Chocolate Almond Muffins

Muffins are great for family gatherings, tea-time snacks or as a late breakfast option. These muffins are sweet, dense with a crispy top and they have a chocolaty taste.

Chocolate Almond Muffins that are healthy enough for the breakfast table and delicious enough for dessert. One of the best parts about these protein muffins is that they are ridiculously easy to make and virtually impossible to. You will taste the cocoa and the crunchy roasted almonds. 

You can try other Baking recipes on my blog like 

Eggless Apple Mug Cake

Zucchini Coconut Cupcake

No Bake Black Plum(Jamun) Cheesecake

Banana Carrot Muffins

MORE DESSERT RECIPES ARE LINKED BELOW

Fada Lapsi

Bread Halwa

Gulab Jamun

Apple Kesari

Prep  time	Baking time	Serves
10 mins	15 mins	4 persons

Recipe Course: Desserts, Baking

Ingredients All- purpose flour – 1 ½ cups Unsweetened cocoa powder – ½ cup Brown Sugar – ½ cup Salt – ½ tsp Milk – ¾ cup Almond extract – ½ tsp Vegetable oil – 1/3 cup Eggs beaten – 1 large Roasted  Almonds  - 2/3 cup Vanilla extract -1 tsp

Method
1. Pre-heat the oven to 350 degrees Celsius (or medium heat). Line a muffin tin with liners. 
Crush the roasted almonds into small fragments.

2. Meanwhile, sift flour into a deep glass bowl followed by cocoa powder, brown sugar, baking powder, salt and 1/3 cup slice almonds.

3. In another bowl whisk together the milk, almond extract, vanilla essence, oil, and the beaten egg. 

4. Create a well in the middle of the dry ingredients. Using the spatula add all the wet ingredients and stir until combined well. 

5. Divide the batter between the lined muffin cups.  Bake for 18 minutes, or until a wooden pick inserted into the center comes out clean. 

6. Let the muffins cool for 5 minutes before removing them from the muffin tin.Do not overbake.

7. Enjoy your Chocolate Almond Muffins with your friends and family.

Notes

• To prevent the muffin liner from sticking, make sure to let the muffins cool completely before taking it off.
• For extra chocolaty muffins, top with a few chocolate chips or chunks.

Sweet Ragi Malt - Karnataka Recipe

Ragi Malt is made with combining Ragi flour with jaggery and milk. It is a popular nutrient drink in South India. As ragi is rich in calcium, iron and other essential nutrients, it is an ideal drink for weight conscious and diabetic people. Nowadays we are so enamored by packaged and good-looking food .

A generation ago we were familiar with millets and its essential nutrients. Since ragi is inexpensive, it can be easily used for a number of dishes, even in baby food as it is easily digestible.It is truly delightful to have on a chilly winter evening or anytime when you crave for something quick and healthy. Ragi malt is best consumed as a breakfast meal or anytime of the day.

Benefits

• Ragi is particularly beneficial for vegetarians as it contains methionine, which comprises of 5% of the protein.
• The outer coat of ragi contains polyphenols; and ragi thus helps control sudden spikes in blood sugar levels.
• Ragi is a great source of essential minerals like calcium, phosphorus, potassium and iron.
• Since calcium is so important to maintain our bone density, we must include ragi in our meals. It will help do away with dizziness, fatigue, insomnia and migraines. 
• It increases your feelings of relaxation and well-being.

You can try other ragi recipes on my blog like

Ragi Vermicelli upma

Ragi Idly Upma

Ragi Sweet Vermicelli

Prep  time	Cooking time	Serves
5 mins	10 mins	2 persons

Recipe Course: beverages

Recipe type: South Indian cuisine

Ingredients Ragi flour – ¼ cup Milk - 2 cups Water – 1 ½ cup Chopped Almonds – ½ tsp Jaggery – 1 tbsp. Dates syrup -1 tbsp. Dry ginger powder  -pinch Ghee – 1 tbsp.

MORE BEVERAGES RECIPES ARE LINKED BELOW

Chocolate Milkshake

Muskmelon Drink

Aam ka panna

Method
1. Take a small bowl and add 2 tablespoons of ragi flour.  

2.Add 1/2 cup of water to it. 

3.Dissolve the ragi flour into the water with the help of a whisker.  Ensure that there are no lumps formed. 

4. Boil 1 cup of water in a vessel and add the ragi batter.

5. Now keep on stirring with a whisk to avoid lumps.

6. When it comes to boil you would notice that it has gained thickness just how a malt or porridge should be.

7. Add jaggery powder and mix well.  Then add 1 cup of milk and give a good mix again..Keep cooking on a low flame for a minute till the jaggery is well blended with the ragi mixture.

8. Add in the  milk and ginger powder and bring it to a boil on medium heat.  

9. Ragi malt tends to thicken once cooled down.  Add more milk and adjust the consistency.

10. Garnish with chopped almond pieces and serve hot or cold.Remove from heat. Sweet ragi malt is now ready.

Serving suggestions

You can serve in cups or glasses with a pinch of cardamom powder.

Notes

• Avoid ginger powder and pepper powder for kids. 
• You can add sugar or honey instead of jaggery powder.

