EGGLESS STRAWBERRY MUFFIN

These fresh strawberry muffins are a family favorite.  They are so simple to make and something everyone will enjoy.

These  are super soft, moist, and perfectly sweet. Loaded with tiny bits of fresh strawberries, these are quick, easy, and delicious!

RECIPE VIDEO:

INGREDIENTS:

  • 3/4 th cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 th tsp baking soda
  • 6tbsp sugar
  • 1/4th cup curd
  • 3 tbsp oil
  • 1 tsp vanilla essence
  • 1/4th cup milk
  • 1 cup chopped strawberries

INSTRUCTIONS:

  1. Preheat oven to 350 degrees and line your muffin tin.
  2. In a large bowl, combine flour,  baking powder and baking soda . Set aside.
  3. In a small bowl, mix sugar, curd  oil, and vanilla until well combined.
  4. Add the strawberries to the flour mixture and gently mix to coat.
  5. Pour the milk mixture into the flour mixture and stir to combine. Make sure all the flour gets mixed in.
  6. Fill your muffin cups 2/3 full and bake 15- 20 minutes, or until toothpick comes out clean.
  7. Let cool in pan 5 minutes, then remove to wire rack to cool completely, or enjoy warm with a cup of coffee or glass of milk.

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NOTES:

  • Do not over mix the batter.
  • Allow to cool in muffin pan for at least 10 minutes, then transfer to a wire rack to cool completely or serve slightly warm.
  • You can make plain vanilla cupcakes using this recipe or you can also make any other berry muffins.

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EGGLESS WHOLE WHEAT JAGGERY CAKE

Eggless Whole Wheat Jaggery cake is an absolutely delightful tea time cake made with whole wheat flour & sweetened using jaggery powder. It is a healthy cake recipe as it has no maida, no butter & no refined sugar.

I used jaggery as sweetener in cake and was myself surprised as the cake smelled so good almost like a Christmas cake and the texture turned out so soft & fluffy. The combination of whole wheat flour & jaggery together gave subtle golden hints on the cake.

With the crunch from nuts, and slight bursts of sweetness from raisins, this whole wheat cake is a great option for guilt free indulgence without compromising on taste. This whole wheat jaggery cake is: Egg free, Made with whole wheat, Uses jaggery as sweetener,Loaded with nuts & raisins.

INGREDIENTS:

  • Whole Wheat Flour – 1 & 1/2 cups
  • Jaggery powder – 3/4 cup
  • Yogurt (Curd) – 1/2 cup
  • Sunflower Oil – 1/2 cup
  • Milk – 3/4 cup
  • Vanilla Extract – 1 tsp
  • Baking Powder – 1 tsp
  • Baking Soda – 1/2 tsp
  • Salt – A pinch
  • Cinnamon – 1/4 tsp
  • Chopped Nuts & Raisins – 1/2 cup
  • FOR CAKE TIN:
  • Sunflower Oil – 1/2 tsp
  • Wheat Flour – 1 tsp

INSTRUCTIONS:

  1. Take yogurt (curd) in a mixing bowl and add jaggery powder to it.
  2. Mix well till jaggery is completely dissolved. Add vanilla essence and oil to it and mix once again with a whisker. Keep this bowl aside.
  3. Prepare the cake tin for baking. Add 1/2 teaspoon of oil to baking tin. Brush it well with spatula. Add 1 tsp of flour to it and tap it from all directions.
  4. This will prevent our cake from sticking to base. Keep this tin aside.
  5. Chopped dry fruits & raisins in two parts. One which you are going to add in cake batter & the one which you will use as garnishing.
  6. To the part which you are going to add in batter, add 1/2 tsp of wheat flour and gently mix with spoon so that all nuts are coated with it. This will not let the dry fruits sink to the bottom. Keep these aside.
  7. Take a bowl/plate & sieve wheat flour, salt, cinnamon powder, baking powder & baking soda in it.
  8. Keep these dry ingredients aside.
  9. Before we start mixing the wet & dry ingredients, set the oven for pre-heating at 180 degree Celsius. By the time our oven is preheating, lets move to next step.
  10. Add the dry ingredients & milk into the wet ingredients bowl gradually in 2 or 3 parts. The quantity of milk can slightly vary depending on the quality of wheat flour you are using. If the batter seems too thick add 1-2 tbsp of milk more.
  11. The batter should not be too thin or thick. Towards the end, add the flour dusted chopped nuts into the batter.
  12. Once the batter is ready, transfer it to the baking tin which we have prepared before. Garnish with some chopped nuts.
  13. Bake it in the oven at 180 degree Celsius for 35 minutes.
  14. Check its centre with a skewer or knife after the baking time is finished; it should come out clean else bake for 2-3 minutes more.
  15. Once baked, let the cake cool down in cake tin for 10-15 minutes. After that transfer it over a wire rack to cool completely.
  16. Enjoy this soft spongy delicious whole wheat jaggery cake with tea/coffee or give them to kids without any guilt!! Store it in a airtight container in fridge.
     

