Banana Marble Cake

Ingredients:
All purpose flour - 180 g
Unsweetened Cocoa powder - 1 tbsp
Baking powder - 3/4 tsp + 1/4 tsp
Baking soda - 1/4 + 1/8 tsp
Banana - 2
* Sugar - 150 g + More
Oil - 41 g
Milk - 41 g
Esc  - 3/4 tsp
Walnuts - 3 tbsp (chopped)

Method:

• In a bowl add in dry ingredietns - flour, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add in ripen bananas and mash it with a fork.
• Add in sugar, oil and milk and whisk well.
• Add in dry ingredients little by little and whisk it.
• Now take little batter and add it separate bowl.
• In a cup add in 2 tbsp of hot water and then add in cocoa powder.
• Whisk well and this to bowl with plain batter.
• Now take the pan to bake.
• Add in plain and cocoa batter alternatively.
• Dap it and make swirl patterns using toothpick.
• I pored cooca batter as base in bundt pan and topped with plain batter.
• Used tooth pick and made swirls.
• Bake this in a preheated oven (OTG) at 180 for 22-25 mins.
• I baked in different moulds.
• I baked a plain banana bread topped with walnuts.
• I baked marble banana bread and bundts too.

Note:

• Once batter is done, check for sweet and add accordingly and mix gently.
• Or based on the sweetness of banana adjust the sweet in cake.
• If baking in pan it will take more time.

Lapsi

Ingredients:

Godhumai Rava - 1/2 cup or 60 g
Yellow moong dal - 1/2 tbsp or 7.5 g
Water - 1 1/2 cup or 225 ml
Brown sugar - 1/2 cup or 60 g
Water - Little
Elaichi powder - a pinch
Cashews - 4-5 
Raising - 4-5 
Ghee - 4 tbsp

Method:

• Heat a pan and add in ghee.
• Add in cashews and raisins and roast them low flame.
• Set this aside.
• In other pan, dry roast moong dal in low flame.
• Transfer this to plate.
• Now to the same pan add in rava.
• Roast in low flame.
• Roast till you get a nice aroma.
• Transfer this to plate.
• Now add in sugar and little water and let it boil.
• Boil till sugar is completely dissolved.
• Add in elaichi powder and mix it.
• Turn off the range.
• Now add in 1 1/2 cups of water to the same pan.
• Let it boil.
• Now reduce the flame to medium.
• Add in roasted dal and rava and mix it.
• Cover and cook in medium flame till done.
• It will take app mins.
• Now add in prepared sugar mixture  and mix well.
• Cook till everything blends together.
• Add in ghee and then fried nuts and raisins.
• Serve the hot yummy Maharastrian sweet.

Pizza Boats

Ingredients:

For Dough:

All purpose flour - 100 g
Wheat flour - 100 g
Instant yeast - 1 tsp
Sugar - 1 tbsp
Warm Milk - 1/2 cup
Warm Water - 1/4 cup
Olive oil - 2 tbsp
Salt - 1 1/2 tsp

For Filling:

Onion - 1 (fine chop)
Green Capsicum - 1 (fine chop)
Tomato - 1 (deseed, fine chop)
Boiled Corn Kernels - 5 tbsp
Italian Seasoning - 1/4 tsp
Red Chilly flakes - 1/4 tsp
Oregano - 1/4 tsp
Pizza Sauce - 2-3 tbsp
Grated Cheese - 1/4 cup

Method:

• Prepare the filling.
• Heat oil in pan and add in fine chopped onions.
• Saute in medium flame.
• Add in tomatoes and saute.
• Add in sauce, seasoning and mix well.
• Add a pinch of salt and mix it.
• Add in capsicum and mix well.
• Turn off range and add in grated cheese.
• Mix it and set aside to cool compleltely.
• Now prepare the dough.
• In a bowl add in flour, salt and mix well.
• Add in sugar and yeast and mix it.
• Now add in warm milk and water and mix well.
• Warm milk and water together weighed app 180 ml.
• Knead well.
• Add in olive oil and make a soft dough.
• Place this in a greased bowl and set aside for an hour to proof.
• Once done, punch the dough.
• Roll out and cut small circles.
• I used a lid to do this.
• Take a cirlce and and roll both side and pind the ends.
• It will resemble a boat or turkish pide shape.
• Place the filling and repeat the same with rest of the dough.
• Now grease a pan and arrange them in a pattern you wish too.
• Bake this in a preheated oven(OTG) at 180℃  for 22-25 mins.
• Serve hot with sauce.

Finger Donuts

Ingredients:

Oil - to fry

Dough:

All purpose flour - 360 g 
Salt - 4.5 g
Milk powder - 26.2 g
Instant yeast - 4.5 g
Curd -  18.25
Luke Warm Water - 188 ml
Unsalted butter - 28 g

Cream Filling:

Whipped cream - 263 g
Icing sugar - 26 g
Esc - 1/4 tsp

Jam:

Fruit Jam - 5 tbsp
Icing sugar - 1 tsp

Cinnamon Sugar:

Cinnamon Powder - 1/4 tsp
Sugar - 1/3 cup

Method:

• Lets prepare the dough.
• In a bowl add in flour, salt and milk powder.
• Mix this well.
• Add in sugar and yeast and mix it.
• Add in curd and mix well.
• Now add in luke warm water and mix well.
• Add in softened butter and knead the dough.
• Make the dough and place it in a greased bowl.
• Cover it and set aside for an hour for first proofing.
• Once proved punch the dough and divide to equal portions.
• I made balls of 50 g each.
• Shape it like cylinder or mini log and placed in a lined tray.
• Set aside for 30 mins for second proofing.
• Now in a plate add in cinnamon powder and sugar and mix it.
• Set this aside.
• Heat oil in a pan and  fry the donuts in medium flame.
• Set the  fried donuts aside.
• Roll them in cinnamon sugar while warm and not hot.
• Set aside to cool.
• Prepare the cream filling, stiff peak consistency.
• Refrigerate till use.
• Now heat a pan and add in jam and sugar.
• Cook in low flame for a min.
• Let it cool completely and fill it piping bag.
• Now before serving, slit the donut by keeping the base intact.
• Pipe the cream and then pipe the jam.
• Enjoy.
• Yields 15 donuts.

Note:

• You can also bake the same.
• Can refer the blog for baked donuts.

Burfi Mousse with GulabJamoon Shots

Ingredients:

Gulab Jamoon - 10 pieces
Ghee - 12.5 g
Milk powder - 60 g
Almond flour - 1 tbsp
Milk - 20 g 
Icing sugar - 1/4 cup
Saffron Strands - Little
Elaichi powder - 1/4 tsp
Whipped Cream - 100 g
Cream Cheese - 25 g
Icing sugar - 7.5 g

Method:

• Strain the jamoon from syrup and refrigerate.
• Prepare the burfi.
• Add in ghee to the pan, once it melts turn off the range.
• Add in almond flour, milk powder and milk
• Mix well, there should be no lumps.
• Place the pan on stove top and cook in medium flame till it thickens a bit.
• It will app take 2 mins.
• Then add in icing sugar and mix well.
• Cook for 2 more mins, it should leave the edges of the pan.
• Add in elaichi powder and mix it.
• Turn off range and set aside to completely cool.
• Now add in cream cheese to a bowl and cream it.
• Whisk the prepared burfi and then add it to cream cheese.
• Whisk them well.
• Now add in whipped cream and whip till stiff peaks.
• Add in sugar while whipping.
• To the serving glass add in jamoon pieces.
• Pipe the mousse and then top it with jamoon piece.
• Refrigerate till you serve.