Eggless Banana Bread Recipe | How to make Banana Bread Without Eggs

Banana Bread recipe without eggs. This banana bread is a dense cake made from ripe bananas and without eggs. It is perfect as a breakfast or a tea time cake.

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This time, my weekend has begun, unlike last week when I had to work a Saturday to make up for an unexpected holiday. I wish every night could be a Friday night when I get to lie down on the sofa and watch TV all night. I rarely cook elaborate meals on Friday night. Bare minimum to stop me from being hungry. So it is usually some kind of pressure cooker rice dish like Mint Pulao or Vangi Bhaat. I don’t like doing dishes either on Friday nights.

This week though, I have an added treat to my Friday night. We bought these large bananas on Sunday that were starting to go all black on the outside and ripe on the inside. I felt my whole house had begun smelling bananas. Usually, overripe banana means making Mangalore Banana Buns for me. But this time, I tried a new way of using them up in this zero effort Banana Bread. It takes like 10 minutes to whip up the batter and then just put it in the oven and allow it to cook while you continue with your other work.

This Banana Bread is dense and moist as any good banana bread is meant to be. It is perfect to eat at tea time as isn’t too sweet. I pretty much ate it for tea, snacks and dessert. So there isn’t a time when it isn’t the right time to eat this Banana Bread.

The Banana Bread has a slight hint of vanilla. I used condensed milk to add liquidity and sugar, and hence did not use sugar in the bread. If you want to skip the condensed milk, just use more of regular milk and sugar. You can also add maple syrup instead.

If you have never baked a cake in your life, then I’d suggest starting out with this Banana Bread, it is a no fail and zero effort recipe.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

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Eggless Banana Bread Recipe | How to make Banana Bred Without Eggs

Moist Eggless Banana Bread made using ripe bananas, condensed milk and all purpose flour. 

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     20 minutes
Cook time:     40 minutes
Yield:                1 loaf

Ingredients:

3 ripe Banana
1.5 cups All Purpose Flour (Maida)
100gms sweetened Condensed Milk
1/3 cup Butter (melted and cooled)
1/2 cup powdered Sugar
1/4 cup Milk
1 tsp Vanilla Extract
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon Powder (Optional)

Method:

1. Preheat the oven to 180 degree Celsius.
2. Brush the bottom and sides of a loaf tin with butter and dust with flour. I used a 9"x 3"x 2.5" loaf tin.
3. In a large bowl combine the flour, salt, baking powder and baking soda and keep aside.
4. Mash the bananas.
5. Add the condensed milk, melted butter or oil, milk and vanilla extract to the mashed bananas and mix until combined.
6. With a wooden spoon or a spatula, fold in the dry ingredients gently into the wet ingredients until you get a thick batter. Do not over mix, else the bread will become hard.
7. Taste the batter and if you feel it needs more sweetness, add in powdered sugar as desired.
8. Scrape the batter into the greased loaf tin.
9. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
10. Remove the bread from the pan after 5-8 minutes. Cool on a wire rack.
11. Allow it to cool and then slice it.
12. Serve at room temperature or warm.

If you liked this, you may also like:

Honey Cake

Vegan Date Walnut Cake

Banana Buns / Mangalore Buns

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Methi Paratha

At a loss of what to pack for lunch tomorrow?

Travelling somewhere and need to carry along your own food?

Or

Just wondering what to make for breakfast tomorrow?

TA-DA!!!

Presenting Methi Paratha -  A humble, healthy, whole wheat flatbread flavored with spices and Methi leaves or Fenugreek leaves.

Methi Paratha is perfect for boxed lunch or breakfast. Number one reason being - it doesn't leak!! So you don't need to worry about a messy lunch bag. Also, it doesn't spoil for a long long time (by long long, I mean at least 2 days in tropical weather, much more in cooler weather). And the dough stays great in the fridge for at least 4-5 days. So you can make it ahead of time and store it.

And guess what's the best part?? Leftovers.... Seriously... Just cut them into small triangles and follow this recipe to get your own flavored Whole Wheat Nachos. Complains, anyone?

