Eggless Banana Chocolate Chip Muffin

Ingredients:
11/2 cups all-purpose flour
3 large bananas, mashed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup whole milk
1/4 cup chocolate chip 
3/4 cup white sugar
1/3 cup butter, melted

Preparation:
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, chocolate chips and salt; set aside.

Combine bananas, sugar, milk, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

This will yield 12 large muffins.

Tip: If you are using egg then substitute 1 egg to 1/4 cup milk.

Chicken Kasha (My version)

Ingredients:
2lb Chicken cut into pieces on the bone
1 tablespoons Coriander seeds
1 teaspoons Cumin seeds
1 inch stick Cinnamon
2-3 Cloves
2-3 Green cardamoms
1 Black cardamoms
1/2 tablespoon Black peppercorns
Salt to taste
2 teaspoons Red chili powder
1/4 cup Yogurt
1 tablespoon Garlic paste
1 tablespoon Ginger paste
4 tablespoons Oil
1 Large Onion,grated
1 tablespoons Tomato paste
1/2 teaspoon Turmeric powder
1 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1 teaspoon Meat masala

Preparation:
Dry roast coriander seeds, cumin seeds, cinnamon, cloves, green cardamoms, black cardamoms and black peppercorns till fragrant. Set aside to cool.

Place the chicken in a bowl, add salt, red chill powder and yogurt and mix well. Add garlic paste and ginger paste and mix again and keep in the refrigerator to marinate for 15-20 minutes.

Heat oil in a non-stick pan. Add onions and saute till well browned.Coarsely grind the roasted spices. Add tomato paste, turmeric powder, meat masala, cumin powder and coriander powder to the onions in the pan. Mix well and saute for 3-4 minutes.

Add the marinated chicken and mix well. Add ½ the spice powder and mix well. Cover and cook till the chicken is done.

Add the remaining spice powder and mix well, cover and cook on low heat for 10 minutes. Remove from heat and let it stand for a few minutes before serving.

Serve hot with rice or chapati.

Macha Munda Chenchda

Ingredients:
1 Small cabbage finely chopped
1 Head of rohu fish
1/2 cup of frozen peas
1 medium sized onion finely chopped
1 medium size tomato finely chopped
1 Tbs ginger garlic paste
1 Tsp cumin powder
1 Tsp coriander powder
1 Tsp turmeric powder
Mustard oil
Red chilly powder to taste
Salt to taste

Preparation:
In a pan heat up some oil, add 1/2 of the turmeric powder and salt to the fish and fry until 80% of the fish is cooked. Keep aside the fish fry.
In the same pan heat up some oil, add red chilly powder wait for 5 sec then add onion and fry until onions are fully cooked and get brown in color.
Add ginger garlic paste and saute until the raw smell is gone then add tomato.
Fry the mixture for 2-3 minutes and add all the other masalas along with salt. Fry the mixture till the oil gets separated.
Now add cabbage and mix the masala with the cabbage properly, then cook covered until cabbage is 80% done.
When the cabbage is 80% done its time to add the fried fish head to it. Break the fish head inside the cabbage pan and mix. Add in the frozen peas.
Again cover and cook on a low flame until both are fully done.
Serve with rice and Dal.

Mum's Egg Curry Recipe

Ingredients:
6 Boiled eggs
1 Medium size onion paste
1 Medium size tomato finely chopped
1 Tbs ginger garlic paste
1/2 Tsp turmeric powder
1/2 Tsp cumin seeds
2 Tsp Vegetable curry masala
2-3 Tbs Vegetable oil
1/2 Cup Frozen peas (Optional)
1 Large boiled potato (Optional)
Red chilly powder to taste
Salt to taste

Preparation:
In a pan heat oil and add cumin seeds. After 10 seconds or so add onion paste and ginger garlic paste.
Fry until the onions are fully cooked and slightly changes its color.
Add turmeric powder, red chilly powder and vegetable curry masala and give all a good mix.
Add chopped tomato and fry them till the tomatoes are mashed up and oozes out oil.
Now add boiled potato, eggs and frozen peas, fry for 2-3 minutes.
Then add 1 cup of hot water and add salt.
Cover and cook until the curry comes to boil.
Switch of the flame and serve hot with rice or chapati.

Besan Ladoo

Ingredients:
2 Cups Gram flour or besan
1 Cup Powdered sugar
3-4 Tbs Clarified butter or ghee
Handful of coarsely ground Almond
Handful of Watermelon seeds
Pinch of Cardamom powder

Preparation:
In a non stick pan heat clarified butter then add gram flour/besan to it.
Add cardamom powder to it.
Roast besan well in low flame with constant stirring until it turns golden in color. It will take 7-10 minutes.
Keep the besan aside and let it cool down to warm temperature.
While the besan is warm add coarsely ground almond, watermelon seeds and powdered sugar.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a golf ball, but you can adjust the size as you prefer.
Garnish with pistachio or almond .
Leave the ladoos on a plate to cool to room temperature before putting into a covered container.

Recipe courtesy Bajia's cooking.

Manda pitha with sweet moong dal stuffing

Ingredients:

1 cup rice flour

1 1/2 cup water

1 cup moong dal soaked in water for 4-5 hrs

Handful of coconut cut into bite size pieces

1/2 cup sugar or to taste

1 tsp ginger cut into slice

Pinch of salt

Pinch of cardamom powder

Preparation:

For the filling, strain the moong dal properly. Now put the dal in a blender and pulse it 4-5 times. If water needed add spoon by spoon to the blender. Careful do not add too much water. make to a very coarse paste.

Then, put the moong dal in a cheese cloth and steam it for 20 minutes.

After it get steamed properly, place the dal in a plate add sugar, ginger, coconut pieces and cardamom powder. Knead the mixture very well so that the sugar get dissolve in the dal. And make small balls.

In another non-stick pan boil the water. Add little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.

Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy.Make even size small balls of the dough using oil. with the palm make a big hole out of the ball.Or you can roll the ball out to around 3 inch diameter.

Add one ball of the filling into the dough.Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the pithas on a greased steamer plate and steam for 6 to7 minutes.Once the pithas are cooked they will turn translucent.

Grand Maa's Chicken Kasha

Ingredients:
2 lb chicken
1 large onion(Sliced 3/4 of the onion and grind to a fine paste to rest 1/4 of the onion)
2 Tbs ginger paste
2 Tbs garlic paste
1 Tsp turmeric powder
3-4 Tbs mustard oil
1 Tsp garam masala powder
1 Tbs meat masala/ chicken curry masala
Red chili powder to taste
Salt to taste

Preparation:
In a big pan heat up mustard oil.
Add sliced onion and saute until it gets slightly brown in color.
Add chicken along with salt and turmeric powder. Here put the flame to medium high and fry the chicken until all the water from the chicken oozes out (for me it took 30 minutes).
Then add ginger garlic paste and fry the chicken again until the water oozes out around 20-25 minutes.
Then finally add onion paste along with garam masala, red chili powder and meat masala.
Fry until all the masalas get well covered with the chicken for around 20 minutes.
Remember the whole process is cooking under medium high heat and uncovered so you have to stir it continuously to avoid burn.
Once you see there is no moisture in the chicken, here you can lower the heat to low-med and let that cook for another 15- 20 minutes with lid on.
Chicken kasha goes excellent with chapati or phulka.