Monday, November 29, 2010

Eggless Dates Walnut Muffins | Easy Breakfast Muffins

I was waiting to try muffins once I got my muffin pan.First of all, it wasnt easy for me to get the muffin pan then came the pain of getting the liners for the muffins. The ones I got and have used here are very thin so used 2 liners for each muffin(yes just for the pics sake :))
Muffins are easy to make and have the advantage of flopping very rarely. Also it bakes quickly atleast most of them and does not make us wait long to dig in :)
Eggless Dates Walnut Muffins Recipe
Eggless Dates Walnut Muffins - Ingredients
Recipe Source : VegBowl
  • Maida/APF - 1 cup (135 gms)
  • Chopped Dates - 1/4 cup packed (10 to 12)
  • Milk - 1 cup (250 ml)
  • Butter - 2.5 tbsp
  • Oil - 1 tbsp
  • Granulated Sugar - 1/4 cup(55 gms) - 1 tbsp
  • Baking soda - 1/2 tsp
  • Baking powder - 1/2 tsp
  • Walnuts roughly broken - 3 tbsp
  • Vanilla essence - 1/4 tsp (or) Cinnamon powder - 1/4 tsp
Eggless Dates Walnut Muffins Recipe
I was very much thrilled to try muffins for the first time and to my surprise it turned out well too. The above mentioned quantity gives 6 large muffins. It doesnt need any extra frosting, I just topped them with chopped walnuts for the extra look for the pics :O This is one easy recipe, just fold in all the ingredients together with the exact measurements and your yummy muffins are ready in no time without any extra effort - Perfect for the lazy me and the main thing is that its a low fat version too.

Eggless Dates Walnut Muffins Recipe
Method:

1.Sieve maida, baking powder and baking soda together for twice, set aside. Cream butter,oil and sugar until soft.Then add vanilla essence and whisk well.
Eggless Dates Walnut Muffins Recipe
2.Then add dates to hot milk(heat 1/4 cup milk)and allow it to sit for 10mins. By then, the dates would have softened and cooled.Now grind it in a mixer till a pasty consistency. Bits of dates here and there is ok too. Add the dates paste to the butter sugar mixture.
Eggless Dates Walnut Muffins Recipe3.Add remaining milk, then add maida slowly but in 2-3 parts. Combine to form a a semi  runny creamy batter.
Eggless Dates Walnut Muffins Recipe4.Finally fold in chopped walnuts. Spoon the mixture and add it to the muffin pans till 3/4 of the muffin liners. Preheat oven to 180ÂșC. Grease 6 cups of a muffin pan with little butter. Spoon mixture into muffin pan, bake for 20-25 minutes until a fork inserted comes out clean.
Eggless Dates Walnut Muffins Recipe
This is for sure a must try for all dates lovers. The muffins were very delicious....Isnt that interesting?! No eggs and yet the muffins turned out good.
Eggless Dates Walnut Muffins RecipeMy Notes:
  • If you dont want to add butter then add 4 - 5 tbsp oil in total for this recipe.
  • You can even top it with nutella for extra yum.
  • I forgot to grease the liners, grease it with oil so that the muffins come out clean.
Eggless Dates Walnut Muffins Recipe

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Wednesday, November 24, 2010

Broccoli Stir Fry Recipe

The first time I tasted Broccoli was at Taj Prego. My friend had ordered Nethili fry and what came as an accompaniment was broccoli stir fry. It first looked to me like no flavoured stir fry(It was an Italian restaurant and to me everything looked uncooked ;)) so didnt want to taste at all, but then knowing the health benefits and my friends compulsion I wanted to give a try.And to my surprise, it didnt have a bit of any raw smell though it looked so. It tasted awesome...the olive oil with the mild seasoning tasted sooo gud that the main attraction was the broccoli than the nethili :)
Broccoli Stir Fry Recipe
Last month, I found nice fresh broccolli at a nearby store so wanted to try a stirfry with mild seasoning and this is it. Since then this is one of my favorite veggies.

Ingredients:
  • Broccoli - 1 small floret
  • Big Onion - 1 finely chopped
  • Ginger garlic paste - 1 tsp
  • Pepper powder - 1/2 tsp
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed

To Temper:

  • Oil - 2 tsp (I used olive oil)
  • Mustard - 1 tsp
  • Cumin seeds - 1.5 tsp

Broccoli Stir Fry Recipe
Method:
1.Cut broccoli into small bite size pieces, like we cut for cauliflower. Wash the florets well and put it in hot water(not boiling water) for 5mins and then drain to keep aside.This is to clean as well as avoid worms if any. Then cook(parboil) broccoli with water, turmeric powder and salt.Drain water and set aside.Heat a pan with oil, add mustard seeds and jeera, allow it to crackle. Then add ginger garlic pase saute for a min, then add onions and fry till slightly browned.
Broccoli Stir Fry Recipe - Step1
2.Add the pepper powder, sambar powder and required salt.. Now stir well and add the broccoli florets and mix well again.Keep in low flame and allow it to coo for 3mins till the spice powders are blended. Switch off and serve hot.
Broccoli Stir Fry Recipe - Step2

There is always a saying that any veggie that is green has numerous health benefits...Its so true!!!

