Lemon Poppy Seed Muffins

Preparation Time - 7 Min                                   Cooking Time - 18 Min                         Yield - 6 Muffins

Ingredients:

All purpose flour - 1 Cup

Granulated sugar - 1/2 Cup

Poppy seeds - 2 Tsp

Salt - a pinch 

Baking soda - 1/4 Tsp

Baking powder - 1/4 Tsp

Butter - 1/4 Cup softened at room temp.

Vanilla extract - 1 Tsp

Yogurt - 1/2 cup 

Lemon zest - 1 Tsp

Method:

1) Preheat oven  to 375° F or 190° C.

2) In a bowl take butter and beat it well. Add sugar and beat well till soft and fluffy.

3) Add yogurt, vanilla extract and whisk it well. Add lemon zest and mix well.

4) In another bowl mix all purpose flour, salt, baking powder and baking soda.

5) Add poppy seeds to flour mixture and mix well and add butter mixture. Mix the ingredients lightly to a smooth batter.

6) Put paper liners to muffin pan and fill the batter.

    

7) Bake in preheated oven for 17-20 mins or toothpick inserted in the center comes out clean.

8) Let it cool for 15 min and then serve. You can decorate muffins before serving with lemon frosting.

Lemon Poppy Seed Muffins

Oatmeal Cookies

Preparation Time - 7 Min                                     Cooking Time - 12 Min                 Yield - 24 Cookies

Ingredients:

All purpose flour - 1 Cup

Oats - 1 1/2 Cup

Packed brown sugar - 1/2 Cup

Granulated sugar - 1/2 Cup

Baking soda - 1/2 Tsp

Ground cinnamon - 3/4 Tsp

Salt - a pinch

Butter - 1/2 Cup

Vanilla extract - 1/2 Tsp

Milk - 3 Tbsp

Method:

1) Preheat oven to 375° F or 190° C

2) In a bowl take butter and beat well. Add granulated sugar and brown sugar and beat well.

    Make sure there are no lumps of brown sugar.

3) Add milk and vanilla extract and mix well.

4) In another bowl mix all purpose flour, salt, cinnamon, baking soda and mix well. 

5) Add this flour mixture to butter mixture and mix well. Add oats and mix well.

6) Keep this mixture aside for 15-20 min. 

7) Grease a cookie sheet and put the batter on it using a cookie scoop or make walnut sized balls using hands and then press it softly to flatten. Keep them 2 inches apart. \

8) Bake in preheated oven for 12-14 min and cool on wired rack for 30 min. and then serve.

Oatmeal Cookies

Baked Eggplant Slices

Preparation Time - 5 Min                                               Cooking Time - 30 Min

Ingredients:

Large eggplant - 1

Oil - 1 Tbsp

For Masala :

Red chili powder - 1/2 Tsp

Chaat masala - 2 Tsp

Cumin powder - 1 Tsp

Coriander powder - 2 Tsp

Garam masala - 1/2 Tsp

Salt - to taste

Method:

1) Preheat oven to 500° F or 260° C.

2) In a small bowl mix all ingredients for masala.

3) Wash and slice eggplant and keep aside.

4) Put the eggplant slices on greased sheet and brush top side with oil.

5) Sprinkle little masala on each slice and bake in preheated oven for 25 min.
    Tip : If you don't have oven you can apply masala on both sides and fry them in hot oil.

6) Take out and sprinkle little masala on other side bake for another 5 min.

7) Serve hot.

Baked Eggplant Slices

Olya Badamachi Usal

Preparation Time - 15 Min                                 Cooking Time - 20 Min                       Serves - 4

Ingredients:

Almonds(Badam) - 1 Cup

Chopped onion - 1 Cup

Chopped tomato - 1 Cup

Ginger paste - 1 Tsp

Garlic paste - 1 Tsp

Garam masala - 1/2 Tsp

Pav bhaji masala - 1 Tsp

Red chili powder - 1 1/2 Tsp

Turmeric powder - 1/2 Tsp

Salt - to taste

Sugar - 1 Tsp

Cumin seeds - 1 Tsp

Oil - 2 Tbsp

Asafoetida - a pinch

Milk - 1/4 Cup

Chopped cilantro - 2 Tbsp

Method:

1) Soak almonds in lukewarm water for 4 hrs. and blanch them. You can split almonds if you want.

2) Heat oil in a pan and add cumin seeds.

3) Add asafoetida, turmeric powder, ginger garlic paste and saute well.

4) Add onion and fry till golden brown in color.

5) Add tomato and fry till masala leaves oil. Add red chili powder, garam masala, pav bahji masala and sugar and mix well.

6) Add soaked almonds and 1 cup of water, keep the lid and let it cook for 15 min.

