Eggless Chocochip Muffins (Continental Snack)

Muffins

Preparation time: 10 minutes
Baking time: 30 minutes
Pieces: 12

INGREDIENTS-

• Maida- 1 and 1/2 cup
• Corn flour- 3 tbsp
• Sugar- 3/4 cup or 12 tbsp
• Curd/Yoghurt- 1 cup
• Oil- 1/2 cup
• Baking powder- 1 tsp
• Baking soda- 1/2 tsp
• Vanilla essence- 1 tsp
• Choco chips- 1/2 cup

METHOD-

1. Preheat the oven at 180 degree celsius.
2. Mix  maida and corn flour very well.
3. In a mixing bowl, mix curd and sugar. Beat it till sugar dissolves.  Add baking powder, baking soda mix well and set aside for 2 minutes.
4. Now mix vanilla essence and oil.
5. Now add 1 tbsp of flour at a time until the flour finishes to get the batter.
6. Coat choco chips with little flour and add it to the batter. Mix it gently with spatula.
7. Pour this mix in muffin tin. Top with few more choco chips.
8. Bake for 25 to 30 minutes or until the toothpick inserted comes out clean. Take out from muffin tray and cool down over wire rack.

Oats Savory Crackers

Cooking Time: 30 minutes
Pieces: 40 small crackers (approx)

INGREDIENTS-

1. Rolled oats- 1/2 cup
2. Bread flour/ maida- 1 cup
3. Small onion chopped very fine
4. 1 tbsp coriander leaves chopped finely
5. Buttermilk- 1/2 cup
6. Softened butter- 2 tbsp
7. Salt- 3/4 tsp
8. Caster sugar- 1 tbsp
9. Baking soda- 1/4 tsp

HOW TO PROCEED-

• Preheat oven @ 160 degree celsius.
• In a bowl take oats, flour, salt and baking soda. Mix it well.
• In another bowl beat sugar and butter. Add finely chopped onion and coriander & mix well.
• Add half of the mixed flour and mix it well. Then add rest of the flour and knead with buttermilk. The dough should be sticky and not dry with cracks.
• Now dust some flour and roll out the dough to a thin sheet. Cut it into any shape square/ circle/ rectangle/ star shape.
• Line in a baking tray with baking paper and transfer this to it. Prick with fork/knife here and there.
• Bake it at 160 degree celsius for 30 minutes or untill the crackers turn golden.
• Brush with butter when it is still warm. Let it cool.

Chicken Malai Kabab (Boneless)

Preparation time: 15 - 20 minutes
Cooking time: 25 minutes
Pieces- 14

INGREDIENTS:

1. Boneless chicken cut into small pieces- 14
2. Sour Cream- 1 cup
3. Ginger paste- 1 tsp
4. Garlic paste- 1 tsp
5. Nutmeg powder- a pinch
6. Green cardamom powder- 1 tsp
7. Black pepper powder- 1/2 tsp
8. Lemon juice- 2 tbsp
9. Salt to taste
10. Cream cheese- 1 cup
11. Mozarella cheese grated- 2 tbsp
12. Corn flour- 1 tbsp
13. Oil to cook

HOW TO PROCEED:

• Pre-heat the oven @ 180 degree celsius
• Place chicken pieces in a bowl. Add ginger paste, garlic paste, nutmeg powder, cardamom powder, black pepper, salt and lemon juice. Mix it well and keep aside for 20 minutes.
• Mash the cream cheese and mozarella cheese, add corn flour and mix well. Now add the chicken and mix it well. Add sour cream and mix lightly.Now keep this to marinate for 1 hour.
• String the chicken pieces onto skewers and place them on baking tray lined with aluminium foil. Drizzle the remaining marinade on them and drizzle little oil over the chicken. Now place the tray in the pre-heated oven for about 20 minutes or till evenly golden. 
• Transfer the chicken on to the serving plate and serve with coriander chutney.

Chocolate Cookies with Sesame Seeds (til)

Preparation time- 15 minutes
Cooking time- 25 minutes

Cookies

Pieces- 12

INGREDIENTS-

1. All purpose flour/ maida- 1/2 cup
2. Powder sugar- 1/2 cup
3. Butter- 5 tbsp
4. Cocoa powder- 1/4 cup
5. Vanilla essence- 1/2 tsp
6. Sesame seed ( til )- 1 tsp

METHOD-

• Pre-heat the oven to 180°C.
• Mix butter and sugar with a beater till light and fluffy.
• Add vanilla essence and blend it again.
• In another bowl sift together cocoa powder and flour together. Now add it in the butter mixture.
• Mix it with a light hand to form a dough.
• Cover it with plastic sheet and refrigerate it for half an hour.
• Take the dough out of the refrigerator and divide into equal portions. Roll into balls and flatten slightly.
• Place it on baking tray lined with baking sheet.
• Sprinkle sesame seeds on each cookie.
• Keep the baking tray in the preheated oven and bake for 20 minutes. Remove from the oven and allow to cool down to room temperature.

