BANANA NUT MUFFIN

HOW TO MAKE BANANA NUT MUFFIN

INGREDIENTS:

      All Purpose flour - 2 cups

      Sugar - 11/2 cups

      Butter -  150 or 200 gms

      Banana- 3

      Egg -3

      Baking soda- one pinch

      Salt - Half Pinch

      Nuts (any kind) - I/2 cup ( I used cashews and Almonds )

METHOD: 

1. Mix the baking soda and salt with the All purpose flour.
2. Smash the Bananas and chop the nuts finely
3. Melt the butter and mix the powdered sugar with that and blend nicely.
4. Add the full egg and blend it nicely.
5. Add the flour to this and blend it till there is no lumps
6. Finally sprinkle nuts to this mixture.
7. In between preheat the conventional oven to 350 degree
8. Now spray oil on the muffin pan and pour the mixture in the pan.
9. Set the timer to 30 minutes
10. After 30 minutes check for the consistency (if you insert tooth picker in muffin it should come out without sticky) 
11. Muffins should be in golden yellow color else you can increase the timer to few more minutes.

PICTORIAL REPRESENTATION:

BUTTER, BANANA, EGG, NUTS

ALL PURPOSE FLOUR,SUGAR, BAKING SODA AND SALT

MELT THE BUTTER AND ADD THE SUGAR

BLEND IT THOROUGHLY

SMASH THE BANANAS

ADD THE EGG TO SUGAR AND BLEND IT

ADD THE FLOUR MIX AND BLEND IT NICELY  AND SPRINKLE THE NUTS 

SPRAY OIL ON THE PAN

GREASE THE PAN EVENLY

POUR THE MIX IN THE PAN (FILL UP TO HALF OF THE HEIGHT)

PREHEAT THE OVEN TO 350 DEGREE AND SET THE TIMER TO 30 MINUTES

IN THIS TEXTURE TAKE IT OUT AND LET IT COOL

NUTRITIONAL VALUES:

 This muffin is so addictive in taste and once you tasted it sure you will bake it again.

BANANA: Banana is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
The bad: A large portion of the calories in this food come from sugars.

Read More http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1846/2#ixzz395AYblBt

COCONUT MILK RICE

HOW TO MAKE COCONUT MILK RICE

Ingredients: 

• Basmati Rice - 2 cups
• Ginger Garlic  - 2 tsp
• Coriander leaves - 1  small bunch      
• Coconut Milk – 2 cup
• Shredded coconut -1/2 cup
• Cashews and Raisins
• ghee - 1 tsp
• ​oil - 3 tsp
• salt         

For seasoning:

• Bay leaves - 3
• Cinnamon stick - 1 inch
• cloves -3
• Cardamom -1 or 2
• Fennel seeds - 1 tsp
• Mint leaves - I  (equally small bunch)
• Green Chilly - 2 ( Medium size)

​Steps:

1. Use freshly grinded Ginger Garlic paste and freshly prepared coconut milk for better taste. 
2. In small pan heat the ghee and fry cashews, Raisins and shredded coconut.
3. In pressure cooker heat the oil and ghee, add the given seasoning ingredients for 30 secs add the ginger garlic paste and fry for 2 mins until the smell goes out then add the green chilly, Coriander leaves and Mint leaves and cook for 1 min.
4. Add the Basmati rice to this and fry for 2 min.
5. Add the fried coconut mixture with this.
6. Add two cup of coconut milk.
7. If needed add ½ cup water and put the whistle.
8. Switch off the stove immediately after one or two whistle
9. Garnish with Coriander leaves.

Pictorial Representation:

Seasoning Ingredients

Heat oil and ghee and add the seasoning ingredients

Add the rice and fry for 2 mins

Heat the ghee and fry the Cashews, Raisins and Shredded Coconut

Take 2 cups of Fresh Coconut Milk

Add the coconut mixture to the rice and pour the coconut milk

Pressure cook it for 2 whistles

Garnish with Coriander leaves

Nutritional information of coconut:

Nutrition Facts

Serving Size 1 cup (240 g)

Per Serving% Daily Value*

Calories 45

Calories from Fat 41

Total Fat 4.5g7%

Saturated Fat 4g20%

Cholesterol 0mg0%

Sodium 15mg1%

Potassium 65mg2%

Carbohydrates 2g1%

Dietary Fiber 1g4%

Sugars 1g

Protein 0g

Vitamin A 10% · Vitamin C 0%

Calcium 10% · Iron 4%

TOMATO BIRIYANI

HOW TO MAKE TOMATO BIRIYANI

Ingredients: 

• Basmati Rice - 2 cups
• Ginger Garlic paste  - 2 tsp
• Big Onion (Chopped or sliced) - 2
• Tomato (Chopped) - 3
• Green Chilly - 2 ( Medium size)
• Coriander leaves - 1  small bunch
• Mint leaves - I  (equally small bunch)    
• Coconut Milk - 1 cup
• ghee - 1 tsp
• ​oil - 3 tsp
• salt         

For seasoning:

• Bay leaves - 3
• Cinnamon stick - 1 inch
• cloves -3
• Cardamom -1 or 2
• Fennel seeds - 1 tsp

​Masala:

·         Turmeric Powder - 1 tsp

·         Chilly Powder - 2 tsp

·         Coriander powder - 1 tsp

Steps:

1. Finely chop the onion, tomato, green chilly, Coriander leaves and Mint leaves.
2. Use freshly grinded Ginger Garlic paste and freshly prepared coconut milk for better taste. 
3. In pressure cooker heat the oil and ghee, add the given seasoning ingredients for 30 secs then add the onion and fry for 2 min until the oil lightly separates then add the ginger garlic paste and fry for 2 mins until the smell goes out then add the green chilly.
4. Add all the masalas and salt and with out burning the masalas add the tomatoes with in a minute.
5. Cover and let it cook until the tomatoes get smashed.
6. Add one cup of water and one cup coconut milk.
7. Finally add the rice, mix well and put whistle.
8. Switch off the stove immediately after one or two whistle
9. Garnish with Coriander leaves and serve with Raita. 

