EGGLESS BANANA OATS MUFFINS

Eggless Banana Oats muffins are a delicious and yet healthy combination of bananas and oats.
picsart_12-01-117320949031491612688.jpg
This recipe does not contain maida and butter. Just two tablespoons of cooking oil for the entire batch of muffins!! Use any oil like sunflower oil or olive oil which is odourless and you can enjoy muffins without being guilty of stashing loads of calories. It is really a delicious oats recipe which will make one eat oats without even realising it.

These muffins get all their softness and moisture from banana and curd. For the sweetness, I have used some brown sugar which is again a healthier alternative to refined sugar we generally consume at home.
picsart_12-01-112578615159826734306.jpg

You can garnish these muffins with any fruit or nuts of your choice. Some of the suggested options which you can use are strawberries, blueberries, dried cranberries, almonds, raisins or chocolate chips etc.

picsart_12-01-116360495662636044789.jpg

INGREDIENTS :

Oats- 1/2 cup
Whole Wheat flour-1/4 cup +1 tbsp
Baking Powder-1/2tsp
Baking soda-1/4 tsp
Salt- A pinch
Ripe Banana -1 (large)
Thick Curd-1/4 cup
Brown Sugar-1/4 cup
Milk-1/4 cup
Oil-2 tbsp
Vanilla Essence- 1 tsp

For garnishing:
Chocolate Chips-2 tbsp

INSTRUCTIONS:

  1. Take oats in a grinding jar and grind them coarsely. Don’t grind it too fine.
    I have used Quaker Oats.
  2. Sieve together whole wheat flour, baking soda, baking powder and salt in a bowl. Add coarsely ground oats to it. Keep it aside. These are the dry ingredients.
  3. Peel the banana and make a puree.
  4. Add curd and brown sugar to it. Mix well till sugar is completely dissolved.
  5. Preheat the oven to 180 degrees Celsius. Preheating oven is an essential step in baking. Please do not miss it.
  6. While the oven is heating, add milk, vanilla essence and oil to the above mixture. Mix well.picsart_11-30-116642531607217432392.jpg
  7. Gently fold the dry ingredients in this liquid mixture. Be gentle.
  8. Place the liners inside the muffin tray or muffin moulds.
  9. Pour the batter in muffin liners using spoon such that there are filled 3/4th. Garnish the muffins with chocolate chips.picsart_11-30-11486683849379252391.jpg
  10. If the oven has preheated by now, place the cupcake tin inside the oven and bake muffins at 180 degrees Celsius for 15 minutes. After 15 minutes, do the toothpick test.
  11. Prick the centre of any muffin by a toothpick and check. If the toothpick comes out clean the muffins are ready. If there is some liquid at the tip, bake for another 2 minutes.
  12. Enjoy these melt in the mouth healthy Banana Oats muffins and that too guilt-free!! You can have them warm also 🙂
    picsart_12-01-117463044127664058747.jpg

    NOTES:

  13. The muffin gets its natural sweetness from the ripe bananas. I would advise if you are trying this recipe, then please use only ripe bananas as I have added a nominal amount of sugar and these muffins get most of their sweetness from bananas.

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

LEMON & DATES PICKLE

Lemon and Dates Pickle is a sweet, sour and hot side dish that everyone will love this special combination. The simple yet delicious pickle that goes well with Biriyani, Ghee Rice parantha etc. Try out this special pickle recipe at your home.

Both Lemon and Dates have major health benefits. The health benefits of lemon include treatment of Throat Infections, Constipation, Fever, Dental Problems, Rheumatism, Obesity etc.

Dates are a good source of various vitamins and minerals such as Calcium, Phosphorus, Iron, Sodium, Potassium, Zinc and Magnesium.

Recipe courtesy: My friend Anubhuti Doshi

picsart_11-19-087645029483936099526.jpg

INGREDIENTS :

Lemon – 10 nos
Dates – 100 gm (chopped)
Ginger – 1 tsp (chopped)
Fresh red chilli 4-5
Asafoetida Powder – 1 tsp
Green Chilly – 5 nos (chopped)(Optional)
Mustard Seeds – 1 tsp
Oil – 1/4 cup (optional)
Salt to taste

INSTRUCTIONS:

  1. Wash and completely dry a medium-sized glass jar.
  2. de-seeded the red chillies and add lime juice and then crush it in mixture jar.
  3. Take this mixture in a bowl.
  4. Now add dates, salt, asafoetida and mix it.
  5. Close the jar tightly and set aside for around 2 days…
  6. After that put it in the fridge for a longer shelf life.
  7. Tangy and sweet date pickle is ready to eat.
  8. Serve it with mini parantha, khichdi or rice.

