Renu's Home

fun food love

  • HOME
  • RECIPES
    • BAKING
    • VEGGIES
  • Recipe Index

ceylon cinnamon, identify true cinnamon from cassia

ceylon cinnamon renushomeceylon cinnamon – how to identify true cinnamon from cassia, a cheap and harmful variety.

Little do many of us know that the variety sold in most super markets and grocery stores known as cassia is not the true cinnamon that can provide us the health benefits by using it in the right way.
 
There are 2 kinds of cinamon.
ceylon cinnamon known as “true Cinnamon” is different from the “cassia cinnamon” that is used by a larger population in the world and it also comes with risk.
 
true cinnamon comes with lot of health benefits like regulating cholesterol levels, inhibiting the growth of fungus, expelling phlegm. While cassia may cause health hazards to liver and kidneys when used in a bit more quantity regularly.
 
true cinnamon has a dominant, sweet, pleasant aroma and taste that can rob ones heart while cassia is pungent and has a sharp strong smell and taste.
 
In the picture below, the top 3 thick barks are cassia and the bottom bundle of thin barks is true or ceylon variety.

cassia renushome
ceylon or true cinnamon is paper like thin and rolled to many layers and is quite fragile, is easily breakable. cassia is rough textured and is thick and just hard to break. It is rolled to only a few layers.
 
true cinnamon is quite expensive and costs anywhere about 6 to 10 times the price of cassia. It has high medicinal properties and is used to heal certain infections and metabolic disorders while cassia comes with health risk when consumed in large quantities and is suitable only for occasional use for flavoring foods.
 
The amount of coumarins is different in both the types. Coumarins are a plant component that exist in cinamon that can be toxic when eaten in larger quantities. True variety has a very small amount of coumarins while cassia has a much higher content which can take a toll over the liver and kidneys if consumed regularly.

true cinnamon renushome
 
There is no way, one can find out whether the powder sold is made from ceylon cinnamon or cassia. Hence while buying the powder. It must be bought from trusted source or brand. There are a lot of brands selling organic spices. To obtain the best health benefits, it is always best to buy organic ceylon cinnamon and then make a powder of it at home.
 

How to make ceylon cinnamon powder

ceylon cinnamon, identify true cinnamon from cassia
 
Prep time
2 hours
Total time
2 hours
 
Detailed instructions on how to make ceylon cinnamon powder
Author: RENU SRIKANTH
Recipe type: How to
Cuisine: Global
Serves: 2 tbsps
Ingredients
  • ¼ cup of broken pieces
Instructions
  1. It is always best to buy Ceylon variety and if possible organic yields the best flavors and health benefits.
  2. ceylon cinnamon can be identified easily. They are thin barks rolled to multiple layers and are quite fragile.
  3. To make the powder, break open the layers, clean the inner parts of the bark with a clean kitchen towel or a dry cloth.
  4. Sun dry them for 2 hours. Any unseen creatures in the barks can be driven away by exposing to hot sun. Sun dried spices are easy to blend as well. Break up to tiny pieces if your blender is not powerful enough.
  5. Add them to a blender jar and powder.
  6. Seive the powder using a filter or a fine mesh.
  7. Add the coarse particles to the blender again and powder it again.
  8. The coarse particles can be used to make tea.
  9. The smooth powder can be stored in a glass jar for further use.
3.3.3070

 

collection- renushome

Collection on myblog

mysore bonda recipe restaurant stylebonda

ceylon cinnamon renushomeCinnamon

eggless banana marble cakebanana cake

mysore bonda recipe restaurant style using maida

mysore bonda is very popular in south India mostly in Karnataka and can be found in tiffin centers, Udupi hotels and Restaurants. These have crusty outer skin while the inner part is very soft and light since they are made of yogurt and maida i.e plain flour. Also little rice flour is used to make the outer part crusty. These are quite popular as they are easy to make instantly and can be served as a tea time snack. They are different from the ulundu bonda (in tamil) or punugulu (in telugu) which are made of the urad dal batter. If you are looking for mysore bonda recipe that is served in Karnataka restaurants, you can try this.
 
