Desserts

Name: Eggless Mango Cake Recipe | Easy Dessert
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 Servings
Ingredients: 120 grams Mango peeled and cut into cubes; 130 grams Maida (All Purpose Flour); 130 grams Powdered Sugar; 50 grams Vegetable Oil; 45 grams Curd; 5 ml Lemon Juice; ¾ teaspoon Baking Soda; ¼ teaspoon Baking Powder; ¾ teaspoon Cardamom Powder; pinch of Salt

Blueberry Muffins | Recipe for Muffins

June 5, 2017 by Dip Leave a Comment

Easy Blueberry Muffin Recipe

This is my second recipe post using blueberries. You should read my first recipe post as well, where I bought blueberries for the first time in my life. You can find that post here, “Blueberry Banana Milkshake“. I was super excited to try recipes with these berries as I had always wished to have fresh blueberry muffins.

For this second blueberry recipe, I got inspiration from from here. I tweaked it a little and made my version of moist, sweet muffins with fresh blueberries, that are overloaded with fruits.

I advise you to follow the exact measurement for proportions of sugar and blueberries. I have made this recipe to suit Indian taste buds and so these muffins are not overly sweet. If you don’t have blueberries, then be careful while using any other fruit. If that fruit is not as sweet as blueberries then you will need to adjust the sugar quantity accordingly.

Equipment and Utensils

Handheld electric cake mixer

Rubber scraper spatula

Big mixing bowl

Small bowl

Stainless-steel or plastic sieve

Cupcake molds with paper liner

Digital kitchen scale

Ingredients

65 grams Fresh Blueberries (washed, cleaned and dried)

100 grams Maida (All Purpose Flour)

85 grams Powdered Sugar

60 grams Vegetable Oil

60 grams Curd

5 drops Vanilla Essence

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

Pinch of salt

2 tablespoons White Granulated Sugar

Directions

Preheat the oven at 180^oC for 10 minutes.

Line the cupcake molds.

Sieve maida, salt, baking soda and baking powder together.

Keep the sieved mixture in a large bowl.

Put sugar, curd, and oil in a small bowl.

Mix these 3 ingredients using an electric mixer set at medium speed.

Add blueberries to the dry mixture and mix them thoroughly so all blueberries get coated with maida.

Now add wet mixture to the dry mixture.

Use the spatula and mix maida mixture with cut and fold method.

Then add the folded mixture to the molds, sprinkle some granulated sugar on the tops.

Keep them for baking in the oven.

Bake for 19-21 minutes at 180^oc.

Preparation Time: 25 minutes

Cooking Time: 22 minutes

Number of Servings: 9 (small cupcakes) | 6 (medium cupcakes)

Nutritional Information

Total Calories: 1979.55 Kcal

Fat: 169.05 gm

Protein: 21.75 gm

Carbohydrates: 157.9 gm

Calcium: 790.2 mg

Eggless Mango Cake Recipe

May 24, 2016 by Dip Leave a Comment

How to make Mango Cake?

Now since there are mangoes everywhere…I am not cooking anything …I’m just having mangoes for breakfast, lunch and dinner.

Are you too following a mango diet just like me? Hee..Hee…No..No..I am not gaining any weight either..since I am exercising too…let’s assume that to be true 🙂

This season, I made mango cupcakes, mango fresh cream cake and mango burfi too. I was feeling rather lazy, and so I neither clicked any photos nor noted down any recipes. Yesterday, after tasting my mango fresh cream cake, my friend who is a pure vegetarian (but eats eggs when visiting me) asked me for an Eggless Mango cake recipe. She wanted to try it at her home. So I told her that I will upload the recipe after experimenting in my kitchen so that she can refer to it.

I decided to follow my cupcake recipe, but it contains eggs so I thought of replacing eggs with curds and Ta..Da…Here’s a soft fluffy mango cake recipe using fresh mango puree. Now you don’t have to go shopping for condensed milk or eggs. Just use these simple ingredients and follow this easy recipe to bake yourself an eggless mango cake.

