Monday, June 20, 2016

Aloo Capsicum Sabzi | Dry Sabzi for Roti

Roti-Dal-Sabzi can make me a very happy person.I hear my friends complain all the time about the trouble of kneading the dough,rolling the chapathi and cooking it on the tawa in this blistering Chennai heat,but me,anything is bearable when you are rewarded with warm,soft chapathis,even better when paired with delicious side dishes like these.

When I was pregnant and perennially hungry,I used to make chapathi in bulk and store in the fridge.Whenever hunger pang struck me,I heated up one chapathi,added any sabzi cooked that day on top,rolled and relished.My amma says that's the reason why Arjun loves chapathi :)

Aloo-Capsicum sabzi is a very simple one you can whip up in a jiffy.It is inspired by my friend's cook who made this while we were at her place for dinner one night,along with some Jeera rice and Paneer Makhni.
Aloo-Capsicum Sabzi

Ingredients

Potato - 2 medium,thinly sliced
Capsicum - 1 medium,sliced
Oil - 1 tbsp
Jeera - 1/4 tsp
Onion - 1 medium,finely chopped
Red Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt to taste
Coriander leaves - 3 tbsp,finely chopped

Method

In a kadai heat oil and splutter jeera.Add onions and saute till it softens lightly.
Add the masala powders and give a quick mix,take care the flame is on low so that the spices do not burn.
Mix in the potato and capsicum,add salt to taste.Mix well so that the spices and salt coat the vegetables well.
Cover and cook on medium heat till the vegetables are cooked.No need to add any water.
Once the vegetables are cooked,open the lid and keep the flame on high so that the vegetables crisp up a bit.Mix in coriander leaves and switch off flame.


Friday, June 3, 2016

Chocolate Chip Muffins | Easy Baking Recipes

Ever since I started baking,one thing I love to see is people relishing the bakes I make.I would say the joy is even sweeter than eating those bakes myself.I learned baking the hard way,with no one to guide and no prior baking experience whatsoever,so the joy according to me is immeasurable.

You can imagine my happiness when my toddler demands 'kekka'(that's how he says cake!)whenever he sees me mixing the batter and putting stuff inside the oven.Be it cake,cookie or a cupcake,he enjoys it all with a big smile on his face.In the beginning I was slightly apprehensive feeding him sugary treats,but who am I kidding? Homemade stuff is any day better than store bought and I am content knowing that only the best of the ingredients have gone into the stuff he eats,so what if it has sugar.

These muffins make for a perfect snack treat.I usually make a batch and refrigerate after a day(given the hot climate here,in Chennai).Before feeding Arjun,I keep the muffin outside for an hour or so and it would be perfect with a cup of warm milk.I added a combination of white and milk chocolate chips.You can add dried fruits or nuts to the batter instead of chocolate chips for variety.

The cinnamon-sugar topping is the star of the recipe if you ask me :) It gives the muffins a nice crunch and a distinct texture.

Chocolate Chip Muffins
Recipe source - JoB


Ingredients (Makes 12 regular size muffins)

Butter - 1/2 cup,unsalted - melted and cooled
Eggs - 2,large
Milk - 2/3 cup
Vanilla extract - 1 1/2 tsp
All purpose flour - 2 cups
Sugar - 2/3 cups
Baking powder - 2 1/2 tsps
Salt - 1/4 tsp
Chocolate chips - 1 cup (I used half white and half milk chocolate chips)

Topping

Sugar - 1 tbsp
Cinnamon - 1/2 tsp,ground

Method

Preheat the oven to 190C.Grease or line a 12 cup muffin tin.
In a bowl,whisk together eggs,milk and vanilla extract.In another large bowl whisk together the flour,sugar,baking powder and salt.Stir in the chocolate chips.
With a spatula fold the wet ingredients along with the melted butter,into the dry ingredients and stir only until the ingredients are moistened and combined.(over mixing will result in tough muffins)
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. 
In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.

Step By Step Procedure

Preheat the oven to 190C.Grease or line a 12 cup muffin tin.
In a bowl,whisk together eggs,milk and vanilla extract.
In another large bowl whisk together the flour,sugar,baking powder and salt.
Stir in the chocolate chips.
With a spatula fold the wet ingredients along with the melted butter,into the dry ingredients and stir only until the ingredients are moistened and combined.(over mixing will result in tough muffins)
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. 
In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. 
Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 
Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.

Friday, April 29, 2016

Chickpea Cucumber Salad | Vegetarian Quick Salad Recipes

Salads are not my favorites-period.Somehow the thought of eating raw stuff never appealed to me.But,there's always an exception,or rather exceptions.Salads which do not taste raw and salady(is that even a word?)get my thumbs up.We've been including lots of salads and stir-fries in our meals these days.It's so hot here in Chennai that filling up oneself with side eats like these sound much more appetizing than a full blown meal.

This one is inspired by David Rocco.In one of his shows,he made this quick Chickpea salad with sprouted chickpea and an assortment of spices and veggies.I always have cooked chickpea in my fridge,leftover from either Saarupkari or Kadala curry.So assembling this was a breeze.I'd suggest you keep a portion aside when you cook chickpeas,for this salad.
Chickpea Cucumber Salad

Ingredients

Cooked Chickpeas/Brown Channa - 1/4 cup
Cucumber - 1/4 cup,chopped
Onion - 1/4 cup,chopped
Tomato - 1/4 cup,chopped
Green chilly - 1 small,finely chopped
Coriander leaves - about 2-3 tbsp,chopped
Salt to taste
Lime juice - 1 tsp,optional

Method


In a mixing bowl,assemble everything except salt and lime juice.
Just before serving add the salt and lime juice.


Tastes great on its own or as an accompaniment with your meal or even as a topping with some roasted Lijjat Pappad.

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