I've been making Methi Paratha for a long long time and I've faced certain issues with the way I was making them earlier. I never cooked the Methi leaves, I just chopped them and added it to the dough. All was well until I added the salt. After that though, my dough would just keep getting watery and sticky and I had to just keep adding more and more wholewheat flour to try and stiffen the dough a bit. And by the end of it the paratha would have the methi leaves to the flour ratio all messed up. Also, I'd end up with a messy rolling pin which would have bits of dough stuck to it that I had to clean before rolling out the next paratha.

If you are facing the same problems, read on.

Gee (in her big sister wisdom) showed me how to overcome this. Such a simple solution. Just cook the methi leaves slightly. Cooking them makes the leaves release the water in them. Also adding a little bit of salt during the cooking ensures almost all the water in the leaves is out where you can see it. This leads to a smoother dough that does not turn to sticky in a few minutes. The dough retains it's consistency and is super easy to handle. No sticky rolling pin either.

As for any paratha, Methi Paratha needs to be cooked on a medium to high heat. Cooking them on low heat, makes them hard and brittle. You may need to be watchful that you don't burn them while cooking on higher heat, but hey, you get soft parathas as a result of it.

If you liked this, you may also like:

• Baked Wholewheat Chips - Perfect way to finish off those leftover parathas
• Szechwan Paratha - An Indian-Chinese fusion paratha

Methi Paratha

Methi Paratha is a whole wheat flat bread flavored with fresh Methi or Fenugreek leaves and spices. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     20 minutes
Cook time:     30 minutes
Yield:                Makes 8-10

Ingredients:

3-4 cups Methi Leaves (washed and chopped)
2 cups Wholewheat Flour
1/2 cup Water
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
2 tsp Oil
Salt as required
Oil or Ghee for cooking the Paratha

Method:

In a pan or kadhai, heat the 2 tsp of Oil.
Add the chopped methi leaves into it and stir well.
Cover and allow to cook for 2-3 minutes until the methi leaves have wilted.
Now add the coriander powder, cumin powder, turmeric powder. red chilli powder and 1/4 tsp salt and mix well.
Cover and allow it to cook for 2-3 minutes. Remove from heat and keep it aside.
In a big bowl or plate, mix together the whole wheat flour and the methi leaves mix.
Now add salt as required and water. Knead it into a smooth dough.
Made small balls of the dough and roll it out into parathas (about 1-2mm thick).
Heat a greased tava or a griddle on medium high heat. Place the paratha on it and spoon oil.
Flip and cook the other side when the first side has cooked (small brown spots appear on it).
Serve hot with butter, pickle or yogurt.

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Grilled Paneer Sub Sandwich

Two crusty chunks of  rye bread, a generous helping of creamy tartar sauce and the hero - a garlic and chilli marinated slab of Paneer that is grilled to perfection. Oh ya and lettuce too. That's what is in this Grilled Paneer Sub Sandwich. Eat that and tell me if you complain!!

We had this absolutely amazing cookout event in office organized by Slurp Studio where they had grilled Paneer, caramelized onions, sauted mushrooms, fresh tomato slices and many more mouth watering ingredients along with a variety of breads and spreads. We had to build our own sandwich and I tried this Grilled Paneer Sandwich that left me obsessed with it even after the day was over.

I had to HAD to have it again. I mentioned it to my sister Gee who got super excited. More than me I think to have this sandwich, it's funny, she did not even have it the first time. But then, that's her. She's totally obsessed with sandwiches. She hacks into my Pinterest account searching for mouth watering juicy sandwiches. I think she's trying to find the ultimate vegetarian Moist Maker just like Monica Geller's.

Building a sandwich is so much about the perfect bread than about the filling I feel. I'm sooo into Artisan breads. That hard crust and soft crumb makes my mouth water. I could probably eat warm Artisan bread with some extra virgin olive oil, salt and pepper all day long. And I really NEEDED an artisan bread loaf to recreate the Sandwich of my dreams. Yes! that's what I shall call it, Sandwich of my Dreams!!! 

Now Bangalore's a big city where you get pretty much anything but you don't get it everywhere. So my hunt for Artisan bread took me to many famous bakery in South Bangalore, but I was sorely disappointed by the results.

