Whole Wheat Banana Muffins ( Eggless and Butterless )

Hi guys, welcome back to my baking section. My son doesn't take any fruits even banana.
Now to make my son eat fruits I have chosen fruit muffins, and guess what? it worked. He absolutely loves it and takes them to school and what else's I want, I am happy :)

Here is a basic banana muffin which is eggless and butterless and super aromatic!!!

Ingredients

Whole wheat flour - 3/4 cup
Baking soda -1/2 tsp
Baking powder- 1/2 tsp
Banana  - 3 (ripe)
Brown Sugar - 1/2 cup
Oil - 1/4 cup
Vanilla essence -1/2 tsp
Dry fruits -10 to 12(I used badam & cashew)


Procedure
Preheat the oven to 180C  for ten minutes.
Grease the muffin pan with oil/butter and dust with some flour.
Sieve wheat flour ,baking soda, baking powder twice for even mixing.

Powder the sugar in mixer and add bananas to it and then make a puree.
Now pour this mixture in a bowl.
Then add oil, vanilla essence and mix well.
Now add the dry ingredients to this and gently fold.
Add dry fruits and just fold (reserve some for topping)
Pour the mixture in the muffin pan until 3/4th full and top with some reserved nuts.
Bake at 180C until the tooth pick comes out clean, usually 10-15 minutes.

Enjoy!!!!!!!!!!!!!!!

Notes
Baking time varies for different oven,so check with smell and toothpick.
I have used ordinary banana .
I have ground the nuts along with sugar, so that my son takes some nuts too. You can just add them as such.

Sending this to Nupur's What's with my cuppa?? event

Cheers,

Jayanthi

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Easy Lemon Poha (Lemon Aval)

This Lemon Poha is very easy to make and it tastes delicious with crunchy peanuts in it. Make a very energetic morning with this healthy breakfast. Trust me guys this can be made within 10 minutes. Just give a try and let me know...

Ingredients
Poha/Aval - 1 1/2 cup
Lemon juice - 1 tsp
Water - 2 tsp + for soaking
Salt - to taste
Coriander leaves - for garnishing(optional)

To Temper
Oil - 1 1/2 tsp
Mustard - 1/8 tsp
Channa dal - 1 tbsp
Peanuts - 1 tsp
Red Chilli - 1
Shallots - 2 tsp (optional)
Turmeric powder - 1/8 tsp
Curry leaves - few
Ginger - 1/8 tsp(chopped)

Procedure
Wash and soak the poha  in water for 1-2 minutes and drain it in a strainer.
Keep this aside for 5 minutes.
Soak channa dal in water for 10 minutes.
Heat oil in a Kadai add mustard let it crackle.
Now add channa dal, ginger and peanuts and fry till light brown in colour.
Then add in the shallots, curry leaves and turmeric and give a toss.
Now add lemon juice and 2 tsp of water and salt and let it boil.
When the oil floats(the water is completely absorbed) add poha and switch off the stove.
Then mix and garnish with coriander leaves.

Notes
Adding peanuts ,shallots and channa dal gives a nice crunchy effect and a unique taste.
You can skip adding shallots also (but I recommend )
You can skip ginger if you don't like them.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46


Cheers,
Jayanthi B

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Eggless Whole Wheat Lemon Muffins

Hi, I love baking especially eggless muffins, I bake atleast once in a week. I am more health conscious that is the reason why I have used homemade wheat flour (you can use maida too) I keep on experimenting with so many flavours and fruits into my muffins and this is one such recipe with a mild tanginess and trust me guys you can never stop munching these muffins... Sending this to Blogging Marathon under lemon recipes. Now onto the recipe

Sorry, I just had mini muffin pans so they don't look good. But the taste was awesome :)

Ingredients
Dry ingredients
Wheat Flour - 1 cup + 2 tbsp
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt - a pinch

Wet Ingredients
Sugar - 3/4 cup
Yogurt - 1/4 cup
Butter - 1/3 cup
Milk - 1/3 cup
Lemon - 1
Lemon zest - little
Vanilla essence - 1 tsp

Procedure:
Step 1
Preheat the oven at 180 C for 10 minutes.
Grease and dust the muffin pan.
Sieve the dry ingredients twice (for perfect mixing) in a bowl.

Step 2
Powder the Sugar and take in another bowl.
Add butter to it and mix well. Add in your yogurt, milk and vanilla and mix well. Then add lemon juice and give a fold.

Step 3
Now combine the dry ingredients with wet ingredients slowly say batch by batch ( Just fold )
Finally add the lemon zest and mix gently.

Step 5
Fill in muffin pan up to 3/4th.
Bake for 10-12 minutes, or until a toothpick inserted in the middle comes out clean.
Mine got done in 10 minutes.

Ta da muffins ready, Enjoy!!!!!!!!!!!!!!!

