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Monday, 31 August 2015

Cabbage Vazhattiyathu


Ingredients:

3 cup cabbage, finely chopped
2-3 green chillies, chopped
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a pinch of asafoetida / kaayam
salt to taste
oil

Preparation:
  1. Heat 1- 1 1/2 tbsp oil in a pan and splutter mustard seeds and cumin seeds. Add chopped green chillies and asafoetida and stir well.
  2. Then add chopped cabbage , turmeric powder and salt , mix well and cook covered on low flame till done, stirring occasionally.
  3. Remove from flame and serve with rice...

Sunday, 30 August 2015

Beetroot Pachadi


Ingredients:

1 beetroot, finely chopped
2 green chillies
1/2 cup grated coconut
3/4-1 cup yoghurt
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Peel and finely chop beetroot and cook it with 1 finely chopped green chilly and salt adding little water.
  2. Grind grated coconut ,1 green chilly and 1/4 cup yoghurt to a smooth paste and keep it aside. Crush 1/2 tsp mustard seeds and mix it with the ground coconut mixture.
  3. Add this ground mixture to the cooked beetroot and mix well.
  4. Add the remaining yoghurt, mix well and heat in low flame for 2-3 minutes. Don't allow to boil. Adjust salt and add 1/2 tsp sugar (optional) and mix well.
  5. Heat 2 tsp oil in a small pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the pachadi...Serve with rice..

Saturday, 29 August 2015

Varutharacha Sambar


Ingredients:

1 cup toor dal
1 big potato, peeled and cubed
1 big carrot, cubed
2 drumsticks, cut into pieces
1 big tomato, chopped
tamarind, lemon sized
1 cup grated coconut
3 tsp chilli powder
2 1/2 tsp coriander powder
7-8  shallots, sliced
1/4 tsp fenugreek seeds
1/4 tsp asafoetida/ kayam
2 tsp chana dal
1/2 tsp mustard seeds
2 dry red chillies
few curry leaves
salt to taste
oil

Preparation:
  1. Heat oil in a pan and add grated coconut and roast it till light brown. 
  2. Then add 3 shallots sliced, chilli powder, coriander powder, fenugreek seeds, asafoetida and chana dal and roast till dark brown color, stirring continuously on medium flame. 
  3. Remove it from flame and let it cool completely. Then grind it to a smooth paste and keep it aside.
  4. Soak tamarind in 3 tbsp hot water and extract its pulp.
  5. Wash the toor dal and pressure cook it adding enough water till done. Then mash the cooked dal nicely with a wooden spoon or whisk.
  6. Add chopped vegetables, salt and 2 cups of water to the cooked dal and cook till the vegetables are 3/4 th done.
  7. Add the tamarind pulp to this and mix well.
  8. Mix ground coconut paste with 1/2-1/3 cup of hot water and add this to veggie-dal mix ,stir well and cook it for 5-7 minutes. Check for salt and add more tamarind pulp if required.
  9. Adjust the consistency by adding more hot water, if required. Switch off the flame.
  10. Heat oil in a small pan and splutter mustard seeds.
  11. Add 4 sliced shallots, dry red chillies and curry leaves and fry till shallots turns golden brown and add this to the sambar. Let it rest for 20 minutes and then serve with rice/ dosa / idli..
Recipe adapted from Maria's Menu

Wednesday, 26 August 2015

Sarkara Varatti / Sharkara Upperi / Jaggery Coated Banana Chips


               Sarkara Varatti / Sharkara Varatti / Jaggery Coated Banana Chips is one of the main item served in Kerala Sadya... I followed this video  to prepare this Sarkara Varatti...
           
