Peanut Butter Banana Smoothie

DSC_0232PB banana smoothie is high in protein and healthy fat, this recipe makes for a hearty breakfast, lunch, or after-workout snack. It’s easy to make , full of all sorts of delicious and healthy and protein-rich ingredients, and it’s the perfect use for ripe or overripe bananas. The yogurt creates a smooth desert-tasting consistency while providing  healthy digestion. Adding ice is optional, and makes for a thicker, cooler smoothie. I prefer to drink it chilled!

Drink this after a workout to recharge your energy with heart healthy fat and protein. Banana adds additional fiber with Potassium, Manganese (helps in bone structure) and Vitamins. Yogurt adds probiotics which helps in healthy digestion along with calcium. You can also add nuts like almonds, walnuts or flax seeds to this for an extra crunch. I added some raw organic cocao nibs.

Ingredients

1 large banana or 2 small, peeled & roughly chopped

1/2 cup yogurt

1 tbs i2cook peanut butter

a pinch of cinnamon powder

1 tsp or more coconut sugar (optional)

Procedure

Blend all the ingredients in a blender until smooth. Serve chilled!

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Gluten-free banana bread using i2cook’s coconut sugar

Banana bread 1 My all time favorite snack is banana bread. It is not only easy to make but it is so tasty and healthy! The best part about banana bread is that you can always play with different ingredients. I usually make banana bread with whole wheat flour. This time, I wanted to try the gluten-free version by using millet flours that were lying in my pantry for sometime. I’ve made this bread couple of times as this particular recipe has become one of my new favorite. I’ve used two types of millets – pearl and amaranth. The addition of almond meal gives this banana bread a nice texture and a nutty taste. Coconut oil is something that I love using in my banana bread as it imparts a pleasant aroma and is also an healthy option when compared to butter. More about coconut oil here and coconut sugar here.

Ingredients

75 gms finger millet flour or ragi

75 gms amaranth flour

50 gms almond meal

1 medium sized or two small over ripe banana, mashed

80 gms coconut oil (some extra to grease the pan)

80 gms coconut sugar

1 egg

1 tsp baking soda

a pinch of salt

few pieces choco chips or cocao nibs (optional)

Procedure

  1. Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.
  2. Sieve the flours along with baking soda and salt.
  3.  Add coconut oil, coconut sugar and beat until mixed well. Add egg and lightly beat.
  4.  Combine the dry and wet ingredients (with mashed banana) and mix some choco chips gently with the help of a spatula.
  5.  Pour the mixture into the greased pan and  bake for about 45 minutes or until its done based on your oven settings.
  6. Allow it to cool on a wire rack for about one hour before slicing.

Banana bread 2


Gado Gado with i2cook’s spicy peanut butter

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Gado gado is a wholesome and delicious Indonesian salad. This salad is filled with all the essential nutrients and what makes it so delicious is the peanut sauce, which is truly a winning combination. Gado gado is a combination of slightly boiled or steamed vegetables,  raw vegetables and hard boiled egg. Nearly any combination of raw and cooked vegetables, along with rice or thin noodles, if you like, can be used. Gado gado, is true to its name which means “potpourri”. Do not confuse the peanut sauce with satay sauce. This salad can be made vegan by negating the eggs.

For the peanut sauce, we are using i2cook’s spicy peanut butter which is a versatile product and goes extremely well with south-east Asian or South Indian dishes.

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Ingredients:

Inspired by Jamie Oliver

2 medium sliced boiled potatoes

10-12 beans boiled and cut into halves

2 hard-boiled eggs, cut into slices

carrot, raddish & cucumber sliced as per preference

8-10 tofu slices

fresh coriander leaves or micro-greens for garnish

Ingredients for the peanut sauce:

100gms i2cook spicy peanut butter

25gms i2cook coconut sugar or palm sugar

1 garlic clove

1/2 juice of lemon juice

1 tbs soy sauce

1/2 tbs tamarind paste

Note: spicy peanut butter will not require any addition of extra spice.