Pictorial Representation:

Finely Chop the onion and Green chilly and freshly prepare Ginger Garlic paste

Finely chop the Tomato, Coriander leaves and Mint leaves

Seasoning Ingredients

Fry the seasoning ingredients and Onion

Add the chopped ingredients and Ginger Garlic paste...add the Tomatoes as last

Take One cup of Coconut milk

Pour one cup of water and one cup of Coconut milk in to the Mixture

Finally add 2 cups of Basmati rice and Pressure cook for 1 or 2 whistles

Garnish with Coriander leaves and serve hot with Raita

Nutritional information:

One medium sized-tomato provides over a third of the recommended daily allowance of vitamin C, and nearly a third of the recommended daily allowance of vitamin A.Tomatoes are also a great source of fiber, carbohydrate, potassium and iron. Tomatoes are an outstanding source of the antioxidant.

But those who have kidney stone problems are recommended to reduce the consumption amount of Tomatoes.

MUTTON BIRIYANI

HOW TO MAKE MUTTON BIRIYANI

 Ingredients: 

• Mutton - 1 kg
• Basmati Rice - 3 cups
• Ginger Garlic paste- 3 tsp
• Big Onion (Chopped or sliced) - 3
• Tomato (Chopped) - 3
• Green Chilly - 3 ( Medium size)
• Coriander leaves - 1 small bunch
• Mint leaves - I  (equally small bunch)    
• Coconut Milk - 1 cup
• lemon juice - 2 tsp 
• ghee - 1 tsp
• ​oil - 3 tsp
• salt         

For seasoning:

• Bay leaves - 3
• Cinnamon stick - 1 inch
• cloves -3
• Cardamom -1 or 2
• Fennel seeds - 1 tsp

​Masala:

·         Turmeric Powder - 1 tsp

·         Chilly Powder - 2 tsp

·         Coriander powder - 1 tsp

·         ​Garam masala - 1 tsp

Steps:

1.  Marinate the Mutton pieces with lemon juice and half measure of the given masala (Turmeric powder - 1/2 tsp, Chilly powder - 1 tsp, Coriander powder - 1/2 tsp, Garam masala - 1/2 tsp,salt -1 tsp) for minimum half an hour and keep aside.

2.    In Parallel soak the rice with 2 cups of water for minimum half an hour and keep aside.

3.   Finely chop the onion, tomato, green chilly, Coriander leaves and Mint leaves.

4.  Pressure Cook the marinated mutton with 1 tsp of oil and 1/2 cup of water for 3 to 4 whistles.

5.   Now in a big pan add the given seasoning ingredients for 30 secs then add the onion and fry for 2 min until the oil lightly separates then add the ginger garlic paste and fry for 2 mins until the smell goes then add the green chilly, Coriander leaves and Mint leaves after 1 min add the chopped tomatoes.

6.    Cover the pan and let it cook until the tomatoes get smashed then add the pressure cooked mutton with the stock (the cooked water or soup).

7.    Add the remaining masalas and salt with this according to the taste and mix well, let it cook for 2 mins covering the pan.

8.    Now add the rice soaked water and coconut milk with the mix and let it cook for 3 mins. (Preheat the conventional oven at 350̊.)

9.    Finally add the soaked rice and cover the pan for 3 to 5 mins.

   10.Now Transfer the mixure to conventional proof pan and Cover the pan              with foil paper and set the oven time for 10 to 15 mins.

   11. Finally garnish with Coriander leaves.

Note: (Method without Conventional oven)

In step 10 instead of transferring to the oven pan cook in the same stove pan for 5 more minutes in medium heat. Mix the rice carefully with wooden ladle and check for the consistency of the rice frequently.

Marinate the Mutton

Pictorial Representation:

Chopped onion -3

Soak the rice

Chopped Tomatoes -3

Seasoning Ingredients

Masala and Salt

Pressure Cook the Mutton

After seasoning the ingredients add onion and all the chopped ingredients

Add Ginger Garlic paste and Chopped onion

Add the Mutton with the stock and add the remaining masalas

Add soaked rice with water and Coconut milk

When the rice is half cooked transform the mix into Conventional oven pan

Cover the pan with foil paper

Set the oven at 350 for 10 to 15 mins to get the right the texture of the Biriyani as shown above

Nutrition values:

Health Benefits of Mutton:

Mutton contains a lot of vitamins and nutrients needed by the body. It has iron, choline, selenium and vitamin B. Vitamin B itself is useful to health, which helps burn fat. In addition to vitamin B, selenium and choline contained in mutton beneficial to ward off cancer. In every 100 grams of goat meat contains 154 calories, saturated fat 3.6 mg, and 9.2 mg of fat.

But for those of you who have problems with high blood pressure, do not often eat Mutton much because it can lead to hypertension and cholesterol .