Carrot n cheese muffins

Delicious Carrot and cheese muffins - A great evening snack!

If the smell of baking makes you go crazy, but you do not have a sweet tooth, then this is a perfect recipe for you!

Savory muffins are one of my favorite breakfast options as they are liked by all, especially the man of my house who doesn't enjoy a baked treat, would be happy to indulge on these lovely muffins.

If you are bored of the usual sweety and gooey muffins, give these lovely muffins a try. You will sure impress!

It will in no time become a family favorite!

These Muffins can be had both hot and cold, and can even be stored for a few days too. Try them out and do let me know!

Ingredients:

For making 6 medium Muffins

Cake flour/Maida - 1 cup (makes 6 medium muffins)

Grated carrot - 3 tbsp

Grated cheese - 3 tbsp

Baking powder - 1 tsp

Salt to taste
Oil - 2 tbsp
Milk - 2 tbsp
Curd - 2 tbsp
Sugar - A pinch

How to Proceed:

• First take 2 bowls, in the first bowl, measure 1 cup maida or all purpose flour
• Add baking powder and salt and sugar
• Add grated carrot and Cheese and gently mix
• In the second bowl, add Oil, Milk, Curd and Sugar
• Mix well until it is frothy, use a hand blender for best results
• Now, add the liquid mix into the dry mix
• Mix gently to combine, a spatula will help
• Grease Muffin trays or place parchment paper in the muffin tray
• Fill out 2/3rds of the muffin holder
• Preheat the oven to 200 C for 15 min
• Bake on a preheated oven for 15min or until done
• Serve after it has cooled down a bit

Notes:

You can add any vegetables or even cooked meat while you make them. Broccoli, cooked peas or even nuts of your choice can be added.
Goes well with a hot cuppa chai on a rainy evening!

Chocolate Pancake

Layered Chocolate Pancakes - Absolute Delight!

Pancakes are the western version of our beloved Indian dosa. My first experience having a pancake was when we visited the Darjeeling. The menu card sported "butter pancake" and I gladly ordered it as I thought it was some sort of cake made with butter, to my surprise, it was just a maida dosa, which my mom often made, topped with small cubes of butter!
Pancakes are much easier to make than dosa, no fermenting, so can be made anytime. It can be had for breakfast or even a mid evening snack. It has a very good taste too. I don't like to add eggs in my pancakes, which makes them even better, even for my vegetarian friends to relish them.
I have tried making a variety of pancakes including berry pancakes, banana pancakes, plain pancakes and chocolate pancakes. Should say that chocolate pancakes were the best.
These pancakes can also be made without the layers and white chocolate filling. Its just an additional effect to enhance the taste of the pancakes. Its best to stack up two or three pancakes and relish it!
So, here's how I made them:

Ingredients:

For the Pancakes:

1 cup flour [I used half cup whole wheat flour (atta) and half cup all purpose flour (maida)] 

Half cup Chocolate powder (you can use dark/light cocoa powder, or even chocolate mix powders like milo, complan, nesquick)

1 tablespoon Oil (any neutral oil will do)

1 tablespoon sugar (can be reduced or even omitted according to taste)

1 teaspoon vanilla essence (it gives a delightful flavor)

1 teaspoon baking powder

1 cup milk (can be replaced by soymilk or nut milk also, for vegans) 
1 pinch salt

For the White chocolate filling:

Any white chocolate slab (like milkybar or Cadburys Dream - It can be omitted though I recommend adding some for a rich taste)

Half cup grated coconut (can also use dried coconut powder) 
1 teaspoon vanilla essence
1 tablespoon sugar
1 tablespoon milk or coconut milk or cream (I used plain milk)

Method:

For the Pancake:

• Mix the flour, chocolate powder or cocoa, sugar, baking powder and salt in a bowl.
• Mix the oil, water and vannila essence in a small bowl and mix thoroughly
• Add the liquid mix to the dry mix. Mix well using a spoon. Add milk if required.
• Set aside

For the white chocolate frosting filling:

• In a mixer, blend coconut flakes till they form a buttery texture. Scrape down the sides as necessary.
• Once it gets a creamy form, add vannila essence, any white chocolate slab(a little piece of milkybar will do) and sugar and blend again.
• Add a little milk or cream to make it semi-liquid or spread like consistence

How to proceed:

• In a hot pan, pour a spoonful of pancake mix, making it in a small round shape
• Add butter or cooking oil as desired and flip the pancake once it gets cooked
• Keep the stove in low flame as chocolate gets burned quickly in high flame
• In a plate, place the pancake and layer it with the white chocolate frosting mix
• Make another pancake, roughly the same size of the first one and stack it over the frosting white chocolate mix
• Apply another layer of white chocolate and top it with another pancake

Note:

For vegans, you can avoid milk and add coconut milk or any nuts milk instead. 

The layered Chocolate Pancakes are ready!!!

Enjoy and do let me know how it worked for you!!!