Category: Healthy foods

Categories
Appetizer Chicken Fusion Healthy foods Sprouts

Indian Pickled chicken in lettuce cups

My first take on Saransh Goila’s recipe, ‘Achari Tikka Bread cones’  turned out yummy, everyone loved it. I made it for dinner and paired it with a soup and it was a hit. That night I had my friend over for dinner and he is sort of doing a Paleo diet, so I decided to make a variation for him that was not as carb heavy.

This has all the flavor of the original minus the bread. I kept the croutons on the side so he could add a few if he wanted.  I loved how pretty it looked.  I also made a vegetarian version with ‘Paneer’ for a vegetarian friend and that turned out yummy as well.

Achari Chicken lettuce cup with garlic crouton
Achari Chicken lettuce cup with garlic crouton

Ingredients:
3/4  lb  Boneless Chicken
2 ½ tablespoons Achari Masala ( I used ready made Indian pickle masala)
100 grams Hung Curd
1 tablespoon refined flour
2 tablespoons Mustard Oil
2 Thick bread slices, cubed
2 tbsp butter melted
1 clove of garlic crushed

Chopped carrots, cilantro, green bell pepper

Bean sprouts
Endive leaves separated

Method:

Chicken:

Heat Mustard Oil to a smoking point & then add Achari Masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.

Add this spice mix into hung curd. Mix nicely.

Cut cubes of chicken & marinade it with the pickled curd marinade for minimum 60 mins.

Now cook the chicken on medium flame, add refined flour and cook for 8-10 mins. Once cooked evenly, keep it aside.

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Croutons

Preheat the oven at 325 F


Toast the bread cubes in the oven till they are crisp.
Take them out and pour the garlic butter and toss them well. Bake them again for 5-6 mins to get them golden brown.

Mix with chicken with the croutons, chopped carrot, sprouts, and cilantro.

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Now, take the endive leaves and fill them up with the mixture. And serve.

Achari Chicken lettuce cup with garlic crouton
Achari Chicken lettuce cup with garlic crouton
Categories
Appetizer Chicken Fusion Sprouts

Achari Chicken Tikka cones

Chicken pickled with Indian spices is used as a prime ingredient in making an Open Canape.

You read in my previous post that there was a challenge/ healthy competition on a facebook group, where a very famous chef  Saransh Goila has shared some of his amazing recipes, and the members of the group are trying to recreate those. The second recipe was Achari Chicken Tikka Canape.

I thought it was genius..I love the pickle flavor and to combine that with a crispy buttery toast, and topped with crunchy sprouts. I could totally see myself making this quite often as an appetizer in summer.

Back to the competition, we were supposed to follow the recipe but it was ok to put a twist on it. So I decided to make it three ways. The chicken was the same, but I varied the bread used and also presented it in three different ways.

Variation 1- Bread Cones

Achari Chicken in garlic bread cone 1
Achari Chicken in garlic bread cone

Ingredients


300 grams Chicken
2 ½ tablespoons Achari Masala ( I used a ready made masala)
100 grams Hung Curd
20 grams Bean Sprouts
1/4 cup shredded cabbage
1 tablespoon refined flour
2 tablespoons Mustard Oil

1 can of crescent roll dough

1 tsp soft butter mixed with some crushed garlic

few thick papers

Few aluminium foil

Method:

Chicken:

Heat Mustard Oil to a smoking point & then add Achari Masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.

Add this spice mix into hung curd. Mix nicely.

Cut cubes of chicken & marinade it with the pickled curd marinade for minimum 60 mins.


Now cook the chicken on medium flame, add refined flour and cook for 8-10 mins. Once cooked evenly, keep it aside.

Mix with shredded cabbage and set aside.

Bread cone

While the chicken is marinating, you can start the preparation for the bread cones.

Preheat the oven at 350 F.

Make a cone with a thick paper and cover it entirely with an aluminum foil.


Spray with a cooking spray.

Take the crescent roll dough out and cut in 1 inch strip. Wrap around the aluminum cone. Bake for 9-10 mins.


The cones won’t be completely baked, take them out of the oven and take out the foil cone.

Now brush them inside and out with garlic butter and sprinkle with panch phoran.

Bake for a few more minutes.


Fill up with the chicken mixture and top with some sprouts.

