EGGLESS RAISIN MUFFINS

     In my kids school, every week friday kids have to take a fruit for snack and the teacher will mention as to what fruit to send by sending a mail to the parent a week ahead. This week it was given raisins and i decided to make muffin and include raisin in that. When i was going through a tarla dalal book(growing kids) i got hooked up with this recipe. Check out my

• Eggless whole wheat choco chip muffin

INGREDIENTS:(yields 12-13 muffins)

ALL PURPOSE FLOUR	3/4 CUP
WHOLE WHEAT FLOUR	1/4 FLOUR
BAKING POWDER	1/4 TSP
BUTTER	1/4 CUP
MILK	1 AND 1/4 CUPS
VANILLA ESSENCE	1/4 TSP
QUICK COOKING OATS	3 TBLSP
RAISINS(CHOPPED)	1/4 CUP
ENO FRUIT SALT	1 AND 1/2 TSP
SUGAR	1/3 CUP

METHOD:

• Sieve the flour twice along with baking powder to ensure even mixing.
• Beat the sugar an butter till it becomes creamy.

• Now add the milk and mix gently.
• Add the chopped raisins( i didn’t chop) and oats to this.
• Add the vanilla essence.
• Reserve few raisins for garnishing.

• Add the eno fruit salt followed by a tblsp of water.
• Mix gently and pour this in muffin liners.
• Add few raisins on the top

• Preheat the oven at 150 degrees.
• Bake for 15- 20 mins. Mine got done in 18 mins.
• Once done cool them in  wire rack .

• I packed this muffins for my kids snack box and they loved it a lot.

KARA KUZHAMBHU RECIPE | KARA KUZHAMBHU WITH MOCHAI

  This recipe of Kara Kuzhambhu i learnt from my sister long back, but somehow forgot about this and one day while talking to her she was telling me to post the recipe of kara kuzhambhu in my space. So today i am sharing the recipe of kara kuzhambhu . she normally adds Rajma(red kidney beans ) i added mochakottai instead of that.
Also check my
Thatta payar kuzhambu
Maa vathal kuzhambu



INGREDIENTS:

BRINJAL(SMALL)	2 NO
SHALLOTS	7-8 NO
GARLIC	2-3 CLOVES(OPTIONAL)
TOMATO	1 NO
TAMARIND EXTRACT	1 AND 1/2 CUP
DRIED MOCHAKOTTAI	FIST FUL
SAMBAR POWDER	2 TBLSP
COCONUT(SCRAPPED)	2 TBLSP
CUMIN SEEDS	1 TSP
PEPPER CORNS	1/2 TSP
ASAFOETIDA	A PINCH
OIL	2 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• Soak the dried mochai with enough water for 6-8 hours.
• Pressure cook this with little salt for 2 whistles and keep aside.
• Cut the brinjals lengthwise and peel the skin of the shallots.
• Chop the tomatoes and keep aside.

• In a pan add oil and throw in the mustard seeds and when it crackles add the curry leaves and the onions.
• Saute the onions in medium flame till the onions become golden brown.
• When it is done  add the brinjals and tomatoes and cook till the tomatoes becomes mushy and the brinjals become tender.
• Add the mochai to this and saute well.

• Now add the tamarind extract and add the sambar powder,turmeric powder and salt to this.
• Bring it to a nice boil till the
• Grind the coconut, cumin seeds and pepper corns into a fine paste adding a little water.

• Add this ground paste to the boiling kuzhambhu and mix well.
• Boil this for 2-3 minutes.

• We had this with Chow chow (white) kootu. 

EGGLESS DATES AND WALNUT CAKE|BAKING BEGINNER’S RECIPE

          After a super hit of my Eggless Orange Cake from Pratibha’s space i bookmarked her eggless dates cake and this is the second time i am making this. This i made for my hubby’s birthday ,as he is a great lover of dates and nuts, without any second thought i baked this for him. We all enjoyed this very much and thanks Prathiba for the recipe. As today is my co-sister’s Birthday I am posting thought i can give her a visual treat.  For original recipe Click Here.

INGREDIENTS:

ALL PURPOSE FLOUR	1 CUP
SEEDLESS DATES	18 NO
MILK	3/4 CUP
SUGAR	3/4 CUP
OIL	1/2 CUP
BAKING SODA	1 TSP
CHOPPED WALNUTS	1/4 CUP

METHOD:

• Soak the dates in warm milk for 15 minutes.Alternatively you can microwave this for few minutes.

• When the milk comes to a normal temperature grind this into a smooth paste along with sugar.

• Sieve the flour and baking soda together to ensure even mixing.
• Transfer the mixture to a wide bowl and add oil to this and whisk together to blend this well.
• Dust the chopped nuts with little flour and add to this mixture.
• Slowly add this to the flour.