Finally, I took to online shopping. I found this amazing looking herb crusted artisan bread, and I ordered it ASAP. Imagine my disappointment when it came pre-sliced like a regular bread loaf. I had imagined this Sub and I got teeny tiny slices. I immediately returned it. Luckily for me Gee was gracious enough to go all the way to the center of the city to get me this beautiful looking German Rye Bread. Two Thumps UP!!!

Bread sorted out, now let's get on to my Grilled Paneer. This super easy grilled paneer is marinated in a very simple marinade made of ingredients found in your pantry - Oil, Paprika or Red Chilli Powder, Garlic Paste, Cumin powder and salt. Marinate the paneer for 30 mins to 1 hour. I grilled the paneer on a grill pan to get that beautiful char lines, but you can grill it in the oven or a greased pan as well. A coal barbeque is actually the best way to cook it, as it will add that wonderful smokey flavor. The paneer really doesn't need to be cooked for any particular amount of time. The cooking is only to soften it on the inside and char it on the outside.

You can replace the Paneer with Haloumi or Tofu (for a vegan version). It needs to be a hard cheese that won't melt when grilled at high heat.

I also made my own Tartar sauce. It is super simple, just chop and add. If you don't have the ingredients, you can just use Vegetarian Mayo.  You can also use add some mint puree to regular mayo to get mint mayo. Mint mayo goes really well with this sandwich.

Lastly the fresh ingredients, I kept it simple with just lettuce, you can add sliced tomatoes and onions.

The instructions for building the sandwich are as per what I made. Take them as just general guideline and feel free to adapt it to your style of sandwich making.

If you liked this, you may also like:

• Beetroot and Cauliflower Burger
• Mediterranean Veggie Sandwich
• Breakfast Bruschetta Duo

Grilled Paneer Sub Sandwich

Sandwich made with rye bread and grilled marinated paneer along with a home-made tartar sauce and lettuce. 

Recipe Type:  Main
Cuisine:            International
Prep Time:     30 minutes
Cook time:     15 minutes
Yield:                Serves 4

Ingredients:

For Grilled Paneer:

400gms fresh Paneer
1.5 Tbsp Extra Virgin Olive Oil
1.5 tsp Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Cumin Powder
Salt to taste

For Home-made Tartar Sauce:

1 cup vegetarian Mayonnaise
1 Tbsp chopped Dill Pickle
1 tsp Lime juice
1 tsp finely chopped Dill leaves
Salt to taste
Pepper to taste

For the Sandwich:

2 loaves Rye Bread (or any Artisan Bread loaf)
Grilled Paneer
Tartar Sauce
Lettuce leaves

Method:

For Grilled Paneer:

Mix together the extra virgin olive oil, garlic paste, red chilli powder, cumin powder and salt to make a marinade.
Slice the paneer into slabs, about 0.8-1 cm thick.
Marinate the paneer. Cover and keep aside for at least 30 minutes.
Heat up a grill pan or on a barbeque grill, grill the paneer for 1-2 minutes on each side until char marks appear.

For Home-made Tartar Sauce:

Mix together all the ingredients to make a simple tartar sauce.
Adjust lime, salt or pepper according to your taste.

For the Sandwich:

Halve the bread lengthwise.
Layer the lower half of the bread with lettuce.
Place the grilled paneer slab on it.
Spread the tartar sauce on the paneer.
Cover with the other bread slice to make the Grilled Paneer Sandwich.

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Breakfast Bruschetta Duo - Tomato & Onion and Avocado & Olives

Saturday.... Finally... What is your PERFECT Saturday?? Leave me a comment...

Mine is waking up late, a hearty breakfast, a good cup of ginger tea and the morning paper. 

I got all of that today with these Breakfast Bruschetta Duo. Soooo PERFECT....

I like to keep breakfasts as simple as possible. Usually, breakfast is my simplest meal of the day. On weekdays, I snooze and snooze my alarm until I have to wake up ( Don't you just love the SNOOZE button? ) and then there is a whirlwind in the house as I rush around to get ready to go to work. I definitely don't have time for a fancy breakfast. So something quick that I can whip up is the solution. 

