Eggless Banana Chocolate Muffins

Egg less Banana chocolate muffins

Ingredients:

1) 3 large ripe bananas
2) 2 tablespoons of cocoa
3) 3/4 cup of whole wheat flour
4) 3/4 cup of all-purpose flour
5) 3/4 cup of sugar
6) 1 teaspoon of baking soda
7) 1 teaspoon of salt
8) 1/2 cup of chocolate chips
9) 4 tablespoons of butter (at room temperature)
10) 1/4 teaspoon of vanilla extract
11) 1/3 cup of walnuts (optional)
12) 1/3 cup of raisins 

Method:

1) In a bowl add, whole wheat flour, all-purpose flour, sugar, baking soda, cocoa and salt. Mix well
2) In a separate bowl or electric mixer mash banana to a smooth paste. Add vanilla extract, butter, walnuts, raisins and chocolate chips to banana paste. Mix well
3) Mix 1)+ 2)
4) Pour the mixture into greased muffin cups. (Fig. 1)
5) Preheat the oven at 350 degree F and bake it for 20-25 minutes. Let it sit for 10 mins outside the oven(Fig.2)
6) Turn out onto a wire rack. Cool it for 5 mins. (Fig. 3)

Fig 1

Fig. 2

Fig. 3 : Eggless Banana Chocolate Muffins

Recipe by Geetanjali S. Mahadik

Eggless Fruit Cake

Egg less Fruit Cake

Ingredients:

1) 2 large ripe bananas
2) 1 ripe pear
3) 3/4 cup of whole wheat flour
4) 3/4 cup of all-purpose flour
5) 3/4 cup of sugar
6) 1 teaspoon of baking soda
7) 1 teaspoon of salt
8) 1 tablespoon of fruit custard (optional)
9) 4 tablespoons of butter (at room temperature)
10) 1/4 teaspoon of vanilla extract
11) 1/3 cup of chocolate chips
12) 1/3 cup of raisins and prunes

Method:

1) In a bowl add, whole wheat flour, all-purpose flour, sugar, baking soda, salt and fruit custard powder
2) In a separate bowl or electric mixer mash banana and pear (to a smooth paste). Add in vanilla extract and chocolate chips. Mix well
3) Add banana-pear mixture to dry ingredients. Mix well
4) Pour the mixture into a greased loaf pan. Garnish with raisins and dry prunes
5) Preheat the oven at 350 degree and bake it for 45 minutes

Eggless Fruit Cake

Mango Peda / Aam Peda / Aam ka Peda

Mango peda / Aam peda / Aam ka peda

Ingredients:

1) 1 tablespoon of desi ghee
2) 1 cup of ricotta cheese
3) 1/2 cup of mango pulp
4) 4-5 tablespoons of sugar (or to taste)
5) 1 cup of shredded roasted coconut
6) 1 teaspoon of cardamom powder
7) 3 teaspoons of dry roasted poppy seeds/khas-khas
8) Raisins and dry apricots (optional)

Method:

1) In a wide non-stick pan, heat ghee
2) Add, ricotta cheese and mango pulp. Stir until it becomes thick and consistent (about 10-15 minutes)
3) Add, sugar and roasted coconut. Stir for a minute
4) Switch off the heat
5) Add, cardamom powder and roasted poppy seeds. Mix well
6) Cool the mixture and make small balls
7) Garnish with raisins and dry apricots

Aam ka Peda

Homemade Khoya/mawa/khawa/khova

Homemade Khoya/mawa/khawa/khova
Ingredients:
1) 3 tablespoons of butter/clarified butter (ghee)
2) 15 oz (425 g) unsalted ricotta cheese
Method:
1) Heat a non-stick heavy bottom pan
2) Add, butter/ghee and ricotta cheese
3) Keep stirring on medium heat, until it reaches a thick consistency (7-10 minutes) and use it for making delicious Indian sweets like modak, burfi and gulab jamuns.
Note:
You can store it in refrigerator for a week or so.

Final product (After 7-10 minutes)

Recipe by Geetanjali S. Mahadik

Modak Recipe

Modak
(For 7-8 modaks)
For the dough/cover/pastry:
1) 1 Cup maida/all purpose flour
2) 2-3 teaspoons of sooji/cream of wheat
3) Pinch of salt
4) 2-3 teaspoons of oil/melted ghee
5) Water
For the filling/stuffing:
1) 2 cups of freshly grated coconut
2) 1 cup of sugar
3) 1 cup of Khoya/Mawa/Khawa (Check next recipe for homemade Khoya)
4) 1/3 cup of dry fruits - raisins, pistachio and cashew nuts
5) 1 teaspoon of cardamom powder
6) 4-5 saffron strands
7) 3 teaspoons of dry roasted poppy seeds/ khas khas
8) 2 teaspoons of ghee
Method:
For cover:
In a bowl, add maida, sooji, salt, oil/ghee and knead using proper amount of water to make stiff and smooth dough.
For stuffing:
1) In a pan, heat 2 teaspoons of ghee
2) Add, coconut and stir for about 4-5 mins.
3) Add, sugar, dry fruits and khoya. Stir for 1-2 mins.
4) Switch off the heat.
5) Add, cardamom powder, saffron strands and  dry roasted poopy seeds
For modak:
1) Take small balls of the dough and roll it into a circle of about 3 inches in diameter (poori size)
2) Add a spoonful of khoya-coconut mixture (stuffing)
3) Bring all the ends together and seal it by making a small peak on the top
4) Make 7-8 modaks

5) Heat the oil and deep fry the modaks

Before frying

Deep fried MODAK

Recipe by Geetanjali S. Mahadik