Moist Banana Cake

This Cake is just a simple twist given to the basic sponge cake. It’s very moist and you will definitely love this. Though it looks like a chocolate cake but it’s not. I haven’t used even a pinch of chocolate powder, believe me. This season is a cake season with Christmas and New Year knocking your door. Hope this New Year brings happiness and sweetness in your life. Satisfy your sweet tooth with this delightful cake. Keep trying new recipes this year and keep sharing it with this world.

Ingredients

Plain flour (Maida) – 1 cup

Sugar (powdered) -1 cup

Ripe banana – 2 ½

Eggs – 3 pieces

Oil – ½ cup

Baking powder – 1 ½ teaspoon

Baking soda (Soda bicarbonate) – ½ teaspoon

Vanilla essence – 1 teaspoon

Salt a pinch

Method:

Preheat oven to 180 C.

Mix all the dry ingredients (plain flour, baking powder, baking soda and salt) together and sieve it.

Peel and blend bananas in blender to make banana puree.

Beat eggs and powdered sugar together. Add vanilla essence and banana puree to it and mix. Air bubbles will form in this mixture.

Now mix the dry ingredients in this mixture. Just fold it nicely so there is no lumps in the batter, don’t over beat it.

Grease the mould with oil and then dust it with little plain flour.

Pour this batter into the mould. Place the mould in oven and bake for 30 minutes at 180-200 C.

P.S.- Don’t over beat the batter. We want the air bubbles to be in the batter so that the cake will be spongy. Over beating will allow the air bubbles to escape.

Simple Sponge Cake

Cake - a delight, a love. I can bet on this that there is anyone who has not tasted cake. Most versatile and most tasty thing, i would say. It’s really simple to make and tastes awesome. You can find cake with many varieties. This is the most simple and most basic version of cake. It’s simple sponge vanilla cake. You can prepare this very easily and it will surely turnout tasty.

Ingredients

Plain flour (Maida) – 1 cup

Sugar (powdered) -1 cup

Eggs – 3 pieces

Oil – ½ cup

Baking powder – 1 ½ teaspoon

Baking soda (Soda bicarbonate) – ½ teaspoon

Vanilla essence – 1 teaspoon

Salt a pinch

Method:

Preheat oven to 180 C.

Mix all the dry ingredients (plain flour, baking powder, baking soda and salt) together and sieve it.

Beat eggs and powdered sugar together. Add vanilla essence to it and mix. Air bubbles will form in this mixture.

Now mix the dry ingredients in this mixture of egg and sugar. Just fold it nicely so there is no lumps in the batter, don’t over beat it.

Grease the mould with oil and then dust it with little plain flour.

Pour this batter into the mould. Place the mould in oven and bake for 25 minutes at 180-200 C.

P.S.- Don’t over beat the batter. We want the air bubbles to be in the batter so that the cake will be spongy. Over beating will allow the air bubbles to escape.

Upma

Upma is very popular breakfast in south India. It is healthy as well as fast and easy to prepare. Semolina is cooked in water and an easy tadka does the magic. In this fast world in which we are living its becoming a common that people avoid breakfast. But remember its most important part of your daily meal. This fast and healthy breakfast can give us energy for our daily work.

Ingredients

Semolina/ suji/ rawa  - 1 cup

Water  - 3 cups

Green chilies(Finely chopped)  - 2 pieces

Onion(Finely chopped)  - 1 medium

Curry leaves  - 7-8

Black mustard  - a pinch

Chana dal  - around 1 tablespoon

Oil   - 1 tablespoon

Dalda/ vanaspati  - ½ tablespoon

Salt to taste

Method:

Heat dalda in a pan. When it melts add semolina and roast it for 3-4 minutes on low flame.

Add oil in a pan when it becomes hot add curry leaves and black mustard. When it crackles add chana dal and saute for 2 minutes.

Now add onions and green chilies and fry for 2 minutes. Add water and bring it to boil.

When it boils add semolina and salt. Mix and cook till semolina absorbs all water.

P.S.- Measure semolina and water with the same cup. Remember water should be three times in volume to semolina. Add chilli according to your preference.

Dal makhani

Dal makhani is a traditional Punjabi recipe. It is now famous throughout the country and you can easily find it in menu of any restaurant. Even the dhabas serve good dal makhani. It’s a simple recipe but still very delicious. Dal is cooked and added to a nice tadka of butter, cumin and tomatoes.

