Rose Pistachio Cup Cake

 

Explored an eggless sponge cake and then that took me to this recipe...

• Home Curd 1 cup, 1/2 cup white sugar, 1/2 cup avocado oil - blend well
• Add 1.5 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
• Blend well, then add rose essence few drops
• Transfer to disposable baking cups (from Michaels)
• Top with crushed pistachios
• Heat oven at 350 or 335 Farenheit, bake for 15 to 20mins
• Yummy sponge Rose Pistachio Cup Cake is ready!!

Veggie Soya Chunks Cutlet

Randomly experimenting with Soya chunks...cutlet turned yummy!

• Soak Soya Chunks in hot water for an hour atleast
• Squeeze water out and pulse it in food processor
• Same processor, pulse cauliflower, spinach
• In a grater, shred zucchini and paneer
• Add oil to tava, saute fine chopped onions and g.chillies
• Then add cauliflower spinach, then soy chunks shredded
• After few mins add zucchini, salt and paneer
  
• Add cashews roasted in ghee to the above, turn off, cool it
• Add few spoons roasted gram powder to bind if needed
• Make cutlet shapes, then pan toast by coating with poha powder!

 

Edmame Lemon Tofu (Peas/Paneer can be a variant)

 

Recently I am into strength training and atlast decided to increase my protein intake. So trying different options...landed in a lemon rice style of Tofu... Here is the recipe..

• Wash a pack of firm tofu and drain well
• One pack of frozen Edmame (Wholefoods 365 brand Shelled Edmame, appx 340gms)
• Add oil to Tava, then add mustard, urad, channa dhaal, one or 2 red chillies broken
• Then add edmame, sprinkle water, close lid
• Cook 5mins, then add turmeric, salt, asafoetida
  
• Add diced tofu, saute well
• Add lots of lemon juice and saute 2 mins
• Turn off, top with Cilantro and eat hot!!!!