Whole Wheat and Carrot Beetroot Savoury Muffins

Preparation :15 mins
Cook :0 mins
Total Time :45 mins
Servings :Makes 9 muffins (9 muffin )

Ingredients :

3/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
1/2 cup grated carrot
1/4 cup grated beetroot
1/2 cup curds (dahi)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp dried mixed herbs
salt to taste
1/4 cup grated paneer (cottage cheese)
2 tbsp melted butter

For The Topping
9 stp grated processed cheese
9 tsp bread crumbs

Method :

Combine the curds and approx. ½ cup of water in a bowl and mix well. Keep aside.
Combine the whole wheat flour, plain flour, baking powder, baking soda, mixed herbs and salt in a bowl, mix well and keep aside.
Combine the carrot, beetroot, paneer, melted butter and curd-water mixture in a deep bowl and mix well.
Add the dry ingredients and fold it gently using a spatula to get a thick batter.
Pour equal quantities of the batter into greased muffin moulds. Sprinkle 1 tsp of cheese in the centre and 1 tsp of bread crumbs evenly over it.
Bake in a pre-heated oven at 180ºc (360ºf) for 25 minutes.Serve warm.

Palak and Doodhi Muthia

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

1 cup shredded spinach (palak)
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup boiled sprouted moong (whole green gram)
1/4 cup cooked rice (chawal)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
3 tbsp besan (bengal gram flour)
2 tbsp oil
salt to taste
2 tsp green chilli paste
1/2 tsp sugar
1/4 tsp soda bi-carb
oil for greasing

For Serving
dahiwali phudine ki chutney

Method :

Combine all the ingredients in a deep bowl and mix well to make a semi-soft dough adding water if required.Apply a little oil on your hands and divide the mixture into 4 equal portions.Shape each portion into approximately 150 mm. (6”) length and 25 mm (1”) in diameter cylindrical roll.Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Remove and keep aside to cool slightly. Remove and keep aside to cool slightly.Cut into 25 mm. (1 “) slices and serve hot with dahiwali phudine ki chutney.
How to pack
How to packCool slightly, wrap the muthia in an aluminum foil and pack the chutney in an air-tight box separately.
Handy tips
Handy tipsSqueeze out all the water from the bottle gourd before using in the recipe.If you feel the mixture is watery add more 1 to 2 tbsp of besan.Once the mixture is ready immediately steam the muthias.

Manchow Soup

Preparation :15 mins
Cook :12 mins
Total Time :27 mins
Servings :Makes 4 servings

Ingredients :

For The Vegetable Stock
1/2 cup roughly chopped cabbage
1/2 cup roughly chopped carrots
1/4 cup chopped celery
2 tbsp chopped spring onions
3 to 4 cauliflower florets

For The Soup
4 cups vegetable stock
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp finely chopped cabbage
2 tbsp finely chopped cauliflower
2 tbsp finely chopped capsicum
2 tbsp finely chopped carrots
2 tbsp finely chopped tomatoes
1 tbsp finely chopped mint leaves (phudina)
1/2 tbsp finely chopped coriander (dhania)
2 tbsp cornflour dissolved in 1/2 cup
salt to taste
1 tbsp soy sauce
1/4 tsp black peppercorns (kalimirch) powder

For The Topping
fried noodles

Method :

For the vegetable stock
For the vegetable stockHeat 6 cups of water in a kadhai, add all the vegetables and boil on a medium flame for 15 to 20 minutes. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables and keep aside.

For the soup
For the soupHeat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
Add the cabbage, cauliflower, capsicum, carrots and sauté on a high flame for 1 to 2 minutes.
Add the tomatoes, mint leaves and coriander, mix well and sauté on a high flame for 1 minute.
Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
Add the salt, soya sauce, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.
Add the pepper powder and mix well.
Serve immediately topped with fried noodles.