Notes
Use yogurt, butter, milk at room temperature.
After adding lemon juice don't use a beater, just fold.
Final addition of lemon zest gives a nice flavour.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46

Sending this to Nupur's What's with my cuppa?? event

Cheers
Jayanthi B

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Easy Mint Lemonade(homemade)

Hi, few months back my hubby took us to a restaurant and we had food and at last he ordered for a mint lemonade. He insisted me to taste it, I tasted it and it was superb. I came home and the next day I made some research and finally made it. Do you know something, it tasted better than the restaurant and my hubby liked it to the core. For this super duper mint lemonade all you need is just 4 ingredients (  readily available in your kitchen ), that's it! What are you waiting for? go ahead and make this drink now!!

Ingredients
Lemon juice
Lemon - 1
Sugar - 5 to 6 tsp
Water - 2 cups ( or as required )

Mint syrup
Mint leaves - 10 to 15
Water - 1 cup
Sugar - 1 cup

Procedure
Step 1
Squeeze lemon, remove seeds.
Add water to it.
Next add sugar to it and let it dissolve.
Your lemon juice is ready.

Step 2
Take water in a sauce pan and add sugar to it.
Let it boil until the sugar dissolves.
Now add your mint leaves and once it shrinks ( after 2 to 3 minutes) switch it off.
Let it cool.
Strain it in strainer and discard the mint leaves.
Your mint syrup is ready.

Step 3
Serve
Take 1/4 of mint syrup and mix with 3/4 of lemon juice.
Serve Chilled..

Enjoy!!!!!!!

Notes
Do switch off the flame after the mint leaves get shrink, else it will turn bitter.
You can make ahead the mint syrup and refrigerate it. It stays well in fridge for a week.
For Lemon juice, water amount may vary slightly depending on the lemon.

This is my entry for Blogging Marathon under lemon recipes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46

Cheers,
Jayanthi B

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Easy Mushroom Layered Biryani

Hi all, I am a quite crazy when it comes to making biryani. I not only love to play around with ingredients but also love to try different methods . This time it is the layered method, it involves many stages but do follow my procedure and make this yummy biryani with mushroom. My daughter loves this a lot and I made this for her lunch today. Now on to the recipe....

Ingredients:
For mushroom:
Mushroom - 2 packets(400gms)
Oil - 2tsp
Salt - to taste
Turmeric powder - a pinch
Chilli powder - 1/4 tsp
Coriander powder - 1/4 tsp

For masala
Oil - 2 tsp
Onion - 2
Tomato -1
Ginger garlic paste - 1 tsp
Mint leaves - 10 to 15
Coriander leaves - few
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Salt - to taste
Curd - 1 tsp

For basmati rice
Basmati rice - 1 1/2 cup
Water - 7 cup
Salt - to taste
Cloves - 2
Cinnamon - 1 inch piece
Star anise - a small piece
Marati mokku - a small piece

For layering
Onion - 1 ( fried till golden)
Mint leaves - 10
Coriander leaves - few
Water - to sprinkle.

Procedure
Step 1
Wash and cut the mushrooms .
Heat oil in a kadai and add mushrooms. After sometime it will ooze out water.
Now add salt and saute until all the water is dried up and it turns brown on the sides. Next add in turmeric, chilli and coriander powder and give a toss.(mushroom is ready)

Step 2
Heat oil in a Kadai and add onions and green chilli fry till translucent. Next go on adding ginger garlic paste and sauté for a minute.

Then add in the mint and coriander leaves and sauté it. Then add tomatoes and sauté until it turns mushy. Add in the turmeric, chilli, coriander powder and salt.

Finally add the mushrooms and curd and give a nice toss. Your masala is ready .

Step 3
Wash and soak the basmati rice for 30 minutes and drain it in the strainer. Boil 7 cups of water .
To that boiling water add the spices and salt.

Now add the rice and cook until the rice is 70% cooked. Now drain the rice and spread it in a plate and allow it to cool.

Step 4
Get all the things ready now (Rice, masala, few mint and coriander leaves and fried onions).
Grease the cooker with some oil.
First put 2tbsp of masala in the cooker.
Then add some rice and sprinkle some water.
Next put some mint, coriander and fried onions and add some rice.
Sprinkle some water.
Next add some masala, mint and then rice and sprinkle some water.Keep repeating until all are layered. Finally add some masalas and fried onions on the top and sprinkle some water.

Put the gasket,weight and close the cooker and place it on the heated dosa pan for 15 minutes in low flame.
Open the cooker after 1/2 an hour and mix it with a fork and have it.

Mouthwatering Mushroom biryani is ready!!!

Notes
Do add salt while cooking basmati rice.
You can replace sprinkling of water with milk + saffron.
It goes well with raita.
Sautéing mushrooms gives an authentic flavour.
After opening cooker it will look white don't panic just mix with a fork(all the flavours will be incorporated in the rice as it is put in dum)

Cheers
Jayanthi B

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