Eggless carrot muffins recipe | Eggless baking recipes

I made these muffins a long time back, but saved for posting this time when I am on vacation as I knew I would be short of posts. I really loved the simplicity of this recipe when I saw this here in this blog. It was tasty, healthy with no maida – with carrots and wheat flour and no butter, only oil so lower in fat too. What else we need. I had these myself for snack without any guilt. You can also try this for your family for their snack and sure they are going to love this. Its been a long long time since I posted any baking recipes, so this one is perfect to break the break, stay tuned for more eggless baking recipes! I am enjoying my vacation at mom’s place and I really sorry, could not respond to the flowing mails and comments. Soon will respond to all you queries!

Eggless carrot muffins recipe

Recipe Cuisine: Continental  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 18 mins    |  Makes: 8

Ingredients

Wheat flour / Atta	1 & 1/4 cup
Curd / plain yogurt	1 cup
Grated carrot	3/4 cup
Sugar	3/4 cup
Oil	1/4 cup + 2tblsp
Baking powder	1 tsp
Baking soda (Sodium bi carbonate)	1/2 tsp
Vanilla essence	1/2 tsp
Salt	A pinch

Method

1. Gather all the things required to the counter top. Preheat oven to 180 deg C. Mean while wash, peel and grate carrots. Keep aside. Sift flour, baking powder, baking soda and salt in a bowl. This is to ensure even mixing.

2. In another mixing bowl, using a whisk mix well curd and oil.

3. Add sugar, vanilla and mix until it is dissolved.

4. Add the sifted flour mixture (dry ingredients) and mix gently. Do not over mix.

5. Lastly add carrots and fold (mix gently) the mixture so that carrot is mixed with the batter.

6. Line a muffin tray with muffin liner (I use two for better looks) and pour batter until 3/4 th of it. Make sure to spoon equal amount of the batter in all the muffin liners.Bake for 15- 18  minutes or until a tooth pick inserted comes out clean. Cool over a wire rack before storing. Keeps good at room temperature for 2 days.

Notes

• Any cooking oil can be used, I used sunflower oil. Other than this, Canola, olive oil or vegetable oil is recommended.
• Do not over mix after you add the dry ingredients.
• Bake immediately once you prepare the batter.

Soft, tasty, healthy muffins, perfect for breakfast or for your kids snack box or as kids evening snack.

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Methi pulao recipe | Methi recipes

I bought a bunch of methi leaves when I went to shop at Mustafa and it was fresh, so too hard resist buying. I was thinking what else to make other than making methi thepla. Then made pulao in my own way and turned out easy yet very flavorful and makes a perfect lunch box recipe. Since I made only for us two, I made it in my non stick kadai itself. It was perfectly done and super easy. Sure to follow this method when I make this kind of pulaos.

Methi pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 45 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Basmati rice	1 cup
Methi leaves	1 cup
Green chillies	2
Red chilli powder	1 tsp
Coriander powder	3/4 tsp
Amchoor powder	1/2 tsp
Salt	As needed

To temper

Ghee	1 tblsp
Cinnamon	1 inch piece
Cloves	1
Cardamom	1
Bay leaves	1

Method

1. Soak the rice in warm water for atleast 30 mins. Heat a pressure cooker (I did in my non stick kadai itself) and add ghee, temper with the items under ‘To temper’ table. Add the cleaned methi leaves.  
2. Fry in medium flame until it shrinks in volume without changing its colour. Add green chillies, red chilli powder, coriander seeds powder, amchoor powder, salt and give a quick stir.
3. Add water(1 & 1/2 cups) and bring to boil. Add the soaked rice and bring to boil again. 
4. Keep the flame in lowest possible and cook covered for 10 minutes or until the water is fully dried up.
5. Stir only once in between, carefully for even cooking.

Notes

• Soaking in warm water is very important as it helps the rice to get cooked in short time and also helps in giving long grain.
• Do not stir much after the rice gets cooked, just do it on between once for even cooking.
• If you are cooking in pressure cooker, after the water boils, close the lid and cook in lowest flame for 10 mins. Or if whistle, use 2 cups water and let 2 whistles in medium flame.
• If you don’t have amchoor powder, use 1 tsp lemon juice in place of it.
• Do not chop the leaves as it may turn bitter while cooking.

Serve hot with any raita or dal or any gravies. I had simply with raita and pickle. It was great and flavorful.

