Owner: Recipe Junction URL:http://recipejunction.blogspot.com/ Join Date: Wed, 21 Feb 2007 13:42:33 -0600 Rating:0 Site Description: Indian Cuisine, Vegetarian cuisine, Recipes and much more Site statistics:Click here
MALLIGE IDLI 2006-12-11 03:20:00 y in-laws are from Mysore and every time I visit India during November - December time MIL would take me to the Dasara Exhibition. We used to shop and shop; after which we made a point not to miss a single food stall in there :) . Wow! Food in India is the second thing that I miss the most after my family I guess. OK now coming to food, we used to order something called "Mallige Idli" there (Mallige means Jasmine flower in Kannada - thus relates 'coz of its extra smoothness and softness). They are so soft that they would just melt in my mouth, & I always wondered if there was a secret behind this. My Idlis do come out good but not as soft, extra fluffy and smooth as those mallige idlis from the stalls. I kept trying and trying and never gave up; finally woo hoo I got the secret way yesterday. My Idlis came out fantastic, so very similar to the Mysore Mallige Idlis; although it still can't beat those mallige idlis from the gaadi ;). These idlis with authentic spicy hot sambar - you'l
KESAR RASMALAI 2007-04-08 16:49:00 I had a tin of evaporated milk lying in my pantry from a long time and wanted to make something out of it. The first thing that came to my mind was the soft white fluffy balls soaked in thick, sweetened, creamy milk. My SIL showed me the exact way to make the melt-in-mouth Rasmalai - the easiest way to satisfy your sweet tooth. When it comes to flavoring the creamy milk or the Ras, there are n number of variations that one can follow. I used saffron/kesar for flavoring the milk, thus making this my entry for for SHF#30.INGREDIENTS:For Malai:1/2 gallon Whole Milk2 Tbsp Lemon Juice or Vinegar.2 Cups SugarWaterFor Ras:Evaporated Milk 2 TinsSugarSaffron few strandsMETHOD:In a heavy bottomed pan cook milk and bring it to boil.When it starts boiling add lemon juice and stir continuously until the milk curdles completely.Let it cool and set completely. Drain using muslin or cotton cloth using as much strength. ( I wash the paneer to remove the lemon flavor from it. To do it slowly drain it
OKRA SPINACH / BHENDI PALAK 2007-04-12 14:12:00 Spinach with paneer or with alu is a very common combo. I tried a new combo and used two of our fav veggies together and the end result was outstanding. This is my contribution for JFI- Going GreenINGREDIENTS:OkraSpinach- 1 Bunch washed and chopped1 Big Onion Sliced1 tsp Jeera seeds1 tsp Coriander Powder1 Tbsp Kitchen King Masala1 tsp Chili Powder1 tsp Haldi PowderSalt as per tasteMETHOD:Wash and dry Okra and cut them lengthwise.In a heavy bottomed pan heat oil and had jeera seeds. When jeera starts sputtering add sliced onions and fry them until brown.Now add okra and add all the rest of the masala ingredients to it and keep the flame on high and cook okra until they are completely cooked.Now add chopped spinach into this and adjust the salt and cook untill all the spinach in competely cooked. Note: Don't add any water to this as spinach lets enough water and this should be good to cook the vegetable.Serve hot and enjoy it with white rice or chapathi.