Broccoli Stir Fry Recipe

My Notes:

  • Dont overcook, as broccoli tends to lose its beneficiary values. Also take care not to change the color and crunchiness.
  • Broccoli with olive oil combination works best, try it and see.
  • Select the broccoli which is nice green in color with no black spots.
Broccoli Stir Fry Recipe



Few Health Facts: [Source : Google]

  • Avoid over cooking broccoli as about half of its beneficial substances may be destroyed in the process. Also, microwaving is thought to remove valuable nutrients from broccoli.Light steaming is best. Steam the broccoli for just a couple of minutes, until it turns bright green.
  • Broccoli health benefits include weight reduction, reduction of cholesterol and few birth defect risks can also be lowered.It has almost as much calcium as whole milk
  • Broccoli helps fight cancer and there is strong evidence that broccoli may reduce the risk of heart disease. It is an antioxidant and helps with stress.
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Sunday, November 21, 2010

Dal Tadka Recipe - Tadka Dal Fry

Dal Fry / Dal Tadka is such a comforting dish esp during the busy days.

When we moved to the new place and the house works were going on, we relied on easy yet nutritious dishes for lunch. Having very little time in hand, and a naughty kiddo all that we could do is such simple meals only. One such days lunch was this simple yet flavorful dal with potato curry and steamed rice....YUM! Do check out the "Coming up next" section which is newly located on the right tab.
Dal Tadka Recipe
Ingredients:
  • Toor dal (Thuvaram Paruppu) - 1 cup [You can use yellow moong dhal too]
  • Tomato - 1 chopped
  • Small Onions - 4 halved
  • Turmeric powder - a pinch
  • Salt - to taste
  • Oil - 1 tsp
To Temper :
  • Oil / Ghee - 1 tbsp
  • Mustard seeds - 1 tsp
  • Jeera - 1 tsp
  • Hing - a pinch
  • Dry red chillies - 2 halved
  • Curry leaves - 4 to 5

Dal Tadka Recipe

Method:
  1. Pressure cook dal with onion tomato, a tsp of oil and with enough water and a pinch of turmeric powder, until soft or give 4 whistles.Once pressure releases mash up the dal with a laddle until mushy.

  2. Heat a tsp of ghee, add the items listed under 'to temper'. Allow it to crackle, switch off and transfer this tadka to the dal in the serving bowl .

  3. Add it to the cooked dal.Switch off.

Tadka is nothing but the seasoning we do with ghee / oil which gives a nice flavour to the simple dal.



Dal Tadka Recipe

[Source : Google]
  • Dal Tadka is a staple dish in several Indian households and is generally eaten with rice or rotis (indian flat-bread).

  • The traditional Dal Tadka Recipe is a preparation made from a variety of different lentils and a lot of spices making it a favourite accompaniment with Rice or Rotis/Naan etc.
  • Dal refers to the dry pulses that come as a result of splitting the whole pulses, and ridding them of their husks/hulls and shells.
  • Dal forms a very important part of the daily Indian meal, as it is one major source of proteins and energy.
  • Dal is generally eaten as accompaniment to Roti or Steamed white rice.Toor Dal or split Pigeon peas are generally used in preperation of this dish.

Dal Tadka Recipe

Anytime comfort and nutritious dal, do include it in your menu and enjoy!! 
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Wednesday, November 17, 2010

Pori Urundai Recipe - How to make Pori Urundai | Karthigai Deepam Recipes

Pori Urundai Recipe
I have made Pori Urundai twice before and wanted to post it here this year.I am fond of lighting lamps and arranging them outside and inside the house, who doesnt?! This year for blogging sake, made pori urundai in advance. These days my little one has become a choosy eater(now mothers gene at work ;)), But pori is her favorite right from the day she tasted it. So this time when I tried pori urundai at home I made sure to make tiny balls to give it to her, seeing her smile to a mile, I was a contented mother :)

Karthigai Deepam is a festival of lights, celebrated in the Tamil month of Kaarthigai. It is celebrated on the full moon day of the Kaarthigai month which coincides with Krithikai star. It is also considered as the extension of the Deepavali festival. The lighted lamp is considered an auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy. While the lighted lamp is important for all Hindu rituals and festivals, it is indispensable for Karthigai.

