Banana Walnut Cake

The full credit for this receipe goes to Such and Kabalimama, our good friends who introduced us to it. They made it during their visit to our home and it tasted truly Yum-scrum-plicious! Since then we have made it a couple of times and every single time it has been a big hit with everybody (though I still think that Kabalima makes it best!)Here goes the receipe:

Ingredients:
1 1/4 cups unbleached all-purpose flour (I have also used self-raising flour)

1 teaspoon baking soda and bicarbonate of soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

Directions


Sift the flour, baking soda, bicarbonate of soda and salt into a medium bowl, set aside. Whisk the eggs and vanilla together, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

With an electric hand-held mixer (preferably), cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Serve by itself or with Vanilla ice cream or a little rum.

Muthi's Rasam

This is a receipe that has come down from my grand-mother. Thanks to my Aunt for preparing it last week and my Mom and aunt for handing the receipe down to me.

This is surprisingly simple and absolutely tasty!

Blanch tomatoes. Blend them well till it becomes a nice smooth puree. Add a bit of turmeric, chilli powder, fresh pepper powder, hing and rasam powder. Add water a boil well for 15-20 minutes.

Season with only jeera and curry leaves in ghee. Serve hot with rice