Egg less Cake in Cooker

INGREDIENTS:

1 Cup Maida (All purpose flour)

3/4 cup Powdered sugar

1/2 - 3/4 cup Milk

100 gr milk powder

1/2 cup Butter/ Oil/Ghee

2 tbsp Curd

1 tsp Essence( here i have used Vanilla flavor)

1 tsp Baking powder or 1/3 tsp Dry yeast.

1/2 tsp Orange food color( i have not used in this recipe)

For Icing (Here i have not used)

1/2 cup Butter

1/2 cup Sugar powder

1/2 tsp Food color (Orange) or 1/4 cup chocolate syrup 

PREPARATION:

• Pour sand in the cooker bottom about 1"- 2" layer and turn on the Gas on a low flame.
• Take 1/4 cup of warm water and soak the yeast in it.(in case you opt for yeast)
• Sieve the Maida and mix the milk powder to it.if using baking powder that also can be mixed here.
• Take a mixing bowl, add butter/ Ghee/ Oil and Sugar beat well enough the mixture to be soft.
• Now add a portion of Maida and beat it again to get the soft mixture.Add 2 tbsp of milk and repeat the procedure for the rest of the Maida.
• Now add the food color and essence Beat the mixture again.If you are using Yeast then add the yeast to the mixture now and beat it again to mix it well.add the rest milk mix it well and make sure that the mixture is pour able consistency.
• Now take a cooker container grease it well and dust it by sprinkling maida.
• Pour the mixture in to the container. place the container on the sand base in the cooker. close the lid without whistle.
• Cook for 20-25 mins on low flame.
• Turn off the heat and let it be there for another 5-7 mins.
• Open the lid and insert a knife  into the cake.if comes out clean.Your cake is ready.
• Now turn down the cake on a plate and again on another plate. and let it cool down.
• In the mixing bowl take  the butter and Sugar beat it for soft fluffy mixture. Now add the food color or chocolate syrup and beat it again to thick consistency.
• Now on the cake spread it with the butter knife or a wooden spatula evenly.
• If you want refrigerate it for settling down.(My hubby din like the refrigerated one. so i keep it in room temperature to settle down.)
• Serve the Egg less cake proudly.

Moong ki Paratha

INGREDIENTS:
1 cup Whole Moong
1 cup Wheat flour
1 tsp red chilli powder
1 tsp jeera
Ghee for cooking
Salt to taste

PREPARATION:

• Soak the Moong for at least 4-6 hours.Then pressure cook it. keep aside. 
• In a mixing bowl take the wheat flour, red chilli powder jeera and a Tbsp of ghee. Add the Cooked moong to it. 
• Prepare a proper dough.Take a 2 lemon sized dough and roll it into 6" Roti. 
• Heat the tawa, cook the paratha with ghee on both side. 
• Serve hot with Curds or Pickle.

Cucumber Roti

INGREDIENTS:
1 Cucumber medium
1 1/2- 2 cup Rice flour
2 Green chillies
salt to taste

PREPARATION :

• If you want to keep the skin then wash the cucumber thoroughly. or peel off the skin.grate the cucumber.
• Crush the green chillis or u can use 1 tsp green chilli paste.
• Heat 1 cup of water in a kadai. add the cucumber, salt and green chilli paste.
• Once the water starts boiling add a cup of flour by stirring continuously to avoid lumps.
• If the water is more then add little flour more and mix it well cook for another 3-4 mins and turn off the heat.
• Let the mixture cool down.Now add more flour and prepare a proper dough out of the mixture.
• Divide them into 8-10 portions and rub them between palms and roll them into 5-7' round shaped.
• Now cook it on tava (with out oil or ghee used) both side.
• Serve hot with green chilly chutney.

Onion pakoda (Kanda bajji)

INGREDIENTS:
2 cups Onions cut lengthwise
1 cup Basan or gram flour
1 tbsp rice flour
1-2 tsp cornflour
1-3 tsp red chilly powder
A pinch hing
salt to taste
Oil to deep fry.

