Today’s Letter is L and i made a quick and yummy all time fav roasted Broccoli with a tangy twist . Roasting Broccoli turns it quite addictive and this a crowd-pleaser can be prepared in no time. Broccoli is an veggie which is highly nutritious and only for this reason i pick them every time i go for grocery shopping. They might turn a bland dish so tasty and colorful . So my pick for letter L is Lemony roasted Broccoli for Blogging marathon under baking theme.
I love Roasted broccoli as snack and also as a salad they are delicious and makes me carve for, Any time i feel like having snack i make use of the broccoli florets in my fridge to roast and have them. So lets move on to the delicious and quick recipe for today with a tangy twist.
Ingredients
1 small head broccoli, separated into florets
2 tbsp olive oil
Salt to taste
1/2 tsp Ground black pepper
1 clove garlic, minced/chopped
1/2 teaspoon lemon juice
Method
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, toss broccoli florets with olive oil, salt, pepper, lemon juice and garlic.
- Spread the broccoli out in an even layer on a baking sheet/tray.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, about 15 to 20 minutes.
- Remove and transfer to a serving platter. Tangy roasted Broccoli is ready to serve.
- If You want you can also add Parmesan cheese they make them more crispier.
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Kanyah/Kanya – Street food from Africa
My H loves peanuts a lot and have them as is So while searching for some peanut recipes i found this delicious recipe which is a classic street food in sierra leone and this recipe matched my letter K for Blogging marathon .So K for Kanyah/ kanya, I am so glad that i tried it as this a nutrients packed sweet snack and a tasty one. These are very popular street food in Africa and my adventurous journey of cooking is becoming more interesting by trying out some international recipes .
Kanya (or Kanyah), a sweet snack from Sierra Leone and nearby areas of Western Africa, is made from just three ingredients -rice, peanuts or groundnuts, and sugar. Kanya can be made with store-bought rice flour, or you can make your own by crushing parched rice. Traditionally kanyah are made in motor and pestle but i have used my faithful mixer because i don’t have a mortal and pestle .
Recipe source :Congo Cook book
Ingredients
1 cup peanuts, shells and skins removed, roasted
1 cup uncooked rice or rosted rice flour
1 cup Dark brown sugar (You can use any powder sugar)
Method
- Using a mixer grind the roasted peanuts into powder.
- I used uncooked rice so in a skillet I dry roasted them , stirring continuously, until it becomes slightly browned. Now grind the rice till they are ground in to powder If using rice flour parch the rice flour in a dry skillet, stirring continuously, until it becomes slightly browned.
- Combine the crushed peanuts and rice (or rice flour). Again grind them together with sugar until they form a powder.
- Using your hand press this mixture in round tall bowl or a plastic container in cylinder shape or just press the mixture in a pan and cut them in to square pieces.
- Serve them as snack.
- You can also shape them in Indian ladoo shape or any shape you like.
- If you have a mortel pestel do try making these in them i bet they will taste more yummier as that is the traditional way.
- May be served immediately, or stored in air-tight containers.
- To make it more healthy I used dark brown sugar but you can use any kind of sugar.
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Jodhpuri Gulab Jamun Ki Sabzi (Jain version)
While thinking of my next letter which is J i had lots of things running in my mind but I still opted for this traditional and regional rajasthani curry which is so rich and yummy . So under regional theme i choose J for Jodhpuri Gulab Jamun Ki Sabzi (Jain version) for today’s recipe for Blogging Marathon.
Gulab Jamun have always been a great and my fav sweet dish which is popular all over the world but i just tried this delicious curry with raw / dry gulab jamun . In jodhpur you can find vendors selling some raw jamuns that is which are not soaked in the syrup and just fried balls . So the rajput womens over there is said to have innovated this curry out of the unsweetened jamun isn’t that interesting . I was so happy to try them and they turned out so yummy and rich .
Gulab jamun ki sabzi is one of the rajasthani dish where the gulab jamun’s are fried and instead of dipping them in sugar syrup they are dipped in tomato/cashew gravy.These are generally heavy and filling curry as cashew adds all the richness to it. As we had 8 days festival of payurshan parva last week i wanted to share some jain recipe today with no onion or garlic.
