Eggless Black Berry Muffin

Blackberry Muffin

Ahh!! I finally learnt to make Muffins. I never knew making Muffins is so easy. I tried several times before but used to end up batter sticking to the cups. I think I used  more Milk before. But today, I used less milk and made the batter thicker ( slightly thinner than Chapathi dough). You can use Eggs if you are fine with that but never ever make the batter watery.  Give it a try. Enjoy.

Ingredients:

• 1 cup All purpose flour ( used 225 ml cup)
• 1/4 cup Sugar
• 1/4 cup cooking Oil
• 1 tbsp melted Butter
• 1 tsp Baking powder
• 1/4 cup Milk
• 1 tbsp Vanilla extract
• pinch of salt
• 10-12 Black Berries

Other requirements:
Muffin Tray and paper Muffin cups

Method:

• Take Milk and Sugar in a Bowl, mix well.
• Add the remaining ingredients except Back Berries to the Milk-Sugar mixture.Mix very well and keep it aside for 5-10 min.
• Now add Black Berries and mix.
• In the mean while pre-heat the Oven at 400 F for 15 min.
• Place paper Muffin cups in the Muffin tray and pour the batter( 3/4th of a cup, needs space to puff out).
• Bake at 400 F for 25 min.( look for colour change).
• Serve with a cup of Coffee or Tea.

Note: We can make 6 muffins out of 1 cup flour.

Sending this post to Food of the Month contest hosted by Food Corne.

Spiced Bamboo Shoot / KaLale Palya

Here is a very delicious Bamboo shoot recipe for all  Bamboo shoot lovers. Its a quite time taking dish, but tastes awesome. Try it out.Have fun..

Ingredients:

• 1 can Bamboo Shoot
• 2 tsp Oil
• 1 tsp Mustard seeds
• 1 spring Curry leaves
• pinch of Turmeric powder
• pinch of Hing/ Asafoetida
• 1 tsp  Red Chili powder
• 1 tsp Coriander-Cumin powder
• 1 Onion sliced
• 2-3 tbsp grated Coconut
• salt to taste

Method:

• Cook Bamboo shoot in a large pan with around 2 litrs of water for 10-15 min.Then drain the water and keep it aside..
• Heat Oil in a pan, add the Mustard seeds, Curry leaves, Hing and Turmeric powder. Saute for about 30 sec.
• Now add cooked Bamboo shoot and salt to taste.Saute about 15 min on a medium heat.
• Now add Coriander and Cumin powder, red Chili powder, sliced Onion and grated Coconut.Saute for another 10 min.( Bamboo shoot should be well dried as you can see in the pic).
• Serve hot with Chapati or Rice and Rasam.

Jackfruit Idly

I am sharing my 50th recipe with one of the greatest Jackfruit recipes. I learnt this recipe from my mom. Traditionally Rice and Banana leafs are used to make this dish. But I used semolina instead of Rice because it  makes the cooking faster. If you have time, go ahead with Rice. I used Idly plates since I do not get Banana leaf here. Give it a try. Have fun.

 Ingredients:

• 1 cup ground Jack fruit/ pulp
• 1 cup Semolina/ Rave/ Suji
• 1/4 Cardamom powder( optional)
• 4-5 tbsp Jaggery ( to taste)
• salt to taste

Method:

• Dry roast the Semolina until you can feel the aroma.
• Mix the roasted Semolina with Jack fruit pulp,Jaggery,Coconut and salt to taste. You can add 1/4 tsp Cardamom powder if you like.Add some water if required.Consistency should be as of Idly batter.
• Grease a Idly plate with some Oil or Ghee( not necessarily), pour a table spoon full of batter.Steam for 15-20min.Allow to cool for few mins.
• Serve hot with Ghee and fresh Coconut Milk.

If you are using Rice:
Soak 1 cup of rice for 3-4 hours and coarsely grind with Jack fruit and Coconut.Add Cardamom powder,Jaggery and salt mix well.

