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Tag: #wholewheat

Whole wheat Banana bread with chocolate chips


Are you guys much of a bread fan? Well I was a big fan of the bread and butter when I was a kid and we didn’t have much options other than the humble milk bread. Brown, multigrain whole wheat bread all came in the last decade into the picture. I am yet to discover an easy bread recipe to bake at home. Anyways, why all the talk about bread? Its because today I bring to you a recipe that gets all the ticks on the “health meter” if such a thing does exist. It is made with wholesome meal/ whole wheat flour, no sugar or any kind of artificial sweetener.

So bananas are kind of under-appreciated by me. I love the banana flavor in any ice cream or candy but as a fruit its never got my attention. But, besides me, the rest of my family are banana lovers. We get different varieties of bananas and everyone munches on it as a snack except me. But this all changed when I was pregnant, in fact the only snack and fruit which I could eat without having nausea was banana. So during my whole term I had bananas of all shapes and sizes!

My Aunt B had sent me recipes of many chefs when I had just got married. It all just got archived in my email until recently when I chanced upon them and struck gold. She has been kind enough to send me so many varieties of recipes and I have been trying them ever since. Its during one of these trials that I came across this banana bread and we love it! We love this banana bread as such but you could have it slathered with butter/chocolate spread/lemon curd with your cup of afternoon tea. The key point to be noted in this recipe is the use of overripe bananas (the blacker the better) which lend to the sweetness of the bread as we don’t add in any sweetener in the recipe. You could add cinnamon streusel to your banana bread or nuts/seeds for added crunch or chocolate chips as I did. Hope you love this recipe.


Source: Catherine’s recipes

Makes: 1 loaf


115g / ½ cup butter, plus extra for greasing

5ml/ 1 tsp baking soda

225 g/ 2 cups whole meal (whole- wheat) flour

2 eggs, beaten

3 very ripe bananas

30 – 45ml / 2-3 tbsp. milk

½ cup dark chocolate chips


  1. Preheat the oven to 180C. Grease and base line a 9*5in loaf tin. Cream the butter in a bowl until fluffy. Sift the baking soda and flour, then add to the creamed butter, alternating with the eggs.
  2. Peel the bananas and slice them into a bowl. Mash them well and stir into the cake mixture adding enough milk to get a dropping consistency. Add in the chocolate chips and give a stir.
  3. Spoon the mixture into the loaf tin and level the surface with the back of a spoon. Bake for 1 ¼ hours or until a skewer inserted into the center comes out clean. Cool on a wire rack.



Roasted garlic and caramelized onion wheat kulcha



Have you heard of kulcha? Chances are you wouldn’t have, unless you were born and brought up in the north or had friends from there. All I knew were chapattis, then came along naans, tandoori rotis, romali rotis but kulcha is something I tasted in the restaurants of Bangalore. Hmm.. It looks like a sister of naan( wasn’t so fond of it). I wasn’t sure if I should order it.The only difference I found in it was that it had some green garnish atop unlike its other counterparts.

At last one day I summoned my guts to order kulcha. I loved the soft texture and the flavors it had, but it never crossed my mind that I could make it at home. I have always experimented with chapattis adding different kinds of spices and flavors, but never had I thought of making any other kind of roti. It was until recently when I saw the recipe for wheat kulcha that it struck me it can be made at home. I kept thinking of trying it out, but you know how laziness can be convincing at times!Usually kulcha calls for maida(white flour), but since these days I tend to be a little more conscious of what’s going in, I liked this recipe better because it is made with wheat.

So finally I decided to give the recipe a try but I changed the flavors. So this recipe is an adaptation to  Food,Fun and Frolic‘s recipe of whole wheat mint and onion kulcha.

Makes : 9 – 10 kulchas


For the dough

Whole Wheat flour( atta) – 2 cups

Active dry yeast – 2 tsps

Sugar – 1 tsp

Salt – to taste

Dried mint leaves – 1 tsp ( optional)

Lukewarm water – 1/3 cup + more to knead the dough.

For the filling

Onion – 1 large sliced

Green chilly – 1-2 chopped

Garlic – 2-3 tsp(s)finely minced

Salt – to taste

Chilly powder/Cayenne pepper- to taste( optional)

Oil – for sauteing

Coriander leaves – chopped for garnish


To activate the yeast, dissolve the sugar in 1/3 cup lukewarm water and then add the yeast. Set this mixture aside for around 5 minutes until it is frothy.

To make the dough, mix together the flour, salt and dried mint( if using) in a bowl. Make a well in the center of the bowl and pour in the yeast mixture. Knead this into a nice soft dough, adding water when necessary. Transfer the dough into a well oiled bowl, cover with cling film and set aside in a warm place for 1.5 hrs to 2 hrs or till the dough doubles in size.

While your dough is resting , lets prepare the filling. Heat a little oil in a skillet or brush your griddle with oil and toss in the onions. To allow the onions to caramelize quicker, season it with salt. You can add a pinch of cayenne pepper.( Nah.. It won’t get spicy). Once your onions are brown, remove onto a paper towel. In the same skillet toss in the minced garlic and saute till it starts browning around the edges. You can optionally roast your garlic in an oven. Move the roasted garlic into a dish along with caramelized onions and chopped green chilly. Give it a thorough mix.

Now lets start with the kulchas. Start by slowly heating your tawa or any flat dish you use for making rotis.  Divide your dough into equal sized balls. Flatten each ball into a disc of approx. ¼ inch to ½ inch thickness.Place a small amount of the filling in the center of the disc, then pinch in all the sides of the disc to the center and make it a ball. Flatten the dough ball with your palm or roll it lightly with a rolling pin. Garnish with coriander leaves and give the kulcha another roll.

Cook this on a hot tawa till both sides are a light brown and you get those spots going on. Serve hot with a curry of your choice be it mutton curry, or chicken curry or aloo gobi.

Note:  The water shouldn’t be too hot or the yeast won’t be activated. The water should be warm to touch.

The time it takes to double differs with different brands of yeast. So give it a time from 1.5 hrs to 2.