Banana Brownies

Today is P's birthday... I had too many white chocolate bars sitting in my shelf...The very first time when I made this, I gave it to my 2 friends T&A... A is usually picky but she appreciated this cake very much...

This time I made 2 tires.. Appearance wise this looks like a cake.. as we rarely see white colour brownies... but the chocolaty taste melts in mouth...

Regarding frosting:
The condensed milk is yellowish in colour... I had a question in my mind- what happens when I add few drops of food colour to condensed milk and heat it... So here is the result... Pink food colour and condensed milk together gave a pale pink which resulted in simple and tasty frosting...

INGREDIENTS:
Makes about: 8 pieces
3 tablespoons Butter
1/2 cup Sugar
1/2 cup mashed Bananas
1 teaspoon Vanilla extract

12 tablespoons All purpose flour
1/4 teaspoon Baking soda
1 teaspoon Baking powder
Pinch of Salt

3/4 cup White chocolate pieces (2 bars 43gms each)
2 tablespoons Hot water

PROCEDURE:
1. Preheat the oven to 350F
2. Dry ingredients mixture:
Sieve together flour, baking powder, baking soda and salt together.
3. Wet ingredients mixture:
In a bowl whisk butter, sugar and vanilla together till well blended. Add mashed bananas.
4. Add the dry ingredients to the wet ingredients in batches and stir.
5. Melt chocolate pieces using microwave; add to the mixture. Add hot water and stir.
6. Spread the batter evenly in the prepared tin and bake it for 25 minutes. A skewer inserted in the middle of the brownie will come out clean.
7. Let it cool down completely before slicing.

NOTES:
1. The original recipe is here -Munatycooking
2. Do not skip adding chopped chocolates. Add any chocolate of your choice.

Broken Matta Rice Payasam

I don't like payasam when it has raw taste; just sugar and raw milk are the prominent ingredients...Mostly that is the reason I like rabdi/basundi...

My kerala friend R had prepared this on our visit... We were surprised of the taste and flavour of rice inside the payasam...The rice grains were not at all mushy even after it was well cooked...

This one is a variation of rice basundi...I will try next time without using condensed milk...

INGREDIENTS:
Serves:3-4
1/8 cup and little more Broken Matta Rice
1 cup or less Water

2 cups Whole Milk
2 Cardamom
1/4 cup Sugar
2 tablespoons Sweetened condensed milk

Optional:
1 tablespoon Ghee
Cashews and Raisins

PROCEDURE:
1. Pressure cook rice for 3 whistles with 1 cup water.
2. Heat ghee in a pan and fry the cashews and raisins until golden brown and keep aside.
3. Once the cooker cools down, add milk and cook in a medium flame till the milk reduces to half.
4. Add sugar, cardamom powder and sweetened condensed milk. Continue to cook for few more minutes.
5. Add the fried cashews and raisins along with Ghee.

NOTES:
1. Even without adding ghee and nuts this payasam should taste good.
2. Adjust the consistency and sugar according to your taste.

Dry fruits Laddoo

Want a healthy snack for kids?..... I don't know anything healthier than this...The best part is not adding any sugar... "One laddoo per day keeps the doctor away " ;) is my new proverb

INGREDIENTS:
Makes about:20

A fistful of Almonds
A fistful of Walnuts
2 cardamom
30 Dates
few raisins
2 tablespoons Ghee

PROCEDURE:
1. Dry roast Almonds, Walnuts or any nuts of your choice in medium flame until it turns slightly brown in colour. Turn off the heat and grind to course powder along with cardamom. Set aside.
2. Deseed dates. Chop them roughly. Blend it in a mixer along with Raisins, just run it for few seconds.
3. Melt the ghee in the same pan and add dates and nuts mixture, saute for 5mins in low flame, so that it becomes soft. Switch off. Allow the mixture to cool down for few mins.
4. If its hot, let it wait until you are able to handle the heat and start making laddos. Grease your hands, make equal sized balls.

NOTES:
1. The secret of this recipe is however u make it will taste good.
2. The original recipe is here.-sharmispassions

Moong daal Laddoo / Hesaru Unde

Moong daal laddoo is a famous sweet in our house made for any occasion... The very first time when I made this all laddoos got over in half an hour :O...No doubt, these laddoos are tastier than the famous Indian Besan laddoo..

