This is one of my favourite dry subzis and its very flavourful and extremely tasty. Since it can be made with any combination of vegetables that are available in the pantry this is one of my favourite sides to be had on a rainy day with hot hot rotis.
The main idea here is to keep the cauliflower florettes a little bigger so they dont get mushy and turn in to a mass in the subzi. We want the elements of the vegetables to stay separate and yet combine to attribute to the taste and appeal of the dish.
1 Medium Sized Onion chopped.
Cauliflower Floretts with a little bit of the stalk. Do not make the florettes too small.
1/2 cup of Sweet Corn.
2 carrots diced in to small pieces.
1 Bay Leaf.
2 Tsp Fennel / Somph / Shahi Jeera.
1 Tsp Jeera.
1 Tsp Swad Garam Masala.
Pinch of Turmeric.
1 Tsp Red Chilli Powder.
Pinch of Nutmeg Powder.
Salt to taste.
Cilantro chopped for garnish.
- Start by setting aside all the whole masalas – Bay Leaf, Somph, and Jeera, as well as the diced onions.
- In a kadai, add 2 spoons of oil and when ready, add the whole masalas little by little. Enjoy the aroma of somph frying in the oil.
- When they are fried, add the diced onions and allow to saute.
- Meanwhile, pop the florettes of cauliflower in the microwave for 3-4 minutes so they are almost half cooked. Repeat with carrots.
- When the onions are done, slowly add the cauliflower, carrots, corn and give it a stir.
- Add the dry powders – turmeric, garam masala, red chilli powder and the nutmeg and give it a quick stir.
- Since the vegetables have already been cooked in the microwave, it should not take too long in the stove.
- Stir now and then to enhance uniform cooking.
- Check to see if the vegetables are cooked and switch off the stove.
- Garnish with finely chopped cilantro and serve HOT with Aloo Paratha or Phulkas.
In keeping with the speed of my never ending quest for variations of Eggless Muffins, today I decided to get a little more adventurous on the contents. I opened my pantry and wondered what to play around with??? Bananas..yes, of course, they are my egg substitues….Chocolates, oh yes, welcome any time….Choco chips. well…why not? I have had them lying in my pantry for months…and I was still missing something. My eyes fell on the box of Rice Krispies and I grabbed a handful. Krispies are always a pleasure to work with because I love the crunchiness that it attributes to whatever I add it to. It`s quite a surprising addition to many quick fixes with more surprising results.
1 cup All Purpose Flour.
3 Tbsp of Cocoa Powder.
Baking Soda – 1 Tsp.
Soft Brown Sugar – 3/4 cups not leveled.
1 Banana pureed in the mixer with 2 tsp of water/milk.
1/2 cup melted margarine.
3/4 cup Hot Water.
Handful of Rice Krispies.
Couple of Chocolate Chips.
1 Tsp Banana Essence / Vanilla Essence.
- Measure out the required dry ingredients – the all purpose flour, cocoa powder, and baking soda and mix them in a bowl.
- Preheat the oven to 350F.
- Take a muffin pan and grease it with baking spray or oil. Set aside.
- Start with the wet ingredients – In a mixing bowl, add melted margarine, banana puree, hot water, sugar, and banana/vanilla essence.
- Mix slowly to incorporate these ingredients together.
- Add the dry ingredients little by little taking care not to whisk briskly as this might rob the batter of air that is needed to give it sufficient sponginess.
- Lastly add the chocolate chips and the rice krispies to the batter giving it a whisk.
- Using a small ladle, dole out equal quantities on to the muffin pans. We do this so we get equal sized muffins.
- Bake in the oven for around 15-17 minutes..Different ovens take different times based on the efficiency, voltage etc so keep a watch with the oven light on.
- When you get browning on the top, and the time has crossed 15minutes, keep a close watch and turn off the oven when neeeded.
- Enjoy delicious crunchy banana chocolate chip muffins.