Ingredients

Whole urad dal(Black lentils)  - 1 cup

Rajma (kidney beans)  - 1 tablespoon

Ginger (Finely chopped)  - ½ inch

Garlic cloves (Finely chopped)  - 3 pieces

Green chilies  - 2 pieces

Butter 50 grams

Cumin -1 teaspoon

Ginger garlic paste  1 teaspoon

Tomatoes(Chopped)  - 3 pieces chopped

Red chili powder  - ¼ teaspoon

Salt to taste

Food color mixed in a tablespoon of water

Method:

Soak urad dal and rajma overnight. Wash it thoroughly and drain excess water.

Put urad dal, rajma, ginger, 2 cloves of garlic, green chilies, salt and 3 cups of water in pressure cooker and cook for 10 minutes after first whistle. When it is done mash it with back of spatula or ladle.

Now heat butter in a heavy bottom pan. When it melts add cumin. When it changes color add 1 clove of chopped garlic and then add ginger garlic paste. Saute for 2 minutes. Add red chilli powder and cook for a minute.

Add chopped tomatoes and cook for 5-7 minutes or till tomatoes leave oil. You can observe it on the sides of pan.

Now add cooked dal and food color in pan and bring it to boil. Now allow to simmer for 10 to 15 minutes.

Garnish with a cube of butter and serve with white rice or roti.

P.S.- Mash dal lightly just to gain a consistency. Adding food color is optional, you can skip it if you want.

Zarda / sweet saffron rice

Zarda or sweet saffron rice is a traditional dessert very famous in India and Pakistan. The name zarda is derived from an urdu word ‘zard’ meaning yellow. It is served specially during weddings or special occasions. Basmati rice is cooked and then dipped in sugar syrup. Different nuts are used for garnishing. Glazed cherries, khoya and murabba are mixed in rice as well. You can also garnish it with silver foil to get a richer look.

Ingredients

Basmati rice(soaked for an hour) -  1 cup

Sugar - 1 cup

Butter -  ½  cup

Green Cardamom 1 piece

Cashews, raisins and almonds (peeled) -  a handful

Glazed cherries -  5-6 pieces

Murabba – cut into small pieces

Khoya – around 1 tablespoon

Few strands of Saffron soaked in a tablespoon of hot milk

Method:

Heat enough water and add orange food color to it. Add rice to it. Cook rice till it is 90 percent done. Drain excess water.

In a heavy bottomed pan add butter, when it melts add cardamom to it. Now add sugar to it. Now put half cup water to make sugar syrup.

When sugar syrup boils add cooked rice and saffron to it. Put the dry fruits and glazed cherries to it and mix a little.

When it becomes dry add khoya then mix and then switch the heat off.

P.S.- You can add dry fruits of your choice. I have used sugar of same amount as that of rice, if you like more sweet you can increase quantity of sugar a little.

Bhindi Aaloo

Bhindi Aaloo is one of the very simple recipe that we can include in our day to day meal. Best to be served in lunch or dinner or for tiffins. Some people hate bhindi but you going to love this one.

Ingredients

Bhindi (Lady’s Finger)  – ½ kg

Potatoes (aaloo) diced - 250 grams

Onions finely sliced - 100 grams

Tomatoes chopped - 100 grams

Oil  - 1 tablespoon

Turmeric powder  - ¼ teaspoon

Red chili powder  - ½ teaspoon

Salt  - to taste

Method

Heat oil and add onions. Saute for 2-3 minutes.

Add turmeric powder, red chili powder and salt. Mix and add ½ cup of water. Allow the spices to get cooked. It will take 2-3 minutes.

Add bhindi and potatoes. Cook for 5 minutes on low heat. Now add tomatoes.  Cook for 3 minutes and add ½ glass of water. Now cover and cook on low flame for 7-8 minutes.

Check whether all vegetables are perfectly cooked or not. If they are not well cooked, cook further 3 minutes.

Serve hot with rotis or white rice.

P.S.- You can use tomatoes puree also. To make tomato puree, roughly chop tomatoes and blend it and then sieve it.

Oats chilla

Oats chilla is just a twist to normal chilla. We prepare it with making atta of oats.  It’s very healthy and easy to prepare. Best for breakfast and tiffins.

