Eggless whole wheat banana crumble muffins

 Ingredients

For crumble

1/2 cup flour (whole wheat flour)

1/4 cup oats

1/4 cup cane sugar or brown sugar

1/4 cup oil

2 tbsp pumpkin seeds

2 tbsp choco chips

For Batter

2 cups whole wheat flour

1 cup cane sugar

1 1/2 cups mashed banana

1/2 cup oil

2 tsp baking powder

1 tsp cinnamon powder

1/4 tsp salt

1/3 cup water

Method

For crumble:

Mix all the ingredients mentioned under it. Set aside.

For batter:

Mash bananas. Add sugar and oil in it. Mix well.

Sift flour, baking powder, cinnamon powder and salt . 

Mix in banana mixture.

Add water and make a smooth batter.

Pour the batter in muffin moulds, top it with generous amount of crumble and bake at 180°C for 20-25 minutes.

Let it cool down and enjoy!

VEGAN PUMPKIN CHOCOLATE CAKE

Ingredients: 1 1/2 cup powdered sugar 1/3 cup oil 1/2 cup pumpkin puree

3/4 cup water or plant based milk 2 cups whole wheat flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon powder 1/4 tsp clove powder 2 tbsp cocoa powder 1/4 cup pumpkin seeds 1/3 cup choco chips

Method Mix together pumpkin puree, oil and sugar. Sift together flour, cinnamon powder, clove powder, baking soda, baking powder, salt. Add milk and make smooth batter. Divide the batter in 2 equal parts. Add cocoa powder in one part and mix. Pour batter in 6 inch pan one after the other. Sprinkle pumpkin seeds and choco chips. Bake at 180° degree Celsius for 35 -40 minutes slice and enjoy

CHOCO ALMOND BITES

 INGREDIENTS 

 For 1st Layer

1 cup almonds

10-15 dates

1 tbsp oil

For 2nd layer

1 cup dark chocolate

2 tbsp oil

METHOD

1st Layer:

Grind almonds and dates to get fine powder. Add oil and blend again to combine

On a tray spread it evenly as shown in video above.

2nd Layer:

Melt chocolate with oil. Spread on almond layer. Set in fridge for about 1-2 hours.

Keep it outside for 10 minutes before slicing.

Enjoy!

DRY FRUIT LADOOS

 INGREDIENTS 

500 gm soft dates

1 cup makhana

1 cup almonds

1 cup cashews

1 cup shredded coconut

1/2 cup walnuts

1/4 cup pista

1/4 cup raisins

1 tbsp white sesame seeds (til)

1 tbsp pumpkin seeds 

1 tbsp sunflower seeds

1 tbsp chia seeds

1 tbsp poppy seeds

1 tsp cardamom powder

3-4 tbsp ghee

METHOD

Add 1 tbsp ghee in pan, add makhana and roast till crisp. Set aside

Add cashews, roast, set aside.

Add walnuts, roast, set aside.

Roast almonds set aside.

Roast pista and raisins set aside.

Lightly roast coconut and set aside.

If required add more ghee, roast all the seeds together.

Add seedless soft dates and roast till more soft and mushy. Let it cool down completely.

Now coarsely grind all the dry fruits one by one.

Make fine paste of dates.

Mix all the ingredients together.

Add roasted seeds and cardamom powder.

If you want extra sweetness add 1 tbsp powdered sugar.

Add 1-2 tsp ghee if required and start binding in ladoo of desired size.

You can store these ladoos for almost 1 month in air tight jar.

Make sure to feed your kids at least one ladoo everyday for extra energy.

  

ATTA EGGLESS COCONUT COOKIES

 INGREDIENTS

1 cup Atta (whole wheat flour)

1/2 cup desiccated coconut

1/2 cup ghee or melted butter

1/2 cup powdered sugar

1 tsp baking powder

3-4 tbsp water 

METHOD

Add atta, desiccated powder and baking powder. Mix well.

In other bowl, mix together sugar and ghee. Beat till light and airy.

Add flour in batches, combine together, add water little by little to combine like dough.

Make lemon sized balls, coat in desiccated coconut.

Bake at 180 degree celsius for 12-15 minutes.

Let it cool down completely.

Serve.

DALIYA DOSA

 INGREDIENTS

1 cup urad dal

2 cups daliya

1 tsp fenugreek seeds

METHOD

Soak dal and daliya overnight.

Pulse it to fine paste.

Keep at warm place to ferment 

Add some water if required to get right consistency batter

Heat tawa spread the batter and let it cook on medium flame till crisp and golden in colour.

Enjoy hot healthy dosa

GREEN TRIANGLES

 INGREDIENTS

2 cups besan

 1 cup suji

1 cup washed and chopped spinach 

1 cup washed and chopped methi (fenugreek leaves)

1 cup washed and grated broccoli

1 cup grated potato

1 tbsp crushed garlic 

1 cup grated bottle gourd 

1 tsp ginger chilli paste

1/2 cup finely chopped coriander leaves

1 tsp turmeric powder 

1 tsp baking soda

1 1/2 cup water 

1 tbsp schezwan chutney

salt to taste

METHOD

Mix together all the above ingredients, add water and make thick batter.

Pour the batter in greased cake tin.

Steam on high flame for 10-15 minutes.

Let it cool down completely 

De-mould and slice 

Heat some oil in pan, Keep slice and cook from all the sides.

