Soft, soft blueberry muffins with a strudel topping. Yummy!!
Try and enjoy!
For the muffins
All purpose flour – 2 1/2 cups
Whole wheat flour- 1/2 cups
Sugar – 1 1/2 cups
Salt – 1 tsp
Vegetable oil – 2/3 cup
Eggs – 2
Milk – 1 cup
Frozen or fresh blueberries – 2 cups
For the topping
Sugar – 1/2 cup
All purpose flour – 1/3 cup
Butter – 1/4 cup
Ground cinnamon – 1 1/2 tsp
- Preheat the pan to 400 degrees Fahrenheit.
- Measure all the dry ingredients in a large bowl.
- In another bowl, measure all the wet ingredients.
- Mix the wet ingredients into the dry ingredients with a whisk, hand mixer or in a mixer using a paddle attachment.
- Fold in the blueberries into the batter.
- The batter looks like this.
- Make the topping – Make the crumble by mixing the flour, butter, sugar and cinnamon together using a fork.
- Prepare the muffin tins: Grease the muffin tins with a light coat of butter and sprinkle some flour over it. Dust off the extra flour.You can also use cupcake liners.
- Pour the batter into the prepared pan until it is 3/4 full.
- Sprinkle 1 to 2 tbsp of the topping on top of the batter.
- Bake for 15 to 20 minutes till springy to the touch.
The word “curd” in India usually refers to plain yogurt. Curd rice is a specialty in South Indian Cuisine. The yogurt and the asafoetida in the dish is quite soothing for the tummy.
Cooked White Rice (long grain or basmati) – 3 cups
Mustard Seeds – 1 tsp
Dried Red Chillies – 3
Curry Leaves – 1 sprig
Shallots/Small Onion- 2 (sliced)
PlainYogurt/ Curd- 2 cups
Ginger (chopped) – 2 tbsp
Garlic (chopped) – 2 tbsp
Green Chilly – 2 (chopped)
Cilantro – a handful (chopped)
Asafoetida – 1/4 tsp
- In a bowl mix the rice, yogurt, green chillies, ginger, cilantro and salt to taste.
- Heat oil in a pan and add mustard seeds. Let it crackle.
- Add shallots, curry leaves, dried red chillies and asafoetida. Saute for a few seconds till it changes color.
- Add it to the yogurt mixture and mix well.
I love, love peanut sauce!! You wont go wrong with this super easy recipe. Though I have used turkey here, you could use any kind of protein. Use up your left over chicken, beef or even paneer.
Cooked Turkey – 300 grams (cut into small chunks)
Peanut oil – 4 tbsp
Onion – 1 (cubed)
Mushrooms – 1 cup (sliced)
Red Bell Pepper – 1 cup (cubed)
Bok Choy – 1 cup (chopped into big chunks)
Cumin pw – 1 tsp
Turmeric pw – 1/2 tsp
Cilantro – to garnish
Peanut Butter (crunchy) – 4 tbsp
Sweet Chilly sauce – 1/4 cup
Coconut Milk – 1 cup
Lemon juice – 2 tbsp
Roasted peanuts (crushed) – to garnish
- Heat peanut oil in a pan, add the onions and rest of the vegetables in it and saute well.
- Add cumin pw and red chilly pw and saute for 30 seconds.
- Add coconut milk, cooked turkey, sweet chilly sauce and peanut butter.Mix well and make sure the peanut butter has incorporated into the sauce.
- Optional: You could add some red chilly flakes to make it spicy.
- Cook till the sauce thickens and add cilantro and lemon juice to it.
- Garnish with crushed peanuts.
One of my favorites with very few ingredients. Yummy with rice, rotis or bread.
Shrimp – 250 grams
Onions – 2 (sliced)
Ginger – 1 inch pc (sliced)
Garlic – 7(sliced)
Curry Leaves – few
Tomato – 2(chopped)
Red chilly pw – 1 tsp
Coriander pw – 1 tsp
Black pepper pw – 1/4 tsp
Garam Masala – 1/2 tsp
- Heat oil oil in a pan, saute onions till it lightly changes color.
- Add ginger, garlic and curry leaves and saute again till the onions turn golden in color.
- Add tomatoes, red chilly pw, coriander pw, black pepper pw and mix well till the tomatoes are soft.
- Add the shrimp and mix well.
- Add 1/2 to 1 cup of water and cook for around 10 minutes.
- Add garam masala and stir on high heat for a few minutes till dry and well roasted.
Looking for a wholesome, healthy and easy recipe? Here it is. This bowl of soup is good by itself for a meal. This is one of my favorite go to recipes which could use the leftover vegetables in the fridge. Very easy as well as tasty!!
Masoor Dal/ Red Lentils – 1 cup
Cumin Seeds/Jeera – 1 tsp
Red chilly pw – 1/2 to 1 tsp
Fresh Red chilly – 2(chopped)
Dried Red Chilly – 3
Magic Sarap (available in asian supermarkets) or chicken taste maker – 1 pkg
Onion – 1 (Cubed)
Bok choy or any other leafy vegetable – 1 cup
Bell peppers/ Capsicum(any color) – 1 cup
Mushrooms – 1 cup
Cilantro – a handful
- Cook the lentils with 2 cups of water in a pressure cooker for 3 to 5 whistles. Set aside.
- Heat oil in a pan and fry cumin seeds till it changes color.
- Add dried red chillies and fry it for a few seconds.
