Blend the cooked garlic, onion and boiled tomatoes to a smooth puree. 
• Simmer the puree. Add salt and water for desired consistency. Add finely chopped basil and freshly ground pepper. 
• Add a drop or two of lemon juice (although optional). For a richer texture, do add cream.
• Serve and sip while hot with a slice or two of fresh toasted bread !! Mmm..

Roasted Corn Basil

INGREDIENTS

• Corn Cob
• 1 Tbspn Butter, at room temperature
• A handful of Basil Leaves

METHOD

• Chop the basil leaves finely. Add it to the butter and mix well.
• Roast the corn on a low flame. 
• Apply the basil butter generously on the corn, as soon as it is roasted.
• Serve immediately.

Baked Eggplant Tomato

Eggplant and tomato - Their match seems to be, as they say, one made in heaven !!
The soft and mushy eggplant with the little tangy tomato, tingling their way through the taste buds. Be it the Indian baigan ka bharta or its Italian cousin Eggplant Parmigiana , they sure have made their stand.
Adding one more to the list - Baked Eggplant & Tomato !

INGREDIENTS

• Eggplant/ Aubergine/ Brinjal/ Baigan
• Firm & Ripe Tomato
• Cheese, preferably Mozzarella
• Oregano, dried
• Freshly ground Black Pepper
• Olive Oil
• Salt

METHOD

• Cut the eggplant into 1/2" thick roundels. Grease the pieces with olive oil.
• Place on a baking tray in single layer. Sprinkle oregano, shredded cheese, salt and black pepper.
• Place a tomato slice on top and sprinkle the spices again. Sprinkle a drop or two of olive oil on each too.
• Bake in a pre-heated oven of 200C for 40minutes or until soft and wrinkly.  
• Enjoy it while it is hot.

Potato Wedges

Being a big fan of potatoes, I have always been an ardent admirer of 'potato wedges'. It was while living in the UK that I got introduced to these little chunks of roasted potato, and ever since have remained its ever faithful follower :P .

Prepare it for a quite luncheon at home or include it your barbecue party menu... It sure will be the hit.

An easy-peasy chop, toss and bake dish !

INGREDIENTS

• 4-5 Medium Potatoes
• Olive Oil
• Freshly Ground Black Pepper
• Dried Oregano
• Salt 

METHOD

• Soak the potatoes for a couple of minutes, so as to dislodge any dirt/mud stuck to the skin. Wash properly.
• Cut the potatoes into wedge shapes.
• Grease a tray. Pour in the wedged potatoes. Pour in a about a tbspn of olive oil and a generous sprinkle of the all the other spices. Toss well. Place the wedges in a single layer.
• Place in a pre-heated oven of 200C for 40 minutes till the wedges turn golden and crispy. 

Chickpea Pasta Salad

INGREDIENTS

• 1 Cup Pasta (cooked till al-dente)
• 1 Cup Chickpeas/ Garbanzo Beans/ Chana(soaked overnight & boiled)
• 1 Tomato, chopped
• 1 Onion, chopped
• 1 Cucumber, chopped
• 1/2 Cup Corn Kernels, boiled
• 1/4 Capsicum, chopped
• 1/4 Carrot, chopped
• 2-3 Sprigs of Coriander Leaves
• 1 Green Chilly, minced (optional)
• 1 Tbspn Lemon Juice (optional)
• 1 Tspn Freshly Ground Pepper
• Salt, as per taste

METHOD

• Boil the pasta in salted water till al-dente. Drain and rinse under cold water. After draining out the cold water, add a few drops of olive oil and toss. The coating of olive oil on cooked pasta ensures that it does not stick to each other. 
• Boil chickpeas (soaked overnight). 
• Combine all the ingredients well and Voila!... A super healthy pasta salad is ready :D.

Oats & Whole Wheat Cookies

A delightfully healthy yet yummy combination of the everyday whole wheat and oats - oats cookies !!
Snack away without a pang of guilt ;) ...

Take equal portions of oats and whole wheat.

Combine the oats, whole wheat, powdered sugar ,baking soda and a pinch of salt.
Add the butter (should be at room temperature) and vanilla essence. Add a tbspn of flax seed (for the health conscious :D ). Mix well.

Add a few tbspns of milk till a hard mixture is formed. Do not knead. Simply fold to combine well.

Take small portions of the dough and make small balls. Press lightly with your palms and flatten into small discs.
Place the now flattened discs on few sesame seeds and press lightly. Turn and place on a greased baking tray.

... or a few flax seeds!

... or some sprinkles for the kid in you ;) . 

... or cut out rectangle shapes !!

Bake in a preheated oven of 180C, for 20minutes or till the cookies start turning golden brown.

