Tag Archive | myfoodforthesoul

Chocolate Chip Muffins

Instant Chocolate Chip Muffins | Pressure Cooker Baked Chocolate Chip Muffins

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I love anything that has to do with Chocolate and so does my family. I really mean anything ! 🙂 Chocolate and me are best friends, I could litterly eat it morning, afternoon and night with no problem and no guilt. That goes for everyone in the family and trust me I’m not exaggerating. 🙂

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We’ve all heard of Betty Crocker ….those instant pre-packaged baking goods are wonderful when in a rush. I always keep some on hand, there’s days when I have no time to bring ingredients at room temperature and Betty Crocker is there to help me! Love it.  (No I’m not branding or advertising for Betty Crocker, just love the product). These Chocolate Chip Muffins are instant, 3 minute mix, bake and serve.

The best thing about some of the Betty Crocker products is that it takes only water …..yes “water” and that’s why it’s called instant. I love to bake from scratch, but some days I’m looking for the cheat version easy way out ….we all need a break some days. A lot of the Betty Crocker packages do require eggs as an added ingredient, but I like to bake egg less so the water substitute is the best.

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Recently, it’s been extremely hot and when the temperature is rising I’m in no mood to turn on the oven to bake. That’s when baking with a pressure cooker or steamer comes handy (click the line to show you an image of my steamer that I used to make these delicious muffins). This Aluminum Idli/dhokla steamer was given to me by my mother-n-law, which has been used extensively to make many wonder delicious mouth-watering dishes. Thank you MIL 🙂

Wondering how it works, well its super simple all that’s need is pressure cooker or a steamer pot. Put about 1 1/2 cups of salt (regular salt) in the bottom of the pot and place a flat ring on top of the salt, cover and let it warm up on the stove on medium heat. That’s it !  When making small batches of baking goods, some times it’s not always worthwhile to turn on the oven…try this out it guaranteed to work and results are phenomenal.

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When I started to make these muffins I didn’t have a muffin tin that would fit right into my pressure cooker, so I brought out my good old handy-dandy desi (traditional) “varki” or also known as “katori” (traditional stainless steel little bowls). I line them with muffin liners, poured the batter and baked them. Woala !!! ready soft, warm, delicious Chocolate Chip Muffins.

This is a great quick fix recipes for the non-experienced bakers, or bachelors that would like to try out a new way of baking instead of the not trying it out at all.

Hope you enjoyed this recipe, be sure to check out some other wonderful recipes: Eggless Chocolate Cupcakes with Chocolate Buttercream FrostingCarrot Kheer -Gajar Dhoodh Pak and Nutella Cocoa Milkshake.

 

Chocolate Chip Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 27 minutes

Yield: 5

Chocolate Chip Muffins

3 minute pouch to oven ready Chocolate Chip Muffins

Ingredients

Instructions

  • Preheat pressure cooker or a steamer pot (remember to remove whistle). Put about 1 1/2 cups of salt (regular salt) in the bottom of the pot and place a flat ring on top of the salt, cover and let it warm up on the stove on medium heat.
  • If using muffin tin place a paper-baking cup (muffin liner) in each. If using varki or katori line with paper-baking cups. No need to grease. (As shown in one of my pictures)
  • Follow instruction on Betty Crocker Chocolate Chip Muffin Mix package on preparing batter by adding 1/2 cup of water and stirring muffin mix. Then fill each cup about 1/2 way full.
  • Place muffins inside pressure cooker and cover the pressure cooker and bake 20-25 minutes until nice golden brown. Poke toothpick in center if comes out clean, muffins are ready.
  • Carefully remove from pressure cooker, immediately remove muffins from tin carefully and let them cool.
  • Notes

    extra chocolate chips is optional.

    If you don't like to use paper-baking cups, then make sure to greasy muffin tin first then place batter. Once muffins are baked wait for muffins to cool down then remove from muffin tin.

    ****Remember to remove the whistle from the pressure cooker***

    http://myfoodforthesoul.com/chocolate-chip-muffins/

     

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    Yum

    Bhaji Mooli nu Shaak

    Bhaji Mooli nu Shaak – White Radish cooked with its leaves

    Don’t toss those Radish Greens !

    imageOur passion (that’s me and my husband) for gardening is completely unconditional. During the summer days we, but more so my husband spends a lot of time in our wonderful garden keeping it well maintained and weed free so we all can enjoy fresh home-grown vegetables. Well, this wonderful absolutely healthy and delicious subzi (curry) is made from a home-grown vegetable called Mooli (White Radish or Daikon).