• Grease a pan with oil and dust with flour.
• Transfer the mixture to the tin and bake at 160 degrees for 30- 35 mins.
• Mine got done in 32 mins. Insert a knife in the center to check whether it is baked  or not.
• I garnished this with few walnuts. This step is optional.

• Cool the cake in the tin for sometime and invert it on a wire rack . Let this cool in the wire rack for few minutes.
• Cut this into pieces and serve.
• Always allow the cake to cool completely before you cut.

Note:

1. You can add chopped cashews also.
2. I added 1/4 tsp of vanilla essence to get the vanilla flavor.
3. The color of the eggless dates cake depends upon the variety of dates you use.

SOUTH INDIAN MIXTURE – MADRAS MIXTURE RECIPE

Madras mixture recipe- South Indian mixture  

  As mentioned in my Previous post i am sharing the recipe of south indian mixture|madras mixture which we make for diwali and now i packed for my in laws as I am leaving in a day to India. I have very fond memories associated to this mixture. Amma makes in a huge lot during Diwali and we indulge in this mixture along with our every day meal. I can still feel the taste of the mixture while writing this post. The entire friends gang will be waiting for amma's mixture during Diwali season. I don't know i am making justice to her recipe in this post, but i can say this South Indian mixture got a great a great welcome at my house and the kids loved it.
Check out my

• Bombay Dal mixture
• Garlic kara sev

Here comes the recipe for South Indian mixture.


INGREDIENTS:

KARA BOONDHI	1 CUP
OMPODI | SEV	1 CUP
RIBBON PAKODA	1/4 CUP
MULLU MURUKKU	2-3 NO
PEANUTS	1/4 CUP
ROASTED GRAM | CHUTNEY DAL	1/4 CUP
RICE FLAKES	1/4 CUP
FRESHLY GROUND PEPPER	1/4 TSP
CURRY LEAVES	FEW
SALT	TO TASTE
CASHEW NUTS	FEW(OPTIONAL)
CORNFLAKES	A HAND FUL(OPTIONAL)

METHOD:

• Deep fry the peanuts, roasted gram,rice flakes(thick or thin) curry leaves, cashew nuts, cornflakes separately in oil and drain the excess oil in a kitchen towel. While frying them add little salt to the oil.

• This time i didn’t use the cornflakes as i am sure my Fil doesn’t like that.
• As i am running out of cashews i didn’t add this time.
• Mix all the ingredients together and add crushed pepper to this.

• Crush the ompodi , ribbon pakoda and murukku into small pieces .
• Mix well nicely. Put this in a airtight box and shake this nicely.
• Flavorful mixture is ready to consume.
• Store this in an airtight box and enjoy with tea | coffee.

KARA BOONDI RECIPE

   Kara boondi recipe,with video,  a deep fried snack made using gram flour, generally mixed with South Indian Mixture too. I made for this diwali and wanted to post the recipe before that. I made this to put it in mixture. But somehow, i couldn’t get time to post this before diwali. Again i am making South Indian mixture for my in laws as i am visiting them shortly.  Now i am sharing the recipe of Kara boondi. This recipe came with a lot of tips to make perfect boondi. Please read the post completely and do try this at home. Check out my

• South Indian mixture recipe
• Thattai recipe

SAVOURY COOKIES |SAVOURY BISCUITS | KHARA BISCUITS

    Iyengar bakery style Khara biscuits,I wanted to try a savoury biscuit|khara biscuit for a long time, and finally i made this yesterday and it came out too good. I followed the ICC recipe for this savoury biscuits. These biscuits tasted so awesome and i can say they melted in mouth.
Check out my Eggless baking recipes.

INGREDIENTS:(yields 10 biscuits)

MAIDA	1 CUP
BUTTER	2.5 TBLSP+1/2 TSP
SUGAR	2 TSP
SALT	1/2 TSP
CUMIN SEEDS	1/2 TSP
GREEN CHILLI	1 NO.
CORIANDER LEAVES	1.5 TBLSP
YOGURT	1.5 TBLSP

METHOD:

• Beat the butter and sugar well until creamy.
• Add the yogurt to this and mix well.

• Now add the flour, salt, chopped chilli and cilantro and mix well and make this into a stiff dough.
• Do not knead this by adding too much pressure.
• Take a portion of the dough and roll it.

• Cut them into any desired  shapes using a cookie cutter. I made it into round shape by using a lid of a box.
• Grease the baking tray and place this on the tray.

• Mine yielded 10 biscuits.
• Bake this in a preheated oven at 150 degree.
• Bake for 15- 20 mins. Mine got done in 17 mins.
• The biscuit will not get brown on the top, but it will get a nice color at the bottom.

• We had this with hot cup of tea and this was absolutely awesome.

Note:

1. Increase the quantity of yogurt by 1 tblsp if the can’t get a dough consistency.
2. I didn’t add cumin seeds.
3. You can add ajwain seeds, finely chopped mint or any other herbs of your choice.
4. You can use 1/2 cup of whole wheat flour and 1/2 cup of all purpose flour.