I am planning to make mango mawa cake too. I will upload the recipe as soon as I finish experimenting. Till then, you could attempt to make this mango cake recipe from scratch. I also have some simple mango recipes uploaded, incase you are looking for mango recipes and planning to have mangoes all day like me. Refer to Mango Burfi, Mango Raita and Mango & Chicken Salad.

Equipment and Utensils

Handheld electric cake mixer

Rubber scraper spatula

Big mixing bowl

Small bowl

Stainless-steel or plastic sieve

Loaf tin (7¼ x 2½ x 1½ inches)

Digital kitchen scale

Ingredients

120 grams Mango peeled and cut into cubes

130 grams Maida (All Purpose Flour)

130 grams Powdered Sugar

50 grams Vegetable Oil

45 grams Curd

5 ml Lemon Juice

¾ teaspoon Baking Soda

¼ teaspoon Baking Powder

¾ teaspoon Cardamom Powder

pinch of Salt

Directions

Preheat the oven at 180^oC for 10 minutes.

Grease the baking tin.

Sieve maida, baking soda, baking powder and salt.

Put the sieved maida mixture in a small bowl.

Put sugar, mango and curd in a large bowl.

Mix these 3 ingredients using an electric mixer set at medium speed.

In that creamy mixture add oil, lemon juice and cardamom powder.

Mix together at low speed.

Now turn off the electric mixer.

Use the spatula and add maida mixture with cut and fold method.

Now add the folded mixture to the tin and keep it for baking in the oven.

Bake for 25 minutes at 180^oc.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Number of Servings: 10

Nutritional Information

Total Calories: 1458.2 Kcal

Fat: 53.45 gm

Protein: 16.42 gm

Carbohydrates: 252.7 gm

Eggless Mango Cake Recipe | Easy Dessert

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 10 Servings

Calories per serving: 1458.2 Kcal

Fat per serving: 53.45 gm

Carbs per serving: 252.7 gm

Protein per serving: 16.42 gm

Eggless Mango Cake Recipe | Easy Dessert

Here is an easy step by step answer to the question, How to make mango cake? This mango puree cake recipe contains neither eggs, nor condensed milk or butter.

Ingredients

120 grams Mango peeled and cut into cubes
130 grams Maida (All Purpose Flour)
130 grams Powdered Sugar
50 grams Vegetable Oil
45 grams Curd
5 ml Lemon Juice
¾ teaspoon Baking Soda
¼ teaspoon Baking Powder
¾ teaspoon Cardamom Powder
pinch of Salt

Instructions

Preheat the oven at 180oC for 10 minutes.
Grease the baking tin.
Sieve maida, baking soda, baking powder and salt.
Put the sieved maida mixture in a small bowl.
Put sugar, mango and curd in a large bowl.
Mix these 3 ingredients using an electric mixer set at medium speed.
In that creamy mixture add oil, lemon juice and cardamom powder.
Mix together at low speed.
Now turn off the electric mixer.
Use the spatula and add maida mixture with cut and fold method.
Now add the folded mixture to the tin and keep it for baking in the oven.
Bake for 25 minutes at 180oc.

http://dipsdiner.com/dd/mango-cake-recipe-eggless/

Godacha Shreera | Suji Ka Halwa | Quick Dessert Recipe

July 14, 2015 by Dip 1 Comment

Lip-smacking and sweet, this semolina sheera is very easy to make. Traditionally it is made using equal quantities of sugar, ghee and semolina. It is prepared on auspicious occasions as an offering to Gods.

The traditional version is very rich in taste but is so heavy and fat-laden that I can’t really recommend it as a part of our regular diet, for health reasons. However, it is pretty hard to resist having sheera as part our regular diet.

