Peanut Chocolate Muffins

Muffins with Peanut Butter and Peanut Chocolate.
Picked this while browsing a Cook Book.
I made this for my friends daughters birthday.
Makes 12 Muffins.

Ingredients needed:
1. Plain flour 250 gms
2. Peanut Bar (Snickers) - 3
3. Crunchy peanut Butter 6 tablespoons
4. Sugar 6 tablespoons
5. Baking Soda 1 1/2 tsp
6. Pinch of Salt
7. Unsalted Butter 60 gm
8. Egg - 1 (Egg Replacer - 1 1/2 tsp mixed with 2 tbsp of milk.)
9. Milk 175 ml
Method:
1. Preheat the Oven to 200 degree
2. Stir together the Flour, Sugar, Baking Powder, Salt, Peanut Butter till resembles likebread crumbs.
3. Add the melted butter and egg to the milk.
4. Stir this gently in a bowl. Mix in the Snicker pieces.
5. Line Paper cups in a tray and add this mixture and bake in the oven till done. {Approx 20 mins in 200° C }

~ Crunchy, Softy, Buttery Muffin - As described by the Birthday Girl. ~

Mango Rice

Mango - Ripe or Raw is a "Passion fruit" for many.
Rather than getting pickled and bottled, it can also make a Wonderful meal.

Ingredients Needed:
1. Sour Mango - 1 (Grated)
2. Cooked Rice - 1 1/2 cup (Each grain should be separated)
3. Salt - to taste
4. Fenugreek Powder - (Methi seeds - Dry roast and Powder) 1 1/2 tsps
5. Turmeric Powder
6. Hing

Ingredients for Tempering:
1. Oil - 2 tablespoons
2. Mustard seeds
3. Cummin Seeds
4. Dry Red Chilli 1
5. Green Chilli slit 2
6. Curry Leaves
7. Ground Nut
8. Cashew Nuts

Method:
1. Heat Oil in a pan, fry Groundnuts then add other tempering ingredients.
2. Now goes grated Mango, Salt, Turmeric powder and Hing.
3. Fry for few minutes, add Methi Powder, cooked rice and mix thoroughly.


~ Serve this Andhra Special with Papad. ~

This is My submission for RCI (Andhra) hosted by Latha of MasalaMagic

Jam Cookies

I tried Viji's Thumb Impression cookies.

I used Strawberry and Apricot preserve as topping and omitted Cashew powder but followed the her method to the T.

It came out well and liked by everyone in my family and friends.

Thanksssss, Viji !

This is my submission for Coffes's MBP (Sweet).

PineApple Rasam

Rasam with a slight sweet taste.
Rasam out of Pineapple and its extract.

Ingredients Needed:
1. Pineapple - 2 round pieces
2. Diluted Dal water - 3/4 cup
3. Tomato Puree - (Extract from 1 1/2 tomato)
4. Slit Green Chillies 2 (according to taste)
5. Rasam Powder - 1/2tsp
6. Turmeric Powder
7. Hing
8. Salt to taste
9. Water 3/4 cup
10. Coriander for garnishing.

Ingredients for Tempering:
1. Ghee 1 tsp
2. Mustard Seeds
3. Jeera
4. Curry Leaves.

Pineapple Rasam

Method:
1. In a vessel add chopped pieces of Pineapple (1 piece), Diluted dal waterTomato Puree, Slit Green Chillies, Turmeric Power, Rasam Powder, Hing andsalt.
2. Bring this to boil and till the Pineapple is cooked.
3. Now goes Water and cook in slow flame till it reaches boiling stage. (No need to hard boil.)
4. Take another piece of Pineapple and a pinch of salt, grind into a paste and take out extract and pour on Rasam.
5. Temper with Mustard seeds, Cumin seeds and Curry leaves.

* Rasam - Have it with Rice or as a Delicious Soup. *

Pineapple Rasam

Note:1. Always take semi ripe and sour taste pineapple to make this rasam.
2. If pineapple is not sour you can add little lime/lemon juice at the end.

Methi Pakkoda

Pakkodas are a good tea time Snack made with Cabbage, Onion, Mint or Cashews.I present a different kind of Pakkoda - Methi Pakkoda.

Methi Pakkoda

Ingredients Needed:
1. Gram Flour 1 cup
2. Rice Flour 2 tablespoons
3. Salt to Taste
4. Cashew nut pieces few
5. Chopped Methi Leaves 2 handful.
6. Ghee 1 tsp
7. Cooking Soda Pinch
8. Sugar 1/2 tsp
9. Coriander Powder 1 tsp
10. Chilli Powder 1/2tsp
11. Ginger Small piece
12. Fennel (Sombu) 2 tsp
13. Green Chillies 2
14. Oil for frying.
15. Water to knead

Method:
1. In a vessel add Gram flour, Rice Flour, Salt, Cashew, Chilli Powder, Coriander Powder,Sugar, Ghee and Cooking Soda. Mix well and keep it aside.
2. In a small Mixie jar, take Fennel seeds, Green Chillies, Ginger and grind into a Powder.
3. Add this to the flour mixture, Chopped Methi Leaves and mix well.
4. Sprinkle some water to the flour and make stiff dough.
5. In hot oil, put in small quantities and fry till golden brown.

Methi's goodness and slight bitter taste makes this an excellent Snack.
Try this out soon, folks......
This is my Submission for JFI (Greens) hosted by Indira of Mahanandi.
Thank you Indira for hosting such a nice event.

Methi Pakkoda