EGGLESS PANCAKES WITH HONEY DRIZZLE

Hello everyone

My kids are too fond of pancakes, that's why I used to make Dora cakes for them occasionally with egg. But as I am allergic to eggs so generally avoid using eggs in my daily routine dishes. That's why tried to make eggless version of pancake and to my surprise it also turned out super soft and fluffy. My kids enjoyed it to core. It's so simple to prepare at home with handful of easily available ingredients.

Stepwise recipe is given below, do try and let me know how's it turned out for you.

EGGLESS PANCAKES WITH HONEY DRIZZLE

Yield: 7-8 medium pancakes

Time: 30 mins 

Ingredients 

1 1/2 cup all purpose flour/ chapatti flour

1 1/2 cup milk

1 tbsp yogurt( curd), beaten 

2-3 tbsp sugar ( as per taste)

1/4 tsp salt

2-3 tbsp oil

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp vanilla essence 

Method: 

First of all add flour, salt, sugar, baking powder and baking soda together and mix well. 

Now add milk, vanilla essence, curd and oil in flour mix. Now whisk dry and wet ingredients together to make a lumpless thick pouring consistency batter. 

*But don't over mix the batter otherwise you will end up with flat pancakes.

Now heat a nonstick tawa or pan on medium low flame, drizzle some oil on it and wipe excess oil with paper towel. Pour a ladle full of batter on it , let it spread itself and let it cook from one side. It will take nearly 1 1/2 - 2 mins.Once you see lots of bubble on it and sides become dry then flip and cook for another one min and done.

 In the same manner, make all the pancakes. 

Now arrange required number of pancakes , one above other and pour some honey on its top. Garnish with cherries/ strawberries  or any fruit of your choice and enjoy. 

**Be careful while cooking, to get nice golden pancakes ,always use medium to low flame and flip pancake immediately once it's sides are getting dry and having lots of bubbles on top. Otherwise you will get blackish pancakes with burnt flavour. 

*And always use same amount of batter for each pancake to get even size Pancakes.

* Use all batter at a time, don't keep for later use. As baking powder and soda will loose their bubbles on long go.

* You can use any other syrup like maple syrup, chocolate syrup, caramel syrup or any of your choice. 

This is so easy to make and eggless version of kids most popular snacks. Do try and pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

EGGLESS BANANA ZEBRA CAKE

Hello everyone

Over ripe banana is a nightmare for banana lovers , like my son. He is too fond of bananas but don't want even a single spot on it. Last week I bought half a dozen of nice big bananas for him but after consuming two of them he forgot to have others and we too were busy in holiday outings that didn't care about it. Two days back I saw they became too ripe to eat , even I too don't like this type of banana. So to use it , tried my old tried and tasted recipe of zebra cake , it turned out so soft, moist and yummy that no one can resist eating another serving. Best part of it is , that it's eggless too. You can make it any time you have over ripe bananas in hand , and don't want to throw it. It's vegan too, if you don't add milk and replace with water. Easiest recipe with handful of ingredients and result is awesome delicious beautiful stripped cake.

Stepwise recipe is given below. Do try and don't forget to share your experience with me.

EGGLESS BANANA ZEBRA CAKE

Serves: 8-10

Time: 45 mins

Ingredients 

4 over ripe big bananas , mashed with fork

3 cup all purpose flour/ chapatti flour

2 1/4 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla Essence 

1 1/4 cup sugar , I used little less

3/4 cup oil

1/4 cup milk, if needed

1/4 cup cocoa powder

Method:

First preheat the oven at 180°c.

Mix flour, baking powder, baking soda and salt together, keep aside for later use.

Now mix mashed banana, vanilla essence, sugar and oil together till sugar dissolves and mixture become smooth and fluffy.

Mix dry and wet mixtures together and fold to get lumpless slightly thicker batter than other cakes. If needed add some milk/water , little at a time to get proper consistency.

Now divide the batter in two parts and add cocoa powder to one. 

*Add some milk/water in Cocoa batter to get same consistency of both the batters. 

In a greased baking pan , lined with butter paper , pour one big spoon of one batter and tap the pan to spread .then pour  one big spoon of other batter over it and again tap the pan and do it alternatively till batter finished. 

**Now using a knife or skewer make 6-8 lines on cake starting from center of cake towards edge, at equal distance and cleaning knife/skewer every time. Now again makes lines, in between these lines but in reverse direction, from edge of cake towards center. This will give a nice pattern on the cake. This step is completely optional, you can skip it without getting any change in final product.

Then bake it for 35- 40 mins. But keep an eye after 30 mins on it as baking time may vary oven to oven.
I baked on convection mode for 36 mins.

Check it with knife or skewer by inserting in middle of cake ,for doneness. If knife/skewer comes out clean then cake Is done otherwise bake for some more minutes.

