Walnut Banana Bread >My Daughter’s Current Favourite

when my daughter says- ‘My favourite’ to something edible, it somehow becomes my moral responsibility to make it myself at home, instead of buying it readymade. I haven’t understood the nature of this mad streak in me, yet, but for now it seems to satisfy her immensely. So be it baby cupcakes or banana bread, I'd rather bake them at home, than pick it from the supermarket or the local baker.

There’s one more thing- each time I make a very complicated dish, like say Dum Biriyani, preparations for which, which span over 2 days, my husband only comments on the taste and never about the effort. But when I bake something like a banana bread or a cheese cake, he  looks at the piece of creation in mock disbelief. Its strange that he never thought baking banana bread at home was possible. That’s R for you.

The bread was awesome, you know. It was my first attempt and it came out just right- like the ones my daughter picks from those Boost Juice bars….so yaaay to my banana walnut bread. Here’s how you make it- its simpler than making a cuppa coffee.

 

Method:

Mash 3 ripe bananas in a wide mouthed bowl. Add 3/4 cup of brown castor sugar and 1/2 cup of softened butter. Mix well with a spatula. Add two beaten eggs to this and mix again. Add 2 spoons of sour cream (optional)to this mixture and beat more till the mixture is creamy.

In another bowl take 1 1/2 cups of self raising flour and sift it with 1 spoon of cinnamon powder. Add chopped walnuts (as much as you’d like- I added about half a cup of them), to this. Slowly add this mixture to the wet batter and mix well. Add 3/4 teaspoon of salt and 1 spoon of Vanilla extract. Fold with the spatula.

Grease a bread making dish and pour batter into this. preheat oven to 180 degree C and then bake the bread for 40 minutes or till its crisp golden brown.

Slice it and have it hot and fresh with a cuppa or leave it for the next day, when you toast it and spread butter over it to be instantly transported to bliss land.

Spice Temple, Sydney

One of the things R and I hadn’t done in Sydney was to try out cool new restaurants and have a nice relaxing lunch. We did that often back in India where we’d leave our lil rascal with mum and go gallivanting about the streets of Koramangla or Indiranagar in Bangalore, trying out the newest restaurant or watering hole on the block. So R decided to take me out as a prelude to my birthday, on Friday, when junior goes to day care. We chose Spice Temple at Bligh Street, in the city. I had read enough and more on Time Out Sydney about Spice temple and I was very very keen on eating something spicy, exciting and new. So we decided to try Chinese but not the run of the mill  fare.  We chose Spice Temple only based on what Timeout Sydney wrote-  And special it is – a Chinese restaurant that does not serve any Cantonese dishes. Instead, you'll find a menu that roams China from Sichuan to Yunnan to Guangxi. But the question tingling on everyone's lips is the chilli factor. "The dishes [on the menu] that are in red, they're hot," explains Perry. "Chilli isn't just about blowing people's minds out. It really is about adding that flavour and mouth-feel and excitement." Go with a bunch of friends and try as many different dishes for the table as you can. You're guaranteed to taste something here that your mouth has never experienced before. In a very, very good way.

I was so unprepared for what came on the table that afternoon - the aromas were invigorating, heady and mysterious and the food tasted like nothing I have had before. By far, my best dining experience, yet. Very very different from what you might expect. The ambience is perfect and they also have a scintillating white bar. Below are some pictures of what we ordered and ate. If you are in Sydney, don’t give this place a miss at any cost!

 

 

(In the pics from top left: A beautiful bowl :), Bloody Mary in a  chilli, sesame, sugar and salt rimmed glass, Chicken Wings – Super Hot!, Fish with green and red chilli sauce (I’ve forgotten what it was called),  3 shot chicken, Ginseng tea, peanut, caramel and chocolate parfait, dessert menu :-) )

Maju’s Simple and Sipcy Prawn Masala

We know very few people in Sydney. And the ones we know are thankfully gastronomes. Especially, the Jacobs. We love dining at their place, though the much promised Appam and Stew are yet to savored. The first time Maju and Manoj had us over, we came back so content and gloating with happiness – all thanks to Maju’s spicy prawns settled in our tummies. For many days we couldn’t get the taste out of us, especially, Raj couldn’t. So yesterday, I finally decided to give Maju’s recipe a try. Its amazing how simple it is. I was done in 10 minutes flat! If you are a lover of south Indian food, this recipe rocks. Simple and most kickass!

