Fruity Muffins

Stray birds of summer come to my window

to sing and fly away.

And yellow leaves of autumn,

which have no songs,

flutter and fall there with a sigh.

Rabindranath Tagore 

Autumn, also known as fall in North American English. Autumn marks the transition from summer into winter, when the arrival of night becomes noticeably earlier while the arrival of day becomes noticeably later, and the weather becomes cooler. 

One of its main features is the shedding of leaves from deciduous trees. From September to November, the autumn harvest brings a variety of healthful and delicious produce. And our this week’s #Foodiemonday bloghop theme is #FallRecipes. My contribution is this yummy fruity muffins. 

A delicious muffins made of apple, banana, orange and cinnamon. You will love the aroma of cinnamon and mixed fruits. If you don’t have muffins moulds you can use cake tin too. Make like a cake, slice and serve. 

 Even if your kids don’t like apple or banana I am sure they will love the taste too without recognizing apple banana in it. You can use grated fresh coconut too in the batter if you like. I have sprinkle  chocochips over the muffins but you can use any nuts of your choice or tutti fruity too. 
If you want to make it more healthy use 1/2 cup oats powder instead of all purpose flour/maida. 

Recipe 

Apple – 1

Banana – 2 – 3

Orange – 1

Khoya/mawa or dried milk – 1/3 cup
 

Wholewheat flour or atta – 1/2 cup 

All purpose flour or maida – 1/2 cup 

Sugar – 1/2 cup 

Oil or butter – 1/4 cup 

Orange juice – 1/2 cup 

Orange zest – 1/2 heaped teaspoon 

Cinnamon powder – 1 teaspoon 

Baking powder – 1 teaspoon 

Baking soda – 1/2 teaspoon 

Method 

Peel and grate the apple. Heat a pan and add the grated apple and sugar. Cook on low flame. Stir continuously. Cook till the sugar dissolve and the mixture becomes thick. Now let the mixture cool down.
 Chop the bananas and blend or grind with khoya/mawa or dried milk. Keep aside. I have used 2 large bananas. 

Sieve both flour, baking powder, soda and cinnamon powder. In this recipe I have used wholewheat flour and all purpose flour/maida both. But if you want you can use only wholewheat flour/atta or all purpose flour/maida or mix half oats powder with the flour. 

In a bowl add apple and sugar mixture, oil or butter, orange zest and orange juice. Beat well. Add the dried milk and banana mixture. Mix and add dry ingredients in it. First add half of the dry ingredients and mix well. then add the remaining dry Ingredients and mix well. 

You can add 1/4 to 1/2 cup grated fresh coconut too in the batter if you like. 

Preheat the oven at 180° for 10 minutes. 

Fill the greased muffins moulds or cake tin 3/4 with the batter. Sprinkle chocolate chips or dry fruits or any nuts of your choice. 

Bake at 180° for 20 minutes or until the toothpick comes out clean. 

Serve the muffins hot or at room temperature as a dessert or with tea or coffee. 

Enjoy the heavenly aroma and taste.

Chocolate Vanilla Fudge

Chocolate vanilla fudge. 

Diwali is around the corner. Diwali or Deepavali is the festival of light and one of my most favourite festival. Its a most glamorous festival in India. Decorated homes, fireworks display, prayers and thousands of lamps are lit to create an atmosphere of joy and festivity.

Our this week’s #Foodiemonday bloghop theme is #Diwalispecialsweets. My contribution is this essay and yummy fudge.

 Sweets are distributed to the friends on this day. This time try this easy and super delicious sweet for the festival. You don’t need any fancy ingredients for it. Only milk, little sugar, milk powder, vanilla essence and cocoa powder. Simple isn’t it? Surprise your guests with this super yummy homemade sweets.

Recipe 

Milk – 2 litter 

Milk powder – 1/2 cup 

Sugar – 2 heaped tablespoon 

Vanilla essence – 1 teaspoon 

Cocoa powder – 2 teaspoon 
Shredded chocolate to sprinkle 

Method 

Boil the milk in a heavy bottom pan. Let the milk cook on low flame. Stir occasionally. Scrape the sides to avoid burning.. Milk will be changed into a thick mass.

