HUMMINGBIRD CAKE


Why is it called a hummingbird cake ?

Because the National bird of Jamaica is the

hummingbird,and the recipe originated from

the island of Jamaica.

This cake has a wonderful,moist taste,and has

to be topped with cream cheese frosting .

I made this cake for Easter with cream cheese,

and today I made muffins out of the same .

I think it’s awesome,enough to be served

without the cream cheese adornment.

Made with overripe bananas,pineapple and

pecans ( I made with almonds) it is an excellent

cake .

Moving to the recipe now

INGREDIENTS

1 big banana /2 small bananas ( ripe)

1 cup fresh coarsely pureed pineapple

10-15 pecans / toasted almonds

1 cup oil

3/4 cup sugar ( preferably brown )

1+1/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

A pinch of salt

2-3 eggs

1 tsp vanilla essence

METHOD

•When you start to preheat the oven,allow the

nuts to get toasted in the heat .

•Put all the ingredients into a food processor,or

mash it in one bowl with a hand blender.

•Pour into cupcake moulds,or cake tin if you

like to ice the cake .

•If you want to make two layered cake ,double

the quantity.

Cream cheese frosting

425-450 gm icing sugar

75 gm unsalted butter

125 gm cream cheese

A tsp of rum / vanilla essence

Beat all together till creamy and use for icing.

CHOCO-BANANA MERINGUE PIE


Ripe banana is one fruit,which can be

transformed into a delicious treat!

Cakes,muffins,bread,desserts,and many more

to list .

I have posted many recipes with bananas,and

today’s recipe is my innovation .My previous

posts of banana meringue pie,had sponge cake

layers.

This recipe ,is with a chocolate-biscuit crust ,

caramelised bananas added to the custard,and

of course the meringue to top.

Awesome taste!

INGREDIENTS

For the crust

1/2 cup crushed biscuits

100 -150 gm dark chocolate

1 tsp butter

3-4 tbsp cream

Method

•Melt chocolate,butter,cream in a double boiler.

•Add to crushed biscuits,mix well,and press on

pie dish.

•Keep in fridge till you prepare the custard .

For the banana cream

3-4 big bananas/7-8 small bananas

100 ml cream

1 cup milk

2 heaped tbsp cornflour

1 tbsp butter

1/2 -3/4 cup brown sugar

1/4 tsp lime juice

1/2 tsp banana essence

Method

Add butter and sugar in a thick bottomed pan,

and allow to caramelise or till sugar dissolves.

•Add lime juice,bananas and cook for 2 minutes

and set aside.

•Now mix, milk, cream, cornflour in another

bowl and cook till slightly thick.

• Mash the bananas lightly,and reserve a little

potion to add later.

•Add the rest of the bananas into the custard

and mix well.Add in the essence.

•Remove the crust from the fridge,and add the

reserved bananas,and pour over the banana

cream .

For the meringue

3 egg whites

1/4 tsp cream of tartar or 1/2 tsp vinegar/ lime

2-3 tbsp powdered sugar

1 tbsp cornflour

1/2 cup ground almonds

1/2 tsp vanilla essence / banana essence

Method

•Beat whites stiff with cream of tartar.

•Mix the cornflour and almond powder well ,

and fold into the egg whites.

• Pipe swirls,or just transfer this mix onto the

custard .

•Bake in a preheated 200C oven for 10-15

minutes,till the meringue is golden brown.

•Allow the pie to rest in the oven (with door

slightly open) for some time and serve !

•This dessert could be served warm or cold .

•No adornment is needed.If preferred chocolate

sauce or caramel sauce may be served with .

You could flambé this dessert with brandy too😀

SAGO HALWA


This has only few ingredients,but the taste is

excellent!

No colour,no thickening agents,it’s just soaked,

and ground sago,sugar,ghee.

As,I wanted a slight tint,I caramelised some

sugar,and the colour seemed pleasing to the

eye.

Well,let’s get into the recipe right away!

Do try and post in your comments and

suggestions!