This is a bookmarked recipe for me for easy, simple sweet can be made within no time...

INGREDIENTS:
Makes about:25
1 cup Yellow Moong daal
1 cup Sugar
1/2 cup Ghee
4 Cardamom
12 Cashews
Few Raisins

PROCEDURE:
1. Dry roast moong dal in medium flame until it turns golden brown in colour. Ensure to fry well, to avoid raw taste and flavour. Turn off the heat and let it cool down
2. Finely powder sugar in the mixer along with cardamom.
3. Finely powder moong daal. If mixer gets hot while grinding, rest it for a while and continue to get finest powder possible.
4. Melt the ghee in the same pan and fry the cashews broken into tiny pieces. I like adding few raisins as well.
5. In a mixing bowl, take the powdered items and pour the melted ghee, add cashews to it. Mix well with a spatula.
6. If its hot, let it wait until you are able to handle the heat and start making laddos. Grease your hands, make equal sized balls.

NOTES:
1. The original recipe is here. - Rakskitchen

Bisibele Bath

I never knew bisibele bath is so tastier till I made with my own powder... I cant stop finish eating 2 -3 bowl of this when topped with ghee, though I am calorie conscious... I have also literally stopped making this, considering my this weekness :P

The taste is further more enhanced when dry coconut is used instead of fresh one..

INGREDIENTS:
Serves:2-3
1/2 cup and little more Rice (3 times water)
1/4 cup and little more Toor dal (immersed in water)
1/4 teaspoon Turmeric

To temper:
2 tablespoons Ghee/Oil
10 Cashew nuts (optional)
1 or 2 tablespoons Groundnuts
1/4 teaspoon Mustard
1/4 teaspoon Urad Dal
1/4 teaspoon Cumin seeds
1/4 teaspoon Asafoetida
2 strings Curry leaves
1-2 Green chillies (optional)
1 medium Onion
1 medium Tomato
1 small Capsicum

3 teaspoons Salt


To grind:
3/4 cup Dry kopra/Coconut/Dessicated coconut (or Mix )
4 tablespoons Tamarind extract (or a big lemon sized Tamarind soaked in hot water)
4 tablespoons Bisibele Bath Powder
1/4 teaspoon Jaggery (Purely Optional)

Mixed vegetables:
2 medium Carrots (cut lengthwise)
2 cup Beans (cut lengthwise)
1 medium Noolkol or Potato (cut lengthwise)
1/2 cup Peas

PROCEDURE:
1. Using a big pressure cooker, cook rice with 3 times water. Also cook toor dal with turmeric adding sufficient water keep aside.
2. Cut carrots, beans, Potato/Noolkol and capsicum lengthwise. Chop onion and tomato.
3. In an another pressure cooker add the ingredients in the same sequence as listed under 'To temper' giving a continuous stir.
4. Add the ground masala and mixed vegetable. Pour enough water; close the lid and let it whistle 1 time in a medium high flame.
5. Once the cooker cools down, add cooked rice, cooked dal and mix well; adjust the consistency and salt. Simmer for 2-3 minutes.

NOTES:
1. The original recipe is here - Cook with smile - Smitha Kallurya

Bisibele Bath Powder

INGREDIENTS:
1 teaspoon Oil
11/2 tablespoons Urad dal
11/2 tablespoons Chana dal
3 tablespoons Coriander seeds
2 teaspoons Cumin seeds
1 teaspoon Fenugreek seeds
2 teaspoons Fennel Seeds
2 small Green Cardamom
2 pieces 1 inch Cinnamon
3 or 4 Cloves
Little Mace
4 or 5 Kapok buds (haven't used)
2 strings Curry leaves (Optional)

10 Byadagi Red chilies
2 Kashmiri Red chilies (for colour)
3 Super hot Red chillies (or 5 Guntur Red chillies)

3 teaspoons Poppy seeds

PROCEDURE:
1. Starting from the oil, roast all the ingredients except poppy seeds.
2. Fry on low flame till they are aromatic. Lastly add poppy seeds too.
3. Once Chana dal starts turning brown, turn off the heat. When everything comes to room temperature, grind to powder.
4. Store in an airtight container. Use 3-4 tablespoons while making bisibele bath.

NOTES:
1. The original recipe is here - Cook with smile-Smitha Kalluraya
2. The amount of powder made above should last for making bisibele bath 3 to 4 times.

