Friday, May 19, 2017

Rose Milk with Sabja seeds | Summer Drinks Recipe

Rose milk evokes quite a few nostalgic memories for me.Though we loved drinking milk as kids,the flavored,cool milk drinks which we were treated to every once in a while held a very special place in our hearts.So many flavors to choose from and each were as good as the other,but almost always my choice remained the pink,sweet milk which was fondly named as Rose milk.

I am not amazed that it still holds a special place in my heart even now.I mean,what's not to love.Come summer and I always have a chilled jug of milk inside my fridge with which I could churn out a glass of rose milk any time of the day.I keep trying different concentrates/powders and feel that you have to experiment with the right brand to choose your favorite.I loved this famous Kalathi kadai concentrate but right now,my favorite is this brand(Guruji Rose Sharbat)
While you can have the rose milk as it is,how about the addition of Sabja seeds which make it even more delicious and refreshing?

Sabja seeds,also known as Tukmaria seeds or Falooda seeds are the seeds of Sweet basil.The seeds expand as much as 30 times their size when soaked in water and are full of fiber and packed with nutrition.It also has cooling effects on the stomach and helps in healing acidity and heart burns.

Rose milk with Sabja seeds

Ingredients

Milk - 2 cups,chilled
Rose syrup/sharbat - 2 tbsp
Sabja seeds - 1 tsp
Ice cubes

Method

Soak sabja seeds in about 3/4 cup water for 10-15 minutes.
In a jug add rose syrup and mix in the milk-the concentrate I use has sugar hence I did not add any extra sugar.
Add a tbsp(or more) of soaked sabja seeds and mix well.
To serve,add few ice cubes into a glass and top with the rose milk.Add some more sabja seeds on top if you like.

Step by Step Pictorial


Soak sabja seeds in about 3/4 cup water for 10-15 minutes.
In a jug add rose syrup and mix in the milk-the concentrate I use has sugar hence I did not add any extra sugar.
Add a tbsp(or more) of soaked sabja seeds and mix well.
To serve,add few ice cubes into a glass and top with the rose milk.Add some more sabja seeds on top if you like.

Tuesday, May 16, 2017

Eggless Whole wheat Chocolate Muffins

While I was composing this post and contemplating on what to name this muffin,I was confused.I mean,it is a chocolate muffin,made with whole wheat flour and made eggless too but that is not the only thing which describes the muffin.For me,it is a complete revelation.To be honest,I never thought baked stuff with whole wheat would taste as good as its Flour counterpart.I mean,I have tried baking with atta/wheat flour but I never believed it was on par with flour and could ever take its place completely in baking.

There are times when I swap one ingredient for another while I am baking.It maybe due to lack of ingredients or trying to include some healthy alternatives or likewise.But this is one recipe where I decided I would go all 'healthy' and replace all the main ingredients with their healthier counterparts.
I wasn't expecting a miracle.In fact,I made it using a small quantity so that I wouldn't feel guilty if it turned out inedible and I had to trash it.

I'll be honest here,it turned out good.I wouldn't say great because I felt there was something which could be improved(I would add it in notes).But yes,a tasty and healthy muffin which I could gorge on and let my toddler gorge on without feeling guilty.

Eggless Whole wheat Chocolate Muffins


Ingredients

Whole wheat flour/Atta - 1 cup
Cocoa powder - 2 tbsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Organic Jaggery powder - 1/2 cup
Milk - 1/2 cup
Vinegar - 1/2 tsp
Vanilla - 1/2 tsp
Coconut oil- 1/4 cup
Chocolate chips - 1/4 cup

Method

Preheat oven to 170C.Line a muffin tray with paper liners.
Mix together milk,vinegar and vanilla.Keep aside.
In a bowl mix together the dry ingredients -atta,cocoa powder,baking powder,baking soda and jaggery powder.
Make a small well in the middle and add in the milk mixture and oil and mix well till you get a lump free batter.
Pour the batter into the prepared muffin tray and sprinkle chocolate chips on top.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.Cool on a wire rack.

Step by step Pictorial

Preheat oven to 170C.Line a muffin tray with paper liners.
Mix together milk,vinegar and vanilla.Keep aside.
In a bowl mix together the dry ingredients -atta,cocoa powder,baking powder,baking soda 
and jaggery powder.
Make a small well in the middle and add in the oil and milk and mix well till you get a lump free batter.
Pour the batter into the prepared muffin tray and sprinkle chocolate chips on top.
Bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.Cool on a wire rack.


Notes
  • The coconut oil I used was normal oil which I use for my cooking,so it had a teeny tiny after taste.I was told by friends who regularly bake with coconut oil that if you use  Extra virgin coconut oil,there wouldn't be this problem.
  • I used unrefined,organic jaggery powder and it was a very good alternative to regular white sugar.You could use brown sugar instead if you can't find jaggery powder.
  • The muffins were slightly dry the next day,so next time I'm planning to increase the liquid content a bit.Add a bit more milk and oil or mash one banana and add that along with other ingredients.
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