Ingredients
For Gulab Jamun
2 cups Gulab jamun mix
Salt – as per taste
Warm Water to knead the dough
Oil for deep frying
For Gravy
Tomatoes – 2 nos
Cardamom – 2 pods
Bay leaf – 1 no
Cloves – 2 nos
Red Chili pd 1/2 tsp
Coriander pd 1/2 tsp
Cumin pd 1/2 tsp
Turmeric Powder 1/4 tsp
Cashew nuts – 9-10 No,(Grind them with lil water into paste)
Green chili – 2-3
oil 3 tbsp
Salt to taste
Method
For Gulab Jamuns
- To the gulab jamun mix add salt.
- Knead the dough softly with warm water till they come together and form a smooth dough.
- Divide the dough in small lemon size pieces and shape them in to round shapes as we do for gulab jamun.
- Heat oil in a large pan and deep-fry the gulab jamuns until golden brown.
- Drain them in a paper towel and set aside.
For Gravy
- Grind tomato and green chillies in a mixer and Keep aside.
- In a pan heat oil add cardamom, cloves, bay leafs then the tomato puree and cook them well till it boils.
- Add coriander, red-chilli, turmeric, cumin powders and salt.
- Add some water to make the mixture a little thin .
- Cook the mixture well till it leave out oil in the corners.
- Add the fried gulab jamuns in the gravy and boil them .
- At last add cashew nut paste and cook them well for 3-4 minutes.
- Serve immediately hot with Phulkas / Roti’s.
- If you are not serving the gravy immediately you can skip adding gulab jamun to the gravy and add them while serving .
- You can fry the gulab jamun in paniyaram kadai to make it more healthy.
- You can also make use of cream instead of cashew nuts to make the gravy rich.
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Imarti(emarti) /Jangiri
Whole urad dal (whole black gram dal) – 1 cup
Oil for frying
Rose essence – 1/4 tsp (few drops)
- Wash and Soak urad dal in water for 2-3 hours .
- Drain the water and grind urad dal to a fine thick batter sprinkle some water in between grinding (I ground them in mixer). Just sprinkle the water and do not add water in one go.
- Transfer the ground urad dal batter to a bowl.
- Add corn flour or rice flour and food color. Mix well with you hands and smooth-en the batter well.
- In a sauce pan add sugar and water.
- Boil them and then reduce the flame and boil them till you achieve one string consistency.
- To avoid crystallizing i added lemon juice to the sugar syrup in between
- To check one string consistency just touch the sugar slightly and with help of you index finger and thumb try stretch the syrup if you see one string them you have the correct consistency if you don’t find string the you have to boil the syrup for few more minutes. Keep on checking in between we don’t want the syrup to go beyond one string.
- Add powdered cardamom pd and rose essence and give it a stir.
- Keep the syrup aside once done .
- Imariti’s are generally piped in to a flower shaped disc.
- You can use ziplock cover or icing bag use a round nozzle for piping imarti’s/ jangris.
- I a wide pan heat oil .
- Now fill the pastry bag or ziplock with batter. If you are using a ziplock bag, make a small hole at the end and start piping.
- If you want you can pipe and practice in a plastic cover and then do it the same in the oil.
- Oil should not be too hot and to it should be in medium low heat throughout the cooking time.
- When oil is a little hot, pipe the imarti/jangiri by starting off with one circle and pipe small rings around the circle and ending with a small circle in between.
- If the pan is wide enough you can pipe more imartis/jangiris in a single batch. Cook both the sides using and flip them using a skewer. .
- Remove the cooked imarti’s /jangiri from oil and drain the oil completely and add it to the hot syrup immediately.
- The sugar should be warm so that imarti absorbs the syrup well and faster . Soak the imarti for 5-6 mins turning in between , Then drain and remove and set them in a plate, Enjoy the crispy Hot or some people like them when they are nice and soft. You can even topp them with rabdi or have them with warm evaporated milk them taste sinfully yumm.
- Don’t keep the batter for long time it may turn sour.
- If you don’t get the exact shape just make some swirls and fry them like a jelebi shape.
- You can also use kitchen cloth for piping as they do in stores.
- Don’t add to much water while grinding urad dal . Just sprinkle to help them Move around and get ground.
