Chocolate Banana Cake with Chocolate Ganache

Got some over ripe bananas that need using up, but want a change from the usual banana bread?

Try this really yummy recipe and I assure you you'll love it. More so if you like banana type cakes and are chocoholic.

I couldn't image combining banana and chocolate together until I baked this cake. Quick and easy to put together, and a hit with family and friends.

You will need:

2 cups (400 grams) granulated white sugar

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder 

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 eggs

2 cups mashed ripe bananas

1/2 cup warm milk

1 cup water

1/2 cup vegetable oil

1 1/2 tsp vanilla essence

Preheat the oven to 180 degrees centigrade. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.

Pour the batter into prepared tins and bake until a toothpick inserted in the center comes out clean.

For the Ganache:

Melt the chopped chocolate in a microwave proof bowl for about 3 minutes and set aside. Next, heat the cream and butter in another bowl for just about 1 minute. Pour the cream-butter mixture over the chocolate and allow to stand for 5 minutes. Stir until smooth. After cooling completely, spread over the cake evenly.

Adapted from Joy Of Baking

Riwaz, Ritz Carlton, Residency Road, Bangalore : Restaurant Review

The Riwaz of offering recipes rooted in rich royal heritage.

The Riwaz of serving rustic and robust meals.

The Riwaz of Mughal cooking inspired techniques to retain wholesome flavours.
The Riwaz of using delicately marinated chunks of vegetables (and meat) and cooked on high temperature in traditional clay pots.
The Riwaz of a Master Chef passionately recreating a menu that offers a treat to all five senses with a varied range of exotic and long forgotten signature dishes.

We were treated to all this and more on invitation at RIWAZ, the North West Frontier restaurant housed within the famed Ritz Carlton, Residency Road Bangalore.

On the busy and bustling Residency road, the Ritz Carlton came across as another one of those 5 star hotels mushrooming in the city. However, on entering the property we were taken aback at the tasteful décor, attention to detail and ambiance of the hotel. We noticed that an intricate mesh/jaal work was included as part of the interiors across the hotel.  Every floor/restaurant houses a whiskey tasting table with the best of single malts and an enoteca (wine repository) that boasts of a fine wine collection.

The decor at the Riwaz in particular is clean and contemporary without frills. The imposing wine enoteca and the whisky tasting table are right at the entrance. A busting warm open kitchen in the middle of the dining area adds a cheer to the ambience. At the farthest end is a private dining area – an elegant space for exclusive dining.

We settled at a warm table close to the open kitchen and decided to let Chef Ramandeep choose the appropriate menu for us. As a prelude to my vegetarian three-course meal (my friend enjoyed the non-vegetarian meal) we sampled two exotic cocktails.  A whiskey based one with fresh pomegranate juice called Nectar and a coriander & Indian spice infused vodka cocktail called Sweet & Spicy. Both of these were tangy and not sweet – the way we like it.

The vegetarian appetizers comprised of Tehdar Paneer Tikka (layered cottage cheese marinated with mint and garlic), Bharwan Tandoori Aloo (Potato filled with raisins and green peas flavoured with caraway seeds) and Subz aur Gucchi di Galoti (Cardamom scented dumplings of seasonal vegetables and morel, pan seared) served with a dash of beetroot chutney and fried  vegetable crisps of lotus stem and lady’s finger.

While the paneer was a little too garlicky for my liking, the tandoori aloo was nice and crisp on the outside with soft stuffing and light spices. What I relished most was the galoti kebab. This is a super soft pan fried kebab with delicate aroma and flavours. The chef told us the story behind the galoti kebab - Legend says that the aging Nawab Wajid Ali Shah lost his teeth, but not his craving for meat. Galoti kebab was prepared by his “khansama” so it melts in his mouth. This kebab is the vegetarian version of the same, with the elegant usage of handpicked spices and herbs. Alternate bites of the kebab and the lotus crisps complimented the opposite textures – softness of the kebab with crispness of the fries.  

As part of the main course, the Chef dished out an elaborate spread - a variety of gravies and breads to begin with. Kandahari Bharwan Gucchi Subj (Seasonal vegetables with mushroom/morels), Bharwan Kofta (Cottage cheese dumplings cooked in tomato curry), Dal Makhani (Black lentils cooked with tomatoes, butter and cream) and Sarsong Ka Saag (mustard greens tempered with whole spices, tomato, onion and garlic). 

I must mention here that the Gucchi subzi was delicious – morels in a rich creamy gravy. The chef let us know that the morels were actually sourced from Kashmir. The Kofta was just about alright – could have been softer. Dal Makhani, which is my all-time favourite (and I set a pretty high-standard for this particular dish in terms of taste and texture) totally lived up to my expectations. We were told that this Dal Makhani is rated the best in Bangalore today. The winter speciality Sarson ka saag was served with the customary jaggery and dollops of desi ghee.

