Raw Papaya Caramel Muffins

Ingredients:

Butter - 50 gm

Powdered Sugar - 50 gm

Flour - 50 gm

Eggs - 2

Vanilla Essence - 1 tsp

Raw Papaya (grated) - 50 gm

Granulated Sugar - 20 gm

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Salt - A pinch


Procedure:

1.  In a kadai, add raw papaya and sugar and mix together well in low heat.  Keep stirring until all the liquid that oozed out dries up and a semi-solid soft pulp (like halwa) is formed.  Do not leave it for long as it will crystallize and become hard.  Transfer to a bowl and set aside to cool.

2.  Preheat oven at 180 degrees for 10 minutes.

3.  Line the muffin molds with paper liners for easy handling and serving.

4.  Sieve together flour, baking powder, baking soda, and salt together.  Keep aside. 

5.  In a mixing bowl, whisk butter until soft, say for about 2 to 3 minutes.

6.  Add powdered sugar and continue to whisk on high speed for about 5 minutes until it is creamy, soft, and fluffy.

7.  Add eggs one by one and whisk at medium speed for a minute until it mixes well.

8.  Add vanilla essence to this and whisk for a minute.

9.  Add the sieved flour little by little and fold with the spatula until it is incorporated.

10.  Finally, add the prepared papaya pulp to the batter and mix gently until just incorporated.

11.  Fill this batter in the muffin molds until 2/3 level and bake at 180 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean.

12.  Cool on a wire rack and serve.

Yield: Approximately 6 muffins of 40 gm each.

Vermicelli/Semiya Green Pulao

Inspired By

Gayathriscookspot


Ingredients:

Short Vermicelli - 2 cups ( I used Savorit)

Oil - 2 tbsp

Cloves - 2

Cinnamon - 1/2 inch stick

Sombu/Fennel Seeds - 1/4 tsp

Fresh Green Peas - 1/2 cup

Onion - 1 large (sliced lengthwise)

Water - 3 cups

Rock Salt - 1-1/2 tsp or according to taste

Turmeric Powder - 1/4 tsp

Finely Chopped Coriander Leaves - 1 tbsp

Fried Cashews (optional) - Few to garnish


Grind Together:

Green Chillies - 4

Mint Leaves - A handful

Coriander Leaves - A handful

Ginger - 1 inch piece

Garlic - 3-4 cloves

Make a smooth paste of all these ingredients by adding some water as needed.


Method:

1.  In a kadai, roast vermicelli until light brown using and keep aside.

2.  After transferring the roasted vermicelli, add oil in the kadai and then add in the cloves, cinnamon, and sombu.

3.  When they crackle, add the sliced onions and saute until golden brown.

4.  Cook green peas until tender in another pan with just enough water.  Drain the excess water and set the cooked peas aside.

5.  When the onions are fried enough, add the ground paste and turmeric powder.  Saute well until the raw smell goes.

6.  Add the cooked peas and saute well.

7.  Add water and salt and allow to boil.

8.  When it starts boiling, add the roasted vermicelli and let it cook on low flame for a few minutes with the lid covering the kadai.

9.  Once all the water is absorbed (this may take a few minutes), switch off the flame, and cover the kadai again with the lid.  Leave it as such for about 5 minutes.

10.  Garnish with coriander leaves and fried cashewnuts.  Serve hot with any accompaniment of your choice, may be a raita or a gravy.

PS:  I could not take a snap of my pulao as it vanished off in a jiffy.  I will surely post pictures the next time I do this recipe.

Peanut Butter Energy Bars

Inspired By

Sharmis Passions


Ingredients:

Oats - 1/2 cup

Cornflakes - 1/4 cup

Honey - 3 tbsp

Peanut Butter - 2 tbsp (Click for recipe of Homemade Peanut Butter)

Unsalted Butter - 2 tsp

Brown Sugar - 2 tsp

Water - 2 tsp

Dry Fruits and Nuts (chopped) - 1/3 cup (I used cashews, almonds, peanuts, figs, candied ginger, dried grapes)


Procedure:

1. Dry roast oats, cornflakes, dry fruits and nuts in a deep pan until the oats turns light brown and nice aroma of it comes.  Keep aside.

2.  In the same pan, melt butter.  Add honey, peanut butter, sugar, and water.  Bring to a boil.

3.  Add the roasted oats mixture to this and mix well until combined together.  Check if the honey-peanut butter mixture is coated on all of the oats mixture.

4.  Line a tray with butter paper.  Transfer and spread the mixture immediately on the butter paper to 1/4 inch thickness with a wooden ladle.  Straighten the edges with the ladle and make it into a square or a rectangle.  Gently press all over with the ladle to make it intact.  Allow to cool for 5 minutes. Cut into rectangular bars.

5.  Bake in a preheated oven at 180 degrees C for 5 to 7 minutes.  This step is purely optional.  When baked, it gives crispiness and crunchiness to the bars.  You can leave this step, yet the energy bars taste good.

5.  Cool and store in airtight containers.

These are crunchy, chewy energy bars loaded with all the healthy ingredients and give instant energy.  A good alternative to other sweet treats that are not so good for your health.

Usually, I pack and carry these bars when I travel.  A great snack to munch on-the-go that would not affect your tummy.  No hazards of the white sugar too.  A real energy booster to have it handy.