Soya Palak

The combination of Soya nuggets and Spinach is very healthy with added nutrition from Soya proteins. Soya is an excellent source of protein including all amino acids, being the only vegetable whose protein is complete. It is also a good source of calcium, vitamins, omega-3-fatty acids and dietary fiber. Benefits of Soya include promoting heart health with LDL cholesterol (Bad Cholesterol); preventing Cancer and alleviating menopausal symptoms.

Dried Soya Nuggets available in the market  ~  Soaked Soya Nuggets

Soak Soya nuggets in surplus water overnight. The next day, squeeze them, drain the water and put the squeezed nuggets in a dry bowl. Add fresh cool water to it and again squeeze them, drain the water and put them in a bowl. Repeat this about 8 times, until there is no lather in the water when you squeeze them while washing them up. This is important, otherwise the lather in soya will cause severe flatulence. So, be careful there.

Likewise, Spinach or Palak, the most common green leafy vegetable is rich in iron, hence valuable for the treatment of anemia. It is also full of various antioxidants and vitamin A,B and C, folate, potassium and ample dietary fiber. Including Spinach regularly in your diet also improves eye health and fights against cancer.

Soya palak along with Rice and Lemon Dal ~ My Lunch plate

Wash the leaves thoroughly and pat them dry before you chop them to ensure that there are no pesticides.

I prepare this curry quite often in my house as a replacement for Palak Gosht. The Soya nuggets that I have used here taste yummy paired with spinach. They are available at various food stores very commonly.

Soya Palak – Spinach with Soya Nuggets

Ingredients:

Spinach/Palak – 300 gms, chopped (Fresh or frozen)
Canola oil – 1 tbsp
Yellow onion – 1, large, finely sliced
Dried Soya nuggets/Soya Vadi – 3/4 cup
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Roasted cumin seed powder – 1 tsp
Roasted coriander seed powder – 1 tsp
Tomato – 1, large, finely chopped

Method:

-In a pan, add the sliced onion and stir fry it for a few seconds. Add the soya nuggets and fry them along stirring frequently for 5 minutes.
-Add spinach and the remaining ingredients. Pour in half cup water and mix well. Cover the lid and let it cook until the spinach is tender. Serve warm.

Go Unplugged: Earth hour, a worldwide voluntary movement initiated by WWF in the year 2007, to raise global awareness against climate change, is 1 day, 5 hours and 18 minutes from now, depending on where in the world you live. Be sure to participate by turning off all non-essential lights and electrical appliances for an hour on March 28, 8:30 pm to 9:30 pm, that is tomorrow ~ www.earthhour.org

Remember it is not only at the Earth Hour to do our part to save the earth, we have to be conscious all the time and practice ways to save our earth for a healthier, safe and cleaner place to live. Teach your kids to always shut down lights when not in use. It is one thing my parents have always taught me. Contributes a lot in conserving energy.

Also, head over here to watch the very pleasant Hyderabadi culinary celebrity – ‘Kunwar Rani Kulsum Begum’, the niece of Salar Jung III, dishing out a wonderful TAMATAI MURGH. Enjoy the video!

Luv,
Mona

Butterscotch Mini Loafs

The beautiful aroma that fills my house when I bake these beauties revs up my appetite for them. These beautiful mini loafs are perfect for breakfast along with a cup of warm coffee or tea, or you could also enjoy them as a snack. Children will especially love these butterscotch mini loafs, as well as adults.

Butterscotch Mini Loafs

Just put all the ingredients together in a large mixing bowl and mix them well using a rubber spatula until everything is well blended together, and pour the batter into the moulds to get perfect results. There is no need for an electric mixer or a food processor for the mixing.

Butterscotch chips

Stock up your pantry with chocolate, white chocolate and butterscotch chips. They come extremely handy when baking to flavor up the goodies.

