VANILLA MUFFINS WITH CHOCOLATE CHIPS

Vanilla muffins with chocolate chips are absolutely scrumptious, moist and super soft. The perfect kids special and adults on the go. They are so delicious and super easy to make at our home. W

Muffins are always loved by all because they are very quickly prepared and served on any occasion. They are enriched with chocolate chips that are melting in our mouth.  

How to make the vanilla muffins with chocolate chips embedded?

Ingredients:

All purpose flour 1.5 cups

Corn flour 75 gm

Baking powder 1.5 tsp

Cooking Soda 1.5 tsp

Powdered Brown Sugar 1 cup

Powdered Himalayan pink rock salt 1 tsp

Eggs 3 pcs

Vanilla essence 1.5 tsp

Sunflower Oil 60 ml

Boiling Water 1/2 cup 

Chocolate chips 3/4 cup 

 Procedure:

Sift All-purpose flour, baking powder, cooking Soda together five times for getting even mixture of cake  base flour.

In a dry mixing bowl, pour the egg yolks by cracking the Eggs.

Beat them with a electric blender until pale and fluffy for atleast 10 minutes.

Add Powdered Sugar and Beat again to combine.

Pour vanilla essence and Beat once for well combining

Add the flour in batches while Stirring.

Heat the Sunflower Oil for 2 seconds.

Add boiling Water with Sunflower Oil, hot and stir to combine.

Pour the Oil water mix to the batter.

Fold several times to combine.

Add chocolate chips and Fold over gently.

Note the batter should be thick to hold the chocolate chips.

STEP three:

Preheat the microwave oven in convection mode at 190° C.

Meanwhile place the paper mould in எச் cavity of the muffins pan.

Scoop the batter in each muffins mould upcoming the brim level.

Place the filled pan on lower rack in oven.

Set the temperature of baking for 26 minutes at 190°C.

Let baking.

Once the oven beeps, switch off the oven.

Remove the baked pan out and let cool down.

Demould the muffins and place it on a dry plate.

Muffins are ready to be served.

They can be stored in an airtight container in room temperature for two days. 

Cooking time 30 minutes

Yield 12 muffins out of the given quantity of the ingredients.

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SUPER SOFT WHOLEMEAL BROWN BREAD

 Baking our own WHOLEMEAL BREAD is very easy to make at comfort home and this is super healthy option because stone bought WHOLEMEAL wheat bread can be full of fat and chemicals to make it ultra-soft.

This recipe promises an unbeatable taste, amazing aroma, super soft and pillow-y along with the most delicious nuttiness of the whole grain.

Now, let's see the tutorial  

Ingredients for the activation of yeast:

Lukewarm water 250 ml

Active dry yeast 2 tsp

Honey 2 tbsp

Ingredients for the preparation of dough:

Activated yeast mixture

Butter at room temperature 1 tsp

Himalayan pink rock salt powdered 1 tsp

Whole wheat flour 4 cups

Coldpressed Sunflower Oil 60 ml

Water needed 175 ml

Sunflower Oil to brush the dough 1 tbsp

Ap flour or wheat flour to dust the work-surface 1 tsp

Procedure:

STEP ONE:

In a mixing bowl, pour Lukewarm water.

Throw yeast in water.

Add Honey.

Stir to mix well.

Set aside for ten minutes, undisturbed.

Observe the blooming up of yeast.

Add butter and salt.

Stir to combine.

STEP TWO:

With the Activated yeast mixture, add four cups of whole wheat flour and 60 ml Coldpressed Sunflower Oil 

Using a spatula, combine everything Ingredients together until a shaggy mass

Sprinkling little water at a time. Over all  water needed, while kneading is 175 ml.

Once combined, knead for about 15 minutes continuously to develop gluten or elastic texture.

Make ball shaped dough and place it in a Oil smeared mixing bowl. 

Cover it with a cloth or tight lid for (First proof) to rise the dough.

This takes up one hour.

Remove the lid and punch at the centre to release the air.

STEP THREE:

Dust the work-surface with flour.

Transfer the risen dough.

Just deflate gently.

Roll over the flattened dough that fits into the toast mould.