RAGI ROTTI 2007-04-14 16:12:00 Ragi (Finger Millets) is a staple food in rural southern India. When we were kids there were a couple of aacharis (carpenters) working on our furniture and they always had "ragi mudde" for their lunch and "ragi rotti" for their dinner. I didn't realize then that ragi is an important source of long-lasting energy which their work demanded. We sisters used to gaze at them relishing ragi mudde and rotti. That's how my mom started making ragi rotti and ragi mudde at home. Somehow I never developed a liking for mudde but I just love rotti.INGREDIENTS:1 Cup Ragi Powder1/4 cup Soji/Bombay Rava1/4 cup Besan Powder1/4 cup Grated Coconut( Fresh/Frozen)1 tsp Chili Powder1 tsp Jeera Seeds1 Tbsp Kitchen King MasalaCurdsSalt as per tasteMETHOD:Mix all the ingredients using curds as required kneading to form a thick dough.Make round balls out of them and pat them slowly( from the center going outwards evenly until a nice round rotti is formed) directly on a nonstick thava.Now Keep this thava dire
ALU METHI CURRY 2007-04-18 21:11:00 Methi or fenugreek is used in different forms in different dishes. Its used as spice( the seeds) as well as herb( the leaves). Fenugreeks are rich in protein, vitamins and minerals. Here is a delicious recipe for of Alu methi curry.INGREDIENTS:1 Bunch Methi/fenugreek leaves2 Potatoes5 Green chilies1 Medium Onion2 cloves1/2 inch Cinnamon2 Strands Coriander leaves1 tsp Jeera seeds1 inch Ginger1 Cup Whole Milk2 Strands Coriander leaves1 Tbsp Kassuri Methi1 tbsp ButterMETHOD:Cut the boiled potatoes into small cubes and keep it aside.Grind together Onion+ cloves+ cinnamon+ ginger+ jeera seeds + coriander leaves into a smooth paste using minimum water. Also grind 1 boiledpotato into a smooth paste and keep it aside.Fry the above masala paste in butter until the raw smell disappears.Now add about 1/4 cup water and cubed potatoes and chopped methi to the above and cook until all the methi leaves are nice Read more:METHI
CREAM OF MUSHROOM SOUP 2007-04-23 20:22:00 Too few soups are both hearty and quick to make. Cream of mushroom soup comes under this category.The wonderful flavor of fresh mushroom along with the creamy taste of milk is just perfect for a healthy dinner. Enjoy the recipe!!! INGREDIENTS:1.5 Tbsp butter1 Onion diced2 Green chilies1 Pkt Mushroom(I used white button mushrooms)1 Tbsp flour1.5 Cups milk.1 Tin Veg. Broth or waterSalt and pepperMETHOD:Fry onions in butter until translucent.Now add green chilies and mushrooms(save 4 to 5 finely chopped mushrooms for later) to the above and fry them until soft and wilted.To this add .5 Tbsp butter again and add flour and saute it until light brown.Now blend them all to a smooth paste and add broth and milk and the remaining finely chopped mushrooms and salt and pepper. Cook stirring the soup constantly for another 7 mins or until the soup turns thick and creamy.Serve hot.
MODAKA / SWEET RICE BALLS 2007-05-18 03:51:00 Hi all. I am really sorry about not being a regular blogger for past couple of weeks, but everything's fine. Life was a little busy and had to get a couple of things done before my in-laws would arrive. I am back again and will try my best to blog regularly. I made Modaka or Sweet Rice Balls from my sister Soumya's blog after hearing so much about it from her. It did turn out yummy just like the way she described it. This is my contribution for MBP-Something Sweet. Coffee I hope I am on time this time.INGREDIENTS:For Unde1 Cup Rice1 Cup CoconutWaterSalt - as per tasteFor StuffingJaggeryCoconut- Fresh/FrozenCardamom powderMETHOD:Mix grated or powdered jaggery with coconut and add cardamom powder if desired and keep it aside. This mixture will be used as stuffing for Rice balls.Soak the rice in hot water for about 2 hoursGrind rice along with the water used for soaking to a course paste. Add fresh coconut and salt at the end and churn it for a couple of mins so both coconut an
MADDUR VADA 2007-05-21 23:03:00 Maddur Vada is a very popular snack in Karnataka. This snack has its origins in a small town called Maddur which lies in between Bangalore & Mysore. Everytime we visit India, on the way from Bangalore to Mysore, we make it a point to stop at Maddur Tiffany’s - a famous wayside hotel at Maddur. Steaming hot vadas served on a small banana leaf with spicy coconut chutney - verryy tasty; here is the recipe for these wonderful, crisp and delicious vadas. INGREDIENTS:1 Cup Maida1 Cup Rice Flour1 Cup Soji/Bombay Rava1 cup Grated Coconut- Fresh/Frozen1 Tbsp Butter1 Big Onion6 Green Chillies4 Strands Curry LeavesSalt- As per tasteMETHOD:Finely chop Onion + green chili+ curry leaves. Add salt and mix well and keep it aside for a while until the onion leaves waterNow melt about a Tbsp of butter and add all the rest of the ingredients and mix to get a nice thick dough. Note: do not add extra water as the water left from the onions will be sufficient to make a thick dough. Add very little water
PLANTAIN DOSA / BALEKAI DOSA 2007-06-01 15:15:00 Here is my MIL's recipe for plantain dosa. I was so surprised when she mentioned the minimal ingredients it required. I had to try it out immediately and was so glad that it turned out crisp and thin - best of all this needs no fermentation at all.INGREDIENTS:2 Cups of Rice soaked in warm water for 2 hrs2 raw(green) Plantains(or 3 cooking bananas) - pealed and slicedSalt as per your tasteMETHOD:Grind soaked rice along with sliced plantains into a very smooth paste adding enough water and salt.Now add more water until you get the batter to a free flowing honey consistency.Heat the thava( preferable cast iron thava) and pour a ladle full of the dosa batter and make a quick thin circle working from center going outwards.Cover and cook for few secs and then add little oil/ghee and roast it nicely.Serve hot with your choice of chutney or sambar.
