Eggless Oats muffin

Eggless Oats Muffin          

 




Here is the recipe of Eggless oats muffin

Ingredients 


1/2 cup All purpose flour
1/2 cup oats flour (In a grinder , grind oats and make powder out of it.)
 2 tbsp butter
3 tbsp oil
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
200 gm Sweetend condense milk
1/4 cup semi sweet chocolate chips
1/2 tsp Vanilla essence/ Vanilla extract

 1/4 cup + 2 tbsp luke warm milk



Method 

Preheat the oven at 350 F
Grease cups with the oil/butter 

 In a bowl, add butter , oil & Sweetend condensed milk and whisk it for 6-8 minutes or until it become creamy.
Now add baking powder, baking soda,  flour, Oats flour & salt and mix it together with the help of spatula.

Now add vanilla essence and milk and whisk it and mix.

Add chocolate chips and mix well.

Pour the batter into cups . Don't filled over.

Keep the cups in the oven for 15-20 minutes.
Since every oven is different ..check after 15 minutes by inserting tooth pick , if its come clean then its ready ..otherwise keep it again for 4-5 minutes.

Keep an eye on oven


 





 Now the muffins are ready






 

 

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Onion Khasta Kachori (pyaaz ki khasta Kachori)

Rajasthan famous Onion kachodi no need of introduction...

Its not famous only in Rajasthan even all over the India

Pyaaz Kachori (Onion Kachori) is a kind of Rajasthani Kachori, a fried pastry filled with a spicy onion filling. It is one of the famous spicy snack food from Jodhpur and vicinity. Popularity of this snack dish increased in other parts of North India when Rajasthani restaurants and food outlets opened throughout India. Today it has become local snack dish of several regions of Indian Subcontinent.


 





These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried kachoris stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.


Like all Kachodis we can eat these kachodis with green chutney and Sweet chutney.
Its a great combination with tea.

You can enjoy these Kachodis in breakfast,  tea-time .
It will be a great get -together snacks. 


Try this yummy recipe  and share with your friends and family.

Give us your comments .



Here is the detailed recipe of onion Kachori/ Pyaaz ki kachoris,

For 12-14 Kachoris


Ingredients :-

DOUGH

2 1/4 cup All purpose flour/Maida
1/2 cup + 1 tbsp Oil 
1 tsp salt or as per taste

Water as needed (Around 1/2 cup)


STUFFING

2 tbsp oil
3 tbsp Besan (Gramflour)
3 Medium size Onion
1 tbsp green chili paste
1/2 tbsp Ginger paste
1/4 tsp turmeric powder (Optional)
3/4 tbsp salt or as per taste
1/2 tbsp garam masala
1 tsp Fennel pwder or coarsed fennel seed
1 tsp Mango powder  or as per taste
1 tsp Coriander powder
1 tsp red chili powder
2 tbsp finely chopped cilantro/coriander



Oil for deep  frying

Method 

 


For the dough

1. Take a bowl. Add flour and salt and mix well. Add oil and mix well until all oil mix well into flour and flour started to bind.
2. Now Add water gradually and knead semi-soft dough. Knead well for 4-5 minutes.
3. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the Stuffing

1. Heat the oil in a broad non-stick pan, add the green chili paste , ginger paste , salt and onions and sauté on a medium gas for 6-8 minutes until onion become soft.
2. Add the besan, coriander powder, chilli powder, garam masala and mix well and cook on a medium gas for 2-3 minutes, while stirring occasionally.
3. Add Fennel powder and Mango powder. Mix well . Cook it more for 1- 2minutes.
4. Turn off the gas. Remove the mixture from the gas, add the coriander and mix well. 
5. Keep the aside for cool down.

How to proceed

1. Divide the dough into 12 -14 equal portions. Depend on the size of Kachodis .
2. Similar way divide the Onion stuffing into 12-14 equal portion and make the ball.
3. Roll out each portion of the dough into a circle.
4. Place one portion of the onion filling in the center.
5. Bring together all the sides, seal it tightly and remove any excess dough.
6. Either Roll the filled portion again into a diameter circle, while ensuring that the filling does not spill out. or Take the sealed ball between the palm and press it.
7. Repeat it and make all the kachodis.
8. Heat the oil in frying pan over medium heat ......frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
9. Fry them on medium-low gas. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat/gas, they will get soft and will not be crispy.
   
    
10. Drain on an absorbent paper and keep aside.
11. Deep fry Other kachoris too.
12. Serve hot with green chutney and sweet chutney.

