Ingredients:
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chopped pecans
1-1/2 cups apples - peeled, cored, and chopped
1/2 cup vegetable oil
1 cup white sugar
2 eggs, beaten
1 teaspoon ground cinnamon
Handful Chocolate chips
Directions:
Heat oven to 350 degrees F
Prepare 9 x 5 inch loaf pan
Mix everything and pour
Bake for 60 minutes
Basic ingredient ratios:
2 cups flour
2 cups warm water
1 cup salt
2 Tablespoons vegetable oil
1 Tablespoon cream of tartar
Mix everything and heat on low heat till the mixture starts collecting in the middle. Let it cool. Knead. Separate into four balls. Add the coloring and knead more.
1 cup raspberries or blackberries or blueberries
1 ripe banana
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
2 eggs
1/2 cup vegetable oil
1/2 teaspoon lemon extract
Directions
Preheat oven to 325 degrees F
Grease a loaf pan.
Mash raspberries
Mash banana
Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl.
Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes.
Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract.
Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
4 tablespoons butter
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar
Directions
Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt.
When butter has melted, remove pan from oven.
Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter.
Pour batter into pan, then scatter fruit over batter.
Sprinkle with remaining 1 Tb. of sugar.
Bake until batter browns and fruit bubbles, 50 to 60 minutes.
Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Ingredients
1.5 cups maida or all purpose flour
⅓ cup sooji
½ tbsp oil or ghee
½ tbsp fine sugar
½ tsp salt or as required
¼ tsp or ½ tsp baking soda
½ cup yogurt/dahi
water for kneading as required
oil for deep frying
Instructions
sieve the maida/all purpose flour with baking soda and salt.
add the sooji and sugar.
mix well.
add the yogurt and mix again.
add very little water, just about ½ tbsp and begin to knead.
knead the dough, adding water as required.
make a smooth and soft dough.
cover the dough with a wet napkin and keep aside for 2 hours.
heat oil in a kadai or pan for deep frying.
make small to medium sized balls from the dough.
roll the balls between your palms to make them even.
keep the balls covered with the wet kitchen napkin.
take a ball and flatten them.
apply oil on both sides and with a rolling pin roll, the ball into oval or elongated shape.
make neither thick nor thin bhaturas.
rotate the rolling board while rolling the bhatura as it much easier than lifting it, since we are not using flour to roll them.
when the oil is hot enough, place the rolled bhatura gently into the oil.
the bhatura will puff up.
aid in puffing the bhatura by appling light pressure on it with a slotted spoon.
when the oil stops sizzling, turn over and fry the other side.
when the bhatura is light golden, remove and drain on kitchen paper towels.
for pressure cooking the chickpeas:
1 cup dried white chickpeas/kabuli chana
3 cups water for pressure cooking the chana
1 tsp salt
for roasting the masala
1 inch cinnamon
½ tbsp fennel
½ tbsp cumin seeds
1 tbsp coriander seeds
1-2 dry red chilies (3 or 4 chilies would make the dish very spicy)
2-3 cloves
1 black cardamom
2-3 green cardamom
other ingredients:
3 tbsp oil
1 small bay leaf
1 green chili, slit
1 medium onion, chopped
1 medium tomato, chopped
¼ or ½ tsp turmeric powder
a pinch of asafoetida
½ inch ginger - crushed or made into a paste
1.5 to 2 cups of the chickpea stock or water
salt as required
some coriander leaves for garnishing
Instructions
soak the chana/chickpeas overnight or for 8-9 hours.
pressure cook the chanas, water and salt till they have completely cooked.
drain the chanas and keep the stock aside.
in a frying pan, add all the whole spices mentioned under "roasting the masala" list
roast till the spices start emanating their aroma.
once this mixture has cooled, grind to a smooth paste.
heat oil in a pot or kadai.
first splutter the mustard.
add the bayleaf
then add onions and fry till they are softened and become translucent.
add ginger
add chopped tomatoes.
saute for 2-3 minutes, stirring in between.
add the ground masala paste and stir.
add the drained chanas and slit green chili.
stir and saute for 1-2 minutes.
now add the stock or water.
give a boil and then simmer till the gravy thickens a bit
garnish chana masala with coriander leaves.
Ingredients
4 bell peppers
4 medium potatoes
1 small onion, finely chopped
2 green chili, chopped
½ tsp cumin
¼ tsp turmeric powder
¼ tsp red chili powder
½ tsp amchur powder
½ tsp garam masala
2 tsp chopped coriander leaves/dhania patta
1 tbsp oil for sauteing the onions
1 or 1.5 tbsp oil for sauteing the capsicum
salt as required
Instructions
prepping and stuffing:
first, boil the potatoes till they completely tender and cooked thoroughly. peel and grate the potatoes. keep aside.
slice off the tops of the capsicum. remove the seeds. rinse them in water and pat dry with a kitchen towel. keep aside.
in a small frying pan, heat oil. fry the cumin first and then add chopped onions.
saute the onions till translucent. add chopped green chilies.
stir and then add turmeric powder, red chili powder, asafoetida. stir again.
add the potatoes and mix everything.
saute the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.
stir well and then add chopped coriander leaves. mix again and let this spiced potato stuffing become warm or cool down.
with a spoon or with your hands, stuff the potato mixture in the capsicum.
brush or rub oil outside the bell peppers, before you stuff them with the spiced mashed potatoes
for baking in the oven:
preheat your oven to 400F
place the stuffed capsicum on a baking tray and bake at for 30 mins till the capsicum has become golden and wrinkled.
you can also top some grated cheese on the potatoes and then bake.
garnish with coriander or mint leaves and serve these potato stuffed bell peppers hot or warm with rotis, bread or as a side dish.