Carrot Chutney 2007-06-05 14:25:00 One of my friends requested me for some chutney recipes and I realized I had never posted a single chutney recipe in my blog till date. So here I come with yet another recipe from my MIL.INGREDIENTS:3-4 Fresh Carrot
s(big size)- grated3 Tbsp of Fresh/Frozen Coconut2 Cloves Garlic2 Green chilies1 tsp Mustard seeds1 String Curry leaves chopped finely1 tsp oil.METHOD:Wash, Peal and grate carrotsGrind above carrots + Coconut+ Garlic + Green chilies into a smooth paste using minimum amount of water.Now Tamper it with mustard seeds and curry leaves Read more:Chutney
CABBAGE BREAD TIKKI 2007-06-08 10:55:00 INGREDIENTS:3 Cups grated or finely chopped Cabbage6 Green chilies chopped finely6 slices of bread(white or wheat)1 Big Onion Chopped finely3 Tbsp of Mint Leaves or coriander leaves-chopped1 tsp Coriander Powder1 tsp Jeera Seeds1 tsp Red Chili Powder1 Tbsp Corn FlourOil for fryingMETHOD:Mix Cornflour in water and make a very thin paste out of itMix all the above ingredients except Cornflour using minimum amount of water and make small ping-pong sized balls out of them.Slowly press these balls keeping them in the center of your palm giving it a nice cutlet shape.Dip these in the above cornflour paste and thava fry or deep fry them until golden brown.Serve hot with your choice of ketchup.Enjooy!!!
TOMATO RICE 2007-06-14 09:44:00 A couple of weeks back we along with four other family friends had been for Whitewater Rafting and had a blast. My friend Swathi had made tomato Rice for the potluck lunch and it tasted awesome. It was one of the best tomato rice that I have had till date. She told me the secret -MTR pulav masala had to do a lot with the taste. Thanks Swathi for the recipe.INGREDIENTS:2 Cups Long Grained/Basmathi Rice4 medium sized Tomatoes1 Big Onion sliced2 Garlic Cloves1/2 tsp Paprika1/2 tsp Garam Masala2 tsp MTR Pulav Masala1 Tbsp ButterSalt as per tastesCoriander Leaves for garnishingMETHOD:Wash and cook rice adding enough salt and let it cool completely.Heat the butter and add sliced onion and fry till transparent. Then add garlic and fry until transparent.Now add chopped tomatoes along with all the rest of the masala ingredients and keep frying until the tomatoes are properly cooked and become mushy.Mix the above with rice and garnish with coriander leaves.Serve hot with chilled raitha and enjoy
POTATO SOYA CUTLET 2007-06-28 15:49:00 When I saw Soya-Alu patties recipe in Sharmi's blog I was very inspired by the idea of using soya along with potatoes in cutlets. Thanks Sharmi for the wonderful idea.INGREDIENTS:3 big Potatoes, pealed and cooked1 Cup Soya chunks4 Green chilies1 tsp Coriander Powder1 tsp Jeera seeds1 tsp Amchur Powder1/2 tsp Garam Masala Powder1 tsp Chili Powder1/4 Cup chopped Coriander Leaves2 Slices of bread1 Tbsp Corn Flour1 Tbsp ravaOilMETHOD:Soak soya chunks in hot water for about 3 mins and then churn them into small chunks using food processor.Mix 1 tbsp of corn flour with water and make a very very thin paste.Mash the potatoes nicely and mix all the above ingredients and make small balls out of them.Slowly using your palm press the balls and flatten them into nice cutlets.Dip them in the cornflour paste and slowly tava fry or shallow fry them until nice crisp and brown on both the sides.Serve hot with ketchup.Enjoy!!!