- The sugar syrup must be of one string consistency else imarti will not get soaked properly and you will end up with sweetless imarti’s/jangiri’s
- Once the imarti’s are fried they should be dropped in warm sugar syrup so that it absorbs maximum of the syrup right away. don’t try to fry all and then soak them in sugar syrup, they will not absorb the syrup properly and the inner part of imarti will not be sweet.
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Kovaikka Sambhar/ Tindora sambhar
I love south Indian cuisine a lot so i try all south indian cuisines at home even my H loves south indian poriyals rasam , sambhar . Sambhar rice is one of our favorite and for today i wanted to share this delicious sambhar which my neighbor used to make often in chennai and i just loved the aroma of it .
This an delicious lentil soup from Tamil nadu with Ivy gourd in it makes it more flavorful and tasty . Any sambhar when made with different veggies in it taste different so i tried my hand with tindora / kovaikkai in tamil . Lets move on to this delicious and our family fav recipe 🙂
Ingredients
Toor dal – 1 cup
Kovakkai (tindora/Ivy gourd,cut lengthwise) –
Turmeric powder – 1/4 tsp
Coriander/ dhania powder – 1 tbsp
Red chilly powder – 1 tsp
Sambhar pd – 2 tsp (adjust according to your taste)
Cumin seeds – 1/4 tsp
Mustard seeds-1/4 tsp
Tomato (medium,chopped) – 1
Dry Red chilli – 2-3 Nos
Shallots- 6
Tamarind – size of a gooseberry (soaked in warm water and squeeze out the tamrind extract)
Curry leaves – 2 sprig
salt to taste
oil – 2 tbsp
Dry red chilly –2 nos
Coriander leaves (chopped ) – For garinsh
Method
- Pressure cook dal with turmeric powder and chopped tomatoes.
- Once dal is cooked well, open the lid and mash them nicely.
- Add some water to the dal about 1/2 cup or so to make them thin and also add tamarind extract and mix them.
- In pan heat oil , add mustard seeds, cumin seeds, Dry red chilli, curry leaves after the splutter add shallots and saute till transparent
- Then comes Kovaikka/Tindora, add and saute for a while add the red chilli , turmeric , dhania,sambhar pd , salt and mix them well sprinkle some water .
- Now add the sauteed veggie to dal and mix them .
- Now boil the sambhar in medium heat till kovaikka / tindora gets cooked and are mashable.
- Add sufficient amount of water to make the sambhar thiner if you want don’t make it too thin .
- Once the Kovaikai are done switch off the flame, Garnish with some chopped coriander leaves and serve this piping hot sambhar with steamed rice and cabbage poriyal .
Sending to Potluck party JCO and Nivedhanam
Tamizhar samayal Tuesday whose brain child is +nalini suresh . Am so happy make this sambhar for first tuesday of this new event where we have to share tamil nadu cuisines every 2nd and 4 th tuesday in a month.
Handvo (Baked Gujarati Savory Cake)
Here i am with the next letter from alphabets for our Blogging Marathon this month. So the is H, H for Handvo under baking theme. I wanted to bake some indian savouries so opted for this delicious and healthy recipe from gujurat. This so filling and a nice option for a one pot baked meal which is easy to make just requires some soaking and grinding and then you can mix in all the ingredients and bake them .
Handvo is a traditional gujarati delicacy which a popular tea time or any time snack and super healthy one.Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal or snack served generally with green chutney . You may add any veggie to this handvo and traditionally bottle gourd, carrot , cabbage are added it in it but i have added only carrots to it still it tasted yum and we enjoyed this for our tea time snack. Lets move on to another gujarati famous recipe .
Ingredients
Rice -1/2 cup
Urad dhal / Black gram dal -1/4 cup
Yellow split dal/ moong dal – 1/4 cup
Channa dal/ Bengal gram dhal -1/4 cup
Carrot- 1/2 cup (grated)
Yogurt- 1/2 cup
Eno fruit salt / baking soda – 3/4 tsp
Coriander leaves – 2-3 tbsp
Salt to taste
Sugar -1 tsp
Turmeric pd – 1/4 tsp
Red chilli pd – 1/2 tsp
Green chilli (chopped)- 2-3
Ginger paste -1 tsp or 1 inch ginger chopped
Lemon juice 2 tbsp
For tempering
Curry leaves -1 sprig
Til/sesame seeds- 2 tsp
Oil -4 tbsp
Mustard seeds 1tsp
Cumin seeds- 1/2 tsp
Asafoetida a pinch
Method
- Wash all the dals and rice separately and soak them for 4-5 hours
- Then drain the water from rice and dals.