Chocolate Carrot Halwa

INGREDIENTS:
Serves:8 or more
5 cups Grated Carrot
2 cups or less Milk

11/2 cup Sugar

4 tablespoons Cocoa powder(unsweetened)

4 tablespoons Condensed Milk(sweetened)

4-5 tablespoons Ghee

1/4 teaspoon Cardamom powder

A pinch of Salt

Few ghee fried Cashews and Raisins

PROCEDURE:

1. Add grated carrot and milk in a pressure cooker and cook till one whistle.
2. Once cooker cools down add sugar, cocoa powder, condensed milk, ghee, salt and heat in medium flame till everything thickens.
3. Add cardamom powder, fried cashews and raisins at the end. Put off the stove.

NOTES:
1. The original recipe is here - Priyaeasyandtastyrecipes

Banana Mulka

INGREDIENTS:
Yields:25
1/2 cup Small Rava (Chiroti Rava) 
1 cup or 2 big Ripe bananas (mashed)

1/2 cup Coconut (grated)
1/2 cup Wheat flour
1/2 cup Jaggery (powdered)
Oil for deep frying

PROCEDURE:
1. Wash the rava and drain water.
2. Add wheat flour, chopped bananas, jaggery and grated coconut.
3. Add a very small quantity of water only if needed and prepare thick batter.
4. Drop about 1 1/2 tsp of batter into oil at time and fry in a low flame till golden brown.

NOTES:
1. The original recipe is here - Havyaka Recipes
2. Batter must be quite thick.
3. Do not turn over these balls until they solidify. Or else they will break into pieces.

Moong daal Chakkuli

INGREDIENTS:
Yields:40
1 1/2 cups Rice flour

1/2 cup Yellow Moong dhal

2 cups Water
1 tablespoon White sesame seeds
1/2 teaspoon Asafoetida Powder
1 teaspoon or as per taste Salt
Oil for deep frying

PROCEDURE:

1. Keep Moong dhal in a pressure cooker and add water. Whistle 3-4 times. Cook till it is very soft. Allow to cool.

2. Add rice flour to the cooked dhal along with sesame seeds, asafoetida powder and salt. Knead it well. If necessary sprinkle little water and make a soft dough.
3. Heat oil in a frying pan. Take small quantity of dough and put it in the Murukku Press with “single star” plate and squeeze it in circular motion and slowly put one by one to the hot oil. Fry till it becomes crispy and nice golden yellow.

NOTES:
1. The original recipe is here - Kamalascorner
2. Replaced Yellow moong daal with green gram below.-

Nutella Cookies

INGREDIENTS:
Yields:20 cookies
1 & 1/4 cups All purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt

1/2 cup Butter (1 stick)
1/2 cup Sugar
1 teaspoon Vanilla extract
1/3 cup Nutella (roughly 5 tbsp)
1/4 cup milk (at room temperature)

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Mix well flour, baking powder and salt.
3. Wet ingredients mixture:
Melt the butter, mix sugar. Beat together till soft and creamy. Add nutella, milk and vanilla.
4. Pour flour mixture to wet ingredients mixture. Mix well with hand to form dough. The consistency should be such that you should be able to make soft balls with this batter.
5. Make small balls, slightly flatten them & place them equidistantly on the baking sheet lined with parchment paper.
6. Bake for 10-12 mins or until the cookies start to crack on the top.
7. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely.

NOTES:
1. The original recipe is here - Shwetainthe kitchen

Nutella Chocolate Cake

INGREDIENTS:
Makes about: 6 pieces
1 medium Apple peeled and chopped
1/2 cup Milk

1/4 cup Oil
12 tablespoons Sugar
6 1/2 tablespoons unsweetened Cocoa powder 

2 tablespoons Nutella 
1 teaspoon Vanilla

14 tablespoons All purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt

1/2 cup boiling water

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture: In a bowl sift or whisk all the dry ingredients.
3. Wet ingredients mixture: In a blender, add apple, milk, sugar, vanilla, oil, cocoa powder, and nutella. Blend until smooth.
4. Pour the wet ingredients on the dry and gently stir using a whisk or a spatula. Do not over mix.

5. Pour the boiling water in the batter and stir to combine.
6. Pour the batter in 8×8 greased and floured baking pan, or you can use parchment paper.
7. Bake for 30 minutes, then insert a toothpick in the middle, if it comes out clean, your cake is ready.

