Dark chocolate Drizzled cheesecake...

Ingredients:


Cheesecake :
1 3/4 cups Graham Crumbs
1/3 cup butter, melted
1-1/4 cups sugar, divided
3 cups cream cheese, softened
1 cup sour cream
2 tsp. vanilla
3 eggs
Chocolate sauce :
3/4 cup heavy cream, at room temperature
1 1/2 cups dark chocolate pieces
1/4 cup, firmly packed brown sugar
1/2 cup toasted almonds

Directions :


1. Preheat oven to 350°F.
2. Mix graham crumbs, butter and 1/4 cup
sugar. Press onto bottom and 2-1/2 inches
up side of 9-inch springform pan.
3. Beat cream cheese and remaining sugar in
large bowl with mixer until well blended.
Add sour cream and vanilla; mix well. Add
eggs, 1 at a time, beating on low speed after
each just until blended. Pour into crust.
4. Bake 1 hour or until set. Cool completely.
Refrigerate 4 hours. Run sharp knife around
edge of pan to loosen cake. Remove rim.
5. In a double boiler oven hot but not boiling
water. Place the cream, chocolate and
sugar, heat, stirring often for 3-4 minutes or
until chocolate almost melts. Remove from
the heat and continue to stir until all the
chocolate melts.
6. Just prior to serving drizzle cheesecake with
chocolate and sprinkle almonds over top

Chocolate Sponge Cake...


Ingredients: 


6 egg whites
150 gms flour
150 gms caster sugar
baking powder 1/2 tsp
milk 2 tbsp
coco powder 50 gms


Method :

 In a bowl whisk the egg whites till fluffy and thick.
sieve flour,coco powder and baking powder.
In another bowl mix egg yolks sugar with electric beater,add milk. now add flour to the egg yolk's batter.
Fold this batter to the egg whites softly and pour in to a greased baking dish.
bake in a preheated oven on 170 degree for 25-30 minutes or till done.let it cool completely.
slice the cake and sprinkle some fresh orange juice or 3 tbsp of thin sugar syrup over both the sides of the cake.sandwich the cake with some chocolate ganache.
pour chocolate ganache over cake. Garnish with some choco goodies like chocolate shavings, curls e.t.c. Enjoy.

Kulcha (Naan)...

kulcha dough recipe
Ingredients:
3-1/2 cup flour
1 cup sooji/semolina
2 tsp dry yeast
1 1/2 tsp salt
1 1/2 tbsp sugar
3 tbsp oil/butter
warm water mixed with sour curd to make dough

Method:
Make a smooth but slightly loose dough of above ingredients. Cover and keep in warm place for atleast 1 1/2 to 2 hours till it doubles in size. Shape into kulchas on greased thalis/plate, brush with oil and proof for 20 minutes. Bake in a 500 degree oven for about 8-10 minutes. You can also stuff them with alu/pyaz/paneer/mooli/keema.

Mini Pizza...

Ingredients
All purpose flour 1/2 k.g.
Instant yeast 3 tsp
baking powder 2 tsp
salt 1/2 tsp
fine sugar 1 tsp
oil 2-3 tbsp
egg 1 (optional)
For topping : Capsicum 1 cup sliced
tomatoes sliced 2 medium size
onion 1 sliced
olives as required
black pepper powder 1 tsp
oregano 3/4 tsp
mozzarella cheese 1 cup shredded
tomato sauce as required
Method: 

put all the pizza base ingredients in a bowl and knead a soft dough with luke warm water , wrap the bowl with cling film and keep in warm place for 2 hours.
When the dough is rised knead it again and make 12-14 small -small balls, press the balls on a flat surface with fingers.
place the pizza base in a baking tray, put some tomato sauce, black pepper powder, dried oregano leaves, mozzarella cheese, capsicum slice, onion slice, tomato slice, olives, Spread some more mozzarella cheese and bake on 200 degree for 15 minutes or till done.

