BLUEBERRY MUFFINS

Budding Baker Master Arjun

So our grandson Arjun had a baking session with his mom and they baked some luscious blueberry muffins which incidentally are my favourite.

Our little man loves to help his mommy and is always keen to take charge.  He knows his ingredients and will weigh these out.  This kid is going to come and help out in the Jikoni soon I hope.  I cannot wait for  Junior Vithlani and Dadi to cook up some kid friendly recipes in the Jikoni.

How to make flax  egg ( egg substitute )

1 tablespoon ground flax seeds

3 tablespoons water

In a bowl add water and ground flax seeds, stir well  until well combined and allow the mixture to set for 10 minutes. Use this mixture as an egg in your baking recipes.

MUFFINS

1 1/4 cup white flour

1/2  cup sugar

1 tablespoon ground flax seeds + 3  tablespoons  of water

1/2 cup oil

1/2 cup yogurt

1/3 cup warm milk

1 teaspoon baking powder

1/4 teaspoon salt

1 cup blue berries

In a bowl combine sugar, flaxseeds mixture, yogurt and  milk . Whisk until well combined, set aside. In another bowl  place white flour, baking powder, and salt. Add all the dry ingredients to the wet ones and mix all together until just combined. Fold in the blueberries. Fill the batter in the muffin cups, top each muffin with the toppin about 1 tablespoon and bake them in the preheated oven to 400 degrees for about 20 minutes. Remove the muffins from the oven and let cool on wire rack. Enjoy delicious blueberries muffins.

TOPPIN

1/4 cup flour

2 tablespoons brown sugar

2 tablespoon granulated sugar

1/2 teaspoon cinamon powder

1/4 teaspoon salt

In a bowl combine all the above ingredients,mix until crumbly. Set aside.

VEGETABLE FRITERS

1/2 cup fltten rice ( pawa)

4 to 5 tablespoons water (for soaking the flatten rice)

1 cup cabbage finely chopped

1/2 cup carrots finely chopped

1/4 cup cilantro finely chopped

1/2 cup gram flour

1 teaspoon ginger paste

2 teaspoons chili paste

1 1/2 teaspoons salt or to taste

1 tablespoon sesame seeds

1 teaspoon amchur powder

Oil for frying

Wash the flatten rice throughly, add about 4 to 5 tablespoons of water and allow to rest for about 5 minutes. Mash pawa with your hands, add all the above ingredients and mix well until well combined. Divide equaly and prepare small petty like wada. Heat the oil in kadai and fry on medium heat.stirring occasionally for even frying until golden brown. Remove from the oil with slotted spoon and place them on a plate lined with paper towel. Enjoy spicy, delicious and addictive fritters with piping hot masala chai.

COCONUT COOKIES

1 cup white flour

1/3 cup ghee melted

1/2 cup sugar (ground)

1 cup desicated coconut

2 tablespoon custard powder

1/4 teaspoon salt

2 tablesoons milk

1/2 teaspoon baking powder

1/4 teaspoon baking soda

In a bowl, place ghee and sugar. Mix until creamy and well combined. Pull the dough togetheradd milk mix well. Scoop out the dough with an ice cream scoop,place on your palm and flatten the dough with your fingers.Spinckle desicated coconut ,place on a baking tray lined with parchment paper and bake into yhe preheated oven to 300 degrees for about 20 minutes. Remove from the oven,let cool and enjoy flaky coconut cookies with a cup of coffee.

VERMIICELLI STUFFED BALLS

So my lovely derani Anjali Vithlani an expert mithai master, recently shared her recipe of a brand new mishtan with me.  The Vithlani women, regardless of the fact that they live far apart, are still closely connected with each other and rejoice and  build each other up.  All Vithlani daughter in laws are good cooks, mainly because our family are foodies from children to adults.

So here I am sharing the recipe that Anjali discussed with me.  Please do try making it as Anjali is really a Master of Mithai

For the fudge

1 cup milk powder

1/2 cup condensed milk

3/4 cup milk

2 table spoons ghee melted

1/4 cup dried cranberries

2 tablespoons pistacious slivers

2 tablespoons walnuts chopped

In a skillet,place the milk powder, milk, condensed milk and ghee. stir thoroughly to combine,make sure no lumps are formed. Place the skillet on the stove and cook on low heat,stiring continuously until the mixture begins to thicken. Add dried cranberries and pistachio slivers and mix well. Turn the heat off and transfer in a bowl. Set aside.

2 cups vermicelli

2 tablespoon ghee melted

4 tablespoons powder sugar

2 cups hot water

In a large bowl place vermicelli and pour hor water, mix well and let soak for just about 1 minute. Place in a stainer and remove water. Once all the water is drained,tranfer in a bowl and add powdered sugar and ghee. Gently mix until well combined.Set aside.

Slightly grease the appe pan with ghee to prevent sticking. Place the spoon full of sev / vermicelli in the wells of pan and spread to fill the well with your fingers. Top with spoonful of the prepared fudge and place sev/ vermicelli on the fudge. Place appe pan on the stove,turn the heat on and cover the lid.Cook on medium heat for about 5 minutes,the edges will get slightly golden brown. Flip them over with the skewers, cover the lid and let cook for about 2 to 3 minutes. Remove and garnish with nut of your choice. Enjoy!!