Indian Independence Day | Malar's Kitchen

Tags

Indian Independence Day, Indian Tri Color Dishes, Muffins, Savory Muffins, Semolina Muffins, Semolina Savory Muffins, Tri Color Dishes, Tri Color Muffins

Indian Independence Day round the corner on August 15th. There was an event announced by Shurti @CookingwithSJ for Independence Day.

Happy Independence Day to all my Indian friends 🙂 First I was a little (totally) confused of what to do and did not get any idea. Finally got idea to prepare semolina muffins. Tried the tri color using spinach, carrot and milk. Here we go with the recipe….

Ingredients:

For Green Color:

Semolina : 1/4 cup
Yogurt : 1/4 cup
Water : 1/4 cup
Spinach : handful bunch
Green Chili : 1 finely chopped
Onion : 1/8 cup finely chopped
Cabbage : Shredded 1/4 cup
Salt : 1/8 teaspoon
Oil : 1/2 teaspoon
Cumin Seeds : 1/8 teaspoon
Red Chili Powder : 1/8 teaspoon
Baking Powder : 1/4 teaspoon
Ginger : a tiny piece
Asafoetida: 1/8 teaspoon

For White :

Semolina : 1/4 cup
Yogurt : 1/4 cup
Milk : 1/3 cup
Green Chili : 1 finely chopped
Onion : 1/8 cup finely chopped
Cabbage : Shredded 1/4 cup
Salt : 1/8 teaspoon
Oil : 1/2 teaspoon
Cumin Seeds : 1/8 teaspoon
Red Chili Powder : 1/8 teaspoon
Baking Powder : 1/4 teaspoon
Ginger : a tiny piece
Asafoetida: 1/8 teaspoon

For Saffron Color:

Semolina : 1/4 cup
Yogurt : 1/4 cup
Water : 1/4 cup
Carrot : 1 medium (grated finely)
Green Chili : 1 finely chopped
Onion : 1/8 cup finely chopped
Cabbage : Shredded 1/4 cup
Salt : 1/8 teaspoon
Oil : 1/2 teaspoon
Cumin Seeds : 1/8 teaspoon
Red Chili Powder : 1/8 teaspoon
Baking Powder : 1/4 teaspoon
Ginger : a tiny piece
Asafoetida: 1/8 teaspoon

Method:

Preheat oven to 375 F. Grease muffin tray with oil or butter generously.

For Green:

In a blender add yogurt, salt, asafoetida, spinach, water and blend well.
In a bowl mix all other ingredients and add the above blended wet ingredient.

For White:

In a blender add yogurt, salt, asafoetida, milk and blend well.
In a bowl mix all other ingredients and add the above blended wet ingredient.

For Saffron:

In a blender add yogurt, salt, asafoetida, grated carrot, water and blend well.
In a bowl mix all other ingredients and add the above blended wet ingredient.

Now in the muffin tray pour the batter and bake for 30 mins. Cool down for 10 mins. Enjoy the healthy savory muffins 🙂 Once again Happy Independence day and Jai Hind!!!