CARAMELIZED BANANA COFFEE CAKE - HOMEMADE COFFEE CAKE

CARAMELIZED BANANA COFFEE CAKE

For all those cake lovers, here is the recipe for your favorite caramelized cake. I love all those yummy recipes that call for caramelization. Like so, upside down cakes are my favorite cake recipes which I would love to make for my sweet cravings. This is my second recipe for upside down cake on my blog after pineapple upside down cake without oven recipe. I love ripe plantain recipes to the core. I have shared many recipes with ripe bananas or ripe plantains as well. Especially when plantains combined with caramel, I can't even wait for a day for making this yummy cake. But sadly, I didn't get any ripe plantains on that day. So I made this caramelized cake with Chiquita banana and was a big hit. My kids really enjoyed it well. The yummy rich aroma while baking made my kids irresistible. Here is the recipe showing how to make caramelized bananas cake/easy banana cake recipe/banana upside down cake/brown sugar banana bread/upside down banana cake tasty/chocolate caramel cake recipe/coffee cake recipe/coffee birthday cake/coffee caramel cake recipe/banana coffee cake/

Check this too

Caramelized banana oats

Chocoflan cake

Banana lasagna

Caramel flan

Caramel nuts pudding

INGREDIENTS (1 cup = 250 ml)

Eggs  - 2 nos

Sugar - half a cup

Butter - 40 g 

Strong Coffee - half a cup, warm

Vanilla essence - 1 tsp

All purpose flour/maida - 1 cup, leveled

Cocoa powder  - 2.5 tbsp

Baking powder  - 1 tsp

Salt   - 2 pinches, to balance the flavor

For banana caramelizing

Banana Chiquita- 2, small, sliced round 

Brown sugar or Powdered Jaggery - half a cup

Butter, unsalted  - 30 g

Vanilla essence   - half tsp

PREPARATION

• Please check the above video showing how to make a caramelized banana coffee cake.
• Preheat the oven to 180 degree C. Grease a square baking pan (or a springform pan ) with butter and dust with flour. Set aside ready.
• Keep the eggs and butter at room temperature (very important while baking).
• First, make the topping of the cake.  So let's Caramelize the banana. 
• Heat butter over a medium-low flame and when it starts to bubble add the brown sugar or jaggery powder. Whisk continuously until the brown sugar has melted completely. Add the vanilla essence, mix well until it is well incorporated. Remove from heat.
• Pour this sauce into the prepared cake pan and coat the base evenly.
• Arrange the bananas on the top of this caramel mixture closely to each other (each slice must have minimum thickness). You can use ripe plantains instead of Chiquita banana. Caramelized ripe plantains taste best than Caramelized Chiquita. Set aside.
• Now make the cake batter. For that prepare half a cup of strong coffee and set ready. Sieve together All-purpose flour, cocoa powder, baking powder, and salt. Mix to combine and set aside ready.
• In a large bowl, beat the eggs and sugar until light and fluffy with an electric beater.
• Add the softened creamy butter (in a bowl, cream the butter with a spoon before adding to the egg mixture). Again whisk well using the electric beater.
• To this add the hot coffee and vanilla essence. Whisk well.
• To this stir in half of the flour mixture. Fold with a spatula or a  spoon(do not use electric beater at this stage). Once done, add the remaining flour mixture. Fold well to combine. 
• Pour this batter over the bananas and spread evenly.
• Place it in the preheated oven and bake at 180 degree C for 30 to 40 minutes or until a toothpick inserted comes out clean. (the baking time depends on the oven used. Some bakes cakes at 150 degree C for 30 minutes only).
• Once done, transfer it to a wire rack and let it stay aside for  3 minutes. 
• Run a knife around the sides of the cake and gently flip the cake onto a serving plate. Enjoy. It tastes best on the day it is made as the banana looks mushy the next day. 

