5 minute Banana cake

 5 minute Banana cake 

Wet Ingredients : 

Banana : 4 ripe

Honey : 4 tbsp

Oil : 4 tbsp

Vanilla : 1 tsp

Dry ingredients : 

Maida : 12 tbsp

Baking powder : 1 tsp

Salt a pinch

Cinnamon a pinch

For topping :

Brown sugar : 1 tbsp

Magaj : 1 tbsp 

Method : 

1. In a bowl mix maida, baking powder, salt and cinnamon. Keep aside till use.

2. Take banana in a bowl. Peel it and mash it with a spoon.

3. Add in vanilla, oil and honey. Mix well. 

4. Grease and dust the microwave safe baking bowl. Keep aside.

5. Mix maida mix in banana mixture. Mix it well to a smooth lump free batter.

6. Pour batter in the greased baking bowl. 

7. Pop the bowl in microwave and press 5 minutes and then start.

8. Take out the bowl from microwave and let it cool.

9. Take out from the bowl and drizzle chocolate syrup on it.

10. Place cherry on top. Slice and serve. 5 minute Banana cake is ready. 

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Shakarkandi jaggery halwa/ Sweet potato jaggery halwa

 Shakarkandi jaggery halwa/ Sweet potato jaggery halwa 

Shakarkandi halwa is quick, easy, healthy and delicious dessert. This sweet dessert is prepared by using boiled grated Shakarkandi, milk powder, jaggery and nuts. It can be served during fasting or anytime of the season. 

Ingredients -

2 cup boiled Shakarkandi grated/ mashed

1 tbsp + 1 tbsp unsalted butter

1 tbsp milk powder

1/2 cup powdered jaggery

1/4 cup + 1/4 cup water

2 tbsp chopped dry fruits 

Method -

1. In a wok add Shakarkandi and 1 tbsp butter. Keep cooking on slow flame stirring continuously.

2. Again add 1 tbsp butter and keep cooking on slow flame stirring continuously. 

3. Cook untill Shakarkandi turns golden. Add milk powder. Keep mixing on slow flame stirring continuously for 3-4 minutes.

4. Switch off the flame and add powdered jaggery. Mix well. Keep the wok on flame and cook on slow flame stirring continuously for 3-4 minutes.

5. Add 1/4 cup water. Mix well. Cover and cook on slow flame till water dries up. Stir in between. Add dry fruits and mix. 

6. Again add 1/4 cup water. Mix well. Cover and cook on slow flame till water dries up. Stir in between. 

7. Open the lid and keep stirring for 2 minutes. Switch off the flame. 

8. Shakarkandi jaggery halwa is ready. Transfer to a serving plate. Top with dry fruits and serve hot.

Method with step photos -

1. In a wok add Shakarkandi and 1 tbsp butter. Keep cooking on slow flame stirring continuously.

2. Again add 1 tbsp butter and keep cooking on slow flame stirring continuously.

 3. Cook untill Shakarkandi turns golden. Add milk powder. Keep mixing on slow flame stirring continuously for 3-4 minutes.

4. Switch off the flame and add powdered jaggery. Mix well.

5. Keep the wok on flame and cook on slow flame stirring continuously for 3-4 minutes.

6. Add 1/4 cup water. Mix well. Cover and cook on slow flame till water dries up. Stir in between.

7. Add dry fruits and mix.

8. Again add 1/4 cup water. Mix well. Cover and cook on slow flame till water dries up. Stir in between.

9. Open the lid and keep stirring for 2 minutes. Switch off the flame.

10. Shakarkandi jaggery halwa is ready.

11. Transfer to a serving plate. Top with dry fruits and serve hot.

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Mooli patte ki dal/ radish leaves dal/ Mullangi Keerai Kootu/ Daikon radish leaves dal

 Mooli patte ki dal/ radish leaves dal/ Mullangi Keerai Kootu/ Daikon radish leaves dal 

Mooli patte ki dal is quick, easy, simple, delicious and healthy Indian curry. These leaves are very nutritious as they are a good source of vitamin C, vitamin A and calcium. These leaves are low in calories. It can be served with rice, chapati or paratha. This dish is prepared by cooking mooli leaves with yellow moong dal and then tempered with sauted onion, tomato and flavoured spices.

Ingredients to boil - 

1/2 cup yellow moong dal (wash & soak for 10 minutes)

2 cup finely chopped radish leaves

To taste salt

1/2 tsp turmeric powder

4 cups water 

For tempering -

1 tbsp mustard oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp grated ginger

1 tsp garlic minced

1 green chilli grated

1 onion chopped

1/2 cup tomato puree

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp chat masala 

For garnish

3 tbsp coriander leaves chopped

As needed butter 

Method
1. Add dal, radish leaves, salt, turmeric powder in pressure cooker.

2. Add water and close the lid. Pressure cook on high flame for 4 whistles. Switch off the flame and let it cool. 

3. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a second. Add ginger, garlic and saute for few second. Add onion and fry till golden on medium high flame.  

4. Add tomato puree, red chilli powder, coriander powder, chat masala and mix. Let it cook on medium flame stirring in between till tomato puree is properly cooked. 