Ingredients:

3 big raw plantain / pacha kaaya
200 gm jaggery
1 tbsp dry ginger powder / chukkupodi
1 tbsp cumin powder
1 tsp cardamom powder
4-5 tbsp sugar, powdered
oil for frying

Preparation:
  1. Peel off the plantain skin , cut each into lengthwise and then cut it into 1/4" pieces.
  2. Heat oil in a pan, add the plantain pieces and fry it on medium flame until it is crispy. Drain it in a paper towel and let them cool completely.
  3. In a pan, add the jaggery and melt it adding 1/2 cup of water and then strain the melted jaggery to remove any impurities.
  4. In a thick bottomed pan or uruli, add the strained jaggery and stir continuously on medium flame till it reaches a thick consistency.
  5. Then reduce the flame and add fried plantain pieces, cumin powder, cardamom powder and 2 tbsp powdered sugar, mix well and stir continuously till all plantain slices are coated with the jaggery.
  6. Switch off the flame and add dry ginger powder and mix well. Add 2-3 tbsp powdered sugar and stir well , this will prevent the slices from sticking to each other.
  7. Allow to cool completely and then transfer to an air tight container...

Tuesday, 25 August 2015

Olan / Kumbalanga - Vanpayar Olan


Ingredients:

2 cup ashgourd / kumbalanga, peeled and cubed
1/2 cup red gram/ black eyed beans/ vanpayar
3-4 green chillies, slit
1 cup thick coconut milk
1-2 sprig curry leaves
salt to taste
2 tsp coconut oil

Preparation:
  1. Soak the black eyed beans overnight and pressure cook it adding enough water and salt. Drain the water and keep it aside.  
  2. Cut the ashgourd into cubes and cook it with green chillies, few curry leaves and salt adding enough water.
  3. When ashgourd is cooked, add the cooked beans and mix well for 1-2 minutes.
  4. Now add the coconut milk and cook on low flame for 5-6 minutes and switch off the flame. Don't allow to boil.
  5. Add curry leaves and drizzle some coconut oil . Serve with rice... 
  • Don't overcook the black eyed beans and ashgourd. When cooked, it should retain its shape...

Monday, 24 August 2015

Kootu Curry / Kadala and Kaya Kootu Curry


Ingredients:

1/2 cup brown chickpeas / kadala
1 cup raw plantain/ pachakaya/ kaya
3/4 cup grated coconut
2 green chillies
1 -2 garlic cloves
1/2 tsp cumin seeds
1/4 tsp pepper corns
1/2 turmeric powder
1/2 tsp chilli powder
1/2 tsp mustard seeds
2 dry red chillies
few curry leaves
salt to taste
oil

Preparation:
  1. Soak brown chickpeas overnight or atleast 7 hours and pressure cook it adding enough water and salt. Drain the water and keep it aside.
  2. Peel and chop raw plantain into cubes.
  3. Grind 1/2 cup grated coconut, green chillies, garlic clove, cumin seeds and pepper together to a semi fine paste and keep it aside.
  4. In a pan, add the cubed raw plantain,  turmeric powder, chilli powder and cook it adding water till it is soft and water is almost evaporated.
  5. Add the cooked chickpeas, ground coconut mixture and salt to the cooked plantain , mix well and cook for 2-3 minutes. Remove it from flame.
  6. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry for few seconds. 
  7. Then add 1/4 cup grated coconut and roast it until golden brown in color. Add this over the curry and mix well. Serve with rice..

Saturday, 22 August 2015

Apple Payasam


Ingredients:

2 cups of apple, chopped
1 tin condensed milk
1/2 cup sago seeds/ chawwari
1 litre milk
2 -3 tsp ghee/ butter
chopped badam/ almonds

Preparation:
  1. Peel and finely chop the apples.
  2. Soak sago in water for 15 minutes. Cook the sago in a pan adding enough water till transparent. Drain it and keep it aside.
  3. Heat butter/ghee in a thick pan and add chopped apples and saute for 2 minutes.
  4. Add milk and cooked sago into this  and cook till it becomes thick and reaches the required consistency.
  5. Add condensed milk , mix well and cook for 2-3 minutes.
  6. Pour the prepared payasam into a serving bowl and garnish with chopped badam..Serve hot or cold..
Recipe adapted from Asianet Cookery

Friday, 21 August 2015

Pineapple Pulissery


Ingredients:

1 cup pineapple, chopped
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 cup grated coconut
1/2 tsp cumin seeds
2 green chillies
1 1/4 cup yoghrt
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
few curry leaves
salt to taste
oil

Preparation:
  1. Peel and chop pineapple into pieces.
  2. Grind grated coconut with cumin seeds, green chillies, 2-3 curry leaves and 1/4 tsp turmeric powder to a fine paste.
  3. In a pan, add the pineapple pieces and cook it adding chilli powder,1/4 tsp turmeric powder,salt and little water until it turns soft and tender.
  4. Add the ground coconut paste to the cooked pineapple, mix well and cook for few minutes on medium flame.
  5. Reduce the heat and add the beaten yoghurt , mix well and cook for 1-2 minutes. Don't allow to boil.
  6. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery...Add 1/2 tsp sugar (optional) and mix well.. Serve with rice..

