Eggless Carrot Cake

Carrot cake is very healthy recipe for kids, that you can make any special occasion of your  kids or for Tiffin or snacks.

Eggless Carrot Cake

Ingredients

½ cup maida

½ cup wheat flour

¾ cup curd

½ cup carrot (grated)

¼ cup oil

3 tbsp milk

½ cup sugar

½ tsp vanilla essence

¼  tsp Cinnamon powder

½ tsp Baking powder

½ tsp Baking Soda

A pinch of salt

2 tbsp Walnuts, chopped

1 tsp for greasing

Method  (How to make eggless carrot cake at home)

Mix maida, wheat flour, baking soda, baking powder and sieve it two times

In a mixing bowl add curd, sugar, milk and oil. Mix well until sugar completely dissolves.

Add cinnamon powder, vanilla essence and give a quick stir. Add carrots then add flour mixture.

Whisk it well to form a smooth and creamy flowing batter add half of the chopped walnuts into the batter.

Preheat oven at 180 deg C.

Grease the cake tin with oil and sprinkle some maida. Bake the cake at the same temperature for 20-25mins or until the toothpick inserted at the center comes out clean.

Allow it to cool for 30 mins, Then using a knife loose the sides of the pan. And invert it into cooling rack from the pan and allow it to cool for atleast an hour before slicing.

Slice it into desire shape and serve or store in an airtight container.

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Bread Gulab Jamun

Bread Gulab Jamun

Ingredients

12-13 white bread slices

2 tbsp milk powder

1 cup full cream milk

1 tbsp ghee

¼ tsp cardamom powder

2 tbsp cashew and almonds (chopped)

400 gm sugar (For syrup)

Ghee or oil for frying

Method (How to make bread gulab jamun at home)

Mix sugar and 1 cup water and boil till sugar syrup of one thread consistency.

Now cut the edges of the bread, make small small. Take them in a bowl add 1 tbsp ghee, 1 cup full cream milk and 2 tbsp milk powder and keep aside for 10 minutes. After 10 min mix with hand, Knead like dough to make soft dough. Cover the dough and keep aside for 10 minutes.

After 10 minutes grease your hand with oil and knead the dough again, make 24 -25 balls with the dough. Mix chopped cashew and almond with cardamom powder to make filling for gulab jamun.

Now take one piece of the dough and place some filling and make ball with the dough very carefully. If cracks are there, put some milk into the dough and knead again.

Likewise make all gulab jamun.

Heat ghee or oil in a wok and put some gulab jamun into the oil fry on low medium flame till golden brown from all sides. Take out from the oil and put them in to the sugar syrup for 3-4 hrs. after 3-4 hour gulab jamun is ready for serve.

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Namkeen Murmure

Namkeen Murmure

Ingredients

200 gm. Murmure, Laai, Laiya

100 gm. Plain cornflakes

50 gm dry coconut (Thinly sliced)

100 gm. Ground nut

100 gm. Roasted gram.

½  tsp Turmeric powder

1 tsp Mustard seeds

6-7 garlic (peeled and sliced)

4-5 whole red chilli

Salt to taste

2 tsp Red chili powder

2 tsp  dry mango powder

10-15 curry leaves

2 tbsp oil

Method (How to make namkeen murmure at home)

Cut the coconuts to small thin slices and keep aside.

Heat 1 tbsp oil in a heavy bottom wok, and add ground nuts and fry on medium flame till crispy and light brown, remove from the wok and keep aside. Add whole gram and fry for few minutes remove from the wok and keep aside.

Add coconut flacks and fry till light pink in colour, remove from the heat and keep aside, lastly add corn flakes  and roast till light brown, remove from the heat.

Add remaining oil in the wok add sliced garlic and fry till light brown, add mustard seeds, curry leaves, and whole red chilli and fry for few seconds, add turmeric powder, murmure and fry till light brown and crispy. Switch off the flame.

Add salt, red chilli powder, dry mango powder and fried corn flacks, coconut, fried gram and ground nuts, mix well. When cool down completely. Store in a air tight container.