Brush with little oil.

Cover it with a cloth.

This takes 30 minutes to the second-proof

Remove the cloth and close with its lid.

Now it is ready to go into the preheated oven.

STEP FOUR:

Preheat the microwave convection mode at 180 °C for ten minutes.

Place the toast mould on the lower rack.

Close the oven and set the temperature for 50 minutes.

Hit the start button and let it baking.

Once the oven beeps, stop the function 

and allow for 5 minutes as standup time.

Take out the toast mould.

Let cooling for 15 minutes.

Now demould the bread on the work-surface surface.

The whole wheat bread is ready to be sliced

and enjoyed as you like.

Cooking time one hour.

Yield 500 gm loaf

CHOCOLATE LOAF CAKE

This rich chocolate loaf cake makes everybody drooling over. The lovely close textured loaves are very soft and chocolate flavoured with a lovely crackle crust. They would excellently shine as the perfect base and building blocks of decadent desserts such as the most delicious sundae, black forest, icecream cakes or the yummiest soft sweet choco-truffles. sometimes we can simply enjoy the loves with a cup of Tea or Coffee.

It is just heavenly delicious with a dollop of whipping cream between the two loaves.

 

It is a very easy recipe even to the learners too.

Ingredients, we need:

All-purpose flour 1.5 cups

Powdered brown sugar 1.25 cups

Baking powder  2 half spoons

Cooking soda 2 half spoons

Cocoa powder 4 tsp

Vanilla essence 1.5 tsp

Milk at room temperature, 125 ml

Egg one at room temperature

Cold-pressed Sunflower oil 100 ml

Boiling water 100 ml

Instant coffee powder any brand 3/4 tsp

Sunflower oil 1/2 tsp extra and one tsp all-purpose flour for preparing the cake pan.

Procedure:

In a medium-sized mixing bowl, add all-purpose flour, powdered brown sugar, Cocoa powder, Baking powder and Cooking Soda together and mix thoroughly using a spatula for about 2 minutes.

Add wet ingredients i.e., Milk, Egg, Vanilla essence, Sunflower Oil with the well-mixed dry ingredients.

Stir well using a spatula. Once all the ingredients mixed to form a thick paste consistency, blend for 3 minutes using the electric blender at medium speed until the silky and smooth texture.

Boil 100 ml water and add instant coffee powder.

Stir to dissolve.

Pour the decoction to the mixed contents.

Stir well to combine using a spatula.

Then, blend again with the electric blender for 10 seconds.

Preheat the microwave oven at 180 degrees Celcius for 10 minutes

Meanwhile, we prepare the cake pan greasing with little oil and dusting with all-purpose flour.

I am using the loaf pan measured 23 cm lengthx13 cm breadth x 5.6 cm height.

Line up with the fittable parchment paper and again grease and dust with the flour.

Pour the cake batter to the half level of the pan.

Tap the pan twice to release the air bubbles.

Once the oven beeps, place the cake pan into the oven on the lower rack.

Set the temperature for 37 minutes at 180 degrees Celcius.

Let baking. 

After the baking over, take out the cake pan carefully and set aside for cooling.

Just tilt down to sit on the tabletop.

After 15 minutes, slice it as you desired.

Chocolate Cake is ready to enjoy.

Cooking Time one hour

Yield 500 gm

 

 

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.

This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.

Ingredients:

Beetroot 250 gm

Shredded Coconut one bowlful

Raw coriander powder 1.5 tsp

Roasted Cumin powder

Fennel seeds 1/2  tsp+1/4 tsp

Turmeric 1/4 tsp+/4 tsp

Garlic 2 pcs

Curry leaves 2 sprigs+10 leaves

Tomato half chopped 

Pepper powder 1/ tsp

Water 1/2 cup+1 cup+rinsed water 1/2 cup

Groundnut Oil 2 tbsp

Mustard seeds/Fennel seeds 1/2 tsp

Bellary onion one chopped

Stone flower a tiny bit

Cloves 2 pcs

Bay leaf one

Green Chilly one pc, slit

Rock salt 1/2 tsp

Coriander greens optional

Star anise one pc

Procedure:

Wash the beetroot thoroughly.

