Carrot apple-sauce cupcakes

For one of my friends baby first birthday party,  I wanted to make some healthy cupcakes. My idea of making these cupcakes was to use the readily available and simple ingredients that babies or kids like to eat. I used this Recipezaar recipe, with a few omissions, to make these carrot cupcakes. I used apple sauce instead of oil and using apple sause will definitely cut your calories to half. I used Betty Crocker vanilla frosting.

INGREDIENTS:

• 2 cups all purpose flour
• 2 cups shredded carrots
• 1 cup sugar
• 11/2 cup apple sauce or canola oil (1 cup)
• 1 8-ounce can of crushed pineapples
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 tsp vanilla extract

 PROCESS:

Before you start the recipe, preheat your oven.  These cupcakes will bake at 350°F.
Shred two cups( 3 medium sized) of fresh, raw carrots.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Well combine together and add 1 cup of sugar.
Then add applesauce (or oil), eggs, and vanilla.
When you mix all together the batter should like thick brown.
Then add chredded carrots and 1/3 rd can of crushed pineapple chunks(well drained).
Baked in a pre-heated 350 degree oven for 20 to 25 minutes until they turn brown.
With this recipe I think you can make about 16 to 20 pancakes.

Oatmeal Raisin cookies w/almonds

Who doesn’t like cookies?; we all get tempted when we see at the food court or coffee shops. But when I see them I could only think of  big number calories popping on my head. So I thought of making some home made cookies to have a bite with evening coffee.  This recipe can make about 16-20 cookies in 2 baking trays but I tried to fill my cake pan instead of second baking pan and made an oatmeal raisin cake.  And I also tried substituting oil with apple sauce. Lets make  some chewable cookies and cake that we can eat and cherish.

INGREDIENTS:

• 3 cups Oatmeal (rolled oats/old fashioned oats)
• 1 cup of Raisins
• 1 1/2 cup of flour
• 1/2 piece of unsalted butter( I used baby apple sauce)
• 11/2 cup of brown sugar(1/2 cup sugar + 1 cup br.sugar)
• 2 large eggs
• 2 tbsps cinnamon
• 2 tbsps nutmeg
• 1 tbsps baking salt
• 1 tbsps baking soda
• 2 tbsps water
• 2 tbsps vanilla
• 1/8 tbsp; ginger
• 1 tbsp salt
• almonds to garnish (optional)

PROCESS:

Mix wet ingredients:Butter /apple sauce, sugars, eggs, corn syrup, water and vanilla; beat well.

Mix dry ingredients:Combine flour, baking soda, spices and salt; then add to wet creamy mixture.

Add oats, raisins and beat well together.

While you start beating preheat oven at 350for 10 – 15mts. If you are using parchment paper preheat oven at 400°c.

Drop by scoop the cookie mixture onto ungreased baking sheet/parchemnt paper.Here u can top them with almonds or choco chips.

Bake at 350° for 15 minutes.Cool slightly on sheet and move on to cooling racks.

Chocolate Coconut cupcakes

I was just starting to experiment in making unique ingredient combination cupcakes. Those ingredients may not be complicated and look in the market, I am using simple ingredients that I can dig in at home. I used frozen coconut flakes that I use in making Indian currries and instead of cocoa powder I used kisses chocolates melted to room temperature.

INGREDIENTS:
1/2 cup (1 stick butter) 
1 cups sugar (u can add accordingly)
3 eggs
2 cups flour
25 kisses choclates melted (or 3/4 cup cocoa powdered)
1 cup coconut flakes
1 tbsp baking soda
1 tbsp baking powder
1/2 tbsp salt
2 tbsps vanilla

 

 

 

 

PROCESS:

1. Beat butter until softened. Add sugar and then eggs, and beat for 30 sec.
2. Add cocoa powder or melted chocolate into the bowl.
2. Add 2 cups of flour, baking soda, baking salt, salt and coconut flakes, into a medium bowl.
3. Whisk and combine wet ingredients; then app 2 tbsps of vanilla.
4. Scoop batter into cupcake cups about 3/4’s full.
5. Bake at 350 degrees for about 25-30 minutes. And you see those beautiful choco cupcakes turning into deep brown in color.

I used butter cream frosting and sprinkles on top for a yummy treat.

 

 

 

sweet shells (gavvalu)

Andhra flour recipes (pindi vantalu) which can be stored for longer time and served as snacks.

INGREDIENTS:

Maida
Butter
pinch of salt
water as required
oil for deep frying
sugar Syrup
1 cup of water
1/4 cup sugar / jaggery
1/2 tbsp cardamom pwdr

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PROCESS:

Pour olive oil in pan and make it hot.

1. Make a soft dough of maida, salt and butter by adding enough water. Keep aside for 15 mts. Make small marble sized balls.
Use thumb to press each ball gently onto the back of fork/grater to roll into a shell shape. Prepare shells with all prepared balls and keep aside.
2  Take a heavy bottomed vessel, add the sugar/jaggery and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.
3  Heat a heavy bottomed vessel, add enough oil for deep frying, once the oil turns hot, add the gavvalu and deep fry to a golden brown shade. Remove onto absorbent paper and immediately add to the syrup. Combine well to coat the gavvalu and let it reach room temperature. Store in air tight container.