DAL-RAJMA 2007-07-02 16:36:00 Here is a recipe for an excellent comforting food packed with nutrition and taste.INGREDIENTS:1 Cup Massor dal1 Cup Rajma - I used tinned1 Big Red onion1 Tomatoes1 tsp Turmeric Powdeer1 tsp Ginger-Garlic Paste1.5 tsp Red chili Powder2 Green chilies1/2 cup MilkSalt as per tasteMETHOD:Pressure cook massor dal nicely and keep it aside.Fry onions until nicely brown and then add GG paste and fry for another min.To this add the rest of the masala ingredients and fry for another min.To the above add the cooked dal and rajma and enough salt. Lightly mash rajma and dal using potato masher. Add 1/2 cup of milk and 1/2 cup of water and let it simmer for about 7 mins.Serve hot with roti or chapathi or rice.Enjoy!!!
ALU CABBAGE PALYA 2007-07-11 23:29:00 INGREDIENTS:2 Cups grated Cabbage1 Big potato cut into small pieces and cooked in microwave1 Onion finely chopped1/2 cup peas frozen1/2 cup grated coconut- fresh/frozen3 Green chilies2 Red chilies1 tsp Mustard1 tsp Jeera seeds1/2 tsp Turmeric Powder2 Strings Curry leaves- chopped1 tsp Red chili PowderMETHOD:In a kadai tamper mustard seeds + jeera seeds+ green chilies.To this add onion and fry till transparent and then add cabbage and fry for some more time. Do not over cook cabbage. Let it remain crisp.Now add cooked potato pieces and peas. To this add turmeric and chili powder and grated coconut. Cook tossing slowly for a one more min.Serve hot with rice or chapathi.Enjoy!!!
BEETROOT MOSARU GOJJU 2007-07-17 00:04:00 INGREDIENTS:2 medium sized Beetroot1 tsp Red Chili Powder1 medium size Onion1.5 Cups CurdsCoriander leavesSalt as per tasteFor Tampering2 Green chilies1 tsp Urad Dal1 tsp Jeera Seeds1 tsp Mustard Seeds2 String Curry Leaves- Chopped finelyMETHOD:Wash, peel and grate beetroot and add salt and chili powder and pressure cook for 1 whistle (Note: Do not add water to the beetroot when pressure cooking).Beat the curds and add it to the above. Adjust the salt.To this add finely chopped onions(raw).Tamper it with above mentioned ingredients.Add finely chopped coriander leaves.Serve with rice or paratha(Can be served chilled- tastes even better).Enjoy!!! Read more:GOJJU
SAJJIGE ROTTI/ SOJI ROTI 2007-07-20 12:44:00 INGREDIENTS:2 cups Soji/Bombay Rava1 Cup Rice Powder1 Big Onion6 Green Chilies1/2 bunch Coriander Leaves2 tsp Jeera Seeds1/4 Cup Grated CoconutCurds/YogurtSalt as per your needMETHOD:Chop Onion + Green chilis+ Coriander leaves very finely and to this add salt and let it rest for about 5 mins.Now to this add all the rest of the ingredients except salt and mix them just like the way you would for chapathi dough. Add little by little curds and keep mixing to make a sticky dough.Now make a tennis size ball out of the dough and slowly pat them with your hands directly on the non stick griddle. Tip: Always wet your hands when patting the roti dough. This prevents the dough from sticking and makes patting easier.Place the griddle on high flame. When done on one side smear some olive oil of ghee and turn over and roast the other side.Serve hot and enjoy!!!Note: This roti can also be had as it is and does not need any kind of chutney or sambar.