I make BreakFEAST only on weekends. But after an extremely hectic week, I really did not fancy any more hard work on Saturday!!! So today was the day to keep it simple yet hearty and TASTY.

I woke up at 9 and bam! it's 9.30 and I was plonked on the bean bag in front of the TV watching the latest season of MasterChef and eating my oh-so-easy-yet-delicious Breakfast Bruschetta Duo. Don't they look AMAZING?? 

I love love LOVE colorful food. Makes me wanna eat it immediately. I had to control my urge, until I could finish taking photos. The idea of Breakfast Bruschetta Duo is inspired from the Goddess of TV cooking - Nigella. I did not follow her exact recipe though, I changed the topping to my liking.

I could have these Bruschetta for lunch, snacks, tea and dinner... I could pretty much have them all day long. I cannot get enough of them. So FRESH and so EASY. All I had to do was find the freshest sourdough bread in the supermarket yesterday. And today morning, all I did was chop chop chop as Raj made ginger tea for us. And then just toast the bread, top with the chopped veggies, sprinkle salt and pepper... a drizzle of some extra virgin Olive Oil and we're DONE.

I don't know anything that could be easier than that and look that GOOD. Do you?

I used a sourdough loaf. I've made these before using Baguette. They taste just as good with regular bread. Use what you have and it'll still taste just as delicious. 

The first Bruschetta is topped with chopped fresh tomato, red onion and coriander, while the second one is topped with sliced avocado, green olives and fresh mint leaves. I also made a third kind - the Tomato and Avocado one. But they were eaten before I could get a single photo. You see, it started out as may be 3 bruschettas per person. Then Raj saw them and I saw them and both were tempted, so we were like let's just make it even so we both get 2 of both. By the time we were done with 3, we wanted MORE.... So he was on toasting bread duty, while I went to chopping. And we had a third variety. 

That's the best thing about these Breakfast Bruschettas, you can mix and match the toppings. Put what you love. Someday, when I have all the time in the world, I'm gonna make my other favorite bruschetta - the caramelized onion and mushroom one... yummmm.... Until then, back to the simple life.

Breakfast Bruschetta Duo - Tomato & Onion and Avocado & Olives

A duo of bruschettas perfect for breakfast - one topped with tomato and onion and the other with avocado and olives. 

Recipe Type:  Breakfast
Cuisine:         International
Prep Time:    20 minutes
Cook time:     5 minutes
Yield:             8 Bruschettas

Ingredients:

1 Sourdough loaf or Baguette
1 large Tomato
1 red Onion
A handful of fresh Coriander leaves
1/2 Avocado
8-10 green Olives
A handful of fresh Mint leaves
2 Tbsp of extra virgin Olive Oil
Salt
Freshly cracked Pepper
Lime

Method:

Slice the bread into thick slices.
Toast them on a griddle or tava for 3-4 mins. Remove onto a plate.
In the meanwhile, finely chop the tomato, red onion and coriander leaves and mix well.
Slice the avocado and the green olives.
Top half the slices with the tomato mix and half with the avocado and olives one. Add Mint to the avocado and olive bruschetta.
Sprinkle salt and pepper.
Drizzle the olive oil. Squeeze lime on the bruschetta.
Serve immediately.

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Beetroot and Cauliflower Burgers with Eggless Mayo

BURGER or PIZZA? Definitely, burgers for me. When I've had a hard day and my stomach craves some comforting fast food, it is always the burger I turn to. Every single time (I've had hundreds), I decide to go on a diet, I always grab that one last burger. I always assume it's my last for a loonnng time. You can't punish a  girl for being positive. But my weakness for food usually overtakes my willpower to lose weight and I'm quicker at a burger joint than I'd prefer to be.

This time tough, I'm not on a diet and neither at a burger joint. I'm in my house, standing in my kitchen, making my own HEALTHY burger. Usually, a veggie burger has to have Potato, correct? WRONG!!! Not this one. This is 100% potato free. It is full of beets, cauliflower and beans. It's a nice way to trick someone into having their veggie fix for the day. 

I've always loved beets. As a kid I was obsessed with the color Pink. I had to have that pink dress, that pink ribbon, that pink compass box, that pink pencil. Show me something in pink and orange, and I would always pick the pink one. May be it was my obsession with the color pink that made me love beets or may be it was the sweetness of the beets. I've always had a massive sweet tooth. But beets remained my friend for life. Look how pretty pink these burgers look....