Butterscotch Mini Loafs

Makes – 8 mini loafs (I have used a mini-loaf tin, instead you could use use around 20 muffin cups)
Source: Cakes – 1,001 recipes from around the world

Ingredients:

All-Purpose flour – 2 cups
Baking powder – 2 1/2 tsp
Salt – 1/4 tsp
Granulated sugar – 1/4 cup
Butterscotch chips – 1 1/2 cups
Milk – 1 cup
Butter – 4 tbsp (1/2 stick), melted
Egg – 1, large, lightly beaten
Honey – 2 tbsp
Vanilla extract – 2 tsp

Method:

-Preheat the oven to 400°F.
-Sift the flour, baking powder and salt into a large mixing bowl. Add sugar and butterscotch chips. Make a well in the center and pour in milk, butter, egg, honey and vanilla. Mix well with a rubber spatula until you get a smooth batter. Spoon the batter into the mini loaf pan, filling each 3/4 full.
-Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Cool the muffins on racks.

Luv,
Mona

Sheekh Kawab Series~II

Sheekh kawabs are quite interesting and fun finger foods to prepare, and very versatile too. I love to mix and match and play with a variety of ingredients to flavor the sheekh kawabs and alter the tastes deliciously for a change. I had also posted an another version of sheekh kawabs a few months back. The main ingredients in todays version of sheekh kawabs are dhaniya/cilantro and hari mirch/green chillies, lending a faint tangy yet fresh flavor to them. These kababs are sure to whet your taste buds.

My lunch plate – Khushka with Khatti dal and Sheekh Kawab
(Plain boiled rice with sweet and sour lentil soup and Meat Kababs)

Marinate the meat in the spice mixture for atleast 6-8 hours or overnight for the best results, so that it absorbs all the flavors and the meat gets tender. One of my close friends S was telling me that she sun-dries the peels of very raw young papaya and once completely dry, powders them to store in jars in cool dark place at room temperature. It has a long shelf life. She added that she uses about a pinch or two of this powder as a tenderizer for the meat and leaves it to marinate for delicate melt in mouth kawabs. This I thought is a useful tip to share with my readers.

Sheekh Kababs – Minced meat Kebabs (II)

Makes: 15-18, enough for a large gathering

Ingredients:

Dry roasted and powdered Cumin seeds/Zeera – 1/2 tsp
Dry roasted and powdered Coriander seeds/Dhaniya – 1/2 tsp
Green chillies/Hari mirch – 8, roughly chopped
Lean Lamb meat – 900 gms
Thick yogurt – 2 tbsp
Chopped blanched almonds – 1 tbsp
Turmeric/Haldi – 1/4 tsp
Salt – 2 tsp
Red chilli powder – 1/2 tsp
Egg -1, large
Ginger garlic paste – 2 tbsp
Khoa – 1 tbsp
Raw papaya skin paste – 2 tbsp
Roughly chopped Cilantro/Kothmir – 1 cup, loosely packed
Lemon zest – 1/2 tsp

Kawabs ready to be grilled

Method:

-Wash and cube the meat into bite size pieces. Add the meat to a food processor along with all the other ingerdients and pulse until the meat is minced and completely mixed with all the other ingredients. Put this mixture into a mixing bowl. Cover and let it marinate in the refrigerator overnight.
-The next day bring it back to room temperature. Dip your fingertips in a little canola oil and smear you palms with it. Take a large lemon size ball of the meat mixture in your hands and shape it into a sausage. Insert a metal skewer into it to make hole all the way through it. Enlarge the hole by rotating the kawab a few times around the skewer. Remove the skewer and place the Kawab on a baking pan lined with aluminium foil. Keep repeating until the whole mixture is finished.
-Preheat the oven to 350°C. Place the baking tray uncovered in the middle rack. Turn the kawabs once after 15 mins. Let cook for a furthur 15 mins. Serve warm.

Suggested Accompaniments: For a simple meal, serve these kawabs warm along with Khatti dal and Khushka. You could also serve it along with Dalcha, Baghara khana and a salad for a party meal, or simply along with a chutney as a snack.

Luv,
Mona

Spring rolls

Indo-Chinese cuisine is every Hyderabadi foodie’s favorite. Infact all Indians love this fusion food. You are bound to come across many small Indo-chinese restaurants and food stalls at every corner in Hyderabad.  

