Ragi Banana Chocolate Muffins

Ingredients:


Whole Wheat Flour - 25 gm

Ragi Flour - 25 gm

Dark Chocolate (grated) - 50 gm

Eggs - 1

Brown Sugar - 50 gm

Oil - 38 gm

Banana (mashed) - 50 gm

Baking Powder - 1/4 tsp

Baking Soda - a pinch

Salt - a pinch

Cinnamon Powder - 1 tsp

Vanilla essence - 1 tsp


Method:


1. Preheat oven at 180 degrees for 10 minutes.

2. Sieve together wheat flour, ragi flour, baking powder, baking soda, salt, and cinnamon powder.

3. Beat well together mashed banana and sugar.

4. Add egg and beat.

5. Pour oil in a stream while beating the mixture.

6. Add vanilla essence and beat.

7. Add the sieved flour spoon by spoon and mix. Do not over beat.

8. Add the grated chocolate and mix using a spatula.

9. Scoop the batter in muffin cups till two-thirds filled and bake for 12-15 minutes at 180 degrees or until skewer inserted in the middle comes out clean.

10. Remove from the oven and let them cool on a wire rack. 

Here are the healthy ragi banana chocolate muffins to be relished. These are guilt-free, no white sugar, no maida, no butter cakes.

Notes:

This measurement yielded 6 muffins of approximately 40 gm each. They can be stored for 3 days at room temperature and more when refrigerated.

Organic Wheat Pumpkin Muffins

Ingredients:

Organic Whole Wheat Flour - 1 cup

Organic Brown Sugar - 3/4 cup

Red Pumpkin (grated) - 1 cup

Melted Butter - 1/2 cup

Eggs - 2

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Salt - A pinch

Cinnamon Powder - 1/2 tsp

Chopped Nuts (Cashew and Almonds) - 1 tbsp

Vanilla Extract - 1 tsp


Method:

1.  Preheat oven at 180 degrees for 10 minutes.

2.  Mix together organic whole wheat flour, baking powder, baking soda, salt, and cinnamon powder.  Keep aside.

3.  Line muffin molds with liners.  I used aluminium foil ready-to-bake molds, so did not use liners.

4.  In a mixing bowl, beat eggs until fluffy at high speed for 1 to 2 minutes.

5.  Add organic brown sugar and beat well until frothy at high speed for about 2 minutes.

6.  Pour melted butter into this mixture as a thin stream while continuing to beat with the handheld beater.

7.  Add vanilla extract and beat for a minute.

8.  Add the flour mixture little by little and beat on slow speed until combined together well.

9.  Mix in the grated pumpkin with a spatula into the batter and also add in the chopped nuts saving some for garnishing.  Mix well with the spatula.

10.  Scoop out the batter into the muffin molds.  I got 8 muffins of approximately 60 gm each.

11.  Bake in the preheated oven for about 15 to 18 minutes at 180 degrees or until the skewer inserted in the middle comes out clean.

12.  Remove from oven, allow to cool on wire rack, and use or store.

Yummy, healthy, organic, homemade whole wheat pumpkin muffins are ready.  These muffins stay good for 2 days and for a longer shelf life store in refrigerator.

Kudhiraivali (Barnyard Millet) Keerai Fried Rice

Source:

Nalla Soru, Ananda Vikatan


Ingredients:

Kuthiraivali Rice (Barnyard Millet) - 1 cup

Cumin Seeds - 1/4 tsp

Oil - 2 tsp

Ghee - 2 tsp

Garlic - 4 flakes

Mint/Coriander/Red Thandu Keerai (Amaranth) - 4 tbsp (finely chopped)

Pepper Powder - 1 tsp

Salt - 1 tsp or as per taste


Method:

1.  Wash and cook rice in 2 cups of water.  Make sure the grains are separate but cooked as for fried rice.

2.  Heat oil in a pan and splutter cumin seeds.

3.  Add chopped garlic and salt and mix.

4.  To this, add the keerai, mix, and cook until done.

5.  Mix in the cooked rice and pepper powder.

Serve hot with a raitha or gravy or sauce of your choice.


Health Benefits:

All millets can be grown using natural fertilizers though they do not need any fertilizers or chemical inducers.  When planted in rainy season, they grown well on their own.  The barnyard millet is rich in mineral salts.  Riboflavin, thiamine, vitamin B complex and fiber content are replenished on using the kuthiraivali.  It is a rich source of energy.  It contains protein, iron, phosphorus, and a very little quantity of fat.  Induces hunger.  Encourage good digestion.

The thandu keerai or mint or coriander leaves is another good source of mineral salts and beta carotene that are good for eyes.

Growing children, diabetic patients, and heart patients can all consume this fried rice.