Honey and Banana Muffins

Breakfast is the most important meal of the day – a healthy meal first thing in the morning gives you enough energy to get through to lunch time and leads to healthier choices during the rest of your day.

These muffins are perfect if you're craving something sweet early in the morning! This recipe uses honey and banana as natural sweeteners and cuts down on the calories by avoiding sugar all together!

Ingredients
  1/3 cup extra-virgin olive oil
  1/2 cup honey
  2 eggs
  1 cup packed, mashed ripe bananas (about 4 bananas)
  1/4 cup milk
  1 teaspoon baking soda
  1 teaspoon vanilla extract
  ½ tsp salt
  ½ tsp cinnamon (plus more for sprinkling on top)
  1¾ cups all-purpose flour
  1/3 cup old-fashioned oats (plus more for sprinkling on top)

Method
1. Pre-heat oven to 325°F/170°C
2. Grease a 12-cup muffin pan generously with non-stick cooking spray or oil or line with paper muffin liners.
3. In a large bowl, combine the olive oil and honey and beat together with a whisk. 
4. Add the eggs and beat well.
5. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon. Continue to whisk until the mixture is light fluffy.
6. Add the flour and oats and mix well with a large spatula, just until combined. If the mixture begins to clump, use the whisk to beat lightly. Add the flour gradually and fold it in with the spatula in order to make a smooth mixture and mix the oats in similarly.
7. Divide the batter evenly between each cavity of the muffin pan, till they are about 2/3 full. Sprinkle the top of each muffin with about 1 tablespoon of oats and a pinch of cinnamon (or sugar).
8. Bake for about 20 to 25 minutes or until a toothpick inserted into a muffin comes out clean. The batter will rise as it cooks.

Once the muffins are ready, place them under a fan to cool and remove about 10-15 minutes and place on a tray or plate until they have cooled.
If kept in a refrigerated in an air-tight container, these muffins will stay good for about a week. Grab them as a snack to satisfy your sweet-tooth or eat them for breakfast to ensure that your day starts on a happy note!

Preparation and cooking requires effort, but it is well worth it because not only do you have a quick breakfast to grab the next day, they are also delicious. If you have kids that are fussy about breakfast, muffins are perfect because they're usually the little ones' favourite!

Bruschetta

Ingredients
  3 large tomatoes, seeded and chopped
  2 tbls chopped fresh parsley
  2 tbls chopped fresh chives
  2 cloves garlic, minced
  4 tbls minced fresh basil
  1/3 cup extra virgin olive oil
  salt and pepper to taste

Method
1. In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. 
2. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving. 

Basic Vanilla Buttercream

This recipe for Basic Vanilla Buttercream is courtesy of Billy Reece from Billy's Bakery in New York City.


Ingredients
  1 cup (2 sticks) unsalted butter, room temperature
  6 to 8 cups confectioners' sugar
  1/2 cup milk
  1 teaspoon pure vanilla extract



Method
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. 
2. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. 
3. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Party punch

Ingredients
  8 glasses of lemonade
  Juice of two lemons
  2 cup sugar
  1 apple, quartered and thinly sliced
  1 orange (segments)
  2-3 rings of pineapples fresh or canned, thinly sliced.
  Few grapes, halved and pips removed.
  8-10 firm strawberries, sliced.
  Grated rind of 1 lemon.

Method
1. Dissolve sugar in water in a punch bowl and stir well. 
2. Add lemon juice and lemonade. Then add the slices of fruits and gently mix everything together. 
3. You may also add grapes or orange juice along with lemonade. 
4. Chill before serving your super party punch.

Club Sandwich

Ingredients
Chicken 1/2 kg  boiled
Cheese slices
Garlic 3-4 cloves
Eggs as required
Mayonnaise 1/2 bowl
Mustard paste 2 tbsp
Butter
Cucumber
Tomatoes
Lettuce leaves
Toast slices as required
Salt
Black pepper


Method
- Boil the chicken with garlic cloves, salt and black pepper.
- Sprinkle salt and black pepper on the boiled egg slices. Butter the toasts.
- Mix the mayonnaise and mustard paste. Apply the mayonnaise mix on the slices.
- Place sliced eggs on mayonnaise and mustard coated slices. Now place buttered toast and put lettuce leaves on it.
- Place a cheese slice on it. Also place tomatoe and cucumber slices. Now add chicken on it.
- Cover with mayonnaise and musterd paste coated slice.
- Slice in half and insert toothpick in it.
- Serve with Chips or Potato Wedges.

Homemade sausage rolls

sausage rolls is great for children’s birthday parties or to take on a picnic – adults usually love them more than the kids.