 It can be take 2 to 2:30 hours. After reducing I have got 1 and 1/2 cup tightly packed khoya/mawa or dried milk. You can use same amount of store bought mawa/khoya or dried milk  too. 

Heat a nonstick pan. Add the dried milk or khoya/mawa. Cook on low flame for 10 minutes. Stir continuously. Add the sugar and milk powder. Taste and adjust the sugar. I like less sweet. 

Cook for another 6 – 7 minutes or until it leaves the sides and becomes dough like consistency. Keep stirring. Add vanilla and mix well. Switch off the flame. 

Let the mixture cool down.  Knead well with hand to make it smooth. Divide the mixture into two equal parts. 

Mix cocoa powder in one part. I have kept the vanilla portion little thick. Divide the mixture as you like. 

Place a piece of aluminum foil on a plate. Set the cocoa powder mixed mixture on it. Make the shape square. Set well with your palm. 

Now set the vanilla portion over it. Set it with your palm again. Sprinkle shredded chocolate over it. I have used Morde chocolate bar you can use any dark chocolate. 

 Let it set for an hour. Cut in square shape before serving. 

You can keep this fudge in refrigerator for 3 – 4 days.

Guava Banana Smoothie

Guava banana smoothie.

Smoothie is an easiest way to nourish your body with essential nutrients. It gives you essential minerals and vitamins too. You need only some fruits, milk or yogurt and a blender to make this healthy and yummy drink.

Most fruits are high in vitamins A and C. This smoothie has guava, which is high in folate too.

And banana is a most popular and delicious fruit. It contains fiber, several essential nutrients and antioxidants. Its good for heart, digestion and weight loss.

I have used cinnamon in it. You can use any flavour. But cinnamon is one of the most healthy spices on the earth. It is packed with antioxidants and it can lower blood sugar levels and reduce heart disease risk. And I love the aroma of cinnamon so I use it in most of my smoothies.

If you want to make it dairy free you can use any fruit juice instead of yogurt. You can use any fruits of your choice. Sometimes I use 1 apple too in it.

 

Recipe 

Yogurt – 1 cup

Banana – 1

Guava – 1

Honey – 2 teaspoons or to taste

Cinnamon powder – 1/2 teaspoon

Ice cubes as require, optional

 

Method 
Peel and chop the banana. Chop the guava too. Combine all the ingredients. Blend till smooth and frothy. If you want to add apple in it, peel and  chop 1 apple  and mix with other ingredients before blending.

Place some ice cubes in a glass and pour the smoothie over it.

Garnish with pistachios. Serve chilled.

Cheesy Savoury Muffins

Cheesy savoury muffins. 

A very easy and delicious recipe to amaze your kids. 

You don’t have to use refined flour/maida in it. Give a healthy treat to your family and friends. 

You can make it with flour too but I don’t want to use refined flour/maida in my recipes. Because it has only chemicals and trans fat and no nutrients. Its refined flour/maida from which fiber is been eliminated and bleached to give white colour with benzoyl peroxide which has side effects and many disadvantages. In other words its a slow poison. It spikes up your sugar levels because it has very high glycemic index.

I have used semolina or suji/rawa in it. Low calorie semolina is made from hard variety durum wheat which is digested slowly and prevent you from overeating. And its good for diabetic and perfect for weight loss. In other words, you will be able to lose weight in a shorter period of time and maintain body weight. Semolina is increases your chances of shedding more fat because it digested very slowly. Semolina is energy booster too. It keeps your body charged throughout the day. 

Semolina contains phosphorus, zinc and magnesium which keeps your nervous system healthy. Semolina is good for your bone health too. It increases bone density and keeps them healthy and strong. Semolina contains protein which nourishes your skin and muscles.

This post is going to be a part of #Foodiemonday #bloghop theme is #Diwalispecialsavouries. My contribution is this kid’s favourite cheesy muffins. 

An easy to make and yummy muffins. You can store it in refrigerator for 3 – 4 days. Just microwave for one minute before serving.

