Sunday, 29 November 2015

Paneer Jalfrezi

Paneer Jalfrezi - Tanushree Aich

In a wok add little oil, add cubed onions & capsicums slit lengthwise ( preferably add all the three colored bellpeppers, i unfortunately had only the green ones), stir fry on high for a min, drain on kitchen napkin
In the same wok add cumin seeds, ginger-garlic-green chilly paste
Cook till rawness goes, add tomato puree
Cook till oil separates , then add in spices- chilly pwdr, turmeric pwder, garam masala & pav bhaji masala
Saute till masalas leave oil, add salt
Now add in the sauted bell peppers,onions, paneer cut lengthwise.
Give a quick stir till the masala coats the paneer n veggies well.
Garnish with some freshly chopped coriander & ginger juliennes !

Simple n Yummy Bhindi Masala

Simple n Yummy Bhindi Masala - Tanushree Aich

200-250 gms bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 tsp cumin seeds
¼ or ½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp punjabi garam masala powder or any good garam masala powder
salt as required
2 tbsp oil for frying the bhindi
1 tbsp oil for frying the onion-tomato masala
Chopped coriander for garnish


rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
heat 2 tbsp oil in a kadai/wok or pan.
add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
all the oil will be used up. so add 1 tbsp oil to the same pan. Add cumin seeds, once they splutter add chopped onions and fry till they become translucent.
add the chopped tomatoes and saute till the tomatoes are soft and mushy.
if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
add all the dry spice powders one by one.
stir well and saute for a minute.
add the sauted bhindi, & salt and mix so that the onion-tomato masala coats the bhindi well.
cook for 2-3 minutes. stir in between.
serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan

Black Chickpeas And Cucumber Masala

Black Chickpeas And Cucumber Masala - Raksha Kamat

Cup Cake With A Surprise

Cup Cake With A Surprise - Preethi Prasad

Raw Banana Gojju

Raw Banana Gojju - Shilpa Bhaktha

peel the raw banana and dice it.wash n apply a pan take 2-3 tbsp oil add mustard seeds methi seeds curry leaves n urad dal fry for a while.squeeze n add raw banana..fry it for sometime..make a paste of tamarind add red chilli powder n turmeric powder..add hing powder or hinga udda.. Add to it boil it..

Baby Potato's Masalewali Sukhi Subji

Baby Potato's Masalewali Sukhi Subji - Prasad Naik


Boil Baby Potatoes, peel off the skin and poke them with fork on every potatoes so that the flavours seep into potatoes.
In Kadhai take 4 tbsp of oil and fry the potatoes light brown. Take them out of Kadhai and in same oil add lot of Kadipatta, Mustered seeds- Rai. Add 4 fine chopoed Tomatoes, 1tsp Haldi, Dhaniya- Coriander Powder 5 tsp, Red Chilli Powder 3 tsp, Fresh Coriander Chopped 2 cups, Salt to taste.
Mix well and add light brown fried potatoes. Saute for a while so that masala is coated on Potatoes. Sprikle Aamchur Powder as per required taste - optional. Lid the Kadhai for 5 minutes. Gas off. Garnish with Fresh coriander and your Baby Potatoes Masalewali Sukhi Subji is ready to serve.

Thursday, 19 November 2015

Red Chilly Pickle

Red Chilly Pickle - Jyoti Nayak Kamath

Wash and pat dry the 8-10 red chillies and cut them into 3 or 4 pieces.make a powder of 3 tablespoon of mustard,dry roast 1/2 teaspoon of methi seeds and powder it coarse.Dry roast 1/2 teaspoon of fennel seeds and powder it a pan keep around 4 Tablespoon of oil,add 1/2 teaspoon of hing powder when hot and 1/2 teaspoon of turmeric powder mix well and lower the gas,put the cut chilly bits and mix well and and keep it covered for 2-3 mins not more or the Colour will change.add the powders and mix well.finally add salt according to taste ,close the gas and squeeze half a lime juice,mix well and store in a glass jar when cold.use it after 2 days .

Simple Egg Curry

Simple Egg Curry - Vidya Nayak Shenoy

For the masala.. grind together coconut + red chillies + little tamarind + 1 tbsp coriander seeds + cinnamon + turmeric pd. .. Heat oil fry the chopped onions .. when pinkish add lots of curry leaves n fry till crispy .. now add the masala n salt .. bring to boil now mix in boiled eggs.

