May 26, 2015

Eggless Chocolate Muffins

First time I tried muffins in my kitchen which comes out so well and fluffy. For this recipe, you have to prepare the batter just like cake batter, I used maida, cocoa powder, sugar, oil, condense milk and more for eggless and butterless muffins.  For flavoring, add some raisins which give nice texture to this eggless chocolate muffin.

Preparation Time: 15 Minutes
Cooking Time: 0 Minutes
Baking Time: 30 Minutes
Servings: 4
Category: Cake & Muffins

1 Cup Maida/ All Purpose Flour
1/2 Cup Cocoa Powder
1/2 Tsp. Baking Soda
2 Tsp. Baking Powder
1 Cup Sugar
1 Cup Milk
1 Cup Oil
3 Tbsp. Condense Milk
Few drops of Vanilla Essence
Few Raisins for garnishing

  • Sieve the maida, cocoa powder, baking soda, baking powder together and keep aside.
  • In separate bowl, add oil and sugar powder together and whisk it till to light and fluffy.
  • Add milk, vanilla essence and condense milk and beat it again. Then add dry ingredient and mix well to creamy batter. Now batter is ready to bake.
  • Preheat the oven to 180C for 10 minutes. Meanwhile, arrange the muffin cups in muffin tray. Pour the batter into each cup till to 3/4th of cup. Add few raisins on the top.
  • Now bake the muffins at 180C for 15-20 minutes or until to fork inserted at the center if comes out clean. Cool down the muffins for 10 minutes. Serve with frosting or simple chocolate garnishing and enjoy.

Notes: You can add raisins or tutti fruiti in batter for flavor. The muffins rise well so make sure to pour only till 3/4 of the cup. Add little milk more if needed to adjust the batter consistency.

Tags: how to bake eggless muffins, easy muffin recipes, chocolate muffins, eggless muffin recipes, simple muffins, baking recipes, baking stuffs, how to prepare eggless chocolate muffins at home, homemade muffins, desserts, sweets, chocolate recipes,  eggless recipes, valentine recipes, christmas recipes, festiival recipes.

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May 15, 2015

Review For Smile Quick Meal Mix- Methi Mutter

Few days before I got a parcel from Mother’s Magic Food, they sent me 7 different types of Smile Quick Meal Mix packets included Tawa Paneer, Pav Bhaji, Methi Mutter, Khoya Kaju, Punjabi Chole,   Day Light, Veg Kadhai. Really when I tried this mixture in my kitchen, gives me smile because of instant cooking without any efforts and time consuming.

Smile Quick Meal Mixes are innovative ready to cook spice mixes from Mother’s Magic Foods. Great quality, quickness and ease to use ensure smile customers’ a delightful experience. It’s made from all natural ingredients with no added preservative, artificial food colors or MSG. You can prepare or cook the Indian recipes with in minutes without efforts for your loved ones.

This time I tried Methi Mutter, white thick and creamy texture based gravy which includes boiled peas and fenugreek leaves. Other ingredients which already includes in mixture are cashew nuts, rice flakes, milk, salt, sugar, cheese, khus khus, corn starch, fenugreek leaves, onion, garlic powder, ginger, chilli, pepper, vegetable oil, condiments & spices. You can serve this recipe with Indian flat bread or rice. For more variation tried this mixture with fresh corn and paneer or paneer balls.

Preparation Time: 5 Minutes
Cooking Time: 5 Minutes
Servings: 4
Category: Main Course

1 Packet of Smile Mix Methi Mutter
200gm Boiled Green Peas
300ml Milk
1 Tbsp. Butter
Chopped Coriander leaves, for garnishing

Mix the entire pack of smile mix with 2 cups of milk to make thick mixture.
Heat butter in the pan and add the smile mixture for 2 minutes.
Now add boiled peas and cook for 3-5 minutes till to thick consistency.  
Add chopped coriander in gravy for garnishing and serve hot with Indian flat bread or rice.

Notes: You can try this mixture with fresh corn and paneer.

