Glutenfree Eggless Banana Muffins

3  fully ripe brown spotted Bananas
2 tablespoons of flax seeds ground finely
About 3/4 cup of water
Half cup maple syrup
Half cup coconut oil or canola oil
2 tsp lemon juice
1 tsp vanilla
1 cup rice flour, preferably brown
1/2 cup oats ground finely or millet flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts or pecans

Method:

Mix the flax powder and water in a bowl and keep in fridge to substitute for eggs. After 15 minutes it will be ready.
Heat the oven to 375 degrees f or 170 C for five minutes.
In a large bowl mix the mashed bananas with the maple syrup, oil, lemon juice and vanilla extract.
In another bowl mix rice flour, oats, baking powder, baking soda and salt.
Add the flaxseed mix into the large bowl of banana and mix well.
Fold the dry ingredients into the wet ingredients until just combined without overdoing it.
Fill a muffin tray with the mix into paper cups.
Top with the nuts.
Bake in the middle of the oven for 20-25 minutes.
Cool in the cups for a few minutes when they are done and out of the oven.
Cool completely and store in an airtight container for upto four days in fridge or upto one month in the freezer.
Ypu can mix chopped dark chocolate to the dry mix as a richer variation

Potato-channa Masala,korma

Soak 1 cup of channa overnight. Wash it well and drain the water.
Add enough water now to immerse the channa with one inch of additional water.
Pressure cook it with a pinch of turmeric, a pinch of heeng and a pinch of salt.
In a deep nonstick pan, heat three tsp of oil. Put in a tsp of saunf, 1 clove, 1 bayleaf, 1/2 inch cinnamon and 1 star anise. When they pop,  add a big onion chopped finely. Saute till it is light brown.
Lower to medium heat.
Add a tsp of ginger-garlic paste, one slit green chillies for flavour and a half inch of chopped ginger saute for a minute.
Sprinkle one tsp chilli powder, 2 tsp coriander powder, 1/2 tsp turmeric powder and 1 tsp of channa masala and saute.
Add 2 tsp of kasuri methi and saute.
Add a big tomato finely chopped or pureed and saute till oil separates.
Add two cups of water and boil a cup of peeled and diced potatoes. When they are half done add 2 tsp of salt.When they are almost done add the cooked channa and bring to boil. Check for salt. Simmer till it absorbs the masala, about five minutes.
Garnish with chopped coriander leaves.

Sundal- Black eyed peas

Soak a cup of black eyed peas (karamani) for five to seven hours. Or keep it soaked in fridge overnight if the climate is very hot.

Boil water in a pan and cook the peas till soft. Or else pressure cook for five minutes.

Drain the water.

Heat a tsp of oil in a pan.
Put in half a tsp of mustard, 1 tsp urad dal and when they pop and brown, add two red chillis broken into pieces and 1 tsp of grated ginger and a pinch of perungayam(heeng). stir quickly and add the cooked peas.
Stir on low heat and add a tbsp of grated coconut as garnish and switch off heat.
This is the basic recipe for sundal. (Cooking time of various peas differ, otherwise the basics are the same.)

Karunaikizhangu sukka

Peel the yam and cut into cubes. Boil the pieces in enough water to cover an inch above the pieces with turmeric and salt.

Drain the water when the pieces are cooked and cool the yam.

Grind a tablespoon of grated coconut with a handful of peeled sambar onions and 1 tsp of sombu (aniseeds, fennel)

Heat a tbsp of oil in a thick bottomed pan and put in a tsp of mustard seeds.

When they pop add a sprig of curry leaves and the ground paste.
Saute for a few minutes with a tsp of salt, 1 tsp of chilli powder and 1 tsp of coriander powder.

Add the yam pieces and continue sauteing on medium heat.

Let the yam brown over low heat without burning the masala.