Berry Lassi with Flax Meal

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For the last couple of days,I see the mercury level dropping down in early mornings. It was such a hot summer and I can't believe it is almost Fall now ! Even now the maximum day time temperature is in 80s,but it is no longer Summer here in Colorado.

Whole Wheat Flaxmeal Banana Bread

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Whenever I have some over ripe bananas,I bake banana bread or if I cannot make the bread immediately, I store them in ziploc bags in my freezer,until they are pulled out and squished into a banana bread batter. Sometimes, I wait patiently for bananas to go over ripe,so that I can make banana bread. Now you got it, I love baking and eating banana bread !

I have tried several different variations of the classic banana bread. But I haven't posted them all here, except this strawberry-banana-nut bread.I share only the best with you, because you deserve only the best ! This bread recipe is a keeper and I recommend you all try this. And for the health nuts,there is no better way to bake a moist banana bread as healthy and tasty as this.Flax-meal makes this bread super moist even when it has only half the quantity butter in it,compared to the original.

Everyone in my family,including my lil monster loves banana and banana bread.

Whole Wheat Apple Muffins

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Hello ! I am not going to tell you a sorry this time, since I am not going to be irregular here,any more:-) Did I tell you that my little one is a preschooler now ? Time sure flies and in no time he will be in school ! How I wish I could freeze time ! No, I am not complaining,every age is great as a kid. Lil M loves preschool and he is learning a lot new things too. Mamma is happy that she gets some me time and to see that he is getting some new friends. In the beginning when the I asked him whether he has some friends, he told me yes, but when I asked for names,he answered they don't have names,they are all "friends".

Berry-Banana-Oats Breakfast Smoothie & 301 posts !

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This is our 301^st post, and I can’t believe it myself! Neither Sunitha or I realized we had covered 300 posts with the last one. We feel a great sense of achievement, and are thankful to all our readers for your love and support through the last one and a half years. One exciting day after the other is making me quite delighted as I write this post. I mean exciting Father’s day yesterday.

How was it for you? I spoke to my Dad, who was clueless about Father’s day, but I spoke to him and enjoyed our visit. It was definitely more exciting for my daughter. She has been planning the day for weeks and wanted to do something special for her dad. It all worked out well through the course of the day. We went hiking in the foot hills of Rocky Mountain which is a great pass time of this family. On the walk, my daughter got to do something different for her dad from the usual self painted Father’s day card she has been giving him for years. She carefully picked up wild flowers through her walk and gave it to her Dad. She was very pleased and so was he. These moments of simple pride and happiness are so priceless.

Not so much fun for my lil imp because he got excited and grabbed the bouquet from his Dad spoiling the bouquet and upsetting his sister. But on our walk back, the whole family picked flowers and brought home a fantastic wildflower bouquet. It’s sitting pretty on the windowsill. I wish I could take a close up picture to show you but it's a dreary day and hardly any light.

Coming to the recipe of the day - everyone hereabouts must be enjoying the berry bounty of summer. We are no exception. The farmer's market is brimming with greens not so much berries, but I got some from Costco. I think it is fitting to have some berry shake or preserve in summer. I stock a lot of fruits/berries in this season and right now if you open my refrigerator you will see Blueberries and Strawberries aplenty. The days are getting hotter and when you wake up to a warm sultry morning you cannot resist a cool breakfast smoothie. Anyways, some people here don’t like a lot of berries so a refreshing smoothie is always good. It gets the berries from spoiling and at least some respite from the heat.

I have plans of baking these berries and making preserves too. In fact, I already made a small batch of Strawberry jam. This year as I experriment with various flavors and combinations I hope you will be tuned into this space.

