Eggless Cupcakes

Ingredients:
1 1/4 cup Maida/ Refined Flour
50 g Butter melted
1/2 cup Sugar powdered
1/2 spoon Vanilla Essence
1 spoon Baking powder
1/2 spoon Baking Soda
1 spoon Cocoa powder
3/4 cup Milk

Method:
In a bowl, sieve maida, powdered sugar, cocoa powder, baking powder and baking soda.
Add melted butter, milk and mix well.
Mix well by adding liitle water and see that there are no lumps.
Pour the batter into silicon moulds of cupcakes.
Bake the cakes at 180 degrees centigrade for 20 minutes in the microwave oven.
After baking is done, let them cool down.
Cupcakes are ready to serve.

Tips:
You can add chopped nuts, tutti fruti or chocochips.

Spicy Murmura

Spicy Murmura/ Spicy Puffed Rice
Evening Snacks (Less oil and not a deep fried one)

Ingredients:
10 cups Murmura/ Puffed Rice
4 spoons Oil
3 - 4 Garlic cloves crushed
1/4 cup Roasted Gram/ Hurikadale
1/4 cup Groundnuts/ Peanuts
2 - 3 spoons Red Chilli powder
1/2 spoon Turmeric powder
1 spoon Mustard seeds
10 - 15 Curry Leaves
Pinch of Asafoetida
Salt

Method:
Heat oil in a pan on  medium flame, add Mustard seeds, roasted gram, groundnuts, garlic and curry leaves. Saute well.
On a low flame, add asafoetida, turmeric powder, red chilli powder and salt.

 Turn off the flame.
 Add Murmura to the pan and mix well, ensuring even coating with the spice mixture.
Spicy Murmura is ready to serve.

Note:
You can store in an airtight container for upto 10 days.

Hyacinth Beans Paddu

Hyacinth Beans Masala Paddu/ Avarekalu Masala Paddu

Ingredients :
2 cups Dosa Rice
1/2 cup Urad Dal
1/2 cup Moong Dal
1/2 spoon Methi seeds
1/2 cup Poha ( thin)
Oil
Salt

Masala:
1 cup Hyacinth beans/ Avarekalu (Hitakida)
2 Onions chopped
1 cup Dill Leaves/ Sabsigesoppu finely chopped
1 Green Chilli chopped

Method:
Soak dosa rice in a vessel and keep it aside.
Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.
After 7 hours, grind all the ingredients and add poha while grinding.
Paddu batter is ready and it has to be fermented for 8 hours.
After  batter is fermented add salt.
Cook hyacinth beans in a pressure cooker for 1 whistle.
Add onion, hyacinth beans, green chilli and Dill leaves to 2 cups of paddu batter.
Heat paddu tawa on a medium flame and add 1/2 spoon oil and pour batter into the moulds.
Cook both the sides untill it turns golden brown.
Serve hot paddus with chutney.

Tips
You can even add 1/2 cup red raw rice with dosa rice as red raw rice is healthy.

Samosa
Evening Snacks ( Baked)

Ingredients:

Dough
1 cup Maida/ Refined Flour
1 spoon Ghee ( optional)
Salt
Oil

Filling:
1/4 cup Beans finely chopped
1/4 cup Carrot finely chopped
1/4 cup Green Peas
1 Potato
1 spoon Jeera
1 spoon Garam Masala powder
1 spoon Turmeric powder
1 - 2 spoon Red Chilli powder
Coriander leaves chopped
Salt

Method:
For making dough, mix maida, salt and water. Make a stiff dough by adding 1 spoon oil and keep it aside for 15 minutes.
For filling, cook beans, carrot, peas and potato in a pressure cooker for 1 whistle.
Transfer the cooked vegetables into a bowl and mash lightly.
Add Jeera, garam masala powder , turmeric powder, red chilli powder, coriander leaves  and salt to the vegetables and mix well.

Roll the dough to roti size and cut it into half with knife.
Make cone shape, stuff masala 3/4 th into the cone.
First seal in the middle and then press sides firmly.
Brush with 1 spoon oil on samosa.
Preheat and bake samosa at 220° C for 20 minutes in the oven.
Samosas are ready.

Note: You can even deep fry samosa in oil.
Drain out the water once all the vegetables are cooked in pressure cooker.
When you roll the dough, it should not be too thick or too thin.
If you are deep frying, seal the samosa properly.