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Watermelon granita recipe | Summer recipes

Another easy peasy summer treat!   Watermelon by itself is a great thirst quencher. I wanted to make this granita for long time since I thought watermelon will be great when made as granita. And yes it was perfect when I made as granita. Its like heaven when you have it on a hot sunny day when you are thirsty and craving something cold to have. Vj and me totally loved it. Here is the simple recipe, try this and impress your family and friends. I saw this recipe idea as a Popsicle here and adapted slightly, tried as granita.

Watermelon granita recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 12 hrs    |  Cook time: 0 mins    |  Serves: 2

Ingredients

Watermelon chopped - 4 cups

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Sugar - 1/4 cup

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Mint leaves - 6

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Lemon juice - 1 tblsp

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Method

1. Place everything in a blender and blend until smooth. Pour in a freezer safe broad container. Freeze for an hour and again take it out, wipe the sides inside the box especially corners, that would have started to freeze.

2. Repeat once again after an hour. Again freeze overnight or minimum 6 hours and use a fork to scrap the frozen mixture and serve immediately.

Notes

• Do not add more mint leaves as it will over power and ruin the taste.
• While freezing, refrain opening the freezer door often.
• Granita is supposed to be grainy, so make sure you scrap with fork and there should not be any lumps too.

Serve as soon as you scrap as it will melt very fast, then it will loose the texture.

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Baingan Bharta Recipe | Baingan bharta

I made this Baingan Bharta recipe for the first time. It was in my handwritten cookbook. But was sceptical how it would be. When I tried sutta kathirikkai chutney, though I liked it, the smoky smell was very dominating. I was thinking how it would be as side dish if I make it the same way as a side dish for roti/ phulka.  So I kept postponing. Now when I was thinking what to schedule for this month when I am in India, I though I can try this and see and post if its good. And to my surprise, it was amazing! I felt why I compared the sutta kathirikkai chutney when this has loads of masalas and onion, tomatoes. It was so rich inspite of the fact, it had nothing fatty. I had a lot without any guilt .

 

Baingan Bharta recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 20 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Aubergine/ eggplant	1
Onion	2
Tomato	3
Ginger garlic paste	2 tslp
Red chilli powder	2 tsp
Garam masala powder	1 & 1/2 tsp
Turmeric	1/4 tsp
Chopped coriander leaves	2 tblsp
Salt	As needed

 

To temper

Oil	2 tblsp
Jeera	1 tsp

 

Method

1. Wash, remove the stalk of the aubergine by cutting that part. Pat dry with a clean kitchen towel, apply oil all over the aubergine and cook it over medium to low direct flame. I used my paniyaram turner metal stick for this to hold it. Turn it often for even cooking. Make sure the heat is moderate so that it is not burnt outside and uncooked from inside. Cool down and peel off the skin. It comes out very easily if its cooked properly and evenly.
2. Mash it/ tear it roughly and grind it in a mixer. Smooth or rough its up to you, but I did smoothly.
3. Heat a kadai with oil and temper with jeera. Add finely chopped onion, fry till transparent. Add ginger garlic paste and fry for a minute.
4. Add finely chopped tomatoes, salt, 1/2 tsp of garam masala, red chilli powder and turmeric. Fry till everything becomes mushy.
5. Add the ground aubergine and 3/4 cup to 1 cup water and mix well. Let it boil in low flame for 5 minutes. Stir in between for even cooking.
6. Lastly heat 2 tsp of oil, switch off the flame, add garam masala immediately and stir it. Pour it to the gravy and mix well. Add coriander leaves lastly and mix well. 

Notes

• Cooking the aubergine in moderate heat is very important. If the brinjal is uncooked, then it may taste bitter.
• You have to add enough tomatoes too, otherwise bitter gravy.

While serving, you can top with chopped onions and more coriander leaves, with a squirt of lemon. Best with phulkas and rotis.

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Masala coke recipe | Masala soda drink

Masala coke is a totally new drink to me until I made it as popsicle for the magazine. I loved it when I made it as popsicle. My mom used to say when I was a kid that it would taste good when we mix salt in an aerated drink, it would taste good. And I have seen my BIL does the same to remove the gas from the aerated drink as he doesn't like it. But this one just amazed me when I tried first time. If you do not have any other ingredients and only chaat masala with you, still you can try this with chaat masala alone and it tastes great. I had no patience to make and click masala coke popsicles for blog, so I am just posting it as a drink here. I got this cute limited edition bottle (world cup) few weeks back, which is just in a shape of football and wanted to make use of it as a prop.

