Tri Color Semolina Savory Muffins — Indian Independence Day Special

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!!!

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Carrot Muffins

Tags

Carrot Muffins, Muffins, Tips for baking better Muffins

I have been trying muffins for 4 times and all of them were a big flop and nothing worked 😛 Last time Anjana from Happy and Harried had posted Blueberry Vanilla Muffins where she has given the tips to bake muffins. Her tips worked out wonders.

Here are the tips which I followed from her

• Muffins, unlike cupcakes and cakes, like a really hot oven – 400 deg.F (or at least 375 deg.F for some recipes).
• Mix the dry and wet ingredients separately.
• Use a light hand when combining the two. Never use a food processor or hand mixer or anything motorized. Just a fork is enough.
• The batter must be thick and gloppy, not at all runny.
• Finally, bake them immediately. And bake the muffins till they pass a toothpick test and their tops are nicely browned and cracked. That is not a mistake. It is the signature of a good muffin. Unlike their prettier counterparts, the cupcakes, muffins are not supposed to be perfectly smooth.

Yes I got perfect muffins. As usual I did not want to use All purpose flour, so I have used wheat flour for this. Check out this friends.

Ingredients:

Whole Wheat Flour : 1 1/2 cups

Carrot : 1 cup grated ( I used 2 large)

Egg : 1

Unsalted Butter : 2 tablespoons (melt it to room temperature)

Oil : 1/3 cup

Milk : 1/2 cup

Salt : 1/2 teaspoon

Dark Brown Sugar : 3/4 cup

Vanilla Extract : 1 teaspoon

Baking Powder : 3/4 teaspoon

Cinnamon Powder : 1 teaspoon

Ginger Grated : 1 teaspoon

Method:

• Preheat oven to 400 F and line the muffin tray with muffin liners.
• Mix whole wheat flour, salt, dark brown sugar, baking powder, cinnamon powder. Dark brown sugar would have lumps, with hands just crush them and mix with flour.
• Add all wet ingredients, oil, milk, egg, vanilla extract, butter. Using a fork whisk them lightly to mix well.
• Next mix dry and wet ingredients. Add the carrots, ginger as well and mix with hands. Make sure the batter is gloppy.
• Fill the batter in muffin liners. Bake for 20 mins.
• Cool down for 5 mins and the muffins are ready 🙂

This time I did not get the ingredients captured friends, I wanted to make sure I get proper muffins and with Anjana’s tips, it worked totally fine 🙂