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COFFEE CHOCOCHIP MUFFIE

Muffie, do you wonder what it is??? Here is the formula Muffin+ Cookie -> Muffie.  This has muffin texture inside and outside is crisp like cookie.  I have tried few other muffies too.. will post it when possible.  This is lovely combination of Coffee and Chocolate.  Who doesn't love chocolate and coffee in the morning or as a snack in the evening ?  These are perfect brunch Muffies, as well as  tea time snack.   The best part is this has no butter and no egg.  I promise you that the flavor of coffee with bite of chocolate chip absolutely yumm:) that you will enjoy throughly with a glass of cold milk.  Have a dip here....
 
 


COFFEE CHOCOCHIP MUFFIE

I made big muffies.. its just upto your choice.  Sometime I make small bite size muffies too.  Only the oven timings varies.
 
 


Ingredients :

This yields - 110 to 12 muffies

All purpose flour - 2 cup
Sugar - 1/2 cup ( This is not so sweet, since we are using more chocochip that was good enough for us, but if you want really sweet add 1 tbsp extra)
Canola oil - 1/2 cup
Chocolate chip or chunks ( semi sweet ) - 1/2 cup
Instant Coffee granules - 1 heaped tbsp
Vanilla extract - 1 tsp
Milk - 1 cup (room temperature) ( 1 tbsp extra if the batter is too thick for mixing)
Apple cider Vinegar - 1 tsp ( you can use white vinegar too)
Baking powder - 1 tbsp
Salt - 1/2 tsp
 
 
 
 


Method :

1. Preheat the oven to 375° F.  Line the tray with the parchment.
2.Measure 1/2 cup of milk. Stir in the coffee granules, mix to dissolve.
3.Stir in the rest of the milk with vinegar and keep aside.
4. In a large mixing bowl, stir together the flour, sugar, baking powder and salt.
5. Mix well with the whisk, Now in the centre of the flour mixture, make a well.
6. Add the milk mixture, milk vinegar mixture, oli and vanilla.
7.Mix togetheruntil the batter is just moistened.
8. Don't overmix it. Now fold the chocolate chip or chunks.
9. Use the ice cream scoop and scoop it in the parchment sheet.
10. Leaving gap between each muffie.  Bake it for 20 to 25 minutes. (Mine was ready in 20 minutes)
11. It should be nice golden color in the bottom and the top.
12. Immediately transfer to the cooling rack.
13. You can store in the plastic airtight container.



Note:

1.You can also refrigerate for 2 to 3 days too.  When needed just keep in the preheated oven for 5 minutes.
2. If your making small muffies you can just bake for 10 to 15 minutes.  But keep an eye on them.

Enjoy the Yummilicious Muffie with a cup of milk !!!
 


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MOOR MILAGAI DHAL/ CURD CHILLI DHAL

Moor milagai dhal ( Curd chilli /moor milagai - Chilli that is marinated in the yogurt and salt.  Then it is sundried and stored for future use.  This has wonderful unique taste when fried in the oil.  The aroma flows over the whole house. ).  Curd chilli dhal was introduced by my Husband's grandmom to me .  She is an awesome cook.  She is great and passionate cook. Even the simple dishes that she make tastes heavenly.  This is what they say as ' Kai Pakkuvam' in tamil, means some hands really do magic in the food they make. 
 
 


Ok coming to the dhal recipe, this tastes so different from other dhal's.  As we use only curd chilli for spicing up the dhal.   It tastes awesome and very aromatic.  This is so so simple to make but I am sure this with some dry vegetable curry(poriyal) and pappad is very comforting and satisfying meal.  Hope you all enjoy this satisfying meal.....
 
 


MOOR MILAGAI DHAL/ CURD CHILLI DHAL

Ingredients:

Toor dhal - 1/2 cup
Curd chilli / Moor Millagai - 15 ( or according to your spice level , some chillies are really spicy so use accordingly)
Mustard - 1/2 tsp
Rasam Powder - 1/2 tsp (Any brand or Home made)
Curry leaves - few
Asafoetida - 1/4 tsp
Tamarind extract - 1/4 tbsp (thick)
Corianderleaves - few
Oil and salt as required
 
 
 



 
 
 
 
Method :

1. Pressure cook the toor dhal.
2. Heat oil in the pan, add the mustard seeds, once they are spluttered.
3. Add the asafoetida, curry leaves followed by broken curd chillies, saute until they are golden brown.
4. Now add the rasam powder.
5. Add the cooked toor dhal, enough water, tamarind extract.
6. Add salt, let it boil and when dhal gets little thick and to desired consistency.
7. Switch off the flame and add coriander leaves.

