BANANA MUFFIN

The best and easy recipe for Banana Muffin :)

Ingredients :

All Purpose flour : 1Cup

Butter : 1/3Cup

Castor Sugar : 1/3Cup

Banana : 2

Baking Powder : 1/2tsp

Baking soda : 1/2tsp

Salt : 1/8tsp

Milk : 2tbsp

Egg : 1

Method :

1.Preheat the oven to 180 degrees. Grease a 12 Cup muffin pan or use paper cases.

2. With an electric mixer, beat the butter and sugar together until blended. Add the egg and continue beating until the mixture is creamy.

3. Sift together the flour, salt, bicarbonate of soda and baking powder.

4. Fold the flour mixture into the egg mixture. Make a paste of banana and add it along with Vanilla essence to the batter. Combine well.

5. Scoop the batter into muffin cups almost 3/4th of it and bake for 15minutes.

FISH BALLS

Ingredients :

Fish : 250g

Potato : 1, Boiled and mashed

Onion : 2,finely chopped

Green Chilli : 1

Ginger  : 1/2 inch piece,finely chopped

Egg : 1

Chilli Powder : 1/2tbsp

Vinegar : 1tsp

Bread Crumbs : 1/2Cup

Turmeric Powder : 1/2tsp

Coriander leaves : 1/4Cup, finely chopped

Salt

Oil  :1tbsp + to deep fry

Method :

1. Boil fish pieces with turmeric powder, 2tbsp of onion and Salt. Cook till fish pieces are cooked and water absorbs completely.

2. Heat oil in a non-stick pan and add ginger, green chillies, onion and coriander leaves and saute well. When the onion becomes translucent, add chilli powder. Add cooked fish pieces and mashed potato. Combine well. Turn of the flame and let it cool.

3. Shape into small balls and dip each in beaten egg and roll it over bread crumbs.

4. Heat oil in a sauce pan and golden fry each. Serve hot with tomato sauce/ Mayonnaise.

PURPLE CABBAGE RICE / Cabbage Pulao

The most beautiful Veg-Main course i have ever cooked. 
 Cabbage is an excellent source of vitamin K and vitamin C. It is also a good source of fiber, manganese, vitamin B6 potassium and omega-3 fatty acids.

Ingredients :


Purple Cabbage : 1Cup, finely chopped
Cooked Basmati Rice  :1 1/2Cup
Onion : 1, medium, finely chopped
Shredded Coconut : 1/4Cup
Green Chilli : 2
Ginger  : 1inch piece
Garlic : 5 Cloves
Bay leaf : 1
Cumin  seeds  : 1tsp
Cinnamon : 1 inch piece
Black Pepper : 1/2tsp
Cloves : 3
Cardamom : 3
Corander leaves : 1/2Cup, Chopped
Ghee : 2tbsp

Method :

1. Make a paste of green chilli, ginger, garlic and half of coriander leaves using a mixer. Keep aside.

2. Heat ghee in a kadai and add cumin seeds. When it starts to splutter add bay leaf, cinnamom, cardamom, cloves, pepper and onion in this same order.Saute till the onions turns to light brown in color.

3. Now add the ginger, garlic, green chilli and coriander paste and saute well.

4. Add shredded coconut and cabbage and combine well. Close with a tight lid and cook in low flame. Add enough salt.

5. When the cabbage is cooked well, add cooked rice and saute for 3minutes. Cover the pan with a tight lid and cook for another 3minutes. Garnish with remaining coriander leaves, ghee roasted cashews and raisins.

6. Remove from fire and serve hot with raitha, pappad and pickle.

Note : You can use the same recipe fore making normal cabbage rice. Purple cabbage takes more cooking time than the normal one.

CHOCOLATE & DRY FRUIT TART / No Bake Chocolate Tart

Celebrating our 3rd Wedding Anniversary Today with this rich, delicious and easy Chocolate tart :)

Ingredients :

For the Crust :

All purpose flour  : 3/4Cup

Powdered Sugar : 1/2Cup

Egg : 1, Slightly beaten

Milk Powder  : 2tbsp

Salt : 1/8tsp

Cold Butter : 3tbsp, Or 50gm

For the Filling :

Dark Chocolate : 200g

Butter : 50g

Milkmaid : 1/2Cup

Digestive Biscuits : 2, Crushed

Dry Fruits : 1/4Cup(walnuts / cashews / hazelnuts / Almonds)

Method :

For the Crust :

1. Sift together the powdered sugar, flour, milk powder and salt into a large bowl.Add butter to this and combine with your finger tips. 

2.Add the beaten egg and start to make the dough. If You Pinch some of the crumbly dough and it holds together, the dough is ready. Otherwise add a little cold water and pulse again. Wrap the dough with a butter paper and refrigerate for 20minutes. 

3. When ready, take 2  lemon sized balls from the dough and line two small tart shells. Keep the rest for another use. Preheat the oven to 200degrees. Line the dough with butter paper and fill with pie weights / dry beans / rice. Bake for 7minutes / edge of the shells turn to light brown. Transfer them to wire rack and let it cool.

For the Filling :

1. Melt chocolate and butter together in a double boiler. Stir occasionally. Remove from fire when it melts completely.

2. Stir in the Milkmaid neatly to get a smooth mixture. Now add the dry fruits & digestive biscuits and combine well. Immediately Transfer the filling to the tart shells and refrigerate for 1hour..

3. Garnish with chocolate Syrup and chopped almonds. 


Note : Never keep this tart in fridge for long time as it will result in a hard filling