Eggless blue berry muffins


Yummy, spongy and airy eggless muffins. It is a very simple and tasty recipe. Every weekend when I would go for grocery shopping I would see the blue berries and leave it there. I wanted a proper eggless recipe. Finally found a very simple recipe and so here goes eggless blueberry muffin recipe.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
makes12 muffins


1 & 1/4th cup – Maida
½ – cup curd
½ – cup milk + 1 tbsp
1 tsp – Vanilla essence
5 tbsp – butter
1 cup sugar
½ cup – blueberries
1 tsp – baking powder
½ tsp – baking soda
1 tsp – Corn flour

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How to make

First wash the blue berries and dust it with corn flour and keep it aside.
Then mix the wet ingredients together, and then add the dry ingredients. Once it’s mixed well, add the blue berries and gently fold it. Once you add the berries don’t mix it too much. Then line cups in the muffin tray. Then pour the batter into the cups, ¾ th cup must be filled
Bake in the pre heated oven at 180 degrees for 25 minutes.
Bake in the middle rack

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The cornflour should be dusted with blue berries so that they don’t sink in the bottom
You can add even some Chocó chips too if you like; in that case reduce the sugar to 3/4th cup.
Or otherwise also if you like the muffins to be a bit less sweet even then you can reduce the sugar.


Veg Puffs

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I wanted to make puffs in Bangalore, the ones we get in those local bakeries or Iyengar bakeries. I needed puff pastry sheets to make puffs, we can make pastry sheets at home, but I feel it’s a very tedious work, and ready made puff pastry sheets are not / were not easily available in Bangalore. So this time when I knew that I will be in the US I decided that I will make veg puffs using puff pastry sheets. For the first few weeks I had totally had forgotten about puffs. Then on one of the weekends when I was shopping for groceries I remembered about puff pastry sheets, searched and searched and asked the sales person also but it was not there, I checked online and did everything, then finally after two weeks I found the puff pastry sheets, but then I dint have the exact recipe, I searched few recipes online and books. Finally I made the puffs by taking an idea and hint from the other recipes. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Cooking Time: 20 minutes
makes: 6 puffs
What you will want.

Ready-made puff pastry sheets – 2 sheets (I make 6 puffs)
For the stuffing we will need
1- Cup of mixed boiled vegetables (potato, peas, capsicum, beans, carrot etc)
1 – Tbsp ginger garlic paste
1 – Onion finely chopped
6 or more – green chillies finely chopped
1 –tsp lemon juice
¼ cup – coriander finely chopped
¼ tsp – turmeric
½ tspn – Red chilli powder (Optional)
Oil – 1 tbsp
Salt according to taste.

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First thaw the puff pastry sheets 40 minutes to 1 hour.
Then in pan add oil, once the oil is hot add onion, green, ginger garlic and turmeric, sauté it for 10 minutes , then add the mixed boiled veggies , add salt , chilli powder and mix well and let it cook for 15 minutes, finally add lemon mix well and let it cool before filling in the sheets.
Once the filling is cooled, take the sheets and roll it little more length into breath then cut it into three strips of rectangle, do the same with the other strip and fill in the stuffing by talking one tbsp and seal the edges with water, so that it does not open during baking.
Pre-heat the oven for 10 minutes at 200 degrees and bake the puffs on top rack for 15 minutes at 180 degrees and its done, let it cool for 5 to 10 minutes before serving

Mandaki or puri or puffed rice Upma


It’s actually called mandaki in proper Kannada. The original recipe’s name is mandaki usli. It’s a very simple, healthy and tasty recipe. This recipe is from the mid North West part of Karnataka and mirchi bajji along with this is a great combination. In this recipe instead of puffed rice you can use beaten rice/avallaki or just plain cooked rice. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Cooking Time: 20 minutes
makes: 2 plates

What you will need.

4 cups – puffed rice
6 cups – water
½ tsp – turmeric
2 tsp – lemon juice
1 tbsp – roasted gram powder (just take one tbsp roasted gram and powder it)
1 tsp – mustard seeds
1 tsp – channa dal
1 tsp – urad dal
1 tbsp – vegetable oil (or just any veg oil)
1 onion – medium sizes finely chopped
6 green chillies – split into two or more according to your taste
1 small capsicum/bell peppers – chopped into small squares
1 small potato – chopped into small squares
½ cup – fresh grated coconut
Curry leaves little
finely chopped                                                                                                                                                                              Salt to taste’


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Soaking the puffed rice in water (2 nd pic)

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How to make.

Take pan or kadai once its heated add oil, when the oil is hot add mustard seed, urad dal and channa dal, after 30 seconds add the onion , chilly, potato ,curry leaves, turmeric and salt they let it cook in medium fame until the potatoes are done, it might take fifteen minutes. Then add the capsicum and grated coconut mix it well and cook for more five minutes. Then take a big bowl add water and soak the puffed rice for 3 to 5 minutes, then drain out the excess water. Then take the soaked and water drained out puffed rice in a bowl then add lemon juice and roasted channa powder and mix well. Then add the puffed rice in the pan and mix with sauté onion mixture and mix it well nicely and add coriander and it’s done , this recipe is good with the mirchi bajji. Mirchi or chilly bajji recipe will be posted soon.




*don’t soak the puffed rice too much in the water will become soggy.

*when adding salt be a bit careful coz in puffed rice there will be a little salt so add accordingly.

*when adding beaten rice instead of puffed rice  you need to soak but don’t add the powdered channa

*when adding rice instead of puffed rice don’t add powdered  channa and use one day older rice it tastes good.

*In the pictures I have not added capsicum  or potato, but usually add capsicum most of the time.

PS (the photos are not that clear)




Focaccia Bread

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I wanted make focaccia bread from a long time; I tried it out while I was in Bangalore too. I don’t know I don’t like the taste or the yeast whatever the reason was, I dint like it at all. Here in the US the quality of the yeast is very good, after coming here I have baked dinner rolls, burger buns and everything came out good to look and eat so I thought will try something else and decided to make Focaccia. the main reason I wanted to make focaccia was, last week I and DH had gone for dinner to a Italian restaurant there they serve this focaccia and a kind of sauce with olive oil and chilli flakes first even before we order , we need to dip the focaccia in the sauce and eat and its divine I must say , so I wanted to make it at home and finally taking tips from other recipes I have made some changes and adjustments according to my taste, when you try you too can make your version, so lets make the Focaccia bread.

Basic Information:
Preparation Time:10 minutes

Idle time : 45 to 60 minutes
Cooking Time: 20 to 25 minutes
makes : 8* 8  inch bread
What we need

1 cup – bread flour/Maida/all purpose flour
½ tsp – salt
1and ½ tsp – yeast
1/4th cup – finely chopped garlic, jalapenos’, dry red chills, fresh mint, thyme. (All these fit in 1/4th cup)
2/3rd cup – warm water
Oil – 3tbsp

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How to make

First poof the yeast if you’re using active yeast or if you’re using instant yeast just mix it with the flour. Mix all the ingredients and make in a soft dough kneed it for five minutes, the dough will be a bit sticky but its fine .then take a 8 inch pan and apply some oil and put the dough and spread it in the baking trade and keep it in a warm place to rise, once it doubles just make small dents and bake it for 200 degrees for 20 to 30 minutes or until golden brown on top and Focaccia is ready, cut it into small pieces after its cooled down.

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The dough will be and should be  sticky but don’t worry the bread will be fine.

The seasoning what ever the choice is yours, I have used more of garlic coz I like garlic flavour.