Ingredients

Oats  - 1 cup

Semolina/suji/rawa  - 2 teaspoon

Wheat flour  - 2 teaspoon

Onion - ½ chopped

Green chilli(finely chopped)  - 2 pieces

Oil to fry

Salt  - to taste

Method

Dry roast oats and then blend it in a blender. Add semolina, wheat flour and salt.

Add onions and red chillies. Add water to make a consistent batter.

The batter should neither be very thick nor it should be very loose, but can easily be spread.

Heat a non stick pan, add a little oil and pour 2-3 tablespoon batter and spread it in a circular motion.

Allow it to cook from one side at medium flame for 7-8 minutes, then flip it and cook on another side for 7-8 minutes.

Make more chillas from the remaining batter.

Serve hot with any chutney or sauce.

P.S.- Semolina is added to make it crisp. If you like crisp you can slightly increase the amount of semolina and if you like it soft you can slightly decrease its amount also. You can always add chilli according to your preference.

Chicken Noodles

Chicken Noodles are Chinese food and are widely accepted across the world. Chinese cuisines have found great place in India and we Indians really love it. You can find street stalls selling Chinese food everywhere in India and almost every restaurant in India serve Chinese food. We Indian love Chinese food with an Indian touch. This is one such recipe in which noodles are cooked with chicken, egg and few vegetables. Children love it and surely everyone else will.

Ingredients:

Noodles  - 200 grams

Chicken (boneless and diced) - 100 grams

Egg  - 3 pieces

Onion (finely chopped)  - 2 medium

Tomato chopped  - 200 grams

Bell peppers  - 2 pieces (you can use of all the three colors, but remember the total amount should not be more than 2).

Carrot  - 1 medium size

Cabbage  -  ½ small

French beans (chopped)  - 12-14 pieces

Green chilies(finely chopped)  - 3 pieces

Garlic (finely chopped)  - 4 cloves

Red chili powder  - 1 teaspoon

Turmeric powder  - ½ teaspoon

Tomato ketchup  - 1 table spoon

Soya sauce  - 1 teaspoon

Green chili sauce  - ½ tablespoon

Oil 2 tablespoon

Salt to taste

Mustard oil 1 tablespoon (optional)

Method:

Heat enough water. Add salt and noodles in it. Cook for 8-10 minutes or till the noodles are perfectly cooked. Take out one strand and check if it is cooked or not. Add one tablespoon oil in boiling noodles. Mix and drain excess water. Run through cold water to avoid over cooking of noodles.

Add a tablespoon of mustard oil in a pan. When it is enough hot and you can smell the oil then add onions. Add salt and cook for a minute. Add a handful of chopped green bell pepper. Cook for 3 minutes and then add eggs. Cook for 4-5 minutes and keep stirring. When eggs are cooked take it out and keep aside.

Put oil in a pan and add finely chopped garlic cloves. Saute for a minute. Add chicken, green chilies and salt and cook for 5-7 minutes.

Add onion and cook for 2-3 minutes or till it becomes transparent. Add red chili powder and turmeric powder. Cook for 2 minutes.

Now add all the vegetables (bell pepper, carrot, French beans and cabbage). Mix and cook for 5 minutes. Add water and cook for 10 minutes on slow heat.

Now add tomato ketchup, green chili sauce and soya sauce. Add cooked eggs and mix. Cook for 2 minutes and add a teaspoon of sugar and Cook for another minute.

Add cooked noodles. Now cook for 2 minutes on slow heat.

Serve hot.

P.S.-I had used mustard oil because it balances the pungent smell of eggs. Instead of that you can use refined vegetable oil as well.

Mysore pak

Mysore pak is a dessert originated from the royal palace of Mysore. It’s a simple sweet which can be preserved for a week without any heavy care. Just put it in an air tight container and you can use it even after a week.

Ingredients

Besan 1 cup

Sugar 2 cup

Oil 2 ½ cup

Water 1 cup

Method:

In a heavy bottomed pan heat water, when it is hot, add sugar to make sugar syrup.

In the meantime mix besan in 1 ½ cup of oil so that there is no lumps in the mixture.

Now when the sugar syrup is boiling put the heat to low and add the mixture of besan and oil slowly into the sugar syrup and continuously stirring it.

Now continuously stir this mixture and add remaining oil in slowly time to time(at every 2-3 minutes), but keep in mind, you should continuously stir this mixture.