NOTES:
1. The original recipe is here - Munatycooking
2. Just replace 1 apple with 2 ripe bananas. It tastes awesome too.
3. Also add choco chips to get more chocolaty taste.

Chocolate Orange Shortbread

INGREDIENTS:
Yields:20 cookies
1 cup All purpose Flour
2 tablespoons Cocoa powder
1/4 teaspoon Salt

1/4 cup Sugar
Zest of 1 Orange

1 stick Butter
2 tablespoons Orange juice
1 teaspoon Vanilla essence

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Mix well flour, cocoa powder and salt. 

In a small bowl combine sugar and orange zest. Use your finger to rub the sugar and zest together to release the zest essential oils.
3. Wet ingredients mixture:
Melt the butter, mix orange-sugar. Beat together till soft. Add orange juice and vanilla.
4. Pour flour mixture to wet ingredients mixture. Mix well with hand to form dough.
5. Using a rolling pin, form dough into a rectangle and place in between waxed paper. Chill in refrigerator for at least 30 minutes.
6. Cut them into equal sizes and place on the baking sheet. Bake for about 20 minutes.
7. Let it cool, before removing from the baking sheet; once you take them out of the oven.

NOTES:
1. The original recipe is here - Spicy Treats
2. Roll the dough into 1/2 inch thickness. I have made it too thin, so it didn't turn out good.

3. Refrigerating dough is very important to avoid the breakage while transferring cookies to baking sheet.

Almond Cashew Cake

     

    

INGREDIENTS:
Makes about: 6 pieces
1/2 cup All purpose flour
1/4 cup Almond powder (Grind in mixer)
1/4 cup Cashew powder (Grind in mixer)
2 Cardamoms (Grind in mixer with above)
1/2 teaspoon Baking Powder
1/4 teaspoon Baking soda

3 teaspoons Ghee
1/4 cup Sugar
1/2 cup Milk

For frosting:
Few white chocolate pieces
1-2 tablespoons Heavy whipping cream

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Sieve together flour, baking soda and baking powder. Add ground cashews, almonds and cardamoms.
4. Wet ingredients mixture:
In a bowl mix well ghee with sugar. Add milk at room temperature.
5. Pour dry ingredients mixture to ghee-sugar mixture. Give it a slow mix.
6. Grease a baking pan with ghee. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.
7. Bake for 25 minutes or the knife inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack. 

8. For frosting: Using a microwave, melt white chocolate in cream. Do not make it thin syrup.
9. For chocolate curls: Using a vegetable peeler, scrape the white chocolate block for decorating the cake.

NOTES:
1. The original recipe is here - NDTV Food.

Carrot Cake

INGREDIENTS:
Makes about: 6 pieces
3 tablespoons Warm water
1 tablespoon Flaxseed powder

1 cup All purpose flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon powder
A pinch of Nutmeg powder
A pinch of Salt

1/2 stick Butter
1/2 cup Sugar
1/4 cup Brown Sugar (packed)
1/2 teaspoon Vanilla essence
1/2 cup Curd

1 cup Grated Carrot (Heaped)
1/4 cup Almonds (chopped)

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Add flaxseed powder to warm milk and set aside for 5 minutes. This acts as egg replacer.
3. Dry ingredients mixture:
Sieve together flour, baking soda and baking powder. Add cinnamon powder, nutmeg powder and salt.
4. Wet ingredients mixture:
In a bowl cream the butter with sugar and brown sugar. Add vanilla extract. Beat well till the sugar dissolves. Add curd.
5. Pour dry ingredients mixture to butter-sugar mixture. Pour flaxseed mixture. Stir in some chopped almonds. Give it a slow mix with spatula.
6. Grease a baking loaf pan and grease it well. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.
7. Bake for 45 minutes or the knife inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack.

NOTES:
1. The original recipe is here - Show me the curry.