Pack in kids school lunch box or enjoy in breakfast.

ATTA MAWA COOKIES

 INGREDIENTS

1/2 cup semi-softened butter

1/3 cup powdered sugar

1/2 cup grated mawa

1/2 tsp cardamom powder 

1/2 tsp baking powder

1 tbsp chopped nuts

1 cup Atta (whole wheat flour)

1-2 tbsp water for combining dough

METHOD

Beat together butter and sugar till pale and light.

Add grated mawa and mix.

Add atta, baking powder,cardamom powder and crushed nuts.

Add little water and combine the dough together.

Roll it with the help of silicon rolling pin or place baking paper and roll it. 

Sprinkle some more chopped nuts.

Using cooking cutter, cut in desired shape.

Place it on parchment paper and bake the cookies for 10 minutes at 160 degree celsius. 

Let it cool down completely and enjoy these crunchy cookies.

No Egg French Toast

 INGREDIENTS 

8-10 bread slices

For Batter 

1 cup washed, soaked and grinded moong dal

salt and pepper to taste For Filling: 2 tbsp oil 1 large chopped onion 1 medium sized chopped capsicum 1/2 chopped red bell pepper 6-7 chopped olives 1/4 cup blanched sweet corn 4-5 large boiled and mashed potatoes 1/4 tsp turmeric 2 tbsp tomato sauce 2 tbsp schezwan chutney salt to taste 1 tsp mixed herbs chilli flakes to taste

METHOD

Wash and soak moong dal for 4-5 hours

Grind to fine paste. Add salt and pepper to taste

Add water to get thin consistency as shown in video above

For Filling:

Heat oil in pan, add onion, saute till translucent. 

Add capsicum, red bell pepper, olives and sweet corn

Add mashed and boiled potatoes.

Add schezwan chutney, tomato sauce, mixed herb, red chilli flakes and salt.

Mix well and set aside

Trim the edges of the bread, place filling, roll the bread as shown in video

Dip in dal batter and cook in pan.

If batter becomes thick, keep adding little water to get right consistency.

Flip and cook from all the sides.

Pack in kids school lunch box, I bet they will love it.

INSTANT JALEBI

INGREDIENTS

For Sugar Syrup

2 cups sugar

1 cup water

few drops of orange colour

For Batter:

1 cup maida

1 tbsp ghee (clarified butter)

1 cup water

1 tsp eno

METHOD:

For Sugar Syrup:

Mix together sugar and water. Cook till sugar dissolves completely. Set aside

For Batter:

Mix together flour and ghee. Rub ghee and flour with light hands.

Add eno .

Gradually add water making little thick but flowing consistency batter. 

Fill batter in piping bag.

Heat ghee or oil in pan, don't use kadai for making jalebis

Swirl the batter in hot oil as shown in the video above.

Immediately dip jalebis in hot sugar syrup.

Make sure sugar syrup is hot while you dip the jalebis.

Garnish with pista and serve hot.

RICE KRISPIES

 INGREDIENTS

1 cup rice

1/2 cup chopped onion

1/2 cup chopped tomato

1/2 cup chopped capsicum

1/2 cup chopped fresh coriander leaves

1 tsp chilli flakes

2 cups boiled and grated potato

salt to taste

oil for frying

METHOD

Soak rice overnight or for 4-5 hours.

Grind it using little water.

Add onion, tomato, capsicum and potato

Mix well

Transfer in piping bag.

Deep fry as shown in video above.

Serve hot

CORN QUESADILLA

 INGREDIENTS

1 1/2 cup corn

1 medium sized roughly chopped onion

1/2 cup chopped capsicum

1/2 cup chopped bell pepper

1 cup boiled and mashed potato

1 tsp chilli flakes

1 tsp oregano

2 tbsp tomato sauce

3-4 tbsp mayonnaise 

salt to taste

6-8 chapatis

METHOD

Blanch corn and set aside

In a pan, heat some oil, saute onion and add chopped capsicum and bell pepper.

Add blanched corn and chilli flakes, oregano, mayonnaise and tomato sauce

Add salt to taste and handful of chopped coriander leaves.

Mix everything well

Turn off the flame and set filling aside.

For spreading sauce, mix together tomato sauce and mayonnaise.

Spread the sauce on chapati, place filling and toast on hot tawa

Serve hot or pack in kids school lunch box.

EGGLESS WHOLE WHEAT TUTTI-FRUITY CAKE

 INGREDIENTS

1 cup melted butter or oil

1 cup condensed milk

1/2 cup powdered sugar

2 1/2 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

1 cup tutti-fruity

1/2 cup chopped nuts

1 1/4 cup milk

METHOD

Mix together butter, condensed milk and sugar. Mix till everything is well incorporated.

Sift flour, add baking soda and baking powder

Add tutti-fruity and chopped nuts

Mix by adding milk gradually.

Garnish with more tutti-fruity and chopped nuts.

Bake at 180 degree Celsius for 35 minutes.

Let it cool down completely

slice and serve

CHOCO-NUT KRISPIES

 INGREDIENTS 

11/2 cup dark chocolate

3 cups rice cripsies (Murmure)

1 cup peanut butter

1/2 cup nuts of your choice

METHOD

Roast murmure till crispy and set aside.

Roast almonds, cashews and pistcahio. Set aside

Using double boiler method melt dark chocolate. Add peanut butter.

