Eggless Banana Chocolate Walnut Muffins

These are quick mixture muffins. This time I made it for a Cancer Trust. Just heart filling.

Ingredients:

1 Cup   - Maida/ All purpose flour

2            -  Ripe Bananas 

3/4 Cup - Castor Sugar

1/2 Cup - Unsalted butter

1   Tbsp - Baking Powder

1/4 Cup -  Curd 

1/4 Cup - Warm Milk

2   Tbsp - Olive oil

2.  Tbsp - Choco chips

2.  Tbsp - Crushed Walnuts

1   Tbsp - Vannila Essence

Pinch of salt

For garnish coloured sprinklers

15 Cup cake moulds

Method:

1. In a cup add Choco chips & Walnuts to some Maida and keep aside.

2. Beat well butter,sugar until sugar gets dissolved.

3. To it add in curd and oil and keep beating for 5mins free hand. By blender 2mins.

4. Sieve Maida , baking powder & salt in a bowl.

5. Incorporate wet ingredients to dry one's and keep folding.

6. Mash bananas well into a paste . Add them to mixture and mix well. Also add in the powdered choco chips & Walnuts.

7. Pre- heat Oven by 180˙ 

8. Scoop some batter in a spoon and slowly fill cup cake liners to 1/4 th height. Decorate with sprinklers.

9. Bake well for 15-20 mins at 180˙

10. Baking options may vary from oven to oven

11. Once done keep muffins inside the oven for 5mins.

12. With a toothpick check whether muffins are done.

Serving hot muffins is just yummy. Shelf life 1 week.

Corn Sundal

Ingredients
2 - Sweet corn
1 tbs -  Urad dal
1 tbs -  Mustard
2 tbs -  Oil
1 tbs - Black Pepper powder
Asafatida
Curry leaves
Salt to taste
Pinch of sugar

Method:
1. In a pan add oil, Mustard seeds, urad Sal, curry leaves,asafatida.
2. To it add boiled sweet corn,salt,sugar,black pepper powder.
3. Mix well and serve hot.

Healthy Crispy Dinner Table

Healthy yet crispy dinner table is a rare combination.

Pear Carrot Soup

1 - Pear/ Berika

1-  Big Carrot

1 - Potato

1tbsp - Dried Fenugreek leaves

1tbsp - Salt

2 pods - Garlic

2tbsp - Butter

500ml Water

4 pods - Black Peppercons

Mixed Italian Herbs

1. Peel off the skins of pear, potato,carrot.

2. In a pressure cooker add in butter, peppercons,pear pieces,carrot,potato.

3. Stir fry for 2mins.

4. Add in dried fenugreek leaves, Salt

5. Pour in water & and close lid.

6. After 5 whistles. Cool it and strain the veggies and fruit.

7. Cool and grind into paste.

8. Add the paste to the drained water along with mixed Italian herbs.

9. Serve hot with spring onion

Quinoa Salad

50gms - Quinoa

200 ml - Water

50gms - Green capsicum

50gms - Orange or red capsicum

1          - Medium onion

1.         - Green chilly

Green coriander leaves

2tbsp.  - Lime juice

Salt to Taste

1tbsp.  - Black Pepper powder

1. Boil quinoa in water for 7mins. Once it turns transparent separate it with fork.

2. Finely dice capsicum, onion, green chilly and add it to quinoa.

3. Add in salt, black pepper, lime juice and mix well.

4. Serve chilled.

Baby Corn Manchurian

100gms - Baby corn

50hrs     - Green capsicum

1             -  Onion

2             -  Green chillies

4             - Garlic pods

1 inch.   - Ginger

2 string. - Spring onion

3tbsp      - Tomato chilly sauce

1tbsp.     - Soya sauce

1tbsp.     - Sweet chilly sauce

4tbsp.     - Cornflour

Salt to Taste

Oil to fry

1. Grind 2 garlic pods,ginger,1 green chilly into a paste.

2. Make a smooth cornflour batter adding salt, ground paste 1 tbsp.

3. Heat oil in a pan to deep fry.

4. Dip baby corns into cornflour powder and deep fry them.

5. Meanwhile finely chop capsicum,pinion,remaining garlic,green chillies,spring onion.

6. In a pan add 2tbsp oil stir fry onion,green chilly,garlic for 2mins

7. Add in remaining garlic ginger paste, capsicum and saute for another 3mins.

8. Add in soya sauce,sweet chilly sauce,tomatoes,tomato chilly sauce,salt.

9. Sure for 2mins.

10. Add in fried baby corns

11. 

Thattai

Thattai - name calls for crisp,tasteful snack anytime. Down south of India along with Seedai thattai is also made on Lord Krishna's birthday or Krishna Jayanthi.

Ingredients:

1 cup - Idli rice or Boiled rice
1/4 cup - Pottukadalai or roasted gram dhal
1 tbs     - Pepper powder
1 tbs    - Asafatida
2 tbs   - Channa Dhal or Kadalai Parupu
1 arc.  - Curry leaves
1 tbs.   - Red Chilly powder or flakes
Salt to Taste
Water to soak rice and dhal
Oil to deep fry

Method
1. Soak rice for 4hrs. Drain and grind into a fine semi liquid batter
2. Soak Channa dhal for 1hr
3. Grind the pottukadalai into powder
4. In a bowl add in the rice batter. To it add pottukadalai powder little by little in small quantities.
5. Add in salt,chilly powder,pepper powder,asafatida,Channa Sal drained,curry leaves.
6. Mix well into a dough.

7. Meanwhile heat oil on medium flame or induction 3 point
8. Take a small lemon size dough and flatten it round using 3 fingers a tissue paper or plastic sheet or wet cloth.
9. Test a bit of dough in oil to check temperature of oil. Dough has to raise up.
10. Slowly drop 2 to 3 flattened dough into oil depending on size of your pan

11. Turn the dough after 30 secs to other. Fry them until golden brown.
12. Drain it on to a tissue paper and store it in air tight container once it cools down.