These gravies were served with a bread basket of Indian breads such as Peshawari kulcha, Afghani naan, Roogani naan, Khasta roti and Bhakarkhani naan.  Fluffy and soft leavened breads stuffed with dry fruits, whole wheat breads, crisp and flaky refined flour breads. These were either baked, grilled or tava cooked.

Just when we thought we were so done with the meal, the chef sent us another visually appealing and appetizing wonder - Biryanis!  For me, Subz Dum Biryani was served in a small copper pot with a crispy layer of dum covering that sealed the dish. The dum layer was baked with herbs and melon seeds. On breaking open the dum a beautiful fragrant aroma of mixed spices and basmati rice filled my senses. Easily one of the best biryanis I’ve had so far. The chef suggested we bite into the crispy layered dum in between the biryani bites! Full marks to the Chef for the delicious and fantastically presented biryani. 

As always, the best was saved for the last – a dessert platter of Paan Kulfi, Sandesh, and a Belgian Chocolate & Cardamom Pudding. A special dessert (that is not on the menu) was concocted for us – saffron ice cream on a bed of burfi , covered with sonpapdi and topped with beaten silver.

The Kulfi was my favourite – rich and creamy little pieces with paan topping. To sample the saffron ice cream, we had to break through a layer of sonpapdi . The ice cream was light and flaky (like all home-made ice creams) and not too sweet luckily, as the sonpapdi more than made up for the sweetness quotient. A superb and innovative sweet dish this! A crisp pastry mesh reminiscent of the jaali décor that runs through the hotel, aptly adorned the steaming hot chocolate pudding. The pudding by itself was pretty delicious, but when served with Indian sweets I feel it loses its individuality as a ‘chocolate dessert’.

Our visit to the Ritz Carlton was a truly enjoyable experience. A warm and hearty welcome by the staff, an extremely courteous hostess, a guided tour of the entire Ritz Carlton property and of course, a delectable plated spread of the North West frontier, personally supervised by the Chef.

Definitely a meal to remember.

In terms of cost it is an expensive dining affair. But then, this is the Ritz Carlton. The dining experience is worth the money for those very special occasions. 

Note: The Riwaz is open only for dinner 7pm on-wards.

Verdict : 4/5 

Brewsky, JP Nagar, Bangalore : Restaurant Review

Chill with the Brewskasuras? Precisely what we did last Sunday evening – that is, chilled at Brewsky, the new microbrewery in South Bangalore!

A microbrewery in the residential area of JP Nagar – close to home? Too good to be true, was my first thought! And hope the place lives up to expectations, was my second. 

In a span of 1 month, I visited Brewsky twice. Conveniently located bang on the 15^th cross ring road in JP nagar, the microbrewery is housed on the topmost floor of an unfinished building. There are two levels of terrace seating; a partially covered area that houses the bar and the brewery, and an open to sky lounge area with smart and minimal interiors for a warm and casual ambience – funky demons/asura pictures, on the menu and walls add to the cool attitude. I can’t really rave about the view I got of South Bangalore from here as it is disappointing to see the mass of concrete apartments all around – albeit the twinkling lights. There is apparently a covered section on the lower floor that will soon be open for performances.

On my first visit, we tasted the beer samplers – Giltasutra Golden Ale (medium bitter), Ooperworld Hefeweizen (light wheat beer with aromas of banana & clove), Kamacitra India Pale Ale (a citrusy and fruity aroma beer) and Kala and Handsome Dunkelweizen (a dark beer with notes of caramel, cocoa and coffee). I loved the Ooperworld Hefeweizen, light and just right for my taste, while the husband freaked out on the Kala and Handsome Dunkelweizen. On my second visit however, we were very disappointed as the crafted beer was not available due to an excise licence issue. I loved their green apple martini – not too potent, yet good enough to give you a buzz with an apple after taste. 

On the food front, vegetarians like me are at a bit of a disadvantage in terms of options. For appetizers, we had over loaded nachos and veg la bhudina. The nachos were ok but not really overloaded, a little more garnishing and cheese sauce would help; the bhudina is an innovative wanton with a crisp vegetable filling served with a yummy sweet and spicy sauce. The tomato basil soup was excellent – thick and creamy with nice basil after taste and not too tangy. The atomic wedgies pizza was pretty good, loaded with juicy veggies on a thin and crisp crust and a generous topping of cheese. 

In the mains, the pesto pasta was a bit of let-down. Pretty dry with a few pieces of carrots and broccoli thrown in - very Kerala avail types. The pasta arabiatta was decent but could have been saucier. For dessert, we tried the chocolate cigar – a cigar type role made of wanton wrap with a creamy chocolate filling and a drizzle of sauce. Rich, but with a wanton crusty after taste served with a scoop of ice cream. Service was pretty good both times in spite of a packed house.

I must mention the management is extremely accommodating for groups with kids. Not many microbreweries in the city are accommodative in that sense. Request for mashed potatoes, extra cheese and a warm corner were happily obliged.