Serve with some spicy dry curry (poriyal) and pappad.  Enjoy the satisfying comfort meal !!!

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VAZHAIPOO SUNDAIKKAI VATHAL KUZHAMBU

This was lying in my draft for a looooooooooong time.  And bear with the pictures as these are taken totally in cloudy day. 

Vathal  or Vatral Kuzhumbu who don't love this tongue tickling dish.  This tastes heaven when served with hot steaming Rice and Pappad.  There are so many version's of Vathal or Vatral Kuzhambu you can make. Each house has their own versions some they do with garlic and shallots, without garlic and shallots, With vathal, Without vathal.. etc .  Some they add sambar powder, some only coriander and fenugreek seeds.  Whatever it is this tastes divine with right amount of sourness, spiciness.  This is one of my version. You can add your favorite Vathal or vatrals according to your choice.  


There are so many vatrals you can make using
Okra (Vendaikkai)
Brinjal
Bitterguard
Sundakkai
Vazhaipoo (My mom used to make this)
etc


Now For this recipe I used Sundakkai and Vazhaipoo vathals.

VAZHAIPOO SUNDAIKKAI VATHAL KUZHAMBU

Ingredients :

Vazhaipoo and sundaikkai vathal - each Handful
Tamarind extract - from 1 lemon sized ball
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/4 tsp + 1/4 tsp
Chilli powder - 1/2 tbsp ( increase or decrease according to your variety of chilli powder some will be very spicy)
Rice flour - 1 tsp ( add if more needed, sometime don't even add, mostly this is needed when your making more kuzhambu)
Curry leaves - few
Asafoetida - 1/4 tsp
Shallots - 10 ( chopped into 2 pieces)
Garlic - 10 ( chopped into 2 pieces)
Water - 2 cups
Gingelly oil - 6 tbsp



 
Method :

1. Heat the oil in the pan. Now add the vathal in small batches, they pops up now drain them in keep in a plate.  Repeat for all vathals. Keep it aside.
2.Now in the same oil, add the mustard seeds, once it splutters, add the fenugreek seeds. When this seeds becomes light brown in color.
3. Add the Onion and garlic with some curry leaves, saute for till they are golden brown in color.  When this is happening.
4.On otherside dry fry the Coriander seeds and fenugreek seeds slightly and make to fine powder.
5. Now to the fried onion garlic mixture, add the powdered mixture.
6. Add chilli powder, saute them. 
7. Now add the tamarind extract. And 2 cups of water.
8. Let it cook until the raw smell of tamarind disappeares and the amount reduces to 1 cup.
9. If you find the consistency is not thick as you prefer, add the riceflour diluted in water.  Now let it boil for a couple of minutes.
10. Now add the fried vathal and close with the lid. Put off the flame.


This tastes great the next day or after few hours.

Enjoy with steaming rice and pappad served with gingelly oil !!!

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SEASONED TAPIOCA

This is so simple one but very tasty, My mom used to make this often during my school days.  This is a wonderful snack that you can enjoy with cup of tea or coffee.  


SEASONED TAPIOCA

Ingredients :

Tapioca - 1
Green chilli paste - 1/2 tsp (You can increase or decrease the amount according to your preference but this has to little spicy)
Asafoetida - little
Turmeric - 1/4 tsp
Mustard - 1/4 tsp
Curry leaves - few
Oil - any oil ( But I some time I use coconut oil which tastes awesome)
A dash of lemon juice (absolutely your choice, if your using coconut oil don't use lemon juice)
Coriander leaves - few 






 Method :

1. Peel or remove the skin of the Tapioca. Cut it into three.
2. Put it in the water , let it boil. Check for doneness ,like insert a knife in the middle, if it passes thru easily then it is done.
3.Take care not to over cook the tapioca , then it becomes mushy.
4. Strain and let it cool. Now chop them to cubes.
5. Heat oil in the pan, add the mustard seeds.
6.Once it splutters add the green chilli paste, asafoetida, curry leaves and Turmeric.
7. Add the Chopped tapioca, give it a nice toss by adding salt, Saute it for few minutes.
8. Once everything is blended well.  Put off the flame.
9. Garnish with coriander leaves.  





 



Enjoy the snack !!!

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