Add roasted murmure, roasted half of the nuts.

Mix well and spread on lined baking tray.

Top with remaining roasted nuts.

Set in fridge till firm.

Slice and enjoy!!

STUFFED PAV BUNS

 INGREDIENTS 

1/2 cup onion

1/2 cup chopped bell pepper

1/2 cup chopped capsicum

1/2 cup boiled sweet corn

1/2 cup grated mozzarella cheese

1 tsp pizza seasoning or oregano

1 tsp chilli flakes

1/4 cup mayonnaise

handful of freshly chopped coriander leaves

salt to taste

4-6 pav buns

For Seasoning

1/2 cup freshly chopped coriander leaves

1/2 cup melted butter or olive oil

1/2 tsp salt

1 tsp oregano

1 tsp chilli flakes

METHOD

Slit the pav buns as shown in video above

Mix together all the veggies and seasoning mentioned above.

Prepare seasoning mixing all the ingredients mentioned under this category.

Fill the pavs with generous amount of filling

Season with oil mix

Toast at 200 degree celsius for 10 minutes on top rack.

KESAR PISTA MODAK

 INGREDIENTS 

2 tbsp ghee

1 cup suji (semolina)

2 cups water

1 cup sugar

1/2 tsp cardamom powder

10-15 strands kesar (saffron)

2 tbsp water

1/4 cup roughly powdered pista

1-2 drops green colour (optional)

METHOD

Soak kesar in 2 tbsp hot water and set aside.

In heavy bottomed pan, add 2 tbsp ghee and suji. Roast suji till aromatic, don't turn it brown.

Add water and cardamom powder.

Cook till it combines like a dough.

Divide the dough into 2 equal parts.

Set aside one part

Take one part, add soaked saffron water and cook till combines well

Remove from gas and let it cool down.

Now take other part add powdered pista and green colour.

Let it cool down

Take 1 tbsp kesar dough and 1 tbsp pista dough and stuff in modak mould.

In the centre add some chopped pista. 

Tightly close the mould and open it carefully

Your colourful and yummy modak is ready 

Happy Ganesh Chaturthi to all.

Aflatoon

 INGREDIENTS

1/2 ghee (clarified butter)

1/2 suji (semolina)

1/2 cup milk powder

1/2 cup sugar

1 cup homemade instant Mawa / Khoya

1 cup water / milk

1/4 cup nuts of your choice

METHOD

In heavy bottomed pan, add ghee and roast suji till aromatic and golden

Add milk powder and sugar.

Add mawa and cook on low to medium flame stirring continuously. Cook till it turns golden in colour. Add nuts of your choice.

Add milk or water to it

Cook till it comes together.

Transfer in greased pan and top with some more nuts

Let it set for 1-2 hours in frigde.

Slice and serve

Non-Fried Lauki Kofta

 INGREDIENTS

For Koftas: 

4 cups grated bottle gourd

1 tsp ajwain (carom seeds)

1 tsp chaat masala

1 tsp jeera powder 

1 tsp amchur powder

1 tsp haldi powder

2 tsp kasuri meethi

10-15 roughly chopped curry leaves

1/2 cup besan

10-15 raisins

For Curry / Gravy

3-4 tbsp oil

1 tsp jeera

5-6 large sliced onion

6-8 large sliced tomatoes

1 tsp coriander powder (dhaniya powder)

1 tsp turmeric powder (haldi powder)

1 tsp shahi paneer masala

6-8 cashews

10-15 garlic pods

1 tsp sugar

salt to taste

2 glasses water 

METHOD

Grate bottle gourd and add all the spices mentioned under it.

Grease appe pan and fill the cavities. Cook on medium flame till golden in color.

For Gravy:

Saute roughly chop onions till translucent. Add roughly chopped tomatoes in it.

Add all the spices mentioned under it

Let it cool down

Blend to fine puree

Cook the puree on low flame, keep adding little water and cook.

Add koftas and cream

Garnish with coriander leaves and serve hot.

EGGLESS WHOLE WHEAT CHUNKIE COOKIES

 INGREDIENTS 

1 tbsp flaxseed powder 

1 tsp coffee

3  tbsp water

1/2 cup softened butter

1 cup powdered sugar

1 cup Whole wheat flour (Atta)

1/3 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1-2 tbsp water

2 tbsp choco-chips

handful chopped dark chocolate

METHOD

Soak 1 tbsp flaxseed in 2 tbsp water and set aside

In other bowl, dissolve 1 tsp coffee in 1 tbsp hot water

Beat together sugar and butter till pale and light in colour

Add dissolved flaxseed and coffee concoction to it

Add sifted flour, baking soda and salt. Mix it

Add 1 tbsp water to make dough, if required add more water.

Add choco chips

Cover and keep it in fridge for 30 minutes.

Scoop out the dough using scooper

Top with more choco-chips and piece of dark chocolate as shown in the video above.

Bake at 180 degree celsius for 10 minutes.

Let it cool down completely and enjoy!!

NO CREAM MANGO MOUSSE

 INGREDIENTS

3 cups mango puree

3 cups white chocolate

1 cup sugar

METHOD

Blend 4-5 large mangoes. Measure to get 3 cups of puree

Add 1 cup sugar and blend again

Chop 3 cups chocolate. Using double boiler or microwave melt the chocolate

Mix all the ingredients. Mix well

Set in fridge for 6-8 hours or overnight.

