Recipe: Banana Muffin

Ingredients

3 ripe bananas

¼ cup canola oil (may substitute vegetable oil) (60ml)

¼ cup unsalted butter melted and cooled at least 5 minutes (60g)

½ cup sugar (100g)

½ cup light brown sugar (100g)

2 large eggs room temperature preferred

1 Tablespoon vanilla extract

2 cups all-purpose flour (250g)

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup buttermilk (60ml) room temperature preferred

Streusel (optional)

1/2 cup all-purpose flour (65g)

1/2 cup brown sugar (100g)

1/4 teaspoon salt

1/4 cup unsalted butter, cold (60g)

Methods

1.     Preheat oven to 425F (220C) and line a muffin tin with paper liners.

2.     Mash 3 ripe bananas in a large bowl.

3.     Add ¼ cup canola oil and ¼ cup melted unsalted butter and stir well. 

4.     Add ½ cup sugar.

5.     Add 2 large eggs, 1 tbsp vanilla extract and ¼ cup buttermilk.

6.     In separate bowl, whisk your dry ingredients: 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

7.     Add dry dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).

8.     Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.  Set aside and prepare your Streusel topping.

9.     Bake muffins on 425F (218C) for 8 minutes.

10.  Then reduce oven temperature to 350F (175C) for another 8 minutes.

Streusel Topping (optional)

1.     Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.

2.     Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.

3.     Sprinkle streusel topping evenly over each muffin.

Recipe: Palak Paneer

1. Blanch spinach for 30-40 sec. Remove from heat and refresh in iced cold water.

2.Squeeze excess water and grind to puree with green chillies.

3. Heat old. Add jeera.

4. Add garlic and saute.

5. Add tomato puree.

6. Add spinach puree.

7. Add little garam masala.

8. Put little heavy cream.

Recipe: Chilli Chicken

1. Marinade chicken in ginger-garlic-onion paste, soy sauce, red chilli powder, black pepper. At least 1 hour.

2. Prepare the sauce. 2 green chillies, 1.5 tbsp dark soy, 2.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp chilli powder, 1/2  cup water.  

3. Add 6-7 tbsp corn starch to chicken. Deep fry the chicken.

4. In small bowl, mix 2 tsp corn starch and 4 tsp cold water. Add to sauce.

5. Heat oil. Add 2 tbsp ginger-garlic-onion mix until toasty. Not burn.

6. Add onion and capsicum chunks. Cook for 2 minutes.

7. Add sauce mixture to wok.

7. Keep stirring until sauce thickens. Add chicken.

Recipe: Pav Bhaji

1. Chop gobi, carrot, 3 potatoes, and french beans. Put in pressure cooker with some water.

2. Heat butter. Add jeera.

3. Add onion. Cook until translucent.

4. Add 2 tsp ginger-garlic paste. Cook until no raw smell.

5. Add green chillies.

6. Add 2 cups chopped tomato. Cook till oil separates. Add little water if needed.

7. Add green capsicum.

8. Add turmeric, red chilli powder, 2-3 tbsp pav bhaji masala.

9. Add cooked veggies.

10. Add salt.

11. Add coriander leave.

12. Serve with a cube of butter on top. Chopped onion on side and lime wedges.



Frying Pav
1. Heat butter. Add pav bhaji masala and coriander leave.
2. Put pav on top of melted masala. Rotate.

Recipe: Aloo Methi

1. Boil 2 potatoes.

2. Heat oil. Add jeera and hing.

3. Add potatoes and saute on high heat till golden.

4. Add red chili powder, chaat masala, amchur, salt.

5. Add methi leaves.

6. Add little garam masala.

Recipe: Dosa

1 cup Urad Dal
1 cup Rice
2 tbsp Poha



1. Rinse them separately and discard the water.

2. Soak them at least 4 hour.

3. Lastly rinse and soak Poha for 30 min before grinding the dosa batter.

4. After grinding, keep in warm place for ferment. At least 5 hour.

5. After ferment, you can put in refrigerator.

6. Add salt before cooking.

Recipe: Potato masala for Dosa

1. Boil 2 potatoes. Not mushy.

2. Heat oil. Put mustard, jeera. 

3. Once they splutter, add 1tsp chana dal and 1tsp urad dal. Fry until golden.

3. Add hing.

4. Add grated ginger. Saute till it smells good.

5. Add chopped onion, green chili and curry leaves.

6. When onion turns transparent, add potatoes.

7. Add turmeric, salt, little jeera powder and amchur.

8. Add little water if needed. Mash a little.

9. Add coriander leaves.

Recipe: Tamarind Chutney

1. Heat little oil. Add 1/2 tsp jeera and let them crackle.

2. Add 1/2 tsp ginger powder, little red chili powder and asofoetida.

3. Add 1/2 tamarind. Cook 2-3 min.

4. Add 8 tbsp jaggery. Cook 4-5 min.

5. Add jeera powder, black salt for taste.

6. Let the mixture thicken and let it cool.

7. Store in air-tight jar and refrigerate.