Lasagna - Indian style

Traditional lasagna is an Italian cuisine and is layered with cheese, spinach or chicken inbetween pasta sheets. I tasted this in one of my friends home with chicken and cheese with indian flavors. So I thought to avoid cheese and try a veggies version of this. This one is a heavy dinner packed with lot of veggies. Kids will love this sure.





Here comes the recipe.

Ingredients: 

Onion - 1 medium
Mushroom - 2 cups
Capsicum - 1 1/2 cups(one color or combo of 3 colors)
Cabbage - 1 1/2 cups
Spinach - 2 1/2 cups
Tomato - 4( make a purée)
Tomato ketchup - 2 tbsp
Salt

For temper:

Butter - 2 tbsp
Garlic - 10 pods
Pepper powder - 1 tsp
Red chili flakes - 1 tsp
Oregano - 1/2 tsp
Italian seasoning - 1/2 tsp

For layering:

Butter - 1 tbsp
Lasagna - 1 pack(I used ready to cook pasta sheets)
Eggs-for each layer 2, so for this one I used 8 eggs.
Mozzarella cheese - 100gm/2 cups





How to prepare filling:

1. Chop onion and garlic finely. 
2. Chop the other veggies thin.
3. In a large pan, temper with the ingredients.

4. Add onions, capsicum, mushroom and salt. Mix well, cover and cook for 10 minutes.
5. Add tomato purée, ketchup, spinach and cabbage. Cover and cook it for 10 minutes.
6. Check for salt and spice and cook till it is dry and has no water in it.
7. Remove from flame and keep aside.





How to layer and bake:

1. Preheat the oven to 375 F( see notes).
2. Butter a glass dish, I used 13 by 9 pan.
3. Spread a little filling( to avoid pasta sticking in pan)
4. Place lasagna sheets on the top of that.
5. Spread filling evenly on top of the sheet.
6. Beat 2 eggs in a separate bowl and pour it over the filling evenly. Traditional lasagna uses cheese instead of egg. To avoid cheese, I add egg. 
7. Now keep lasagna sheet and repeat the filling and egg alternately.
8. End with egg on top.
9. If you had less filling, then top with cheese.
10. Cover the dish with aluminum foil.
11. Now bake for 25 minutes(or as per instructions in the box).
12. Remove foil after 25 minutes and broil for 5-7 minutes to make cheese becomes golden brown on top.
13. Remove from the oven and rest it for 15 minutes.
14. Cut, serve and taste this yum yum lasagna. 




Notes:

1. Set  the temperature according to your lasagna package. I use ready to cook lasagna pack here. It doesn’t need to be cooked to layer. Alternately traditional lasagna sheets are there. You have to cook it to layer. Choose according to your convenience.
2. You can also add zucchini, beans to the filling.

Cardamom flavored Ghee residue cake



I came across this recipe in a food Facebook group and I can't able to believe that a cake can be baked with the residue of ghee. So I tried to make it and taste how it will be.

Ingredients:
Ghee residue- how much ever comes, I got 2 1/2 tbsp
Cane Sugar-3/4 cup
Milk- 1 cup + little less than 1/4 cup
Fine rava -1 cup
Cardamom pow-1 tsp
Salt-1/4 tsp
Baking soda-1tsp
Slivered almonds-1/4 cup





How to bake:
1. Add sugar to the ghee residue and heat it till sugar dissloves. Remove and when warm add milk.
2. Now in another bowl, mix rava, cardamom n salt.
3. Now add the rava mix to ghee mix and mix well and rest it for 10 min. 
4. Preheat your oven to 350f. 
5. Meanwhile grease a loaf pan. I used 8*4 pan.
6. Now add baking powder to the mixture and mix well.
7. Transfer the batter to loaf pan and top it with almonds.
8. Bake for 40-45 min. 
9. Cool in pan for 5 min. Remove from the pan and cool it completely.
10. Slice, serve and enjoy.





Whole wheat old fashioned butter cake

This recipe is best butter cake for frosting. This recipe says it is a 100 year grandma recipe and it is a keeper definitely for frosting cakes. I tried this recipe with whole wheat flour and the aroma of butter filled the entire house. Do give a try to taste this rich buttery cake for your taste buds.