Kothu ParKothu Parotta with Egg 

Ingredients

• Parotta - 4, shredded into pieces or long strips as shown in the image above
• Salna - 1 cup, (gravy of chicken or vegetable salna)
• Eggs - 3, lightly beaten with little salt
• Onions - 1, large, finely chopped
• Tomato - 1, medium, finely choppped
• Green chilies - 1 or 2, slit length wise
• Ginger garlic paste - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 - 1 tsp (adjust)
• Garam Masala powder - pinch
• Lemon juice - 1 tsp
• Oil - 2-3 tbsps
• Curry leaves - 1 sprig
• Coriander leaves - 1/4 cup (chopped including stalks)
• Salt to taste
• 
  

Method

1. Heat oil in a heavy bottomed vessel, add the curry leaves, green chilies and chopped onions and saute on medium flame for 4 mts.
2. Add ginger garlic paste and chopped stalks of coriander leaves and saute for 3 mts.
3. Add red chili powder, turmeric powder and mix well. Add chopped tomatoes and saute for 4 mts.
4. Make a well in the center and pour the egg mixture and scramble it till almost cooked. Mix the contents of the vessel such that the scrambled eggs mix well with the onion-tomato mixture.
5. Add the shredded parotta and salna and mix well. The contents should be minced with a pounding action using the end of a flat spatula. Cook on medium flame for 4 mts tossing the contents well.
6. Add garam masala, lemon juice and chopped coriander leaves and mix well. Turn off flame.
7. Remove to a serving bowl and serve warm.

Chocolate Brownies 

.

Ingredients:

1/2 cup butter

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

pinch of salt

1/4 tsp baking powder

1 Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter paper.
2 Place a medium heatproof bowl over a pan of simmering water. Place butter in the bowl and let it melt. Remove the bowl from the simmering water and stir in the sugar. It will appear grainy at this point.
3Whisk in eggs, one after the other and add the vanilla essence before adding the flour. Mix in cocoa, flour, salt and baking powder until no trace of flour is left, using a wooden spoon. Spread batter into prepared pan.
4 Bake in preheated oven for 30 minutes. Do not overcook. When you find that the edges have gone slightly dry and the top is cracked, you know its cooked.
5 Cool on a wire rack. Cut into squares at room temperature and top with walnut (I sprinkled some brown sugar on top). Store in an airtight container.

Suji pudding...


1/2 cup suji/semolina
2 tsp butter
1-2 tsp oil
4-5 cardamom pods
1 lit milk
1/2 tin condensed milk
1/2 cup evaporated milk 
Few strand of saffron (optional)
2-3 tsp rose water (optional)
Almonds and pistachio for garnishing

Method:

In a saucepan heat oil and butter, add pods to it and fry soji till light brown. Now pour milk to it and cook for another 7-8 mins now add condensed and evaporated milk to it and saffron strands as well. Let it cook for another 8-10 mins. Now add rose water and turn of the flame. Let it set for at least 5 mins and garnish with nuts n serve either chill or room temperature, it ll taste good.

Banana Donuts with Cream Cheese Frosting

Ingredients

Banana Donuts

• 2 cups flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¾ tsp baking powder
• ¾ tsp salt
• ¼ cup vegetable oil, plus 2 tbsp milk of choice
• 1 and ½ tsp pure vanilla extract
• ½ cup agave
• 1 and ½ tbsp lemon juice
• 1 tbsp more agave
• 2 cups tightly-packed, mashed banana (measured after mashing)

Cream Cheese Frosting

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• 1 teaspoon vanilla
• 3 cups powdered sugar

Instructions

Banana Donuts

1. Preheat oven to 350 F
2. Combine dry ingredients, and mix well
3. In a separate bowl, combine wet ingredients and mix into dry (Mix by hand, and don’t overmix.)
4. Grease a doughnut pan and pour in batter
5. Cook 27 minutes (the original recipe said 30-35 minutes, but 27 was perfect for me)

Cream Cheese Frosting

1. Beat cream cheese, butter and vanilla with an electric mixer, until light and fluffy
2. Gradually add a cup of powdered sugar and beat
3. Continue adding a cup of powdered sugar at a time, until well combined
4. Frost each banana donut
5. Enjoy

Fruit Trifle...