Agathi Keerai Poriyal

The leaves, flowers, roots and outer cover widely used for medicinal purposes. I got some Agathi Keerai  fresh organic vegetable shop. The term ‘Agathi’ refers to ‘fire inside’, i.e, it will ignite the fire inside all organs and equalize the blood circulation throughout the body. It is a cleansing agent also. 

It is also called hummingbird tree leaves and rich in calcium, iron and vitamins. It is a famous festive dish of South India often cooked on Dwadashi. The spinach-like dish balances the pitta dosha cures constipation and also helps in the removal of kidney stones. However, care must be taken that the dish is not consumed more than once a month.

Benefits

It’s very good for the bones, helps in curing constipation and helps in digestion. It is the presence of anti-viral and anti-bacterial properties. It not only lowers the body temperature but also works on the root cause of the fever.

You can try other Keerai (greens) recipe collections on my blog like

Manathakali keerai paruppu kootu

Pasalai keerai Fritters

Drumstick leaves Adai

Arai keerai poriyal

Drumstick leaves egg thoran

MORE PORIYAL RECIPES ARE LINKED BELOW

Cabbage Poriyal

Grated radish poriyal

Avarakkai poriyal

Prep  time	Cooking time	Serves
10 mins	10 mins	6 persons

Recipe Course: Drinks

Recipe type: Indian cuisine

Agathi Keerai ( Hummingbird tree leaves)- 2 cups Onion (big) – 1 no Chopped garlic -2 tbsp. Green chilies -2 no’s Turmeric powder -1/4 tsp Grated coconut -2 tbsp. Salt – to taste Seasonings Mustard seeds -1 tsp Urad dal – ½ tsp Hing –pinch Coconut oil – 2 tbsp.

Method

1. Remove the Agathi leaves from its stem. 

2. There’s one easy way to do this. Hold the stem between your thumb and index finger and slide down de-stemming the leaves. 

3. Rinse well under running water in a colander.

4. Tear the leaves with your palms instead of chopping.Keep aside.

5. In a Kadai (wok), add 1 tbsp. of coconut oil, when it is hot.Add the mustard seeds and when they begin to crackle, add urad dal.When the urad dal becomes slightly pink, add the green chillies and fry well.

6. Add the chopped onions and garlic,saute for few minutes.

7. Once the garlic is roasted well, add Agathi keerai leaves, turmeric powder, and salt.

8. Stir well with water and close with lid and cook on low flame.

9. Add freshly grated coconut and mix well.

10. Transfer the content in a bowl .

Tasty Agathi Keerai Poriyal is ready to be served!

Serving Suggestions

Serve it hot with rice and sambar/rasam.

Notes

• Pregnant ladies must abstain from consuming Agastya in any form, especially the leaves as the leaves are considered contraceptive in nature.
• Although its bitter in taste, don’t you think we need to eat this occasionally considering the health benefits associated with it.
• This is the best home remedy for subsiding body heat.

Pineapple Lime Soda

Pineapple lime soda is the ultimate refreshing soda which is easy to make, and healthy, delicious and refreshing. This drink is delicious as is, with just the pineapple juice and lemon. Light and crisp with just a hint of sweet pineapple, contrasting a tart lime after taste. Juice can be infused and strained 3 days ahead. Cover and chill. Enjoy this naturally sweetened fruit filled healthy beverage.

You can try more pineapple recipes on my blog like

Pineapple Kesari

Pineapple Juice

Fruit kesari

Pineapple Lemonade

Carrot Pineapple Orange juice



RELATED BEVERAGES RECIPES

Lauki Carrot juice

Aam ka panna

Rose Milkshake

Lychee Coconut drink

Apple Banana  Smoothie

Prep  time	Blending time	Serves
15 mins	15 mins	6 persons

Recipe Course: Drinks

Recipe type: Indian cuisine

Ingredients Fresh pineapple juice - 3 cups Black pepper powder – 3 tsp Lime juice -3 tsp Sugar – ½ cup Lime Zest – 1 lemon Club soda – 9 cups Kosher salt – to taste

Method 

Keep everything ready Crush peppercorns with a mortar and pestle or the side of a chef’s knife. 

Remove zest from lime in wide strips with a vegetable peeler, leaving white pith behind. 

Process 

1. Blend the pineapple with little water, sugar and lemon juice for one minute. 
2. Use a strainer to empty the juice into a pitcher. 
3. Apple pressure to the pulp left in the strainer to get as much juice as you can and then get rid of what’s left in the strainer. 
4. Refrigerate the soda until ready to serve. 
5. In a large pitcher with a spout, pour the pineapple juice.
6. Mix in the lime juice a little at a time, and taste until you like it. 
7. Now add cups of club soda and salt. 

How to Store It: 

Pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks.

Notes

• Refrigerate the pineapple and sods for atleast one day so that it will be nice and cold when you’re ready to serve. 
• Drink within 5 days. 
• Note that soda left for longer than that, even at cold temperatures, is in danger of becoming explosively over carbonated.
• To make 1 drink , mix ¼ cup juice with ¾ cup club soda in a measuring glass, taste and more juice  if you want it sweetier.