Cinnamon swirl banana cake

Ingredients

• 3 over-ripe bananas, smashed up. If you are in Bangalore and using yellaki banana like me please use 6.
• 1/3 cup melted butter at room temperature.
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt,omit if using salted butter like Amul
• 1 1/2 cups flour
For topping
• 1/3 cup sugar
• 1 Tbs cinnamon, fine powdered.

Direction's

1. Preheat oven to 350. Prepare a loaf pan . I used 8 by 4 but you can very well use 9 by 5. My preferred method is to grease the pan , line with baking paper and grease again. But you can butter the pan and dust it with flour also.
2. Mix bananas, butter, sugar, egg, and vanilla together . I use a small hand held cake mixer.
3. Sieve the flour along with baking soda and salt.
4. Then gently stir in flour in the banana mixture with light hand until well incorporated. 
5. Mix together the 1/3 cup sugar and 1 Tbs cinnamon kept for swirling.
6. Add half of the batter to the loaf pan and then sprinkle little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
7. Bake for 50-60 minutes or until toothpick comes out clean.

Kadhi

Kadhi is a staple in Rajasthani households. Simple ingredients but every family has their own favorite take on it. Thick, thin, with fritters, with green leaves etc.

My mother in law makes a version of it which tasty and pouplar among friends and relatives.

She is visiting and prepared today for lunch. I watched her and decided to journal the recipe.

Ingredients

1/2 cup besan (gram flour)
2 cups dahi (little thicker then buttermilk)
Turmeric
Coriander powder
Red chilli powder
Salt
Cumin
Cloves
Ajwain

Mustard seed
Asofoetida

Method

Add besan to curd along with turmeric, chilli , coriander, salt . Mix it well and make a lump free mix.

Take a heavy bottom vessel and add a teaspoon of oil. Add cumin , clove and ajwain. When the have crackled add curd besan mix and keep stirring for about 5- 8 minutes.

If you want to add fritters or chopped greens like spinach methi etc add at this stage.

Let it simmer for another 10 minutes. Now prepare a tempering. Take some ghee, add mustard seeds and asofoetida. Can add red chilli powder for nice color. Pour it on top of KADHI. serve it rice/pulao/ chapati etc.