Low fat Eggless Blueberry muffins

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Recipe adapted from joyofbaking with some healthy changes. I replaced All purpose flour with wheat flour and egg with low fat yoghurt.My daughter loves blueberry a lot. Eventhough this little fruit tastes delicious as such, its flavour and sweetness is enhanced when added in baked goods.

Ingredients: 

Wheat flour	3/4 cup
All purpose flour	1/4 cup
Blueberries	3/4 cup
Sugar	1/3 cup
Reduced fat Yoghurt	3/4 cup
Baking powder	3/4 tsp
Baking soda	1/8 tsp
Vanilla extract	3/4 tsp
Canola oil/Corn oil/vegetable oil	1/8 cup

The above measurement yields 6 regular sized muffins
Procedure:
Step1:
Mix together flour,sugar,baking soda and baking powder in a large bowl


Step2:
Take 1 tablespoon of dry ingredients and toss it with the blueberries. Just coat the berries with the flour well so that it does not sink to the bottom while baking.(Don't skip this step)

Step3:
In a separate bowl whisk the curd and add oil, vanila extract and mix well


Step4:
Mix both wet and dry ingredients together.Do not overmix

Step5:
Gently fold in  the blueberries coated with flour

Step6:
Pout the batter in muffin pan and bake in preheated oven of 375F for around 20 minutes or until the toothpick inserted in the center of the muffin comes out clean
Bake in the center rack

Notes:

• Just double the recipe for 12 muffins
• I used store bought reduced fat yogurt.Homemade thick curd can also be used
• If using frozen blueberries do not thaw
• Do not over mix the batter.Otherwise the muffins will turn hard
• While baking the muffins can crack on top.That is quite normal
• It is better to use a muffin/cupcake liner as the blueberries will stick to the sides

Sending this to Spicy Treats:Show me your HITS
and Uma and Priya's Fast food not fat food

Coriander Chutney

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This is another simple chutney that goes well with idli/dosa

Ingredients

Grated Coconut/Coconut powder	1/4 cup
Chopped coriander	1 cup
Chopped mint leaves	1 tablespoon
Salt	1/4 tsp
Chopped ginger	1 tsp
Green chillies	1 or 2

For tempering

Oil	1/2 tsp
Mustard seeds	1/4 tsp
Urad dhal	1/4 tsp

Procedure
Step1:
Grind all the ingredients together.Add 1/2 cup of water and grind well


Step2:
Heat oil in a pan add mustard seeds.Once it starts sputtering add urad dhal and curry leaves and pour this over the chutney


Note:
Adding mint leaves is optional.It gives additional flavour


Sending this EP Series- Coriander and cumin by Erivum Puliyum

Basundhi

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Though this is a time consuming recipe, it does not require much effort.You can make this when in parallel when you are involved in other tasks.The recipe sound similar to palkova/ thirattipal but it definetly has a different flavour and taste altogether compared to palkova

Ingredients

Milk	4.25 cups
Sugar	1/2 tsp
Cardamom powder	a pinch
Saffron	a pinch
Chopped almonds/pistachios	2 tablespoons

Procedure:
Step1:
Boil the milk in a heavy sauce pan (preferable non stick for easier cleaning)


Step2:
Reduce the flame and simmer for around 50 minutes.(Keep it reduced to the lowermost gas mark)

Step3:
After it has reduced to half of the quantity, add sugar and stir well


Step4:
Simmer for another 20 - 25 minutes. Stir it in between (may be very 5 minutes) and do not allow to burn.Scrape the sides as well.

Step5:
At one point the milk will turn creamy and the color changes as well

Color change

Step6:
Add cardamom powder and saffron and switch off the flame


Step7:
Garnish with chopped almonds and pistachios


Step8:
Refrigerate and serve chilled.