After my long winded post, here is a simple yet rich breakfast smoothie. The measurements are only a guideline, add or subtract as you go along but make delicious smoothies. Some things to keep in mind are the ingredients - obviously, it not only affects the flavor but also the color. When you need a softer, brighter color step up on strawberries. It always renders an exciting color :-)

Ingredients:

Blueberries- 1 cup
Strawberries- 10-12
Banana- 1 really ripe Banana
Cooked Oats- 1/2 cup
Honey- To taste
Milk/Yogurt/Soy milk- 1 cup
Ice cubes- a few

Method:

1.Cook the oats in water/milk and cool.
2.Mix everything well using a blender and serve immediately.

Notes:

1.If you want it super thick, leave the ice cubes and blend.
2.You could use any nut milk(for eg: almond milk) instead of milk, which will be great,since that makes this smoothie protein rich.
3,.This serves 2.

Breakfast Eggs!

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Weekends I wake up late. This is one reason I need an easy recipe which will work up quickly to make brunch. And then of course it should be tasty and filling enough to tide me over till supper. That is why an omelette is great and this recipe is a close relative of an omelette.

Well, you don't beat the eggs here so maybe not an omelette then what is it?  It's a sunny side up on a bed of veggies.  Fantatic!  I make sunny side up and drop it over a bowl of noodles like you see in American chopsuey.  But when I came across Sneh's blog I loved how she made this fantastic egg and I encourage you to check her blog to see the different names for similar dishes like this.  Loved the pictures and recipes on her blog but here is how I made it. 

Ingredients:
1. Eggs – 2
2. Bell Pepper – ½
3. Mushrooms – 6 - 8
4. Onions - ½
5. Carrots - 1
6. Black pepper - to taste
7. Olive Oil - 1 tbspn
8. Garlic – 2 cloves
9. Oregano – sprinkle

Method:
1. Sauté onions - followed by garlic, mushrooms, bell pepper and season it with black pepper and oregano.
2. Reduce heat to low, and break two eggs over the vegetables, cover and cook until eggs are done like you would sunny-side-up

Enjoy with a cup of coffee or tea!

Contributor: Sunitha

Kati/Kathi or Egg Rolls

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After 34 years of communist rule in West Bengal, Tiranmool Congress won the recent elections. Of course, I will not be covering all of the news here, but with so much talk about Bengal, when we called home (parents) last night, and recently connecting with a long lost Bengali friend of mine, I suddenly felt closer to that place.

At one point in my life, I was talking with a lot more people from West Bengal than anywhere else. They were classmates in college, and sometimes hostel mates, but I soaked up a lot of their stories and culture from Calcutta - the street food, Durga Pooja, Bhang, the food in general, game of cards and so on and so forth. One of my friend’s Dad wrote this book ‘Paye paye prithvi’ which was written in Bengali, and we would always talk about translating it to English. I have heard that story page to page about her father’s life in Europe. How he travelled by feet from Italy to Denmark in the 1960’s I think.

In all this, being away from home, and living in hostels, food is remembered by all of us most vividly. As we suffered with badly cooked rice, roti or curry we reminisced about our favorite foods back home. Another friend’s eyes would light up every time she was back from her vacation in Calcutta. She would talk about street food, ogling guys, wearing the latest trend, and eating street food like nobody’s business. If someone knew to romanticize a place she knew it best. That is how I first heard about egg rolls. I learned to make it much later.

When I was working in Hyderabad, and living in a flat with my cousins, our neighbors happened to be a newly married Bengali couple. Of course, I got on with them famously! I was excited to share everything I know about Calcutta with my new friends. I think secretly the lady of the house encouraged me to talk half- baked information because she was away from her mother for the first time and obviously missing her hometown. When her husband traveled, we would go out on walks and share stories. By then, I was cooking quite regularly and learned to make kitchidi, potato bajji, kheer, etc. from this friend. She is the one who also taught me egg rolls. Every time we made this at home, she would keep telling me it could never be as good as the ones they brought from the street vendor. But of course, I never wrote down any of her recipes, but I would watch her cook and learn. Here is what she taught me and you will need to know how to make rotis or buy frozen parathas to make this.