Let it sit for 5-10 mins then invert on wire rack and let it cool completely.

Its so soft and moist cake that you cannot have just one piece.

*You can also use half the quantity as I made bigger cake as had four big bananas in hand.

Enjoy this scrumptious Cake and do share your experience with me. Your valuable comments and suggestions are always welcomed, they meant a lot.

Happy cooking....

INSTANT WHITE KHATTA DHOKLA

Hello everyone

Every mom have tension of what to give in her kids tiffin so that they will finish without nakhre. And the problem worsen when your kid is a fussy eater like mine. My daughter used to finish her tiffin most of the time but my lil one always have excuses for leaving his snacks. So I always have to try new things for him, which can attract him to eat. Today when I asked my kids what they want to carry in their lunch box then my daughter said dhokla , as she is die hard fan of khamans. But the problem is these bean khamans get soggy till they eat. So tried to make some different version of it . As I had rice flour in hand  so tried instant khatta dhokla. As it resemble much to idlis , so my lil fussy one also gave green signal for this one. This dish is not unknown to maximum of you but still sharing mine version to help those moms, who are looking for interesting , healthy and quick tiffin ideas for their fussy eaters.

Recipe is given below , hope you all will try it.

INSTANT WHITE KHATTA DHOKLA

Serves: 4-5

Time: 40 mins( leaving resting time)

Ingredients 

1 cup semolina ( rawa or sooji)

1 cup rice flour

1 cup yogurt ( curd)

Water as per need

1/4 tsp salt ( as per taste)

1 green chili, finely chopped ( optional)

1/2 tsp ginger garlic paste

1/2 tsp citric acid or lemon salt

Baking soda or eno

For tempering:

2 tsp oil

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp sesame seeds

2-3 spring fresh curry leaves

2-3 green chilies, slitted

Method:

First of all mix semolina, rice flour ,yogurt, salt and required water to make a lump less idli like batter. Let it rest for 1 hr or overnight at any cool place , if planning to prepare early morning.

* But never keep in refrigerator other wise semolina will not absorb liquid.

* for quick result use hot water to make batter and let it sit for 1/2 an hour.

If after soaking,you find your batter thicker than regular idli batter then add little water at a time and correct the consistency. Now add ginger garlic paste and chilies. Mix well, your batter is ready to be used. 

Make your steamer ready by heating 1 cup of water in a wide vessel with stand in base. You vessel should be wide enough to hold your mold easily.

Now separate required batter in another bowl, which can be used to fill your mold at a time. Now add two to three pinches of baking soda or 3/4 spoon eno powder and 1/4 tsp citric acid to separated batter. Give a quick stir you will see nice frothy batter , don't over mix the batter otherwise all the air bubbles formed ,will vanish and result in hard dhokla.

Now fill the mold immediately with required batter and either steam as regular for 15-20 minutes by putting your mold in steamer with lids closed or microwave for 5-6 minutes, depend on size of mold and microwave power.

Check for doneness by inserting a knife or skewer in middle of dhokla, if it comes out clean then done, other wise cook for some more minutes.

I used my heart shaped cake mold to steam these. So did in two batches. Make sure to grease your mold generously and fill your mold only half. As it will rise on steaming.

 Let it rest for 2-3 minutes then demold. Now cut desired shapes with knife. Similarly make the other batches too.

Now heat oil in tempering pan, add asafetida,cumin seeds and mustard seeds. Let them crackle then add curry leaves and chilies. Let curry leaves become crisp. Now switch off the flame and add sesame seeds, stir quickly and pour all over the dhokla evenly.

Now your hot tempting dhokla is ready to serve with tomato coriander chutney or any sauce of your choice.

*  You can add any veggies too, of your choice.

* After adding soda or eno , use the batter immediately. That's why add soda or eno in batches of batter, when needed.

* For more soft dhokla , use eno instead of baking soda. But baking soda also works well.

* Instead of citric acid you can also use lemon juice, but citric acid gives more fluffier result .

* If you are making dhokla in microwave then keep a bowl with some water along with the microwave safe mold, to get nice moist dhokla.

* Use nice sour yogurt for khatta dhokla or add some lemon juice to get sourness of your choice.

* While using microwave, keep an eye on it as over doing may result in dry and hard dhokla.

If you don't have silicon mold just use your regular mold and prepare these healthy and delicious tiffin snacks for your kids. 

Hope you all will like this easy , quick and kids friendly recipe and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking...

