Eggless Multigrain Muffin

Ingredients:


1/2 cup wheat flour
1/2 cup Finger millet flour( Ragi flour)
1 Flax Egg (1 tbsp flax meal + 3 tablespoons water)
1/2 cup all-purpose flour
1 1/2 tsp baking powder
pinch of salt
1/2 cup milk
1 cup dark brown sugar
1/2 cup softened butter
1/2 cup chopped almonds

Preparation Method:

1. Preheat the oven to 160 degree C and grease your muffin cups/tray with butter and dust it with flour.

2. Take a large bowl and beat in the sugar, butter ,baking powder, flax meal egg and beat until its combined well.

3. Now add milk and all the flours and keep mixing until it looks creamy.

4. Grease your muffin cups and pour the batter and bake in the preheated oven for 40 minutes or until your toothpick comes out clean.

5. Remove it from the oven and allow it to cool before you serve.

6. you can serve it as it is or top it up with your favorite frosting and choceur.

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Lemon Juice

Ingredients:

1 cup lemon juice
1 cup water
1 cup sugar
lemon zest of 1 lemon
cold water
fresh mint leaves
cold water/soda
Lemon slices for garnish

Preparation Method:

1. Combine the lemon juice, fresh mint, lemon zest, water and sugar in a blender, puree. Refrigerate until well chilled.

2. To serve, stir in the soda and garnish with slice of lemon.

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Watermelon Juice

Ingredients:

2 cup cubed watermelon
1/2 cup water
1/4 cup fresh lime juice
1/3 cup sugar
1 cup soda
pinch of salt

Preparation Method:

1. Combine the watermelon, water and sugar in a blender, puree. Stir in lime juice. Refrigerate until well chilled.
2. To serve, stir in the soda and garnish with lime and watermelon.

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Homemade Baklava

Ingredients:

Baklava rolls:

1 pack Filo sheets (phyllo sheets) thawed
1 cup mixed crushed nuts
1 cup Melted butter
1/2 cup granulated sugar
3-4 drops of rose essence(or of your choice)
Cardamom powder

For sugar syrup:

1 cup sugar
3/4 cup of water
1/2 tsp lemon juice

Preparation Method:

1. Preheat the oven on 180 degrees fan force (adjust it according to your oven).

2. Take a bowl, mix the crushed nuts and sugar well and keep it aside.

3. Now to start with, take one sheet of phyllo and brush one side of it completely with the melted butter.  Sprinkle 2 to 3 tablespoons of the nut mixture on top and fold it into a straight roll.  Repeat this process with  at least 6 sheets or  according to the number of sheets that may fit into the size of your desired tray used for baking bakhlava.

4. You need to be a bit quick as Phyllo dries out very fast.  So cover the rest of the sheets with damp cloth while working.

5. Place all the phyllo rolls on a greased baking pan and cut them into desired shapes. Bake at 180 degrees Fan force for 30 minutes or until golden brown.

6. For sugar syrup, combine sugar, water and lemon juice and boil over medium heat for 15 minutes or until slightly viscous. Keep it aside to cool.

7. Pour the syrup over hot baklava and let it cool for few hours to get the nice crunch.

8. Garnish with crushed pistachio or dry fruits of your choice and serve.

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