Eggless Banana Bread with yeast

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I tried the banana bread with yeast and it turned out to be more flavorful than the quick bread version with baking powder.Though little bit time consuming, it is well worth it

Recipe source: Vegan Baking
Ingredients
Whole wheat flour: 2 and 1/4 cups
Sugar: 1 cup
Banana (ripe long variety) : 3 pureed
Vanilla extract: 1 tsp
Active dry yeast: 1 tsp
Canola oil: 1/2 cup
Warm Milk: 1/2 cup
Salt:1/2 tsp
Cinnamon powder: 1/2 tsp (optional)
Walnuts: 1/2 cup (optional)


Procedure:
Step1:
Mix the yeast and warm milk and let it sit for 10 minutes


Step2:
Puree the bananas

Step3:
Mix all the dry ingredients together (Flour, Sugar and salt)

Step4:
Now add all the wet ingredients and mix well

Step5:
Cover the dough and let it rest for 2 hours to rise


Step6:
Mix the dough again and gently fold in the chopped walnuts


Step7:
Pour the batter into a loaf pan (9" by 5")

Step8:
Let it rise again (approx 1.5 hrs)


Step9:
Bake in a preheated oven of 325F for 1 hour

Corn flour halwa

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Recipe Source: Priya's Easy N Tasty Recipes

A delicious halwa that can be made in less than 30 minutes 

Ingredients

Corn flour: 1/2 cup

Sugar: 1 cup

Water:1.5 cups

Ghee: 3 tablespoons

Cardomom powder:1/4 tsp

Cashew nuts: 2 tablespoon

Kesar color: a pinch

Procedure:

Step 1:

Slightly fry the corn flour for 2 minutes

Step2:

Mix water , sugar and corn flour together without forming lumps in a wide pan

Step3:

Add the kesar color as well

Step4:

Heat the pan and stir the mixture continuously in low-medium flame 

Step5:

After 10 min the mixture will start thickening and will have jelly like consistency

Step6:

Add ghee little by little and stir for another 10 minutes until mixture comes off the sides of the pan and also becomes transparent and shiny

Step7:

Pour in a greased tray and allow it cool and then cut it to desired shape.

Click here for microwave version of the halwa

ARACHUVITTA SAMBAR

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Arachutvitta (or Araithuvitta) Sambar is usually prepared on special occasion with the freshly ground spices for sambar powder.It is so aromatic and flavourful.Vegetables that can added are usually drumstick, avaraikai,Parangikai(Yellow pumpkin),brinjal. Usually onions are not added to this sambar when cooking on special occasions.

Ingredients
Cubed Vegetables *: 2 cups
Toor dhal: 1/2 cup
Tamarind: lemon sized
Salt: 1 tsp
Hing: a pinch
Turmeric powder: 1/4 tsp


*Vegetables
Raddish/Yellow pumpkin/Brinjal/Drumstick/Avaraikkai/Chow chow

For Sambar powder
Channa dal(Kadala parupu): 1 tablespoon
Coriander seeds: 2 tablespoons
Red chilli (long variety): 6
Fenugreek seeds:1/4 tsp
Grated coconut: 3 tablespoons


For seasoning
Oil: 1 tsp
Mustard seeds:1/2 tsp
Curry leaves: a sprig


Procedure:
1. Peel and cut the vegetables into little large cubes (for raddish/pumpkin/chow chow)
    If using drumstick cut into 2 inch length
    For brinjal cut into 4

2. Soak the tamarind in water
3.Cook the toor dhal with enough water, turmeric powder and hing in a pressure cooker for 3 whistles

4.Mash the cooked dhal with a laddle (or even a whisk)
5. Fry the ingredients for sambar powder in little oil until it turns golden brown

Note:Fry all the other ingredients and then finally fry the grated coconut

6. Allow to cool and grind it to a powder

7. Heat 2 tsp of oil in a pan and add mustard seeds. Once it starts spluttering add curry leaves and vegetables

8.Fry for a minute or two. Add 1/2 of water and cook for 5 - 10 minutes with the lid closed

9. Once the vegetable is half cooked ,dilute the tamarind extract with 1.5 cups of water and add to the vegetables

10. Add salt, turmeric powder and asafeotida as well

11.Close the vessel and cook for around 10 minutes

11. Once the vegetables are completely cooked, add the ground spices

12. Immediately add the cooked dhal and mix well. 

13. Switch off the flame. Do not allow to boil further after adding the spices and dhal

Notes:
First cook the vegetables in plain water and once half cooked add the tamarind water.If the tamarind extract is directly added, then the vegetables may not get cooked properly
Do not boil the sambar after adding dhal and ground spices