Eggless Christmas cake / Eggless plum cake

Ingredients:

Refined flour - 1 cup

Butter - 1/2 cup/ 1 stick/ 100grm

Curd - 3 tbsp

Honey - 1/2 tbsp

Vanilla essence - 3/4 tsp

Mashed potato - 1 medium

Baking powder - 1/2 + 1/4 tsp

Baking Soda - 1/2 tsp + 1 pinch

Brown Sugar - 1/2 cup

Water - 1/2 cup

Spice mix:

Clove - 2

Cinnamon - 1 inch stick

All spice - 1/2 tsp

Dry ginger powder - 1/2 tsp

Lemon rind - 1 lemon

Orange rind - 1/2 orange or 2 tsp

Dry fruits mix:

Almonds - 6-7

Cashew nuts - 7

Tutti Fruti - 2 tbsp

Black raisins - 2 tsp

Golden Raisins - 2 tsp

Figs - 2-3

Dried prunes - 2-3

Method:

1. Sieve together flour, 1/2 tsp baking powder and 1/2 tsp baking soda and set aside
2. Measure and chop all the fruits and nuts and set aside
3. Dry roast cloves and cinnamon and grind to powder. Mix all the ingredients under 'Spice mix' and mix with flour mixture
4. Melt butter in non stick pan, add honey, brown sugar, water and dry fruits. Once it comes to boil, simmer the mixture for 15 mins or till the dry fruits look soft. Add lemon and orange rind and switch off the flame
5. Now add 1 pinch baking soda to dry fruit mix. It will look little frothy. Let it cool down
6. Meanwhile, preheat the oven at 180 deg and grease the cake pan
7. In a bowl, add curd, vanilla essence, mashed potato. Mix it thoroughly with a whisk
8. Now add dry fruit mix to curd mixture
9. Now gently fold this mixture with dry mix of flour
10. Pour the batter into cake pan and bake in preheated oven at 180 deg for 75 mins
11. Keep a check after 55 mins as baking time varies from oven to oven
12. Allow the cake to cool completely before slicing

Notes:

1. Icing sugar can be sprinkled over the cake before serving
2. Do not over mix the batter

Eggless Choco Chip Muffins

Presenting the dairy free and eggless choco chip muffins

Ingredients

Refined flour - 1 cup
Chocolate chips - 1/2 cup
Baking soda - 1/2 tsp
Salt - 1 pinch
Brown sugar - 1/2 cup
Apple cider vinegar - 1 tsp
Vanilla essence - 1 tsp
Olive oil - 3 tbsp
Warm water - 1/2 cup

Method:

1. Sieve together refined flour, baking soda, salt and choco chips
2. In a separate bowl, mix together warm water, sugar, apple cider vinegar, vanilla essence and olive oil till sugar dissolves
3. Preheat oven at 180 deg
4. Line the muffin moulds or tray with muffin liners
5. Now make a hole in the center of dry ingredients and pour wet ingredients into it
6. Fold the mixture gently so that no lumps remain. Do not over mix the batter
7. Let it sit for a minute and then spoon the batter into muffin moulds/ tray till 3/4th of its capacity
8. Bake in preheated oven at 180 deg for 25 - 30 mins. Keep a check after 25 mins. Mine were done in 28 minutes exact
9. Let them sit in microwave for a minute and then shift them on cooling rack to cool completely
10. Choco chips muffins are ready to serve. Can be enjoyed warm too

Notes:

1. Apple cider vinegar can be replaced with equal quantity lemon juice
2. Olive oil can be replaced with vegetable oil
3. Baking time may vary from oven to oven.  Keep a check after 25 mins
4. Over mixing of batter may spoil the muffins

Apple - Cinnamon Muffins

Ingredients: 

Apple - 1 Big apple finely chopped
Whole wheat flour - 1 cup
Baking Soda - 1/2 tsp
Cinnamon Powder - 1/2 tsp
Salt - 1 pinch
Apple Cider Vinegar - 2 tbsp
Sugar - 1/2 cup
Water - 1/2 cup warm water
Vanilla essence - 1/2 tsp
Olive oil/ Vegetable oil - 2 tbsp

Method:

1. Sieve together whole wheat flour, baking soda, salt and cinnamon powder and set aside
2. Finely chop 1 big apple or 2 medium apples. Add warm water, sugar, vinegar, vanilla essence and oil. Mix till sugar is dissolved 
3. Preheat oven at 180 deg and grease the muffin liners
4. Pour in dry ingredients to wet ingredients and gently fold the mixture to incorporate air in it and let it rest for 1 min
5. Pour the batter into muffin liners till 3/4th of its capacity and bake at 180 deg for 20 mins or till toothpick inserted in the center comes out clean
6. Let it rest in oven for 2 mins 
7. Mix 1 tbsp castor sugar and 1/2 tsp cinnamon powder and dust it over the muffins
8. Serve cold
   

