Mini Corn Cakes

4 tablespoons vegetable oil
1 small onion, peeled and chopped
1 clove of garlic, peeled and grated or chopped
7 ounce baking potato, boiled, peeled, and mashed
1 green chile, deseeded and finely chopped
2 tablespoons finely chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup Cheddar cheese, grated
Salt to taste
1 1/4 cup corn kernels (dried as much as possible if using canned or frozen)
3 rounded tablespoons gram (chickpea) flour

Heat 2 teaspoons of the oil in a frying pan and fry the onion until soft and golden.  Add the garlic and cook for 30 seconds.  Take off the heat and place in a bowl.  Add the potato, chile, red bell pepper, spices, cheese, and salt.

Puree three-quarters of the corn in a blender and add both this and the whole kernels to the onion mixture.

Place the gram flour in a dry pan and stir-fry until the flour turns a shade darker and emits its distinctive smell, around 2-3 minutes.  Mix into the corn.  Using clean, oiled hands, make 8 cakes with the mixture.

Heat the remaining oil in a large non-stick or cast iron frying pan.  Add the corn cakes to the pan and cook over a low heat until the bottoms have turned golden.  Turn over and brown the other side.

Makes 8.

From Anjum's New Indian by Anjum Anand, with minor change 

Buttermilk Banana Cake with Vanilla Buttermilk Glaze

1 1/2 cups all-purpose flour

1/4 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sugar

1/4 cup unsalted butter, at room temperature

1 large egg

1/2 teaspoon vanilla extract

3 over-ripe bananas, mashed

1/2 cup buttermilk

For glaze:

About 1 cup confectioners’ sugar

1/2 teaspoon vanilla paste

Buttermilk, as needed

Heat oven to 300°F.

Line a 9×9-inch square cake pan with parchment paper, and grease the paper with butter.

Sift flour, salt, baking powder and baking soda into a medium bowl.  Set aside.

In a large bowl, cream together butter and sugar.  Mix in egg, vanilla and bananas.  Gradually add the dry ingredients and buttermilk, alternating, and mixing between each addition; do not over mix.

Transfer batter to prepared pan and bake for 50-60 minutes, or until a toothpick can be inserted and removed clean.  Let cool in pan before glazing.

To make the glaze, mix powdered sugar and vanilla paste with a fork.  Add buttermilk one teaspoon at a time until the glaze reaches a smooth, spreadable consistency.  Pour glaze over cake and spread evenly.

From Wonky Wonderful blog