Mini Eggless Banana Walnut Muffins

by Trisha Vaz

Can you tell that I absolutely love bananas? They’ve always been one of my favorite fruits. If you’re new here and don’t believe me, check out these beauties – Banana Bread, Bananas Foster, Stuffed French Toast and Monkey Business. See I wasn’t kidding. Today I have yet another banana treat for you. And let me tell you that these were absolutely wonderful. Even though they were an eggless bake, they were light, moist and super yum. I made mini muffins this time just as an excuse to have a second helping, maybe even a third 😉 These were so great that the next time I whip these up, I’m going to make them the regular muffin size. I think that tells you how much we enjoyed them. I hope you do too! Oh, I love my new silicone mini muffin cups. They are so gorgeous, they just brighten up my day. Am I crazy to want them in every color available 🙂 ? Unfortunately I forgot to use them while baking the muffins but they do make a pretty picture. Can’t wait to bake with them.



Mini  Eggless Banana Walnut Muffins
Yields 12 mini muffins

2-3 over ripe banans, mashed
3/4 cup all-purpose flour
1/4 cup natural unflavored yogurt
1/4 cup walnuts, roughly chopped
1/3 cup sugar
1/4 cup vegetable oil
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt, or to taste

Preheat the oven to 180ÂșC and prepare your muffin mould

Mash the bananas in a bowl and add the oil, yogurt, sugar and vanilla and mix well.

Mix the flour, salt, baking powder and baking soda in a large bowl. Mix well.

Add the mashed banana mix and fold it into the flour till incorporated. Don’t beat the batter.

Add the walnuts, reserving a few and stir them in gently.

Spoon the batter into paper lined muffin tins and sprinkle the reserved walnuts on top of them.

Bake for 20-30 minutes or till done.

This recipe is linked to –
Sweet Tooth Friday
Sweets for a Saturday
Savory Sunday
Mix it up Monday
My Meatless Mondays
Bake Fest

Trisha Vaz

This post was posted in Breakfast, Cakes, Cakes, Cookies & Desserts, Recipes, Snacks

Gobhi Parathas

by Trisha Vaz
Parathas are one of my favorite breakfast items. Do you remember the Aloo Parathas and the Methi Parathas? If you haven’t seen those, you really should. Here’s another variation to the stuffed paratha that you can try. The method is the same as the one used for the Aloo Paratha except here we’re going to make a gobhi (cauliflower) filling.

Do you have a favorite paratha? Leave me a comment and let me know what it is. I’d love to try it out!

Gobhi Parathas


For the dough recipe and on how to make the parathas, click here.

For the Filling- 
1 head of cauliflower, washed and grated (Do not use the greens)
1″ ginger, grated
1 green chilly, finely chopped
Salt, to taste

Mix well and use a spoonful of this mix to stuff the parathas.

For details on how to make the parathas, go here.




This recipe is linked to –
My Meatless Mondays

Trisha Vaz

This post was posted in Bread, Breakfast, Recipes

A Weekend Breakfast – French Toast

by Trisha Vaz
Our weekday breakfasts are usually hurried as we get ready to make our way to work and get on with our day ahead. So on weekdays, its usually a couple of slices of buttered toast, a cup of coffee and a fruit or some cereal or porridge and a fruit. So over the weekend, I feel its only fitting to have a more leisurely and stepped-up-a-notch type of breakfast. Some of you will remember that one of these types of breakfast is a helping of pancakes. Another such fairly simple, yet very satisfying breakfast option for me is French Toast.

