Ingredient:
Yogurt-1cup/240ml
Large egg-1,lightly beaten
Sunflower or Vegetable oil-1/3 cup/80ml
All purpose flour-2cups/260gms
Granulated white sugar-1/2cup/100gms
Baking powder-1 1/4tsp
Baking soda-1/2tsp
Salt- 1/4tsp
Vanilla extract-1/2tsp
Fresh or Frozen Mixed berries-11/2cups/100gms(Raspberries and blueberries)
Method:
1.Preheat oven to 375'F/190'C.Line the muffin tray with paper liners.
2. In a large mixing bowl whisk together the lightly beaten egg,yoghurt,oil and vanilla extract.
3.In another bowl mix the flour with sugar, baking powder,baking soda,and salt.
4.Gently stir the berries with little flour and keep it aside.
5.Gently fold the wet ingredients into the dry ingredients and stir well until all the mixture comes together and well combined.
6.Now fold floured berries into the mixture gently and evenly fill the muffin cups with the batter.
7.Place the tray on the centre rack of the oven and bake for 15 -20 minutes or until a toothpick inserted in the centre of a muffin just comes out clean.
8.Transfer to wire rack and let cool and then serve.
Note:
1.I have used fresh Berries,you can use frozen ones also,but don't defrost.
2.You can use any berries.I have used Raspberries and Blueberries.
3.Always make sure to position the tray of a cake or muffin on to the centre
rack of the oven.
4.Yields 24 small muffins.
Source:Joy of Baking.com
By now you’ve probably know Quinoa, pronounce it as (“keen-wah”).Quinoa is a quick-cooking, gluten-free whole grain (actually a pseudo whole-grain, because it’s cooked like a whole grain but is the seed of a beet relative). Quinoa grows in a rainbow of colors, but the most commonly available are red quinoa, black quinoa and white quinoa. Taste and nutrition are similar among the colors. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don’t stick together as much.It has a lovely nutty taste and delicate popping texture. If you can cook rice, you can cook quinoa. Here’s the simplest way to cook quinoa: Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.Fluff with a fork before serving.Quinoa is nutritionally renowned for its protein content and while it does have a decent amount, it’s not actually the amount of protein that’s so impressive. Instead it’s the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Quinoa also offers a good dose of fiber and iron. You can try many indian dishes as substitute for wheat and rice.Source info:online and wiki.
Ingredients:
Quinoa-1/2cup
Moongdal/hesarubele/Split greengram
Ghee-1Tbsp
Mustard-1tsp
Jeera/Cumin-1/2tsp
Methi -10seeds
Asafoetida-pinch
Pepper power-1/2tsp
Jeera powder-1/2tsp
Curry leaves-1sprig
Ginger-1"piece(crushed)
Turmeric powder-1/4tsp
Green chillies-3-4
Salt to taste
Coriander-2Tbsp,little for garnishing
Method:
1.Wash quinoa and dal thoroughly.Soak it in water and keep it aside.
2.In a pressure cooker,Heat a ghee and add mustard and jeera let them pop.
3.Now add asafoetida,ginger,curryleaves,green chillies and turmeric fry for a second.
4.Add 2 cups of water,let it boil now add jeera powder and pepper powder and salt.
5.When it begins to boil add washed quinoa and dal ,add chopped coriander.
6.Cook upto 1 to 2 whistles, now the pongal is ready to serve,garnish with chopped coriander.
7.Serve hot with ghee.
Note:You can also add any veggies of your choice.
Marinara sauce is a very simple and basic sauce eaten with pasta,which can be prepared in no time yet very delicious.I am using here chopped pomodoro Italian tomato can,which is very convenient and gives the authentic taste. I recommend you to use canned tomatoes because with fresh tomatoes you won't get that exact taste.
Ingredients:
Pomodoro tomato can-1
Onion-1
Garlic-2-3
Extra virgin olive oil-2tbsp
Dried basil-1/2tsp
Fresh Basil leaves,chopped -handful(reserve few for garnishing)
Chilli flakes-1/2tsp(optional)
Salt to taste
Sugar-1tsp
Black pepper powder-1/2tsp
Bell pepper/Capsicum(diced)-1
Fusilli pasta(cooked)-2cups
Method:
1.Heat a olive oil in a pan,add chopped garlic saute for a minute then add onion fry until translucent.
