Wednesday, November 16, 2016

Mixed Millet Upma, Breakfast recipe



My breakfast today turned out pretty good. Had this pack of Organic mixed millet by 24 Mantra brand.

So took 1 small cup of the grain. Chopped small onion , tiny green chilli and carrot. In a pressure cooker take about 2 tsp oil. Add cumin seeds, let tham splatter . Add crushed ginger and chopped green chilli.. After a minute add vegetables.Saute it for couple of minutes. Add grain ,stir everything nicely so grain gets a thin coat of oil. Add salt to taste, and 1 tsp turmeric.  After about 6 minutes of sauteing add water double the amount of grain, so here we take about 2 small cups. Close the lid. Let it sit for 4 whistles. Switch it off. Let the pressure release. And open to piping hot cooked millet. Add lemon juice and garnish with fresh coriander. Loved it.

Monday, November 14, 2016

Eggfree Mini Chocltae cupcakes with Chocolate Ganache



Baked about 100 of these for Childrens Day celebrations in my younger ones school. This is a fail proof recipe.

http://www.crunchycreamysweet.com/2013/09/10/eggless-chocolate-mini-cupcakes-recipe/

Topped it with Chocolate Ganache. Took about 1/2 cup of fresh Cream. I used Amul brand. Put it on double boiler (Small container with cream inside a big pot of simmering water). Once cream is hot added about 1 cup of chopped dark chocolate. I used Bournville with 50%  cocoa. Let it sit for 2 minutes. Switch off the flame. Take it out of double boiler. Stir it nicely. Let it sit to cool. Ganahe is ready. I used a ziplock with hole to put dabs of it on cupcakes and then smeared them evenly with knife. Decorate with sprinkles. All done. The recipes yields about 36 mini ones so I ran three batches.

Saturday, November 12, 2016

Farm to Table--Vanngi Baath, Eggplant Rice







Finally I made this Maharshtrian specialty, Vanngi Baath or Eggplant rice. The sight of fresh eggplants hanging delicately on plants propelled me to think beyond regular Aloo Baingan. I had long back purchased a Vanngi Baath masala powder also. 

The rice came out very flavorful, easy to put together and I added a new way to consume eggplant in my repertoire.

I mostly followed the recipe from here 
http://www.subbuskitchen.com/2009/09/brinjal-ricevaangi-baath.html#.WCbB_UCcGM8 except that I omitted cashews and did not make fresh masala. Instead used the store bought. I had bough Navdarshnam Vaangi Mix from Naamdharis here in Bangalore.


Method is pretty simple. I took  1 Cup Basmati Rice. Soaked it. Meanwhile chopped the brinjal in small pieces. Took approximatelt 6 small ones.Make sure you put cut brinjal in water otherwise they will soon turn black. 

Now cook the rice. I always cook my rice in salted water.And in separate pan take abut 2 tsp oil. Put the chopped brinjals amd start sauteing. Mid way add salt to taste and 1 tsp turmeric. In abput 10 mins with  constant stirring these eggplants would be ready.  Take them out and in same pan take about 1 tbsp oil. Add cumin, curry leaf and chopped onion. Saute it. Meanwhile Rice will be ready. Once the onion is soft add cooked eggplant and 2 tbsp of Vaangi masala mix. Mine was spicy and in other brands it might differ. So adjust accordingly. Give a good stir. Now add cooked rice. Gently mix everything. Serve it with Raita !!

Saturday, February 27, 2016

Egg free Banana Chocolate Chip Mini Muffins









I love mini muffin trays! So many perfect size treats in one go. For a while have been looking for recipe for easy mini muffin which is bit on healthier side and can be used for packing in school lunch.

This recipe is from Averie Cooks and worked really well. Muffins came out close to perfect. Not very sweet, moist and light which is sometimes too much to ask from eggless bakes.

You can hop here for the recipe. For sake of completeness will mention the recipe below as well.

Recipe

Ingredients
1/2 cup mashed ripe banana
3/4 cup granulated sugar
1/2 cup room temperature milk
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
1/2 cup mini-chocolate chips, plus more for sprinkling tops (I used regular sized chocolate chips, worked fine)


Method

Preheat oven to 400F.

Prepare a 24 count mini muffin pan by lining with liners or applying some butter and flour and set aside. Alternatively, the recipe can be made as regular-sized muffins. (12)
In a large bowl, mash the banana with a fork.

Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.

Add the flour, baking powder, optional salt, and stir until just combined; don't overmix.

Fold in 1/2 cup chocolate chips.Optionally, add a pinch of chocolate chips to each muffin top.

Bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean, I baked for 10 minutes. For regular-sized muffins, bake for about 15 to 20 minutes.

Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.


Saturday, September 19, 2015

Eggfree Lemony Blueberry Muffins


So, my 6 year old has a weekend homework. She has to cook/bake something to observe and record changes in states of matter. I wanted to take it easy and thought of baking our usual chocolate cupcakes. But then , also it was opportunity to try something new because I was not planning to use these for entertaining. So risk could be taken!

Since I had no eggs on hand recipe has to be egg free and also have been looking ways to use up my dried blueberries , Eggfree blueberry muffins was easy choice.

They came out very nice. Soft and spongy. I was little apprehensive about the amount of baking soda used but with lemon zest you don't  feel any aftertaste of baking soda. Its all fruity and nice.


Ingredients

2 cups all purpose/plain flour/Maida
1 1/2 tsp Baking Soda
1/2 tsp salt
1 tsp lemon zest
1 cup sugar
1 cup milk
1 tsp vanilla extract or lemon extract. I used lemon extract.
1/3 cup vegetable oil, I used rice ban oil, any flavorless oil will do
1 tbsp Vinegar, I used white vinegar.Apple cider vinegar can also be used
1 1/2 cups frozen/ fresh blueberries, I used dried ones.

Recipe
Preheat the oven to 375F, Prepare the  muffin tray by either lightly greasing or using the liner.
In a bowl combine together flour, baking soda and salt.
In another large bowl add milk, oil vinegar, sugar and lemon zest, and vanilla/lemon extract.               Mix well. I used the beater but hand mixing will work as well.
Add dry ingredients to wet ingredients and gently mix .
Add blueberries and gently fold. Do not over mix.
Fill the cupcake/muffin tray about 2/3 rd full.
Bake for 20 minutes or until wooden skewer inserted in  middle comes out clean.
Let it cool for few minutes and they are ready to be devoured!

Sunday, March 8, 2015

Gajar Methi


Just love the colors of it. Truly said we eat with our eyes first. At least am like that.

Recipe

I took around 4 medium sized carrots. Diced them small. 4 handful of fenugreek leaves, plucked, washed and chopped.

Heat 2 tbsp oil. I like to use sesame oil. Add asfoetida and cumin. Now add 1 tbsp Coriander powder, 1/2 tsp turmeric, chilli powder and salt to taste. Couple of tsp water so tha spices do notget burned. Now add carrots. Stir them well. Cover the pan with lid and lower the flame. Let it cook for 10 mins. Then add fenugreek leaves stir and cook for 2 mins. Lastly add some dry mango powder. Sabji is ready. I served it with mixed dal and makki ki roti.