Sourdough Banana bread 🍞

INGREDIENTS

• 2 cups (250g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick or 113g) butter, room temperature
• ½ cup (100g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla
• 4 ripe bananas, chopped or mashed
• 1 cup sourdough starter

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare a 9x5-inch loaf pan with non-stick spray.

2. In a medium bowl combine the flour, baking soda, and salt. Stir with a fork to combine ingredients. Set aside.
3. In a large bowl (or bowl of your stand mixer) add the butter and sugars. Mix on medium-high with a hand-held mixer until ingredients are fully incorporated, about 1-2 minutes.
4. To the bowl add in the eggs, vanilla, and bananas. Mix very well until only a few lumps of banana remain. May need to scrape the bowl.
5. Add in the flour mixture and the sourdough starter and stir gently by hand.
6. Pour batter into prepared pan.
7. Bake at 350°F for 55-65 minutes or until an inserted toothpick is removed with crumbs but no wet batter. Do not overbake.
8. Allow to cool for at least 10 minutes before cutting.

Suji Dhokra will try

Dhokra and garlic tomato chutney

Sooji  (semolina) na dokras 

Ingredient 

11/2 cups semolina coarse 

1 cup yogurt

3 tablespoons oil

1 tbsp ginger & garlic

Green chillies to taste

1 tsp salt 

1/4 tsp citric acid or lemon juice 

1/4 Heldi powder

Red chillies to sprinkle on top

Coriander Optional 

11/2 tsp Eno 

1/4 to 1/2 cup warm water

1. Mix all the ingredients except ENO and water. 

2. Gradually mix water until you get a smooth  paste

3. Spray dhokra dish.

4. Add the Eno and gently mix

5. Pour mixture in dhokra  dish and sprinkle red chilli powder 

6. Place in the double boiler and cover with the lid

7. Steam for 15mins, take of lid let it steam for further 3mins 

8. Remove the dish and let it cool before taking out

Chutney 

Tomato ketchup 

Fresh garlic 

Salt 

Red chilli powder

Lemon juice 

Note 

Don’t steam more than 20mins

Tips and recipe for Apple Pie SFM

One of my apple pies from last fall... this week, I’m making apple bars, but pie is on my schedule again for next week.  The variety of available apples is amazing, but it isn’t always easy to find just what I’d like.  I was taught these four apple basics and I don’t waver from them:  first, two heirloom varieties - Jonagold and Winesap - are still top choices for pie because, aside from their exceptional pie flavors and aromas,  they hold their “sliced” shape while still softening during baking; second, Granny Smith are readily available year round but not top choice for pie (even though they’re probably the most common); third, a pie with two (or even three) apple varieties will have a more complex flavor profile; and fourth, soft varieties like Cortland and McIntosh are best for apple sauce, not pie, because they “cook down”, softening enough to give up their shape for excellent sauces and apple butters (Cortlands will yield a snowy white sauce while McIntosh apples become a more subtle golden sauce).  I’m always thrilled when the Jonagolds appear in a few stores in the fall and they keep well, refrigerated, for months.  Even though we rarely see Winesaps in our area, they can be ordered!  🥰  The bottom line?  Different apples for different purposes, just like different flours for different purposes!

Bird Seeds crackers Treat so yummy SFM

Ingredients  for bird seeds crackers

½ C sunflower seeds

½ C pumpkin seeds

3 Tbsp flax seeds

3 Tbsp sesame seeds

2 Tbsp poppy seeds

¼ C SFM Oat Cereal *

3 Tbsp sourdough discard

3 Tbsp olive oil

½ C boiling water

1 tsp oregano

1 tsp sea salt

Method 

Heat oven to 320F.

Bring water to a boil.

While water is heating, mix all remaining ingredients in a bowl.

Pour boiling water over the mixture and mix thoroughly. Let it sit for 10-15 minutes.

Spread the mixture on a sheet of parchment paper. Place another sheet of parchment paper over the top. Roll out as thin as possible. The mixture will be on the wet side.

Remove the top sheet of parchment paper. Slide the bottom sheet with crackers on it onto a baking sheet.

Bake 45 minutes to 1 hour. Watch carefully to see that they don’t get too brown.

Cool on a wire rack. Break into pieces.

Sohan Halwa

Ingredients 

800 grams desi ghee 4 cups

400 grams angoori powder smnak 

Add 2 cups water and mix well

800 grams 4 cups all purpose flour, maida

15 litre water bottle water

8kg sugar

Method

Mix ghee and maida well together until no lumps.

In separate bowl add angoori powder and water mix well.  

Now add angoori powder mix in ghee and maida mix. Plus add 15 litres water.

On burner

Now start cooking on stove. Keep stirring.  Add melted 1 kg ghee. 

On slow flame for 2 hours. Keep stirring. 

Now add 8 kg sugar. Once it is started boiling sieve it in cloth only . Do not use chunni

Now cook on high flame. Once it start turning little thick. Then cook on medium flame. And once it is more thick then low flame,  very important. 

Once it is in light golden color then add 1 cup ghee and mix for 2 mins and add again 1 cup ghee and keep mixing.  Keep doing this until all ghee absorb ghee

Once it is remove oil from top of halwa and fill up small round circle pans.

Let it sit for 10 mintues and then remove.

Receive is on Chef M Afzal YouTube 

Or Riwaiti kitchen by Noreen Aamir