VEGAN BLUEBERRY MUFFINS / EGGLESS BLUEBERRY MUFFINS

Recipe source:www.egglesscooking.com,You can find the original recipe here
Makes: 14 to 16 muffins
Ingredients

1. All purpose flour- 2 cups
2. Baking soda- 1.5 tsp
3. Salt- 1/4 tsp
4. Lemon zest- from 2 lemons
5. Sugar- 3/4 to 1 cup
6. Non dairy milk- 1 cup ( soy milk/rice milk or any other)
7. Vegetable oil- 1/3 cup
8. White vinegar- 1 tbsp
9. Lemon extract- 1 tsp (optional)
10. Fresh or frozen blueberries- 1 to 1.5 cups

Method

• Preheat oven to 190 Deg C.Lightly grease the muffin tins or line it with paper liners.
• In a mixing bowl,combine together all purpose flour,baking soda,salt and lemon zest.
• In another bowl ,combine together sugar,milk,oil , vinegar and lemon extract( if using).
• Pour this into the dry ingredients and mix well until combined.Do not over mix.
• Gently fold in the blueberries.
• Fill the muffin tins about 2/3rd full.Bake for about 20 minutes or until a skewer inserted into the center comes out clean.Allow it to cool for about 5 minutes before transferring to a cooling rack.

Note:

• Adjust the quantity of sugar according to your taste. I used 3/4 cup + 2 tbsp,which turned out to be perfect.
• Try using vanilla extract instead of lemon extract.
• If you like to add spices to your muffins,add 1/4 tsp  cinnamon and a pinch of nutmeg.

MUSHROOM AND PEAS MASALA / MATAR MUSHROOM MASALA

Recipe Source: Sanjeev Kapoor
Ingredients

1. Mushroom- sliced- 200 gms
2. Green peas- 1 cup
3. Cinnamon - 2" piece
4. Cardamom- 4 nos
5. Onion-chopped finely- 2 nos
6. Ginger paste-2 tsp
7. Garlic poaste- 2 tsp
8. Tomato puree- 1/2 cup
9. Kashmiri chili powder- 1 tbsp
10. Coriander powder- 1 tbsp
11. Turmeric powder-1 tsp
12. Garam masala powder- 1 tsp
13. Cashew nut paste -1/2 cup ( see notes)
14. Salt to taste
15. Water- as required

Method

• Heat oil in a pan add cinnamon ,cardamom and onion.Saute until onion turns golden brown.
• Add ginger and garlic paste and saute for a minute.
• Next add tomato puree ,chili,coriander,turmeric and garam masala powder and salt to taste.Saute until oil separates or masala starts to leave the sides of the pan.
• Now add cashew nut paste mixed with 1 cup water.Add more water as required.Bring this to a boil.
• Add green peas and mushrooms.Mix well and cook for about 10 minutes on high or until it is almost done .Cook for 5 more minutes on a low flame ,until the gravy turns thick.
• Add chopped coriander and serve with rice or  roti.

Notes:

• To make cashew nut paste,soak 15 to 18 cashew nuts in water for about 30 minutes ,and grind it to form a smooth paste.

KERALA FISH BIRIYANI

Ingredients

Fish-cut into medium size pieces- 400 gms

For marination

1. Kashmiri chili powder- 1.5 tsp
2. Turmeric powder- 1/4 tsp
3. Black pepper powder-1/2 to 1 tsp
4. Lemon juice-1/2 tsp
5. Water- as required
6. Salt to taste

For masala

1. Onion sliced- 2 nos
2. Ginger- crushed-  1.5 tsp
3. Garlic -crushed- 1.5 tsp
4. Green chilies-finely chopped- 2 nos ( or to taste)
5. Kashmiri chili powder- 1 tsp
6. Turmeric powder- 1/2 tsp
7. Coriander powder- 1 tsp
8. Black pepper powder- 1/4 to 1/2 tsp( or to taste)
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Water- 2 tbsp
12. Tomato -finely chopped- 1 no
13. Coconut milk -1/2 cup
14. Oil- as required
15. Salt to taste

For rice

1. Basmati rice- 1.5 to 2 cups ( see notes)
2. Bay leaves- 2 small
3. Cloves- 3 nos
4. Cardamom - 3 nos
5. Cinnamon- 2" piece
6. Salt to taste
7. Oil /Ghee- as required

For Garnishing

1. Onion sliced- 1/4 cup
2. Cashew nuts- 1 tbsp
3. Raisins- 1 tbsp
4. Garam masala- as required
5. Coriander and mint leaves- chopped- 1 tbsp each
6. Ghee-1/2 to 1  tsp

Method

To prepare rice.

