Sunday, July 24, 2011

Eggless banana walnut muffins

Eggless banana walnut muffins
This is a classic recipe for making eggless banana walnut muffins. You can substitute walnuts with any nut of your choice for this recipe.

  • Ripe bananas - 3
  • Sugar - 3/4 cups
  • All purpose flour – 1.5 cups
  • Baking soda  - 1 tsp
  • Baking Powder – 1 tsp
  • Salt  - 1/2 tsp
  • Melted butter - 1/3 cup
  • Flax seed powder -1 tbsp + 3 tbsp water
  • Walnuts – 1/2 cup coarsely chopped
  • Brown sugar – 2 tbsp
  • Vanilla extract - 1/2 tsp
  1. Preheat oven to 375 degrees F.
  2. Mash bananas and keep side.
  3. In a small bowl, add flex seed powder with 3 tbsp water. Mix well.
  4. In a large bowl, sift all purpose flour, baking soda and baking powder. Add mashed bananas, flex mixture, sugar, vanilla extract, chopped nuts, salt and melted butter. Mix well.
  5. Line the muffin pan with paper muffin cups. Pour the above mixture in each cup. Sprinkle brown sugar on each muffin top. It gives crunch and beautiful brown color to muffins. Bake for 25 minutes or till done.
Serving Suggestion:
Serve banana walnut muffins warm or at room temperature for breakfast.

Monday, July 11, 2011

Healthy Snack: Steamed Doodhi Muthia

Healthy Snack: Steamed Doodhi Muthia

I always loved Gujarati cuisine for the variety it brings to everyday snack. Muthias are steamed and tempered bites made of a variety of flours and vegetables. I have adapted this recipe from Tarla dalal’s cookbook and every time it comes out perfect. Enjoy this healthy snack with your favorite chutney and a cup of masala tea.

Servings: 4 Approx.

For the muthias:
Bottle guard (Lauki /doodhi) – 1 medium
Whole wheat flour – 1 cup
Semolina (rava) - 3/4 cup
Bengal gram flour (Besan) - 1/2 cup
Ginger-green chili paste - 2 tbsp
Turmeric powder (haldi) - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds (jeera) - 1/2 tsp
Fennel seeds (saunf) - 1/2 tsp
Asafoetida (hing)- 1/2 tsp
Lemon juice - 1 1/2 tbsp
Sugar - 2 tbsp
Chopped cilantro - 3 tbsp
Baking soda - 1/2 tsp
Cooking oil- 2 tbsp
Salt as per taste

For the tempering:
Mustard seeds ( rai / sarson) - 2 tsp
Sesame seeds (til) - 1 tbsp
Asafoetida (hing) - 1/2 tsp
Cooking oil - 2 tbsp

For garnish:
Chopped cilantro - 2 tbsp
Fresh grated coconut - 2 tbsp (Optional)

For Muthias:
  • Peel and grate lauki or doodhi. Squeeze the excess water from it. Strain the water out of the grated doodhi. Keep the liquid aside for later use.
  • Combine all the ingredients for the muthia in a bowl and knead soft dough adding the strained vegetable liquid if needed.
  • Oil your palms and divide the dough into 4 parts and roll out into cylindrical shapes approx. 1.5 inch diameter.
  • Steam them for 25 to 30 minutes till done. To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
  • Cool and cut into 1/2 inch thick slices and keep aside.
Tempering and Garnish:
  • Heat oil in a shallow pan and add the mustard seeds. When it starts crackling, add the sesame seeds and asafetida.
  • Add the sliced muthia and stir for 5 to 10 minutes till they become golden brown.
  • Garnish with freshly chopped cilantro and grated fresh coconut.
  • Serve hot with tangy green chutney.