Achari Chicken in garlic bread cone-close up
Achari Chicken in garlic bread cone

Ingredients:
300 grams Chicken
2 ½ tablespoons Achari Masala
100 grams Hung Curd
20 grams Bean Sprouts
1 pcs. Iceberg Lettuce
50 grams Butter
30 grams Peeled Garlic
6 pcs. Bread buns
1 tablespoon refined flour
2 tablespoons Mustard Oil

Method:
Heat Mustard Oil to a smoking point & then add Achari Masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.

Add this spice mix into hung curd. Mix nicely.

Cut cubes of chicken & marinade it with the pickled curd marinade for minimum 60 mins.

Shred the lettuce & store it in chilled water.

Now cook the chicken on medium flame, add refined flour and cook for 8-10 mins. Once cooked evenly, keep it aside.

Add chopped garlic to softened butter. Now spread this butter on half sliced buns.

Toast these buns on a non stick pan or in the oven.

Assemble the canapé – Take the toasted bread. Place lettuce leaves on it. Add the pickled Chicken on the top.

Garnish with sprouts & serve.

Categories
Healthy foods Kids favorite Snack

Strawberry fruit roll up with a kiss of spice

There is something special about the fruits in season. Although you get strawberries pretty much throughout the year in the supermarket, the ones you get in the Farmers market right in middle of june are just out of this world. Super sweet, juicy and red to the core, they are perfect to make many dishes. I always make Strawberry preserve and of course strawberry ice-cream & milkshake. I also dehydrate the strawberries for a later use.

Roll up 3

Yesterday when I went to market I got a large flat of berries, when I got home I realized that they had to be eaten today. Since that was practically impossible, I decided to try something fun, decided to make a fruit leather with half of the berries.

Berries in summer

Whenever we talk about Fruit leather, I think of the summers in India. I fondly remember my mom making fruit leather with jackfruit and mango pulp. She would make the pulp and pour in the steel plates. Those plates would go out on the terrace and in the 90-110 F , the fruit leather would be ready in a day or two. Many times before my mom could bring the dried fruit leather inside, we would already picked a few pieces, it was just too hard to resist.

Today I decided to make the fruit leather but as many other dishes I decided to add a little spice to it. One of the favorite things I recall from summers growing up is the ‘Kokum’ drink. Kokum is a fruit, very tart in taste, very pretty color and had amazing medicinal properties. It is known to aid in weight loss and also has a cooling effect on the body.

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When my Mom makes a sherbet/drink with Kokum, she always add a pinch of roasted cumin and some rock salt.  The Kokum color is a pretty pink, just like the strawberries so I decided to bring in those flavors in my fruit leather.

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Ingredients

1 lb of ripe strawberries

1-2 tbsp of sugar

1/2 tsp lime juice

1/4 tsp rock salt/black salt

1/2 tsp cayenne pepper

  
 

Method

Grind the strawberries in a blender, add sugar & lime juice and grind again. Now stir in all the dry ingredients.

If you have dehydrator you can use that or just go with good old sun dried method.

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Depending on the method you are using and the thickness of the leather, it will be ready in 6-24 hours.

Now lay the dried leather on a parchment paper. Cut in strips 2-3 inch wide and roll it up. Your Strawberry fruit leather is ready to enjoy.

Roll up 2

 

 

Categories
BBQ Healthy foods

Veggies on the barbecue

Veggies ready for the grill

Stuffed peppers

I love making this pepper, they are so colorful and appetizing. They are almost sweet in taste and pair well with spicy fillings. They are perfect bite size, you can just pick it up with the stem and pop it in your mouth. I try to make a couple of varieties, one with the vegetarian filling and the other with some meat.

Take 1: Vegetarian

Ingredients

 

2 potatoes boiled and mashed

1/4 red onion finely chopped

1/2 tbsp chopped mint

1 tbsp chopped cilantro

1 serrano pepper finely chopped

1/2 tsp Saunf, roasted

1/2 tsp Cumin seeds

1/4 tsp Coriander seeds

1/2 tsp Black salt

1/2 cup grated paneer

1 pinch of Kasoori Methi

Method

Take all the dry spices, roast lightly & pound it in a mortar & pestle. I feel grinding fresh spices make a huge difference in the taste of the dish.

Mix everything together.

Make slits in the pepper and fill it with the stuffing.

