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Friday, May 26, 2017

Apple Chutney (South Indian Style)

Granny Smith apples, especially the sour ones work well in some of the south Indian style dishes and this chutney is one of those. Along with the instant pickle variety, this is a regularly made and well liked chutney in my home.
Ingredients:
2 small green apples / 1 cup peeled and grated apple
2 tsp. oil
1/2 tsp. mustard seeds
2 tsp. skinned black gram / urad dal 
2 dried red chillies, broken into bits
1 pinch of asafoetida powder
Salt to taste

Method:
* Heat oil in a small pan and add mustard seeds and black gram. When black gram starts to turn golden brown, add red chillies and asafoetida. Stir once, turn off the stove and let it cool.
* Peel and grate the apple just before grinding. Add the above tempering, grated apple and salt to a food processor or blender and grind coarsely. In case if the apples are not sour, add lime / lemon juice to taste, if preferred.
* Serve immediately and refrigerate the left over chutney.
 bmlogo
This post goes to Blogging marathon #76 and check out the page to read what ot marathoners are cooking.

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Thursday, May 25, 2017

Pumpkin Pie Overnight Oats


  
Remember the pumpkin pie pancakes I made from pumpkin pie? This pumpkin pie overnight oats is one more dish that I tried to finish off that left over pumpkin pie. And so, this one is not a pumpkin pie flavored oatmeal but literally uses the pumpkin pie. Alternatively, canned pumpkin pie filling or canned pumpkin puree + flavoring + sweetener can be used. 


This is a quick breakfast option as this is overnight oats recipe and flavor filled one for pumpkin pie lovers. For those wondering what I did with the remaining pie, I used the leftover filling to make some cupcakes and I broke the crust into pieces and baked them until crispy and used as a topping for some Indian chaat.

Ingredients:
1/3 cup rolled oats
3/4 cup to scant 1 cup milk
1/4 cup pumpkin pie filling from the pie
Roughly chopped pecans / walnuts to garnish 

Method:
* Mix the oats and milk in a bowl, cover and leave it in the refrigerator overnight.
* Stir in the pumpkin pie filling and the walnuts before serving. 
 bmlogo
This post goes to Blogging marathon #76 and check out the page to read what ot marathoners are cooking.

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Wednesday, May 24, 2017

Mango Avocado Salsa

 
A colorful salsa recipe representing the fresh summer bounty, though late winter and spring seasons are still colliding in our neck of the woods. As any salsa recipe, this one too is a quick one and all one need to do is dice the ingredients and mix.
The mangoes I had were somewhere in between sour and sweet tasting and were perfect in this dish. I skipped the tomatoes so that the mango flavor would be more prominent in the dish though tomatoes add an a extra flavor layer. Mash the avocado for a mango based guacamole.
Ingredients:
1 avocado, diced
1 small mango, diced
1/4 cup finely diced red onion
1 finely diced small tomato (Optional. I didn't use any.)
1 green chillie, seeded and finely chopped
Roughly chopped cilantro (as much as needed)
1 lime / lemon
Salt to taste

 Method:
* Add everything except lime juice and cilantro to a mixing bowl and stir to combine.
* Add lime juice according to taste and finally stir in cilantro.
* Serve immediately.
 bmlogo
This post goes to Blogging marathon #76 and check out the page to read what ot marathoners are cooking.

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Friday, May 19, 2017

Golden Nugget Carrot Muffins


I had bookmarked these muffins from here sometime ago to try. These muffins are simple to prepare and are loaded with a generous sprinkling of nuts, raisins and of course carrot. These tasted good, accentuated with cinnamon flavor and would be a great addition to any breakfast / brunch or picnic table.

I ended up baking two batches as I forgot to turn off the oven accidentally during the first time and they ended up baked for double the recommended time. Those are the ones in green muffin liners which had tops turned crispy and to my surprise, they tasted still good with a crunchy top when eaten warm. And of course they softened by the next day. I baked a second batch which are in the blue muffin liners, remembering to sprinkle some extra nuts and raisins over the tops.

I halved the recipe and got around 7 to 8 muffins. I omitted the ground ginger from the recipe and used an egg substitute in place of the egg. The muffin batter was dry and I had to increase the quantity of liquid than the original recipe. And also I replaced half the quantity of water with fat free yogurt. Skip yogurt for a vegan version. 

Ingredients: (Yield 6 - 8 muffins)
1 cup + 2 tbsp. all purpose flour
3/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
6 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 cup raisins & chopped walnuts + Extra for sprinkling
2 tbsp. + 2 tsp. oil
1/2 cup water (I replaced half quantity with yogurt.)
1 egg substitute (I used Ener- G egg replacer.)
1/2 cup grated carrot

Method:
* Preheat the oven to 400 deg F / 22 deg C. Grease the muffin tray or line them with paper liners.
* Combine all the dry ingredients including raisins and nuts in a mixing bowl.
* Mix water, yogurt if using, oil and egg substitute in another bowl.
* Stir in the wet ingredients into dry ingredients. (If the batter appears too dry, add extra water in small increments.) 
* Fold in the carrot, gently stirring to combine.
* Spoon the mixture into muffin cups until almost full. Sprinkle some raisins and nuts over the tops, if preferred.
* Place the muffin tray into the preheated oven and bake until a tooth pick inserted at the center comes out clean, about 20 to 22 minutes.
* Remove the pan from the oven and cool.
 bmlogo
This goes to Blogging marathon #76, under the theme 'Picnic Recipes'. Check out the page to read what other marathoners are cooking.

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