CARROT MUFFINS

CARROT MUFFINS

Yummy muffins..easy to make and filling too...!!! Try them at home and share your comments.. :-)

Makes: 6 Pieces

INGREDIENTS:

All purpose flour: 150 gm
Refined Oil/Melted Butter: 125 ml
Salt: a pinch (negligible)
Egg(s): 1 no.
Castor Sugar: 125 gm
Vanilla essence: 1 tbsp
Carrot(s): 1 no. (grated)
Baking Powder: 1 tbsp
Almonds: few

METHOD OF PREPARATION: 

1) In a bowl, mix oil, powdered sugar. Beat well till light and fluffy. Add egg and beat well again. Add the essence and mix. Add the grated carrot along with the juice and mix it well.

2) In another bowl sieve the flour and baking powder. Sieving gives lightness to the cake and prevents it from becoming heavy and sinking. Add salt and mix evenly.

3) Now add the dry ingredients into the wet mixture. Fold in the flour gently. Do not beat it vigorously but make sure the mixture is even and mixed well without lumps.

4) Pre-heat the oven to 180 degrees.

5) Grease the muffin tin and dust some flour or cornflour into it. Pour the muffin mix into each muffin space. Make sure all the six batter are evenly poured so that they all take the same time to cook. Place one almond in the center of each one.

6) Place the muffin tray in the pre-heated oven and let it bake till 20 min. Check after 20 min by pricking a thin stick in the middle of a muffin, if it comes out clean then they are done or else let them bake for another 5-7 min.

7) Take out the tray, let the muffins cool for about 5-7 min before removing them. After cooled generously, loosen the edges with the help of a knife and remove the muffins one by one into a plate. 

DRESSING AND SERVING:

Carrot muffins are ready to gallop. Serve it like that or top it with your favorite ice-cream...!

KHEERA MASALA(DRY)

KHEERA/CUCUMBER MASALA(DRY)

 

This recipe is an innovation from my kitchen. And believe me it tastes very good. Try it out and do not forget to leave your comments. :)

SERVINGS: 2

INGREDIENTS:

Cucumber: 2 small

Onion: 1 medium

Tomato: 1 small

Ginger: 1/2 inch

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Turmeric powder: 1 tsp

Dry red chilli powder: 1 tsp

Salt: 2 tsp(approx)

Oil: 4 tbsp

 

METHOD OF PREPARATION: 

1) Wash the cucumbers properly. Grate them along with their peels. Squeeze the grated cucumber with hands and keep aside.

2) Grate the onion and ginger finely (Or grind them in a mixer jar).

3) Heat oil in a frying pan. When hot, add the grated onion and ginger paste. Saute for 2 min. Now add cumin powder, coriander powder, red chilli powder, turmeric powder and little salt.


4) Chop one small tomato finely. Add to the pan and saute the masala continuously for 6-7 minutes until it leaves oil and is golden brown in color.

5) Now add the grated cucumber (Do not add the juice that you separated). Add rest of the salt and mix properly and saute for another 6-7 min.

DRESSING AND SERVING:

Cucumber Masala is ready to serve. Serve it hot with Rice, Chapatti, Paratha or Dosa.

PANEER PARATHA

PANEER PARATHA

SERVINGS: 2

INGREDIENTS:

For Dough:
Wheat flour: 300 gm
Refined Oil: 3 tbsp
Salt: 1 tsp
Water: As needed for the dough


For Paneer stuffing:
Cottage Cheese/Paneer: 200 gm
Turmeric Powder: 1 tbsp
Chilli powder: 1-2 tbsp
Salt: 2 tbsp (approx)
Onion: 1 medium
Cumin powder: 1 tbsp
Coriander powder: 1 tbsp


For making Parathas:
Refined Oil/Ghee: As required
Dry wheat flour

METHOD OF PREPARATION: 

1) Mix all ingredients needed for the dough. Prepare a soft dough gradually adding water to it. Cover the dough with a damp cloth and let it rest for 10 min.

2) Smash the cottage cheese using hands. Add little salt, turmeric powder and red chilli powder to this and mix well.

