Banana honey cake

Banana honey cake

Ingredients-

1 cup curd

2-3 Bananas mashes½ tea spoon vanilla essence
2 cup Maida
½ cup butter
100 gram milkmaide
1 cup milk ( as required)
2+1 table spoon honey
¼ cup sugar powder
1 tea spoon baking powder
1 tea spoon soda

Method-

Mix Maida, baking powder and soda, keep it asideIn a large bowl mix curd, sugar, butter and milkmaide , beat them. Add mashed bananas, Maida mixture and milk one by one and beat well until light and fluffy. Add 2 table spoon honey and essence.Add the mixture to a greased cake mold and bake in a pre-heated oven at 180 c. for 20-25 minutes.
Take out the cake from the oven and greased cake with honey and bake 2-3 minutes.
Serve after it cools..

Maida papdi

Maida papdi

Ingredients-

250 gram Maida
50 gram refined oil for dough
Salt to taste
1 table spoon ajwain Seeds
1 tea spoon red chili powder
Oil for deep fry

Method-

Add flour, refined oil, ajwain, red chili powder and salt, mix it in a bowl.Then add water little by little and make stiff dough. Cover with a clean wet cloth and keep aside for 5 minutes.
After 5 minutes, make 20-25 small balls of dough.
Make a5-6 inches round papdi and fold it in triangle shape

Put oil in a kadai and heat to fry. Cook it till it is crust and brown. Keep out in a plateServe and keep it in an air- tight container after it comes in room temperature.

Chocolate-mawa potli:-

Chocolate-mawa potli:-

Servings 4
Ingredients:-(for potli)

1 cup refined flour(Maida)
1 table spoon suji
Oil for deep fry+ 3 table spoon


(for filling)
2 table spoon grated mawa
1 table spoon dark chocolate(melted)
2 table spoon castor sugar
1 table spoon milkmaid
1 table spoon nuts (almond, cashew, raisins,pista)
2 tea spoon grated coconut
1 drop chocolate essance
½ cup sugar syrupoil for deep frying

Method:-
Take maida, suji and oil mix it well, now add some water and prep. a soft dough and keep it side for 15-20 mins .Cover it with a wet cloth.
Mix all the filling material and make four small balls.
Divide the dough in five equal pieces.
Make four small chapati’s for potli and fill the mixture in it.Now fold them in a potli shape and seal the ends with water.
Make thread like thing from the fifth ball and tie them along the potli’s.
Now deep fry dese potli’s on low flame.
Dip them into the sugar syrup and garnish it with choclate powder and serve.

Cashew pista bite

 

Cashew pista bite

                                                          

Ingredients

250gm mawa

200gm sugar

5-10 strands of saffron soaked in 2 table spoon milk

 ½ tea spoon  green colour

8-10 cashew nuts finely grinded

10-15 pista finely grinded

3-4 silver leaves

Method

Take heavy bottomed pan and add mashed mawa

 Add sugar and stir it for few minutes

When from sides it starts leaving ghee , turn off the flame and divide it into three parts

In first part add finely grinded powder of cashew nuts

In second part add finely grinded powder of pista and green color

And to the last part add saffron soaked in milk

Take one plastic sheet and spread first layer of cashew then put another layer of pista and at last put layer of saffron.

Now roll it thoroughly and apply silver leaves on it.

Keep it in refrigerator for ½ an hour

Now take it out from refrigerator and cut it into equal parts

Decorate it with some strands of saffron at the end of each bites with toothpick

Mix veg Stuffed Rolls

Mix veg Stuffed Rolls

Ingredients-

1 ½ cup Maida
1 ½ tsp active dry yeast
¼ cup water, warm
½ cup milk, warm
1tea spoon sugar
1 tea spoon salt
2 table spoon oil

For stuffing-

2 chopped carrot
½ cup chopped French beans
1 smell chopped capsicum
¼ cup peas
1table spoon oil
Salt to taste
½ tea spoon pepper powder
2 table spoon pasta sauce
½ cup chopped paneer