INGREDIENTS

1 cup sago ( soaked overnight)

1.5 cups sugar (reserve 2 tbsp for caramel)

50-75 gm ghee

Handful of cashewnuts

1 tsp cardamon powder ( elaichi)

1/4 tsp rose essence ( options)

1/4 tsp nutmeg powder or grated

1/2 tsp lime juice

1/4 tsp salt

METHOD

•Grind the soaked sago to a paste,and set aside.

•Caramel 2 tbsp sugar with a little water till

golden brown.

•Add in the cashewnuts, lime juice and half cup

water and cook till sugar dissolves.

•Add in the ground sago,a little ghee and

keep stirring .

•Add the rest of the ingredients, except ghee.

•Add ghee at regular intervals, till you get a

thick mixture.(When you transfer to the tray,

the mixture should just slip out )

•Transfer to a greased tray.

•Smear with a little ghee on the top.

•Allow to cool,and cut into desired pieces.

BANANA-CREAM CHEESE CHOCOLATE TARTLETS


Another innovation,and addition to ripe

banana recipes.

This recipe is too awesome in taste,and I would

say this tops the list to recipes with bananas .

The blend of almonds,chocolate and banana,

no doubt gives out an amazing taste.

Making tartlets is too easy for me . How ? I use

the chappathi press and press out within

seconds using oil paper or oil packet covers ( I

store in the fridge) . So this is my tip for quick

tarts.

Moving to the recipe now

For the tart pastry

Ingredients

1 cup flour

2 tbsp butter

3-4 tbsp sugar

A pinch of salt

Milk to bind

Method

•Bind all the ingredients together to make a

firm dough,and set in the fridge till you make

the filling .

•Divide into portions (makes 11-12),and line in

greased tart tins.Pour filling and bake .

For the filling

Ingredients

2-3 medium sized bananas

2 eggs

3/4 cup brown sugar

Half cup almonds powdered

100 gm cream cheese ( crumbled)

1/4 cup fresh cream

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

2 tbsp chocolate chips

A pinch of salt

Method

•Mix the ingredients in a food processor or

pulse in a mixer.( except chocolate chips)

•Mix in the chocolate chips.

•Pour mixture,into prepared pastry shells (not

full to the brim)

•Bake in a moderate oven for ( 180C)for 35-40

minutes.

PALAK CORN ‘N’ EGG


This is an amazing dish with rotis or as stuffing

for puff pastries,or buns .

Corn contains valuable vitamins and minerals

necessary for your overall health.

Corn is one food, which can be added to many

preparations and many cuisines.It will be a

long list if,I have to name each dish with corn,

and baby corn ,so I will move on to the recipe

right away 😀.

INGREDIENTS

1 cup corn pellets/ baby corn

2 cups spinach( Palak)

2 green chillies

5-6 garlic cloves

1 tsp cumin seed

2 tbsp almonds/cashew ( powdered coarse)

1/4 tsp pepper powder

1/4 tsp nutmeg powder

1 onion chopped

1 piece cinnamon

1/2 tsp sugar

1/2 tsp amchur powder/ 1 tbsp curd /1 tsp lime

juice.

Salt to taste

1-2 eggs

2 tbsp fresh cream ( optional)

2 tbsp butter/ghee

METHOD

• Grind the washed palak leaves,with green

chillies,cumin seed,garlic to a coarse paste.

•Heat butter/ghee in a kadai,and add the onions

•Add cinnamon,and let the onions brown

lightly .

•Next add the corn pellets,and sauté for 2-3

minutes.

•Add the eggs, and mix

• Next add the ground palak mixture,and the

remaining ingredients .

•Cook for few minutes ,on a low flame till corn

is well blended with the Palak mixture.

•Remove from fire .

•Add fresh cream and serve .

COCONUT-ALMOND JAGGERY PUDDING


This is another addition to my innovated

recipes.

It’s akin to the ‘wattalapam’recipe, and the only

difference is the addition of ground almonds

and white poppy seeds paste.This tasted like a

creamy wattalapam.

One of my friends had a recipe with white

poppy seeds ground into a sugar watallapam.

So,this is where I got the idea to add khus khus

or white poppy seeds.Adding almonds was

purely my idea.So, that’s how this lovely

creamy dessert was created .

