Saturday, May 4, 2013

Banana Cup cakes..with coco chips..!!

You might be thinking this is 2nd recipe i am posting with banana for baking but this is completely different with different ingredients and this cup cakes are amazingly soft and buttering... i have made this when guests are here so this was specially for kids and they simply loved it. I like frosting so few of these i have served with whipped creams as topping so u can try any taste for frosting you like and drizzle few coco chips for special one.. This are ideal for breakfast or mid-time snacks...filling and yummy with great aromatic banana fragrance and almond extract.


For the Banana Cupcakes:
2¾ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
1¾ cups granulated sugar
2 teaspoons vanilla extract
2 eggs (i use egg re-placer/substitute as per packet instruction)
1½ cups mashed very ripe bananas (about 4 bananas)
½ cup buttermilk


  • Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  • Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  • In the bowl beat the butter and shortening together until creamy, 5-7 minutes. Add the sugar and vanilla and beat on until fluffy, about 3-4 minutes. Scrape down the bowl, add the eggs, (egg re-placer or egg substitute) and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  • Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
  •  Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.

Serve at room temperature with slice of banana and chilled whipped cream as topping..!!

Keep Rocking and Keep Cooking with Gangnam Style

Tuesday, April 9, 2013

Vegetable Manchow Soup

Soups are great source of vegetables and nutritions, and yet they have great aroma specially some Indo-Chinese soups. One of them Manchow soup, its taste yum with varieties of vegetables and fried noodles on top. This is our all time favourite soup, and during cold and cough day we love our this hot bowl a lot. This doesn't required any special items other than regular Chinese sauces, and very easy and simple. Enjoy the hot bowl..!!


1/2 cup Carrots chopped
1/4 cup Button Mushroom chopped
1/4 cup Cabbage chopped
1/4 cup Capsicum chopped
1 tablespoon Garlic chopped
1/2 tablespoon Ginger chopped
1/8 cup Spring Onion Chopped (reserve green parts for garnishing)
1 tablespoon Green Chilli chopped
1 tablespoon Dark Soya Sauce
1/2 tablespoon Vinegar
1/2 tablespoon Green Chilli Sauce
Freshly Ground Black Pepper
Salt to taste
1/4 teaspoon MSG (Ajinomoto) (optional)
1 tablespoon Cornflour dissolve in 2 tablespoon of Water
2 cup Vegetable Stock
Tofu 25 Gms cut into cubes (Optional)
1/2 cup Noodles deep fried


Heat oil in pan, add ginger, garlic and green chillies and saute for a second. Add spring onion and mushroom cook till soft. Add remaining all vegetables, pepper, salt, MSG and saute for 2-3 minutes on high flame, than add tofu and cook for 2 minutes. Add soya sauce, chilli sauce and vinegar mix, add vegetable stock, bring it to boil, cook for 4-5 minutes, add corn flour mix gradually, continues stir it to avoid any lumps and cook till thickens. Serve hot with fried noodles and spring onion.

Tofu made by soya juice (milk)
I use Kalla vegetable stock cubes, 1 cube dissolve with 500 ml of water.

Keep Rocking and Keep Cooking with Gangnam Style.

Monday, April 1, 2013

Puran Poli

Puran poli is very traditional recipe. From North India to South India every one has reason to made this with few variations. Some make this with Tuar Dal and some with Chana Dal. My mom is from North India she use to had Chana Dal puran with curd and as i have grown up in Nagpur she made now with Khatti Methi (sour and sweet) Kadhi. I have never thought i could make this alone, but again its possible because of my mom, what recipe she gave it came out exactly how it look like, though not the mum's taste but still i loved it. I made this for Holi as a ritual should made something sweet and this is bestest option i could made with all the ingredients same time at home.


1/3 cup of chana dal
1 cup whole wheat flour
6-8 tablespoon ghee for puran
1 pinch of nutmeg powder
2 teaspoon of cardamom powder
1/3 cup sugar
few saffron strands (kesar)
salt to taste


Soak chana dal for 1 hours atleast, pressure cook with very little water. Dissolve saffron with very little water and keep aside for 10 minutes. Once done (Have to make this like pressure cook rice) take out excess water if any. Mash the dal with the help of food masher of with the back of spoon. Now in a pan heat 1 tablespoon of ghee, add mashed dal and cook for few minutes on medium flame, add saffron with water. Add sugar and cook till mixture become thick, while stirring continuesly. Add cardamom and nutmeg powder and let it cool down completely. Now made a soft dough of whole wheat flour, adding water as per requirement  Keep aside for 10 minutes. Now take small amount of dough, make peda and roll it down 5" in diameter and take small amount of chana dal mixture for stuffing. Fold all the edges of dough over the filling (Like Aalo Paratha). Roll again to make medium size thin puran. Now place this puran on hot tava (griddle), turn and smear lots of  ghee and cook till golden brown spots appears on puran.

