Banana Walnut Bread

Banana Walnut Bread - Behind is the bread machine

One day I saw a recipe for Gluten Free Banana Walnut Bread on internet, and wanted to try it. This recipe uses Bread machine. My hubby also told me that he likes Banana Walnut Bread. But he used to eat the regular Banana Walnut Bread, not Gluten Free. So, I decided that I should give a try.

Yes, that was yummy. That was definitely delicious. Everyone liked the bread, even my both kids. And it was all finished in 2 days only.

But there was one ingredient which I wanted to avoid - yeast. So, I again tried to find another good recipe for GFCF Banana Walnut Bread. I found a recipe - Gluten Free Dairy Free Banana Bread from 'Book of Yum'  I tried that recipe. It was good. I modified the recipe according to our taste & also to make Banana Walnut Bread. So, here is the recipe. I hope you all will like this.

Ingredients:

2 cups Brown Rice Flour or Gluten Free All Purpose Flour

1/2 cup chopped Walnuts, toasted (See below)

1-1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 tsp Ground Cinnamon

2 Eggs, beaten

1-1/2 cups mashed, ripe bananas

1 cup Sugar

Few drops of Vanilla Extract

1/2 cup Canola Oil

Method:

1. Preheat oven to 350 F. Spray medium bread pan with nonstick cooking spray.
2. Combine dry ingredients except sugar in a small bowl.
3. Mix other eggs, banana, sugar, vanilla extract and oil in a large bowl.
4. Add dry ingredients and mix it to make a smooth batter. Pour the batter into the pan.
5. Bake for an hour or until a toothpick comes out clean.
6. Cool for a few minutes before removing from pan and then cool on a wire rack.

Toasted Walnuts - Place the walnuts on a cookie sheet and bake them at 350 F for 15-20 minutes. 

Simple Jowaar Aloo Parantha

I have already posted recipe for Spicy Jowaar Aloo Parantha. After such a long time, today I made Jowaar Aloo Parantha but with very simple recipe. We don't need so much spices for this recipe. Still, my son liked it.

Ingredients:

1 large grated Boiled Potato

1/4 cup Sorghum Flour (Jowaar Ka Atta)

1/4 tsp Ajwain (Carom Seeds)

1/4 tsp Parsley Flakes

1/2 tsp Olive Oil

Salt according to taste

Method:

1. Mix all the ingredients in the mixing bowl. If dough is dry, add some sore olive oil. Don't add water.
2. Take a straight plastic and put some GF flour on it. Make one small ball from dough and roll it on the plastic. Roll it like chapati.
3. Heat the non-stick pan and put it on the pan.
4. After 1 min. turn it and put some oil on both sides. Cook it until both sides are light brown.
5. Serve hot with chutney, dip, curry, curd, pickle or you can eat it without anything.

Tanishk likes to eat it also with butter. He is real Maakhan Chor.

Creamy Mushroom Soup

My husband likes mushrooms. I am not so fond of it but can eat it in small quantity. I tried to cook mushrooms in several ways but not perfect. I also have made mushroom soup several times, but not so tasty like yesterday. My husband and father-in-law, both liked it very much and asked for more.

I wasn't sure about nutritional value of the mushrooms so I did research on the internet about white button mushrooms I used in the soup. I got following 2 links and was relaxed that this was healthy for the persons who are not allergic to mushrooms.

Mushroom benefits and Nutrition with mushroom

Creamy Mushroom Soup

Ingredients:

2 cup finely cut White Button Mushrooms

1 Red finely cut Onion
10-12 cut Cherry Tomatoes
1/4 cup Coconut Milk
Water as required
Salt & pepper according to taste
1 tsp Oil

Method:

1. Heat the oil in the pan and saute the onion in the oil till it is softened. 
2. Add tomatoes into it and saute it for 3 minutes. 
3. Add mushrooms and saute it for least 10 minutes until the mushrooms are cooked thoroughly. Remove the pan from the heat and let it cool down. 
4. Put the mixture & some water in the blender and blend it till it gets smooth consistency and a thin paste. 
5. Pour the blended mixture into the cooking pot and add water. You can put water accordingly as you want soup thicker or thinner. Boil it for 10 minutes at least. 
6. Add coconut milk into it. Also add salt and black pepper according to taste. Boil it for another 5 minutes. 
7. Serve it hot.

I used tomatoes freshly grown by my father-in-law in his garden.

Corn & Tofu Fry

Sometimes, I don't get much time to cook, so I keep snacks ready for the kids. And also try to get the recipes so that I can get snacks ready within 5 minutes. Corn & tofu fry is very simple recipe, but Tanishk likes it very much. And I also like the combination of corn & tofu.

Corn & Tofu Fry

Ingredients:
1 cup Whole kernel sweet corn
1 cup tofu in very small cubes
1/2 tsp Cumin Seeds
1/2 tsp Chaat Masala
1/8 tsp Black Pepper (Optional)
1/8 tsp Red Chilli Powder (Optional)
Salt as per taste

1/2 tbsp Oil / Casein Free Butter

Method:

1. Put the pan on heat and put oil in it. Heat the oil and put the cumin seeds. Once cumin sizzles, put in the corn and fry it for 3 minutes. 
2. Put in tofu pieces and mix it nicely. FRy it till corn & tofu both are cooked fully.
3. Put in all the spices and salt, mix it. It's ready to serve.

We like it. I hope you people will also like it.