Banana Bread

Ingredients:

1 tsp baking powder
4 number Bananas
100 grams butter salted or white butter
4 cup Maida
as needed salt
1 tsp soda baking
1 1/2 cup sugar
few drops vanilla essence

Directions:

1. Take a bowl mash bananas make a paste add vanilla essence.
2. In another bowl add butter, salt pinch ,sugar mix well, now add the banana mixture mix well again.
3. In another bowl add maida, baking soda, baking powder mix well
4. Now add maida mixture to Banana and butter mixture mix well to avoid lumps.
5. Take a cake mould grease the tray with butter and sprinkle maida pour the batter into it and preheat the oven 325 F cook for 45 min

Egg Puff

Ingredients:

Puff Pastry Sheet (ready made- available in frozen section), 1

Eggs, 4 nos 

Oil, 1 tablespoon

Cumin seeds, 1/4 teaspoon

Onion, 1 no.

Curry leaves, 1 sprig

Ginger garlic paste, 1 1/2 teaspoon

Cumin powder, 1/2 teaspoon

Turmeric powder, 1/4 teaspoon

Coriander powder, 1 teaspoon

Chilli powder, 1 teaspoon 

Salt, as required

Method:

1. Thaw the frozen pastry sheet as per the instructions given in the package.
2. Boil the eggs, remove the shells and slice it into two and keep it aside. 
3. In a skillet, heat oil, add cumin seeds, then curry leaves and fry for a minute. Then add chopped onions and fry till the onions turn translucent
4. Then add the ginger garlic paste, turmeric powder, cumin powder, chilli powder and coriander powder and fry for another 2 minutes or till the raw smell is gone. 
5. Add the required salt, mix and add the sliced eggs and gently mix well and turn off the heat.
6. Cut the pastry sheets into 9 squares or according to the size you require. 
7. Take each roll and slightly roll it.
8. Then place the masala/spicy onion filling and then egg on top of it. 
9. Pull the sides together. Then the other sides together such that the egg is covered with pastry sheets. Then seal the ends together. 
10. Preheat the oven for 400 F. 
11. Arrange the prepared puffs on the baking sheet and brush oil on top of the puff pastry  and bake for 15-18 minutes.
12. Remove from the oven and serve it warm with tea. 

Palak Chicken

Ingredients:

Chicken - 1 kg
Onion - 2
Ginger Garlic paste - 11/2 tsp
Green chillies  - 4 nos(chopped)
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tbsp 
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
tomato -1
Garam Masala - 1 tsp
Palak - 1/2 kg
Oil - 4 tbsp 
Salt for taste

Method:

1. Take palak leaves(without the stem), wash it properly and Drain the water and keep it aside. 
2. Heat oil in a kadai and saute chopped onion and green chillies by adding salt.
3. When the onion becomes soft, add ginger-garlic paste and fry for 2 minutes.
4. Add chopped tomato and saute till it mashes. 
5. Add turmeric powder, chilli powder, coriander powder and cumin powder. 
6. Fry for 2 minutes and add chicken pieces along with garam masala. 
7. To this, add the drained palak and cook for some time
8. Cook till the chicken is done and the gravy reaches a thick consistency.
9. Keep it in a low flame for 5 minutes and remove from fire. :- Serve hot with roti or parotta.

Eggless RedVelvet Cupcakes

 

Ingredients:

 

All-purpose flour--------------- 1¼ cup

Castor sugar------------------- 1 cup

Cocoa powder------------------ 2 tbsp

Baking powder------------------ ½ tsp

Baking soda-------------------- ½ tsp

Salt----------------------------- ½ tsp

Milk----------------------------- 1 cup

Vinegar------------------------- 1tsp

Oil------------------------------ ⅓ cup

Red food colour----------------- as needed to make the batter bright red

Vanilla Essence------------------ 1 tsp

 

Method:

1. Pre-heat oven to 180C.
2. Sift flour, baking soda, baking powder, salt and cocoa powder.
3. Add in sugar and give it a good stir, till everything mixes well. Set aside.
4. In another small bowl add vinegar to (room-temperature) milk and set aside for 5 minutes or until milk curdles.
5. Once it curdles, stir in oil, red food colour and vanilla essence.
6. Now take the flour plus sugar bowl and make a whell in the centre, pour in the liquid ingredients and stur gently.
7. Beat for only 30 seconds, do not over beat it please. Otherwise your cup cakes will not be fluffy and moist.
8. Once it's silky smooth, pour into 12-14 cup cake cases and bake for 15-17 minutes, depending on your oven.
9. Once done, check if the toothpick inserted in the centre of the cup cake comes out clean or has one or two cooked crumb on it.
10. Leave them in the pan for 3-5 minutes and then lift and gently place them on a wire stand.
11. Cool completely before icing.

 

Chicken Pakodi



 

Ingredients:

 

To Marinate:

 

Chicken: 250 grams

Salt to taste.
Red chili powder: 2 table spoons
Ginger garlic paste: 2 tea spoons
Turmeric powder: 1 tea spoon
Lemon juice: 3 tea spoons
Rice flour: 2 table spoons

Coriander powder: 1 table spoon

 

Oil to fry

2  Coriander leaves : A Small Bunch

 

Method:

1. Take a bowl mix the chicken pieces with salt, red chili powder, ginger garlic paste, turmeric powder, lemon juice, rice flour, coriander powder and keep it in the refrigerator for 30 minutes for marinating
2.  Take a deep fry pan po.ur sufficient oil to the pan heat it in low flame.
3. Once the oil is hot drop the marinated chicken pieces one by one in the heat oil.
4. Turn the flame to medium and fry them until they turn into golden brown colour.
5. Turn off the flame and move the pakodies into a dish spread with tissue papers so that the excess oil would be observed by the tissue papers.
6. Once they oil is off put them into a serving bowl and garnish with coriander leaves could be served with tomato and garlic sauce.

Eggless Choclate CupCakes

Ingredients:

 

All purpose flour 3/4 cup
Coco powder 2 & 1/2 tblsp
Sugar 1/2 cup
Baking soda( bicarbonate of soda) 1/2 tsp
Salt  1/4 tsp
Oil 1/4 cup
Cold water 1/2 cup
Vanilla essence  1 tsp
Lemon juice / vinegar 1 tsp

Method:

1.Sieve flour, coco and baking soda together tice to ensure even mixing and then mix in the salt and sugar. In another bowl, mix oil, cold water and vanilla. Reserve the lemon juice. Mix the dry ingredients and wet ingredients well until sugar gets dissolved.

2.Pre heat oven to 190o C .. Before you are just going to bake, mix in the lemon juice and stir well. Spoon the batter to the muffin liners in the baking tray. Fill just 3/4th.

3.Bake for 15 to 20 minutes or until tooth pick inserted comes out clean. Better keep checking after 10 minutes. Cool down the muffins in a wire rack, after carefully taking out from the baking tray.

 

Allu Fry with Sambar powder

Ingredients:

Potato  3 large 
Sambar powder  1 tsp 
Turmeric powder  1/4 tsp 
Salt  As needed 
Oil  1 tsp 

To temper:
Oil 1 tblsp
Mustard` 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig

Method:

1. Boil potatoes in pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut bite size pieces.
2.  Heat kadai and temper with items given under ‘to temper’ table and then add potatoes.
3. Add salt, turmeric powder on the cubed potatoes. Sprinkle a tblsp of water and mix well
4. Once the potatoes are fried sprinkle the sambar powder and fry them for some some time
5. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly.
6. Serve hot with rasam or sambar as an accompaniment for rice