Peel off the skin.

Chop the beet into cute cubes.

In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds

Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.

Grind to a fine paste.

Set ready.

Heat the pan on medium heat.

Add fennel seeds to fry.

Add bellary onion 🌰 slit green chilly🌶 and curry leaves.

Saute for a while until onion fried translucent.

Add beet-cubes and chopped half tomato.

Saute for a while.

Add a tiny stone flower, cloves and star anise.

Add turmeric.

Saute for a while on medium heat.

Transfer the ground masal paste.

Saute for five seconds until the raw smell goes off.

Add one cup water along with rinsed water.

Add rock salt.

Let cooking for 15 minutes on low-medium heat until the beets cooked soft.

Garnish with coriander greens.

A very good accompamiment to chapatis, Pooris, Rotis and nans.

Ready to serve

Cooking time 30 minutes.

Yield: 2 persons.

 

GINGER THOKKU/PICKLE/ இஞ்சித் தொக்கு/ஊறுகாய்

Ingredients:

Ginger 500gm

Tamarind one lemon size

 water 250ml

Procedure-step one

Wash the ginger and peel off the skin. Shred the peeled ginger.

Soak the tamarind in water for 15 minutes

Squeeze well.

Strain the tamarind mixture

Set ready.

Step two

Ingredients:

Coldpressed Sesame oil 80 ml+80 ml

Mustard seeds 1/2 tsp

Whole Urad dal 1 Tsp

Asafoetida 2 pinches

Curry leaves 15 pcs

Shredded ginger

Red Chilly powder 1 Tsp

Himalayan pink rock salt 3/4 tsp

Turmeric 1/2 tsp

Jaggery powder 1.5 tsp

Dry roasted and ground (mustard seeds 1 tbsp+1 tbsp Fenugreek seeds) 1 Tsp

Shredded ginger one bowlful

Tamarind extract 250 ml

Lemon juice 12 ml One full lemon)

Procedure:

Heat the sesame oil 80ml on medium heat.

Add mustard seeds to crackle.

Once they start crackling, add whole urad dal.

Add Asafoetida.followed by curry leaves.

Add shredded ginger.

Saute to combine.

Add red chilly powder, salt and jaggery powder.

Stir to combine.

Now add the tamarind extract.

Let all the ingredients combine and cook for 10 minutes or until the ginger cooked soft and translucent.

Stir occasionally to avoid burning at the bottom.

cook until the ginger contents concentrate into halwa consistency and non-sticky.

Add another 80 ml Coldpressed Sesame oil.

Stir to combine.

Pour lemon juice and mix to combine.

Let it rest on medium heat for another few seconds.

Ginger thokku/Pickle is ready.

Store the pickle/thokku in a dry jar after cooling.

Stays fresh for 15 days if it is refrigerated.

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BRINJAL SABZI/BAINGAN SABZI/பாரம்பரிய கத்தரிக்காய் புளிக்குழம்பு/बैंगन सब्ज़ी

Here is a super-delicious and flavourful curry prepared with the goodness of fresh brinjals in the tangy base. The  highlight of this sabzi is the most tempting flavour that comes from the perfect blend of salt, jaggery powder, sambar powder, tamarind extract, asafoetida two pinches, Sesame oil and curry leaves 

This is the most popular kuzhambu almost all the villages of Tamilnadu. It is normally served with hot steamed rice for lunch.

Preparation Time 10 minutes.

Cooking Time 15 minutes

Yield two servings

You can multiply the quantity of the ingredients above mentioned, according to your need.

Ingredients:

Brinjals 12 pcs

Tamarind gooseberry size

Water 200 ml

Tomato one

Peeled and chopped shallots 8 pcs

Curry leaves 10 pcs

Groundnut oil 2 tbsp

Mustard seeds 1/2 tsp

Turmeric 1/4 tsp

Sambar powder 3/4 tsp

Asafoetida 2 pinches

Jaggery powder 1 tsp

Himalayan Pink Rock Salt 3/4 tsp

Water 100 ml

Chopped coriander greens a fistful

Coldpressed Sesame oil 1 tbsp

Procedure:

Soak tamarind in water for 15 minutes.

