Banana Muffins

Ingredients:

• 1 1/2 cup all-purpose flour, 
• 1 tsp. baking soda, 
• 1/2 tsp. salt, 
• 1/4 tsp. nutmeg, 
• 1 tsp. cinnamon 
• 3 bananas, mashed, 
• 1/3 cup brown sugar, 
• 1/3 cup agave nectar or any liquid sweetener 
• 1/3 cup oil, 
• 1/2 cup chopped toasted almonds Crumb Topping 
• 1/4 cup sliced almonds 
• 2 Tbsp. all-purpose flour 
• 1/2 tsp. ground cinnamon 
• 2 Tbsp. oil 
• 2 Tbsp. brown sugar 

Directions
1. Preheat oven to 375 degrees F (190 degrees C).

2. In a small bowl, with a blender blend in bananas, oil, and sugars.

3. Sieve together 1 ½ cups flour, baking soda, nutmeg, cinnamon, and salt.

4. With a large fork mix the dry and wet ingredients. Fold in almonds

5. For the crumb topping, mix together flour, brown sugar, oil, cinnamon and sliced almonds until mixture resembles coarse cornmeal.

6. Line 18 muffin cups with paper and lightly grease.

7. With an ice cream scoop evenly distribute the batter to the 18 muffin cups.

8. Sprinkle the crumb topping evenly over the muffins.

9. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 

Orange Cake Recipe

Cake Ingredients 

• 1 large orange, 
• 1 cup raisins, 
• 1/3 cup chopped walnuts, 
• 2 cups all-purpose flour 
• 1 cup white sugar, 
• 1 tsp. baking soda, 
• 1 tsp. salt, 
• 3/4 cup soy milk (or any milk) 
• 1/2 cup oil, 
• 1/4 soy yogurt (or any yogurt) 

Topping Ingredients

• 1 orange, 
• 1/3 cup sugar, 
• 1 tsp. corn starch (also called corn flour in some countries) 
• 1/2 cup finely chopped walnuts 

Method 
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. Zest the orange, take the white skin off, take seeds out (if any), and put the whole inside of the orange (this includes pulp) with the zest in a food processor.

3. Now add 1/3 cup of walnuts, 1 cup of raisins, 3/4 cup of soy milk, 1 cup of sugar, 1/2 cup of oil, and 1/4 cup of soy yogurt to the food processor and pulse till a fine paste like batter forms. These are the wet ingredients.

4. In a large bowl, combine flour, sugar, baking soda and salt. These are the dry ingredients. 5. Now add the wet ingredients mixture to the dry ingredients.

5. Now add the wet ingredients mixture to the dry ingredients.

6. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. For the topping: Zest the other orange, juice it (this time remove all the pulp) and set aside.

8. Add the 1 tsp. corn starch to the orange juice and blend well till no lumps form.

9. In a small sauce pan, heat the orange, corn starch mixture, add the 1/3 cup of sugar, and the zest and stir till the mixture is bubbly, then switch off the heat. This is the topping mixture

10. Drizzle the topping mixture over warm cake. Sprinkle 1/2 cup of finely chopped walnuts over the topping on the cake

Blueberry Muffins Recipe

Ingredients 1

• 1/2 cups all-purpose flour, 
• 2/3 cup sugar, 
• 1/2 teaspoon salt, 
• 2 teaspoons baking powder, 
• 1/3 cup vegetable oil, 
• 1/4 cup soy yogurt 
• 1/3 cup soy milk, 
• 1 Tbsp. lemon juice , 
• 1 Tbsp. lemon zest 
• 1 cup fresh blueberries For topping 
• 2 Tbsp. flour, 
• 1 Tbsp. vegetable oil, 
• 3 Tbsp. sugar, 1 Tbsp. lemon zest,
• 1 tbsp. lemon juice 

Directions 

Preheat oven at 175 degrees centigrade
1. In a mixing bowl, wisk together oil, milk, yogurt and 1 tbsp. lemon juice. Wisk in until well blended, then blend in sugar and 1 tbsp. lemon zest.

2. Sieve flour, baking powder, and salt over wet ingredients.

3. Use wisk to mix all ingredients together.

4. Coat blueberries with 1 tbsp. of flour and gently fold them into batter

5. Spray 12 muffin cups with cooking oil and evenly distribute batter among them.

6. For topping, mix flour, lemon zest, and sugar, then stir in lemon juice and oil. Evenly distribute over unbaked muffins

Bake approx. 20 min. 