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EGGLESS VANILLA COOKIES WITH CHOCOLATE FILLING

Cookies and Christmas go hand in hand. Every year we bake dozens of cookies through December.
My best time to try new variety of cookies .

Rich buttery vanilla cookies with chocolate filled centers; these cookies are easy and always delicious. These need a handful of ingredients and come together in under 30 minutes!

You can also try …OATS JAGGERY COOKIES, EGGLESS COCONUT COOKIES , EGGLESS RABRI FLAVOUR FLOWER COOKIES, RED VELVET COOKIES, COCONUT AND CARDAMOM WHOLEWHEAT COOKIES, EGGLESS DRYFRUIT RASMALAI COOKIES, AATA NANKHATAI ( INDIAN EGGLESS COOKIES),MELTING MOMENTS/ EGGLESS CUSTARD COOKIES, CHOCOLATE COOKIES (eggless slice and bake cookies), WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies), EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES )

INGREDIENTS:

  • All purpose flour 3/4 cup + 2 tbsp
  • Almond meal 1/4 cup
  • Cornstarch 2 tbsp
  • Unsalted Butter 1/2 cup (room temperature)
  • Powdered Sugar 1/2 cup
  • Vanilla Extract 1 tsp
  • Salt 1/4 tsp
  • Semi Sweet Chocolate chips 1/2 cup
  • Coconut Oil 1/4 tsp
  • Sprinkles to decorate

INSTRUCTIONS;

  1. Preheat oven to 350 F/ 180 C.
  2. In a mixing bowl add all purpose flour, corn starch and almond meal.
  3. Mix well. In a medium size bowl cream the butter and sugar till pale and light.
  4. Add vanilla and mix it in.
  5. Transfer the dry ingredients to the creamed butter mix and fold it in using a whisk.
  6. Make a soft dough with a spatula or with your hands. Do it quickly so that the butter does not melt too much.
  7. Make equal size balls using a medium size cookie scoop and place it on the cookie sheet leaving 2-3 inches on all sides.
  8. Flatten it with your palms and make an indentation in the center using a small scoop or measuring spoon.
    If using jam, fill it in now.
  9. If using chocolate, leave it as is.
  10. Bake for 13-15 minutes, not letting the cookies brown too much.
  11. They will still be soft when out of the oven so let them cool completely.
  12. To make the filling microwave the chocolate chips and coconut oil for 1 minute and stir them well. Transfer to a sandwich bag.
  13. Pipe in the the centR ard decorate with sprinkles. Let the chocolate set before transferring to an airtight container.

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DRY FRUITS LADOO USING GHEE AND JAGGERY

Dry Fruits Laddoo is very traditional and healthy Indian sweet delicacy. This ladoos provide warmth to the body and hence are eaten during winter season.

They are also given to the nursing mothers as it helps to increase lactation .The Laddoos are sweetened using Jaggery and flavoured with Cardamom- Nutmeg powder.

The winter season is the best from the point of view of healthy and nutritious food. In this season you can make your body energetic and healthy.

INGREDIENTS:

  • Dry Palm dates / kharik / Chuaara powder – 250 gm
  • Dry coconut / Khopra – 250 gm
  • Almonds – 150 gm
  • Walnuts – 150 gm
  • Poppy seed / Khus khus powder – 150 gm
  • Edible Gum / gaund / Dink – 150 gm
  • Ghee – 250 gm
  • Jaggery – 200 gm
  • Dry ginger / Saunth powder- 2 tsp
  • Cardamom- Nutmeg powder – 2 tsp
  • Milk- 1/4 cup

INSTRUCTIONS:

  1. Make coarse powder of dry coconut using a mixer grinder , Grate the Jaggery .
  2. Take 3-4 tsp ghee in a non stick pan and fry edible Gum/ goand . Now grind it into powder using mixer.
  3. Chop the Almonds and Walnuts roughly or grind them coarsely. Now using 2-3 tsp ghee roast them in a pan.
  4. Similarly fry the Coconut powder and dry Palm Date powder in the same pan using generous amount of ghee .
  5. Mix all the roasted dry fruits Powder ( Walnuts, Almonds and cashew ) , Coconut and Poppy seed powder, powdered Gum, Cardamom- Nutmeg powder and dry Ginger in a vessel.
  6. Now take the remaining ghee in the pan and add crushed jaggery to it. let the jaggery melt and then add milk to make a smooth paste.
  7. Add the ingredients from step 5 into this melted Jaggery syrup slowly and blend it well
  8. Let the mixture cook for 1-2 minutes more on low flame and put off the gas. let the mixture cool down
  9. It will turn a little thick on cooling.

