Oatmeal banana chocolate chip bread

1st and most important is banana should be over ripen and almost black- this will make recipe super delicious!

2nd is this is eggless recipe

Ingredients:

2 cups Old fashion oats

3 Very ripe bananas

2 tbsp Unsalted butter room temperature

400 gram sweetened condensed milk

Milk as required to cake better consistency (I used 1/4 cup)

1 tbsp Vanilla extract

1 tsp Baking powder

1 tsp baking soda

1/2 cup of chocolate chips

Process:

Put Oats, butter, bananas, butter, condensed milk, vanilla extract, baking powder and baking soda in a blander / food processor and run it until everything combined well.

If it is too thick add milk as required to thick better consistency. Mix well.

Pour it in a greased loaf pan and add chocolate chips. Run a baking spatula to mix chocolate chips all around .

Bake it in 350 preheat oven for 40-45 mins.

Enjoy warm loaf with coffee or Milk!

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Patara

Spinach and baby kale parta! I love the ease of making my favorite breakfast/snack item 😬😬😬😬😬

Ingredients
Any leafy green- chopped (spinach, collard greens, swiss chard, kale...)
For paste:
2 cup chickpea flour/ gram flour/ besan
1 teaspoon grated ginger
1 teaspoon turmeric powder
Salt per taste
7 -8 cloves (powdered)
15-17 peppercorn (powdered)
2 teaspoon cumin powder
2 teaspoon jaggery
2 lime juice
5-8 crystal of citric acid
1/4 teaspoon of asafetida
2 green chili chopped (my kid/toddler eat so I avoid it here)
1 tablespoon oil
Water to make paste consistency
@for tempering:
1 tablespoon oil,
1/2 teaspoon fenugreek seeds
1 teaspoon mustard seeds
2 teaspoon sesame seeds
2 tablespoon grated coconut
Process:
To make paste take all the ingredients and mix well by adding little water at a time to create a pare consistency.
Now add 1 whole bunch of chopped greens. Mix well
Transfer this in a pan/put that can go in a steamer!
Steam this for 25-30 minutes
Turn off steam and let it cool down!
At this point you can store it in fridge for later use.
This can be cut into desired square shapes and deep fried or can be tempered
For tempering, heat up 1 tablespoon oil and add fenugreek seeds, let it change color
Add mustard seeds and let it crackle
Add sesame seeds and asafetida and give it a quick stir.
Add pre-cut patra pieces and sauté it for a minute ( if you like crispy sauté for longer on medium heat)
Garnish with fresh coconut and serve!

Poha, Bataka Paunva

Ingredients:

1 Potato (cut into small cubes)
1 tbsp lemon juice
2-3 citric acid crystals
1 tbsp sugar
Salt per taste
2½ cup poha
2 tbsp oil
2 tbsp peanut (roasted)
1 tsp mustard
½ tsp cumin
2 chili (finely chopped-avoid for kids)
1 tsp ginger (paste)
few curry leaves
½ tsp turmeric
2 tbsp cilantro (finely chopped)

How I made it:

In a large bowl soak poha till they turn soft and easy to break.
Drain off the water from poha.
Also add in salt and sugar in drained poha.
Mix gently and keep aside.
Now in a large Wok, heat oil for tempering.
Once oil is hot add mustard seeds, cumin seeds, and curry leaves.
Allow to splutter.
Now add cubed potatoes and cover the lid, let it cook until potatoes are done (potatoes should be small cubes so they don't get burnt and cook quickly).
Add little water if potatoes are taking longer to cook)
Once Potatoes are done sauté ginger paste and green chili till the raw smell disappears.
Add salt, citric acid crystals and turmeric. sauté for a minute.
Now, add in soaked poha and roasted peanuts.
Mix gently. cover and simmer for 2 minutes.
switch off the stove. Add cilantro leaves and lemon juice.
This is the best combination to serve with masala chai.

Dudhi na Muthiya

For muthiya:

Ingredients:

1 cup almond flour
½ cup coconut flour
¼ cup semolina (fine)
¼ cup gram flour
¼ tsp turmeric
¾ tsp kashmiri red chili powder (avoid for kids)
½ tsp coriander powder
¼ tsp cumin powder
1 tbsp asafetida
Salt per taste
2 cup Dudhi/lauki / bottle gourd (grated)
½ tsp ginger paste
1 chilli (finely chopped- avoid for kids)
2 tbsp cilantro (finely chopped)
1 lime juice
1/2 tbsp Jaggery
1 tbsp oil

for tempering:

2 tbsp oil
1 tsp mustard seeds
2 tsp sesame seeds
pinch asafetida
2 tbsp coconut (grated)
2 tbsp Cilantro(chopped)

Hoe to prepare:

In a large mixing bowl take all the ingredients listed and knead the dough, use gentle hands.
You can steam this in a cake pan/steamer as a cake or roll into few cylindrical shapes and steam.
Cover and steam for 20 minutes.
This can be stored in fridge as is and use for a week. Before tempering cut them in cubes or slices.
For tempering in a wok heat 2 tbsp oil and splutter Mustard seeds, sesame seeds and asafetida.
Add in sliced/cubed muthiya and mix well.
Spread and roast on both sides until the sides turn crisp.
Now add 2 tbsp coconut, 2 tbsp cilantro and mix gently.
Finally, enjoy dudhi na muthiya with green chutney/sweet chutney.