Thursday, 20 August 2015

Tamarind Rasam / Puli Rasam


Ingredients:

2 cups of water
small lemon sized tamarind
1 small tomato
1 tsp rasam powder
a pinch of turmeric powder
1 tbsp coriander leaves, finely chopped
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt to taste
2 tsp oil
2 tsp ghee

Preparation:
  1. Soak tamarind in 2 cups of warm water for 20 minutes, extract its juice and keep it aside.
  2. Heat 1 tsp oil in a pan and add chopped tomatoes and turmeric powder and saute well till tomatoes are soft and cooked.
  3. Add tamarind juice to this and allow to boil for 3 minutes until raw smell of tamarind goes.
  4. Then add rasam powder to this and simmer for a minute.
  5. In the meantime, heat a small pan and add 2 tsp ghee and 1 tsp oil and splutter mustard seeds.
  6. Add dry red chillies and curry leaves, fry it and add to the rasam and boil well on medium flame.
  7. Switch off the flame and garnish with coriander leaves...Serve as a side dish for rice...
Recipe adapted from here...

Tuesday, 18 August 2015

Asparagus Pachadi


Ingredients:

1 cup asparagus, chopped into small pieces
2-3 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
1 cup yoghurt
1 tsp mustard seeds
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. In a pan, add chopped asparagus and cook it adding chopped green chillies, salt and enough water.
  2. Grind grated coconut with cumin seeds and 1/2 tsp mustard seeds to a  fine paste.
  3. Mix in the yoghurt and add this to the cooked asparagus and heat in low flame for 2-3 minutes. Check salt. Don't allow to boil.
  4. Heat oil in a pan, splutter 1/2 tsp mustard seeds and fry dry red chillies and curry leaves and pour this over the pachadi. Serve with rice....

Monday, 17 August 2015

Cabbage - Capsicum Thoran


Ingredients:

1 cup cabbage, finely chopped
1/2 cup capsicum, chopped
1 onion, chopped
2-3 green chillies, chopped
1/2 cup grated coconut
1/2 tsp mustard seeds
1 sprig curry leaves
2 pinch of pepper powder
salt to taste
oil

Preparation:
  1. Chop cabbage and capsicum into small pieces and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add curry leaves and chopped onion and saute well.
  3. Add chopped green chillies, capsicum and salt and saute for 2 minutes.
  4. Add chopped cabbage, mix well and cook covered on low flame till done, stirring occasionally.
  5. Then add pepper powder and grated coconut and stir well for 2-3 minutes.
  6. Remove from flame and serve with rice...

Sunday, 16 August 2015

Tricolor Cookies


Ingredients:

2 cups all purpose flour/ plain flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
150 gm unsalted butter, at room temperature
1 large egg
1/2 cup light brown sugar
1/4 cup white sugar
1 tsp vanilla extract
few drops of orange and green food colors

Preparation:
  1. Sift the plain flour, baking powder, baking soda and salt together and keep it aside.
  2. In a large bowl, cream the butter and sugars until light and fluffy.
  3. Add the egg and vanilla extract and beat well until combined.
  4. Then gradually add the flour mixture to the creamed mixture and mix with a wooden spoon.
  5. Divide the dough into three equal portions. Add 1-2 drops of orange color in one portion and 1-2 drops of green color in another portion , mix and knead well and leave one portion without any color.

      6.  Now roll each portion individually to a 8 by 3 inch rectangle.
      7. On a baking paper or parchment paper, place the green rectangle in the bottom. Then the white/colorless rectangle on top of the green and then the orange one on the top.



