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Wednesday, October 31, 2012

Spinach -Paneer- Moong sprouts stir fry

Hope my US friends are safe and out of danger from 'Sandy'.If 'Irene' was a trailor,'Sandy' was the real movie.Though we were in the sandy track initially but then there was no major mishaps here.Coming back to today's recipe is one which was a trial n error and was successful.The combination of paneer, moong sprouts and spinach leaves.When you have smaller quantities of any of your veggies,What do you do? I know,many of you might be combining it with some other vegetable and prepare an interesting dish.So,does is the invention of this recipe.And I feel that's the best way to use it up too rather than wasting,ryt ? This is a very healthy,nutritious and the delicious stir fry.Hope u'll give this  a try sometimes & enjoy!!

moong sprouts 1 cup
paneer crumbled 1 cup
spinach leaves 1 cup
coconut shredded 1/3 cup(optional)
onion 1 medium chopped
garlic cloves 3-4
turmeric powder 1/2 tsp
green chillies  4-5 slit
mustard seeds 1/2 tsp
salt as needed
currry leaves few
oil 2 tbsp

sprouted moong
- Wash and chop the spinach leaves.Chop the onions and garlic cloves,keep aside.
-Crumble the paneer and keep aside.
- Heat oil in a pan,splutter mustard seeds.Add the onion,curry leaves,slit green chillies,garlic cloves.Saute till onion turns gtranslucent.
-Add in the spices and  moong sprouts.Add salt.Cover and cook for 10 minutes or till moong is cooked.
-Add in the spinach then,toss well and wait till the leaves get wilted.
-Add in the crumbled paneer,shredded coconut(if using).Adjust salt and mix well.
-Cover and cook for another 5 minutes.Uncover the lid,dry up the water content and is ready to serve with rice!!

Servings ~ 4 adults

* Add salt little by little as spinach leaves gets wilted and reduced to half.
* Adding coconut is strictly optional as there is no much flavor of that.I just added to give it a kerala touch.

Monday, October 29, 2012

Papaya Halwa

Halwa in any form is a inviting and mouthwatering one.But here comes a halwa out of ripe papaya,and a tale behind this recipe.My kids don't like this fruit very much and so I have to always think about ways to incorporate this in their diet.Earlier I made the Papaya Milk shake,Papaya Pradhaman/Kheer and this time I gave this a try.The halwa was more successful than the shake, and equally tasty as the papaya pradhaman.I should say and they just enjoyed it.As you all know,the fruit contains low in calories and no cholesterol,but a rich source of phyto-nutrients,minerals & vitamins.Papaya contains easily digestible pulp with soluble fiber that helps to have normal bowel movements; thereby reducing constipation.One of the richest source of Vitamin C(immune booster & anti inflammatory actions), Vitamin A(healthy mucus membrane & essential for vision), Vitamin B complex such as folic acid,riboflavin,thiamine & pyridoxine(essential for metabolism) and a rich source of potassium & calcium.So,Enjoy making this healthy fruit halwa for coming Diwali and other festive occasions or JLT !!

ripe papaya 1 medium sized(cubed~3 cups)
sugar 1 1/2-2 cups
milk 1 cup
cardamom powder 1/2 tsp
cashew nuts 2 tbsp
raisins 2 tbsp
ghee 1-2 tbsp

-Wash,peel and remove the outer thick skin of papaya. De-seed and cube into pieces.
-Boil the papaya cubes in  a non stick pan along with 1 1/2 cups of sugar in it.
-Let it cook well about 15 minutes and mash the pieces with a wooden spoon,Keep stirring the mix and add sugar as required.
-Add the boiled milk in it and keep stirring the mix for about 25 mins-35 mins until it forms a sticky halwa consistency and starts to leave the sides of the pan.The milk and water content completely evaporates by now.
-Add about 1 tbsp of ghee and mix well.Add the cardamom powder.
-Heat another pan with remaining ghee and fry the cashews followed by raisins.
-Add this to the halwa.
-Grease a plate  and transfer the halwa.
-Let it cool and then serve !!

