Eggless Banana pancake/Perfect Breakfast recipe/ How to make Indian pancake

Our very own traditional sweet Malpua (A fluffy deepfried pancake dipped into sugar syrup) get a healthy makeover in this delicious recipe. Made with whole wheat flour and fibre rich banana , milk and coconut powder this is the easy and healthy breakfast recipe as it does not need extra preparation.
The lazy morning when I don't want to cook many things I use to make this pancake recipe and serve it with curd. Its yummy and wholesome breakfast which is going to make you full till lunch.

Prepatimration time:- 20 minutes
Servings:- 4
Ingredients:-

• Wheat flour- 1 cup
• Semolina- 1/4 cup
• Desicated coconut powder- 1/4 cup
• Ripe banana- 1
• Sugar- 1/4 cup
• Milk- 1 cup (250 ml)
• Cardamom- 2 powdered (optional)

Method:-

• In a big bowl take banana and with the help of whisker make a smooth paste out of it.
• Now add flour,sugar coconut powder milk and mix well.
• Add cardamom powder  and make a smooth paste.
• If require add more milk or water into the mixture to get the dripping consistency.
• Heat a lightly oiled frying pan over medium heat.
• Pour one ladle full batter into the pan.
• Let it cook till golden from both sides.
• Your yummy pancake is ready.
• Serve hot with curd or sour cream.

 

Eggless Mini Chocolate Cupcakes/ Basic Chocolate cupcake recipe/ Moist tiny cupcakes / How to make Chocolate Cupcake.

When it comes to kids Party this basic egg less chocolate cupcake recipe is guaranteed a winner.  This is a very basic recipe so nothing fancy is required.

 This time I made this mini cupcakes for my daughters class party and kids loved it a lot. I made it for kids party so I used mini cupcake paper, you can make it with normal cupcake mold or paper.

As we like our cupcakes moist, spongy, cakey and rich in texture so I kept the batter thin like dripping consistency. We don't want dense cake so make sure the batter should not be too thick.

Preparation time :- 30 minutes
Servings:- 40 mini cupcakes or 10 cupcakes
Ingredients:-

• All purpose flour (maida)- 1 1/2 cups(1 and half cups)
• Cocoa powder- 1/2 cup
• Sugar- 1 cup
• Curd- 1/2 cup
• Milk- 1 cup
• Oil- 1/2 cup
• Baking powder - 1/2 teaspoon
• Baking soda- 1/2 teaspoon
• Vanilla essence- 1/2 teaspoon

Method:-

• First in a bowl strain all purpose flour, cocoa powder, baking powder and baking soda.
• In another bowl whisk curd and sugar and milk till sugar dissolves completely.
• Then add oil and vanilla essence and mix well.
• Now start adding strained flour to the mixture by adding small quantity at a time and make a smooth batter out of it.
• If require use more milk to get the desired consistency.
• Preheat the oven at 180 degree centigrade.
• Now start filling the cupcake with the batter.
• Fill the cupcakes only halfway full otherwise cupcakes will overflow.
• Put the filled cupcakes in the oven  and bake it 220 degree centigrade for 15 minutes or until a toothpick or knife inserted in the centre comes clean.
• Allow to cool.
• Frost and decorate as desired. 

Kala Chana Recipe, Masala Kala Chana gravy/ How to make tasty and healthy Kala Chana Curry

Kala chana, black gram or black chickpea is the most healthy spicy dish. Being low in fat, high in proteins calcium, iron dietry  fibres and rich in vitamins and minerals kala chana is very healthy. You can prepare a variety of dish out of it and I am sure you will never get bored of. This authentic dish comes from north Indian cuisine. In this recipe black chickpea is cooked in a thick onoion tomato gravy and made rich and flavored by adding spices. Add whole spices to chickpeas before boiling it adds great flavor to chana. You should try that but remember to discard the spices later.