There are a few variants to this basic French toast that I’ve tried and I’ll list them at the bottom of the post. Something that I’ve been longing to try is a stuffed French toast. I seriously hope I get around to trying that sometime soon; I have so many ideas for those. This basic recipe I picked up from watching my mother in the kitchen. People find it hard to believe that when I was a kid, I didn’t fancy spending much time in the kitchen watching my mother cook. One exception was  when she was making something sweet. So when she was making us French toast for breakfast or when we were making goodies to go on the Christmas platter, it was hard to get me out of the kitchen. Till this day, I really enjoy making the sweeter stuff, desserts, cakes, cookies etc. Its the everyday cooking that sometimes leaves me lacking inspiration. 
Anyway back to the French toast. What I really like about making this at home is that you get to decide what flavors you want to work with and just how sweet you’d like it to turn out. When frying the slices of bread be sure to let it color a little. Its the browning that caramelizes the sugar and gives it a delightful crunch. 
What’s your favorite French Toast recipe? Drop in a line in the comments section and let me know. I’d love to try some new variants.
French Toast
(This recipe should make enough to dip about 4-6 slices of bread)
4-6 slices of bread
1 egg
1/2 cup of milk
Sugar, to taste
A few drops of vanilla extract
Butter / oil to fry
Heat a knob of butter or a little oil in a pan.
Whisk the eggs, milk, sugar and vanilla till well combined. Use a shallow bowl that is wide enough to fit the slices of bread in.
Dip the slices of bread in this mix, one at a time to cover well on both sides and soak in some of the liquid. I usually do a double dip on both sides. 
Carefully place the slice in the hot pan and let it cook on a medium flame till it caramelizes a little. Flip and cook the other side as well. 
If your griddle or pan is large enough, you can do multiple slices at a time. You’ll finish off faster. 
Enjoy it warm with a nice cup of coffee. 
If you’d like, you can drizzle some honey over the slices when you’re ready to eat. Don’t drizzle the honey before hand, it will make your toast soggy. If you don’t fancy honey, you could dust it with some powdered sugar or cinnamon sugar as well.
Variants
– You can substitute the vanilla with some cinnamon powder. You could also use a combination of both.
– You can also substitute the vanilla with some freshly grated nutmeg. 
Both this variants are gloriously flavorful. Try them all and see which one you prefer.
This recipe is linked to – 

Trisha Vaz

This post was posted in Breakfast, Recipes

Mango Lassi (Mango Yogurt Smoothie)

by Trisha Vaz
I honestly think that the mango is my favorite fruit. There was a time where our ancestral property in Goa yielded huge amounts of fruits like mango, jackfruit, bananas, papayas, chickoos and cashew to name a few. So back in the day we had access to a seemingly endless supply of some of the most delicious mangoes I’ve ever had. I haven’t been there ever since my grand-aunt and grandmother passed away. I miss them and the good old days terribly.

Just the other day, when my mum came over for lunch, she brought us some mangoes. They were not my favorite variety but I knew that this particular variety was excellent for milk shakes and such. I didn’t have too much milk lying around, but I did have a couple of tubs of plain, natural yogurt. So I figured, why not make some mango lassi?

This is a wonderful way to use up fruit. You may  remember the strawberry lassi from some time ago. The mango lassi as well is cool and refreshing, perfect for the crazy summer months, not to mention it also has the deliciousness of mango. Its easy to whip up and in a few sheer minutes you’ll have a lovely cool treat in hand.

Mango Lassi
(Serves 2)

1 tub natural unflavored yogurt (We get it in 400g tubs)
Flesh of 1-2 mangoes
2 spoons superfine sugar (optional)
A few ice cubes (You wont need this if you can chill the mango before blending)

Place all the ingredients in a blender and blitz till is well incorporated.

Serve.




This recipe is linked to – 
Just Another Meatless Monday
Monday, Mmm … Dessert

Trisha Vaz

This post was posted in Beverages, Breakfast, Recipes

Sheera with a twist … of Saffron, that is

by Trisha Vaz
In India, Sheera, a sweet dish made from semolina is a much loved snack. It is usually served in Udupi hotels for breakfast. In my house, however, we usually had this as an evening tea time snack. My grandmother used to whip up a little plate each, for my brother and me. She would add a some crushed cardamom seeds, a few raisins and slivered almonds right at the end, to add to the deliciousness and the healthiness of the dish. She would lovingly, flatten it out to look like a thin round cake, engrave scallops around the edges using a spoon and carve out our initials in the center, so that we’d know which one to pick. She would also add a couple of drops of food color to tint it. I still remember the excitement at seeing two delightful plates on the table, waiting for us as we came back in the evening.

