Banana Bread


3 Large Overripe Bananas

1 1/2 cup All Purpose Flour

3/4 cup Brown Sugar

1 teaspoon Baking Soda

1/3 cup of Unsalted Butter (plus extra for greasing pan)

1 Egg

1 teaspoon Vanilla Extract

pinch of Salt


1 cup Nuts, Chocolate Chunks, Raisins (or some other dried or fresh fruit), or any other accent that you like in your banana bread.


1. Preheat your oven (with the rack in the lower 3rd) to 350 F and brush a 4×8 loaf pan with melted butter. Place a piece of parchment paper onto the bottom of the pan if desired.

2. In a large bowl mash the bananas very well.

3. Pour 1/3 cup of warm melted butter, 3/4 cups of brown sugar, beaten egg, and 1 tsp vanilla into the bananas.  Mix well.

4. Sprinkle 1 teaspoon of baking soda and a pinch of salt over the mixture and stir very well again.

5. Add 1 1/2 cups all purpose flour to the bowl and stir quickly to combine with the rest of the batter, JUST until incorporated. It is desirable to still see bits of flour here and there. If adding one of the optional ingredients, just mix the flour in a very little bit, add the ingredient, and then finish mixing JUST until everything is roughly combined.

6. Immediately pour the batter into your buttered loaf pan and put it into the hot oven right away.

7. Bake for approximately one hour, or until a toothpick comes out dry with a few crumbs attached (but no wet batter).

8. Allow to cool inside the loaf pan for 30 to 60 minutes and then remove from pan and place onto a dish.

9. Slice and serve warm or allow to cool before slicing.

Credit: thecookinggeek

Soft White Bread Pan Loaf (Sandwich Loaf)


approximately 1.5 pounds Soft White Bread Dough

Melted Butter for brushing pans


1. Flatten and degas the dough

2. Form the dough into a loaf that will fit an 8×4 loaf pan.

3. Brush the loaf pan with butter and place the dough, seam side down in the pan.

4. Set it aside to rise for 20 minutes to an hour, or until the loaf crests over the pan 2 to 3 inches.

5. Preheat the oven to 375.

6. Bake the bread for about 35 minutes. It is done when the internal temperature reaches 194 to 205.

7. Remove the bread from the pans and allow it to cool on a rack.

8. Slice and serve once the loaf is cooled.

Credit: The Cooking Geek

How To Make Meat Samosa At Home


  • Carom seeds-1/4 tsp
  • All purpose flour- 2 cup
  • Salt- as you want
  • Oil- frying


Wash the minced meat properly. Take meat into pressure cooker along with 1 glass of water and cook for about 1 whistle on high heat and 5 minutes on medium flame. Then drain the excess water using strainer . Take small amount of cooked meat in a blender and blend it coarsely. Blend all the cooked meat and take it out in a plate. Heat the oil into pressure cooker and fry onion and green chilli till onions are light golden…….

Blend ginger, garlic, cumin seeds, black pepper, cloves, cardamom brown & green to make paste. Add ground paste into cooker and add red chili powder, turmeric powder, coriander powder and, 1 cup water and salt. Cook the spices on slow flame for about 10 Minutes. Then add green peas into it and mix it well. Now the filling is ready.

Take flour, carom seeds, oil and salt in big bowl and add small amount of water to make hard dough. Take a ping pong size ball from the dough and roll it in a round circle using rolling pin. Cut it into 2 halves. Make samosa cone. Put 2 teaspoon of filling into cone and seal the third side. Heat the oil into wok or pan and deep fry the samosa on low flame until golden brown in color from both the sides. And now your meat samosa is ready.. Hope you enjoy 

Credit: khoobsuratworld

Picture: Masala TV

Delicious Vanilla Sponge Cake Recipe


  • 5 kg Sponge Mix
  • 2.125 kg Fresh Eggs
  • 2.125 L Cold Water


  1. Add water and eggs to mixing bowl.
  2. Add Sponge Mix plus colour and flavour as desired.
  3. Whisk on high speed for 6 – 8 minutes.
  4. Baking temperature: 190°C.

N.B: Mixing times, water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.

Credit: Supreme Flour

Delicious Egg-Less Banana Bread Recipe

  • 4 medium-sized ripe or over ripe bananas/ 300 grams
  • 1.5 cups whole wheat flour/ 200 grams (Aata-200 gram)
  • ½ cup oil 125 ml(any oil) (Olive oil- 1/2 cup)
  • ½ cup organic brown sugar/regular granulated sugar (Brown sugar- 1/2 cup)
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon powder ( daal-chini)
  • 2 to 3 pinches grated nutmeg ( jaiful- kaddukas kiya hua)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • a pinch of salt (optional)
  • 2 tb spoon. Chopped walnuts/ nuts of your choice
  • 2 tb spoon. Chocochips

Preheat the oven to 180 degree Celsius.