(all the ingredients used in this salad are all organic except the eggs which are free-range)

Procedure:

Start with prepping up with all the ingredients. Boil the potatoes for about 15 minutes in salt water. Hard-boil eggs, cut the tofu into slices (with some salt) and pan fry them in a little peanut oil until golden brown. Boil the beans in salt water for about 5 minutes and immediately transfer into ice water to retain that gorgeous green colour. Use strips of carrot and slice some cucumber and radish for that extra crunch.

Put all the ingredients for peanut sauce in a blender with 1 tbs of water and blend it until smooth. Check for seasoning.

Layer the vegetables starting first with potato and other ingredients on a serving plate or bowl and drizzle with the most amazing peanut sauce.

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Kothambir vadi with pink mustard

DSC_0882   Kothambir vadi (coriander fritters) is my favorite snack from Maharastra  which is made from fresh coriander leaves and chickpea flour. This is further steamed and pan-fried or deep fried. I prefer the pan-fried as it uses less oil and  tastes great too! I’ve given the traditional kothambir vadi an i2cook twist by adding some of our pink mustard. Pink mustard is a versatile product which is made from organic ingredients like yellow, balk mustard, turmeric powder and cold pressed soy oil. Pink mustard is a deli style mustard which contains no sugar. Kothambir vadi with pink mustard can be served as an appetizer or a tea-time treat with chai.

Ingredients:

3 cups chickpea flour (besan)

2 cups cleaned, chopped coriander leaves

4-5 green chillies (add more if you like yours more pungent)

2-3 garlic cloves 1 tbs pink mustard

1/2 tsp roasted cumin powder

1 tsp toasted sesame seeds

rock salt to taste

1 tsp ground oil and some extra for pan frying

(All ingredients used to make this dish are organic)

Procedure:

  1. Pound the green chillies and garlic into a paste in a mortar pestle.
  2. Mix corriander leaves, besan, garlic & chilly paste, mustard, sesame seeds, oil, salt, cumin powder and water in a bowl until it forms a hard dough. Shape into a log or any desired shape.
  3. Steam the log for about 20-25 minutes and check for doneness by inserting a skewer and coming out clean.
  4. Allow it to cool. Cut the cooled log into 1 cm slices. Heat about 1 tbs of oil in a pan and pan-fry the vadis in batches on both sides until golden brown and crisp. Serve hot with some i2cook’s pink mustard.

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Homemade Badam Powder

I love to shop home products online and one such website that I had stubble upon couple of months ago was The Home Label by Sussanne Khan. I find their products unique and well curated. Last week the home label team sent me some lovely products for this festive season.  I used the cake stands to display my desi cardamom style cupcakes and the Moscow mule mug for my badam milk. The gorgeous copper body and brass handle mule mug is usually used to serve alcoholic beverages. This mug  tends to keep the beverage chilled for a longer period of time and I think they can work great as beer mugs. This mug holds about 500ml. I also use this mug to drink water as copper is know to have great health benefits.
Mule mug 1
I’m a firm supporter of DYI. Most of my mayo, sauces or jams are all homemade by me or my friends. This festive season, I’m planning to serve some traditional drink and I thought of serving my guests some chilled badam milk. I detest store bought badam powder as they lack the pureness and are overly sweet. I recently checked  the ingredients of one of the well known brands in India and it contained about 80% sugar only.  It is the most easiest thing to make at home and I recommend you try this once. You can refrigerate badam  powder in fridge for about two months or freeze it for 6 months. I tend to add a little turmeric powder (haldi) in my badam milk to give that nice appealing colour and like our grandma said  “haldi is good for you”.
Ingredients:
200 gms blanched almonds & lightly roasted
3 tbs raw sugar (you can add more if you like yours sweeter)
2tsp cardamom powder
few strands of saffron
1 tbs chopped pistachio (optional)
Preparation:
  • Grind almonds, sugar and cardamom until fine powder. Over grinding may turn into a paste.
  • Pour in a dish & mix some saffron and pistachio.
  • Pour the powder in an air tight container and store it refrigerated.
For making badam milk
Add a teaspoon or two of the badam powder to a glass of milk. Add some sugar if required. Add a pinch or two of turmeric powder for a soothing effect.
I’m already in my high spirits after a sip of  badam milk in my mule mug this festive season!
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Desi style cardamom cupcakes

 

Cake stand 1

 

Introducing my  Desi style cupcakes, aka cardamom cupcakes with kesar & pista frosting. These eggless cupcakes are a  great way  to indulge and without the frosting can also be guilt-free ;). I know I have your attention now!

