Bhojan Bites

This muffin is special as my 2.5 year  helped me from mixing the flour, eggs and pouring it in the baking tin. The kitchen was in mess but the satisfaction on his face was great !!! he is loving this muffin as he BAKED it :))   Ingredient: All purpose flour - 1.5 cups Baking soda - 1.5 tsp Salt - 1/4 tsp Ground Cinnamon - 1/8 tsp Sugar - 3/4 cup (add 1 cup sugar if bananas aren't very sweet) Ripe banana - 3 medium size Butter or vegetable oil - 1/2 cup Milk - 1/4 cup Egg - 1 Vanilla essence- 1/2 tsp Chocolate chip - optional Walnuts - optional Method:   Pre-heat oven at 350 F and grease the muffin tray Sift together first four ingredients and keep it aside Blend sugar, banana, oil [butter], milk, egg, vanilla essence Mix into dry ingredients and  stir gently to combine Fold in chocolate chip or walnut  Pour the batter into the baking tray and bake for 25-30 minutes  Bake until the muffins get golden color and the tooth pick in...

Ingredients: Eggs - 2, large Whole wheat flour - 1 cup Vegetable oil for cooking Cilantro leaves - 1/4 cup, chopped Chopped tomatoes - half, small, chopped Chopped green chillies Chaat masala - 1/2 tsp or more Salt - to taste Grated cheese - optional Method: First prepare semi soft dough from wheat flour with some water. Keep the dough covered. Beat eggs, add all chopped ingredient, salt and spices Pinch a tennis ball size dough, roll it into a small disc shape. Smear some oil and sprinkle flour and fold it into half. Again smear some oil followed by sprinkling some flour. Fold it again to form small triangle. Roll it again to larger size of the triangle [remember to roll it gently at this point as you will need to separate the layers for filling] Heat tawa [griddle] , brush some oil and place the rolled triangular paratha for 20 sec. Flip it to other side and wait till it starts to puff.  Now with the help of butterknife carefully open up the top layer of parath...

This recipe makes good use of sprouted moong beans . I am not a big fan of sprouted beans, and feel bad about it as its great source of nutrients.While surfing for some interesting recipes, I found it this recipe here and couldn't wait to try my hands. Must tell you, this is a nutrilicious (nutritious + delicious) recipe ! Ingredients Green sprout beans - 1 cup White rice - 1.5 cups Red onions - 1 medium, sliced Spring onions - 1bunch Bell peppers - 1medium Ginger - 1 inch Garlic - 2 cloves  Green chillies - optional Salt to taste Cilantro leaves for garnishing Vegetable oil - 2-3 tbsp Dry Spices Turmeric - 1 tsp Corriander powder - 1tsp Fennel seeds - 1 tsp Cumin seeds - 1/2 tsp Method Cook white fluffy rice as indicated in this post Heat oil, add cumin seeds and when it starts to splatter add fennel seeds.  Add red onions, spring onions, ginger, garlic, green chillies and bell peppers.  Now add green beans sprout and saute for 3-5 minutes, ad...

Sabudana [Sago seeds, Tapioca] is one of the most popular ingredients for preparing food for fasts and special festivals. Ingredients Sabudana (Sago) - 1 cup Peanuts - 1/2 cup, roasted Boiled potato - 1/2 cup, diced Green chillies - 1, chopped (optional) Ginger - 1/2 inch, grated Cumin seeds - 1 tsp Sendha namak (Rock Salt) or regular salt if not fasting - to taste Ghee or  Vegetable oil - 1-2 tbsp Sugar - optional Method Soak sago seeds for 3-4 hours in water, completely drain the water (you can leave sago seeds on the strainer for another hour to ensure there is no water) Add coarsely ground peanuts, salt and sugar to sago seeds  Heat ghee/oil, add cumin seeds, add green chillies, grated ginger followed by potato and saute till potatoes turn golden color.  Now add sago seeds and mix gently. Turn off the heat when sago seeds turn translucent. Garnish with cilantro and lime juice and serve it hot Note It is very important to drain excess water fro...

Singhare ka atta [water chestnut flour] is usually eaten during some fasts like Janamashtami, Navratra and many more festive occasions.Also it is good for people who have gluten allergy. It can be obtained from any Indian store Ingredients Singhare ka atta [water chestnut flour] - 1 cup Sugar - 1/2 cup Ghee - 2-4 tbsp Water - 2 cups Method Heat 1 tbsp ghee and roast flour until it gets brown and releases nice aroma. Slowly add water and sugar and mix thoroughly to avoid any lumps [I did get few lumps , didn't affect the taste or texture]. Add remaining ghee and keep cooking on low heat till its forms a big lump. Spread it on a plate and flatten by the back of spatula. Sprinkle some grated coconut powder or nuts[optional] and let it cool. Now cut them into slices and enjoy

I found this recipe when I was searching for besan laddos on the web. The picture looked so tempting in this blog that I couldn't stop myself from trying it out.This is super easy recipe and a very unique halwa/burfi Ingredients Gram flour [besan] - 3/4 cup Semolina [sooji]- 1/4 cup Sugar- 1/2 cup Milk - 1/2 cup Water - 1/2 cup Ghee - 3-4 tbsp Cardamon powder - 1 tsp Saffron strands - a pinch Almond slices - optional Method: Prepare a 2 thread sugar syrup by boiling water, sugar, cardamon powder and saffron strands and keep it aside Heat ghee 1 tbsp in pan and roast gram flour till it gives nice aroma. Add semolina to same mixture and continue to roast till it changes golden color Add milk followed by sugar syrup and stir constantly to avoid and lumps Add remaining ghee and keep stirring till the mix becomes dry [NOT completely dry] Spread the mix on grease plate and even the surface by the back of a spatula.Garnish with almonds and let it cool Cut it into diam...

I have been baking cakes for pretty long time now, however never dared to frost them until I took Wilton cake decoration class. I only took first course and feel its enough for me to frost day to day cakes. The class teaches to make 3D roses, borders, writing, 3D clown, and lot more.  The only thing I did not like was the frosting. Wilton uses buttercream frosting in three different consistencies; thin for covering the cake, medium for shells, sweet pea designs and stiff for 3D figures. For some reason, my family didn't like the texture and taste of the frosting. We found it too sugary and gritty. I could never eat this frosting in my life. I was little disappointed after the class as I thought I would not be able to decorate cakes for my dear ones on their special days...I started looking for other options and found the recipe below. Love this frosting. The texture and flavor is just from heaven :)) The only problem I see is,  it needs to be refrigerated at all times and...