Rave( Cream of Wheat ) Rotti

This is one of the amazing recipes I ever learnt from my mom.This is my moms won recipe..Friend's if you are craving for Akki-Rotti and you have no much time just go ahead with this recipe.It exactly tastes like Akki-Rotti.I tried it for the first time but came out very well.I do not know how much I ate ;) and I have decided to not to make this Rotties anymore because we end up eating more than required.We can have it for both breakfast,lunch and dinner as well.Try it out and let me know how it turned out..Enjoy.


Ingredients:

• 1 and a half cups Rave/ Semolina/ cream of Wheat.( aprox.225ml cup)
• 3 cups of water( use same cup used to measure Rave)
• Salt to taste 
• some dry Wheat flour.

Method:

• Heat 4 cups of water in a skillet, as water starts boiling, add salt and Rave.Switch of the heat/flame.Mix well.Cover the skillet and  keep aside for 5 min.
• Now knead the dough well and make small balls as you make for Chapathis.
• Now roll the dough as thin as possible using some dry flour( as same as Chapathi)
• Heat a pan or thava, care fully transfer the rotti into pan.Just half cook both the side, then cook further carefully in flame, it puffs out.

• Serve hot with Chutney or any Curry.
• It goes very well with Eggplant curry.

Note:You do not have to worry  If you add more water by mistake, add some dry wheat flour and mix well.You can make around 15 medium size Rotties from 1 and a half cup flour.

Eggplant( Brinjal)- spring Onion Curry

Here is a delicious Eggplant curry recipe for all my friends.  This is my own recipe,I keep experimenting with Eggplant since its my favourite veggie. My hubby is fine after having the curry and gave green signal to post the recipe, so you do not have to worry. LOL!!!!. It doesnt take much time and  ingredients are easily available.Give it a try. Enjoy...

 Ingredients:

• 1 Medium size Egg plant cut into cubes
• 1  bunch spring Onion chopped
• 1 small Onion chopped
• 1 large Tomato sliced
• 1 tsp Mustard
• 1/2 tsp Turmeric powder
• Pinch of Hing/ Asafoitida
• 1 spring Curry leaves
• 2 tsp Coriander-Cumin powder( 2:1)
• 1 tsp Red chilli Powder
• 1 tsp any Sambar powder
• 1 tsp Oil
• salt to taste

Method:

• Heat Oil in a large pan.Add Mustard seeds, once they splutter add Curry leaves, Turmeric, Hing.Then add chopped Onion, chopped spring Onion and  Sliced Tomato.Saute for 2-3 min.
• Now add chopped Eggplant saute for 3-4 min.
• Add salt to taste, Coriander- Cumin powder, Red chilli powder, Curry powder and 3 cups of water.Cover and cook for 10-15 min ( until Eggplant mashes up)on a medium heat.Mix in between, add some more water if required.
• Serve hot with Chapati, Roti or Rice.

Methi/ Fenugreek leaves Rice

Ingredients:

• 2 cups long grain  Rice soaked in water for 15-20 min
• 1/2 bunch Methi/ Fenugreek leaves finely chopped
• 1 tsp Ginger-Garlic paste
• 2-3 green Chilies chopped( to taste)
• 1 tsp Cumin seeds
• 2tsp Oil or Ghee/ clarified Butter
• 4 cloves
• 1 inch Cinnamon stick
• 3 Cardamom
• salt to taste

Method:

• Heat clarified Butter or Oil in a heavy griddle, add Cumin seeds, Cinnamon stick, Cloves and Cardamom, saute for few secs.
• Then add Ginger-Garlic paste and chopped green Chilies saute for 30 secs.
• Now add chopped Fenugreek leaves and saute for 3-4 min.
• Add soaked rice saute for 2 min.Then add salt to taste and 3 1/2 cup of water. 
• Cover the lid and cook for about 10 min (Or until rice cooks)  in a medium heat.Keep mixing in  between. 
• Delicious rice is ready!!!!
• Serve hot with any Raita of your choice.Enjoy..

