Friday, 24 October 2014

Eggless Whole wheat Banana Bread

I love baking bread at home. I have earlier posted a recipe of Eggless Dates bread which requires yeast. This time I wanted to try a bread without using yeast. I'm not apprehensive of using yeast as I usually use instant yeast for baking breads but I wanted something quick for breakfast today. Rainy season always makes me feel gloomy and baking always makes me happy. 

I had shared a recipe for Vegan Banana muffin earlier. So, it was easier for me to just tweak the recipe by increasing the sugar and oil in it and make a perfect, soft whole wheat banana bread. 


Whole wheat flour - 1+1/2 cup 
Ripe Bananas - 2 big ones 
Canola Oil - 3/4 cup 
Sugar - 1/2 cup 
Baking powder - 1+1/2 tsp
Baking soda - 1/2 tsp
Vanilla essence  - 1 tsp 
Walnut - 1/4 cup finely chopped or crushed

Raisins - 2 tbsp


1) Preheat Oven at 180 Degree Celsius.
2) Sift flour, baking powder, baking soda and keep it aside. 
3) Peel the skin of bananas and mash it well. make sure there are no lumps. 
4) Add oil, mashed bananas, vanilla essence in a mixing bowl and mix well. Fold in sugar and mix well until sugar completely dissolves.
5) Now add flour with baking powder, baking soda slowly to the mix and fold. The flour must get moistened.
6) Add chopped walnuts and raisins and give a quick stir.
7) Grease the loaf tin with some oil evenly and add the batter to it. 
8) Bake at same temperature for 40-45 minutes or till the skewer comes out clean.

Once it has cooled down, invert on to a plate and let it cool down completely. Enjoy it with your morning cup of coffee or tea :)

Tuesday, 21 October 2014

Cornflakes Mixture

Mixture is a snack in India which is just mix of different savory items. We usually enjoy this snack with our evening tea/coffee with family and friends. We also make this for special occasions like diwali. Festivals are always fun specially with all the sweet and savory items. This time I decided to make some cornflake mixture for Diwali. I prepared sev and boondi and kept it ready before I started frying Cornflakes. I have already shared the recipes for sev and boondi and you can just click on the links in the ingredient list. 

I hope you all enjoy try this and enjoy for this festival season. Wish you all a happy Diwali!!


Raw Cornflakes - 2 cups

Sev (click here for recipe) - 2 cups
Boondi (click here for recipe) - 2 cups
Roasted peanuts - 1/2 cup
Roasted Cashews - 1/2 cup

Raisins - 3 tbsp
Curry leaves - 2 sprigs
Beaten rice - 1 cup
Roasted Gram - 1/4 cup (optional)
Cooking Oil as per requirement for deep frying
Salt to taste
Red chilly Powder - 1 tsp

Black pepper Powder - 1 tsp
Powdered sugar - 1 tbsp (optional) 

1) Heat a frying pan with 2 cups of oil in it. To make sure to check if oil is ready, add few cornflakes to the hot oil. If it puffs up right away, oil is ready for deep frying. 
2) Take a deep slotted ladle and add a fistful of cornflakes in the ladle. Dip the ladle carefully in the oil. The cornflakes will puff up immediately as the oil is hot. You can lightly stir with a spoon. 
3) Drain the excess oil and place the fried cornflakes on to a tissue to remove excess oil. Fry the remaining cornflakes similar way. When the cornflakes cool down completely, sprinkle powdered sugar on top of it and mix it well.
4) Deep fry beaten rice the same way we fried cornflakes by adding them in deep slotted ladle till it puffs up. Drain the excess oil and keep it ready in a bowl.
5) Make Sev and boondi and keep it ready. Click on the names in ingredient list for recipe.
6) Add 1 tsp cooking oil and roast peanuts for few minutes on low flame and keep them aside. 
7) Now add 1 tsp of oil and roast some cashews in the same frying pan and roast till they turn light golden brown and keep it aside. Roast raisins with 1/2 tsp of oil till it puffs up. 
8) Wash and dry curry leaves by sun-drying or spreading them on towel and leave it for an hour. Add 1 tsp cooking oil in the same and roast curry leaves on low flame for few minutes.
9) Mix all the prepared ingredients and add roasted gram, salt, black pepper powder and red chilly powder to taste and enjoy it with your evening tea/coffee.

Once the content cools down completely, store the mixture in air-tight container. You can store this for upto 2 weeks in a cool place. Do not refrigerate.


1) You can alter the proportions of boondi, sev as per your preference. 
2) Keep the flame on medium level and you can lower it if oil starts getting smoky.