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Stuffed Masala Mathri

Stuffed Masala Mathri

 

Ingredients

1 cup plain flour (maida)

2 tbsp oil or melted ghee

¼ tsp salt

Oil for frying

For filling

¼ cup gram flour

½ tsp red chilli powder

1 tsp crushed kasoori methi

2 tsp oil

½ tsp cumin powder

¼ tsp carom seed (crushed)

¼ tsp salt

Method (How to make stuffed masala mathri at home)

Mix maida, salt and melted oil mix with your hand. Add small amount of water at a time and knead dough. Cover the kneaded dough with cloth and keep aside for 15-20 minutes.

For filling

Heat 2 tsp oil in wok add gram flour and roast over low flame, add cumin powder, carom seed, chilli powder and salt and stir continuously until golden brown, switch off the flame and keep it aside for cooling down.

For mathri

Divide the dough into 8-10 equal portion, divide filling also 8-10 equal portion.

Roll the dough into 2 inch circle, place one portion of the filling in the centre of the circle, and cover from the sides.

Fill all mathri with same manner.

Now roll stuffed dough to make around 3 inch cincle. Roll it very carefully, and ensure that filling does not spill out.

Pork the mathri with knife or fork. Repeat the same procedure to make all mathri.

Heat oil in a wok, put 3-4 mathri at a time over low flame and fry until crispy and light brown.

Drain on absorbent paper.

When cool down completely keep it in an air tight container.

And serve with tea or coffee.

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Methi Ki Mathri

Methi Ki Mathri

Ingredients

1 cup all purpose flour

1 tbsp sooji

1 tbsp kasoori methi

1 tsp carom seeds

3 tbsp oil (for moyan)

Salt as per taste

Oil for frying mathri

Water as required

Method

Take all purpose flour (maida), sooji, carom seeds, kasuri methi, , 3-oil and salt in a bowl and mix well with your hand.

Add water in small amount water at and knead it into firm dough. It should be harder than normal roti dough.

Cover it and keep aside for 15-20 minutes.

Knead the dough again for a minute and divide it into 24-26 equal portions. Place each portion on rolling board and slightly press it using your palm. Roll it out into round flat surface having ¼ inch thickness and approx. 2 inches diameter using rolling pin.

Make 8-10 pricks on it using fork or knife (this will help prevent puffing during deep frying).

Make flattened circles from remaining dough balls in the same method.

Heat oil in a deep fry pan and put 4-5 mathri at a time and fry on low flame until crispy and golden colour, flip it over to another side and fry until another side turns golden brown and crisp.

Take them out from the oil and Spread a napkin on a plate and keep the fried mathris on the napkin. Napkin will soak all the excess oil from  the mathris.

Fry remaining mathris in the same way. Cool them at room temperature and store methi ki mathri in an airtight container. Consume them within 10-15 days.

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Besan Ka Omelette

Besan Ka Omelette

Ingredients (for 4-5 servings)

250 gram gram flour (besan)

2 tbsp rice flour

2 medium size tomato, finely chopped

1 medium size onion, finely chopped

1 green chili, finely chopped

1 tbsp coriander leaves finely chopped

¼ tsp red chilli powder

½ tsp cumin powder

¼ tsp garam masala powder

Water as required

Salt as per taste

2 tbsp oil for cooking the omelette

Method (How to make veg omelette)

Mix water and rice and gram flour and make a medium consistency batter.

Add chopped onion, tomato, greed chilli, coriander leaves, chilli powder, garam masala salt and cumin powder and mix well.

Heat a non stick tawa or a flat pan.

Put some oil over the tawa.

Pour one  large spoon batter on the tawa and spread evenly like dosa.

Add some oil on the edges & top of the omelette.

Flip the omelette and cook from the other side.

Cook on medium heat till both sides are cooked.

Serve hot veg gram flour omelette with coriander chutney or tomato sauce.

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Jalebi

Jalebi

Ingredients (for 3-4 serving)

200 gm  all Purpose flour (maida)

1 tbsp gram flour

1 tsp dry yeast

½ tsp sugar

Ghee or oil for fry

Ingredients for sugar syrup

400 gram sugar

200 ml water

Few threads or saffron

Method (How to make jalebi at home)

Mix suagr and  dry yeast in small bowl add 2 tsp water and keep aside for 5-10 minutes.

Now sieve all purpose flour and gram flour, shift into a large bowl add water and make thick batter. Add soaked yeast and mix well.  Batter should be very thick or very thin it should be like pakoda batter. Close the lid and keep in a warm place for atleast 6-8 hours or till fermented.