Servings~ a small bowl

* I used the reddish orange colored papaya and so the color is bright red.

Sending this to Dish name starts with P hosted by Akila @ Learning to Cook

Friday, October 26, 2012

Dates Sweet Balls (no cooking)

Surprised at the title??And happy too,Isn't it?? True,this recipe is a no cooking recipe and perfect for all moms who want a quick & delicious recipe for their kids evening snack,yet a healthy one too.So,what's next?? Rush in your pantry,pick up the list below and prepare them,simple.This was the easiest snack,I could prepare for my naughty ones.Enjoy making these in the weekend !!

dates pitted 15
marie biscuits/arrowroot biscuits 15
coconut shredded 1 cup
coconut powder 1/2 cup
cashew nuts 2-3 tbsp chopped
vanilla essence 1/2 tsp(refer notes)
condensed milk 1/2 cup(approx)

-Blend the biscuits in the blender until smooth.
-Chop the dates in small pieces.
-Take a large bowl and add the marie biscuits,coconut shredded, chopped dates & cashewnuts.
- Add the vanilla essence,mix well.Add in the condensed milk,little by little till you find you can hold shapes.
-Place it in your palm and shape into balls.
-Roll it in the coconut powder and place in a plate.
-Ready to serve.

Servings~ 15 balls

* You can even add cardamom powder instead of vanilla essence if you don't like the flavor.
*  I used the fat free condensed milk.I had to use up nearly 1/2 cup.If your balls become soggy you can add a little more biscuit powder.

Thursday, October 25, 2012

Banana Pepper Fritters | Mulakku Bajji

Chilly breezy weathers are the perfect time to enjoy hot crispy snacks especially pakoras/fritters.What more do you wish,a cup of tea too?? Yup..I know,that's true with everyone so is with my family.Though fried snacks adds to your  body fat but at times we just ignore the health aspects for enjoying the crisp fried snacks and to seduce our satisfaction.Mulaku bhajji /banana pepper fritters are just another tempting snack with a cup of tea /coffee.A very simple recipe and can be done without much preparations.Try n enjoy in this weather if you still haven't given this a chance !!

banana pepper /bajji chillies 6
tamarind 1lemon size
oil to deep fry
to make batter
gram flour/ besan (smooth powder) 1 1/2 cup
turmeric powder 1/3 tsp
chilly powder 1/2 tsp
asafoetida/ hing /kayam podi 1/3 tsp
carom seeds/ ajwain 1/2 tsp crushed
water 1/2-3/4 cup
salt 1/2 tsp

banana peppers (left) 

-Wash and cut the pepper/chillies lengthwise keeping the stalks intact. Deseed if desired (I do)and keep aside.
-Soak the tamarind in 1 cup of water and 1 tsp of salt.Squeeze the pulp and pour it in a shallow plate or  pan.Add the chillies to it.Leave for 10 minutes.(refer notes)

Soaked in tamarind water(extreme right top) & batter (lower right)
-In the meantime,heat oil in a wok or pan.Keep on medium flame.
-Also,prepare the batter using the ingredients mentioned above as of dosa batter consistency.
-Drain the peppers/chillies from the tamarind soaked water completely and then dip each pepper in the prepared batter.Cover all sides fully.
-Place it in the hot oil and using a slotted spoon,turn all sides to evenly cook and wait till it turns golden brown.
-Drain on a paper towel and serve hot with ketchup or any other dip !!

Servings ~ 6 bhajji/fritters

* The chillies are dipped in tamarind water to remove off the excess spice.
* You may even cut it lenghtwise into two and dip it in batter.