Rotis/ Parathas – 2
Eggs - 2
Onions - ¼ thinly sliced
Green Chilies - 1 chopped
Cucumber - 1 peeled, seeded and finely chopped
Lemon/vinegar – a little for taste
Tomato Ketchup
Salt
Oil – 1 tbspn
Method:
1. Heat oil in a pan. Beat 1 egg and pour in. Reduce the flame or heat to medium low.
2. Once the egg starts cooking, and is still wet on top place a cooked roti or chapatti over it. Continue cooking till egg is not runny. To test, I gently press a pan cake flipper over the roti and look if the egg is runny. Do the same with the remaining roti and eggs.
Filling:
1. In a bowl mix together onions, chilies and cucumber. Add a sqeeze of lime or a little vinegar and salt for taste.
2. Sqeeze a line of tomato ketchup on the roti with the egg side up. .
3. Add a spoon or two of the filling and roll
4. Using butter paper or foil, wrap it and then you can enjoy them hand held. The tomato ketchup and cucumber will make it soggy so it is recommended to eat them as they are made.

Contributor: Sunitha

Baked Omelette

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I thought I will totally crazy after last night. The temperature went as high as it goes in the Chicago area, and the A/C unit in our apartment went kaput! Sleep less night and woke up cranky. But we are not here to talk about my sleepless nights, right! Here is a recipe for baked omelette, which I am sure you will like. If someone as cranky as I was ate it with relish today, anybody will.

The peppers, oregano and cheddar flavors the egg to make a delicious breakfast, lunch or dinner. The recipe today will serve two.

I am having a party with all these blue painted bits and pieces of a tableware I picked up in Holland, Michigan.

Ingredients:

Eggs - 2
Onions - 2 tbspn finely chopped
Bell pepper - 1 cup chopped
Serrano Pepper - 1/2 optional
Garlic - 1 clove
Oregano - 1/2 tspn (if you don't like it too reduce the quantity)
Fine Bread crumbs - 2 Tbspn
Cheddar Cheese - 1 cup
Salt - 1/8 tspn
Butter - 1/2 tbspn

Method:

1. Beat egg lightly and set aside
2. Heat butter in a pan and saute the onions, garlic and oregano followed by the peppers.
3. After adding peppers saute for a minute or two. Slid it into the egg with juices if any and mix
4. Add the bread crumbs mix to combine and pour this into a casserole and bake at 325 D F for 30 minutes
5. I used 1 1/2 quart casserole round pan to bake this. The mixture will remain way down at the bottom so you could use a smaller casserole if you like.

Contributor: Sunitha
Adapted from Paula Deens recipe

Oatmeal Walnuts Dates and Raisins Muffin

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I am always trying to get my kids to put on weight. They are on the lower end of a growth chart, when it comes to weight. Knowing this, whenever I make something they like, I try to incorporate as much calories as possible. Of course, in a healthy way! Recently, my daughter started taking to oatmeal porridge. I grab on to small clues like that. And then I decided to take our oatmeal cookies, which everyone in the family loves, to the next level. While searching for recipes that have oatmeal, I came across this title and immediately knew what to do next. Oatmeal muffins!

Extremely good breakfast muffin! It works well as a snack for the kids too. The mild flavor of cinnamon and vanilla - with a bite of nuts, dates, and raisins will definitely make you want to eat more. I will make this over and over again.

If you have picky eaters at home, try these muffins on them. Highly recommend!

Ingredients:

Rolled Oats- 1 cup
Whole wheat atta flour/AP flour- 1 cup
Brown sugar- 1/2 cup, packed
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Cinnamon- 1/2 tsp
Toasted Walnuts- 1/2 cup chopped
Raisins- 1/3 cup
Chopped Dates- 1/3 cup
Butter- 1/2 cup/1 stick, melted and cooled
Milk/Buttermilk- 1 cup
Pure Vanilla Extract- 1 tsp
Egg- 1 large, slightly beaten

Method:

1.Preheat the oven at 400 degree F and grease or line a muffin pan with paper liners.
1a. Whisk together the dry ingredients( oats, flour, sugar, salt,baking powder, baking soda, cinnamon, walnuts, raisins and dates) in a large bowl.
2.Beat together the butter, milk,egg and vanilla in another bowl.
3.Mix in the wet mixture into the dry mixture. Fold in lightly, not over mixing. Just mix for 10-15 seconds and not more than that. By this time almost everything will be wet.
4.Spoon into the muffin pan and sprinkle with some oats if you want.
5.Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
6.Cool on a wire rack completely before storing in an air tight container.