You can pan fry them but I think I like them the most when they are grilled. I have this pan that you can use on the grill, I love it. You get the flavors of the charcoal grill and can easily cook the peppers & flip them easily. I also use it to grill the fish, make Paneer Tikka.

http://www.worldmarket.com/product/nonstick+metal+grill+grid.do?&from=fn

Brush the peppers with some oil, and cook till you see some nice black spots.

 

Spiced Cauliflower

tri color cauliflower

I am one of those people who love, love cauliflower. I make Cauliflower soup which is a perfect beginning for a winter meal. I can eat a whole head of cauliflower for a snack, roasted, steamed all of it. So I decided to try the cauliflower on the grill..my favorite way of cooking.

This is so simple to make but turned out really great.

Ingredients

 

1 head of Cauliflower broken into bite size pieces

Oil to cover all the pieces

1 tsp salt

1/2 tsp turmeric

1 tsp Chili powder

1/2 tsp dry ginger powder

salt to taste

2 tbsp Chickpea flour ( Besan)

Method

Make sure all the pieces are of similar size, that way when you cook them, they will get cooked at the same time.

Mix the cauliflower pieces with oil, and toss it very well. You dont want to be stingy when it comes to oil, it is needed to make these pieces crispy. And most of it will burn off on the grill.

Mix in all the dry spices including salt.

Now add besan and mix well.

Cook it in a basket. I love this idea since it is easy to keep tossing as it is cooking.

 

Cook until crispy. Make sure you keep the heat medium, if it is too hot, the pieces will be burnt but not cooked through.

Marinated Vegetables

BBQ Basket

You can not go wrong with this recipe. The vegetables are so flavorful and the grill adds an additional layer of flavor. I use whatever I have on hand, though it always has some sort of peppers and mushroom. This time I used, red bell pepper and shishito peppers and some zucchini. I love adding large pieces of onions, they taste amazing when they are nicely caramelized on the grill.

Basically you make a vinaigrette  and toss whatever you have on hand in it.

Ingredients

6 cups Mushrooms whole

2 cups Shishito peppers

1 red onion quartered and then separated into single layers

1 zucchini cut into bite size pieces

1 red bell pepper cut into large square

2 cloves of garlic crushed

1/3 cup olive oil

2-3 tbsp  Balsamic Vinegar

Fresh crushed black pepper

salt

4 tbsp chopped fresh herbs like Parsley, mint, basil

Method

Mix all the ingredients except the vegetables in a large bowl, whisk it well. Toss in all the vegetables and keep aside for at least 2 hour.

Grill it in the basket, tossing to make sure it is grilled from all the side.

 

Grilled cherries

When I first read about it, I thought it was completely crazy but decided to give it a try. It is a painful process to pit the cherries but I think this recipe makes it worth it.

Ingredients

4 cups of pitted Cherries

1 tbsp Agave nectar

2 tbsp Balsamic Vinegar

1 tbsp butter

Method

Layer the cherries on an aluminum foil on the grill tray on the grill. This will ensure that all the juices stay inside. Cook for 7-8 mins. While it is cooking mix the rest of ingredients.Pour over the cherries and cover the cherries to make a packet.

Cook for another 10-12 mins. Take the whole packet on a plate, open carefully. What you will see inside is a ooey gooey yummy fruity topping. 🙂

You can serve with vanilla ice cream..but I think it tastes the yummiest with ‘sweetened ricotta cheese’.

 

 

 

 

 

 

 

 

 

Categories
Fish Healthy foods Main Dish Not sure

Grilled trout with herbs

I love summers especially since we can enjoy barbeque outside. There is something special about this time of the year when you get abundant  vegetables and fresh herbs in the farmers market, all the produce is at its peak and taste great.

trout5

I love summers also because we can grill out side. You can just have meats and veggies ready and when everyone gathers, just throw them on the grill and you got yourself a meal. There are two camps when it comes to grill, the coal one and the non-coal one, we for sure belong to the first one. In my opinion nothing beats the taste of fresh corn on the cob just grilled to perfection on the coals. The chicken tikka with the smoky flavor of the coal tastes amazing. So as you can see we love grilling with coals.

So today we had a few friends over for BBQ. I had marinated a lot of veggies, made some stuffed pepper , there was fresh corn on the cob, some couscous, masala chicken and my son decided to make some fish.

Veggies ready for the grill

When it comes to fish I am very picky, not because I want to be  but because of the fact that I can only eat fresh water fish. I am ok with catfish, bass etc but can not eat salmon.