So after many trials, I have come up with this low fat, low cal recipe that doesn’t compromise on the taste of traditional sheera. This recipe contains only 2 tablespoons of ghee, 3/4th cup of sugar, and 1 cup of semolina. No milk is used in this recipe.

The only catch is, this sheera needs to be consumed hot or warm. Since it uses a lot less ghee, it tends to get dry as it cools down.

You can make it at night and reheat it for the morning breakfast. At room temperature it stays good for 2 days.

If you have a habit of keeping roasted semolina in stock, then this recipe will get done in 10 to 12 minutes during busy morning hours.

Equipment and Utensils

Nonstick fry pan with the lid

Saucepan

Medium spoon

Ingredients

1 cup Semolina (Sooji or Rava)

¾ cup Sugar

2 tablespoon Clarified Butter (Pure Ghee)

2½ cup Boiling Water

½ teaspoon Cardamom Powder

¼ teaspoon Salt

15-20 Sultana

few Saffron Strands

For Garnishing:

1 tablespoon chopped Pistachios (Optional)

Directions

Put ghee in a pan and keep it on medium flame.

Add semolina and keep roasting it.

After 5-6 minutes, semolina will change color to light brown.

Roast for 2 more minutes until you get a nice aroma.

Now add boiling water, keeping the flame high.

Mix well and keep stirring.

When all the moisture is absorbed by semolina, lower the flame.

Wait till all added water is absorbed and mixture becomes dry.

To this, add sugar, salt, cardamom powder, sultanas and saffron.

Mix well, until the mixture becomes thin again.

Keep stirring, mix sugar well so it forms a homogenous mixture.

Now put the lid on and keep it on the lowest flame.

Remove the lid after 2 minutes, mix once and it is ready to serve.

Preparation Time: 2 minutes

Cooking Time: 14 minutes

Number of Servings: 4

Godacha Shreera | Suji Halwa | Suji Ka Halwa | Quick Dessert Recipe

Prep Time: 2 minutes

Cook Time: 14 minutes

Total Time: 16 minutes

Yield: 4 Servings

Godacha Shreera | Suji Halwa | Suji Ka Halwa | Quick Dessert Recipe

Ingredients

1 cup Semolina (Sooji or Rava)
¾ cup Sugar
2 tablespoon Clarified Butter (Pure Ghee)
2½ cup Boiling Water
½ teaspoon Cardamom Powder
¼ teaspoon Salt
15-20 Sultana
few Saffron Strands
For Garnishing:
1 tablespoon chopped Pistachios (Optional)

Instructions

Put ghee in a pan and keep it on medium flame.
Add semolina and keep roasting it.
After 5-6 minutes, semolina will change color to light brown.
Roast for 2 more minutes until you get a nice aroma.
Now add boiling water, keeping the flame high.
Mix well and keep stirring.
When all the moisture is absorbed by semolina, lower the flame.
Wait till all added water is absorbed and mixture becomes dry.
To this, add sugar, salt , cardamom powder, sultanas and saffron.
Mix well, until the mixture becomes thin again.
Keep stirring, mix sugar well so it forms a homogenous mixture.
Now put the lid on and keep it on the lowest flame.
Remove the lid after 2 minutes, mix once and it is ready to serve.

http://dipsdiner.com/dd/godacha-shreera-suji-halwa-quick-dessert-recipe/

Fruit Salad Saffron Flavored

April 27, 2014 by Dip 3 Comments

Now since it’s summer time, our house is full of mangoes, bananas and wax apples. It is so hot here that you cannot think of entering the kitchen after 11 am. Many times I just skip lunch and have this bowl of fruit salad instead. It is very refreshing and after having this bowl you will not feel hungry for 3 to 4 hours.

You can add various fruits to this salad. Most fruits like mud apple, papaya, mangoes etc…can be added. However, I suggest you avoid citrus fruits like orange, sweet limes and all types of melons. These fruits will make the salad watery and the yogurt will curdle.