mysore bonda recipe restaurant style
 
These mysore bonda are also called as maida bonda and maida punugulu. The proportion of rice flour can be adjusted a bit, but this works well for me. Theses taste the best when served hot or warm with a chutney. I prepare a onion tomato chutney or bell pepper chutney to go with them.
 

how to make mysore bonda in restaurant style using maida

1. Dump all the ingredients except water and oil  in a wide bowl. mix everything well.
ingredients for mysore bonda recipe
2. Add water little by little to make a thick batter like the vada batter. you can add little more flour if your batter becomes runny.set this aside for 30 minutes to 1 hour.
make a batter for mysore bonda recipe
3. Heat oil well. Smear oil to your fingertips, make round balls and drop them in the oil.
frying balls for mysore bonda recipe
4. Fry maida bonda till golden.
 

here is the mysore bonda recipe in restaurant style

5.0 from 1 reviews
mysore bonda recipe restaurant style using maida
 
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Mysore bonda is a popular south Indian snack that is served in restaurants along with a chutney
Author: Renu Srikanth
Recipe type: Appetizer
Cuisine: South Indian
Serves: 3
Ingredients
  • 2 cups maida
  • ½ cup rice flour
  • 1 very small Onion chopped or 1 tbsps. Of chopped coconut
  • 2 Green chilies finely chopped
  • ¼ inch ginger piece minced
  • Salt to taste
  • ¼ tsp. cumin
  • 1 cup yogurt (slightly sour works well)
  • ¾ tsp. soda
  • Water as required
Instructions
  1. Add all the ingredients, except water and oil to a bowl. Mix everything well.
  2. Add water little by little and mix to make a thick batter. The batter preferably must be of the vada batter consistency. So be cautious while you add water. If you happen to add more water and your batter ends up runny, just add little flour and mix. Use half rice flour and half maida while adding extra.
  3. Set this aside for 30 mins to 1 hour depending on your yogurt. If your yogurt is not sour, it is best to leave for an hour. Since sour yogurt makes these bondas fluffy and light.
  4. Heat the oil to smoke point, reduce the flame to medium. Smear some oil to your fingertips, make a round ball and drop in the hot oil. Fry till golden. Repeat smearing oil to your fingers every time you drop a bonda. This keeps them in good shape.
  5. Keep stirring with a ladle while frying otherwise these get discolored fast.
  6. Make them in batches till you finish all your batter.
  7. serve hot or warm with chutney
3.2.2925

 

gajar matar ki sabzi recipe | carrot green peas stir fry

gajar matar ki sabzi or carrot green peas stir fry is a healthy, comforting and easy side dish that is accompanied with rice or phulka. This pair is so common and is liked by most, not only in the north but down in the south India too. It is one of the sabzis that is often served in the north Indian thali in Indian restaurants. Every week I prepare this sabzi with half a kilo of gajar and save it for the week nights dinner. Supermarkets in Singapore sell premium quality young frozen carrots from Australia, which are worth to adore.

gajar matar ki sabzi recipe

This gajar matar ki sabzi can be used to make kathi rolls for kids’ school lunch. This pair can be cooked in any way as one likes.  Since I have a food processor, I prefer to grate the carrots, you can even chop to bite sized pieces. Grating reduces the cooking time and the sabzi is ready quickly.

It can be made more nutritious and appealing by adding spinach, methi or  crumbled paneer or fresh coconut. Refer the notes on how to use.

gajar matar sabzi recipe, carrot green peas stir fry

 

