Sunday, September 12, 2021

Banana Bread


    Welcome back to me and my readers through this new post!. As we all were busy between chasing life for good and life chasing us ,I have missed couple of years sharing new recipes in my blog.There are plenty of best ever banana bread recipes shared by now and here is the one as well.




Light brown sugar-1/4cup


Vanilla extract-1 tsp

Buttermilk-1/3 cup

Bananas-1 and 1/2cup /   3 mashed bananas

All purpose flour-1 and 3/4 cup

Salt-1/4 tsp

Baking soda-1 tsp

Baking powder-1/2 tsp

Cinnamon powder-1/2 tsp

Chocolate chips-1/2 cup


Preheat the oven to 350F.Spray coat a 9x5 inch pan with no stick spray

In a bowl ,cream the butter and sugars.

Stir in eggs,vanilla,buttermilk and mashed bananas

Fold  in the flour,salt,baking soda,baking powder,salt ,chocolate chips and cinnamon powder

Spoon the mixture into the loaf pan.

Bake 55 to 60 minutes or a toothpick inserted in the center comes out clean.

Let it cool 15 minutes before removing from the pan.Makes 10 servings.                                                           

Thursday, January 31, 2019

Stuffed Bhindi

Bindi-250 gms
Red chilli powder-1 tsp
Coriandar powder-1 tsp
Cumin powder-1 tsp
Amchur powder-1/2 tsp
Coconut,grated-3 tsps
Hing-1/2 tsp
Salt to taste
Oil-1 tsp

1.Slit the bindhi upto 3/4th into three cuts
2.Mix all the spice powders and coconut  except salt.
3.Stuff the spice powders into bindhi and reserve leftover spice mix
4.Heat a pan ,add oil place each bindhi and cook in low flame turning sides once in a while.
5.Close the lid and cook for five minutes.
6.Turn the bindi to other sides and continue to cook
7.Once its cooked,add leftover spice mix and allow it for cook
8.Sprinkle salt at the end and serve.
Adding salt at the end will protect bhindi turning soggy and wet.
The bhindis will be cooked by 12-15 minutes

Yakni pulao

I tried this recipe couple of years ago,the pulao is very favourful not like usual ones.Yakhni means stock.The meat will be slow cooked in spices and the water which is used to cook the rice.A potli(small bag of spices) is made for the stock which is easy to remove the spices at the end.The pulao will look slight brown because of the brown onions.Its simple recipe.I have halved the ingredients since i made half portion only.


To make potli
To make potli(spice bag)
Cinnamon sticks-3-4
Cumin sees-1 tsp
Black pepper-1 tsp
Black cardamom-1
Coriander seeds-1 tbsps
Green cardamom-4-5
Nutmeg and mace -1/4 inch each
Fennel seeds-1 tsp

To make stock
Mutton-1/2 kg
Garlic cloves-5-6
Salt -1 tsp
Water-2 cups

To make rice
Oil-3 tbps
Ghee-2 tsps
Black pepper-1/2 tsp
Green cardamom-4-5
Green chillies-3-4 nos
Cumin seeds-1/2 tsp
Ginger garlic paste-1 tbsp
Black pepper powder-1 tsp
Salt-1+1/2 tsps
Yogurt-1 cup
Rice-1/2 kg

 Use the muslin cloth and the spices to make small potli
In a pan or pressure cooker ,add the washed mutton,onion,potli,salt,garlic and water.Cook until 40 minutes in low flame or the mutton turns soft.
Once done,remove the potli and squeeze out the excess water from it.Keep stock and mutton in separate pan.
Heat the same pan,add oil and ghee ,add onions ,cloves,black pepper,green cardamom and cook until onions turns brown.
Add green chillies,cumin and ginger garlic paste and cook for couple of minutes
Add the yogurt,salt ,stock and the mutton and bring it to a boil
Add washed and soaked rice(for 10 minutes).Cover the lid.
Cook until the rice is soft and fluffy.
Garnish with brown onions and nuts if needed.

Tuesday, December 25, 2018

Pineapple kesari

One of my all time favourite dessert is pineapple kesari.This recipe is very rich and lengthy.But its worth the wait to make sweets very delicious.Cooking it in low frame will avoid forming lumps.

Rava-1/2 cup
Sugar-1 cup
Water-1 cup
Milk-1/2 cup
Ghee/oil-1/2 cup
Pineapple puree-1/2 cup
Pineapple ,chopped-1/2 cup
Cashews/raisins-a few
Food color-a pinch

1.Heat a pan,add half cup of oil/ghee,fry cashews and raisins
2.Add rava and saute for 2-3 minutes until it changes the color slightly
3.Add milk and water ,bring it to a boil
4.When the 3/4th of water is absorbed by rava and cooked fully
5.Add sugar and cook in low flame
6.Once the rava thickens (after ten minutes),add the pineapple puree at the end
7.Cook until the ghee/oil starts leaving the edges
8.Add the chopped pineapple pieces and serve.