Tags: Mothersmagicfoods, smilemix, smilequickmealmixes, methimutter, methimatarmalai, maincourse, gravy, lunchdinnermeals, lunchboxrecipes, pea’s recipes, milk recipes, methi recipes, vegetarian recipes, product reviews, simplytadka, Instant recipes.

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May 5, 2015

Homestyle Dal With Pumpkin by Chef Hari Nayak- Review for The Cafe Spice Cook Book

In this book, the author focuses on some basic techniques used throughout the book. Love the way, he has introduced the basic Indian ingredients and some kitchen tips in this book.
I love the steamed yogurt pudding or you can say steam misthi doi, it’s my favourite recipe in the entire book and definitely tries soon for my family. Indian who resides out of Indian, feel so many difficulties while finding right ingredient for Indian cooking, I love that he has included the page in the end where foodies can shop the ingredient easily  through retailers or online websites.

About Cook Book
Cookbook consumers are always hungry for simple, accessible recipes that deliver authentic flavor, and The Cafe Spice Cookbook makes it easy for today's health-conscious home cooks to prepare light and fresh versions of classic dishes like Chicken Tikka Masala or Shrimp and Mango Curry as well as a bounty of vegetarian, vegan and gluten-free recipes.

Indian recipes include:
Shrimp Stuffed Pappadum
Chickpea Curry with Sweet Potato
Okra Masala
Paneer with Creamed Spinach
Lobster Khadai
Tandoori Spiced Roasted Chicken
Pork Vindaloo
Tomato and Curry Leaf Quinoa
Naan Bread
Milk Dumplings in Saffron Syrup

About the Author
Hari Nayak is part of the creative new generation of chefs from Asia. As a young boy, he watched his grandmother grind fresh spices in the traditional stone mortar, and heard the splutter of curry leaves being thrown into hot oil, and knew that being around good food was what he wanted to do, always. Hari is known for his simple approach to food, staying true to the core Indian values of the dishes he creates. His inspiration, apart from his village upbringing, lies in an ability to absorb influences from other cultures and cuisines that he has experienced in traveling the globe. Since graduating from the Culinary Institute of America, Hari has worked in the food industry for more than 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. His other cookbooks include Modern Indian Cooking and My Indian Kitchen. Hari lives in New Jersey and appreciates everything that cooking has brought to him.

Jack Turkel has been a professional photographer for more than thirty-five years. From the space shuttle and mountain tops to the uniqueness of his photographs of the everyday, his creative eye has expertly captured an impressive list of subjects and settings. He did the photography for both My Indian Kitchen and Easy Indian Cooking. He is now focusing his experience on the art of food photography and styling.

Now time to reveal one recipe which I tried from this book, love the simplicity of this recipe. Chef used red pumpkin and masoor dal in this recipe. But I prefer yellow arhar dal instead of masoor dal which gives nice texture and flavour to this recipe. Hari’s grandmother made this recipe by using an Indian variety of orange pumpkin but any kind of pumpkin or hard squash will work well. Love this healthy wealthy soup with lovely edge of sweetness.

Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
Servings: 4
Category: Kadhi and Dal

1 Cup split Pigeon Peas/ tur dal
150Gm Pumpkin, Peeled and Diced
4 Cup Water
1/2 Tsp. Turmeric Powder
Salt to Taste
2 Tbsp. Oil
1 Tsp. Cumin Seeds
2 Dried Red Chilies, whole
4-5 Fresh Curry Leaves
1/2 Tbsp. Ginger Paste
1 Green Chili, Chopped
1 Tomato, Diced
1/2 Tsp. Red Chili Powder
2 Tbsp. Fresh Coriander Leaves, Chopped
1/2 Lemon Juice

Wash and rinse the dal and pumpkin separately. Boil the pumpkin, dal with water, turmeric and salt in pressure cooker till to two three whistles. Remove the surface scum that collect on top. Keep aside.
Heat the oil in a large saucepan over medium heat. Add the cumin seeds and sizzle them. Add the dried red chili peppers, curry leaves, ginger and green chilies, tomatoes and red chili powder. Cook and stir continuously. Add cooked lentil and pumpkin mixure. Mix well, adding more water as needed. The consistency should be like a soft porridge.  Adjust the salt as needed.
Add coriander leaves and lemon juice and stir well. Serve hot with Indian flatbread.

