Aug 17, 2011


1 cup walnuts or pecans, toasted and coarsely chopped
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas mashed well (about 1-1/2 cups)
1 tsp pure vanilla extract


1. Preheat oven to 350 degrees F (180 degrees C) . Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

4. Scrape batter into prepared pan. Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to60 minutes.

5. Serve warm or at room temperature. This bread can be frozen.

Aug 10, 2011



  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 6 (1 ounce) squares white chocolate, chopped
  • 1/2 cup hot water
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 cup buttermilk


  • 6 (1 ounce) squares white chocolate, chopped
  • 2 1/2 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
  2. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  3. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
  4. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean
  5. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
  6. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.


This Pineapple upside down cake is sooooo yummy that i made it thrice.All the time it came out well.It tastes heavenly when eatten with vanila ice cream , trust me :).Instead of cherries you can use mango (pineapple mango upside down cake) and instead of pineapple you can use any other fruits like plum,peaches and any berries too.This recipe call for cream of tarter.Cream of tarter is used while beating the egg white because it helps to increase the volume of egg white.if you don't have cream of tarter don't worry just add a pinch of salt it will do the job.


4 tbp unsalted butter, cut in small pieces

3/4 cup light brown sugar
1 medium pineapple(peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherriesor candied cherries (optional)- red cherries in sugar syrup

Cake Batter:
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 tsp pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 tsp cream of tartar or a pinch of salt

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.


Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)

Cake Batter:

 In a large bowl, sift or whisk together the flour, baking powder, and salt.In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. 

Bake in preheated oven for 45 -55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.



1 cup granulated white sugar
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup mashed ripe bananas(about 1 medium sized banana)
1/2 cup warm water
1/4 cup milk
1/4 cup canola, corn, or vegetable oil
3/4 tsp pure vanilla extract

Chocolate Fudge Frosting:

3 ounces unsweetened chocolate, coarsely chopped
1/2 cup unsalted butter, room temperature
1 cup confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about20 minutesor until a toothpick inserted in the center of a cupcake comes out clean.
3. Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting.

Chocolate Frosting

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).



3 cups finely chopped jackfruit
¾ kg jaggery
2-3 tbp ghee


1. Cook chopped jackfruit with enough water. If you are using a pressure cooker, one whistle will be enough. Mean while melt the jaggery with ¼ cup of water to make it a syrup.

2.  In a thick bottom sauce pan stir in the cooked jackfruit and smash it well. Cook the mixture until all the water gets evaporated and becomes thick. At this time add the strained  jaggery syrup and stir continuously until the mixture becomes thicker and the color changes to dark brown. At this time add the ghee and mix it well.

This mixture (chakka varatiyathe) can be stored in air tight containers for weeks in refrigerator. Chakka varatiyathe is used for making a varity of things like chakka adda,chakka unniappam etc

I used the below masher to smash the jackfruit into s paste.