Banana Bread Eggless

2 1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoon corn starch
1/4 teaspoon salt
1 teaspoon ground nutmeg
2 medium mashed banana 
1/2 cup shredded coconut
1/2 cup walnut
1/4 cup brown sugar

1/2 cup vegetable oil
1/2 cup butter at room temperature
1 can condensed milk
1 can evaporated milk

To a bowl add flour baking powder and baking soda mix and sift it at least two times.
In a second bowl mix evaporated milk and condensed milk and keep aside
In a third bowl mash the banana, add shredded coconut, walnut and brown sugar, mix.  Add oil and butter and mix.  Next, add the milk mixture and mix and lastly add the sifted flour a little at a time and fold slowly DO NOT BEAT OR OVER MIX.

Pour into a 10" greased loaf pan.
Bake at 280F (138C) degrees for 3 hours or until a butter knife inserted in the middle comes out clean.

Fruit Cake Recipe Eggless

1 cup oil

2 big apple or 2 1/2 cups (700 gm or 24 oz) shredded

2 1/2 cups unsifted all purpose flour

2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoon corn starch

1/2 cup bourbon whisky or fruit juice

1/4 cup honey
1 can condensed milk
1 can evaporated milk

2 1/2 cups raisins

3 cups walnuts (or pecans, almonds or cashew)

1/2 cup chopped candied or crystallized mixed fruits or citron mix

1/2 teaspoon nutmeg powder

1 teaspoon cinnamon powder

1/2 ground cloves powder

Oil or melted butter for greasing pans

Preheat oven to 280 degrees.
1. Blend flour and baking powder, baking soda in flour sifter, after sifting add cinnamon, cloves, nutmeg mix keep aside

2. In a second mixing bowl beat condensed milk and evaporated milk together.
3. In a very large third bowl soak candied mix in fruit juice or whisky for 1/2 hour. Add honey, walnut, raisin mix with wooden spatula. Add the milk mixture and oil to the nut mixture and mix. Lastly add the flour mixture a little at a time and fold into it, DO NOT BEAT FOLD GENTLY until contents are mixed.

 

4.   Lightly oil inside of 12-cup tube pan.

5.   Pour batter into pan and smooth over top with spatula. Place in the oven. Bake about 3 hours at 280 degrees or until cake is nicely browned on top and a butter knife inserted into the cake comes out clean.

Let stand on a wire rack before unmolding. Use a knife to loosen the edges.

Spinach with Masoor Dal recipe

12 oz or 340 g of spinach
3 tablespoon oil
1 cup chopped onion
1 cup chopped tomato
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder or to taste
1 teaspoon of garam masala powder
3/4 cup of masoor dal (520 oz or 150 g)
3/3 cup water or as needed
1/2 teaspoon of salt or to taste
A few cilantro leaves

For Seasoning:
2 teaspoon ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/4 teaspoon of asafoetida

Wash and chop the spinach and keep it aside.  To a pan on medium heat with 3 tablespoon of oil add the chopped onions and saute until it has turned light brown.  When the onions have turned light brown add the turmeric and chili powder and saute for 10 seconds, followed by the garam masala powder, saute again for 10 seconds, add the chopped tomatoes, ginger and green chilis and let it cook for 2 minutes or so until the tomatoes have turned soft. Next  next add the washed masoor dal and chopped spinach and cook for 15 minutes or so until the dal and spinach is cooked.  When the dal and spinach is cooked add salt and a little water mix and cook for 2 minutes so that the salt is dissolved.  Turn the heat off add some chopped cilantro leaves, transfer the prepared dish into a serving dish for seasoning.

For seasoning: To a pan on medium heat with 2 teaspoon of ghee add the mustard seeds and cumin seeds and wait for the cumin seeds to pop.  When the cumin seeds pop turn the heat off and add the asafoetida and add the seasoning to the prepared dish

Kadhi Recipe

Ingredients:
3 tablespoon gram flour (besan)
1 cup yogurt (dahi)
2 cups water
1 teaspoon salt

Seasoning:
1 tablespoon ghee or oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
A pinch of asafoetida
A few curry leaves

Preparation:  Dissolve the gram flour in water until there are no lumps, add the yogurt, salt, mix with a beater.
Heat at medium heat until the liquid thickens, stirring constantly.  Turn the heat off and season.

For seasoning:  To a pan on medium heat add ghee, mustard seeds, cumin seeds and fenugreek seeds and wait for the mustard seeds to pop.
When the mustard seeds pop turn the heat off, add the turmeric powder, asafoetida and curry leaves, mix and add it to the kadhi.  Serves 4.

If you have pakodas you can add it to the kadhi at the end.