gajar matar ki sabzi recipe, carrot green peas stir fry
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
gajar matar sabzi is a carrot green peas stir fry , a comforting, healthy and easy side dish to accompany rice or phulkas.
Author: Renu srikanth
Recipe type: side dish
Ingredients
  • 500 grams of carrots
  • ¾ cup of frozen or fresh peas
  • 2 red or green chilies broken
  • 2 to 3 tbsps. Oil
  • ¼ tsp. cumin
  • ½ tsp. Crushed ginger
  • Salt
  • Little turmeric
  • Few tbsps. Grated coconut (optional) or ¼ tsp. Garam masala (optional)
  • Few coriander leaves chopped
Instructions
  1. Wash and peel carrots. Grate them or chop to your convenience
  2. Wash peas thoroughly if you are using frozen peas
  3. Heat a wide pan with oil
  4. Add the cumin when they begin to splutter, add ginger and chilies and fry for a min
  5. Add peas and carrots. Sprinkle salt and turmeric. Fry till the carrot is done. You can cover and cook for a while till they are done if the gajar or peas are not tender.
  6. Add garam masala if using or sprinkle grated coconut. Mix everything well
  7. Garnish with coriander leaves
Notes
Garam masala powder can be used only if carrot is cubed. With grated carrots, the sabzi tastes good without garam masala. coconut can be used to enhance the taste and flavor.

If you like to use palak, methi or paneer with this, chop the leaves or crumble the paneer, add them at the end , cover and cook for 2 to 3 mins.
3.2.2925

Indian spices – glossary of Indian spices in english, hindi, tamil, telugu, kannada

Indian Spices – A list of Indian Spices in english, hindi, tamil, telugu and kannada with images for quick reference
Indian spices in hindi, tamil, teluguA fruit, root, bark, seed or a vegetable substance that is in the fresh or dried form primarily used for flavoring is a SPICE.  Spices are one of the most essentials of Indian cuisine. Most spices have their own medicinal and healing properties which have been trusted for centuries hence forth they are widely used in Indian Food.
 
I have prepared a Glossary of Indian Spices in English, Hindi, Tamil, Telugu, Kannada along with the pictures of most of them. If you happen to know a spice that is not mentioned in the list below, you can contribute it here in the comments section. I would be more than happy to add your entry to the table.

Glossary of Indian Spices in English, Hindi, Tamil

ENGLISHHINDITAMIL
AsafotediaHingPerungayam
Bay LeafTej PattaBrinji Ilai
Basil SeedsTukmaria, SabjaSabja
Black CardamomBadi ElaichiNalla Ellakai
Black CuminKala JeeraKarun Jeragam
Black PepperKali MirchMilagu
CarawayShahi JeeraShajeragam
Carom Seeds (Thymol)AjwainOmam
CinnamonDal ChiniPattai
ClovesLavang, LaungKrambu
Coriander SeedsSabut DaniyaKothamalli Vedhai
CuminJeeraJiragam
Dry GingerSoonth, SaunthSukku
Fennel Seeds (Anieseeds)SaunfSombu
Fenugreek SeedsMethi DanaVendhayam
Fresh gingerAdarakIngi
GarlicLehsunPoondu
Green CardamomChoti Elaichi, Hari ElaichiElakkai
KokumBhirinda
Large MustardSarsonKadugu
MaceJavithri, JapathriJathikai Thol
CapersKabra, KareerMarati Mokku
NutmegJaiphalJathikai
Onion SeedsKalonjiVengaya Vithai
Red ChiliLal MirchMilagai
Star AniseChakra PhoolAnachi Mokku
Stone Flower (Rock Flower)Pattar PhoolKalpaasi

Glossary of Indian Spices in English, Telugu, Kannada

ENGLISHTELUGUKANNADA
AsafotediaInguvaIngu
Bay LeafBiryani AkkuBiryani Ele
Basil SeedsSabjaSabja
Black CardamomNalla ElakkuluKari Elakki
Black CuminNalla JeelakaraKari Jeerege
Black PepperMiriyaluKari Menasu
CarawayShahijeerashahjeera
Carom Seeds (Thymol)Wamu, VamuAjwain
CinnamonDasina ChekkaChekke
ClovesLavangaluLavange
Coriander SeedsDaniyaluKothambari Kalu
CuminJeelakaraJeerige
Dry GingerSontiSunti
Fennel Seeds (Anieseeds)Sompu, SopuDodda Sompu
Fenugreek SeedsMenthuluMenthya
Fresh gingerAllamAlla
GarlicVelluliBeluuli
Green CardamomChina ElakkuluSana Elakki
Kokum
Large MustardAavaluSasive
MaceJapathri, Jajikaya Pathri
CapersMarati MogguMarati Moggu
NutmegJajikaya Jakayi
Onion SeedsUlli VithanaluEruli Beeja
Red ChiliEndu MirapakayaluVana Menasinakayi
Star AniseAnasa Puvu Anasi Hovvu
Stone Flower (Rock Flower)Dagad PhoolKalu Huvvu