• Wash rice until water runs clear.Heat oil and ghee in a pan and add bay leaves,cloves,cardamom and cinnamon ,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done.Drain and transfer it to a large tray and allow it to cool slightly.

To prepare Fish masala

• Combine together all the ingredients listed under 'for marination' and rub it onto the fish slices.Keep aside for 15 to 20 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done ,turning once in between.Transfer it onto a clean kitchen towel.
• In the same pan ( add more oil if required) add onion,ginger,garlic and green chilies and saute till it turns golden brown.
• Add kashmiri chili,turmeric,coriander,black pepper,garam masala and fennel powder along with 2 tbsp water.Mix well.Cook for 1 or 2 minutes or until  oil separates. 
• Add chopped tomato and cook for  5 to 6 minutes or until tomato is completely cooked and masala starts to leaves the sides of the pan.
• Add coconut milk and salt to taste.Bring this to just under a boil and add the fried fish.Gently mix until the masala coats the fish.Cook for  2 to 3 minutes.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and fish masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 15 to 20  minutes.

( for stove top method,layer rice and fish masala in a greased heavy bottomed pan and cover it tightly.Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low and cook for about 20 minutes.)

NOTES:
If you like more masala for the biriyani,use 1.5 cups rice  or use 2 cups rice for a milder version.(I get about 4 cups cooked rice from 1 cup rice)
You can use King fish,Pomfret  or any other firm fish.

VEGETABLE CUTLET

Makes- 10 to 12 nos

Ingredients

1. Green chilies-finely chopped- 1 or 2 nos ( or according to taste)
2. Ginger -finely chopped- 1 tsp
3. Garlic- finely chopped- 1 tsp
4. Onion -finely chopped- 1 medium ( 1/2 cup)
5. Kashmiri chili powder- 1 tsp( see notes)
6. Turmeric powder-1/4 tsp
7. Coriander powder-1 tsp
8. Black pepper powder-  to taste ( I used 3/4 tsp)
9. Garam masala- 1/2 tsp
10. Vegetables-finely chopped- 1 to 1.5 cups( Carrot,beetroot,cabbage,green beans)
11. Potato -boiled and mashed- 3 small
12. Lemon juice- 1/2 to 1 tsp
13. Coriander leaves- chopped- 1 tbsp
14. All purpose flour- 2 tbsp
15. Water- as required
16. Bread crumbs- as required
17. Oil - for frying
18. Salt to taste

Method

• Heat oil in a pan and add green chilies,ginger,garlic and onion.Saute until onion turns golden brown ,over a medium low flame.
• Add chili ,turmeric,coriander,black pepper and garam masala powder.Saute for a minute or two.
• Next add chopped vegetables and salt to taste.Mix well ,cook until it is done.
• Add mashed potato,lemon juice and coriander leaves.Mix well until combined.Switch off the stove.Add more salt if required.
• Allow this mixture to cool slightly.Shape it into small balls and lightly flatten it using your finger tips.Keep aside.
• In a small bowl mix together all purpose flour and water to form a smooth paste.
• Dip each cutlets in the prepared batter and roll in breadcrumbs to form an even coating.( you can freeze the cutlets at this point,if desired)
• Heat oil in a pan and deep fry the cutlets ,turning once in between.Serve with tomato ketchup.

NOTES:

• Adjust the quantity of chili powder and black pepper powder according to your taste.
• Use vegetable of your choice,like carrot,cabbage,green beans,beetroot etc.Here i have used, one carrot ,one beetroot and few green beans.

