Whole wheat double chocolate banana cake

This is a simple cake that can be baked with the ingredients easily available at home. Usually I bake chocolate cake which is a favorite for my kids at home. This time I added banana to it to add extra moist and soft cake.

How to bake:

1. Peel bananas and cut into small cubes. 

2. In a mixie jar, add sugar and cubed bananas and blend together to form a smooth batter.

3.  In a mixing bowl, add the banana-sugar mixture. To this add coconut oil, vinegar and vanilla and mix well until oil is well combined with other ingredients. 

4. In an another mixing bowl, place a sieve, add whole wheat flour, corn flour, cocoa, baking powder, baking soda, and salt. Sieve it well so that no lumps are there in your dry ingredients. 

5. Mix wet ingredients to the dry ingredients and mix them well. Don't over mix. Add water and mix them thoroughly.

6. Prepare a pan either by greasing the pan or just lining with parchment paper all sides. Transfer the batter to the loaf pan.

7. Add chocolate chips on the top.  Bake it in a preheated oven at 350F/180C for 35 min. Check out whether it is baked or not by a toothpick test. If inserted in the center comes out clean, it is done. Remove from the oven and cool completely before slicing.

A small video clipping to bake this cake:

Here comes the full recipe:

Makes - 1 9" x 5" loaf.

Ingredients:

Blend:

Banana - 3 large (ripe well)

Turbinado raw sugar - 3/4 cup

Wet ingredients:

Banana puree 

Coconut oil - 1/2 cup

Vanilla extract - 1 tsp

Vinegar - 1 tsp

Dry ingredients:

Whole wheat flour - 1 cup

Corn flour - 2 tbsp

Cocoa powder - 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Water - 1/2 cup

Chocolate chips - 3 tbsp(for topping)

How to bake:

1. Peel bananas and cut into small cubes. In a mixie jar, add sugar and cubed bananas and blend together to form a smooth batter.

2. In a mixing bowl, add the banana-sugar mixture. To this add coconut oil, vinegar and vanilla and mix well until oil is well combined with other ingredients.

3. In an another mixing bowl, place a sieve, add whole wheat flour, corn flour, cocoa, baking powder, baking soda, and salt. Sieve it well so that no lumps are there in your dry ingredients.

4. Mix wet ingredients to the dry ingredients and mix them well. Don't over mix.

5. Add water and mix them thoroughly.

6. Prepare a pan either by greasing the pan or just lining with parchment paper all sides.

7. Transfer the batter to the loaf pan. 

8. Add chocolate chips on the top.

9. Bake it in a preheated oven at 350F/180C for 35 min.

10. check out whether it is baked or not by a toothpick test. If inserted in the center comes out clean, it is done. 

11. Remove from the oven and cool completely before slicing.

Note:

1. You can use any flavorless oil other than coconut oil. No groundnut or sesame oil. Use sunflower oil instead.

2. I have used raw cane sugar. You can use any other sugar the same quantity.

Kongu style onion tomato curry

As a proud girl from Kongu region, I am happy to share my region's variety of recipes. I am trying to find the old age recipes which was disappeared with our grandmothers.

This recipe is one of the very easy recipes that can be prepared easily and it is very well eaten with dosa's and chapathi's mainly. This is one of our family favorites. To serve as non veg dish, we can add egg to this too. I will share how to do that too. 

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How to prepare:

1. Heat up the kadai. Add coconut oil and wait until it melts. Add mustard seeds and wait until it crackles. Add urad dhal and roast till it becomes light brown.

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2. Split red chilies into 2 and remove seeds. Add it into the oil and roast till it changes color.Add curry leaves and it splutters immediately. Meanwhile peel onions and cut into small cubes. Likewise cut tomatoes into cubes too.

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3. Add cubed onions and add 1 tsp salt so that onions leave water once salt is added and it will leave water so that it becomes translucent (i.e., cooks) quickly.

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 4. Add tomatoes, turmeric powder and sambar powder.

 5.  Add salt. Cover and cook in high flame for 5 mins. Open, mash tomatoes well using a masher. Now you can see water separates from tomatoes. 

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5. Cover and cook again for 5 mins in medium flame. Check for salt. If water reduces, you can switch off the stove. Or else cook some more minutes till water is reduced and the mixture is thickened.

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11. Now it is ready to serve.

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A small video of how to do this recipe:

Here comes the full recipe:

Serves : 4

Cuisine: Kongunadu

Ingredients:

Coconut oil - 3 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Red chillies - 4 

Curry leaves - 2 sprigs

Onion - 1 big

Tomatoes - 7

How to prepare:

1. Peel onions and cut into small cubes. Likewise, cut tomatoes into cubes too.

2. Heat up the kadai. Add coconut oil and wait until it melts.

3. Add mustard seeds and wait until it crackles.

4. Add urad dhal and roast till it becomes light brown.

5. Split red chilies into 2 and remove seeds. Add it into the oil and roast till it changes color.

6. Add curry leaves, and it splutters immediately. 

7. Add cubed onions, and add 1 tsp salt, so that onions leave water once salt is added and it will leave water so that it becomes translucent (i.e., cooks) quickly.

8. Add tomatoes, turmeric powder, sambar powder and salt. Cover and cook in high flame for 5 mins.

9. Open, mash tomatoes well using a masher. Now, you can see water separates from tomatoes. Cover and cook again for 5 mins in medium flame.

10. Check for salt. If water reduces, you can switch off the stove. Otherwise, cook for some more minutes until water is reduced, and the mixture is thickened.

11. Now, it is ready to serve and eat!

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Note:

1. Red chili variety that i am using is little bit spicy. So adjust red chilies according to your spice level. 

2. The tomatoes I have used is little tangy one.

3. In this sambar powder is freshly grounded, those will be spicy too. So adjust accordingly.

4. You can use any other oil other than coconut oil.