Vanilla cupcakes

Ingredients:

• ¾ cup all-purpose flour or cake flour
• ½ teaspoon baking powder + 1 pinch (or 1/8 tsp)
• ¼ teaspoon baking soda
• 1 tiny pinch salt
• 6 tablespoons sugar
• 3½ tablespoons melted butter or oil (refer notes)
• ½ cup milk
• ¾ tablespoon vinegar or lemon juice (I use apple vinegar)
• 1 teaspoon vanilla extract

Method:

• Place the cupcake liners in a muffin tray or ramekins.
• Preheat the oven to 01340 F for atleast 15 mins.

Making eggless vanilla cupcakes

• Place a sieve over a bowl and sieve flour, baking powder, baking soda and salt. Give a good stir.
  

  
• In another large bowl, mix together milk, melted butter, sugar, vanilla and vinegar.
  

  
• Then add ½ of the flour mixture to the prepared wet mixture and mix with a whisk just until combined.
  

  
• Next add the rest of the flour and gently mix until combined.
  

  
• Scoop the batter equally using a small cup or ice cream scooper to 6 cupcake liners.
  

  
• Bake them in the center of the oven for 13 to 15 mins. Please adjust the baking time as it differs from each oven. When done a tester or a skewer inserted comes out clean.
  

  

  
  
• Cool them completely before frosting.
  

  

Veg cutlet

Ingredients:

veggies for cutlet

• 2 cups potatoes cubed (2 large) 
• ½ cup green peas (frozen or fresh)
• 1 cup carrot cubed (1 large)
• ½ cup beans (6 to 8)
• 2 tablespoon coriander leaves chopped 

other ingredients

• salt 
• 1 green chilies (skip for kids)
• ½ teaspoon garam masala
• 6 tablespoon bread crumbs
• 4 tablespoons oil 

For crumb coating

• 2 tablespoon besan or gram flour or rice flour or corn flour
• ½ cup bread crumbs 

HOW TO MAKE THE RECIPE

Preparation for cutlet recipe

1. pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water. 
   

   
2. Drain any excess moisture if left and use up in your soups.Add the boiled vegetables to a mixing bowl and mash them well. 
   

   
3. Next add bread crumbs or powdered poha,salt, garam masala and chilies as well to the veggies.
   

   
4. Mix everything well to make a non sticky dough. If needed, add more bread crumbs or powdered poha to make it non sticky.
   

   

How to make veg cutlet

• Then flatten them gently and make thick patties. Set aside the veg cutlets aside in a plate. 
  

  
• In another plate add ¼ cup bread crumbs or powdered poha for the crust. Set this aside.
  

  
• Add besan or rice flour to another small mixing bowl. Pour water just enough to make a slightly thin batter. 
  

  
• Arrange all the Cutlets plate, batter bowl & bread crumbs plate side by side. Next dip each vegetable cutlet in the batter on both the sides. 
  

  
• Then Place them on the bread crumbs. Gently coat them with the crumbs all over.
  

  
• Place them back on a plate aside for 5 to 10 minutes.
  

  
• Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets.Just before frying, gently shake them off in the plate to remove the excess crumbs.
  

  

Frying veg cutlet

• Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan. 
  

  
• Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed.Serve veg cutlet with Tomato ketchup.
  

  

Chicken masala

Ingredients:

• ½ kg CHICKEN (bone-in) cubed

Marination

• ½ tsp red chili powder 
• ¾ tsp chicken masala)
• ½ tsp turmeric (or haldi)
• ¾ tsp ginger garlic paste
• ¼ tsp Salt or as needed
• 2 tbsps curd or yogurt (optional)

other ingredients

• 2 tbsps Oil 
• 1 bay leaf or tej patta (small)
• 2 green cardamoms or elaichi
• 1 cinnamon stick or dalchini (small)
• 2 to 4 cloves or laung
• 1 cup onions finely chopped 
• ¾ tsp ginger garlic paste
• 3 green chilies (milder variety) chopped
• 1 cup tomato puree or finely chopped
• 1 tsp red chili powder 
• ½ tsp Salt or as needed
• ¾ to ½ tsp chicken masala
• 1 Handful mint or pudina leaves
• 1 Handful coriander leaves 

Method :

Preparation for chicken masala

• Clean and wash chicken well. Drain completely with no excess water.
• Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala.
  

  
• Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
  
  

  How to make chicken masala

  • Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
    

    
  • Next add in green chilies and onions. Saute them until the onions turn completely golden.
    

    
  • Add ginger garlic paste and saute until the raw smell goes off.
    

    
  • Pour the tomato puree. Then add salt, red chili powder and chicken masala as well.
    

    
  • Saute this very well until the mixture begins to leave the pan. Add marinated chicken and saute for 4 to 5 mins on a medium flame.
    

    
  • Turn the flame to completely low and cook covered for 5 mins.Flip the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
    

    
  • Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don’t need the water.Serve chicken masala hot with steamed rice, roti, sliced onion wedges and lemon.
    

    

Kajjikaya Recipe

Ingredients:

• Madia (all-purpose flour) - 1 cup.
• Sugar - 1 cup.
• Sooji (semolina) - 1 cup.
•  Oil - as required.
• Raisens - 10 number.
• Cashewnuts - 10 number.
• Water - as required.
• Ghee - 2 tablespoons.
• Grated coconut fresh or dry - 1 cup.
• Koya -  1 cup(optional).
• Cardamom powder - 1/4 tea spoon.

• Method:

1. In a bowl add maida, ghee mix well then add little water and make a dough.
   
2. Take a pan add ghee, cashewnuts, raisins saute them.
   
3. Then add Sooji roast for some then add coconut grated roast till it changes colour to slight golden brown,then add koya, sugar, cardomon powder mix well and keep it a side.
   
4. Now take the dough make a small thin puris.stuf the mixture and spread water at the edges and press the edges and make as shape at the edges make all and keep it a side.
   
5. Now take a pan add oil to fry, deep fry these stuffed kajjikaya and remove when it is slight golden brown colour.
   

Plain paratha

Ingredients 

• 2 cups wheat flour 
• 2 teaspoons oil 
• ¾ to 1 cup water 
• ¼ teaspoon salt 
• 2 tablespoon ghee

HOW TO MAKE 

Making dough 

• Mix together wheat flour, salt, oil in a wide mixing bowl. 
  

  
• Pour water little by little as needed & make a stiff non sticky dough. 
  

  
• Knead well to make the dough soft .
  

  
• If necessary knead with moist fingers.When you press down the dough with a finger, you must feel it is soft and dent easily.Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.
  

  

    How to make paratha:

1. You can also grease the ball with a few drops of oil and cover. 
   
   
   
2. Knead the dough lightly & divide Into parts.Then roll to balls & keep them covered.
   
3. Take a few tbsp of flour to a small bowl & flour the rolling area. 
   
   
   
4. Rolling as chepati .Apply ghee to it and fold up and down.
   
5. Between Sprinkle the powder and roll as paratha.Heat pan on medium flame fry paratha.
   
6. Serve hot with curry.