Banana Cake – Slow Cooker Recipe

Hubby Dear and I were on this diet where we had to consume only milk and bananas on a particular day of the week. So he got this huge bunch of bananas for the both of us. Unfortunately, we never could make it to that part of that diet and more unfortunately, the bananas remained untouched on the table for a week. Needless to say they had become overripe and completely inedible. So I whipped up this banana cake recipe to finish them off…

Preparation Time – 1 hour 30 mins

Servings – 8 people

 

Ingredients

3 eggs

1 cup refined flour

¾ cup sugar

½ cup ghee (unsalted butter)

3 ripe bananas

1 tsp baking powder

1 tsp baking soda

Vanilla essence

Edible yellow color

¼ cup milk

 

Blend the eggs, ghee and sugar in a mixer. Chop the bananas finely. Alternately, the bananas can be churned with a little milk to form a thick paste. Pour the batter in a bowl and add flour slowly stirring continuously. Add baking powder, baking soda, vanilla essence and edible yellow color and mix till a pouring consistency is achieved. Add a little milk if the batter is too thick. Add the bananas to it and mix well. Grease a baking dish and sprinkle four on it. Pour the batter in it. Pre-heat the cooker for 5 mins on high flame and put the baking dish in it. Bake for 1 hour. 

 

 

Tip: Do not store the cake for more than 1 week.  

Sabudana khichdi

Sabudana khichdi can be served as a snack or as a part of main course. It is also favored as a fasting food.

Time for cooking – 15 mins                             

Servings – 2 people

Ingredients                                 

250 gms sabudana (sago)                                       

100 gms peanuts

2 green chillies

Oil 2 tblsp

Mustard seeds (rai) 1 tblsp

Hing I pinch

Red chilli powder 1 tblsp

Salt 2 tblsp

1 lemon

Soak sabudana in ample water for 4-5 hours till it is soft. Sieve. Roast the peanuts and grind them to form powder. Keep aside. The peanuts prevents the sabudana from sticking and forming lumps. Heat oil in a pan. Add mustard seeds, hing and cut green chillies. When mustard seeds start to pop, add the sabudana, peanuts, red chilli powder and salt. Stir properly and cook on low flame for 7-10 minutes. Take it off the flame and add lemon juice.

 

Tip: Sabudana khichdi can be served with curd or as is. Add grated coconut for garnish.You can also add boiled potatoes to the khichdi.

Chocolate Walnut Cake – Slow Cooker Recipe

My parents were coming over for the very first time after my marriage and I really wanted to impress my mother, who happens to be a great cook, with my kitchen artwork. What better than to make a cake I thought. The only problem was cocoa. It was not available anywhere. I checked in Spencer Plaza, I checked in More, I checked in Reliance Fresh and I checked in all the small kirana stores near my home. Nothing. Finally it was Hubby Dear who came to the rescue. Between HB, his brother and me, the cake was half finished before serving before my parents…. ;-).

Preparation Time – 1 hour 30 minutes

Servings – 8 people

 

Ingredients

3 eggs

1 cup refined flour

¾ cup sugar

½ cup ghee / unsalted butter

1 tblsp cocoa

½ cup chopped walnuts

1 tsp baking powder

1 tsp baking soda

¼ cup milk

 

Blend in the eggs, sugar, ghee and cocoa in a mixer. Sieve flour along with baking powder and baking soda. Pour the contents in a bowl and slowly add flour to it. Mix in anti-clockwise direction with a spoon. You can also use your hand to mix the batter. It the batter seems too thick, add a little milk to it to get a pouring consistency. Grease a baking dish and sprinkle flour in it. Pour the batter in it and garnish it with the chopped walnuts. Pre-heat the cooker for five minutes at high flame. Put in the batter and bake for 1 hour.

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