Showing posts with label yogurt. Show all posts
Showing posts with label yogurt. Show all posts
Friday, April 18, 2014
Toffee Apple Yogurt Muffins
Toffee Apple Muffins
Makes 6-8 (but I doubled all the ingredients)
150g/5oz self-raising flour
1/2 tsp baking powder
pinch of salt
50g/2oz dark muscovado sugar
120ml/4fl oz Greek Yogurt
25g/1oz butter, melted
1 egg, beaten
2 peeled cored and chopped apples
50g/2oz fudge pieces1. Pre-heat the oven to 200C/400F/Gas 6. Sift the flour, baking powder and salt into a bowl.
2. Mix the sugar, yogurt, butter and egg in another bowl.
3. Fold the flour mix into the wet mix and then fold in the chopped apple and fudge pieces.
4. Spoon the mixture into greased muffin tins or paper cases. Bake for 20-25 minutes until well risen and firm to the touch. Leave in the tins for a few minutes, then transfer to a wire rack to cool. Serve warm or cool.
Sunday, January 19, 2014
OATMEAL THAIR SADAM OATMEAL WITH YOGURT
OATMEAL THAIR SADAM (OATMEAL WITH YOGURT)
Dear friends, how are you all doing? We have settled down in our apartment, actually I finished unpacking and arranging everything the same week itself, I needed some more time with my short-term course I am doing with Penn Foster University and I am almost there. I am posting a photo of my kitchen in this post. Hope you all like my new kitchen.
Coming to the recipe, these days I have been substituting oatmeal for rice very often. This was one such crazy day when I thought if oatmeal goes well with sambar and pongal, why not try it with curd rice, anyway I love my curd rice to be gooey. I was very reluctant to post this recipe, though I had taken a few photographs of the dish. This afternoon I mentioned about this dish to my friend Viki on the phone and she seemed to like it very much, now I finally got the courage to post this recipe. Actually I loved this dish very much, this was much lighter and there was no significant taste difference at all. It went very well with pickle and I love this healthy version of curd rice. Here goes the recipe:
INGREDIENTS:
Regular whole-grain oatmeal, 1 cup.
Nonfat or low-fat plain yogurt, 1 cup.
Salt as per taste.
Mustard seeds, ½ teaspoon.
Broken red chilies or slit green chilies, 2.
Asafetida, 1 pinch.
Ginger, 1 very small piece.
Curry leaves, 1 sprig.
Wheat bran and ground flaxseed powder, 1 teaspoon of each, (optional).
PREPARATION:
Cook the oatmeal with water according to the package instructions and let it cool. I have added a teaspoon of wheat bran and flaxmeal to the oatmeal, these can be omitted too. Transfer the yogurt to a bowl, add salt and the cooled oatmeal and mix well. If needed, some water can be added to get the desired consistency. Meanwhile, heat a small pan and when the oil turns hot, add the mustard seeds and let it splutter. Then add the broken chilies, curry leaves, ginger, and asafetida powder and fry for a few seconds. Pour the contents of the pan over the curd and oatmeal mixture and mix well. Serve with any spicy side dish or pickle and enjoy.
Coming to the recipe, these days I have been substituting oatmeal for rice very often. This was one such crazy day when I thought if oatmeal goes well with sambar and pongal, why not try it with curd rice, anyway I love my curd rice to be gooey. I was very reluctant to post this recipe, though I had taken a few photographs of the dish. This afternoon I mentioned about this dish to my friend Viki on the phone and she seemed to like it very much, now I finally got the courage to post this recipe. Actually I loved this dish very much, this was much lighter and there was no significant taste difference at all. It went very well with pickle and I love this healthy version of curd rice. Here goes the recipe:
INGREDIENTS:
Regular whole-grain oatmeal, 1 cup.
Nonfat or low-fat plain yogurt, 1 cup.
Salt as per taste.
Mustard seeds, ½ teaspoon.
Broken red chilies or slit green chilies, 2.
Asafetida, 1 pinch.
Ginger, 1 very small piece.
Curry leaves, 1 sprig.
Wheat bran and ground flaxseed powder, 1 teaspoon of each, (optional).
PREPARATION:
Cook the oatmeal with water according to the package instructions and let it cool. I have added a teaspoon of wheat bran and flaxmeal to the oatmeal, these can be omitted too. Transfer the yogurt to a bowl, add salt and the cooled oatmeal and mix well. If needed, some water can be added to get the desired consistency. Meanwhile, heat a small pan and when the oil turns hot, add the mustard seeds and let it splutter. Then add the broken chilies, curry leaves, ginger, and asafetida powder and fry for a few seconds. Pour the contents of the pan over the curd and oatmeal mixture and mix well. Serve with any spicy side dish or pickle and enjoy.
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