Grease a one pound silicon mould or aluminum cake mould.

Take sliced bananas and sugar in a mixing bowl.

Mash the bananas or puree them with a hand blender.

Now add the oil, vanilla , cinnamon powder, nutmeg powder to the banana and mix well.

Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.

Fold the sieved flour really well. Also fold in 1 tbsp. Each of walnuts and chocolate chips. The folding step is important the whole bread mixture should be mixed evenly.

Pour the bread mixture into the loaf pan. Sprinkle the remaining nuts and chocochips.

Bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.

Once warm or cool remove the bread from the pan. Slice and serve warm.



2 3/4 cups all purpose flour
4 t. baking powder
1/2 t. salt
1/4 cup sugar
5 T. cold unsalted butter cut into small cubes
1 cup plus 1 t. full fat buttermilk
1 large egg

1 cup powdered sugar
1/2 t. pure vanilla extract
2 T. milk or half & half
Whisk together the flour, baking powder, salt and sugar in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or fork, until butter resembles small peas. Whisk the egg into the buttermilk in a large mixing cup and add to the flour/butter mixture. Mix until a dough forms, but do not over mix. Over mixing causes tough bread.

Dust a work surface with flour. Transfer dough to work surface and knead 2 to 3 times just until dough comes together. Divide dough in half. Pat each half into a 5 inch circle. Cut into 6 wedges. Place wedges on an ungreased cookie sheet and bake until golden brown on top.

In a measuring cup or small bowl, whisk together the sugar, vanilla and milk or half and half. Drizzle over scones. Serve the extra glaze alongside the scones. Store scones in an airtight container. Scones are best eaten the day they are made but will stay fresh for up to one day.

Credit: Lee

Weekday spaghetti

1 Large Onion finely chopped
1 Large Green Pepper finely chopped
4 Fat Garlic cloves roughly chopped
1 Tiny Red Chilis finely chopped
1 Tbs Paprika powder
2 Fresh Tomatoes chopped
1 Can Italian tomatoes chopped
1Tsp Cayenne Pepper
1 Tsp Oregano dried
1 Tbs Stock Powder
1/4 Cup Fresh Cream
2Tsp Sugar
Salt n Pepper
4 German Russians diced


Saute the onion and green pepper in 2 tsp Cooking oil until lightly golden then add garlic, chillis, paprika, cayenne, oregano, cook for another 2 minutes.

Now add the fresh tomatoes, canned tomatoes, basil and simmer on low heat for 30 minutes until the tomatoes and green peppers are cooked through.

Add stock powder, basil, cream, salt and pepper and cooked spaghetti. Simmer for the last 5 minutes.

While the spaghetti is simmering in high heat warm a tablespoon of oil and fry the German sausage until crispy. 5.After 5 minutes toss the crispy sausage and parsley and with the spaghetti and serve.

Credit: Pumlas Food



  • 1/2 lb. ground beef 
  • 1 Tbsp olive oil 
  • 1 small onion 
  • 2 Tbsp butter 
  • 28 oz. crushed tomatoes 
  • 1/2 tsp Italian seasoning blend 
  • Freshly cracked pepper 
  • Salt, to taste (


  • Add the ground beef and olive oil to a pot and sauté over medium until the beef is cooked through (about 5 minutes). If you’re using a higher fat content beef (10% or higher), you may want to drain the excess fat once the beef has browned.
  • While the beef is cooking, finely dice the onion. Add the diced onion and butter to the cooked beef. Continue to sauté until the onion is soft and translucent (about 5 minutes).
  • Next, add the crushed tomatoes, Italian seasoning blend, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir everything to combine.
  • Place a lid on the pot and allow it to come up to a simmer. Once simmering, reduce the heat to low and let the sauce simmer for 30 minutes.
  • After a minimum of 30 minutes simmering, add about 1/2 tsp salt, stir to combine, then taste and add more if needed. The flavor of the sauce will deepen and the complexities will pop once the salt is added. Serve over pasta or your favorite roasted vegetables.

Credit: budgetbytes

Butter Dip Biscuits


1/2 cup unsalted butter
2 1/2 cups all-purpose flour
4 teaspoons granulated sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 3/4 cups buttermilk


Preheat oven to 450F degrees. Spray an 8-inch square baking dish with nonstick cooking spray. In a microwave-safe bowl (or you can use the baking dish that you’ll be baking these in), melt butter in the microwave.
In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky.
Press biscuit dough into baking dish (right on top of the melted butter). Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating dish once during baking

Credit: Recipescool