Wednesday, October 24, 2012

Spicy Fish Curry | Kottayam Style Fish Curry | Meen Pattichathu Curry | Meen Mulakittu curry

Spicy fish curry /Meen Vatticha curry is a famous traditional curry in our place in Kerala.The literal meaning of the recipe means fish is reduced in gravy and the fish curry is a blend of spice and tanginess due to the addition of gambooge/kudampuli.The dish serves perfect with rice or kappa vevichathu.Toddy shops and thattukadas(street shops) serves the best recipe for this and it tastes awesome.We served it with kappa vevichathu and we love the perfect combo.Marriage caterers in our place make this curry the previous day and serve the next day for the feast as the fish absorbs the flavors best then.My grandmother used to prepare this dish and she says the curry stays good for days without refrigeration as there is no use of shallots,onion or coriander powder.They just boil it in the night in the clay pots/mannchatti,cover & leave aside.Those are the days when people had lesser exposure to technology & so diseases too,Today technology is so very advanced and so are diseases related to the use of these newer features in our life styles.Isn't it??

Stories apart,so try this spicy version of fish curry that has passed through generations.This fish can be prepared for any thick fleshed fish like mackerel,king fish,tuna,salmon.We tried it with mackerel,enjoy with some kappa vevichathu/ Cooked tapioca !!

mackerel/ayala /any fish 1lb (500gms)
julienned ginger 1 1/2tsp
sliced garlic  1 1/2 tsp
kashmiri chilly powder 3 tbsp
hot chilly powder 1/2 tsp
turmeric powder 1/4 tsp(refer notes)
uluva podi/methi powder 1/4 tsp
mustard seeds 3/4 tsp
gambooge /kudampuli 3 pieces
curry leaves
coconut oil 2 tbsp +1/2 tbsp
salt to taste

  • Clean, wash and cut the fishes in smaller pieces as desired. Rub with salt and lemon juice if desired. Wash under running water 5-6 times until water is clear. Drain and keep aside.
  • Wash and soak the gambooge/kudampuli in 1/2 cup water.
  • Heat the coconut oil(1 tbsp)in a pan and splutter mustard seeds. Add the shredded garlic and sliced garlic. Sauté till the ginger and garlic until crisp.
  • Add the curry leaves and sauté till the raw smell of ginger & garlic disappears. Lower the flame, add the chilly powder, turmeric powder followed by uluva podi.
  • Add 1 cup of water and bring this to a boil. Add the salt and gambooge(kudam puli) with the water(1/2 cup). Let it boil again and then slide the fish pieces in it.
  • Boil it on medium high flame and then reduce flame to medium low. Let the fish cook and the gravy thickens, takes about 10 minutes covered. Uncover and cook for another 10 minutes (Oil starts floating in the sides and top). Adjust salt if required.
  • Switch off the flame and drizzle 1/2 tbsp of coconut oil on top with a sprig of curry leaves. Cover and leave for 10 -20 mins so that the flavours blend.
-Serve with kappa vevichathu /rice.

Servings~ 4-5 adults

* Shallots are not in the traditional recipe. I usually add shallots to add flavour but if you are storing for next day's use without refrigeration then its better not to use it. If you are refrigerating, then no issues.
* Coconut oil at the end is added to retain the flavour and to reduce the spice level.
*  Kashmiri chilli powder is a must in this recipe as this is low in spices and can be used moderately. The chilly powder adds thickening to the gravy. If you use the other chilly powder then, don't use the specified amount, reduce accordingly.
* Adding turmeric powder is also strictly optional.
* If you wish a slightly thinner gravy, then add 1/2 cup more water.

Just a last one to tempt you all, made another day with salmon :)

(Salmon curry,using the same method)

Monday, October 22, 2012

Cream Of Mushroom Soup & Moved to my own domain:)

Hi friends,
Erivum Puliyum is now moved to my own domain name.Thanx a lot friends for all your support,encouraging comments and likes throughout my posts.Hoping to see u all here too in my coming posts too:)
Today's post is a soup,perfect for the chilling weather outside and gloomy darker days-Cream of mushroom soup.Cream of mushroom soup is a thick soup perfect to serve for guests and is delicious for all mushroom lovers.I have used regular button mushrooms but you may use any variety or combine it to use too.Enjoy the hot soup in the awesome weather now !!