       8.  Gently roll the stack to 9 by 4 inch rectangle and cut this into two 9 by 2 inch rectangles.


       9.  Cover these rectangles with cling wrap and freeze for 30 minutes or refrigerate for 2 hours.


       10.  Preheat the oven to 180 degree celcius. Line the baking tray with baking paper/ parchment paper.
       11.  Take out one rectangle from freezer at a time, unwrap and cut into slices.


        12.  Place the sliced cookies in the baking tray and bake for 9-12 minutes. Cool the cookies on the tray for 3-4 minutes and then gently transfer to a wire rack.
        13. Repeat the same process with the other rectangle. Store the cooled cookies in an air tight containers...


Recipe adapted from here..

Saturday, 15 August 2015

Tricolor Idli


Ingredients:

1 1/2 cup idli batter
1 carrot, chopped /grated
1/2 tsp red chilli powder
1 cup spinach leaves
1 green chilli
1/2 " piece ginger
salt to taste

Preparation:
  1. For saffron colour: In a blender, add the chopped/ grated carrots, red chilli powder, 1/4" ginger and salt  and grind together as a puree and keep it aside.
  2. For green colour: In a blender, add spinach leaves, green chilli, 1/4" ginger and salt and grind together as a smooth puree and keep it aside.
  3. Divide the idli batter into 3 equal parts in different bowls. Add carrot puree in one bowl, spinach puree to another bowl and leave the 3 rd part as plain idli batter.
  4. In an idli cooker/ steamer , take enough water and allow to boil.
  5. Grease the idli plates with little oil  and pour half tsp from each batter side by side till you the get the tricolour effect.
  6. Place the idli stand in the steamer, close with a tight lid and steam cook on medium flame for about 15 minutes or until idlis get cooked well.
  7. Remove the idli stand from the flame and allow to cool. Using a spoon, remove the idlis and serve with chutney...

Thursday, 13 August 2015

Pomfret / Avoli Roast


Ingredients:

1/2 kg pomfret/ avoli, cut into pieces
2 cup onions , finely chopped
1/2 cup tomatoes, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
4-5 green chillies, chopped
1/2 tbsp chilli powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp pepper powder
1/2 cup cashew nuts, roasted and then grind to paste
few curry leaves
salt to taste
oil

Preparation:
  1. Clean and cut pomfret into pieces and keep it aside. 
  2. Soak roasted cashew nuts for 10 minutes and then grind to a paste and keep it aside.
  3. Heat 3-4 tbsp oil in a pan and saute ginger paste, garlic paste and curry leaves.
  4. Add chopped onions  and saute well adding salt till transparent.
  5. Add chilli powder, coriander powder, turmeric powder and pepper powder and mix well for 2 minutes on medium flame.
  6. Then add chopped tomatoes, green chillies and cleaned fish pieces, mix gently and cook covered till done.
  7. When cooked , add ground cashew nut paste, mix well and cook for 2-3 minutes.
  8. Switch off the flame and add chopped coriander leaves... Serve hot...

Wednesday, 12 August 2015

Lemon Rice


Ingredients:

1 cup basmati rice
3/4 tsp mustard seeds
2 tsp channa dal
1 tsp urad dal
10 cashew nuts
2 dry red chillies
3-4 green chillies, chopped
1/4 tsp turmeric powder
1 sprig curry leaves
1 1/2 tbsp lemon juice
salt to taste
3 tbsp oil

Preparation:
  1. Soak the rice in water for about 30 minutes. Wash and cook the rice in a deep pan adding about 4-5 cups of water and salt till done. Drain the water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add channa dal , urad dal and cashew nuts and saute till golden on medium flame.
  3. Reduce the flame and add dry red chillies, chopped green chillies, turmeric powder and curry leaves and saute for few seconds.
  4. Then add lemon juice and little salt and mix well.
  5. Now add the cooked rice to this,  mix well and cook for 2-3 minutes on low flame. Remove from flame and serve hot...
Recipe adapted from here

Monday, 10 August 2015

Prawn Stuffed Paratha


Ingredients:

1 cup prawns, cooked
1 cup wheat flour
1 onion, finely chopped
1 green chilly, finely chopped
3/4 tbsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
a pinch of cumin seeds
3 garlic cloves, finely chopped
1/4 cup chopped coriander leaves
1 tbsp kasuri methi
salt to taste
oil

Preparation:
  1. Crush the cooked prawns using a mixer and keep it aside.
  2. Heat oil in a pan and splutter cumin seeds. Add chopped onion, green chilly and garlic and saute well.
  3. Add coriander powder, chilli powder, crushed prawns and salt and saute well.
  4. Add chopped coriander leaves and kasuri methi and mix well. Remove from flame.
  5. In a bowl, take the wheat flour and salt and mix well. Add enough water and knead to make a soft and pliable dough.
  6. Divide the dough into equal sized balls and roll each ball to a thick small disc.
  7. Place a tbsp of prawn masala on top of this and gather the edges together and press well to seal well.
  8. Roll gently each into a thin flat parathas , by dusting it with flour.
  9. Heat a tawa / pan and sprinkle little oil and cook the parathas on both sides...

Sunday, 9 August 2015

Carrot Puttu


Ingredients:

1 cup puttu podi / rice flour
1 big carrot, chopped into pieces
1/4 cup grated coconut
salt to taste

Preparation:
  1. In a sauce pan, add the chopped carrots and cook until soft adding enough water. 
  2. Then puree the carrots to a smooth paste adding 1-2 tbsp of water in a blender.
  3. In a bowl, add the puttupodi and salt and add carrot puree little by little and mix well with hand without any lumps till it becomes wet/ moist. 
  4. Take a puttu maker and layer it with grated coconut first, then the puttupodi and then the grated coconut again. Repeat the process till the puttu maker is filled.
  5. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  6. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. 
  7. Remove it to a plate and serve hot...

Friday, 7 August 2015

Tender Coconut Pudding ( Karikku / Elaneer Pudding )


Ingredients:

500 ml milk
1 cup tender coconut pulp ( from 2 tender coconuts)
1 cup tender coconut water
10 gm china grass
1/2 -3/4 tin condensed milk
sugar, as required

Preparation:
  1. Scoop out the pulp from the tender coconuts and puree it in a blender and keep it aside.
  2. Soak china grass in 1 cup tender coconut water for 10 minutes.
  3. In a saucepan, boil milk by adding condensed milk and sugar on medium flame.
  4. In the meantime, melt the soaked china grass in another pan on low flame, stirring continuously until the china grass melts completely.
  5. Strain the melted china grass into the milk mixture through a sieve and mix well.
  6. Add the pureed tender coconut to the milk mixture and mix well.
  7. Remove from flame and pour into a pudding tray. Allow this to cool down for 10 minutes and then refrigerate until it sets...Serve it chilled..

Wednesday, 5 August 2015

Kallummakaya / Mussels Cutlet


Ingredients:

1 cup/ 250 gm kallummakaya/ mussels, cleaned
250 gm potato, boiled and mashed
1 big onion, finely chopped
3-4 green chillies, finely chopped
1/2 tsp ginger paste
1 tsp chilli powder
1/4 tsp turmeric powder
1/4-1/2 garam masala
1 sprig curry leaves, chopped
1 egg
bread crumbs
salt to taste
oil

Preparation:
  1. Clean the mussels and marinate it with chilli powder, turmeric powder and salt and keep it aside for 10 minutes.
  2. Then fry the marinated mussels and mince it in a mixer and keep it aside.
  3. Boil and peel potatoes, mash it well and keep it aside.
  4. Heat oil in a pan and add chopped onions, ginger paste, chopped green chillies ,curry leaves and saute well. Add  garam masala and salt and mix well.
  5. Then add minced mussels and mashed potatoes and mix well for 2-3 minutes and remove from flame.
  6. When it is cool enough to handle, make small balls out of  this mixture and flatten into desired shapes.
  7. Beat the egg in a bowl  and dip each cutlet in this and then roll it over the bread crumbs till well coated on all sides.
  8. Heat oil in a pan and fry the cutlets on medium flame till golden brown on both sides. Remove from flame and serve hot with tomato sauce...  