PRAWNS/SHRIMP BIRYANI RECIPE - HOW TO COOK BIRYANI

HOW TO MAKE BIRYANI

Every one of us has got few favorite dishes that are close to our hearts. That means the dish that can chase the blues away. For me, it is Biryani only. Every celebration like birthday, anniversary, festivals etc, my family need Biryani. The reason i often whip up that delectable lunch on those special days. Though my favorite is chicken dum biryani, i like to cook mutton biryani, fish biryani, prawns biryani etc. Yes, i try to eat healthily but not at the cost of flavor. Here am going to share a dum biryani recipe with prawns/shrimps. Definitely, am a huge fan of shrimp recipes or prawn recipes. But the prawns or shrimps must be fresh. Here i used fresh king prawns or jumbo prawns for making this delicious biryani. Tiger prawns are also preferred. As today's culinary world is all about innovation, i would like to share my friend's recipe with you. Thank u Shefrin (she is from Calicut ) for sharing with me the tips and recipe which helped me to make an awesome prawns biryani. The coconut cashew paste is that secret ingredient which enhances the flavor of this dish. So friends, try this prawns biryani for your family or for your friends that will leave them hankering for more. Hope i can share Hyderabadi dum biryani recipe with prawns along with a video soon on my blog. So here is the recipe showing how to make yummy shrimp biryani recipe/chemmeen biriyani recipe/easy meals/indian fish recipes/prawn biriyani/biryani recipe/dum biryani/biryani ingredients/biryani cooking/ prawns recipes/best rice recipes

Related recipes

Chicken alfredo biryani

Prawn fried rice

Shrimp pickle

Hyderabadi egg biryani

Malabar chemmeen biriyani

Fish biryani recipe

INGREDIENTS (1 cup = 240 ml)

For the Prawn marination

Prawns   - 500 g, medium-sized, cleaned

Chili powder - 1 tsp

Salt to taste

For the rice

Long grain rice - 3 cups, i used Devaya basmati rice(jeerakashala/india gate also preferred)

Cinnamon sticks - a small piece

Cardamom     - 2 nos

Cloves            - 4 nos

Bay leaves      - 1 or 2

Vinegar/lemon juice - 1 tbsp

Salt

For the masala

Onion   - 5 nos, thinly sliced

Cardamom - 4 nos

Cloves        - 4 nos

Ginger garlic green chilies paste  - 3 tsp (green chilies - 4 nos)

Tomato  - 1, big, sliced

Scraped coconut  - half a cup

Cashews              - 10 nos

Curd                    - half a cup

Lemon juice        - 1 tbsp

Biriyani masala powder - 1 tbsp (click here for recipe)

Coriander powder    - 1 tsp

Turmeric powder     - half tsp

Salt         - required for the masala

Chopped coriander leaves  - 1 cup 

Garam masala powder       - half tsp

Ghee  - quarter a cup, melted (can add more) 

Oil -  for shallow frying the prawns and sauteing the onion

Roasted cashews and raisins to garnish

PREPARATION

Here is the video showing how to make prawns biryani 

• Marinate the prawns with chili powder and salt. Set aside for half an hour.
• Soak the rice in lots of water and set aside for half an hour.
• LET US COOK THE RICE - Boil water in a vessel (no need of measuring ). Once hot, add the whole spices. And once it starts to boil, add the cleaned and drained rice. After 5 minutes, add vinegar and salt. Mix very well. Let it cook for 15 minutes or until 90% done. Please check the above video for more details. When done, drain the rice to a colander and set aside. (Be careful, do not cook the rice more). So rice is ready.
• Now LET US PREPARE THE MASALA - So take a big vessel or a nonstick cookware. Heat oil for shallow frying the prawns (you can use ghee instead). Slide the marinated prawns one by one and fry until both sides are done (do not fry overcrowded). When done, set aside.
• To the same oil, add the sliced onion and saute until golden. Then add salt, cardamom, and cloves. Give a fine mix. Now add the paste of ginger, garlic, green chilies. Saute for few minutes. And then add the sliced tomato and let it cook covered for few minutes.
• Now add the masala powders one by one (Biriyani masala powder, coriander powder and turmeric powder). Mix well.
• Meanwhile, grind together scraped coconut and cashews along with little water to form a thick paste. Add this paste to the masala and mix very well. Then add curd, lemon juice and combine.
• Now add the shallow fried prawns along with required salt. Let it cook for few minutes, covered.
• Then add the 2 tsp of chopped coriander leaves and mix very well. Sprinkle a tablespoon of ghee over it. Now make the flame to medium-low.
• LAYERING THE RICE (DUM PROCESS) - Now layer half of the cooked rice (only 90% done). Spread chopped coriander leaves over it. Sprinkle few pinches of garam masala powder and then drizzle some melted ghee. Again layer the remaining cooked rice. Spread chopped coriander leaves, garam masala powder, and ghee. (do not use more garam masala powder).
• Cover it with an aluminum foil and then close it tightly with the lid. Then make the flame to very low (very important). Let it cook for 30 to 40 minutes. When done, remove from the flame but let it stay aside for another 30 minutes which enhances the aroma of biryani(for best result).
• Now open the lid. Add the roasted cashews and raisins.Can drizzle some ghee if required. Mix gently and serve hot. 
• Serve along with raita and pickle. 

