Banana Walnut Muffins

Ingredients:
Banana 2
all purpose Flour 3/4 cup
Walnut,chopped 1/4 cup
Sugar  3/4 cup
Oil 1/4 cup
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Milk - 1/2 cup

Method:
1. Preheat oven to 200 degree Celsius.
2. Take the peeled bananas in a bowl and mash it well with hands to make it a  paste. Add oil,sugar to it and mix well. Keep a side.
3. Mix flour,baking powder,baking soda in another bowl with a whisk.
4. And after mixing properly make a dent and pour the banana mixture in the dent. Add milk also.
5. Fold gently,do not over mix,just mix well so that every thing blends properly and don't beat,with 3/4 th of the walnuts added to it,reserve some for sprinkling on the top.
6. Line the muffin tray with paper liners and spoon the batter in it up to 3/4 th of it. It will raise so much so make sure you leave room for it.Top with some walnut sprinkled over it.
7. Bake for 30 minutes or until the toothpick inserted comes out clean and top turns golden brown.Mine got baked at around 28  minutes itself.

Besan Bhindi Masala

Ingredients:

1. Bhindi(lady’s finger) - 250 grams
2. Oil - 2 ½ tbsp
3. Heeng(asafoetida) - 1 pinch
4. Jeera(cumin seeds) - 1 tsp
5. Turmeric powder - ¼ tsp
6. Green chillies - 4(cut into 2 long halves)
7. Besan(gram flour) - 1 tbsp
8. Dhaniya(coriander) powder - 1 tsp
9. Saunff(fennel) - 1 tsp
10. Aamchur(mango) powder - ½ tsp
11. Salt - add to taste or ¾ tsp
12. Red chilli powder - less than ¼ tsp
13. Garam masala - ¼ tsp
14. Green Dhaniya(coriander) - 1 tbsp(finely chopped)

Method:

1. Wash Bhindi properly, remove water from them and wipe with a cloth. Cut the edges off the Bhindi on both ends, now cut them into 2 halves vertically. If Bhindi is too long then it can be cut into 4 pieces.
2. Pour oil in a Kadhai(pan) and heat. Once the oil heats put Heeng and Jeera to it. As you fry Jeera add turmeric powder and chopped green chilies followed by Besan, Dhaniya powder and Saunff powder. Stir fry the spices till Besan turns light brown and you get a flavorsome smell of the spices.
3. Add Bhindi to the fried spices along with Aamchur powder, salt, red chili powder, and Garam masala. Stir Bhindi using a spoon and aloow it to fry till all the spices stick on it well.
4. Cover Besan Bhindi Masala and allow it to cook on a low flame for 6-7 minutes. Now open the lid and check if Bhindi has turned soft, leave Bhindi uncovered for 1-2 minutes and let it cook as you stir it.
5. Besan Bhindi Masala is ready, put green Dhaniya in it and mix. Take out your besan fragranced dish into a bowl and serve with Chapatis, Paranthas or rice.

Aloo Dum

Ingredients:

8 small potato (baby potato) - boiled and peeled
1 tomato
1 tsp cumin seed
1 tsp coriander seeds
10 cashew
1 cardamom
1 small piece of Cinnamon
1 bay leaf
1/2 spoon cumin seeds
1/4 spoon kasoori methi
salt as per taste
1/2 spoon red chili powder
1/2 spoon turmeric powder
1/2 cup curd
1 cup water
1/4 spoon garam masala

Method:

1. Peel boiled potatoes.
2. Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate. Prick them with a fork
3. Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves, 1 tomato and cashew nuts. Keep aside until called for use.
4. Take remaining 3 tablespoons oil in same kadai and heat it. Add 1/2 spoon cumin seed and bay leaf and saute for 8-10 seconds.
5. Add  mix (prepared in step 3) and saute for 3-4 minutes.
6. Beat curd and slowly add it in kadai. Add turmeric powder and red chili powder and mix again.
7. Stir continuously for 2-3 minutes or until oil starts to separate.
8. Add shallow fried potatoes, kasuri methi and salt, cook on low heat for 2 minutes.
9. Add 1 cup water and bring it to boil.
10. When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
if gravy is not thick, add 1 tsp corn flour (mix corn flour in 1/2 cup pf water before adding.)
11. Garnish punjabi dum aloo with coriander leaves, serve hot.

Mysore Pak

Ingredients:

Gram flour - 2 cup 

Sugar - 3 cup 

Desi ghee - 2 cup

water - 1.25 cup

Method:

1. Take 4 spoon of desi ghee and fry gram flour in it until golden brown.

2. Make sugar syrup. For this take sugar in any utensil with heavy base and add 1.25 cup water. Cook until sugar melts completely.

3. Take ghee in a pan and place it on flame for heating.  

4. Check the syrup, for this take 1 drop of syrup and place it in a bowl. With help of forefinger and thumb stick the syrup it used form one thread, sugar syrup is ready.

5. Add gram flour batter in syrup and stir constantly. Make sure that batter doesn't stick to the pan. With help of spoon add little amount of hot ghee in pan with gram flour batter. Roast and stir constantly. Keep the flame low-medium only. 

6. Keep adding the ghee in batter with help of spoon. Gram flour will start appearing puffy and color will change too. 

7. When batter gets puffs, that means mysore pak is ready.

8. Spread it in greased plate and cut pieces with knife. (Greased plate is be kept ready before hand). 

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