Spring Rolls

Spring rolls are an another appetizer items that is predominantly being seen at the menu tables at most of the Hyderabad weddings nowadays. I for one like this finger food immensely and miss those that are served at the Hyderabadi weddings. They are so delectable and have a unique taste.

These spring rolls are my take on them. They are simple to prepare and enjoyed as a snack by all age groups. They can also be served at Iftaar during Ramadhan.

Spring Rolls

Makes-22

Shredded carrots - 3/4 cup
Shredded green cabbage - 1 cup
Shredded cooked boneless Chicken (or) finely diced cooked Shrimp (or) cooked Minced meat/Qaeema - 1 cup 
Spring onion stalks – 3
Salt – to taste
Black pepper – 1/4 tsp
Egg wash -1 egg, lightly beaten along with 1 tbsp water
Thawed Spring rolls wrappers – store bought
Canola Oil – to deep fry

Clockwise from top – Taiwanese green cabbage, carrot,
green onions, shredded chicken

Method:

-In a large pan, pour 1/2 cup water, and add the shredded carrots, cabbage, spring onions and chicken/shrimp/qaeema. Cover and let cook for 8 minutes. Drain and reserve the water for later use. Put the drained vegetables in a bowl, add salt and black pepper and toss to mix well.

Pictorial tutorial to help you wrap up a Spring roll

-Gently seperate the spring roll wrappers from the pack. Place a wrapper on a flat surface with a ponited edge towards you. Keep the rest of the wrappers under a dampened towel. Place about 2 tbsp of the filling in the lower third of the wrapper. Moisten the edges with egg wash. Fold the bottom of the wrapper up and over the filling to enclose it and form a cylinder. Fold the right and left sides of the wrapper into the middle. Then roll the wrapper tighty up to the top. Make sure the roll is tightly sealed and the filling completely enclosed from all sides. Arrange them all, seam side down on a platter. Continue making the rolls until the filling is completely used up.
-Deep fry the prepared rolls in hot oil until lightly browned. Serve them once cooled along with your favorite dip.

I am sending these rolls to Sunday Snacks-Grab and go event and Meals on Wheels event.  

Luv,
Mona

Qaeema bhare Aloo Cutlets

Potato ‘Cutlets’ or ‘Tikki’ are one of the best Indian snacks for a gathering of hungry foodies at a party or as a comfort food during winters. They also fulfil as a good side dish along with a patla salan/thin gravy curry and chawal/rice for a delicious meal.

Qaeema Bhare Aloo ke Cutlets

You can prepare plain seasoned mashed potato cutlets or stuff the potato cutlets with little leftover dry Qaeema/Minced meat for some delicious eats. I enjoy them along with chutneys, Tomato chutney and Kothmir-Pudina wali Chutney or Coriander-Mint Chutney. My personal favorite chutney along with these cutlets is Kothmir-Pudina wali Chutney. They can also be served at Iftaar during Ramadhan

Potato Cutlets/Tikki/Cakes

Ingredients:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle but still warm, add black pepper powder and salt to taste and mix well.
Shape them into patties, about 2 1/2 inches in diameter and 1/2 inch in thickness. Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil, just before serving, at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Qaeema Bhare Aloo Cutlets – Potato Cutlets/Cakes stuffed with Minced meat

Ingredients:

(You can use any left over dry minced meat curry, or prepare some minced meat from scratch. To prepare minced meat, follow this or this recipe, or the recipe that follows below-)

For Stuffing:

Minced meat – 200 gms
Onion – 1 small, finely sliced
Ginger garlic paste – 1 tsp
Red chilli powder – t taste
Salt – to taste
Tomato puree – 2 tbsp
Canola oil – 2 tbsp
Mint leaves – 2 tsp, finely chopped

For Potato Cutlets/Cakes/Tikkis:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

For the stuffing, gently sauté the onion in the oil until golden brown in color. Add ginger garlic paste and the remaining spices. Add meat, stirring to break up all lumps as the meat cooks and mix it all thoroughly. When all traces of pink have disappeared, add tomato puree and let cook for 4 minutes or until dry and there are no traces of water. Stir in the finely chopped mint leaves, check the seasonings and let cool completely.
Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle, add black pepper powder and salt to taste and mix well.
Next shape the potato mixture into small golf balls and make a well in the center. Put about a teaspoon of the filling into the well and gently enclose it inside the potato mixture. Neaten the shape of the cake and patch up any cracks and gaps taking care that the filling nicely enclosed inside. Flatten it slightly between your palms.
Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Suggested Accompaniments: Enjoy them as a snack along with Tomato chutney and Kothmir-Pudina wali Chutney or Coriander and Mint Chutney, or serve them as a side dish along with a curry and Pulao or your choice.