These cupcakes are made with whole wheat flour (stone ground organic atta) and organic olive oil. These butter less cupcake are not only organic & healthy but also gives a new dimension to your dessert table for this Dussehra/Diwali.

Using local ingredients as much as possible is the best way to support honorable Prime Minister Mr Modi’s “Make in India” campaign. I used an Indian brand for cream cheese and was happy with its texture and taste. After making the frosting right from scratch, I realized that you can also frost these cupcakes with shrikhand, either homemade or store bought.

And also my company was featured in Mint this month. Yay!

 Ms Sussanne Khan’s The Home Label team sent me this gorgeous two-tiered cake stand & cake stand for my cupcakes.
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Ingredients
187 gm whole wheat flour
150 gm raw sugar
1 tsp cardamom powder
1 tsp baking soda
84 gm olive oil
 a pinch of salt
1 tbs vinegar
245 ml buttermilk or 1 cup milk mixed with 1 tsp of vinegar
Ingredients for frosting 
1 tub or 180 gms cream cheese (I used Britannia)
25 ml of cream
2 tbs of raw sugar
few strands of saffron (kesar) soaked in warm milk for that lovely yellow colour
pistachio for some garnish
Preparation
  • Measure and mix all the dry ingredients like flour, soda, salt, cardamom, sugar in a bowl.
  • Add the wet ingredients one by one  to the dry mixture and mix well.
  • Pour the cake mixture in the cupcake molds and bake at 160 degree centigrade for about 15-18 minutes.
  • Cool on a wire rack once done. Makes 20 medium sized cupcakes.
  • Beat all the ingredients for frosting until smooth in texture. Frost your cupcake garnished with some pistachio. You can also use some thick shrikhand as mentioned above in this post.

 

 

2 tier stand 1

 

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Eggless chocolate cupcake


Eggless Chocolate Cupcake

choco cupcake

 

Cupcakes are everyone’s favourite and the best part is that they are bite sized (to make us less guilty). Cupcakes are every where! There are dedicated stores only doing cupcakes and you even have cupcake vending machines in America. Have you seen the cupcake wars on television? Originally these cakes where baked in small cups, hence the name cup cake.

If you have been reading my blog you will notice that the use of refined flour is very minimal. I use  a lot of wheat flour in my baking and sometimes use ragi or amaranth flour to make brownies or chocolate cake. I use unrefined and sulphurless raw sugar or coconut sugar in my baking. I also keep a jar of vanilla sugar which comes handy every time I bake. Vanilla sugar can be made by adding  few pods of vanilla into your jar of sugar. I always tend to forget to add vanilla in my baking but luckily the vanilla sugar always comes to my rescue.

These chocolate cupcakes are eggless and I’ve made them twice already before penning down the recipe here. These are very soft in texture. They seem so easy and seamless to make that your family or friends may not even know if you have added oat flour.

Ingredients:

187 gm flour*
150 gm raw sugar or vanilla infuse sugar
30 gm cocoa powder
1 tsp baking soda
84 gm olive oil
1 tsp vanilla powder or essence
 a pinch of salt
1 tbs vinegar
245 ml buttermilk or 1 cup milk mixed with 1 tsp of vinegar
2 tbs chopped chocolate (50-60%)
Note: I used a mix of wheat & ragi flour in my first batch and wheat & oat flour in the second. Feel free to experiment with flours.
Procedure:
  • Measure and mix all the dry ingredients like flour, soda, salt, cocoa powder, vanilla, sugar in a bowl.
  • Add the wet ingredients to this dry mixture and mix well.
  • Pour the cake mixture in the cupcake molds and bake at 160 degree centigrade for about 15-18 minutes.
  • Cool on a wire rack once done. Makes 24 nos. You could also frost your cupcakes with some chocolate ganache.