So when my son decided to make trout and that too whole fish, I was a little skeptical but decided to go along. He went and bought the trout from Whole Foods, and made it with very simple ingredients..but man it tasted so yummy. It was delicate yet flavorful.

Ingredients

4 whole fresh water trouts

few sprigs of dill

few leaves of sage

few sprigs of parsley

few taregon leaves

2 lemons sliced

salt & pepper

Olive oil

Trout 7

Method

With a sharp boning knife slice the fish horizontally.

Apply some olive oil both inside & outside.

Sprinkle with salt & pepper.

Layer the inside with some herbs and lemon slices.

Trout 2

Let it sit for 10-15 mins covered.

Trout 1

Brush the grill with olive oil. And place the fish gently on the grill.Cook for 3-4 mins on the first side and then a couple of minutes on the other side.

To serve

Take the main bone out, take the fins, head and tail off. Make into fillet and serve. My son did an amazing job of taking the main bone out and filleting the cooked fish.


Categories
Fusion Rice Side dish whole grain Whole Grains

Mexican risotto…wholy Smokes !

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I love making dinners based on a theme, love bringing all the elements of the meal together. Sometimes the common thread can be a cuisine, an ingredient, season or sometimes it can be a cooking technique. Tonight’s meal was Smoking hot.

I love the smoky flavor in dishes, be it a spice like a smoked paprika, smoky pepper like chipotle, smoked gouda, hickory smoked meats or smoking a cooked dish using a traditional ‘Dhuri’ technique from India. I just learnt that the Dhuni technique is used very extensively in a Dham cooking. I make this condiment with Walnut Chutney, a recipe from the northern indian Kashmiri cuisine, where I use a hot coal & ghee to create the smoke to flavor the dish.

Going back to my dinner theme tonight, so if you have not already guessed, the theme was ‘smoking’. I made this Barley Risotto with a mexican twist, Shrimps in tomato based sauce & Corn salad. Each dish had a ‘smoky’ element to it. Today I am sharing the recipe for the risotto. The smoky flavors come from the roasted poblanos and smoked paprika.

As I mentioned, my family is trying to eat only whole grains and use as little processed food as possible. So I try to make different grains every day, rotating between brown rice,quinoa, bulgur, wild rice, farro, whole wheat & barley. Today it was barley’s turn. So I decided to make this dish, I think it tasted like the risotto, and since I incorporated the mexican flavors, I called it Mexican risotto. Barley is a very commonly eaten in many parts of the world. It is known for many good things including calming your stomach down. My grandmom used to give us barley water when we went a little crazy eating garbanzo beans. 🙂

Ingredients

1 cup of Barley

1/2 white onion finely chopped

1 garlic chopped

2 Poblano peppers

1 tbsp Cilantro chopped

1/2 cup cream

1/4 cup white wine ( optional)

1/2 tbsp Smoked Paprika

1/2 tsp cumin powder

1 tbsp oil

 
Method

Pressure cook barley with a little bit of salt & 2 1/2 cups of water. I like to cook it in a little more water so it cooks and has extra starchy liquid, this makes the dish creamy with little amount of cream. 
Roast the poblanos until charred. Keep them covered in a bowl and when cooled peel and chop.

Heat oil, saute onions & garlic. When lightly browned, add the chopped poblano and paprika. Now add the wine if using and cook for 2-3 mins.

Add the barley along with the cooking liquid and mix through. Adjust the salt.

Add the cream and heat it through.

Garnish with chopped cilantro and serve.

Sometimes I add chorizo to make it a one pot meal. I saute the chorizo, when cooked remove it on a plate. In the rendered fat, saute the onions etc and follow the rest of the steps.

Categories
Appetizer Chicken Healthy foods Kids favorite Not sure

Chicken porcupine  kabob

  You hear all the time that kids are fussy eaters and you got to try all kinds of tricks to get them to eat good stuff. I must say I got lucky, both my kids never troubled me with eating, they eat anything & everything I make for them( may be barring ‘indian bitter melon). 

I also see and hear that the kids want to eat junk and throw tantrums if they don’t get any. I have seen kids eat chicken nuggets everyday. Again, I can not complain here, my kids don’t eat junk at all, in fact if you open my pantry, you will not find any chips, cookies with vegetable shortening. Instead of eating something that is processed and full of preservative, excess salt and sugar, my family eats dry fruits, dehydrated fruits & veggies, nuts…I am very thankful for that. 

