Cherry Lemonade

Hello everyone, after a long time of MIA, I am back in action with this simple recipe.

Scorching summer sun calls for something to quench the thirst! I used sugar in this recipe, even though as a food and health enthusiast I am trying to cut down some sugar intake. But I believe, everything in moderation is ok. So, if you believe in that, here is the recipe.

This lemonade needs:

Lemon juice from  1 and a half lemons
Cherries - 4-5 nos seeds removed
Sugar - 3-4 tablespoon
Honey - 4 tablespoons
Water - 3 tall glass (around 12 oz each)

Blend everything in a blender and use a sieve to remove the pulp part. Adjust the sweetness according to your taste. Depending on the color and number of cherries you are using, the color of the lemonade varies. I used Rainier cherries which have very red juice. Everyone loves a pink drink no matter what hue it is!

And that beautiful glass bottle is from IKEA 😊!

Chocolate Mini-Muffins - No butter, No sugar!

Greetings People!

Its been a busy and tough year so far. Well, that doesn't stop me from cooking or baking.  One thing that motivates me is that I am looking at the last year  as a graduate student, hopefully! It's all bitter-sweet. Alright, let's get to business. This is an easy recipe (as most of the muffins and you will love the cute little muffins!). Being a grad student and a mom, I look for maximum return with minimum effort. As much as I love cooking when I am stressed, it can easily annoy you. So, I am all about that easy-breezy recipes.

You'll need:

Wet:
Maple syrup - 1/2 cup
Oil - 1/4 cup + 2 tablespoons
Greek yogurt - 1/4 cup
Milk - 1/4 cup + 2 tablespoons
Egg -  1
Coffee - 1.5 tablespoons
Vanilla - 1.5 teaspoons

Dry:
Cocoa - 1/2 cup
Whole wheat Flour - 1.5 cups
Baking powder - 1/2 tablespoons
Salt - 1/4 teaspoon
Semi-sweet chocolate chips - 3/ muffins 😊

This recipe makes around 12 mini muffins. Feel free to double it to make 12 regular sized muffins.

Preheat the oven for 350 F.
For all muffins, my go to formula is mix dry ingredients first and keep aside, then whisk in all wet ingredients in a bowl and mix both wet and dry until just combined. Not more than that.
However, I sifted the cocoa powder into the flour, since it has a tendency to clump up when not sifted. Scoop into greased muffin pans, place the choco chips on the muffins and bake it for 15 - 18 mins (depending on the oven). Start checking at 12 mins are so. Mine was done around 15 mins! Once they are ready, gobble up!!

Make and enjoy, they are so good!


Cheers,
Anjana

P.S. If you need a little more sweeter version, add 1/3 cup of brown sugar or honey.

Carrot-Cabbage-Whole Moong Stir Fry

Happy New Year, all of you!! Here is a protein rich stir fry, so easy to make. Let's start out the new year healthy and simple!

Cabbage- 1 cup sliced/chopped
Whole moong -1/2 cup dry (soaked and cooked yields around 1 cup)
Carrot - 1, medium, grated
Green chillies/serranos - 3, sliced, (adjust the number depending on spiciness)
Coconut - 3 - 4 tbsp, fresh grated, optional
Mustard seeds - 1/2 tsp, optional
Dry red chillies  -  2 nos
Curry leaves - a few, optional
Oil - 1 tbsp (you can use even lesser, if using a non-stick)

Note: Veggies or whole moong doesn't have to be exact measurements! I eyeball them mostly.

Start with pan on medium heat, adding a tablespoon of oil. When oil is hot, add mustard seeds and let them splutter, now throw in the dry red chillies (Skip this step, if you are not using mustard and red chillies). Add cabbage, carrots, and chillies along with salt, let them cook for 5 mins, stirring occasionally. Make sure the heat is medium or medium low and not to burn the veggies. Once they are cooked, stir in the whole moong and coconut along with curry leaves, check the salt. Switch off the heat once everything is well combined. Best served hot.
Enjoy with rice!

Cheers,
Anjana