Equipment and Utensils

Large bowl

Small bowl

Small whisk

Ingredients

100 grams (½ cup) Banana peeled and roughly chopped

100 grams (2-3 big slices) Pineapple roughly chopped

120 grams (1 medium) Apple cored and cut into big chunks

80 grams (1 small) Kiwi cut into big chunks

For Dressing

150 grams Thick Yogurt chilled

2 tablespoon Icing Sugar

Few Saffron Strands

½ teaspoon Cardamom Powder

Directions

Put all ingredients mentioned under the tag ’For Dressing’ into a small bowl.

Whisk all the ingredients and keep this yogurt dressing in the refrigerator.

Cut all the fruits and keep them refrigerated.

While serving put all the dressing in a fruit bowl, mix well.

Serve immediately.

Preparation Time: 12 minutes

Chilling Time: 35-40 minutes

Cooking Time: 0 minutes

Number of Servings: 3

Nutritional Information

Total Calories: 482.8 Kcal

Fat: 7.4 gm

Protein: 7.19 gm

Carbohydrates: 97.58 gm

Iron: 3.8 mg

How to make a fruit salad

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 2 Servings

Calories per serving: 242 Kcal per serving

Fat per serving: 3.7 gm per serving

How to make a fruit salad

Very healthy and less than 250 Kcal per serving, here's a Fruit Salad recipe with a simple yogurt dressing. An easy and simple mid-morning or mid-afternoon snack. A must-have fruit salad if you are on beauty diet.

Ingredients

Ingredients
100 grams (½ cup) Banana peeled and roughly chopped
100 grams (2-3 big slices) Pineapple roughly chopped
120 grams (1 medium) Apple cored and cut into big chunks
80 grams (1 small) Kiwi cut into big chunks
For Dressing
150 grams Thick Yogurt chilled
2 tablespoon Icing Sugar
Few Saffron Strands
½ teaspoon Cardamom Powder

Instructions

Put all ingredients mentioned under the tag ’For Dressing’ into a small bowl.
Whisk all the ingredients and keep this yogurt dressing in the refrigerator.
Cut all the fruits and keep them refrigerated.
While serving put all the dressing in a fruit bowl, mix well.
Serve immediately.

Notes

Make sure that this fruit salad is served chilled.

http://dipsdiner.com/dd/fruit-salad-yogurt-dressing-easy-healthy-fruit-salad-with-calories/

Banana Cake Without Eggs

February 19, 2014 by Dip 5 Comments

Whenever I buy big bananas, a few of them get wasted due to them lying around on the table for several days, over-ripening and getting black spots. So I searched for recipes to make use of such over-ripe bananas. This is one such successful experiment in which I was able to make a soft, spongy banana cake. This is a good way in which you can use those extra bananas generously. In this small cake I have used 3 big bananas.

The cake turned out to be extremely tasty and it lasted for 4 to 5 days. I got a good recipe from Nigella’s site, but it was using eggs. Substituting the eggs with curd solved my problems.

While baking this cake, I have also created a general tutorial on how to bake cakes while avoiding the problem of them cracking from the top. You can read the tutorial here.

Equipment and Utensils

Rubber spatula

Food-processor or Blender

Large bowl

Small bowl

8 inch (20 cm.) Baking pan

Sheet of waxed paper

Electric whisk

Ingredients

50 grams Unsalted Butter

85 grams Powdered Sugar

50 ml Curd at room temperature

1 Lemon Zest

180-200 grams Banana

1 tablespoon Lemon Juice

Dry Ingredients

150 grams All Purpose Flour

pinch of Salt

¾ teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Cardamom Powder

Directions

Peel bananas and cut into 1-inch slices.

Then puree the bananas in a food-processor.

Preheat the oven to 350°F (180°C).

Grease the baking pan.

Sift all dry ingredients onto a sheet of waxed paper; set it aside.

In a large bowl, take sugar and butter.

