Brazilian Fried Bananas

Here is a simple and easy fruit based dessert from Brazil. Bananas are toasted in butter until golden brown and flavored with cinnamon sugar and all it takes is less than 10 minutes. I usually associate apple in this kind of dessert but definitely not bananas. And I was not expecting it to taste so good that I ended up making two batches of fried bananas on the same day. My daughter, whom I was not even counting to do the taste testing decided to try it as soon as she entered home and smelled something cinnamon. The girl who acts like she is food-phobic decided that she was going to have them again at dinner. They were that good. 

This is a recipe one can try when they have bananas in surplus. However bananas that are going to be used should be ripe yet firm, not the overly ripe and mushy kind. I think these fried bananas would taste extra good if prepared with sweeter variety bananas. The regular bananas would have a tinge of tanginess after the roasting. They can be served as it is warm or with ice cream if preferred. 

Ingredients:
1 tbsp. unsalted butter
2 big sized bananas or 4 - 5 small bananas
2 to 3 tsp. sugar
1/2 tsp. ground cinnamon

Directions:
* Heat a griddle pan and melt butter over it. 
* Peel the two bananas and cut each banana lengthwise. Now again cut each banana piece into two. (There are totally 8 banana pieces now.)
* Place the banana slices over the griddle, cut sides down. Fit as many banana slices as the griddle can fit without overlapping.
* Meanwhile, mix cinnamon and sugar in a small bowl and keep aside.
* Toast the bananas until the bottom side turns golden brown, about 3 minutes or so. Tilt the pan once or twice if you notice the butter moving towards the edges so that bananas are browned nice and even. Sprinkle cinnamon sugar generously over the banana slices and flip them with a spatula, taking care not to break them. (Actually I noticed that using two plastic knives was more convenient to flip the bananas.)
* Toast the bananas for another 2 - 3 minutes, until the flip side turns golden brown as well. Sprinkle the bananas with cinnamon sugar again.
* Serve the fried bananas warm as it is or with ice cream.

This goes to Blogging Marathon under 'Recipes from Southern Hemisphere' Theme.



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Cinnamon Bread

My son did not get to enjoy the things I baked this month as he wasn't home until Christmas' weekend. He loves cinnamon flavored bakes and I tried this one, especially for him. At first I thought of baking a cinnamon raisin bread or cinnamon buns which my daughter also loves but didn't have the patience to wait for the yeast batters to rise. Instead I tried a quick bread version which was done in less than the time needed for a yeast based batter to rise. I am calling this a cinnamon bread though it was supposed to be a cinnamon swirl bread. The original recipe was meant for a standard loaf pan and there were two prominent cinnamon swirls in each slice. In the recipe, 1/3rd of the bread batter is poured into the pan and a layer of cinnamon sugar is sprinkled evenly. Again the layers are repeated twice. The final bread looks gorgeous when cut open, showing those lovely cinnamon swirls. Take a look at the bread.

I scaled down the recipe not realizing that I may not be able to get those swirls, the reason I tried this recipe in the first place. I had quartered the recipe to fit a mini loaf pan and it was hard to sprinkle two layers of ground cinnamon sugar between the batter layers. After the first layers of batter and cinnamon, I poured the second layer of batter and could not spread the thick batter. I had to pour all the batter instead and sprinkle the cinnamon sugar over it. The cinnamon layer in between was also not enough, I realized when I took a look at the images and tasted it. Don't skimp on the cinnamon for it's pronounced flavor in the bread; lesson learnt. My son wondered why I baked only a mini loaf of this lovely bread. This quick bread is delicious with a perfect crumb. I will bake a big loaf soon and update the pictures.