    This dish is simply delicious, very healthy, absolutely easy and simple to make. It’s made with only fresh ingredients, things that are normally always in our kitchen like green chili, garlic, ginger, methi (fenegreek seeds) and salt. Really! that’s it. Super simple and cook time is no more than 20 minute.

    Home grown radish (mooli)

    Home grown radish (mooli)

    White Radish also known as “Mooli” in Hindi or “Mura” in Gujarati, it also has many different names that its known around the world. This is one of those unpopular vegetables that might not top many people’s list. Once this vegetable has been cut, shredded or sliced it seems to leave a little bit of an odd smell lingering around which could be unpleasant at times …..especially if you’re not use it. The way I see it look past the shape, size or smell of this vegetable and focus on the absolute important factor that is it’s health and nutrition benefits.

    Mooli (radish) consumed raw, cooked or even add into a salad is super healthy. It helps regulate blood pressure, is also very beneficial when suffering from cold or cough, helps breakdown mucus in the throat. Some research has shown that it may help with weigh loss cause it’s low in calories and a fibrous vegetable. There are many different reasons that show this vegetable is an excellent source of nutrients.

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    No vegetable should go to waste, that’s why I say “Don’t toss those Radish Greens”. The leafs of the radish with the actually white radish make any excellent dishes. I love to make this especially for my kids, it’s full of iron and vitamins which is very important in the growth of our children. Radish leafs (mooli ke patte) are so versatile they can be adapted just like any other green leafy vegetable. Make subzi (curry), use it in parathas, include it in a salad or add it to some lentils (dal) to add that extra protein factor.

    My husband is completely in love with Mooli. Any dish made with mooli he enjoys….his all time favorite is pickling it with salt and lemon juice.

    He loves tasty, but simple food. He tells me that food should be enjoyed with its natural flavor and taste. Any vegetable that I cook I don’t like to overwhelm it with lots of spices, we both like to get the actual taste of the vegetable and keep the nutrition alive.

    Bhaji Mooli nu Shaak or Bhaji Mooli ki Subzi is great dish to enjoy for breakfast, lunch or dinner.

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    Bhaji Mooli nu Shaak

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 20 minutes

    Serving Size: 3-4

    Bhaji Mooli nu Shaak

    Healthy and Nutritious Iron Rich Bhaji Mooli ni Shaak

    Ingredients

    • 1 large bunch of White radish green (as seen in my radish picture)
    • 1 large White radish - peeled and chopped into finely small pieces.
    • 1 inch - ginger piece- grated
    • 2-3 Garlic cloves - grated
    • 1 tsp - Green Chili paste
    • 1/2 tsp.- Methi seeds (fenugreek seeds)
    • pinch of asafitida
    • 2 tbsp.- Oil

    Instructions

  • Break off and separate the radish leaves. Discard the thick stem.Wash well to remove all grit. Holding a handful of greens at a time, cut crosswise at 1/4 inch intervals, chopping up finely. Put in a bowl.
  • Wash the radish and discard their tails.Peel and chop into finely pieces.
  • Heat oil in a large pan, skillet or karhai over medium-high heat. When hot add in methi seeds (fenugreek seeds), saute for 10 seconds, then add in asafitida.
  • Add in chopped mooli (radish) and mooli leaves (patte) mix well. Let it cook for 5 minutes. Add in green chili paste, ginger, garlic and salt to taste. Mix everything together well. Cover and let it cook on medium-heat for 10 minutes until mooli/leaves are tender. Stir frequently
  • Uncover and do a taste test and adjust. Turn up heat and boil away any liquid that may have formed.
  • Serve hot with your favorite side dish of roti or rice.
  • http://myfoodforthesoul.com/bhaji-mooli-nu-shaak/

     

    Hope you enjoy making subzi/curries as much as I do. Do check out of my other recipes to enjoy this summer; Methi Muttar Malai PaneerRed Thai Tom Yam Curry Noodle SoupBhindi Kadhi and Mattar Tofu in White Gravy

    Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

    Don’t forget to subscribe to my blog via email for great updates, newsletters and never miss a posting on some great interesting and delicious recipes.

    Yum

    Mix Berry Banana Milkshake

    Mix Berry Banana Milkshake – Beat the Heat with this delicious Milkshake

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    Summer! The best time to enjoy a tasty tall glass of cold Mixed Berry Milkshake. This drink is a complete delicious delight. Made from the goodness of in season mixed berries, nice ripe bananas, whole milk and a dash of sugar topped with fresh berries. Totally Yummy! 🙂

    Mix berries which are hand-picked are all time the best. Berry picking is so much fun, I love it. 🙂 We have many different farms with acres of land that are open to the public …obviously with a small admission fee since they’re a tourist attraction activity for the summer months.

