Eggless Kesar Pista Elaichi Pancakes with Banana and Pear Syrup.. Served with Fresh Cream / Vanilla Icream / Hung curd

Eggless Kesar Pista Elaichi Pancakes with Banana and Pear Syrup.. Served with Fresh Cream / Vanilla Icream / Hung curd
For the Pan cake
Ingredients
2 cups Rice flour
3 tbsp Curd
1/2 tsp salt
6 tbsp sugar 
Or
3 tbsp honey + 3 tbsp sugar
1 tbsp milk masala
1/2 tsp Elichi
1 cup or milk
2 banana
Butter for spraying on the pan
Method
Take a blender. Add the banana, salt, curd, 1/4 cup milk and blend. Add sugar or honey or both as desire, milk masala, milk and blend. Add rice flour little at a time and blend. Make a thick batter. If more milk it needed add to the batter. Rest for 10 minutes.. Apply butter to the pan. Add a spoon of batter and make it. Similarly make the rest and keep it aside.

Banana and Pear syrup
Ingredients
1 pear cut in to cubes or any fruits
2 banana sliced
4 tbsp honey
1/2 tsp Elichi powder
1/4 tsp salt
1/2 tsp butter
Method
Take a pan. Add butter. Add the fruits and saute. Add honey, salt and Elichi powder. Cook it for 5 minutes.

While serving take 2  pan cakes in a plate... Add the fruit syrup. Add Hung curd or Vanilla Ice cream or Fresh cream......

Lal Maas

Lal Maas

Ingredients
1 kg mutton cut into cubes
8 whole red chillies soaked in water for 30 minutes and ground into fine paste
Salt to taste
1 tsp garam masala powder
1 tsp coriander powder
1/2 turmeric powder
1/2 tsp chilli powder
2 bay leaves
1 green cardamom
1 small stick cinnamon
2 cloves
1 cup curd
1 tbsp ginger garlic paste
3 tbsp ghee
1 whole red chilli
1 tbsp coriander leaves

Method
Take a pot. Add 2 tbsp ghee. Add cloves, cinnamon stick, 1 green cardamom and bay leaves. Add onion and fry till light brown in colour. Add chilli paste and ginger garlic paste. Sauté it for 5 minutes on low flame. Add turmeric powder, salt to taste, coriander powder and garam masala powder. Sauté it for a minute and add the mutton cubes. Sauté it for 10 minutes and add the curd. Keep stirring for 10 minutes. Add about 2 cups of water. Cook the mutton till done on a low flame. For tempering take a pan add ghee and 1 whole red chilli and 1/2 chilli powder and before the chilli powder begins to change it's colour take off the gas and pour over the Lal Maas gravy. Garnish it with coriander leaves.

Laccha paratha

Laccha paratha
Ingredients
2 1/2 cup flour
1 tbsp oil
Salt to taste
Ghee for making the parathas

Method
Take the flour,salt and oil. Mix it well. Add water to make a dough. Keep the dough covered for an hour. Make medium size balls. Take a ball and roll the dough out. Apply oil or ghee and sprinkle flour on the rolled dough. Now start folding like paper fan. Now roll the dough strip to round shape. Apply little flour and roll out the paratha. Put the paratha on a hot tawa. Roast on both the sides and apply ghee. Lachha paratha is ready.

Eggless coconut almond bundt cake with white chocolate ganache

Eggless coconut almond bundt cake with white chocolate ganache
Ingredients
100 grams butter
1/4 cup castor sugar
200 grams condensed milk
1 tsp coconut essence
1/2 tsp vanilla essence
100 ml coconut milk
2 tbsp curd
1 1/2 cup flour
1/2 cup fine samolina
1 cup desiccated coconut
1 1/2 tsp baking powder
1 tsp soda bi carb
1/4 cup roasted chopped almonds
Milk as required

Method
Preheat the oven to 180 degrees. Take a mixing bowl and beat butter and sugar till fluffy. Add in all the other wet ingredients except milk and beat the mixture till well blended. Mix all the dry ingredients except roasted almonds and add in to the wet batter little at a time. Beat the batter well. If the batter is dry add in milk to make it into a thick dropping consistency.  Add the roasted chopped almond and gently mix the batter. Take a bundt pan and spray the pan with oil. Pour the batter into the pan. Bake it for 35 minutes. Cool the cake and pour white chocolate ganache from top.

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