HEALTHY OATS BREAKFAST FOR WEIGHT LOSS - TASTY OVERNIGHT OATS RECIPE

OVERNIGHT OATS COCONUT MILK

Here am back with a lip-smacking breakfast recipes where oatmeal is the star ingredient. This is my third post sharing yummy recipes for weight loss. Making a space for oatmeal in your pantry shelves is a very good idea these days. Is oatmeal good for kids to gain weight and adults to weight loss? The answer is a big YES. Here is the reason. Oatmeal works for either goal. For those who need to lose weight with oatmeal recipes must follow these instructions. Use low-fat milk, add low-fat yogurt or Greek yogurt, add chia seeds, whether fruits or nuts add very fewer toppings, drizzle very less natural sweet like honey, dates puree etc. So as long as you don't add more sweeteners and toppings, a bowl of oatmeal (not more than that) won't break your calorie budget or weight loss diet. For those who want to gain weight with oatmeal recipes must follow these instructions. When you add more calories and proteins rich ingredients in your oatmeal like nuts, fruits, honey, dates puree or sugar, full-fat milk, butter or ghee (for kids), weight gain powders etc, for sure this will supports you to gain weight. 

Recently I have got many requests from my readers to share more weight loss recipes. So I thought of sharing a healthy diet oats recipes - Overnight Oats. When I heard about the overnight uncooked oats for the first time, I have piqued no end. But now, am in love with this easy simple yet yummy breakfast. Overnight oats are very easy to prepare but some people won't like its taste as it is flavorless and tasteless. So here is my recipe showing how to make overnight oats very tasty and yet contribute to weight loss. For making overnight oats recipe, the oats must be soaked in water for at least 5 hours or overnight and must store in the refrigerator until use. Here I soaked the oats in fresh coconut milk which enhances the flavor of this dish (or you can soak it in low-fat milk instead for those of you who dislikes its flavor). In the morning or after 5 hours, add chia seeds (great for weight loss), fruits like banana (half of a banana sliced is enough), pomegranate, and drizzle a teaspoon of honey for the sweetness (if required only). One of the best ways to eat fruits in the morning is through fruit oatmeal. Isn't it? Actually, the sweet from the fruits are all enough to complete this oatmeal. Meals that do not require cooking or much cooking are an added joy. This is the one reason which I love to experiment with overnight oats. I have tried many different yummy weight loss recipes with oatmeal. Hope I can share it soon on my blog. Like so, will share oats for dinner weight loss soon. Here is the recipe showing how to make oats recipes for weight loss/low cal overnight oats/banana overnight oats/healthy oats breakfast/best overnight oatmeal/overnight chia oatmeal/overnight oats with fruit/oatmeal diet/best oatmeal for weight loss/quaker oats recipes for weight loss.

INGREDIENTS (Serves 2 )   1 cup = 250 ml

Quick oats/Quaker oats - 1 cup 

Fresh Coconut milk/low-fat milk - 1.5 cups

Chia seeds      - 2 tsp

Pomegranate seeds - 1 tbsp

Banana sliced or chopped - 1, small, Chiquita

Honey               - 1 tsp, optional

PREPARATION

• In a jar (i took a big glass jar or you can use two small jars instead), add oats. If you are using two glass jars, then add half a cup of oats in each jar.
• To this, add coconut milk (can use almond milk, low-fat milk instead ). Mix with a spoon. Keep it in the refrigerator for at least 5 hours or overnight.
• The next day while serving, add chia seeds and mix well. Then top it with pomegranate seeds, chopped banana, and drizzle honey (if required). For more details, please check the above video.
• Have it for breakfast. It is very good for those who are following weight loss diets. It's yummy too even I liked it very much.

HOMEMADE BIRYANI MASALA POWDER

BIRIYANI MASALA POWDER RECIPE

So here is the recipe with a detailed video showing how to make aromatic biryani masala powder at home. Biryani is the South Asian rice dish which is very popular around the globe. A great meal to enjoy with your friends and family during special occasions. Biryani masala powder is a combination of spices which is dry roasted, powdered and then added to make delicious biryani. You can make chicken biryani, vegetable biryani, mutton biryani, fish biryani etc. with this aromatic spice mix. 

