Moist and delicious Banana bread with Cranberries and Almonds

So last week...The highlight of my busy hectic day was .... A slice of home baked banana bread!! So moist and delicious...will easily beat the store bought one!!
It's easy to find joy in small things...the mundane things...and brighten and freshen up your day....the only problem is you should be able to 'look' for such things around you.

I have always loved banana bread and back in India we would make a very rustic version with semolina, bananas and yogurt.
This one, that I baked, received a comment of being a 'Upscalish' banana bread ...and I agree that it looks kind of fancy with the dried cranberries and chopped almonds:)

Method:
Mix together 1.5 cups all purpose flour, 3/4 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt.
In another bowl mash 2 ripe bananas, 1/3 cup oil, 4 tbsp butter, 1 tsp vanilla essence. Add 1/4 cup dry cranberries and chopped almonds.
Mix dry ingredients with wet ingredients. Bake in greased pan at 350F, till golden brown. Takes about 25-30 mins.

Spinach-Arugula-Apple salad with Mango Vinaigrette and dried cranberries

Couple weeks ago, a friend had made a similar salad with Spinach-Arugula, pears, apples and with a Orange Vinaigrette dressing. We had loved the how the fruits and the fruity dressing pair well with the baby Spinach and arugula!!

So yesterday when, I found a fresh mix of baby spinach and arugula at the grocery store I couldn't wait to make the salad myself!!

Ingredients:
Baby spinach and Arugula
Sliced apples
Dried cranberries
Optional -toasted walnuts/ sunflower seeds

Dressing:
Mango vinaigrette: Mix 2 tsp olive oil+ 6 tsp mango juice+ 1 tsp apple cider vinegar..some salt,black pepper and italian seasoning..

Method:
Whisk everything together and pour over the greens and sliced apples. Top with dried cranberries/ nuts

"Cranberry Almond Baklava-Cheese cake" Cups

As though, 'Baklava' wasn't delicious by itself.....I bundled it up with cheese cake topping:))
It got a whole new look and flavor in these pretty cups of Crunchy filo dough cranberry-almond-pistachio baklava topped with a cheese cake like topping!!! I bet..you can't stop eating these beauties!!

How to make Cranberry-Almond Baklava:
Ingredients:
15 Filo cups
1/3 Cup Almonds
1/3 cup dried cranberries chopped finely
1/4 Cup Pistachios
1tbsp Honey
1tbsp butter melted
1tsp lemon juice
1/4tsp cinnamon powder
1/4tsp lemon zest

Method:
1) Preheat the oven to 350F
2) Toast the almonds and pistachios for 5-7 mins.Don't let them brown. Chop finely after cooling.
3) Mix together chopped nuts, cranberries, honey, cinnamon, lemon juice, zest and melted butter.
4) Spoon into the filo cups and bake for 5-7 mins at 350F till the filling is heated. Let them cool completely.

Cheese cake topping:
Mix 1/2 Cup cream cheese brought to room temperature with 1/4 cup sweetened condensed milk.Mix till smooth and fluffy.
Fill into a pastry bag and pipe onto the baklava cups.
Garnish with dried cranberries.

Keep the Baklava Cheese cake cups in the refrigerator till ready to serve

"Tamarind Quinoa" and "Cranberry Panchamrut"

"Puliogare"(Tamarind Rice) ..the quick version with MTR Puliogare powder..has become my 'to-go' favorite recipe! The rice comes out so flavorful and is ready in minutes! I almost sound like a MTR spokesperson don't I ;)
 In the quest to find more ways to use Quinoa in 'acceptable' ways in an Indian household...I came up with the 'swap' version...where the boiled rice is replaced with boiled Quinoa...and you have a nutritious,wholesome and 'Tangy-Spicy' meal ready!
Spicy-Tangy-Sweet Panchamrut:
Panchamrut is a maharashtrian favorite...sort of  a 'Chutney" made with roasted peanuts, coconut, tamarind, jaggery, green chilies etc. To add to the 'Sweet-tangy' theme..I added dried cranberries to give a boost of color and flavor!