button mushroom /bella 1 lb/8 oz
pearl onion 2 sliced/sweetonion sliced 2 tbsp
garlic 1 clove shredded
corn flour /all purpose flour 2-3 tbsp
butter 2 tbsp
vegetable stock 4-5 cups(refer notes)
heavy cream 1/2 cup/whole milk 1/2 cup
italian seasoning 1/2 tsp crushed(refer notes)
salt to taste
ground pepper to taste

-Wash and pat dry the mushrooms.Slice them,keep aside.Peel and slice the garlic and shallots.
-If you are using milk,then boil the milk and keep aside.
-Heat oil in a pan and add butter.When butter melts,saute the sliced mushrooms,along with sliced shallots and garlic till the moisture completely evaporates and the mushroom changes color to brown.
-Crush the italian seasoning in your palm and add the italian seasoning with all purpose flour.Toss it well.
-Put off flame and let it cool.Remove 3 or 4 sliced mushroom for garnish.
-Add about half cup of water and add the sauted mixture in a blender and blend until smooth.
-Heat the pan again and put the blended mixture.Let it come to boil and thicken for another 5 minutes.
-Lower the flame and add the cream or boiled whole milk.
-Serve hot with a slice of mushroom !!!

Servings~ 5 adults

* You can add chicken stock instead of vegetable stock too.
* You can add any desired herbs of your choice,I have added Italian seasoning.
* If you wish to have bites in the soup,then add the mushroom just like that (don't blend)instead add 2 tbsp of flour to half a cup of water,dissolve and then add to the pan.Then finally add the remaining vegetable stock and boil to thicken.

Friday, October 19, 2012

Homemade Mexican Red Salsa

Salsa is the spanish word for 'sauce' typical of the Mexican cuisine particularly those used as a dip.Mexican salsa traditionally was made using mortar & pestle,but now a days blenders are used.Salsa roja,"red sauce" is a condiment used in Mexican & South Western cuisines usually made with tomatoes,jalapeno peppers,onion & cilantro.There are many other variation to salsa other than the red.But the shelf life life of salsa if unrefrigerated is very less and so salsa should always be refrigerated.Nowadays,Both canned & fresh refrigerated salsa is available in grocery stores.Canned usually contains vinegar to maintain the shelf life.But the fresh home made one tastes best with all our desired flavors of spices.So,try & Enjoy !!!

roma tomatoes/fleshy tomatoes 4-5 large(refer notes)
onion 1/2 medium diced
garlic 1 clove chopped
green chillies /peppers 1-2 seeded & halved
cilantro /coriander leaves 1/4-1/2 cup
pepper powder 3/4 tsp(as per tolerance)
oil 1 1/2 tsp
cumin powder 1/4 tsp(refer notes,optional)
lemon /lime juice 1/2 medium size(optional)
salt 3/4 tsp

-If u're using fresh tomatoes,add 1/2 inch of water to a large skillet over medium -high heat.Core and half tomatoes,set them cut side up in the wok/skillet.
-Simmer the tomatoes until water evaporates and tomatoes start to soften.Peel away any skins that have loosened while steaming.Put off flame & leave to cool.

-Put all the cooked tomatoes,green chillies/jalapeno peppers and cilantro in a blender and blend until smooth.(I haven't added the green peppers in this step and instead added along with onion sauting in the next step as I didn't want it very hot)
-Heat 1 tbsp of oil in the skillet with the onion and garlic,give a quick stir for 10 secs.(Add jalapeno peppers too if you aren't blending in the previous step)
-Add in the tomato mixture and stir.
-Add in salt and pepper powder.
-Simmer on medium low for about 15 mins or until salsa is slightly reduced and thick.
-Add in the lemon juice once you put off flame.
-Serve with tortilla chips,enchiladas,pretzel chips  !!

