CHOCOLATE MUFFINS

A muffin is an individual-sized, baked quick bread product. Want to make mouthwatering chocolate muffins just like the ones on glossy magazine pages or ready made? A rich, moist and chocolaty delight muffins are sure crowd pleaser. These are the best chocolate muffins you will ever have! Turn the oven and master your baking technique with these super easy chocolate muffins. This can be a delicious treat for dessert or even in your kids lunch box.

INGREDIENTS:

1 ½ Cup All Purpose Flour [maida]

3/4 Cup Granulated Sugar

 2 Tablespoon Cocoa Powder

2 Tablespoon Chocolate syrup/ Choco Chips

1 ½ Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/3 Cup Oil

3/4 Cup Milk

1 Teaspoon Vanilla Essence

Salt a pinch

METHOD:

STEP 1 – Sieve maida, baking powder and baking soda.

STEP 2 – Add cocoa powder and mix well. Keep aside.

STEP 3 – In another bowl, mix sugar, milk and oil.

STEP 4 – Now add the flour mixture to the milk mixture taking care to avoid lumps.

STEP 5 - Add vanilla essence and chocolate syrup/ choco chips and mix with a beater until a creamy consistency of the batter is formed.

STEP 6 -   Preheat the oven at 180 degree for 10 minutes.

STEP 7 – Grease the muffin moulds with clarified butter and fill them with the batter up to ¾ only.

STEP 8 – Bake them at 180 degree for 15 minutes or until a toothpick comes out clean. Keep them in the moulds for next 5 minutes to cool down .

STEP 9 – Remove them from the moulds and serve.

                                                 Serve them hot or cold .

MARIE BISCUIT-COCONUT ROLLS

      I am very happy while sharing this recipe because these yummy rolls are prepared by my daughters without my help and they totally surprised me, especially my elder daughter who is not much interested in cooking at all.

       Marie biscuits are almost everyone’s favourite teatime biscuits. There are numerous desserts which have marie biscuit as an ingredient and one of these desserts is marie biscuit-coconut rolls. A quick and easy dessert made from 5 ingredients. All the ingredients are basic which one can easily find in local grocery store. Also this is not require any cooking or baking. This dessert is also vegetarian friendly because it does not have eggs. It has yummy stuffing of coconut and sugar rolled in chocolaty dough of marie and cocoa powder.   

  INGREDIENTS:

To make Coconut Dough:

1 Cup Dry Coconut Powder [desiccated coconut]

1 ½ Tablespoon Fresh Cream[some more if needed]

1 ½ Tablespoon Powder Sugar

To make Chocolate Dough:

1 Cup Marie Biscuit [powdered]

1 ½ Tablespoon Fresh Cream

1 Tablespoon Powdered Sugar

1 Tablespoon Cocoa Powder

½ Tablespoon Drinking Chocolate Powder

 METHOD:

Pre Preparation:

STEP 1 – Take the marie biscuits and grind them to powder in a mixer pot.

To Make Coconut Dough:

STEP 1 – Take a bowl and add the dry coconut powder and powdered sugar in it.

STEP 2 – Mix well the ingredients and now add fresh cream to it and knead the dough. Keep this dough aside.

To make the Chocolate Dough: 

STEP 1 – Take another bowl, add the marie biscuit powder.

STEP 2 – Add the cocoa powder, drinking chocolate powder, sugar and mix well.

STEP 3 – Mix all the ingredients with fresh cream and make a dough of it.

How to roll the chocolate coconut roll:

STEP 1 – Take a parchment paper on the platform and grease it with clarified butter.

STEP 2 – With the help of rolling pin, roll the chocolate dough in a rectangular shape.

STEP 3 – On this, spread the coconut dough corner to corner.

STEP 4 – Now start rolling both the dough in a cylindrical manner like a swiss roll. While doing this be careful. Otherwise the roll will break down.

STEP 5 – Keep it in deep freezer for two hours by covering it in a silver foil.

STEP 6 – After two hours, the roll sets well, so remove from the silver foil and cut it in to pieces.

                                       Serve the chocolate coconut roll chilled.

INSTANT DHOKLA

Easy to follow healthy Indian snack recipe. You can prepare soft and spongy instant dhokla in about 30 minutes and you do not need to prepare batter 8 or 12 hours in advance. The secret of its sponginess lies

in Eno salt. It is very tasty to eat, very less oil is used while preparing it as it cooks in steam. Dhokla is prepared in many ways, like besan dhokla, rawa dhokla, paneer dhokla, jhatpat dhokla. I had made instant besan dhokla . You may use this for your kids tiffin box.

INGREDIENTS:

1 Cup Besan Flour [Gram ]

½ Cup Yougurt [ Curd]

½ Cup water

1 Teaspoon Ginger-Green Chilli Paste

1 Teaspoon Eno

Salt

For Tempering:

1 Teaspoon Mustard Seeds

1 Teaspoon Cumin seeds

1 Teaspoon Sesame Seeds

1 Teaspoon Sugar

5-6 Curry Leaves

 2-3 Dry Red Chillies

Pinch of Asafoetida

Juice of Lemon

3-4 Teaspoon Oil

Garnish:

1-2 tablespoon Grated Coconut

1 Tablespoon Coriander Leaves Chopped

METHOD:

STEP 1– In a big bowl add besan, salt, oil and mix with a spoon.

STEP 2 – Add ginger-green chilli paste, yogurt, water and whisk well.

STEP 3 – Add Eno to the batter. The cosistency should be thick like a dosa batter.

STEP 4 – Heat a pressure cooker with enough water with the ring used at the time of steaming.

STEP 5 – Grease the mould with oil and transfer the prepared batter to the mould until it is 2/3 full. Remember, the dhokla will need space to puff up.

STEP 6 – Steam in a pressure cooker with the lid covered without whistle / weight for about 30 minutes on medium heat.

STEP 7 – After 30 minutes, turn off heat and let it cool in the cooker for 5 minutes. Just check with a knife, if the knife comes out clean means your dhokla is ready.

STEP 8 – Take it out and keep aside.

Seasoning:

STEP 1 – Heat oil in a small tempering pan, let crackle the mustard –cumin seeds.

STEP 2 – Add curry leaves, sesame seeds, dry red chillies , asafoetida and turn off the heat.

STEP 3 – Add this tempering over the ready dhokla and garnish with chopped coriander and grated coconut.

STEP 4 – Cut it in desired sized pieces and serve.

                     Serve your ready dhokla with tangy tamrind chutney, mint chutney or your favourite chutney.

NOTE:I used the round cake mould for making this dhokla.