Monday, April 14, 2014

Banana Bread

I was planning to make this from quite a while now..finally baked this arround a month back.but somehow was not in position to upload the recipe here..I must tell,its one of the moistest(is that even word !!..whatever..) cake i ever made !! n must try for banana lover !
Also i loved the picture of this bread !! 

super hot ! 
i had some left over i just tried steaming it as cupcake !....and look what the result is !!!

just melt in mouth CupCake ! 
So after all this photoshoot,lets come to the recipe...


1.5cup All purpose Flour
2 Banana(over ripe)
1/4cup oil
2 Eggs
1/2Cup sugar(powdered)
1.5tsp Baking powder
.5tsp Baking Soda


  • Mash bananas in a bowl.mix in eggs one at a time.
  • Whisk in oil n finally sugar..whisk for 2minutes.
  • Seive dry ingredients together in the wet mixture.Fold in properly.
  • Bake on 180'C for 30minutes.
  • Do toothpick test.
  • Let it rest for atleast 1hr.serve warm

# This is strictly for Banana lovers !
## I topped my cake with chopped nuts.

Friday, April 11, 2014

Mutton Dopyaza (U.P. Style)

Many people get confused with the name (including Pankaj  )..DoPyaza means DO-Pyaaz i.e. two Onions..But actually it means 'Duguna-Pyaaz' i.e. onion in double quantity  !

This recipe is typical U.P. my father use to prepare this way back and also i don't know any other version  ..I used equal(or more) amount of onion as mutton..Also lots of dried  whole red chilies..Actually onion and chilies neutralize each other sweetness and hotness same time.So..Don't Worry !

Must use Red Onion as they are less sweet and very sharp in taste and plz plz plz...DON'T use Green Chilies in this recipe.Fresh made garam masala powder is must too !

best companion of mutton !!


1kg Mutton
1.25kg Red Onion(chopped)
15 Cloves Garlic (crushed)
1tbsp Crushed Ginger
1Cup Oil
10 Whole Red Chilies
3 Bay Leaves
1tbsp Coriander powder
1tsp Turmeric Powder
1tsp Chili Powder
2 Black Cardamom
4 Green Cardamoms
1tbsp Cumin seeds
1 Mace flower
1/5 Nutmeg
1 inch Cinnamon Stick
Salt to taste
2tbsp Green Coriander(chopped)

  • Marinade mutton with chili powder and turmeric powder for atleast 2 hour.
  • Grind all whole spice other than chilies.
  • Heat oil in heavy bottom pan(or pressure cooker).Add 1/3 of chopped onion,bay leaves and all red chilies.fry untill onion turns add half or remaining chopped onion.fry for another 5-7 minutes.
  • Now add mutton pieces and fry on high heat for 5 minutes.than add remaining all onion.
  • Fry for another 5 minutes on high heat.Finally add all powdered spices and stirr well.
  • Add Salt and close the lid.
  • Simmer on low heat for 30 minutes or till meat is tender.
  • Garnish with green coriander and serve hot with bread of your choice.

# Frying onion in 3 batch is important otherwise it ll become very sweet in taste.
## It taste best with parathas.

Thursday, April 10, 2014

Dry Masala Samose

I always remember those packets of small samosas in all bakery stores back in my childhood which dad use to buy for guests along with many other stuffs..that time i used to wonder what the hell is in these small nuggets which make them so tasty,full packed with flavors with just a hint of sweetness !

Finally after all these years,i decoded the spice mixture !! n surprisingly its just besan sev n raisins :P.
This snack is basically from Gujarat.Any kind of sev can be use in the filling.i added spices as per my taste buds..u can use lesser or more as per yours..just keep tasting while preparing. So,without further s my recipe for dry samosa :

(40 pieces)

For Dough:
2Cup All purpose Flour/Maida
1/2 Cup Oil/Ghee
1/2tsp Salt
For Stuffing
1 Cup Besan Sev
1tsp Fennel Seeds
1tsp Chili powder
1/2tsp Cumin Seeds
1.5tsp Coriander Seeds
1.5tsp Powdered Sugar
1.5tsp Dry Mango Powder
1tsp Garam Masala
Salt to taste
1/2 Cup Cashew(chopped)
1/4 Cup Raisins(chopped)
1/4 Cup Pistachio(chopped) (optional)
1tbsp Butter/Ghee/Oil

Oil for deep frying


  • Mix flour with oil and salt.Kneed the dough with oil water.Keep it cover with damp cloth for rest till preparing stuffing.
  • Fry or dry roast dry fruits in a pan for a minutes. 
  • Heat oil/ghee in pan.Crackle cumin,fennel n coriander seeds.Add 3/4 of besan sev(crushed) and other spices.Mix well and fry for 1-2 minutes.Remove from heat.
  • Transfer above mixture in grinder and make coarse powder.Now mix in powdered sugar and remaining sev and all dry fruits.Stuffing is ready.
  • Divide dough in 20 small balls.Roll 1 at a time into oval shape.Cut from middle take one part and shape it as con and fill the center with filling and seal edge with the help of water.Repeat same with all remaining balls.
  • Heat 250 ml (approx) oil in deep heavy bottom pan and put on lowest heat.Slip 5 samose at a time and fry till golden brown both side.It will take 6-7 minutes a side.
  • Store in airtight container.

# While preparing samose,Cover dough and shaped samose with damp cloth.
## While adding salt in filling keep in mind that sev already contain salt.

Fig Jam / Preserve

There was time when we used to get only regional produce in city..Kiwi,fig,dragon-fruits etc were just name in books.but now due to better transport n all we are able to have all kind of produce easily available in our stores and it feel amazing when i am able give a try to any  new thing n serve my parents.(though i never tell them price ).i love their reaction n joy of finally tasting such things which they only have seen over some inter nation TV channels !

This time when mom visited my place in Pune,I just brought some Fruit..Mom asked,'what is this?'..i smiled n replied 'Figs'...then she was like,'i never had them...we get only dried one back in U.P.'.Without any delay she tried one like a kid !!i told her that m gonna make jam out of them..n she was so glad with that.
once i made it,I gave her with some bread to try..n she thumpsup (believe me it really tough to get positive response from her) !!So..its sure thing 

You can make Pineapple or berry Jam similarly.I ll also try and share here soon !
I made 2 bottles and 1 of which i am gonna give to my in-laws after few months.for reserving,I Just dipped tightly closed lid jar in hot water for 10 minute so it got sealed.


1Kg Figs
300 gm Sugar
1Orange Zest
1Lemon Zest
1 Lemon juice(optional)

  • Peal and cut figs in a bowl.Mix in sugar and leave it for atleast 2-3 hours.
  • Place fig-sugar mixture in heavy bottom pan(prefer non stick)
  • Bring to boil than bring the heat on lowest.
  • Add lemon and orange zest.Let it cook for 30 minutes atleast.
  • Finally add lemon juice if using.
  • Transfer jam in cleaned and dry glass jar.
  • Store in fridge.

# Clean and dry the glass jar with hot water.n if you are making it for preserving for an year,just seal the lid using hot water method.
## You can add some cinnamon for change in flavor.