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    During the summer months many different fruits are available for picking like strawberries,  blueberries, raspberries, blackberries, apples, pears, peaches and these are some to list.  Not just fruits even fresh vegetables are available for picking or buying straight from the farm.

    Farmers market is a great place to visit early in the morning. These are farmers that bring and sell freshly grown fruits and vegetables. Also many delicious foods from different cultural backgrounds are available for tasting and buying. A day spent at the farmers market is a well spent day for the whole family.

    Summer months are really the most enjoyable months . So many different events are always going on. I live in Canada, so we only get a few months of summer, but trust me those few months are filled many different events to enjoy. Weekends are always eventful, lots to do, place to visit and enjoy a nice relaxing evening in the backyard on the grande swing.

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    Speaking of backyard, I spend lots of quality time writing on my blog right in the backyard. The open air and freshness relaxes me and I free style write away. 🙂 I write freely right from the heart share my life’s quality moments with my friends and followers.

    Mix berry Banana Milkshake is a super delicious, extremely simple and super fast Milkshake.  A few ingredients and in no time you have a superb scrumptious thick Milkshake that is guaranteed to beat the heat.

    No set recipe to follow, us your choice of berries. I used strawberries, blueberries, raspberries and blackberries with couple of ripe bananas, milk and sugar blended together at high-speed. Whola! Mix berry Banana Milkshake is ready.

     

    Mix Berry Banana Milkshake

    Yield: 3-4

    Mix Berry Banana Milkshake

    Delicious and Sweet treat for the hot summer days "Mix berry Milkshake"

    Ingredients

    • 2 cups- Mixed Berries of your choice
    • 2 ripe bananas - peeled
    • 2 cups- cold whole or 2% milk
    • 1-2 tbsp.- sugar (optional)

    Instructions

  • Place all ingredients into a blender jar and blend on high speed till smooth consistency reached.
  • Pour into tall glass and serve cold.
  • Mix Berry Milkshake is ready Enjoy !
  • Notes

    I used fresh berries and ripe bananas that I had prepared and kept in the freezer to us at a later time.

    Store bought frozen fruits works well also.

    Sugar is optional

    http://myfoodforthesoul.com/mix-berry-banana-milkshake/

     

     

     

     

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    Hope you enjoy making milkshakes as much as I do. Do check out of my other recipes to enjoy this summer; Nutella Cocoa MilkshakeStrawberry Banana MilkshakeMango Kulfi Milkshake and Mango Banana Milkshake.

    Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

    Don’t forget to subscribe to my blog via email for great updates, newsletters and never miss a posting on some great interesting and delicious recipes.

     

     

    Yum

    Salsa-Veggie Quesadilla

    Cheesy Salsa Veggie Quesadilla | Tortillas stuffed with colorful veggies and salsa sautéed in light seasoning and top with loads of Tex Mex Marble Cheese; roasted till crispy golden brown

     

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    Summer has official started now and kids are off school. So are you wondering what to make to feed your hungry monsters? Well, this is one absolute delicious and mouth-watering options.  This recipe is guaranteed to satisfy not just the little ones, but also all the die-hard food lovers out there. Salsa-Veggie Quesadilla is a super quick and easy dish to prepare either for lunch or a nice weeknight meal. Any choice of vegetables (I used colorful bell peppers, red onion, mushroom, green onion, grated carrots and black olives) sautéed in Mexican seasoning with an added touch of Salsa and stuffed into Tortilla topped with loads of Tex Mex Marble Cheese and roasted till nice golden brown and melted cheese.

     

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    I’m one that loves anything with melted cheese and when it comes to Mexican food ……LOVE IT !  I think with quesadillas you can never go wrong, it’s like eating a sandwich, but even better.  When I think of quesadillas, it reminds me of wraps and frankies; the only twist here is that it’s completely Mexican.

    As far as making quick and easy meals, it doesn’t get any better than making quesadilla. Quesadillas by far the most simplest meal to prepare; all that’s need is flour tortillas filled with your favorite filling and cheese, folded over, and heated till nice and golden brown crispy, cheese melted to perfection in no time. The best part of quesadillas is that there are endless incredible fillings with many variations, plus you can customize the filling to ones own individual tastes.

     

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    Quesadillas are not just versatile when comes to fillings, they versatility extends to the way they are cooked ; they can be pan-fried, Panini pressed, baked or even grilled. To me the best part of a quesadilla or a grilled cheese sandwich is went the cheese has leaked out of the edges and fried against the tortilla or bread; that’s when I know how heavenly this must taste!

