Eggless Blueberry Muffins

Ingredients: For 12 Muffins

• All Purpose Flour: 2 Cups
• Baking Soda: 1 & 1/2 tsp
• Salt: 1/2 tsp
• Sugar: 1 Cup
• Milk: 1 Cup
• Oil: 1/3 Cup
• Vinegar: 1 tbsp
• Fresh Bluberries: 1 & 1/2 Cups

Procedure:

1. Preheat oven to 400 F. Line a muffin pan with liners.
2. Mix flour, salt and baking soda very well.
3. In a bowl mix sugar, milk, oil, vinegar very well.
4. Add dry ingredients to the wet ingredients and mix well.
5. Add blueberries and gently mix them in batter.
6. Fill muffin pan 3/4 and bake it for 20 to 25 min. until golden brown.
7. Let sit in pan for 5 mins before removing to cooling rack.
8. Enjoy these muffins anytime of the day.

Source - Madhuram

Now it's award time Sireesha of Mom's Recipes and Aparna of Aps Kitchen gave me Scrumptious Award'. Aparna also gave me 'Kreative Blogger Award', 'One Lovely Blog Award', 'I love Your Blog' award. Thank you very much Sireesha and Aparna for these wonderful awards.

I would like to share this award with all my blogger friends. So girls enjoy these awards.

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Trupti
Fahsion Deals For Less
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Fruit Custard

Ingredients:

• Milk: 3 Cups
• Custard Powder: 2tbsp
• Sugar: 1/2 Cup (or More)
• Grapes: 1 Cup
• Diced Apples: 1 Cup
• Diced Mango: 1 Cup
• Diced Banana: 1 Cup
• Oranges: 1 Cup

Procedure:

1. In small bowl take half cup of milk and add custard powder. Mix it well to form a fine paste.
2. Pour remaining milk in a heavy bottom sauce pan. Boil this milk. Then add sugar.
3. While stirring milk continuously add custard powder paste in milk . Keep cooking and stirring this mixture till it gets semi thick liquid consistency.
4. Let it cool to room temperature.
5. Then add chopped fruits. You can use fruits of your own choice. Mix well.
   
6. Keep this custard in a freeze for at least half hour.
7. Serve this cold fruit custard any time of the day.
   

Dear Chaitra of Aathidhyam gave me 'Global Food Blogger Award'. Thank you very much Chaitra for this award. I am so honored. I will like to share this award with all my fellow blogger friends.

Mango Salsa

I adapted this recipe from Indira of Mahanadi for Neha's MBP: Mango Masti event.

Ingredients:

• Small Cubes of Riped Mangoes: 2 Cup
• Corn Kernels: 1/2 Cup
• Finely Chopped Onion: 1/4 Cup
• Finely Chopped Tomato: 1/4 Cup
• Finely Chopped Coriander: 1/4 Cup
• Finely Chopped Jalapeno: To Taste
• Lime Juice: 1 & 1/2 tbsp
• Finely Grated Ginger To Taste
• Salt To Taste

Procedure:

1. Cook corn kernels in the microwave for 2 minutes.
2. Then mix all ingredients very well.
3. If you want you can serve this salsa at room temperature or chilled.
4. Serve this healthy & tasty salsa with tortilla chips or eat with spoon like salad.

This is my entry for Neha's MBP: Mango Masti started by Coffee, Mahima's 15 minutes Cooking, Preeti's Festive Food: Summer Treat events.

Eggless Apple Muffins

Makes: 12 Muffins

Ingredients:

• All Purpose Flour: 2 Cups
• Sugar: 1/2 Cup or little bit more
• Baking Powder: 2 & 1/2 tsp
• Cinnamon Powder: 1 tsp
• Medium Apples: 2
• Vegetable Oil: 1/2 Cup
• Sour Cream: 1/2 Cup
• Apple Sauce: 1/2 Cup
• Black Raisins: 2 tbsp
• Salt: 1/2 tsp
  

Procedure:

1. Preheat oven to 400 degrees F. Line a muffin pan with liners.
2. Mix flour, baking powder, salt, sugar and cinnamon powder very well.
3. Peel, core and cut apples in small pieces. If you want you can coarsely grate apples.
4. In medium bowl combine oil, sour cream and apple sauce.
5. Add dry ingredients, raisins and apples and stir to combine. Mix well everything.
6. Fill the muffin pan 3/4 and bake it for 20-25 mins until golden brown.
7. Let sit in pans for 2 minutes before removing to a cooling rack. Enjoy these muffins anytime.

