Hey There. How have you been ? Here is the story behind today’s post “Banana Flavored Syrup”. So recently it so happened that I was to make pancakes for my little one’s tiffin. And I was out of stock of any sort of syrup or chocolate sauce. I said “Oh well, then let me make stuffed pancakes by adding my home made papaya jam as stuffing.” See mother’s are so handy and flexible to cook up a storm in minutes. But still I was not satisfied and wanted to give some kind of syrup of jam as sides. I again gave two minutes thought and came up with the idea to make a simple syrup. But the twist I introduced was to add some ripe chopped banana. I brought the whole thing to jammy consistency and it was just wow.
So when I added the pic in my Insta Story (btw if you are not already following me there you are missing on much), it got so many comments and questions. So decided lemme share this super simple recipe. Do try this Banana Flavored Syrup and let me know how it turned out for you.
BANANA FLAVOURED SYRUP
This is a very simple recipe. Kids would love it since its sugary and has bananas. Though personally I don't prefer it much due to the amount of sugar involved. But it is far better than store bought one, correct? At least we know what goes in.
In a pan take sugar and water.
Add cardamom powder or vanilla essence.
Keep stirring till it comes to 1 string consistency. Basically 1 string means if you lift up your spatula it should form a string.
Add finely sliced banana pieces and mix.
When the bananas have softened slightly mash the bananas.
If you want jam consistency then keep stirring a little more. Else switch off the flame.
Serve with pancakes or rotis.
If you are are regular to my blog you may know my love for pancakes. I have variety of pancakes that I make at regular intervals. Basic, Mango, Beetroot, Choco chip wheat eggless , banana and mulberry pancakes. I usually use honey or chocolate syrup or home made jams and sauces to go along with it. This time when we got fresh cherries I thought why not make this yummilicious cherry compote and store it for pancakes.
Do try it and you will not regret it. Make it before the cherry season ends.
Cherry – 1 cup (Pitted/De- seeded)
Orange juice – 1/4 cup
Sugar – 1/4 cup (or as desired)
- Take cherry, orange juice and sugar in a thick bottom pan and let it it boil.
- Simmer and let it boil for 10- 15 minutes.
- Keep mixing in between with a slotted spoon.
- Remove from flame when the compote is thick enough to coat the back of the slotted spoon.
Simple isn’t it. Look at that glossy, syrupy and delicious syrup. I am sure your kids will love it with pancakes. But don’t limit them to pancakes alone. Pair it as you like.
Hello. Indian food culture is so vast. We not only have variety of main dishes but the sides also are the star of any platter. We excel in achar/ pickle and chutneys. So when I get order to make pineapple upside down cake there is lot of pineapple that is left out. And then I start exploring about what to do with remaining pineapple. This is a simple chutney that can be served with rotis or even idli. Kids will like it since it is sweet,tangy with a little bit spice.
Oil – 2 tblspn
Bay Leaf – 1
Clove – 2-3
Cinnamon – 1 inch piece
Pineapple pieces – 1 cup
Chilly powder – 1 tbslpn
Onion – 1/2 cup chopped
Mustard – 1/4 tsp
Asafoetida – a pinch
Curry Leaves – 1 stem
Salt to taste
1. Heat oil and roast bay leaf, cloves and cinnamon.
2. Add chopped onion and saute till transluscent
3. Add chopped pineapple pieces and cook till soft.
4. A little water and cook till soft.
5. Add chilly powder and salt mix well.
6. Let it cool down. Once cooled blend everything coarsely in mixer
7. Heat oil and splutter mustard seeds.
8. Add asafoestida and curry leaves.
9. Add the chutney in and mix well
Pineapple chutney is ready to be served.
Hello. So how is your preparation for Christmas and New Year going on? Christmas time means cake aroma spreads through the house. Couple of weeks back I visited my cousin for lunch. She is wonderful lady who has awesome terrace farming and garden. She gave me a packet full of mulberries.
Did you know berries are very good for you. They are packed with anti-oxidants. They are great sources of fibre and very good to maintain healthy digestive system.
I decided to divide it into three. One of the parts was to make mulberry jam. It is so awesome that you can just lick the jam from the pan itself. Well myself and my son did just that. 🙂
Ripe Mulberries – 1 cup
Water – 1/2 cup
Sugar – 1/4 cup (I don’t like to use too much sugar. You may add if required)
Lemon Juice – 2 tblspn
- Take washed mulberries in a pan with water and sugar and cook it.
- Once cooked, switch off the flame and let it cool down.
- Take it in a blender and blend it.
- Pour it back in the pan and switch on the flame.
- Keep mixing it on low flame and till it becomes thick.
- Switch off the flame and pour in the lemon juice and mix well.
- Let it cool down completely. Store it in cleaned air-tight glass jar.
Finger-licking mulberry jam is ready. Use this jam for your toast, pancakes, rotis, etc.
