Friday, September 19, 2014

Eggless Whole Wheat Carrot Muffins


1 1/4 cup Whole Wheat Flour/Atta
1/2 cup+1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
2 medium carrots,grated
1 tsp pure vanilla extract
1/4 tsp cinnamon(optional)
1/4 cup oil
3/4 cup plain yogurt
1/4 cup milk
1/8 tsp salt
2 tbsp chopped walnuts,coated lightly with 1/2 tsp of plain flour/maida

What you need to do
  • Preheat the oven to 350 deg F and line the muffin pan with cupcake liners.
  • Dry mix-Sift the wheat flour,baking powder,baking soda,salt and cinnamon.
  • In a large bowl,add yogurt,milk,sugar,vanilla and oil and mix until smooth.
  • Slowly incorporate the dry mix to form a lump-free batter.
  • Gently fold in the carrots.
  • Spoon the batter in the liners until 3/4th full.
  • Garnish each muffin with some walnuts.
  • Pat the muffin tray couple of times to release air bubbles,if any.
  • Bake for 20 mins.
  • Switch off the oven and let it stand for another 2 mins.
  • Remove and cool on the wire rack.
  • Stays good in a air tight container at room temperature for 2 days.
Makes:12 muffins

  • My atta brand:Sujata 
  • If the weather is hot, refrigerate the muffins after a day and warm it for 30 secs in the microwave before serving.
  • All the ingredients should be at room temperature.

Monday, September 8, 2014

Healthy and Tasty:Chora Dal Dhokla


For batter:
3/4 cup Chora dal
1 Tbsp Besan/Chickpea flour
1 tbsp oil
1 green chilies
1 tsp  ginger-garlic paste
1/2 tsp tumeric powder
1 tsp eno fruit salt
1 tsp lemon juice
salt to taste

For tempering:

a pinch of hing
1 tsp mustard seeds
1 tsp white sesame seeds
1 green chili,finely chopped
5-6 fresh curry leaves
1/2 tsp ginger garlic paste
1/8 tsp salt
1 tsp finely chopped cilantro

What you need to do

  • Soak the chora dal for 3-4 hours and grind it to a smooth batter along with green chili using not more than 1/4 cup of water.
  • Add besan,ginger-garlic paste,turmeric,oil and salt.Mix well to avoid lumps.
  • Grease a 7-8 inch deep thali/cake tin and get the streamer ready by setting it on fire with enough water.
  • Mix lemon juice and eno fruit salt and add this bubbling mixture to the batter.Mix and pour this batter in the thali/cake tin and immediately set it to steam for 12-15 mins or until the toothpick comes out clean when inserted at the center of the dhokla.
  • Let it cool for 15-20 mins.
  • Cut the dhokla in small cubes and set aside.
  • Heat a kadhai,add oil when hot add hing,mustard seeds,sesame seeds,green chili,curry leaves,ginger-garlic paste and salt.Saute for a minute.
  • Add the dhokla cubes and saute on medium high heat for 2-3 minute.
  • Switch off the heat and let it sit covered for 5 mins.
  • Garnish with cilantro and serve with lemon wedges.


  • Chora dal looks pretty much like urad dal and is available easily in Indian grocery stores. 
  • 4 hours is enough for the dal to turn soft.Do not over soak.

Makes:3 servings

Tuesday, September 2, 2014

3 ingredients Peanut Butter Cookies


1 cup creamy peanut butter
1 cup white sugar
1 large egg,lightly beaten

What you need to do

  • Mix all the 3 ingredients until they combine to form a dough.Set aside for 10 mins.
  • Preheat the oven at 350 deg F.
  • Make 24 small ball and place them on 2 greased cookie sheets 2 inches apart.
  • Use a fork to make the criss-crossed pattern on the dough balls.
  • Bake them for 10 mins.
  • Cool and store in airtight container.
  • Add a tsp of vanilla or almond extract.
  • Add chocolate chip to the dough.