EGGLESS BANANA MUFFINS

INGREDIENTS :-
(measuring cup used, 1 cup = 250 ml)

- 1.5 cups whole wheat flour(atta)
- 1/2 tsp baking soda
- 1 tsp baking powder
- a pinch of salt
- 3 large bananas (or 5 medium bananas)(Chopped)
- 1/4 cup Sugar
- 1/2 cup oil
- 1 tbsp lime (or lemon juice)
- 1 tsp vanilla extract

PROCEDURE :-

Step 1. Line a muffin tray with muffin liners meanwhile preheat the oven to 180 degrees celsius for 15 minutes.

Step 2. In a bowl take chopped bananas along with sugar. mash the bananas till smooth (a few small chunks of bananas are fine)

Step 3. Add oil(or melted butter) stir the mixture very well. Add vanilla extract & stir well. Add 1 tbsp lime. Keep the dry ingredients aside.

Step 4. In another bowl take whole wheat flour, ½ tsp baking soda, 1 tsp baking powder, a pinch of salt and sieve the dry ingredients in a plate.

Step 5. Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. don't over do the folding.

Step 6. The muffin batter ready to be poured in the muffin liners. Spoon the batter in muffin liners till 3/4 th of the liners. using a spatula remove the excess batter from the bowl and add to the muffin liners.

Step 7. Place the muffin tray in the center rack with both the top and bottom heating elements of an Microwave. 

Step 8. Bake the muffins in the preheated oven for 30 to 35 minutes or till a tooth pick inserted comes out clean. The tops should be golden. 

Once warm or cooled at room temperature, serve these egg less banana muffins as sweet snack or dessert.

BREAD BESAN TOAST

INTRODUCTION :-

Bread Besan Toast recipe is one of those quick breakfast recipes that can be made in a jiffy. Just takes about 15 to 20 minutes. All you need is besan (gram flour), the usual indian spices-herbs and bread.

INGREDIENTS :- 

(measuring cup used, 1 cup = 250 ml)

- 1 cup besan/gram flour
- 4 to 5 slices of bread (white, brown or whole wheat bread)
- 2 to 2.5 tbsp finely chopped onions
- 2 tbsp finely chopped tomatoes
- 1 or 2 green chilies, finely chopped (skip if making for kids)
- ¾ tsp finely chopped ginger/adrak
- 1.5 to 2 tsp finely chopped coriander leaves/dhania patta
- a pinch of asafoetida/hing
- ⅛ tsp turmeric powder/haldi
- ¼ tsp red chili powder/lal mirch powder
- 5 to 6 tbsp water or add as required to make a batter of medium consistency
- 1 or 2 tbsp oil for frying or as required
- salt as required

PROCEDURE :-

Step 1. In a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves.


Step 2. Everything has to be finely chopped. Otherwise its difficult to manage medium chopped pieces of onions and tomatoes while frying the toast.


Step 3. Add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.


Step 4. Add water. whisk to a medium consistency batter. There should be no lumps in the batter. Don't make thin batter.


Step 5. Slice the bread in two triangular or rectangular slices.


Step 6. Heat 1 tbsp oil for frying in a tava or frying pan.


Step 7. Dip the bread in the batter. with your hands, coat the bread evenly with the batter. Also place the chopped onions & tomatoes on the bread slices with your hands. Don't keep the bread too long in the batter as then the slice breaks.


Step 8. Place the batter coated bread slices on the tava. When the base is cooked and browned, flip and fry the other side.


Step 9. Flip and fry a couple of times to get even browning and cooking.


Step 10. Remove and serve the besan toasts immediately. Fry the remaining bread slices in the same way. You can add more oil if required while frying the remaining batch.


Step 11. Serve these bread besan toast plain or with tomato ketchup or coriander chutney.

LASAGNA

INTRODUCTION :-

Tasty and made With HomeMade Ingredients Recipe.

VEGETABLE LASAGNA

INGREDIENTS :-

-Red Sauce
-White Sauce

- For Lasagna Sheets :-

Maida and Wheat Flour in equal Proportions
Oil
Salt
Warm Water

-For Stir Fried Vegetables :-

- Vegetables of your Choice, we have used - Sweet Corn, Bell Peppers ( red, yellow and green ), Spinach, Onion, Carrot and French Beans
- Butter
- Garlic Paste

- For Topping Paneer, Olives, Jalapeños and Mozzarella Cheese ( Britania )

PROCEDURE :-

Step 1 - For Lasagna Sheets

- Make a Dough and Roll Lasagna Sheets according to the shape of your Oven Proof vessel.
- Boil the Sheets for 3 minutes and put them in Cold water for 1 minute.

Your Lasagna Sheets are Ready

Step 2 - For Stir Fried Vegetables

- Take butter in a Pan, add Garlic Paste, Onion and then the Other Vegetables. Cook for 2 minutes.

Step 3 - Assembling

- Grease the Oven Proof Vessel With Butter
- Apply A layer of Red Sauce
- Place A Lasagna Sheet
- Apply Red Sauce on top of the Sheet
- Spread the Vegetables
- Apply White Sauce on top of the Vegetables
- Grate cheese and Sprinkle Oregano and Chilly Flakes
- Place another sheet and Repeat till the vessel is Almost Full ( not more that 3 times )
- Top it with Paneer, Olives and Jalapeños and the last Layer Should be of Cheese

Baking :-

Cover the vessel with Aluminum Foil and Bake it for 20-25 mins at 180 Degrees

Then Remove the Foil and Bake it for another 10-15 mins.

Your Vegetable Lasagna Is Ready !!

Serve it Hot.