Banana Pineapple Muffins

Servings: 22 muffins

Ingredients:

• 1 and 1/2 cup all-purpose flour
• 1 cup sugar
• 3 medium-size bananas
• 1 can of crushed pineapple 398ml
• 1 and 1/2 teaspoon of baking powder
• 1/3 teaspoon of baking soda
• 1 pinch of salt
• 3 eggs
• 3/4 of a cup olive oil

Directions:

In a large mixing bowl, sift the flour and add the rest of the dry ingredients and mix.

Take another bowl and beat the eggs, add crushed pineapple, sugar and mix well with a spoon.

In a third bowl, mash the peeled bananas with a fork and add these mashed bananas with the other wet ingredients. Mix well with the spoon and then add olive oil and mix again. Add the dry ingredients slowly into the wet ingredients bowl in a clockwise direction mix with the spoon. Let it stand for 30 minutes.

 Oil each cup of the muffin tray, put the muffin/cupcake liner in it, fill each cup with the spoon. At 350 degrees on the medium rack place the tray and bake for 35 to 40 minutes.

Very tasty healthy and flavourful muffins are ready to serve!

Yams/Sweet Potato Halwa

Ingredients: 

• 3 to 4 large size yams or sweet potatoes peeled and cut into small cubes or circle
• 1/2 cup desi ghee or your choice of oil
• 1/3 cup of cane brown sugar
• 2 to 3 green cardamom
• Almond for garnishing

Directions:

Take a deep pot and add all the pieces of yams in the pot, green cardamom, and 1 cup of water. Let it cook on medium low heat until all the pieces become tender. Then, increase the heat so the water dries quickly. Add sugar and with a steel potato masher, mash all the pieces. Then add the desi ghee and keep stirring until it becomes thick. Your delicious yams halwa is ready to serve!

Pumpkin Bread

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup fully cooked pumpkin puree
• 2 medium-size eggs
• 1/3 cup of oil or desi ghee
• 1/2 cup white cane sugar
• 1 teaspoon of baking powder
• 1/3 teaspoon of baking soda
• 1/5 teaspoon of sea salt
• 1/5 teaspoon of nutmeg

Directions:

Sift the flour and mix all the dry ingredients together. Mix all the wet ingredients, by using a fork to beat together. Then mix both parts together with the spoon in a clockwise direction. 

Oil the baking bread pan and place the parchment paper. Pour the batter in it and sprinkle with ground almonds. Leave it on the counter for 30 minutes. Turn on the oven for 350 degrees, on the medium rack place the baking pan. Bake for one hour then check by poking a knife or toothpick. If it comes out clean then it is ready to serve. Enjoy this very delicious pumpkin bread.

Pumpkin Halwa

Ingredients:

• 2 to 4 pounds of fresh pumpkin peeled and cut into small pieces
• 1/2 cup of cream of wheat/suji
• 1 cup of cane white sugar 
• 3 green cardamom
• 1/2 cup of desi ghee or your choice of oil
• Almonds thinly cut for garnishing

Directions:

Cook the pumpkin pieces with one cup of water in a deep pot with green cardamom on low medium heat until it has completely softened and very little water is left in the pot. The pot lid should be tilted a bit.

Roast the suji in a different pot on medium heat until it changes colour lightly or becomes crispy.

Add sugar in the pumpkin pot and let it cook on medium-high heat for 10 more minutes.

Add roasted suji and dasi ghee and keep stirring until no water is left and it becomes thick. Turn off the heat and garnish with almonds and serve.

It is a very good desert and very good and soothing for your tummy.

Air Fryer Chicken and Potatoes

Ingredients:

• 3 lbs. whole chicken
• 1 teaspoon of sea salt
• 1 teaspoon of chili powder
• 1/2 teaspoon of paprika powder
• 1/2 teaspoon of black paper
• 1 teaspoon of Tikka masalah
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice

For potatoes:

• 4 to 5 medium size potatoes cut veg style
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of garlic powder
• 1 tablespoon of olive oil

Directions:

Mix all the spices with lemon juice and olive oil. Take off extra fats and end parts of the wings from the chicken but leave the skin on. Cut one deep slit on each part of the chicken breast, marinate chicken with the spices for at least 2 to 4 hours.

Place the chicken upside down in the air fryer, turn on the chicken setting (20 minutes at 360 degrees). 

After 20 minutes, flip the chicken and place spiced potato veg as shown in the picture and again for 20 minutes.

After 20 minutes, poke the knife in the chicken to make sure it goes all the way down smoothly and even for potatoes too. If you think it needs 5 to 7 minutes more, you can do that.

Your very tasty charga is ready to serve.