My version is a little less fancy looking, but tastes the same. I know my Nana would be proud. I use roasted semolina to make this and roasting it brings out a wonderful nuttiness that the unroasted version lacks. I added a few strands of saffron as well. In mere minutes, you will be sitting down to a lovely warm, hearty treat. It is equally yummy if had once its cooled down to room temperature.

Sheera
(Serves 2)

1/2 cup semolina, dry roasted till it emits a light nutty aroma
1/2 cup milk
1/2 – 3/4 cup water
2-3 tbsp sugar, or to taste
1 tbsp ghee (clarified butter)
A few strands of saffron, added to the milk
Seeds of 2 pods of cardamom, crushed
Slivered almonds and a few raisins (optional)

Heat the ghee in a vessel.

Add the roasted semolina and let it fry off till the ghee is incorporated with the semolina and the semolina has fried off. Make sure you don’t burn the semolina in the process.

Add the sugar and the crushed cardamom seeds.

Add the water and milk and stir continuously while the semolina absorbs the liquids.

When the liquids have almost dried out, add the slivered almonds and raisins and stir well.

Once all the liquids have been absorbed, the sheera is done.

You can garnish it with some more almond slivers, if desired.

This recipe is linked to –
Sweet Tooth Friday
Sweets for a Saturday
Savory Sunday
Meatless Mondays
Mangia Mondays
My Meatless Mondays

Trisha Vaz

This post was posted in Breakfast, Cakes, Cookies & Desserts, Dessert, Goan Recipes, Recipes, Snacks

Bombay Street Food Special #3 – Rava Idli

by Trisha Vaz
I know, it seems like I’ve abandoned this series on Bombay street food. I haven’t, but sometimes theres just so much going on that its not possible to fit everything into a twenty four hour day. In the past few days since I’ve returned, the day seems to have somehow shrunk and become even shorter. Anyway, the news is that I’m going to try and squeeze in some time for this serious. 


South Indian fare is very popular street food in Bombay. Today, I’ve got a little twist on the the traditional fare, but I promise you it is good, so very good. Typically, South Indian snacks like dosas and idlis take a while to make. The batter is made with a base combination of rice and urad dal (black gram). The ingredients have to be soaked, ground and fermented etc. (not necessarily in that order). In time, I’m itching to try out the traditional method. This take, however, is a quicker, simpler version. Its almost an instant recipe. The idlis turn out really delicious and I made a quick coconut chutney that my mum always made to go along with dosas and idlis. My mum has this amazing lady for a neighbor. She is from South India and ever so often whenever she has time away from school, where she’s a full time teacher, assistant head mistress and I don’t know what else, she’d treat us to a huge portion of breakfast snacks like this that she’d make for her family. I miss those days. And honestly, she was the first person I thought about while I was eating these. I should try and coax her to give me her recipe for the traditional rava idli.


But back to the instant rava idlis, they make a quick healthy snack with rava (semolina) and it is steamed. What could be healthier? For me, this is like soul food.



Rava Idli

(Makes 8)
1 cup rava or semolina
1 cup curd or plain unflavored yogurt
Salt to taste
1/4 to 1/2 cup water (I used a almost half)
A pinch of soda bi-carbonate

Mix all the ingredients in a large bowl and make sure there are no lumps.

Let it stand for 20-30 minutes. During this time you can make the chutney (Recipe below).

Pour the batter into idli moulds and steam for about 10 minutes.

Open the steamer and let it cool for a couple of minutes. Then take the idlis out of the moulds. A small spatula or the blunt end of a knife should be just right incase you need to help the out of the moulds.

Enjoy them hot with some Coconut Chutney.

Coconut Chutney

1/2-3/4 cup of freshly grated coconut
1-2 green chillies
Salt, to taste
1/2″ ginger
A ball of tamarind, the size of a large marble, soaked in a little water

Blitz all the ingredients together in a blender. Taste and adjust seasoning.

And thats it. In half an hour you can treat yourself to something yummy and wholesome.