Ingredients :

Sponge Cake or Tea Cake. Made at home or store bought. I used store bought sponge cake.
Custard - Plain or Vanilla flavor. Made at home from scratch or using custard powder or ready made custard. I used ready made vanilla custard.
Jelly - Any flavor, made using package instructions. I made strawberry jelly.
Cream - Whipping cream or spreadable cream. I whipped cream.
Fruits - Any fruit combination of your choice cut into small pieces. Avoid bananas and similar fruits that turn totally mushy. You can also use canned fruit cocktail in syrup. I used canned fruits.
Syrup - Here are various syrups you can use.
1. A simple sugar syrup made by boiling sugar and water.
2. Syrup made by adding boiling water to some jam and making it thin
3. Syrup from canned fruits if using canned fruits.
4. Add sugar to the fresh diced fruits and let them sit in the fridge for a few hours. Use that syrup.

Topping / Garnishing of choice

Method :
1. Keep the cake, custard, jelly, fruits and syrup ready.
2. You can either set the trifle in one big tall serving dish like I did or set as individual servings in smaller tall bowls or glasses.
3. First take the sponge cake and cut it into a slice . Do not cut it too thin.
3. You can place one or many pieces to cover the base of your serving dish. You can keep the brown layer of the sponge cake or discard it.
4. Drizzle or evenly pour the syrup all over the cake. This is done to make the cake moist.
5. Spread half of the custard all over the soaked cake. You can make the layer of custard as thick or as thin as you like.
6. Take the set Jelly and with a spoon beat it up to form small jelly chunks.
7. Spread half the jelly chunks all over the custard layer. You can again make this layer as thick or as think as you like.
8. Next spread the fruits all over the jelly layer. I used canned fruits.
9. Slice the cake again and place it on top of the fruits layer. Press gently but firmly so that all the below layers settle. 
10. Drizzle or pour evenly the syrup on the cake to soak it.
11. Spread the remaining custard all over the cake evenly.
12. Spread the remaining jelly all over the custard layer.
13. Whip cream to soft peaks and spread it all over the jelly layer.
14. This topmost white cream layer is like a canvas. you can decorate it any way you want, I just placed glazed cherries and also use colored sprinkles. You can place any berry or fruit pieces of choice. You can also make pattern with strawberry syrup.
15. Cover and refrigerate to completely set for a minimum of 8-10 hours.
Enjoy Fruit Trifle.

SAJJI...


INGREDIENTS :

• Salt 2 tsp 
• Vinegar 1 tsp 
• Ginger Garlic Paste 1 tsp 
• Black Cardamom Roasted 
• Clove (Long) Roasted 
• Black Pepper to taste 
• Cumin Seeds Roasted 
• Pomegranate Seeds to taste 
• Chicken (Wirth Skin) 1, 1/4 kg 
• Cardamom Green Roasted 
• Fennel seeds Roasted 
• Coriander Seeds Roasted 
• Sajji Special Powder to taste 

METHOD :
• Use all ingredients in equal quantity 
• Take a flat pan to soak the lamb leg or chicken for marinating. 
• Fill the pan with water and then add salt, vinegar, ginger garlic paste and mix well. 
• Soak the chicken or lamb leg in that mixture and leave for 1 hour. 
• In the mean time prepare the special sajji spice powder. Make the powder of all the ingredients and mix them well. 
• After an hour, pierce the chicken or lamb leg on the iron stick for BBQ or you can put it in steamer for about 1 to 1, 1/2 hour. 
• To add the BBQ flavor put a piece of coal in the steamer. 
• When the chicken or lamb leg is cooked fully, cut it into pieces and sprinkle the special spice at the end. 
• Serve hot and enjoy. 

VANILLA CUP CAKES WITH BUTTER CREAM FROSTING...


