Eggless Whole Wheat Apple Muffins

           My Christmas treat this year are these easy and simple Eggless Apple muffins made with  whole wheat flour / atta for a healthier version. Brown sugar can be substituted with jaggery or honey. I flavored it with cinnamon powder. 

          However, you may use only vanilla essence or cardamom powder according to your preference. So enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

• 1 cup whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda 
• pinch of salt
• 1/2 tsp. cinnamon powder
• 1/2 cup powdered brown sugar
• 1/2 cup milk
• 1/4 cup oil
• 1 cup grated apple
• 1-2 tbsp. chopped pistachios

          Sift together whole wheat flour, pinch of salt, baking powder and baking soda. Keep aside.

          Whisk the sugar, milk, oil and cinnamon powder to combine well. Now fold in the flour mix, followed by the grated apple. 

          Place the muffin liners on the muffin tray and spoon the batter in it till 3/4 of the liners. Sprinkle the chopped pistachios over them.

          Bake in a preheated oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is well done. 

           Bring it to room temperature and enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

Spinach Stir Fry with Fish Egg Fritters

          This is a great way to turn your greens stir fry into something interesting. In this recipe I have made use of spinach and added some fish eggs fritters (pakora) to it to give a non-veg. touch. It turned out real yummy and took this simple and healthy dish into the next level. Very easy to prepare, you can enjoy as a main course or side dish with any type of rice or Indian bread. So check out the step by step pictorial recipe to prepare it. 

Fritters - 

• 1/2 cup fish eggs, cleaned and mashed
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. nigella seeds (kalonji)
• oil to deep fry

Stir Fry - 

• 2-3 bunches of spinach, chopped
• 2-3 tbsp. mustard oil
• 1 dry red chilies
• 1/2 tsp. nigella seeds
• 1 onion, chopped
• 1 tsp. ginger, grated 
• 1 tsp. garlic, grated
• 1-2 green chilies, slit
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee

          Fritters - In a bowl, mix together the fish eggs, salt, turmeric powder and nigella seeds. Heat the oil in a kadai / pan and drop spoonful of the mix in batches. Deep fry till golden in colour. Drain on a kitchen towel and keep aside. 

         Stir Fry - Heat oil in a pan and temper with dry red chili and nigella seeds. Sauté for a few seconds. Now add the onion, ginger and garlic. Sauté till light brown.

          Add the chopped spinach, green chilies and all the dry spices. Mix well and cook on a low flame till half done. 

          Now add the fried fish egg fritters. Combine everything well and cook till all the moisture has evaporated. 

          Switch off the flame and add the ghee. Give it a stir and serve with plain steamed rice or chapati. 

                     Mix fish eggs, salt, turmeric powder & nigella seeds. Heat oil & drop 
                     spoonful of the mix in batches. Deep fry till golden in colour. Drain on a 
                     kitchen towel & keep aside. 

                     Heat oil & temper with dry red chili & nigella seeds. Sauté few seconds. 
                     Now add onion, ginger & garlic. Sauté till light brown.

                      Add chopped spinach, green chilies & all dry spices. Mix well & cook
                      on a low flame till half done. 

                     Add fried fish egg fritters. Mix & cook till the moisture has evaporated. 

                       Switch off the flame & add the ghee. Give it a stir.

                                 Serve with plain steamed rice or chapatti. 

Khaman Dhokla

          Khaman Dhokla is a traditional Gujarati steamed savoury snack, which is wholesome, healthy and yummy.  They can be served as a tea-time snack, for breakfast or as a lunch box meal. Choice is yours. This is an instant version prepared out of besan (gram flour), yoghurt and few other flavouring agents.

          It is steamed to perfection, with a tempering of mustard seeds, sesame seeds, curry leaves, etc. They are then garnished with fresh grated coconut and chopped coriander leaves. So enjoy this amazing and nutritious snack along with some green chutney. Check out a quick step by step pictorial recipe to prepare this soft and fluffy dhoklas. 

• 1 cup besan (chickpea flour)
• 1 tbsp. sooji (semolina)
• 1/2 cup yoghurt
• salt to taste
• 1/4 tsp. of turmeric powder
• 1 tsp. ginger paste
• 1-2 green chilies, chopped or ground
• 1 tbsp. lime juice
• 1 tsp. sugar
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. sesame seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida (hing)
• 2 green chilies, chopped
• 1 sprig curry leaves
• extra lime juice, sugar and a pinch of salt or to taste
• 1 tbsp. fresh coconut, grated
• 1 tsp. coriander leaves, chopped

          Mix together besan, sooji, yoghurt, salt, ginger paste, green chilies paste, lime juice, 1 tbsp. oil, sugar and turmeric powder with enough water to form into a batter of pouring consistency. Keep aside for 30 minutes.

          Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.

         Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, asafoetida, curry leaves and green chilies.

         Sauté for a few seconds and switch off the flame. Add 1/4 cup water, extra lime juice, sugar and a pinch of salt. 

          Mix everything well and pour on the steamed Dhoklas. Garnish with coconut and coriander leaves. Enjoy with some green chutney. 

                  Mix besan, sooji, yoghurt, salt, ginger paste, green chilies paste, lime juice, 
                  1 tbsp. oil, sugar & turmeric powder with enough water to form into a batter
                  of pouring consistency. Keep aside for 30 minutes.

                   Add eno fruit salt to it.

                  Mix well & pour into a greased steel container. Steam for 20 minutes on a 
                  medium flame. 

                   When cool, cut into desired shapes.

                  Heat remaining oil & temper with mustard seeds. Then add sesame seeds,
                  asafoetida, curry leaves & green chilies. Sauté few seconds & switch off 
                  flame. Add 1/4 cup water, extra lime juice, sugar & a pinch of salt. Mix well.

                   Pour on the steamed Dhoklas. Garnish with coconut & coriander leaves.

                                Enjoy with some green chutney. 

Stuffed Podi Eggplant

          All eggplant lovers, do try this simple and an equally amazing recipe that is bursting with flavours. These are slit baby eggplants that are stuffed with some idli podi (gun powder) along with some chili powder and lime juice. They are then slow cooked to perfection. 

           It is not only easy but at the same time it is yummy too. It has minimum of ingredients and can be dished out in a jiffy. You can enjoy it as a side dish with plain steamed rice, curd rice or any Indian bread. So check out the step by step pictorial recipe to prepare it. 

• 9-10 small eggplants 
• 2 tbsp. idli podi (gunpowder)
• 1/2 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. lime juice
• 2-3 tbsp. oil
• 2 pinches of salt

          Make a paste with the idli podi, red chili powder, coriander powder, lime and 1-2 tsp. oil. 

          Slit the eggplants and stuff a little of the paste in each of them. 

          Heat the remaining oil and arrange all the stuffed eggplants. Sprinkle some salt and cook covered till one side is done. 

          Gently flip them over and sprinkle the remaining salt. Again cover and cook till it is done. Switch off the flame and garnish with coriander leaves. 

          Serve as a side dish with plain steamed rice, curd rice or any Indian bread. 

          

                      Slit the eggplants & stuff a little of the paste in each of them. 

                      Heat remaining oil & arrange all stuffed eggplants. Sprinkle some salt 
                      and cook covered till one side is done. 

                       Flip them over & sprinkle some more salt. Cover & cook till it is done. 

                    Garnish with coriander leaves. Serve with plain steamed rice, curd rice
                    or any Indian bread. 

Pudina (mint) Rice

          Turn any leftover rice into this simple and amazing Pudina / Mint Rice, a one-pot meal. Mint is the main ingredient in this recipe, followed by few other basic seasonings. You can add any chopped veggies if you prefer. 

          It can be enjoyed just as it is or with some pickles, papad or raita as accompaniment. It can be packed for a lunch box meal, carried for picnic or can be served as an after school snack for your kids. So check out the step by step pictorial recipe to prepare this South Indian comfort meal.

• 2-3 cups cooked rice
• 2-3 tbsp. oil
• 2-3 cups mint leaves, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 1 tsp. lime juice
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 tsp. rice
• 1 tsp. urad dal
• salt to taste
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. fried onion

          Blend the mint, ginger, garlic, chilies and lime juice with little water. Keep aside. 

         Heat oil in a pan. Temper with mustard seeds and dry red chili. After it stops spluttering, add the rice and urad dal. Sauté for a few seconds. 

          Now add the mint paste and salt. Simmer on a low flame till dry. Add the cooked rice, roasted peanuts and fried onion.

         Mix everything well and stir fry for 2 minutes. When done, switch off the flame and serve with pickles and papad / fryums / chips. 

                      Heat oil & temper with mustard seeds & dry red chili. Then add rice & 
                      urad dal. Sauté for a few seconds. 

                                              Add the mint paste and salt. 

                                             Sauté on a low flame till dry. 

                                          Add cooked rice, roasted peanuts & fried onion.

                    Mix well & stir fry for 2 minutes. When done, switch off the flame.

                                Serve with pickles and papad / fryums / chips.