Ingredients:
1 flax egg
1 tbsp. ground cinnamon
1 and 1/3 cups sugar (divided)
1/4 cup butter, softened
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk 

Directions:
* Combine 1 tbsp. flax-meal and 3 tbsp. warm water in a bowl and keep it aside for about five minutes. In case buttermilk is not available, add 1 tbsp. cider vinegar to a cup of room temperature milk and keep it aside. 
* Preheat oven to 350 deg F / 180 deg C. Grease a 8 by 4 inch loaf pan. Combine cinnamon and 1/3 cup sugar in a small bowl.
* Beat butter, 1 cup sugar and flax egg until blended. Combine flour, baking powder, baking soda and salt. Add these dry ingredients to the butter mixture alternately with buttermilk.
* Pour a third of the batter into the greased pan. Sprinkle 1/3 of the cinnamon sugar evenly over the batter. Repeat layers twice. 
* Place the pan in the preheated oven and bake until a toothpick inserted at the center comes out clean, about 45 - 50 minutes. Let it cool for about 10 to 15 minutes before removing from the pan to a wire rack to cool completely. Slice and serve when it cools down.

This cinnamon bread is going to be my last post of this year and also my last entry for the Bakeathon event.

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A - Z Rice Dishes ~ X for Xmas Rice Pudding

I had actually cooked a savory one pot meal for today but had a change of mind in the last minute and cooked this Christmas rice pudding instead. Rice pudding needs no introduction since it is one of those dishes which has crossed borders or countries for that matter. It is part of every culture around the world, albeit it may be presented with slight variations. While cardamom and sometimes edible camphor act as the flavoring agents in an Indian rice pudding, cinnamon and sometimes with the addition of vanilla dominates the European versions. Many of the latter versions also contain eggs.

Rice pudding is served on Christmas eve and Christmas day in many European countries. I wanted to go with a Danish version where it is served with cream and cherry sauce. I did not find the fresh cherries when I needed and so, I settled with this eggless cinnamon version instead. Most of the versions involve rice and milk being simmered in a pot until it reaches a soft consistency and the cinnamon and sugar being added at the final stages. Sometimes a cinnamon stick is added along with the rice and would be discarded at the time of serving.

Ingredients: (Yield 2 servings)
1/4 cup short grain rice
1/4 cup water
A pinch of salt
1 & 1/4 cup milk
2 - 3 tbsp. sugar 
1/2 tsp. ground cinnamon
1 tsp. butter

Method:
* Add water and salt to a non stick or a thick bottomed pot and bring it to a boil. Next add milk and boil it, while stirring.
* Add rice next and cook on low flame until it reaches a soft consistency, with intermittent stirring to avoid the rice sticking to the bottom of the pan.
Alternately for a faster method, rinse the rice and pressure cook adding water and 1/2 cup milk, for 4 whistles. Transfer the cooked rice and the remaining milk to a pot and cook for a few minutes until the desired consistency is reached.
* Combine the sugar and cinnamon in a small bowl. Serve the pudding with a sprinkling of cinnamon sugar and a blob of butter.
Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani
T for Tawa Pulao
U for Urad dal Khichdi
V for Varhadi Pulao 
W for Waghareli Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

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Chai Masala & Masala Chai

 Masala chai is tea brewed with chai masala. Though 'masala chai' and 'chai masala' contain the same words in them, they are not one and the same. The order in which those two words 'chai' and 'masala' are spelled makes all the difference. The word 'Chai' stands for brewed tea in Hindi and many other Indian languages, while 'Masala' refers to the spices/spiciness. 'Masala chai' refers to the spicy tea beverage while "Chai masala' indicates the melange of spices/herbs used to accentuate the flavor quotient in a tea preparation. Chai masala can be store-bought or custom made at home to suit one's taste buds. The quantity of spices/herbs used in a chai masala depends upon individual preference / one's favored spices. One can go with a basic version such as using only ginger and/or cardamom or go with a dozen other herbs and spices. My version is the one I had come up with after a few trials, to suit my husband's preferences. It can be taken as a guideline and the quantity of spices can be changed to suit your needs, as mentioned above. And also I add fresh ginger while preparing tea even though I add the chai masala since my husband prefers a strong ginger flavor.

Ingredients for chai masala:
2 tsp. cardamom pods / about 24 cardamom pods
2 tsp. dry ginger powder
10 cloves
10 pepper corns
1" cinnamon bark

Method:
* Add all ingredients to a spice grinder / blender and grind finely. It is not a big deal if you find the cardamom husks not properly ground. Store it in an airtight container and use as needed. 