With the help of electric whisk, mix together sugar and butter until they are well combined.

Add curd and mix it on high speed.

Now lower the speed and add banana puree, lemon zest and lemon Juice.

Whisk in the dry ingredients. Don’t use electric mixer to mix dry ingredients.

Using a rubber spatula, mix dry ingredients with cut and fold method.

Prepare a pan as shown here.

Pour the batter into the prepared pan, and smooth the top.

Bake until lightly browned; so that a skewer inserted at the center comes out clean.

Let it cool completely on a wire rack.

Cut and serve it at room temperature.

Preparation Time: 15 minutes

Baking Time: 35-40 minutes

Number of Servings: 8

Nutritional Information

Total Calories: 1465.3 Kcal

Fat: 44.39 gm

Protein: 20.21 gm

Carbohydrates: 246.31 gm

Iron: 4.8 mg

Red Velvet Crinkle Cookies

February 13, 2014 by Dip 3 Comments

Finally I am done with my recipe for Valentine’s Day. I am fascinated by watching people planning various recipes to celebrate Valentine’s Day.

I too had planned to make many recipes like Red Velvet Cupcakes, Strawberry Mousse, Chocolate Brownies, BUT…..I was scared by the fact that I would very likely mess up these new and untried recipes…and then who would eat if they don’t turn out right. Daily I used to discover new recipes that could be made for the special day but all these were pipe-dreams.

Then today morning, on an impulse I decided to make these gorgeous cookies and wonder of wonders, they came out really well. Phew!

Till now, I have not really celebrated Valentine’s Day (by means of giving gifts, flowers and surprises..:)). But then I think that every day is a celebration and I always find alternatives to regular dal-chawal. I always cook something different in my kitchen and so my husband and I are lucky to have festive dishes all year around.

No special day is needed to have special food!

Equipment and Utensils

Big Bowl

Small Bowl

Whisk

Oven Tray

Ingredients

¼ cup Unsalted Butter

6 tablespoons Powdered Sugar

1 Egg

1 teaspoon Milk

½ teaspoon Vanilla Essence

½ teaspoon Lemon Juice

pinch of Red Food Color

½ cup Icing Sugar

Dry Ingredients

1 cup All Purpose Flour(Maida)

1 tablespoon Cocoa Powder

¾ teaspoon Baking Powder

pinch of Baking Soda

pinch of Salt

Directions

Take all ingredients mentioned under the tag ‘Dry Ingredients’ into a small bowl.

Mix them well with the help of a whisk and keep aside.

Now in a big bowl add butter and sugar.

Whisk them till sugar gets completely dissolved.

Add 1 egg, lightly beaten, into the mixture.

Whisk till the egg mixture is incorporated well.

Add milk, lemon juice and essence; mix well.

Now add dry ingredients mixture from the small bowl; mix carefully.

When dough forms, keep this dough in the fridge for 3 to 4 hours.

Then remove the dough and divide it into 9 equal parts.

Roll each ball in the icing sugar and keep it on the lined oven tray.

Preheat the oven at 160^oC for 10 minutes.

Bake these cookies for 12 to 15 minutes.

Preparation Time: 14 minutes

Freezing Time: 3-4 hours

Baking Time: 12 -15 minutes

Number of Servings: 9

Sweet Pongal

January 14, 2014 by Dip 1 Comment

I find that a great advantage of recipe blogging is that I get to know various recipes. For the festival of Sankranti, India traditionally has many recipes available from its different states (& cultures). Even though the weather is cold you can still see kites flying in the sky and soon we will also be hearing shouts of ‘Kay Po Che’. 🙂

Beyond Tilgul and Gulpoli which are Maharashrian sweets to celebrate this festival, I learnt about many other recipes. The recipe that I show here is from Tamil Nadu. It is called Sakkarai Pongal or Chakkarai Pongal. It was very new to me but I thought I will give it a try for this Sankranti. It turned out quiet well.