To the recipe now

INGREDIENTS

150 gm jaggery

50 gm brown sugar or plain sugar

6 eggs

20-25 almonds

1 tsp white poppy seeds ( optional)

A pinch of salt

1.5 cups thick coconut milk

1/2 tsp cardamon powder

1/4 tsp nutmeg powder

1 tsp vanilla essence

METHOD

•Add the jaggery,sugar and half coconut milk

into a mixer jar and pulse till jaggery and

sugar are well blended.

•Strain the mixture .

•Grind the almonds and poppy seeds to a fine

paste,and set aside.

•Beat the eggs with the remaining coconut milk.

•Mix in the paste,and the rest of the

ingredients.

•Mix well and pour into a mould and steam for

30-40 minutes or till done .

•This can be baked in a bath in the oven too.

AVOCADO WALNUT BROWNIE


This is a lovely brownie with more of a

chocolatey taste.

If you have it just out of the oven,you may get

the taste of avocado.Allow it to cool ,or have it

the next day .Very moist,no need to add butter,

less on flour too .

Now to the recipe

INGREDIENTS

1 big avocado or two medium sized avocado

1 cup sugar ( 1/2 cup brown )

4 eggs

1/2 cup cocoa powder

1/2 cup flour

200 gm melted chocolate

A handful of walnuts

A pinch of salt

METHOD

Beat the eggs,sugar and salt till light in colour

Add the cocoa powder,flour and the melted

chocolate

Mix till well corporated.

Add walnuts .

Transfer to a greased tray and bake at 180 C in

a preheated oven for 25-30 minutes .

CHINESE ROLL (SRILANKAN)


Chinese roll is one savoury delight ,which is

sold in almost all eateries,or bakeries of

SriLanka.

These type of finger food or short-eats is an all

time food in SriLanka .

This is similar to a spring roll, but coated with

breadcrumbs and fried.This can be made with

any filling vegan,or non-vegan.

Spring rolls are crunchy, but these Chinese rolls

are soft.

These rolls are mostly made with fish,and meat

mince.Can be served with tomato sauce, or

mayonnaise.

Why is it called Chinese roll? Because spring

rolls,were originated from the Chinese cuisine,

and this roll recipe is akin to a spring roll,

except for the inclusion of breadcrumb coating.

Appetising and an elegant snack !

Let’s get into the recipe now

INGREDIENTS

Oil for frying .

For the pancake wrap

2 cups flour

1 egg ( vegans can exclude this )

1 tbsp butter

Salt to taste

Water

Method

Mix all to a thin batter ( not very thin ) and set

aside for 10 minutes.

Heat a griddle and make thin pancakes.

Keep filling in the corner of each pancake .

Fold in from two sides (this is where you decide

the size of the roll you want to make ).

Now roll from the top to a neat roll.

Dip in egg or a batter made with flour and

water ( a little thicker than the pancake

batter)

You could use a little from the pancake

batter .

Roll each roll in breadcrumbs,and fry in oil till

golden brown .

This could be deep fried or shallow fried .

For the filling (filling can be vegan/non vegan)

250 gm fish ( boiled and flaked )

150 gm potatoes boiled and peeled

1-2 leeks or 2 big onions cut fine

2-3 green chilies chopped

1 tomato

1 tsp ginger garlic paste

1 tsp chilli powder

1/2 tsp pepper powder

1 tsp cummin powder

Juice of 1 lime

Salt to taste

1 tsp roasted curry powder/ 1/2 tsp garam

masala.

Few curry leaves

1-2 tbsp coconut oil

Method

Heat oil in a wok,and add the leeks,tomato

ginger garlic paste,and sauté for 5 minutes .

Next add the rest of the ingredients and cook

for another 5 minutes and set aside.

Use as filling .

TIRAMISU


Tiramisu is a layered cold dessert,originating

from the Italian cuisine .An unique coffee,

chocolate flavoured dessert,with created layers

of mascarpone cheese,eggs,cream,and sponge

cake ( made like finger biscuits ).

There seems to be many variants of this dessert

with many flavours,but the authentic tiramisu

has coffee,chocolate,liquor ( Marsala) flavours.