7) Add milk and cilantro, mix well and let it cook for 2-3 min.

8) Switch off stove, add salt and serve hot with chapati.

Olya Badamachi Usal

Whole Wheat Naan Khatai

Preparation Time - 5 Min                          Cooking Time - 17 Min                       Yield - 15 Naan Khatai

Ingredients:

Wheat flour - 3/4 Cup

Powdered sugar - 1/2 Cup

Cardamom powder - 1/4 Tsp

Cashew nuts or almonds - 15

Salt - a pinch

Baking powder - 1/4 Tsp

Vinegar - 1 Tsp

Water - 1 Tbsp

Butter - 1/4 Cup or half stick, softened at room temp.

Method:

1) Preheat oven to 350° F or 175° C.

2) In a bowl take butter and beat well for 1 min or until soft and fluffy.

3) Add sugar in it and beat for a min. Add vinegar, water and mix well.

4) Add wheat flour, cardamom powder, salt and baking powder and mix well.

5) Take a small ball of mixture and press it between your palms and put on a greased sheet.



6) Decorate with your favorite nuts and bake in preheated oven for 16-18 mins.

7) Cool for 30 min and serve.

Whole Wheat Naan Khatai

Kaju Anjeer Roll

Ingredients :

Anjeer (Dry Figs) - 100 gm

Cashew nuts - 1 Cup

Milk Powder - 1/4 Cup

Sugar - 1/2 Cup + 2 Tbsp

Ghee - 1/2 Tbsp

Cardamom powder - 1/4 Tsp

Poppy seeds - 1 Tbsp

Method : 

1) Soak anjeer and almonds for 1 hour in lukewarm water.

2) Make a fine powder of cashew nuts and keep aside. Drain excess water and grind anjeer to fine paste.

 

3) In a pan heat ghee and add anjeer paste and 2 tbsp of milk powder and saute well for 5 mins. Add 2 tbsp of sugar and cardamom powder and mix well. Saute till mixture becomes dry.

4) Let it cool for 2 mins and flatten into a 4 mm thick circle. Roll(Flatten) it between two plastic paper sheets.

 

5) Meanwhile put 1/4 cup of water in another pan and add 1/2 cup of sugar. Make sugar syrup of 1 string consistency and add cashew nut powder.

6) Let it cool for a min and flatten into a 3 mm thick circle. Roll it between two plastic paper sheets.



7) Put this flatten cashew circle on flatten anjeer and roll it together as tight as possible.

8) Spread little poppy seeds in a plate and put the roll on it to apply poppy seeds all over.

 

9) Refrigerate roll for 30 min and then cut in pieces and serve.

Kaju Anjeer Roll

Dal Vangi

Preparation Time - 5 Min                              Cooking Time - 30 Min                              Serves - 4

Ingredients:

Tuvar dal - 1/2 Cup

Egg Plants(Brinjal) - 4 small

Chopped onion - 1/2 Cup

Garlic cloves - 4

Red chili powder - 1 1/2 Tsp

Turmeric powder - 1/2 Tsp

Garam masala - 1 Tsp

Cumin powder - 1 Tsp

Asafoetida - a pinch

Salt - to taste

Mustard seeds - 1 Tsp

Oil - 1 Tbsp

Method:

1) Chop egg plants in small cubes and put aside in water.

2) Wash dal till water runs clean, add chopped egg plants and pressure cook for 20 min or up to 3 whistles.

3) Heat oil in wok and crackle mustard seeds. Add asafoetida and garlic and saute well.

4) Add onions and fry till golden brown in color.

5) Add turmeric powder, red chili powder, garam masala, cumin powder and mix well.

6) Add pressured cooked dal, 1/2 cup of water and salt, mix well and cook for 5-7 min.

7) Garnish with fresh cilantro, add lemon juice and serve hot with chapati.

Dal Vangi

Whole Wheat Apple Muffins

Preparation Time - 7 Min                            Cooking Time - 20 Min                       Yield - 8 Muffins

Ingredients:

Wheat flour - 1 Cup

Granulated sugar - 1/2 Cup

Packed brown sugar - 1/4 Cup

Salt - 1/4 Tsp

Baking powder - 1/2 Tsp

Baking soda - 1/2 Tsp

Cinnamon powder - 1 1/2 Tsp

Oil - 1/4 Cup

Milk - 1/4 Cup

Yogurt - 1/4 Cup

Vanilla extract - 1 Tsp

Apple - 1 

Method : 

1) Preheat oven  to 375° F or 190° C.

2) In a bowl mix milk, oil,vanilla extract and whisk it well.

3) In another bowl mix wheat flour, sugar, salt, baking powder and baking soda.

4) Add apple to flour mixture and mix well and add milk mixture. Mix the ingredients lightly to a smooth batter.