This recipe is linked to –
Tuesdays at the Table
Delectable Tuesdays

Tuesday Night Supper Club
Whats Cooking Wednesday

Trisha Vaz

This post was posted in Breakfast, Recipes, Snacks, Vegan

Pancakes for the Breakfast Club!

by Trisha Vaz
I’m reposting these for a fun event I’m participating in called “The Breakfast Club” hosted this month by Krithi of Krithi’s Kitchen. This wonderful event was started by Helen of “Fuss Free Flavors”. Do head over and participate. This month you need to link up Pancakes.

I can’t wait for the round up. This is going to be so much fun!!!

Trisha Vaz

This post was posted in Breakfast, Recipes

Methi Parathas – Whole Wheat Flatbread with Fenugreek Leaves

by Trisha Vaz

These parathas are another one of my favorite savory breakfast items. Like the Aloo Parathas, it can be served with some unflavored yogurt or pickle. But I like it served pipping hot with a dollop of butter and a mug of good hot coffee. To me that sums up a great breakfast. The parathas are easy to make because there is no stuffing involved, all the ingredients are mixed together to form a dough. They can be made the previous night and kept in  refrigerated in a covered container. All you need to do the next morning while the coffee is brewing, is warm it on a tava (griddle) and you’re all set. 


Usually fenugreek is known to have a bitter-ish taste. These parathas however aren’t. For this recipe, I don’t use the baby fenugreek leaves but the larger ones. Another thing to keep in mind, is that when you are cleaning the sprigs of fenugreek leaves, make sure you pick only the leaves and not the stalk, no matter how tender you may find the stalk to be.


You might want to allow a couple of extra parathas per person as these are not as heavy as the Aloo Parathas are and they are very more-ish. I added a couple of hot green chillies. You can either deseed them to cut down the heat or simply cut down the amount of chillies if you are not used to spice. Also, if you are calorie conscious, you can leave out the ghee and these parathas will still be tasty.





Methi Parathas
(Makes 12-15)


2 cups whole wheat flour
1 medium sized onion, finely chopped
2 green chillies, finely chopped
1 cup fenugreek leaves, chopped 
1 tsp carrom seeds, rubbed between the palms of your hands to release their flavor
1 tsp salt, or to taste
1 tbsp ghee / clarified butter + extra to smear on the parathas while they’re cooking (optional)


In a large bowl, mix all the ingredients well to make sure they are well distributed. 


Make a well in the centre and gradually add enough water to bind into a pliable dough.


Divide into portions the size of a golf ball and keep ready.


Roll this out to a thin disc on a floured surface.

Place this on a well heated tawa / griddle and roast for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.

To finish off, spoon a few drops of clarified butter on the paratha and spread. Flip over and repeat this on  the other side letting it roast for a few seconds after you add the clarified butter to the side.

Serve hot with butter and a mug of hot coffee.

You can leave out the clarified butter if you want an even healthier version, but it does wonders for the taste.
Enjoy.




This recipe is linked to – 
Just Another Meatless Monday
My Meatless Mondays
Meatless Mondays
Let’s Do Brunch
Not Baaad
Mangia Mondays

Herbs and Flowers in my platter- Fenugreek leaves 

(http://seduceyourtastebuds.blogspot.com/p/herbs-flowers-hosting-schedule.html)

Trisha Vaz

This post was posted in Bread, Breakfast, Recipes

Strawberry Lassi (Strawberry Yogurt Smoothie)

by Trisha Vaz
One really popular drink especially during the hot summers in India is a Lassi. A lassi is nothing but fresh yogurt sweetened to your liking and top with a dollop of cream. I like mine without the cream. Its refreshing and healthy. Restaurants here serve two varieties a sweet and a salty lassi. I’ve never tried the salty variant, I don’t think I’d like it.

Summer seems to have found its ways here a little to early. Its as hot as it would typically be during the peak of summer in the month of May. I can only imagine what May will be like. What better way to cope with the crazy heat than a delicious, cool, fruity lassi. Surprisingly the only fruity yogurt we can find here is processed and honestly, doesn’t even taste like yogurt anymore. I’d picked up a whole bunch of strawberries on our last trip to Panchgani and decided to add a few to the lassi. The result was delicious, refreshing and as REAL as real food gets without any funny stuff (read preservatives etc.) added to it and its so simple to make. I used fresh strawberries since they were in season but I’m pretty sure frozen berries will do just fine as well. You can opt to use a sweetener of your choice or if you prefer you can leave it out altogether.