Ingredients for masala chai: (1 serving)
3/4 cup water
1" peeled and crushed ginger root (optional) 
1.5 to 2 tsp. black tea granules / leaves
1/2 tsp. chai masala or as needed
1/4 cup + 2 tbsp. full fat milk
Sugar to taste (or artificial sweetener)

Method:
* Add water and ginger to a sauce pan and bring it to a boil.
* Add tea leaves / granules and chai masala. Continue to boil for about 3 to 4 minutes more.
* Next add milk and sugar and continue boiling the mixture until it starts to boil over.
* Pass it through a sieve and serve immediately.
 
Check here to see what other marathoners are cooking for BM #61.

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Vegan Banana Rabanada / Brazilian French Toast

Rabanada is a Brazilian version of French toast and is served as part of Christmas breakfast there. The bread slices are dunked in egg and milk mixture, soaked, fried and served with a generous sprinkling of cinnamon-cocoa mixture. This vegan version is made with bananas, milk and cornstarch and of course uses no eggs. I went by Pavani's idea to serve it with maple syrup as my daughter too preferred it that way though originally, maple syrup is not associated with rabanada. This rabanada had become her recent favorite and thanks Pavani, for the recipe. And there may be extra banana mixture leftovers if serving only 2 or 3 as it happened to me and I used it to make pancakes later.


Ingredients:
1 baguette
2 very ripe bananas
1&1/2 cups almond milk or any other non-dairy milk
2 tbsp. cornstarch
1 tsp. vanilla extract
Vegan butter / Cooking spray
1 tsp. ground cinnamon
1 tbsp. unsweetened cocoa powder

 Method:
* Sliced baguette diagonally into 1" pieces.
* Blend bananas, milk, cornstarch and vanilla until smooth.
* Arrange the baguette slices in a single layer on a baking sheet. Pour the banana mixture over the bread and flip the slices to coat all over evenly. Let them sit for 10 minutes. Then flip them over and soak again for 10 more minutes.
* Preheat a non-stick skillet, over medium heat. Melt butter over the pan or spray with cooking spray. Place as many bread slices as the pan can hold. Cook for 5 -7 minutes or until it is toasted golden brown. Flip to the other side and cook until it turns golden brown as well.
* Keep them covered with foil to keep them warm while cooking other batches or serve them immediately.
* Mix together cinnamon and cocoa powder together in a small bowl. 
* When ready to serve, arrange the french toast on the serving palte and generously sprinkle the cinnamon-cocoa mixture. 
* Serve with maple syrup / fruit if desired.

This goes to Blogging marathon #60 under the theme 'Bookmarked Recipes'. Check the link to see what other marathoners are cooking.



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Fun Friday ~ Russian Rose Bread / Cinnamon Sugar Braided Bread

I had planned early on to try a braided bread for this marathon and was looking for one which my kids would love to try. I came across a subtly sweet, cinnamon flavored one here which was part of a bread baking challenge. The several versions I checked ended up being part of the same challenge and so only the fillings changed according to one's preferences but the bread dough and the recipe remained the same. I wonder if this recipe has any Russian origins at all since I could not find anything online related to 'Russia' and 'Rose bread'. However it seems that another version of sweet cinnamon braided bread is equally popular in another East European nation, Estonia and it goes by the name 'Kringle'.

My kids love 'cinnamon'y bakes and so naturally they enjoyed it. They thought this rose bread was perfect though I felt it could have been a little more sweeter. I guess it is supposed to be that way since it is a bread and not a cake and is served along with coffee / tea. The original recipe had some sugar bits sprinkled on the top but I left them out. Sweetoholics probably may drizzle some chocolate / sugar icing on it if they prefer a sweeter bread. And people who are not sweetoholics may go with a savory filling.

