Renus Kitchen

Ingredients: Red channa, soak it over night and steam or pressure cook for softness - 1 cup Onion, sliced - 1/2 cup Bell peppers, chopped - 1/2 cup Cumin seeds - 1/2 tssp Tomatoes, chopped - 1/2 cup Green chillies - to taste Lemon juice - to taste Vegetable oil to cook Cumin seeds - 1/2 tsp Spices Turmureic - 1/4 tsp Cumin seeds - 1/2 tsp Corriander powder - 1/4 tsp Salt - to taste Method: Heat oil, add cumin seeds and once it starts to sprinkle, add green chillies and onion. Sautee till onions are pink. Now add chopped bell pepper followed by tomatoes.  Add all the spices. Now add red chana. Stir and cover the pan with the lid and cook at medium heat. Once ready, turn off the stove. Squeeze some fresh lemon juice before serving. 

I used applesauce to replace oil/butter in this cake recipe. The cake came out extremely soft and spongy. Ingredients: Whole wheat bleached flour - 1.5 cups Salt - 1/4 tsp Nutmeg powder - 1/4 tsp Baking soda - 1.5 tsp Sugar - a little more than 1/2 cup Applesauce - 1 cup Vanilla essence - 1/2 tsp Milk - 1/4 cup Egg - 1 Raisins, nuts dusted with flour - optional Oil for greasing the pan Method: Grease the cake pan with any vegetable oil and pre-heat the oven at 350 F. Sift flour, salt, nutmeg powder and baking soda using a sifter in a big bowl. Add rest of the ingredients one after the other in the same bowl and mix. Pour the batter in the greased pan and bake for 30-45 minutes until the tooth pick inserted comes clean.