I added the cauliflower, just to add some bite to the burgers. The beans are a must though. You can replace the kidney beans with chickpeas, black eyed peas or any beans capable of becoming mushy. The beans act as a binding agent in the burger in the absence of potato or eggs. 

Most of the beet burger recipes I've browsed in the past, ask for roasted beets and that is a lot of effort. So I made the LAZY version of the beet burger. Just some grated beets, grated cauliflower, some cooked beans - mash mash mash. Add spices. Mix mix mix. Then shape and fry in a pan. EASY, right? It definitely is!! To get firm burgers, us

I paired the burgers with homemade eggless Mayo. Very simple to make and tastes just like the store bought one. Some tips for the Eggless Mayo:

• The mustard makes all the difference. If you don't have mustard powder, just crush a few mustard seeds and add that.
• If the Mayo ends up having lumps, do not worry, just strain it using a strainer once it cools to remove the lumps.
• If the Mayo ends up becoming one hard lump, blend it in the mixer or blender with a little milk to loosen it up.
• Allow the Mayo to cook, before adding the vinegar to prevent the milk in it from curdling.
• To make it Vegan, use any vegan milk like soy or almond.

Beetroot and Cauliflower Burgers with Eggless Mayo

Spiced beetroot, cauliflower and beans patty combined with some eggless mayo to make a Veggie Burger

Recipe Type:  Snacks
Cuisine:          International
Prep Time:     15 minutes
Cook time:     20 minutes
Yield:              4

Ingredients:

Beetroot and Cauliflower Patties:

1 cup Red Kidney Beans (cooked)
1 cup grated Cauliflower
2 cups grated Beetroot
2 Tbsp finely chopped Coriander leaves
1 tsp of Garlic Powder
1 tsp of Garam Masala
1 tsp of Red Chilli Powder
1/2 sp of Turmeric Powder
Salt to taste
3-4 Tbsp Oil to fry

Eggless Mayo:

1 cup Milk
2 Tbsp Plain flour or Maida
1 tsp white Vinegar
1/2 tsp Mustard Powder or Mustard Seeds
1/4 tsp of powdered Sugar
Salt to taste

To assemble:

4 burger buns
Beetroot and Cauliflower Patties
Eggless Mayo

Method:

Beetroot and Cauliflower Patties:

Mash the beans well.
Add all the other ingredients to it except the oil and mix well.
Shape into patties.
Heat oil in a pan and place the patties.
Cook the first side on medium flame for 3-4 minutes. Flip and cook for another 5-6 minutes.

Eggless Mayo:

Mix the flour in 1/2 cup of milk.
Heat the remaining milk in a pan and when it starts to boil, add the milk and flour mixture and whisk well so that there are no lumps.
Keep stirring or whisking until the mayo thickens and reaches the consistency you want.
Remove from heat and allow to cool.
Add the remaining ingredients and mix well.

To assemble:

Toast the burger buns,
Spread the mayo on the buns.
Place the hot patties and serve.

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Mediterranean Veggie Sandwich

This sandwich is totally inspired from the Mediterranean Veggie sandwich of Panera Bread. I miss it.

I made this on a hot summer afternoon and we packed these and took them on our long drive out of the city. Hubby dearest loved it too, so this is set to become a regular travel companion.

It has to be my all time favorite sandwich. I don't have Panera's tomato basil bread, so I made my own tomato basil bread. I replaced the whole wheat flour with all purpose flour or maida.

I made my own coriander hummus too. I just added a cup of chopped fresh coriander leaves while blending the hummus.

If you don't have the patience for all the fancy pancy ingredients, then just buy your favorite loaf of bread and hummus. Just grind a cup of coriander along with the store bought hummus to make your own quick fix coriander hummus.

That's all you need and oh, of course, the veggies. But nothing exotic about them, they are your regular vegetables - onion, tomato, cucumber and some lettuce. And yes, I forgot, I added some feta cheese as well. You can skip this if you want. It does not alter the taste much.