VEGAN COFFEE CUPCAKE

 INGREDEINTS 

1 Tbsp coffee

2 tbsp hot water

1 1/2 cup whole wheat flour

1/4 tsp salt

2 tsp baking powder 

1/4 tsp baking soda

3/4 cup powdered sugar

1/4 cup oil

1 tsp vinegar

1 cup warm water

For Dalgona: 

2 tbsp instant coffee

1/2 cup fine sugar

2 tbsp hot water

METHOD

In a bowl, dissolve instant coffee in hot boiling water and set aside for 10 minutes. After 10 minutes, add vinegar and oil in it.

In other bowl, sift together flour, baking soda, baking powder and salt. Add powdered sugar.

Add dissolved coffee and warm water to make smooth batter.

Fill in cupcake moulds.

Bake at 180 degree for 15-20 minutes or till skewer comes out to be clean.

Let it cool down completely.

For Dalgona, beat together coffee, sugar and hot boiling water till it form sift peaks.

 

VEGGIE WRAP

 INGREDIENTS 

1 cup onion

1/4 cup chopped carrot 

1/4 cup chopped capsicum

1/4 cup corn

2 tbsp pizza sauce

2 tbsp tomato sauce

2 tbsp schezwan chutney

3-4 large boiled and mashed potato

some freshly chopped coriander leaves

salt to taste

10-15 chapatis

 For Spreading: 

1/2 cup mayonnaise

1/2 cup pizza sauce

3-4 sliced tomatoes 

3-4 sliced capsicum

3-4 sliced tomatoes

6-8 cheese slices (optional)

METHOD

For Filling:

Saute onion till translucent. Add all the veggies and mashed potatoes 

Add pizza sauce, tomato sauce and schezwan chutney.

Mix well.

For Assembling:

Take a chapati, cut it from the center, spread mayo at one side, pizza sauce 

Place aloo filing and one cheese slice.

Wrap it as shown in the video above

Enjoy!

CHOCO-CHIP VEGAN BANANA CAKE

 INGREDIENTS 

2 cups whole wheat flour (Atta)

3/4 cup sugar

1 1/2 cup mashed banana

1/2 cup oil (I used canola oil)

3/4 cup water or plant based milk 

1/3 cup choco-chips

1.5 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon powder

pinch of nutmeg

METHOD

Mix together mashed banana, oil and sugar. Beat till oil is incorporated well.

Sift flour, add baking soda, baking powder, cinnamon powder and nutmeg.

Add dry ingredients to wet ingredients.

Add water little by little and keep mixing.

Add choco-chips.

Transfer in greased 7"inches cake tin.

Bake in pre-heated oven at 180 degree celsius for 35-40 minutes.

Let it cool down completely, slice and enjoy!

 

LAUKI SQUARES

 INGREDIENTS

2 cups grated bottle gourd (Lauki)

1 cup boiled or raw grated potato

1 cup semolina (suji)

1/4 cup gram flour (besan) 

2 cups water

2 tbsp rice flour (chawal ka atta)

1 tsp mustard seeds (Raai)

1 tsp fennel seeds (saunf)

1 tsp cumin seeds (jeera)

1 tsp turmeric powder (haldi)

1 tsp chaat masala 

1/2 cup finely chopped coriander leaves (dhaniya leaves)

10-15 chopped curry leaves

1 medium sized chopped onion

salt to taste

 

METHOD

In a pan, add 1-2 tbsp oil. Add cumin seeds, fennel seeds and mustard seeds.

Add curry leaves and chopped onion. Saute onion till translucent. 

Add grated bottle gourd, chopped coriander leaves, salt, turmeric, mashed potato, suji, besan and rice flour.

Add water and cook on low to medium flame till it combines together like a dough.

Once it combine together, transfer on greased plate. Let it cool down.

Cut into squares.

Cook on tawa or pan till golden in colour and crisp.

Serve hot or pack in kids school lunch box.

BROCCOLI ROLLS

INGREDIENTS 

For Dough

1 cup Atta (whole wheat flour)

1 cup Suji (Semolina)

1 tsp salt

3-4 tsp oil

water for kneading soft dough

For Filling

 1 tsp mustard seeds

1 large finely chopped onion

2 cups broccoli grated

1/2 cup boiled and grated potato 

2 tsp schezwan chutney 

1 tsp chaat masala

1 tsp kasuri meethi

salt to taste

1 tsp cornflour

1/3 cup water

METHOD

For Dough:

Mix all the ingredients and using water knead a soft dough.

Rest the dough for 10-15 minutes.

After 15 minutes again knead the dough to make it crack free.

 

For Filling:

 Heat some oil in pan. Add onion and saute till translucent. Add broccoli and cook for 1-2 minutes. 

Add  grated potato. Mix well.

Add salt, chaat masala, schezwan chutney and kasuri meethi.

Let the filling cool down a bit.

Roll the dough and keep 1 tbsp filling. 

Wrap the dough as shown in video above.

Shallow fry and enjoy in breakfast or pack in kids school lunch box.