Corn & Methi Seekh Kebabs

Corn & Methi Seekh Kebabs - Tanushree Aich

Recipe: makes around 15 kebabs
Boiled sweet corn: 1 cup
Mint and coriander leaves: 2 tbsps each, chopped
Methi leaves: Handful
Green chillies: 2
Onion: one small size, finely chopped
Boiled potatoes: 2 medium size, properly mashed
Grated ginger: 1 tbsp
Garlic: 4 cloves, grated
Coriander powder: 1 tsp
Red chilli powder: 1/2 or 1 tsp (depends how spicy you prefer)
Garam masala: a pinch
Amchoor: 1 tsp
Salt to taste
Rice flour: 2 tbsps
Maida: 1 tsp

In a blender, add corns, methi, mint and coriander leaves and chillies and coarsely blend it all.
In a bowl, add mashed potatoes, onion, ginger and garlic.
Take out the mixture from the blender and mix it well with potatoes mix.
Add all the masalas, maida and flour and mash well. Check for spices.
Make a seekh with help of skewers
Refrigerate the ready seekhs for about an hr so that they firm up a bit
Shallow fry on a grill pan
Take it out on an absorbent paper and sprinkle some chat masala.
Serve with spiced onion rings (Sauteed rings with chilly pwdr, lemon juice & chaat masala)

PS: A healthier option wud be replacing potatoes with raw bananas!

Jeere Meere Kadi

Jeere Meere Kadi - Prathima Bhandary

1 cup fresh coconut
1 tsp cumin seeds(jeera)
6-7 peppercorns
3-4 Roasted red chillies
Tamarind -A small ball
Garlic pods -5-6

Heat oil and fry cumin& pepper. Grind with coconut,roasted red chillies, tamarind and salt. Heat the ground masala with sufficient water for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala.

Karathe Kismuri

Karathe Kismuri - Prathima Bhandary

Bitter gourd -1
Finely chopped Onion -1
Grated Coconut -1 cup
Roasted Red chillies- 3-4
Tamarind- A small piece
Coriander seeds- 1 tsp
Cut bitter gourd into thin pieces and fry them till they are crispy. Grind grated coconut along with red chillies, tamarind and coriander seeds to get a coarse mixture. (don't add water). Transfer the mixture to a bowl and then add chopped onions and the bitter gourd pieces.

Idly Without Rice

Idly Without Rice - Vidya Baindur

soak 1 &1/4cup white udid dal,& 1cup yellow moong dal together for 4-5 hours.. then grind it with water..add salt ..make thick batter like usual idlis batter..then keep for fermentation for 8-9 hours( I KEPT FOR WHOLE NIGHT) ..then grind roughly green chillies, without water..add it in batter jst before steaming..add 1tsp whole jeera, hing, .. mix it nicely.. add 3/4 tsp eno ..mix it properly.steam idlis in idli patra. need of rice at all.

Creamy Sweet Corn Egg Drop Soup

Creamy Sweet Corn Egg Drop Soup - Tanushree Aich

Chicken stock 2 cups
Sweet corn, boiled & roughly chopped 1 cup
Carrots & french beans chopped 1/4th cup
Coarsely ground peppercorns
1 egg white
Spring onion greens 1/4th cup
Cornflour slurry

For the chicken stock pressure cook a few chicken pieces, sliced spring onion whites, some parsley, a few peppercorns, cloves, a bay leaf, water & salt
Cool, remove the spices & chicken pieces & puree
Freeze & store as cubes

For the soup
Add a blob of butter in a wok
Saute the carrots & beans for 2 mins
Add in the boiled corn & the chicken stock
Let it simmer, add the cornflour slurry to get the desired consistency
Switch off gas & drop in the egg white in a stream stirring the soup
Lastly garnish with freshly ground pepper & spring onion greens

Sunday, 15 November 2015

Coconut Pedha

Coconut Pedha - Vidya Baliga

Ingredients :
Desiccated Coconut pwd : 250gms
Condensed Milk : 1 tin
Nuts of your choice
Saffron : (slightly roast n powder)