 

As you can see, my pantry is loaded with nuts, dry fruits, healthy indian style popped lotus seeds etc. I have a designated place for everything so they find it easily. Most of  my containers are clear and labeled.   

 

So back to the making food for kids. I feel that if you make it fun, the kids enjoy and might try different things. 

Today’s recipe is one such fun recipe. It is tasty, healthy and easy to make. 

Chicken porcupine kabob 

  

It is a very simple recipe and if you have all the ingredients, you can make it in under 30 mins. 

Ingredients

3/4 lb ground chicken ( I use a combination of breast & thighs)

1/2 onion chopped really fine

1-2 cloves of garlic crushed

1/2 inch Ginger, chopped or grated

1 green chill finely chopped 

1/2 tsp garam masala

1/2 tsp cumin powder

3/4 tsp coriander powder

1 tbsp chopped cilantro

1 tbsp chopped mint

1 tsp chaat masala

Others

1/2 cup  basmati rice plus 1tsp salt, soaked for 1 hour

1 tbsp oil

Method

Drain the soaked rice. Take it on a plate. 

Start boiling the water to steam out Kabob. 

Mix all the ingredient for kabob very well. 

Take the oil in a bowl. 

Make small balls from the chicken mixture. Dip it briefly in the oil, and roll in the rice grains. 

Arrange them on the steamer dish. 

  

Steam for 5-7 mins depending on the size of the chicken ball. 

Take out one and check if the chicken is cooked through. 

 Edit   

As  you can see the rice is steamed and pluffs up nicely. 

You can serve these with spicy mint chutney or a sweet and sour tamarind chutney or tomato ketch up.  

Edit   

Categories
Appetizer Breakfast Healthy foods

Savory Indian Appe or Aebleskiver?

As you start making dishes from different cuisines, you start observing the similarities between the cuisines and your cuisine. After a couple of months of moving to California we went on a long drive along PCH 1. I was completely bowled over by the scenic route. We stopped along at various missions along the way and of course various food place. During this trip we also visited the danish town of Solvang. I fell in love with that little danish town. Horse pulled buggies, tiny shops selling embroidered  articles, beautiful house, small windmills and of course yummy food shops. This is where I first ate the ‘Danish Aebleskivers’. Tiny balls of goodness filled with fruits and dusted with powdered sugar..they are little tiny packets of yumminess.

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When I saw these little balls, I was quickly reminded of a similar looking dish from back home, India. In India we also make a dish that looks exactly like these Danish Aebleskivers. The batter is typically made from ground rice, sometimes fermented and sometimes not. The fermented version is usually the savory kind, where as the non- fermented is the one that is sweetened typically with jaggery.

Today’s recipe is a savory indian aebelskiever, ‘Appe’!

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I love making food that the kids can pick up and eat on the go, and these fit the bill. You can serve these for breakfast or  dress these up as party finger foods. These are healthy, tasty.  The batter can be made ahead and  so these can be put together in a short time once the batter is ready.

I got this recipe from my younger sister, who got it from her Mom in law. Since I am lazy, I am always looking for options where I can do the prep once but make a few different dishes from it. So I make my own variations like Thai, Chinese, Mexican appe using the same batter. 

Ingredients:

1 cup urad daal
1/2 cup chana daal
4 cups rice

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1 cup sooji

1/2 cup poha( it is basically cooked, flattened, dried rice grains)

Method:

Soak both daals and rice for at least 5-6 hours, I prefer to soak it overnight.  Next morning grind all of these separately. When you start grinding these soak the sooji and poha with just enough water to cover these.

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When you grind the rice, grind the poha and sooji with it.

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Add
Salt
1 tsp sugar

Let this batter ferment for at least 12 Hours. The batter gets light and airy. It practically doubles in volume.

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When you are ready to make the ‘appe’, make sure the batter is of ‘pancake batter’ consistency.

Add

You can pretty much add anything you like. If you want to add something like carrot, it is better to shred it so it cooks quickly. I like to add all the ingredients of chutney

  • Finely chopped onion
  • Finely chopped cilantro
  • Finely chopped Green chilies
  • chopped curry leaves
  • Fresh coconut
  • Cumin seeds

I love adding these, this way you can eat the ‘Appe’ even without any chutney with just a dollop of ghee. 🙂

cropped ghee & podi

Make Appe using the Appe pan, you can easily buy them in the indian store. You can also use the aebelskiver pan online, that also works very well.