WHOLE WHEAT VEGAN CAKE

 INGREDIENTS

 For Thandai powder:

2 tbsp almond

2 tbsp cashews

2 tbsp  pista

2 tbsp chironji

1.5 tbsp fennel seeds (saunf)

2 tbsp melon seeds (magaz)

2 tbsp poppy seeds (khus-khus)

2 tsp cardamom powder (elachi powder) or 6-8 cardamom pods

1 tsp cinnamon powder (dalchini)

grated nutmeg (jaifal)

few strands of kesar

 For Cake Batter:

2 cups whole wheat flour

 1+1/3 cup sugar

1/2 cup oil

2 tsp baking powder 

1/2 tsp baking soda

1/4 cup thandai powder

2 tbsp gulkand

1 + 1/3 cup warm water or plant based milk

1/2 tsp salt

For Glaze:

1 cup white chocolate 

1 tbsp oil

METHOD 

Make thandai powder using all the ingredients mentioned under it.

In a bowl, sift together flour, add baking powder, baking soda, salt and thandai powder.

In other bowl, beat together sugar and oil. Add gulkand.

Add dry ingredients to it.

Mix well by adding water little by little

Transfer the batter in greased bundt
cake tin. 

Bake at 180 degree celsius for 30-35 minutes or till skewer comes out to be clean.

Let it cool down completely. 

Pour melted chocolate over bundt cake

POTATO SANDWICH

 INGREDIENTS

5-6 boiled potatoes

1/4 cup finely chopped capsicum

1/4 cup finely chopped bell pepper

1/4 cup boiled sweet corn

1 tsp chaat masala

1/2 tsp black pepper

1 tsp mixed herbs

1/2 cup finely chopped fresh coriander leaves

salt to taste

METHOD

Mash boiled potatoes. Add above ingredients.

Mix well

Spread it on bread. Toast till crispy either on pan or toaster.

WHOLE WHEAT SAVOURY BISCUITS

 INGREDIENTS

 1 cup whole wheat flour (Atta)

1/4 cup semi-solid ghee

1/4 cup sugar

1 tsp salt

1/2 tsp baking powder 

1/4 tsp baking soda

1/4 cup milk

METHOD

 In a bowl, mix together atta, baking soda, baking powder and sugar. Set aside.

Whisk together sugar and ghee.

Now add dry mix in the wet ingredients.

Crumble the dough using fingertips

Add milk gradually, combining the dough together. 

Rest dough in fridge for 10-15 minutes.

Roll the dough thin and using cookie cutter give it round shape.

Prick the biscuits using toothpick.

Bake in pre-heated oven for 10 minutes.

Let it cool down and enjoy these crunchy biscuits.

EGGLESS LEMON BARS / LEMON FUDGE

 INGREDIENTS

3/4 cup softened butter

1 cup powdered sugar

1 cup whole wheat flour 

1/2 tsp baking powder 

3 tbsp lemon juice

5-6 tbsp water

 

FOR SUGAR GLAZE:

1/2 cup powdered sugar

1 tbsp water 

METHOD

In a bowl add butter and sugar, beat until it becomes pale and airy.

Add atta and lemon juice, mix well.

Add water gradually mixing the batter at the same time.

Transfer the batter in lined baking tray

Bake in pre-heated oven at 180 degree celsuis for 20-25 minutes.

Let it cool down completely.

For Sugar glaze:

Mix together sugar and water to get thick flowing consistency glaze.

Spread on cool cake and let it sit for 4-5 hours or overnight in the fridge.

CABBAGE PANCAKE

 INGREDIENTS

1 large cabbage

1 cup finely chopped onion 

1 inch finely chopped ginger

1/2 cup finely chopped fresh coriander leaves

1/2 cup besan (gram flour)

1/2 cup cornflour

1 tsp cumin powder

1 tsp kasuri meethi

salt and red chili to taste

METHOD

Mix all the ingredients mentioned

above. Squeeze the cabbage so that it releases it's water.

If required add some water to bind the ingredients

Make a small ball and spread it on greased tawa as shown in video above.

Put some oil, cook from both the sides.

Serve hot with chutney of your choice.

 

BUN DOSA

 INGREDIENTS 

1 cup rice

1 tsp meethi dana

1/2 cup poha 

1/2 cup fresh & chopped coconut

1 tsp salt

1 tsp baking soda

METHOD

Wash and soak rice overnight. Soak meethi dana too.

Grind together rice, poha, coconut. Add little water to make fine paste

Grease kadai with oil.

Pour ladle full of batter.

cook from both sides

Serve hot with chutney of your choice.

WHOLE WHEAT VEGAN CHRISTMAS CAKE

INGREDIENTS

FOR SOAKING

1 cup orange juice

10-15 dates

8-10 apricots

1/4 cup mixed berries

1/4 cup tutti-fruity

 

FOR BATTER

1/4 cup cashews, almond and walnuts

1 & 1/2 cup whole wheat flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon powder 

1/4 tsp clove powder 

1/2 tsp ginger powder 

1/4 tsp nutmeg powder 

1/4 tsp salt

3/4 cup brown sugar

1/3 cup oil

1 cup warm water

 

FOR CARAMELIZING:

1/4 cup sugar

METHOD

1. Soak all the ingredients mentioned above (under for soaking) in orange juice/grape juice or mixed fruit juice. Add caramelize sugar in it. Set aside for 3-4 hours or overnight.

2. Dry roast cashews, almonds and walnuts.

3. In a pan, add 1/4 cup sugar and cook on low flame till it turns brown.

4. Sift flour with baking soda and baking powder, to it add cinnamon powder, clove powder, ginger powder, nutmeg powder and salt. Set aside.