Glossary of Indian Spices in EnglishGlossary of Indian Spices in hindiGlossary of Indian Spices in tamil

Eggless banana marble cake | eggless banana cake recipe

Thanks for stopping by and Welcome to Renus Home. This is my first post on this blog. This Eggless banana cake is a welcome treat appreciating your visit here.

Banana and chocolate are made for each other and this combo makes the cakes moist and delicious that one would get addicted to. This Cake can also be made to a marble cake and is optional. It turns out to be fluffy, soft and delicious, all without using eggs. Mashed banana gives a moist and perfect texture to any cake. I try substituting mashed banana for eggs and it always works out for me except that the cakes or breads turn out to be slightly dense than the ones with eggs.

eggless banana marble cake
First i will get you thru the step by step pictures.

How to make this Eggless banana marble cake

1. First set the oven to Preheat at 170 deg C. Leave it to heat up for at least 15 minutes
2. Prepare the pan by greasing and flouring lightly
3. Mix the flour, baking powder and baking salt. Break up the lumps of flour. It can be sieved as well
4. Melt the butter and add to mashed banana and vanilla extract
5. Add sugar and mix everything well
mixing wet ingredients for eggless banana marble cake

6. Add the flour from step 3. Mix well . Set aside half of the batter to another bowl
7. Add cocoa powder to the other half and mix well to break up any lumps
mixing flour for eggless banana cake

8. Pour batters, starting with white batter and then alternately with cocoa mixed batter. Fill up the pan this way till all the batter is used up.
9. Swirl the batter lightly with a skewer to get a marble effect.
greasing pan for eggless banana marble cake

10. Bake this for about 40 minutes, i insist others to check after 30 minutes to prevent over baking. Skewer inserted comes out clean when it is baked fully
11. Leave it to cool for about 10 to 15 minutes and then transfer to a wire rack to cool.
baked eggless banana marble cake

My Gorgeous looking eggless banana marble cake was ready to enjoy. This cake requires no frosting and tastes good on its own.

here is the Eggless banana marble cake recipe below

5 from 1 vote
eggless banana marble cake
Print
Eggless banana marble cake recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Eggless banana cake can be made a marble or without marble Style. Just skip cocoa from the recipe
Course: Dessert
Author: Renu Srikanth
Ingredients
  • 1 cup ¼ mashed ripe banana
  • cup ½ sugar
  • 1 cup ¼ plain flour Refer the notes below
  • 1 tsp . baking powder
  • tsp ½ . baking soda
  • Pinch of salt
  • 1 tsp . vanilla extract
  • 2 tbsp . Cocoa powder optional
  • cup ¼ of melted butter or neutral oil
Instructions
  1. Preheat the oven at 170 to 180C for at least 15 minutes.
  2. Grease and lightly flour the pan
  3. Mix flour, baking powder and baking salt and set aside. You could sieve them too.
  4. Mix banana, melted butter and vanilla
  5. Add sugar as well and mix
  6. Add the flour. Mix well to break up the lumps. Set half of this aside
  7. Mix cocoa to the other half of the mix.
  8. Now alternately add cocoa batter and white batter separately to the pan as seen in the image
  9. Take a skewer and then just swirl the batter lightly to give a marble effect. Do not overdo.
  10. Bake it for 30 to 40 mins. Skewer inserted must come out clean
  11. Cool the eggless banana marble cake for 10 to 15 minutes. Transfer to a wire rack. Cool it completely and cut.
Recipe Notes

I use a standard 240 ml cup, it holds flour equal to 130 grams

Tastes best the next day.
Stays good for about 3 to 4 days in refrigerator or for longer if frozen

 

© COPYRIGHT 2014-2015, CONTENT COPYRIGHTED TO RENU SRIKANTH