Preparation time:- 50 minutes
servings:- 6
Ingredients:-

• Kala chana- 11/2 cups
• cumin seeds- 1/2 tsp
• Onion - 2 medium size
• tomatoes-2 medium size
• Coriander powder- 1 tsp
• red chilly powder- 1 tsp
• Green cardamoms-2
•  Cloves- 2
• Bay leaf-1
• Cinnamon stick- 1 inch
• Ginger garlic paste - 2tsp
• Chana masala- 1 tsp
• Garam masala-1/2 tsp
• Asafoetida- 1 pinch
• Cooking oil- 2table spoons
• Salt - to taste or 2 tsp
• Green coriander leaves- 2 table spoon( finely chopped)

Method:

• Wash soak Kala chana overnight.
• Pressure cook with 1 tsp of salt, bay leaf,clove, cardamoms and cinnamon and water for 3-4 whistles or until soft.
• Let the pressure comes out naturally.
• now take out  boiled chana with water in a large bowl.
• Heat oil in a pan, add chopped onion fry till translucent.
• Add garlic ginger paste and fry for a minute.
• Add chopped tomato and mix well.
• add turmeric powder, red chilly powder, coriander powder ,chana masala salt and mix well.
• Fry all the spices till oil starts to separate.
• Now add boiled chana with  and mix well.
• Now add now add water, garam masala powder and chopped green coriander and cook it for another 10 - 12 minutes.
• with the help of a ladle mash some chana to get a thick gravy.
• your spicy kala chana is ready.
• serve hot or cold with chapatti or rice.

Shahi Paneer, Indian Cottage cheese recipe/ How to make shahi paneer

Shahi Paneer is a very famous and royal dish , frequently being served at any special occasion, either its home or a big gathering. This popular north Indian recipe  made with cottage cheese and thick tomato based gravy.In this recipe cashew nut and full fat fresh cream is used to bring the royal and rich texture and flavor. Paneer is cooked in mildly spiced creamy gravy. I did not fry the paneer in ghee or oil before adding in gravy, just soaked paneer cubes in boiling water for 2 minutes.

Preparaton time:- 30 minutes
Servings:- 4
Ingredients:-

• Paneer- 250 grams
• Onion - 2 medium size
• Tomato- 2 medium size
• Cashew nut- 8-10
• Full fat cream- 2 tablespoon
• Coriander powder- 1/2 tsp
• Kashmiri red chilly powder- 1 tsp
• Green cardamoms- 2
• Cloves- 2
• Bay leaf-1
• Cinnamon stick 1/2 inch
• Ginger garlic paste - 1tsp
• Garam masala-1/4 tsp
• Cooking oil- 2table spoons
• Kasuri methi 1 tsp
• Salt - to taste or 11/2 tsp
• Green coriander leaves- 2 table spoon( finely chopped)

Method:-

• Grind cashew nut along with milk to a smooth paste and keep aside.
• Grind  onion and tomato to a smooth paste.
• Now heat oil in a pan over medium flame.
• Fry all the whole spices till they release their aroma in oil.
• Put onion tomato paste in the pan , mix well and keep on stirring continuously .
• Add garlic ginger paste and mix well.
• It takes 5-6 minutes to evaporate water from the onion tomato paste.
• Now add coriander powder ,red chilly powder,salt  and cream to the pan.
• Fry till oil starts to leave the sides of the paste, it will take another 5 minute .
• Now add water  to the mixture, also add kasuri methi and garam masala and bring it to boil.
• Put paneer cubes in the simmering gravy.
• Simmer it till you get the desired consistency.
• Turn off the flame, garnish with chopped coriander leaves.
• Serve hot with tandoori roti, naan, chapatti or rice.

Tips:-

• If you want you can fry the paneer cubes , but donot over cook it otherwise paneer becomes rubbery. 

