Replacement for eggs in recipes

Replace 3 eggs with following:

50 gms maida
50 gms sugar
50 gms butter or oil
1/2 tsp baking powder
4 tbsp milk or water

Paneer Do Pyaaza

4 tbsp oil 
2 medium onions chopped square
1 tbsp cumin
5 crushed green cardamon
2 sliced onions
500 gms paneer
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp water
2 medium chopped tomatoes
1/4 cup tomato puree
1/2 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
cover and cook
1 tsp red chili powder
cream as required
then add chopped paneer pieces and cook with some if not using cream . add salt
1 tsp gamma masala powder

1 inch ginger juliennes
1/2 cup chopped cilantro


In a heated pan add oil and fry onion (chopped in 4 parts and pieces seperated). Keep aside.
Then in pan add oil and when heated add cumin seeds and crushed green cardamoms and sliced onions. Fry it and then add ginger paste and then garlic paste. Add 2 tbsp water to prevent burning and then chopped tomatoes and then tomato puree. When heated through add the dry masalas. Cook through till oil rises. Then add cream as required or water (of course cream tastes better) Add garam masala towards end of cooking process. After switching of gas, then add julienne ginger and chopped cilantro leaves. Serve

Tree of Life

cauliflower florets 12-15 nos blanched in haldi water
Stuffing:
1é2 cups pine nuts
250 gms paneer grated
2tsp fine chopped ginger 
8 sprig corriander-more as per taste
salt to taste
Cheese Sauce:
4 tbsp butter and maida each
3-4 sprigs thyme
1 tbsp gouda  grated
3 tbsp chedder grated


stuffing-1é2 cup pine nuts roasted and roughly chopped
250 gms paneer grated and  mix 2tsp fine chopped  ginger grated..salt to taste
 open the floret and press in the stuffing in the spaces.
cheese sauce:
4 tbsp abutter & maida cook in a pan.  boil creme with thyme 3-4 sprigs . Mixthe creme and maida then add 3 tbsp prossed chese an the 1 tbsp gouda chese grated.
Plate the floretsand por the chese saoce over the floretsand garnish with grated cheese
bake with 8-10 min for 110 degre
bake 1 red pperr over gas remove the seeds-chopped
in 2tbsp butter add 1tbsp  garlic and smll finely chopped onion swaet it,1 tbsp sugar 1 pinch salt 1 tbsp  vinegae and gring with red pepper to get coulie serve with baked cauliflower

Coconut Colocasia Curry

18-20 colocasia cleaned and pealed and cut half
2-3 cups of water
salt to taste
1/2 tsp turmeric
2 tbsp lemon juice added in  1.5 cups dahi - to make it sour

Grind to a smooth paste:
8-10 blk pepper
jeera
coconut
methi seeds 1/2 tsp

Tempering:
2 tbsp oil
mustard seeds
4-5 dried red chillis
6-8  curry leaves

Boil in 2-3 cups of water..add salt to taste and 1/2 tsp turmeric with cut pieces of colocasia.
Add the paste to boiled colocassia give it a boil and then even the dahi. Turn off the gas.
Add tempering and cover and let it sit for few minutes berfore mixing and serving.

Vegetable Makhanwala

2 cups water
1/4 cups corn
1 medium carrot chopped in pieces
8-10 french beans cut into pieces
5-6 mushrooms sliced
2 tsp red chilli pwdr
1/4 cauliflower cut into florets
1/4 cups green peas blanched
1 and 1/2 cups tomato puree
2 tbsp butter
2 tbsp honey for sweetness
2 tsp kasuri methi
1 tsp garam masla pwdr
2 tbsp chopped cilantro
1/4 cup cream to finish off
garnish with 1 tsp butter
salt to taste

Grind to a paste:
7-8 garlic cloves
1/4 inch ginger
1 inch cinnamon
4-5 green elichi

In a pan of  boiling water and add carrot and corn; then add cauliflower and beans; then mushrooms and peas. Then add the tomato puree and salt to taste. Add the red chilli powder, garam masala, kasuri methi and honey.
Add cream to finish off and mix well. Garnish with chopped cilantro. Add a tsp of butter while serving.

Garlic Tendli

2 tbsp oil
400 gms tendli -washed and crushed lightly
20-25 grlic 4-5 dried red chillis
1/4 jeera tsp

In heated pan add the jeera. Roast it.  Then garlic and then tendli almost immediately and salt to taste. Cook covered till garlic turns red and tendli. No need to add water. Perfect for cold weather.

Pasta with Alfredo Sauce

1 tbsp butter
2-3 cloves garlic
2 tbsp cream
1/4 cup milk
3 tsp cream cheese
salt and black pepper to taste
500 gms pasta cooked al dente (any tubular pasta-penne or macaroni) with salt


To make sauce , add butter to a hot pan. The add the crushed garlic into the melted butter.  Stir well. Then add cream and milk. Then add cream cheese. Mix well and cook till it comes to a boil. Add the strained pasta. Mix till pasta coated with sauce. Add chopped parsley. And serve.
Optional grate parmesan cheese on top while serving with additional parsley.

