Chocolate Muffins (Eggless) ~Blog Hop Wednesday

Delicious chocolate muffins  that are healthy simply scrumpticious.

 This is my 1st entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

My allocated blog for this  post was Pinky's Pink recipe Diary. I was excited to visit this blog and was amazed at the wonderful and diverse recipes on offer. Browsing through them I stumbled at a chocolate muffin recipe  that I was drawn towards as it was eggless and also used an ingredient "vinegar " that I had not tried in baking before. The original recipe can be found here.

Changes I made were :
Used milk chocolate instead of dark.
Substituted  flora cuisine  for butter
Iced the muffins with chocolate ganache .

Verdict- 

• Yielded 8 generous sized muffins .
• Muffins turned out wonderful  and tasted delicious,although  they craked slightly at the top during baking .I resolved this by covering them with chocolate ganache.
• I found them not quite sweet enough so next time I will add 1 tablespoon extra sugar.

Ingredients:

 Dry Ingredients:

11/2 cup All purpose flour
1 tsp Baking Powder
1/4 tsp Baking soda
3 Tbsp Cocoa Powder
1/4 cup grated milk chocolate

Wet Ingredients:

4 Tbsp Brown Sugar
90 ml Flora Cuisine
1/2 cup milk  + 2 tbsp
11/2 tsp vinegar
1/4 cup grated milk  chocolate.

For Decoration:
Chocolate Ganache:
90 grams/ 3 oz milk chocolate
1 tablespoon icing sugar
2 tablespoons milk.
Candy sprinkles.

 Method:

1.Line a muffin pan with muffin cases and preheat oven at 175 Degrees C for 10 mins.

2.Sieve flour , baking powder, baking soda and cocoa powder in a bowl.
3.Melt butter in a pan , add milk and more than 1/4  cup chocolate and brown sugar.
4.Whisk the mixture till the chocolate has completely melted, and when cooled add vinegar.
5. Mix the dry ingredients to the wet ingredients and fold gently. Do not over mix.Add the remaining chocolate and fold again.
6. Using an icecream scoop to get even  size portion scoop the batter into  8 large muffin cases.
7. Bake the muffins for 20- 25 mins at 175 degrees C /350degrees F. To check if muffins are done  insert a toothpick at this stage and see that it comes out clean.(Mine were ready in 20 minutes)
8. Once baked remove from oven and cool the muffins .

9. To make the chocolate ganache, add the milk and chocolate in a microwaveable bowl and melt for 30-40 seconds. Remove from microwave and sieve the icing sugar into the melted chocolate and mix well.
10.Dip the muffins into the chocolate ganache and  sprinkle with candy sprinkles.Leave to set.

You may like :

Banana Muffins

World Peace Cookies -August ~ Secret Recipe Club challenge.

This is my 1st assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and make it and blog about it.
My assignment was from  Kirsty's blog called Darn Near Domestic. Kirtsy's blog has many wonderful recipes and to select one from it was quite a challenge in it self, however looking through the recipes I selected World Peace cookies as they looked delectable and the recipe was simple to follow.
I followed the recipe almost to the T from here the only changes I made were:

• Used 240 grams butter instead of 11 tablespoons as I guessed it was the equivalent.
• Instead of making a sausage shape of dough  and chilling  prior to slicing cookie shapes , I made walnut size balls and chilled them first  and flattened them using a fork before baking.
• For easier handling, I added 1/4 cup more flour as my dough was rather soft and sticky.

The results were  an amazing  36  soft chewy cookies although were not uniform in shape tasty brilliant and were simply divine. This recipe I will definitely make again especially as its eggless. I did find the cookies a little too sweet for my palate so next time I will leave out the 60 grams white sugar.

Ingredients:

300 grams flour
80 grams  cocoa
1/2 teaspoon bicarbonate of soda
240 grams butter ( soft room temperature)
160 grams brown sugar
60 grams white sugar
1/2 teaspoon salt
180 grams chocolate chip
1 teaspoon vanilla essence

Method:

1. Cream the butter and sugar together.
2. Add the bicarbonate, salt and vanilla and mix well.
3. Fold in the flour and the chocolate chip.
4. Pinch walnut sized balls and place them on parchment paper on a baking try.(Spread out as cookies will expand during baking) Chill for 15 minutes.
5. Remove from fridge and using a fork flatten the dough balls to form round cookies approx 8 mm thick.
6. Bake them in a pre heated oven 160 degrees Centigrade/ 325  degrees Fahrenheit for about 10 minutes.
7. After 10 minutes  cookies will look soft and slightly under cooked , however  once they have  cooled they will be  perfect soft and chewy.

Serve with a glass of cold milk.

Cherry Milkshake

Delicious and refreshing cherry milkshake that will cool and tantalise your palatte in the summer heat.

Ingredients:

300 ml skimmed milk
4 scoops  home made cherry icecream
Handful ice cubes

Method:

1.Place the icecubes and milk in a blender jug  and blend.
2. Add the ice cream and blend again.
3. Pour into tall chilled glasses and serve immediately.

You may like:
Strawberry milkshake

Puffed rice Khichdi

Creamy and satisfying one pot meal that makes the perfect comfort food.

