Blueberry Cupcakes With eggs

 
Hello Friends!!
 
  Today i am trying to make Blueberry Cup cakes ... few years ago technically I was very confused between cupcakes and muffins . Both looks like same sometimes so I am trying to share my experience here.

• Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping.
• Cupcakes usually have a head or top no larger than the body of the cupcake, muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape

• Cupcakes are small cakes, and are made by one of the traditional cake methods such as the creaming method, the reverse creaming method, the chiffon method, and so on. They tend to have a finer crumb than muffins.

• From a technical point of view, muffins are made by the muffin method, making them small quick breads. In the muffin method, the wet ingredients are combined in one bowl, and the dry ingredients are combined in another bowl. Then the two are quickly incorporated together with minimal mixing to avoid gluten development. This gives muffins a somewhat coarse crumb.

Cupcakes tend to be sweeter than muffins .


Now let's go in kitchen and start making "Blueberry Cupcakes  With eggs "

Ingredients :-

• 2   eggs 
• 1 teaspoon pure vanilla extract
• 1 Teaspoon  Red food color (optional) 
• 11/2 cup all purpose flour (Maida)
• 1/3 cup  vegetable Oil (canola oil,corn oil,safflower)
• 1/2 cup (100 grams) granulated white sugar
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup plain yogurt
• 11/2 fresh or frozen blueberries

Sieve all purpose flour (Maida ) and baking powder, baking soda , And mix it nicely. Keep a side 

Take a big bowl just  add sugar and eggs , and beat it properly

Add food color , vanilla extract , plain curd , oil, blue berries and mix it.   It is the oil and yogurt that make a muffin that is wonderfully moist and bread.When folding in the blueberries, especially if you are using frozen blueberries  have a light hand as you do not want the blueberries to crush and stain the batter blue. You might want to try this recipe using other berries like blackberries, raspberries, or even chopped cranberries. And if you would like extra flavor, add a teaspoon of grated lemon or orange zest for flavor.

Now Add all dry ingredient and mix it very well . Blue Berries cupcake batter is ready for Bake...... :)

 I love how quickly the batter for these muffins can be put together.

Fill the  cups with the batter and bake for about 15 - 20 minutes
or just until set and a toothpick inserted into a cupcake comes out clean.  Once the cupcakes have completely cooled, frost with icing.

Note :- Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.
 If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting,

Wow My cup cakes are Ready to enjoy...................  !!!!!

Blue Berry Sauce

Blueberries wow .................... so   Delicious . i really like its rich color and flavor.Blueberries belong to the genus Vaccinium and are related to the bilberry, cranberry, huckleberry, hurtle berry, Saskatoon, and whortleberry. This round, smooth-skinned, dark blue, sweet and juicy berry with a dusty white bloom, is native to North America
 Today i am making  homemade blueberry sauce for my Cake actually .. :)  It's full of fresh blueberries in a thick bluish purple colored  sauce, and its tangy sweet flavor makes it an excellent
Tomorrow is my husband's Birthday so i will use this sauce for my Cake and  its a surprise for him . But generally we can use in stuffed French toast,Cheesecake, pancakes, , crepes,, stirred into plain yogurt, ice cream ,waffles ,blueberry pie like any type toppings ,and dessert sauce and savory sauces. It can also be used in the preparation of the blueberry Martini.

Ingredients :-

3 cups of fresh blueberries Or  frozen blueberries
1 cup and 3-4 Tbsp  granulated white sugar, or to taste
2  teaspoons  cornstarch (cornflour)
1 tablespoon freshly squeezed lemon juice Or cider vinegar
1 1/2 cup water
Pinch of salt
1 teaspoon pure vanilla extract (optional)
1 teaspoon freshly grated Orange zest (outer yellow skin) (optional) Pinch of  cinnamon powder (optional)
                                                                                    Pinch of pepper (optional)




Method :- 

Take a medium sized  Sauce Pan , add   blueberries ,water ,sugar (depends on your taste and fruits sweetness ),salt and  cinnamon powder .corn starch ,
 Cornstarch (cornflour) which  helps to thicken the sauce. I also added a little cinnamon powder and vanilla extract for some extra flavor. But if you don't like, just don't add as it is optional anyways .... :)

Now just  Cook it about 10 mins at medium flame.  Keep stir continuously otherwise it can burn from bottom .  Keep this doing when Some Blue berries are meshed with water   but others will remain whole.
Keep in mind that  I am making this sauce for my Cake , but if you want to eat this in some other way  you can cook more so  it will be more thicker.
If you want a smoother sauce, simply blend or process the sauce until smooth. It is up to you  ... :P

Remove from heat and stir in the vanilla extract(if you like it) , and the orange  zest and  lemon juice






keep it for cool . Wow Yammy Blueberry sauce is ready ..................!!!!!!!
Now  you can  keep it in refrigerate (about a week ) , and enjoy it with your Family .....!

