Sunday, October 31, 2010

Eggless Pumpkin Spiced Muffins

Have a Happy and Safe Halloween

All purpose flour - 1 2/3 cups
Baking powder - 1/4 tsp
Baking soda - 1 tsp
Ground Cinnamon - 1 tsp
Ground Nutmeg - 1 tsp
Ground Cloves - 1 tsp
Sugar - 1 1/2 cups
Pumpkin Puree - 1 cup
Canola Oil - 1/2 cup
Water - 1/2 cup
Flax seed powder - 2 TBSP mixed with 6 TBSP of water
3/4 cup walnuts (Optional)


  1. Pre-heat oven to 400C.
  2. In a large bowl combine the flour, baking powder, baking soda and all the spices.  Mix well.
  3. Add the sugar and mix thoroughly.
  4. Now add the pumpkin puree, oil, water, flax seed powder mixed with water and the chopped nuts.  Mix well.
  5. Line a 12-cup muffin pan with liners and spray with non stick cooking spray.
  6. Fill the muffin cups evenly with the batter (about 2/3 full).
  7. Bake it in the pre-heated oven for about 20-25 minutes or until a tooth pick inserted come out clean.

Thursday, October 21, 2010

Broken Wheat / Godhumai Ravai Bisibelabhath


Broken Wheat / Godhumai Ravai - 11/2 cups
Thoor Dal - 1/2 cup
Tamarind Paste - 2 tsp
Bisibelabhath Powder - 2 TBSP
Mixed Vegetables (fresh or frozen) - 2 cups~cut into small cubes ( I used frozen vegetables like Green pepper, Beans, Carrots, Cauliflower and Brocoli)
Onion - 1 diced
Mustard Seeds - 1 tsp
Turmeric Powder - 1 tsp
Asafetida - a pinch
Salt - to taste
Water - 5 cups
Cashews - 5
Ghee - 1 TBSP
Oil - 2 tsp
Few currry leaves


  1. Cook broken wheat and toor dal together with 5 cups of water in a pressue cooker for 3 whistles.
  2. Heat oil in a large pan and add the mustard seeds. 
  3. Add the diced onion and fry for 2 minutes.
  4. Add the vegetables and cook till tender.
  5. Add 2 cups of water and add the tamarind paste, turmeric powder, asafetida, salt and curry leaves.
  6. Let it boil for 10 minutes.  Add the the bisibelabhath powder and cook for 2 minutes.
  7. Now add the cooked broken wheat, dal mixture and combine well.  Cook for another 5 minutes.
  8. In a small pan, roast the cashews in ghee.  Add it to the mixture.  Mix well.  Remove from heat.
  9. Serve hot.

Tuesday, October 12, 2010

Quinoa - Sweet / Sarkari Pongal

Quinoa - 1 cup
Jaggery - 1 cup
Ghee - 3 TBSP
Cashews and Raisins - 5 each
Cardamom Powder - 1/2 tsp
Water - 1 cup
Skim Milk - 1 cup

Cook quinoa with 1 cup of water and 1 cup of skim milk in a pressure cooker or on a stove top (Just like you cook rice).
Heat jaggery with 1/4 cup of water till it dissolves.  Strain the dissolved syrup to remove impurities.
Heat 2 TBSP ghee in a pan and add the jaggery syrup and let it thickens for five minutes.
Now add the cooked quinoa and stir on a medium flame.  Cook for 5 to 7 minutes.
Mix in the cardamom powder.  Fry cashews and raisins in 1 TBSP of ghee and add it to the pongal.
Serve hot.

Sending this to CWF event hosted by Priya.

Tuesday, October 5, 2010

Paneer ~ Green Pepper ~ Carrot Stuffed Paratha


For the stuffing:
Crumbled Paneer - 1 cup
Chopped Green Pepper - 1/2 cup
Finely Chopped Onion - 1/2 cup
Finely Chopped Tomato - 1
Shredded Carrot - 1/2 cup
Finely Chopped Green Chillies - 3 or to taste
Cumin Seeds - 1 tsp
Ginger Paste - 1 tsp
Dried Fenugreek leaves / Kasoori Methi / - 2 tsp
Garam Masala - 1 tsp
Red Chilli Powder - 1/2 tsp or to taste
Turmeric Powder - 1/4 tsp
Curry Leaves and Fresh Coriander Leaves - Few
Salt - to taste
Oil - 2 tsp

For the dough:
Whole Wheat / Chapatti flour - 2 cups
Warm water - 1 cup
Salt - to taste

Combine all the ingredients in the dough list and make a soft dough.  You can add little oil if the dough is sticky.  Divide into 5 to 6 balls.  Cover and let it rest for 1/2 hour.

Heat oil in a pan and add cumin seeds.  Add the chopped onion and ginger paste and fry for 2-3 minutes.
Add the green peppers and carrots and saute for 2 minutes.  Add the tomatoes, fenugreek leaves, curry leaves, turmeric powder, garam masala and chilli powder.  Fry till the tomatoes are soft.  Add the crumbled paneer and salt.  Mix well.  Cook for a minute.  Sprinkle with fresh coriander.  Remove from the heat and let it cool completely.

Making Parathas:

 Using a little flour, roll out the dough in to small disc.

 Place some paneer mixture on the center of the disc.

 Cover the paneer mixture by pulling the sides of the disc to the center.

 Roll out into large disc using flour to prevent from sticking.

 Cook on a hot tava / skillet until the brown spots appear.

Flip the paratha and apply little ghee or oil evenly.  Cook for 30 seconds.  Flip the paratha again and apply ghee or oil.  Press gently with a spatula.   Remove from the tava.

Serve hot with Yogurt and pickle.