- First we have to grind all the lentils and rice in a blender one by one starting from rice , moong dal, channa dal and urad dal.
- Grind them little coarsely.
- Now Mix all the ground paste in a bowl.
- Add grated carrots to the batter and mix well.
- Then add red chilly pd, turmeric pd, ginger, green chilly,sugar, salt,lemon juice, yogurt, coriander leaves.
- Mix them well till nicely combined.
- Now Preheat the oven at 200F.
For tempering
- In a pan heat oil add mustard seeds, cumin seeds and sesame seeds after they splutter and curry leaves , asafoetida.
- Turn off the flame and set the tempering aside.
- Now grease a baking pan well use a round or a square cake pan.
- Now at the end add Eno fruit salt in to the batter and mix don’t over mix .
- Now spread this batter in the cake pan.
- Add the tempering on top spread them all over the pan.
- Bake handvo for 15 – 20 mins at 200 F till when a knife inserted should come out clean.
- They will turn golden brown from top.
- Cool them completely and remove from the pan or cut them and serve them warm with any chutney or sauce .
Tips
- You can add grated cabbage, bottle gourd or any veggie you like.
- Serve them for breakfast or brunch or any time.
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Goan Bread – Poee
I have been in this new venture to try all the cuisines world wide and enjoy with family. So today’s recipes is an delicious bake from goa which is most popular . Am so happy that am a part of Blogging Marathon which made me to research and try some cuisines which haven’t tried before 🙂 Thanks to srivalli for this unique thought and all the member in the group are rocking this month with their A- Z themed recipe.
Now Coming to today’s letter which is G . G for Goan Bread (Poee) which is a famous bread from Goa .This is a leavened bread which used yeast as a raising agent. It is butterfly-shaped and very soft and spongy with in and crusty topper part . They are eaten with many savory and spicy curry . We loved this delicious crusty from out and soft from in bread a lot that we enjoyed them warm with some butter spread on them.
Recipe adapted from : Pepper Mill
Ingredients
Wheat flour 3/4 cup
Maida/ All purpose Flour 1 cup
Yeast -1 tsp
Salt -1/4 tsp
Water – 1/2 cup
Milk – 1/4 cup
Sugar – 1/2 tsp
Sesame seeds – For garnishing
Method
- Dissolve sugar in 1/2 cup of warm water and then sprinkle yeast over the mixture,mix well and set aside for 10 -15 mins till it is foamy.
- Combine the flour and salt in a big bowl, add the yeast mixture and milk to this and mix well. Knead the dough till it is soft, adding a splash of water if it is too dry. Keep some flour handy and add a little at a time if it seems too wet. Knead well for about 5 minutes and then roll into a large ball, cover with oiled cling wrap or a damp cloth and keep aside in a warm place for about 1 and half hours till it doubles in size.
- Knead the dough again and divide into 4 portions. Roll each portion into a round and flatten a bit, then make a vertical slash over the top in the center with a sharp knife.
- With your fingers at the vertical slash / cut , pull the dough apart gently from the center to the sides. The ball will now look like an open book.
- Repeat with all the portions and place on a greased baking sheet and set aside in a warm place again till it rises – about half an hour to 45 minutes. Each portion will now look like a butterfly.
- Sprinkle a little sesame seeds on top of each and bake in a pre-heated oven at 200 – 215 for about 15-20 minutes.
- Serve as breakfast bread or as an accompaniment with a spicy curry dish for a meal or enjoy them with some butter spread on them.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Chinese Scallion Pancakes
Today’s recipe is an delicious pancake with scallions which is an delicious dish form Cantonese cuisine been challenged in IFC (International Food Challenge) an brain child of two lovely bloggers Saraswathi Tharagaram and Shobana Sekar . I loved this months challenge thoroughly. I made Spiral Moon cake from the list of Cantonese recipe made which i posted earlier and here is my second recipe from the challenge.
