Lemon Cupcakes Egg-less

2 cups all purpose flour
3 tablespoon corn starch
3/4 cup sugar
1 1/2 teaspoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon salt
2 tablespoon lemon zest
1/2 cup chopped walnuts
1 cup evaporated milk can be substituted with regular milk
1/2 cup melted butter
1 tablespoon of Vinegar
For glaze 1/2 cup sugar and 1/4 cup of fresh lemon juice

In a bowl add all purpose flour, corn starch, baking powder, baking soda, salt and sift them.

In another bowl add the melted butter and sugar and beat it, add  the milk and mix till the sugar is dissolved.

Add walnuts and lemon zest to the dry ingredients mix add the vinegar and slowly add the butter, sugar and milk mixture.  Slowly mix all the ingredients until they are all mixed.  Do not beat the batter.  Fold in the ingredients till they are all mixed. 

Line a muffin pan with baking cups and fill with cupcake batter half way.  These cupcakes were baked in a preheated oven for 25 minutes at 340 degrees F.

While the cupcakes are baking prepare the glaze.  Heat a pan add sugar and lemon juice stir until the sugar has dissolved.

The cupcakes are ready when a knife inserted into the cupcake comes out clean.  Glaze the cupcakes while they are still hot.

The cupcakes are so cool.  This cup cake is for those who don't like the smell of eggs.  Have it at tea time with a hot cup of tea.


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.

Five Mixed dal or Pancharatan

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1/2 cup of mixed dal (packed found in the Indian grocer this is my composition 1/4 cup toor dal, 1/4 cup masoor dal, 1/4 cup mung dal, 1/4 cup channa dal, 1/4 cup urad dal)

1 tablespoon of ginger
1 tablespoon of mild green chili or to taste
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of red chili powder
1/2 teaspoon of garam masala
1/2 cup of chopped tomatoes
1 tablespoon of lemon juice

For Seasoning
1 tablespoon of oil or ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin or jeera seeds
a pinch of asafoetida

Wash and cook the mixed dal in 1 1/2 cups of water.  Takes about 20 minutes.

Season: Heat one tablespoon of oil or clarified butter, when hot add mustard seeds, when mustard seed crackles add cumin seeds, when cumin seeds become dark add asafoetida, add green chili and ginger, stir add turmeric powder, chili powder stir add garam masala, salt and tomatoes.  Wait for the tomatoes to cook add the cooked dal and lemon juice.  Serves 2.

This dal is served with rice and chapati.  It is a North Inidan dish.  The combination of the five dals and the spices give this dish a very unique taste.  I make it at least once a week in my house.

Stuffed Bell Peppers

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4 Green Bell peppers
3 medium size potatoes
1 tablespoon of mild chili or to taste
2 tablespoon of chopped cilantro
1/2 cup of chopped red bell pepper
1 teaspoon salt

Remove the stem of the green bell peppers and clear the seeds from inside.
Cook the potatoes.  While the potatoes are cooking, microwave the chopped red bell peppers and chilies for one minute with 1 teaspoon of oil.

After the potatoes are cooked allow it to cool and remove the skin.  Mash the potatoes with the red bell peppers, chilies and salt.

Stuff the green bell peppers with the potato mixture.

Broil the stuffed peppers on high  on top rack of the oven closest to the heating coil without touching the coil, for  a total of 15 minutes, in between turn it over once until the bell pepper skin has turned dark.

Serve for lunch or dinner with rice or chapati.  Bell pepper is also called capsicum.  They come in a variety of colors.  The pockets in bell peppers lend itself for easy stuffing.

Fried Okra

1 lbs of fresh green okra washed and cut into 1 inch pieces
6 tablespoon of oil
1/2 teaspoon of salt

Heat a pan add oil and okra.  When the okra starts to sizzle stir cover and cook for about 2 minutes.
Remove the cover and stirring occasionally cook for another 5 to 7 minutes.  Add salt mix thoroughly and turn the heat off.
Serves 2.