Banana Pancake Recipe (without sugar)

INGREDIENTS:

‏Ripe banana	2
Egg	1
Milk	1 cup
‏Baking powder	1 Teaspoon
Baking soda	1/4 Teaspoon
‏Salt	1/2 Teaspoon
‏Vanilla essence	1 Teaspoon
‏All-purpose flour	1 and half cup
‏Refined oil	As required

PROCESS TO PREPARE:

• Take a big bowl and mash ripe banana until smooth with the help of a fork.
  
  
  
  
• Add egg in it and mix it well.
  
• Take one cup of milk and add in the mixture.
  
  
  
  
• Mix them well with the help of a hand beater.
• Now take all purpose flour 1 and half cup, baking powder 1 teaspoon, baking soda 1/4 teaspoon and 1/2 teaspoon of salt.
  
  
  
  
  
  
  
• Mix all of them until it becomes a smooth batter.
  
• Finally add vanilla essence and mix it well.
  
• Take a frying pan and grease it will little bit of oil.
  
•  Now with the help of ladle pour the batter on the frying pan.
  
• Let the pancake cook until bubbles form before flipping the pan cakes.
  
•  Now flip the pan cakes and cook until golden brown.
  
• Your pan cakes are ready to serve. 
• Serve hot with chocolate syrup / honey / maple syrup or any other topping of your choice.
  
 

Note:

• cook in medium flame.
• All purpose flour can be interchanged by wheat flour.
• You can add powdered sugar its optional.

Chole Recipe

INGREDIENTS:

Chickpeas	1 cup
Onion finely  chopped	3 medium size
Tomato finely  chopped	1 medium size
‏Ginger paste	1/2 inch
‏Garlic paste	4-5 cloves
Green chili	2
‏Cumin seeds	1 Teaspoon
Coriander powder	2 Teaspoon
Kashmiri red chili powder	2 Teaspoon
Roasted cumin seed powder	1 Teaspoon
Turmeric powder	1/2  Teaspoon
Jaggery	1/2 inch
Coriander leaves finely chopped	1/2 cup
‏Salt	As Per Taste
Mustard Oil	3 Tablespoon

PROCESS TO PREPARE:

•   Wash the chickpeas properly and soak them over night in water.
•  Next day drain the water and again rinse it. 
•  Now pressure cook the chickpeas until 6 whistles with 3 cups of water. You may add a tea bag while pressure cooking the chickpeas(optional). 
• If the chickpeas are still hard then pressure them for another 2 whistles.
  
  
• Take a kadai/Pan and add 3 tablespoon of mustard oil in it.
  
• Now add cumin seeds in it and let them crackle.
  
• Add 2 slit green chilies and fry for 30 seconds.
  
• Add finely chopped onions and fry for 2 minutes.
  
• Add finely chopped tomato and fry it for 1 minute.
  
• Add salt, turmeric powder and kashmiri red chili powder and fry it for 1 minute.
  
• Add roasted cumin seed powder and coriander powder and fry it for 1 minute.  
  
• Now add finely chopped fresh coriander leaves and fry it for 1 minute. Keep some coriander leaves for garnishing.
  
•  Finally add the boiled chickpeas, 1 cup of water and mix them well. Add more water as needed to bring it to a consistency.
  
  
• Now cover it with a lid and cook it for another 5-6 minutes so that the chickpeas absorb the flavors.
  
•  When the gravy thickens, add jaggery and mix it well. Now switch off the gas and leave it for 2-3 minutes with covered lid.
  
• Now your chole is ready to serve. 
  
• Garnish it with fresh coriander leaves.

Note:

• Add baking soda in water while soaking the chickpeas over night. It will make the chickpeas soft and tender while cooking.
• Adding tea bag while pressure cooking the chickpeas will change its colour to brown. It will not enhance its flavor.
• Always cook in medium flame.