Spinach and Cheese Muffins

If you have noticed it properly, only two or three recipes can be found in my blogs baking category. Though I like to experiment a lot in baking, I afraid to do and always worry about final outcome. Sometimes I blindly follow the recipes from my fellow blogger, cook books and TV shows. Like wise, I tried this Spinach and Cheese Muffins from the hamming bird bakery cookbook. These are savory muffins and the the cookbook recommends to use hard cheese to enjoy more muffins.



Did you know? Consuming cheese will reduce the plaque around the teeth and strengthen the tooth enamel. Overall, consume cheese with proper interval and avoid tooth decay!



Basic Information:
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Makes: 12 muffins

Ingredients:



Butter - 30 grams

Red Onion - 1/2 small one, finely chopped

Plain Flour - 360 grams

Baking Powder - 2.5 teaspoons

Cayenne Pepper - 1 teaspoon

Cheddar cheese - 250grams, grated

Whole Milk - 220 ml

Egg - 1 no

Baby Spinach Leaves - 130 grams (I added 150g)

Salt - 1/4 teaspoon (optional)



Method:



1) Preheat the oven to 170C(325F). Line the muffin tray with muffin cases.

2) Take a pan and heat butter. When it starts to melt, add onion and fry well. Keep it aside once done.

3) In a small bowl, mix milk and egg together and keep it aside.

4) In a separate large mixing bowl, mix flour, baking powder, cayenne, salt and cheese.

5) Now give a quick stir to egg milk mixture(as said in step 3) and pour slowly into the flour mixture and mix till all the ingredients are mixed well.

 

6) Add fried onions(as said in step 2) and baby spinach. Continue mixing until everything evenly mixed.

7) Take approximately one big lemon sized quantity from the bowl transfer to the muffin cases.

8) Bake them for 30-35 minutes or until the muffins became golden brown. At final stage, a skewer inserted into the muffin should come out clean.

9) Cool slightly and transfer to the wiring rack to cool completely.

Note:

1) As the batter was tight like our chapati dough, I couldn't use the electric whisk to mix it. Instead I used my hands to finish the job.

Sending this recipe to Healthy Cooking Challenge-Healthy Bakes guest hosted by Priya of Priya's Easy n Tasty Recipes and originally from Smitha of My Tasty Curry.



Also to sizzling tastebuds's Global Food Festival.

Giveaway Prasaadams For NAVARAATRI KOLU - Aval Pittu - Beaten Rice Savoury Crumble

AVAL PITTU

Aval Pittu does not involve steaming like other pittus and it can be prepared very easily.This is one of the delicious giveaway prasaadams which can be effortlessly prepared for Navaraatri.


                                                 

PANRUTI  IN TAMIL NAADU IS VERY FAMOUS FOR THE BRIGHT AND COLOURFUL CLAY DOLLS DISPLAYED IN KOLUS. IDOLS OF DEITIES AND DOLL SETS LIKE KALYAANA ( MARRIAGE ) SET, SETS DEPICTING TEMPLE CAR FESTIVALS, SETS WITH KRISHNA AND THE DANCING GOPIKAAS WHICH ARE INTRICATELY MADE REFLECTS THE ARTISAN'S IMAGINATION AND CREATIVITY. MIXING AND MATCHING THE DOLL SETS ADDS FUN AND A UNIQUE TOUCH TO THE KOLU.



                                                 


THESE ARE PORCELAIN DASARA DOLLS PICKED UP IN A REMOTE VILLAGE OF TAMIL NAADU.THE PROPORTIONS OF THE ANIMALS AND THAT OF THE BIRDS ARE IRRELEVANT TO THE TOY MAKER AS WELL AS THE HOME MAKER WHO DISPLAYS THEM IN HER KOLU.

INGREDIENTS

Hard beaten rice - 2 cups
Turmeric powder - 2 pinches
Salt - 1 tsp
Juice of one small lime
Oil - 2 tbsps
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Broken red chillies - 3
Asafoetida - 1 pinch
Curry leaves - a few
Bengal gram dal ( soaked till soft ) - 2 tbsps

METHOD

1. Dry roast beaten rice till it becomes reddish brown in colour.
2. Grind the roasted beaten rice till it looks like sand and empty it on a deep plate.
3. Add a pinch of salt and turmeric powder to 1/2 a cup of boiling water .
4. Add this water little by little and moisten the roasted and ground beaten rice using your palm.
5. Cover it with a lid and allow it to soften for half an hour.
6. Mix the remaining turmeric powder and salt into the lime juice and keep it aside.
7. Heat oil in a pan and add mustard seeds.
8. When the mustard seeds splutter add the broken red chillies, asafoetida and curry leaves.
9. Drain and add the presoaked bengal gram dal and saute till dry.
10. Add ghee, decrease flame and then pour the lime juice,  salt and turmeric mixture into the seasoning.
11. Switch off flame and pour the whole seasoning on to the soaked beaten rice.
12. Blend everything together crumbling  lumps if any.


                                                

Offer the delicious Aval Pittu to Mother Goddess and give away the prasaadam in leaf or paper cups to all the visitors.

Giveaway Prasaadams For NAVARAATRI KOLU - Avare Kaalu Usli - Field Beans With Seasoning

AVARE KAALU USLI /

PACHAI MOCHAI  SUNDAL


                                                     

SOURCE:
http://www.kerala-tourism-houseboats.com/keralam/raja-ravivarma/paintings/painting16.shtm


Avare kaalu ( field beans ) has already started flooding the market, while the season is still far away. The kaalu lovers of Karnataka are having a field day, and are already relishing a great variety of kaalu dishes.
Avare kaalu usli / Pachai mochai sundal is the highlight of Navaraatri  prasaadams this year.

INGREDIENTS

Fresh avare kaalu ( field beans ) - 2 cups
Salt - 1/2 tsp
Oil - 1 tbsp
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Mustard seeds - 1/4 tsp
Split black gram dal - 1/2 tsp
Bengal gram dal - 1/2 tsp
Red chillies ( broken ) - 3
Curry leaves - a few
Juice of lime - 4 tbsps
Fresh coriander leaves ( chopped ) - 2 tbsps
Fresh coconut gratings - 4 tbsps


                                                  

THIS IS A GANESHA DOLL  FROM KERALA. IT IS  CARVED OUT OF A WHOLE COCONUT. THE DRY COCONUT RATTLES INSIDE THE STOMACH OF GANESHA.

                                                 

                         THIS WOODEN BOAT IS ALSO FROM KERALA.

METHOD

1. Wash and cook kaalu ( field beans ) adding enough water so that the beans become soft but not mushy.
2. When the beans are soft add salt and cook for a few more minutes. Drain excess water if any.
3. Heat oil in a pan and add mustard seeds.
4. When the mustard splutters add black gram dal and bengal gram dal and fry until they become golden in colour.
5. Add the broken red chillies and decrease flame.
6. Stir in asafoetida, turmeric powder and then the curry leaves.
7. Add the cooked kaalu/beans, mix well with the seasoning and cook till dry.
8. Add the lime juice and switch off flame.
9. Mix well and garnish with fresh coconut gratings and the fresh coriander leaves.

                                               
                                                 

Offer the delicious Avare Kaalu Usli bursting with its distinct flavour to Mother Goddess and give away the prasaadam in banana leaf cups to the happy visitors. The banana leaf cups will enhance the flavour of the kaalu usli.