Swirl Buns with Masala stuffing

INGREDIENTS:
Makes about: 8
3/4 cup Warm Water
1/4 teaspoon Sugar
1 teaspoon Active dry yeast

2 cups All purpose flour

3/4 tablespoon Flax seed meal
3/4 teaspoon Salt
2-3 tablespoon Olive oil
1/4 cup Water( if needed)

For stuffing:
1 teaspoon Oil
1/4 teaspoon Mustard seeds
1/4 teaspoon Urad Dal
A pinch Asafoetida
A small piece grated Ginger
1 big Onion (chopped)
Salt as needed
3 medium potatoes (cut into small pieces)
1 big Capsicum (chopped) 

1 teaspoon Redchili powder

1 teaspoon Coriander powder
1/2 teaspoon Garam masala powder
1/8 teaspoon Turmeric powder

3 tablespoon Coriander leaves(chopped)
1/2 tablespoon Lemon juice

1/2cup Mozzarella cheese (shredded)

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Warm the water,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise. This means your yeast is good to use in this recipe.
3. Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk. Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
4. Meanwhile prepare the stuffing. In a pressure cooker add all the ingredients listed above in the same order and give 3 whistles in a medium flame. Once cools down add Lemon juice and coriander leaves.
5. Once the stuffing cools down mash and make a lemon sized balls out of it.
6. By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead.

7. Flatten them with a rolling pin as a large rectangular disc.

8. Spread the masala and sprinkle grated mozzarella cheese all over the dough and roll the dough tightly as a log.
9. With a sharp knife, cut the loaf as 8 medium sized pieces.
10. Line a baking tray with aluminium foil,grease with olive oil and arrange the buns with enough spacing between them. Brush with olive oil
11. When the preheat is finished, bake for 17- 20 mins or until the top crust turns golden brown in colour.

NOTES:
1. The original recipe is here - Priya's Versatile Recipes

Dates Cornmeal Muffins

INGREDIENTS:
Makes about: 12
1 1/2 cups All purpose flour
1/2 cup Yellow Corn meal
1/2 teaspoon Baking powder
1 teaspoon Baking soda

1/2 cup Oil
3/4 cup Honey
1 tablespoon Lemon juice
1/2 cup Dates paste (Using milk)

1/4 cup Hot water

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.

2. Soak a cup of pitted dates in milk for half an hour, grind them as fine puree.
3. Dry ingredients mixture:
Sieve together the flour, baking soda and baking powder. Add cornmeal.
3. Wet ingredients mixture:
Mix well Oil, honey and dates paste. Add lemon juice.
4. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix adding hot water. Do not overmix.
5. Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Cool over a wire rack completely.

NOTES:
1. The original recipe is here- Priyas versatile Recipes

Strawberry Cake

INGREDIENTS:
Makes about: 8 big pieces
1 3/4 cup All purpose flour
3/4 cup Milk powder
2 teaspoons Baking Powder
1 teaspoon Baking soda

1/2 cup or 1 stick Butter
3/4 cup Sugar
1 teaspoon Strawberry essence + Pink food colour

1/2 cup Milk
1/2 cup Curd
1/2 cup Strawberry Puree

For the butterscotch frosting:
1 stick Butter
5 tablespoons Brown sugar
3 cups Icing Sugar
Milk if required

1/4 cup Cashews (Chopped)

PROCEDURE:
1. Preheat the oven to 325F for 10 mins.
2. Dry ingredients mixture:
Sieve together flour, milk powder, baking soda and baking powder.
3. Wet ingredients mixture:
In a bowl cream the butter with sugar. Add strawberry extract. Beat well.
Liquid mixture: In another bowl mix milk, curd, strawberry extract and food colour.
4. Pour half of dry ingredients mixture to butter-sugar mixture. Pour all liquid mixture. Give it a slow mix with spatula.
5. Now pour other half of dry ingredients mixture and slowly mix everything with a spatula. Do not overmix.
6. Grease a baking loaf pan and line it with parchment paper. Pour the prepared batter in the pan. Sprinkle some chopped cashews on the top. Tap the pan gently once or twice to remove any big air bubbles.
7. Bake for 45 minutes or the knife inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack.
8. For frosting: In a saucepan, melt the butter over a medium flame. Stir in the soft brown sugar and remove from the heat source. Mix well until the sugar melts and you have a smooth sauce. Stir in the icing sugar and beat until smooth and glossy. Add milk as required.

NOTES:
1. I copied the frosting method from here.

