Sunday, October 31, 2010

Eggless Banana Crumb Muffins

This recipe has become my favorite banana muffin recipe.Ive tried banana muffins recipes before.But this one has the crumb topping for that extra crunchy and sweet top.I found this in and it has been listed as one of the top recipes with a five star rating.I made my muffins egg less by adding an extra banana.I also added cardamom powder instead of cinnamon for the crumb topping.


1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 bananas, mashed

3/4 cup white sugar

1/3 cup butter, melted

For the crumb topping:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cardamom

1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

Ready to go into the oven

In a small bowl, mix together brown sugar, 2 tablespoons flour and cardamom. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Fresh out of the oven

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Tuesday, October 19, 2010

Pasta Primavera

Primavera means "season of spring" in Italian.This dish usually is packed with vegetables which are available in spring.But any vegetable can be added to the pasta.The vegetables should not become  soggy but should retain the crispy texture while cooking.There are so many versions of this recipe.A common recipe uses heavy cream and butter.Since I wanted it be light and healthy,I skipped adding those.

This is my kid's favorite lunch box dish.


Rotini Pasta - 1 pound

Tomatoes - 1

Zucchini - 1 sliced

Carrots - 2   cut into 1 inch pieces

Broccoli  florets - 8

Onion - 1 chopped

Garlic - 3 pods minced

Green bell pepper - cut into thin strips

Marinara Sauce - 1 cup

Oil - 4 Tbsp

Pepper powder - 2 tsp

Salt to taste

Grated Parmesan cheese - 2 tbsp optional

Even vegetables like peas,eggplant can be added.


Bring a large pot of salted water to boil.Add the pasta and and cook for 10 to 12 minutes or until al dente.
Drain them in a colander.

Heat oil in a pan and add the garlic.Then add the onion and saute till translucent.

Then add the green pepper,zucchini,carrot and saute for 5 minutes.

Now add the pepper powder.Add the marinara sauce and 1/2 cup of water and allow it to boil for 2 minutes.

Now add the pasta ,required amount of salt.

Sprinkle  Parmesan cheese if you prefer.

Serve hot .

Sunday, October 17, 2010

Peerkangai Masiyal/Ridgegourd Masiyal

This is a recipe of Menurani Chellam who is very popular in Tamil cuisine.
I like the way she explains in detail all the recipes.She is an expert even  in International cooking.She hosts the show called Arusuvai Neram.This was featured in an episode.


Ridge gourd - 4

Boiled toor dal - 1 cup

Green chillies - 4

Ginger - 2 tsp grated

Lemon - 1

Mustard seeds - 1 tsp

Sal to taste

Oil - 1 tbsp


Wash,peel and cut the ridge gourd into 1 inch pieces.Cook them in a pan filled with water to which little bit of salt and turmeric powder is added.

In a pan,mix the cooked toor dal and ridge gourd,required amount of salt and 1/2 cup of water.Allow it to boil for 3 minutes.

In another pan heat the oil.Add mustard seeds.When it splutters,add the green chillies and ginger.Transfer them to the ridge gourd.Extract the juice of a lemon and mix with the masiyal.

Serve with rice.