Aam Panna

Mango fruit is one of the nutritionally rich fruit with unique flavor, taste and fragrance.The sharp sour taste and refreshing green color soothes me from heart to soul. Mangoes are my only  reason to bear the summer and yes! The mango season is here!
This summer cooler is made from raw mango which is well known for its tangy flavours. Raw mangoes have many health benefits and this ,cooler specifically, keeps you hydrated during summer and it prevents heat stroke and gastro-intestinal disorders. It also increases body resistance against tuberculosis, anemia, cholera and dysentry.
While preparing a recipe,I always try to focus on making it  kids friendly and nuritious. I have added poppy seeds in this  recipe. Poppy seeds(khus khus) are known to  provide myriad health benefits like enhancing brain function, prevents bone damage, boosts immunity, induces sleep, relieves constipation, improves heart health, combat skin infections- to name a few

Aam Panna

Preparation Time: 5 mins
Cooking Time: 25 min
Serves: 4

Ingredients:

Raw mangoes - 4-5 medium size
Sugar - 1 cup
Black Salt(kala namak) - 1  tsp
Black pepper(kali mirch)- 1/2tsp
Salt- 1 tsp
Fresh mint leaves/ mint powder - 2-3/ 1/2 tsp resp
Roasted cumin powder (optional) - 1/2 tsp
Poppy seeds  (khuskhus) - 1/2 tsp

Method:

1. Peel, deseed and boil the mangoes with 1/2 cup water
2. Let them cool and grind finely
3. Sieve to remove any threads
4. Add 750ml water to it and bring it to boil
5. Add mint, black salt, sugar, pepper, poppy seeds, salt and cumin powder and cook on low flame for 3-4 mins 
6. Let it cool and put in refrigerator for 3-4 hrs
7. Serve chilled

Homemade Mawa / Khoya

Preparation time: 2 mins
Cooking time: 50  mins

Ingredients:

Whole milk - 1.5 lts

Method:

1. Bring milk to boil in a heavy bottomed non stick pan. Simmer the gas once it boils
2. Simmer  it till it reduces to 1/4th scraping off the sides in between. It may take upto 25mins
3. Once it reduces to 1/4th, it will become thick and has changed its colour from white to light brown
4. Now keep an eye on milk as it may burn quickly after this stage. Stir occasionally and cook on low flame
5. After 10 mins, stir continuously scraping off the sides till it starts to come together
6. Once its starts to combine, switch off the flame and let it cool
7. Mawa is ready to use

Notes

1. Condensed milk can also be made from this reduced milk. Add sugar and cardemom after step 3
2. Several dishes can be made with mawa like mawa gujiya, mawa laddoo

Tomato Veggie Bruschetta

Tomato Veggie Bruschetta

Cuisine: Italian (Appetizer)
Preparation time: 15 mins
Cooking Time: 25 mins
Serves: 4

Ingredients:

Kraftkorn bread loaf - 1  (you can use any bread of your choice)
Mozarella cheese - 1 pkt
Oregano Seasoning - 1/2 tsp
Bell Pepper (yellow and red) - 1/2 cup
Tomatoes - 6
Garlic - 6-7 cloves
Basil - 3-4 leaves
Olive oil - 1 cup
Black olives - 2 tbsp
Jalapeno - 2 tbsp
Black pepper - 1 tsp
Salt- 1/2 tsp

Method:

1. Cut the bread into slices and preheat the oven at 200deg.
2. In a bowl, finely chop tomato and basil. Add olive oil, salt, pepper. Mix  properly
3. Grate mozarella cheese and keep aside
4. Mince garlic. Mix half of garlic with tomato basil mixture and set aside
5. In a hot pan, add amul butter. Once it melts, add garlic to it and simmer it for few  mins
6. Brush your slices with butter-garlic mixture and bake in  preheated oven at 200 deg for 10 mins, flipping sides after 5 mins in between
7. Now pour tomato mixture over it. Add mozarella cheese,olives and jalapenos and  sprinkle oregano 
8. Bake again at 200 deg for 15 mins or till cheese melts.Keep a watch after 10mins
9. Serve hot!   

Tomato Exotica

Notes:

1. Variations can be made to this recipe by adding veggies of your choice  like baby corn, sweet corn, capsicum, mushroom, onion
2. Baking time may vary depending on the oven you are using
3. Variations in bread loaf can also be done
4. If you  are using garlic bread then use less quantity of garlic as per recipe measurements

Tomato Basil pasta

Nutrition facts:
Calories - 320 

Preparation Time: 10 mins
Cooking Time: 15 - 20 mins
Cuisine: Italian
Serves: 2

Ingredients:

Penne pasta - As required
Tomatoes- 6
Garlic - 5-6 cloves
Basil -  6-8 leaves
Olive oil - 1/4 cup
Black pepper powder - 1 tsp
Salt  - to taste

Method:

1. Bring water to boil. Add pasta to it and cook till al dente (slightly undercooked)
2. Puree the tomatoes. Mince garlic and keep aside
3. In a pan add 1 tbsp olive oil and basil. Cook it for 3-4 mins till flavours blend. Keep aside
4. Pour some olive oil in a pan and add minced garlic
5. Add tomato puree and cook till it starts leaving oil
6. Add under cooked pasta. 
7. Sprinkle seasoning, salt, black pepper and basil-olive oil
8. Cook on low flame for 3-4 mins
9. Serve hot!

Notes:

1. Cheese can also be added to  make it more yummy
2. Do not cook pasta fully initially otherwise it will get overcooked by the end