Ingredients:
For Tamarind Quinoa:
3/4th cup quinoa boiled as per package directions with some salt
1tbsp roasted peanuts
1-2tbsp MTR Puliogare powder
1tsp each Urad dal, chana dal
1/2tsp Red chili powder
1/2tsp mustard seeds
few curry leaves
2tsp oil
Cilantro for garnish

Method:
1) Boil quinoa till fluffy.Fluff with a fork and let it cool.

2) Heat oil, add mustard,the dals and fry till light brown. Add the peanuts, puliogare powder,chili powder curry leaves and the boiled quinoa, toss.
Done!

Cranberry Panchamrut

Ingredients:
1/2 cup roasted peanuts
1/4 cup dry roasted coconut
1/4cup dried cranberries
1tsp maharashtrian goda masala
1tsp jaggery
1tsp oil
2 green chilies
1/2 tsp each mustard, cumin, methi seeds
1/2tsp Tamicon tamarind concentrate
1/2tsp red chili powder
1/2tsp turmeric
1 pinch asafetida(hing)
few curry leaves
salt

Method:
1)  In a blender, turn the coconut,peanuts, tamarind, jaggery into coarse paste
2) Heat oil, add mustard, cumin, methi seeds, curry leaves, turmeric.Add the coconut-peanut paste and the rest of the spices and some water
3) Add the cranberries and cook for 1 min.
Serve like 'Chutney" with Chapati/ rice/ Ghavan etc

Filo Cups with Sweet Coconut-Cranberry and Nuts filling (Just like 'Karanji" ) !!!

In the "Food Network"jargon this would be called a "Deconstructed Karanji".....something which has pretty much the components of Karanji...tastes similar too...but looks totally different and has a enhanced taste /texture...

I took the 'coconut filling' idea from the karanjis, brightened it up with nuts and raisins and filled it in the buttery, crunchy filo cups!Now you have a whole new 'dessert' which is sweet-crunchy-eye pleasing-classy looking and tasty too!

 Here is how to make them: The Recipe from the last time I made them-
http://www.my-kitchens-aroma.blogspot.com/2011/08/sweet-treats-filo-cups-with-sweet.html 
This time I added 'dried cranberries' for more color.

You will love these Sweet Coconut-Cranberry-Nuts in the crisp Filo Shells!

"1/2 Whole Wheat- Walnut-Cranberry" Biscotti

After an failed attempt of "Whole Wheat -Beet and white chocolate Biscottis", I finally made peace with myself and settled for a 1/2 whole wheat flour substitution!
 Failed attempt:

 I couldn't just like the texture and taste of the 'all' wheat flour biscottis. But in my opinion, 'mid-way' is better than 'no-way'!!! So here we go...a 1/2 whole wheat flour Biscotti with lots of nuts and dried cranberries!!!

Ingredients:
1.5 Cups Whole wheat flour
1.5 Cups All purpose flour
3/4 cup Chopped Walnuts
5 Tbsp unsalted butter at room temperature
1/3rd cup chopped dried Cranberries
2 large eggs
1/4cup olive oil or Canola oil
1and 1/4th cup granulated sugar
3tsp Baking Powder
1/4tsp salt
1tsp Vanilla essence

Method:
1) Cream together butter,oil,salt and sugar.Add the eggs and beat again till well blended and smooth
2)Preheat oven to 325F and grease a cookie sheet evenly. Otherwise the dough will stick.
3) Add rest of the ingredients to the creamed butter.Make into a soft dough.
4) Roll into logs and flatten them.

5) Bake at 325F for 25-27 min.(Check at 20 mins to see if they are done.The log will harden.But should brown too much at the bottom) Remove from oven and let cool for 10 mins.Turn the oven  down to 300F
6) Slice the baked log horizontally or at an angle with a sharp knife.

7) Place the cut-up Biscottis flat on the cookie sheet and 're bake' at 300 F for 8-10 mins until slight golden.Do not let them brown!! Remove from oven promptly.
8) Let them cool on the cookie sheet it self. Store in airtight container.

Homemade 'Oats and Nuts' Granola/ Cereal

So when my favorite cereal (Quaker Life), which I thought wasn't too 'Sugary' and was 'Multigrain', got a 'C' rating on Fooducate (a cool App to scan groceries and know what's really in them), because  of being 'highly processed', has 'low fiber' and has the additive- Butylated hydroxytoluene (BHT)...I decided to make my own blend of Granola/Cereal...with all the goodness..free of additives...low in fat and sugar... to 'Start the day with the Right Bite"!!

