CHICKPEA PATTIES

 INGREDIENTS

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1 cup overnight soaked chickpea
1 medium size onion
Juice of 1 lemon
6-7 garlic pods
1 tsp cumin powder
1 tsp black pepper powder
1 tsp red chilli powder
1/2 tsp onion powder
Salt to taste
1/2 cup chickpea flour
3/4 cup boiled corn
1/2 cup chopped spinach

METHOD

Soak chickpeas overnight.

Pulse all the ingredients in food processor

Shallow fry on medium flame.

Don't deep fry.

Serve hot.

EGGLESS NO MAWA , MAWA CAKE

 INGREDIENTS

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INGREDIENTS

1/2 cup sugar

2 tbsp ghee or butter

1 cup atta

1 cup milk powder

1 tsp baking powder

1/4 tsp baking soda

1 cup water

1/2 tsp cardamom powder

Nuts of choice

METHOD

Beat sugar and ghee, add 1 tbsp water and whisk till it light and airy.

Sift atta, milk powder, baking soda, baking powder.

Add in wet ingredients.

Add 1 cup water mixing well using spatula.

Add cardamom powder.

Transfer in 6" inch baking pan.

Bake at 180 degree celsius for 20-25 minutes.

Cool it down and slice and enjoy

KATHAL KI SABZI

 

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Ingredients

For marination
1/2 kg jackfruit
1 cup curd
1 tsp cumin powder
1 tsp dry mango powder
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder

For Masala
1/2 star anise
1 tsp cumin seeds
1/4 tsp nutmeg
5-6 onions
5-6 tomatoes
1 tsp shahi paneer masala
1 tsp turmeric powder
1-2 tsp sugar
1 tsp kasuri methi
1/3 cup fresh cream

Coal for burning

METHOD

Chop jack fruit and remove the seeds. Deep fry. set aside.

Make marination by adding spices in curd mentioned above.

Add fried jackfruit and set aside for 30 minutes in fridge.

For Masala:

Heat oil, add cumin seeds, star anise, nutmeg. Add onions and saute till translucent. 

Add tomatoes and spices and salt. Cover and cook till tomatoes are tender and soft.

Let masala cool down completely.

Grind to fine paste

Transfer in kadai and cook for 5-10 minutes on low flame.

Add paneer masala and cook.

Add marinated kathal.'

Cook and add cream.

Give coal smoke and set aside for 10 minutes.

Serve hot

EGGLESS BROOKIES

 INGREDIENTS

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For Brownie

1 cup chopped dark chocolate
1/2 cup butter
1/2 cup sugar
1 cup whole wheat flour
1/2 cup water or milk

For cookie
1/2 cup sugar
1/2 cup butter
1 1/4 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp baking powder
2-3 tbsp water or milk

METHOD

FOR BROWNIE

Melt chocolate and butter. Add powdered sugar, flour and water.

Mix together.

Transfer in 6 inch square tin pan. Set aside.

For Cookie:

Beat together butter and sugar till light and airy.

Add flour, baking powder, baking soda.

Add milk gradually.

combine the dough

Scoop out the dough over the brownie batter

Bake at 180 degree celsius for 30-35 minutes.

Cool it completely. 

Slice and enjoy

ATTA ROLLS

 INGREDIENTS

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2 cups whole wheat flour
2 1/2 cup water
1 large onion
2 medium size tomatoes
1 tsp mustard seeds
1 cup coriander leaves

Salt to taste 

METHOD

In a pan, heat oil, saute onion till translucent. Add tomatoes and cook on high flame till soft and mushy.

 

In a bowl, add atta, and water to make little runny batter. Add onion tomato masala.

Some coriander leaves.

salt to taste

Heat pan in oil, pour the batter and cook both the sides.

Let it cool down completely. 

Roll it and pack in kids school lunch box.

MANGO FROOTI

 INGREDIENTS

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4 cups mango puree

2 cups sugar

1 litre water

METHOD

Blend mango to fine paste. Transfer the puree in heavy bottomed pan. Add sugar.

Add water gradually.

Cook till it thickens little bit.

Cool it and put in fridge to chill.

Serve cold.

ATTA JAGGERY CAKE

 INGREDIENTS

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1/2 cup Jaggery (gud)
1/2 cup hot boiling water
1 tsp vinegar
1/4 cup oil
1 cup whole wheat flour
4 tbsp milk powder
1 tsp baking powder
1/4 tsp baking soda
1/4 more water for batter
Nuts of your choice

METHOD

Soak jaggery in hot boiling water and set aside for 1/2 hr. Strain and add oil, vinegar.

Sieve atta, baking powder, baking soda and milk powder.

Add in wet ingredients.

Add 1/4 cup more water to batter.

Bake in pre-heated oven at 180 degree celsius for 30-35 minutes.

Cool it completely.

Slice and enjoy!

LAUKI PARANTHA

 INGREDIENTS 

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2 cups heaped grated lauki
1-2 tbsp oil
1 tsp cumin seeds
1 tsp onion seeds
1 tsp fennel seeds
1/2 inch chopped ginger
1 large chopped onion
3 tbsp gram flour
1 tsp cumin powder
1 tsp amchur powder
1/2 tsp turmeric powder
Salt and chilli to taste

METHOD

Heat some oil. Add cumin seeds, onion seeds, fennel seeds. Saute chopped onion till translucent. Add besan and cook on low flame till fragrant.

Add grated lauki, and spices mentioned above.

Cook till it absorbs water.

Turn off the flame. Let it cool down.

Stuff in dough and make yummy paranthas.

CORNFLAKES / MUSELI BAR

INGREDIENTS

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2 cups museli/ cornflakes
1 cup melted chocolate
2-3 tbsp nutella (optional)
3/4 cup - 1 cup pecans or walnuts
1/2 cup chocolate for spreading
2 tbsp pumpkin seeds for garnishing

Method
Roughly crush cornflakes or museli or combination of both.
Melt 1 cup chocolate add nutella or any nut butter.
Add crushed cornflakes. Mix well.

Spread in square or rectangular shape mould.

Spread 1/2 cup more melted chocolate over it.

Top it with pumpkin seeds and pecans.

Keep in fridge for 2-3 hours.

Slice in desired size.

Enjoy!

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