I accidentally prepared a cup of sugar filling and by the time I noticed it, my daughter had sprinkled about 3/4th of it but I think even if I had used up that whole cup of sugar it would not have ruined the bread. And probably that's why my bread doesn't look dark as cinnamon-sugar ratio became different. I removed the bread from the oven as soon as it attained a golden hue and was done. 
My daughter was all along with me while shaping the bread and left at the last moment when I was coiling it and so she was surprised to see a wreath shaped bread coming out of the oven. Even my son was intrigued as how I arrived at that shape and I had to show him the pictures. When you cut a slice of the bread, all you see is layers attached to each other with cinnamon sugar filling between instead of a bread slice . 

 
Ingredients for the dough:
1 & 3/4 tsp. dry active yeast
1 & 1/4 cup warm water
1 tbsp. sugar
4 cups all purpose flour
2 tbsp flax meal (optional)
1 tsp salt
1/4 cup oil
1 tbsp. apple cider vinegar

Ingredients for the filling:
1/3 cup butter, softened at room temperature
1/2 to 3/4 cup granulated sugar (I used about 3/4 cup.)
2 tsp. ground cinnamon

Preparation of the dough:
* Add sugar and yeast to warm water and let it sit for few minutes, until it foams and rises.
* Combine flour, flax meal and salt in a large mixing bowl. Add the yeast mixture, oil and vinegar to the bowl and knead the mixture until it results in a non sticky, elastic dough. Feel free to add small amounts of extra water / flour if needed, to achieve this consistency.
* Place the dough ball in a greased bowl and turn it to coat uniformly with oil. Cover and leave it to rise in a warm place until it almost doubles. This should take around 1 - 2 hours depending upon the weather.

Shaping the bread:
* Lightly flour the work surface and place the dough ball on it. Using your palms, gently flatten it into a rectangle. Using a rolling pin, roll it as thin as you can into a rectangle without making it translucent or without tearing it. I rolled mine into 12 by 24 inched one.

* Combine sugar and cinnamon in a bowl. 
* Brush the softened butter all over the surface of the rectangle, leaving about 1/4 inch space around the edges. Sprinkle the sugar-cinnamon mixture uniformly over the spread butter.

* Gently roll the dough rectangle into a tight log / roulade, starting from one of the longer edges.

* Cut (and not saw) the roll lengthwise into two equal parts using a sharp knife. (Make sure that your knife is in the middle so that you end up with two equal parts. If cut down along the seam, you will have a neater wreath. I put the log, seam side up and cut along the seam.)

* Slowly turn the two halves facing outwards, so that layers show up. (Basically the layers should be facing upwards towards you or in other words you should be able to see the layers. The layers should not face downwards.)
* Place them crossing each other to form a "X" shape, with the open layers facing up. Pinch the ends together at the upper side and continue to cross them to form a rope.

* This is your 2 strand rope shape. If for any reason, some of the open roulade layers are facing sideways or downwards, gently and carefully turn them to face upwards. Gently pinch the ends to seal.

* Grease a 10 inch spring form cake pan and remove the bottom. Gently slide the spring form pan bottom under about half of the dough rope. If you have a thinner end, start from that side of the rope. Keeping that point as the center of the wreath, slowly form a coil. The open layers of the roulade should be still facing up.

* Neatly tuck in the other end under the wreath.

*  Now attach the side frame of the spring form pan to the bottom side (with the bread wreath on it.)
(Use a 10 inch round cake pan if you don't own a spring from cake pan. Gently and very carefully lift the shaped bread so that it's shape is not affected and place it in the greased pan.)

* Cover and let it rise in a warm place until the braided wreath fills about 3/4th of the pan. (I lined the pan with parchment paper for easy cleanup. The second rise may take up around 30 minutes or so. )

* If using decorative sugar bits, sprinkle over the top of the wreath now.
* Place the wreath in a preheated oven at 200 deg C / 400 deg F and bake for 10 minutes. Then lower the temperature to 180 deg C / 350 deg F and bake for another 30 - 40 minutes or until brown and done.
* Cool the bread on a wire rack. Slice and serve along with tea / coffee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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