Ahhh yes, beans has always been an all time favourite. Somehow in the varying order of planning my week`s vegetables, beans would figure more than once. A very versatile vegetables although low in calories are packed with enough nutrients . Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus green beans are very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.Well, that was a pretty exhaustive list courtesy the World`s Healthiest Foods Foundation.
Here is a simple Beans Poriyal simplified from the Upperi that we make sloshed with redolent coconut oil. The aroma of clean coconut oil to any cooked food is simply irresistable to me.
1 pound green beans cut in to small pieces.
Salt to taste.
2 spoons of dried coconut flakes.
One spoon of coconut oil. (Canola could be used instead.)
Mustard, Curry Leaves, Broken Urad Dhal, Hing, 3-4 dried red chillies.
- Take a kadai and add a spoon of coconut oil.
- When the oil is hot, add mustard, broken urad dhal, red chillies, curry leaves then hing. When the mustard splutters, add the finely chopped beans.
- Add salt, turmeric and sprinkle water and allow to cook.
- When done, simply add the 2 spoons of coconut flakes and mix well to serve.
Simple Beans Poriyal could be prepared in a jiffy to have as a side for fragrant Tomato Rasam or Yennai Kathirikkai Kozhambu.
Make sure that the beans are really fresh as this would only render it tasty and easy to cook. Enjoy Beans Poriyal with Milagu Kuzhambu and spicy Jeera Pepper Rasam.
This week has been more of a Muffin Marathon at home as my daughter loves them. Everyday I had decided to make different varieties of healthy muffins for her at home. Yesterday was her favourite – Eggless Dates Muffins. Today was an especially cold evening so I wanted to bake something warm and toasty yet filling and savoury. I wanted to incorporate carrots also as this would be healthy and appealing to my daughter. Here I added two of her favourite ingredients – Carrots & Paneer.
1/2 cup All Purpose Flour
1/2 cup Whole Wheat Flour.
1 big Carrots finely grated in the mini grater.
1/2 cup finely Paneer.
Salt to taste.
3/4 Tsp Crushed Pepper Powder.
1/2 cup Melted Margarine.
3/4 cup Milk + Water.
1 Tsp Baking Soda
1/2 Tsp Baking Powder,
1 Tsp Crushed Oregano.
Finely Chopped Cilantro.
- Firstly add all the dry ingredients in a bowl one by one – All Purpose Flour, Wheat Flour, Baking Soda, Baking Powder and crushed pepper and oregano.
- Follow your instincts on the amount of spices. If you want your muffins to be fragrant with the aroma of baked oregano, pop in a little more.
- Next melt the margarine and pour it in to your mixing bowl. Add the milk + water mixture after warming it for 30 seconds in the microwave.
- Add salt and then the grated carrots and the paneer. Mix it all in to the oil + milk + water mixture. Add chopped cilantro.
- Now slowly add the dry ingredients little by little and stir them in, with a whisk, slowly without beating it too hard.
- Grease a muffin pan and set the oven to preheat to 350 F .
- When all the flours have been added you would get a slightly watery batter. If you feel its a little too watery, add a spoon or two of flour. Taste the batter to make sure that the salt is just fine.
- Fill in the muffin cups to about 3/4`th , with the muffin batter.
- Once the oven is preheated, to the desired temperature, pop in the muffin pan.
- Bake for arouund 16-20 minutes depending on the efficiency of the oven range.
- Some like the muffin to be crusty, so you can go ahead and bake it for a couple of minutes more until a toothpick thats inserted, comes out clean.
- Enjoy a woderful aroma of the oregano as the muffins get baked.
- Simple yet delicious Carrot Paneer Muffins are ready for a wonderful evening snack for kids and adults!!!
- In my second helping I also added delicate yet sweet corn kernels for an extra special taste.
- Serve with tomato sauce for an added kick. Almost felt like I was biting in to a succulent cutlet!!!