LOW CALORIE MIX VEGGIES BEETROOT KABAB

Hello everyone

Till now you all might be come to know that I am a pity mother of lil fussy eater 😃. He doesn't like any veggies, But he loves to eat tikkis and kababs . So to feed him some veggies I use to make different types of kababs using different mix and match of veggies . This time tried to add some beetroot to make iron rich and tempting looking kababs for him. Not only him but we all enjoyed every bite of it. Used capsicum, beans, carrots, spinach,potato and some bread to make these beauties. These are pan fried in very less oil , which makes it suitable snacks for weight watchers too. But i am so happy that my lil one loved it and relished it without fuss.

Recipe is given below, hope to make you happy with its superb taste.

MIX VEGGIES BEETROOT KABAB

Serves: 5-6

Time: 30 mins( leaving the chilling time)

Ingredients 

1 1/2 cup very finely chopped mixed veggies ( beans , carrots, colored capsicum) , I used chopper to chop the veggies

1 medium size beetroot, peeled and grated or very finely chopped

3-4 medium size potatoes, boiled and mashed

2 big onions, finely chopped

3-4 green chilies, finely chopped

1/4 cup green coriander leaves, finely chopped( optional)

2 tsp ginger garlic paste

1/2 tsp black pepper powder

1/2 tsp cumin powder

1/4 tsp turmeric powder 

1/4 tsp garam masala powder

1/2-1 tsp chaat masala powder

2-3 bread slices or 1/4 cup bread crumbs ( optional)

Salt to taste

Oil

Method: 

Heat some oil in a wok, add chopped onions and chilies. Let them fry till golden, now add ginger garlic paste and saute for 2 mins. 

Now add chopped mixed veggies , beetroot and some salt, saute for 4-5 mins. Add all dry spice powder except chaat masala . Saute for 2-3 mins and cover to cook the veggies till tender. 

Add mashed potatoes and again saute for 2-3 minutes. Now add  chaat masala and adjust salt. 

Finally add coriander leaves and mix well. Switch off the flame and your mixture for Kabab is ready. Let it chill in fridge for 1 hr. If you feel your mixture is not too firm to make clean shapes then add crumbled bread slices or bread crumb to it and mix well. Adding bread crumbs is completely optional.

Now make desired shape of kabab from mixture . 

shallow fry on a non stick tawa till nice golden on both sides. 

Your nice tender and delicious kabab is ready to be served with any chutney or sauce. I served with tomato coriander tangy spicy chutney.

*You can use any veggies of your choice,  I used whatever was available.

*You can adjust spices as per your taste.

*You can prepare its mixture prior and keep in fridge. Just prepare kabab when have guests at home or can make it for kids tiffin . 

These are not only delicious but healthy too, as full of iron and fibers . Enjoy your day with yummy and healthy snacks.

Hope you all will love this easy cum healthy delicious recipe. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MANGO AND DRIED CRANBERRY EGGLESS CAKE

Hello everyone

Who don't like cakes..... It a very silly question for sweet lovers as the answer is well known, of course die for cake. And if it's summer then what else is better than a hogging on mangoes. Nearly everyone love mangoes ,So Today I have a seasonal fruit cake recipe full of goodness of chapatti flour, mango and cranberries ,what else you want 😊. It's so soft and moist that you will definitely ask for another serving , I can bet. 

Stepwise Recipe is given below, hope you will like and definitely give it a try.

MANGO AND DRIED CRANBERRY EGGLESS CAKE

Serves: 5-6

Time: 50 mins

Ingredients 

2 cup all purpose flour/ chapatti flour

1 3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 1/2 cup mango puree

1/4-1/2 cup water

1/4 + 2 tbsp oil

1/4 cup dried cranberries

3/4 cup sugar, I used less ( or depend on sweetness of mango too)

2 tsp vanilla essence

1 tsp mango essence ( optional)

1/4 tsp yellow food color( optional, if your mangoes are not enough yellow)

Method:

First of all grease a baking pan and dust it with some flour, keep it aside.

Mix well flour, baking soda, baking powder, and salt together, then add dried cranberries and again mix, so that cranberries do not sink in bottom. keep it aside for later use.

Now take mango puree, sugar, oil , vanilla essence, mango essence, food colour and whisk till nice fluffy and sugar is melted.

Add flour mixture in 2-3 batches , add 1/4 cup water at a time and fold it to make a lump less smooth batter. 

Add water as per need to get idli batter like consistency. 

* If you are using all purpose flour then less water is needed but for whole wheat flour or chapatti flour , much water is needed. I used 1/2 cup water.

Pour in greased baking pan lined with butter paper. Tap to release any air bubble formed.

 Bake in a preheated oven at 180degree C for 40-50mins, or till tooth pick inserted in it comes out clean. Mine took exact 45 mins, so keep an eye on it after 35mins as different oven take different time. 

*Time also depends on baking pans, size and shape.

Let it cool for 5 mins then invert on a wire rack.

 Let it cool completely before slicing, to get neat slices.

Your super yummy and healthy cake slices are ready to go with your cup of tea.