Seven layer bar

This is my favourite holiday recipe.I have tried it many times.The recipe was recommended by an american who stayed in my home as guest while her social service trip to india.She recommended to try any ingredients of around seven cups.I always used the following recipe but the actual recipe needs half cup of melted butter and 1 1/2 cup of graham crackers.Either way , it works.The seven layer bar will be very crunchy.

Semi sweet choco chips-1 cup
Dark chocolate chips-1 cup
Caramel chips-1 cup
White chocolate chips-1 cup
Dessicated coconut-1 cup
Almond flakes/shredded-1 cup
Condensed milk-1 tin

1.Mix all the ingredients in a bowl
2.Add the condensed milk and mix evenly
3.Line a baking tray with parchment paper(otherwise it sticks to the tray)
4.Add the mix and bake at 350*F for 30-35 minutes in a preheated oven
5.Once the bars are baked,allow it to cool slightly to room temperature,run the pizza cutter to cut them into desired shapes.

Tuesday, December 11, 2018

Beans poriyal inspired by OPOS

I have flashed cooked beans by opos many times.Guess the beans poriyal can be made just in minutes.It always turns out very crunchy,greenly and well cooked.Make sure to use the fresh beans.This is basic poriyal recipe.Variations can be done with added diced(cubic sized) carrots, or can be added soaked & coarsely ground dal(usili) which has to be soaked for 15 minutes.I never add coconut to poriyal for daily cooking(only special occasions).Instead of coconut,1/2 tsp of coconut oil can be drizzled.

Beans,chopped -250 gms
Onion,chopped-3-4 tbp
Mustard seeds-1/4 tsp
Broken urad dal-less than 1/4 tsp
Coconut ,grated-1 tsp
Oil-1 tsp
Dry red chillies-1-2 ,broken
salt to taste

1.Remove the fiber from the beans sides and finely chop them
2.Heat a 2 -litre pressure cooker,add oil,saute mustard seeds and broken urad dal
3.Add red chillies,layer chopped onion and chopped beans
4.Close the lid and keep whistle.Cook for exactly seven minutes. Swtich off the flame
(No need for whistle).Let it release the pressure on its own.
5.Open the lid and add salt and coconut.

Wednesday, November 28, 2018

Seppankelangu / Arbi fry

Sepankilangu/Arbi-3-4 nos
Rice flour-1 tbsp
Besan flour-2 tbsps
Chilli powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Salt-half tsp
Oil-2-3 tsp
Curry leaves-a few
Saunf/Fennel seeds-1/2 tsp


1.Cook Sepankilangu/Arbi in boiling water for 10-15 minutes until it turns soft(if a knife can be smoothly inserted into arbi).Discard the water and allow it to cool.Remove the skin of the arbi and slice them into thin slices.
2.Mix all the dry ingredients from rice flour ,besan flour,chilli powder,coriander powder,salt and turmeric powder in a plate.
3.Sprinkle the dry powder mix to each sides of arbi
4.Heat a pan with oil ,add fennel seeds and curry leaves.Place arbi slices in the pan,cook for 2-3 minutes.Turn the slices and cook for another 2-3 minutes.Keep turn for couple of times until all the slices are well roasted.

I have created Youtube channel - Priya's Feast.Please subscribe to my channel.I will update the videos for new and old recipes.

Kasi halwa inspired by OPOS

Making halwa is bliss in OPOS way without spending hours of stirring. I tried this method for couple of times ,it came out so good and tasty .Pumpkin halwa in OPOS tasted like how they serve in banana leaf at marriage functions.The glossy halwa is clueless to know which ingredients it has.

White pumpkin,grated-1 cup(not squeezed)
Sugar-1/2 cup
Oil-3 tsp
Ghee-1 tsp
Cashewnuts-a few
Cardomom-2-4 nos

1.Grate the white pulp of the pumpkin and leave it in strainer with a bowl underneath for 30-40 minutes to drain the water.I have used quarter portion of small size pumpkin.
2.Take a 2-liter pressure cooker ,layer oil,pumpkin pulp,sugar and cardamom.Do not mix it.
3.Close the lid and pressure cook for 9-12 whistles
4.Allow the pressure to settle down on its own
5.Open the lid,if any water left ,on the flame cook for any couple of minutes in high flame.
6.Meanwhile add food color and roasted cashews in ghee.
7.The final stage of halwa should be gooey and sticky 

Let the sugar be browned in corner slightly ,then it gives extra flavor to the halwa
If not sure about cooking pumpkin without water or in method,add a tbsp of water or give less number of whistles.Cook further in open cooker.

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