Chocolate chips oats muffins

 

chocochip oats muffins, oats, eggless, Chocolate chips oats muffinsAs they say, chocolate makes everything better, I feel these Chocolate chips muffins are best for everyone,  those who are die hard chocolate fan (like me  :P )  or who like chocolate but in small amount(like my mum ). These muffins have the perfect balance of chocolate and vanilla flavored dough.

As I mentioned in my previous post, I will be making a different muffin this week for her tea time. For Monday , I made these tutti-fruity muffins, for Tuesday , I made her a batch of spiced apple muffins . So, for Wednesday , I decided to make these chocolate chips muffins for her tea time. They are perfect to have with a cup of tea/coffee and will make your worries and tiredness vanish in seconds. They are super soft with the perfect dome top and on the top of it, the added oats make them healthy too.. 🙂

chocochip oats muffins, oats, eggless, Chocolate chips oats muffins

Recipe for Chocolate chips muffins –

Ingredients :

  • ½  cup of all purpose flour(maida)
  • ¼ cup oats
  • ¼  cup of granulated sugar
  • ¼  cup of Oil
  • 1 tsp of vanilla essence
  • ½ cup yogurt
  • ¼  tsp of baking soda
  • ½ tsp of baking powder
  • ¼ cup of Chocolate chips
  • A pinch of salt
  • A tsp of flour (to dust the tutii-fruity)
  • A tbsp of milk (if required)

 Method :

  1. Preheat the oven at 200 degree Celsius.
  2. Sieve all purpose flour (maida) and salt together in a bowl. Add the oats in the bowl.
  3. In another bowl, add the sugar , oil and vanilla essence and stir it well until the sugar dissolves.
  4. Add the baking powder and baking soda in the yogurt and let it sit for 3-4 minutes.( sieve the baking powder and baking soda in the yogurt, it prevents their lump formation).
  5. Add this curd mixture to the oil mixture bowl and gently stir.
  6. Dust the chocolate chips with the flour.
  7. Add the flour mixture to the wet ingredients and add the chocolate chips. Stir the mixture gently until everything is combined.
  8. Now fill the muffins tray till the top. I love the dome type structure of the muffins. If you also want them , then fill your muffins cups till the top , and bake them at the high temperature (200 degree C) for about 4-5 minutes, then reduce the temperature to 180 and bake for 10 minutes.
  9. Insert a toothpick in a muffin, if it comes out clean , then the muffins are done.
  10. Serve hot with hot tea or cold coffee. 🙂 

chocochip oats muffins, oats, eggless, Chocolate chips oats muffins

 

 

 

Tutty-fruity tea time muffins

tutti-fruity muffins, eggless, muffins, cupcakes

I belong to Ranikhet, a very beautiful hill station in Uttarakhand. Uttarakhand and its people are famous for many things, its nature, its beauty , kind and friendly people and their undying love for tea. Pahadi’s (as we are known) can never say no to a cup of tea. My mom is one such true pahadi, she loves her tea, strong with little milk , as she likes to have. My mom always enjoys her tea time , whether its 20 degree C or 40 degree C outside.

Today, being my holiday , I decided to surprise mum with a tea time snack for her. I whipped up some tutty-fruity muffins  to accompany her 4pm tea. Well, the best thing is she loved them and ordered me to make some of these for her everyday tea time snacks as she says, its always best when its homemade.. 🙂

Do try these egg-less tutti-fruity muffins, you will love them.

tutti-fruity muffins, eggless, muffins, cupcakes

Recipe –

Ingredients :

  • ¾  cup of all purpose flour(maida)
  • ¼  cup of granulated sugar
  • ¼  cup of Oil
  • 1 tsp of vanilla essence
  • ½ cup yogurt
  • ¼  tsp of baking soda
  • ½ tsp of baking powder
  • ¼ cup of tutti-fruity
  • A pinch of salt
  • A tsp of flour (to dust the tutii-fruity)
  • A tbsp of milk (if required)

Method :

  1. Preheat the oven at 200 degree Celsius.
  2. Sieve all purpose flour (maida) and salt together in a bowl.
  3. In another bowl, add the sugar , oil and vanilla essence and stir it well until the sugar dissolves.
  4. Add the baking powder and baking soda in the yogurt and let it sit for 3-4 minutes.( sieve the baking powder and baking soda in the yogurt, it prevents their lump formation).
  5. Add this curd mixture to the oil mixture bowl and gently stir.
  6. Dust the tutti-fruity with the flour.
  7. Add the flour mixture to the wet ingredients and add the tutti-fruity. Stir the mixture gently until everything is combined.
  8. Now fill the muffins tray till the top. I love the dome type structure of the muffins. If you also want them , then fill your muffins cups till the top , and bake them at the high temperature (200 degree C) for about 4-5 minutes, then reduce the temperature to 180 and bake for 7-10 minutes.
  9. Serve hot with hot tea or cold coffee. 🙂 

tutti-fruity muffins, eggless, muffins, cupcakes

 

 

Soya chaap ticka

Soya chaap ticka

Happy New year 2017 everyone..