  

Home Made Whipping Cream

 Whipped cream, often sweetened and  different  flavored with rosewater and sugar , vanilla , chocolate etc. Generally we used White egg but today i am making egg-less Home made whipping Cream with Heavy cream milk. I am using higher-fat milk ,because Lower-fat cream (or milk) does not whip well .Whipped cream may also be made in a whipping siphon, typically using nitrous oxide.

Ingredients :-

1 Cup  Heavy Cream (Milk)
1 Tsp   Vanilla  essence
1/2 Cup Icing sugar or Sugar Powder ( Adjust the sweetness to your own taste)
Ice cube or Ice Water


NOTE :-  One cup of whipping cream makes about two cups of whipped cream.


 Method :- Today I  am Using Icing sugar and Amul Heavy Cream . Just keep  Amul Cream for cooling in  fridge . we will  start with cream straight from the fridge, because  it will be the easier and faster .

  So Now take  a Big bowl , add some ice water or ice cube,               from this process temperature  will be constant  Now Keep an other bowl into it , and pure  the cream into small bowl.
Use a whisk to begin whipping the cream

Using a whisk, begin whipping with wide strokes, which will get more air into the cream and help fluff it up it faster. Add sugar and Vanilla essence now and mix it  again .When the cream starts to thicken, just before soft peaks form, add sugar and continue to whip. A good rule of thumb is 2 tablespoons of sugar for every cup of cream





You can whip until the cream makes stiffer peaks ,Now Watch for  soft peaks if it appears that means it is ready ! keep in fridge for cooling .  Before you start whipping, you can add orange or almond,chocolate powder  and add some color etc as per your requirement !

Cake Flour

Usually, the word "flour" used alone refers to wheat flour, which is one of the most important food in all over world Specially in India . Wheat flour is the main ingredient in most types of breads (Roti or chapati ) and pastries .

     Today I am going to talk about "Cake Flour ". Cake flour is also known as soft-wheat flour which is a very fine-textured bleached flour used for making cakes and other baked goods. It is lower in protein than all-purpose flour and thus normal flour is not an acceptable substitute for Bakery Products .

Ingredients :-
 1 Cup All Purpose Flour  (Mainda)
 2 Tbsp  Corn Starch
          Or
   Corn Flour (Makke ka aata)

 Method :-
 Take a big bowl , just add 1 cup of all purpose flour , and replace  with  2 Tbsp corn Starch 

 Now mix it very well . 
 Cake flour is ready !!







Note :-
Most of the time peoples confuse about these question 
1. Can i use All purpose flour only in cake 
Yes 
2.Can you use cornflour instead of cornstarch?
Yes , we can ,Cornstarch and cornflour are the same thing, But  Cornflour corn starch is different from corn meal or polenta and these cannot be substituted.

Aalu Papad Roll

Papad roll  is a spicy delicious treat for those who enjoy the hot green chilies and spices .  It is perfect with hot cup of tea on rainy days.  They are so many different ways to prepare these spicy papad roll .Today I am using potatoes  and paneer  for stuffing , all time favorites and easy to make. If you do not want to stuff the potatoes , paneer   then use mixed cruised vegetables ,  .Serve hot with tamarind chutney and  green chilli chutney  or tomato chutney , or tomato sauces .

Ingredients :-
6  Papad(Any brand or home made)
1 cup paneer (cruised)
4 medium size boiled potatoes
1 tsp Fennel seeds
1 tsp chopped green chilli
1/2 tsp chopped ginger
1/2 tsp chopped garlic (or paste)
1/2 tsp red chilli (Optional)
1/2 tsp garam masala
1/2 tsp coriander powder
pinch of turmeric
1/2 tsp Dry mango powder  OR 1 tsp lemon juice
3 cup oil
salt to taste
1 tbsp chopped green coriander leaves

Method :-

   Take a heated pan put 1 tbsp oil and add fennel seeds when the seeds crackle add green chilli ,ginger , garlic cook for 1-2 min.

 Now add meshed potatoes mix it , cook for 2-3 min at medium flame . now add  salt, garam masala ,coriander powder, red chilli, dry mango powder.
mix it and cook it again for 4-5 min.