Notes:

1.The original recipe calls for all purpose flour, but I use whole wheat atta, that we use for making rotis.
2.Also I didn't have buttermilk, so I used milk instead.


Recipe Adapted from: Simply Recipes
Contributor: Namitha

Spinach Souffle

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     Finally, our new living space feel like home.  In spite of the depressing weather, and having got over a bout of cold/flu, I still feel good sitting at my desk, and knocking away on the key board.  Blissful! Back in my groove, so to speak!  It's more like relief, to finally stop worrying about packing, moving and putting up with a cartons strewn all over the living room.  I am glad it's behind me now.

  It's back to cooking, photographing, writing and sharing.  Without further ado about the recipe of the day, souffle.  I made souffle after listening to my friend rant and rave about the souffle from Panera Bread.  Now, hold your horses this recipe is nothing like the one from 'Panera Bread but it's good in it's own right.  Another day I shall crack the Panera Bread recipe, I told you I am feeling good!

  Making a souffle always seemed daunting, and I never tried.  It could be because when my brother was taking classes in catering, a zillion years ago, I distinctly remember him trying it at home.  It was a disaster in short.  In fact, the darn thing would not set when baked, and the ensuing cursing, from my brother, still rings in my ears.  I never knew I remembered that incident so well until I just wrote it now, and that must be the reason I trod with trepidation when it came to souffles.  However, may not any of these anecdotes deter you.  They are not as hard to make as it's cracked up to be, this one worked just fine.  Have it as a side dish with meat and it's great!
 ,

Ingredients:

Butter                            -  5 Tbspn

Parmesan Cheese        -  3 Tbspn grated

Spinach                         - 1 lb baby spinach chopped
All-purpose flour            - 2 Tbspn

Salt                                - ½ tspn

Whole milk                     - 1 cup

Ground Black Pepper    - 1/8 tspn

Garlic Powder                - 1/8 tspn

Eggs                              -  3 separated

Method:

1. Butter 6 ramekins with butter and sprinkle cheese and set aside.

2.  Heat ½ tspn of butter and sauté the spinach until the juices run clear and set aside. 

3. In a medium saucepan, melt the remaining butter at low heat and stir in the flour and salt. Cook the flour, whisking constantly, for 30 seconds. Add the milk gradually, stir constantly to avoid clumps and cook this mixture until it thickens about 5 minutes. 

4. Add the spinach and continue cooking for 1 minute. Season with black pepper and nutmeg.

5. Set aside to cool the mixture and once cool add beaten egg yolk and stir well to incorporate

6. Whisk egg whites until stiff and fold into the above mixture. 

7. Pour into ramekins and bake in 375 D preheated oven for 18 minutes .

Contributor: Sunitha

Adapted from about.com

Banana Chocolate Chips Muffin

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It’s freezing here! I need no excuse to bake, but when it gets cold like this, there truly is a need to bake. The warmth of the kitchen that smells of vanilla, chocolate and fruits is an irresistible combination.

Also, my daughter has been pressing me to keep some of my promises. I keep telling her I will bake this or that, and she never fails to remind me every so often. Therefore, here I am keeping some promises, enjoying the warmth and aroma of baking goodies, and telling you this is the way to go.

Ghiradelli chocolate chips, the king in this recipe. I have fallen head over heels yet again.

You don’t need an excuse to bake these, they are the excuse themselves.





I used some Ghiradelli chocolate chips this time.Oh boy ! they are really good :-)



Believe me, kids will just love this!