 I have made it without any vegetables first time and planning to add some grated veg and chopped coriander leaves next time. But my son said its too yummy don’t add anything 😂

So here is the simple basic recipe. You can add chopped coriander leaves, green chilli, corn, green peas, bell peppers and grated veggies of your choice. Vegetables will make it more healthy. You can increase or decrease the amount of cheese according to your taste. 

Recipe 

Semolina or suji/rawa – 1 cup 

Pizza sauce – 1 tablespoon 

Oregano – 2 teaspoon 

Ginger garlic paste – 1 teaspoon 

Grated cheese – 4 tablespoon + for sprinkle 

Thick curd – 3/4 cup 

Milk – 1/2 cup 

Vinegar – 1 teaspoon 

Salt – 1/2 teaspoon or to taste 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon

Black pepper powder – 1 teaspoon 

Method 

In a large bowl mix semolina and thick curd. Mix and add salt, grated cheese, pizza sauce, black pepper powder, ginger garlic paste, baking powder, soda, oregano and vinegar. At last add milk slowly. Make a smooth lump free batter. 

You can add corn, green peas, chopped bell peppers, green chilli, cilantro and grated vegetables of your choice. Add cheese according to your taste. Sometimes I make it with vegetables and less cheese. 

Preheat the oven at 180°.

Grease the muffin moulds with butter or oil. 

Pour the batter in the moulds. Fill the moulds half. Sprinkle grated cheese and oregano. Bake at 180° for 20 minutes or until the toothpick comes out clean. 

Serve hot with chilli and tomato sauce. 

Enjoy the cheesy taste. 

Happy baking 🙂

Water Chestnut And Coconut Cake

Water chestnut and coconut cake. 

A cake made with shredded coconut, water chestnut flour or singhara atta , dried  milk or khoya/mawa, malai or milk topping and clarified butter or ghee. I have made this cake during Navratri fasting days. 

We usually used to make laddu and different types of sweets these days. Next time make this cake during your fasting days for a change. I am sure you will love the taste. 

This week our #Foodiemonday #bloghop theme is #Navrari special. My contribution is this super soft and yummy water chestnut flour or singhara atta and coconut cake .

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health. 

It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too. 

According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases. 

And its helps to prevent sugar, ulcer, gout and heart diseases. Water chestnut is dense with potassium and fiber.

Recipe 

Water chestnut flour or singhara atta – 1 & 1/2 cup

Shredded coconut – 3/4 cup tightly packed 

Powered sugar – 1 cup 

Mawa/khoya or reduced milk – 1/2 cup 

Baking powder – 1 teaspoon 

Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Curd – 1/2 cup 

Ghee or clarified butter – 1/4 cup 

Malai/milk topping or cream – 1/4 cup 

Tutti fruity – 1/2 cup 

Method 

Preheat the oven at 180°. Grease a cake tin and dust little water chestnut flour or singhara atta.

Sieve water chestnut flour or singhara atta, baking powder, soda, cardamom powder and cinnamon powder. 

In a large bowl mix powered sugar, curd and ghee or clarified butter. Beat well. Add Malai/milk topping or cream. I have used Malai/milk topping but if you don’t have milk topping you can use cream. 

Add mawa/khoya or dried milk. Mix well now add the dried ingredients gradually. Mix and add the shredded coconut and tutti fruity. You can use dry fruits too. Mix well. Don’t overheat. Make a lump free batter. 

Pour the mixture in greased and flour dusted  cake tin. Tap gently. Sprinkle some tutti fruity over it. Bake at 180° for 35 – 40 minutes or until the toothpick comes out clean. Every oven take different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean its ready. 

Let it cool down. 

Slice and enjoy the healthy and yummy cake with your family and friends. 

Happy Navratri. Happy baking.

Barnyard Millet Fried Idli

Barnyard millet fried idli. One more easy healthy and delicious recipe for fasting people. 

Barnyard millet is not only used in fasting these gluten free barnyard millet is highly nutritious. These millets are more nutritious than rice and wheat. These are rich in vitamins, protein, minerals, calcium, iron etc. 