Berries – Merries

Onion-Pepper Pizza

INGREDIENTS:

 

 13/4 tea-spoon – Dry yeast
1 1/3 cups warm water
1/4 cup Olive oil ( plus additional for brushing the crust)
3 3/4 cups (500 gms) unbleached all-purpose flour
1 1/2 tea spoons salt (8 gms)

To make the dough there are a couple of options like hand mixing, by mixer and also by processor.

 

Hand:
Stir the Yeast and sugar into the water in a large mixing bowl. Let it start until foamy, about 5 mins and then stir in the oil. Mix the flour salt and stir, 1 cup at a time, into the mixture beating well to get lumps out. Knead on a lightly floured surface until soft but firm, about 8 mts.
First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until not quite fully double, 45 mins to 1 hour.
Shaping and second rise: Divide the dough if you are making more than 1 pizza. Roll the ball and then flatten into a thick disk to 1/4 to 3/8 inch. Place the dough in an oiled Pizza pan that has been sprinkled with flour. Finish shaping the dough with fingers. Cover the dough with a towel and let rise for no longer than 30 mts. The dough should be puffy and softly risen.
Topping: Select your own toppings like what ever combinations of mushrooms, peppers, onions, jalapenos, olives, tomatoes, cheeses and herbs.
Baking: Heat the oven to 400 degree F.  Bake large pizza for 25 to 30 mins and smaller ones for 15 to 25 mts. After the pizza rises in 15 mins or 25 mins apply oil, pizza tomato sauce, toppings, sprinkle cheese and keep it back in the oven until the crust is golden brown and crisp with little blisters and there is Pizza in your own oven.

 

ZUCCHINI & MUSHROOM PASTA

INGREDIENTS: 

•  Olive oil
• 8  cloves garlic
• 1 med. zucchini, round slices
• 1C. mushroom slices
• 1 (lg.) can crushed tomatoes
• 6 lg. basil leaves
• 1 lb. pasta (any kind)

PROCESS:

Pour olive oil in pan and make it hot.

Peel and cut garlic into chunks. Saute over low/ medium heat for 2 minutes.

Add  zucchini slices, then mushroom and saute for approximately 8 minutes.

Add can of crushed tomatoes. Tear basil and add to sauce. Simmer for about 45 minutes.

 

Meanwhile, boil water for pasta.  Pour 3/4 sauce of pasta and serve remainder on the side.
May sprinkle  cheese and pepper to taste.

STUFFED EGGPLANT (GUTTIVANKAYA) CURRY

INGREDIENTS: 

• Brinjal – 8 (medium size)
• Tamarind – small lemon size
• 2 tsp  Red chilli powder
• ¼ tsp Turmeric powder
• ½ tsp Mustard seeds 
• Curry leaves
• Salt – to taste
• 5 tsp Olive oil
• FOR PASTE
  1. Onion – 1
  2. Ginger – 1 inch piece
  3. Garlic flakes – 3
  4. Cinnamon – 1 inch stick
  5. Cloves – 2
  6. Cumin seeds – 1 tsp
  7. Channa dal – 1 tbsp
  8. Red chillies – 4
  9. Coriander seeds – 3 tsp
  10. Dry coconut – small piece

PROCESS:

1.Dry roast the channa dal, dry coconut, coriander seeds and red chillies.
   Now make a paste the dry roast items with onion, ginger, garlic, cinnamon, cloves and cumin seeds.2. Now take the washed brinjals and slit into + shape.
    Stuff them with the paste.
    Keep the remaining paste for the gravy.

3. Now take a pan and heat with oil.Add mustard seeds, curry leaves and saute.
    Add the remaining paste, turmeric powder, chilly powder, tamarind pulp and salt.
   Now add 1 cup of water. Let it cook for few mins.

4. Then add the stuffed brinjals one by one.
    Cover with a lid and cook for 10 mins in a low flame.
    Finally garnish with coriander leaves and is ready to eat.

CHOCOLATE LAYER CAKE

INGREDIENTS: 

1 pkg. (18.25 oz.) chocolate cake mix
4 eggs
1/2 c. vegetable oil
1 c. water
1 tsp. vanilla
1/2c. chopped pecans/ nuts.

PROCESS:

1. Preheat oven to 350 degree F. Grease and flour 13 x 9 “baking pan .
2. Mix water, eggs, oil and cake mix. Beat at low speed until mositened and then beat at high speed 2 minutes.
3. Pour chocolate cake mix with ingredients into the pan and bake for 40 to 45 minute.
4. Remove from oven when the wooden pick inserted near center come sout clean.
5. Store covered in refrigerator and serve with frosting and sprinkles.FROSTING:
I use Betty crocker choclate frosting.

 

 

TOMATO JEERA RASAM

INGREDIENTS: 

• 2 ripe tomatos
• 1 tbsp rasam powder
• 4 cups of water
• 2 tsp olive oil
• 1 tsp tamarind paste
• chopped cilantro to garnish
•  For Tadka:
  few curry leaves
  1 tsp jeera powder
  1/2 tbsp wamu
  1/2 tsp mustard seeds
  1/2 tsp mustard seeds
  4 red chilly
  4 garlic pressed and chopped

PROCESS:

In a pan add chopped tomatoes and fry for sometime till they turn mushy.
Fry for a minute and add 4 cups of water( I make this medium thick and if you want thin, you can add a 1/2 cup more water too, according to your taste.)
Add salt, sambar powder, jeera powder and pinch of turmeric and let it boil until they all mix in the water.
Now add the tamarind juice to it and also add cilantro.

Heat oil in another pan and add the seasonings one by one. Add this to the rasam. Serve hot with rice.