Method :
Warm the condensed milk & stir continuously. Add desiccated coconut, saffron & nuts just enough to absorb all the milk and at the same time the mixture should be soft. Allow to cool a little & make pedhas. Roll it in the remaining desiccated coconut

Chicken Lemon Pepper

Chicken Lemon Pepper - Namitha Praveen Kamath


Kookacho Gojju

Kookacho Gojju - Sabitha Shenoy

same like batata gojju. Cook peel mash cooka. Crush green chilies, tamarind, salt and hing. Add to cooka. Cooked tomato (opt). Season with oil mustard, curry leaves, red chilly bits and hing. Phann optional. Cor leaves opt.

Jhinga Masala

Jhinga Masala - Nutan Shenoy-Kini

Clean devein n wash prawns. Marinate with lime juice gg paste chilly pwdr turmeric pwdr n salt. Refrigerate till ur masala is ready.

Make onion paste. Saute in oil with 1 or 2 tejpatta. Let raw smell disappear n colour change. Keep stirring. Now add tomato puree. Cover n cook. Once raw smell disappears, leave the vessel open. Let the mixture dry up till oil leaves sides of vessel. Now add dryroasted dhania jeera laung dalchini chakraphool powder. Mix well. Add prawns. Mix well. Adjust chilly powder n salt. Mix well. Let the prawns leave out water. Keep stirring. Add boiling hot water to gravy consistency n cook till done. Garnish with lots of chopped coriander leaves.

Mushroom Kabab Masala

Mushroom Kabab Masala - Vidya Nayak Shenoy

Wash 10 no. of button mushrooms n wipe dry with kitchen towel... cut into halves.. heat 2 tbsp oil.. add curry leaves n 2 slit green chillies .. fry for a while.. now add 2 tsp pepper pd.. n fry again ..add any kabab masala.. 1 tsp n mix well add salt n mushrooms.. n mix till the masala is nicely coated to the mushrooms.. now cover n cook for a while.. add 1 tsp water n saute till done

Green Chicken

Green Chicken - Prasad Naik
Marination : 1kg Chicken Pcs, 2tsp Garam Masala, 2tsp Garlic Paste, 1 Lime Juice, 1tsp Salt. Mix Well and keep aside for min 1 hour.
Green Masala : 3 Cups of chopped fresh Coriander,1/2 Cup Chopped Mint, 5 Pods of Garlic, 1/2 inch Ginger, 2 Big Onions,2 inch Cinnamon , 2-3 Cloves, 5 Cardamom, 10 Black Paper Corn. Grind all the ingredient by adding water and make a fine paste.

In a pressure cooker take 2 tbsp on oil and heat it and add 2 Tejpatta, 4 fine Copped Onions and 2 fine Chopped Tomatoes. Saute for 2 minutes. Then Add Green masala & Sauté till it gives an Aroma. Add Marinated Chicken and sauté for 10 minutes till the masala is coated on chicken and chicken pcs colour changes. Add 4 glasses of water and lid the pressure cooker. It Takes 3 whistles to cook the chicken well. Put off the Gas, let the pressure gets released on its own. Your Green Chicken is ready to serve with Steam Rice, Chapati or Tastes best with Bhakris

Egg Sukha

Egg Sukha - Vidya Nayak


6 boiled eggs (cut into 4 slices)
2 onions chopped
1 tomato chopped
1tbsp chilli pd
1tsp haldi
2tsp coriander pd
2tsp garam masala pd
2tsp ginger garlic paste
Curry leaves
1/2 grated coconut

Fry onions till golden add curry leaves....tomato...fry for few minutes add chilli pd...haldi....coriander pd...garam masala pd....ginger garlic paste fry for 5 minutes on low flame add grated coconut mix fry well for 5 minutes add salt 1cup water boiled sliced eggs mix n cook till it becomes dry finally add coriander leaves.