Rows of agal vilakkus (oil lit lamps) in front of every house... this is the image that at once comes to mind when we think of Karthigai Deepam - the festival of lights that is celebrated throughout Tamil Nadu during the month of Karthigai (November-December). Not many of us are aware that it is one of the oldest festivals celebrated in the state, perhaps even before people began celebrating Deepavali and Navarathri.
Pori Urundai Recipe

Pori Urundai (Sweet Puffed Rice Balls) Ingredients:Pori Urundai Recipe

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: South Indian

Pori / Puffed rice- 3 and 1/2 cups
Jaggery - 1/2 cup
Water - 1/4 cup or little less than that (It should be just for the level of jaggery to immerse)
Elachi powder - a pinch
Ghee - 1 tsp to grease hands

Method:

  1. Measure jaggery and add it in a bowl, add water and dissolve it well I used my potato masher to mash it up.Heat it up for 2mins.
    How to make pori urundai - Step1
  2. Strain to remove impurities.Then add elachi powder and heat it up again.
    How to make pori urundai - Step2
  3. Consistency check : Keep a seperate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. It should form a nonsticky soft ball(uruttu padham) when you roll it with your fingers .When this consistency is reached, add the pori and switch off.
    How to make pori urundai - Step3
  4. Now stir well, so that pori gets completely coated with the jaggery syrup. By the time of stirring, the hotness would be hand bearable.Grease your palms with ghee or oil and roll them into tight balls taking care not to break the pori.
    How to make pori urundai - Step4
Store in airtight container and enjoy!

Hope you all have fun lighting lamps and bursting crackers. See you all in the next post!!
Pori Urundai

My Notes:

  • Be careful in checking the consistency else making them into balls will be tough.
  • If it hardens in the end for the last few balls then heat up the mixture for a minute to loosen then make balls.
  • The color of the pori urundai totally depends on the jaggery variety. The method is the same for making aval pori urundai and also kadala urundai.
Pori Urundai Recipe
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Sunday, November 14, 2010

Homemade Veg Pizza / Paneer Tikka Pizza - Step by Step Recipe

Veg pizza in 2 versions (Normal & Low Fat)
I was postphoning this pizza post just for the reason that I had to write more ;) Also I wanted to compile all the pics with stepwise, and the variation that I had clicked each time I made Pizza. And with no doubt this recipe is a keeper but I made adjustments here and there each time and finally found the recipe for perfect pizzas, So no more pizzas from restaurants. I have tried with 2 different toppings and here am giving u both for normal as well as low fat version.
Pizza pics updated on 22/7/11
Veg Pizza

Ingredients for Normal Pizza : [Recipe Source - Raks Kitchen]
  • All purpose flour/Maida - 1 & 1/2 cups
  • Active dry yeast - 1 tbsp
  • Milk - 1/4 cup
  • Water - 1/4 cup
  • Sugar - 1/2 tblsp
  • Salt - 3/4 tsp
  • Olive oil - 2 tbsp

For the topping :
  • Pizza/Pasta Sauce - 1 tbsp
  • Tomato Sauce - 1/2 tbsp
  • Onion - 1/2 chopped
  • Capsicum - 1/2 chopped
  • Grated mozarella cheese - 2 tbsp or as required to cover the topping
  • Pepper powder - 1/2 tsp
For Paneer tikka marinating:
  • Paneer - 10 to 12 small cubes
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Lemon juice - 1 tsp
  • Curd - 1.5 tbsp

Veg Pizza
Method:
Boil the water first in a wide vessel and keep aside. Now add milk, oil, sugar, salt to boiled water and mix well till sugar dissolves. Now add yeast to the milk oil solution.
Veg Pizza Step1

Mix well and keep aside for 5-7 mins stirring occassionally. After sometime you can see the yeast completely dissolved as shown below. Now add the flour.After adding the flour, gather to get a smooth pilable dough. No need to knead completely just bring it together that is enough. Keep covered till an hour or 2, preferably in a warm place for best results. When u check after an hr, the dough would have been raised(I wouldnt say its exactly doubled) .Now again punch it down incase for any airbubbles and then keep aside.
Veg Pizza Step2
By the time cut paneer into small cubes add curd, salt, turmeric, chilli, coriander, garam masala powder and lemon juice - Marinate it for 15mins. I usually dont roast the paneer seperately but attimes when I have time in hand I do it and yes this time I toasted it in a tawa with little oil till golden brown. You can also just keep the paneer along with the topping to bake without toasting.