When you had added another cup of oil then after few minutes the mixture will suddenly rise and some net like consistency will appear. This is the most important thing to notice.

Most important step, now at this time you should switch off the heat and immediately transfer the mixture in a prepared greased mold or anything you want. Cut it into squares and allow it to cool.

P.S.-The two most important things are continuously stirring and switching the heat off at the right time.

Gobhi Aaloo

Gobhi Aaloo is one of the very simple recipe that we can include in our day to day meal. Best to be served in lunch or dinner or for tiffins.

Ingredients:

Gobhi (Cauliflower) – 1 medium size

Potatoes (aaloo) diced - 250 grams

Onions finely sliced - 100 grams

Tomatoes chopped - 100 grams

Oil  - 1 tablespoon

Turmeric powder  - ¼ teaspoon

Red chili powder  - ½ teaspoon

Salt  - to taste

Coriander to garnish

Method:

Heat oil and add onions. Saute for 2-3 minutes.

Add ginger garlic paste, turmeric powder, red chili powder and salt. Mix and add ½ cup of water. Allow the spices to get cooked. It will take 2-3 minuted

Add gobhi and potatoes. Cook for 5 minutes on low heat. Now add tomatoes.  Cook for 3 minutes and add ½ glass of water. Now cover and cook on low flame for 7-8 minutes.

Check whether all vegetables are perfectly cooked or not. If they are not well cooked, cook further 3 minutes. When they are cooked sprinkle some chopped coriander and switch the heat off.

Serve hot with rotis or white rice.

P.S.- You can use tomatoes puree also. to make tomato puree, roughly chop tomatoes and blend it and then sieve it.

Gudd (jaggery) ki kheer

Gudd(jaggery) ki kheer is just a twist given to kheer by cooking it with jagerry instead of sugar. It gives kheer a very desi aroma and flavor.

Ingredients

Rice  - 100 grams

Milk 1 liter

Jaggery(gudd)  - 100 grams

Cardamom(crushed)  - 5 pieces
Clove(laung)- 1 piece

Almonds and pistachios (peeled) handful( or around 1 tablespoon)

Method:

In a heavy bottomed pan heat milk. When it boils, add rice.

Cook on a low to medium flame for around 45 minutes, or till the rice is soft. To check rice take just ½ teaspoon cooked rice out and check whether it is perfectly cooked or not. In the mean time add crushed cardamom in the kheer.

On another flame heat 1 cup of water and add crushed jaggery, one cardamom and one clove and cook for 20 minutes.

Sieve it and add to the kheer and cook further for 5 minutes.

Allow it to cool and then garnish it with peeled almonds and pistachios.

P.S.-You can use nut of your choice. You can use cashews and raisins as well. I had used gol dana rice, but it is not easily available in every part of the country, so you can use kheer rice that is easily available in your area.

Qeema Biryani/ Minced mutton Biryani

You must have tasted biryani in many forms, you may have tasted Qeema, but here is combo, Qeema Biryani. I haven’t seeen this recpe anywhere. This is my personal invention and I like it alot, you may also like it. Try this new form of biryani. It’s simply awesome.

Ingredients:

Basmati rice (soaked in water for half an hour) -  1 kg

Minced mutton – 1 ¼ kg

Onion sliced  - 1 kg

Ginger garlic paste  - 3 teaspoon

Green chilies chopped  - 4 pieces

Oil  - 3 tablespoon

Turmeric (Haldi) powder  - 1 teaspoon

Red chili (Mirch) powder  - 1 1/2 teaspoon

Garam masala powder - 2 teaspoon

Ghee 1 tablespoon

Green Cardamom  - 4 pieces

Clove  - 5 pieces

Cinnamon  - 1 stick

Black cardamom  - 2 pieces

Shahi jeera(black cumin seeds)  - A pinch

Bay leaf  - 2 leaves

For garnishing:

Chopped coriander

Deep fried crisp onions

Method:

To prepare Deep fried crisp onions heat enough oil in a heavy bottomed pan. When oil is hot add one big finely chopped onion. Fry till it is brown. Take it out on a kitchen towel or tissue paper to let the extra oil get absorbed.

Heat pressure cooker and add oil. When oil is hot add ginger garlic paste and stir fry for 30 seconds.

Now add onion, green chilies and bay leaf. Cook for 3 minutes on medium heat.

Add haldi powder, mirch powder and garam masala powder. Add ½ cup water and cook for 3 minutes.