Ingredients:

240 grams puffed rice
1 medium potato peeled and diced
60 grams precooked sweet corn
2 spring onions finely chopped
1 teaspoon salt
1/2 teaspoon mustard seeds
2 green chillies finely chopped
2 curry leaves
1/2 teaspoon turmeric powder
2 tablespoons tamarind pulp
2 tablespoons oil
1 cup water.
1 red dried chilli

Method:

1.In a pan heat the oil when it is hot add the red chilli, mustard seeds and curry leaves.Wait for the mustard seeds to splutter.
2. Add the potatoes and sweet corn and half the onions, saute for 5 minutes till potatoes are almost cooked.
3.Add the salt, turmeric and the green chillies and mix well.
4. Place the puffed rice in a strainer and run some cold water over them and drain them.
5.Add the drained puffed rice to the cooked vegetables and mix well.
6.Mix the tamarind pulp with the water and add to the rice and veg mixture,
7. Cover and cook for 8-10 minutes on a low heat until all the water has been absorbed.
8. Transfer the khichdi to a serving dish and garnish with remaining spring onions.
Serve hot.

You may like:
Sabodana Khichdi

Semolina Idly (steamed savoury cake)

Spongy and perfectly soft idly made instantly in jiffy.

Ingredients:

500ml  natural  sour yoghurt
480 grams/ 16 oz fine semolina
75 ml water
1 teaspoon salt
2 teaspoons fresh ginger paste
2 teaspoons finely chopped green chillies
1/2 teaspoon turmeric  powder (optional)
2 tablespoons sunflower oil
2 teaspoons eno salts

Method:

1.In a mixing bowl add the yoghurt, water, and semolina and mix together to form a dropping consistency batter.
2. Add the salt, turmeric,powder  ginger paste, chillies and oil and mix together.
3. Divide the batter into two parts.
4.  Heat water in a steamer and oil  idly mould.
5. Add 1 teaspoon eno salts to one of the parts of batter and mix well.
6. Pour the batter into idly moulds and steam for 15 minutes.
7. Idly is ready when it is set and feels spongy to touch.
8. Remove from steamer and repeat for second batch of batter a per instruction  5-7.

Serve idly with hot red pepper chutney.

Coconut and Nut Barfi ( Fudge)

Creamy smooth barfi with a  delicious cardamom scented coconut and nut center.

Ingredients:

Barfi:
480 grams / 16 oz milk powder
240 grams / 8 oz sugar
80ml water
1 teaspoon cardamom powder
½ teaspoon saffron strands
30 ml milk
30 ml melted ghee( clarified butter)
1 teaspoon green food colouring.

Filling:

240 grams Dessicated Coconut
240 grams Mixed nuts(almonds, pistachio, almonds, walnuts)coarsely chopped
1/2 teaspoon cardamom powder
300 grams sweetenedCondensed milk
1 teaspoon red food colouring.

Method:

Filling

1. In a mixing bowl add the coconut and mixed nuts and  mix together.
2. Add the red food colour, pinch cardamom powder followed by the condensed milk a little at a time and and  make a stiff non sticky dough like mixture.(You may have a little condensed left over)
3.Divide mixture into 4 parts and roll each part into a 6 inch sausage shape of approx 2 inch diameter and place in fridge to chill.

Make the barfi:

1. Place the milk powder in a mixing bowl.
2. Add the melted ghee to the milk and add this to the milk powder and rub gently to form a bread crumb type of mixture. Leave aside for 15 minutes.
3. In a heavy bottom pan add the sugar and just enough water to cover the sugar. Bring to boil and cook sugar till it reaches 1.5 string consistency. (Approx 120 º C on sugar thermometer) Take the syrup off the heat and add the cardamom powder and a few strands of saffron and the green food colour. Mix well.
4. In a non stick pan add the prepared milk powder and heat on a very low heat until the milk powder starts to release some ghee and a sweet aroma is released. This should only take 3-4 minutes .(Keep stirring during this time and take care not to scorch the powder)
5. Turn off the heat and add the sugar syrup to the milk powder mixture and mix gently. Once all the syrup has been mixed in and barfi will start to come together in a ball. Leave to to cool only enough so that you can handle it. (If it is too cooled it will not roll)Divide the mixture into 4 parts,
6. Place a long  piece of foil on a flat surafce and use it for rolling out the barfi on it .Take one of the barfi parts  and roll into a neat  6x 4 inch  inch rectangle approx 8 mm thick.
7. Place one of the chilled coconut rolls on top of the barfi rectangle, with the help of the foil roll the barfi mixture to encase the coconut roll,(like a swiss roll) making sure it is rolled really tightly.Seal the join on the barfi roll by pinching and than smoothing it down  with your finger so no seam shows.
8. Once the coconut roll is fully encased in the barfi, roll this barfi roll in the foil and place it in the fridge to chill.
9. Repeat steps 6-8 again for remaining  3 parts of barfi.
10. Remove the barfi roll from the fridge and slice into 1 cm  round pieces.( To get a smooth crumble free slice dip the knife in  jug of hot water between cutting slices.)
11. If you get crumbley edges just reshape it in the palms of your hands by pressing it slightly.