Ingredients:

Flour- 1 1/2 cup
Baking powder- 1 1/2 tsp
Baking soda- a pinch
Cinnamon- 1/2 tsp
Nutmeg powdered- 1/8 tsp
Salt- 1/4 tsp
Banana- 1 big mashed
Egg- 1
Milk- 3/4 cup
Vegetable Oil- 1/4 cup
Granulated sugar- scant1/2 cup
Chocolate chips- ~1 cup
Nuts, chopped (optional- 1/4 cup


Method:

1.Sift the flour, salt, baking powder, baking soda, nutmeg and cinnamon powder.
2.Preheat the oven at 375 degree F and line a muffin pan with paper liners or grease well.
3.Using a hand blender mix together the sugar ,oil,egg,milk and mashed banana.
4.Mix in the flour mixture .
5.Fold in the chocolate chips and the nuts.
6.Fill the muffin pan 3/4th and bake for ~18 minutes or until a toothpick inserted comes out clean.
7.Cool on a wire rack.





Contributor: Namitha

Pumpkin Bread

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Pumpkin bread is a fall season favorite, and I have been meaning to share it with you for a while.  Soon after making the Pumpkin Pie for Thanks-giving,  I baked this bread.  It is lightly sweetened, making it perfect for breakfast and spicy enough to make it interesting as an evening snack.

   Christmas weekend kept me busy hopping from one get together to another, and I had a full- house of wonderful friends even the day before.  It has been a great year as far as celebrations go and I have no reason to complain.  It’s all good.

   Well! maybe I should not have said that quite so fast.  With both my children home when I am not partying, I am dancing to a different tune-theirs!  When I am not cooking, I am trying to act as mediator in the millionth fight they get into.  Then comes cleaning, and my laundry basket always seem ominous.  One of these days, I fear it will take on a life of its own and crawl up to me demanding attention. 

   While I struggle with the nuisances of daily life, I hope you stay warm and have a fantastic day!



I just love the color of it :-)



This is so easy peasy and tatsy !




Ingredients:

Canned pumpkin puree- 1 cup
Olive oil- 1/2 cup
Sugar- 1 cup
Eggs- 2
Sour cream- 1/3 cup
Baking powder- 1/2 tsp
Baking soda- 1 tsp
Flour-1 1/2 cup
Chopped walnuts- 1/2 cup
Nutmeg Powder- 1/4 tsp
Cinnamon Powder- 1 tsp
Cloves powdered- 1/4 tsp

Method:

1.Sift together the flour, baking powder, baking soda and the spices in a large mixing bowl.
2.Preheat the oven at 350 degree F and grease a 9 by 5 inch loaf pan.
3.Mix the pumpkin puree, oil, sugar, eggs and sour cream using a hand blender.
4.Fold in the flour mixture alternating with the nuts and pour into the prepared loaf pan.
5.Bake for ~45-50 minutes or until a skewer inserted comes out clean.
6.Cool on a wire rack.


Recipe Adapted from:Easiest and best Coffee cakes and Quick breads-Renny Darling
Contributor: Namitha

Pistachio-Date Muffins

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Have you tried Indian spices like cardamom in your muffins? I did for the first time and it is incredible.  Absolutely!  If you like cardamom then you will love this believe me at the cost of sounding repetitive.  The minute I found this in the latest cook book (Flavored breads) I am going through I was excited.  Pistachios and cardamom are synonymous with Indian sweets for me and I was quite excited to try it in a muffin.  Now looking back, the excitement was well worth it because the muffin lived up to the expectation and is becoming a great favorite with the family.  Loved it.. try it you will too.