Enjoy these scrumptious sweet treat any time. It's good for kids tiffin and mid meal hunger sprang.

*You can use any any dry fruits of your choice. 

*You can increase or decrease the quantity of sugar as per your taste and sweetness of mangoes.

*You can also use any shape of baking pan, I used loaf pan,but then baking time may change, so be cautious while baking and keep checking in between.

Hope you all will definitely try this yummy cake and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

FLAXSEEDS DRY FRUITS OATS AND JAGGERY ENERGY BARS

Hello everyone

Now a days our life is getting so fast day by day that even we don't get sufficient time to indulge our proper meal at time and with peace. For all these we have to pay with out detaining health. So keeping this basic problem of today's life in my mind, I prepared this super healthy energy bars which will not only provide you overall nutrients to go on whole day but also satisfy your taste buds. What else you need on a busy morning. This energy bar is full of healthy ingredients and is full of flavors too. If you are a health conscious sweet tooth then this is for you. I bet after having this you will never head towards store bought energy bars which are full of unhealthy calories. This will provide you sufficient energy with full nutrition and will also keep you fill for long time. For working ladies too this is perfect for small hunger pranks, as it have flaxseeds , which is too beneficial for women's overall health. Kids can also take it in their tiffin . It's very healthy alternative to chocolates, as it will not only satisfy your sweet craving but also provide you all necessary nutrients.

Stepwise recipe is given below, do try and don't forget to drop down your comments and suggestions☺️☺️..

FLAXSEEDS DRY FRUITS OATS AND JAGGERY ENERGY BARS

Yield : 25-30 regular size pcs 

Time: 30 mins

Ingredients 

1 cup flaxseeds

1 cup oats

1 cup nutty dryfruits, thinly sliced ( almonds, walnuts, pistachio, cashew nuts etc)

1/2 cup raisins

10-12 dried apricots, finely chopped

400 gms jaggery ( you can use 300 - 250 gms if not sweet tooth)

1/2 cup water 

1 tsp cinnamon powder ( optional)

1/4 cup corn syrup or liquid glucose ( optional) , but it will surely improve the final texture

1/4 cup dried rose petals ( optional), but having nice aroma and cooling property

1 tbsp sliced pistachio and rose petals, for garnishing 

Method:

First of all dry roast flaxseeds on medium flame till it become nice aromatic and crisp. Keep checking in between by putting few grains of flaxseeds between your teeth, if you feel a crunch and nicely roasted nutty flavour then it's done. Pour it in a plate and let it cool.

 ** Be careful while roasting flaxseeds as you can't guess whether it's done or not by its appearance only so keep checking as told above.

Now dry roast oats on medium flame till nice golden and crisp. 

* Be careful not to burn it. Keep stirring constantly for even roasting and avoid burning it. Keep aside to cool.

Now dry roast nutty dry fruits for few minutes just to get them little crisp and aromatic. Keep aside to cool.

* Don't over roast Dry fruits ever as it destroys its nutrients.

Now in a heavy bottom deep pan take jaggery and water . Cook it on low flame to get one string syrup. You can check by putting a drop of it in water if it makes round ball without dispersing in water then immediately switch off the flame. But if it is dispersing in water then cook it little more. You can also check it in between your finger whether it is making one string on stretching or not. But this method may be risky, as you may burn your fingers like mine😜. 

After switching off the flame, immediately add cinnamon powder and corn syrup to it and mix well. 

Now add all the dry fruits, flax seeds, oats and rose petals. 

Mix well and pour immedietly in a greased pan or plate lined with butter paper. Spread evenly with help of spatula or your palm .

* But apply some water on your palm and be quick in patting your mixture as it will be enough hot to hurt you. 

* Be sure to grease your pan or plate generously and if possible do use butter paper as it will make easy to remove bars from pan after cooling.

Now sprinkle pistachio and rose petals all over it and press a little to stick properly. Now let it become little cool before cutting. 

Using a sharp knife or pizza cutter ,coated with little ghee or butter for getting neat slices, cut desired shapes of energy bars and let it cool completely before putting in jars.

This can be kept in airtight jars for more than one month , if you let it ☺️..  No need to refrigerate.

* Be sure to cut slices, when it is little warm other wise it will become tough to cut neat slices.

Your healthy energy bars full of nutrients is ready to be served with a glass full of milk. Just enjoy these nutty bars whenever you want.

*You can use any nuts of your choice.

* You can also decrease sweetness by decreasing jaggery if you are not sweet tooth fellow.

This can also be kept in tiffin or if you are traveling , can keep it with you . Best for small hunger pranks , it will save you from indulging unhealthy snacks . 

So enjoy these healthy beauties and don't forget to share your experience with me. Your valuable comments and suggestions meant a lot.

Happy cooking....