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Thank you my dear friends for ur queries and support. After a short break, here I am back with Banana walnut bread.
These days I am into baking more, at least once a week I am trying to bake. As many of the passionate bakers say even I am becoming fond of baking. This recipe turned out to be super moist with the right amount of sweetness.

The variations can be done by adding other nuts, skip coconut, butter can be used instead of oil, I wanted to keep it light so I used oil.

Based on the baking pan the timing should be adjusted. If you are planning to use mini loaf pans reduce the timing by 10 min and vice versa for bigger pans.
This recipe is from Martha Stewart Baking Handbook, I modified little based on the ingredients I had in my hands.

• This can be stored in freezer for upto 3 months or covered with plastic wrap and stored at room temperature for upto 1 week.

Blueberry pancake with blueberry syrup.

Breakfast is an essential meal of the day and should never be skipped. We wake up after 8 hrs and the last you have eaten is probably 10 hrs back and your body needs that energy to keep going.
Research says, people who tend to skip breakfast work slower than the one who has had breakfast.
When we get up from bed our body metabolism will be very low, after we eat breakfast it raises to a level, we need to keep this level constant through out the day with short snack at 11, lunch in the noon, another short snake at 4 and then proper dinner with the balanced calorie . When there’s a constant intake of food in regular intervals the body burns fat rather than burning muscle. If we eat in regular intervals with the necessary amount of calories for a day, we burn 1/4 pound of fat a week without doing any exercise, which is 1/2 kg a month.
Here’s a simple blueberry pancake recipe for breakfast. Pancakes are like Indian flat rice flour dosa but made with all purpose flour instantly. Pancakes are accompanied with Pancake syrup.
I love blueberries, that’s why you see most of my recipes with blueberry.  The following is a blueberry Pancake with light pancake syrup.

• Variations can be done with adding Oats and some other fruits.
• Whole milk will be used mostly, so you substitute the milk with Whole milk.
• Butter milk will be used in traditional pancake making.

(*) Serve with Maple, Blueberry or any Pancake Syrup.
Sending this to Priya’s Pancake Event.

One of the authentic ways of cooking Obbutu at Kongunadu. Opputu is how we call it at my house, first time hearing is it ? During local festivals at temples, when we all get together we used to make this at my granny’s place. I am not sure how this name came about, but I will surely enquire. We often make it with channa dhal filling, but sometimes we do replace them with coconut sugar fillings. Both tastes good, but I am an avid fan for coconut stuffing than channa dhal.
I used to bug my mom to prepare this very often at home, since it required some process my mom used to buy me from a famous shop near my house. I am crazy about it. At least 4 times a month I bug my mom to get it for me. Sometimes I finish it all without leaving the traces.. he he he…. Later on they closed that shop.I was very much disappointed, after all it was a great loss for me. Never had the coconut stuffing after that. Should ask my mom to start the quest to find the best shop, when I go home next time, I would bug her to get me every day. he he he ….

• Don’t use extra flour while rolling, use oil instead.
• The filling can also be replaced by coconut, sugar and cardamom mix.

(*) Recipe from my Mom’s Kitchen.

Making chapathi is an art but very simple though. It took a little while for me to learn how to make it soft. Lots of trial and error with various combination, finally, here I come with useful tips which I learnt in the process. Chapathi is less in calories, so when u want to diet what else could be the best substitute. Chapathi pretty much goes well with any curry or gravy.

• Kneading a soft dough makes the chapathi real soft.
• Roll the chapathi as even as possible to get it to puff while cooking.
• Refrigerating helps chapathi to puff.
• Keep it little above medium high heat to get the chapathi done faster and stay softer. The hot air inside the puffed chapathi is enough to cook them well.
• Don’t heat chapathi for more than a min, to get it soft. This way the chapathi’s stays soft for a longer time.
• After the first turn, chapathi can be cooked by placing directly onto a fire flame for just 2- 5 sec to get it to puff nicely. But care should be taken not to burn ur hands.

(*) Any curry cooked with Vegetable or Non- Veg goes good with this.

A perfect evening time snack, well some people have it for breakfast or dinner also. This is very easy to prepare, not of much ingredients and yet nothing can beat it’s taste. This one required Pav Bhaji masala which is available in any Indian stores, without that you cannot get the restaurant taste.

• Don’t add too much potato and it spoils the taste.

(*) Serve this with raw onion and lemon squeeze. A good evening indian snack.