Savoury Spinach Muffin

                             


      The original recipe is here. That is actually a cup cake recipe, I added salt and pepper instead of sugar and added shredded carrots and chopped walnuts instead of pine nuts.

       This one is ideal for evening snacks. The measurements in this recipe make 8 muffins which can be stored in an air tight container for a few days, and is quite satisfying for an evening snack, especially for people like me who raid the kitchen every evening! :(
                   
                                          

Recipe:

11/2 Cups all purpose flour

1 tsp of salt (adjust as you like)

1 tsp of black pepper (adjust as you like)

1 tbsp baking powder

11/4 cup milk

2 tbsp olive oil

1 lighly beaten egg

2 cups chopped uncooked spinach

1/2 cup chopped red onion 

1/2 cup shredded carrots

1/4 cup chopped walnuts

 Preheat oven to 175 degree celcius.Mix together, chopped spinach, carrots, red onions,baking powder, flour, salt and pepper. Make sure the flour is coated over all the chopped veggies. In a separate bowl whisk together egg, oil and milk.

Pour the wet ingredients slowly over the dry mixture and fold everything together. Grease a muffin pan. Pour the mixture onto 8 cups in the pan, add the chopped walnuts on top and bake for 25 mins.

Once done, (till a knife inserted comes out clean), let it sit for 5 minutes and cool before serving.

Mooli Paratha/Radish Stuffed Paratha



Mooli Stuffed Parathas!

 This is probably the third or fourth time I made stuffed Parathas and the last few times, I guess i have achieved consistency! They turned out pretty well, among all stuff parathas, I like the taste of Mooli Paratha the best!

To make this we need:

Grated Radish -  2 cups (Sqeeze the water out and it can be used to prepare the dough for the roti base)
salt
oil
chopped corriander leaves leaves
turmeric powder
chopped green chillies and half cup finely chopped onion

For the dough:
ashirvad atta - 2 cups
oil, salt and water as required

The onion and green chillies need to be very finely chopped, otherwise it will tear up the parathas while being rolled.Heat a pan, add some oil and add the chopped oions and fry till translucent. Add chopped green chillies and turmeric powder and salt as required. Add the grated radish and keep frying till the radish gets cookes.

Put the heat off and make the stuffing into small sized balls. Prepare the dough for the paratha and make them into small balls.

Flatten each ball with a rolling pin. Make sure its a bit thick on the middle and thinner around the edges. Stuff it with radish and close the dough on all sides. Flatten again with rolling pin and hands and cook it in medium flame on a dosa tawa..

Parathas served with butter and Curd..

Broccoli and Aloo Stuffed Paratha