2.Add a can of chopped tomatoes,salt,sugar,dried basil,chilliflakes and pepper powder,cover the lid
and simmer on a low heat for 10-12 minutes.
3.Fry the bell pepper with little oil until nearly soft and keep it aside.
4.Take a pasta in a wide bowl,add sauce and bell pepper mix well.
5.Garnish with torn basil leaves and dash of olive oil.
6.Serve hot with Garlic bread.
Note:
1.If you want to use fresh tomatoes,first blanch them,remove the skin and blend it into a smooth
paste.
2.You can use any veggies coloured bell peppers,broccoli,mushroom,courgettes,peas etc
3.It can be Prepared in advance and can be freezed for upto 1 month.
4.This sauce can also used on Pizza as pizza sauce.
Spring and summer is the season for lot of exotic fruits, Mango is one of them and a popular one.No doubt it is called king of fruits.Fruits are liked by every one but raw mangoes are equally popular,some varieties are eaten as a snack with salt and chilli powder but most raw varieties that too very sour ones are used for making pickles.The tangy sour taste of pickles surely makes everyone's mouth water and simply irresistible, who can resist the combo of pickle and curd rice.Many other fruits like lemons,limes,bitter lemons(heralikayi),gooseberry and many veggies like carrot,cucumber,tomato etc are also pickled. Among varieties of pickle,mango pickle is a popular choice. I am sharing my Grand mothers recipe with you so get set and happy pickling this summer...
Ingredients:
Raw green mangoes/Mavinakayi-7-8
Rock salt-1/3cup
Chillipowder-3-4tbsp
For Pickle Masala Powder:
Mustard seeds-4Tbsp
Methi seeds-4Tbsp
For Tempering:
Oil-4Tbsp
Mustard seeds-1tsp
Asafoetida/Hing-1/4tsp
Method:
1. Dry roast the methi seeds and mustard seeds seperately on a low flame until they began to splutter,take out of the flame,cool and grind into a fine powder.You need only 11/2 Tbsp of powder for this recipe.Store the rest of the powder in a airtight container for other pickle or thokku recipes.
2.Wash the mangoes thoroughly and wipe them dry,make sure they are thoroughly dry.
3.Cut them into bite size pieces and put them into a large bowl,add rock salt mix well and fill them to cleanly washed and dried glass jar.Keep it in a dark place covered with a clean towel around the jar for 2-3 weeks.Once in 2-3days just take the jar shake it well and keep it.You need to repeat this for 2-3 weeks.
4.After 3 weeks take out the mango pieces into a clean bowl,add chillipowder and methi mustard powder ( 11/2Tbsp) mix well.
5.Heat a oil in a small pan,add mustard seeds when they began to splutter add asafoetida and take out the heat.Completely cool the tempering,add to the mango pieces and mix well.
6.After mixing well refill the jar and keep it for one more week .when the mango pieces become tender it is ready for use.
7.Serve as accompaniment to any dish or a simple curd rice.
Note:
1.Always choose green and firm mangoes for pickling.
2.Adjust the salt and spices according to your preference and sourness of the mangoes.
3.Make sure that to use clean and dry spoons while taking out pickles.A little moisture can spoil the pickles very easily.
4.After the soaking time and the pickles are tender, store the jar in refrigirator.
5.Using gingelly oil/sesame oil will give good results,I have used sunflower oil.
Badanekayi Ennegayi/Stuffed Baby Eggplants is one of the most Tasty and popular vegetable preparation in Karnataka.In Karnataka each household have their own version.In North Karnataka they use Niger seeds(ucchelu) to prepare this curry which is eaten with Jolada Rotti/Sorghum flour rotis.South Karnataka(Bengaluru,Mysore Part)people loves to eat with Akki Rotti/Rice Roti's.For this Preparation you need to choose tender round baby eggplants which is also called as Gundu Badanekayi in Kannada.You can choose green or purple baby eggplants.It is also know as Ennai kartirikai in Tamil nadu and Bharli Vangi in Maharashtra.