     

    Salsa-Veggie Quesadilla

    Serving Size: 4

    Salsa-Veggie Quesadilla

    Filling salsa veggie quesadillas, stuffed with colorful bell peppers, mushroom, black olives, onion and loads of cheese. These quesadillas feature irresistibly crispy sides and melted cheese

    Ingredients

    • 1/2 - Red Bell Pepper - finely chopped
    • 1/2 - Green Bell Pepper - finely chopped
    • 1/2 - Yellow Bell Pepper - finely chopped
    • 1 small - Red Onion - finely chopped
    • 6-8 - White Mushrooms - thinly sliced
    • 1 medium carrot - peeled and grated
    • 3-4 springs - Green Onion - finely chopped
    • sliced Black Olive - as desired (optional)
    • 1 tbsp.- Oil
    • 2 1/2 cup - shredded Tex Mex Marble Cheese
    • Salt / Black Pepper to taste
    • 1 pack-45 g- Old El Paso Burrito Seasoning
    • 1/2 tbsp.- Red Chili Flakes
    • 3 tbsp.- Mild/Hot Jarred Salsa
    • 4 Medium Tortilla (white or whole wheat)
    • Finely chopped Fresh Coriander leaves

    Instructions

  • In a large skillet over medium heat, heat oil. Add chopped red onion, stirring occasionally, until the onions are turning translucent. Add all of the vegetables and cook, stirring occasionally, until tender and turning golden, about 5-6 minutes. Add in burrito seasoning, pepper, red chili flakes and salt to taste, stir and let it cook for about 2-3 minutes. Add in red salsa and fresh coriander leaves and stir. Remove from heat and keep aside.
  • Divide 1 cup shredded cheese between the 4 tortillas, covering only half of each tortilla with cheese. Divide the salsa veggie mixture evenly on top of the cheese on each tortilla, Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the other empty side tortilla halve over the toppings.
  • Heat a medium to large skillet or fry pan on the stove over medium heat. Place one of the filled tortillas onto the pan. Cook for a few minutes, and then flip carefully with a spatula. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, and then slice quesadilla into three slices using a pizza cutter or a very sharp knife.
  • Serve with more salsa or sour cream
  • http://myfoodforthesoul.com/salsa-veggie-quesadilla/

     

     

    Yum

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice Stir-Fry with Marinated Tofu

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    Are you wondering what to make or do for dad this Sunday on Father’s Day?  Well, look no further here is an absolute super delicious and healthy recipe to put together for that special man in our lives ……our FATHER. Basmati-Rice Stir-Fry with Marinated Tofu just the way it sounds …all time best rice in the world “Basmati Rice and tofu chucks marinated into a special sauce, stir-fried with colorful vegetables. An excellent dish for the whole family to agree on. Celebrate Father’s Day with this marvelous, scrumptious, flavorful dish Basmati-Rice Stir-Fry Marinated Tofu.

     

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    Stir-fries are one of the best meals to make …their super fast, makes good use of fresh vegetables, and get their flavoring from the most basic items like soy sauce, garlic, ginger and chili sauce.  This dish is a complete meatless …pure vegetarian dish, egg free version. It’s made with scrumptious marinated tofu, colorful bell peppers, mushroom, ginger, garlic, soy sauce, sesame oil and seasoning.  This recipe can particularly work with any choice of vegetables liking broccoli, string beans, carrots, snap peas and bok choy.

    To be honest, I was not a great stir fry fan and wasn’t very fond of tofu. Growing up my family wasn’t into any Asian Food, so I didn’t always have that opportunity to explore the world of Asian Food. I had mentioned before that I hail from a very traditional Gujarati family and grew up with my grandmother, so she had no idea how to even make Asian Food …. let alone “stir fry”. It was always the full authentic traditional Gujarati food ……which I always enjoyed and always will.  “Ba (grandma) miss you !

    My first discovery into Asian Food came when I met my husband..back then he was my fiance. We explored many different restaurants, cuisines and foods and that was the first time I had tasted the best tofu in the world. I could not believe that tofu could be this tasty…I was in heaven! Can’t remember the name of the dish, but truly remember that I didn’t even know that I was eating tofu cause it was so well prepared. The texture and flavors were mouth-watering.

     

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    Now, I’ve started to master all of the great Asian Cuisines Foods, so I like to use Tofu in all my dishes …will I try to use. I sometimes substitute paneer for tofu and go the healthy way in cooking.  For my kids Asian Food is no secret, I have always introduced them to many different cultural foods. They are very kin and love any kind of stir-fry especially stir-fried rice. Vegetables sometimes becomes a challenge, but I secretly get them to eat it ….. tofu they have no problem.