Luv,
Mona

Sabut Zafraani Murgh

Baking during the winter season gives a lot of pleasure to me. It provides the warmth needed and enlivens the arid spirit inside us during these dull and cloudy days. I thank my god that I have a conventional oven that I love to use during these icy days.

Carved Roasted Chicken
served along with Roasted Veggies and Lemon slices

Roasting a whole chicken is not as laborious and redoubtable is it is considered to be. I love to roast whole chickens. Roasted chicken is perfect for a party dinner and comforting in the cold weather. Roasted red potatoes and carrots also bring seasonal color and nutrition to the dish.

Tip: To remove the skin of the chicken, use paper towels. Hold the chicken skin with a paper towel and pull it. This way your hand wont get slippery and the task is a piece of cake.

Sabut Zafrani Murgh – Saffron infused Whole chicken

Serves: 4 to 6

Ingredients:

For Brine:

2.5 litre fresh water
Salt – 3 tbsp
Sugar – 2 tbsp
Garlic pods – 2, crushed
Bay leaves -2

For Chicken

1 medium whole roasting chicken, skinned/Sabut Murgh (Preferably Fresh)
Black Pepper powder/Kali mirch, used liberally
Sea Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
1/4 tsp Saffron/Zafraan, pounded
1 tsp Ginger-Garlic/Adrak-Lahsun paste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
1 large Egg/Anda, hard boiled and peeled
1 large Lemon/Nimbu, cut into two halves (one half used as stuffing and the other half juiced to season the chicken)

For Vegetables

5 Red Potatoes, quartered/Aloo
1 cup baby Carrots/Gajar (you can even use large carrots, peel  and cut them into pieces)
Black Pepper powder/Kali mirch, used liberally
Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
Dried thyme
Dried rosemary

Stuffed and Seasoned Whole Chicken
on the bed of spiced veggies ready to be roasted

Method:

-Remove the giblets and neck from the chicken and discard or freeze for future use.
In a large pot pour 2.5 litres of cold water. Add the remaining ingredients for brine and let the water boil once. Remove from heat and let it cool down completely. Once cooled, place the chicken in the brine, breast side down. Cover and refrigerate overnight if possible or atleast for 2 hours.
-With the rack in the middle position, preheat an oven to 450°F.
-Remove the chicken from the brine. Wash with cool water and pat dry throughly both inside and out with paper towels.
-Pound the saffron with ginger-garlic paste, ghee/butter, lemon juice, salt, black pepper powder, rosemary and thyme in a mortar and pestle until well combined and keep aside.
-Rub the chicken inside and out with the prepared saffron+spices paste and place the boiled egg, a halve of the lemon in the cavity of the chicken.
-Truss the bird. This means binding the legs and wings close to the body of the bird so that the meat is protected during cooking and the finished shape of the roasted bird is pleasing.
-Combine carrots and potatoes in a large oval ceramic baking dish with a rack. Spread into one layer in bottom above the rack. Douse them with ghee/butter and liberally sprinkle with black pepper powder and salt. Carefully place the stuffed chicken, breast side up, on the bed of seasoned vegetables.
-Roast the chicken at 450°F for the first 20 minutes and then lower the oven to 350°F for another 45 minutes or until juices run clear when pricked with knife, and thermometer insterted at thickest part of thigh next to body registers 180°F. Keep basting the chicken with ghee/butter and with the juices collecting below the rack in the baking dish and turn the chicken for even cooking every 20 minutes.
-Once done, remove the chicken from the oven and place in a warm place, loosely covered with aluminium foil and let rest for 5 to 10 minutes. Remove the trussing thread and carve to serve.