- Add onions and saute for a minute.
- Add all the vegetables, fresh red chillies and red chilly pw.
- Mix well and cook for 2 to 3 minutes.
- Add the cooked dal to it.
- Add 1 to 2 cups of water to get it to desired consistency and mix well.
- Add the magic sarap / tastemaker and salt and let the mixture boil for 5 minutes.
- Garnish with cilantro.
Fried rice is one of the main dishes in Indo Chinese food. This dish is very adaptable as its a very basic vegetarian recipe You could add more veggies of your choice. Add cooked and shredded chicken, meat or prawns to it for a non vegetarian option. You can add scrambled eggs to it make egg fried rice. Add some fried paneer to make paneer fried rice. Add chicken, prawns and eggs to make mixed fried rice.
Hope you enjoy!
Cooked Basmati Rice – 4 to 5 cups
Oil – 2 tbsp
Onion – 1(sliced)
Ginger – 1 tbsp (chopped)
Garlic – 1 tbsp (chopped)
Green bell peppers / Capsicum – 1 (chopped)
Celery – 2 sticks (cut thin and long)
Carrots – 2 (small cubes)
Green beans – 7 to 8 (chopped)
Cabbage – 1 small pc (cut thin and long)
Green Onion/ Spring Onion – 1 bunch
Soy Sauce – 2 tbsp
Rice vinegar or White vinegar – 1 tsp
White pepper pw – 1/2 tsp
Salt – 1 tsp (add more/less according to taste)
- Heat oil in a pan on medium- high heat, saute ginger and garlic in a few seconds.
- Saute onion, celery and spring onion for 30 seconds.
- Add carrots and beans and mix well. Add salt, cover and cook for a minute.
- Add cabbage and bell pepper. Mix well. Cover and cook for couple minutes.
- Add the cooked rice to it and mix well.
- Add soy sauce, vinegar and white pepper pw and stir fry on high heat for couple minutes.
Indo Chinese food is very popular in India. Its an Indian version of Chinese food. A popular dish that you get in Indo- Chinese restaurants is Chilly paneer.
Saucy and yummy! Its so easy to prepare. Try and enjoy!
Paneer – 400 gms
Oil – 4 tbsp
Onion – 1(cubed)
Ginger – 1 inch (chopped)
Garlic – 6 cloves (chopped)
Bell peppers / Capsicum – 3 (different colors) – cubed
Green chillies – 3 to 4 (mild hot) , 5 to 6 (moderately hot)
Green Onion/ Spring Onion – 1 bunch
Cornstarch – 4 tbsp
Soy Sauce – 2 tbsp
Ketchup – 2 tbsp
Green chilly sauce – 1 tbsp
Red Chilly paste – 1/2 tsp
Sugar – 1 tbsp
- Prepare the batter – In a bowl, add cornstarch, chilly paste, 1/2 tsp soy sauce, salt- 1/2 tsp. Add water and mix well to make a smooth paste.
- Add the paneer to it and coat well.
- Heat oil in a pan on medium – high heat and fry the marinated paneer in it.
- Transfer onto a plate lined with paper towels to soak the excess oil and set aside.
- Heat oil in a pan on medium high heat, add ginger and garlic and fry till it turns golden in color.
- Add the onions, green chillies and the bell peppers together and stir fry for a minute.
- Mix the soy sauce, ketchup and green chilly sauce together in a bowl.
- Add to the above stir fry mix. Mix well.
- Add the fried paneer and 1 tsp cornstarch mixed with a bit of water to the pan. Mix well.
- Add 1/4 cup water to it and stir fry for couple more minutes.
- Enjoy ! It pairs very well with fried rice but tasty with plain rice as well.
Chicken Stew with Appam is one of my favorite foods in Kerala. I have lovely memories of dining out with my family at Coffee Beans in Cochin just to have appam and chicken stew. This chicken stew is very similar to that.
I will be giving the recipe for Appam very soon as it goes very well with Appam. It really tastes good with white bread as well.
For the marinade
Chicken – 1/2 kg
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Salt – 1 tsp
lemon juice – 1 tsp
Coconut Milk – 1.5 cups (1/2 cup thick coconut milk mixed with 1 cup of water)
Oil – 2 tbsp
Cardamom – 3 to 4
Cloves – 6 to 8
Cinnamon Stick – 2 inch pc
Onion – 2 (medium, sliced)
Ginger – 1 tbsp (sliced)
Garlic – 1 tbsp (sliced)
Green chillies – 3 to 4
Cornstarch – 1 tbsp
Whole black pepper – 1 tsp
Thick coconut milk- 1/4 cup
Salt – to taste
- Marinate the chicken with the ginger paste, garlic paste, salt and lemon juice. Set aside for at least 20 minutes. (The lemon juice is absolutely necessary in this dish, please do not skip it).
- Cook the marinated chicken with the coconut milk in a pressure cooker until 1 whistle. You can also optionally cook the chicken in a pan. Cover and cook for around 20 minutes.
- Heat oil in a pan, fry cardamom, cloves and cinnamon.
- Add ginger and garlic and saute for a few seconds.
- Add onions, green chillies, curry leaves, whole black pepper and salt. Saute for a minute. The onions should not change color.
- Add the cornstarch and the cooked chicken along with its liquid into it. Cook for about 5 minutes.
- Pour the thick coconut milk into it. Let it simmer for couple minutes.
- Serve hot with appam or breads.