I have no reason to make eggless anything. But this one time last week I saw one of those Buzzfeed Tasty videos of an eggless brownie and wanted to try it. I did change the quantities and kinds of sugar. As I always say, an eggless variation of a classic will come nowhere close to the real deal. But my colleagues seemed to have loved it. I for one thought it was good. Maybe with a scoop of ice cream it’d taste even better!
Muffin Mondays are back. Last time it was tutti frutti muffins and this time it’s whole wheat banana chocolate chip ones. Relatively better than the regular ones I suppose. I’m not one to tell you that these are guilt-free muffins and you can keep knocking back one after the other. These don’t have added refined sugar but some honey and jaggery molasses (melted and cooked down jaggery). You can skip the molasses and go all honey too. There’s also no butter or refined flour. Why they aren’t ‘guilt-free’ is because they’ve still got carbs and do have sugar in the form of honey. But one harmless muffin is alright on a Monday, right?
The first time I had banoffee pie was in Bangalore at a restaurant. Sweet, rich and decadent was what it was. Most restaurants and cafes make it so sweet, you don’t know what you’re eating. Before you know it you’re slapped with a sugar rush. I’ve this at home a few times and I remember this one time my colleagues in Bangalore demolishing an entire big batch of the stuff in under two minutes. You do not want to be there to clean up after a banoffee pie massacre. So this time I made them in cute little jars. The best thing is there’s no baking involved and it’s just assembling a few things together. I had the toffee/dulce de leche already from last week, so I saved time here as well.
The first time I saw something like this was on Food Network’s Snapchat feed. I’ve tried using the same base for multiple healthy breakfast options. But this time around I stuck to keeping it really simple and with just two ingredients. And you could top it with whatever you want to – muesli, honey, fruits, nuts, etc. I only had muesli, nuts and desiccated coconut in my kitchen.
Yield: 1 portion
Time: If bananas are already frozen, then 5 mins to make it
Banana – 2 per portion (cut into small pieces and put in a box to freeze overnight)
Cocoa – 2 tbsp
Toppings of your choice
Blitz the bananas and cocoa till smooth. This could take 4-5 mins.
Serve in a bowl topped with fruits, nuts, muesli, coconut, anything at all!
After a successful series of breakfast smoothie bowls, I’ve moved to breakfast drinks on the go. I needed something with more protein, not very sweet and of course with fruit. The easiest one I could think of was a banana smoothie. Now, I didn’t want it to be a plain and boring smoothie, so I added a few more things to make it more appealing to my palate.
If you like sweet breakfasts, this should be your go to one. It’s healthy, it’s filling, it’s sweet without any added sugar, it’s got strawberries and it comes in a jar! The last one is optional, of course.
All you need is hung curd, strawberries, bananas, muesli of your choice. If you want it sweeter, add honey to the hung curd.
Layer it in a jar or a bowl. Eat.
I don’t have time to eat breakfast at home. What I try and do is, take it to go. Something like this is awesome to eat at your desk (which I don’t suggest you do). And hey, who doesn’t love a little something sweet in a jar?!
This one is actually the result of miscommunication. Also, I totally get it how bakers, chefs and cooks named their accidental dishes. Originally I wanted to make banoffee pie in a jar. But then one thing led to another, multiple people ended up bringing home bananas. I have somehow utilized 3 over here. 6 more are there. God knows how to use them, besides direct consumption. I made banana bread with chocolate swirls. Now, I wanted the swirls. Promise. But the chocolate ended up not surrendering to the toothpick and on top of the bread batter. Whatodo! So it then became my Chocolate Crowned Banana Bread. By the way, it’s great with a cup of adrak chai on Sunday morning. Or any other morning.
3 ripe bananas
2 cups flour (you could do 1 cup maida and 1 cup atta as well)
1/2 cup salted butter at room temperature (if unsalted then add 1/4 tsp salt in the flour)
3/4 cup brown sugar (or even regular will do)
1 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla
1/2 cup dark chocolate melted with a blob of butter
1. Preheat oven to 180 C.
2. Mix butter and sugar till fluffy and beat in eggs, along with vanilla.
3. Mash the bananas and add to the butter sugar mixture.
4. Mix the dry ingredients (flour, baking powder and soda) together.
5. Slowly fold the dry ingredients into the wet. DO NOT over mix. Else you’ll end up with banana flavoured leather like substance.
6. At this point you can add walnuts, raisins or almonds if you’d like.
7. Spoon the melted chocolate on top of the bread batter and run a skewer or a tooth pick around, trying to create swirls.
8. Bake for 50 mins at 180 C.
Let it cool completely before slicing this up.
The Flipkart Big Billion Day was upon us and everybody was all ooh-aah and everything about it. I also downloaded the app (yes, I’m a cavewoman when it comes to apps) to see what the fuss was all about. As expected, the first thing I click on was the kitchen appliances section. And lo behold, by the grace of tech Gods, I saw one waffle maker. That too for Rs. 899 only. One brand called Lifelong it seems. Now only time will tell if it’s going to stand the test and taste of time. Anyway, now that I have procured the maker, I presumed with the making. Of the waffles, of course. I came across too many recipes. But decided to figure this out on my own. Couldn’t be THAT off considering I’m one pancake queen. So here goes:
Makes 4 waffles. 2, if you want to stuff all the batter into that waffle maker and cause spillage and dense waffles.
1 cup maida (plain flour)
1 cup milk
1/2 cup oil
2 tsp baking powder
1 tbsp sugar
1 tsp vanilla
1/2 tsp salt
1. Mix dry ingredients and keep aside.
2. Mix milk, oil, yolk from the egg (keep the white aside to be added later) and vanilla and keep aside.
3. Now make a well in the flour mixture and pour the wet ingredients to this and mix till incorporated. Don’t over mix, else you’ll have waffle shaped leather type thing to chew on.
4. Whisk the egg white till nice and frothy. Like cappuccino froth maybe. Gently fold this into the batter.
5. Pour 3/4th ladle of the batter on each waffle mould of the preheated waffle maker.
6. Close it and wait till you see steam coming out from the sides. Also, there will be a red and green light where green turns on means it’s done.
I topped this with caramelized bananas and honey. You could choose chocolate sauce or maple syrup or basically anything else you’d like.
Also, I’ve learnt this a little too late, but still. Taking some effort to make your food look nice makes you also feel nice. Especially when the picture comes out good, when you don’t have a fancy-shmancy camera and only a phone.
I have made the choice of changing a few things in my life. The most important and prominent one is, my diet. I’m avoiding sugar, processed foods, packaged foods, and the likes. I read somewhere that the more you give up on sugar, the lesser you crave it. I’m still at the place like where the comma is in my last sentence. Since I don’t want to go back to heavily and/or artificially sweet desserts, I thought I’d use sweetness from fruits to keep it slightly guilt free. This is something I tried and you can alter it accordingly.
Hung curd – From 2 200 ml set curd packs (just put the curd in muslin cloth and let it drain over a pot for a few hours or overnight)
Banana – 2
Brown sugar – 1 tsp
Olive oil – 1/2 tsp
Chocolate chips – 1 tbsp (optional)
1. Grease a nonstick pan with olive oil.
2. Crush the bananas on to the pan and stir.
3. Add the brown sugar and mix well.
4. Once the bananas cook down, take it off the heat.
5. Whip the hung curd with a fork or whisk till light and fluffy.
6. Fold the banana mixture into the curd and put it in the freezer to let it set overnight.
Serve with chocolate chips, banana slices, or both.
What I also did with the leftovers was, blend it along with a little coffee powder, one banana and some milk to make a healthy smoothie post workout.