Here goes:

You’ll need

250 gms prawns – medium sized, shelled and deveined

Tomato- 1 medium sized

Onion- 1 medium sized

Garlic paste/crushed- 1 teaspoon

Chilly Powder- 1 –2 teaspoons (totally depends on how much you can take- for me the spicier the better)

Curry Leaves

Oil- 2 to 4 teaspoons

Tamarind – Maju suggests we get the Mallu variety of tamarind – round ones, apparently. I used regular tamarind. Though i vouch for her version. She had an altogether Mallu touch. So if you can find that tamarind go on and add 2 of those. Else just soak a little tamarind in water.

Method

If you are using fresh prawns then par boil it (2 minutes) with very little water, turmeric and chilly powder and keep aside. If you are using frozen prawns they can be used directly.

In a pan pour oil, add curry leaves, onions and sauté till they go just about brown. Add garlic and sauté more. After a few minutes add tomatoes and mix well. Let the tomatoes soften, and oil separate. Add chilly powder, turmeric and salt, mix well. Add the cleaned prawns to this and mix well. On medium flame keep mixing this till the mixture dries and stick to the prawns. Add the soaked tamarind pulp and mix. Don’t add water.  The masalas have to cook well and dry out. Don’t take it off flame when still soggy.

I added some ground pepper too- that’s optional. It adds to the flavour, and I recommend freshly ground pepper.

Serve with hot steamed rice on a nice wintery day.

Lemme know how it goes!

Spice is the only variety of my life

Raj’s 32nd birthday and the long weekend coincided, so we took off to Port Stephens. I love the little getaways in Australia, especially the beach towns, and Port Stephens was a lovely getaway. But one thing that I really really miss in these holidays is a variety in food. The sea food available is brilliant, but after a while the regular breaded fish, grilled fish and chips fare kind of gets to me. The picture here is that of grilled Fish with greens and some sauce- I forget, and it was phenomenal, but we did want fish in a hot, spicy sauce. Or may be even a Goan version of this.  But then, we did enjoy what we got to eat, missed spice a little bit, but were happy nevertheless.

 

 

 

 

 

 

 

 

So, the minute I got back yesterday, Raj suggested we order in. Oh, no! How can that be. Order in more Pizza? No way! I had to have my spicy fare! So in  I went to the kitchen to make my favorite – jhatpat spicy Chicken pulao. Thought I’ll share this with you all.

You’ll need:

Chicken thighs and breast pieces – 500 gms

1/2 cup curd

Onions- 2 large- thinly sliced

Basmati Rice Soaked half an hour before preparation: 1 1/2 cup

Ginger and garlic Paste-2 spoons

Green Chilies- 8 (i like it SPICY)

Coriander chopped- 1 cup

1 spoon red chilly powder

Mint – fresh or dried flakes (I suggest you buy a bottle of the dried mint flakes- they are handy and very very good on flavor)

Tomatoes- 2 large

Whole garam masalas- a few of whatever you have- i had only cinnamon and cloves.

salt to taste

Dhania/Coriander Powder- 2 teaspoons

Ghee – 2 tbsp

 

Method:

In a non stick vessel (ideally deep and wide mouthed), melt the Ghee and add garam masalas. Add green chilies and onions and sauté till it browns. Add ginger garlic paste and sauté some more. Add chopped tomatoes, coriander chopped , 1/2 spoon of mint flakes or a 1/2 cup of fresh mint  chopped, and mix well. Add Dhania Powder, chilli powder, salt and curd and mix. let the tomatoes soften. Now add the chicken to this and mix well. Cover and simmer for about 5 minutes. Now add the soaked Basmati Rice and mix. Add 3 cups of hot water, stir well, and cover with lid. In low flame let it cook. Else, just pressure cook it, if you are in a tearing hurry!

This is heaven. I am home.

A deadly combo: Dosa and Chicken Curry

 

When the day ends with hot crispy Ghee Dosas (crispy rice crepes) and Srilankan Chicken curry, you know, you’ll sleep like a baby that night. Raj had a total of 15 Dosas or something…he loves them. And when coupled with chicken or prawn curry, he can have just about as many you can make. I made the Dosa batter, with the rice flour I bought from the Indian store the other day. Pretty good, I must say. I didn’t have to soak the rice, so it was easier grinding the urad dal. Here’s how you go about it.