 Serve hot with Kadhi or Curd.

Hope you enjoy the recipe..!!

Wednesday, March 27, 2013

Fried Noodles (Chinese)

No matter what age you are noodles are everyone's favourite. It taste yummy with great aroma of sauces, garlic and lots of crunchy vegetables. I like my noodles with lots of colourful veggies so atleast i can eat guilt free. Traditionally Chinese cabbage, capsicums and bell peppers are added but i add green peas, sweet corn, carrot and few veggies like Chinese greens and you can add beans sprouts too just to make it little healthy combination over restaurant one. For great colour and for flavour i have added pinch of paprika powder too. If you crave for Chinese food like me here is healthy, yummy, colourful recipe for you. Hope you enjoy my creation.


2 pack of instant noodles (like maggi each 85 gms)
1/4 cup mixed vegetables (sweet corn, green peas, carrots)
1/4 cup mixed capsicum/bell pepper cut length wise (green, red yellow)
1/4 cup shredded cabbage
6-8 small florets cauliflower
1/4 teaspoon paprika powder
1/2 teaspoon dark soya sauce (you can add as per taste too)
2 tablespoon vinegar
1 tablespoon green chilli sauce
1 tablespoon tomato sauce (optional)
3-4 garlic cloves minced and chopped
2 tablespoon cooking oil
3-4 button mushroom chopped lenghtwise
handful of beans sprouts (optional)
1/4 teaspoon MSG (optional)
Salt to taste


Cook noodles as per packet description. Drain, apply oil and  keep aside. Now in a non stick pan   heat oil add all the vegetables and stir fry for few minutes on high flame, than add all the sauce and vinegar and stir well. Add paprika powder, salt mix. Add Noodles and mix thoroughly but lightly, stir fry, toss on high flame for few minutes, add beans sprouts and serve hot.

Friday, March 15, 2013

Soft Crunchy "Coconut Cookies-Ladoo"

I feel like late though but i have developed sweet tooth :) This was for my hubby, from long he was telling to make Coconut Burfi, i too like coconut sweet flavour but i still feel coconut burfi have chewy texture. And after a long wait and search this is the best recipe i got. This is from Chef Alia. This is real Yummy, Soft and Crunchy and just perfect for coconut dessert with very few ingredients and amazing texture inside out. This recipe call for 1 extra large egg and being vegetarian i am using egg substitute (egg replacer) here, you can use Egg instead of egg substitute. Within 4 hours i finished eating 3-4 ladoo (No wait gain please this time :D) and here i found new dish for my breakfast-snacks list. You can give cookie shape, my baking tray is small so i did ladoo to put more at one time. Hope you enjoy this with your family and friends.

Serving 15 cookies approx

  • Dessicated Coconut 150gms (Finer texture)
  • Semolina (Sooji) 50gms (approx 1/3 cup)
  • Unsalted Butter 2 and 1/2 tablespoon melted or vegetable oil
  • 1 teaspoon egg replacer with 2 teaspoon of water (as per packet instruction)
  • Powdered Sugar 50gms (approx 1/2 cup) + 3 tablespoon for dusting
  • 1 teaspoon Vanilla Extract or Almond Extract
  • Pinch of Salt 
  • 1 teaspoon of Baking Powder


Preheat oven at 180 degree. In a bowl beat egg replacer and sugar untill you get a whitish mixture. Add 1 teaspoon of vanilla extract and beat again for 30 seconds. Mix remaining all the dry ingredients in another bowl and add egg replacer and sugar mix, mix lightly with hands and than add butter and mix again evenly. Cover the mixture and let it rest for 30 minutes. Now take walnut size ball mix in your hand and give it a shape very lightly, roll it in powdered sugar and place it on baking tray. Bake it for 10 minutes, let it cool down completely for atleast 30 minutes and dust it with powdered sugar. Put in air tight container at room temperature or you can refrigerate it. Serve and indulge yourself.

Don't press mix very hard while giving shape, if you feel your cookie mix is wet after resting too than you can add little semolina to it and mix again. If dessicated coconut is long grain place it in food processor or mixture to give it finer texture. Don't over bake cookies it may turn hard after cooling down.