Pressure Cooker Eggless Cake

Pressure Cooker Eggless Cake - Alka Shenoy

Whole wheat flour- 1cup
Baking powder-l spoon
Milk maid-400gms
Almonds_10 -12 crushed into small pieces
Vanilla essence_1 tsp

Melt butter in a vessel.put the flour n baking powder. Blend it with a blender. Add milkmaid and again mix it.add the milk blend it properly. Now add the almonds n vanilla essence n mix with a spoon.greese a round aluminum tin(don't use steel) ,pour the batter into set the cooker.put crystal salt in the bottom of the cooker,keep one cooker plate(the one with holes) ,keep the vessel on that.heat on high flame for 3mins.then on low flame for30 to 35 mins.check it with toothpick to confirm it.take it out when it is cooked, allow to cool.turn it upside down on a plate. Cake is ready.
For chocolate syrup( u can use ready made or can make it at home)
2tbs cocoa powder, little water, 4 tbs sugar .mix all n boil it in a pan,till it becomes thick.apply this syrup on the top of the cake!!

Chicken Dhaba Style

Chicken Dhaba Style - Nutan Shenoy-Kini

Wash cut chicken n marinate with lime juice chilly powder kashmiri chilly powder salt n turmeric pwdr. Keep aside for half an hour.

In the meanwhile thinly slice the onions n brown them well. Blanch tomatoes. Blend thick curds. Blend all togedr. In a thick bottomed vessel tk half ghee n half oil. Dhabba ppl use vanaspati. Add the ground masala, let it fry till oil separates. Now add the chicken n mix so that all pieces are well coated. Roast dhania jeera saunf tej patta dalchini laung chakraphool kesarphool dagadphool n shahjeera. Grind to a powder. Adjust chilly powder n salt. Mix let it boil. Add the roasted powder n mix well. Now add boiling water as per consistency desired. Cover n cook on medium flame. Once its done, garnish with chopped cilantro. Ur dhabba ishtyle chicken is ready to be had with ghee rice / jeera rice/ simple peas pulao/ rice roti/ jowari bhakri or simple naan or phulkas.

Wednesday, 4 November 2015

Masala Mathri

Masala Mathri - Nandini Kini

Mix Veg Tikkis

Mix Veg Tikkis - Nutan Shenoy-Kini


Boil potatoes. Mash them well. Steam fresh green peas. Chop beetroot n carrot finely. Dont grate. Chop into bits. Chop french beans. Chop coriander leaves.Grind together 4-5 slices of brown bread ginger n green chillies. Mix all ingredients. Add salt n lime juice. Mix well. Make small balls. Flatten. Coat with dry rice flour and shallow fry. Serve hot with tomato ketchup.

Paneer Stuffed masala undi

Paneer Stuffed Masala Undi - Vidya Pai

1.rice flour1cup
2.fresh tomato puree1cup
3.coriander chopps 2 handfull
4. 1 table spoon garam masala pow,.......salt to taste

Take a pan heat 2 tablespoon oil add puree fry 2 min add 2 cup water mixed With rice flour and stir till it leaves sides like v do undi .. cool make round like cup place paneer close With other cup seal properly press with your palms keep for steaming ..

Rava Jamoons

Rava Jamoons - Vidya Pai

Rava ( semolina ) - 2 cups
Sugar - 2 cups
Milk - 1 cup
Corn flour - 1/4 cup
Kesari powder - a pinch
Cardamom powder - 1/4 tsp
Ghee or oil - as needed

Soak rava in milk for an hour. Add cornflour, mix well and knead to a dough. Roll the dough into small balls and set aside. Boil sugar in water with kesari powder to a syrup, add cardamom powder and set aside. Heat oil in a frying pan. Add the rava balls, fry till golden and soak in syrup.

Mushroom Sukka

Mushroom Sukka - Sarita Bhat

Coconut Barfi With Carrot

Coconut Barfi With Carrot - Jyoti Nayak Kamath

2 cups grated coconut (you can also grind it with little milk)
1 1/2 cups sugar
1/2 cup milk
1/2 cup cashew nuts powdered(optional)
1/4 cup grated carrots
1 tsp cardamom powder
pinch of kesari colour(optional)


Put all the ingredients in a pan and cook over a low flame,until the mixture becomes fairly dry and forms a thick mass.
Add cardamom powder,kesari colour and mix well
Spread the mixture on a greased tray and cut into desired shape


Malpuhas - Vidya Pai

1 cup whole wheat flour (gehun ka atta)
1/2 cup sugar
1/2 tsp coarsely crushed black peppercorns (kalimirch)
1 tbsp fennel seeds (saunf)
ghee for deep-frying

Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.
Transfer the mixture into a deep bowl and allow it to cool completely.
Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.
Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.
Repeat step 4 to make 14 more malpuas.
Serve immediately.