This sweet pongal has an irresistible taste and I find it very addictive. I have just finished one bowl of it and have also skipped my lunch in the bargain. Do try it. It is very easy to make as compared to Tilgul or Gulpoli.

So have sweets and become sweetness.

Equipment and Utensils

Pressure Cooker

Wok

Flat metal spoon

Mixing bowl

Potato masher

Ingredients

125 grams Jaggery grated

80 grams Rice washed

40 grams Moong Dal washed

200 ml Milk

2 tablespoons Ghee

1 teaspoon Cardamom Powder

10 Pistachio roughly chopped

10 Cashew Nuts roughly chopped

Pinch of Saffron

Pinch of Salt

Directions

Add moong dal and rice in a pressure cooker with enough water.

Close the lid and cook it for 3 to 4 whistles.

When pressure goes off, open the lid and get the cooked dal rice in a large bowl.

Mash the mixture with the help of a potato masher.

Put 1 tablespoon ghee in a wok and keep it on medium flame.

When ghee is hot add cashew and pistachio nuts and roast till they change to golden brown color.

Now add jaggery and mix well.

When jaggery is dissolved add the mashed dal-rice mixture.

Add milk, cardamom, salt and saffron.

Mix well and stir it continuously till it starts to leave the sides of the pan.

Make sure that everything is blended well.

Once it cools down it will become hard.

Serve it at room temperature.

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Number of Servings: 3

Nutritional Information

Total Calories: 1341.05 Kcal

Fat: 42.02 gm

Protein: 23.99 gm

Carbohydrates: 216.6 gm

Folic acid: 28.08 ug

Eggless Choco Chips Muffins

December 19, 2013 by Dip 3 Comments

These muffins are so addictive that I ate 2 of them before I clicked their photographs. They are moist, soft and the addition of choco chips gives an extra edge to their texture. These eggless muffins are also super quick to make.

We had to visit a kids b’day party and I thought of taking some home-made muffins (in addition to the gift ofcourse ;)). I started making it at 4 pm and we had left for the party by 5 pm, so you see it’s very quick to prepare this delicious gift for your loved ones.

Equipment and Utensils

Big mixing bowl

Electric Blender

9 muffin cups with liners

Sieve

Tablespoon

Ingredients

120 grams Plain Flour or Maida

130 grams Powdered Sugar

100 grams Curd

100 grams Pure Clarified Butter(Ghee) melted.

50 grams Choco Chips

½ teaspoon Baking Soda

¼ teaspoon Salt

5-6 drops of Vanilla Essence

Directions

Preheat the oven at 180^oC for 10 minutes.

Line nine muffin cups with paper liner.

Take sugar and melted ghee in a big mixing bowl.

Blend them on medium speed until they form a creamy mixture.

Now add curd, vanilla essence and blend well.

Sieve together flour, salt and baking soda into the bowl.

Add choco chips to the mixture.

Mix flour to the mixture with cut and fold method.

Don’t overmix.

Using a tablespoon, divide the batter among the muffin cups.

Bake until the muffins puff up. The process will take 15 to 20 minutes.

A skewer inserted in the middle of one of the muffins should come out clean.

Remove the muffins from cups.

Let the muffins cool completely on wire rack.

Serve warm or at room temperature.

Preparation Time: 10 minutes

Cooking Time: 18 minutes

Number of Servings: 9

Nutritional Information

Total Calories: 2145.6 Kcal

Fat: 117.48 gm

Protein: 19.4 gm

Carbohydrates: 252.68 gm

If you are staying in Vasai-Virar then visit FoodBanana.Com .

Now you can buy recipe kits and without hassles make recipes at home. Order online and get the recipe kit delivered to your doorstep.