Chapli Kebabs 2.0

Ingredients:

• 2 and 1/2 pounds ground chicken OR beef
• 5 small or 3 medium size onions ground and squeeze the water out
• 2 tablespoon chapli kabab masala
• 1 teaspoon red chili powder 
• 1 teaspoon sea salt
• 1 tablespoon Anar dana powder
• 
  1 teaspoon ground ajwain
• 3 tablespoon bread crumbs
• 2 tablespoon dry methi
• 2 tablespoon dry mint leaves or fresh leaves chopped
• 1/2 cup freshly chopped cilantro
• 1 tablespoon freshly ground ginger
• 3 to 4 cloves  of freshly ground garlic
• 1 egg quick fry in little bit of oil (rarely fried for 10 seconds))
  

Directions:

Mix everything in a deep bowl gently with your hands. 

ingredients in a deep large bowl

all the ingredients combined

Once everything is combined, make patties. 

Take a frying pan and add 2 tablespoons of cooking oil, on medium heat cook the kababs/patties and flip the kababs every one or two minutes until they are cooked (see picture).

Serve with naan and chatni or simply with salad.

Chicken Korma

Ingredients:

• 3 lbs. whole chicken cut into small pieces
• 1 medium-size onion cut into thin slices
• 2 tablespoons of crushed tomatoes or 3 medium size tomatoes peeled and cut into small pieces
• 1 tablespoon of freshly ground garlic
  
• 1 tablespoon of freshly ground  ginger
• 2 tablespoons of plain yogurt
• 1/5 cup of cooking oil
• 1 teaspoon sea salt or according to your taste
• 1 teaspoon chili powder
• 1 teaspoon of cumin powder
•  pinch of clove powder
• 1 teaspoon of turmeric powder
  
• 1 teaspoon of korma masala
• 1/5 cup peeled split almonds for garnishing

Directions:

Take deep cooking pot on medium heat add onion slices and cooking oil. Let it cook until onion becomes translucent,

Add garlic and stir. 

After 30 seconds add all the chicken pieces and stir. 

Cover the pot with its lid and let it cook for 20 minutes, during this stir 2 times.

Uncover the pot let all the water dry then add the spices and ginger.

 

Stir once more after 2 minutes and add tomatoes and yogurt and stir 1 to 2  times.

After about 5 to 6 minutes, oil will begin separating.

Then add 2 cups of water. Let it cook for 10 more minutes and then turn off the heat. 

Put the korma in the serving dish garnish with peeled split almonds. Serve with naan or vegetable rice or plain boiled rice.

Oven Roasted Chicken with Sweet Potatoes

Ingredients:

• 
  6 whole chicken legs approximately 6 pounds
• 1 and 1/2 tablespoon of sea salt
• 1 tablespoon of chili powder
• 1 and 1/2 teaspoon of paprika powder
• 1/2 teaspoon of cinnamon  powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1teaspoon of  black ground paper
• 1 pinch of clove powder
• 1/2 a lemon or two tablespoons of lemon juice 
• 2 tablespoons of white vinegar
• 2 to 3 large sweet potatoes
• 2 tablespoons of olive oil
• 2 whole garlic cut in half from the middle

Directions:

Take the skin off of the whole legs. And make a cut on each thigh.

Put all the spices, lemon juice, and vinegar together and massage all the chicken legs let it marinate for 4 hours or more.

Peel and cut the sweet potatoes into 1 inch thick round or long pieces. Place all the pieces in the baking dish as shown in the picture and place the garlic as shown as well, drizzle olive oil on it.

Place all the chicken in baking dish.

Cover the tray completely with foil paper and place in the oven at 350 degrees for 35 minutes.

Then loosen the foil from two sides so water from the chicken starts evaporating. Cook for 30 minutes more or until all the water disappears. If after 1/2 hour that water is still there and chicken is cooked well, then pour out the water in a saucepan and dry it on top of the stove, and pour that thick gravy type water on top of the chicken before serving. Squeeze out the garlic, it has a very creamy taste served with chicken and sweet potatoes, Enjoy with some salad.

Channa Dal with Lamb Stew

Ingredients:

• 1 cup Channa Dal (uncooked chickpeas) washed 3 times soaked for 2 hours
• 1 and 1/4 pound of lamb stew or any other stew
• 1 medium-size onion  peel and chop
• 1 tablespoon freshly ground garlic
• 1 tablespoon freshly ground ginger
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
  
• 1 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1 pinch clove powder
• 1 and 1/4 teaspoon sea salt
• 2 tablespoons of crushed tomatoes or 3 small tomatoes peeled and cut into small pieces.
• 1/4 cup of cooking oil

Note: cooking time differs between different pressure cookers.

Directions:

On medium heat in the pressure cooker put chopped onion with oil, when onion becomes translucent add garlic and stir.

Add meat and stir, after about 5 minutes when you see meat become kind of white add all the spices and ginger and stir.

Add tomatoes and stir.

When all the tomatoes disappear, add 2 cups of water.

When it starts boiling, spread the soaked dal on the meat evenly, and close the pressure cooker. 

Note the time after the first whistle, then after ten minutes turn off the heat. Wait until it's safe to open, check if meat and dal are tender. 

Garnish with cilantro and serve with roti or naan or with boiled rice.