Coconut Barfi

Coconut Barfi - Kiran Kamath

Grind 2cups of grated coconut with 8 to 10 pieces of cashew nuts without water. keep aside. take 1 1/2 cups of sugar with 1/2 cup of water in a kadai & make a sugar syrup . Add coconut mixture to this syrup & keep on stirring till it becomes thick when it becomes thick add 2 tbsps of ghee & mix nicely. When the mixture becomes one round ball add cardamom powder. transfer this into a greased thali & cut into desired shapes.

Rava laddu

Rava laddu - Sabitha Shenoy

I always prepare it with one small idly mound rava and that gives me 6-7 laddus.
Fry on low flame 2tbsp ghee and rava until you get a nice aroma.Add chopped cashews, pistachios and raisins. But the colour of rava should not change.
Transfer this on to a plate. In the same Kadai add 1/2 cup of sugar and less than 1/2 cup water. Heat and make into half string syrup. When The syrup stats boiling, with in 2-3 seconds you will get 1/2 thread consistency. Add cardamom powder and saffron.Switch off fire, add fried rava mix , it may look watery but do not worry.keep it covered until you see upma consistency. It can take an hour or more depending on the qty of rava. Now make laddus. Fragrant softish tasty laddus are ready.
Opt: coconut also can be added. It has to be mixed with rava and kept for half an hour and then roasted. Qty of rava can be reduced and that can be replaced with coconut scrapping.


Phenori - Vidya Nayak Shenoy

This recipe is from Jaya V Shenoy's book...For 1 cup maida add 5 tbsp chiroti rawa+ 1/4 cup butter n little salt .. make a fine dough like v make for pooris.. prepare sugar syrup add cardamom pd.... for this I have prepared from 1 cup sugar...Now make pooris..without applying any flour..apply a little ghee to the poori place one poori over the other leaving a space of 1/2 inch.. roll tightly... now cut into bits of 1 inch.. now roll the poori from the inner side where u can see the rings.. make it gently deep fry in hot oil till crisp ( not the reddish one ).. when cool dip in sugar syrup for 2 mins. apply ghee to a plate n place all the sugar dipped pooris.. when cool store in a container

Tomato Baath

Tomato Baath - Vidya Nayak Shenoy

Heat ghee or oil .. give the seasoning with mustard, cumin seeds, chanadaal n curry leaves.. add chopped onions n fry for a while add ginger + garlic + green chilli paste n fry again.. add cashews , 1 tsp garam masala pd, cumin pd.. n saute again add chopped tomatoes n fry.. add rice n fry again add 1/2 cup grated coconut ( for 1 1/4 cup rice ) , fresh coriander leaves, salt.. n cook till done..Can also add green peas.. Here I've added the frozen ones..

Coconut Carrot Burfi

Coconut Carrot Burfi - Vidya Pai

2 cups fresh coconut-grated fine ( you can also blend to a coarse paste with milk). Make sure to use only the white gratings only!
1/2cup grated carrots
1 1/2 cups Sugar
1/2 cup Cashewnuts paste(optional)
1/2 cup milk.
Mix all ingredients and cook over low flame...until the mixture becomes fairly dry and forms a thick mass.Add cardamom powder and mix well.Pour on a greased plate and cut into squares

Awadhi style chicken korma

Awadhi style chicken korma - Shanthi Sijoy
Heat 3tsp oil in a kadai (add one by one all ingredients)
Onion -2 chopped
Ginger garlic paste-2tsp
Green chillies chopped-2tsp
Tomato puree-200gms
Mint leaves paste-2 tsp
( cook for 2-3min) add
Coriander powder-1tsp
Red chilli powder-2tsp
Chicken pieces- 500gms
( cook for 5 min) add
Curd -100 ml
Coriander leaves -2tsp
Garam masala-1tsp
(Cook for 20min) in low flame
Garnish with coriander leaves

Sunday, 1 November 2015

Garlic Bread

Jalapeno Soup

Baked Fish

Bharwa bhindi

Bharwa bhindi - Nutan Shenoy-Kini

Wash and pat dry the bhindi`s, Let there be little moisture left with the bhindi.Give a slit to the bhindi an keep it aside.

