For 1 banana nut loaf
- Whole wheat flour – 1.25 cups (You can substitute with All purpose flour for traditional recipe)
- Chopped walnuts – 1/4 cup
- Chopped pecans – 1/4 cup
- Ripe bananas – 3 mashed
- Unsalted butter – 1/2 cup melted
- Baking soda – 1 tsp
- Flax seeds powder – 2 tbsp (egg substitute)
- Vanilla extract – 1 tsp
- Brown sugar – 1 cup
- Brown sugar – 2 tbsp for sprinkling on the top
- Salt – 1/4 tsp
Nutritional Facts of flax seeds:
Flax seeds contain high levels of dietary fiber including lignans, an abundance of micronutrients and omega-3 fatty acids (table). Flax seeds may lower cholesterol levels, especially in women. Initial studies suggest that flax seeds taken in the diet may benefit individuals with certain types of breast and prostate cancers. A study done at Duke university suggests that flaxseed may stunt the growth of prostate tumors, although a meta-analysis found the evidence on this point to be inconclusive. Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content though excessive consumption without liquid can result in intestinal blockage. Consuming large amounts of flax seed may impair the effectiveness of certain oral medications, due to its fiber content, and may have adverse effects due to its content of neurotoxic cyanogen glycosides and immunosuppressive cyclic nonapeptides.
- Pre heat oven to 350 degree F.
- Grease a non stick loaf pan with some butter. Keep aside.
- Prepare flax paste, i.e. 2 tbsp flax seed flour + 6 tbsp water, mix well.[Flax seed flour works as egg substitute]
- In a large bowl, sift flour and baking soda.
- Now add, chopped walnuts, pecans, mashed bananas, butter, Flax seed powder dissolved in water, brown sugar, vanilla extract and salt. Mix well.
- Transfer the batter to the pre greased loaf pan.
- Sprinkle 2 tbsp brown sugar on the top. It gives beautiful brown color and crunch to the bread.
- Put the pan in the oven for 45 minutes or an hour. Insert a skewer in the middle, if it comes out clean, banana nut bread is done.
- Take it out of the oven, cool it completely and then slice it.
Serve banana nut bread slice with vanilla ice-cream or a cup of coffee.
Mushroom and green peas is a classic combination if cooked as a mild Indian curry. It can be served as main course with fresh chapati or fragrant basmati rice.
For 4 servings approx.
Mushrooms (Khumb) – 1 pkt fresh or 300 gms
Green peas (Mutter) – 1 cup fresh or frozen
Whole garam masala – 1 tbsp
Onion -1/2 cup (pureed)
Tomato puree – 1/2 cup
Ginger garlic paste – 1 tbsp
Green chili –1 finely chopped [OPTIONAL]
Cashew powder – 1 tbsp
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp
Red chili powder – 1 tbsp
Turmeric Powder – 1 tsp
Cumin seeds (Jira)– 1 tsp
Garam masala powder – 1/2 tsp
Kasoori methi – 2 tsp
Salt as per taste
- Wipe Mushroom with damp cloth and cut into quarters. Keep aside.
- Defrost frozen peas in microwave for 3 minutes. Keep aside.
- Heat olive oil in a pan. Add whole garam masala and cumin seeds. Let it crackle. Then add pureed onions and sauté it, till turns light golden.
- Add ginger garlic paste and chopped green chilies. Cook for 2 minutes. Add tomato puree, turmeric powder, red chili powder and garam masala powder.
- Now add cut mushrooms and peas to it. Also add some salt. Mix well. Reduce the heat and simmer for 10 minutes. Stir in heavy cream. Simmer for another 2-3 minutes.
- Mushroom mutter delight is ready to serve.
Garnish and serving suggestion:
Garnish mushroom mutter delight with fresh cream and finely chopped cilantro. Serve hot with fresh parathas or basmati rice.
This tangy tomato chutney is my mom’s recipe. I have been eating this chutney since my childhood and often love to make it myself.
For Tomato chutney: [for 4 servings]
- Ripe red tomatoes – 6
- Fresh curry leaves – 6
- Onion – 1/2 thinly sliced
- Ginger-garlic paste – 2 tsp
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Asafatieda powder-1 pinch
- Green chili – 1 (finely chopped)
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tbsp
- Garam masala powder – 1/2 tsp
- Sugar or gur – 2 tbsp
- Olive oil – 1 tbsp
- Salt as per taste
- Fresh cliantro – 1 tbsp for garnish
- Dice tomatoes in small cubes. Keep aside.
- Heat olive oil in a pan, cumin seeds and mustard seeds. Let it crackle. Then add asafatida powder and sliced onions. Saute it, till turns light golden.
- Add ginger-garlic paste, chopped green chilies and fresh curry leaves. Cook for 2 minutes.
- Add diced tomatoes, red chili powder, garam masala powder, coriander powder and let it simmer for 10 minutes on medium-low heat.
- Add sugar or gur to the gravy and simmer it on low heat for 5 more minutes.
- Tomato chutney is ready to be served.
Garnish tangy tomato chutney with freshly chopped cilantro. Enjoy with methi paratha or any other paratha of your choice.