Orange Muffin's..

Muffin is an American English name for a type of quick bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. They may be filled with sweet fillings, such as chocolate, orange, toffee, lemons, or blueberries. I have tried with orange and the muffin has come out very tasty and beautiful...

Ingredients

3 eggs

1 large orange pulp 

1/2 cup sugar

1 1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon vanilla essence

1/4 cup milk

1/2 cup butter (room temperature)

Baking Method

Preheat oven to 350 deg F (180 deg C).

Grease muffin tins (paper muffin bake cups are recommended) or 12-15 medium cups.

In a bowl mix flour and baking powder together and keep it aside

In a different bowl beat the butter with sugar till fluffy, then add eggs, beat for 1minute. Now add vanilla and milk. beat for another 1 minute. Then fold in the flour mixture and orange pulp mix it nicely.

Then pour the mixture into a grease muffin tins and bake at 350 degrees, until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins. The Orange Muffins may be served hot or at room temperature.

Tomato Rice.. Pressure Cooker Version.

Tomato rice is one of the best rice dish in my opinion. Because it gives a very tangy taste and i love it. Even in my family also every one likes it. When i got newly married i was not sure to pack this rice for my hubby in his lunch bcoz i had no idea whether he will like it or not. Few months back i wanted to give something different for his lunch. Without telling him i packed tomato rice for his lunch box and he liked it very much and he requested me to give tomato rice very often. My recipe is very different from a usual tomato rice. Do try and let me know..

Ingredient's

2cup Raw rice

3tbsp green peas

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms, 2 dry red chillie

2 Onions, 2 green chillies (finely sliced)

1 1/2tsp ginger-garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin 

1/2cup curd 

Tomato 3 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste

Coriander leaves for garnish)

Cooking Method 

Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the sliced onions and saute for 3mts. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts. Add red chili powder turmeric and coriander powder and mix. Add chopped tomatos, curd, green peas and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame) 

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Choco Banana Muffins..

Ingredients

2 eggs

1 large banana

1 cup sugar

1 cup all-purpose flour

6 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon vanilla essence

1tsp sesame seeds (for sprinkling on top)

2/3 cup milk

2/3 cup (150 g) butter (room temperature)

Baking Method

Preheat oven to 350 deg F (180 deg C).

Grease muffin tins (paper muffin bake cups are recommended) or 12-15 medium cups.

In a bowl mix flour, cocoa powder and baking powder together and keep it aside

In a different bowl beat the butter with sugar till fluffy, then add eggs and banana. beat for 1minute. Now add vanilla and milk. beat for another 1 minute. Then fold in the flour mixture and mix it nicely.

Then pour the mixture into a grease muffin tins and sprinkle sesame seeds on top. Bake at 350 degrees, until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins. The Chocolate Muffins may be served hot or at room temperature.

Happy Ganesh Chaturthi..

Madeira Cake!!!

Madeira cake is a sponge cake in traditional English cookery. The Madeira Cake has a firm yet light texture, eaten with tea or rarely for breakfast and is traditionally flavoured with lemon. Dating back to an original recipe in the 18th century or 19th century, it is not unlike a simple pound cake or yellow cake. The Madeira Cake is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was instead named after the Madeira wine, which was popular in England at the time and was often served with the cake. Nowadays, it is often served with tea or liqueurs. (Source from wikipedia)

Ingredient's

Softened Unsalted Butter - 1 cup

Fine Grain Sugar - 3/4 cup (plus 1 tablespoon for sprinkling)

Lemon - 1 (Grated Zest and Juice)

Eggs - 3 large

Self Rising Flour - 1 and 1/3 cup

All Purpose Flour - 1/2 cup

Baking Powder - 1/4 teaspoon

9 x 5-inch Loaf Pan - Buttered and Lined

Cooking Method

Get all the ingredients at room temperature before starting. Preheat the oven to 180 degrees C.

Sift the self rising flour, all purpose flour and baking powder, together, Thrice and keep aside. Cream the butter and 3/4 cup sugar using an electric beater. Once they are well creamed, grate in the zest of the lemon. Beat well till it is combined.

Add the eggs one at a time with a tablespoon of flour for each. Beat well after each addition. Once all the 3 eggs are in, and the mixture is well beaten, gently FOLD IN, with a wooden spoon, the rest of the flour in small batches. Finally put in the juice of the lemon. Mix well with the spoon and pour the batter into the prepared tin. Sprinkle the top with sugar as it goes into the oven.

Bake for 1 hour or until a tester comes out clean (mine got done in just under 50 minutes. I suggest you check after 45 minutes to prevent any burns. Remove the tin to a wire rack and let cool in the pan before turning out.