Ingredients:
Gundu badanekayi/baby egglants-7-8
To grind:
Coconut(grated)-1/2cup
Peanuts -handful
Sesame seeds-1Tbsp
Ginger-1" piece
Garlic-4-5 cloves
Tomato-1
Onion-1
Jeera-1tsp
Cinnamon -2"stick
Cloves-4-5
Tamarind paste-1tsp
Sarina Pudi/Sambhar Powder-1Tbsp
Salt to taste
For Tempering:
Oil-1Tbsp
Mustard seeds-1tsp
Curry eaves-2sprigs
Dry chillies-2
Onion-1,finely chopped
Method:
1.Wash the eggplants and cut x shape into 4 parts(as shown in the pictures) don't remove the stalks because that will hold the all the 4 parts.
2.Make sure to check each eggplants so that they are not spoiled or worm infected.
3.Keep the cut eggplants in salted water until you prepare all the masala's,it will prevent egglants to turn brown.
4.In a mixer jar add all the given ingredients above and grind it into a smooth paste with little water as possible.
5.Stuff the masala into slits of eggplants.keep it aside.
6.Heat a oil in a kadai,add mustard seeds let them pop then add dry red chillies,chopped onions and curry leaves,fry until onions becomes soft.
7.Add stuffed eggplants and fry for 2-3minutes ,cook by closing the lid on a medium flame.
8.When the masala starts sticking to the bottom, add the remaining stuffed masala and 1/2 cup of water.Cook till the eggplants becomes soft by closing the lid on a medium heat.
9.Now it is ready to serve hot with Akki rottis and it also goes well with Chappatis,dosa,Jolada rotti,and idli's.
Note:
1.I like my ennegayi to be semi dry,if you want more gravy you can add water and cook until you get the right consistency.
2.You can also add green capsicum,it is a great combo with eggplants.
3.This recipe can be prepared with capsicums,skip the stuffing and the rest of the method.
4.Other Eggplant/Brinjal/Aubergine recipes
Basil pesto is one of the best Italian sauce among all other sauces, commonly used to spice up Pasta or veggies like boiled potatoes,beans etc.It is very versatile sauce you can use on sandwiches or on pizzas etc..Pesto is basically a blend of basil leaves,garlic,pine or walnuts, olive oil and cheese.You can prepare so many kinds of pesto's.Pesto can be prepared with herbs like Basil,coriander,mint,leafy veggies like spinach,rocket,kale even roasted red bell pepper and sun dried tomatoes to name a few... here is my way..enjoy.
Ingredients: For Basil/ Green Pesto
Basil leaves-2 small bunch
Garlic -3-4 cloves
Pinenuts-Handful
Olive oil-1/4cup
Cheddar cheese-1Tbsp(optional)
Red chilliflakes-1/2tsp or to taste(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp
Method:
1.Wash the basil leaves,Toast the pine nuts lightly on a skillet on a low flame.
2.Put everything in a blender or a food processor and blend into a fine paste,
if needed add little more olive oil. Serve with any type of pasta and roasted
veggies.
For Sun dried Tomato Pesto/ Red Pesto
Sun dried tomatoes in oil-1 cup
Garlic-3-4cloves
Pinenuts-Handful
Olive oil-1/4cup
Red chilli flakes-1/2tsp or to taste(Optional)
Cheddar cheese-1Tbsp(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp
Method:
1.Toast the pinenuts lightly on a skillet on a low flame.
2.Put everything in a blender and blend into a smooth paste,if needed add little more olive oil and blend.don't use water.You can also use the oil of sun dried tomatoes.
Note:
1.I have used Cheddar cheese instead of Parmesan cheese because Parmesan is not vegetarian.I don't use it in my cooking.
2.Above pesto sauces can be used with any type of pasta shapes like penne,fusilli,spaghetti and fettuccine etc
3.Pesto can be used for sandwiches,spice up veggies,and on pizza.
4.Pesto can be prepared in bulk and in advance and can be freezes for up to 2 months easily.
5.Storing Pesto:Fill the moulds of ice cube trays with freshly prepared pesto and keep in the freezer for 2 hours, then after 2 hours remove from the freezer,separate the pesto cubes from the tray then store the cubes in the ziplock bag.write a date on the bag for your reference.