Squeeze the tamarind and take the extract and set aside.

Chop the brinjals into 8 parts and soak in water to retain its colour.

Chop the tomato.

Peel off the shallots and chop into pieces.

Heat the groundnut oil on medium flame.

Add mustard seeds to pop up.

Once they start crackling add shallots, curry leaves.

Saute for a while until the shallots turn translucent.

Add turmeric, sambar powder and asafoetida.

Add tomato and chopped brinjals.

Saute for five seconds.

Add tamarind extract, jaggery powder and salt.

Add 100 ml of water.

Let cooking until the brinjals turn soft.

Pour sesame oil 1 tbsp and add coriander greens.

Mash the veggie we../

Brinjal sabzi is ready..

It goes very well with hot steamed rice, Dosa and idlis,

 

CHOCOLATE MUFFINS/CHOCOLATE CUP CAKES

Wonderful. rich chocolate muffins are super easy to make in our home. These muffins are so tempting to anybody who is a chocolate lover. 

This recipe and its perfect measurement of ingredients that are used to prepare these extremely moist and fluffy cuties will give you a dozen perfect muffins.

These muffins are enjoyed with a scoop of vanilla ice cream or with a hot cup of tea.

Ingredients we need:

All-purpose flour 1.75 cups or 375 gm

Brown Sugar powdered 375 gms or 1.75 cups

Baking powder 1.5 tsp

Cooking Soda 1.5 tsp

Himalayan pink Rock Salt powder 1 tsp

Eggs 2 pcs

Milk at room temperature 1 cup/125 ml

Cold-pressed Sunflower Oil 1/2 cup or 120 ml

Vanilla essence 1 tsp

Instant coffee powder 1 tsp

Boiling water 100 ml

Unsweetened Cocoa powder 1/2 cup/3 tbsp/100 gm

These muffins stay soft and moist for days. They also can be frozen well so we can have them for a quick kids party or anytime we want. These are no-fail. muffins with rich chocolate goodness 

Supportive tips:

Sifting of the flour with baking powder, baking soda and salt five times help the rising and making soft fluffy cakes. This is the most important tip.

You can use any odourless oil.

You can use any sugar like white sugar, country sugar or brown sugar.

You can make these muffins eggless also.

The addition of hot water blend with coffee powder really does the magic on the cakes to rising and doming beautifully.

Procedure:

Sift together all-purpose flour, Baking Powder, Cooking Soda and salt five times.

Add sugar and mix well.

Add eggs, milk and oil.

Mix well using a spatula to form a thick paste.

With an electric mixer, blend on medium speed for three minutes.

Add Vanilla essence and boiling coffee to form the batter light and thin.

Pour batter in each paper mould placed in a muffin tray.

Preheat the microwave oven in convection mode at 180-degree Celcius.

Place the muffin tray on the lower rack,

Bake for 26 minutes.

Beautifully turn out choco muffins,

Cooking Time: one Hour

Yield 12 muffins/cupcakes

SUPER SOFT AND CUTE BUNS/DINNER ROLLS

The Supersoft cute buns can be prepared quickly by following this recipe. Accurate measurement matters here. The pillowy soft textured buns take the time of lesser than two hours to prepare in home.

We can prepare soft buns without adding an egg.  But the role of egg in bread making is very essential to support the rising of the dough along with yeast. The egg acts as a leavening agent helping out softening the crumb and lightening the texture.

We can make these small buns by working the five simple steps.

Step 1: 

preparing yeast activation. 

Powdered organic brown sugar 1.5 tsp

Active dry Yeast 2 tsp

All-purpose Flour 4 tsp

Warm Milk 125 ml

Stir well to mix.

Let it stands for 10 minutes to bloom up the yeast.

Step Two:

All-purpose flour 2.5 cups

Powdered brown sugar 2 tsp

Himalayan Pink rock salt powdered 1 tsp

Egg one

Cold-pressed Sunflower Oil 2 tbsp

Milk Powder 4 tsp

Sift the all-purpose flour in a dry mixing bowl.

Add powdered sugar and salt.