3) For the stuffing, heat 4 tbsp Oil in a pan. When hot, add chopped onions into it. Saute until golden brown. Now add the smashed cottage cheese, rest of the salt and turmeric powder, cumin powder and coriander powder. Fry for about 5 min. 

4) Take out the stuffing into a flat surface and let it cool.

5) Now make about 6 round balls of the dough.

6) Roll each ball into 3 inch diameter circles. Place the stuffing in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.

7) Let them settle for 3 to 4 minutes before rolling them.

8) Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

9) Heat the tawa/frying pan. Place the paratha over the tawa. After a few seconds you will see the paratha change color and puff in different places.Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula. Flip again, add little more oil  and press with the spatula making sure the paratha is golden-brown on both sides.

DRESSING AND SERVING:

Paneer Parathas can be served with tomato chutney,tomato sauce, or any spicy pickle.

PLAIN DAL

PLAIN DAL

This recipe is given to me by my Mom. She always used to make this and I kept wondering how she makes so simple yet tasty dal without any spices and masala...! Today I have learned it and it gives me a sense of joy every time I prepare it @ my home... :) This recipe is actually inspired from Odiya cuisine.

SERVINGS: 2

INGREDIENTS:

Tuar Dal: 1 small cup

Onion: 1/2 (small)

Green chilli: 1 medium

Garlic Cloves: 2-3 (medium)

Mustard seeds: 1/2 tsp

Cumin Seeds: 1/2 tbsp

Turmeric powder: 1 pinch

Salt: 1 1/2 tsp

Water: 2 1/2 small cups

Refined oil: 2 tbsp

Tuar Dal:

METHOD OF PREPARATION: 

1) Wash the dal. In a pressure cooker, mix the dal and water(quantity mentioned above). Now add a pinch of turmeric powder. (*Adding excess turmeric powder to the dal, makes it bitter in taste). Add the salt.  Now pressure cook the above mixture for about 10 min.
2) Keep it aside and allow the dal to cool. Meanwhile chop the garlic cloves into small pieces. Cut the onion into long slices. Cut the green chilli into half.
3) When the pressure releases completely from the pressure cooker, take out the boiled dal in a bowl.
4) Now heat the oil in a pan or medium sized kadai. Put mustard seeds and cumin seeds and allow them to splutter. (Always put the phodan or chonk into the oil when the oil in hot enough, else you won't find the dish as tasty). Add the chopped garlic and green chilli and stir with a spatula for few seconds. Make sure you don't burn it. Now add into it the sliced onions and again stir for about a minute or two, until the onion turns light golden brown.

FINAL STEPS:

1) To this phodan, add the boiled dal and stir it with light hands. Immediately close the lid of the pan and simmer the dal for 2-3 minutes.

2) Once done, take out the dal into a bowl. 

DRESSING AND SERVING:

You dal is ready to serve. You can enjoy this dal with hot steam rice. mmmm... delicious...(This dal unlike dal fry doesn't go well with chapati/phulka.)

BAINGAN KA BHARTA

BAINGAN KA BHARTA

SERVINGS: 3

INGREDIENTS:

Brinjal: 1 (The one used for bharta)

Cumin seeds: 1 tbsp

Garlic: 3-4 Cloves(finely chopped)

Ginger: 1 inch piece

Turmeric: 1 tsp

Salt: 1 tbsp

Green chillies: 1-2

Onion: 1 medium

Tomato: 1 medium

Coriander leaves(Optional): 1/4 Cup

METHOD OF PREPARATION: 

1) Put the brinjal on top of the burner directly. Wait for 5-7 minutes until the Brinjal is completely burnt. While doing this keep on changing sides of the brinjal to make sure every side of it is properly done. You can check it by inserting a Knife into it.

2) Take the brinjal off the gas and keep it aside. Allow it to cool completely.

3)Using your hands peel off the brinjal completely. In a medium size bowl smash the brinjal until completely done.

4)In a pan heat 3-4 tbsp of refined oil. When the oil is hot enough, add cumin seeds and green chillies. Allow them to splutter. Now add the chopped garlic and chopped onions. Saute it for 2-3 minutes until they turn light golden brown.

5)Now add the chopped tomatoes and turmeric. Stir properly and cover the pan with a lid until all the ingredients are properly cooked and the mixture leave oil from the pan.