Tips :-


1) After making Onion stuffing, if you feel that Stuffing is still sticky so add some corn starch or boiled potato.
2) Don't fill sticky and watery stuffing in kachoris...During Frying, all stuffing will come out from the kachoris and they absorbs oil...
3) Make sure kachoris should fry on medium - low gas otherwise it won't be khasta and uncooked from inside.
4) You can adjust the spices as per your taste. Before filling the stuffing, taste it then start stuffing. 
5) Dough should be semi -soft..




Moong dal khasta Kachori
http://indiantummy.blogspot.com/2012/10/khasta-kachori.html

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Spinach Kebab in Tomato Gravy

Spinach(Palak) is healthy since it contain Vitamin C which is good for your health...

If you like it but got bored with traditional recipes like palak paneer or palak soup..

try this recipe ...it's healthy , no deep fry and definitely delicious...

Its  very simple to make with few ingredients ..

 

My family likes to eat spinach ..so I always try to make something from spinach.

http://indiantummy.blogspot.com/search/label/Spinach

Spinach Kebab filled with dry fruits simmered in tomato gravy.

It is awesome recipe which has flavor of spice and sweetness of cashews, raisins & coconut .

It is rich dish which goes well chapati, naan, puri, parantha and rice.

                  

Ingredients

Kofta

300 gm or 10 oz Spinach

1/2 tsp green chili paste

1/2 tsp grated ginger

1/2 tsp salt or as per taste.

11/2 tbsp Besan/gram flour

Stuffing 

6-7  chopped cashews or as needed

6-7 raisins or as needed

2 tbsp coconut powder

Gravy

3 tomatoes

1 green chili

A small piece of ginger

1/4 tsp Kashmiri red chili powder

1/2 tsp garam masala powder

11/4 tbsp salt or as per taste

1 tsp sugar or as per taste

1/4 cup water ( or as required )

1/2 cup cream

1 tbsp Shahi paneer masala

1 tbsp oil

Garnishing

Some cashews, raisins & cream

Method

Prepare Koftas

Blanching Process 

Wash Spinach in water to get rid of dirt.

Boiled the water, Add spinach for 2 minutes. Turn off the gas.

Then Keep the Spinach in cold water (Icey water)

Cold water help to retain green color of Spinach

Now Squeeze Spinach as much as you can do. This step is very important, If spinach have water then it will be very difficult to make kebabs.

You can use muslin cloth, or just press between your palm. After Squeezing ,

Blend Spinach in blender(without water) or just do finely chopped.

Heat non stick pan, add besan and stir it for 1-2 minutes on medium gas continuously.

Make sure it should not burn.

Add spinach puree , add salt , green chili paste and ginger. Stir on high gas for 2-3 minutes or until mixture become dry.

Keep it aside for room temperature.

Now in a plate , take some cashews, raisins and coconut powder .

Divide the spinach mixture into 5-6 parts.

Take one part and press in it in the middle and put 1 cashew , 2 raisins and coconut powder and cover it properly and and press it between the palms. make kebab shape.

Prepare all kebabs. and keep aside.

Heat 1 tbsp oil in a pan.

when the pan hot, add kebabs and cook it for 2-3 minutes. then flip and cook it more for 2-3 minutes on medium-high gas.

(Be carefully while cooking since kebabs are very soft. )

Kebabs are ready.

 

Gravy

In a blender, add tomato, green chili and ginger and make puree.

Heat oil in a pan. After few seconds when oil is hot, add red chili powder, coriander powder, turmeric powder ,  and garam masala . Stir few seconds then add puree and water and cook it for 7-8 minutes on medium gas.

Now the puree has cooked. Add salt, sugar and Shahi paneer masala and cook it for 2-3 minutes. Add  cream and cook for minute. Turn off the gas. Add pinch of cardamom powder . Your gravy is ready.

Plating time :-

Kebabs are very soft and already cooked, so you don't need to cook it .

Just add kebab in hot gravy when you are going to eat.

Note:-

1)Whenever you are going to serve then add kebabs in gravy otherwise kebabs might be break.

2)While making kebabs, spinach mixture should be dry, otherwise its hard to make kebab

3)If you find that you are not able to kebab properly because mixture is sticky, then you can add some binding agent like corn flour, bread crumbs etc....

but kebabs can be little hard ..

For this you need to cook kebabs in curry.

4) You can use roasted garam masla instead of shahi paneer masala.

5)You can also use Onion & garlic.

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