Servings ~3 cups

* You can use the equal amount of canned tomatoes too.If you are using canned start off with blending;no need to cook those tomatoes.
* Adding lemon juice enhances the spice,add if required.
*This is a moderately spicy version,adjust your spices if you want a milder version.
* Adding cumin makes it a Tex-Mex salsa.I haven't added that.
* For spicy salsa,one hot pepper for every 3 tomatoes is required.Increase or decrease the peppers as per tolerance.
* If you wish a smooth salsa,blend the onion and garlic too along with tomatoes mixture.

Have a Happy Weekend,Guys !!

Thursday, October 18, 2012

Spinach Koftas in coconut milk gravy

Koftas,a speciality of northern parts of India is rich balls of nutrients immersed in a thick gravy and goes well with all our Indian staples.This was a common menu in our hostel mess and so I started liking this.This time I tried the spinach koftas and made the gravy in coconut milk as from the original recipe.The reason of me selecting the coconut milk for gravy was I wasn't sure if my family would like the other gravy and I was sure coconut milk would always be a big 'Yes".I have modified the recipe slightly here & there but other wise the basic remains the same.So,enjoy your meals with spinach koftas !!
Recipe source : Malaysian Delicacies

for spinach balls(koftas)
spinach 170 gms
onions 2 chopped fine
green chillies 2 chopped fine
cilantro/coriander leave 2 tbsp chopped
potatoes 2 -3 medium sized(boiled & mashed)
garam masala 1 tsp
besan flour 2tsp
salt lightly

for gravy
coconut milk thick 1 cup
coconut milk thin 3 cups
ginger shredded 2 tbsp
garlic cloves 3 shredded
onion 1 medium fine chopped
tomato 1 medium chopped
chilli powder 2 tsp
coriander powder 2 tsp
cumin powder 1/2tsp
turmeric powder 1/2 tsp
garam masala 1 tsp
salt to taste
oil 3tbsp

-Wash and steam the chopped spinach leaves for 5 mins in a steamer or idly cooker.Add it to a bowl.Add the boiled ,mashed potatoes and other ingredients listed to make the balls.Add besan flour if its very sticky.
-Shape them in balls and place it again in a steamer,cook for 10 mins.Remove and keep aside.
-Heat oil in a pan and add all the cooked balls in it.Rotate and shallow fry all sides possible to give a crisper touch.Remove on a paper towel and keep aside.

(shallow fried spinach balls)
-In the same pan,fry the shredded ginger and garlic.Saute till raw smell disappears.
-Add the chopped onion and saute till translucent.Add chopped tomatoes,let it cook and become mushy.
-Add all the spice powders and saute till raw smell disappears.
-Add half cup of thin coconut milk and let it cook well till the gravy thickens slightly.
-Lower the flame and add the thick coconut milk.
-Remove from flame.
-Add the spinach koftas right before you serve,other wise the gravy will be completely absorbed.

Servings ~ 4 adults

* You can either use the whole amount to make spinach balls(koftas) or divide in 2,take one part to balls and other to gravy.
* You can add 2 slices of bread too to make the balls to hold it in shape.

Sending this to Favorite Veg recipes hosted by Swathi @ Zesty South Indian Kitchen ,Serve It boiled hosted by Krithi@ Krithi's kitchen

Wednesday, October 17, 2012

Eggless Pumpkin Cupcakes with Spiced butter cream Frosting

Baking Partners,as I mentioned in my Pumpkins chocolate chip muffins had suggested three recipes out of which this is the second mentioned  recipe and suggested by me from Made just Right and the original recipe makes 24 cupcakes.I have halved the recipe to make 12 and the halved measure are listed below.Thanx Swathi @ Zesty South Indian Kitchen for the wonderful opportunity and am happy they tasted awesome.My kids just loved each bite of the cupcakes.The recipe calls for apple cider vinegar and I think that enhanced the texture of the cupcakes as they were extremely soft like pillows (see pics for texture).My kitchen was filled with the aroma of spices,when baked.The butter cream frosting is also spiced.So,if you have pumpkins resting in your pantry after your pumpkin patch and carvings,do try this out for your dear ones !!

