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Showing posts from January, 2010

Eggless Blueberry Muffins [Egg Substitute: Buttermilk ]

Blueberry muffins are perfect for breakfast with a glass of milk.



Ingredients [makes about 10 medium sized muffins] Whole wheat bleached flour - 2 cups
Brown or white sugar - 1 cup
Buttermilk [low fat] - 1 cup
Vegetable oil - 1/2 cup
Baking powder - 1 and 1/4 tsp
Baking soda - 1/2 tsp

Vanilla extract - 2 tsp
Salt - pinch
Blueberry - 1 cup

Method   Pre- heat oven at 350 degree Fahrenheit and grease the muffin pan or line with muffin liners and keep it asideSieve all dry ingredients (including sugar) at least 2 times and keep it aside (mixing sugar with flour prevents the flour from lumping when combined with wet ingredients)In a separate blend all the wet ingredients at medium speedCut and fold liquid ingredients into dry ingredients and mix gently with a spatula. Fold in the blueberries and spoon the batter in the muffin tray and bake for 20-30 minutes or until  inserted toothpick comes out cleanDid you know blueberry muffin is the state muffin of Minnesota

Event Participation Kids Delight

Kheere Ka Raita [Cucumber in Spicy Yogurt]

Easy and Simple Refreshing Dip!!

Ingredients
Cucumber [Kheera in Hindi] - peel and grate - 2 medium
Yogurt / Dahi - 1.5 cups
Salt
Red chillies powder [optional]
Roasted cumin powder [zeera] - dry roast cumin seeds in a pan and grind to form powder
Black salt [kala namak], you can get here [optional]- it adds a zing

Method Beat yogurt/dahi , add some water to get desired consistency. Add all the spices as per your taste and finally add grated cucumber. Mix well and refrigerate.
It goes well with Indian Breads and  Pudina-Nariyal  Rice [Coconut-Mint Rice]

Eggless Whole Cornflour-Strawberry Muffins

I have been baking eggless cakes using Yogurt/ Dahi [Indian curd] as an egg substitute and been getting good results. This time decided to use apple sauce. I read somewhere that apple sauce not only replaces eggs also fat. Looks like this is true, this time I used just half amount of vegetable oil . My cake was super moist too, do you think its because of apple sauce?
Now coming to the corn flour...I used Bob's Red Mill 100% stone ground whole grain cornflour. I combined with equal parts of unbleached whole wheat flour. I noticed cornflour adds slight gritty texture to the cake. This is my first time baking corn cake, wasn't sure of the cornflour-whole wheat ratio, just decided to try half and half and it worked.




Ingredients: [makes 6 medium sized muffins]
Dry ingredient:
Yellow whole cornflour - 1/2 cup
Bleached whole wheat flour - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/ 2 tsp
Salt - pinch
Wet ingredients:
Vanilla essence - 1/2 tsp
Table sugar - less than 2/3 cups* [I…