Wednesday, October 23, 2013

Banana stuffed with ice cream

Ice cream any flavor
(I used vanilla flavor)
Melted dark chocolate

  1. Cut banana into 2 inches size. Scoop out the flesh using small spoon upto inch depth.
  2. Keep it in freezer upto 1 hour. Remove it.  
  3. Fill it with ice cream and again keep it in freezer for 1 hour. Remove it.
  4. Pour melted chocolate on top of ice cream and keep it in freezer for ½ hour.
  5. Serve immediately.
Linking to:
Gayathri's WTML event hosted by Asiya.

Friday, October 18, 2013

Butterless Eggless Vegan Pumpkin Bread – Baking Partners Challenge: 17

Pumpkin festival is very famous in US. Halloween is the crazy festival in US. They were different costumes and enjoy a lot. During the month of October, they will make more carvings with pumpkins. When coming to the recipe, Swathi gave different bread recipes. For that I choose Vegan bread. The bread is soft and moist. Taste is awesome. Thank so much Swathi for sharing the recipe.

Adapted from Here
Preparation time – 10 mins
Cook time – 45 mins
Serves – 1 loaf


Dry ingredients
1 cup Wheat flour
¾ cup Maida/ APF
1 cup dark brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp Salt
½ tsp nutmeg
½ tsp cinnamon
½ tsp all spices
¼ tsp cloves
½ cup walnuts
(I used tooti fruit)

Wet ingredients
1 cup pumpkin puree
½ cup oil
3 Tbsp Maple syrup
(I used honey)
3 Tbsp water


  1. In a large bowl, add all dry ingredients and mix well.
  2. In a small bowl, add all wet ingredients and whisk well.
  3. Add wet mixture to dry bowl. Combine until moistened.
  4. Add tooti fruit and mix well.
  5. Preheat oven to 3500F.
  6. Grease and flour loaf pan. Pour the mixture into prepared pan.
  7. Bake for 45 – 50 minutes or until knife or toothpick inserted comes out clean.
  8. Let cool for 10 minutes. Remove from a loaf pan. Cool it completely.
Linking to:

Friday, October 11, 2013

Katte Pongali / Ven Pongal

Rice – 1 cup
Moong dal / Pesara pappu – ½ cup
Peppercorns – 20
Cumin seeds – 2 tsp
Ghee – 2 tsp
Water – 3 cups
Salt to taste


  1. In a pan dry roast the dal. Keep it aside.
  2. Add rice, moong dal and wash twice with water.
  3. Transfer it to a pressure cooker, add water and salt.
  4. Close it with lid for 3 whistles.
  5. Heat ghee in a pan, add cumin allow them to splutter.
  6. Add peppercorns and fry for 2 mins.
  7. Pour this tempering on the rice and mix well.

Linking to:
Sara's Dish in 30 Minutes,
Siris Food Flavours,
WTML @ Gayathriscookspot.

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Tuesday, October 8, 2013

Paramannam / Sweet Pongal

Rice – 1 cup
Moong dal / Pesara pappu – ½ cup
Milk – 2 cups
Ghee – 3 Tsp
Elachi powder – 1 tsp
Jaggery – 1 ½ to 2 cups
Dry coconut pieces – ½ cup
Cashew nut – ¼ cup
Water – 2 ½ cups

  1. In a bowl add rice, moong dal and wash it.
  2. Heat ghee in a pan, roast the coconut pieces for 2 mins. Remove the pieces.
  3. To the same pan add cashew nut and fry for 1 min. Keep it aside.  
  4. In a pressure cooker add rice, moong dal and water. Cook for 3 whistles.
  5. After pressure releases add jaggery and mix well.
  6. Keep it on medium flame and cook for 10 mins.
  7. Add milk and cook until the mixture becomes little bit thick.
  8. Add ghee, coconut pieces, cashew nut and mix well. Serve.
Linking to :
Gayathri's WTML event hosted by Hema,
Foodabulous Fest Event organised by Simply TADKA,
Traditional Indian Sweets Event @ Zesty South Indian Kitchen,
South Indian Cooking Event  hosted by Simply Tadka,
Cook like a Celebrity Chef event by Food Corner,
Vimitha's Hearty and Healthy,
Akila's Dish Name Starts with S,
Authentic Indian Sweets event hosted by Nivedhanam.



   Indian sweets