2016 has been a tough year for me, be it at professional front or personal front. This year I promised myself that I will leave all the negativities of 2016 and welcome 2017 with full of spirit. So on 1st Jan , I sat with a pen and paper and pinned all my hopes and desires for 2017. I say that piece of list as my “Goals of 2017”.

Well, I know this post is not about my new year resolutions but about a certain mouth watering dish.. I am coming to the point… One of the points on my list was to be healthy. Well, to be healthy I have to eat healthy also. Due to the hectic work schedules I have been missing on my dinner or been munching on outside unhealthy junk foods. So I thought its high time I put a break on it. My family was planning to go out to celebrate new year , but I promised them to give a delicious , tasty dinner at home, which we later enjoyed over a mild chat and some TV shows..

So , here I present to you.. healthy , delicious and full of proteins… soya chaap ticka.. 🙂

Recipe :

Ingredients :

  1. 500 gm of soya chaap sticks (usually 9-10 sticks )
  2. 2 green chilly.
  3. 1 tbsp of gram flour
  4. 3 tbsp of mustard oil
  5. 1/2 tsp of haldi powder
  6. 1/2 tsp of chilli powder
  7. 1 tsp of coriander powder
  8. 1 tsp of garam masala powder
  9. 1/2 tsp of zeera powder
  10. 1/2 tsp of chaat masala
  11. 4 tbsp of hung curd
  12. 15-18 garlic cloves
  13. 1 inch ginger piece
  14. salt (according to taste)
  15. Capsicum , tomato and onion cut into cube shape.

Method :

  1. Dry roast the gram flour on slow-medium flame till it changes the color to light brown. Keep stirring to prevent it from getting burnt.
  2. Boil water in a vessel and add little amount of salt. Add the soya chaap in the boiling water and let it cook for 5 minutes. Drain the water and keep the soya chaap aside for cooling.
  3. After the soya chaap has cooled off, take the sticks of the soya chaap and cut them into small pieces.
  4. Crush the green chilies, garlic cloves and ginger together into a fine paste.
  5. In a bowl, add hung curd, ginger-garlic chilly paste, roasted gram flour, zeera powder, garam masala powder, chaat masala, coriander powder, chilly powder.Mix it well.
  6. In a separate pan, heat the mustard oil on a high flame. Later, switch off the gas and add the haldi powder in the mustard oil. Immediately add the oil mixture in the hung curd mix bowl. Mix the oil in the hung curd mix.
  7. Add the soya chaap pieces in the bowl. Also , add the capsicum , tomato and onions.
  8. Let the soya chaap marinate for atleast 2 hours.
  9. Now, arrange the soya chaap and the vegetables on the skewers.First add a capsicum, then onion and then soya piece and then tomato and then repeat this again.
  10. Preheat the air fryer at 180 for 5 minutes. Put the skewers in the air fryer for about 10-12 minutes. Do rotate them in between.
  11. Serve them hot with delicious and tangy green pudhina chutney.

Soya chaap ticka

Enjoy.. And Once Again..

HAPPY NEW YEAR 2017 🙂 🙂

Spiced Apple Muffin

In India, monsoon season is welcomed with something fried and something chatpata accompanied with a hot cup of tea (or like in my case coffee :P) , and .. It’s like a natural instinct for me..whenever the rain starts, my mind starts thinking of having those crispy onion and potato pakodas with chatpati pudhina chutney…Ohh!! my love for the green chutney..!!!

Oh well, before I get engrossed in my thoughts of having pudhina chutney and end up making one.. Let me tell you what this post is all about..

spiced apple muffins , cinnamon, apple, muffins, cloves

Well this post is not about pakodas or green pudhina chutney or a cup of coffee, this is about my want to have something different also.. (Though I would never give the chance of having those fried crispy finger food in rainy season).I wanted to bake something that can also go great with the season.

Spiced apple muffins are the perfect choice for the season. It has a little spiciness with clove and dalchini(cinnamon) and the freshness of apple, and on the top of it, the whole wheat flour makes it healthy too 🙂 .It’s one of those food with that I can imagine myself sitting on the porch with a cup of coffee and enjoying the rain with this muffin.

