Chocolate Chocolate - Chip Muffins

Preparation time: 10 minutes

Cook time; 20 minutes

Yield: 12 muffins

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Recipe adapted from Nigella Lawson with slight modification.

Ingredients:
All-purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Cocoa powder - 2 tbsp
Sugar - 3/4 cup
Semisweet chocolate chips - 3/4 cup, plus 1/4 cup for sprinkling
Milk - 1 cup
Yogurt - 3 tbsp
Vegetable oil - 3 tbsp
Egg - 1 ( for egg-less version, mix 3 tbsp flax seed powder in 1 tbsp water, let it sit for 5 minutes)
Vanilla extract - 1 tsp

Method:

1. Line muffin pan with liners.
2. Preheat the oven to 400 degrees F.
3. Combine the flour, baking powder, baking soda, cocoa, sugar and 3/4 cup of the chocolate chips into a large bowl.
4. Mix all the wet ingredients in a small bowl.  whisk to combine.
5. Gently mix the wet and dry ingredients together.  Do not over mix the batter.  Lumpy batter makes the best muffins.
6. Using an ice cream scoop, fill the muffin cups 3/4 full.  Sprinkle the remaining 1/4 cup chocolate chips on top.
7. Bake for 20 minutes or until the tooth pick inserted in the middle comes out clean.

Aam Ka Panna / Spiced Raw Mango Juice

 Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 2

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Ingredients:
Raw Green Mango - 1, medium sized, washed
Jaggery or Sugar- 3 to 4 tbsp, adjust accordingly (I used jaggery)
Roasted cumin seeds powder - 1 tsp
Black salt - 1 tsp
Chaat masala powder - 1 tsp
Water - 2 1/2 cups
Mint leaves - for garnishing
Few ice cubes








Method:

1. Pressure cook the mango with 1 cup of water until mushy.   Alternatively, you can also cook the mango on stove top.
2. Once cooled, scoop out all the pulp from the skin and pit.  
3. Add all the spices,jaggery or sugar, mango pulp and 1 1/2 cups of water in a blender jar.  Blend until very smooth.
4. Check for the consistency and add more water accordingly. 
5. Place some ice cubes in a serving glass and pour the drink.  Garnish with mint leaves and serve.

Watermelon Rind Kootu (Lentil Stew) with Sprouted Mung Beans

Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 2-4

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Ingredients:
Water melon rind - 1 cup, chopped (white part with skin removed)
Sprouted mung beans - 1/2 cup
Turmeric powder -
Salt - to taste

To grind:
Grated coconut - 1/4 cup
Cumin seeds - 1 tsp
Black pepper - 1/2 tsp
Green chilies - 2, small
Ginger - 1/2 inch piece

For tempering:
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Asafoetida - 1/8 tsp
Oil - 2 tsp
Few Curry leaves

Method:

1. Place all the ingredients in the to grind list in blender.  Add enough water and grind to a smooth paste.
2. Pressure cook the  sprouted mung beans and water melon rind along with turmeric powder and 1/2 cup water until soft (about 3 to 4 whistles).
3. Once done, add the ground paste and salt.  Cook for 3 minutes.
4. Heat oil in a small skillet, add mustard seeds and let it splutter.  Add urad dal and fry until golden brown.  Add the curry leaves and asafoetida.  
5. Pour the tempering over the kootu and mix well.
6. Serve hot with rice or roti.