Saturday, May 23, 2020

Banana Walnut Cake Bars | Eggless Baking


The other day I was reading an article about how Banana Bread is having a moment!! Well, why not - there really is nothing like a bread, bake, or cake made with ripe, sweet bananas!! This is a recipe for Cake Bars and the traditional much loved combination for Banana Cake Bars tends to be chocolate chips. Since we are clean out of those and we are working with what is in the pantry, I decide to go with an ingredient that is much underestimated but truly delicious - walnuts. Walnuts really do very well in baked goods - they give bite, texture, and a flavor to them. If you have never tried baking with walnuts, this a recipe you might want to try!!

Wednesday, May 13, 2020

Laal Patta Gobhi ke Parathe | Red Cabbage Flatbread


Another recipe today that aims at working with what's in the refrigerator and pantry!! I noticed today there was a small head of red cabbage left over from the last batch of vegetable shopping. I had planned to make Parathas | Indian Flatbread with it over the weekend. However, as I also made a batch of Dosa Batter, we were working our way through crispy dosas for the last few days!!

Monday, May 11, 2020

Linguine with Carrots

So its interesting what you get to do with ingredients lying in your refrigerator and pantry in these times!! Here is a pasta recipe I conjured with Linguine, a couple of carrots, an onion, garlic, and pasta sauce. I added some of my favorite no salt seasoning from Costco and a slice of American cheese to the bowl and it was a meal!!

Wednesday, February 20, 2019

Nankhatai with Butter | Eggless Indian Festival Cookies

Many years ago, I posted a recipe for Nankhatai. At that time I was doing a lot of experimental baking using different kinds of flour. I used atta (Indian Chapati Flour) for this recipe along with besan (Gram Flour), and semolina (cream of wheat) for this recipe. What resulted was a crunchy version of the Nankhatai, which was also deliciously melt in the mouth.


The recipe I am sharing today is a more traditional version of the Nankhatai. It is superbly delicious, and feels like a softer version of the Scottish shortbread!! This is because the main ingredients here are besan (Gram Flour) and butter. A very small portion of semolina is added to the recipe to give this cookie a good crumb, and AP flour to ensue it all holds together.

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