Because of gluten free and low glycemic index its suitable for those people who are allergies or intolerance of wheat. Barnyard millet is good for diabetic and perfect for weight loss.

I have used this millet to make idli. Didn’t use fruit salt so it is not super soft like normal idli but after shallow frying with spices it is delicious. Fasting or feasting its a healthy option for breakfast.

Recipe 

Barnyard millet or sama chawal – 1 cup 

Tapioca sago or sabudana – 1/2 cup 

Rock salt or sendha namak to taste

Mustard seeds or rai – 1 teaspoon 

Cumin seeds – 1/2 teaspoon 

Curry leaves – 10 – 12

Lemon – 2 

Baking soda – 1/2 teaspoon

Green peanut chutney – 2 – 3 tablespoon 

Water chestnut flour if require 

Clarified butter/ghee or oil – 2 tablespoon 
Coriander leaves – handful chopped 
Dry red chilli – 1 – 2

Method 

Soak barnyard millet and tapioca sago separately overnight. 

Next day drain the water and grind. Don’t add water. You don’t need water to grind tapioca sago or sabudana. But for millet or sama chawal use very little if require. 

Mix both. Add rock salt and keep aside for 1/2 an hour. Now stir well. The batter should be thick but pouring. If your batter is runny add some water chestnut flour or singhara atta. I have used 2 – 3 tablespoon. You can use more if require. 

Grease the idli moulds with ghee/clarified butter or oil. Mix 1/2 teaspoon baking soda with the juice of 1 lemon. Add in the batter. Give a good stir. Fill 3/4 with the  batter and steam for 6 – 7 minutes. I have made it in microwave. 

Demould the idli. Cut them into  4 pieces. 

Heat 2 tablespoon oil in a pan. Add rai or mustard seed and cumin seeds. Let it splutter. Add the curry leaves and dry red chilli. Saute for few seconds. Colour of leaves shouldn’t change. 

Add the idli pieces. And rock salt. Mix well. Fry for few minutes. Add the green peanut chutney and switch off the flame. Squeeze 1 lemon over it and mix well. 

Taste and adjust the seasoning. You can add more chutney if you like. For chutney recipe check out my previous post Pan fried cutlet with potato and barnyard millet. 

Add chopped coriander leaves. Serve hot with green chutney and Tamarind/imli chutney. 
Happy Navratri. Happy Fasting.

Potato And Barnyard Millet Cutlets

Pan fried cutlet with potato and barnyard millet. 

Today is fourth day of Navaratri. Goddess Durga took nine forms to kill Mahishasura, the demon. Each form has its own significance.

Devi Kushmanda, the fourth Avatar of Goddess Durga, is worhipped on the fourth Avatar day of Navratri.

According to popular belief, Devi Kushmanda is reflected in every living and non-living entity of this universe. She is the source of energy, which gives her devotees the ability to make decisions intellectually.She is there to show the right way in life and to overcome all sorrows and pain and fill life with happiness and joy.

Many devotees observing fast these days. Sharing a yummy recipe for fasting people. I have made it for my friend who is on 9 days fast. Pan fried cutlets. Feasting people like us can  enjoy it too  😀

I have made it with potato, Shama ka chawal or Barnyard millet. Its also known as Swang ke chawal or Mordhan. Its looks like small rice but actually its not rice. It is from millet family. A gluten free grain, can be consumed on fasting. 

Recipe 

Potatoes – 8 boiled 

Barnyard millet or Swang ke chawal – 1 cup

Tapioca sago or Sabudana – 1/2 cup 

Roasted peanuts – 1/4 cup 

Rock salt to taste 

Ginger – 1 inch piece grated
Green chilli – 2-3 finely chopped 

Coriander leaves – handful chopped 

Black pepper powder – 1 teaspoon 

Cumin powder – 1 teaspoon

Roasted spices powder – 1-2 teaspoon 

Dry mango powder or amchur – 2 teaspoon 

Method 

Peel and mash the boiled potatoes. Soak the tapioca sago. 