Lemon Pickle Recipe

Ingredients: 

Big sized Lemon- 2
Salt-5 to 6tsp
Fenugreek/Methi-1/2tsp
Red chillie powder-1tbsp
Turmeric powder-1/2 tsp
Mustard seeds-1/2tsp
Curry leaves- few
Red chillie-1
Asafetida/hing-a pinch
Gingelly/Mustard oil-1/2tbsp

Method:

Wash and pat dry the lemon and cut it into 8 pieces. Keep it in a dry container after mixing salt and rest it for 1 week to marinate. Dry roast Methi and make it a fine powder. Take awok, add1/2tbsp oil, when hot add mustard seeds, broken dry chillie, and curry leaves. When mustard splutters, switch off the flame. Now add methi powder, red chillie powder, turmeric powder, and hing. Add the marinated lemon and mix well. Adjust the salt and chillie powder as per your choice.

Note: In all these steps of preparation, keep the water at away. Use Spoon, vessel, and container dry throughout. Shelf life of this pickle is 1to1 1/2month.You can also use lime instead of lemon.

Mango Pickle Recipe

Ingredients 

Raw mango, cut into small cubes-2cups
Mustard seeds-1tbsp
Turmeric powder-2tsp
Kashmiri chillie-20
Asafetida-chickpea sized
Salt -½ cup
Water -1cup

Method

Take a wide bowl add 1cup of water and ½ cup of salt. Bring it to rolling boil and cool down completely. Ensure the mixer jar wiped completely to remove any moisture. Grind the red chillie, mustard seeds, turmeric powder, and asafetida into a fine paste by adding boiled and cooled down salt water. Mix well this paste with diced mango pieces.

In all these steps contact of water will spoil the pickle. You can adjust the salt and chillie according to your taste.

Shelf life of this pickle is 2 weeks. You can refrigerate it for longer use.

Mango Rasayana Recipe

The king of the fruits MANGO is no doubt nutritionally rich, unique in flavor, fragrance and taste. Fresh Mango is packed with good amount of Potassium, vitamin c….so on. Fully ripe juicy Mango blended with coconut milk and jaggery is the most perfect dessert ever for an after lunch sweet treat, or else with chapati, puri .

Ingredients :

 Big, ripe mangoes-2
 Grated Jaggery-1/4cup(adjust according to the sweetness of mango)
 Grated fresh coconut-2cup
 Sesame seeds-1tsp, cashews.. few
 Ghee 1 tsp

Method:

Peel outer skin of the mangoes. Carefully chop the pulp using sharp knife, and collect the juice and the Mango pieces into a bowl.

Add grated jaggery and mix well and keep this aside for 10 minute.Meanwhile blend fresh grated coconut by adding 1 cup of water and extract thick coconut milk.

Add coconut milk to the mango pieces/pulp and mix well. Take 1tsp ghee in a pan and fry cashews for 2 minutes and now add sesame seeds and Waite till it pops up. Pour this over the mango mixture.

Enjoy this as a chilled dessert during a sunny day or you can pair it with chapati, puri, or plain dosa.

Sweet Pongal Recipe

Ingredients:

Raw rice-1/2 cup
Moong dal-1/2 cup
Grated jaggery-2cups
Cashews and raisins Clove-2;
cardamom powder-1tsp
Ghee -1tbsp


Method:

Dry roast moong dal till it turns into golden brown in color. Wash the rice and dal thoroughly, and add 5cups of water and 2cloves and cook till mushy in pressure cooker for 4 whistles.

Take a pan and dissolve grated jaggery in 1 cup of water and bring it into boil for 3 miutes and strain it to remove if any residue .

Now mix the jaggery syrup to the cooked dal and rice and bring it to boil to become semisolid form .Add cardamom powder. Fry cashews and raisins in 1tbsp ghee till golden yellow in color and add to the pongal.

Easy to prepare and tasty, healthy Pongal is ready to serve.

Mysore Pak Recipe

MYSORE PAK is a popular south Indian sweet . Adding pure homemade ghee, equal quantity of sugar in it and fresh besan makes this rich and tasty. Ending with perfect consistency with porous texture and tricolor in one piece no doubt demands little skill and patience. Hope you all enjoy by preparing this.

INGREDIENTS :

Besan/Chickpea flour…………1cup
Sugar………….2cups
Ghee………….2cups
Water………..1/2 cup

METHOD

Divide ghee into equal part, and keep 1cup of ghee separate. Sieve and mix 1cup of Besan in 1cup of ghee without any lumps. Take 2 cups of sugar in a kadai and add 1/2cup of water and bring it to boil. Meantime keep 1cup of ghee on a flame and keep it hot till use. When sugar syrup turns into one thread consistency, pour besan+ghee mixture and keep on stirring in one direction only. Add hot ghee little by little intermittently.

Stir continuously in a medium flame without stopping till it turns into a lump, and it rises up with lots of pores in it. This is the right time to transfer to the tray which should be lesser in width and greater in height, because height of the tray helps to maintain the temperature, and it gives tri color to the mysore pak (light color in the top, dark in the middle and less at the bottom).

Cut in to desired shape within 3-4 minutes after pouring the pak into the tray. Take the pieces out from the tray only when it cools down completely. Enjoy soft, mouth melting Mysore pak with your Divine family and friends!!!!