Carrot Cinnamon Muffins

Ingredients:

1. 1 cup plain flour
2. 1 cup wholewheat flour
3. 1 cup sugar powdered
4. 1/2 tsp. baking powder
5. 1/2 tsp. baking soda
6. 1/4 tsp. cinnamon powder
7. 1-1/4 cup milk
8. 3/4 cup melted butter
9. 1 cup carrot grated
10. 1/2 cup raisins

Method:

1. Sieve together dry ingredients 2-3 times.

2. Mix milk and butter till well blended.

3. Gently stir in sieved ingredients.

4. Fold in carrot, raisins.

5. Do not mix too much, lumpy batter makes better muffins.

6. Bake in preheated oven at 200^oC, for 20 minutes.

7. Or till an inserted skewer comes clean.

8. Warm or cold with or without butter/sweetened whipped cream

9. Drop spoonfuls into papercups, which are ovenproof.

10. They may also be served with tea/coffee.

Making time: 45 minutes
Makes: 12-13 muffins
Shelf life: 1 week

Sukhi Dal

Ingredients

1. 1 cup urad dal
2. 1 cup onions slices (thin)
3. 1 tbsp. coriander finely chopped
4. 1" stick cinnamon
5. 2-3 cardamoms
6. 2 cloves
7. 1 bay leaf
   
8. 1 tsp. cumin seeds
9. 1/2 tsp. turmeric powder
10. 1/2 tsp. pepper powder
11. salt to taste
12. 1/2 tsp. sugar
13. 1 tsp. lemon juice
14. 2 tbsp. ghee

Method

1. Clean, wash, soak dal for 15 minutes.
2. Boil in 5 cups water, adding turmeric and salt.
3. Either pressure cook or boil till just soft.
4. Drain water.
5. Heat ghee in a heavy saucepan.
6. Add all spices, broken coarsely, and cumin seeds.
7. Allow to splutter, add onions. Stir fry till light brown.
8. Add dal, lemon juice, masalas. Stir gently.
9. Take care not to mash up dal too much.
10. Garnish with coriander.
11. Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelf life:Best fresh
Variation: Instead of urad dal, use Channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.

Sindhi Saibhaji

Ingredients:

• 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
• 100 gms. french beans
• 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
• 1/2 bunch any other leafy greens.
• 1 cup green gram dal
• 1/2 cup horsegram dal (channa dal)
• 4-5 green chillies
• 2-3 clovettes garlic
• 1 tsp. red chilli powder
• 1 tsp. dhania (coriander seed) powder
• 1 tsp. salt
• 1/2 tsp. turmeric
• 3 tbsp. oil
• 1/2 tbsp. ghee
• 2 pinches asafoetida

METHOD:

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
9. Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Kashmiri Pulao

Ingredients:

1. 2 cups long grain rice (basmati)
2. 2 cups milk
3. 1/2 cup cream beaten smooth
4. 1 tsp. sugar
5. salt to taste
6. 1/2 tsp. cumin seeds
7. 3 cloves
8. 1" cinnamon
9. 3 cardamoms
10. 1 bay leaf
11. 2 tbsp. ghee
12. 1 cup canned chopped mixed fruit (drained)
13. 2-3 edible rose petals

Method:

1. Wash and soak rice for 15-20 minutes.

2. Mix milk, cream, sugar, salt. Drain rice, keep aside.

3. Heat ghee in a heavy pan.

4. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.

5. Allow to splutter. Add rice and fry in ghee for 2 minutes.

6. Add milk, cream, mixture.

7. Add 1/2 cup water. Bring to a boil.

8. When boil is reached, cover and simmer till cooked.

9. Each grain should be cooked, but separate.

10. Mix in drained fruit very gently.

11. Garnish by sprinkling finely broken rosepetals.

12. Serve hot with a curry or tadka dal.

Making time: 45 minutes
Makes: 4 servings
Shelf life: Fresh and piping hot