What I added...And Why???

Oats: 100% Whole Grain
Puffed Rice: For crunch(has low calories per serving)
Almonds: Mono unsaturated fats, protein
Pistachio: Oleic acid, vitamins and minerals, lowest fat nut
Wheat bran: Fiber
Flax meal:Antioxidants, minerals, fiber
Chia seeds:Omega 3 fatty acids
Olive oil- unsaturated fats, crisp up the cereal
Light brown Sugar and honey- Sweetness
Cinnamon: highest anti oxidant strength,helps lower 'bad' cholesterol
Dried cranberries: Sweet-tart flavor, Vitamin C

Ingredients:
This granola won't be as 'Crunchy' as the store bought one....well.....because it isn't loaded on sugars and fats!!

3 Cups Quick cooking oats/ you can use whole oats too (any 100% whole grain oats)
1Cup Puffed Rice (puffed brown rice would be great!!)
1/2 Cup chopped Almonds
1/2 cup chopped Pistachio
1/2 cup Light brown sugar
1/4 cup dried cranberries
2tbsp Unprocessed Wheat bran
2tbsp Flax meal
1tbsp Honey
2tsp Chia seeds
2tsp olive oil
1tsp cinnamon
1/2tsp salt
Canola oil Cooking spray

Method:
Preheat oven to 300F
1) Mix the oil, sugar,salt, cinnamon and honey.
2) Add rest of the ingredients except the cranberries
3) Spray a cookie sheet with cooking spray.Spread the cereal mix on the sheet and spray it with cooking spray.
4) Bake the cereal for 60-70 mins until toasted, mixing and turning it every 15 mins. The nuts should turn slightly toasted.DO NOT LET IT BURN!!
5) After cooling, mix the dried cranberries and store in a container.

Start your day with a spoon full of "Goodness"!! 

Cranberry Lemon Baklava Tarts

'A and A' had their 'house warming' party last month. A had decided a perfect "Mediterranean' menu and had planned an awesomely delicious menu of Chicken Kabobs, Biryani, Veggie skewers, Crostini (recipe coming soon) and for dessert were these "Sweet, crunchy, tiny and prettiest little "Cranberry Lemon Baklava Tarts"

They were sweet and tart from the honey and cranberries,nutty from the walnuts, crunchy from the Filo Cups, lemony from the lemon juice and topped with smooth sweet and tangy Greek yogurt....a heaven in one bite. It was such a 'light and refreshing' dessert after the meal!!!
A had forwarded me the recipe and I gave it a try...and the results were delightful and tasty!!
Here is the link to the recipe:
http://baking.about.com/od/cranberries/r/Cranberry-Lemon-Baklava-Tarts.htm
I pretty much followed the recipe and made these tiny mouthfuls of delicious and light dessert!

"Nutritious and Delicious"- Eggless Spinach Cake and Zucchini Squares/ Veggie Cake topped with simple glaze,toasted Almonds and dried Cranberries

Spinach Cake/ Squares

Zucchini Cake/ Bars

A 'mom' is a person who can create just about 'anything' to make her child healthy and happy...... Do you agree??? So, this is my 'Good- mom recipe'...a delicious cake with a nutrition boost! An eggless cake with veggies! Now the 'eggs' would actually boost up the nutrition in this one...but I had baked these not only for 'E' and 'A' but a bunch of vegetarian friends....so it had to be eggless!
So, few years ago, in Ithaca NY, where we lived before we moved here.....we had weekly playdates for kids.We had a very multicultural group...kids from China, Europe, Mexico, India, Japan,Turkey etc all played together and the moms shared stories! On a 'what you feed your kids' potluck....my Turkish friend baked a Pound Cake with Spinach......I was so impressed with the idea...and the kids had loved it!!!  Since then, the idea dwelled in my mind..and finally made it this week! I baked the same recipe with Spinach and Zucchini and topped them with toasted almonds and dried cranberries.
Kids don't mind eating veggies in this form at all!
 Love those tiny green specks in the cake due to the Spinach/ Zucchini.