Ingredients for vanilla cup cake

1 cup room temperature unsalted butter (225gm)
1 ¾ cups sugar (350gm)
5 room temperature eggs
3 cups all-purpose flour (360gm)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 ¼ cup non-fat buttermilk (250ml)
Tip: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly. 
Instructions

Preheat oven to 180C.
Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.
Sift together flour, salt and baking powder. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush! 
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed.
Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake! 
Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.
BUTTER CREAM FROSTING 
Ingredients
3/4 cup
butter, softened
(150gm) (5oz)
2 cups
confectioner's (icing) sugar
(250gm) (8oz)
1 tsp.
vanilla essence
2 tsp.
hot water
Instructions 
Beat together the butter and icing with a mixer until well combined, smooth and creamy.
Add the vanilla and hot water.
Beat some more and use!

Microwave Quiche...


This recipe was quick and easy to make, yet surprisingly good! It is adapted from stltoday.com's coffee cup quiche. I used leftover gyros meat, but you can use any leftover (or deli) meat you have on hand. You can also skip it and go vegetarian.

1 whole egg
1 egg white
1 1/2 TBS milk
salt, pepper, garlic powder, chili powder to taste*
2 tsp cream cheese
2 TBS chopped onions
1/4 of a bread slice, torn into tiny pieces
2 TBS chopped leftover meat

Take a small bowl or coffee cup and add eggs, milk and seasonings. Whisk together. Add remaining ingredients and stir to combine.

Microwave on high** for 1 minute and 10 seconds. Stir with fork. If there is still liquid, continue to microwave for 10 seconds each, until liquid is gone.

Serve with condiment of choice (mayo, mustard, ketchup, sandwich spread, etc) if desired.

*You can use whatever spice combo you like with eggs (Indian, Mexican, Italian, etc).

** My microwave is 1200 watts so I had to lower the power to about 80%. If your micro is 1100 or lower, you can continue on high

Chocolate-Buttermilk Bundt Cake...

Ingredients:
2- 1/4 cups all purpose flour
1-1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup coco powder
1 tsp espresso-coffee powder
3/4 cup hot water
2 cups sugar
1/3 cup vegetable oil
2 large egg whites
1 large egg
30 gms (1 ounce) unsweetened chocolate melted
2 tsp vanilla extract
1/2 cup buttermilk

Method:

 In a bowl sieve baking soda, flour, baking powder, salt. In 2 cups measuring cup with fork mix coco powder espresso coffee powder and hot water until blended.
In large bowl beat sugar,oil,egg whites, egg, beat on low speed until blended.
Increase speed to high; beat until creamy about 2 minutes.Reduce speed to low;beat in coco mixture,melted chocolate and vanilla.Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended.
Scrape batter into prepared bundt pan; spread evenly with spatula, bake in a preheated oven for 30-40 minutes or until done.
Let it cool completely serve with some glaze of your choice!

Vegetarian burgers….
 
Soak Kala chana overnight. Pressure cook with salt till soft. Grind to a smooth paste and combine with equal quantity of mashed potato. Mix in spices, onions, ginger, garlic, green chillies, cilantro and bread crumbs. Form into big patties and deep fry one at a time!
Split buns, spread butter/oil and grill. Place some lettuce followed by coleslaw on the base of each bun, top with patties. Cover with top of bun and serve immediately!
PS: Mom’s style: skip coleslaw….serve toasted buns layered with patties, spicy green chutney and pyaz!!

For low fat mustard coleslaw
Combine shredded cabbage, carrot, celery with Greek/hung yoghurt, a little mayo, mustard, vinegar, a touch of sugar, salt & pepper to taste.

VANILLA CAKE WITH BUTTER CREAM FROSTING...


Ingredients for vanilla cake
1 cup room temperature unsalted butter (225gm)
1 ¾ cups sugar (350gm)
5 room temperature eggs
3 cups all-purpose flour (360gm)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 ¼ cup non-fat buttermilk (250ml)
Tip: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.
Instructions
Preheat oven to 180C.
Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.
Sift together flour, salt and baking powder. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush!
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed.
Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake!
Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.
BUTTER CREAM FROSTING
Ingredients
3/4 cup
butter, softened
(150gm) (5oz)
2 cups
confectioner's (icing) sugar
(250gm) (8oz)
1 tsp.
vanilla essence
2 tsp.
hot water
Instructions
Beat together the butter and icing with a mixer until well combined, smooth and creamy.
Add the vanilla and hot water.
Beat some more and use!

