Peanut - Roasted Chickpeas Powder & Carrot - Raisin - Dates Halwa

I am back again with another edition of BM after a relaxed hibernation. I had to take a forced break due to unforeseen reasons after last BM and hence there have been no updates since then. There is going to be some action, at least for the next two weeks because of the marathon. :)
My theme for this week is going to be accompaniments where chutneys, spice powders and dry sautes are allowed. The first one in the series is going to be this simple, versatile and flavorful powder prepared using toasted peanuts and roasted chickpeas / dalia.  These are some of the ways how this delicious podi is used in my kitchen.
1. Sprinkle some ghee and eat it with rice or breakfast dishes such as upma.
2. Adding to vegetable sautes at the final stages of cooking. Or can be used as stuffing for eggplants or other stuffed vegetable preparations.
3. Adding to puffed rice upma at the final stages of cooking for extra flavor.
4. One more idea is to add water to the powder to bring it to chutney consistency and add some mustard seeds - curry leaves tadka. This instant chutney works as a great substitute for the regular version chutney during power cuts.

Ingredients:
1/2 cup peanuts
1/2 cup dalia / roasted chickpeas
1/2 cup grated, dry coconut
12 red, dried chillies
Salt to taste

Method:
Toast the peanuts on low flame, until they turn golden brown. Add red chillies and fry for a minute. Turn off the stove and let cool the peanuts. Skin the peanuts (and this step is optional).
Grind all the ingredients together finely / coarsely and store it in an airtight container.

Check what other marathoners are cooking during BM#15.

Microwave Carrot - Raisin - Dates Halwa:

This microwave version, sugar free yummy halwa is my entry for this month's Magic Mingle with "Carrot and Raisins" theme.

Ingredients:
2 cups grated carrot
1 cup pitted dates
1/2 cup raisins
1 cup milk or as needed to grind the dry fruits
A pinch of cardamom powder
Nuts to garnish

Method:
Grind dates and raisins to a fine puree adding milk.
Combine carrot and ground puree in a microwave safe bowl. Cook in the microwave, stirring in between until it comes together, about 12 -1 5 minutes. Add cardamom at the final stage of cooking and mix well.
Garnish with nuts before serving.



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Whole Wheat - Corn Muffins

Both my appetite for eating and blogging diminished considerably in the past couple of weeks and hence the hiatus. If not for the events I have signed up, I would still be on a break. :)

I prepared these subtly sweet muffins inspired from here for this month's Magic Mingle # 3 - Wholewheat & Corn.

Ingredients: (yield 6 - 8)
1/2 cup cornmeal
1/2 cup wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 mashed banana
1/2 cup milk
1/4 cup honey (Can increase the quantity if a sweeter version is preferred.)
2 Tbsp canola oil
1/4 cup raisins and walnuts (optional)

Method:
* Preheat oven to 325 degrees F (165 degrees C). Lightly grease or line a muffin pan.              
* Combine all the dry ingredients in a large bowl. Add banana puree and stir in milk, oil, honey, raisins and walnuts.  Pour the mixture into the muffin pan filling up to 3/4th of each cup.               
* Bake in the preheated oven until a toothpick inserted in the crown of a muffin comes out clean, 20 - 25 minutes.    
           


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Eggless & Spicy Mexican Brownies

I know that I have been missing from action for the past few days. No blogging or blog hopping due to personal commitments. :)) M has been away on work and I thought of investing the extra free time I had doing some productive work rather than sitting in front of the computer. I zealously decided to clean my two floored, 5 bedroom house in a couple of days. Hasty decision, it was. In my over enthusiasm, I turned upside down the whole home and without a helping hand, the chore soon turned into a long, backbreaking one. The result - I feel sore right now from top to bottom and probably need another two days to get the job done.
And lucky me, it is snowing outside while I am drafting this. In fact, it has been snowing nonstop from the morning. The snow will continue through tomorrow morning and our driveway needs to be cleaned. I have guests coming over this weekend. :)  Now you see, with that physical stress, who needs a computer for timepass?

However dear Kalyani's new event "Magic Mingle" kept echoing somewhere at the back of my mind and so here I am with the post. In this event, two ingredients would be picked each month and the participants have to choose a dish that uses both of them. The interesting combo of "Cinnamon & Chillies" is the theme for the first edition. Many spicy rice dishes came into my mind as soon as I read about this combo but wanted to try something different. And hence these Mexican brownies that I first came to know about in my initial days of blogging. This is not your typical sweet brownie but a spicy version.

I came across an egg based brownie recipe but stuck to it since I had all other ingredients ready. I turned the recipe into an eggless version. By mistake, I deleted the recipe source URL and at this hour, I am not able to locate the source recipe. (I will do it later and provide the link.)
The original recipe recommends to use a 8 inch square pan covered with aluminum foil. I halved the recipe and used two mini baking pans. I had to cut those rectangular loafs into brownies and in the process the beautiful upper layer is gone. It appears as though I have ended up with cake like texture but it is not the case. The 1/2 tsp chili powder gives really a kick in your mouth. If you don't want to experience it, reduce the quantity. The brain kept forgetting that these were spicy stuff and the palate accustomed to a sweeter version kept experiencing the jolts. :) If you totally eliminate the chili powder, you will still be left with yummy brownies.

Ingredients:
1/2 cup flour

1/4 cup almond flour

1/2  tsp chili powder (reduce if needed.)
1/2 tsp cinnamon
1/4 tsp baking soda
 A pinch of salt

1/4 cup butter, cut into pieces

2.5 oz semi sweet chocolate

1 tsp vanilla

1/3 cup yogurt

1/2 cup light brown sugar

Method:
Preheat oven to 350 degrees.
Cover the baking pan with aluminum foil, grease it and  dust with flour. Tap out the excess flour.
Melt the butter in a saucepan. Turn off the heat and whisk in the chocolate. Let it sit until the chocolate melts, then add brown sugar, yogurt and vanilla. Mix well.
Combine the flours, chili powder, cinnamon, baking soda, and salt in a mixing bowl. Add the wet ingredients. Pour into the baking pan and smooth the top with a spatula. The batter rises and so fill the pan with batter to only a little over half.
Place in the oven and bake until a toothpick inserted into the middle comes out with a moist crumb, about 30 minutes.

This also goes to Vardhini's Bake Fest, hosted by Pradnya this month.

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