Now add chopped green coriander leaves. Stuffing is ready.

Take a big bowl put 2 cup water .  Take a papad dip into water for 1 sec .(I am using Masala papad )

Remove from the water .Keep it on Plate .

Now put the Paneer (cruised) on papad

 Now put aalu masala (stuffing) on it .

Now fold it from two sides .

Now roll it very carefully  from one side.

You need seal it properly.Otherwise it will be open when it will fry.

Now all rolls are ready for deep  fry .

Now its time for deep fry.Take a pan and heat oil  at medium flame for deep frying.
Carefully slide 2-3 pieces  in oil.

Turn them over .

Papad roll is ready to eat !!!!!.. Serve with sauce ..... enjoy it :)

Stuffed Veg Mughlai Shami Kabab

Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi,Hyderabad). The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. So here is the recipe of Shami kabab , i am using paneer stuffing with mint . Shami kebabs are an extremely popular snack throughout Iran and in India, particularly the state of Uttar Pradesh (Awadh).Mughlai cuisine has very rich and royal flavored.  We can serve it with green  chutney or  Sauces as a starter and breakfast .
So Enjoy it  ..........  :)

Ingredients For Dough :-

1 cup chana dal (gram dal )
1/2 cup Rajma (kidney beans)
2 tbsp gram flour (Besan)              
1/2 cup chopped onion (Pyaz)
1 tsp Ginger paste (Adrak)
1 tsp Garlic paste (Lahsun)
1 tsp chopped green chilli (Hari mirch)
1/2 tsp cumin seeds
1/2 tsp Garam masala
1/2 tsp turmeric power (Haldi)
1/2 tsp Dry Pomegranate powder (Anardana powder)
1/2 tsp Red chilli powder (Lal mirch )
1 tsp Lemon juice (Nimbu Ras)  OR  1 tsp Dry mango powder
1 Taj patta (Bey  leaves )
2 badi ilaichi (brown cardamom )
2 tbsp chopped Mint leaves (Paudhina)
Salt to taste (Namak)
Pinch of asofatida (Hing)
1 cup Oil (for cooking )
Ingredients For Stuffing  :-
1/2 cup paneer
2 tbsp fresh  Anar dana seeds (Pomegranate Seeds)
salt
pinch of red chilli powder
pinch of Anardana powder
1 tsp chopped green mint leaves
2 green ilaichi powder (Green cardamom)
4-5 drop lemon juice
1-2 chopped green chilli
1/2 tsp ginger garlic paste

Method  :-

Soak chana dal and rajma over night . Drain it

Now boil it in Pressure cooker for 10-15 min (till they soft) Now drain it (Remove extra water )

Take a heated pan and put the 2 tbsp oil . Now add cumin seeds , bay leave,brown cardamom and asofatida , when the seeds crackle add onion and green chilli cook for 3-4 min at medium flame.

Now add turmeric powder , red chilli powder, dry mango powder (Or lemon juice) garam masala, anar powder , Ginger garlic paste , salt. cook it for 1 min at low falme.

Now add Besan  Mix it very well and cook for 3-4 min at medium flame .

Now add Boiled rajma and chana chal mix it very well and mesh it . Cook for 3-4 min at medium flame .






Note :- You can add 1 meshed Banana Or Cruised Nutrila (Take a bowl and put 1 cup of water and add cruised Nutrila , keep a side for 10 min , Now drain all water , Now add it in this heated mixture and cook it )

Now add chopped mint leaves  and keep a side for cooling .

After 5-6 min ,  mesh it with hand (You can use water) and make a soft dough .

Divide this mixture into equal portions and roll into rounds. These should have no cracks on the surface, if you are not getting proper then mesh it again with water (few drops) OR
We can apply some Bread crumbs on top .

Take a bowl and add paneer , salt , pinch of garam masala , pinch of red chilli , 1/2 tsp green chilli ,Green cardamom powder. chopped mint leaves .and mix it . keep a side .

Now add fresh pomegranate seeds and mix it . Stuffing is ready to fill .

Now take a ball and roll it with hand put the Stuffing (1tbsp) at  the center  and close it from all sides. and make ball (you can give any shape as you want)

So Kababs are ready to cook .

Take a heated pan put some oil and put the 2-3 kabab at  low flame . Turn it  and cook it again another sides for 3-4 min

Put the Kababs  on kitchen towel to drain excess oil.

Now serve it with sauces or green chutney .. Spicy Stuffed Shami kabab is ready to eat !!!!!!!!!!!!!!!!!!!!!