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.