EGGLESS NO-BAKE PASSION FRUIT PUDDING

Serves:4
Ingredients

For the base

1. Marie biscuit -powdered-1/2 cup
2. Butter - 1 tbsp

For pudding layer

1. Passion fruits halved- 8 to 10 nos
2. Thick cream-1 cup
3. Condensed milk-1/2 cup
4. Powdered sugar-2 to 3 tbsp / or to taste ( see notes)

For the topping

1. Passion fruit pulp- From 1 fruit
2. Sugar - 2 tsp ( or to taste)

Method

To prepare the base

• In a mixing bowl combine together powdered biscuit and butter.Press this mixture equally into 4 serving glasses using the back of a spoon.Refrigerate for 10 minutes.

To prepare the pudding

• Scoop out the pulp from the fruits into a blender.Blend for 2 to 3 seconds.Pour the juice into a strainer ,use a spoon to push the juice off the strainer.( discard the seeds)
• In a mixing bowl combine together thick cream,condensed milk,powdered sugar and strained fruit juice.Whisk until light and fluffy.Pour this equally over the prepared biscuit base.
• Refrigerate for 1 hour or until required.

For the topping

• In a small bowl combine together passion fruit pulp and sugar.Mix well using a spoon until combined.Pour this over the pudding just before serving.

Notes:

Adjust the quantity of powdered sugar according to your taste depending upon the tartness of the fruit .

If you are using passion fruit concentrate ,adjust the quantity of the sugar as it is already sweetened.

KERALA KOONTHAL ROAST ( KANAVA / CALAMARI / SQUID ROAST)

Serves : 2
Ingredients

1. Squid-cleaned and cut into rings- 500 gms
2. Curry leaves- 2 sprigs
3. Tomato chopped- 1 small
4. Kashmiri chili powder- 1 to 1.5  tsp( or to taste)
5. Turmeric powder-1/4 tsp
6. Coriander powder- 1 tsp
7. Black pepper powder-1/2 tsp
8. Garam masala powder-1/4 tsp
9. Fennel powder-1/4 tsp
10. Salt to taste
11. Oil- as required

For masala paste

1. Shallots- 12 to 15 nos
2. Green chilies- 1 or 2 nos ( according to taste)
3. Ginger- 1" piece
4. Garlic- 2 large cloves

Method

• Combine all the ingredients listed under 'For masala paste' and grind to form a coarse paste.

• Heat oil in a pan and add the masala paste and curry leaves.Saute until it turns golden brown.
• Next add tomato, cook until it turns mushy.

• Reduce the flame to low and add chili powder,turmeric powder and coriander powder.Saute for about 2 minutes.

• Add squid and salt to taste ,mix well.Cook until it is almost done.

• Add garam masala and fennel powder.Cook for few more minutes or until the masala coats the squid rings.Add more curry leaves, if desired.

KERALA STYLE EGG AND POTATO CURRY | NADAN MUTTA CURRY

Serves : 2
Ingredients

1. Hard boiled eggs- 2 to 3 nos
2. Mustard seeds- 1/4 tsp
3. Turmeric powder-1/4 tsp
4. Onion sliced- 1 large
5. Potato -cut into small cubes-1 large
6. Green chilies-cut vertically- 2 to 3 nos (according to taste)
7. Garam masala powder-1/4 to 1/2 tsp
8. Coriander powder- 1 tsp
9. Curry leaves- 1 sprig
10. Thin coconut milk- 3/4 cup
11. Thick coconut milk- 1/2 cup
12. Oil- as required
13. Salt to taste

Method

• Heat oil in a pan and add mustard seeds,Let it splutter.
• Next add turmeric powder and saute for 2 to 3 seconds. (make sure you do not burn it).
• Immediately add onion,potato and green chilies.Saute until onion turns golden brown and potato is cooked.(Cover and cook for few minutes more ,if required.)
• Reduce the flame to low , add garam masala , coriander powder and curry leaves.Cook for a minute or two,stirring well in between.
• Next add thin coconut milk and salt to taste.Mix well,cover and cook for 3 to 4 minutes over a medium low flame.Bring it to a boil.
• Next add hard boiled eggs and thick coconut milk .Bring this to just under a boil.

Serve with appam/chapathi.

For best result use homemade garam masala