Friday, November 27, 2015
Flour - 12/3 cup ( I used a mix of whole wheat and brown rice flour)
Baking Soda - 1 tsp
Cinnamon - 1/2 tsp
Molasses / Brown Sugar - 2 tbsp. (It can be skipped)
100% Pure Pumpkin Puree - 13/4 cup
Oil - 1/2 cup ( I used about 2 tbsp peanut oil)
Eggs - 2, lightly beaten
Water - 1/3 cup
Preheat oven to 350F. Grease 3 mini muffin tins or one mini muffin and one regular muffin tin with oil or butter.
In a large bowl, beat the eggs and add oil, pumpkin puree and molasses .
Sieve flour and baking soda over the bowl. Add cinnamon and mix well. As needed add water until the mixture is of the consistency of mashed potatoes.
Drop spoonful of mixture into muffin cups, filling 2/3rd of the way.
Bake for around 20 minutes until a toothpick inserted in the center of the muffin comes out clean.
Cool completely and store in an airtight container for 5 days in the refrigerator.
The pictures here are not so pretty, but my dog loved them.
Wednesday, November 4, 2015
Raw Papaya – half, peeled and cut into small cubes
Potato – 1 small, peeled and cut into cubes (optional)
Turmeric – 1/4 tsp
Red Chili Powder – a pinch
Coconut Oil – 1 tbsp
Mustard Seeds –1 ½ tsp
Hing - 2 pinches
Curry Leaves – 4
Green Chili – 3
Red Chili - 1
Urad Dal - 1 tbsp.
Turmeric - a pinch
Water - 1 cup
Cilantro for garnishing
Take 1 tsp of mustard seeds and using a mortar and pestle make a powder. Keep aside.
Heat oil in a pan. Temper with 1/2 tsp mustard seeds and hing. Add the urad dal, green chili, red chili, curry leaves and fry for a few minutes till the urad dal begins to change color.
Add urad dal, turmeric, salt and water. Mix well and cover and cook till the papaya pieces are tender.
Add the mustard powder and cook for a few minutes more. Garnish with cilantro and serve with steamed rice and dal.
Adapted from http://vegrecipes4u.com/green-papaya-curry/