Recipe Source: Baking Bits

Apple Grapefruit Salsa

Ingredients:

• Diced Apple: 1 Cup
• Grapefruit Chunks: 1 Cup
• Halved Black Grapes: 1/2 Cup
• Finely Chopped Onion: 1/4 Cup
• Ground Cumin: 1 tsp
• Lemon Juice: 1 tbsp
• Finely Chopped Coriander: 2 tbsp
• Finely Chopped Jalapeño Chillies: As per Taste
• Salt and Pepper to Taste

Procedure:

1. Mix everything together except salt and keep it in freeze for an half hour.
2. Then add salt and mix well everything gently.
3. Serve this salsa with tortilla chips or in tacos, burritos.

This is my entry for Vaishali's It's Vegan World: Mexican event.

Cucumber Wheat Dosa

काकडीचा डोसा

Ingredients:

• Wheat Flour: 1 Cup
• Rice Flour: 1/4 Cup
• Fine Rava / Sooji : 1/4 Cup
• Cucumber Cubes with Skin: 2 Cups
• Green Chillies: 2
• Salt to Taste
• Oil

Procedure:

1. Make a smooth paste of cucumber and green chillies in a grinder.
2. Then add all flours, rava, salt to cucumber paste. Mix everything very well with spoon or you can blend it with blender. If needed add some water.
3. Heat one non stick griddle. Pour a small ladle of batter in the center, and spread out in circular motion till you get a thin layer. Drizzle some oil on and around the dosa.
4. Cook these till it starts become brown then remove from griddle.
5. Serve these lovely dosas with any chutney or sauce or potato sabji.

This is my entry to

1. Neha's AFAM: Cucumber event started by Maheshwari of Beyond The Ususal.
2. Roma's JFI: Wheat event started by Indira of Mahanandi.

Eggless Banana Muffins

I adopted this recipe from Suganya of Tasty Palettes. for Curry Leaf's Tried and Tasted event. I made these muffins eggless and added almonds instead of walnuts.

Ingredients:

• All Purpose Flour (Maida): 1 Cup
• Sugar: 1/2 Cup
• Baking Powder: 1/2 tsp
• Baking Soda: 1 tsp
• Salt: Pinch
• Oil: 1/4 Cup
• Low Fat Milk: 1/4 Cup
• Mashed Banana: 1
• Chopped Almonds: 1/4 Cup

Procedure:

1. Preheat the oven to 400F. Line a muffin pan with liners.
2. Mix flour, baking powder, salt, sugar,baking soda very well.
3. In a separate bowl mix milk, oil.
4. Now add milk mixture into dry mixture and mix well till all ingredients get well combined.
5. Add almonds, banana and mix well again.
6. Fill the muffin pan 3/4 and bake it for 12-15 mins until golden brown.

This is my entry for

1. Curry leaf's Tried & T asted - Tasty Palettes event started by Zlamushka.
2. My Recipes For Rest of Us: Picnic Eats event started by Ramki of One Page Cookbooks.
3. PJ's Tasty Bites for Toddlers event.
4. Lakshmi's SWE: Meals on Wheels event.
5. Ashwini's MBP: Snacks & Savouries event started by Coffee of spice cafe.
6. JZ's Let's Go Nuts: Almonds event started by Aquadaze of Served with Love.

Now it's award time. JZ of Tasty Treats gave me 7 different awards - Triple Award, The Adorable Blog Award, The Amazing Blog, Good Chat Blog award,One Lovely Blog Award, You are a Sweetheart, Friends. I am very honoured by getting all these awards from you JZ. Thank you very much for all these awards.

AFAM: Persimmon Round UP

Here comes the round up of AFAM: Persimmon. Persimmon was new to me as well as most of other bloggers so I thought no body will participate in this event. But I am glad few of us tried this new fruit & loved it.

I would like to thank you all of you for taking part in this event and big thank you for Maheshwari for starting this lovely event.

First I would like to share Persimmon 101 given by DK. Now it's time for yummy recipes.