Wash the Shama ke chawal or barnyard millet and cook in a pressure cooker with 2 cup of water for 3 whistle. Let it cool. 

In a large bowl mix mashed potatoes, boiled barnyard millet, soaked and drained  tapioca sago, roasted peanuts, salt, chopped coriander leaves, green chilli and all the spices. You can use 1 teaspoon red chilli powder too if you like. 

For roasted spices dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds and 6-7 dry red chilli. After roasting let it cool and grind. Add 1 teaspoon mix everything well taste and add more if require. Its depends on your spice tolerance. 

Mix well. Make round patties with the mixture. I have made big size 12 patties but you can make it small too. 

Shallow fry the parties in little ghee/clarified butter or or oil. Fry both the sides. Serve with coriander peanut chutney. 

For chutney 

Chopped coriander leaves – 1 cup tightly packed 

Roasted and peeled peanut – 1/2 cup 

Green chilli – 2-3

Lemon – 2

Tomatoes – 2 large 

Ginger – 1/2 inch piece 

Rock salt or srndha namak to taste 
Method 

Grind the roasted and peeled peanuts. With this peanut powder add chopped coriander leaves, chopped ginger, chopped tomatoes and green chilli. Make a smooth paste. You can add more green chilli if you like it hot. 
Add rock salt, juice of 2 lemons, cumin powder and mix well. Taste and adjust the seasoning. 

You can keep this chutney in refrigerator for 3-4 days. 

Enjoy your fasting food with this hot tangy chutney. 

Happy Navaratri. Happy Fasting or Feasting 🙂

Ghugni And Aloo Kabli Or Chaat

Ghugni and aloo kabli or chaat. 

Both are famous chaat of Bengal. You will love the tongue tickler taste. 

Whenever I visit any city try to taste the street food like different types of chaat. 

Every city of India has it’s own famous chaat. Like vada pav or pav bhaji, tikki chaat, papri chaat, dahi bhalle or dahi bade, golgoppe or fuchka/pani puri etc. The list is never ending. 

In Kolkata you can find lots of variety of street food. Like fuchka, different types of rolls, ghugni, aloo kabli or aloo chaat etc. 

According to NDTV Food ” It is believed that chaat was born in the royal kitchen of emperor Shah Jahan. According to legend, when the Mughal emperor fell ill, he was instructed by his Hakim to consume foods that are light on the stomach but high on spices so as to strengthen his immunity. Hence, chaat was discovered!”

Our this week’s #Foodiemonday #bloghop theme is chaat. And I am sharing two most famous and everyone’s favourite ghugni and aloo kabli or aloo chaat. 

Ghugni and aloo kabli both are tangy, spicy and tongue tickler. You can easily make them at home.

Ghugni is made of soaked and boiled dried peas. I have made it with onion garlic but you can omit onion garlic if you like. But don’t forget to add the dry spices. 

Aloo kabli or chaat is a most easy to make yet yummy. Even kids can make it if boiled potatoes are ready. I remember it was one of my favourite food in our school canteen. 

 

Recipe of ghugni 

Dried peas – 2 cup 

Coconut – 1/4 cup chopped in small pieces 

Onion – 1 large finely chopped 

Garlic paste – 1 teaspoon 

Ginger – 1 inch piece 

Green chilli – 2-3

Tomato – 2 large chopped 

Cumin powder – 1 teaspoon 
Coriander powder – 1 teaspoon 

Turmeric powder – 1/2 teaspoon 

Roasted spices powder or bhaja moshla – 1 teaspoon 

Dry mango powder or amchur – 1-2 teaspoon 

Red chilli powder – 1/2 teaspoon or as per your spice tolerance 

Lemon juice  – 2 teaspoon 

Mustard oil – 3 tablespoon 

Salt to taste 

Black pepper powder – 1/2 to 1 teaspoon 

Chat masala – 1 teaspoon 

Coriander leaves – handful chopped 

Pink salt for sprinkle 

Tamarind/imli chutney, green chutney, lemon juice, chopped onion, green chilli, cucumber, tomato and coriander leaves for sprinkle before serving. 
Shredded coconut for garnishing 

Method 

Wash soak the dried peas at night. Next day boil them in pressure cooker. Add 2 glasses of water. Switch off the flame after 2 -3 whistle. Don’t overcook. Mine done in 3 whistle. 