Mango Ice cream

Preparation time: 20 minutes

Mango Ice cream

Freezing time: 4-5 hours

INGREDIENTS-

• Fresh mango pulp- 1 cup
• Chilled milk- 1 cup
• Cream- 1 cup
• Milk powder- 1 cup
• Sugar- 1 cup

METHOD-

Mix all the ingredients together and blend it in a blender until its smooth.
Pour in a glass/ plastic container and keep it in freezer to freeze till properly set. Serve chilled.

Note- Taste the mango pulp, if its sweet reduce the amount of sugar.

Oatmeal Raisin and Choco Chip Cookies

Preparation time- 15 min
 Baking time- 15-17 min
Yield- 20 to 25 cookies

Ingredients- 

• 3/4 cup all purpose flour
• 1 cup brown sugar
• 1/2 tsp baking soda
• 3/4 cup unsalted butter 
• 1 egg
• 1 tsp vanilla essence
• 3 cups rolled oats
• 1/2 tsp salt
• 1/2 cup choco chip
• 1 cup roasted and chopped walnut
• 1/2 cup raisins

How to proceed-

1. Pre-heat the oven to 180 degree Celsius.
2. In a bowl, beat butter and sugar for about 2-3 minutes until it is creamy and smooth.
3. Add egg and vanilla essence and beat to mix it well.
4. In a separate bowl, mix together flour, baking soda and salt.
5. Add the flour mixture to the creamed mixture and beat it well.
6. Now add oats, walnuts, raisins and choco chips.
7. Take a baking tray an line baking sheet.
8. Now with the help of ice cream scoop space the cookies about 2 inches apart  on the baking sheet.
9. Now wet your hand and flatten the cookies slightly with fingers so that they are about 1/2 inch thick.
10. Bake the cookies for about 15-17 minutes or until light golden brown but still soft and wet in the centre.
11. Remove from oven and let the cookies cool for a few minutes on baking sheet.
12. Now transfer them to a wire rack  to cool.

Note- Bake it in the middle rack and do one tray at a time.

Lauki ki sabji (Bottle gourd/ ghiya/ doodhi)- Zero oil recipe

Prep time: 10 min

Lauki ki sabzi

Cooking time: 25 min

Total time: 35 min

Yield: 4 serving

Ingredients:

• 1 medium Lauki (bottle gourd)
• 1 big onion, finely chopped
• 1 tsp cumin seeds
• 2 green chillies
• 1/2 tsp turmeric powder
• Salt to taste

Method:

1. Peel the lauki and cut into small cubes.
2. Soak it in water for about 10 minutes.
3. Take a non-stick kadhai, saute cumin seeds.
4. Add green chillies and chopped onion.
5. Add cubes of lauki and stir for 2 minutes.
6. Now add turmeric powder and salt.
7. Do not add water, as lauki leaves its own water while cooking.
8. Cover the kadhai, simmer the flame and leave to cook for about 10 minutes, till the gourd turns soft.
9. Stir occasionally and cook till the vegetable is semi-dry.
10. Serve with chapati.

Stuffed Chicken Pockets

Preparation time: 15 min

Stuffed chicken pockets

Total time: 1 hour
Pieces- 10

Ingredients-

• 300 gm boneless chicken breast
• 1 tsp olive oil
• 1 packet fresh spinach leaves
• 4 cloves finely chopped garlic
• 1/2 tsp ground black pepper
• 1/2 cup grated paneer
• salt to taste

For marination-

• 2 tbsp curd
• 1tsp salt

Method-

1. Pre-heat the oven at 240 degree celsius.
2. Marinate the chicken breast for 20 min by adding curd and salt. Keep it aside.
3. Boil the spinach leaves for 2 min in boiling water, drain and keep spinach aside.
4. Take a non-stick pan, put olive oil, garlic and spinach. Saute it and set aside.
5. Now add paneer in spinach and garlic mix, add salt and black pepper.
6. Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly.
7. Take a baking dish, cover it with aluminium foil and arrange these chicken pockets.
8. Bake for 35 min in pre-heated oven at 240 degree celsius.

Note- Keep the oven temp maximum. This will keep your chicken juicy.