Red Velvet / Beetroot Cake

INGREDIENTS:
Makes about: 8 big pieces
1 1/2 cups All purpose flour
4 teaspoons Cocoa powder
11/2 teaspoon Baking powder
1/4 teaspoon Salt

1/2 cup Milk
1 cup Granulated Sugar
1 teaspoon Vanilla extract

1/2 cup Oil
1 tablespoon Vinegar
3/4 cup Beetroot Puree (directions follow)

For the Cream cheese Frosting:
8 ounce package cream cheese, at room tempertaure
1/2 cup butter, at room temperature
2 cups icing (confectioner’s) sugar
1 to 2 tbsp cream or milk
1/2 tsp pure vanilla extract


PROCEDURE:
1. Take 2 medium sized beets, wash them and cook in a pressure cooked until tender without peeling them.
2. Once the beets are cooked through, allow to cool and peel the skin. Chop into pieces and blend to a puree.
3. Preheat the oven to 350F for 10 mins.
4. Dry ingredients mixture:
Sieve together flour, cocoa powder, baking powder and salt.
5. Wet ingredients mixture:
In a bowl mix the milk with sugar. Add vanilla extract. Beat well. Add oil, vinegar and Beetroot Puree.
6. Pour all liquid mixture to dry ingredients. Give it a slow mix with spatula.
7. Grease a baking pan and dust with some flour. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.
8. Bake for 35 minutes or the knife inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack.
9. For the frosting, beat all the ingredients together until smooth and fluffy.

NOTES:
1. The original recipe is here.
2. It is important to boil the beets with their skin to get maximum colour from them.
3. Here is the three tier cake created for my daughter's 3rd birthday (with condensed milk chocolate frosting).

Donuts with Chocolate Glaze

     

INGREDIENTS:
Makes about: 8
3/4 cup Warm Milk
4 tablespoons Sugar
3/4 teaspoon Dry Yeast

1 cup + more All purpose flour
2 tablespoons Milk powder
1/4 teaspoon Salt

2 tablespoons Butter
1/2 teaspoon Vanilla essence

Oil for Deep frying

For Chocolate Sauce:
1/4 cup Chocolate chips
2 tablespoons Milk
1 tablespoon Nutella

PROCEDURE:.

1. Warm the milk, add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise. This means your yeast is good to use in this recipe.
2. Take flour, mix salt and milk powder. Make a dent,add butter, vanilla in it and the yeast completely dissolved in the milk. Mix and make a smooth dough, keep in a warm place covered with a cling wrap for an hour.
3. After an hour, the dough we prepared would have doubled in size. Punch the air down and add more flour and knead to a soft dough. Now roll this and cut into donut shape.
4. Arrange it in a plate and let it rise for 30 mins or so.
5. Fry this till golden on both sides. Drain onto paper towel and set aside.
6. For glazing: Melt carefully chocolate chips in milk using a microwave. Add Nutella to thicken the syrup. Refrigerate it for a while to get the desired consistency.
7. Dip the donuts in glaze and top it with your favourite toppings.

NOTES:
1. The original recipe is here.

2. Refer this link for ganache - here.

Stuffed Masala Buns

INGREDIENTS:
Makes about: 6
1/4 cup Warm Milk 

1 tablespoon Sugar

3/4 tablespoon Active dry yeast

1 1/2 cup All purpose flour

3/4 teaspoon Salt
3 tablespoon Olive oil

1/4 cup Water(add if more needed)

For stuffing
1 teaspoon Oil

1/4 teaspoon Mustard seeds

1/4 teaspoon Urad Dal

A pinch Asafoetida

A small piece grated Ginger

1 small Onion

Salt as needed

2 small potatoes (cut into small pieces)

1/2 cup carrot,beans,peas (together) 

1/4 teaspoon Garam masala powder

1/4 teaspoon Red chili powder

1/8 teaspoon Turmeric powder

3 tablespoon Coriander leaves(chopped)

1/2 tablespoon Lemon juice

PROCEDURE:

1. Preheat the oven to 360F for 10 mins.
2. Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise. This means your yeast is good to use in this recipe.
3. Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk. Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
4. Meanwhile prepare the stuffing. In a pressure cooker add all the ingredients listed above in the same order and give 3 whistles in a medium flame. Once cools down add Lemon juice and coriander leaves.
5. Once the stuffing cools down mash and make a lemon sized balls out of it.
6. By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make six equal sized balls. Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil
7. Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.
8. Roll in to smooth bun. Repeat for every bun. Arrange them in the lined baking tray. Brush them well with olive oil.
9. When the preheat is finished, Brush generously with milk. Bake for 17- 20 mins or until the top crust turns golden brown in colour.

