A Mothers Delight

Tags

apple, baking, carrot, cocunut, dessert, egg, flax seeds, Friday Feast, fruit, muffins, recipe, walnuts

When I first saw this recipe at Meeta’s amazing blog I felt that the recipe has too much going around with it, too many flavours that may clash with each other but than I sat and looked hard at the recipe and as she mentions, the recipe is every mother’s delight… it has vegetables, fruits and nuts all rolled into one. I decided to give it a try and was very very pleasently surprised at the results. The flavours blend with each other so well that its hard to imagine that their are so many ingredients that went into it.

I did make some modifications to meeta’s recipe though… the major one being I used whole wheat flour instead of maida and yes I added a tsp of flax seeds powder to it

What I used

• 280g whole wheat flour
• 200g sugar
• 50g walnuts – toasted and coarsely chopped
• 270g carrots – grated
• 1 large apple – grated
• 2 teaspoons baking powder
• 1 cup desicated coconut
• 3 large eggs
• 180 ml vegetable oil
• 1 1/2 teaspoon vanilla extract
• pinch of salt
• 1 1/2 ground cinnamon
• 1 tsp flax seed – roasted and grounded to a powder

How I made it

• Preheat oven to 180°C.
• Toast the walnuts till slightly brown, I roast them in the oven itself when it is getting heated
• Mix all the dry ingredients together i.e. flour, sugar, baking powder. salt and cinnamon, Add walnuts and coconut to it and mix a little
• In a large bowl whisk the eggs a little, add oil and vanilla essence
• Fold in the grated carrots and apple.
• Add this mixture to the dry mixture, stirring until the dough is moist.Dont overmix it which I think is the key to make good muffins
• Pour in greased and lined muffin moulds and bake for about 20 mins

Cool and bite into them, as I said before they were yummy… the carrots and apples keeping it moist, eggs adding softnes and walnuts and flax seeds adding the crunch… and very nutritous 🙂

Palak chutney

Tags

chutney, cocunut, complete my thali event, dosa, Friday Feast, idly, indian, palak, recipe, roasted gram

I love various forms of chutneys with dosas, idli and even paranthas 🙂 so I am always in search of good recipes plus due to the fact that I am dieting (atleast trying to eat sensible) and mil has high cholestrol, the standard cocunut and peanut chutneys are made very rarely in our house…

So when I chanced upon Palak chutney recipe in Sanjeev Kapoor’s Rice, Bread & Pickles, I was almost jumping with joy, the fact that I love spinach was just an added advantange 🙂

I did make a minor modification to the recipe though… The original recipe used grated cocunut and due to the reasons stated above I replaced the cocunut with roasted channa dal…

I also seasonsed the final chutney with little mustard seeds which was not mentioned in the original recipe somehow a chutney without that tempering seems incomplete for me specially if I am going to eat it with idly/dosa

So here is the final recipe, if u want to stick to the original recipe just replace the roasted gram with cocunut and skip the seasoning in the end and bingo…

What I used

• 1 tbsp skinless split black gram (urad dal)
• 1 tbsp spli bengal gram (channa dal)
• 4 dried red chilli (reduce it if u dont want it fiery)
• 1 medium onion chopped
• 1 medium tomato chopped
• 1 green chilli chopped
• 1 tbsp roasted gram
• 1 tsp tamarind pulp
• 1 bunch (roughly 250gm) spinach or palak, roughly chopped
• 1 tsp oil
• salt to taste

for the tempring/seasoning

• 1 tsp oil
• 1/2 tsp mustard seeds

How I made it

• Heat oil in a pan, add the burad dal and channa dal and roast to golden brown, take care not to burn it though
• Add the red chillies and onion. Fry for 2 mins
• Add the tomatoes and green chilli and saute for 5 mins
• Add the palak, roasted channa, tamarind pulp and salt  and mix well.
• Remove from heat and cool
• Grind to a fine paste
• Season with mustard seeds cracked in hot oil

We eat these with crisp dosas this morning and the taste is still lingering in my mouth

This is off to Complete my Thali – chutney event hosted at Joy Of Cooking

PS:I may post somemore chutneys as this event sounds very intersting and there is no limit on the no of entries so stay tuned and dont run away from the scare of getting drowned in chutneys 😉

Apple Coconut Kheer

Tags

apple, blogging, cocunut, condesed milk, dessert, Friday Feast, friends, milk, recipe

I had another recipe in my for today but we surely need to have some sweets to celebrate Hitchy’s interview at Blogadda…. what say guys?

Hitchy you rock and u know that… So here’s Apple-Cocunut Kheer for u 😉

Apple Coconut Kheer

Ingredients

• 1 apple peeled and grated
• 1/2 cup coconut grated
• 1 1/2 cup milk
• 1/2 cup condensed milk
• 2 tbsp sugar
• some cashew nuts and raisins
• 1 tsp ghee

Method

• Put ghee ,nuts and coconut in a microwave safe bowl and microwave on high for 2 mins
• Add warmed milk and the rest of the ingredients and microwave on high for 6 mins

bingo its ready…  and take my word it was yummy… so heres to hitchy!!!! I provided the drinks yesterday and here are the sweets today!!!

Dude keep entertaining us… U rock… hugs and cheers to the blog samaj….

PS: some tips

1. keep stirring in between to prevent overflow
2. Use a big bowl to prevent the milk from overflowing

Chocolate Truffles

Tags

chocolate, chocolate truffles, cocunut, dessert, recipe

I used to make a lot of chocolate truffles once upon a time and then someone it vanished somewhere…. And when I saw the recpie in Cooking & more by Tarala Dalal I thought of making it again

Ok first drooling and then the recipe 😀

Ingredients

• 400gms milk chocolate
• 200 gms dark chocolate
• 200 ml fresh cream
• 50 gm desiccated coconut

Recipe

• grate 200gms milk chocolate and 200gms dark chocolate
• bring cream to boil and take it off the stove
• add the grated chocolate and whisk slowly till mixed
• keep in the fridge for 1 hr stirring every 15 mins
• Take out and make small balls by rolling (pat ur hand with a little water if it sticks but just a little too much would mean making the ball very soft)

• Melt the rest of the milk chocolate using a double boiler or in microwave… I melted it in microwave incase u do the same remember never to melt chocolate on high always in medium around 450W… stir every 1 min till its melted and little shiny

• Dip the inner balls in melted chocolate and leave it to chill for 10 mins
• Roll over the balls in desiccated coconut… and go eat

For the outer coating u can also use cocca powder, sweet candies, nuts but if u do that roll it over before chilling but after the coating is semi set

This morning I was chatting with Itchy and she asked do the inner turn soft and I said not as soft as market but I will have to eat my words here… N says its as good as market… infact I didnt tell him that I made and gave it to him and only after he said wow… its just melting in the mouth I told him I made it 😀

And another reason I am proud of myself I didnt eat it 🙂 🙂

I have some cooking chocolate and coconut left… thinking what to do with it…any suggestions?