Coconut Banana Delight

July 25, 2013 by Dip 1 Comment

Coconut water and tender coconut cream with excess of coconut milk are very relishing. Whenever I have an excess supply of coconuts I freeze the shredded coconut. This recipe is a very tasty drink made with coconut milk. The ice-cream is optional but it imparts a Falooda like taste to the drink. This drink can be served as a dessert and it will win the hearts of your guests.

Equipment and Utensils

2 Small bowls

Small grater

Serving glasses

Spoon

Ingredients

250 ml (1 cup) Thick Coconut Milk

40 grams (¼ cup) Grated Jaggery

2 Small Bananas

20 grams (¼ cup) Tender Coconut Julienne

2 Scoops Tender Coconut Ice-cream

¼ teaspoon Nutmeg Powder

½ tablespoon Sabja/Basil Seeds

3 tablespoons Coconut Water

Directions

Take basil seeds in a small bowl.

Add coconut water to them and leave them for minimum 15 minutes.

After 15 minutes the seeds will swell after absorbing all the water.

Take another small bowl and add coconut milk in it.

Dissolve jaggery into the milk while stirring continuously with a spoon.

Add nutmeg powder and mix well.

Now chill this milk for minimum 1 hour.

Then take serving glasses.

Put banana pieces into each glass.

Add coconut julienne.

Now pour the sweetened coconut milk till glasses are ¾th full.

Add 1 tablespoon basil seeds.

Scoop out some ice-cream and add it on top.

Sprinkle some nutmeg powder and serve immediately.

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Refrigeration Time: 1 hour

Number of Servings: 2

Eggless Banana Choco Chip Cupcakes

July 15, 2013 by Dip 1 Comment

These cupcakes are moist and very soft . The addition of choco chips gives an extra edge to the texture. This recipe uses ‘Red’ bananas, but it can also be made using ‘Yellow’ bananas. Pure clarified butter(Ghee) can be replaced by margarine or unsalted butter. Also, all you need to make this recipe is a bowl and a whisk. These cupcakes are super quick to make and they turn out to be delicious.

Equipment and Utensils

Big mixing bowl

Whisk

Fork

6 muffin cups

cupcake tray

Sieve

Tablespoon

Ingredients

100 grams Plain Flour or Maida

100 grams Powdered Sugar

85 grams Curd

65 grams (1 small ) Red Banana

50 grams Pure Clarified Butter(Ghee) melted.

50 grams Choco Chips

½ teaspoon Baking Soda

¼ teaspoon Salt

Directions

Preheat the oven at 180^oC for 10 minutes.

Line the muffin tray with paper cups.

Peel banana and put it in the big mixing bowl.

Use the folk mash it to make banana puree.

Now add curd, sugar and melted ghee in it.

Whisk together so that all ingredients are mixed well.

Sieve together flour, salt and baking powder into the bowl.

Add choco chips to the mixture.

Mix flour in the mixture with cut and fold method.

Don’t over-mix.

Using the tablespoon, divide the batter among the muffin cups.

Bake until the cupcakes puff up. The process will take 20 to 25 minutes.

A skewer inserted in the middle of one of the cupcakes should come out clean.

Let the cupcakes cool completely on wire rack.

Remove the cupcakes from the pan.

Serve warm or at room temperature.

Preparation Time: 15 minutes

Cooking Time: 24 minutes

Number of Servings: 6

Nutritional Information

Total Calories: 1564.4 Kcal

Fat: 66.5 gm

Protein: 17.41 gm

Carbohydrates: 224.13 gm

Calcium: 160.7 mg

Desserts

Blueberry Muffins | Recipe for Muffins

Easy Blueberry Muffin Recipe

Eggless Mango Cake Recipe

How to make Mango Cake?

Godacha Shreera | Suji Ka Halwa | Quick Dessert Recipe

Fruit Salad Saffron Flavored

Banana Cake Without Eggs

Sweet Pongal

Eggless Choco Chips Muffins

Coconut Banana Delight

Eggless Banana Choco Chip Cupcakes

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