5. Add cooked mooli leaves dal. Mix well and let it cook on medium flame stirring in between for 10 minutes. Switch off the flame. 

6. Add coriander leaves and mix. 

7. Transfer to a serving bowl and add butter. Mix well and serve with salad, curd, chapati, paratha or rice.

Method with step photos

1. Add dal, radish leaves, salt, turmeric powder in pressure cooker. 

2. Add water and close the lid. 

 3. Pressure cook on high flame for 4 whistles. Switch off the flame and let it cool. 

4. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a second. Add ginger, garlic and saute for few second. Add onion and fry till golden on medium high flame.  

5. Add tomato puree, red chilli powder, coriander powder, chat masala and mix. Let it cook on medium flame.

6. Stir in between till tomato puree is properly cooked. 

7. Add cooked radish leaves dal. Mix well and let it cook on medium flame stirring in between for 10 minutes. Switch off the flame. 

8. Add coriander leaves and mix. 

9. Transfer to a serving bowl and add butter. 

10. Serve with salad, curd, chapati, paratha or rice.

11. Serve hot.

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Methi mooli saag/ Methi mooli ki sabzi

 Methi mooli saag/ methi mooli ki sabzi 

Methi mooli saag is a North Indian dish. It is quick, easy, flavourful and healthy dish. This dish is prepared during winters using mooli (radish/ daikon radish), methi (fenugreek leaves) and packed with flavoured spices.

Ingredients

3 cups chopped radish/ mooli

4 cups chopped methi leaves/ fenugreek leaves

2 tbsp mustard oil

1/2 tsp cumin seeds

To taste salt

1/2 tsp red chilli powder

1/2 tsp garlic powder

1/2 tsp coriander powder

1/2 tsp ajwain

1 tbsp butter

Method 

1. Heat oil in a wok. Add cumin seeds and let it splutter for a second. Add chopped mooli. Mix well and cook on high flame stirring in between till golden. 

2. Add chopped methi leaves. Mix well on slow flame. Add salt, red chilli powder, coriander powder, garlic powder and ajwain. 

3. Mix well on slow flame. Cover and cook on slow flame stirring in between. Open the lid and add a splash of water. Mix and cook until mooli and leaves are soft or cooked properly. 

4. Add butter and mix well. Switch off the flame.

5. Transfer to a serving bowl. Serve hot with makki ki roti, pickle and raita.

Method with step photos 

1. Heat oil in a wok. Add cumin seeds and let it splutter for a second. Add chopped mooli. Mix well and cook on high flame stirring in between till golden.

2. Add chopped methi leaves. Mix well on slow flame. Add salt, red chilli powder, coriander powder, garlic powder and ajwain. 

3. Mix well on slow flame. 

4. Cover and cook on slow flame stirring in between. Open the lid and add a splash of water. Mix and cook until mooli and leaves are soft or cooked properly.

5. Add butter and mix well. Switch off the flame.

6. Transfer to a serving bowl. Serve hot with makki ki roti, pickle and raita.

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Lauki pan fry/ Bottle Gourd pan fry

 Lauki pan fry/ Bottle Gourd pan fry

Lauki pan fry/ Bottle Gourd pan fry is very popular in India. It is easy, healthy, simple and humble dish. Lauki/ Bottle Gourd is one of the healthiest vegetables which contains various vitamins and lots of minerals. Lauki/ Bottle Gourd is low in calories and good for weightloss. 

 Lauki pan fry is a perfect recipe for those who don't like lauki/ ghiya. 

Ingredients -

250 gram Lauki/ Ghiya

2 tsp Salt

1/2 tsp Turmeric powder

1/2 tsp Red chili powder

1 tsp Coriander powder

1 tsp Chaat masala

As needed Oil

Method -

1. Take lauki. Wash, peel and cut into 1/2 inch thick round pieces.

2. In a big bowl add lauki pieces, salt, turmeric powder, Red chili powder, Coriander powder and Chaat masala.

3. Mix all the lauki pieces properly using spoon or spatula so that all are coated well with spices.

4. Heat oil in a pan. Arrange lauki pieces in it and cook on slow flame for few minutes till golden.

5. Flip the side and drizzle oil if required. Cook on medium low flame till tender and golden from both sides. Switch off the flame.

6. Lauki pan fry is ready.

7. Transfer it to a serving plate. Serve hot as a side dish in lunch or dinner.

Method with step photos -

1. Take lauki. Wash and peel it.

2.  Cut into 1/2 inch thick round pieces.

3. In a big bowl add lauki pieces.

4. Add salt, turmeric powder, Red chili powder, Coriander powder and Chaat masala.

5. Mix all the lauki pieces properly using spoon or spatula so that all are coated well with spices.

6. Heat oil in a pan. Arrange lauki pieces in it and cook on slow flame for few minutes till golden.

7. Flip the side and drizzle oil if required. 

8. Cook on medium low flame till tender and golden from both sides. Switch off the flame.

9. Lauki pan fry is ready.

10. Transfer it to a serving plate. 

11. Serve hot as a side dish in lunch or dinner.

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Check Bread Roll Chaat recipe in Hindi -

https://icuisines-hind.blogspot.com/2020/08/lauki-pan-fry-recipe-in-hindi.html