Buy the pan online

Add a drop of oil and then add about 1-2 tbsp of batter to make Appe.

I have a little video here that shows how to make these.

IMG_3138 1

Note:
You can also make Appe using ‘Aebelskiever pan’.

Note:

You can make many variations with the same batter.

Mexican appe:  I saute various vegetables, add my homemixed taco/fajita seasoning, chopped cilantro and some chipotle and mix everything in the batter. I serve it with Avocado Cream sauce.
Chinese appe:  Saute shredded carrots, beans, green onion, thin sliced cabbage. Add soy/chili sauce, and then add it to the batter. You can serve it with store bought schechwan sauce.
Thai appe: I add lemongrass, thai basil along with some vegetables and then serve it with satay sauce.
Categories
Appetizer Chicken Egyptian Healthy foods

Dukkah crusted chicken in coconut oil

I made Dukkha just because I just loved eating it mixed in olive oil and eaten with a crusty bread but since I made it I have been sort of obsessed with its flavors. So when I needed to make some protein for a dinner to go with my porcini mushroom soup with truffle oil, I decided to use this spice blend.

Today’s recipe is an easy one that you can put together in 10 mins if you have the Dukhah ready.

Dukkah crusted Chicken with coconut oil

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Ingredients:

2 Boneless skinless organic chicken breast cut in strips

1/2 tsp All Spice powder

1 tsp Smoked paprika

1 tbsp oil

salt to taste

2 small cloves of garlic crushed

8 tbsp of Dukkah blend

Method:

Mix the garlic, salt, paprika, oil and all spice in a bowl. Add the chicken pieces and mix well. Let it sit for 5 mins.

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Take the dukkah in a shallow bowl.  Take the chicken pieces one at a time and make sure they are coated well with the mixture. Press down a bit to ensure that the mixture sticks to the chicken pieces.

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Take a pan and add some coconut oil.

Cook the chicken pieces on low flame until done on both sides.

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Serve with a salad or a bowl of hot soup.

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Categories
Breakfast Fusion Healthy foods

Breakfast( or Lunch) muffins with Quinoa

It has been crazy last few days, have not had a chance to write a post. This one is from the archives.

It is always challenging to pack something for the kids lunch that is healthy, quick to make, should taste good at room temperature and last but not the least, the kids should like it. This recipe fits the bill in my household. I like it since it is nutritious and quick to make.

So I will be honest that I don’t love quinoa. I know there are many good proteins in quinoa but I can not bring myself to use it as a substitute for rice in any traditional Indian recipes.
I also think that there are many people in the world who don’t have quinoa in their diet and still they have managed to stay healthy.

Having said that I do try to incorporate as many wholesome ingredients in our diet as I can, so this recipe is an effort along those lines.

Healthy eating series- Breakfast muffins with Quinoa

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So I will be honest that I don’t love quinoa. I know there are many good proteins in quinoa but I can not bring myself to use it as a substitute for rice in any traditional Indian recipes.
I also think that there are many people in the world who don’t have quinoa in their diet and still they have managed to stay healthy.

Having said that I do try to incorporate as many wholesome ingredients in our diet as I can, so this recipe is an effort along those lines.

Quinoa Muffins-
4 eggs
1/2 tsp paprika
1/2 tsp pav bhaji masala
3/4 cup cooked quinoa
1/4 cup chopped red bell peppers
1/4 cup chopped zucchini
1/4 cup onions caramelized ( I usually make a big batch and keep it in the fridge)
1 tsp chopped cilantro
1/4 cup chopped ham( optional)
1/3 cup shredded cheese

Prepare oven to 350 F. Line a muffin pan with cupcake liners
Spray with oil spray.

Beat eggs well with dry spices & salt. Mix rest of the ingredients.
Pour in the cupcake liners and bake for about 25-30 mins.

I pack this with a garden salad for my kids lunch box.

This recipe makes about 6 muffins.

Note:


I had made similar recipe with lemon rice quinoa with lots of green chillies and peanuts. That tastes good as well.

 

I did not get a chance to take step by step pictures this time, will update the post when I do next time.

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