PUNJABI DAHI ALU 2007-07-23 14:45:00 I found this interesting recipe(on bawarchi website) which was in my bookmark folder for quite sometime now. Few days back when I had zero veggies at home except for potatoes this recipe seemed perfect. This is my contribution to Richa of As dear as salt who is hosting this month's 'Regional cuisine of India'-Punjab.INGREDIENTS:3 potatoes -pealed , cut into small cubes and cooked nicely1 tsp Red Chilli Powder1/2 tsp Coriander Powder1/4 tsp. Turmeric Powder1/4 tsp. Garam Masala1/2 tsp. each Ginger- Garlic paste1 tsp Cumin Seeds1 tsp Mustard seeds2 green chillies slitPinch of asafoetidaCurry Leavescoriander leaves finel chopped1 cup curd/yogurt beaten1 1/4 cup water1/4 tsp. wheat flour1 tbsp. oilSalt as per tasteMETHOD:Heat oil. Add cumin and mustard and when they splutter, add ginger-garlic, chili and curry leaves.Mix all the dry masala ingredients in about 1/4 cup water and add it to the above and fry for few 2 more mins.Add beaten curd and fry for 5 minutes or till the curd loses
DIAKON SALAD/ MULANGI KOCCHU SALLI 2007-08-03 12:33:00 Radish/Diakon is a veggie with a slight pungent, crisp texture filled with spicy or peppery flavor. Here is a very healthy, quick and easy recipe for radish salad.INGREDIENTS:1 Diakon/White Radish2 to 3 Green chilies1 Red Bell pepper-small3 Tbsp Lemon juice1 tsp White Wine VinegarSalt and pepper as per your tasteMETHOD:Clean the radish and peel the skin. Cut them into 4 pieces lengthwise and then slice them using chips maker.Chop red bell pepper into small cubed and green chilies finely and mix all the above and add lemon juice, vinegar salt and pepper and let it stay for an 15 to 20 mins. Tip: Lemon juice and vinegar helps remove the pungent smell of radish.Garnish with coriander leaves and enjoy!!!
GREEN TOMATO IN COCONUT SAUCE/ TOMATO MELARA 2007-08-09 15:30:00 Isn't it always a pleasure to cook something that's grown in your own garden? Here is the recipe for a quick authentic Kannadiga dish called melara or huli that I made from the tomatoes of my garden. This is my contribution for "Express Cooking Event" hosted by Shaheen and also GBP "Spring/Summer vegs" hosted by Deepz. INGREDIENTS:2 Big Green tomatoes1 Cup fresh/frozen grated Coconut3 Green Chilies1/2 Cup Buttermilk/Beaten curdsFor Tampering:1 tsp Mustard seeds1 Red Chili2 Strings of Curry leaves finely chopped1 tsp of oilMETHOD:Wash and cut the green tomato and cook in enough salted boiling water until well cooked.Finely grind coconut + green chilies into a very smooth paste. Tip: Always use hot/warm water to grind frozen coconut to avoid curdling. I use the water used to cook the vegetable for this.Put the above ground paste along with buttermilk to the cooked tomatoes and boil. Note: Don't boil too much. Just warming would be sufficient here. If boiled the buttermilk tends to
SOYA BIRYANI 2007-08-14 20:09:00 Soya Chunks are considered the source of complete protein which is packed with all essential amino acid. I personally don't like the chewy taste of the large soya chunks. So I decided to piece them into smaller chunks and make it more amenable to me, and made biryani from it! We had some guests over that night, and they initially thought I made chicken biryani for them; they loved it. This is my contribution for JFI-Rice which is hosted by my friend Sharmi who has been awarded the "Rocking blogger girl" award. My many congratulations to her. INGREDIENTS:3 Cups Basmati Rice-wash and soak for half hour1 big Onion - chopped lengthwise1 medium Tomato- chopped finely3 Tbsp pf Tomato Paste - tinned3 Tbsp Jeera seeds1 tsp Fennel seeds1/2 inch Cinnamon stick4 Cloves1 tsp Ginger-Garlic paste1 Cup Soya Chunks - Soaked in hot water for about 15 mins(Non Vegetarians can use chicken instead of soya)1/2 Cup Green peas -frozen3 Tbsp Cashew nuts1 Cup Milk1/4 cup of half and half( or whole milk)1 tsp
POHA / AVALAKKI DOSA 2007-08-21 13:54:00 Dosa is a typical breakfast item in most of South Indians house. Avalakki in kannada means Poha which is nothing buy a convenience food made from rice pressed into flakes. Here is my This is my another contribution for JFI-Rice which is hosted by my friend SharmiINGREDIENTS:2 Cups Poha1.5 Cups Rice( Sona Masuri)1 Cup Yogurt/ Buttermilk1.5 tsp SaltDosa ready to be flipped.METHOD:Soak rice in warm water for about 1 hours.Meanwhile wash the poha and soak it in beaten curds or buttermilk.Grind the rice and poha along with curds separately and mix both of them adding enough salt.Keep the above batter in a warm place to ferment for about 4 hours.Pour a ladle full of batter into hot greased skillet and spread out into a thick circle. Close the lid and allow it to cook. Add oil/ghee and flip and cook the other side.Serve hot with your choice of chutney.Enjoy!!!