    NOTES:

  • If you want you can add green chillies too.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

BEETROOT & CARROT SOUP WITH CRISP SPINACH AND TOASTED SEASAME

Beetroot & Gajar Soup With Crisp Spinach And Toasted Sesame – Carrot soup served with a sprinkle of sesame seeds and crispy fried spinach.

Tried a new recipe today  Beetroot carrot & potato soup and kept it simple spiced with just ginger, garlic, black pepper cumin and topped with crisp spinach.
Serve your kids with this nutrient-rich soup in winters made up of beetroot, carrots  spinach, etc .
Beetroot boosts stamina, gives fibers, helps in detoxification. Carrot helps in improving vision. This is excellent source of nutrients for kids and adults. Make your self a bowl of soup and enjoy the weather.

 

picsart_11-15-097624467536064015366.jpg

Prep Time : 15-20 minutes Cook time: 25-30 minutes Serve :2

INGREDIENTS:

Carrots Chopped  3 medium
Beetroot Chopped 1 medium
Onion chopped 1 small
Fresh spinach leaves (palak) shredded 1 cups
Sesame seeds (til) toasted 4 teaspoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Garlic chopped 4 cloves
Ginger chopped 1-inch piece
Vegetable stock 4 cups
Potato boiled and mashed 1
Black peppercorns crushed 2 teaspoons
Salt to taste
Oil to deep fry

INSTRUCTIONS :

  1. Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger, Onion carrots & Beetroot .
  2. Add one cup stock and cook till the carrots & beetroot are soft.
    Remove from heat, cool and puree.
  3. Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.picsart_11-15-097005128634998665794.jpg
  4. Cook, stirring continuously, till soup comes to a boil and is well blended. Pass the soup through a strainer.
  5. For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp. Drain on absorbent paper.
  6. Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds. Serve immediately.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

CREAMY SEETAPHAL PANEER KHEER/ CUSTARD APPLE & COTTAGE CHEESE PUDDING

Creamy Sitaphal Paneer Kheer  | Custard Apple & cottage cheese Pudding

CUSTARD APPLE is one of the most delicious seasonal fruit. You can consume it as a fruit or one can make a delicious dessert out of it. Deseeding it is quite laborious but once the dish is made,  its amazing taste will make you forget the pains you took Today I prepared   ‘CUSTARD APPLE &COTTAGE CHEESE KHEER’.

When Amrita of life shared the Seetaphal kheer recipe on Diwali on Instagram  I bookmarked it. and as soon as the Seetaphal season rolled in, I decided to try it out myself. It turned out to be a really delicious dessert.

I made this kheer from the very famous Ashta city’s Seetaphal my grandmother send to me.

picsart_11-11-105775287323397012098.jpg

INGREDIENTS :

1 Litre  milk
1/2 cup raw sugar if desired
1 Cup
1 small cinnamon stick
4,5 green cardamoms
4-5 pieces Almonds and pistachios chopped
Pulp for 4 seetaphal (custard apple)
Approx 1 cup.
1/2 cup.crumbled or grated fresh paneer
2,3 saffron strands.
img-20191111-wa00493982101510022343319.jpg

 

 

INSTRUCTIONS :

  1. First of all, you have to deseed the Custard Apples.
    Take a strainer and open the custard apple.
  2. Remove the flesh gently and keep the Sitaphal shells to be used as bowls.
  3. Once the flesh is on the strainer, with the back of a spoon or a hand beater extract the seeds and pick them out.
  4. Collect the pulp below and spoon out the seeds.
  5. You can blend the pulp to a smooth paste but I let the segments stay as it gives a grainy texture like Kheer instead of Phirni.
  6. Boil the milk and let it simmer.
  7. Add the cardamom powder and cinnamon stick.
  8. Once the milk has reduced almost to half, remove the cinnamon stick.
  9. Add the sugar and little bit of saffron.
  10. let the milk cool down completely. Now mix the seetaphal.pulp in it and add grated paneer too.
  11. Adjust sweetness if required and refrigerate for a while.
  12. Your Creamy Sitaphal Pudding is ready.
  13. Pour it into a bowl and set in the fridge for a couple of hours or pour into the Sitaphal Shells and use as individual bowls.
  14. Garnish the Creamy Sitaphal Pudding | Custard Apple Pudding with slivers of almonds and pistachios.