INGREDIENTS

Dried red chilies    - 2 nos

Bay leaves             - 4  nos

Cumin seeds          - 1 tsp

Coriander seed      - 1.5  tbsp

Caraway seeds / saajeerakam / shah jeera- 1 tsp

Green cardamom    - 12 nos

Cinnamon stick      - 4 small pieces

Cloves                    - 1 tsp

Mace                      - 3 nos

Star anise               - 2 nos

Peppercorns           - 1 tbsp

Fennel seeds          - 1 tsp

PREPARATION

• Set aside all these ingredients ready.
• Heat a pan. Dry roast dried red chilies and bay leaves for two minutes. Transfer it to the blender. Set aside.
• Then in the same pan add cumin seeds, coriander seeds, caraway seeds. Dry roast it until they turn aromatic (for at least 3 minutes). Again transfer it to the blender. Set aside.
• Now dry roast cardamom, cinnamon, cloves, star anise, mace, peppercorns and fennel seeds. When done, again transfer these ingredients into the blender.
• Let it cool slightly and then blend to a fine powder. 
• Transfer it to an airtight container and add a tablespoon of this masala powder while preparing biryani. 

SIMPLE EGG RECIPES - KOLHAPURI EGG CURRY

EASY BREAKFAST IDEAS WITH EGGS

Egg curry is my favorite breakfast side dish recipe. I used to try varieties of egg curry to side with dosa or chapati. This kolhapuri egg curry is a spicy, flavorful and very easy Indian curry recipe which pairs well with plain dosa and chapati. Here the hard-boiled eggs are cooked in spicy gravy which is full of flavors.  The aroma from this curry itself makes one drool. So let us see how to make kolhapuri egg curry. Here is the recipe showing how to make kolhapuri egg curry/ curried egg recipe/egg recipes indian/breakfast ideas with eggs/easy egg recipes/egg recipes for kids/yummy egg recipes/boiled egg recipes for breakfast. 

INGREDIENTS

Hard-boiled eggs   - 5 nos, make slits gently

Onion   - 2 nos, roughly chopped

Garlic   - 3 cloves

Ginger  - a small piece, chopped

Peppercorns  - half tsp

Green chilies - 1 + 1 (sliced)

Curry leaves   - few

Red chili powder - 1 tbsp

Coriander powder - 1 tsp

Turmeric powder   - half tsp

Salt                        - half tsp

Tomato                  - 1, big, chopped

Coconut scraped    - quarter a cup

Fresh cream            - 1 tbsp

Chopped coriander leaves - few, chopped

Oil 

PREPARATION

• Set aside the hard boiled eggs ready. Gently make slits over the eggs.
• Coarse grind onion, garlic, ginger, peppercorns and green chili (1) and set aside.
• Heat a pan with oil. Add the sliced green chili and curry leaves. Saute for a while. Then add the coarse ground onion mixture. Saute and let it cook over a medium flame until light and golden.
• When done, add chili powder, coriander powder, turmeric powder, salt, and tomato chopped. Mix well and let it cook covered for 5 minutes or until the tomato turns slightly mushy.
• Then add the scraped coconut and saute well. Transfer it to a blender. Once it cools slightly, blend it to a paste and set aside.
• Now to the same pan dry roast the hard-boiled egg for 2 minutes.
• Then add half tsp of oil and pour the ground onion tomato paste. Add some water too. Then mix very well and cook covered for few minutes.
• When done or oil floats on the top, add fresh cream and give a fine mix. 
• Slide the hard boiled eggs now. Cook for another few minutes. Garnish with chopped coriander leaves. Serve hot.

CHIA SEED COCONUT MILK DRINK - WEIGHT LOSS DRINKS

BEST MEAL REPLACEMENT DIETS

Again am back with yet another healthy weight loss drink. Yes, a chia seed coconut milk drink which tastes really yummy. A perfect drink to sip when you feel thirsty and hungry.That means the best meal replacement weight loss drink. Moreover, i suggest this quick drink as a perfect brunch drink. And this drink is a dilly of a weight loss drink recipe. For those who are not able to participate in any weight loss programs for woman but need to shed weight must try this chia drink. Why can't we try such simple drinks for months instead of a weight loss surgery? 