BALEHANNU APPA 2007-09-21 13:39:00 Madhur temple is one of the most famous temples in the south. The temple other than its spiritual value is also very famous for its prasad - Madhur appa which is supposed to be one of the fav to lord Ganesha. After a lot of trial and error, I landed with this recipe which leaves that ravishing taste in your mouth. Belated happy Ganesha Chouthi wishes to all. ..I would like to contribute this delicious recipe to RCI-Karnataka hosted by Ashakka of Foodie’s Hope and also to JFI-Banana hosted by Mandira of Ahaar.INGREDIENTS:2 Cups Rice - Soak in warm water for about 1 hour1.5 Cups Jaggery(or cane sugar)- powdered1/2 Cup Grated CoconutCardamom- 3 pods powdered2 Ripe Banana1 Tbsp GheeOilMETHOD:Grind rice into smooth paste adding as little water as possible.Now add jaggery + Coconut + Banana + cardamom and run the mixer until everything is mixed well.Heat oil amd make balls and fry until brown.Tip: I used guli appa maker to make these appas thus avoiding deep frying and oil consumptions.
UNDE 2007-09-13 17:14:00 Hope this post of mine finds you all in good health and ever lasting blogging spirit. I am really sorry for being on and off the blogging world and believe me I have been missing it all very very much. Ashakka its Karnataka cuisine this month and with all my guilt I had to post something very soon. Here is my contribution for RCI- Karnataka. This is the very quick and tasty recipe that I learnt from my b'lore aunt ( Premathe- Thank you so much for the wonderful recipe) who visited us last month.This is my contribution to this month’s RCI-Karnataka hosted by our ever green ever enthu queen of the blogging world Asha of Foodie’s Hope.INGREDIENTS:2 Cups Idli Rava1 Onion- chopped nicely5 Green Chiles- chopped finely1/2 Cup Grated coconut-Fresh/Frozen33/4 Cup WaterSalt as per tasteFor Tampering:1/2 tsp each of Urad Dal, Mustard Seeds, Red chilli and 2 strings of curry leaves finely choppedMETHOD:Heat oil and tamper using all the tampering ingredients. To this add onion and chilies fry
HAPPY DIWALI!!! 2007-11-07 15:51:00 Hi all, I am back after being on and off the blogging world and I surely missed it very much. Just wanted to drop a line wishing all my friends a very happy Diwali. On this auspicious occasion of lights may each of your moments shine with peace and happiness. I will be back with delicious recipes soon. Until then enjoy the the lights, the festivities, the rangolis, the firecrackers and the delicious food.
CHAKLI (CHAKKULI / MURUKKU) 2007-11-13 20:10:00 Here's a quick and easy way to make super soft and crisp chaklis. Chakli is our favorite winter savory snack. There are many ways of having chakli: I have it just as it is, my husband likes to dip it with butter mixed with pickle, my dad likes it with curds and the rest of them like it with a hot cup of tea or coffee. I know that chakli recipes have been posted in many of the blogs already but here goes my version.INGREDIENTS:4 Cups Rice flour1/2 Cup + 2 Tbsp Urad Dal6 Tbsp Butter1 Tbsp Jeera seeds1 tsp Black Sesame seeds1 tsp Chili powderSalt as per tasteOil for deep fryingMETHOD:Fry urad dal without using any oil constantly stirring until it turns light brown. Let it cool and gring it into a fine powder without using any water.Now sieve rice flour+ above urad dal powder + salt+ chili powder twice.Now to this mixture add the melted hot butter and rest of the ingredients.Slowly make a soft dough adding only required amount of water.Fill the chakli maker with the above dough. On a wax
DATE MUFFINS - EGGLESS 2007-11-29 09:20:00 If someone would ask me to pick my favorite recipes from my blog then this recipe would definitely pop in my list. Now do I need to write anything more to describe how good it tastes. Naah!!! Chandrika this is my contribution for AFAM-Dates.INGREDIENTS:1 Cup Seeded Dates1.25 Cup Milk1 cup melted butter3/4 Cup Veg. Oil1 Cup Sugar2 Cups All Purpose Flour(Maida)1 tsp Baking SodaMETHOD:Sieve all the dry ingredients twice.Preheat the oven for 350 degree.Soak dates in the above milk for about 2 hours.Grind the dates with the milk in the food processor. To this add in all the rest of the ingredients and mix it again in the food processor.Add the above to the lined muffin pan( or non stick cake pan) and bake at 350 degree for around 45 min or until done.Enjoy!!! Read more:EGGLESS
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