Chinese Saiwoo Vegetables

2 green chillies
1 tbsp ginger chopped
spring onions chopped
1 tbsp honey
3 pods garlic
schezwan sauce or chilli sauce
1 tbsp soy and sugar
5 big tbsp cornflour
1 cup green bell pepper chopped lengthwise
1 cup carrot chopped lengthwise
1 tsp of 5 spice powder (chinese spice)

Add 2 tbsp of water to 5 tbsp of cornflour and coat veggies in the prepared batter. Coat then pepper in batter and then deep fry in (high flame) oil. Then the carrots.

Sauce:
In a hot pan add 1 tbsp of honey the 2 tsp of sugar and then 1 tsp of 5 spice powder (chinese spice).

In another hot pan add chopped ginger garlic and chopped green chillis and kutilal chillis (4-5 nos) and then schezwan sauce.
Add the sauce from above process. Then add the fried veggies and mix well.

Chinese Chowmein

ginger julienne
onion julienne
carrots julienne
spring onions chopped
1/2 cup veg stock
beans chopped square
celery chopped
green moong bean sprouts
sugar and salt to taste
dark and light soy sauce
Corriander green chopped
Boiled noodles.

In a wok, heat oil then add ginger and garlic and then onion. when translucent add celery, carrots and beans. Then sugar and salt. Then dark and light soy sauce and vegetable stock. Then add the moong sprouts and mix well. Add the noodles and stir lightly. Take out into a serving dish such that  noodle layer  at bottom and then the veggies and serve.
no measurements. Will have to estimate.
Note: As the soy sauces  and the ready made vegetable stock has salt, add salt with a light hand (and only if necessary) else the dish may turn out salty .

Sweet and Sour Mango Kadhi

Ready made (or home made) Boondi
ripe mango pulp
raw mango pulp
butter milk
2 tbsp besan
ghee
and slit green chillis 2 nos
tadka items: mustard seeds 1 tsp, 1/4 tsp methi seeds, curry leaves 

In a bowl mix raw and ripe mango pulp, butter milk and besan. Mix till there are no lumps. In a heated pan Add tadka items, pinch of hing and green chillis. Thn add the buttermilk mixture and cook till kadhi thickens . Add salt to taste. In a serving bowl, add the required boondi and pour the hot kadhi over it. Serve hot. Goes well with Jodhpuri Pulao.
Optional: Can replace soya chunks instead of boondi for a variation
No measurements..will hav to estimate.

Carrot Sweet Halwa

8-10 carrots
1/2 cup sugar or more if required
2 cups skimmed milk 
3/4 cup dates powdered elichi
10 chopped cashews
8-10 almonds blanched
1/2 cup khoya crumbled

8-10 carrots grated and cooked covered in ghee on a heated pan for 5 min.
Then add 1/2 cup sugar then 2 cups skimmed milk cook for 10 min. Add, 3/4 cup dates, powdered elichi, 10 chopped cashews, 8-10 almonds blanched, 1/2 cup khoya crumbled. Cook till khoya cooked through.

Jodhpuri Vegetable Pulao

1.5 cups soaked rice
1/2 tsp saunf
6-8 raisins halved
15 cashews halved
10 almonds halved
2-4 dried dates
1 tbsp ginger paste
salt to taste
1/4 cup peas
3/4 cup curd
black pepper to taste
garam masala powder to taste


Heat ghee in a pan then add jeera and 1/2 tsp saunf, 6-8 raisins, 15 cashews, 10 almonds halved, 1 cup water, 2-4 dates Cook for a min till water almost dries up. Then add 1 tbsp ginger paste then soaked rice, 12 florets of cali then curd. Then pepper powder and garam masala. Add 2 cups water and peas and salt and bring to a boil. Then cover and cook till water evaporates.  Open only when serving. Goes well with boondi and mango kadhi.

Mirch Masala Cold Rice

boiled mashed potatoes 2 nos
2 tbsp boiled cauliflower
2 tbsp peas boiled
tomatoes 1- chopped
1 chopped onion
ginger garlic green chilli paste  1 tsp
green chutneyto taste
imli chutney to taste
salt to taste

In a heated pan add butter then chopped onion, chopped green bell pepper, chopped tomatoes. Meanwhile mix boiled cauliflower with masehd potatoes in a bowl. Add chopped tomatoes with ginger garlic chilli paste. Then kasmiri mirch powder and pavbhaji masala, salt to taste to heated pan. Then add potato -cauliflower-peas. In another bowl add and whisk curd with green chillies and left over rice.
tadka: mustard seed, jeera, curry leaves
Take a greased mould, arrange tomatoes sliced at the bottom then add a layer of rice mixture then layer of imli chutney then the cooked mixture. Above it put layer of green chutney then add the rice again. Cool it and serve by turning the mould upside down on a serving dish.

