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Chocolate chip Muffins

>> Wednesday, June 30, 2010


It's been long time since I posted.  I'm back with delicious & perfect breakfast menu chocolate chip muffins.  Even blueberries can be used instead of chocolate chips.  A cup of tea/coffee are good accomplishment & kids will enjoy having this at any time.   

Ingredients :

  1. All purpose flour - 2 cups
  2. Unsalted butter - 1/2 cup
  3. Sugar - 1 1/4 cups
  4. Baking powder - 1 1/4 tsp
  5. Salt - 1/2 tsp
  6. 2 large eggs
  7. Milk - 1/2 cup
  8. Vanilla extract - 2 tsp
  9. Chocolate chips - 1 cup
Direction to bake :

1.   Preheat the oven at 375 C.  Prepare the muffin cups & set aside.

2.   Sieve the flour, baking powder & salt.

3.   Beat the butter & sugar until light and fluffy.  Add egg, one at a time, beating until combined.  Mix in  vanilla extract.


4.   Add the flour & milk alternatively to the above mixture, beating until well combined.  Fold in the chocolate chips in the batter.

5.   Divide the batter evenly among the prepared muffin cups & bake it for 30 mins or until golden brown.


Serve.  

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Bisibilebath

>> Monday, June 7, 2010



One of my favourite & comfort dish, taste great with pappads.  Healthy way of adding vegetables & simple to make.  This dish will be served in most of the south indian functions & celebrations.  I use store bought  bisibilebath powder, yet taste delicious.  

Ingredients :
  1. Raw rice - 3/4 cup
  2. Toor dal - 1/4 cup
  3. A pinch of hing
  4. Turmeric powder - 1/2 tsp
  5. Oil - 2 tbsp
  6. Ghee - 2 tbsp
  7. Fenugreek seeds - 1 tsp
  8. Mustard seeds - 1 tsp
  9. Red chillies - 2 nos
  10. Curry leaves - 2 tbsp
  11. Vegetables (Carrot, beans, drumstick, green peas, potato) - 3/4 cup
  12. Bisibilebath powder - 2 tsp
  13. Tamarind extract - 1 tsp
  14. Onion - 1 no
  15. Tomato - 1 no
  16. Dessicated coconut - 1 tbsp
  17. Cashewnuts - 1 tbsp
  18. Salt to taste













Direction to cook :

1.   Combine & pressure cook the rice, toor dal, hing & turmeric powder together.

2.   Heat oil in the heavy bottomed pan, add mustard seeds, fenugreek seeds & curry leaves.

3.   Add finely chopped onions & saute.  Add tomatoes, salt & vegetables.  Cover & cook till tender.

4.   Add tamarind pulp, bisibilebath powder & dessicated coconut.  Cook for 2 more mins.

5.   Add the cooked rice & dal mixture & enough water for the desired consistency.  Adjust the salt.

6.   In a separate pan, heat the ghee add 1 tbsp of curry leaves, red chillies & broken cashewnuts.  Pour it in the rice & switch off the flame.  


Serve warm with pappads.

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