Ginger and Pistachios egg-less cupcake

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2 1/2 cup all purpose flour
2 tablespoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vinegar
2/3 cup oil
1 cup milk
1 cup light brown sugar
1/4 cup fresh shredded ginger
1/2 cup raisin (soaked in water 15 minutes before preparation)
1/2 cup pistachios
2 tablespoon orange zest
1/2 teaspoon salt

Heat 1/4 cup of shredded ginger with 1/2 cup water let the water come to a boil.  Turn the heat of and when it is cool strain the ginger water through a tea strainer to separate the ginger form the liquid.  Discard the ginger fiber but keep the ginger extract.

To the all purpose flour add corn starch, salt, baking powder, baking soda and sift it.  Keep it aside.

In another bowl pour milk add sugar beat it until the sugar is dissolved, add oil and mix, add the ginger extract.  If desired add some coloring.

To the all purpose flour mixture add the soaked raisins with the water removed, orange zest and pistachios.  Slowly fold the liquid mixture into the all purpose flour without beating too much.  Add vinegar and mix.

Line a baking pan with paper cups.  Pour the batter into the paper cups.  Bake in the middle rack.  These cupcakes were cooked at 340 degrees for 25 minutes.  When a knife inserted into the cupcakes comes out clean it is ready.

The flavor of these cupcakes is just superb.  The whole combination of ingredients really go well together.  I keep the decorations to a minimum.  These cupcakes are so exquisite they disappeared fast when I made them.

Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.


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Spinach masial - Mashed spinach

1 bunch of spinach can be substituted with frozen spinach
1/2 teaspoon salt
2 tablespoon oil
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 red chili

Wash and chop the spinach roughly.  To a pan on medium heat add a little water and salt add the spinach mix and cook uncovered until the spinach is cooked and the moisture in it has evaporated.  Let the cooked spinach cool.  Using a hand blender mash the cooked spinach and season.

For seasoning:  To a pan on medium heat add 2 tablespoon of oil and urad dal.  When the dal turns brown add mustard seeds, cumin seeds and red chili, wait for the mustard seeds to splutter and add the seasoning to the cooked spinach mix and serve.
Serve with chapati, rice, simple mung dal.

Poha Upma or Aval upma

1 cup poha (flattened rice found at Indian grocers called aval in Tamil)
For seasoning:
3 tablespoon oil
2 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 whole red chili
2 tablespoon of white sesame seeds
1 tablespoon ginger
1 tablespoon green chili or as per taste
1/2 teaspoon of turmeric powder
1/4 teaspoon asafoetida
1/2 teaspoon salt
1/2 cup frozen mixed vegetable
1/2 cup frozen cut corn
1/4 cup roasted peanut
2 tablespoon of lemon juice optional

Rinse and drain the poha.  To a pan on medium heat add 3 tablespoon of oil channa dal and urad  dal.  When the dal turns brown add the mustard seeds and red chili and sesame seeds, when the mustard splutters add green chili, ginger stir add turmeric powder asafoetida stir add the frozen vegetables mix cover and cook for 2 minutes, after which stir add the poha, peanuts mix add lemon juice mix and serve
Serves 2.  Serve with coconut chutney .

Luchi - Puri's made with all purpose flour

2 cups all purpose flour
1 1/2 tablespoon of oil
1/2 teaspoon of salt
1 cup or enough water to make dough
Oil for deep frying

To the all purpose flour add oil and salt combine and slowly start adding water to form a dough.  Let the dough rest for 30 minutes before making the luchis.

Divide the dough into 16 to 20 according the the size of the luchi desired.  With the aid of some flour start rolling the divided dough into a round about 4 to 5 inches.  Dust off the excess flour and gently drop it into hot oil.  The oil needs to get hot enough that when you drop the luchi in it will come up immediately.  Tap it gently on the top to make it fluff up, turn it over to cook the other side and remove.

Serve with Dals  After making the dough I usually let it rest in the refrigerator, it makes it easier to roll the flat rounds.

Cauliflower Paratha

Ingredients For paratha:
2 cups of whole wheat flour
1 1/2 tablespoon of oil
1/2 teaspoon of salt
1 cup or enough water for preparation of dough
To the whole wheat flour add salt, oil combine it and slowly add water to form a dough.  After the dough is formed let it rest for about 30 minutes.  Divide it into 10 equal parts.

Ingredients For Filling:
4 cups of washed and chopped cauliflower
2 tablespoon of ginger
1 tablespoon of chopped chili or to taste
1/2 teaspoon of salt
a few cilantro leaves 
Process the cauliflower, ginger and green chili in the food processor into small bits.  Cook it in the microwave for 4 minutes.  When cool squeeze and remove the water from the cauliflower.  Add chopped cilantro leaves to the cauliflower after the water in it is removed.  Divide the cauliflower filling into 10 equal parts.

Roll the paratha dough into a flat round about 4 to 5 inches at the center of the rolled dough, place the filling bring the edges together seal and place it down with the sealed side down.  Do the same with rest of the dough and filling.
With the sealed side down roll the dough with the filling into flat round paratha without applying to much pressure.

Heat a griddle on medium heat.  Put the rolled paratha on the griddle and heat it until bubbles are formed on the top.  At that point turn it over and let it cook on the other side.  When the two sides are cooked apply some clarified butter or oil on both sides and remove.
Makes 10 parathas.

Okra Pachadi - raita

1 lbs okra
1 tablespoon of chopped green chili or to taste
3 tablespoon oil
1/2 teaspoon mustard seeds
1 dry red chili
1/4 teaspoon fenugreek seeds
1/2 teaspoon salt
1/2 teaspoon of mustard powder
1 cup of yogurt or as desired

Wash and cut the okra into equal bits.

In a large non-stick pan heat 3 tablespoon of oil.  When the oil is hot add the mustard seed and red chili.  When the mustard seeds pop add the fenugreek seeds add the chopped okra and green chili.  Mix cover and cook for the first two minutes.  After that uncover and cook until the okra is crispy.  Add the salt and mustard powder mix.  Before serving add yogurt and serve.  Serves 4. 

Serve with rice or chapati.

I use a large pan to cook the okra this gives the okra enough room for the moisture in it to evaporate.  It makes the okra crispy.