5. In a separate bowl, mix together brown sugar and oil.

6. Add sifted flour, add 3/4 cup of soaked fruits and keep aside 1/4 for topping.

7. Add toasted nuts, and water gradually.

8. Transfer the batter in lined baking tray. Top with remaining soaked berries.

9. Bake at 180 degree celsius for 30-35 minutes or till skewer comes out to be clean.

10. Let it cool down and enjoy!

PANEER FINGERS

 INGREDIENTS

500 gm Paneer

Oil for frying

For batter: 

1 cup hung curd

1 tsp red chili (adjust according to your taste)

1 tsp coriander powder

1 tsp black pepper

1 tsp ginger-garlic paste 

salt according to taste

 

For  coating: 

6-8 Papads

1 cup cornflour

1 tsp salt 

1 tsp red chili powder

 

METHOD:

1. In a bowl, add hung curd and all the spices mentioned under it. Mix well.

2. Roast and crumble papad using hands. Set aside

3. In a separate bowl, mix together cornflour, salt and chili powder. Add water to make thin slurry.

4. Slice paneer in vertical shape as shown in the video.

5. Gather batter, slurry, paneer and papad.

6. Coat paneer with curd batter, then dip in slurry and finally coat with crumbled papad.

7. Deep fry in medium hot oil.

PEPPY PANEER CANAPES

 INGREDIENTS:

250 gm diced paneer cubes

Canapes for filling

1 tsp black pepper 

1 tbsp cornflour

salt to taste 

1 tbsp chopped garlic

1 tsp ginger paste 

1 tbsp chopped cashews 

1 tbsp raisins

1 tsp sugar

1 tbsp vinegar

1/2 tbsp soy sauce

1-2  tbsp tomato sauce

1 tsp schzewan sauce (optional)

1/4 cup pineapple juice

1/2 cup finely chopped capsicum

1 tbsp cornflour & 1/4 cup water for slurry

1/2 glass of water

1 tsp beetroot powder or red colour (optional)

freshly chopped coriander leaves

METHOD

1. Leave the paneer in kitchen counter for 30 minutes to 1 hour so that it releases the water.

2. In a bowl, add diced paneer cubes, cornflour, salt and pepper. Mix well and deep fry. Set aside.

3. In a pan or kadai, add 1-2 tbsp oil, add 1 chopped garlic and ginger paste. Saute for 1-2 minutes.

4. Add cashew and raisins. Roast till golden.

5. Add salt, sugar, red chili powder, vinegar, soy sauce, tomato sauce, schzewan sauce, chopped capsicum, pineapple juice and cornflour slurry.

6. Cook for 1-2 minutes and add 1/2 glass water.

7. Cook till it thickens.

8. Add fried paneer cubes.

9. Fill the canapes just before serving else it will get soggy.

BEETROOT BURFI

 INGREDIENTS

 For Beetroot Puree

1 cup chopped beetroot

1/4 cup water

For Burfi:

2 cups milk powder

1/2 cup sugar

1 tsp cardamom powder

1/2 cup beetroot puree

 

METHOD

For Beetroot Puree

Pressure cook beetroot with 1/4 cup water on high flame for 1 whistle , then reduce the flame to low and cook for 5 minutes.

In non-stick kadai or pan, add ghee, milk powder, sugar and beetroot puree.  

Mix everything well.

Add 2 tbsp water and cardamom powder.

Cook on low flame till it combines together like a dough.

Transfer in a lined baking tray

Put chandi varak and garnish with chopped pistachio.

Set for 4-5 hours in fridge 

slice and serve

Almond Pista Burfi

 INGREDIENTS

1 cup pistachio

2 cups almond

3 cups sugar

3/4 cup water

pinch of green colour 

METHOD

Soak almonds in hot boiling water for 30 minutes. After 30 minutes it will be easy to peel off the skin.

Pat dry almonds and grind to fine powder

Same way grind pistachio to fine powder

In non-stick pan, add sugar and water, cook till it reaches one-string consistency.

Add almond powder and pista powder with some green colour

Cook till it combines together like a dough. 

Transfer in greased or lined baking tray.

Garnish with chandi varak and some chopped pistachio.

Let it  set at room temperature for 2-3 hours

slice and serve.

 

 

CARROT COCONUT BURFI

 INGREDIENTS

For coconut layer

2 cups desiccated coconut powder

1 cup milk

1 cup sugar

1 tsp cardamom powder

1 tbsp ghee

 

For Carrot Layer:

For carrot puree

1 cup roughly chopped carrot

1/4 cup water

 

For burfi

2 cups milk powder 

1/2 cup sugar

1/2 cup carrot puree 

2-3  tbsp water 

2 tbsp ghee

pinch of orange colour

Chandi varak and chopped pistachios for garnishing

METHOD

Roast coconut powder in ghee for 1-2 minutes, don't turn it brown.

Add milk and cook on low flame till it's completely absorbed.

Add cardamom powder and sugar.

Cook on low flame till water from sugar is completely absorbed and it comes together like a dough.

Spread it on greased or lined tray.

Keep it in the fridge till the time we make second layer.

 

For second layer

Boil carrot with 1/4 cup water till it's done

In non-stick pan, add ghee and milk powder with sugar

Roast for 1-2 minutes, add carrot puree and colour

Add 2-3 tbsp water

Cook on low to medium flame till it comes together like a dough.