 

NOTES:

  • Use ripe custard apples as it is easier to deseed them.
  • Use firm sitaphal shell for a bowl.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

EGGLESS COCONUT MACAROON HEARTS/ TWO INGREDIENT COCONUT MACAROONS

These yummy macaroons are the perfect quick sweet treat for kids. They’re super speedy to whip up if you have unexpected guests as they’ll be done and dusted in 20 minutes!

These two-ingredient eggless coconut macaroons, bursting with coconut flavour are chewy, delicious, gluten-free and oh so yum!

Eggless Coconut heart shape  Macaroons | Two Ingredient Coconut Macaroons
picsart_10-16-038917396308017894097.jpg

INGREDIENTS :
250 grams desiccated coconut
1/2 can sweeten condensed milk
10 glazed cherries, cut into half (optional)
picsart_11-03-09186938151433546292.jpg

INSTRUCTIONS :

 

  1. Preheat the oven to180 ℃.
  2. Line a baking tray parchment paper. Set aside.
    In a bowl, add desiccated coconut and sweetened condensed milk.
  3. Mix well with a spatula until the coconut is evenly coated with the condensed milk.picsart_11-03-096316354339443147403.jpg
  4. Use a cookie cutter to make a heart shape.
  5. Transfer to a baking tray. You may use some oil spray on the cookie scoop or tablespoon so that the mixture slides out easily.
  6. Place half a glazed cherry on top of each macaroon.picsart_11-03-091054520026391011678.jpg
  7. Bake for about 15-18 minutes or until lightly golden brown.
  8. Keep checking after 12 minutes. It took me around 16 minutes.
  9. Transfer onto a wire rack and let it cool.NOTES:
  10. You may drizzle some melted chocolate over the macaroons if desired.
  11. Recipe adapted from HERE
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️

EGGLESS MINI CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE

Happiness is always a cupcake away.

I love these cupcakes always, as it gets baked in less time and it is the most preferred one for any kids parties and best for individual servings.

Made these mini chocolate cupcakes by using a new brand of cocoa powder by ‘Blue Ingredients’. I tried this cocoa powder for the first time and loved it- it makes the cakes so flavorful.

picsart_11-04-048530777868065837383.jpg

INGREDIENTS:

1 cup maida
1/2 cup wheat flour
1 tbsp cocoa powder
1 cup powdered sugar
1 tsp baking powder
Half tsp baking soda
A pinch of salt
1 cup milk (warm)
1 tbsp vinegar
1/3rd cup melted butter or oil
2 tsp vanilla essence

 

INSTRUCTIONS:

  1. Preheat the oven at 180°C for 10 minutes.
    Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. This makes the cake spongy.
  2. In a mixing bowl sieve all the dry ingredients together – maida, sugar, red food colour, cocoa powder, salt, baking powder and baking soda. Mix them well.picsart_11-04-041580833908417007204.jpg
  3. Separately whisk the wet ingredients – prepared buttermilk, melted butter or oil, and vanilla essence.picsart_11-04-047309027630061452356.jpg
  4. Add it to the dry ingredients and mix well with a spatula till there are no lumps. You can add more sugar according to your preference.
  5.  Now pour the batter in a cupcake mould and bake at 180°C for about 20 minutes or until done. Remove and cool.picsart_11-04-046887490026341800125.jpg
  6. Decorate with chocolate Ganache.
    GANACHE recipe How to make Chocolate Ganache (Truffle)

If you like my recipe of chocolate cupcakes topped with chocolate ganache, then do let me know in your comments below.

 
picsart_11-04-048531110854115328169.jpg

NOTES:

  • Sifting the dry ingredients is a must to avoid lumps and it helps in even mixing.
  • Don’t skip the vinegar, as it gives fluffiness to the cupcake.
  • Vinegar can be replaced with lemon juice or apple cider vinegar.
  • Use any odourless/neutral oil only, otherwise, the cupcake smells different.
  • Don’t over whisk the batter, else the cupcakes turn hard.
    Also, don’t over bake the cupcakes (maximum 20 minutes), else it turns chewy and burnt on top.
  • Baking time varies from oven to oven, so read the manual carefully. I used Morphy Richards OTG and my cupcakes were done in 18 minutes.
    Stays good for 2 to 3 days outside and 1 week under refrigeration.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️