6)Add the smashed brinjal into the above masala and keep stirring. Add salt to it and again stir properly.

FINAL STEPS:

Cook it for 2-3 more minutes and then take it off the gas.

DRESSING AND SERVING:

 Take the bharta out into a bowl and top it with Chopped coriander leaves(Optional). Your delicious baingan ka bharta is ready to serve. You can enjoy it with Phulka or rice.

ZEERA ALOO

ZEERA ALOO

SERVINGS:2

INGREDIENTS:

Potato: 4 (medium)

Salt: 1 tbsp for boiling, rest as per taste

Turmeric: 1 tbsp

Cumeen Seeds: 2 tbsp

Onion: 1 Large

Ginger: 1 inch

Garlic: 2-3 cloves

Refined Oil: 4-5 tbsp

Coriander leaves(Optional)

METHOD OF PREPARATION: 

1)Boil the potatoes in a pressure cooker(or as you prefer). Add 1 tbsp salt into the pressure cooker while you boil the potatoes. (This helps in fast boiling and also adds salt into the potatoes) Once done, take out the potatoes and let them cool.

2)Meanwhile cut the onion into long slices. Peel off ginger and garlic. Grate them finely or you can make a paste of ginger and garlic.

3) By this time the potatoes are cold. Peel them off and then cut them into 1-1/2 inch pieces.

4)Now heat the oil in a frying pan. When hot enough, put the cumin seeds into it. Let them splutter. Now add the ginger-garlic paste and saute with light hands. Then add the sliced onions and again saute for 3-4 minutes until light golden brown. Do not over fry.(You must be able to feel the crispiness of onions).

5)Now add the cut potatoes into the above masala. Put turmeric powder and about 1-1/2 tbsp of salt. Saute for another 4-5 minutes.

FINAL STEPS:

Once the potatoes are slightly brown in color, they are done.

DRESSING AND SERVING:

Take this out into a serving bowl. If you like you can top it up with coriander leaves. Your Zeera Aloo is ready to serve.

Zeera Aloo goes well with Paranthas and also with Dal Rice.

Hope you will like it... :)

 

FRUIT CUSTARD

VANILLA FRUIT CUSTARD

SERVINGS: 4

INGREDIENTS:

Brown and Polson Custard Powder(Vanilla Flavor): 4 tsp

Milk: 1/2 Liter for Custard, 1/2 Cup for mixing

Sugar: 5 tbsp

Cardamom: 3

Cashew Nuts: 4-5

Almonds: 4-5

Apple: 1

Banana: 1

Ghee: 1/2 tsp

Cherry: As Desired

METHOD OF PREPARATION:

CUSTARD PREPARATION:

1) In a Deep bottom saucepan, bring the milk to boil. Simmer and boil the milk for about 10 min. 

2) Take half cup(small) of milk(milk should be at room temp.) and add 4 tsp of Custard powder into   it. Stir well and make a lump free  paste.

3) Now add the above made paste to the boiling milk slowly, making sure there are no lumps formed.

4) Once done, add the sugar and keep on stirring the mixture.

5) Powder 3 cardamoms and add to the custard mixture.

6) Allow it to cook for 2-3 minutes while stirring continuously

7) Switch off the stove and keep the custard mixture aside. Let it cool until it comes to room temp.

   Stir occasionally so that there is no layer of Malai formed over it.

CUT FRUIT PREPARATION:

1) Peel off the apple and banana. Cut both into 1 cm cubes.

2) Keep this aside.

FINAL STEPS:

1) Now mix the cut fruits with the Custard prepared above. Keep on folding in a single direction till the fruits and custard is well mixed. (Make sure you don't mix it vigorously).

2) Heat the Ghee in a small pan. Chop the almonds and cashew nuts with a knife and put them in the ghee and fry them till golden brown. Make sure you don't burn it.

3) Turn off the stove and pour this ghee-dry fruit tadka into the Fruit Custard.

4) Pour the Fruit Custard into a Refrigerator safe bowl and freeze it for an hour or two.

DRESSING AND SERVING:

Take the custard out in dessert bowls. Top each bowl with as much cherries as you like. According to your taste you can also add strawberries if you like. Serve Chilled. Your Delicious Fruit Custard is ready to serve.