Sapodilla Muffins / Sapota Muffins / Chiku Muffins

I love baking cupcakes and muffins. I have been telling this each and every time I post a recipe on cupcakes / muffins. I'm glad that I got an opportunity to do a cooking show in one of the top Tamil Channels to bake my favorite muffins.

I prepared eggless sapota muffins for the show with crushed walnuts topping. Unfortunately I didn't get a chance to see the show as it was telecasted when I was out on a vacation. Luckily, one of my family friends shared me a clipping yesterday from the youtube version of the show. I will share it here in my blog once I get a clear picture of it.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 12 muffins



Milk - 1/2 cup
Sugar - 1 cup
Oil - 1/2 cup
Wheat flour / Atta - 1 and 1/2 cup
Baking powder - 1 and 1/2 teaspoon
Baking soda - 1/2 teaspoon
Sapodilla / Sapota / Chiku Puree - 1/2 cup
Vanilla essence - 1 teaspoon
Walnuts - 1/2 cup


1) Preheat the oven to 180C. Line the muffin tray with muffin liners. Chop the walnuts roughly. Peel the skin and remove the seeds of sapota. Puree it. Mix wheat flour, baking soda and baking powder. Keep everything aside.


2) In a large mixing bowl, mix milk and sugar till sugar dissolves.
3) Add oil and mix again.
4) Add dry ingredients (Wheat flour, baking powder and baking soda). Mix well and the mixture would turn thick.


5) Add sapota puree and vanilla essence. Blend it well. In between add half of the mixed walnuts.
6) Take a scoop of batter and pour in muffin tray.
7) Top it with saved crushed walnuts.


8) Bake it in the oven for 15 minutes or till the toothpin inserted into it comesout clean.
9) Once done, transfer to a wire basket and allow it to cool completely.


1) You can adjust sugar based on the sweetness of sapota. No need to use an entire cup.
2) Don't add water while making the sapota puree. Choose ripe sapota for best results.
3) Any kind of nuts can be used.

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Jackfruit Seeds Stir fry / Palakkottai Poriyal

One of my colleagues got me Cashews and Jackfruits seeds from Panruti, a small town near cuddalore in Tamil Nadu. As I have never seen it here in local market, I requested him to get it in big quantity. Quality of the seeds were also good, bigger in size.

Fresh jack fruit seed's white skin is difficult to peel, so keep it for a day or two and then cut them horizontally which make your job easier for peeling the skin. I just peeled the skin, pressure cooked it and prepared it like how my mom used to prepare when we were kids.

She also prepares it without coconut and just adds red chilli powder. but I like the version with coconut and the nice cumin flavored aroma the poriyal gives. 

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 3



For Pressure Cooking:

Jackfruit seeds / Palakottai - 1 heaped cup
Salt - to taste
Water - 1/2 cup to 3/4 cup

For Stir Fry:

Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 spring
Onion - 1 no., medium size, finely chopped
Fresh chopped coconut - 1/4 cup
Cumin seeds - 1/2 teaspoon
Green chillies - 2 nos.,slit into two
Garlic - 2 cloves


1) Cut the jack fruit seeds into four pieces. While cutting peel the skin.
2) Keep immersed in water for few minutes.


3) After few minutes, wash the jackfruit seeds well and pressure cook it for 3 whistles by adding 1/2-3/4 cup water and salt.
4) Once done, drain and keep aside.


5) Heat oil in a tawa /pan. Add mustard seeds when it is hot and allow it splutter.
6) Add curry leaves and chopped onion.
7) Saute till onion becomes soft and translucent.


8) Add drained, cooked jack fruit seeds. Reduce the flame and gently stir.
9) Grind coconut, green chilli, garlic and cumin seeds to a fine paste by adding enough water. I added 2-3 tablespoons of water.


10) Add this paste to the jack fruit seeds. Gently mix and cook till the excess water content is absorbed and the raw smell goes off.
11) Server hot with roti or rice.



