RS.Bistro

Instant cake for those cravings. Serve it with chocolate sauce and nuts or with caramel and bananas. It is delicious on its own too.
Ingredients :
2 ripe’d bananas
1 cup wheat flour
1/2 spoon baking powder
1 spoon white vinegar
4 spoons bornvita
4 spoons brown sugar/caster sugar/normal sugar
1/4 spoon chocolate essence/ vanilla essence
1/4 spoon fruit salt/ eno
Pinch of salt
Cold Milk as required
Olive oil to grease baking dish
Method :
1. In a blender churn bananas, sugar, chocolate essence, bornvita with little milk till smooth ( sugar and bornvita should get dissolved )
2. In a mixing bowl seive all dry ingredients (except fruit salt) at least 3-4 times.
3. Fold all dry ingredients in banana paste gently. Adjust by adding milk to obtain a thick consistency. Add fruit salt and give a quick and gentle fold. Transfer in greased mould.
5. Cook in microwave mode on high power for around 4 minutes. Check with knife/ tooth pick. If required increase time by 30 seconds.
Give it rest for two minutes.
De-mould and enjoy.

Ingredients
1 cup brown rice
1 red onion sliced
1 potato sliced
1 carrot sliced
1/4 cup peas
2 table spoons of chopped mixed nuts
1 table spoon ginger garlic paste
1/2 cup onion & tomato paste
1 inch cinnamon stick
1 tez patta
5-6 pepper corns, lavang, hari elachi (each)
1/2 spoon jeera
1/2 spoon kashmiri mirch
1/2 garam masala
Juice of one lemon
Generous hand full of kasturi methi and mint leaves
Salt to taste
2 spoon olive oil
Method:
1. Wash n soak rice for fifteen minutes in 2 cups of water.
2. In a deep n heavy bottom pan (with lid) heat oil. Add tez patta, cinnamon pepper corns lavang cardamoms jeera n let them release the flavour. Add nuts, ginger garlic paste, sliced onions and give it a toss.
3. Add onion and tomato paste n fry till it releases oil. Add carrots, peas, potatos and saute well.
4. Add soaked rice with water, lemon juice, salt, kashmiri mirch, garam masala, kasturi methi, mint leaves. Give it a boil and simmer with lid for 10-15 mins or till rice are done. Searve it with crisp khakras and onions & cucumber salad. Way I like it.

There are times when you crave for something with nothing instant in hand available in the pantry.
So, in the evening husband dear was craving for nachos with dips and we both were too much lazy to go to get the supplies like nachos chips, sour cream etc.
Luckily kids took nap for some time. So I decided to make everything from scratch.
Home made Nachos with salsa, mint chilli yoghurt dip and sour cream.
Recipe :
For nachos:
1/2 cup makki ka atta
1/2 cup maida
pinch of haldi
salt to taste
oil for frying+ 2 table spoons.
mix all dry ingredients, add 2 table spoons of oil and make tight dough with room temperature water. Keep it for rest. Kneed again after 10 minutes. Divide into small balls n roll, prick with fork and cut into triangles. Deep fry in medium hot oil on on slow flame till done. Transfer on tissue paper and let it cool.
You can make extra and store in air tight containers for future use.
ips
Sour Cream
6 table spoons hung curd
1 table spoon malai
1 table spoon of cheese spread
juice of half lemon
salt to taste
Mix all the ingredients with help of whisk till smooth. Adjust seasoning with salt. ( I added pinch of white pepper for spice hit )

Salsa
1 onion
1 tomato
1 table spoon grated raw mango ( optional you can skip )
1/2 capsicum
1 green chilli
1 table spoon ketchup
juice of half lemon
hand full of chopped coriander
Chop all the ingredients finely and add
seasoning as per taste of salt pepper oregano and red chilli powder

Mint chilli yoghurt dip
hand full of mint leaves
1 green chilli
half cup yoghurt
salt to taste
Blend all the ingredients together.

Hopefully it helps.
HAPPY COOKING