NOTES:
1. The original recipe is here.

Coconut Cookies

INGREDIENTS:
Yields: 16 cookies
1 cup All purpose Flour

1 cup Dessicated coconut (Not sweetened)

3/4 teaspoon Baking Powder

1/3 cup Oil
3/4 cup Granulated sugar (I used 1 cup)

1 teaspoon Vanilla extract or 1/4 teaspoon Cardamom powder

1/4 cup Tangzhong starter (Recipe below)


PROCEDURE:

To make the tangzhong starter:

1. Mix 1/3 cup of all purpose flour with 1 cup of water without any lumps. 

2. Heat them together stirring continuously. When the whisk or spoon's tracks start being visible, turn off the heat. Use immediately after it has cooled down.

Now make the cookies:
1. Preheat the oven to 350F for 15 mins.
2. Dry ingredients mixture:
Sift together the flour, baking powder. Stir in the dessicated coconut.
3. Wet ingredients mixture:
In a bowl add sugar, oil and the tangzhong starter. Beat them till everything is combined. Stir in the vanilla or cardomom powder.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form dough.
5. Roll into small lemon sized balls, flatten using palms and place 1 inch apart on the baking sheet.
6. Bake for 15-20 minutes or till the cookies are pale in color, edges have slightly browned and the bottom is golden.

NOTES:
1. These cookies do not spread much.
2. Adjust sugar according to your taste.

3. Tangzhong starter acts as glue or egg replacer in this recipe.
4. The original recipe is here.

Chocolate Banana Muffins

INGREDIENTS:
Makes about: 6
1/2 cup Wheat flour
1/2 cup Oats ground into powder

1/6 cup Cocoa powder

1 teaspoon Baking powder
3/8 teaspoon Baking soda

A pinch of Salt

A pinch of Cinnamon powder

1 tablespoon Flax seeds powder

1 tablespoon Milk

1 no Banana (Pureed)

1/6 cup Light brown sugar

1/4 cup Milk
1/8 cup Honey
1 tablespoon Oil

1/2 teaspoon Vanilla extract

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Sieve together the flour, cocoa powder, baking soda and baking powder. Add salt and cinnamon powder.
3. Wet ingredients mixture:
Add 1 tablespoon milk to flax seed powder and keep aside for 5 minutes. Mash the banana very well. Mix both of them and add sugar, honey, oil and vanilla extract.
4. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix adding rest of the milk. Do not over mix.
5. Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Cool over a wire rack completely.

NOTES:
1. The original recipe is here.

Chocolate Banana Bread

INGREDIENTS:

Makes about: 8 pieces
11/2 cup All purpose flour

1/4 cup Cocoa powder

1 teaspoon Salt
1 teaspoon Baking powder
1/2 teaspoon Baking soda

2 big cup Over-ripe mashed Banana (1 cup after mashing)

1 stick Butter

3/4 cup Sugar
1 teaspoon Vanilla extract

1/2 cup Milk

1/2 cup Chocolate chips

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Sieve together flour, baking powder, cocoa powder and soda. Add salt.
3. Wet ingredients mixture:
Mash the bananas; keep aside. In a bowl beat butter and sugar well till it gets creamy texture. Add vanilla extract and mashed banana. Beat well till everything is mixed.
4. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix by adding milk at room temperature.
5. Grease a baking loaf pan with oil and line it with parchment paper. Pour the prepared batter in the pan.Tap the pan gently once or twice to remove any big air bubbles.

6. Then sprinkle the chocolate chips on top of the batter.
7. Bake for 30 minutes or the toothpick inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack.

NOTES:
1. The original recipe is here.

2. I have halved the recipe in the pic.

Zebra Cake

          

INGREDIENTS:
Makes about:8 pieces
1 cup Thick curd

1 cup Sugar

1 1/4 teaspoon Baking powder
1/2 teaspoon Baking soda

2 teaspoons Vanilla essence 

1/2 cup Oil

1 1/2 cup All purpose Flour
1 tablespoon Milk powder

-------------------------------------------
11/2 tablespoon Cocoa powder

4 tablespoon Milk

For Frosting:
1 tablespoon Butter
14 oz tin of Condensed Milk
3-4 tablespoon Cocoa powder
1/2 teaspoon Vanilla essence
PROCEDURE: 