These are toooo good, loved the cardamom flavor in it. 
PS: These are quite rich too :-)



Ingredients:

Pistachios, lightly toasted- 1 cup
All purpose flour- 1/2 cup
Whole wheat Flour- 1/4 cup
Baking powder- 3 tsp
Granulated sugar- 1/4 cup
Salt- 1/2tsp
Ground Cardamom- 1/2 tsp
Ground Ginger- 1/3 tsp
Pitted, chopped dates/Dried fruits- 2 cups
Unsalted butter- 1/2 cup
Brown sugar- 1/3 cup
Honey- 2 Tbsp
Milk- 1 cup
Eggs- 2

Method:

1.Preheat the oven at 375 degree F.Prepare muffin pans by greasing or by lining with paper liners.
2.Grind together the pistachios and flours together in a blender, until pistachios are ground well.
3.Mix the remaining drying ingredients and mix with with the pistachio-flour mixture.
4.Stir in the dates/ dry fruits and mix.
5.Whisk together the butter and sugar followed by eggs, honey and milk.
6.Using a wooden spoon, fold this into the flour mixture.Take care, not to overmix.
7.Spoon this batter into the prepared muffin pans. It's ok to fill it up, since this won't rise like the other muffins.I filled them little more than 3/4th and they rose only upto the top edge of the pans.
8.Bake for about 16-18 minutes or until the top turns brown.
9.Cool on a wire rack before storing them in an airtight container.

Notes:

1.This is slightly on the sweeter side.
2.The original recipe calls for dates.Since I had only one cup of dates in my pantry, I used one cup, of a mixture of dried fruits :-)
3.The recipe yields 18 standard size muffins.


Contributor: Namitha
Recipe adapted from : Flavored breads by Mark Miller and Maclauchlan

Cinnamon Rolls-Frosting

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   We had posted the recipe (click here) for cinnamon roll sometimes back, however, the recipe for  frosting was not given.  Therefore please use the one I am sharing today because it's absolutely sweet :) and that's just the way I like my rolls.  You could also use cream cheese frosting which goes well with cinnamon rolls.  We will have a recipe for the same updated soon. 

   Other than eating delicious cinnamon rolls, parenting continues to keep me occupied. That requires all hands on deck, you will agree!  Weather wise, aren't the colors of autumn fading away from the scenery?  Maybe it's time to bring in some daffodil or hyacinth bulb and start watching them grow and herald spring. Let's try and forget the cold days and jump right on to pleasant thoughts, what do you say?  Have a good one!



Here is a glimpse of the cinnamon rolls right out of the oven



We love having them for breakfast, or as a snack with evening tea.  It's simply great as a mid day snack with coffee too. Now, you watch out for that waistline, I cannot be blamed for not warning. :) 



Ingredients:

Confectioner's sugar- 1 1/2 cup
Milk- ~1/4 cup
Butter- 2 Tbsp
Pure Vanilla extract- 1/2 tsp

Method:

1.Mix everything together well using a hand blender and spoon it onto the cinnamon rolls.(add more milk if the consistency is too thick and a little more sugar if it is too runny)The best way is to add a tablespoon of milk at a time and continue mixing.




Contributor: Namitha

Croissants

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Hope you had a sun-shining, pleasant-weather weekend in your neck of the woods. Here, the scrumptious weather continues with bright light, and a cool breeze keeping the edge off the heat. There were also plenty of croissants filled with pineapple and chocolate to enjoy. Did you say you had a better weekend????



This is kind of my first attempt at taking step by step pictures. I cannot say I enjoyed this much, but hopefully it is helpful to understand the cutting and rolling of croissants.  There is spoon filling at the broad end of the triangle; roll-tucking in the center, while simultaneously keeping the tapered-end stretched.  This helps, give several layers as possible for the finished croissants.



To make chocolate filled pastry, cut the dough in rectangles and roll


Let it sit for about 10 minutes so that the dough rises a little, give an egg wash and sprinkle with sesame seeds if you like.  Do not leave pineapple pieces on the baking sheet while baking (like you see in the picture) because this might burn while in the oven.  I sprinkled some while photographing for effect, though, I doubt that was very successful.


Aha! baked goodies, crisp on the outside with buttery layers inside.



Enjoy for breakfast with milk, or every time you spot them on your counter top, grab one and pop'em in your mouth like I do.  No wonder the needle on my weighing scale keeps tipping to the wrong side.