Let’s have a little change in the monsoon menu this rainy season with this spiced apple muffin  🙂

spiced apple muffins , cinnamon, apple, muffins, cloves

Recipe for Spiced Apple Muffin-

  • Ingredients :
  • ½ tin or 200 gm of condensed milk
  • 1 tbsp of powdered sugar
  • 1 cup of whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon (dalchini)
  • 2 crushed cloves
  • ½ cup of oil
  • ½ tsp of vanilla essence
  • 1 small apple – chopped in small pieces.

Method :

  1. Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.
  2. In a bowl, sift flour with baking powder, baking soda and cinnamon powder.
  3. Beat condensed milk with sugar. Add vanilla essence and oil and beat again.
  4. Add crushed cloves.
  5. Add the dry ingredients (the flour mixture) and gently fold the mixture with a spatula.
  6. Sprinkle a tbsp of flour on the chopped apple and fold it into the batter.
  7. Grease the muffin tray or you can also use paper cups with the muffin tray.
  8. Fill each cup with about ¾ only.
  9. Bake them for 20-25 minutes. Check a muffin by inserting a toothpick in the center . If toothpick comes out clean then they are ready.

Do try them and share your experience :)

spiced apple muffins , cinnamon, apple, muffins, cloves

 

Homemade tutti-fruity

15th August Special.. 🙂

tutti fruity Independence Day India

15th August is Indian Independence Day , So first of all…

Happy 70th Independence Day.. Jai Hind 🙂

This post is my way to show respect and love for my country.. I am a proud Indian 🙂

So, let’s roll..

Tutti fruity.. Small brightly colored sugared candied pieces that we all love in our desserts.. Tutti fruity is used in so many desserts and bakes.. tutti fruity ice cream, tutti fruity cakes, muffins, sweet tutti fruity buns and breads and many more..

tutti fruity

Well, I love tutti fruity in my bakes and desserts…I love the way it brings colors to the food. The only problem.. it is not easily available in the supermarket near my home though I have found a certain shop that have these, but there also it is not available always..So, some months back I had gone through some sites to check if I can make these at home and Voila, I got to know that they are made from raw papaya.. Since then, on my every visit to the vegetable market I was looking for raw papaya and this fortunate Saturday, I found one seller selling these beautiful raw papayas.

So, I set on my cooking mode, and made these delicious tutti fruity in three colors -orange, green , blue to celebrate our independence day . From now on, I don’t need to depend on the store for tutti fruity..

Recipe for tutti fruity –

Ingredients :

  • 500 gm of raw papaya
  • 2 cups of sugar
  • 2.5 cups of water + water for blanching papaya.
  • Color for tutti fruity (any of your choice)
  • Few drops of vanilla essence.

Method :

  1. Peel the papaya, remove seeds and chop into small pieces as shown in the picture below.
tutti fruity , raw papaya

peel the papaya and remove the seeds.

IMG_20160806_092213328

chop the papaya in small pieces.

2. Boil water in a pot and add the chopped papaya in the boiling water. Cook for 3-4 minutes and then switch off the gas and let the papaya sit in the pot for 5 minutes. Take the papaya pieces in the strainer.

IMG_20160806_094014646

Blanched papaya.

3. In another pot add sugar and water for sugar syrup. Add papaya pieces in the pot once the sugar has dissolved completely. Cook the papaya pieces in the sugar syrup until the sugar syrup starts to gain a single thread consistency.

IMG_20160806_094707417

papaya cooking in sugar syrup.

4.  After that switch off the gas and add few drops of vanilla essence.

5.In different cups , add some orange, green , blue or any other color of your choice and then add equal amount of papaya pieces along with the sugar solution in these cups. Let it sit for 10-12 hours.

tutti fruity

Colored tutti-fruity dipped in sugar syrup

6. Now, sieve the papaya pieces on the wire net. This will help remove the extra sugar syrup from the papaya pieces.

IMG_20160806_195810066

Ready to dry.. 

7.Keep the pieces in the open till the sugary stickiness goes from the papaya pieces. I kept the pieces for a day in the room under the fan and then under the sun outside for a day (for outside I covered it with a sieve to prevent it from the birds or animals).

And Voila your tutti –fruity are ready to use..

tutti fruity

 

You can also try my tutti-fruity whole wheat cake .. 🙂

Please do try it and share your experiences  ..

 

 

 

 

 

 

Eggless Chocolate Cake with whole wheat flour

Eggless Chocolate cake , whole wheat

It was my parent’s 29 marriage anniversary some months back and I had planned to make a cake to celebrate the occasion. So, this cake is very special to me ,as first it was made as one of my gifts for Mom and Dad and secondly ,it was my first cake with icing.