Stir Fried Pasta Noodles

Hello friends, here is a recipe for Noodles lovers.I do not know weather its an Italian style dish, I just followed some steps present on the Spaghetti packet and added some ingredients which I like most to prepare to my taste( say Indo-Italian style ;)). I used Mozzarella cheese as I dint have Parmesan.I just sprinkled the grated cheese and microwaved for 40 sec.Give it a try and let me know how you liked it..Enjoy.

Ingredients:

• 250 gm pasta noodles
• 2 Zucchini chopped
• 1 Medium Onion sliced
• 1 Carrot sliced
• 1 Bell Pepper cut into stripes
• 5 tbsp Veggie pasta sauce
• 1/2 tsp Oregano( Italian spice)( optional)
• 2 Garlic cloves minced
• 1/2 tsp sugar or 2 tsp Tomato kechup
• 2 tsp Oil
• 2 green Chillies chopped( optonal)
• salt to taste 
• Grated Parmesan or Mozzarella  cheese

Method:

• Heat 2 lts of water in a large pan.As water starts boiling add 2 tsp of Salt and Pasta noodles.Cook the Noodles for 10-12 min or until tender.
• Heat 2 tsp Oil in a pan, add Onion, chopped green Chilies and minced Garlic, saute for 30 sec.Then add the chopped zucchini, Carrot and Bell Pepper.Adjust the salt if needed.Saute for 3-4 min.
• Now add Pasta sauce, Sugar OR Tomato ketchup and Oregano.Saute for a min.
• Add cooked pasta Noodles, gently mix OR just toss until mixed.  
• Finally sprinkle  Parmesan cheese and serve hot.

Magekaayi Dose / Yellow Cucumber Crepe

Here is a delicious breakfast recipe prepared from my favourite veggie Magekaayi/ Yellow Cucumber or Bannada Savathe kaayi.I learnt this recipe from my mom.No fermentation required. Give it a try and let me know how it turned out. Enjoy

Ingredients:

• 1 small Magekaayi/ Yellow Cucumber
• 2 cups rice( approx  300 gm)
• Salt to taste

Method:

• Soak the Rice in water for 3-4 hours.
• Peel the yellow Cucumber, remove the seeds and chop.
• Grind Soaked Rice and chopped Cucumber into smooth batter.Add some water if required or if you have chopped yellow Cucumber just add few pieces while grinding.

• Add salt to taste.
• Heat a Pan, smear some Oil if the Pan is not nonstick one( better use a non stick one). Take some batter and spread on the pan as thin as possible.Cover and cook for 1-2 min on medium to high heat.Cook both the sides if required.
• Serve hot with Chutney or Palya of your choice.

I love to have this dose with JuLaka.

Julaka

This is an easy, quick  recipe prepared from Besan or Chick flour.Its also called  JuNaka. Give it a try, have fun cooking.

Ingredients:

• 3 Tbsp Bansan / Chick flour
• 1 medium Onion chopped
• 1 medium Tomato chopped
• 3 green Chilies chopped ( to taste)
• 1 spring Curry leaves
• Pinch of Hing / Asafoetida
• 1/2 tsp Turmeric powder 
• 1/2 tsp Mustard seeds
• 2 tsp Oil
• salt to taste
• 1 tsp sugar
• 1/2 squeezed Lemon

Method:

• Heat the Oil in a griddle, add Mustard seeds, once they splutter add the chopped green Chilies,Curry leaves, Hing, and Turmeric powder.Saute for 10 sec.
• Add the chopped Onion, saute for a min.Then add the chopped Tomato saute for 3-4 min,( until soft)
• Now mix the Besan with a cup  of cold water, make sure there are no lumps, and add to the above spicy mixture, add a cup of water.Add salt to taste and sugar.Cook on a medium heat for 5-6 min.
• Once the Basan starts cooking, it will dense, add water if required.( consistency is your choice).
• Finally add Lemon juice and mix
• Serve hot with Chapati or Dose.