 


5) Put paper liners to muffin pan and put the batter.

6) Bake in preheated oven for 20-23 mins or toothpick inserted in the center comes out clean.

7) Let it cool for 15 min and then serve.

WholeWheat Apple Muffins

Vada Pav

Preparation Time - 30 Min                                   Cooking Time - 20 Min                   Yield - 12 Vada

Ingredients :

For Filling:

Potato - 4 Big

Green Chili - 4

Ginger - 1/2 inch piece

Garlic - 8 cloves

Curry leaves - 6

Asafoetida - a pinch

Salt - to taste

Mustard seeds - 1 Tsp

Turmeric powder - 1/2 Tsp

Asafoetida - a pinch

Oil - 1 Tbsp

For Cover:

Gram flour(Besan) - 2 Cup

Baking soda - a pinch

Turmeric powder - 1/2 Tsp

Red chili powder - 1/2 Tsp

Salt - 1/2 Tsp

Oil - 1 Tbsp


Oil - to deep fry

Pav - 12

Red garlic chutney - 1/4 Cup

Method:

1) Boil and mash potato and keep aside.

2) Grind ginger, garlic and green chili and make a fine paste. Mix this paste in mashed potato.

3) Heat 1 tbsp of oil in a pan, add asafoetida and turmeric powder add this oil on mashed potato mixture and mix well.

4) In a bowl take besan. Heat one tbsp of oil in a pan and add it to besan and mix well.

5) Add baking soda, turmeric powder, red chili powder and salt in besan and mix well. Add water as required and make a smooth batter. Batter should not be very thick or very thin.

6) Make small ball of potato mixture and dip it in besan batter and deep fry in hot oil on medium flame.




7) Sprinkle little red chutney on pav, put hot vada and serve with green chili.

Vada Pav

Chocolate Lassi

Ingredients:

Yogurt(curd) - 1 1/4 Cup

Milk - 1/4 Cup

Sugar - 2 Tbsp

Chocolate pieces - 1/4 Cup+few to garnish

Chocolate Syrup - to garnish

Method:

1)  In a blender add yogurt, milk, sugar and chocolate pieces and blend it until smooth. It takes 2-3 mins. 

2) Pour the lassi in glass and garnish with chocolate syrup and a tbsp of crushed chocolate serve chilled.

Chocolate Lassi

Chocolate Dipped Strawberry

Ingredients:

Strawberry - 10-12

Chocolate chips or pieces - 1/2 Cup

White chocolate - 1/4 Cup

Method:

1)  Take chocolate chips and white chocolate in two separate microwave safe bowls and heat for 30 sec. take out mix well and heat again for 30 sec. Repeat till chocolates are melted.

2) Dip each strawberry in melted chocolate and keep in a plate. If strawberry has very small or no stem insert a toothpick in it before dipping in chocolate.

3) Decorate with white chocolate. You can dip a fork in white chocolate and spread it on strawberry. I put the melted white chocolate in zip-lock bag, cut a corner and made these designs.

4) Refrigerate for 30 min to 1 hr. to set and then serve.

Chocolate Dipped Strawberry

Dry Coconut Chutney

Ingredients:

Desiccated coconut - 1/2 Cup

Garlic - 4 Cloves

Cumin seeds - 1/2 Tsp

Red chili powder - 1 Tsp

Salt - to taste

Sugar - 1/2 Tsp (Optional)

Method:

1) Dry roast coconut for 5-7 mins on low flame. At the end add cumin seeds and let it cool.

2) Grind together coconut, garlic, sugar, salt and red chili powder.

3) Serve with chapati or bhakri.

Coconut Chutney

Rava Cake In Pressure Cooker

Preparation Time - 10 Min                                             Cooking Time - 20 Min    
             

Ingredients:

Rava(Sooji) - 1 Cup

Curd - 1/2 cup

Butter - 1/4 Cup

Granulated sugar - 1/2 Cup

Salt - a pinch

Saffron - 6 strands

Milk - 3 Tbsp

Cardamom powder - 1/4 Tsp

Baking soda - 1/2 Tsp

Method:

1) In a small bowl take milk and add saffron strands in it and keep it aside.

2) In a bowl take rava, baking soda, salt and sugar and mix well.

3) Add curd and butter and nicely mix it. Add this mixture to greased cake pan.

4) Switch on stove, put the pressure cooker with lid on it and heat it on medium high flame for 5 min. Do not put the whistle.

5) Reduce the heat to low and put the the cake pan inside cooker carefully. Put the lid(no whistle) and let it cook on low medium heat for 15-20 min.

 


6) Let it cool for 30 min and serve.

Rava Cake

Related Recipes:

Carrot Cake In Cooker

Cucumber Cake In Cooker