INGREDIENTS

• 1 Cup Oats
• 1 Cup Whole Wheat
• 1/2 Cup Butter
• 1/4 Tspn Vanilla Essence (optional) 
• 1/4 Cup Sugar (powdered), or adjust as per taste
• A pinch of Baking Soda
• 4 Tbspn Chilled Milk, adjust as per requirement
• A pinch of Salt
• Flax Seed (optional)
• Sesame Seed (optional)

METHOD

• Combine the oats, whole wheat, salt, powdered sugar and baking soda.
• Add the butter (should be at room temperature) and vanilla essence. Add a tbspn of flax seed (for the health conscious :D ). Mix well. 
• Add a few tbspns of milk till a hard mixture is formed. Do not knead. Simply fold to combine well.
• Take small portions of the dough and make small balls. Press lightly with your palms and flatten into small discs. 
• Place the now flattened discs on few flaxseeds/ sesame seeds/ chocolate sprinkles and press lightly. Turn and place on a greased baking tray.
• Bake in a preheated oven of 180C for 20minutes or till the cookies start turning golden brown. Flip and repeat.
• Once they are cool, store in an airtight container. Relish with a glass of milk, as and when you feel !!

Lebanese Spiced Potatoes (Batata Harra)

These spicy, tangy and flavorful potatoes can make any tongue tingle. Serve it as an appetizer or simply as an accompanying side dish, it sure goes well !!

INGREDIENTS

• 2 Cups Potatoes, peeled and cubed
• 1 Large Onion, chopped finely
• 3-4 Garlic Cloves, chopped finely
• 1 Tspn Lemon Juice or as per taste
• 1/2 Tspn Pepper Powder 
• 2-3 Sprigs of Coriander Leaves
• Olive Oil
• Chilly Powder, as per taste
• Salt, as per taste

METHOD

• Deep fry the peeled and cubed potatoes in hot oil, till cooked and slightly golden brown. Drain excess oil and place on paper towel.
• In another pan, heat a couple of tablespoons of olive oil. Add chopped onion and garlic. Add chilly powder, salt and pepper powder. Saute till well cooked.
• Add the previously deep-fried potatoes and mix well. Add in finely chopped coriander and saute for another minute. Switch off flame and add the lemon juice. Mix well. Garnish with some more coriander leaves.
• And, snack away !!

Whole Wheat Veg Momo

Sinking your pearly whites into a momo is a great treat, especially to a foodie. Even though it is a common street food, probably nobody thinks twice before reaching out for a plateful of these hot and steaming momo's. Of course, we assure ourselves with the fact that as these are steamed, they are obviously a healthy choice.
And, then soon the plate is licked clean and in some time the guilt trip starts, for the momo's were made from maida or all purpose flour :(, which is not very healthy.

Switch to whole wheat flour and bid farewell to the guilt train. Wheat flour is a much healthier option, with it's own set of benefits as well. Wheat, vegetables and steam - all healthy and tastes similar to it's maida counterparts.

Although, these momo's are a slightly tanned cousins of the maida one's.

INGREDIENTS

For the Dough

• 1 Cup Whole Wheat (Atta)
• Luke Warm Water
• A pinch of salt

For the Filling

• 1 Cup of Finely Chopped Vegetables including carrot, cabbage, onion, capsicum, beans (as per availability)
• 2-3 Sprigs Coriander Leaves
• 1 Tspn Garam Masala
• 1 Tspn Cumin Seeds
• 1/2 Tspn Chilly Powder (optional)
• 1 Tbspn Butter, melted 
• 1 Tspn Ginger Paste
• Salt, as per taste

METHOD

• Make a dough with the whole wheat with luke warm water. Cover and let it rest for about 15 minutes.
• Chop all the veggies finely and add all the other 'filling' ingredients. Mix well.
• Pinch out 1/3rd" balls and roll into circlular shapes. Use flour for dusting.
• Lay it on your palm and place a spoonful of the stuffing. Lightly fold. Fold and pinch the edges to seal.Repeat the process with the rest of the dough and filling.
• Boil water in a steamer. Grease the container with oil and place the momo. Place inside the steamer and let it cook for about 10-12 minutes.
• Healthy and tasty whole wheat veg momo's!! Red Momo Chutney goes well as an accompaniment.

Cheese Spinach Corn Sandwich

Not being a very big fan of restaurant food, meals at my place usually spring out from our kitchen.
The peeling, chopping, sauteing followed by all the emanating flavors, tingle up the olfactory nerves which in turn set the taste buds drooling. Ahh! The process itself acts like an appetizer :D - till the table is set and food is served :D !

It was one of those days when due to unavoidable circumstances the day goes by and in comes lunch/dinner hour... and what follows is - Mr.Tummy takes complete control !
After a day spent in packing followed by an hour's drive, I found myself hungry and parched at the airport. Over an hour left for check-in, I decided to grab a breath before boarding. Lugging my suitcase, I reached over to the nearest coffee shop in sight - the famous Coffee Cafe Day or better known as CCD.

Settled in the outdoor seating area, for the first time since the past 10 hours, I took an extra long and relaxed whiff of fresh air. I was comfortable.
Within the next few minutes, I was served my order - Cold Coffee (hoping it would refresh) and a Spinach N Corn Cheese Sandwich ( hunger reliever, I hoped) . I sunk my fangs in, whilst advising my taste bulb to fuse off, for I had no expectation whatsoever.