I have recently updated a new theme for my blog. Hope you all like it like I do.

Luv,
Mona

For a Cause

I love the aroma of spices. Spices are so essential in my cooking, I could never imagine my pantry to be devoid of any spices. Read more about the spices I use here.

Qaeema Dum

One such dish that fills my house with a delectable aroma of infused spices is Qaeema Dum. The main ingredient in this dish is Kababchini or Dried Cubeb berries. This is not a common spice and hence unknown to many people, yet if you search for it, it may be available in selected stores in North America. In Saudi Arab and India, this spice is quite easily available. Minced meat here is cooked my the meathod of Dum Pukth. I prepare two varieties of Qaeema Dum, altering a few flavors here and there to create new tastes. This particular version is one of my favorites. 

Dum pukht is the Hyderabadi method of cooking by locking up steam. Earlier, the aluminium or brass cooking pots or vessels called as deg/degchi/lagan with the foodstuff inside were sealed with atta dough around the lid so that no steam could escape and the moisture stays in. The pot was then allowed to sit on blazing coals to slow cook. A few of the burning coals were also placed on the lid to evenly distribute the heat from both top and bottom. The food inside cooked on dum subsumes all the flavors and aroma in the tightly sealed pot/deg. A modern conventional oven fulfils this need for us.

Val of More Than Burnt Toast, Giz of Equal Opportunity Kitchen and  Ivy of Kopiaste…to Greek Hospitalilty together have created the Blogger Aid, a network of bloggers working together for a cause, to help alleviate world hunger. Their latest project is a cookbook, contributed by foodies. The cookbook is targeted for sale on Amazon by December 2009 with 100% of the profit from the sales going to the World Food Programme. Tomorrow is the last date to submit your recipe as a contribution to this cookbook. So please do send in your original recipes if you wish to contribute. More about it here.

My recipe for Qaeema Dum is a contribution to the Blogger Aid Cookbook. To get its recipe you have to buy the cookbook once it is out for sales. So do buy the book, and spread the word.  

Luv,
Mona

Aloo-Gosht ka Khatta Shorba

Finally the snow seems to be melting away and I can hear water running down on the streets into the drains through everywhere. It wont be long when the piles and piles of snow will slowly flow away and evaporate, and I am so looking forward to it all inshallah. 

Frozen Moment #5 – Spring’s not very far from now

The weather was in digits yesterday, after a long time. I was very delighted to take a walk, and feel the cool but bearable winds. During the days, sunlight streaming in through windows when the sky is clear and not cloudy gives me utmost pleasure and awaken my dull and boring days. 

Today I prepared Khatta shorba, one of the easiest, light and delicious Hyderabadi curry that I enjoy along with Khadi dal and Chawal for a filling dinner or lunch. 

Aloo-Gosht ka Ka Khatta Shorba – Aromatic Soured Meat Stew

Khatta shorba means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this tomato stew. This same tomato base or shorba is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Bhendi Ka khatta shorba, Arvi-Gosht ka khatta shorba etc.

Aloo-Gosht ka Khatta Shorba - Meat & Potato in Aromatic Tomato Stew

Ingredients:

• Lamb meat with bone – 1.3 kg, washed and cut into bite size pieces
• Yellow Onion – 3. large, roughly diced
• Red chilli powder – 2 tsp
• Salt – 2 tsp
• Ginger garlic paste – 1 tbsp
• Turmeric – 1/4 tsp
• Peppercorns – 1 tbsp (optional)
• Roasted Cumin powder – 1/2 tsp
• Roasted Coriander powder – 3/4 tsp
• Water – 3 cups
• Tomatoes – 7, large red and ripe, finely chopped
• Canned Tomato paste – 2 tbsp
• Jaggery – 2 tbsp (optional)
• Potatoes – 4, medium sized, quartered
• Corn flour – 1 tbsp
• Canola oil – 2 tbsp

Method:

• In a large pressure cooker at medium high heat, add the diced onions, ginger-garlic paste, salt, red chilli powder, turmeric, cumin and coriander powder, peppercorns and meat. Pour in about 2 cups of water and pressure cook until the meat is half done, about 10-15 minutes (the time depends on the cut and type of meat you are using)
• Once the meat is half cooked, add the chopped tomatoes, tomato paste and jaggery and again pressure cook until the meat is very tender and almost falls off the bone.
• Meanwhile, in a frying pan at medium high heat, pour oil and as soon as it warms up, add the quartered potatoes and fry them until lightly browned on all sides.
• Add the roasted potatoes and cornflour to the tomato and meat stew and let it cook uncovered for a further 10 minutes or until the potatoes are fork tender. Remove from heat and serve.

