Banana Macadamia Nut Bread Recipe

Ingredients:

2-1/4 cups all-purpose flour
1/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1-1/4 cups mashed ripe bananas
1/3 cup milk
1 teaspoon vinegar
3 Tablespoons vegetable oil
1 egg
1 cup macadamia nuts, chopped

Preparation:

Preheat oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan; set aside.

In a large bowl, combine flour, sugar, brown sugar, baking powder, salt, cinnamon, bananas, milk, vinegar, vegetable oil, and egg. Beat at medium speed of electric mixer for 30 seconds or until dry ingredients are just moistened. Stir in macadamia nuts. Spoon batter into greased pan.

Bake at 350 degrees F. for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely on wire rack before slicing.

Flour Stuffed Bhindi

 

Ingredients:

Bhendi 15 – 20
Besan / Gram Flour 4 Tbsps
Ginger Garlic Paste 1 tsp
Plain Thick Yogurt 1 Tbsp
Lemon Juice 1 Tbsp
Red Chili Powder 1/2 tsp
Coriander Powder 1/2 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash thoroughly and pat dry bhendi.
Remove ends and slit the bhendi vertically keeping the ends intact.
In a mixing bowl, mix together besan, yogurt, lemon juice, ginger garlic paste, coriander powder, red chili powder and salt.
Prepare the mixture into thick paste. Adjust yogurt or besan if necessary.
Stuff the bhendi with the prepared besan paste.
Heat oil in a wide pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully add the stuffed bhendi.
Cook covered for around 5 minutes until bhendi pieces turn little soft.
Uncover and fry the cooked bhendi until it gets light golden all around the edges.
Roast bhendi to the required preference and remove from heat.
Serve flour stuffed bhendi with plain steamed rice, or with roti or chapathi.

Gaajar Ka Halwa (carrot pudding)

Ingredients:

1 kg (just over 2 pounds) of fresh grated carrots
2 tins (400 gms each) sweetened condensed milk
1 cup full-cream milk
1 cup sugar
1 cup ghee
200 gms khoya (thickened milk)
75 gms raisins/sultanas
75 gms almonds blanched and slivered
75 gms pistachios slivered

Preparation:

Mix the carrots, condensed milk, milk and sugar in a large pan and cook on a medium flame till all the milk thickens and reduces.
Add the khoya and ghee to the carrot-milk mix and fry till the carrots turn a to dark orange color.
Add the dried raisins, almonds and pistachios, mix well and turn off fire.
Allow the halwa to cool slightly and serve in bowls with a dollop of vanilla icecream each