Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

August 30, 2011

Chocolate Muffin

It's time for something special. It's my 150th post. Finally I reached that mark. Yay me !!!! I reached 100 in 4 months and the next bunch has taken so much time. My regular readers would know the reason. I wanted to make something special, ofcourse special in my dictionary is surely something chocolatey. But did not have much of a time so ended up making these simple Chocolate Muffins. I always ask myself what is the difference between muffin and a cupcake. Is it just the frosting ?? No Idea need to google it. Muffins are totally my kind of food easy to make, takes less baking time and end result is awesome.

I got home early today and made these for Shweets. She liked it so much that she finished it in jiffy. She also got sweet scoldings from her dada for spilling the crumbs in the entire house. Whenever I saw her she had one in her hand. Did not want to restrict her on the count as I prepared it after a long time. Some kind of chocolate ganache on it would have pepped up the muffin but did not have the patience do it. The muffin as such was so good. Whatelse are you waiting for...Mix, Bake and Gobble.

Preparation Time - 10 min

Baking Time - 20 min

Yields - 12 Standard Size Muffins


All Purpose Flour - 1 3/4 cup
Eggs - 2 nos
Yogurt - 1 cup
Unsalted Butter - 1 stick
Vannila Extract - 2 tsps
Light Brown Sugar - 1 1/4 cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Salt - 1/2 tsp
Semisweet Chocolate Bar - 1 no

  • Prepare the muffin trays with muffin liners or vegetable oil spray.
  • Coarsely chop the semisweet chocolate bars.
  • Lightly beat the yogurt and keep aside.
  • Melt butter and allow it to come to room temperature.
  • Preheat oven to 375 F.
  • Mix the eggs,butter, yogurt and vannila essence in a medium size bowl.
  • Mix the flour, baking powder, baking soda,light brown sugar and salt in a large bowl. 
  • Pour the wet ingredients into the dry ingredients and mix until just incorporated. 
  • Fold in the chopped chocolate bars.
  • Fill in the prepared muffin tray with 1 scoop of the batter or 2 spoons of batter filling only 3/4.
  • Bake for about 20 min or until a tooth pick comes out clean.
  • As always do not overmix the mixture, overmixing leads to rubbery muffins.
  • Do not overbake, overbaking leads to dry muffins.
  • You can fold in some nuts to make a nutty muffin.

August 14, 2011

Tomato Pickle with lotsa love by Amma !!!

Getting back to work after a long break is something which is very difficult to accept.The luxury of getting up late, having short naps in the afternoon all of it is gone.Jake being a well behaved cutie, I have been able to manage the first week at work. Having my mom with me has been a real boon. She helps with all the stuff and the transition is so far smooth.After she gets back to India, God only knows. Wish I had four hands !!!

First 2 months she was here, it was so hectic we could never think about food. Now that everything is settling down she prepared one of her signature recipe "Tomato pickle". I have never tasted something like this anywhere. It is totally unique.My little sis asked my mom to prepare this for her, when she left for the US. But as my mom did not have time she was not able to prepare it.So this post is dedicated to her as she is having a tough time in India managing for food. This pickle can be used as a sidedish for dosa, idli, chappati or even even mix it with rice and eat. Try this allpurpose pickle. You are going to love this !!!

Preparation Time : 20 min

Cooking Time - 60 min

Yields - 1 Medium size bottle of pickle.


Ripe red tomatoes - 2 lb
Garlic - 3 bulbs
Ginger - 100 gms
Tamarind - lemon size
Asafoetida - 1/2 tsp
Fenugreek seeds - 1 tsp
Mustard - 1 tsp
Red Chilly Powder - 3 tbsp
Salt - as needed
Seasame Oil - 5 - 6 tbsp

  • Wash, pat dry and grind the tomato into a smooth paste.
  • Dry roast the fenugreek seeds in medium flame for about 2 min and allow it to cool. Grind it into a fine powder.
  • Prepare ginger garlic paste with the cloves out of 2 garlic bulbs and the ginger.
  • Crush the cloves out of the 3rd garlic bulb and keep aside.
  • Soak the tamarind in hot water and take the juice out of it.
  • Heat oil in a heavy bottomed kadai, add the mustard and allow it to crackle.
  • Add the crushed garlic in medium flame and saute until it turns golden brown.
  • Add the ginger garlic paste and saute until raw smell goes off.
  • Add the tomato paste and mix well.
  • Carefully cook in high flame until all the water evapoartes and the mixture turns thick.
  • When the mixture turns thick and red, reduce flame add the chilly powder, tamarind juice and asafoetida powder.
  • Once the oil separates add the fenugreek powder and salt and cook for additional 10 mins.
  • When pickle is stored in a airtight container in the fridge it stays super good for about a month.
  • If ineterested you can add a small piece of jaggery while adding the fenugreek powder. 
Thanks a ton Jay for the award you had shared with me !!! Check out the super cool award here.

August 1, 2011

Lowfat Banana Walnut Bread

 Lovely weather, lushy green grass, slight drizzle, amma's strong filter coffee and most importantly Jake having a sound sleep, perfect time for writing a post. So this has been another hectic week again. Moving to a new place is no joke. Unpacking and arranging is such a pain. One good thing about moving is we can just do a clean up. Atleast got rid 5 boxes of junk.I'm kind of getting settled in the new place, hunting a good daycare is one of most challenging job.When I want to leave my kid with somewhere I want it to be the best place. After days of research I found a good place. Happy that shweets liked it too.

Coming to the recipe. We were on a road trip to Lasvegas and Shweets was asking something called as "WALL BREAD". I did not understand what it meant and just got her a chocolate muffin in starbucks. When we were back at the hotel room she tried to explain to me and finally understood that she meant the Banana Walnut Bread. So I just promised to prepare once we get back home. With kids you have to keep up your promises else you end up answering their questions every 5 minutes. So ended up making this super moist, yummy banana bread. Unlike my previous versions, I prepared a low fat banana bread. It tasted so good. You got try it !!!!

Preparation Time : 15 min

Baking Time - 45 - 60 min

Yields - 1 9*5*3 Loaf


All Purpose Flour - 2 cups
Baking Soda - 1 tsp
Salt - 1/4 tsp
Egg - 1 no
Sugar - 1 cup
Olive Oil - 1/2 cup
Low fat Yogurt - 2 tbsp
Vannila Extract - 1/2 tsp
Banana - 3 ripe
Walnuts - 1/2 cup + 1/3 cup for the topping

    • Coarsely chop the walnut into medium size pieces.
    • Mash the banana into a smooth paste.
    • Preheat the oven to 325 F and place rack in the center of the oven.
    • Spray nonstick cooking spray into a 9*5*3 loaf pan.
    • Blend the flour, baking soda, salt and set aside.
    • In a mixing bowl, mix the eggs, sugar, olive oil and mashed banana.
    • Add the flour mixture to the egg and banana mixture and mix well.
    • Add the lowfat yogurt, vanilla extract and give a quick mix.
    • Gently fold the 1/2 cup of chopped walnuts.
    • Transfer the batter into the loaf pan.
    • Top the batter with the remaning 1/3 cup of walnuts.
    • Bake for about 45 - 60 min or until a tooth pick inserted in the center of the bread comes out clean.
    • Try replacing 1 cup of all purpose flour with whole wheat flour and enjoy a fiber rich bread.
    • Baking time depends upon each oven. Mine took 60 min at 325 F.
    • Olive oil can be replaced by vegetable or canola oil.

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