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..
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 🙂
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.
- Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.
- In a bowl, sift flour with baking powder, baking soda and cinnamon powder.
- Beat condensed milk with sugar. Add vanilla essence and oil and beat again.
- Add crushed cloves.
- Add the dry ingredients (the flour mixture) and gently fold the mixture with a spatula.
- Sprinkle a tbsp of flour on the chopped apple and fold it into the batter.
- Grease the muffin tray or you can also use paper cups with the muffin tray.
- Fill each cup with about ¾ only.
- 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 :)
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..
Recipe for Singhal:
- 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.
- Beat the curd in a bowl. Add semolina, mashed bananas, sugar and mix well.
- Add cardamom powder and saunf. Mix well and add 2 -3 tbsp of water if required. The mixture would be thick.
- Cover the bowl and let it rest for about one hour.
Batter after 1 hr.
- 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.)
- Heat the oil in the frying pan(kadhai) and with the help of the cloth pour batter in frying pan(kadhai) in spiral shape..
- Cook till brown in color.
Happy Independence Day India .. Enjoy these with a cup of tea/coffee 🙂
Waking up at 6 to catch office bus in this cold and chilly weather is like a curse..and what makes it more worse is when you have to leave home without breakfast because empty stomach and sleepy eyes leaves me irritated whole morning.. 😦
So, this weekend I decided to prepare some ready to take, healthy and nutritious breakfast… I was thinking about something that I can easily carry and is also very filling and can help me survive the morning till I have my 11 o’clock coffee.. Granola oats bars are perfect for this, made with oats, dry fruits and honey, they not only make a healthy and tasty breakfast, but also a perfect snack for evening tea time..They also make a really good snack for campers and hikers as they are lightweight and healthy. 🙂
Recipe for granola bars:
- 2 cups oats
- 1 cup sliced almonds
- 1/2 cup sliced cashew nuts
- 1 cup shredded coconut, loosely packed
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped dates
- Preheat the oven to 170 degrees C. Butter a baking dish and line it with butter paper(I didn’t use butter paper in mine and found it a little difficult to take out the bars, so I would suggest don’t miss to use butter paper :)).
- In the pan, toss the oats, almonds, cashew nuts and coconut together on the medium flame, stirring occasionally, until lightly browned (& a great aroma of coconut fills the kitchen :))aprox for 7-10 minutes. Transfer the mixture to a large mixing bowl.
- In another pan, add butter, honey, brown sugar, vanilla, and salt and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates and mix well.(if you feel that the sauce is little less, add 1 or 2 tbsp. of honey)
- Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 20-25 minutes, until light golden brown.
- Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.Store them in a air tight container.
Since,my brother was on the visit home, I packed some for him too.. 😀
Note: You can also add chocolate chips , dried cranberries or any types of dry fruits you like.. 🙂