Ingredients:

For the Dough:

All purpose flour bleached and enriched - 2 1/4 to begin.  )Keep plenty in store because you will need to work the dough while rolling)
Water - 3/4 cup
Eggs - 1 (beat and divide in two )
Yeast -  1 1/4 tspn
Salt - 1/2 tspn
Sugar - 2 1/2 Tspn
Butter - 1 1/2 stick (divide into six parts)

Filling:
1. I use cheese, jalapeno, chocolate and even pineapples.  You can use filling of your choice.
I have used chocolate chips, if you have small stick that will work better while rolling
For the pineapple filling I have used canned pineapple chopped fine and sprinkled with sugar

Method:
1. Mix yeast, 1/2 tspn sugar in 1/4 cup of luke warm water (110D F) and wait till the yeast froths
2. Take all the dry ingredients together in a bowl and make a well in the center
3. Add 1/2 the egg,( and retain the remaining for egg wash), water and yeast and using a spatula mix
4. Leave the dough in the refrigerator for 15 mintues
5. Dust your counter top with dough and drop the sticky dough in.
6. Knead the dough to make it supple and roll out into a rectangle
7. Spread one part of the butter and fold like a book. (Check this video for more help)
8. Wrap in cling film and refrigerate for 15 minutes
9. Continue rolling out the dough in rectangle, spreading butter and folding like a book until you exhaust the butter.  This makes sure you have incorporated the butter evenly and have flaky layers
10. You may refrigerate the dough overnight and bake them the next day or after resting 15 minutes
11.  Roll, cut, shape croissants and give an egg wash as mentioned earlier and bake at 400 D F for 10 - 15 minutes

Contributor: Sunitha

Oatmeal Banana Muffins

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  After a roll this week with sinful desserts and pork, let's talk healthy today.  These muffins with oats and whole wheat flour is super soft and delicious.   Great in your tummy and yet gentle on your love handles.

   Don't mistake healthy to be dry flakes falling off the muffin.  No, far from it.  My little guy enjoyed it so much he finished a big huge muffin (huge- used relative to my 2 year olds size). And on a lighter note here is a snippet of dialogue we shared while I was making this recipe:

LM:     Muffin menam ( I want muffin) The words are distorted like when babies first start talking.  Like 'twain' for train etc.

I (Playing along in his child talk): eppo tharame..(Wait a second)

LM(Pouting his lips and giving me a wide eyed doll look): Veleelu vachittu matiye (Only after you have kept it outside)

I: Open jawed, hands on hips making a face at him.

  Did you get it?  He is teasing me! Yeah, the little one is growing up quickly in the teasing department.

  He says 'only after keeping it outside' because I cook and then run outside with it to the patio to photograph.  I do this little hip hop between stove - dish - patio - table thingy.   Therefore now, I am the butt of the joke even for my 2 year old!   Gosh! What do a being do when they have to blog and photograph and feed kids and not have them tease you!!%@%$#



Ingredients:

Brown Sugar- 1/2 cup to 2/3 cup
Oats- 1 cup
Whole wheat flour- 3/4 cup
Baking Powder- 2 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Eggs- 2
Mashed bananas- 1 cup (3 med)
Vegetable oil/Any oil of your preference- 1/4 cup
Cinnamon powder(optional)- 1/2 tsp
Walnuts chopped- 1/2 cup
Low fat milk/Buttermilk- 1/4 cup



Method:

1.Preheat the oven at 350 degree F.Prepare a muffin pan by either greasing or lining with paper liners.
2.Crush the oats in a blender and mix it with the whole wheat flour,salt,baking powder and baking soda.
3.Beat the eggs and sugar to mix them well.Add oil and mix once more.
4.Spoon in the mashed bananas and cinnamon if you are adding into this and mix well.
5.Finally add the milk/buttermilk and mix again.
6.Pour this wet mixture into the dry mixture and fold in using a wooden/plastic spatula.Also mix in the walnuts in this.
7.Spoon into the prepared muffin pans and bake at 350 degrees for 18-20 minutes or until they are done.