Grease a baking tray with aluminium foil [I didnt dust flour or add oil] . Keep the dough on the tray, Now roll the dough a little thick as 1 to 1.5 inches and fold the ends as shown in the below pic. Just fold the ends inside and press it till u get a small depthness.Prick the base with fork to make sure of even cooking . Spread the pizza sauce, I used the readymade maggi pizza sauce.
Veg Pizza Step3

Arrange the toppings - I've used paneer, capsicum and onion here.Then grate the cheese till it covers topping.Just add tomato sauce on top this is purely optional but it tastes good with it. Then sprinkle pepper powder. Preheat the oven for 210 degree Celsius and bake for 15- 20 mins,till the base turns golden brown
Veg Pizza Step4

If you cut a tiny area with a knife, u can see if its cooked fully by seeing the bread like texture.Mine gets done usually in 20mins, check at 15mins then proceed with the extra 5mins. Cut the pizzas with pizza cutter/knife, make wedges and enjoy hot and yummy pizza :)

Homemade Veg Pizza

The topping combination is endless.To me pizzas are only if they served from Pizzahut but sure homemade pizzas changed my mind :)



My Notes :
  • The dough shouldnt be sticky...if so then ur dough is watery so add in a little more flour. Give a slight press while arranging the topping, so that after baked the topping gets nicely blended with the base.

  • It is again a no fail recipe.The only thing to keep in mind is the measurements and the yeast activeness.With the measurement specified above , u can make 2 thin crust pizzas too, it tastes equally gud. If you are opting for one then u will get a big pizza a little bigger in radius than the ones u get in pizzahut.

  • I have tried with normal cube cheese but it never melts and spreads well like mozzarellacheese.If you use other cheese, it will sit in the place u have grated :)

  • Usually I roll the dough in the baking tray with aluminium foil which I opt to place it in oven, this way its messfree as u need not transfer from one to another carefully.


Homemade Veg Pizza



Low Fat Version Ingredients :
  • Wheat Flour - 1 cup
  • Maida - 1/2 cup
  • Active dry yeast - 3/4 tblsp
  • Milk - 1/4 cup
  • Water - 1/4 cup
  • Sugar - 1/2 tblsp
  • Salt - 3/4 tsp
  • Oil - 1 tbsp
For the topping:
  • Tomato Sauce - 1tbsp
  • Onion - 1 chopped
  • Capsicum - 1/2 chopped
  • Pepper powder - 1/2 tsp
  • Chilli powder 1/2 tsp [You can alternatively use chilli flakes also]
  • Cheese - 2 tsp grated
  • Paneer cubes - 6 to 8



Low Fat version of Veg Pizza with thin crust/base
Veg Pizza


Except for the ingredients the method is the same just give an extra 3-5 mins while baking as wheat flour takes a little more time than maida.
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Wednesday, November 10, 2010

The Natural Fanta!

After about 35 days of living with the dust and the smell of paint, all our music was the driller machines sound all these days......Yes finally the interior work is over and we are totally relieved though few works are pending which are very minor. I tell you, it isnt that easy to get things done after occupying.....the house was in a total mess all these days and we are in the process of slowly arranging things.

About this carrot juice recipe, amma learnt it from our neighbor.Once when it was served, we were clueless that it was from carrots, first we asked was it rasna? we were totally surprised to know that it was carrot juice. It is not only healthy but tasty at the same time, with lemon juice it tastes close to fanta minus the foodcolors and soda. I can hear you...this not orange juice and still why do you call it fanta - the color and tangy taste is close to it hence the name.
Carrot Juice Recipe

Ingredients:

  • Carrots - 2 medium sized cut into small
  • Water - 1 cup
  • Salt - a pinch
  • Sugar - 1 tsp
  • Lemon - 1
  • Ginger - 1/4 inch piece [optional - I didnt add]
Method:
1.Add carrots and ginger(if you are adding) in a blender/mixer with water and blend it until its crushed well. Blend it for 2 times to extract the pulp completely.Now strain it using a strainer and press the pulp with a spoon, so that the juice is extracted completely.

Carrot Juice Recipe
2.Then add lemon juice(taking care to omit the seeds), sugar, salt and mix well.Refrigerate for 30mins and serve chilled. You can make it in bulk, store in a clean bottle and refrigerate, it stays well upto a week.
Carrot Juice Recipe
My Notes :
  • If your carrots are sweet enough, then you can reduce sugar to 1/2 tsp or omit the sugar completely.

  • For the above mentioned quantity, it serves 2 small glasses(as in the pic). I picked fresh tender carrots to get the nice orangey color, guess it worked out :)

  • You can make this juice and refrigerate, it keeps well for about a week. Carrots with a dash of lemon makes it all the more healthy and tasty.

  • The recipe calls for ginger, but its purely optional. I sometimes omit it to relish the true taste close to fanta :)

Carrot Juice Recipe
Its truely a tongue tickling drink with the sweetness of sugar and the tanginess lemon brings in. Try this refreshing drink and enjoy yourself. Stay tuned for the next post - Homemade Pizza with stepwise.
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