Blueberry Cupcake -Wheat

Ingredients
1. 2 cups Wheat (atta)
2. 1/2 tbsp baking powder
3. 1/4 teapsoon soda
4. 1/2 cup Sugar ( might want to add a little more. Mine were not tasting very sweet)
5. 12 tbsp Ghee
6. 1/2 cup Milk
7. A handful of blueberries and a pinch of salt.
8. Almonds (optional)

Steps
1. Heat oven at 350 degree.
2. Mix all the dry ingredients except for blueberries
3. Add ghee and mix again and then add milk
4. Grease the cupcake pan with ghee and add the mix to it.
5. I added almonds on the top and then baked it for 20 minutes or until the tooth-pick comes out clean.

This is also my entry to Announcing Whole Grain (Eggless) Baking Event: Whole Wheat

Easy-breezy Pav Bhaji

My horoscope for today read “Do something on a regular basis, write a journal, work out etc etc” so I remembered my long forgotten blog.

I am feeling lazy to cook plus we have a dinner invite today, a colleague of mine had a baby girl and today is her naming ceremony and I am looking forward to it. As usual AD will not join us he does not join me for any W parties and we have had numerous arguments that I go to all the C parties. Anyway I love them so no point arguing as it is one of facts that we have to live with the fact that we work for competitors.

I decided to cook easy-breezy yummy Pav bhaji and yippee it turned out well, AD loved it and isn’t always when he finds no faults with my cooking :) . SD has not been keeping well he has not been eating at all and loosing a lot of weight. All his blood test results have been normal but still his appetite has not been good. Doc has prescribed some medicines for 7 days to see if he starts to eat else we will have to travel to Little Rock to see a stomach pediatrician.

Easy-breezy Pav Bhaji



Ingredients

1. Medium Potatoes- 2
2. Carrots – 2
3. Peas - a handful
4. Corn – a handful
5. Tomatoes – 2
6. Cauliflower – a few florets
7. Cabbage
8. Onion – 1
9. Green chilly – 5
10. Capsicum – 2
11. Oil – 2 tablespoons
12. Ghee – 2 tablespoons
13. Butter for the pav
14. Salt
15. Turmeric a pinch
16. Coriander powder – 2 teaspoons
17. Cumin powder – 3 teaspoons
18. Red chilly powder – 2 teaspoon
19. Amchur – 2 teaspoon
20. Cumin seeds 1 teaspoon
21. Sauf – 1 teaspoon
22. Pav bhaji masala – 2 teaspoon

Steps

1. Roughly chop all the veggies
2. Add all the masala’s and oil except for pav bhaji masala, cumin seeds, sauf and Amchur.
3. Pressure cook them with one and half cup water for about 3-4 whistles.
4. Once done using the hand grinder mash all the veggies
5. Heat ghee in a pan add cumin seeds, sauf, pav bhaji masala, amchur and salt if required
6. Add this to the mashed veggies and on low flame heat it while you cook pav
7. For pav apply butter and on a griddle heat them for sometime
8. Serve with finely chopped onion, lemon and coriander leaves.

Atta Mathri for Holi

Here is my first entry for "Jihva for Ingredients". This month it happens to be Wheat.

JFI - Wheat

I tried out baked Atta Mathri for Holi this time. For sweet dish I opted for my regular Kalakand.

Kalakand
I followed Sandeepa's Kalakand recipe to the ‘T’ and it has never failed me. Every time I prepare it, I thank Sandeepa for letting know such an amazing yet simple technique to prepare this yummy sweet dish. With my busy schedule, I always have it as a fallback dessert recipe for a special occasion.

kalakand-for-deepavali

Atta Mathri


Ingredients

1 cup Atta (Wheat Flour)
¼ cup Kasturi Methi leaves (dried Fenugreek leaves)
1 tsp Ajwain (Carom seeds)
1 tsp Jeera (Cumin seeds)
1 tsp Red Chilly powder
½ spoon Amchur (dry Mango powder)
¼ tsp Sugar
¼ cup of melted Ghee (Clarified Butter)
Water as required
Salt to taste

Steps

1. Heat the oven at 350 degree.
2. Mix all the ingredients and knead the dough. The dough should to be left little harder than what one would keep for making regular rotis/ chappatis.
3. Divide up the dough into small balls
4. Using the rolling pin flatten the balls into small tortilla like discs
5. Using a knife/fork, prick few holes and cuts. This will prevent the dough from puffing.
6. Bake them for 15 min or till golden brown.
7. Serve with hot mango or chilly pickle. You can even store this in an air tight container for a week.

Ragging should be fun not this

I finally decided to get back to blogging and write a recipe but then decided to catch up on the holi pictures, fun facts and the news going around before I sit.

I know no one would go to hinduonline to do that but then I grew up in Chennai and reading "The Hindu" used to be a ritual every morning. Though “Times of India” and rediff have all the masala and gossips but still reading the hindu makes me feel closer to Chennai.

Sadly the front page carried this news and my heart goes out to the family. My prayers are with them.

“My son complained of ragging but I never imagined it would come to such a pass”

Love this Campaign

Well, I loved reading this post so here is the link.
http://popology.blogspot.com/2009/02/pink-chaddi-campaign.html

Love the pink chaddi campaign :).
Well on my front, loads of recipes and thoughts are waiting to be written. First there was this wonderful and refreshing India trip which I have to write about but work is hectic and eating away all my time. Hopefully after a month I should have some personal time which I can devote to some serious blogging.