Tuesday, 4 August 2015

Chicken / Kozhi Kizhi ( Chicken Steam Cooked in Banana Leaves)

     
Ingredients:

2 cup boneless chicken pieces
1 big onion, sliced
1 tomato, chopped
1 tsp ginger-garlic paste
2 1/2 tsp kashmiri chilli powder
1/2 tsp coriander powder
1/4-1/2 tsp pepper powder
1/2 tsp garam masala
1/4 tsp turmeric powder
2 tsp lime juice
3-4 slit green chillies
few curry leaves
salt to taste
oil
banana leaves

Preparation:
  1. Clean the chicken pieces and marinate it with 2 tsp kasmiri chilli powder, 1 tsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/4 tsp pepper powder, lime juice, 1/2 tsp garam masala and salt and keep it aside for 15-20 minutes.
  2. Heat 2-3 tbsp oil in a pan and add marinated chicken pieces and shallow fry / tawa fry it. Add 2 slit green chillies and few curry leaves to this and fry it in the low flame till chicken is cooked.
  3. In the meantime, heat little oil in another pan and add sliced onion, 1/2 tsp ginger-garlic paste, 2 slit green chillies, few curry leaves and salt and saute well till light brown.
  4. Add chopped tomato and saute well till soft.
  5. Reduce the flame and add 1/4-1/2 tsp kashmiri chilli powder, 1/2 tsp coriander powder,1/4 tsp pepper powder, a pinch of turmeric powder and 1/4 tsp garam masala and mix well.
  6. Remove it from flame and add this masala to the cooked chicken (in the other pan) and mix well for 2-3 minutes.
  7. Wilt the banana leaf and place the prepared chicken masala in the centre and hold all the edges of the banana leaf together like a kizhi and tie the top edge of the kizhi tightly using a thread or with a banana leaf stem fiber.
  8. Place this chicken kizhi in the steamer and steam cook for 15-20 minutes. Serve hot...
  • Adjust the spice level according to your taste.........

Sunday, 2 August 2015

Vendakka Thakkali Curry / Okra Tomato Curry


Ingredients:

15 vendakka / okra/ ladies finger
1 cup grated coconut
3 garlic cloves, chopped
5 shallots, sliced
1 1/4 tbsp kashmiri chilli powder
1/2 tbsp coriander powder
2 medium onions, finely chopped
2 big tomatoes, thinly sliced
1/4 tsp fenugreek powder
1 sprig curry leaves
salt to taste
3 tbsp oil

Preparation:
  1. Wash and cut okra into pieces and keep it aside.
  2. Heat a pan and add grated coconut, chopped garlic and shallots and roast until brown.
  3. Then add coriander powder and kashmiri chilli powder and mix well.
  4. Remove it from flame and grind this roasted coconut to a smooth paste adding little water and keep it aside.
  5. Heat oil in a pan and add curry leaves. Add chopped okra and saute for 4-5 minutes on medium flame.
  6. Add chopped onions to this and saute well till transparent.
  7. Then add ground coconut paste, thinly sliced tomatoes, 1 1/2 cup water and salt and cook well till tomatoes turns soft and cooked.
  8. When the gravy thickens, add fenugreek powder and mix well.
  9. Remove it from flame and serve hot with rice....

Saturday, 1 August 2015

Strawberry Muffins


Ingredients:

3 cups all purpose flour/ plain flour
1/2 cup sugar
1 tbsp baking powder
1/2 cup brown sugar
125 gm unsalted butter, melted
3 eggs
1 cup milk
1 1/2 cup/ 225 gm strawberries, chopped

Preparation:
  1. Preheat the oven to 200 degree celcius. Grease 18 hole muffin tin or line the muffin tin with paper liners.
  2. In a large mixing bowl, sift the flour, baking powder and sugar together. Stir in the brown sugar.
  3. Combine the melted butter, eggs and milk together in a bowl.
  4. Stir into the dry ingredients ( step 2) until just blended.
  5. Fold in the chopped strawberries very lightly.
  6. Spoon the mixture into the prepared muffin tin until three quarters full and bake for 20 minutes or until lightly golden.
  7. Remove from oven and cool on a wire rack and serve....
Recipe adapted from Australian Women's Weekly -Muffins, Cupcakes and Cookies
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