Now add minced meat and cook for another 7-8 minutes.

Close the lid of cooker and after the first whistle put the heat on low and pressure cook for 15 minutes.

Take water equals to 1.5 times to that of rice and heat it.

In a handi add ghee. When its hot add Green Cardamom, Clove, Cinnamon, Black cardamom, Shahi jeera(black cumin seeds) and 1 bay leaf. Stir fry till they crackles.

Now add soaked rice and fry it for 3-4 minutes. Stir gently so that rice doesn't break. Add hot water and cook it till rice is 70% done.

Add cooked qeema and mix very gently.

Allow it to simmer on very low flame for 20 minutes.

In the mean time add few saffron strands in a tablespoon of hot milk and add it to the biryani.

Garnish with deep fried crisp onions and chopped coriander leaves.

P.S.- You can use any essence of your choice, i personally like saffron, that's why i had used saffron.

Banarasi Sewai

Sewai is a popular dessert across Indian subcontinent and is very popular during festive season of eid. It can be prepared in different styles. Banarasi sewai is very popular across eastern and north part of India.

Ingredients:

Sewai/vermicelli  - 100 grams

Milk  - 1 litre

Dalda/ vanaspati  - 1 tablespoon

Cardamom (powdered)  - 5 pieces

Cashews  - around 1 tablespoon

Almonds(peeled)  - around 1 tablespoon

Raisins  - around 1 tablespoon

Sugar  - 3 tablespoon

Method:

Heat dalda and add sewai and roast for 5 minutes and keep it aside.

In a heavy bottomed pan heat milk. When it boils add sugar. Now heat milk so as to reduce its quantity.

When milk thickens add sewai. Cook for around 5 minutes and then add cardamom powder.

Add cashews, almonds and raisins and then cook for 2 minutes.

Allow it to cool and serve as you want. You can serve it at room temperature, warm or even cool.

P.S. If you wish you can roast sewai with either oil or ghee. Add sugar as per your choice.

Egg Noodles

Noodles are Chinese food and widely accepted across the world. Chinese cuisines have found great place in India and we Indians really love it. You can find street stalls selling Chinese food everywhere in India and almost every restaurant in India serve Chinese food. We Indian love Chinese food with an Indian touch.

Ingredients:

Noodles  - 200 grams

Egg  - 3 pieces

Onion (finely chopped)  - 2 medium

Tomato chopped  - 200 grams

Bell peppers  - 2 pieces (you can use of all the three colors, but remember the total amount should not be more than 2).

Carrot  - 1 medium size

Cabbage  -  ½ small

French beans (chopped)  - 12-14 pieces

Garlic (finely chopped)  - 4 cloves

Red chili powder  - 1 teaspoon

Turmeric powder  - ½ teaspoon

Tomato ketchup  - 1 table spoon

Soya sauce  - 1 teaspoon

Green chili sauce  - ½ tablespoon

Oil 2 tablespoon

Salt to taste

Mustard oil 1 tablespoon (optional)

Method:

Heat enough water. Add salt and noodles in it. Cook for 8-10 minutes or till the noodles are perfectly cooked. Take out one strand and check if it is cooked or not. Add one tablespoon oil in boiling noodles. Mix and drain excess water. Run through cold water to avoid over cooking of noodles.

Add a tablespoon of mustard oil in a pan. When it is enough hot and you can smell the oil then add onions. Add salt and cook for a minute. Add a handful of chopped green bell pepper. Cook for 3 minutes and then add eggs. Cook for 4-5 minutes and keep stirring. When eggs are cooked take it out and keep aside.

Put oil in a pan and add finely chopped garlic cloves. Saute for a minute. Add onion and cook for 2-3 minutes or till it becomes transparent. Add red chili powder, turmeric powder and salt. Cook for 2 minutes.

Now add all the vegetables (bell pepper, carrot, French beans and cabbage). Mix and cook for 5 minutes. Add water and cook for 10 minutes on slow heat.

Now add tomato ketchup, green chili sauce and soya sauce. Add cooked eggs and mix. Cook for 2 minutes and add a teaspoon of sugar and Cook for another minute.

Add cooked noodles. Now cook for 2 minutes on slow heat.

Serve hot.

P.S. I had used mustard oil because it balances the pungent smell of eggs. Instead of that you can use refined oil as well.