I love to see food pictures and most of the desserts are made from fresh strawberries. The beautiful ripe strawberry is a visual treat. But nearby my place there is no good vendor selling fresh ripe strawberry. So I purchased dried strawberry. Some we (me and my son) ate just like that. Rest I made a beautiful sauce.
If you are regular in my blog then you might know that I always struggle with syrup options for my pancake. Hence, Prepared this simple strawberry sauce and it tasted divine. I made it little thick so I can also use it as a spread in roti. I also have some other plans with this strawberry sauce which I will reveal later.
So here goes the super simple recipe. Another one for pinktober. And yes. Do have your annual check-up and stay healthy.
- Dried Strawberry – 1.5 cups
- Water – 2 cups
- Sugar – 0.5 cup
- Lemon Juice – 1 tblsp
- Take strawberries, water, sugar and lemon juice in a blender till smooth.
- Adjust the consistency of the syrup as you desire.
Enjoy this yumminess.
These days its Onam fever all around Kerala. Bright colors, Kerala Sarees, flowers, music, lighting, sales are the sights you see if you are here. Every office and schools have Onam programs like tug of war, flower rangoli (athapoo), competitions like lemon and spoon, putting bindi on a woman’s portrait blindfolded, ramp walk by men wearing saree, fashion show, etc.
So basically if you are in Kerala around Onam you can see lots of celebrations all around. Women clad in Kerala saree (set saree) and shops having variety of flowers and lighting decorations, sales going on everywhere are the scenes you can view around town.
The lunch on Onam is known as Sadya. There are many items in the sadya and with proper placement for each dish. Ingi curry or ginger curry is onam special dish. Although named as curry it is not as lavishly poured over hot rice. Rather it is placed in small amount like achar or pickle. It is fragrant and with the authentic taste of ginger tingling your taste buds. This dish celebrates ginger. Do have it in your Onam Sadya.
Ginger -100 gm
Coriander Powder – 3 tsp
Chilly Powder – 2 tsp
Fenugreek Powder – 1/2 tsp
Tamarind – Small lemon size soaked in 1 or 2 tblspn water
Sugar – 1 tsp (optional)
Mustard – 1 tsp
Curry Leaves – 1 stem
Oil – 2 tblspn (preferably coconut)
Salt to taste
- Grate and clean ginger. Cut in round pieces.
- Fry ginger pieces till they are nicely roasted and brown.
- Take them out and in a blender blend them coarsely using around 1/2 cup water.
- In the remaining oil, splutter some mustard seeds.
- Add curry leaves.
- Add the blended ginger, tamarind, chilly powder, coriander powder, sugar and salt and mix well.
- Let it boil.
- Add fenugreek powder. Once it is thick switch off the flame.
- Let it cool down and store it in a air tight container.
TIP: The excess oil once cooled down can be discarded.
Enjoy this dish for up to a week. As it stays intact for a week in fridge.
I think we as a culture enjoy lots of chutneys. Chutney has got wide usage and is vastly explored. We have so many dishes that are incomplete without chutney. May be it has got to do something with our taste buds. We love spicy and tangy. This is a take on the classic green chutney with mint.
Use it for your pani puris or sandwiches or chaat items. Super simple and no cook version. Make it and store it for further use.
Raw Mango – 1/2
Mint Leaves – 1 cup
Green Chilly – 3-4
Salt to taste
- Peel green mango and chop them into cubes.
- In a blender take chopped green mango, mint leaves, green chilly and salt.
- Blend it once.
- Add little water and blend it till smooth.
Serve it with french fries or with your parathas. Add it to your chaats or spread it on your sandwich. I enjoyed it with sabudana wadas.
Gooseberry or commonly known as amla or nellikya in malayalam is in season now. I need not explain the loads of nutrients you get from gooseberry. But eating it raw is a challenge right? Murabba is famous pickle of sorts that is sweet and it is usually made with bitter ingredient. This one is a real winner. Also I had a lot of syrup from this which I plan to use it on my pancakes. So here goes the recipe:
Recipe Source here
Amla/ Gooseberry – 10-12
Sugar – 1.5 cups
Water – 300 ml
Saffron strands – a pinch
Pepper Powder – 1 tsp
- Wash and chop gooseberry into bite size pieces.
- Add it in water and boil for 10-15 minutes till tender and cooked.
- Now in a thick bottom pan add sugar with water and let it boil.
- Keep on boiling for 10-15 minutes till it forms 1 string consistency. That means when you lift your spoon the last drop when falling will form a string like texture.
- Now add the cooked gooseberry and mix well.
- Continue cooking for another 10-15 minutes till it forms 3 string consistency.
- Now add saffron strands and pepper powder and mix well.
- It should form a thick syrup.
- Switch off and let it cool. Once its cooled down store it in air tight container.
If after cooling your murabba has become tight and hard then add little water and heat it up. Then store again.
Enjoy it with rotis or dab it on your bread. Or just grab a bite now and then.