For all I knew, it was surely my day, at least as far as this sandwich was concerned - it turned out to be amazing !! Maybe the relaxed ambience added to the taste, perhaps it was the hunger or could be the tiredness - whatever it was, it left my gustatory cells yearning for more.
I am certain, time permitting, who knows, probably I would be wolfing down a second one too :D.

And, the journey saw an impatient passenger, eager to get down, eager to get home and eager to make her own version of a healthy Spinach N Corn Cheese Sandwich !

INGREDIENTS

• 1 Bunch Spinach Leaves/ Palak
• 3 Tbspn Corn Kernels
• 1 Tbspn Garlic, minced
• 1 Medium Onion, minced
• A dash of Nutmeg
• Butter
• Bread Slices
• Salt, as per taste
• Cheese, Mozarella or Cheddar, as per requirement

METHOD

• Boil the corn kernels. Strain out the water and keep aside.
• Blanch the spinach, i.e. put the leaves in boiling water for about a minute and then transfer into cold water. Then strain out the water. Blend the leaves into a coarse puree.
• Heat butter in a pan. Add minced garlic and onion. Add salt and saute.
• As it starts browning, add the pureed spinach and mix well. Saute till almost 50% moisture is evaporated.
• Add the corn kernels. Mix well and saute till the mix is almost dry. Switch off flame.
• Spread butter on bread slices.
• Apply a thick layer of the spinach corn mix. Sprinkle cheese on top. Add a dash of nutmeg.
• Grill the slices for around a couple of minutes or till the cheese melts.
• Let it cool. And, now you can sink your pearly whites too.

Boil the corn kernels

Blanch the spinach

Heat butter in a pan. Add minced garlic and onion. Add salt and saute.

As it starts browning, add the pureed spinach and mix well.

As it starts browning, add the pureed spinach and mix well.

Spread butter on bread slices.

Apply a thick layer of the spinach corn mix. 

Sprinkle cheese on top. 

Add a dash of nutmeg.
Grill the slices for around a couple of minutes or till the cheese melts.

Momo

Believed to have a Nepalese ancestry, Momo or Dumpling have become quite a craze among foodies world wide. Certainly gained popularity as an Indian street snack !

INGREDIENTS

For the Dough

• 1 Cup All-purpose Flour/ Maida
• A pinch of Baking Powder
• A pinch of salt

For the Filling

• 1 Cup of Finely Chopped Vegetables including carrot, cabbage, onion, capsicum, beans (as per availability)
• 2-3 Sprigs Coriander Leaves
• 1 Tspn Garam Masala
• 1 Tspn Cumin Seeds
• 1/2 Tspn Chilly Powder (optional)
• 1 Tbspn Butter, melted 
• 1 Tspn Ginger Paste
• Salt, as per taste

METHOD

• Mix all the dough ingredients. Add required amount of water and knead to make a hard dough. Cover and let it rest for 30 minutes.
• Chop all the veggies finely and add all the other 'filling' ingredients. Mix well.
• Pinch out 1/3rd" balls and roll into circlular shapes. Use maida for dusting.
• Lay it on your palm and place a spoonful of the stuffing. Lightly fold. Fold and pinch the edges to seal.Repeat the process with the rest of the dough and filling.
• Boil water in a steamer. Grease the container with oil and place the momo. Place inside the steamer and let it cook for about 10-12 minutes.
• Yum yum yummy veg momo's are ready to be devoured !!

Chop all the veggies finely and add all the other 'filling' ingredients.

Mix well.

 

Pinch out 1/3rd" balls and roll into circlular shapes. Use maida for dusting.
Lay it on your palm and place a spoonful of the stuffing. Lightly fold. Fold and pinch the edges to seal.Repeat the process with the rest of the dough and filling.

Yum yum yummy veg momo's !!

Tips:

• Prepare the filling mixture just before rolling out the momo's. Else, it might start letting out moisture which in turn will make the momo soggy.
• Make sure to seal the edges well by pressing them with two fingers, otherwise it might open up while cooking.
• Idli steamer can also be used ,instead of a specialized momo steamer.

 

Pumpkin Soup with Phool Makhana

Creamy Pumpkin Soup with all the goodness of Lotus Seeds - for a refreshing and calm after-effect !

INGREDIENTS

• 1 Cup Pumpkin, peeled and chopped
• 1 Medium Tomato
• 1 Medium Onion, chopped
• 5-6 Lotus Seeds (Phool Makhana)
• 1 Tspn Pepper, ground
• 1/2 Tspn Oregano Seasoning (optional)
• Butter
• Salt, as per taste

 METHOD

• Pressure cook the pumpkin, whole tomato, onion and lotus seeds, with about a cup of water and salt. The veggies should be soft and well-cooked.
• Let it cool. 
• Blend the veggies and lotus seeds to a fine paste. Do not discard the water.
• Melt butter in a pan, add the freshly ground pepper. Saute for about half a minute. 
• Add the blend veggies along with the water. Stir well and let it come to a boil.
• Simmer for about 5 minutes. Add water as per consistency requirement.
• And, get ready for to soothe yourself !!

Tips:
Remove tomato peel before blending the veggies.