The below recipe makes 4 sandwiches.

Mediterranean Veggie Sandwich

Sandwich made with tomato basil bread, Mediterranean vegetables and coriander hummus. 

Recipe Type:  Sandwich
Cuisine:          International
Prep Time:     10 minutes
Cook time:     10 minutes
Yield:              4


Ingredients:

8 slices Tomato Basil bread / White bread
4 tbsp Coriander Hummus
1 Onion
1 Tomato
4-5 leaves of Lettuce
1 Cucumber
6-8 cubes Feta cheese

Method:

Okay, this must be the simplest recipe I have ever posted.
Spread the hummus on 4 slices.
Place the lettuce on them.
Place the finely sliced cucumber on it.
On the other 4 slices, place finely sliced onion and tomato.
Crumble some feta cheese.
Combine and bread slices to get the yummy sandwich

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Tomato Gazpacho | Cold Tomato Soup

Soup and Cold - It is not an association we Indians generally make. We are proud of the fact that we serve and eat "Garma Garam Khana" or "Hot hot food". We can eat hot meals immaterial of the season or the temperature outside. When we want something cold, we make sherbets or have kulfis and ice creams. The thought of a filling cold soup rarely crosses our mind. So, now, I present to you *drum rolls* "A cold tomato  soup - Gazpacho". 

A couple of years ago if you had asked my hubby dearest what Gazpacho is, he would have asked you to repeat the question. But a couple of years of food channels and food shows can have such an effect on a person, even someone not interested in food. He can now not only tell you what it is, but probably take over this blog and tell you how to make it :D. Ah! Such is the power of the small squarish box at home. Where would we be without the TV?

I was watching an old episode of Planet Food on this mighty little box. Padma Lakshmi was in Spain. She was with a Spanish woman who told that unlike the common belief that tomatoes are a base for Gazpacho, it really is just bread. 

Tomatoes came from South America and until the Spanish conquered it, Spain did not have tomatoes, but they still did have the Gazpacho. She showed one recipe with tomatoes and one with almonds. I'm not sure how the almond soup tastes, but tomato soup is a favorite at home. Do you remember, last week I made bread rolls and asked you not to throw out the edges? Voila, those edges are the star of this ship.. oops, soup. 

The Spanish senorita asked us to use stale dense bread, but, let's face it, unless we are in really big cities that have gourmet bakeries, we aren't exposed to varieties of breads. We get our regular sandwich bread , milk bread or the now famous brown bread/whole wheat bread. Feel free to use any bread you can get your hands on. Or like me, use the unwanted edges of your bread.

I think the adjustment stops here :(. We need Olive Oil. Extra Virgin would be nice, but you can use what you have. I don't think this recipe would shine as much with any other oil. I haven't tried, but if you do try and it turns out amazing, let me know. 

If you don't want to have this as your meal, then just have this in between meals when you want to fill your tummy with something healthy and you don't want to waste too much time cooking, coz, seriously, this is just a 5 minute job and all you need to dirty is your blender jar. 

I simply love these lazy healthy recipes. Makes me wish all healthy food was fast food. There would be no excuse to eat junk :)

Like we garnish our hot soups with croutons, gazpachos are garnished too. But with fresh ingredients. The almond one is garnished with grapes, a particular variety I believe, but I don't remember which :( The tomato is garnished with chopped onions and tomatoes.  I suggest, get creative and add what you and your family will enjoy.

This recipe makes 2 hearty portions.

Tomato Gazpacho | Cold Tomato Soup

Cold Spanish inspired soup made with bread and tomatoes

Recipe Type:  Soup
Cuisine:          Spanish
Prep Time:     5 minutes
Cook time:     15 minutes
Yield:              2 big bowls

Ingredients:

3-4 Bread slices or Bread Edges of about 10-12 slices
2 Tomato
2-3 cloves Garlic
3-4 Tbsp Extra Virgin Olive Oil
1/2 tsp Red chilli powder/ Pepper (Optional)
Salt
Cold water
Chopped onion, tomato and coriander leaves for garnish (Optional)

Method:

• Soak the bread in water. 
• Remove and squeeze out the water. 
• Blend together the bread, garlic and tomato. 
• Add the salt, red chilli powder or pepper and olive oil Blend for 1 min or until creamy 
• Add cold water and give it a whizz 
• Garnish with chopped onion, tomato and coriander leaves and serve cold

Read more ...

