Double Dark Chocolate Cappuccino Muffins (Eggless and Whole Wheat)

s I was browsing around my own creations on USMasala the other day - which by-the-way I do much too less often as much as I would like to - I realized that I haven't blogged lately about any dish with one of my most favorite ingredients - Chocolate. It was also surprising to me as I make something that has chocolate in it almost every other day for my little one.

So here is a recipe for a baked chocolcate goodie that is one of the most common and most loved in my  household. I make a small batch of these muffins atleast twice a week and they serve me well mostly as a quick snack when kiddo gets back from her pre-school.

Now as this is a regular, it has to be healthy. So you will notice the use of whole wheat flour and olive oil and zero butter. You can use whole wheat flour or even whole wheat pastry flour, any that is locally available. To kick it up a notch, addition of coffee is a must for me in anything that I make with chocolate especially when baking.

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Minty Raspberry and Blueberry Spritzer!

ime flies. Probably the most corny yet the most profound phrase of all time. Summer is already coming to an end. Can you believe it appears like it was only yesterday that we celebrated the New Year 2011 and it it already September, even feels funny writing 2011, want to think its still 2006! While we get ready to welcome the fall with the thoughts of celebrating Dussehra, Diwali and Thanksgiving, this is one pretty pinky summer cooler you must try. Summer is 'berry season' so here is an ode to summer with this 'berrylicious' cool vibrant drink which  is perfect for a lazy summer afternoon or a casual get together or even those fun weekend pool parties. Kids will love this and you can even add a splash of vodka for a little adult treat!

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Kashmiri Dahi Baingan/Eggplant in Yogurt Fennel Gravy

 have seen quite a few eggplant haters and also few ardent lovers but no one even comes close to my dearest eggplantaholic hubby. Oh yes, he just LOVES eggplant and can't get enough. He can eat it every single day and in all its forms :) Before I got married to him I didn't detest this vegetable but it was definitely not my favorite. Later however the vegetable grew on me especially with the killer Baingan Bharta he makes (yes he can cook eggplant too, not just eat). His love for eggplant was so well known that I was advised to learn as many eggplant recipes I could by family and relatives alike... lol. I used to keep an eye out for eggplant recipes everywhere possible books, newspapers, magazines, cookery shows and used to jot down (something I still do) in my treasured little diary of recipes. This dish is one of them. If 'Khana-Khazana' rings a bell, you would know - yes this is inspired from a recipe from one my most favorite chefs Sanjeev Kapoor.
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Cauliflower Milagu Chukka

This Cauliflower milagu (pepper) chukka was served to me at a seminar during lunch i loved it so much with south Indian meal very nice side dish for simple rasam rice its peppery. give it a try you can serve just fried or with the masala its upto you. pepper can be altered as per your taste. click on the  Link read and watch my demo video how to clean cauliflower.

Ingredients:

250 Grams Cauliflower

1 Medium Onion (finely chopped)

1 Large Capsicum (finely chopped)

5-6 Pods Garlic (thinly sliced)

1/4 Tsp Ginger Garlic Paste

3 to 4 Green Chilies

1 Sprig Curry Leafs

1 Tbsp Crush Pepper Corns (I've used a mortar and pestle to crush the peppercorns) 

1/4 Tsp Ajinomoto (taste maker / MSG) (optional)

2 Tbsp Oil + for frying 

Salt to taste

For the batter:

4 Tbsp All purpose flour/Maida

2 Tbsp Rice Flour

3 Tbsp Corn Flour

Method:

• For this recipe we need only the florets with little bit of steam click here follow the direction and clean the cauliflower before preparing the recipe.
• Once the cauliflower is cleaned pat dry and set aside.

• Add ginger garlic paste, 1/2 tsp pepper,pinch of ajinomoto, salt to the maida,rice and corn flour add water mix well and prepare a thick batter.
• Heat oil in a wok for frying add the florets to the batter coat the cauliflower separate and drop each floret in the hot oil.

• Allow the florets to fry on medium flame till it turns to light golden.
• Drain the oil and reserve in a bowl.

• Heat 2 tbsp oil in a pan or wok add the thinly sliced garlic fry a bit add curry leafs. add onion and chilies fry till the onion turns transparent.
• Once the turns transparent add capsicum and salt fry a bit add 2 to 3 tsp water and allow the capsicum to cook the water added should dry out before adding the fried cauliflower.
• Add the fried cauliflower 1/2 tsp pepper and a pinch of ajinomoto to the cooked capsicum add salt if needed fry a bit garnish with coriander and lime juice serve hot as side dish for any south Indian meals..Enjoy..:)

Recipe Demo Video in English...Enjoy...:)

Sabudana Kheer/Tapioca Pudding with Saffron and Nuts

ndia is the land of festivities. Believe it or not but national and regional festivals together would probably go into three figures. What's more is that these vary widely in the way they are celebrated from one region to another. Some are quiet and solemn including prayers and worship, some an expression of love and affection and most are attributed to deities and celebrated with quite the pomp and fervor.

Many of the regional festivals often are the quiet and solemn kind (but still elaborate nonetheless) and they are often associated with fasting. Fasting is a way of worship where you eliminate certain food groups from your diet for the period of the fast or sometimes, depending on how resilient you are and the method the particular festival dictates, not eat or drink at all.

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