Jujube Muffins

Every remember hiding something so well that you find it after weeks? I found 2- 200 gms pack of jujubes that I picked from God’s own country aka Munnar. They are so so so yumm that I hid them so that we wont be able to eat them. 😛

With this hidden treasure I decided to upscale the humble vanilla muffins.

You shall need:

1 cup.. All purpose Flour

2/3 cup… Sugar [Granular-white]

1 tsp.. Baking powder

1/3 cup… Vegetable oil [flavorless]

a pinch of salt

1.5 tsp… Vanilla essence

1/2 cup… Butter milk

1.. large egg

1/2 cup+few tbsp more… Jujubes [I used mixed color ones]

Method:

  • In one bowl, sift the dry ingredients except the sugar and jujubes.
  • Add sugar to it and mix with a whisk. Make a pool in the middle.
  • In a smaller bowl, mix the wet ingredients.
  • Pour in the middle of the dry.
  • Mix with a whisk until just combined.
  • Fold in the jujubes.
  • Put them upto 3/4 of the liner in a muffin tray. Put a few jujubes on top.
  • Bake in a preheated oven at 180C for 25 min or until they are springy to touch.
  • They shall not rise as much and dont get scared to see the sugar off the jujube melting in the batter.

jujube cupcakes

Cheers,

Nupur’s Whats with my cuppa

My Bowl of Snack

Brain child of Valli.

 

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Spinach Corn and Lentils Pancakes/Cheela

I was so scared to try the cheela but thinks to the awesome motivation by Monika and Swati I decided to dive in.

I had so much of them when I was a little girl that I didnt touch them at all for atleast 10 years after words. Few days back when I made this, it took me back to mom’s rustic kitchen.

You shall need: [Feeds 2 for breakfast]

1/2 cup… Moong dal

4 tbsp… Rice

1 tsp… Methi Dana

Salt

2.. Green Chillies

1 tbsp… Ginger garlic paste

Red chilly powder

1 bunch About a cup of leafs]… Palak/spinach [Washed]

1/4 cup… Corn kernels

Water

Oil

Method:

  • Soak the lentil, rice and methi seeds overnight.
  • Drain the water and keep them aside.
  • Wash the palak leaves and corn kernels.
  • In a mixer, add the corn, green chillies, ginger-garlic paste, palak and lentils mixture.
  • Grind into a fine paste.
  • Add a couple of tbsp of water is need be.
  • Take it out in a bowl and season.
  • Add more water as we want it be of a slightly pouring consistency [More like dosa batter]
  • On a hot skillet, pour a ladle ful and spread as thin as possible.
  • Now add a few drops of oil
  • Adjust the heat to medium and let it cook.
  • Flip it carefully and cook on the other side too.
  • Serve with chutney of your choice.

palak cheela

Cheers,

Healthy me and healthy us- Priya‘s event hosted by Kalyani

Nupur’s Whats with my cuppa

Breakfast Recipes

Dish it out

event announcement page, hosted by CookCookandCook and Thoushaltcook

Sorry

Dear Blog,

I am very very sorry for staying away for so long. You see there was a fictional block on my head that made me do so.

I was trying out different things but just didn’t have the motivation to put it in words 😦 Don’t you worry. I shall catch up. We need to cross that 500 mark soon.

Love,

Me

Sprouts Salad

My Imagination is running far and beyond these days. I am happy about it but it makes me wonder about so many things that we ignore/hate for no reason. There was a time when I could not chew a raw sprout. YUCK was the first thought. Then I came across this simple fix to help me munch the very essential sprouts. I am in love with this and the pati and I eat about 200gms each every morning on way to work [Yes we have our breakfast in the car]. Inspired by a friend at work 🙂 Thanks Yasha.

You shall need:

  • 200 gms… Sprouts of your choice [I love moong in this salad]
  • 1… Medium size Cucumber [Washed, peeled, de seeded and cubed]
  • 1… Pomegranate’s seeds
  • 1/2 cup… Grapes
  • 1/3 cup… Tomatoes [Chopped] optional. I add it for the pati while I skip it.
  • Kala Namak/rock salt
  • Squirt of 1.5 lemon

Method:

  • Put all of it in a bowl
  • Mix mix mix
  • Taste and adjust the seasoning.
  • Serve slightly cold.

sprouts salad

Cheers,

Healthy me and healthy us- Priya‘s event hosted by Kalyani

Nupur’s Whats with my cuppa

My Bowl of Snack

Dish it out

Breakfast Recipes

Spotlight: Summer Fruits

 

Bajra Jowar Na Muthia

Muthia is a steamed cake of sorts. It can have a lot of variations like bottle gourd, methi, corriander, cabbage and so on. Usually people make it in gram flour but I gave this one a twist and made it with Jowar and bajra flour. What a stunner.

You shall need: [Feeds 2]

1/3 cup… Jowar Flour

1/3 cup… Bajra Flour

1/4 cup… Kakra Gahu na loth or slightly thick wheat flour. the closest substitute shall be Rava.

1.5 cup… Shredded cabbage

Salt to taste

1… green chilly [Finely chopped]

Red Chilly powder

1 tbsp.. Sesame seeds

1 tbsp plus 1/2 tbsp… Oil

2 tbsp… Yogurt

Few tbsp water

Method:

  • Put the cabbage in a bowl with some salt and let it stand for 5-10 min.
  • Cabbage shall leave water.
  • Now add the flours and mix them with the cabbage.
  • Add oil, sesame and green chillies.
  • Add the yogurt and mix well.
  • We want to make balls/cylinders out of this dough so keep it relatively thick.
  • Add water if it is too clumpy.
  • Oil a steamer tray and place the dumplings on it.
  • Steam it for 12-15 min.
  • Once done, take them out and let it cool.
  • Cut them in rounds and keep aside.
  • In a pan, heat some oil and add red chilly powder and sesame seeds.
  • Toss the muthia in the pan and let it get crisp on a low flame.
  • Serve as a side or with tea.

