This recipe is the most popular cake and most sought after recipe at UBC.
I got the recipe from “Treats to Remember” A collection of Special Recipe from the UBC Bakeshop.
- 1 cup butter 250 ml
- 2 cups sugar 500 ml
- 2 eggs, beaten 2 ml
- 1 tsp vanilla 5 ml
- 3 medium ripe bananas 3
- 3 cups flour 750 ml
- 2 tsp baking powder 10 ml
- 2 tsp baking soda 10 ml
- 1 cup sour cream 250ml
- 1 tsp cinnamon 5 ml
- 1/2 cup brown sugar 125 ml
- 1-1/2 cups chocolate chips 375 ml
- Preheat oven to 350 degrees.
- Cream together butter and sugar.
- Add beaten eggs and beat until smooth.
- Add vanilla and bananas; mix until smooth.
- Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.
- Pour half the batter into greased 9 x 13 inch pan.
- Combine cinnamon and brown sugar. Sprinkle half of this mixture over the batter in pan. Top with half of the chocolate chips.
- Repeat layers.
- Bake for 45 to 50 minutes.
This is a recipe I found in the Vancouver Sun on Wednesday April 3. It is from the restaurant “Varadujula’s L’Attitude 49 in
- 4 oz sprouted mung beans
- 1/4 cup diced (1/4”) red onion
- 1/4 cup diced (1/4”) tomatoes
- 1/4 cup diced (1/4”) gala or delicious apple
- 1/4 cup diced carrots
- 1/4 cup diced cucumber
- 2 cups finely shredded iceberg lettuce
- 1 lime juice and zest
- 1 tbsp olive oil
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped cilantro
- Combine all ingredients in a bowl, cover and chill for 30 minutes.
- Serve in a chilled serving dish on a bed of lettuce.
To Sprout the mung bean soak it in cold water over night. In the morning drain and rinse it in cold water. Cover in an airtight container and store it in the fridge overnight.
- 6 mandhas (paratha pastry)
- 1 cup chana dal
- 3 tbsp oil
- 1/2 tsp cumin seeds
- 1 pkt spinach
- 1 tbsp green masala
- 1/2 tsp crushed cumin seeds
- 1/2 tsp crushed black pepper
- 1 tsp salt
- 1/4 cup chopped dhana(cilantro)
- 2 tbsp white flour
- 2 tbsp water
- Soak chana daal in cold water for 5 hours.
- Rinse it in cold water.
- In a saucepan bring 3 cups of water to a boil. Add the daal and boil for five minutes. Drain the water.
- Heat 1 tbsp oil in a medium saucepan. Add the cumin seeds.
- Add the defrosted spinach, green masala, crushed cumin seeds and black pepper, salt and the daal. Mix and cook stirring for about 10 min till the mixture is dry and the daal and spinach cooked. Let it cool.
- Make the paste by mixing white flour and water.
- Take a pastry and put 2 tbsp of the mixture in the centre of the pastry.
- Bring the opposite ends to the centre and stick it with the paste.
- Bring the other 2 sides in and tick it.
- Cook on preheated med heat tawa for about a min on each side.
- Brush with with and cook for another min on each side.
Serve with a dahi (yoghurt) chutney.
This is a recipe given to me by my Gwadary relatives. It is simple and tasty.
- 4 Halibut steaks
- 2 chopped onions
- 1/4 tsp red chili powder
- 2 tbsp Green Masala
- 1/2 tsp freshly ground jeera
- 1/2 tsp freshly ground black pepper
- 1/4 tsp haldi
- 1 tsp salt
- 1/2 cup ambli chutney
- Rinse fish in cold water and leave it aside.
- In a medium fry pan over medium heat add all the ingredients except fish, and mix well.
- Place the fish on top of the masala and steam for about 10 min.
- Turn the fish and cook for another 5 minutes or until the fish is cooked. (The fish will change color to white and will start flaking when done).
- Turn off the heat and let it stand for 5 minutes.
- Serve with brown rice or chapatti.
Thepla is a deep fried sweet crispy puri , very popular in parts of India and Pakistan. It is made with whole wheat flour and goor. Goor is natural sugar. Goor can be found in an Indian grocery store.
You will find many different recipes for thepla, I like this recipe which was given to me by my friend Gulzar.
I have added a few more ingredients and baked it to make it into a healthier snack.
- 8 oz goor
- 1 cup water
- 4 cups whole wheat flour
- 1 cup soji (wheatlets)
- 1 cup brown sugar (dark brown)
- 3/4 cup butter (melted)
- ¼ tsp elchi(cardamom) seeds crushed
- 1 tbsp viriyari crushed
- 2 tbsp kas kas (white poppy seeds)
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
- 2 tbsp unsweetened coconut
- In a medium saucepan boil the water and goor till the goor melts
- In a mixing bowl add flour, soji, brown sugar, elechi, viriyari.
- Rub in margarine till the mixture looks like bread crumbs.
- Add goor pani a little at a time and make a stiff dough.
- Divide the dough into 4 and make a ball.
- Roll the dough in kas kas and flatten it.
- Roll each ball on a floured surface to a ¼ “ thickness.
- Cut with a cookie cutter.
- Bake in a preheated oven 350 degrees for 15 minutes.
You can use:-
- 1 1/2 cups whole wheat flour
- 1 1/2 cups spelt flour
- 1 cup oats
In a blend or coffee grinder grind the oats to a fine grind.