    The credit for this special experience in the world of Asian Food and Asian Cooking, whether it’s Chinese, Indo-Chinese, Hakka-Chinese, Thai, Malaysian, Cantonese or any Asian related food feast goes to my dear husband …..he has helped me explore many wonderful cuisines and open up my taste buds to the world of food. Love him for that ! 🙂

     

    tofu

     

    For this recipe I had made a very basic five ingredient marination sauce ,but the basic trick is in removing the excess water from the tofu, this will help the tofu stay nice and firm. Completely, drying the tofu helps when grilling or baking the tofu at a high temperature, it creates a nice golden brown, tougher texture somewhat of a “meat-texture” like my husband would say! Marinating the tofu for about an hour in room temperature helped the tofu absorb and soak in all of the delicious sauces,which was far more appetizing in the texture and taste department.

    The basic sauce recipe that I’ve used here for the tofu marination is very versatile and be changed up to your liking or use it as is. This method that I’ve used goes extremely well in many of the stir-fry dishes or salads.

    I’m hoping to incorporate this same method of tofu marination and sauce in other dishes and see how well versatile the tofu will be. So far what I’ve tasted and feedback from my family has all been completely positive, so I have high hopes.

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice Stir-Fry with Marinated Tofu

    Prep Time: 1 hour

    Cook Time: 20 minutes

    Total Time: 1 hour, 20 minutes

    Serving Size: 4-5

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice with Marinated Tofu made tasty with a simple technique that gives the tofu perfect texture and flavor stir-fried in delicious Basmati-Rice and colorful vegetables. A complete and healthy,delicious weeknight/weekend meal.

    Ingredients

      Tofu Marinate Sauce
    • 6-7- Fresh springs green onion (greens & whites)
    • 6-7 - Fresh Green Garlic
    • 2 - Cloves garlic
    • 2 - Fresh green chilies
    • 2 to 3 tbsp.- soy sauce, or to taste
    • 1 tbsp.- Sesame Oil
    • 14 oz - 1 package extra-firm tofu
      Stir-Fry Ingredients
    • 2 tbsp.- Canola Oil
    • 3 -Garlic Cloves, minced
    • 1 piece (3 inches) - Ginger,peeled and thinly chopped
    • 2 - Bell peppers (1 red and 1 yellow), inner ribs and sees removed, cut into 1 inch chucks
    • 1 cup - Mushrooms, cut into small chucks
    • 2 1/2 cups - cooked Basmati Rice
    • 3 tbsp. - Soy sauce
    • 1 tbsp. - Sesame Oil
    • Salt and Pepper to taste
    • Sriracha hot sauce to your liking (optional)
    • 3 - Springs Green onion. cut halved lengthwise and thinly sliced.

    Instructions

    Pressing Tofu to remove excess water to make tofu become more denser and firm.
  • Cut tofu into 1 inch slices, lay flat on a baking sheet or plate lined with a double layer of paper towels. Then place two more clean paper towels on the top of the tofu and cover with either baking sheet or plate. Weight it down with a heavy skillet, pot or canned goods. Let it sit for at least 30 minutes.
  • Marinated Tofu
  • Combine all of the ingredients for the "Tofu Marinated Sauce" into a blender jar. Blend til a smooth consistency paste has been formed. Add a little water if need be to combine.
  • Cut tofu into desire size. Combine tofu pieces and sauce together, make sure all tofu pieces are coated evenly. Cover and keep aside and let marinate for 30 minutes at room temperature.
  • Stir-Fry Preparations
  • In a wok or large skillet, heat up canola oil over medium-heat. Once hot add in garlic and ginger; saute,stirring until fragrant. about 30 seconds.
  • Then add in tofu, and let it cook, stirring in between until tofu is golden brown all over, about 5-8 minutes. Add in the bell peppers,mushrooms; cook, stirring, until the peppers are crisp-tender. About 4-5 minutes.
  • Add in rice, soy sauce and Sriracha hot sauce (optional) mix well; cook, stirring frequently until rice is completely heated through. Then add in sesame oil, season with salt to taste and pepper;mix well and cook for another 2 minutes.
  • Garnish with spring onions and serve hot.
  • http://myfoodforthesoul.com/basmati-rice-stir-fry-with-marinated-tofu/

     

    I hope you enjoy this recipe; be sure to check out these ones also:

    Broccoli Tofu Paratha

    Red Thai Curry

    Red Thai Tom Yam Curry Noodle Soup

    Yum