PREPARATION:

• Mix all the ingredients except onions and Oil in a bowl 
• Take onions in a big mixing bowl put 1/3 mixture on it and mix well. 
• Sprinkle some water and take another 1/3 mixture on the onions and mix well repeat for the 3rd portion of mixture as well. The final onions should look dry and well coated with the Besan mixture. 
• Now heat the oil and put the onions in small lumps. 
• Deep fry both the side till golden brown and crisp enough. 
• Serve hot with tomato sauce or Pudina/Mint chutney.

Gobi Manchurian

INGREDIENTS:

1 Cauliflower

1 green capsicum

1 Onion cut lengthwise

1-2 Tomatoes finally chopped

2 tbsp Tomato sauce

1 tbsp red chilly sauce

2 tbsp Soya sauce

1-2 tsp ginger garlic paste

1 tsp red chilly powder

1 cup Maida

2 tbsp Corn flour

2 tbsp Rice flour

1/2 tsp Turmeric powder

salt to taste

Oil to deep fry

PREPARATION:

• Cut the cauliflower into around 1-2" size.In a big bowl take water add 1/2 tsp of salt and turmeric powder. 
• Now dip all the Cauliflower pieces into it for next 20 mins. 
• Mean wile heat the 2 tbsp oil in a kadayi .once its hot add onions and capsicum cut lengthwise Fry for 2-4 mins and add Tomatoes and ginger garlic paste to it.cook till tomatoes are soft now add the tomato sauce. cook for a minute. 
• Now add red chilly sauce, soya sauce and red chilly powder salt. mix well cook for 2-3 mins turn off the heat.  
• In a mixing bowl take maida, and other flours. add a tsp of chilli powder and salt to taste.add water and the batter should be of dosa batter consistency. 
• Heat oil in a frying pan, once its hot enough, dip the cauliflower pieces into the batter coat it well and put into oil.Deep fry both the side to crispy and remove once done on a kitchen tissues. 
• Once all the cauliflower pieces are deep fried, put them into the masala prepared in advance. 
• Mix well. if needed reheat the masala for one more minute (do not keep for longer time as the fried cauliflower absorbs the moisture and crispiness will be gone.)and serve hot and crispy Gobi manchurien dry with Tomato sauce 

Babycorn masala with mutter

INGREDIENTS:
1 cup Baby corn cut into 1.5 " length
1/2 cup boiled green peas
2 Tomatoes chopped
1 medium sized Onion finally chopped
1 1/2 tsp ginger garlic paste
1 tsp red chilly sauce
2 tbsp curd
1 ladle besan
2 tsp red chilly powder
1 tsp Amchur
1 tsp garam masala
1 tsp dhaniya powder and jeera powder
1 tbsp butter
5-6 tbsp oil
salt to taste

PREPARATION:

• In a bowl put 1 tsp ginger garlic paste,red chilly sauce, 1/2 tsp garam masala ,amchur,curd mix well 
• Now add the cut babycorn to the bowl,mix well so that the paste is well coated on baby corn cubes. 
• Keep it aside for 1/2 hour. then add the besan to the bowl mix well. 
• Now heat around 5 tbsp of oil in a kadayi and fry the baby corn carefully.remove the baby corn in a separate plate. 
• Add remaining oil to the kadayi once it is hot add the chopped onion. fry till light golden brown.Now add the remaining ginger garlic paste and tomatoes. 
• Cook it till the tomatoes mashed properly and becomes a paste . 
• Now add the remaining red chilly sauce,dhaniya powder, jeera powder, garam masala,and salt cook for 2-3 mins.adjust the paste to thick gravy by adding water.Now add the green peas and fried baby corn. 
• Adjust the spice and salt, cook for 5-10 mins over the low flame. 
• Once done add the butter on top of it and turn off the heat. 
• Serve hot with Rotis or Pulkas.