For bhaja moshla dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds and 6 – 7 dry red chilli. Roast until fragrant and lightly change the colour. Spices shouldn’t burn. When it cool down grind and store in a airtight container. 

Grind tomatoes, green chilli and ginger. 

Heat oil in a pan. Fry the coconut pieces and remove from oil. Add the chopped onion in same oil. Saute till it becomes pink. Add garlic paste and ground tomatoes, green chilli and ginger, I have used 2 green chilli but you can use more if you like it hot.

Saute and add salt, cumin powder, coriander powder, black pepper powder, turmeric powder and red chilli powder. Saute till oil leaves the sides. Stir continuously. 

Now add the boiled dry peas. Mix well. Add water as require. Don’t make it runny it should be thick. Add fried coconut pieces. Keep 1 tablespoon for garnish. Let it boil and cook on simmer for 7 – 8 minutes.

 Remove from heat and add lemon juice, chat masala,bhaja moshla or roasted spices powder and dry mango powder or amchur. Mix well. Taste and adjust the seasoning. 

Take out in serving bowl. sprinkle pink salt, lemon juice and chopped coriander leaves.
 Serve hot with chopped onion, little bhaja moshla or roasted spices powder, fried coconut pieces, chopped tomato, cucumber and Tamarind/imli chutney. I have used Maggie imli sauce, you can use homemade imli chutney and green chutney. Sprinkle shredded coconut and chopped green chilli if you like it hot. 

Aloo kabli or aloo chaat recipe 

Potatoes – 2 large or 4 medium 

Black salt to taste 

Bhaja moshla or roasted spices powder – 1 teaspoon 

Lemon juice – 2 – 3 teaspoon 

Dry mango powder or amchur – 1 -2 teaspoon 

Tamarind/imli chutney or Tamarind/imli water – 1 teaspoon 

red chilli powder – 1/2 teaspoon or to taste 

Chat masala powder – 1 teaspoon 

Method 

Boil and peel the potatoes. Chop in cube or make round pieces. Mix all the ingredients.  Before serving sprinkle roasted spices powder or bhaja moshla, pink salt, lemon juice and chopped coriander leaves and green chilli. 

Serve with lemon wedges to squeeze over it. You can mix roasted ground nut or boiled chick peas with the potatoes. 
Enjoy the hot and tangy taste. 

Note –

You can adjust the lemon and chilli according to your taste. Increase or decrease the hot and tanginess as per your taste in both dishes.

Collection Of Smoothies

Navaratri beginnings from October 1st.

Navaratri is a festival dedicated to the worship of the Hindu deity Durga. The word Navaratri means nine nights in Sanskrit, nava meaning nine and ratri meaning nights. During these nine nights and ten days, nine forms of Devi are worshipped.

Many people observe fast these days. . Fasting people abstain from consuming meat, fish, eggs, alcohol, onions, garlic, dishes made with common salt or any kind of spice. Some people live only on milk, fruits and fruit juices for the entire length of fasting. Apart from tea, coffee and milk, sago and potato cooked with rock salt are extremely popular dishes among devotees observing partial fast. Milk products and dry fruits can also be consumed.

Smoothie is a thick beverage made from blended raw fruits and vegetables. It can be nutritious and continent meal replacement. So here is some delicious, filling and power packed smoothies and cooler  for your fasting days. I have combined all the smoothies in one post for your convenience. All are low calorie and some are dairy free.

 

 

Apple orange banana grape and carrot smoothie

Pomegranate apple banana smoothie

Coffee banana chocolate smoothie

Papaya and orange smoothie

Papaya smoothie

Dairy free smoothie

Apple almond raisins smoothie

Smoothie with green tea

Thandai flavoured fruit punch/mocktail

Kiwi ginger lime cooler

Cucumber apple smoothie