Banana for egg substitute

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 Very often when the recipe calls for using an egg, many vegetarians and vegans wonder what to do? Well, a very simple answer- banana, the most common available fruit in most parts of the world can be substituted for egg. 

1/2 big green ripe banana= 1 egg !

OR 
using bananas, buttermilk and adding baking soda along with baking powder also helps to bake a soft cake ! to be frank, I never measure my ingredients, though most professionals say that you'ld ! I just keep all the necessary ingredients near by and use as per what my eyes tell me to do and how the batter feels while I beat the ingredients ! so far, been successful. Now-a-days, I prefer to use about 2-3 tbsp of cooking oil instead of butter to bake a cake along with milk and buttermilk/ curd.

9 food hacks wish we all knew before

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keep a cake fresh longer by storing with a slice of bread overnight.

use 1/2 a big banana instead of an egg whenever it is required in a recipe

stop your potatoes from budding by storing it with an apple

to make a perfect hard boiled egg, make a tiny hole with a pin in it. then boil for 6-7 minutes and peel easily

want to keep your salad leaves fresh, place a paper towel over it while storing

grill fish over slices of lemon, this prevents sticking and also adds some flavour

microwaving leftovers, make a little hole in the middle of the plate so the food will heat up evenly

to peel tomatoes easily, roast them over fire till the skin splits, then let it cool down, the skin can be peeled quickly

to squeeze out the citrus juice easily, microwave them for 15 minutes to squeeze.

All in one vege-cheese parantha with spicy coriander and dal chutney

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Ingredients
onion 1 big chopped
capsicum  1/4 chopped
green chilies 6-8 or as per taste
carrot one medium chopped/ grated fine
garlic 3-4 pearls chopped ( optional)
peas 3-4 tbsp
grated cheddar cheese  about 200 gm
salt to taste
whole wheat flour as needed
ghee or butter for parantha
 potatoes boiled and mashed  2 big/ 4 small
coriander leaves 3 tbsp chopped
chili pdr. to taste

Method
coarsely crush onion, capsicum, chilies, carrot, garlic ( if used) peas, carrot along with coriander leaves. no need to add water, as onion will help to crush.  remove in a big bowl add mashed potatoes, cheese, salt, chili pdr. according to taste if needed, add whole wheat flour, make a soft dough. no need to add water. don't keep the dough for long, make paranthas at once with ghee/ butter. serve hot with tomato raita and coriander and dal spicy chutney .

coriander-dal chutney 

ingredients
coriander leaves/ dhania 1 bunch washed and chopped
chana dal  3 tbsp
udad dal 3 tbsp
red chilies 6-8 or as per taste
hing little
salt to taste
tamarind 1-2 tsp or as per taste or use tamarind paste 1-2 tsp as per taste

method
roast the 2 dals along with chilies, till a nice aroma comes or it turns light brown, add hing, tamarind and remove. once cool powder them, then add salt and coriander leaves and grind without adding water, by stirring it often. remove and store in a clean container in the fridge, where it will last upto 2 weeks if used with a dry spoon. it goes well with roti, paranthas, dosai, idli, adai, sandwich or can be mixed with rice too !

 health tips- it makes a complete meal, as it has carbs, protein, vitamins, when eaten with raita and chutney it helps to digest iron and protein better. coriander leaves, green chilies are rich source of Vitamin C, we get protein from dals, yoghurt, cheese and peas.