Pumpkin /Kaddu ki sabji/ How to make Sitaphal sabji

The Pumpkin or Kaddu ki sabji recipe is very easy ,simple and does not require more ingredients.Only cutting and peeling need some effort. I am going to prepare this recipe by the method which is generation old. It is used to be my Grand Maa`s fovoriate sabzi.  As a child I didn`t like it much but now started liking it and makes very often due to its nutritional value.

Preparation time:- 30 minutes
Servings:-4
Ingredients:-

• Pumpkin:- 700 gm
• fenugreek seeds (methi dana)- 1/2 teaspoon
• Mustard seeds-1/2 teaspoon
• Dry red chilies- 2
• Turmeric powder- 1/2 teaspoon
• Dry Mango powder- 1/2 teaspoon
• Sugar- 2 teaspoon
• salt- 1 teaspoon

Method:-

• Wash ,peel and chop the pumpkin into 1/2 inch pieces.
• In a pan heat oil.
• Add fenugreek and mustard seeds and fry for a minute on low flame.
• Now add red chilies and fry for some 15 seconds.
• Add the pumpkin and mix well.
• add salt and turmeric powder and mix well.
• Cover with the lid  on medium flame.
• Cook it for 15-20 minutes with lid on and stir in between to avoid burning.
• Once pumpkin becomes soft and little mushy add dry mango powder and sugar and mix well.
• cook for another 2-3 minutes with lid on.
• If the sabzi looks watery evaporate the water from the sabji by cookin it without lid.
• Serve kaadu ki sabzi hot.
• It goes well with chapatti or plane paratha.

Easy Veg- Biryani/Veg Biryani in Pressure cooker/How to make instant Veg Biryani

 

If you are a beginner or have less time to cook and want make something which really tastes good then this veg Biryani recipe is perfect for you as it is easy and quick to make.
It only takes 30 minutes to prepare this mildly spiced and wholesome meal.I used to prepare this flavorful recipe for my kids lunchbox as it is less time taking, loaded with vegetables and  tastes good .

 

• Preparation time:- 30 minutes
• Servings:- 4
• Ingredients:-
•  Basmati rice(long grained rice)- 1 cup
• Carrots- 1/2 cup( chopped)
• Beans- 1/2 cup (cut into 1/2 inch pieces)
• Capsicum- 1 medium size
• Onion- 1 medium size (finely chopped)
• Tomato- 1 medium size
• Green chilly- 1
• Coriander powder- 1 teaspoon
• Red chilly powder- 1/2 teaspoon
• Turmeric powder- 1 teaspoon
• salt- 11/2 tsp or according to taste
• ginger garlic paste- 1 tsp
• Garam masala powder- 1/4 tsp
• Green coriander-2 tablespoon (chopped)
• Ghee or oil- 3tablespoon
• 11/2 cups of water

For Tadka:-

• Bay leaf- 1
• Green cardamoms-2
• Black cardamoms-1
• Cinnamon stick- 1/2 inch
• Cloves- 2
• Cumin seeds-1/2 tsp

Method:-

• Put pressure cooker on medium flame and add ghee.
• In hot oil add cumin seeds and let it splutter.
• Now add, bay leave, cardamom, cloves , cinnamon and chopped green chilly and cook for a minute.
• Add onion and fry till golden at this stage add ginger garlic paste and cook for a minute on low flame.
• Now add chopped vegetables (carrots, beans and capsicum) and fry it for another 2 minutes.
• Add chopped tomato, turmeric powder, coria nder powder, salt, chilly powder and mix well.
• Now add soaked rice and fry for another 2-3 minutes.
• At this stage add water and mix well, also add garam masala powder and chopped coriander and close the pressure cooker lid.
• Let it cook on high flame till 1st whistle come, after that turn of the flame.
• Donot open the lid instantly , let pressure come out naturally.
• your instant Veg- Biryani is ready.
• Serve it with raita or any gravy.

Tips:- You can add any vegetables of your choice like peas, cauliflower, potato.
You can also add paneer cubes or soya chunks to increase the protein content of this recipe.
 

