Eggless Nutty Brownie Banana Cake Loaf...

This is a soft cake with a chewy brownie base..... 

For the Brownie 

Ingredients 

140 grams  Dark Chocolate broken into pieces

55 grams Butter

50 grams Brown Sugar

40 grams All Purpose Flour 

2 pinches of Soda bicarbonate 

1 pinch of Baking powder 

50 grams Curd

2 tbsp Broken pieces of Walnuts

Method 

Prepare the loaf tin with greasing and laying the parchment paper and again greasing it with oil. 

Melt the chocolate and butter on low heat. Remove and leave to cool slightly. Stir in brown sugar until mix it well. Add in curd, mix well. Fold in flour, soda bicarbonate and baking powder, mix until well combined. Add the walnuts and fold the batter. Pour the batter into the prepared loaf pan. Bake it in preheated oven for 20 minutes at 180 degrees celcius. Meanwhile when the   brownie is baking, prepare the batter for the banana cake.

For the Banana Cake

Ingredients 

120 grams All Purpose Flour 

100 grams Butter

100 grams SugarFree or Sugar 

4 grams Baking powder

4 grams Soda Bicarbonate

2 Ripe Banana Mashed

1 tsp Banana essence 

2 drops of Yellow Food Colour (optional) 

50 ml Milk

Method 

Beat the butter with sugarfree until creamy. Add the mashed banana, essence, food colour and Milk.  Add the flour, baking powder and soda bicarbonate. Beat it well. By now the brownie must have bake. Remove the brownie and pour the cake batter on the brownie, bake in the oven at 160 degree celcius for 35 to 40 minutes or until baked. Insert a tooth pick in the middle to check if done. Cool it completely before cutting...

Baked Creamy Mango Sandesh (SugarFree)

Baked Creamy Mango Sandesh (SugarFree)

This Bengali sweet is creamy and soft. It is made with #SugarFree, cottage cheese and mango pulp as the key ingredients used in it. 

For the Creamy Mixture 

Ingredients 

1 cup Cream

2 cups Milk 

1 cup SugarFree 

1 cup Mango pulp 

Pinch of Cardamom powder

Method 

Take a pan and add milk in it, simmer the milk and reduce it to a cup, stirring it occasionally. Add Sugarfree and stir it until it dissolves. Let it cool down. Add the cream, mango pulp and cardomom powder. Mix it well. keep it aside.

For the Sandesh 

Ingredients 

2 cups of Cottage cheese  (Paneer)

Creamy mixture..

Chopped Mango for Garnishing

1 tbsp Rose Syrup 

 

Method 

Blend the cottage cheese in a blender till light and fluffy. Add the creamy mixture and blend it again.

To make the Baked Creamy Mango Sandesh

Ingredients 

Take a silicone mould, grease it with ghee. Add the mixture into the mould. Bake it for 10 to 15 minutes at 180 degrees celcius in a preheated oven. Once it is set, take it out and refrigerate it for 30 minutes. Garnish it with chopped mangoes and drizzle it with Rose syrup. Serve it cold.

Sweet and Sour Stir Fried Broccoli and Chicken

Sweet and Sour Stir Fried Broccoli and Chicken

This recipe is an experiment in my kitchen... It's a good appetiser or a starter. It is cooked in an Asian style. Here the souring agents are Mango and Tomato, the sweetness comes from the honey. Try this recipe and I am sure you will like it... 

Ingredients 

10 to 12 medium size Broccoli florets

14 medium size boneless Chicken chunks 

1 small Garlic pod Clean and minced

6 whole Cherry Tomatoes 

1 Fresh Red Chilli sliced

3 tbsp Ripe Sour Mango chopped

1 tbsp Oyster Sauce

1/2 tbsp Fish sauce

1 tbsp Honey

Salt to taste

1/2 tsp Pepper powder 

1 tbsp Roasted Peanuts

2 tbsp Oil 

Method 

Take a wok, add oil and heat it. Add the garlic minced in the wok. Stir fry it till light brown on a medium heat, Add the chicken, continue to stir fry for 5 minutes. Add the broccoli florets. Stir fry for 5 minutes. Add the red chilli slices, mango pieces, cherry tomatoes, salt and pepper powder. Stir fry for 5 minutes more. Add the oyster sauce, fish sauce and honey. Continue to cook till the broccoli and chicken are tender. In between sprinkle little water while stirring otherwise the sauce may get burnt and broccoli will not cook. Garnish with roasted peanuts and serve it hot.

Keema Aloo Aur Bhindi ki Sukhi Sabji (Potatoes and Okra with Keema)

Keema Aloo Aur Bhindi ki Sukhi Sabji

Potatoes and Okra with Keema

Ingredients

1 cup Chicken or Mutton Mince

250 grams Okra cut slit into half and cut into 2 pieces

3 medium sized Potatoes cut into thick strips

2 Onions chopped

1 Tomato chopped

2 Green chillies broken into pieces

1 tbsp Ginger Garlic and Chilli paste

1/2 tsp Turmeric powder

1/2 tsp Cumin powder

1/2 tsp Garam Masala powder

1/2 tsp Curry powder

Salt to taste

1/4 cup Oil to fry the Okras and Potatoes

1 tbsp Ghee

Few Coriander Leaves chopped for garnishing

Method

Take oil in a wok. Let it heat. Fry the potatoes till light brown in colour. Take it out and keep it aside. Add the okras and fry it till light brown in colour. Take it out and keep it aside. Add ghee in the same wok. Add the chillies and the paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the chicken mince, stir and cook for 3 to 4 minutes. Add the tomato and the powder spices and salt. Stir and cook for more 2 minutes. Cover and cook for 5 minutes, stirring it occasionally. Before serving garnish it with coriander leaves.

Dubke

Dubke

This dish is made in the Kumaon region of Himachal. It is a very simple to make using Yellow pigeon peas made into paste and made into pakoras using 1/2 the paste and the rest of the remaining paste is used to make the gravy. The type of lentils can vary. Green grams or Red lentils can be used.

Ingredients

1/2 cup Tur dal / Yellow Pigeon Peas washed and soaked for 2 hours 

1 Tomatoes chopped 

1/2 tsp Cumin seeds 

1/2 tsp Mustard seeds 

1 Red Chilli broken 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

Salt to taste 

1 tsp Ghee 

Oil to fry the pakoras 

2 tbsp Coriander leaves chopped for garnishing 

For the final Seasoning 

1 tsp Ghee 

1/4 Cumin seeds 

1/4 tsp Mustard seeds 

1 Red Dry Chilli broken

Method 

Add the dal, 1/4 tsp cumin seeds and salt in a grinder and make it into a paste. To make the pakoras, take 1/2 the dal paste.  Heat oil in a wok. Add the 1/2 tsp dal paste in oil and make small pakoras. Keep it aside.

To make the dubke, heat oil in a wok. Add the remaining cumin seeds, mustard seeds and red chilli. Let it crackle. Add the remaining dal paste. Stir fry it continuously for 2 minutes. Add 4 cups of water little at a time, stirring it continuously. Add salt, turmeric powder and tomato. Boil and then simmer the dal on low flame for 20 minutes, stirring occasionally. Mean while soak the pakoras in water. After 20 minutes add the pakoras and simmer for few minutes. For the final seasoning take a pan, add the ghee. Let it heat. Add the chill,  cumin seeds and mustard seeds. Let it crackle. Add the seasoning from top.

Garnish it with coriander leaves.