Ingredients:
Use standard measuring cups and spoons for the recipe
1 and 1/2 cup All Purpose flour
1/2 cup finely grated Zucchini (along with the peel) or finely chopped fresh Spinach (Squeeze water from the veggies and save in measuring cup to use in the cake*)
3/4th cup sugar (This is mild sweet cake.Increase sugar to upto 1 cup...if you want a sweeter cake)
1/2tsp salt
1tsp baking soda
1tsp vanilla extract
1/3rd cup Canola oil
1tbsp white distilled vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)
1 cup Cold water (*Take Veggie juice squeezed from zucchini or spinach...plus add cold water to make a total of 1 cup water)
1/2tsp Cinnamon powder
1/4tsp Nutmeg powder

 For the glaze:
1/2stick unsalted butter
 3/4 to 1cup powdered sugar
1/2tsp Vanilla
2tsp milk
1/2 cup chopped toasted almonds
1/4 cup dried cranberries

Method:
1) Sift the flour, sugar etc separately.Then measure correctly with a measuring cup.Don't over fill the cups.
Pre heat the oven to 350F
2) Mix together dry ingredients-flour, sugar, baking soda, salt etc
3) Mix together wet ingredients- water, oil,vinegar,vanilla etc
4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the grated Zucchini OR chopped spinach
6) Mix again.
7) Grease a 9 by 13 inch pan with shortening and dust with flour. Use larger pan/ Cookie sheet for thinner bars/squares
8) Pour in the batter and spread evenly with spatula.
 9) Bake at 350 F for 20-25 mins until golden brown.
10) Let the cake cool completely before glazing.

Glazing:
1) Melt butter. Mix together vanilla, powdered sugar and milk. Mix till smooth and shiny.
2) Pour over the cooled cake. Spread with spatula.
3) Top with toasted almonds and cranberries. Cut the cake into squares or desired shape.

"Everyday cooking"- Peach-Cranberry Chunda/ Hot and Sweet Pickle

Peaches....Peaches....Lottsss of them!!! We went Peach picking yesterday...and came home with a box full of peaches!! I froze some...kept some fresh for eating....and turned few into this tongue teaser.....Hot and Sweet 'Peach-Cranberry Chunda'!!!
Chunda......is a Sweet-Tangy-Hot...Mango Pickle. I love love love it!!!
I am a BIG fan of "Hot-Sweet-Sour' kind of taste.... Tamarind-Jaggery Chutney.....Maggie Hot and Sweet Chili Sauce......Hot and Sour soup.....Chunda Pickle....are my favorites!!!
So the gorgeous ..juicy sour peaches ....were paired with sugar..chili powder and other spices....and turned into a mouthwatering Chunda.

Ingredients:
4 Firm Peaches (Not fully Ripe)
1/4 Cup dried Cranberries
1/2 Cup Sugar
2 Tbsp Salt
1tsp Turmeric
1-2 tsp Chili powder
1 tsp Roasted Cumin
1/2tsp Methi Seeds
1/2tsp Mustard seeds
1tsp oil
2 pinch Hing
1tbsp Lemon juice

Method:
1) Peel the peaches. Cut into small pieces. In a mixing bowl,add the salt,1/2 tsp turmeric and mix. Let it sit for 30 mins.The salt will draw out all the moisture from the peaches.
2) dry roast the cumin seeds. When cool, grind into coarse powder.
3) After 30 mins have passed, drain the juice from peaches.Hand in muslin cloth/ strainer till all the juice runs out.
4) Mix the sugar with the peaches.Add lemon juice.
5) In a heavy bottom pan, heat the oil.Add the mustard seeds, hing and methi seeds.Let them splutter.Add the turmeric.Add the sugar-peach mixture and the dried cranberries.
6) Low on medium flame till the sugar is syrupy..(about 10 mins).Test the sugar syrup ....to get 'one string' consistency.(Take out small amount of syrup.Blow on it to cool it. Now place  drop between thumb and forefinger and stretch apart.If it's one string....it's the correct consistency)
Mine went a bit far....so the Chunda is bit darker in color and bit thicker than it should be.
So keep an eye on it and stir constantly!!!!
7) TAKE OFF the heat. Add the chili powder, ground cumin .Mix.
8) Let it cool before keeping it in a sterile bottle.