Eggless Banana and Walnut Muffin

When I was searching a recipe for egg less version of banana and walnut muffins,I stumbled

upon this wonderful recipe of Saffron's.I just wanted to try i tout immediately.

The results were amazing...Soft,moist and fluffy muffins!!

Thanks a lot saffron!!

Ingredients:

1 1/2 cup - all purpose flour

4 ripe bananas mashed (i used only 3)

I had only 2 ripe bananas.But I had lots of apple sauce sitting in my pantry.

So i used 1/3 cup of applesauce to substitute for a banana.

In total 2 bananas + 1/3 cup of applesauce = 3 bananas

3/4 cup - sugar

1/3 cup - melted unsalted butter.

1 tsp - baking soda

1 tsp - baking powder

1/2 tsp - salt

small handful of walnuts;chopped.

Method:

Preheat the oven to 375 deg F

Line the muffin tray with paper liners or grease the tray withe a non-stick cooking spray.

First get the dry ingredients ready.Sift together the all purpose flour,baking soda,baking powder and salt.

Then prepare the wet ingredients.In a large bowl mix the mashed bananas,melted butter and sugar.

Now add the dry ingredients to the wet ingredients.

Mix only to combine.

Now fold in the chopped walnuts.Save some for sprinkling on top of each muffin.

Fill upto 3/4 ths of each cup.

On top of each muffin just sprinkle some chopped walnuts.

Bake for about 15 to 20 minutes.Muffins are ready when a toothpick inserted into the center comes out clean and top of the muffin is slightly brown in color.

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Bulghur wheat upma

Bulghur wheat is very nutritious and is an excellent source of vitamins and minerals.

This dish is healthy and wholesome and diabetic-friendly.

Ingredients:

1 cup - bulghur wheat

2 cups - water

1tsp - mustard seeds

1 tsp - split urad dal

1 tsp - channa dal

2 tbsp - oil

2 - green chillies

1 medium sized onion

1/2 cup vegetables - a combination of carrot,beans,peas(I used frozen vegetables)

salt - to taste

Method:

Heat oil in a pan.When the oil is hot,add mustard seeds.When they splutter add urad dal and channa dal.

When they become slightly brown add onions and green chillies.Wait till the onions become translucent.

Then add 2 cups of water and salt according to taste.When the water starts boiling add the bulghur wheat.

Simmer and stir for 2 minutes.Then close the pan with a lid and let it cook on slow fire.

In between keep on stirring once in a while.

When the bulghur wheat is cooked switch off the fire.

Serve with a pickle.

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Palmiers

Palmiers(palm-YAY) also called palm leaves or elephant ears cookie are made of puff pastry sheets sprinkled with sugar.These crispy,melt-in –the- mouth heart shaped cookies are just perfect with a hot cup of coffee.

These are similar to Britannia little hearts biscuits available in India.I never knew that these cookies are very simple to make until I stumbled upon this recipe in the epicurious website.

I made some variations.

Ingredients:

1 sheet – puff pastry (I used Pepperidge Farms brand)

1 cup – sugar

2tbsp – ghee

2 sheets – parchment paper

Method:

Thaw the puff pastry sheets for 45 minutes.

Preheat the oven at 400 degree F

In work surface sprinkle a little bit of flour.Roll the puff pastry to about 10 inches lengthwise.

Sprinkle the surface of the pastry with ½ cup of sugar.Now gently roll the sheet with a rolling pin.Then flip the pastry sheet.Now sprinkle the other side with ½ cup of sugar and roll the side gently.

Now mark(not cut) the center of the pastry sheet.

You will have 2 equal sides.Now start folding from the left side of the sheet into equal parts until you reach the center.

Then repeat the same procedure starting from the right side of the sheet.

Now you will have both the sides folded up to the center.

Finally fold both ends like you close a book.

Wrap the log in a plastic wrap and refrigerate for about 1 hr.

Then cut the log into ½ inch pieces.Line a cookie sheet with the parchment paper.

Now dip the top of the pieces in water and then dip in sugar.

Smear a little bit of ghee on top of each palmier for rich flavour.

Arrange them on the the cookie sheet with the cut side down,1 inch apart.Bake for 5minutes and then check whether the bottom of the cookies are slightly brown.

Then turn over the cookies and bake for another 4 minutes till the top is slightly caramelized.Keep on checking the cookies because they are easily burnt.

Here is the picture of step-by-step procedure for making the palmiers

Iam sending this to Bindiya's LOVE-HEART SHAPED FOODS event

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Ribbon Pakoda

Ribbon pakoda is a popular tea-time snack which is very simple to make and it one of the diwali snacks.

You need to have a murukku press with a slide having a rectangle hole.


Ingredients:

1 1/2 cups - rice flour

1 cup - besan flour/gram flour

1 tbsp - melted butter

chilli powder - according to your spice level

salt - to taste

any vegetable oil - for deep frying

water - for kneading the dough


Method:

In a bowl add the rice flour,gram flour,salt,chillipowder,asafoetida and melted butter.Mix everything thoroughly.

Then add water little by little till it becomes a soft dough.

Heat the oil in a kadai.Put a small amount of dough into the murukku press.

When the oil is ready, squeeze the handles of the murukku press directly into the hot oil.

Move the murukku press in a circular motion.You can see the dough being formed like ribbons in a circle.Be careful in not overlapping the ribbons.

Keep on turning the sides of the pakoda so that both sides are cooked.

When the pakodas are golden brown and no more sizzling sound is heard ,you can take them out of the oil and drain them in a paper towel.

When completely cool,store them in an airtight container.

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Tiffin Sambar

Idli,Vada and Sambar combo is a staple breakfast of Tamilnadu.Tiffin Sambar is a good side dish for idli,dosa and the main ingredient is cooked and mashed toor dal.

If you have cooked toor dal leftover, this dish can be prepared in a jiffy.

Ingredients:

Roast the following ingredients in 2tsp cooking oil and powder it in a mixie.

1) 2tbsp - Channa dal

2)1 tsp - split urad dal

3)4tsp - coriander seeds

4)1/4 tsp - methi seeds

5)1/2 tsp - black pepper

6)1 tsp - cumin seeds

7)1/4 tsp - asafoetida powder

8)4 - dry red chillies(you can adjust according to your spice level)

9)a sprig of curry leaves

The other ingredients

1/2 cup - cooked and mashed toor dal.

1 tsp - mustard seeds

1 tsp - split urad dal

1 -medium sized onion

1 - small tomato

a small gooseberry sized tamarind soaked in water

cilantro leaves for garnishing

2tbsp - any cooking oil

Method:

Extract the juice of tamarind.You will need a cup of it.

In a pressure pan add 2 tbsp of oil.When the oil is heated up add the mustard seeds.

When the mustard seeds splutter,add the split urad dal.Wait till the urad dal becomes slightly brown in color.

Add the onions and a pinch of salt and saute.When the onions become translucent add the tomatoes.

Now add the powder and mix everything together.Then add the tamarind juice and the mashed dal along with the required amount of salt.

When it starts to boil close the lid of the pressure pan and cook for 1 whistle.

Garnish the sambar with chopped cilantro leaves.

Serve hot with mini idlis

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