Adapted from: 
Reeni from cinnamonspiceandeverythingnice

Makes: 2 8” cake or 1 bundt cake





Ingredients needed:

Whole wheat flour-1 1/2 cups
Cane sugar-11/4 cups
Baking powder-1tbsp
Salt-1/2 tsp

Unsalted Butter -1/2 cup
Milk-1cup
Vanilla extract-1tsp
Eggs-2



How to bake:

1. Preheat oven to 350 F/ 180 C.
2. Grease 2 8” cake pans or bundt pan.
3. In a mixing bowl, sift flour, sugar, baking powder and salt.
4. In another bowl, add butter, milk and vanilla extract and beat for 2 minutes. Don’t skip it.
5. Add both eggs and beat again 2 minutes. 
6. Pour batter into the prepared pans and bake for 
(a). 30-35 minutes for 8” cake pan
(b). 50 minutes for a bundt pan

7. Cool in pan for 10 minutes.
8. Unmould from the pan and cool completely in a wire rack.
9. Slice and store in a airtight container for 3-4 days.





Whole wheat lemon sour cream loaf with coconut oil


Never knew that a cake can be baked with coconut oil.
And that amazed me to experiment more with this in coming days. 

This is an easy cake baked with coconut oil and sour cream and the entire house is filled with coconut flavor.




Ingredients needed:

Wheat flour-1 cup +2 tbsp
Baking powder- 2 tsp
Salt-1/4 tsp
Cane sugar- 1 cup
Lemon zest- from one lime
Eggs-3
Sour cream-1/2 cup
Coconut oil-1/2 cup
Vanilla extract-1/2 tsp




How to bake:

1. Preheat oven to 350 F/ 180 C. Line a 8” by 4” loaf pan and set aside.

2. Sieve the dry ingredients together.

3. In a mixing bowl, whisk sugar and zest together.

4. Whisk in sour cream, eggs and vanilla.

5. Add the dry ingredients to sour cream mixture and fold in using a spatula.

6. Add in coconut oil and using a spatula fold till it is blended well.

7. Now pour the batter in the prepared tin and bake for 50-55 mins or toothpick inserted into the batter comes out clean.

8. Remove from the oven. Unmould and cool the cake completely to slice and serve.

Store in an airtight container for 3 days.

Bakery style Whole wheat banana choco chip muffins

Adapted from: littlesweetbaker
Makes- 12 jumbo muffins


While googling I came across this muffins which said bakery style muffins. Truly it’s a bakery style muffins with extra sponginess. I substituted whole wheat flour and tried it.



Ingredients to make:
Whole wheat flour- 13/4 cup+2tbsp
Baking powder- 1tbsp
Baking soda- 1tsp
Ground cinnamon- 1tsp
Salt-1/4 tsp
Butter- 1/3 cup, melted
Cane sugar- 11/4 cup
Eggs-2
Vanilla extract- 1tsp
Banana- 4-medium- mashed
Chocolate chips/walnuts- 1/2 cup



How to bake:

1. Preheat oven to 425 F/220 C.
2. Sieve flour, baking powder, baking soda, cinnamon and salt for 3-4 Times.
3. In a mixing bowl, whisk together melted butter, eggs, sugar, vanilla extract, mashed banana so that it is well combined.
4. Now add the flour and mix it gently.
5. Now pour the batter in muffin tray lined up with liners(I used tulip liners.
6. Top it up with chocolate chips/ walnuts. If needed, you can mix half of them in the batter too.
7. Now bake it in the preheated oven at 425 F/220 C for 5 minutes.
8. Now reduce the temperature to 375 F/190 C while muffins are inside the oven and bake it for 12-15 minutes for normal muffin sizes or 18-20 minutes for jumbo muffins. Mine was done in exactly 19 minutes.
9. Remove from the oven and let them cool in tray for 10 minutes.
10. Unmould from the pan and allow it to cool at room temperature.
11. Serve, eat and enjoy the cuppas. 

Notes:

1. Original recipe calls for milk. I forgot to add it to the recipe. Beyond that also this muffins turned out awesome.
2. Also I added extra banana to the recipe.