  10. Now take small portion and roll out into ball shape laddoo using your palm .

  11. Repeat the same for rest of the mixture. Roll out all the Laddoos and keep them on a plate and later store them in air tight container.

    Enjoy them with a glass of warm milk for breakfast during winters .

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AMLA ACHAR / INDIAN GOOSEBERRY PICKLE

Amla pickle- a Healthy and delicious Indian gooseberry pickle

Amla /amlaki /Nellikka or Indian Gooseberries are packed with nutrients, It is a very good source of Vitamin C and have antioxidant properties.It is very easily available during winters so we have to consume it in different ways.It have vitamin C so it is very good to consume during cold ,good for digestion and as it is very easy to digest.

Amla have a peculiar tangy sour taste so it taste very good in pickles and chutnyies . Every  winter I make this amla pickle and many other recipes with amla like –

POMEGRANATE ORANGE AMLAJUICE / HEALTHY FRUIT JUICE /VITAMIN C JUICE,

AMLA GATAGAT / GOOSEBERRY CANDY,

AMLA BEETROOT TIKKIS

AMLA BEETROOT MUKHWAS

AMLA MINT CORIANDER CHUTNEY

INGREDIENTS:

  • 400 gms Indian Gooseberry /amla
  • 3 tbsp Fennel Seeds / Saunf
  • 1 tsp Fenugreek Seeds / Methidana
  • 2 tbsp Mustard Seeds / Rai *
  • 3 tbsp Red Chilli powder / Laal mirch powder
  • 1 tsp Turmeric Powder / Haldi Powder
  • 40 gms Salt / Namak
  • 1.5 cup Oil
  • 1/2 tsp Asafoetida / Hing powder
  • Green Chili – 100 gram

INSTRUCTIONS:

  1. Wash and wipe amla properly.
  2. Steam cook them for about 5-7 minutes.wp-1639457459900
  3. Separate the segments and remove the seed from amla .wp-1639457459988
  4. Dry roast mustard seeds,fenugreek and fennel seeds for 2-3 minutes and then grind coarsly
  5. Heat 1/2 cup mustard oil to a smoking point and then let it come to normal temperature.
  6. Add the ground spices and all the other powdered spices in the oil
  7. Now add the amla segments in it and green chillies and mix well.
  8. Fill the pickle in a sterlized glass jar and keep it in sun light for 2 days.
  9. Now heat about 1 cup of oil and let it cool down completely
  10. Pour this oil in the jar and rest for 4-5 days .wp-1639457460060
  11. Enjoy the pickle with rice or any Indian bread

NOTES:

  • If possible don’t make this pickle in a big batch as it become soft after some time .so I prefer to make small batches of this pickle as it is available easily during winters.
  • The pickle change the color after some times and turns slightly greenish due to oxidation but is fine to consume .
  • You can use ready made achar masala too.
     
     

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ROSE MATHRI / FLOWER MATHRI

Mathri also called as mathiya or mathari is a popular North Indian snack of savory, salty, flaky and crispy crackers made with all-purpose flour,.spices and seasonings.

Tried a different shape and it’s pretty easy to make.Perfect homemade snacks with teaThey look cute but definitely takes a lot of time to cook properly.

Here I show you to make the tasty and beautiful mathri.

INGREDIENTS:

  • 1 cup All purpose flour –
  • 2 tbsp Semolina –
  • to taste Salt –
  • 2 tbsp Clarified butter –
  • 1/4 tsp Carom seeds –
  • 1/4 tsp Onion seeds –
  • Oil – for frying

INSTRUCTIONS;

  1. Take a large bowl combine together all above listed ingredients except oil.
  2. The texture should be crumbly.
  3. Make a stiff dough with the help of water.
  4. Keep aside for 15 mins.
  5. Now roll the dough into thin chapati.
  6. Cut into a circle with cookie cutter or cup of the bottle.
  7. Now place three circle one by one and fold it and cut in the middle.
  8. Heat enough oil in a pan add rose mathri and deep fry till they become brown and crispy.
  9. Serve hot with tea.

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