Ingredients
    500g chicken mince    
    500g lamb mince
    4 sheets frozen puff pastry
    2 carrots, peeled and cut into chunks
    1 onion, peeled and quartered
    ½ cup fresh flat-leaf parsley
    ½ tsp salt
    ¼ tsp white pepper
    1 egg, lightly beaten


Method
- Preheat oven to 180°C. Line two baking trays with baking paper.
- Place pastry sheets on bench to defrost. Place carrots, onion and parsley in a food processor and pulse until finely chopped.
- Add mince, salt and pepper and puree until smooth. Combined all ingredients in a large bowl and did the final mixing with (clean) hands.
- Divide the mince mixture into eight equal portions.
- Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.
- Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat — makes for better presentation.
- Brush the top of the pastry with egg and then cut each roll cross-ways into about 8 small rolls.
- Place rolls on prepared trays about 2cm apart. 
- Bake for 25 minutes until pastry is puffy and golden and the mince is cooked through.

Idli Pakora

Ingredients
1/4 cup idli rava and rice floor 1/4 cup.
besan - 1/2 cup
chilli powder - 1/2 teaspoon
coriander powder - 1/2 teaspoon
onions - 2
green chillies - 1
coriander leaves - 1/4 cup
fried cashew nuts - 1 tablespoon
salt to taste
oil for frying


Method
- In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid consistency. 
- In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and put it in the medium hot oil till golden brown. 
- Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce.

Kachoris

Ingredients
- 2 cups   whole wheat flour
- 1/2 cup  moong daal
- 1/2 cup channa daal
- 1 cup minced meat
- 3 cardamoms crushed
- 6 peppercorns
- 4 cloves
- 1/2 tsp cummin seeds
- ½ tsp Garam masala
- 2-3  Finely cut green chillies
- ghee for frying
- salt to taste


Method
- Soak the daals overnight.
- Drain and grind to make a paste.
- Rub a little ghee into the flour and salt. Gradually mix in enough water to make stiff dough.
- Grind the cloves, peppercorns, cardamoms and cummin seeds.
- Heat a teaspoon of ghee and fry the daal paste, ground masala and salt. Then fry minced meat adding a bit of salt, garam masala and green chillies to it.
- Knead the flour dough and divide into balls. Flatten and put in a portion of daal and minced meat filling.
- Close up and roll out into thick round puris.
- Deep fry in ghee till it bgins to turn golden.
- Serve with Chutnies.

Masala Fries

Ingredients
4 large potatoes ,peeled and cut into fingers
1 tsp chilli powder
1/2 tsp cumin seeds powder
1/4 tsp black salt
salt to taste
oil for deep-frying
lemon wedges to serve

Method
Parboil the potatoes in salted water for 5 to 7 minutes. Drain and keep aside.
Mix together the chilli powder, cumin seed powder, black salt and salt in a small bowl. Keep aside.
Deep fry the potato fingers in hot oil over a medium flame till they are crisp.
Drain on absorbent paper and sprinkle the masala mixture on top.
Serve hot with lemon wedges and ketchup.

Aaloo Ka Bhurta - Potato Bhurta

Ingredients
Potato 1/2 kg 
Onion 3 medium(cut it in thin pieces) 
Yogurt 1/4 kg 
Salt according to taste 
Red chilli powder 3 tb.sp. 
Fresh coriander 1 bunch 
Cooking oil 2 cups


Method
Boil the potatos & mash them. 
In a bowl mix salt & red chilli powder in yugurt & beat them. 
Fry the onion in Cooking pot. 
When it became golden brown pour the yugurt & stir it. 
Add mashed potatos & mix it. 
Then add fresh criander leaves & mix them. 
Serve hot with chapatis or naan. 

Paneer Noodles Pakora

An mouthwatering and very easy to prepare paneer noodle pakoda recipe using paneer, boiled noodles ,spices and green chilies. This crispy snack tastes superb with served with evening tea and tomato chutney. 


Ingredients
100 gms cooked noodles
100 gms paneer (cottagte cheese) cubes
3 chopped green chillies
1 cup besan (gram flour)
salt to taste
oil for frying


Method
    Combine all the ingredients, along with 2 cups water and mix well to make a smooth batter.
    Divide the mixture into equal portions and shape them into round pakodas.
    Heat the oil in a kadhai and deep fry the pakodas till they turn golden brown and crisp from all the sides.
    Serve hot.

Fish Pakoras

Lovely and crisp golden brown spicy coating is on the outside - with a heavenly taste of spices.


