Lavender Blueberries Muffins

Lavender Blueberries Muffins

This was a second treat I made in anticipation of my Zumba miss – Another no show,  I guess she had her reasons and her commitment to me did not figure at all in her list of priorities but the disappointment nor the slight irritation at being stood for the 4th time cannot be trivialized. However, my wonderful family was as always quite welcoming of this treat. But they filled up the room with the most pleasing aromas and I was happy for a chance to use my lavender buds. I got the general idea for the recipe from a website called Wiki – I like the fact they’d used small amounts of oil as opposed to butter, because this gave me the option of using olive oil. Here is the recipe Ingredients as given in the Wiki but with some key modifications ¾ cup Sugar3 cups unbleached Whole wheat flour2 tbsp.baking powder½ tsp.salt1/3 cup olive oil1 ¼ cups milk1 tbsp. Freshly squeezed lemon juice1 tbsp. Finely grated lemon zest2 tsp. dried cooking lavender buds (1 tbsp. Fresh)3 large eggs beaten2 cup fresh or frozen blueberries For Lavender Sugar 1tsp of lavender buds 3 tbsp of sugar grind in a coffee grinder together and set aside for sprinkling on top of the muffin, if desired. Preparation Preheat oven to 375 F degrees. Combine first four dry ingredients in a large bowl. In a separate bowl, combine the lemon juice with milk and let stand for 5 mins. Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk and lemon juice mixture. Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. Bake 25–30 minutes. Cool completely before removing...
Masala Peanuts

Masala Peanuts

This is an easy and delicious instant snack – A perfect snack for loved one watching TV at home, spicy, crunchy and delicious. This is my entry for Blog Hop Wednesday an event created by Radhika of Tickling Palates and this week I am paired with Jabeen of Jabeen’s Corner, who has a lovely blog full of interesting recipes. Although this was Microwave recipe, I decided the old fashioned way would work better for us, simply because I think besan needs to be be cooked completely if you do not want it to upset your tummy. And deep frying ensures that Here is my recipe 1 cup of roasted peanuts (without chilka or outer skin) 1tbsp besan 1tbsp rice flour 1tbsp sambar powder/curry powder salt to taste curry leaves a pinch of asafetida 2 -4 tbsp water to make batter Oil to fry Preparation In a bowl mix the powders, salt, asafetida with the water to make it into a thick smooth paste Now add the peanuts to this paste and mix in well Heat oil and make in one or 2 small batches Allow it to cool and break up any lumps NOTE: in the hot oil, all some curry leaves and crisp them and add to the peanuts. Enjoy with a...
Kaara Pori

Kaara Pori

I dedicate this to my dearest, sweetest amma. I was wondering why my heart is constantly filled with her memories these past two weeks and I realize this is her month of birth – So I will try and dedicate/replicate as many of her recipes as I can for the next couple of weeks. This is a quicky, crispy and immensely satisfying snack that my mom put together in a trice – It was always handy when we came home, to use her own expression “hungry as hunters”  Amma’s portions were very generous and yet we would go for seconds and thirds J My sweet, darling sister-in-law has continued the Kaara Pori tradition, with some slight modifications and it was the big gallon bag of Kaara Pori she brought when she visited me 2 years ago that rekindled the fondest memories of my most favorite childhood snack and I have made it regularly since then – My mom had gone to the US for my older sister’s child and she returned with her new find – Rice Crispy and the humongo Sun-Maid brand of black raisins J She add this cereal and these raisins to her original recipe and we adapted quite easily to this even more delicious update. One thing I should say for Dr. Oz, as his devotee, I have really switched to olive oil for 90% of my cooking – avoid using butter unless it is to temper mustards for rasam and sambar – Even then, I use the smallest amount just for the aroma! This dish was made especially for two events, Kurunji Kadambam’s Puffed...
Apricot Walnut Oatmeal Muffins

Apricot Walnut Oatmeal Muffins

This is a recipe I got from the Dr. OZ newsletter that I have signed up to receive. If you have not heard Dr OZ, here is one ardent fan’s (namely me) words on him… I am not a fan, but a devotee of the GREAT Wizard OZ – I am OZstruck by his Ozsomeness, and following him is the most Ozpicious thing I am doing and can’t OZk for more since this makes me a student of the OZmaina universe(ity). He oOZes charm and he is OZstanding – Have I brought you into the OZone yet?– nuff said 😉 Anyway, these muffins are a recipe of Marjorie Johnson. These are packed with, I quote, “With fiber from apricots, healthy fats from pecans (or nut in case – walnut which is very high in Omega 3) and whole grains from the oatmeal, these muffins are a great way to start the day” I subbed the pecans for the nuts in hand, walnuts and did not in anyway detract from the health benefits thus quoted. It was a sensible treat that my kids came home to – Love the see the happiness on their face when they walk in the door, tired from a school day, carrying 40lbs back-packs (I kid you not) to find that I’ve made them a special treat – Although recently, not having a treat seems to kindle disappointment – But the caveat has always been, if I’ve made you a treat, then please treat it as one and not as a daily expectation… But you know what suckers moms are for the smile or hug...
Plantain Chips

Plantain Chips

Today is Presidents Day and hence a holiday for my kids – Of course, I like to indulge them with something special, because having them home on a weekday is a special occasion for me. This is a recipe I got from Madhuram’s blog  http://www.egglesscooking.com/ – I did modify some to suit my family’s tastes. Ever since I decided I must blog a dish from Kerala for the Kerala kitchen event, I have been making a few dishes from that region including, Puttu, avial and now these chips. Here’s how I did it Ingredients 4 Green Plantains oil to fry Turmeric Salt Molaga podi (the kind used for idlis) Preparation Peel and slice the plantain Heat the oil in high flame in a mixing bowl, add some oil and a small dash turmeric powder and mix in Separate the cut pieces of plantain and turn them in the oil/turmeric mix Then drop them into the hot oil Wait for them to turn golden brown and then remove Note: I did reduce the flame when I found it was browning too quickly without becoming crispy. So after each batch, turn the flame back to high as you prepare the mix and then drop in oil and reduce to medium flame. Collect it paper-towel lined colander. Add the salt and molaga podi (chili powder) and allow it to cool completely before transferring into container. Notes to Myself Here are somethings to do differently. Peel skin completely and cut the plantain even thinner… soak them for a longer time in the turmeric oil mix and try to bake them rather than fry them...