Chocolate muffin with walnut and raisins

Ingredients

2 cups Plain Flour

115 g Unsalted Butter (½ cup )

2 tbsp Coco Powder

1 Cup Brown Sugar

2 Eggs

2 tsp Baking Powder

¼ tsp of Baking Soda

½ cup milk

½ cup Raisins

½ cup chopped walnuts

A pinch of Salt

Extra butter for Brushing

Preparation

Lightly Beat the eggs

Shift all the dry ingredients together except brown sugar

Method
Preheat oven to 180 degree centigrade

 Lightly cream the  egg , milk , butter  and  brown sugar

Now slowly add the dry ingredients and  fold it until properly combined without any lumps don’t overbeat .

At last add the raisins and walnuts.

Fill in the muffin tins 2/3 rd and bake for 20 minutes.

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Omam Roti (Carom Paratha)

Omam Roti

Omam (Ajwain) is used as a remedy for digestion problems, cough, throat irritation and flatulence. It is also helpful for better functioning of the respiratory system and the kidneys.

Omam(Tamil name for Carom seeds) has a strong aroma, a teaspoon quantity of raw omam can be used in potato fry, normal vegetable curries, savouries, and parathas etc.

Ingredients

 Chickpea flour ½ cup

 Wheat flour 1 cup

 Omam(carom seeds) ¾ tsp

 Plain yogurt 1/8 cup

Red chilli powder 1tsp

Turmeric powder ½ tsp

Flaxseed powder ½ tsp(optional)

Salt to taste.

Ghee or oil to fry.

Mix all the ingredients to make a soft dough, if required add some oil to knead the dough.

Take small balls and press it flat dusting with some wheat flour and fry it on a hot tawa using oil or ghee(clarified butter).

Serve with cucumber raita (grate the cucumber and mix natural yogurt and salt).

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Aviyal- curd vegetable curry

This recipe is very good for health loaded with lot of vegetables and curd .

Ingredients

To grind

½ cup shredded coconut

3 green chillies

1 tbsp cumin seeds

vegetables needed

½ cup potatoes

½ cup snake guard

½ cup drumstick

½ cup raw green banana

½ cup carrots

½ cup beans
1 cup chopped mixed capsicum(red, yellow and green)

½ cup green peas

2 slices of raw mango

2 tbsp of ground peanuts

½ cup water

1 cup of thick natural curd(lightly mix with fork).

For seasoning

1 tsp Coconut oil

1 tsp mustard

10 Curry leaves

Method

Grind coconut, cumin , and green chilli into fine paste.

Heat water in a large bowl and add the vegetables .

Cover and gently cook the vegetables.

Note: Don’t add too much water ,then the vegetables would be over cooked.

(You can also cook the vegetables in the oven or steam them).

When the vegetables is almost done add the coconut paste , stir well and add salt to taste.

After five minutes add the curd and allow to stand for 2 more minutes .

In a separate pan sauté mustard and curry leaves in oil.

Pour this over the cooked Aviyal .

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Vanilla heaven cupcakes

Rithvik want to make this cup cake all by himself,and he did. I helped him in the baking and blending process, his main aim in this cup cake is sprinkles....lot and lots of sprinkle.

This mixture makes 15 normal size cup cakes.

Ingredients

For cake

2 ¼ cup plain flour

1 cup milk(room temperature)

¾ egg whites(about 6 large egg)

1 tsp pure vanilla extract

1 ¾ cup sugar

4 tsp baking powder

½ tsp salt

12 tbsp butter(cut into pieces)

Preheat the oven at 350degree.

Beat slowly the milk, eggwhites, sugar, baking powder and salt ,add the butter piece by piece until it forme crumbs. You can also use your hand to make this mixture to crumb consistency.

Now add ½ cup milk and beat well and add the remaining half.

Line the muffin cups with colourful muffin holder and pour the mixture ¾ of the cup.

Bake this for 15 to 20 minutes.

Allow to cool completely at least for 1hour before icing.

Vanilla buttercream frosting

100gms butter

2cups icing sugar

1 tbsp vanilla extract

2tbsp heavy cream(thickened or double) or milk

Pinch of salt.

Beat all the ingredients slowly until well combined,if you feel it is not thick enough keep it in the fridge for sometimes .

If you want color icing mix a drop of required color while the mixing process.

You can decorate it as you want...

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