Notes:

1.This recipe gives you 12 standard size muffins.
2.You could add 1 tsp of pure vanilla extract if you prefer.
3.You could add more nuts if you wish.

Sending this to Champa's Bake off event

Recipe courtesy: Various Internet sites
Contributor: Namitha

Cheerios Banana Muffins

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  Hello friends, how is it going?  I just came back after a long needed walk with my son.  We went to a park nearby, he played and I walked around.  It gave us both some fresh air and exercise.  Blessings of a summer morning.  We came home and enjoyed this delicious muffin.  This one is quite an interesting mix you will agree with me.  Read on if you don't believe.  Cheerios and banana; a breakfast by itself go in to make another, muffin.  Yeah! I thought incredulous too, but it's true. 

  As cliched as it may sound the truth is I have had Cheerios hatching in my pantry for a while.  It came easy, free from our local supermarket.  However, it's proved not so easy to feed my family.   Therefore, I had them all fooled with this ingenious concoction of mixing it up to make some spongy, melt in the mouth muffin.  The recipe is courtesy the 'Cheerios' site.



Ingredients:

Cheerios/ Any plain cereal- 1 cup
All purpose flour- 1 1/4 cup
Baking powder- 2 tsp
Brown Sugar- 1/4 cup
Granulated white sugar- 2 Tbsp
Mashed ripe bananas- 1 cup( 2 or 3 bananas)
Raisins- 1/2 to 1 cup
Walnuts (optional)- 1/2 cup
Milk- 2/3 cup
Vegetable oil- 3 Tbsp
Egg,lightly beaten- 1
Pure vanilla extract(optional)- 1 tsp



Method:

1.Preheat the oven at 400 degree F and line the muffin pan with paper liners or grease it.
2.Crush the cereal.Stir this with the flour,baking powder and sugar.
3.Throw in the other ingredients ,one by one and mix well using a wooden spoon.Do not overdo this step.
4.Spoon into the prepared muffin pan and bake for 17-18 minutes or until a skewer inserted comes out clean.

Notes:

1.I haven't tried this with other cereal,but I guess it should work fine with the normal corn flakes and other plain cereal.
2.This recipe will give you 12 medium sized muffins.
3.You could replace the white sugar with brown sugar for a more healthy muffin.



Recipe adapted from : cheerios.com

Contributor: Namitha

Gothamb Ada (Unleavened Pan Cake with whole wheat flour and banana)

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        Hope the spring/summer weather is treating you well.  We are enjoying some beautiful, though humid weather here in the south of U.S.  After a brisk walk around the block and some 'tread milling' in the gym I am feeling quite good.  Apparently, I had a roaring hunger when I got back home.  Grabbing a couple of ingredients I made some pan cake for myself. Growing up, my mother made this once in a while.  It's one of those lazy day breakfasts that can be put together in a jiffy.  Load with butter and coconut I love it but now resort to a little healthier version.  They are not a fancy fare unless your taste is an earthy, old fashioned one.  I find the uneven curly 'ada' quite to my taste in looks and taste. Hoping you will enjoy it too here is today's recipe.

Ingredients:

Whole wheat flour - 1/2 cup
Banana                  - 2 small or 1 big
Sugar                    - 1 tspn
Salt                       - 1/8 tspn
Milk                      - 3-4 Tbspn
Coconut                - 2 tspn

Method
1. Mash bananas and mix together with wheat, salt and sugar and coconut
2. Add milk to make the batter a little softer
3. The batter is the consistency between a bread dough and pan cake dough
4. Heat a pan and spray a little oil
5. Ladle half of the batter into the tawa and spread using your fingers. 
6. To avoid the dough from sticking to your fingers dip you fingers in water and then slowly spread the dough to make a round cake
7. Cook on both sides till a lightly browned.



Contributor: Sunitha