Ingredients
- 450g rohu or any other firm white fish fillets
- 2 tbsp. lemon juice
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 2 tsp. garlic paste
- 2 tsp. ginger paste
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- 1 level tsp. salt 
- 1 tsp. ground Coriander


Basic batter
- 200 g. gram flour,  (besan)
-1 1\2 level tsp. salt
- 1 tsp. chilli powder
- 1 level tsp. ajowan seeds
- 1 level tsp. coriander crushed
- 1 tsp. garam masala
- 1\2 tsp. bicarbonate of soda- - 2 tbs. Coriander leave
- 2-3 drops of yellow food color
- about 300 ml water


Method
1. Wash the fish and pat dry. Cut into 1 inch pieces. Rub the fish with lemon juice and put aside. Mix the garlic, ginger paste with salt, chilli powder, turmeric, green chillies, ground coriander and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours.
2.Place the gram flour and the remaining dry ingredients and food colour in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.
3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
4. Dip a few pieces of fish into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Don't try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 3-5 minutes to a crisp golden colour on both sides, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.    

Fish Fingers

Fish marinated in spices and then deep fried.


Ingredients
- 500 g. fish fillets
- 1/2 cup soy sauce
- 2 tsp. ajinomoto
- 1\2 tsp. salt or to taste
- 1 egg, beaten
- 1 tsp pepper
- 1 cup flour
- oil for frying

Method
1. Dry the fish fillets thoroughly with clean paper towels.  Using a chef’s knife, cut the fish into fingers 1\2 inch wide and about 3 inches long.
2. Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade. Cover and leave to marinate for about 20 minutes. Drain the excess marinade.
3. Dip the fish fingers, one at a time, in the egg, then roll in the flour. Place them in single layers on a baking sheet. 
Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan. Heat the oil to 325°F.
4. Fry the fish fingers in batches until they are golden brown, 5-8 minutes. Drain on paper towels and serve immediately.
5. Serve with French fries, ketchup and Garlic Chutney.

Pakoras

An mouthwatering and very easy to prepare pakorasa recipe using besan and spices easily available in stores. This crispy snack tastes superb with coriander and tomato chutney. Go relish!


Ingredients
-1/2 cup besan (dried chickpea flour)
-5 oz. warm water
-1/4 tsp. red pepper
-3/4 tsp. salt
-1/2 tsp. Garam Masala paprika (optional)
-1 small onion
-1 potato
-a few spinach leaves
-oil for deep frying


Method
In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and leave to swell for 30 minutes Add salt and pepper and Garam Masala and beat again. Wash, peel and slice onion and
potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.

Allo Samosa - Potato snack Allo Samosa - Potato snack

Samosa is a fovourite tea time snack. The pastry is made from flour and fat and is filled with a mixture of potatoes and spices. Other vegetables can be added to potato mixture.


Ingredients


2  cups flour
1/2  teaspoon salt,
4  tablespoons ghee or oil
4  tablespoon water,
4-5  medium potatoes, boiled in their jacket
4  tablespoon oil
1  medium onion, finely chopped
1  cup peas, shelled
1  tablespoon ginger, finely chopped
3  tablespoon coriander, fresh, chopped
3  tablespoon water
1.5  teaspoon salt
1  green chilies fine chopped
1  teaspoon coriander seeds, ground
1  teaspoon garam masala
1  teaspoon cumin seeds roasted & ground
1  teaspoon chilli powder
2  tablespoon lemon juice
 oil for deep frying


Method


1. Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs.
2. Slowly add about 4 tablespoons water- or a tiny bit more -- and gather the dough into a stiff ball.
3. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
4. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice.
5. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, add the onion. Stir and fry until soft but not brown. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir and add a little more water if the frying pan seems to dry out.
6. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, chilli powder and lemon juice. Stir gently to mix. Adjust the seasoning with salt and pepper. Turn off the heat and allow the mixture to cool.
7. Knead the pastry dough again and divide it into six balls. Keep 5 covered while you work with the sixth.
8. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make another samosa from other half. Make 12 more samosas.
Heat about 2 to 3 inches of oil in a karahi for deep frying over a medium-low flame. You may use a small, deep, frying pan for frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot. 

Prawn pakoras

Lovely and crisp golden brown spicy coating is on the outside - with a heavenly taste of spices. 


Ingredients
12-15 medium sized prawns
3 green chillies
1tbsp ginger
3-4 garlic cloves
1/4th cup coriander
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp all spice powder
1 tsp salt
1 tsp gram flour
1 tsp Chinese salt
3 tbsp capsicum
2 tbsp onion
2 tbsp Soya sauce
3 tbsp spring onion
1 1/2 cup oil
1/4 tsp pepper powder
Pinch of sugar


Method
Mix all the ingredients for the batter. Dip the cleaned prawns in it and deep fry. When it turns reddish brown, drain and remove. In a pan heat oil, add chopped garlic and when it turns to golden brown, add chopped ginger, green chillies, onions and capsicum and toss them well. Add the fried prawn with salt, pinch of sugar, pepper powder, Chinese salt and Soya sauce. Toss it well adding a little water. When half cooked, add the spring onions and mix well. Serve hot.