Though the rise of eggless versions are seen,the

authentic one has eggs,which are added raw or

slightly made sterile on a bain-Marie.( double

boiler).If you have pre-made the biscuits,it’s

just few minutes to this lovely dessert.Store

bought lady finger biscuits,amaretto biscuits

can be used in the making .

To the recipe now

INGREDIENTS

To make the sponge lady fingers

3 egg whites

A pinch of salt

3 egg yolks

50-60 gm sugar

50-60 gm flour +1 tsp cornflour

2 tsp powdered sugar ( to sprinkle on top,

before baking

1/2 tsp vanilla essence

Method

Beat egg whites stiff with salt, and set aside.

Add yolks and sugar in another bowl and beat

till creamy .

Mix in the flour,egg whites ,and blend with a

spatula .

Pipe into finger shapes.

Sprinkle powdered sugar on the top and bake

for 20 minutes or till done .

You can bake in a Swiss roll baking tray ,

and cut into strips too .

To prepare the cream

200 gm mascarpone cheese

3 -4 tbsp sugar ( I used brown sugar )

2 egg yolks

1 cup fresh cream

2 egg whites

1 tbsp Marsala wine,or any liquor ( I used

brandy )

Method

Lightly cook the eggs and sugar on a double

boiler for 1 minute,and set aside.

Beat the egg whites till stiff peaks form.

Beat the cheese,add in the lightly beaten cream

and beat till no lumps are seen.

Mix in the rest of the ingredients and set aside .

Eggless version:Eggs can be replaced with

hung curd (3/4 cup)

For the coffee syrup ( for dipping biscuits)

150 ml coffee ( 1-2 tsp instant coffee and water)

1 tbsp sugar

1 tbsp liquor.

Mix all the ingredients together and set aside .

For the final assembly

Ingredients

Grated chocolate

Cocoa powder

The authentic tiramisu is said to have a round

shape,but as we have the liberty to make into

any shapes,it’s your option in choosing the

shape .

It could be made in individual cups too.

So …now for the assembly-dip each sponge

finger in the coffee syrup,and layer the tray .

Next add a layer of the cheese mixture .

Add grated chocolate ( preferably dark)over the

cream .

Next,add another layer of dipped biscuits.

Then the cream mixture .

It should finish with the cream mixture at the

top.

Then again grated chocolate.( This is optional )

Dust cocoa powder ( unsweetened) to cover the

cream finally ,and refrigerate till set .

SRILANKAN SESAME SWEET


This is a famous sweet of Srilanka, called the

‘Thala ‘guli (in Sinhalese ). ‘Thala’means Sesame

or Til seeds.

These are sold in all the stores of SriLanka,

wrapped like a tiny bon-bon.Very addictive and

easy to make .

Just few ingredients to this healthy sweet.

The result depends on the jaggery you choose.

The jaggery should be soft and moist ( akin to

Kolhapuri jaggery).

I made a slight change,and my kids said it

tasted better than the Srilankan gulis.I always

bring packets of these ,when I visit Srilanka!

Moving on to the recipe now…

INGREDIENTS

250 gm white sesame seeds ( till seeds)

200 gm jaggery

100-150 gm desiccated coconut/fresh coconut

gratings .

A pinch of dry ginger powder( optional)

1/4 tsp salt

1/4 tsp cardamon powder ( optional )

METHOD

•Crumble the jaggery with your hand first ,or

grate it .

•Take 2 tbsp from the crumbled jaggery,add 1

tsp water and make a sticky syrup ,and set

aside .( This step makes binding easier).

•If you are using fresh coconut,slightly dry

roast before adding .

•Put alternate layers in a mixie jar , and pulse

for 1-2 seconds.

•Transfer to a tray,add syrup,salt and the rest of

the ingredients.

•Now..the authentic way of binding this is,in the

cylindrical shape .This can be done by pressing

down little quantities,into a tiny pvc pipe and

pushing it out .( This consumes time )

•I flattened the whole mixture onto a tray,and

cut into tiny bars.

•You could wrap these in butter paper if you

are making to give away to someone .