Chia seeds, which really helps you to lose weight easily. Nowadays, chia seeds have become one of the popular superfoods for weight loss.The benefits of chia seeds include healthy skin, reduce weight, reduce the signs of aging, beneficial to the heart and digestive systems, builds stronger bones and muscles etc. This seed is rich in fiber, omega 3 fatty acids, protein, vitamins, and minerals. The versatility of this seed makes it more special. Chia seeds have a mild, nutty taste and so it can be added to most of the recipes. You can even add this seed just to garnish your dessert or drinks. Just soak these seed in water and then add it your favorite drinks. 
The pomegranate seeds enhance the taste of this drink. Pomegranate fruit has strong antioxidants and anti-inflammatory properties which is due to the presence of tannins, anthocyanin and high levels of polyphenols and flavonoids that plays a major role in imparting weight loss property. Like so, coconut milk, almonds also helps with weight loss. So let us see how to make yummy weight loss drinks/weight loss shakes/fat burning drinks/slimming drinks/healthy drinks for weight loss/good weight loss drinks/fat reducing drink/chia energy drink/chia pudding coconut milk/drinks made with coconut milk/coconut milk desserts.

INGREDIENTS

Thick coconut milk    - 2 cups(from one scraped coconut)

Honey or Sweetened condensed milk - 4 tbsp (can add more or less)

Banana    - 1, Chiquita, chopped

Pomegranate seeds - half a cup  

Almonds sliced       - 8 nos, sliced
Cashews           - 4 nos, chopped

Chia seed      - 1 tbsp, soaked in quarter a cup of water

Puffed rice flakes - quarter a cup (can use dry roasted rice flakes)

PREPARATION

• Soak the chia seeds in a quarter cup of water for 3 to 5 minutes or until you set aside the other ingredients.
• Take a large bowl. Add the thick coconut milk. To this add the sweetened condensed milk or honey (you can add more or less ). For those who are more health-conscious, they can add dates puree or jaggery syrup or honey instead. I used condensed milk only for that whitish texture.
• Then add the puffed rice flakes, chopped banana, and pomegranate seeds, sliced almonds, chopped cashews and then finally the soaked chia seeds. Mix well. You can add more chia seeds to this drink. 
• Serve chilled. It tastes yummy. 

CONDIMENT RECIPES - ROASTED DRIED PRAWNS

DRIED PRAWNS RECIPES / KERALA CONDIMENTS

A condiment is a spice or a sauce that is served along with food to enhance the taste of that particular food. Most of us need some condiments like pickles, sauces, coconut chutney to complement some dishes like biryani, rice soup, steamed rice etc. Roasted dried prawns(which is popularly known as unakka chemmeen roast or chammanthi) is a very popular Kerala recipe which accompanies best with steamed rice. This condiment is very spicy and tastes super delicious. You can prepare this prawns condiment in bulk and keep refrigerated for weeks. But for me, it vanishes in a day itself. The simplicity and finger licking taste of this condiment makes me to try this often at my home. For this recipe, i prefer using shallots but you can use finely sliced and chopped onion instead. You can use more or less chili powder for this condiment (chammanthi) according to your preference to heat. Like so, you have to saute shallots very well over a medium flame until it turns light and golden. The addition of coconut oil in this recipe imparts a heavenly aroma and flavor.  

INGREDIENTS

Dried prawns or unakka chemmeen  - 1 cup, leveled

Small onion/shallots - 20 nos sliced

Tomato   - 2, medium sized, chopped

Dried red chilli - 3 nos

Kashmiri chili powder - 2 tsp (i added less only)

Salt to taste

Coconut oil - 2 tbsp+ 1 tsp (for the final garnish)

PREPARATION

• Heat a pan and dry fry the dried prawns (unakka chelli / unakka chemmeen ) for 4 minutes over a very low flame. Saute occasionally. When done, transfer it to a plate. 
• To the same pan, add a tsp of oil and saute the dried red chilies for few seconds. Set aside.
• Now pulse the dry roasted dried chilies and dried prawns in a grinder for 2 seconds. Or you can powder it well. Keep it aside.
• Now again heat a pan with 2 tbsp of coconut oil. Saute the sliced shallots until the onion turns light and golden (it is very important )
• When it is done, add the finely sliced tomato along with salt. Cover it and cook for 2 minutes.
• Then add chilli powder and saute very well. Check for salt. Cook well until tomato turns mushy and oil floats on the top (over a low flame)
• Then add the powdered mixture and mix well. If the condiment is too dry, sprinkle hot water and mash it lightly. Let it cook for awhile and then switch off the flame.
• Finally while serving, top it with some coconut oil for a mouthwatering flavor.
• You can prepare this condiment in bulk and store in an airtight container and keep refrigerated for weeks. I bet, it is a finger licking good condiment and i highly recommend to try this out. 
• It pairs best with steamed rice.