I have served it with Brown rice with spicy Broccoli. Recipe coming up soon 🙂

muthia

Cheers,

Sending this to:

Healthy me and healthy us- Priya‘s event hosted by Kalyani

Nupur’s Whats with my cuppa

My Bowl of Snack

Dish it out

Breakfast Recipes

All my Fav pasta

would you not love to see all your fav pasta shapes in one dish? Well there is one problem to that, some may cook faster than the other, but trust me they wont become a mush. This is strictly non Italian fare as the pasta shall not be Al dente. I made a simple creamy tomato peppers creamy sauce to go with this.

This post is a part of Blogging marathon 29 where theme for the week 1 is cooling with colors. Today the color is Almost orange.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

You shall need: [Feeds 2]

1.5 cup… Of your fav pastas mixed. I used penne, fusilli, elbow and farfelle.

Water to boil the pasta

1 tbsp + 1/2 tbsp… Oil

2… Medium sized tomatoes

1.. green chilly

2.. red peppers [Roasted on the gas]

2 tbsp… Milk/cream

Salt and pepper to taste

2 tbsp… Cheddar cheese

1… Capsicum sliced thin

Method:

  • Boil the pastas until they are cooked well.
  • Grind tomatoes, green chilly and red peppers to a puree.
  • In a pan, heat 1/2 tbsp oil and pour the puree on it.
  • Add salt, pepper and capsicum. Cook until all the moisture has evaporated.
  • Now add the milk/cream and pasta and mix well.
  • Mix in the cheese and serve warm.

all fav pasta

Cheers,

 

Coffee Chocolate cake

For one of the orders I got a request to make a chocolate cake for a lovely girl who is turning 4. Since coffee only brings out lovely flavor from the chocolate, I would not resist this combination. I also added shards of white chocolate to the batter as it brings out a lovely effect. I would not be able to show the cake as it was not mine to cut 🙂 I got a remarkable feedback on it.

This post is a part of Blogging marathon 29 where theme for the week 1 is cooling with colors. Today the color is Pink.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

You shall need:

For the cake-

2 cup… All Purpose Flour

1.5 tsp… Baking Powder

1 tsp… Baking Soda

1/4 cup… Cocoa powder

2 tsp… Coffee in 3-4 tbsp warm water.

1 tsp… Salt

1.5 cup… Light brown sugar/ White sugar

2.. eggs

1/3 cup… Grated white chocolate

1.5 cup… Butter milk [Add 1 tbsp vinegar to the milk and keep aside for 5 min until it thickens]

1/2 cup.. Butter

For the filling:

about 100 gms Icing Sugar

1/4 cup… Butter

Few drops of red color

1/3 cup… Strawberry preserve or chopped fresh strawberries

For the Frosting:

3/4 cup …Whipping cream

Few drops of red color

To make and assemble:

Bowls, Sieve, Electric beater, offset spatula, spoons and sprinkled of your choice.

Method:

For the cake-

  • Pre heat oven to 180C.
  • Beat Sugar and butter until fluffy.
  • Beat it one egg at a time.
  • Sieve flour, baking powder, baking soda, salt and cocoa.
  • Add coffee
  • Alternate between dry ingredients and butter milk and beat everything well.
  • Fold in the white chocolate.
  • Divide the mixture in 2 lined tins.
  • Bake for 25-30 min or until it is springy to touch or skewer comes out clean.
  • Let them cool completely on a wire rack.

For the filling:

  • Beat the icing sugar, butter until nice and fluffy.
  • Add the color.
  • Mix in the preserve/fresh strawberries.
  • Set Aside until further use.

For the frosting:

  • Mix the cream and red color to get a nice pink tinge.
  • Beat it for 3-4 min or until stiff peaks form.
  • Keep in fridge.

To assemble:

  • On  a cake base, smear some filling and put one of the cakes on it. This shall act like a glue.
  • Now apply the filling generously on the top only.
  • Put the 2nd cake carefully on top and press lightly.
  • Now apply a thin layer of frosting on the cake and keep it in the fridge for 20 min.
  • Apply another coat of the frosting.
  • Now decorate it as you like 🙂

anna cake

Cheers,

Left over Khichdi Muffins

I somehow can never make “LESS” khichdi 😦 There is forever a box of that in the fridge. To give it a twist I decided to make this muffin. Low on oil/butter and packed with veggies. This post is a part of Blogging marathon 29 where theme for the week 1 is cooling with colors. Today the color is YELLOW

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

You shall need [Makes about 12 muffins]

1.5 cup… Left over khichdi [Take out the whole spices and red chillies if any]

1/3 cup… Diced Paneer

1 cup… Shredded/diced veggies of your choice

1 tbsp…Oregano

1/5 tsp… Baking powder

1/2 cup.. . Rawa/semolina

3-4 tbsp… Olive oil

Some tbs milk

Butter to line the muffin/mould

Salt and pepper to season

Method:

  • Super simple, dunk everything in a bowl.
  • Mix mix mix.
  • We want a reasonably chunky consistency.
  • But make sure all ingredients are mixed well, we dont want dry rava hanging around somewhere.
  • Pre heat oven to 180C and bake it for  2o min on lower rod and last 7-8 min on top as well.
  • Serve warm with chai 🙂

khichdi muffin

Cheers,