Strawberry Lassi
(Serves 2)

1 tub natural unflavored yogurt (We get it in 400g tubs)
A few fresh stawberries (I used about 8-10 strawberries)
2 spoons superfine sugar (optional)

Place all the ingredients in a blender and blitz till is well incorporated.

Serve.

This recipe is linked to –
This Week’s Cravings
Decidedly Healthy or Horridly Decadent
Sweet Tooth Friday
Sweets for a Saturday

Seasonal Indulgence – Series Summer Coolers

Trisha Vaz

This post was posted in Beverages, Breakfast, Recipes

Aloo Parathas – Whole Wheat Flatbread with a savory potato stuffing

by Trisha Vaz
There are many variants of the paratha that are made across the country. All sorts of veggies can be used for the stuffing. I hope to share some of the others with you soon. Today, I’m going to share with you one of our absolute favorites. This takes a little time and effort so I usually make these parathas when my husband has the day off and we don’t have to rush anywhere early in the day. A lot of folks serve this with plain curds and a spicy pickle. Personally, we find curds a little too tart for breakfast and pickle isn’t really our breakfast thingie. We like to have it plain and with a dollop of butter on top. Ooh yummy! The thought of it makes my mouth water. The recipe is very simple. I do hope you give it a try. Let me know what you think of it.

Aloo Parathas


For the dough – 
3 cups wholewheat flour
1/2 tsp. salt
Water

Mix the flour and the salt well.

Bind with a little water at a time to form a soft pliable dough. The dough should not be sticky.

If you find the dough sticky, add some more whole wheat flour. If the dough is too dry and difficult to knead, add a little water.

Knead well, roll into a ball, cover with a damp cloth and keep aside while you make the filling.

For the filling – 
3 potatoes, boiled
1-2 onions, finely chopped
1-2 green chillies, finely chopped
2 tbsp. fresh coriander leaves, finely chopped
1/4 tsp. turmeric powder
1/4 tsp. cumin powder
1/4 tsp. amchur (dry mango) powder (optional)
Salt, to taste (Make sure the mix is sufficiently salted)

Combine all the ingredients in a bowl and mix well to make sure all the ingredients are well mixed. Adjust seasoning, if needed.

Shape into balls about the size of a ping pong ball and keep aside.

To assemble – 
Shape the dough into balls a little bigger than the ones made for the filling.

Roll the dough into 4″ disc on a lightly floured surface, making sure it doesn’t stick to the work area. Don’t flip the dough over while rolling.

Place the disc in the palm of your add, add a few drops of clarified butter / ghee on the side facing you and spread it out on the disc.

Place a ball of the filling in the centre and bring the sides of the dough together and press to seal the edges. Roll between your palms to form a ball again, without pressing. (The layer of dough around the filling shouldn’t be too thin or else the filling will come out and burn while roasting).

Roll this out to a disc on a floured surface. Don’t roll too thin.

Place this on a well heated tawa / griddle and roast for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.

To finish off, spoon a few drops of clarified butter on the paratha and spread. Flip over and repeat this on  the other side letting it roast for a few seconds after you add the clarified butter to the side.

Serve hot with butter and a mug of hot coffee.

You can leave out the clarified butter if you want an even healthier version, but it does wonders for the taste.

If you have any dough or filling left over, simply refrigerate and use the next day.

You can also make a plain paratha by simply rolling out the dough, spreading with ghee, wrap, re-roll and roast it without the filling. This can be served with your favorite jam or cheese or scrambled eggs or an omelette or anything else you’d fancy.

This recipe is linked to –
Meatless Mondays @ Midnight Maniac
Mouthwatering Mondays @ A Southern Fairytale
Decidedly Healthy or Horridly Decadent
What’s Cooking Wednesday
Just Another Meatless Monday
My Meatless Monday

Trisha Vaz

This post was posted in Bread, Breakfast, Recipes