Twice Baked Potatoes

Ingredients:

Large Baking Potatoes - 4
Plain Greek Yogurt - 1 cup

Milk - 1/2 cup

Black Pepper - 1 tsp or to taste

Chat Masala - 2 tsp

Sliced Green Onions - 1/2 cup, divided

Cheddar Cheese - 1 cup, divide

Butter - 4 TBSP

Salt - to taste

Method:

1. Preheat oven to 450 degree F.
2. Bake potatoes in the oven for 1 hour.
3. When potatoes are done, allow them to cool for 10 minutes.
4. Slice potatoes length wise and scoop the flesh out and place it in a large bowl.  Save the skins.
5. Add yogurt, milk, chat masala, black pepper, salt, 1/2 cup cheese and 1/2 the green onions.
6. Mix with a potato masher or hand mixer until well blended and creamy.
7. Spoon the mixture into potato skin.  Top it with the remaining cheese and green onions.
8. Bake for another 10 minutes or until the cheese melts.

Recipe adopted from here.

Tomato and Cilantro (Kothamalli) Chutney

Ingredients:
Tomatoes - 4
Fresh Cilantro / Kothamalli - 1 bunch
Green Chilies - 2
Red Chili - 2
Ginger - 1/2 inch
Salt - to taste

For tempering:
Mustard Seeds - 1 tsp
Urad Dal - 2 tsp
Asafetida - 1/2 tsp
Oil - 2 tsp

Method:

1. Place tomatoes in hot water for 5 minutes and remove the skin.  Chop and keep it aside.
2. Wash and chop the coriander.
3. Heat 1 tsp of oil in a pan and add green chilies, red chilies and ginger.  Fry for 30 seconds.
4. Now add the tomatoes and cook for 2 minutes.  Add the chopped cilantro and cook for a minute.
5. Once cooled,  puree the mixture in a blender or food processor along with salt.  
6. Heat 1 tsp oil in a small pan and splutter mustard seeds.  Add urad dal and fry till golden brown. Add asafetida and immediately pour the oil over chutney and mix well.
7. Serve with idli or doasi.

Sending this to Priya's The Chutney Chow Down Event.

Glorious Vegan Morning Muffins

Ingredients:
Whole Wheat Pastry Flour - 1 cup
Trader Joe's Multi Grain Baking Mix - 1 cup
Flax Seed Powder - 2 TBSP (Mixed with 6TBSP of water)
Vegetable Oil - 3/4 cup

Almond Milk - 1/4 cup

Vanilla Extract - 2 tsp

Light Brown Sugar - 1 cup

Baking Soda - 2 tsp

Ground Cinnamon - 2 tsp

Salt - 1/2 tsp

Shredded Carrots - 1 1/2 cups

Shredded Apple - 1 cup (I used Granny smith)

Coconut - 1/2 cup ( I used sweetened coconut)

Raisins - 1/2 cup

Ground Almonds - 1/2 cup

Sunflower Seeds - 1/2 cup (optional)

Method:

1. Heat oven to 350 degree F.
2. Line a muffin tray with paper liners or spray with cooking spray.
3. In a large bowl, add  flax seed mixture, oil, almond milk, vanilla and whisk until well blended.
4. Add flour, brown sugar, baking soda, cinnamon and salt.
5. Stir just until dry ingredients are moistened.
6. Add carrots, apple, coconut, raisins, sunflower seeds and ground almond.  Mix well.
7. Drop the batter evenly in muffin cups, filling each about 3/4 full. 
8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
9. Cool for 5 minutes and remove from pan.