Masala Coke recipe

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time: 5 mins    |  Cook time: 0 mins    |  Serves: 2

Ingredients

Any cola drink	2 cups
Chaat masala	2 tsp
Kala namak	1 pinch
Roasted jeera powder	1/2 tsp
Black pepper powder (optional)	2 pinches

Method

1. Cool the cola drink until you are going to prepare the drink. I used coke zero, but you can use any brand. In a tall jar or big enough container, place all the ingredients except the coke.

2. Pour the coke slowly and it will bubble and raise very much, so let the container you use be apt for that.
   
   
3. Mix gently and immediately pour over ice to serve.

Serve immediately. Best after a dinner treat. You can make this easily for any party, get together, game nights.

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Mango ice cream recipe with tutti frutti

This is the first ice cream recipe I am posting for this summer. when summer started, many readers suggested posting homemade ice cream recipes. I did few for the magazine book, but didn’t thought I would make again and post here. But Mango ice cream is too hard to resist posting. Vj also is a mango lover, so I  made it again last week. I added few raisins and tutti fruity when I made first time and it was a great addition to the ice cream. This time I just added tutti fruity alone. I just love it in the ice cream a lot. With the fresh smell of mango, the ice cream comes out really rich and creamy. You can follow the same recipe in ice cream maker too. But this one is done without any ice cream maker.

Mango Ice cream recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 12 Hrs freezing time    |  Cook time: 0 mins    |  Serves: 8 scoops

Ingredients

Alphonso mango	2
Sugar	3/4 cup
whipping cream	1 cup
Tutti frutti	4 tblsp
Milk	1/2 cup

 

Method

1. Scoop and collect pulp of mango with a spoon and place it in a blender with sugar, milk and blend well until sugar is dissolved.
2. Add whipping cream and whip for a minute or until all the ingredients are mixed well.
3. Pour into a broad, freezer safe airtight box. Freeze it for 3 hrs.
4. Take out and grind again in a mixer until smooth and repeat the same every 1 hour for 4-5 times.
5. Last time add tutti frutti and freeze for 6 hrs or overnight. Scoop and serve.

Notes

• Adding tutti frutti is optional and you can skip it.
• If you do not get whipping cream you can try using regular cream too. But this tastes best.
• Grinding few times ensures soft texture of the ice cream, so make sure you grind it and dont mind the mess.
• You can use ready made sweetened mango pulps available in tins. Reduce sugar accordingly.

Best dessert one can make with mangoes. Arent the tutti fruttis tempting you to pick and eat?

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Rava kichadi, thakkali dosa - Breakfast menu 10

I made this menu last weekend to post, but somehow posted a lunch menu. If Aj is there then this menu is not possible. Since he is enjoying his vacation my in laws I made this menu and enjoyed. I felt like having kichadi with vegetables, so made it along thakkali dosai and enjoyed. Since I am going to Chennai, I am scheduling this post and will try to click any breakfast menu from there and post it if something new is made there. Otherwise, will post some basic recipes, so stay tuned. Heres how I prepared this breakfast.

Rava kichadi, thakkali dosai,Chutney,sambar

Recipe Cuisine: Indian   |  Recipe Category: Breakfast
Prep Time: 12 hr     |  Cook time: 45 mins   |  Serves: 4

1. I soaked idli rice overnight and ground for thakkali dosa first and kept aside. Pressure cook dal for sambar, soak tamarind in hot water.
2. Chop veggies, tomato, onion for kichadi, sambar and dosa, keep all other ingredients like green chilli, vegetable for sambar, curry leaves required for khichadi, sambar, chutney and dosa.
3. Extract tamarind juice, keep aside. First temper for chutney and transfer to a bowl, then for dosa, then sambar, let it boil in a stove. Lastly prepare kichadi. Let it get cooked.
4. Meanwhile you can grate coconut for chutney and grind it, mix with the temper.
5. When kichadi is done and your family is ready, prepare dosa and serve hot.

Thakkali dosa, rava kichadi, chutney, sambar for weekend breakfast.


Check out the recipes

1. Tomato dosa recipe
2. Rava kichadi recipe
3. Coconut chutney recipe
4. Tiffin sambar recipe

Check out this similar verum arisi dosa, other chutney recipes too.
Have a happy Sunday .

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