1. Tipsy..err..Persimmon Trifle with Walnut Croquants By Navita

2. Persimmon Pudding By Asha

3. Persimmon Muffins By Keertana


4. Persimmon Bread By DK


5. Persimmon Cookies By Swapna

6. Eggless Persimmon,Ragi N Oats Cookies By Priya


7. Persimmon Cake With Dates and Walnuts By Kalva


8. Persimmon Spice Cake By Me


9. Persimmon Smoothie By Priya


10 Persimmon Milkshake By Me

11 .Persimmon Maple Syrup Salad By Priya

Persimmon Milkshake and Award

Ingredients:

• Persimmon: 1
• Milk: 1 Cup
• Honey: 1 tsp
• Almonds / Cashew: 2 Each

Procedure:

1. Remove the skin of persimmon. Cut persimmon into pieces.
2. Blend all the ingredients together to get smooth textured milkshake. Your healthy Persimmon Milkshake is ready to drink.
3. If you want you can add sugar instead of honey.

This is my entry for AFAM: Persimmon Event started by Maheshwari.

Now with this healthy milk shake I would like to share you one award. Srilekha of 'Me and My Kitchen' gave me the award for sending maximum entries for EFM- Savory Series . Thank you very much SriLekha for this award. I am so glad to receive this award from you. I will try to send more recipes for your next event.

Persimmon Spice Cake

Persimmon fruit is new to me. I was not sure of using this fruit in cake but for AFAM event I tried this fruit & I am glad I tried Persimmon. We all loved this cake. I adapted this recipe from Here

Ingredients:

• All Purpose Flour: 1 & 3/4 Cup
• Persimmon Pulp: 1 & 1/4 Cup
• Butter: 1/2 Cup
  
• White Sugar: 3/4 Cup
• Baking Soda: 1 tsp
• Egg: 1
  
• Salt: 1/2 tsp
• Chopped Almonds, Cashews: 1/2 Cup
• Raisins: 1/2 Cup
• Cinnamon Powder: 1tsp
• Nutmeg and Cloves Powder: 1 tsp
• Orange and Lemon Zest: 1 tsp
  

Procedure:

1. Mix well persimmon pulp and baking soda. It will set after some time.
2. Beat butter and sugar until fluffy. Add egg and persimmon mixture. Combine flour and spices and add to persimmon mixture.
3. Blend well, stir in nuts and zest. Spoon into a 9 inch greased cake pan. Bake at 350 for about 40 or more until knife comes out clean.
4. Before serving, sprinkle with powdered sugar or whipped cream or vanilla ice-cream.
   

This is my entry for AFAM: Persimmon event.

Fruits and Vegetables Raita

Ingredients:

• Yogurt: 1 Cup


• Coarsly Shredded Apple : 1 tbsp


• Coarsly Shredded Cucumber : 1 tbsp


• Coarsly Shredded Cabbage : 1 tbsp


• Coarsly Shredded Carrot : 1 tbsp


• Black Grapes (Cut into Half): 1 tbsp


• Clementine Segments: 5-6


• Chopped Green Chillies: 1


• Black Pepper, Salt & Sugar to Taste
  

Procedure:

1. Wisk yogurt.


2. Mix all ingredients very well in yogurt.


3. Keep in the freeze to chill.


4. Serve this chilled raita with any curry, rice and roti.

Honeydew Melon and Cantaloupe Soup

To read this recipe in Marathi Click Here

Ingredients:

• Honeydew Melon Pieces : 1 Cup
• Cantaloupe Pieces : 2 Cup
• Lemon Juice: 1/4 Cup
• Sugar: 1 tsp ( or more)
• Salt and Freshly Ground Black Pepper to Taste
• Mint Leaves or Coriander Leaves for Garnishing

Procedure:

1. In a blender, combine the honeydew and cantaloupe pieces, salt, sugar, lemon juice, and process until very smooth. Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.
2. Pour the soup into serving bowls. Garnish with pepper powder and mint or coriander leaf. Serve immediately.

Source:
Fresco by Scotto

This is my another entry for Sia's WBB-Summer Feast , Manina's Eating with seasons , Aartee's Summer Splash event.

Apple Strawberry Milkshake

Ingredients

• Strawberries: 5-6
• Apple: Half
• Cold Milk: 2 Cups
• Sugar: 2 tsp
• Almonds: 2
• Cashew: 2
• Cardamom Powder: 2 Pinch

Procedure

• Wash strawberries with water very well. Cut strawberries and apple into small pieces.
• Blend all above ingredients into blender till it you get very smooth mixture.
• Serve this shake in glass.

Tips

• Instead of apple, strawberries you can use fruits that you like.
• You can use ice -cream of your choice in this shake.