for cake batter 
all purpose flour 1 1/2 cup (refer notes)
cinnamon 3/4 tsp 
dried ginger 1/2 tsp
cardamom powder 1/3 tsp
Nutmeg, ground 1/4  tsp
baking powder 1 tsp
baking soda 3/4 tsp 
pumpkin/squash purée 11/4 cup  
unsalted butter(room temperature) 1/3 cup 
light brown sugar 1/4 cup 
cane sugar 1/2 + 1/3 cup
Soymilk, Plain or regular whole milk 1/2 cup 
salt 1/2tsp 
apple cider vinegar 1 tsp 
vanilla extract 1 tsp 

For spiced buttercream 
unsalted butter 1/4 cup 
vanilla extract 1/2 tsp 
powdered sugar, sifted 1 cup 
cinnamon 1/4 tsp 
nutmeg, ground 1/8 tsp 
maple syrup, pure 1 tbsp 
soymilk,plain or regular whole milk 1 tbsp

For Cupcake Batter:
-Preheat oven to 350 degrees F, and line 12 cupcake liner in a cupcake pan.Spray vegetable oil lightly.
- In a medium bowl, sift together flours, spices, baking soda and powder. Stir to mix together and set aside.
- In a stand mixer (or with a hand blender) cream the unsalted butter until smooth and creamy.
-Add in the brown sugar, cane sugar, and vanilla extract and mix on a higher speed until fluffy.
- Add in the pumpkin/squash puree, salt, vinegar, and half of the soy milk/whole milk. In 1/2 cup increments add in the flour/spice mixture, also adding in the remaining soy milk in between additions. Be sure to stop the mixer and scrape down the sides of the bowl and give it one more good mix to be sure all ingredients are well incorporated.

- Fill the cupcake liners about 2/3 full with batter with a spoon or ice cream scoop and bake for about 20-25 minutes. Check them at about 18-20 minutes and give a light press with the tip of your finger, if it springs back they are done, if not- bake them for a few more minutes. They will be a beautiful golden color when finished as well.(mine got done at 23 minutes)
-Remove from oven & cool on wire rack.Cool completely before frosting.

For the frosting:
-Use a mixer to cream the unsalted butter until smooth. Add in the vanilla extract, maple syrup, and soy milk/whole milk and mix until combined.On a low speed, slowly add in the powdered sugar and spices and mix well after each addition. Keep mixing until all is well incorporated and the frosting is smooth and fluffy.
-Use a ziploc bag or pastry bag to make designs and patterns.I was short of time(as kids were waiting eagerly) to draw designs and had to finish scooping with a zipoloc bag and so no patterns.

Servings~ 12 muffins

* You can use all purpose flour alone but I have used wheat flour 1 cup + all purpose flour 1/2 cup increasing the baking soda to another 1/4 tsp more.
* I have used regular whole milk.
* I used canned pumpkin puree,but you can use homemade pumpkin puree too.

Sending this to Baking Partners @ Zesty South Indian Kitchen ,Cooking with whole food -wheat flour hosted by Soumya @ Nivedhanam,Halloween Fiesta @ Cooks Joy , B-O-O-O Halloween hosted by Anu @ Anu's Healthy Kitchen

Baking Partners IMG_5362 - Copy

Tuesday, October 16, 2012

Prawns Fry | Nadan Chemmeen Varuthathu

Prawns is one of my kids favorite among sea foods.This prawn fry is a delicious kerala style dish perfect to go with rice.A simple recipe but a finger licking one too.Usually prawns fry is deep fried but here I have shallow fried to avoid excess oil.Ideally tiger prawns taste great with this recipe but smaller variants can also be used,just that it takes time to turn each prawns.I have inserted curry leaves stems to prevent the prawns from curling.Enjoy the yummy  prawns fry with steaming hot rice.

tiger prawns 20
ginger -garlic paste 2 tsp
chilly powder 2tsp
pepper powder 1- 1/2 tsp
turmeric powder 1/2 tsp
lemon juice 2 tsp
salt to taste
curry leaves 5-6 sprigs
oil to shallow fry(preferably coconut oil)