1) Sometimes jack fruit seeds cooks well for 2 whistle itself.
2) Instead of green chilli, you can also use dry red chilli.

Peanut Butter Chocolate Chips Blondies


Sally's Baking Addiction is one of my favorite baking blog. I am a regular reader of her blog. I feel like her blog posts capture my thinking when I read through some of her posts. Especially the post in which she shares her experience how she turned her career as food blogger - that really inspires me.

Ok let me come to today's recipe. I tried these peanut butter chocolate chip blondies from her blog very recently. Those who love peanut butter would definitely love it and so did I. Did I mention anywhere that I have already tried many of her recipe for pot luck party and family get-together? I approached the recipe doubly confident , baked it as upcoming week's recipe for my evening snacks box.

But as expected it was all over within 2 days. After sharing with my neighbors and few guests, I was left with a few slices.  As they were soft they broke when I sliced them. You can see that in the picture. Sometimes taste matters a lot rather than shape!

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 10-12 small squares



Creamy Peanut Butter - 3/4 cup
Oil - 1/3 cup
Granulated sugar - 1 cup
Milk - 1/4 cup
Vanilla extract - 2 teaspoons
All Purpose flour / Maida / Plain Flour - 1 cup to 1 and 1/4 cup
Salt - 1/2 teaspoon
Baking Powder - 1/2 teaspoon
Whole Peanuts - 1/4 cup
Chocolate chips - 1/3 cup


1) Preheat the oven to 350F(185C). Grease and dust the 8 inch square baking pan. Set aside.
2) In a large bowl, take peanut butter. Add oil and sugar. Stir well.


3) Add milk and vanilla extract. Mix well.
4) Mix all the dry ingredients (All purpose flour, salt and baking powder) and add it to the bowl. You'll get a thick batter. Feel free to taste the batter like I did :-)


5) Transfer this thick batter to the prepared pan. Pat it evenly using a spoon.
6) Sprinkle peanuts and chocolate chips. Gently press them using spoon into the batter.


7) Bake it in the preheated oven for 15 minutes or until the edges are started browning.
8) Take the baking pan out from oven and cool completely.


9) Slice them into square and enjoy.
10) Store it in air tight container and keep it for a week time.



1) Add more flour if you feel the batter is not thick.
2) As called in the original recipe, you can use brown sugar instead of white.
3) This recipe can be prepared as Vegan. Just substitute milk with almond milk and use dairy free chocolate chips.

Dim Posto / Egg Curry with Poppy Seeds / Bengali Egg Gravy

I always like to try innovative and fusion recipes most of the time. However, I have a natural inclination towards traditional Indian recipes. Especially non-vegetarian recipes. I always wonder at how the same ingredients are used to make "the curry" which has been a common dish across india, but slightly differs from place to place.

This time, I tried Dim Posto - A bengali style egg curry with poppy seeds. This was first introduced to me through one of my colleague from Kolkata and then later I adapted it from here as this recipe won everybody's heart at home.

The curry looks pale yellow in color with nice reddish white eggs on top of it. but, since I shoot my pictures in JPEG, it gave me a nice yellow color in pictures. So don't complain if your curry turns out to be pale yellow. :-)

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Serves: 3-4


For the poppy seeds paste:

Poppy seeds – ¼ cup
Hot water – ½ cup
Green chilli – 2 nos.,

For marinating the eggs:

Eggs – 3 nos.,
Red chilli powder – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Salt – to taste

For the gravy:

Oil – 2 tablespoons + 1 teaspoon
Green cardamom – 4 nos.,
Bay leaves – 1 small leaf
Cinnamon – 1 stick
Cloves – 3 nos.,
Dry red chillies – 2 no.,
Red onion – 2 no., medium size, finely chopped
Ginger garlic paste – 1 and 1/2 teaspoons
Turmeric powder – a generous pinch
Red chilli powder – 1 teaspoon (adjust as per taste)
Salt – to taste
Water – 1 and ½ cups


For poppy seeds paste:

1) Soak poppy seeds in ½ cup of hot water for an hour.
2) After an hour, add green chilli and grind it to a smooth paste along with the water. It takes 4-5 minutes depends on how well the seeds are soaked and the type of mixer grinder.
3) Keep aside.