Banana Raita

Ingredients

• Bananas: 3
• Dry Shredded Coconut: 1/2 Cup
• Lemon or Lime: 1
• Vanilla or Plain Yogurt: 1 Cup
• Finely Chopped Almonds (Optional)
  

Procedure

1. Dry roast shredded coconut till it gets light brown.
2. Cut bananas into approximately 2 inches or very small pieces.
3. Squeeze lemon juice over banana pieces to keep them fron browning.
4. Coat banana pieces with yogurt and roasted coconut. Add almond pieces & mix well.
5. Chilled this raita and serve as a side dish or snack.

This is my entry for EasyCrafts Fun 'n' Sun Event

Banana Halwa

Ingredients:

• Malabar bananas, cut in pieces 9 nos.
• Sugar 1 cup
• Cardamoms 6 nos.
• Water 1 cup
• Ghee
  

Procedure:
1.Make a syrup by mixing the sugar with water.
2.Cook the banana pieces in the sugar syrup till it becomes thick.
3.Then add ghee little at a time and keep stirring till the colour becomes dark brown.
4.Separate the extra ghee and then add the powdered cardamom.
5.Pour the halwa into a flat dish, cool and then cut as required

Banana-Potato Cutlets

Ingredients:

• 1 raw banana/plantain
• 3 small potatoes
• 1 large onion minced
• 2 slices of day old bread, crumbled
• 1 tablespoon ginger-garlic paste
• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon chicken masala
• 1/4 cup maida
• salt to taste
• oil for frying

Procedure:
1.Cut the raw banana into fairly large pieces.
2.In a pressure cooker, put the banana pieces along with the potatoes.
3.Add turmeric and chilli powders. Cook till the veggies are done.
4.Cool and mash the banana potato mixture.
5.Add the ginger-garlic paste, chicken masala, onions, bread and salt.
6.Mix maida with water and a little salt, to form a loose batter.
7.Make small patties out of the banana-potato mixture.
8.Dip in the batter and deep fry.
9.Serve hot with tomato ketchup.

Eggless Apple Cake

Ingredients:
2 cups Maida(All purpose flour)
2 peeled & grated Apples
2 tsp Baking Powder
2 tsp cooking soda
1/2 cup Butter
1 cup fine Sugar
6 tsp Milk / Milkmaid
A pinch of Salt
1/2 tsp Rose Essence/colour
2 tsp Kishmish (Manuka)

Procedure:
1.Mix & Seive maida,baking powder & cooking soda 2 times.
2.Beat Butter & Sugar for 5 mins.
3.Add grated apples,Manuka & rose colour to it,beat again for 2-3 mins.
4.Then add Maida,Baking powder,cooking soda to it & beat another 2-3 mins.
5.Grease a baking dish with ghee & sprinkle little maida.
6.Pour the batter in a baking dish & allow it to bake for about 40 -45 min at 350 F.
7.Let it get cool & then Serve.

Banana Fritters

Ingredients:

• Ripe Plantains - 3 Nos
• Refined Flour - 1/4 Kg
• Sugar - 2 tbs
• Baking soda (Optional) - Two pinch
• Water - 1/2 cup
• Salt - A pinch
• Oil - For frying
  

Procedure
1. Mix the second ingredients together with water and gently whisk for a few minutes until you have a fairly thick batter.
2.Cut each banana vertically in desired size. The banana should be well ripened and cut fairly thin.
3. Dip the banana slices in the batter. When the oil in the pan get heated well, fry the bananas until it became reddish brown. Drain the excess oil.
4.Serve the Banana Fritters hot.

Apple Spice Cake

Ingredients
Serving: Serves 10
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce
Nonstick cooking spray with flour

Directions
1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce

Pineapple Upside-Down Cake

Ingredients
6 ounces unsalted butter
1 cup dark brown sugar
1/2 fresh pineapple, cut crosswise, peeled, quartered lengthwise, cored and cut into 1/2-inch-thick slices
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/2 cup milk

Cooking Directions
1. Preheat the oven to 400 degrees F. Spray a 9-inch round cake pan with unflavored cooking spray. Melt 1 stick of the butter and set aside.
2. In a small saucepan, melt the remaining 4 tablespoons of butter with the brown sugar over medium heat, about 3 minutes. Spread the butter-and-sugar mixture in the bottom of the prepared cake pan. Distribute the pineapple slices evenly over the mixture and set the pan aside.
3. In a large bowl, combine the flour, baking powder, sugar and salt. In a medium bowl, beat together the egg, milk and the reserved melted butter. Stir the liquid ingredients into the dry ingredients until well combined; the batter will be thick. Using a rubber spatula, scoop the batter into the cake pan, spreading it until it reaches the sides of the pan.
4. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 15 minutes.

Yield: 8 servings