Quick Banana Bread Pudding

I had this stale Italian bread sitting inside my fridge for about a week, so thought of using this up into a new, but interesting recipe. Saturday morning, nice and sunny outside....those beautiful sun rays sparkled an idea into my mind, of making bread pudding. This is how I used up both my bread and the banana.When I was ready to post this recipe to my blog, I just typed stale bread on to Google. I saw this interesting site telling about "10 smart ways to reuse stale bread". I am adding a link to that site, thought may be it will be useful to you all and for me too to refer later to make other things with a stale bread.

Ingredients:

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1 long Stale Italian Bread (you can use any stale bread which is bit dried without any moisture)

2 ripe bananas

2 +1 tbsp Brown sugar

1/2 tsp Cinnamon

1/2 Dried Cherries, Berries and Raisins

1 pinch Salt

Method:

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1. Preheat oven to 400F.

2. Cut the bread into bite size cubes and place it in a bowl.

3. In a small bowl add 1 pinch salt, 2 tbsp brown sugar and bananas and mash it. (It does not matter if there are chunks of banana)

4. Now mix both the banana and bread so that all the banana is well coated.

5. Now add the dried fruits and mix well and shift these ingredients to a baking dish or casserole.

6. Sprinkle 1 tbsp brown sugar on top.

7. Cover the baking dish with aluminium foil and bake it for about 30 mins.

8. Now remove the foil and bake it again for about 5-8 mins or until the top is crispy and brown.

9. Serve this warm as it is for breakfast or as a dessert with some whipped cream or ice cream of your choice.

Fenugreek Coriander Thokku

Fenugreek Coriander Thokku/Chutney is a rare and lovely combination of two of my favorite greens. This is again one of my grandma's recipes, and can't go wrong anytime. It is a great item to prepare when we have time and preserve for future use. It tastes great with hot steamed rice or a great side dish for chapathi or a tangy-savory spread for breads. Definitely won't let you down when you are

Fish Curry with Yogurt and Dijon Mustard

Today I am thinking of fish curry which is completely different. I didn't want to make the usual curry, but did want to try some different ingredients which are similar in taste, so I replaced coconut with yogurt and fenugreek powder with Dijon Mustard. Guess what, it tasted so good and game me a heads up for trying this new recipe. So thought of sharing it with you all, try and let me know how you liked it.

Ingredients:

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3 Cat Fish fillets cut into medium size peieces

1 Red Onion chopped

1 tomato chopped

1/2 tsp Ginger-Garlic paste

1 sprig Curry leaves

2 tbsp Yogurt

1 tbsp Dijon Mustard

1 tbsp Tomato paste

1/2 tsp Turmeric powder

1 tsp Paprika powder

1 tsp Chili powder

1 tbsp Coriander powder

1/4 tsp Cumin powder

1/4 tsp Black Pepper powder

1 tsp Tamarind paste

1/4 tsp Mustard seeds

Salt to taste

1 tsp Oil

Method:

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1. In a deep bottom pan add oil, when it's hot add mustard seeds and when they start to sputter, add curry leaves and ginger-garlic paste. Saute it until it turns brown.

2. Add onions and saute it until it becomes translucent.

3. Add all the spice powders except yogurt, dijon and tomato paste until the raw smell of the masala is gone.

4. Now add yogurt, dijon mustard and tomato paste and mix well with the spices. Cook it for about a min.

5. Now add the tomatoes, mix well. Cover and cook for 2-3 mins.

6. Now add enough water, salt and tamarind paste, cover and bring it a boil.

7. Now add the fish and keep the lid half covered and cook it for about 15-20 mins on medium flame or until the fish is cooked.

8. Serve this with steamed rice or appam or dosa.