—

NUTELLA TRUFFLES

NUTELLA TRUFFLES 

Ingredients 

Nutella	4 tblsp
Cookies (I used milk biscuits)	6
Corn flakes	2 fist full
Butter	1 tsp
Coco powder	for rolling

Method

In a microwave-able glass bowl, take nutella and butter and melt it for 1 and 1/2 minutes to 2 minutes. Add crushed biscuits and corn flakes to it and mix well. Let it cool down. Make desired sized balls and arrange in grease paper. Roll in coco powder to coat it well and arrange it.

       Refrigerate for 3-4 hours before serving. Pop in your mouth and its just crunchy, chocolaty and more over easy to make!  Try this for your Valentine, sure would love this!

Hot and Sour Soup...
Ingredients:

garlic finely minced 1 tsp
ginger finely chopped 1 tsp (heaped)
onion diced 1/4 cup
green chillies finely chopped 3/4 tsp (less or more)
chicken or vegetable stock 4-5 cups
salt to taste
sugar 1/2 tsp
cabbage chopped 1/2 cup
capsicum chopped 1/4 cup
french beans chopped 1/2 cup
carrot grated 1/2 cup
spring onion chopped 1/4 cup
white vinegar 2 tbsp
soy sauce 2 tbsp
green chilli sauce 2 tsp (less or more)
white pepper powder 1/2 tsp (less or more)
corn flour 3 tsp (dissolved in water) (less or more)
oil 1 tbsp
shredded chicken 1 cup (optional)

Method:

 heat oil add chopped garlic,saute.
add ginger,onion, green chillies, saute for 1-2 minutes, add French beans, carrot, cabbage and stir.
Add carrot,shredded chicken and continue to sauté. Add soy sauce, green chilli sauce and vegetable stock. Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix.
Add cornflour and cook till the soup thickens slightly. Add vinegar and stir.
now turn off the heat sprinkle chopped spring onion and serve hot hot!

Saunfia Paneer Tikka...


Ingredients:

200 gms paneer cubes
1/4 capsicum cubes
1 small onion rings
1 tbsp butter
For marinade you need:
1 tsp coriander chutney
1/2 tsp mint chutney
1/2 tsp aniseed (saunf)
1/2 tsp honey
1 cup fresh thick curd
4-5 cloves chopped
1 inch ginger minced
4 green chillies finely chopped
1/2 tsp cardamom powder
1 tbsp fresh cream
1/2 tsp lemon juice
Salt to taste

How to make Saunfia Paneer Tikka:
1. Combine all the ingredients of marinade in a
deep shaped bowl.
2. Mix the cubes of paneer, capsicum and onion
gently into the mixture.
3. Keep aside for about 30-40 minutes for the well
marination.
4. After the given time take the skewers and soak
them into the water for 5 minutes.
5. Thread the cubes of paneer, capsicum and
onion in the skewers.
6. Apply little bit of butter all over the veggies.
7. Grill in the tandoor for 6-7 minutes.
8. Bast occasionally with the butter until tikkas
turn into nice golden color.
9. Remove from the tandoor and then from the
skewers.
10. Serve immediately with mixed salad and lemon
wedges.

Add caption

SAVOURY BUNSSAVOURY BUNS
Ingredients
Maida/All purpose flour 1 cup
Wheat flour 1/2 cup
Active dry yeast 1 tblsp
Milk 1/4 cup(+1 tblsp if needed)
Water 1/4 cup(+1 tblsp if needed)
Olive oil 1/8 cup
Sugar 1/2 tblsp
Salt 3/4 tsp
Chopped garlic 1 tblsp
Chopped coriander 1 & 1/2 tblsp
Chilli flakes 1 tblsp

Method:

