Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

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Happy cooking!


Thursday, January 24, 2013

Wholewheat Coconut and cashew muffins made in virgin coconut oil

My little girl has started playschool and with that has also started the endless bouts of cold, cough, infections and what not! Today she was going to school after a break necessitated by an ear infection. "I want cake in my snack box", she demanded late yesterday evening. I had run out of vanilla, extra virgin olive oil (my subsititute for butter), and over ripe bananas (my substitute for eggs). But like any true blue mallu, my refrigerator was stocked with fresh grated coconut and as bonus, my pantry had a huge bottle of virgin coconut oil. So, this recipe was born:

Caster sugar - 1/2 cup (if you dont have caster sugar , just run your regular sugar in the mixie to powder it)
Whole wheat flour - 1/2 cup + dessert spoonfull
Fresh grated coconut - 3 dessertspoons (about 30 gms)
Unroasted cashewnuts - 10 Nos
Baking powder - 1/2 teaspoon (I use aluminium free)
Virgin coconut oil - 1/4 cup
Egg - 1 large
Cardamom - 4-5 pods

Place the sugar, coconut, and cashews in the chutney jar of your mixie or the coffee grinder and pulse a few times to powder together. Add the egg, cardamom seeds, and oil and whisk again. Using a flat ladle mix together the baking powder and flour. Pour in the wet mixture and fold in well. Add a few drops of water if necessary to form a thick cake batter. Preheat oven to 200° for 10 minutes. Pour batter into cupcake moulds and bake till a tooth pick poked in the centre comes out clear. I have a basic OTG and it took me 40 minutes at 150° to get the muffins done.

Update on the previous fund drive post

A heartfelt thank you to all of you who cared enough to do you bit for the Vaidehi ashram for destitute girls (Refer my previous post). Mr. Somesh from Hyderabad won the raffle prize I had sponsored. Congrats Mr.Somesh, if you are reading this.
Click here for the fund drive update.


Priya said...

Muffins looks super spongy and fabulous..

Turmeric n Spice said...

wow never tried to bake with coconut oil - so innovative

Anonymous said...

These are awesome, I've tried yours and made my own. Love the nutty aroma and can't believe its a guilty food. These will def be an often weekend baking project. Thanks Dershana.

kitchen queen said...

lovely tempting muffins.you have a nice blog.you can visit my blog and give ur valuable comments.

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