Chocolate Cupcakes

Cupcake is something you can bake with kids as they love stirring and mixing, lining the muffin pan with paper cups, and filling the cups with batter. For this reason, I often make cupcakes and muffins. When I made muffins last week, my little one made smiley faces on them using raisins and cashew halves. I make cupcakes using any cake batter. Usually it is plain yellow cupcakes as none of the recipes I tried for chocolate cakes satisfied us. But this recipe from Joy of Baking made me and my kids happy. We used a different icing though.

Wishing you all a Very Happy New Year!!

Spinach & Shrimps

I have a thumbnail gallery on my blog which needs massive updating. I was hoping that would be the next thing I would do when I have some time for my blog. But I never seem to get into it. In the meantime, here is a simple dish with shrimps & spinach leaves. I don’t have any name for this. I make a similar dish with fish using a recipe my husband found somewhere long ago. So I just tried it with shrimps and it came out good. Fish is much better for this, especially king fish pieces.

Peel and de-vein about 15-20 big shrimps and marinate in chilli powder (1/2 tsp), turmeric powder (1/8 tsp) and salt to taste for about 15-20 minutes. (If using fish, cut the fish into small pieces and do the same.)

Heat up 1 tbsp oil in a pan and add the shrimps/fish. Fry on a medium high flame until the shrimps/fish are almost done. Remove from the pan.

To the same oil, add the following:

Shallots - ¼ cup, finely chopped

Ginger – 1 tsp, minced

Green chillies – 1 or 2, slit

Cook for a couple of minutes until the onions are translucent and add one small tomato, chopped.

Cook until the tomato pieces are mashed and add coarsely chopped spinach(I use one bunch of spinach).

Cook until the leaves are wilted and add the fried shrimps/fish on top.

Simmer for another 5 minutes covered. Serve hot with rice.

Merry Christmas, and Happy New Year to all of you!!

Beets & Beet Greens Thoran

The idea is from mallugirl. I took a note of it when she said her mom makes a thoran using beets & beet leaves all chopped together. Thoran is a kerala specialty made by sauteing vegetables along with spiced coconut mixture. I prefer it with leafy vegetables such as cabbage, kale, spinach, collard greens etc. This beets and greens thoran is made with those tiny organic beets that comes with a bunch of healthy green leaves attached to it. You can use the beets, leaves, and the stem for making this.

I used one bunch of beets with leaves. Chop the leaves coarsely. Finely chop the stems. Thinly slice the beets (I used a mandolin) and chop it coarsely like you did for the leaves. Or you may use a grater for the beets. Set aside.

The recipe is same as my other thoran recipes. So I will just copy and paste with any changes as needed.

In a bowl, take the following ingredients and mix them together. You may pulse it a few times in a food processor bowl, or gently pound using a mortar and pestle.

Fresh grated coconut - 1/3 cup
Turmeric powder - 1/2 tsp
Green chillies, crushed - 2 (or to taste)
Minced onion/shallots - 2 tbsp
Minced ginger - 1 tsp
Minced garlic - 1 tsp(optional)
Salt - to taste

Heat up oil in a big sauté pan and add the following in order:

Mustard seeds - 1 tsp
Crushed red pepper flakes - to taste

Wait until the mustard seeds splutter and add the leaves.

Beet greens leave a lot of water during cooking. So high heat cooking is recommended in order to get rid of all that excess water. Stir continuously and cook on high heat until all the leaves are wilted and dry. Add the coconut mixture and continue cooking for another 5 minutes. Stir occasionally. Serve hot with rice.