For Dosa batter:

1 cup- Urad dal (Soaked in 1 teaspoon of fenugreek /methi seeds for about 6-7 hours or over night)

3 cups of rice flour

Grind the soaked dal and methi in a mixer to a paste. Mix well with hand. To that, add rice flour and 1 to 2 cups of water. Add salt and mix well. Don;t make the batter watery. be careful with the consistency. In in a dark place , keep the batter to ferment over night. It takes about 12-24 hours for the batter to rise.

Once its risen, mix with a ladel and pour on to a non stick tawa,  and make yummy crispy dosas. Here’s a Video for your convenience from Sanjay Thumma, of Vah Re Vah. He shows quite a few tricks. Check it out!

 

 

Chicken Srilankan :

You’ll need

whole spices- 2/3 of each - Cardamoms, cloves, pepper corns, 1 inch cinnamon

Onions chopped- 2 big

Tomatoes chopped- 2 big

Coconut milk – 1 cup

Milk – 3 table spoons

Chilly powder 1-2 teaspoons depending on your taste

Dhania Powder

Ginger-garlic paste- 1 1/2 teaspoon

Chicken – boneless – 500 gms

Salt to taste

Coriander for garnish

Oil- 3-4 tbsp

Method:

Add the whole spices to heated oil in a pan. Add onions and sauté till brown. Add ginger garlic paste and sauté some more. Add tomatoes, chilly powder, dhania powder and salt to this. Mix and cover with lid and let the tomatoes soften on medium flame. Once the tomatoes have softened, add the chicken. Mix well and cover with lid. On medium flame let it cook for about 8 minutes. After 8 minutes,  add the milk and coconut milk and mix well. Cover again with lid and simmer for 10-12 minutes. Add chopped coriander and serve hot with dosas!

Munni’s and my all time favourite, Ginger Chicken

  I have always been a great lover of Indo-Chinese food. The fusion of Chinese flavours with Indian masala, always gives an exotic result. When in Hyderabad, a friend (Munni) and I frequented Nanking, and always ordered Ginger chicken, with fried rice. And it was such a treat! We both love spicy food, the hotter the better! Ginger Chicken is a classic example of Indo-Chinese cuisine – it takes the best of both worlds, and the result is a spicy, aromatic dish, that will melt your heart. I always wondered how it is made, and found the best method on my favourite website- Vahrevah dot com. And below is the video of this really sweet chef, who has made my life so wonderful with his most soulful recipes. His South Indian dishes are especially awesome.

 

Watch the video and make Ginger chicken for a special dinner. I made it today, to make my day special :-). It looks good, no? And trust me, it tastes as good.

 

 

He is a trifle funny, but his recipes are top class and very doable.  Enjoy!

The Great Indian River Fish.

My husband, a fish fanatic, had been in mourning ever since he set foot in Sydney. Well, he does gorge on sea fish, but his bong heart lingers about the Indian river fish – ‘Rohu’. ‘Katla’ ,‘Ilish’, ‘Tilapia’. Thanks to Scribbler’s sister, Sanjukta, who told my depressed husband, that we do get frozen Rohu-Katla-Ilish-Tilapia, in Paraamatta. And  what’s better was her mother endorsing the fish saying- ei khaankaar rou-katla, India theke onek bhalo- export quality to, tai bhishon bhalo! (Since they are export quality fish, they are seldom bad fish- in fact they are tastier than the ones we have in India).

So off we went, despite our flu to Paramatta over the weekend, accompanied by another bong shell, Ananya. Needless to say, I wasn’t all that excited- to me it was – oh! more fish, more cooking. And what was worse was- picking bones for my little Meeshu, who so easily had Bhasa fillet curry with rice. But I had to give in, for his sake. I cannot describe in words his ecstasy on seeing the fish. He got into this mindless banter with the shopkeeper about asking if the fish was indeed as tasty as described by Sanjukta’s mother. All the shopkeeper said was – mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm (a real long drawn one), and nothing more, much to my husband’s chagrin.

Anyway, to be on the safer side we got home a 2 kg fish, of which Ananya took back a few pieces for her dinner. Ananya left for the day after spending the weekend over a lot of adda and food, only to call back late in the evening saying- Maach ta durdanto khete – (the fish is exceptional) , Maakhon er moton (its like butter- it simply melts in your mouth).

So now a decision has been made- to buy 4 kgs of fish, just so we don’t run out of it, through the week.

Anyway, this was a post celebrating the great Indian River Fish- Rohu Or Rui Maach.