Dal Pakora

Ingredients

-1/2 cup masoor dal
-1\2 cup moong dal
- 1\2- 3\4 cup warm water
-1 1\2 tsp. chilli powder
- 1tsp. salt
- 1 level tsp. baking powder 
-1 large onion, peeled and finely chopped
-1 tsp. cumin
-1 tsp. coriander seeds, coarsely crushed
- 1\2 cup coriander leaves, chopped
- 2-3 green chillies, finely chopped
- oil for deep frying

Method

1. Soak the dals for several hours, then wash with few changes of water.
2. Place dal, 1\2 cup water, baking powder, salt and chilli powder in a food processor or blender and grind to a smooth thick paste. Add more water if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.
3. Place dal mixture in a bowl and fold the remaining dry ingredients in it. The consistency of the batter should be like basin pakora batter. Add little more water if the batter is thick. Keep aside to rest for 10 minutes.
4. Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
5. Drop carefully a tablespoon full of paste into the hot fat. Fry to a crisp golden colour, turning once or twice, about 5 minutes. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 pakoras at a time.
6. Sprinkle with chat masala.
7. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney  

Dahi Baray

This recipe is popular all over Pakistan. Different communities have their own variations to this recipe. For example, some add sugar to the curds, whilst others temper it with mustard and curry leaves. The Marwaris use moong dal instead of urad dal to make the vadas. Dahi Baray can be eaten as a snack or as part of the meal. The phulki can be made a day in advance and refrigerated. You have only to soak them in hot water and drain just before serving. 

Ingredients

 250 g. dhuli mash dal (white), washed and soaked overnight.

 Pinch of baking soda

 1/2 tsp. salt

 600 ml natural yogurt

 1\2 tsp. red chili powder

 1\2 tsp. garam masala

 1/2 tsp. salt

 1 clove garlic crushed

   

Method

1. Wash soaked dal with few changes of water. Place dal, baking powder and salt in a food processor or blender and grind to a smooth thick paste. Add a little water at a time if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.

2. Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.

3. Drop carefully a tablespoon full of paste into the hot fat. Fry to a golden colour, turning once or twice. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 baray at a time.

4. Ten minutes before serving soak the dumplings in warm water. Press the dumplings between the palms carefully to squeeze out the water.

5. Whisk yogurt with 1\4 cup water, chili powder, salt, garam masala and garlic to make a smooth paste.

6. Arrange the dumplings in a serving dish. Pour the seasoned yogurt over it.

7. Garnish with Chat Masala and Sweet Imli Chutney. 

Chicken Patties

Ingredients
 225 g. puff pastry
 1 quantity chicken fillings for patties
 beaten egg to glaze

Method
1. On a floured board, roll the pastry out thinly and allow to rest for 15-20 minutes. Using a 2-2 1\2 inch round cutter, stamp out 24-28 circles of pastry.
2. Line 12 tartlet tins, or as many as needed, with half the pastry circles. Place a teaspoon of mincemeat in the center of each. Damp the edges of the pastry lid with a little beaten egg and place over the filled tartlet tins. Gently press the pastry edges together to seal.
3. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
4. If tartlet tins are not available, these mince pie can be made on a baking tray.
5. Place one pastry circle on a floured board, place a tablespoon of filling in the centre. Damp the edges of the pastry lid with a little beaten egg and place over the pastry base. Gently press the pastry edges together to seal.
6. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
7. Put on wetted baking tray and Place in a very hot oven (425F, 220C. Gas Mark 7) and bake for 20 minutes or well risen and brown. Serve warm.
Note: Puff pastry can be made at home or can be purchased from grocery store.                                          

Chicken Fingers

Ingredients
 4 chicken breast fillets
 2 tbsp. fresh lemon juice
 1 level tsp. salt
 1 tsp. pepper
 1\2 cup flour
 1 tsp. red chilli powder
 11/2 cups dry breadcrumbs
  2 eggs, lightly beaten
 oil for frying

Method

1. Cut the chicken fillets into strips about 1\2 inch  wide and 2 inch long. Marinate the chicken strips with lemon juice, 1\2 teaspoon salt and 1\2 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips.
2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour.
3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer. 
4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oilat a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour.
5. Drain on paper towels. Serve with mint chutney and garlic chutney.