Monday, September 21, 2015

Blueberry Muffin

Summer Vacations are over, hubby has resumed office n my lil one is back to school. Super excited about meeting his friends after a two month long vacation part of which was spent here in Dubai and the rest in India. As usual holidays back home are just awesome, fun time with family and friends, lots of food n chit chat...then finally the day arrives when you have to leave and that's when you actually feel how soon time flies... anyways that's life and we need to keep going.

"Blueberry Muffin"
Now that school has started I need to get back to my routine, and the most important thing is Ami's after school snack. Though my most preferred options are fresh fruits, quick sandwiches and smoothies, at times he wants to have cakes and muffins. I made these Blueberry Muffins for him, as fresh Blueberries are available these days and have also used Buttermilk, which gives the muffins a nice and moist texture. 


Here is the recipe for" Blueberry Muffins" these are not only easy but are quick to prepare as well. All you need are a few basic ingredients and not to forget  the Blueberries :).

Ingredients

All purpose flour- 2.5 cups
Baking powder - 2.5 teaspoons
Salt- 1/4 teaspoon
Sugar - 1 cup
Cinnamon powder - 1 teaspoon
Buttermilk - 1 cup
Eggs - 2
Oil - 1/4th cup
Vanilla Essence - 1 teaspoon
Blueberries - 1 cup

This recipe would make around 14- 16 muffins.

Preparation

Pre heat oven to 185°C / 365°F. Grease the muffin tin with oil or a non stick cooking spray, dust with flour and keep aside alternatively you could line it with paper muffin cups.
Method

In a large mixing bowl, combine all purpose flour, baking powder,cinnamon powder, sugar, salt, mix well.


Combine Buttermilk, eggs, oil and vanilla essence in a small mixing bowl until all are well incorporated.



Add the wet mix to the dry ingredients and mix well, to get a nice and smooth batter, add the Blueberries and gently combine.




Carefully spoon the batter into lined muffin tins and bake in preheated oven for 18 - 20 minutes. Using a cake tester or toothpick check that the muffins are done or not. Once the toothpick comes out clean with a few crumbs on it that means the muffins are ready.



Remove the muffins from the oven and let them cool over a wire rack for 5 - 10 minutes. However if you cant wait or have a lil kid who is just too excited to have it then just serve him and don't forget to break it so it cools faster... 


Enjoy warm or at room temperature along with a cup of coffee :)

Note

I have used buttermilk for this recipe, which is usually available over the counter however if you dont have buttermilk then just replace it with half cup of yogurt/ curd and half cup of milk.
For these muffins I have used fresh Blueberries but you could use frozen ones as well. In case if you want to use dry blueberries then just reduce the quantity to half a cup.
For dried Blueberries just soak them in warm water for 10-15 minutes, let them get hydrated, discard the water and then use.
Also I have used Sunflower oil for this cake but you could replace it with canola oil or any other oil which don't have a dominant smell.
My cake was ready in 20 minutes but this time may vary depending on the make of your oven. I would suggest you check it after 18 minutes of baking with a cake tester or a toothpick and accordingly bake further.




    

Monday, September 7, 2015

Suji Ka Dhokla

"Suji Ka Dhokla"

Suji ka Dhokla or Rava Dhokla is a quick and easy snack which can be prepared in no time. Dhokla is a popular vegetarian snack from Gujarat, a state from the western region of India. This dhokla is made from Suji (Semolina) and Dahi (Curd / Yogurt) and unlike the traditional Dhokla requires no fermentation. To make the batter light and airy I have used Eno (fruit salt).


Here is an easy to follow recipe for making soft n fluffy Suji Ka Dhokla... which not only tastes great but is a healthy snack option too.

Ingredients

Suji (Rava / Semolina) - 1 cup
Dahi (Curd /Yogurt) - 1 cup
Ginger Green chili paste - 1 tablespoon
Salt as per taste
Water 1/2 cup or as needed
Eno (Fruit salt) - 1 teaspoon
Black pepper corns, crushed - 1/2 teaspoon (optional)
Red chilli powder - 1/4th teaspoon (optional)
White sesame seeds - 1/2 teaspoon
Oil for greasing

For the tempering

Curry leaves - 8-10
Green chilies, (Slit lengthwise) - 3-4 pcs
Mustard seeds - 1/2 teaspoon
White urad dal - 1/4th teaspoon
Oil - 1.5 tablespoon

Method

Place the suji and dahi in a large mixing bowl add salt as per taste and mix well, ensuring that there are no lumps. If needed add water a little at a time to get a thick batter. (The batter should not be runny)



 Add ginger and green chili paste, mix well and let it rest for 20 to 25 minutes.


While the dhokla batter is resting we can prepare the plate or tin in which we want to steam the dhokla. I have used my 8 inch regular cake tin for steaming the dhokla, just lined it with vegetable oil. If you have a dhokla steamer and plate then you can use the same. Since I don't have a dhokla steamer I have used a kadhai with a lid and my vegetable steamer worked well as a base to keep the dhokla tin.


Keep your steamer ready and if you are using a kadhi to steam then add around 3-4 cups of water to the kadhai,put the steamer, turn on the flame and let the water start boiling. Keep the dhokla tin lined with oil handy as now we need to work really fast. 

The suji in the dhokla batter would be ready after 20 -25 minutes of resting , add the Eno (fruit salt ) and mix really fast. (The moment Eno comes in contact with the batter, you will notice that small air bubbles start to appear and this is what makes the dhokla rise making it soft and fluffy)
Once the Eno is mixed with the dhokla batter quickly transfer it into the greased tin.




Sprinkle the crushed black pepper corns, red chilli powder and white sesame seeds over the ready dhokla batter. Place the dhokla tin in the ready steamer and let it steam for 15 - 18 minutes or until its cooked well.




Once the dhokla is ready just run a knife around the sides to loosen the dhokla, let it cool down well before cutting. In the mean time we can prepare the tempering.

For the tempering

Heat oil in a small pan or kadhai, add the white urad dal once it starts changing colour add the mustard seeds. As soon as the mustard seeds start popping add the curry leaves along with the slit green chilies. Immediately turn off the heat as we don't want the curry leaves and green chilies to turn brown. Quickly pour the tempering over the Dhokla.   



Cut dhokla into desired shape and serve along with chutney of your choice.


You could serve this Dhokla with any of these Chutney...

Note:

I would suggest using a little sour curd for this Dhokla as it gives a better taste but if u don't have sour curd then just add juice of half a lemon.
This recipe is from my aunt and I have been making this Dhokla for quite some time. It's always a hit in our family.... last vacation when we met I thanked her for the wonderful recipe and she came up with a suggestion of mixing Eno (fruit salt) with water just before adding it to the batter. I was a bit reluctant to do so but  as she insisted that she has been following it and the result is much better so I too gave it a try and it really worked.
Just take a teaspoon of Eno in a serving spoon add around 2 teaspoons of water and immediately add it to the ready batter and mix well. If you want to follow this method just reduce the water in the batter or else it will become runny.
"Eno" is the brand name of fruit salt which I have used.