Kitchen Tip 2

This morning we made another batch of fluff, my son keeps eating it! Measuring out the syrup is such a chore, it's so sticky and gets everywhere. So my kitchen tip for handling syrup is this:

Have a glass jug of boiling water, dip  a spoon in the water to get it hot. Use this to spoon out the syrup, it just slips off. keep heating the spoon up between uses. It is so much easier and less messy!

Oma podi - South-Indian Tea-time Snack - Guest post by Vardhini of Cooks Joy

This month's guest host is by my dear blogger friend Vardhini. I believe most of my blog friends would definitely know Vardhini of Cooks Joy (Previously Zesty Palette). She is an ingenuous food blogger giving the most tempting recipes. She is one person who presents each post with beautiful step-by-step pictures. Now how cool is that. It takes a lot of sincere effort to do that and I know it is

Eggless Carrot n Raisin Muffins/CupCakes

Carrot Cake was in my Baking list for a very long time. When Kalyani announced this Month's Magic Mingle Ingredients Carrot n Raisins, i decided to bake this long-waited Cake/Cup-Cake. Since Kuttu started his full-day schooling, i have got so many friends in my apartment, we get to meet downstairs to collect our kids from the school bus and do a lot of Chit-Chat. Last week, One of them gave me a packet of  Nethrangkai/Banana Chips, It was so fresh, me and kuttu finished right away, without keeping any for my hubby. I wanted to return the favor to my neighbor, so i baked about 10 Muffins in a Alu-Foil holders. Kept 2 muffins for us and packed 2 each for my friends.  First i thought, kuttu will not like these muffins, since it has raisins peeping from all its side. But to my surprise, he came for a second helping and once again Daddy dear was left with Clean n Clear Muffin Pan!!!!

Recipe Source : 4th Sense Cooking

Ingredients:

1 and 1/2 cup Cake Flour 

1 Cup Light Brown Sugar

1/2 tsp Baking powder

1 tsp Baking soda

1 tsp Cinnamon powder

Salt a pinch

2 Medim Sized Carrot finely grated

1/4 cup Raisins

1/2 Cup Oil

3/4 Cup Milk

Almond Flakes for Topping  (optional)

Method:

To Make Cake Flour

Measure 1 and 1/2 All Purpose Flour. Remove 3 tbsp of Flour from it and Add 3 tbsp of Corn Flour and Sift 3 to 4 times.

• Preheat the Oven to 180C/350F. Keep the Cake tin/Muffin pan ready.
• Sieve Cake Flour, baking powder, baking soda, cinnamon and salt together in a bowl. Add the grated carrots to it and mix well 
• Now pour in the cooking oil, Milk, mix until well blended. Do not over beat. 
• Fill muffin cups with batter upto 3/4th and bake it for 25-28 mins. To do the Tooth-pick test to check the Cup-Cakes.
• Once done, allow it to cool on a wire rack  and Serve Warm.

Sending this to Magic Mingle #4, happening @ Sizzling Tastebuds, Event by Kalyani and I Love Baking#3, Happening  @ Tickling palates, Kids Delight - Snack under 30 minutes, hosted by Rujuta, Event by Srivalli, Bake Fest#6, happening @ Sumee's Culinary Bites, Event by Vardhini of Zestty Palette/Cooksjoy

Note:

Bake timings differ from Oven to Oven so Bake Accordingly.