For marinating the eggs:

1) Hard boil the eggs for 10 minutes. Peel off the shell and cut it into 2 halves.
2) Spread them in a plate. Sprinkle salt, turmeric and red chilli powder.

3) Carefully coat the masala to all the egg slices.
4) Keep aside for 15 minutes.

For the gravy:

1) Heat 1 teaspoon of oil in the pan. Place the eggs in the pan, keeping yolks downwards. Fry carefully for few seconds. Transfer to a plate.
2) In the same pan, Heat remaining oil. Add green cardamom, cinnamon, bay leaves and cloves. When it starts leaving nice aroma, throw red chillies. Make sure not to burnt it.

3) In few seconds, add onion. Saute till it becomes soft and starts to ooze out oil.
4) Add ginger garlic paste and continue sauteing till  the raw smell goes.
5) Add salt, turmeric powder and red chilli powder. Keep in mind that we have already added green chilli to the poppy seeds paste and couple of dry red chillies during the seasoning of this gravy.
6) Saute for 3-4 minutes. Save ½ cup of water and add remaining water to the pan. Mix well.

7) When the water added slowly warms up, add the ground poppy seed paste to the dish. Use the saved ½ cup water to rinse the mixie and pour it to the gravy. Mix well.

8) Let it boil nicely. Cover using lid and cook again for few minutes.
9) When the gravy reaches the desired consistency, place the eggs carefully with the sliced halves facing top.

10) Do not mix the gravy once the eggs are added. Serve with Steamed rice. We enjoyed it with Veg Pulao.


1) Take extra care while adding red chilli powder. The green chillies and dry red chillies I used are very mild and hence I added 1 teaspoon red chilli powder. Please adjust it while cooking. It is a spice gravy not very spicy gravy.
2) Marinating eggs gives them a nice color and flavor.
3) Instead of soaking in hot water, the poppy seeds can be soaked in normal water overnight.

Pomegranate Raita / Anar Raita


Curd/Yogurt plays a significant role during summer in our diet. During summer we generally make triple the quantity of curd what we usually prepare at home. My mum just dilutes it, add salt, asafoetida and keep it aside in refrigerator as natural thirst quencher. I can say surely that usage of curd can surpass any other ingredient used to reduce the body heat.

No surprise if there is plenty of curd based recipes prepared during summer time. At least one recipe makes an entry everyday at home. Couple of weeks before I prepared pomegranate raita to go with Kushka Biryani, and of course got sometime to click a picture of it. Except the de-seeding part, the making of raita is very easy. Also it goes well with any kind of hot & spicy dish. You can peel and have the seeds well in advance and use it just before the dine time. You can have it as such or enjoy it with any biryani or pulao.

It is also called as Anar Raita or Anar Ka Raita in Hindi and Madhulai Raita in Tamil.

Basic Information:

Preparation Time: 10 minutes
Serves: 2



Plain Yogurt / Thick Curd - 1/2 cup
Red chilli powder - 1/2 teaspoon
Black Salt - 1/2 teaspoon or to taste
Roasted Crushed Cumin seeds - 1/2 teaspoon
Garam masala - a pinch
Pomegranate pearls - 1/3 cup


1) In a medium size bowl, beat the yogurt using whisk until it turns smooth in texture.
2) Then, crush the cumin seeds using mortar and pestle and add it to the beaten curd.


3) Add red chilli powder, black salt and garam masala. Mix well.
4) Save some pomegranate pearls for topping and add the rest to the curd and gently mix it.


5) Top it with saved pomegranate pearls and serve it with biryani or pulao.



1) Cut the pomegranate as shown in the picture and break it. This way you can get the pomegranate pearls easily without much mess.
2) I always use freshly crushed cumin seeds for nice flavor.
3) Finely chopped coriander leaves or mint can be added to this raita.


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