Method-

In a large bowl, combine yeast, warm water sugar and salt and let stand for 10-15 minutes, until slightly foamy. Add milk and flour stirring well. Stirring until the dough comes together into a ball, away from the sides of the bowl. Place in a lightly greased bowl to rise until doubled, 50-60 minutes in a warm kitchen. cover with a towel.For stuffing-Take carrot, peas and beans and boil them. Heat oil in kadai, add paneer sauté it for few second. Add capsicum fry it and then add boiled vegetable add salt black pepper powder and pasta sauce mix it. Keep it aside.After 60 minutes turn out dough into a lightly floured surface and knead until very smooth and elastic,Divide dough into 7-8 equal pieces and shape each into a round. Place a square of vegetable inside each dough round and pinch tightly to seal. Place same side down on a parchment-lined baking sheet and cover with a dish towel for about 15 minutes.Preheat the oven to 180c, while rolls rest.Brush rolls with milk and sprinkle with sesame seed if you prefer. Bake rolls for 12-15 minutes, until golden.
Serve the rolls will still taste great.

chiku ki barfi

chiku ki barfi

ingredients-

5-6 chiku

2 table spoon ghee
2 cup milk
4-5 table spoon sugar
2 table spoon chopped almonds and pista
½ teaspoon cardamom powder

Method-

Put the chiku pulp in a blender and whisk for one minute.
Add ghee and chiku pulp stir till the mix leaves the sides of the kadai.
Add milk to it . cook it till it becomes thick
Add sugar and cook it till it becomes like a dough
Add cardamom powder, mix well, pour on a greased plate.
Garnish it with almonds and pista . Keep it in the refrigerator for an hour. Cut them into desired shape.

Peanut butter cookies

     Peanut butter cookies

Ingredients-

1 ½ cup flour
½ cup butter
½ cup peanut butter
2 table spoon milk
1 cup brown sugar
½ tea spoon baking powder
¼ tea spoon soda
¼ tea spoon salt
3-4 table spoon roasted and chopped peanuts

Method-

Take all purpose flour, baking powder, soda and salt in a bowl. Mix it well so all get incorporated. Keep it aside until needed.Take soft butter in a large bowl.
Whisk it till it gets smooth and creamy.Add both kinds of sugar, beat it till get smooth, creamy and fluffy.
Add peanut butter again beat it till gets mixed, add milk. Beat it.
Add flour mixture, beat it until incorporated
Add chopped peanuts and fold it with spatula till mixed.Make balls of the mixture Set them on baking tray and keep it in refrigerator for 15-20 min.Pre-heat your oven at 180 c for 5 min.
After 20 min take out the tray and bake it in oven for 10-12 min.Check the cookies that they are baked or not if not bake it for some more time When it cools down remove the cookies from baking tray
Serve them or store in air tight container

Carrot Murabba

             

 Carrot Murabba

Ingredients-

 1 kg carrot

700 gm suger

½ tea spoon red color

2 table spoon lemon juice

Method-

Peel the carrot, break the stems and wash them.

Let the carrots dry and cut them into ½  inch pieces.
Take a deep pan and heat water in it. The quantity of water should be enough to dip all the pieces of the carrot. Boil the carrots into the water for another 2-3 minutes add red color. Turn off the flame. Cover the pan and leave the carrots for 5 minutes in it.
that the15 – 20 minutes. water dries from the carrot.
Put the carrot in a steel pan and mix sugar in it. Cover the pan and leave it overnight or for 6-7 hours. Within this time the juice will come out of the carrot and collect into the pan.
Put this pan on a stove and cook till the one string syrup forms. Turn off the flame. If you find the syrup too thin next day, then keep the pan once again on the stove and let it boil again till the syrup gets thick.
Add lemon juice to it once the carrot cools down.
Carrot murabba is ready.
Store the Carrot Murabba in an air-tught container .        

Besan Dhokla

Besan Dhokla

Ingredients

Batter-
1 cup gram flour
½ cup curd
1 pinch turmeric
½ tea spoon salt
1 table spoon ENO
1 table spoon oil
1tea spoon sugar
½ cup water

For fry-
2table spoon oil
1 tea spoon mustard seed
3-4 green chilli chopped
1table spoon chopped coriander leaves
1 tea spoon sugar
1 cup water

Method-

Mix ½ cup curds with ½ cup of water.
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. mix in the oil, salt, sugar and turmeric powder. Mix well
Slowly add more water if needed else. Keep it aside to rise for 1 hour.If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas . Thali plate can be used for steamingMeanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done.
Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
For seasoning, heat a pan with oil, mustard seeds , when mustard starts popping, add chopped green chilies,1 cup water, sugar and salt to taste let it boil till it remain half remove and pour over the dhokla
Serve them with green chutney….!!!!