Punjabi Chole, Chana Masala, Chickpeas chole / How to make Partyperfect Chole/Chole-Bhature

Punjabi Chole or Chana Masala is a delicious, spicy and tempting chickpea recipe not only you get in the streets of North India but equally popular all over India. There are many ways for making chole, this is my version of easy yet lipsmacking chole recipe .It is the flavor and aroma of freshly ground chole masala that took this simple recipe to another level. It is my family`s favorite Sunday breakfast recipe with puri. Since we don`t prefer too spicy food, you can increase the quantity of red chilly powder and garam masala to get the extra spice and heat.

• Preparation time:- 60minutes
• Servings:-6 -8 person
• Ingredients:-
• Chickpea or Kabuli chana- 250gm (Soaked over night)
• For Masala:-
• Onion- 2 medium sized( finely chopped)
• Tomato-2 medium size(finely chopped)
• Cumin seeds- 1 teaspoon
• Garlic cloves-8-10 + Ginger- 1 inch(crushed to paste in a mortar and pestle)
• Turmeric powder- 1 teaspoon
• Red chilly powder- 1/2 teaspoon
• Garam masala-1/2 teaspoon
• Aamchur powder- 1teaspoon
• Oil- 4 tablespoon
• Salt - 21/2 teaspoon or as required
• Green coriander-2 tablespoon(finely chopped)
• Asafoetida(hing)-1pinch
• For Chole Masala;-
• 2 black cardamom(elaichi)
• 1 inch cinnamon(dalchini)
• 4-5 black peppers(kalimirch)
• 2 cloves(laung)
• 2 medium sized dry bay leaf(indian tejpatta)
• 1/2 teaspoon carom seeds(ajwain)
• 1/2 teaspoon cumin seeds(jeera)
• 1 teaspoon coriander seeds(jeera)
• 1 teaspoon fennel  seeds(saunf)
• 2 dry red chilly( sukhi lal mirch)
• For garnishing;- Onion rings
• Method;-
• Pressure cook the overnight soaked chickpea with enough water and 1 teaspoon salt for over medium flame.
• After 4-5 whistles or approx. 20-25 minutes turn off the flame and let the pressure comes down naturally.
• Donot open the lid immediately to cook the chana perfectly.
• Open the lid and drain the excess water from boiled chickpea in a large bowl.
• Keep the drained water to use letter in the recipe.
• Dry roast bay leaf,black cardamom, cloves,cinnamon, carom seeds, cumin seeds, coriander seeds, black peppers, fennel seeds and dry red chilly in a pan until nice aroma starts coming or for around 1 minute over low flame.
• Let them cool for a while and then grind them in a small jar of a mixer grinder to make dry masala powder.
• In a pan heat the oil over medium flame, once hot add cumin seeds and let  it splutter, then add hing .
• Now add chopped onion and cook till golden , then add ginger garlic paste and cook it for a minute.
• Then add finely chopped tomato, turmeric powder, red chilly powder and prepared chole masala powder and salt .Stir it in between to prevent sticking and cook till oil starts to ooze out.
• Add boiled chana and mix well and also add drained water of cooked chickpeas, mix well.
• Now add aamchur powder,garam masala powder and chopped coriander leaves.
• Let it cook over medium flame for another 5-6 minutes or till gravy thickens.
• Turn off the flame. Transfer chole masala curry to a serving bowl and garnish with onion rings.
• Serve this delicious Punjabi chole with bhature or puri along with sliced onion and lemon.
• This chole masala gravy also tastes good with plain rice or jeera rice.
• Tips;- Instead of making your own chole masala you can use 2 tablespoon of chole masala available in the market. 

Stuffed brinjal fry recipe/ Bharwan Baingan/ How to make Brinjal Masala

The star of Stuffed Brinjal recipe is its spices that makes this simple recipe flavourful and exotic.It is so flavorful that the person who doesnot like brinjal also like this recipe.There are many way to make stuffed brinjal but I like to make with this way only.There are many types of brinjal available in the market but I prefer to make it with green long brinjal, if you want you can make this recipe with the small purple one also.