Store in fridge , will keep up to 1 week.

NB - Alternatively you can make a barfi sandwich instead of roll.  To do this  divide the barfi mixture into two parts , grease a shallow dish/ cake tin and pat 1 part  barfi mixture into it. Layer it with the coconut and nut mixture and smooth  flat using a spoon . Add a final layer of barfi mixture and smooth it down. Leave to chill and cut into squares.

You may like:
Chocolate crunch barfi.

Aubergine and pidgeon peas curry

Vitamin rich aubergines cooked in aromatic  spices with  pidgeon peas.

Ingredients:

6 baby aubergines
120 grams  frozen or fresh pidgeon peas
1 teaspoon turneric
3/4 teaspoon salt
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 medium tomatoes
1 teaspoon tomato puree
2 tablespoons olive oil
1 teaspoon garlic paste
1/2 teaspoon mustard seeds
1 tablespoon fresh chopped coriander for garnish.

Method:

1.Chop the tomatoes  and puree them in blender .
2.Wash and cut the aubergines in to quarters.
3.Heat oil in a pan , when it is  hot add the mustard seeds and garlic and saute.
3. Add the  aubergines and pidgeon peas and saute for 2-3 minutes.
4. Add the salt, chilli powder, cumin and coriander powder and turmeric.
5. Mix throughly and saute  further for 2-3 minutes.
6.Mix together 1/2 cup of water, tomato puree and tomato paste and  and add to the aubergines
7. Cover and cook the curry till pidgeon peas and aubergines are tender and cooked and most of the water is absorbed. (approx 15 minutes)
8. Transfer to serving dish and garnish with fresh coriander .
Serve with rice or rotis.
You may like :
Potato and pidgeon peas curry

Introducing event "Flavours of" series 2- Asia

Image courtesy of mwcsk12.org

"Flavours of " series 1 was born in August last year, our culinary journey took us travelling around India. We  have sampled wonderful  Gujarati, Punjabi, Goan, Maharastrian ,Bengali  and Rajasthani dishes already. . Our last lap of journey will complete after our visit  to South Indian which is currently being hosted at home blog simply.food . The flavour some, array of dishes we have seen so far are simply delectable and brought us a delightful culinary experiece straight into the comfort of our homes.

With the success of "Flavours of " series one , I would like to introduce "Flavours of" series 2. In series two we will be journeying around Asia to sample some new and varied tastes.I am inviting all my blogger friends to accompany me on my travels to cook up a feast.You can do this by guest hosting one of the events on your blog or simply just participating in the event. Each event will run for two months, same as series one and the guest host will need to host the event on their blog for two months and post around up after the event completes.
Our itinery is as follows:

1st October 2011- 30th November 2011 -Flavours of Indonesia

1st December 2011 - 31st January 2012-Flavours of Sri Lanka

1st February 2012- 31st March 2012- Flavours of Nepal

1st April 2012 -31st May 2012 - Flavours of China

1st June 2012- 31st July 2012- Flavours of Thailand

1st August 2012 - 30th September 2012 -Flavours of Malaysia

1st October 2012- 30th November 2012- Flavours of Turkey 

If you are interested in joining me on my travels and would like to guest host one of the above events please contact me with the event you would like to host. Please include in your request 1st and 2nd choice of the event you would like to host.
Looking forward to your participation .

Announcing Event Flavours of South India.

Having completed our stay in the vibrant state of Rajasthan during our Flavours of Rajasthan Cuisine, we are packed  and on our travels to tantalise our taste buds  with Flavours of South India.

South Indian cuisine is made up from four different states of South India ; Andra Pradesh, Karnataka, Kerala and Tamil Naidu. The food is famous for its various spices and also spicy foods. Some of the chief varieties of spices produced here include cardamom, pepper, cinnamon, cloves and nutmeg. Of course we can't forget the many varieties of Dosas ,Vadas , the Uttappam and of course the  tasty Sambhars.The variety of recipes are too numerous to mention , each and every dish is a culunary delight so this visit is going to be a real treat for our palates.

The South India is equally famous for the availability of coconut, a wide variety of fishes and root tubers. The south Indian food is mainly rice that can be cooked in minutes utilizing a rice cooker.The rice is served with a combination of Sambhars or curries.

To participate in this event, make any vegetarian dish (eggs allowed) and post it on your blog.

Send it in the following format to simplysensationalfood@gmail.com. Please put Flavours of South India in the subject box.

Your Name-

Blog Name-

Post Name-

Post URL-

Image no larger than 300 pixels.

• Please link this event announcement with your post, this is mandatory.
• Multiple entries are allowed.
• Archived posts are allowed if reposted and linked up to this event.
• Non bloggers can participate by sending their recipe and image via email.
• Use of logo is appreciated as it helps to spread the word.

We have travelled far and wide through India and on our  journey we have sampled rich, flavoursome, vibrant, spicy and a fantastic array of regional cuisines. This visit to South India will conclude our Flavours of Series 1. Please Watch out for "Flavours of" series 2 coming soon where we will journey through Asia.

 Lets get cooking. Looking forward to your participation.