CHOCOLATE CHIP MUFFINS RECIPE (चॉकलेट चिप मफिन)

With my work experience in hotel industry, I have seen muffins only being served in breakfast and high teas, but being an Indian, I can have it anytime of the day, be it breakfast or evening snack.  I also carry it when I travel.  My daughter loves to take it in her tiffin box.  I am dedicating this recipe to the beginners in baking, so if you have not started with your baking yet, this is the recipe you can start of with, as it is super easy to make and super tasty…do try it and let me know with your comments and feedback.

INGREDIENTS:

·        Butter = 160 grams.

·        Sugar = 160 grams.

·        Flour = 160 grams.

·        Eggs =3.

·        Vanilla essence = 1 teaspoon.

·        Baking powder= 1 teaspoon.

·        Chocolate chips = ¼ cup.

METHOD

·        Preheat the oven to 180 degrees.  Line the muffin tray with paper liners.

·        Take a mixing bowl, add butter at room temperature, soften the butter by mixing it with wooden or silicon spatula.

·        Start adding egg one by one, add one and mix gently, if you see that the mixture is cuddling, add a teaspoon of flour from the measured flour mixture.

·        After adding all the three eggs, mix it gently and add the flour mixture and mix it with cut and fold method.

·        Now, add the chocolate chip and mix.

·        Pour the mixture into the lined muffin mould, topped up with some few chocolate chips and bake it for 10-15 minutes or until toothpick comes out clean.

·        Cool down the muffins, then demould it, cool it for 4-5 hour before serving.

NOTE

·        Do not over mix the mixture.

·        If you feel that the mixture is tight, add one to two teaspoon of milk.

IDLI WITH SAMBHAR AND COCONUT CHUTNEY RECIPE (इडली, सांभर और नारियल की चटनी)

Idli is the most common and popular breakfast in South India, but is also loved in all parts in India.  It is also a healthy food alternative for all age groups.  So sharing the easiest way to make soft and yummy idli along with sambhar and chutney …do try it at home…

INGREDIENTS

IDLI:

·        Dhuli urad dal (skinned black gram) = 1 cup.

·        Arwa chawal (raw rice) = 3 cups.

·        Yoghurt = 1/2 cup.

·        Salt = 3 teaspoon.

·        Sugar = 3 teaspoon.

·        Baking soda = 1 pinch.

·        Fruit salt(eno).

SAMBHAR:

·        Toor dal (pigeon pea) =1 cup.

·        Onion = 1 medium.

·        Carrot = 2 medium.

·        Pumpkin = 200 grams.

·        Drumstick (moonga)= 2.

·        Bottle gourd (lauki) = 200 grams.

·        Salt to taste.

·        Tamarind (imli) = 2 teaspoon.

·        Curry leaves = 8-10.

·        Asafoetida (Heeng) = 1/4 teaspoon.

·        Mustard seeds = 1 teaspoon.

·        Dry red chilly = 2-3.

·        Oil = 2 tablespoon.

COCONUT CHUTNEY

·        Fresh coconut = 1/2.

·        Chana Daal = 1/4 teaspoon.

·        Tamarind paste = 1/2 teaspoon.

·        Dry red chilly = 2-3.

·        Asafoetida = 1/4 teaspoon.

·        Mustard seeds = 1 teaspoon.

·        Curry leaves = 5-6.

·        Ginger = 1 inch.

·        Salt to taste.

·        Oil for tadka.

METHOD

IDLI:

·        Soak dal and rice overnight, do not wash.

·        Next day, wash it thoroughly for five to six times until all the powder and polish comes out.

·        Drain the water and grind it to a paste by adding some water.

·        Now, add salt, sugar, yoghurt, and baking soda.  Mix well and keep it in a warm place for 7-8 hours.

·        Mix the fermented batter and grease the idli plates, make the steamer ready for the first batch of idli.

·        Now take enough batter according to the size of your idli stand and mix half sachet of Eno in each batch.

·        Mix well, make it to the pouring consistency.  You can add some water to adjust the consistency, but do not make it too watery.

·        Steam on a high flame for 10-12 minutes, take out the idlis from the plate with the help of a knife.

SAMBHAR

·        In a pressure cooker, wash toor dal, add salt and chopped onion, water, and cook till dal cooks properly.

·        Now, in a kadhai, add oil, let it heat and add asafoetida, mustard seeds, curry leaves, and let it crackle.

·        Soak sambhar masala in some water and add in the kadhai and fry for a minute, now add chopped tomato and cook properly.

·        Now, add all the vegetables cut into chunks, salt, and cooked dal and mix well.

·        Add water to adjust consistency, let it boil.

·        Add tamarind, jagerry, and let it boil till the vegetable gets cooked.

·        Sambhar is ready to serve.

COCONUT CHUTNEY

·        In a pan, add very little oil, and add washed chana dal, roast for 2 minutes and soak it some water.

·        In a blender jar, all the ingredients, grated fresh coconut, soaked chana dal, tamarind paste, ginger, green chilly, salt; add some water and make it a fine paste.

·        Now, in a tadka pan, add some oil, add asafoetida, curry leaves, mustards seeds, and red chilly.  Let it crackle, when it starts cracking pour it in the chutney and cover it for sometime.

·        Now, mix it well and it is ready to serve.

GAJAR KA HALWA IN MICROWAVE RECIPE (माइक्रोवेव गाजर का हलवा)

With winters on in full swing, a wonder veggie recipe can do you a world of good…what better than a hot sweet dish with a wonder veggie “carrot” a great boon for your eyes, heart and aging.  A commonly found recipe in almost all households…but simplified with the aid of microwave so that you don’t have any excuses to runaway with to try it at home……

INGREDIENTS:

·        Carrot 500 grams.

·        Milk 1/2 liter.

·        Condensed milk 1/2 cup.

·        Ghee 2 tablespoon.

·        Cardamom powder 1/2 teaspoon.

·        Assorted dry fruits (almonds, cashews, pista) 1/4 cup.

METHOD:

·        Wash, peel and grate the carrots and put them in microwave proof glass bowl.

·        Microwave it for 3 minutes on high.

·        Now, add one tablespoon ghee and milk.  Stir it and again microwave it for 3 minutes.

·        Repeat the process till milk evaporates.

·        Now, add condensed milk and mix it well.  Again, microwave it for 5-6 minutes, stir occasionally.

·        Now, add cardamom powder, all left over ghee, and mix it well.

·        Microwave it for 30 seconds.

·        Garnish it with chopped dry fruits and serve.

NOTE:

The cooking time may vary, but you have to stir and check occasionally.