1. Sieve the flours together in a large bowl and make a dent in the centre. Heat the milk and water little(luke warm) and add sugar,yeast to it and mix well to dissolve yeast completely.
2. Pour this mixture in the dent, add olive oil,salt,chopped garlic,coriander and the chilli flakes and gather to make a pliable and loose dough.
3. Apply oil over the dough and cover the mouth of the bowl with a cling wrap with enough room for the dough to rise.Keep in a warm place for an hour.
4. After an hour the dough should have raised well(refer picture).
5. Punch down the dough and make six equal sized balls and arrange it in a greased baking tray. Pre heat the oven to 190^oC . Till then the dough balls we have made will again rise a bit.
6. Brush the buns with milk and bake the buns at 190^oC  for 13-15 minutes or untill the top starts turning golden colour.
7. Brush again with butter on top..

and enjoy with butter when its still warm!!

Eggless Banana walnut muffins 

Ingredients

Banana(I used dole, long variety)	2
Flour	3/4 cup
Walnut,chopped	1/4 cup
Sugar	1/2 of a 3/4 cup
Oil	1/4 cup
Baking powder	1/2 tsp
Baking soda	1/2 tsp
Vanilla essence	1/2 tsp Method: Pre heat oven to 190oC. Take the peeled bananas in a bowl and mash it well with hands to make it a paste. Add oil,vanilla sugar to it and mix well. Keep a side. Mix flour,baking powder,baking soda in another bowl with a whisk. And after mixing properly make a dent and pour the banana mixture in the dent. Fold gently,do not over mix,just mix well so that every thing blends properly and don't beat,with 3/4 th of the walnuts added to it,reserve some for sprinkling on the top.  Line the muffin tray with paper liners and spoon the batter in it up to 3/4 th of it. It will raise so much so make sure you leave room for it.Top with some walnut sprinkled over it. Bake for 30 minutes or until the toothpick inserted comes out clean and top turns golden brown.Mine got baked at around 28  minutes itself,so keep an eye after 25 minutes. Enjoy the full soft and spongy banana muffins with the walnuts,the best part in it !!

Mahalabiya (Egyptian Milk Custard)


Ingredients

100g sugar 
1liter milk full cream
100g corn starch
Few drops rose water
Crushed pistachios

Method

Dissolve sugar in little water. Add it to the milk and bring it to a boil. Reduce the heat to allow this to thicken.
Dissolve the cornstarch in a small bowl of milk.
Incorporate this mixture to the thickened milk.
Add the rose water to this and keep stirring the milk over a medium to low heat until it thickens further (about 15 minutes). Pour in bowls and refrigerate. Garnish with some crushed pistachios and serve cold.
Tip:
If you want to make it more wholesome, you can add some rice to the milk.

Gulab Jamun ka Salan...


Ingredients:

1 packet of any ready to make gulab jamun mix.
1inch Cinnamon stick
1 TSP Cumin Seeds
2 Bay leaves
2 Big Onions
2 inches Ginger cleaned
10-12 cloves of garlic
2 Green Chilies (may vary upon your taste)
50 ml Tomato puree
Salt 
½ tsp turmeric powder
1 tsp Degi Mirch powder
1tsp Red Chili powder
5 tsp Curds

Method:

Take the mix and make gulab jamuns as per the instruction given on pack. Be careful, the size of the Gulab jamun should not be more that a small lemon (less than an inch dia), fry them till brown and keep aside.
Make a thick paste of Onion, Ginger, Garlic, and Green Chilies in a blender.
In a wok, add a generous qty of white oil, when the Oil is hot, add cumin seeds, let then splutter, then add Cinnamon stick, Bay leaf then quickly add the Onion paste and then bhuno nicely on slow fire, when the onions change colour, add turmeric powder, salt red chili powder and again bhuno for few minutes, add tomato puree and again bhuno nicely till the oil separates, add 2 cup of water and make the gravy thin, add Degi mirch powder mix well, bring it to boil add curd, mix well and then the fried Gulab Jamun balls, simmer down the flame and let the Gulab Jamun swell with pride of having all the flavors in.
One the gravy thicken, remove from the stove, garnish with Garlic juliennes and chopped Coriander leaves, serve at room temperature with hot chapattis or plain, thin parathas.