Chironji seeds(to the left) were a discovery while shopping at MK Retail. Again, remnants in the fridge of the vegan days, when I went out and bought this wealth of grains that I unfortunately never got to use, till now. Almond flavored and soft, I can see them being used to mughal sauces just like the famed badam. Given my general disdain for Mughal food, I have yet to verify this theory.. though I did try something else with them.. which was to roast them and add them to a standard recipe for bananna bread.
The bread itself was dry.. I have to try replacing the carrot in the carrot cake recipe with Bannana and see how that goes.. but till then.. here's the recipe.. ps. do not fault the recipe for my disaster.. it's all explained in the hopefully soon to come, measurement post. So don't stop yourself from trying this recipe, because the taste was wonderful. The only thing missing, was the texture.. again, turned out a bit on the dry side of business.
How did the Chironji perform? It seemed to integrate itself into the cake, sensed only when you bit into the cake and instead of ultra soft smoothness, you encounter a soft bite that gives you a faint nutty flavour. The pumpkin seeds however, turned out the crunch factor in the cake. And yes, that is also the change in the recipe :)
3 Ripe Bannanas
1/3 cup melted butter
1 cup sugar
1 egg beaten
1tsp baking soda
1 pinch salt
1.5 cups flour
1. Preheat oven to 330F
2. Add butter and mashed bannana to a beater and mix well till creamed. Mix in sugar, vanilla and egg.
3. Sprinkle in baking sodar and salt.
4. Add flour at last and mix well. Fold in roasted nuts (if using at this point- measurement: as desired by you)
5. Bake for 50 mins or till toothpick test, shows cake is cooked!