Suggested Accompaniments: Chawal and Khadi dal.

Luv,
Mona

Masalewali Bhunihuwi Arvi

A few days back I was chatting with one of my very close friends. When she said she had sautéed taro root for lunch, that was enough for me to search for Arvi/Arbi/Taro Toot/Colocasia, in the market the coming weekend to buy some of those fresh tubers.

Colocasia/Taro root – Arvi

Sautéed Taro root is one of my favorite side dishes. I could eat it as a snack, as a side-dish. I also find this method of preparing this root vegetable easier as the skin peels out quite effortlessly after boiling and a quick sautéing lessens its sliminess considerably. Simply boil them until tender then stir fry them to perfection. Lovely! Enjoy the stir-fried wholesome starchy tuber.

Masalewali Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Ingredients:

• Taro root/Caolocasia/Arvi – 8, medium sized
• Canola oil – 2 tbsp
• Cumin seeds/Zeera – 1 tbsp
• Turmeric – a pinch
• Nigella seeds/Kalonji – 1 tsp
• Red chilli flakes – 1 tsp
• Roasted Coriander/Dhaniya powder – 1/2 tsp
• Salt – 1 tsp
• Dry Raw Mango powder/Amchur powder – 1 tsp

Masaledaar Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Method:

• Pour oil into a large flat heavy bottomed frying pan at medium high heat and as soon as it warms up, throw in the cumin seeds, nigella seeds and the red chilli flakes. Add the coriander powder, turmeric and salt.
• Working quickly, spread the taro root pieces in a single layer in the pan above the masala, and let them sear. After a minute, when they are nicely browned, lower the heat and gently flip them all so that they sear well on all sides and the masala gets coated evenly on all the taro root pieces. Sprinkle Amchur powder.
• During the last 2-3 minutes, cover the lid of the pan. Remove from heat and enjoy the sautéed Taro root.

Luv,
Mona

Chocolate Muffins

Breakfasts are the *most* important meals of the day and I am one among those people who can just not live without a proper breakfast every morning. Nevertheless, breakfast is most neglacted and disregarded by people.

Chocolate Cupcakes/Muffins

These Chocolate cupcakes/muffins are another of my favorite breakfasts. Bake them on the weekends and store in air tight plastic boxes in a single layer, so that your breakfast for atleast a week is ready for you to just pick and go, and what more, these are butter free! They keep well for around a week or so. 

Recipe adapted from:Cakes – 1,001 recipes from around the world

Chocolate Cupcakes/Muffins

Ingredients:

• All-Purpose flour – 2 cups
• Unsweetened Cocoa powder – 1/2 cup
• Baking powder – 2 tsp
• Salt – 1/4 tsp
• Milk – 3/4 cup
• Canola Oil – 1/2 cup
• Granulated Sugar – 1 1/4 cup
• Honey – 1 tbsp
• Eggs – 2 large
• Semi sweet chocolate chips – 1/4 cup

Method:

• Preheat oven to 350 F.
• Spray a 16 muffin-pan or individual muffin cups with cooking oil, or line with foil or paper cups.
• Sift the flour, cocoa, baking powder and salt into a large bowl.
• Beat the oil, sugar and honey in a large bowl in a food processor or using an electric mixer at medium speed for 2 mins.
• Add eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Stir in the chocolate chips.
• Spoon the batter into the prepared cups.
• Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool the muffins on racks.

Enkoy, and remember, Never skip breakfasts! Start having a delicious healthy breakfast from today and make your kids always have their breakfast too right from their childhood.

Luv,
Mona