• Preparation Time-25 minutes
• Servings-4
• Ingrediants:-
•        Bringal long green - 6-8 or 250gm
•       Turmeric powder- 1 teaspoon
•       Red chilly powder - 1 teaspoon
•       Coriander powder- 2 teaspoon
•       fennel seed powder- 2 teaspoon
•       Dry mango powder- 1/2 teaspoon
•       Garam masala powder-1/4 teaspoon
•       Salt- 1teaspoon or according to taste
•       Ginger- 1 inch long(grated)
•       Garlic- 4-5 cloves(grated)
•       Oil- 2 tablespoon
•       Asafoetida- 1 pinch
•       Cumin seeds-1/4 teaspoon
• Method:-
•  First remove the stalk of brinjal.
• Now cut the brinjal lengthwise into four parts in such a way that it remain attached from the base.
• Mix all the powdered spices( turmeric, salt, coriander, red chilly ,fennel, dry mango, garam masala)and grated garlic and ginger in a bowl.
By adding some water make a thick paste out of these spices.
• Open the bringal and stuff the spice paste inside each brinjal.
• In a pan heat the oil and add a pinch of asafoetida and cumin seed.
• Now put all the stuffed bringal one by one in pan in single layer.
• Cover the pan with the lid and let it cook for 3-4 minutes on medium flame.
• After 3-4 minutes open the lid and turn each brinjal to opposite side .
• Again cover the lid and  cook it from other side too for the same 3-4 minutes.
• Now remove the lid and let it cook till it become soft and golden.
• Your yummy stuffed brinjal is ready.

 

Gajar ka halwa , Carrot halwa - Simple and delicious Desert/ How to make Gajar ka Halwa

 



 Gajar ka Halwa or Carrot Halwa is the most loved desert among North Indians. It is a must have desert for any big gathering or small get-together. It is mostly prepared at home during Winter season when carrot is easily available. But now a days as carrot is available whole year anytime you can enjoy this delicious and very healthy desert as it is made up of some amazingly healthy ingredient Carrot and Milk.

 

 

 

• Preparation time- 40 minutes
• Servings-4
• Ingredients:-
• Carrot- 1kg (Peeled and grated)
• Milk- 300ml
• Sugar-200gm
• Ghee-2 tablespoons
• Cashew nuts-8to10 (chopped)Raisins-2 tablespoons
• Cardamom powder-1/4 teaspoon
• Method:-
• Heat ghee in a pan over medium heat.
• Add grated carrots and roast them for 3-4 minutes by stirring continuously.
• Pour milk over roasted carrots and stir to mix well.
• Now simmer the mixture on medium flame by keep on stirring on regular intervals.
• The grated carrot will cook in milk and milk will start to reduce.
• When milk has 75% reduced add sugar stir well and continue to cook .
• Do keep on stirring the halwa.
• Towards the end, add cashews, raisins and cardamom powder and simmer till all the milk is evaporated.
• Switch of the flame and serve the delicious halwa hot or you can serve it cool too..

 

Homemade Cappuccino Recipe, beaten coffee ,simple and easy/ How to make Cappuccino at home

 

• Preparation Time -15 to 20 minutes
• Serving- 2
• Ingredients: For 2 cups of coffee:
• Coffee powder- 2 tbsp
• Sugar- 4 tbsp
• Milk(hot) -2 cups

Method:

• Add 2tbsp of coffee and 4tbsp of sugar in a cup.
• Add 2tbsp of hot milk in the cup and stir it continuously for 12-15 minutes .
• Once sugar and coffee dissolves completely, divide it equally in both the cups.
• Boil the milk in a pan and pour it in both the cups properly.
• Sprinkle little cocoa  powder on the top of coffee cup.
• Perfect beaten coffee (Indian version of cappuccino) is ready to enjoy.