Spread on coconut layer

Put chandi varak and top with chopped pistachio.

Let it set in fridge for 4-5 hours.

Slice as desired and serve

You can store this in fridge for 7-8 days.

 

 

Red Sauce Pasta without tomatoes

INGREDIENTS

For Boiling Pasta:

500gm pasta 

1 tsp salt

enough water for boiling the pasta

For Sauce:

3-4 large thinly sliced carrot

2-3 tbsp oil

1 medium sized broccoli

18-20 thinly sliced garlic 

1/2 inch grated ginger

3-4 thinly sliced onions

1 large thinly sliced yellow bell pepper

1 large thinly sliced red bell pepper

2-4 cheese slices 

1 tsp garlic powder

1 tsp oregano

1 tsp black pepper powder

1/2 cup tomato sauce

1 cup mayonnaise 

3/4 cup pasta sauce

1/2 to 1 cup water 

 salt to taste

METHOD:

Boil pasta till completely cooked, drain excess water and wash it under running water.

Boil carrot and broccoli, set aside.

In a large wok or kadai, add oil, saute garlic and ginger till it releases it aroma, don't turn it brown.

Add boiled carrot and broccoli, add bell pepper. Cook veggies on high flame for 2-3 minutes.

Add cheese slices and all the herbs mentioned above.

Add mayo, tomato sauce and pasta sauce. Add water, if required add more water in case pasta becomes dry.

Add boiled pasta and salt, mix well

Garnish with spring onions.

 

White chocolate modak

INGREDIENTS:

1 cup white chocolate

1/2 cup condensed milk

1/4 cup mixed dried berries

 

For filling: 

1/2 cup desiccated coconut powder

2 tbsp condensed milk

1 tbsp chopped almonds

1 tbsp chopped cashew nuts

METHOD

Melt white chocolate and condensed milk using microwave or double boiler method.

Add berries and let cool down.

Mix all the ingredients of filling.

Take Modak mould and grease it with ghee.

Put cooled white chocolate in modak mould then add filling and finish the base by adding chocolate.

Set in fridge for 1/2 hour.

Serve these beautiful modak  to Shri ganesha.

MOONG DAL PIZZA

 INGREDIENTS

1 cup moong dal

1 large chopped onion

1 large chopped tomato 

1 medium sized chopped capsicum 

1/4 cup boiled corn

1 tbsp pizza sauce

1 tbsp tomato sauce

1 tsp oregano

1 tsp chili flakes

1/2 cup grated cheese

salt to taste 

METHOD

In a bowl, mix together chopped onion, tomato, capsicum and corn.

Add tomato sauce and pizza sauce in it. Set the filling aside.

Wash and soak moong dal overnight. Grind to fine paste using very less water.

Divide moong dal batter in 3 portions.

Heat a pan, spread some oil,  add batter. Make to make thin crust.

Add 1-2 tbsp of filling over it. keep the flame low, cover and cook for 2-3 minutes.

Flip and cook the other side too.

Add remaining portion of filling over it, put generous amount of grated cheese.

Cover and cook till cheese melts.

Slice and enjoy this healthy pizza.

 

 

WHOLE WHEAT BOURBON BISCUIT

 INGREDIENTS 

For Biscuit: 

1 cup whole wheat flour

2 tbsp cocoa powder 

1 tsp baking powder 

1/2 tsp baking soda

1/2 cup powdered sugar

1/4 cup semi-solid ghee (clarified butter) or can use butter

1/4 cup chilled milk

few drops of vanilla essence 

a pinch of salt

For Filling:

1 cup powdered sugar

1 tbsp cocoa powder

2 tbsp softened butter 

2 tbsp Nutella (optional)

2 tbsp milk

METHOD:

Mix all the dry ingredients and set aside.

In other bowl, add ghee and sugar. Beat for around 4-5 minutes or till light and creamy.

Mix dry flour mix to beaten sugar.

Add chilled milk gradually combining the dough together.

Roll the dough and cut into rectangular shape, then cut it in vertical shape as shown in the video.

Using back of the toothpick or skewer, make holes.

Carefully place the dough on lined baking tray.

Sprinkle sugar crystals on top.

Pre-heat oven for 10 minutes.

Bake it for 10 minutes at 180 degree Celsius 

Let cookies cool down completely.

For Filling: 

Mix together all the ingredients. Spread generously on each slice. Join the two pieces and enjoy!

 

Besan Burfi 2 ways

 INGREDIENTS:

 WITH SUGAR SYRUP 

2 cups besan (Gram flour)

1 cup ghee (clarified butter)

1/2 tsp turmeric powder (optional)

1 cup sugar

1/2 cup water

nuts for garnishing

METHOD

1. Sift besan and set aside.

2. In a heavy bottomed kadai, add ghee and besan. Roast besan till fragrant and golden in color.

3. Turn off the flame and set aside.

4. In a separate pan, mix together sugar and water.

5. Cook sugar syrup till you attain one-string consistency. 

6. Let both besan and sugar syrup cool down a bit.

7. Mix sugar syrup gradually in besan.

8. Transfer it in lined pan.

9. Garnish with sliced nuts.

10. Make cut marks when it is still warm.

11. Let it set for 2-3 hours.

12. Slice and enjoy!!

WITHOUT SUGAR SYRUP: 

 2 cups besan (Gram flour)