Keep Rocking and Keep Cooking with Gangnam Style..

Tuesday, March 12, 2013

Boiled Onion Paste

Many royal, mild, creamy and Mughlai recipes called for Boiled Onion paste. It's very simple and easy to prepare and you can preserve this in refrigerator for atleast a week.

For 1/2 cup

  • 5-6 medium size Onions 
  • 4 Black Pepper Corn 
  • 1 Cinnamon 1" inch 
  • 1 Bay leaf 
  • 2 Cloves 


Combine all the ingredient in 1 and 1/2 cup of water and cook on medium flame, till onion turn soft.
Remove from water, cool down and make a paste of boiled onions.
Use as required.  

Keep Rocking and Keep Cooking with Gangnam Style

Navratan Korma..(Mughal Cuisine, Restaurant Style)

Navratan means Nine Jewel, as name says this recipe contain mix of nine vegetables, fruits, nuts. This is Indian Mughal/Mughlai (Emperor) Cuisine and when i imagine Mughal Cuisine, i feel it should be rich in texture, creamy, mild, colourful, royal taste with great aroma, and Navratan Korma by look itself defines it completely. On a lighter note i can say this was clean up for my refrigerator as i was expecting few guests at home, so i searched lot on internet and found few recipes and this is combination of 2-3 recipes i liked most with some of my own innovations. It's so Filling, Splendid with great sweet aroma and trust me we were just lost in each and every bite of it.

We both don't like white gravy so i made it colourful, you may too prepare this as per you likings. This dish also call for raisins too and thankfully it was out of stock too as i don't like raisins but my hubby just loved it so i kept this ingredient as a secret in front of him. I must say Give it a try for Bestest Vegetarian Curry with Yummiest Royal Taste on your plate.

Preparation Time: 10-15 minutes
Cooking Time: 30-35 minutes 
Serving: 3-4


  • 15-20 Cashew nuts
  • 1/4 cup Carrots cut  into 1/2"inch cubes
  • 1 Potato cut into 1/2" inch cubes
  • 1 tablespoon Tomato Purée
  • 1/4 cup Green Capsicum
  • 6-7 cubes of Red Bell Pepper (Capsicum)
  • 1/4 cup Cauliflower florets (medium size)
  • 1/4 cup French Beans
  • 2 Baby Corn cut into 1/2" inch cubes
  • 1/2 cup Green Peas
  • 2 Cloves
  • 3-4 Black Peppercorn
  • 1, 1" inch Cinnamon stick
  • 2 Green Cardamoms
  • 1 cup boiled Onion paste (*for recipe check blog Archive)
  • 3 tablespoon Oil
  • 1 teaspoon Ginger paste
  • 1/3 cup Yoghurt
  • 1-2 Green Chillies chopped (optional)
  • 8-10 cubes of Paneer (Cottage Cheese)
  • 1/3 cup Fresh Cream (more-less as per your taste)
  • 8-10 Raisins (i have not used)
  • 1/2 teaspoon Turmeric powder
  • 1/2 Red Chilli powder (Kashmiri lal for colour)
  • Salt to taste


Reserve 4-5 cashew nuts and soak remaining all in warm water for atleast 10-15 minutes, drain and make a fine paste of it. Cut remaining cashew into half piece each. Boil potatoes for 5 minutes in salted waster than add carrots, cauliflower, beans and boil till it become slightly soft, drain and keep side. Heat 1 tablespoon of oil in pan and stir fry all the vegetables and paneer on high flame for 2-3 minutes, drain onto absorbent paper and keep aside.  Now heat 2 tablespoon of oil in a pan add cloves, cardamom, black pepper corn, and cinnamon stick and wait till it start cracking than add  boiled onion paste and cook it for 6-8 minutes till it look slightly pink in colour. Add cashew nut and ginger paste and cook till oil separates. Add turmeric and red chilli powder mix, and add tomato purée, cook few minutes than add yoghurt, mix well and let it cook till gravy gets its  original colour again. Add all the vegetables and reserved cashew nuts into gravy mix well, cover with lid and cook for 5 minutes, add salt and 3/4 cup to 1 cup of water to vegetables, once it start simmering add paneer and bring it to boil.

Finish it with fresh cream. Garnish with Raisins and serve hot with Chapatis or Rice. 

Keep Rocking and Keep Cooking with Gangnam Style..!!
Pragati !!