-Clean the prawns,devein and rub lemon juice,salt over it,leave for 10 minutes.Wash and rinse under running water 4-5 times.
-Separate the curry leaves from stem and cut the hard portions of the stem.Insert in each of the prawns so that it doesn't curl much.Drain water.Keep aside.
-Make a smooth paste using the remaining ingredients except oil and apply the paste generously on the prawns.Leave it for 1/2 -1 hour.
-Heat coconut oil in a pan and when the oil is hot,spread the curry leaves and place the prawns.
-Fry both sides till golden brown(approx 5-7 minutes).Remove on a paper towel.
-Serve with rice !!

Servings 2-3 adults

* Adding lemon juice is optional,helps to keep the prawns soft.
* Don't fry the prawns to long otherwise it becomes too hard.
* Instead of curry leaves stem,you can even insert tooth picks or skewers in prawns but make sure you remove before serving.Curry leaves stem are benefecial and can be left over.

Sending this to Feast of sacrifice hosted by Asiya @ My healthy happy Kitchen, South Indian Cooking #2 event hosted by Sangeetha@ Spicy Treats

Monday, October 15, 2012

Pumpkin Chocolate Chip Muffins (Wheat flour)

Baking Partners,this month came up with the theme,Cupcakes /Muffins for our challenge #3 and pumpkin as the main ingredient as we are approaching Halloween in another 2 weeks.This is a recipe suggested by Reshmi@ Easy Cook from Joy of Baking which  is  adapted form.This Pumpkin Chocolate Chip Muffin recipe is adapted from Baking from the Heart, a collaborative cookbook with Michael J Rose.Thanx to Reshmi and Swathi @ Zesty South Indian Kitchen for the wonderful recipe.Though am not a big fan of pumpkin and was a bit reluctant about the taste of muffins.But to my surprise,the muffins were very tasty with soft texture and had no dominant flavors of pumpkin.The original recipe calls for all purpose flour alone,I conveniently changed it to wheat flour & APF (refer notes for details).So,enjoy making these healthy delicious muffins for Halloween !!


all purpose flour /wheat flour 1 1/2 cups (195 grams){refer notes}
baking soda 1 tsp(refer notes)
ground cinnamon 1 tsp
ground ginger 1/4 tsp
ground cloves 1/4 tsp
freshly ground nutmeg 1/4 tsp
salt 1/2 tsp
unsalted butter, room temperature 1/2 cup (113 grams)
granulated white sugar 1 cup (200 grams)
eggs 2 large
pure vanilla extract 1 tsp
solid packed,pumpkin puree 3/4 cup (180 ml) (refer notes)
semisweet chocolate chips 1 cup (175 grams) (Refer notes)
Milk 3 tbsp(optional)

-Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
-In a large bowl, sift together the flours, baking soda, ground spices, and salt.(I used 1 cup wheat flour & 1/2 cup APF)
-In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips. If your batter is very thick,add the milk as mentioned.

(Steps of  preparation)
-Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.I got a total of 14 muffins though the recipe calls for 12 muffins.Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.(mine took 26-27 minutes,probably as it was wheat flour & the consistency of batter)

Servings~14 regular-sized muffins.

*The batter can be baked in a 9-inch (23 cm) loaf pan. Butter or spray the loaf pan with a non stick vegetable spray. Bake the loaf in a 350 degree F (177 degree C) oven for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
* I have used wheat flour & all purpose flour in the recipe and so I have increased the baking soda to another 1/4 tsp.
* I have used chocolate chips in seven and dried cranberries in another seven.Both of them tasted great.
* I have used canned pumpkin puree from stores,you can use home made pumpkin puree too.
* If you are using salted butter,then skip the salt mentioned in  the recipe.

Linking  this to Baking Partners @ Zesty South Indian Kitchen ,Halloween Fiesta @ Cooks Joy, B-O-O-O Halloween hosted by Anu @ Anu's Healthy Kitchen

Baking Partners