3/4 cup ghee (clarified butter)

1/2 tsp turmeric powder (optional)

1 cup powdered sugar

 

METHOD

1. In a heavy bottomed kadai, add ghee and besan. Roast besan till fragrant and golden in color.

2. Add powdered sugar and cook for 1-2  minute.

3. Transfer in greased or lined baking tray.

4. Garnish with sliced nuts.

5. Set in fridge for 1-2 hours.

6. Slice and serve                                   

CHEESY MOONG BALLS

 INGREDIENTS

1 cup moong dal

1 medium sized finely chopped onion 

1 medium sized finely chopped tomato

1 small sized finely chopped capsicum 

2-3 tbsp boiled corn

1 tsp oregano or mixed herb

1/2 tsp chili flakes

1-2 tsp tomato sauce

1/2 tsp baking soda 

1/4 cup grated cheese (Mozzarella or processed cheese)

salt to taste

 

METHOD

Wash and soak dal overnight

 

Grind to make fine paste

 

Divide dal into two portions

 

Take half portion and set aside

 

For filling:

Mix together onion, tomato, capsicum, corn.

Add salt, oregano and chili flakes.

Add 1-2 tbsp of this mix in dal batter.

Add cheese in rest of the filling

Take appe pan.

Grease with oil, add 1 tsp batter, add filling on top with more cheese.

Cover it with some more batter

Let it cook on low flame

Flip after 5 minutes, cook the other side too

Serve hot.

MOONG DAL TRIANGLES

 INGREDIENTS 

1 cup Moong Dal 

1 small sized grated carrot

1 medium sized chopped tomato

1 cup finely chopped spinach 

1/4 cup grated bottle gourd

1 medium sized finely chopped onion

1/4 cup corn

1/2 tsp turmeric powder

salt to taste 

water for right consistency

METHOD

Wash and soak moong dal overnight. 

Next grind it to fine paste.

Divide the batter into half.

Take half the batter in one bowl, add all the vegetables mentioned.

Add salt and turmeric. 

Add water to get right consistency batter as shown in video.

Oil pan and spread the batter.

Cover and cook till the top part is cooked.

Flip and cook the other side too.

Cook for another 5 minutes.

Slice and serve hot!

MOONG DAL DOSA

 

 

 

 

 

 

 

 

 

 

INGREDIENTS 

1 cup rice

1 cup yellow moong dal

salt to taste

water for consistency

 

 

METHOD

Wash and soak rice and moong dal overnight.

 

Next day, discard the water.

 

Grind the rice and dal to make smooth paste.

 

Add salt to taste.

 

Add water to get right consistency batter as shown in video.

 

Heat tawa, splash water, and spread the batter in circular motion.

 

Drizzle some oil and cook till crisp.

 

Serve hot with your favorite chutney.

 

 

 

CHOCOLATE COCONUT LADOO

INGREDIENTS 

1 cup dark chocolate

1/2 cup desiccated coconut powder

1/4 cup powdered sugar

 

METHOD

Melt dark chocolate, add coconut powder and sugar.

Mix well.

Grease your hands with ghee and make ladoos

Coat the ladoos in coconut powder

Let it rest for 10 minutes.

After 10 minutes do second coating of coconut powder

Store these ladoos for 15 days at room temperature

Don't refrigerated these ladooss.

PEANUT BUTTER CHOCOLATE BARS / PEANUT BUTTER FUDGE

 

 

INGREDIENTS

 
3/4 cup peanut butter (room temperature)

1 cup white chocolate

1/4 cup dark chocolate

 

 

 

 

 

 

 

METHOD
1. Measure peanut butter and keep in a bowl.

2.Melt white chocolate using double boiler method or use microwave to melt it.

3. Transfer this in peanut butter. Mix both chocolate and peanut butter well.

4. Now melt dark chocolate until smooth. Mix well.

5. Pour this over mixed peanut butter mix.

6. Using toothpick or knife make swril pattern or any of your choice.

7. Set in fridge for 1 hour.

INSTANT BURFI

 INGREDIENTS

2 cups milk powder

1/2 cup milk

1/4 cup ghee

1/2 tsp cardamom powder

1/2 tsp kewra water

1 tbsp almonds

1 tbsp pistachios

INGREDIENTS 

In a heavy bottomed pan, preferably non-stick pan, add ghee and milk.

Let ghee melt completely.

Add 2 cups of milk powder.

Cook on low flame and keep stirring continuously. 

Add nuts and cardamom powder and kewra water.

Cook it comes together as dough.

Transfer in lined baking tray.

Let it set at room temperature for 2-3 hours.

Don't refrigerate.

Decorate with silver varak

Slice according to desired size and shape.

WHITE CHOCOLATE FUDGE

 INGREDIENTS 

2 cups white chocolate

1 cup instant homemade condensed milk

1 tbsp butter

1/2 cup mixed berries

2-3 tbsp chopped pistachio 

petals of one rose

 

 

 

 

 

 

 

 

METHOD

Melt white chocolate, butter and condensed milk using double boiler method or microwave.

 

 

Make sure there are no lumps of chocolate.

 

Add half of mixed berries and pistachio, reserve half for garnishing.

 

Place parchment paper on baking tray. 

 

 

Transfer it on lined baking tray.

 

Garnish with leftover berries and pistachios.

Set in fridge for 2-3 hours or till it's set.

 

Slice and serve.