Tags: How to prepared kaddu ki daal, Indian curry and dals, Indian dals, chefharinayak, Thecafespicecookbook, cookbookreview, Pumpkin recipes, Arhardal,

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May 2, 2015

Faalsa Sharbat/ Faalsa Lemonade

Faalsa is small tiny purplish color fruit which available in summer season. It’s really tasty with little sour and sweet in taste. You can prepare syrup by using faalsa and sugar and keep in freeze for further use. Personally I prefer soda water to add in syrup which gives nice texture and enhance the taste of drink.

Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
Servings: 2
Category: Beverages

1 Cup Faalsa
3/4 Cup Powdered Sugar
1 Cup Sparkling Soda
Roasted Cumin Powder
Black Salt to taste
Black Pepper to taste
2 Tbsps. Lemon Juice
Few Ice Cubes

Wash and rinse the faalsa under running water, now boil it for 5 minutes with 2 cup water in saucepan on medium flame. Blend it in mixer and strain the whole stuff and keep aside.
Now add sugar, salt, pepper and cumin powder and lemon juice. You can add water or soda whatever you prefer, not very watery. Serve chilled with ice-cubes.

Tags: how to prepare falsay ka sarbhat, falsa drink, falsa syrup, falsay, beverages, mocktails, summer special, faalsa sharbat, Faalsa Lemonade, Lemonade recipes.

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May 1, 2015

Review for Tropicana Slice Alphonso Mango Drink

For our family summer season means mango season. Always wait for Mangoes in summer, lots of varieties available in market to taste and Alphonso is my favorite, also called the King of Mangoes. Now Alphonso mango is available in liquid form, all because of Tropicana brand that launch new product Tropicana Slice Alphonso Mango Drink. The bright orange yellowish color of liquid will make you fall in love with sweet aroma of Ratnagiri Mangoes which are available in Maharashtra. Ratnagiri Alphonso is one of the finest mangoes in the world.

Yesterday I received a big package of six bottles of Tropicana Slice. Taste is so rich and fresh, original alphonso flavor in drink makes you feel that you are eating a whole mango. It’s just as homemade mango juice in thick consistency compared other which are little light in consistency. The price of this product is also under budget, you have to pay just 50 Rs for 600ml Pet bottle. This is definitely a better alternative to Frooti and Mazza, which has been supplying mango drink in market. The packaging was awesome and solid PET bottle.

Personally recommend all to try once and enjoy the sweetness of Tropicana Slice. This time I got courier with very high class and creative packaging. I love the way they pack the bottles in bubble bottle covers.  

You can share this product as a gift pack on special occasion or whenever you want through, they delivered the product on free delivery with wonderful packing.

In a statement, Vidur Vyas, Senior Director Marketing, PepsiCo India, said, “Tropicana Slice has always focused on bringing to consumers new exciting innovations, thereby taking the mango indulgence to the next level. Last year, we launched three signature variants - Kesar, Dussehri and Banganapalli, made from three most loved varieties of mangoes and this year we complete the range by launching the undisputed king of mangoes- Tropicana Slice Alphonso, which is made from pure Ratnagiri Alphonso pulp.”

Slice - Nutritional Facts & Ingredient Details
Per 100ml
* Total Sugars

Sugar (12.9%)  Concentrated Mango Pulp & Alphonso Mango Pulp
Acidity regulator (330) Stabilizer (440) Preservative (202) Antioxidant(300) Colours(102,110) CONTAINS PERMITTED SYNTHETIC FOOD COLOURS AND ADDED FLAVOUR (NATURAL AND NATURE IDENTICAL FLAVOURING SUBSTANCES)
No artificial Flavouring, Contains Mango and Alphonso Mango pulp: 13%

Tags: Product review, Tropicana, Pepsico, Slice, Mango Drink, Alphonso mangoes, Beverages.

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