Eggless Mango Cheesecake

Preparation time: 40 min
Bake: 1 hour

Mango Cheesecake

Freeze- 2 hours
Serves: 8

Ingredients-

For the crust:

• 200gm digestive biscuit
• 1/4 cup sugar
• 1/3 cup melted unsalted butter

For the filling:

• 350gm cream cheese (should be at room temperature)
• 2 tsp corn flour
• 3/4 cup sugar
• 2 ripe mangoes

For garnishing:

• 8 thin mango slices
• 1 strawberry

Method-

1. Pre-heat the oven at 180 degree celsius
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well untill looks nicely crumbled.
3. Place the crumbled mix into cake tin. Spread evenly and press down firmly.
4. Bake this for 6 min on medium rack. 
5. Prepare mango by peeling and chopping into chunks.
6. Add mango chunks, cram cheese, sugar and corn flour in a large bowl and beat it nicely untill it becomes smooth in texture.
7. Pour the mix over the crust and bake for 35 min @ 180 degree celsius.
8. Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
9. Garnish the cheesecake with mango slices and strawberry.

Baked Blueberry Cheesecake

Preparation time: 40 min

Blueberry cheesecake

Bake: 1 hour
Freeze: 5-6 hours/overnight
Serves: 8

Ingredients:
For the base:

• 200 gm digestive biscuits
• 50 gm (3.5 tbsp) unsalted butter

For the filling:

• 25 gm (2.5 tbsp) corn flour
• 200 gm (7/8 cup) caster sugar
• 600 gm cream cheese 
• 1 vanilla pods split
• 2 eggs
• 300 ml (1/2 cup) sour cream

For the topping:

• 400 gm blueberries
• 85 gm (3/4 cup) caster sugar
• 50 ml (1/2 cup) water
• 2 tbsp corn flour

Method:

1. Pre-heat the oven to 180 degree Celsius.
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well.
3. Press the biscuit mix into the base of a spring form cake tin. Bake in the pre-heated oven for 10 min, then leave it to cool down.
4. For the filling, in a large bowl  beat in the cream cheese. Now add sour cream and beat well. Mix together cornflour and sugar in a bowl and add it to the cheese mix. Now add the seeds of vanilla pods then add eggs one bye one. Beat it very well.
5. Pour this mix on top of the cooled base. Level the top with a palette knife. Cover the bottom of the cake tin with aluminium foil and bake the cheese cake in a water bath in oven for 10 min then reduce the temp to 140 degree celsius and bake for 35-45 min. Switch off the oven and keep the door close for 2 hours. Then chill the cheese cake well.
6. To make the blueberry topping, place the sugar in a saucepan. Add the water and bring it to boil. When the sugar is dissolved add the blueberries. Mix it well. add corn flour and stirr continuously, cook for few min til it becomes thick. Then cool.
7. Loosen the edge of the cheesecake, remove the tin. Then transfer to a serving plate. Spread the blueberries over the cheesecake and freeze it for 5-6 hours/overnight.

Tips:

• For hot water bath, take a large pan containing water and place the cake tin over it and keep it in oven. This will prevent cracking and the moisture of the cake will be retained.
• The best way to crush the biscuits is to put them inside a strong plastic food bag and bash them with a rolling pin
• Removing the cheesecake- Run a sharp knife around the edge of the pan and the cheesecake then gently release the spring form clamp on the tin.

Mava Matar (Zero oil recipe)

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes
Serves: 4

Ingredients-

For the mava (khoya):

Mava (khoya) matar

• 1/2 tsp cornflour

• 2 cup low fat milk

• 1/2 tsp lemon juice

Other Ingredients-

• 2 pinches of asafoetida (hing)

• 3 green chillies
• 1 tsp coriander powder (dhania powder)

• 1 tsp ginger-garlic paste

• 1/2 tsp garam masala

• 2 cups fresh boiled green peas (we can also use frozen peas)

• 2 tbsp chopped coriander leaves for garnishing

• salt to taste

Method-

For the mava (khoya):

• Dissolve the cornflour in ¼ cup of milk and keep aside.

• Boil the remaining milk in a non-stick pan.

• Reduce the flame, add the lemon juice and heat till the milk starts curdling.

• Add the cornflour and milk mixture and continue cooking on a low flame,  stir continuously, till all the water dries up and the colour changes to light brown. Keep it aside.

Preparation-

• Heat a non-stick kadhai on a medium flame and when hot, add the asafoetida, green chillies, coriander powder, ginger-garlic paste and garam masala.

• Dry roast for about a minute. Sprinkle a little water if the mixture starts burning.

• Add the green peas, mava, salt and 2 tablespoons of water and cook for few minutes.

• Garnish with coriander leaves and serve hot.