Mix well to combine.

Whisk the egg to combine both yolks.

Add to the yeast mixture.

Add Sunflower Oil.

Mix to combine.

Now add the all-purpose flour mix in three batches to the yeast mixture.

Add milk powder.

Mix all the ingredients to gather into a shaggy mass.

Step three:

Now the kneading process begins and continues for about 15-20 minutes.

Add little oil over the mass and knead using hand.

Knead until the dough gets non-sticky and elastic texture.

Shape into a ball and seam all the sides down.

Place the ball-dough in the oil-smeared bowl by seaming sides down.

Cover with a clean towel.

Set aside for nearly 45 minutes.

Step four:

Now the dough doubled in size.

Gently deflate the dough to release the air.

Don't knead again.

Just eyeball it, while cutting into even pieces.

Roll out each piece into the even-sized balls (seam all the sides of the ball and roll out on your palm.

Do refer the video)

Place the fittable parchment paper on the baking tray.

Arrange the balls in rows.

Cover the tray with a clean towel.

Let it rest for 10 minutes. (Second Proofing)

Now all the raw balls rose up.

Step Five:

For egg-wash, we need one egg and one teaspoon of milk.

Whisk to combine.

Coat the raw balls with egg wash using a dry brush.

This coating gives shiny appealing to the buns.

Preheat the microwave oven at 190-degree celsius in convection mode.

Place the raw buns on the lower rack of the oven.

Set the temperature at 190-degree celsius for 22-24 minutes.in convection mode.

Let baking. 

Wait until the oven beeps.

Turn off the switch.

Take out.

Let cooling for one hour.

Ready to serve.

We can serve these pillowy soft buns with any veg and non-veg gravy, with butter spread, Nutella spread, any fruit jam spread or dipped in any sauce, or as a sandwich  with omelette or cheese or even as plain buns. All age groups will love to eat irresistibly

Preparation time 30 minutes

Passive time: one hour.

Baking time 24 minutes.

Yield 15 cute buns.

BROAD BEANS STIRFRY/PORIAL/அவரக்கா பொரியல்

Porial is a traditional recipe of South India, especially in Tamil Nadu. It is named as Palya or Sukka in Karnataka, Thoran in Kerala and Porutu in Andra. Beans porial is best served with Hot steamed rice, Sambar, Rasam and curd or buttermilk.

Shallow-fried with few spectacular spices along with Curry leaves, Coriander greens and shredded Coconut.

Ingredients:

Country broad beans 250 gms

Groundnut oil 1 tbsp

Mustard seeds 1/2 tsp

Whole urad dal 1 tsp

Chopped shallots 8-10 pcs

Green chilly one optional

Curry leaves 10-15 pcs

Turmeric 1/2 tsp

Water 25 ml

Himalayan pink rock salt 1/2 tsp

Chopped coriander greens a fistful

Shredded coconut 1 tbsp optional

Procedure:

Step one

Snap off the both the ends of beans veggie and pull off the fibrous strings along the both sides. Discard them. Cut into fine slices. There will be no strings and seeds developed in the beans. So we can simply cut off them If we chose young beans. 

Wash the slices thoroughly and set ready.

Step two:

Heat the wok or pan with groundnut oil.

Throw mustard seeds.

Once they start crackling, add whole urad dal.

Let them fried for a while.

Heat should be checked then and there on low-medium flame.

Add chopped shallots, green chilly and curry leaves.

Saute them until shallots fried tranparent.

Add turmeric.

Saute for a second.

Transfer the rinsed beans slices.

Add rock salt.

Add 25 ml watee.

Mix to combine.

Cover and cook around 8 minutes until veggie cooked soft.

Open and check if  water exhausted.

Add coriander greens.

Mix to infuse its fantastic smell.

Add shredded coconut (Optional)

Turn off the heat immediately.

Note: If we add coconut, it will be fresh for around four hours. 

If we don't add coconut, it will be fresh for more than five hours.

Mix to combine.

Lovely green beans stirfry/Porial is ready to serve.

It can be paired with Rotis and Chapatis.

Cooking time 20 minutes

Yield 2 liberal servings