Make a mix out of chickpea flour(Besan),rice flour,chilly powder,amchur powder,jeera powder and salt.stuff this mix inside the slit bhindi`s.Let the mix be dry powder and don`t add water to it.

Roll on the flour and fry it in the seasoning kadai with little oil.sprinkle little oil on top of the bhindi,do the same on the other side as well.Kurkuri bhendi ready to serve.

Mooli Paratha

White chocolate Mousse

White chocolate Mousse - Sahana Pai

Zatpat Crunchy Cabbage

Zatpat Crunchy Cabbage - Prasad Naik

Recipe:In 1tsp of Oil give a Tadaka of just Green Chillis, Kadipatta and Rai. Add grated Cabbage and mix it well in a open Kadhai. Add salt as per taste. Do not cover the Kadhai. Cabbage gets cooked fast in its own juices and Zatpat Crunchy Cabbage is ready to serve

Green Tomato Chutney

Green Tomato Chutney - Nutan Shenoy-Kini

Wash, cut and puree the green tomatoes. In a kadhai, tk a lil oil. Once oil is warm enough add hing. When aroma spreads, add mustard seeds and cumin seeds. When they splutter, reduce flame, add kalonji. After a minute, add green chilly paste and roasted cumin powder and tamarind paste, if the tomatoes arent tangy enough. Mix well. After 2 mins. add the tomato puree and let it simmer till it is dry enough and devoid of most of the moisture. Now add a lil sugar (optional) salt n vinegar.Mix well. Tangy, spicy, sweet raw tomato chutney is ready to be had with rotis, dosas, phulkas or as a side dish.

Dragon Fruit Jujubes

Dragon Fruit Jujubes - Preethi Prasad

Pineapple Menskayi

Pineapple Menskayi - Vidya Pai

Pineapple Menskayi ( A udupi Brahmin Delicacy )
Pineapple chopped - 1/2 cup
Red chillies - 2 -3
Urad dhal - 1 tsp
Coriander seeds-1tsp
Methi - 1/4 th tsp
Sesame seeds- 1 tsp
Grated coconut- 2 tbsp
Tamarind - tamarind seed size (depends on the sourness of pineapple )
Turmeric - 1/4 th tsp
Jaggery - 1 tbsp
Salt - to taste
Oil- 1 tsp

Asafoetida - a pinch
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Oil -1 tsp

In little oil roast Red chillies, urad dhal, methi, Coriander seeds, grated coconut, and sesame n grind it to a powder it .
Cook the pineapple pieces with a cup and water ,jaggery ,salt tamarind add the ground powder n boil again till done ! once cooked give the seasoning

Karela Stuff

Banana Muffins

Banana Muffins - Namitha Praveen Kamath

Ingredients :
Whole wheat flour - ½ cup
Baking powder - 1 tsp
Baking soda - ½ tsp
Cooking oil - 5 tbsp (I used sunflower oil, olive oil will be best option for healthy version )
Milk - 3 tbsp
Honey - 3 tbsp
Cinnamon powder - ½ tsp
Vanilla extract - ½ tsp
Bananas (ripe and mashed) - 2 small
Egg - 1
Salt a pinch
Sugar to sprinkle

Method :

Preheat oven to 150° C and grease muffin tin with oil. (I used silicon mould so greasing was not required)
In a bowl beat egg, oil, vanilla extract, milk and honey together.
Sift in flour, baking powder, baking soda, cinnamon powder and salt. Mix it with wet ingredients. Add mashed bananas and mix well.
Pour batter into the moulds and sprinkle sugar over it.
Bake for about 20-25 minutes. Remove from oven and cool for 10 minutes..
Muffins are ready to serve.

Instant Poha Idlis

Instant Poha Idlis - Vidya Baindur
wash 1 n1/2 cup idli rawa.keep it aside.soak 1 cup thin poha in 1cup of dahi.keep it for 3 minutes,then mash it nicely with hands.then add idli rawa ,salt and some water ,n make batter as thick as regular idli batter.keep this batter for 10 to 15 minutes.then steam it in idli patra,n serve with chutney.