Baked Bread Rolls

I am blank! Just like a paper. 

There are times when you want to write but you don’t know what to write. It is called a writer’s block. Most of the times I am blank, but not about writing, but about cooking. What is that called? Cooking block? Chef’s block? Cooking lunch and dinner is pretty easy for me. 

I am a chapatti/roti lover so most days it is chapatti with some vegetables that are there at home. But I hate thinking about what to make for breakfast. And then start the calls. I call up my mom and my sister and ask the same question “What should I make for Breakfast?” and I get the same answer “Please don’t ask me, I’m confused too” :(

May be the women in office face the same issue everyday too. The women’s association in office started an online competition for quick and healthy breakfast recipes. I was extremely excited, I thought with at least the 200+ women in office, I’ll get many recipes. I, myself, submitted the recipe for my oats idlis. I must say though, that competition did not do much more than flooding my inbox with emails. I barely got any new recipes. Some were not healthy, some were not quick, some I would not even call breakfast. I did win the third prize though :).

I got the idea for this breakfast recipe when on a hungry weekday evening we went to a tiny shop to eat Vada Pao and Break pakoda and my sister remarked that she prefers break roll. The idea stayed in my head and from that seed grew a tree, that tempted me to make bread rolls. As I have mentioned before, I try to avoid deep frying, so I baked it. I stuffed with a combination of potato, carrot, cauliflower, spices and cheese. Stuff it with anything that takes your fancy, the bread is your stage… :) You can have it as a snack with nice hot cup of tea on a rainy evening….*slurp* or as a breakfast.

Definitely, a kid friendly recipe. I can vouch for that. What’s not to like? Bread, potatoes and cheese :) The only suggestion I have is: have it hot, it loses its crispness once it is cold. Dunk it in some cool mint chutney or some tangy ketchup. Or like us, just have it on its own. But have it, for sure :)

Baked Bread Rolls

Bread stuffed with a vegetable mixture, rolled and baked to make a roll.

Recipe Type:  Snacks/ Appetizer
Cuisine:          International
Prep Time:     15 minutes
Cook time:     60 minutes
Yield:              12 rolls

Ingredients:

12 Bread slices
2 small or 1 large Potatoes
1 Carrot
1/4 – 1/2 cup chopped Cauliflower
1 small Onion
1 Green chilli
1-2 cloves of Garlic
1 Tbsp Coriander leaves (chopped)
2 cubes or 3-4 Tbsp Cheese (Grated)
2 Tbsp Butter
½ tsp Cumin seeds
3 tsp Oil
½ tsp Turmeric powder / Haldi
A pinch of Garam Masala
A pinch of Dry Mango Powder / Amchur
Salt
Water

Method:

1. Boil and peel the potatoes. Mash them roughly.
2. Finely chop the onion, garlic, carrot, green chilli and the cauliflower.
3. Heat oil in a pan, add the cumin seeds.
4. Once the seeds brown, add the onion, chilli and the garlic.
5. Once the onion is slightly browned, add the carrot and cauliflower.
6. Cover and cook until the vegetables are done. They should still have a bite in them, don’t overcook them.
7. Add the spices and the mashed potatoes and mix well.
8. Add the coriander leaves.
9. Remove from heat and keep aside.
10. Cut the edges of the bread slices.
11. Using a rolling pin flatten out the bread.
12. In the center of the flattened bread, add a spoonful of the mixture and the cheese.
13. Wet the sides of the bread and join them.
14. Apply butter on the roll from outside
15. Preheat the oven to 200 degree Celsius.
16. Place the rolls on a cookie sheet in one layer and cook for 10 mins.
17. After 5 mins, flip the rolls.
18. Depending on the power of your oven you may need to keep it in for more or less time.
19. It should be crisp and golden brown.

P.S: Don't throw out the edges. You can use it to thicken gravies and soup. You can also use it as a binding agent in tikkis and patties. For a soup which uses bread edges, watch out for my next post :)

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