Drinking Chocolate and Cashewmeal Muffins

Simple Muffins no hassles of getting it perfect in shape or size! Its easy to make and delicious in taste! Yummah!



100 gms - All purpose flour (Maida)

60 gms - Cashewnuts (grinded to fine powder)

1 tsp - Baking powder (heaped spoon)

A pinch of Baking Soda

100 ml - Milk

Vanilla essence - few drops

2 tbsp - Cadbury Drinking Hot chocolate powder

100 gms - Caster Sugar

120 gms - Butter

Few Whole cashewnuts.

3 - whole eggs

Method:

1] Sieve flour, baking powder and Baking soda in a clean vessel.

2] To that add Drinking hot chocolate powder and cashew nut meal (cashewnut powder). Mix well nicely.

3] In a seperate clean bowl cream the butter with Sugar until light and sugar partly dissolved.

4] Break eggs into the butter mixture one at a time mixing continously, it may happen the batter may curdle but dont worry.  you may continue whisking it and as you do so the batter will become creamy.

5] Add vanilla essence in it. mix well.

6] Now add flour mixture in small batches folding it into the batter until all the flour is incorporated. ensure there are no lumps.

7] If the batter is slightly thick add some milk (not all 100 ml milk). The consistency of batter should be medium silky when poured.

8] Preheat the oven at 180*c. Grease the muffin tins.

9] Pour the batter in the muffin tins (DO NOT FILL THEM TILL THE TOP) keep it slightly empty as they tend to rise when baked.

10] Put the whole cashewnuts on top and bake it in the oven for about 20 minutes until the muffins are done.

12] Serve hot with Jam or maple syrup. YUMMAH!

Macroni and Veggies with Cheese (Instant White sauce method)

Adaptation of classic Macroni and Cheese.

300 gms – Macaroni pasta

450 ml – milk

1 tbsp – corn flour

Salt to taste

1 tsp – Dried mixed herbs or Dried Oregano

1 ½ tsp – black pepper powder

1 tbsp – butter

1 cube – Amul Cheese

2 tsp – Olive oil

4-5 – Garlic cloves (chopped finely)

½ onions – thickly sliced

1 medium carrot – chopped

1 medium capsicum – chopped

5-6 stings – French Beans – chopped

4-5 mushrooms button - quatered

100 gms – green peas

2 green chillies – finely chopped

2-3 sprigs – Parsley or Corriander leaves chopped.

Method:

1] In a pot boil water with salt ( water must be as much salty like sea water).

2] When it starts boiling add the macaroni and boil it for 4-5 minutes until macaroni is done.

3] Drain it and run it in cold water. Immediately put olive oil in it and toss it well so that it doesn’t stick.

4] In a non stick pan, heat olive oil add crushed garlic and when it starts browning add vegetables starting from Onions and ending with Capsicum and mushrooms.

5] Sprinkle some black pepper and dried herbs and continue stir frying until vegetables are half done (it should be slightly crunchy in texture not completely cooked).

6] Add cornflour, sprinkle very little salt and mix well (It will appear that corn flour has disappeared don’t worry). 

7] Now add milk slowly into the pan and continue stirring it till milk thickens.

8] Toss in boiled pasta and sprinkle remaining herbs, black pepper powder.

9] Add butter, sprinkle coriander or parsley leaves and mix well.

10] Switch off the flame and grate cheese evenly on top (optional) and cover it.  Cheese will melt and form a nice layer into it.

(Note:  measure salt properly in the white sauce as macaroni, butter and cheese has enough salt in it.  You may even skip adding salt in the preparation and add it later when the dish is complete if its less).