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.


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.

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.


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.