Traditional Poha

thick poha-1/2 cup
Onion chopped-3 nos
green chillies chopped-3 nos
1 boiled potato chopped to about 10-12 pieces
sugar and salt to taste
2 tbsp chopped corriander

Wash poha and keep aside. Chop onions finely. In a heated pan add oil then mustard and then hing and curry leaves and then chopped onion.  Add salt and a pinch sugar to poha kept aside. Add chopped green chillies and boiled potatoes then turmeric powder. Then add the poha kept aside. Mix well.  Add chopped corriander. Squeeze half a lemon last.
Optional: Add a garnish of grated coconut. Little jeera in tadka along with mustard seeds is also another option.

Lauki Soya Chana Dal

.5 cup soy chunks
.5 cup chana dal
1 sml lauki chopped
1 onion chopped medium
ginger sml piece chopped fine or grated
3-4 green chillis
jeera 1 tsp
hing a pinch
turmeric, salt to taste

Boil channa dal and chopped lauki and grated ginger and chopped green chillies as well as soya chunksand salt and turmeric in a pressure cooker.  In a pan heat oil the add hing, jeera the chopped onion and fry. Then mix chana dal mixture and cook fr few minutes to incorporate all flavours.

Broccoli Pasta

Shallots- 16 nos-chopped lengthwise in half
Garlic-10-12 nos-sliced lengthwise
extravirgin olive oil
whole wheat penne pasta 220 gms
tomatoes- 2 cups chopped
2tbsp tomato ketchup
broccoli 1 small -in small pieces blanched
butter


In a pan add oil and then add shallots and garlic and then tomatoes and salt and pepper.  To even the consistency add ketchup.In a large pan keep water with salt to boil. Add pasta to cook. When al dente , strain and keep aside. Toss with oil to prevent sticking. Meanwhile, add butter and olive oil in another pan then add blanched broccoli pieces. Mix well to season the broccoli pieces. Add the strained pasta to the tomato mixture and cook a minute. Garnish with broccoli mixture and serve immediately.

Soya Mutter Pulao

Soaked rice  -1/2 cup
Soya Nuggets 1/2 cup
Peas 1 tbsp
Chopped onion 1no
Chopped tomato 1/2 no
Whole garam masala: cumin, tejpatta, cassia, cloves, cardamom, pepper
Garam masala pwdr
coriander powder
For grinding:
garlic cloves-3
dry red chills-3
salt to taste
oil or ghee

Boil the soy nuggets, wash & drain and squeeze the water out and keep aside.
In a pressure cooker, heat oil/ghee and add the whole garam masala. When cumin splutters, add the chopped onion and the ground paste . Heat through. Then add the chopped tomatoes, coriander powder, peas, cooked soya, salt and rice and fry for a bit. The add adequate hot water. Add a pinch of garam masala. Cover the cooker and give 1 whistle.
PS: Its my go to recipe for a quick and spicy dish. I love it! I also substitute the peas with corn kernels or both. The sweetness of the corn goes well with the heat of red chillies.

Kashmiri Khatte Baingan

Ingredients:

Mustard oil

I small piece of cassia

1 tsp of cumin

2- green cardamom

1 tsp red Kashmiri chilli pwdr

Pinch hing

½ tsp turmeric

1 heaped tsp of coriander pwdr

¼ tsp dry ginger pwdr or sont

4 medium brinjals/ aubergines

1 medium onion

1 chopped tomato

2 pinches saunf/ fennel pwdr

Salt to taste

Heat mustard oil in a kadai. Add cassia, cumin, green cardamom, Kashmiri red chilli pwdr, pinch hing, turmeric, coriander pwdr, salt, dry ginger pwdr, add water if necessary and cook till oil surfaces.

Then add large chopped onions cook till translucent, then add whole baingans abt 4-5 slits on each bainagn.

Cover and cook for some time. Once baingans have cooked, add chopped tomatoes, sauf powder, a little water at this stage t prevent sticking, cover and cook till tomatoes are cooked. Garnish with chopped coriander and few drops of lime.

Kashmiri Saag made with Palak

Ingredients:

2 & ½ tsps Mustard oil

10 nos whole kashmiri chlli

3 nos brown cardamom

20-25 garlic cloves

1 bunch washed palak no need to chop off the stalks

Salt to taste                                                                

Heat mustard oil in a pressure cooker then add whole kashmiri chlli, brown cardamom, then add 20-25 garlic cloves when garlic turns browns, turn up heat and add washed palak (no chopping needed), a little salt, little water. Give it 1 whistle and then simmer.

Open when pressure is relased from the cooker.

Rajma

Dry roast: 1 badi elaichi, 4-5 green elichi, jeera, coriander seeds, 1 small flake of star anise (not whole). Powder it.
Pressure cook overnight soaked rajma with the above powder.
Put rajma in kadai and add water, chopped garlic, ginger and green chilli and cook on low heat.
Tadka:
pour some oil.
add jeera, 1badi eliachi, cloves
add onion, cook till light brown
chop garlic ginger
add turmeric, chilli, corriander, cumin pwdr
add chopped tomatoes and coriander leaves . A pinch of sugar.

Add  above paste to rajma. A little butter a little dahi, few drops of lime and let simmer.