Overall, a great place for food and drinks in South Bangalore. Not too heavy on the wallet and value for money. So yes, go people - Chill with the Brewskasuras!

Verdict : 3.7/5

Double Chocolate Chip Cookies

This year, as part of my Christmas baking, apart from the traditional Christmas fruit/plum cake, my little girl and I decided to try our hand at cookies. This is my first attempt to bake cookies. 

While it is actually pretty easy, the trick is getting them out of the oven at the right time. If they get over baked even for a minute, the cookies turn out hard and brittle, not chewy and crumbly as they should be. How do I know this? Well...my first batch got over done!

You will need:

1/2 cup unsalted butter, at room temperature

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk chocolate and white chocolate chips
• 1/2 cup semisweet chocolate chips
• 
  
• Heat oven to 170°C. Cream the butter and sugars in a large bowl with an electric mixer or a spatula. Fold in the egg and vanilla and beat again. Sift together the flour, cocoa, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
• 
  

Grease and line baking trays with butter paper. Make the dough into small balls. Place on baking sheets, 2 inches apart. Bake until the centers are just set, about 10-12 minutes depending on the oven. Cool on sheets for 5 minutes, then transfer to wire racks.

Tamatar Shorba (Tomato Soup)

Cold winter evenings in Bangalore call for a pot of steaming soup. I love the desi tamatar shorba. It can be made in a thick or thin consistency with whole Indian spices. 

You will need:

4-5 ripe firm tomatoes

1 Onion

2-3 pods of garlic

1 green chilli

Half tbs whole pepper

Bay leaf

A pinch of garam masala powder

Fresh coriander

In a pan, fry the spices with a little oil. Add the green chili, garlic and onions and fry lightly. Toss in cubed tomato chunks, garam masala powder and fry further. Add water and bring to a boil.. Once it has cooled completely, blend in a mixer. Let the puree simmer for a bit, add salt and a pinch of sugar. Garnish with lots of coriander.

Street Food: Nagarathpet, Bangalore

Like hungry hawks in search of prey, a bunch of us swooped down to one of Bangalore’s oldest, lesser known street food addas. Nagarathpet, Chickpete, Avenue road, the city’s busy business district that’s choc-a-block with shops and shoppers during the day turns into a street food haven by night. The area around Raja Market, near Chowdeshwari Temple Street is pure delight for idli and dosa lovers in particular as you get some of the best ones here. 

The bustling crowds that serenade the food-carts/stalls are proof of the pudding. We stuffed ourselves with piping hot, super soft spongy idlis with coconut green chutney and red chilli gram chutney. Next we moved on to the dosas. The speciality of the dosas here is the pudi (powder – similar to chutney pudi) that is smeared generously on the inside of the dosa along with huge lashings of ghee. Deep brown crispiness on the outside and fluffy white softness with a smattering of pudi inside is what we all feasted on. It is interesting to note the variations in the dosas – pudi plain dosa, pudi masala (with potato palya), and pudi chitra anna (lemon rice).

Apart from this, there are lots of vendors making hot jalebis, badam milk and basundi. We were so stuffed with the idli and dosa that we skipped the sweets and other treats. Next time for sure! A word of caution: This area is not the cleanest, turn a blind eye to the surrounding and concentrate on the FOOD :P!   

Cinnamon Rolls

Fluffy, chewy & soft, bursting with buttery sugar-cinnamon filling - Cinnamon rolls for Sunday evening; My house smelled heavenly with the baking aromas of fresh bread and cinnamon. I was keeping my fingers crossed, hoping they'd taste as good. Well, my family has polished of most of it, so I guess its decent! 

This is how I made it.

For the dough:
Maida/All purpose flour - 3 1/2 cups
Vanilla Essence - few drops
Milk -1/4 cup
Sugar -5 tsp
Salt -1 tsp
Butter -5 tsp(softened)
Active dry yeast - 1 tbs
Olive Oil - 1 tbs

For the filling:
Cinnamon Powder
Melted butter 
Granulated Sugar 

For the frosting:
4 tbs melted butter
5 tbs icing sugar
1/2 cup warm milk

Ready the yeast mixture by dissolving the dry yeast in lukewarm water until dissolved and frothy. Set aside.

In a large mixing bowl, combine the milk, sugar, salt vanilla essence and yeast mixture. Add the flour little at a time and knead to form a pliable dough. Add the olive oil and knead further (knead for about 20 minutes). Cover the dough with a damp cloth and set aside for a few hours or until the dough doubles in size.

Preheat the oven.

On a floured and dusted surface, roll out the dough into a rectangular shape with a rolling pin.  Coat the dough with butter and spread the cinnamon and sugar generously. Tightly roll up the spread dough and cut into even pieces. Place in a greased baking tin and bake for about 30 minutes or till golden brown.

For the frosting, whisk together all the ingredients to form a smooth syrup. Drizzle over the rolls before serving.