Our morning Smile

Smiley Jack (we named him)

I use Kodiak Cakes Whole Wheat Honey Oat Flapjack/waffle Mix half cup and half cup of Coconut flour ( Anthony's Organic Coconut Flour) to make these cakes.

I tried to use Squeeze Condiment Bottles to give some details to Jack's face :P

Ingredients

Olive oil to brush the pan

1/2 cup Kodiak Cakes Whole Wheat Honey Oat Flapjack/waffle Mix

1/2 cup Coconut flour

1 Cup whole milk and extra if needed

3 Banana slice

2 black berries

Hazelnut chocolate spread ( Nutiva Organic Vegan Hazelnut Spread)

Maple syrup

How I made it:

Heat up the pan and brush some olive oil.

Mix 2 flours together and add milk to make a runny batter constancy.

Once pan is hot get the better ready in squeeze bottle and try to make eyes and nose and smile first and then fill up rest of the area of face.

Cover the pan with lid and let it cook on medium flame for 2-3 minutes

Flip it and let it cook for another 2- 3 minutes.

Serve it with toppings of banana's as eyes, nose, blueberries for eyes and spread some chocolate on lips.

Almond flour Pancake

Stack of Pancake:

I use Anthony's Organic Almond Flour

Ingredients:

Olive oil to brush the pan:

1 cup Almond flour

2 tbsp Kodiak Cakes Whole Wheat Honey Oat Flapjack/waffle Mix OR 1 Egg

Whole milk as needed for batter (Almond flour takes less water and if you are using egg, it will make it more easy to deal with flour. Also makes pancake fluffy)

Raspberries

Chocolate powder

Maple syrup

How I made it: Heat up the pan and brush some olive oil.

Mix 2 flours together (or Almond flour and egg) and add milk to make batter constancy.

Once pan is hot pour the better in small discs (easy to deal with almond flour)

Cover the pan with lid and let it cook on medium flame for 2-3 minutes

Flip it and let it cook for another 2- 3 minutes.

Serve it with hot as a stakes with pouring maple syrup on each pancake. Yop it up with raspberries and with sieve add some chocolate powder.

Oatmeal Savory Pancake

Yumminess of Fenugreek makes pancake taste so delicious

Ingredients:

Old fashioned/rolled Oatmeal

Yogurt

water

Onion

Fresh Fenugreek (frozen works great too)

Ginger

fresh green chili

Salt

Black salt

Cumin powder

Black pepper powder

How I made it:

I put Oatmeal, yogurt, a tiny piece of ginger, green chili an water in a blender and make a pouring consistency better.

Chop onion and fenugreek and add it to batter.

Add salt, black salt, cumin powder and black pepper powder.

Give it a mix.

Brush olive oil on medium hot pan and pour better.

Spread it and let it cook for 2-3 minutes each side.

Serve hot with ketchup/green chutney.

Swiss Chard Patra

INGREDIENTS:

1 cup chickpea flour

1 cup coconut flour

3 tablespoon oil

1 bunch swiss card (rinsed and chopped)

2 inch grated ginger

2 lime juice

Salt per taste

Cumin powder 1 tablespoon

5-6 limbu na phool (citric acid)

2 tablespoon jaggery (melt it in water)

15-20 black peppercorn along with 7-8 clove (make a powder of peppercorn and clove)

Enough water to make a thick batter constancy

INGREDIENTS for SAUTE:

1 tablespoon oil

1 teaspoon methi dana(fenugreek seeds)

1 teaspoon mustard seeds

1 teaspoon sesame seeds

Shredded coconut (dry)

STEAM

· Use a steamer pan and add all the ingredients except Swiss chard and mix it well.

· Make a thick poring batter consistency

· Now add chopped swiss chard and fold all the leaves in batter

· Steam it on low pressure for 30 minutes.

· Let the pressure release by itself.

· Take out the parta and cut them into desired pieces.

· You can keep this in fridge for up to a week (Just sauté before serving or you can also deep fry this)

SAUTE

· Heat a tablespoon oil

· Add fenugreek seeds and let it get slightly dark

· Add mustard seeds and sesame seeds and sauté until mustard seeds splutter.

· Add patra pieces and sauté until they are nicely covered in all seeds

Garnish with shredded coconut.

Masalamagnet