After 8 hour first we will make sugar syrup.

Add water and sugar in a large vessel and boil till sugar melt. After melt boil 5-6 minutes and switch off the flame.

Heat oil or ghee in a flat frying pan.

Take a thick plastic bag and fill jalebi mixture into the bag, make a small hole in one corner. Make small  small jalebi shape into the oil and fry golden brown from both side. Remove from the oil and put in the sugar syrup. After 5-6 minutes jalebi is ready for serving take out from the syrup and serve hot and crispy jalebi

Dahi Vada

Paneer Malai Laddu

Paneer Malai Laddu

Ingredients

200 gram fresh paneer

½ cup fresh malai

100 gram sugar

Few threads of saffron

1 tbsp cashew chopped

1 tbsp pistachios (chopped)

¼ tsp cardamom powder

 

Method (How to make paneer malai laddu at home)

Great fresh paneer and keep it aside.

Take malai in a wok and heat till malai melt. Mix grated paneer and stir continuously.

     

Cook on low flame till it thickens & starts leaving the sides of the pan. Add saffron and cardamom powder and mix well.

Remove from the heat add cashew and pistachios.

Keep them aside till cool down. Make small small lemon size laddu.

                                                                                                                                        

Garnish with pistachios and serve.

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Besan Mawa Burfi

Besan Mawa Burfi

Ingredients

2 Cups Gram flour (Besan)

½ Cup Mawa

½ Cup Condensed Milk

1 Cup Powdered Sugar

1 tbsp Cashew nuts (Chopped)

1 tbsp almonds (Chopped)

½ cup Ghee

1 tsp Cardamom Powder

Method (How to make besan mawa burfi at home)

Heat ghee, add cashew and almonds  pieces and fry until light golden brown, drain and keep aside. In the same pan add besan, roast besan in slow flame with continuous stirring until it becomes light brown, aromatic and ghee starts to separates off flame and allow besan to cool down a bit.

Heat a pan or wok roast mawa for 2-3 mins or until it gets loosen up, switch off flame. Add condensed milk, powdered sugar and mix well. Now add cardamom powder, roasted cashew nuts, almonds and besan with mawa mixture.

Place the wok over slow flame and continuously stir until besan mixture leaves side of pan. Grease a plate or pan with little ghee and transfer burfi mixture, level it up even with back of spatula. Aallow it to cool down completely and then cut in square or any desire shape.

Store in airtight container.

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Mumbai Misal Pav

Mumbai Misal Pav

Ingredients (for 4-5 servings)

For masala

1 tbsp coriander seeds

1 tsp mustard seeds

½ tsp cumin seed

10-12 pepper corn

3-4 clove

1 green cardamom

2 pinch asafoetida

8-10 garlic ponds

2 tbsp grated dry coconut

¼ inch cinnamon

¼ tsp black cumin (shahi jeera)

5-6 curry leaves

½ tsp chopped ginger

8-10 kashmeeri red chilli

2 tsp oil

Other ingredients

1 ½  cup sprouts (moong, chana, green or white peas, moth)

½  tsp garam masala

½ tsp turmeric

Salt as per taste

2 tbsp oil

1 cup chopped onion

1 cup chopped tomato

1 tsp ginger garlic paste

1 tsp tamarind paste

1 tbsp Coriander leaves chopped

For serving

Pav

Sev

Fried Chivda

Chopped onion

1 Lemon sliced

Method (How to make Mumbai style misal pav at home)

Boil sprouts with salt and turmeric in a pressure cooker till soft.

For masala

Heat 2 tsp oil in a pan fry garlic till light brown, add all dry spices, kashmeeri red chilli and grated coconut, fry till nice aroma. Wait till cool down make paste using some water.

For missal

Heat 2 tbsp oil in a wok fry chopped onion, till light brown add ginger garlic paste sauté till raw smell gone. Add chopped tomato and fry till soft add masala paste and cook till oil separate.

Add salt, and boiled spruts with water and tamarind paste boil for 8-10 minutes. Add garam masala and chopped coriander leaves switch off the flame.

For serving

Pour in a serving bowl add sev, chivda and chopped onion add some lemon juice and serve with bread, pav or bun.

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