This flavorsome pancakes where super hit and my H just loved them.Thanks to shobana and saraswathi for challenging these delicious recipes.As i have already said Cantonese Cuisine is from southern part of china and these pancakes are one among the delicious recipe in this cuisine .Lets Move on to the recipe of making this pancakes and a dip which marries well with them ..
Recipe Source : Food Network
INGREDIENTS
Pancake dough:
2 cups all-purpose flour/ maida (plus more for dusting)
1/2 tsp salt
1 cup boiling-hot water
3 to 4 tbsp oil
2 cups scallions or spring onions ( green parts only, thinly sliced)
Soy Dipping Sauce:
1/2 cup soy sauce
1/4 cup Rice Vinegar /white vinegar
2 tsp toasted sesame oil
1/2 tsp crumbled dried red chile
1/2 tsp toasted sesame seeds
1 tsp sugar
METHOD
For Pancakes:
- Stir together flour, salt, hot water, and 1 tbsp oil. This can also be done in a food processor with a dough blade.
- Transfer to a lightly floured surface. Knead dough until soft and smooth and forming a round ball, 10 minutes. Cover with plastic wrap and a warm towel; let stand 20 minutes.
- Divide dough into 5 or 6 pieces of equal size. Roll the pieces into balls.
- Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16 th inch thickness).
- Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake.
- Sprinkle 1-2 tablespoons of scallions over the pancake.
- Roll the pancake up from one end, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped.
- With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th inch thickness.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until oil is shimmering. Cook pancakes, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. Cut into wedges, and serve with dipping sauce.
For Dip
- Mix all the dipping ingredients and serve with the pancake.
Fansi Dhokli Nu Shaak / French beans dumpling curry ( Gujurati curry )
As you all know we have been cooking in alphabetical order this month , So today’s letter is F . For F i chose an very traditional and regional sabzi/ curry from gujarat. You all might be knowing dhokli’s are very famous part of the meal when it comes to rajasthani or gujarati cuisine . I love dhokli’s a lot but in rajasthan they usually have as a meal and in gujarat they serve it as a side for roti’s / any indian breads. So am here with an delicious gujju version dhokli curry which is very often prepared in Gujarati cuisine . So come F for Fansi Dhokli nu Shaak is my today’s recipe for Blogging marathon.
Dhokli’s are nothing but dumplings made of various flours , which are main part of the subzi’s and enhances their taste when added with any veggie. While dhokli’s are traditionally made with besan and wheat flour , you can also experiment them with various flour like bajiri atta/ flour . Fansi dhokli is one such recipe in which dhokli make it more delicious when added to french beans.
Ingredients
For Dhoklis
Besan/ gram flour – 5 tbsp
whole wheat flour – 5tbsp
Carom seeds – 1/4 tsp
Oil – 1 tbsp
Turmeric pd – 1/4 tsp
Redchilli pd – 1/4 tsp
Salt to taste
For Shaak
French beans- 1 1/2 cup (chopped)
Oil- 1 1/2 tbsp
Turmeric pd – 1/4 tsp
Red chilli pd – 1 tsp
Cumin pd – 1/2 tsp
A pinch asafoetida
Dhania pd/coriander pd – 1 tsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Salt to taste
Coriander leaves to garnish
Method
To prepare dhokli’s
- Combine all the ingredients under dhokli’s in a bowl and knead into a Firm but still soft dough using enough water.
- Divide the dough small equal portions. Press each portion with your thumb to make a uniform circular mini dhokli. Keep aside.
To make shaak
- Heat the oil in a pan /kadhai, add the mustard seeds, cumin seeds and asafoetida.
- Add the french bean and saute for few seconds , then add red chilli powder, dhania pd, turmeric pd, cumin pd ,salt and 1 cup of water.
- cook on a medium flame for 5 to 7 minutes or till the french beans are almost done, stirring occasionally.
- Add the dhoklis and simmer for another 10 to 15 minutes covered , while stirring occasionally.
- Cook them till the dhokli’s are don completely add water if needed.
- Serve hot garnished with coriander.
- I made them gravy type but you can also make them as dry curry.