So, the preparation began on full swing and for the complete week I went through various blogs, YouTube videos to get ideas for icing along with chocolate decorations. After completing my “research”  😛 , I was full on ready to make the cake.

So, after coming from office on Friday, I got all my ingredients for the cake and after the quick mixing set it in the oven for baking. Now came the hard part, the icing. As it was my first attempt I decided on thick chocolate ganache icing along with some chocolate decorations. For chocolate decorations, I made squares of white and dark chocolate designs and cut out some hearts with dark chocolate and wrote 29 on them. As I made all this in hurry on Saturday morning(The D-Day) I couldn’t take the pictures of the making of chocolate decorations, but I will try put the procedure of the same very soon.

Chocolate cake, Chocolate ganache, eggless, Whole wheat

Recipe for the Egg-less Chocolate Cake –

Ingredients for Chocolate cake :

  • 1 cup of whole wheat flour.
  • 2 tbsp of cocco powder.
  • 1 tsp of baking powder.
  • ½ tsp of baking soda.
  • ¾ cup of condensed milk.
  • ½ cup of unsalted butter.
  • 1 tsp of vanilla essence.
  • ½ cup of water.

Method –

  1. Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.
  2. Grease a round cake pan well with butter or oil.
  3. Take dry ingredients (Whole wheat flour, cocco powder, baking soda, baking powder) in a bowl.Mix them well till they get incorporated.
  4. In another bowl take melted butter and /add condensed milk. Beat it well.
  5. Add water and vanilla essence  Whisk it well.
  6. Add dry flour mixture to wet mixture.
  7. Whisk well and make sure there are no lumps.
  8. Pour the batter into prepared cake pan.
  9. Bake into pre-heated oven for 30-35 minutes. Check the cake by inserting a toothpick in the center . If toothpick comes out clean then cake is ready.
  10. Let the cake cool on the rack. After the cake is cooled , keep it in the fridge overnight. Cake should be completely cooled before icing.

I completed the cake with chocolate ganache icing and some chocolate decorations..

Chocolate cake, eggless , Whole wheat , Chocolate ganache

Any bakes or dishes close to your heart.. ? Please do share .. 😀

 

Singhal (Semolina Banana jalebi)

IMG_20150815_201220[1]

Uttarakhand, described as the land of Gods is known for its beautiful landscape and rich culture and  heritage ..and today i will add a little about its delicious cuisines also. I am blessed that I belong to this place and needless to say in love with it.. Well we basically belong to a place near Ranikhet… a small town which has flourished a lot with time.. but one thing that still makes the place charming is its simplicity… simplicity in people’s heart, in their conversations and in their food..

Thinking Why I am going on about Uttarakhand? 😛

As I have mentioned in my previous posts, I am a part of lots of food groups on facebook.. and one of them being “ChefAtLarge” , This group is full of creative people and has a great blend of amateurs to professional chef’s . It also has lots of events happening..and today morning i stumbled upon on one of the events that is for Independence Day.. For this we have to post a entry for breakfast dish that belongs to our native place or any other traditional Indian breakfast..So, I decided to make a dish from my native place too, “Singhal” was suggested by my mom as my nani use to make this a lot for their breakfast and also on their birthdays. So I decided to go for this as having singhal may bring back lots of childhood memories for her..

Singhal, is a sweet dish usually prepared on any auspicious occasions in Uttarakhand with many other things…it is like a semolina banana jalebi..

IMG_20150815_201346[1]

Recipe for Singhal:

Ingredients:

  • 2 cups of semolina (sooji)
  • 1 cup of curd
  • 2 mashed bananas
  • 3/4 cup of sugar
  • 1/2 tsp of cardamom powder
  • 1 tsp of saunf (Aniseed)
  • Ghee/oil for frying
  • water , if needed.

Method:

  1. Beat the curd in a bowl. Add semolina, mashed bananas, sugar and mix well.
  2. Add cardamom powder and saunf. Mix well and add 2 -3 tbsp of water if required. The mixture would be thick.
  3. Cover the bowl and let it rest for about one hour.
    IMG_20150815_183322[1]

    Batter after 1 hr.

  4. Take a muslin/cotton cloth and fold it in equal four part. Make a cut of about 1 cm in the center of the cloth. Now pour some of the mixture in the cloth ( same way it is done for jalebi, though this mixture will be very much thicker than jalebi mixture.)
  5. Heat the oil in the frying pan(kadhai) and with the help of the cloth pour batter in frying pan(kadhai) in spiral shape..
  6. Cook till brown in color.

IMG_20150815_201731[1]Happy Independence Day India .. Enjoy these with a cup of tea/coffee 🙂