Theplas

INGREDIENTS:
1 cup Wheat flour
1/3 cup Gram flour
1 cup finally chopped Methi leaves( i just run one round in blender to get greenish color)
11/2 tbsp Jeera seeds
1 1/2 tbsp sesame seeds
1/4 tsp turmeric powder
1 tsp chilly powder ( as per your taste buds)
Salt to taste
Oil or Ghee to shallow fry

PREPARATION:

• Take both the flour in a mixing bowl.Add turmeric powder, chilly powder,2 tsp ghee and salt to taste.Mix well 
• Once the mixture is ready add the jeera, sesame seeds, and methi leaves(chopped) add enough water and make a soft dough out of it. 
• Divide the dough into 8 - 10 portions. make small balls by rubbing between your palms. 
• Roll them in to 6" round shape or in triangular shape or in pentagon shape. 
• Heat the tawa cook the Theplas on both side by applying enough ghee or Oil. 
• Serve hot with curds or Pickle.

Kuchgayi Gojju (Raw mango in curd)

Kuchgayi means raw mango cooked and stored in salty water.This can be preserved up to an year or so.When we do not have the stock instantly we can prepare dish by pressure cooking a sour raw mango.

INGREDIENTS:
1 Raw mango-preferably sour in taste.
2 tbsp grated coconut
1/2 cup curd
1-2 green chillis
2 tsp coconut oil
2-3 red chillis
4-6 garlic cloves
1/2 tsp mustered seeds
1/2 tsp sesame seeds
salt to taste.

PREPARATION:

• Cook the mango till its soft. squeeze out the pulp and keep it aside.( mash the skin and keep with the pulp) 
• Grind the coconut and green chillis to a fine paste and keep aside. 
• Heat the oil in a small kadai. Add broken red chillis, garlic cloves.(u can crush the garlic to get more pungent taste.) 
• Once the garlic turns to brownish,add mustered and sesame seeds. 
• Now add the mango pulp into the kadai. and the ground coconut paste.cook for 3-4 mins and remove from the heat. 
• Now add the Curd and salt. mix it well. 
• Serve with hot rice.

Balehann Roti(Banana roti)

INGREDIENTS:
2 cups Wheat flour/ Rice flour
3-4 medium size ripe Bananas
2-4 tbsp jaggery(if banana is too sweet reduce jaggery qty)
Salt to taste.
Ghee/ butter (optional)

PREPARATION 1:

• Mash the banana or put it in a blender for 20 seconds. keep aside. 
• Heat 1 1/4 cups of water in a vessel. add jaggery and salt to it.when the water starts boiling, add the banana paste and about 1 cup of rice flour.mix well cook for another 2 mins and remove from the heat. 
• Once the mixture is cold enough, make the proper dough by adding the rest of the rice flour. 
• Now devde the dough in to 10-12 portions make each portions a small ball keeping in between your palms. 
• Roll the roti to around 6" diameter.cook on a tawa both side. 
• Put a tsp of Ghee on hot roti or serve with home made butter and greenchilli chutney. 

PREPARATION 2:

• Mash the banana or put it in a blender for 20 seconds. keep aside. 
• Take a mixing bowl put 2 cups of wheat flour, jaggery, salt and the banana paste.mix well and make a chapati dough. 
• Devide it into 10-12 portions and roll them int o6" chapatis.Cook both side on tawa and Serve hot with Home made butter or Ghee.

Vangi bath powder

INGREDIENTS:
1 tsp Coconut oil
1 tbsp Chana dal
1 tbsp urad dal
few seeds Fenugreek seeds
2 1/2 tsp Coriander seeds
1/2- 3/4 tsp Cumin seeds
8-10 Red chillies (As per your spice tolerance)
2-3 Cloves
1/2 " Cinnamon
1 1/2 tsp Poppy seeds (i din had for today)
1/2 tsp Sesame seeds (so I increased the qty of sesame seeds to 11/2 tsp)


PREPARATION:

• Dry roast all the ingredients in the order and grind to fine powder. 
• Store it in a air tight container as required you can use.