1. Preheat the oven to 350F for 10 mins.
2. Sieve maida and keep aside.
3. In a separate bowl take coca powder and milk, mix well without any lumps.
4. Mix the curd and sugar in another bowl, till the sugar dissolves.
5. Add baking powder and baking soda in to curd and sugar mixture. Mix well and keep aside for 2 to 3 minutes. Curd will turn frothy and start rising.
6. Add oil and vanilla essence, mix till well blended.
7. Now add maida,milk powder and fold gently.
8. Divide the batter into two equal portion. In one portion add cocoa and milk mixture, mix nicely. In another portion add two tbsp milk to adjust the consistency.
9. First pour a ladleful of the plain batter in the center of the cake pan. Do not shake the pan the batter will spread by itself.then pour a ladleful of the chocolate batter in the center of plain batter.
Repeat this process till the both batter are over.
10. Bake for 30 to35 minutes or till the toothpick inserted comes out clean.
Let it cool and slice.

For Frosting:
1. Heat sauce pan on medium heat and add butter, condensed milk and sieve cocoa powder in it.
2. Continue to cook for 7 to 8 minutes stirring continuously.
3. Once it becomes thick add vanilla essence, mix well. Frosting is ready.
4. Spread frosting all over cake evenly. You may need to add some water to frosting to make it easy to work on. You may also deep knife in cold water, this will help to spread frosting easily.

NOTES:

1. The original recipe is here.
2. This cake's frosting has slight sticky texture when its fresh, keep it in refrigerator overnight and it will do magic.

Banana Cornmeal Muffins

INGREDIENTS:
Makes about: 12
1 1/2 cups All purpose flour
1/2 cup Yellow Corn meal
1/2 teaspoon Baking powder
1 teaspoon Baking soda

1/2 cup or 1 stick Butter
1 cup Sugar
1 tablespoon Lemon juice

2 nos Bananas (Pureed)

1/2 cup Hot water

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Sieve together the flour, baking soda and baking powder. Add cornmeal.
3. Wet ingredients mixture:
Mix well butter, sugar and mashed bananas. Add lemon juice.
4. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix adding hot water. Do not overmix.
5. Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Cool over a wire rack completely.

NOTES:
1. The original recipe is here.

Cornmeal Banana Cookies

INGREDIENTS:
Yields:10 cookies
1/2 cup All purpose Flour
1/4 cup Yellow Cornmeal
1/8 cup Mashed Banana (1/2 Banana)

1/4 cup or 1/2 stick Butter
1/2 cup Sugar (little less)

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture: 
Mix well flour, cornmeal.
3. Wet ingredients mixture: 
Melt the butter, mix sugar. Beat together till soft. Add well mashed Banana
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form dough. 
5. Roll medium sized balls and flatten them slightly and place it over the baking tray lined with a baking sheet.
6. Let it cool, before removing from the baking sheet; once you take them out of the oven.

Cornmeal Cashew Cookies

INGREDIENTS:
Yields: 15 cookies
1/2 cup All purpose Flour
1/4 cup Yellow Cornmeal
1/4 cup Coarsely powdered Cashews
Pinch of Salt

1/4 cup or 1/2 stick Butter
1/2 cup Sugar
Milk (as per need)

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Mix well flour, cornmeal, powdered cashew and salt.
3. Wet ingredients mixture:
Melt the butter, mix sugar. Beat together till soft.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form dough. Use milk to make a smooth dough.
5. Roll medium sized balls and flatten them slightly and place it over the baking tray lined with a baking sheet.
6. Leave enough space between the cookies.
7. Let it cool completely, don't remove the cookies from the baking sheet once you take them out of the oven. They may break.

Cornmeal Dates Cookies

INGREDIENTS:
Yields:10 cookies
1/2 cup All purpose Flour
1/4 cup Yellow Cornmeal
1/4 cup Finely chopped Dates

1/4 cup or 1/2 stick Butter
1/2 cup Sugar (little less)
Milk (as per need)

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
Mix well flour, cornmeal.
3. Wet ingredients mixture:
Melt the butter, mix sugar. Beat together till soft.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form dough. Add chopped Dates. Use milk to make a smooth dough.
5. Roll medium sized balls and flatten them slightly and place it over the baking tray lined with a baking sheet.
6. Let it cool, before removing from the baking sheet once you take them out of the oven.