- Serve this curry with pulkhas or bhakiris.
- In gujarati cuisine they usually add sugar i didn’t add if you want you add.
- While making this curry if the dhokli is un cooked and there is no water left do add some water and cook them covered stirring occasionally till they are well done.
Do chk My completed letters for Blogging Marathon till now
A for Apricot and semolina pilaf
B for Baked Jicama Fries
C for Cadriyad
D for Donuts
E for Elaichi chai chocolate muffin
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Elaichi Chai Chocolate Muffins
After making
A for Apricot and semolina pilaf
B for Baked Jicama Fries
C for Cadriyad
D for Donuts
For Blogging marathon I was wondering what should i make for E and was keep on thinking and only yesterday made my mind and i had to bcoz there was no time to think too. So i did my experiment yesterday and Baked an delicious Indian flavored muffins 🙂 .. Yes E for Elaichi chai chocolate muffins under Baking Theme. This an chai flavored muffin which makes muffins more indianized and chocolate add an delicious taste it. Am so happy to have experimented this .
I don’t drink tea or coffee but i wanted to experiment them in muffins from long time . So only yesterday i baked these delicious and nicely domed muffins 🙂 . They came out so well and liked by my h a lot..
Chai as all know is favorite traditional drink of India. Chai has become a popular beverage worldwide. While you may certainly purchase teabags at your local grocery store, you will achieve a more authentic flavor if you make it yourself at home and at my moms place my mom and bro are addicted to chai and drink about 2-3 glasses a day. I don’t like drink tea or coffee so i just used to prepare for them. These muffins tasted super yummy with the chai taste and aroma and the elaichi in it have that authentic indian touch to these muffins. They are prefect breakfast muffins if you are a tea lover than this must try .
So without further ado lets move to this Indian chai muffins recipe 🙂 And also chk my first video slide for my blog hope you will like 🙂
Ingredients
Elachi Tea /chai
Milk – 1 cup
Tea leaves – 2 tbsp
Elaichi or cardamom pd – 1/4 tsp
Cardamom pod – 2 -3 (optional)
sugar – 2 tsp
For muffins
1 cup Elachi tea
1 tsp vinegar
11/2 cups Maida/All purpose flour
1/4 cup cocoa pd
3/4 cup condensed milk (if needed you can add more or less)
1 tsp baking pd
1/2 tsp baking soda
a pinch of salt
1/4 cup oil
1 tsp vanilla extract (optional)
Method
For Elachi chai
- In a sauce pan heat the milk and add tea pd, sugar , cardamom pd, whole cardamom and give a stir.
- Let this boil in a low flame for 5- 6 mins.
- Once the color of the tea is nice and switch of the stove.
- Strain in chai using a tea strainer in mug/ glass .. Set this chai a side.
For Chai Chocolate Muffins
- In bowl sieve all the dry ingredients (maida, salt,cocoa pd,baking soda, baking pd) together so that they are aerated . You may do this twice if you which .
- Line a muffin or cupcake tray using a cupcake liner or simply grease them. You can even use our ramekins.
- Pre Heat the oven at 275 F .
- In another bowl Mix in the prepared chai, condensed milk , oil , vanilla essence if needed ( as we already having an flavoring agent which is cardamom you can skip vanilla essence ).
- Now its time to combine both wet and dry ingredients . Add the wet ingredients little by little while whisking in the dry ingredients . Do till complete pouring all the wet ingredient.
- After it attains the muffin batter consistency that is a semi liquid batter .
- Add vinegar in the end and just fold it till well combined.
- Add about 1/4 cup batter in each muffin liner i.e.. they should be filled 3/4 th and there must some space for it rise . If you fill the liner completely they it may over flow while baking them . So see to that your muffins liner is enough empty for it to rise..
- Now in a preheated oven bake the muffins at 275 F for 15- 20 mins till a tooth pick inserted in to the muffin comes out clean.
- After they are done cool them on a wire rack and enjoy them !!
- After adding vinegar don’t stand the batter for long time . Just pour it the liner and bake them.
- Not all the oven’s are same so the baking time may vary depending on you oven.
See you tomorrow with letter F 🙂 Till then Enjoy this elaichi markke chai wali muffins 🙂
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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