Google+ Followers

Friday, March 27, 2015

Easy Corn Muffin without eggs

This is a very simple but delicious muffin recipe which can be made in no time. Usually everything is available at home which goes in this recipe.Easy to make and fun to eat.This good for them too who avoid eating cakes and muffins because they are made of all purpose flour,it has very less quantity of it. These muffins are yummy and less sweet which make them ask for more....And yes they are egg less too.

  There are two things corn  muffin and corn meal bread but people consider it to be one ,on the other hand they are totally different things.cornbread never has that much sugar in it and is savory in taste not sweet.(I will post the recipe of corn bread too later.)

You don't need to take out your mixer and all for this recipe just mix the ingredient in one bowl and you are ready to bake,its that easy ...


Maize flour(corn meal) - 1/2 cup
All purpose flour - 1/2 cup 
Powdered sugar - 1/2 cup 
Baking powder - 3/4 tsp
Baking soda -  1/4 tsp
 Curd or sour cream - 1/2 cup
Butter - 1/4 cup 
Vanilla essence - 1/2 tsp
Tutti fruity - 1/2 cup


Preheat the oven at 350 degree f and place the oven rack in the middle of the oven.

Take maize flour, refined flour, powdered sugar, baking powder and baking soda in a big bowl and mix everything together.

Add curd or sour cream, butter (room temperature) and vanilla essence in another bowl and mix.
 Now add dry ingredients into wet ingredients and mix  well. add tutti-fruity  and mix.

Batter for making muffin is ready. Take muffin molds  and grease it with butter or line with muffin liners .
 Pour the mixture into it and tap it over to get the batter  even.
Bake it for 15- 20 minutes or untill the top becomes light brown and the toothpick inserted in the center comes out clean.
Place them on wire rack to cool or can have it warm as well,tastes great when warm.


Any kind of dry fruits such as chopped cashew nut ,raisins,almonds and pistachios
 goes very well with it in place of tutti fruity.

Drizzle them with some honey or maple syrup when they are still warm and serve ,they are divine.


Monday, March 23, 2015

Healthy twist in classic Banana Bread


 I just love banana bread .This is so delicious with the simple flavors of banana and toasted nuts.This is a staple in my house now a days.Whenever I have over ripe banana just whip them up into a banana bread ,even now I wait for banana to turn brown soon ,so that I can make my lovely yummy banana bread over and over again.

 Classic banana breads are  delicious with nuts and lots of butter and in those we use all purpose flour too.They are good undoubtedly,but nowadays everyone so health conscious that eating it regularly is not what recommended.

 This recipe of banana bread is healthier in terms of ingredients than the classic style of banana bread.And yes you will not feel any difference in taste or texture for sure .This is so moist and flavorful ,you might not want to try any other recipe after trying this one.

 Banana bread can be a dessert ,tea time cake,breakfast with coffee or can be eaten for lunch with a salad on side.One thing which I learnt is that banana bread should be cracked in the center while breaking it means baking soda is doing its job properly.Always use a very ripe banana to get intense banana flavor in bread.    

There are so many banana bread recipe throughout the internet,they are just the same or little here and there but I found this recipe which works great for me ,low calories and with the addition of wheat flour we can add more fiber to the bread too.


1 cup  mashed ripe bananas (about 2 large bananas)
1 teaspoon baking soda
1/2 cup low-fat plain yogurt
1/4 cup  vegetable, or corn oil
3/4 cup  light brown sugar
1 large egg or 2 large  egg whites
1 teaspoon pure vanilla extract
1 cup  all-purpose flour
1/2 cup  whole wheat flour
1/2 teaspoon ground cinnamon or cardamon powder 
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup any nut of your choice (chopped)(walnuts,almonds,pecans or chocolate chips)


Preheat oven to 350 degrees F (180 degrees C).

 Place the rack in the center of the oven. Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick  cooking spray.

In a large bowl, mix the mashed bananas with the baking soda and yogurt.( Allow to sit while you prepare the rest of the batter.)

 In a separate bowl, whisk together the oil, sugar, egg or egg whites (I used egg whites to make it low cal.
), and vanilla.

In another large bowl, whisk together the flours, baking powder, ground cinnamon or cardamom (I used the later one)  and salt.

Then combine the banana mixture with the oil mixture and then add to the dry flours mixture. Stir just until combined.

 Add chopped nuts or chocolate chips and stir in.
 Pour into the prepared pan and smooth the top.Sprinkle some nuts on top to get that toasty nut flavor.

 Bake for about 45 -55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove from oven and place on a wire rack to cool.cut into slices and enjoy.

Thursday, March 19, 2015

Healthy Honey Roasted Almonds


                              Honey Roasted Almonds

         I am Nuts about the 'nuts',ya I like them in each and every thing whatever way  I can think of cooking and having them.I usually add nuts in almost everything as curries,snacks,desserts of course,sweets,muesli,granola,cakes,salads or even in breads and there are so many other things which I could not remember right now for sure....

         These Honey roasted almonds should come with a Warning !They are very addicting.....If they are there in your house ,you can't just have enough of them.And ya who does not like roasted nuts.These almonds are perfect for anytime snacking and healthy too.Basically you can honey roast any nuts and they tastes yummy ,be it walnut,cashew nut,pecans or even peanuts.only the roasting time will varies depending on the nuts which you are going to make.They smell amazing and tastes so good as they smell.

         These are perfect for those office hunger pangs which comes between before lunch or before leaving the office in the evening ,just munch on it.These are also a good option for children snacks box who does not like to eat plain nut ,they will surely munch on these sweeties....and yes they are healthy too,much better from what  we get from the stores.

Honey Roasted Almonds


2 cups Almonds
1/3 cup  honey
1 tsp sea salt


  • Preheat the oven to 375 degrees. 
  • Place the almonds in a bowl. 
  • Warm the honey just so it liquid and pour it over the almonds. 
  • Mix well so that all the almonds are covered well. 
  • Spread the almond/honey mixture onto a parchment lined baking pan. 
  • Sprinkle sea salt over the top. 
  • Bake for around 15-25 minutes shaking the almonds every few minutes to prevent burning one side.  That is it.  

  • Let them cool in baking pan and then munch on these.



    Almonds can be roast before adding in the honey as well for 5 minutes or untill fragrant.
    For spicy nut you can add cayenne pepper,black pepper,cloves power or little bit of nutmeg powder.for more variation can add cinnamon or even cardamon powder in the honey. 

    Tuesday, March 17, 2015

    A New beginning with something Sweet....... Swiss Roll (Jam Roll)


                                    SWISS ROLL (Jam Roll/Roulade/Jelly Roll) 

     This is my first post,ya you read it right .First post after four years, but it does not mean that I was totally out of this blogging world ,I was always there checking my fellow bloggers blog and experimenting with food but was not able to update my blog for some reasons.

     Actually in order to revive my blog again I was looking for some sweet recipes ,sweet but not unhealthy like people consider sweets to be, specially when it comes to cakes and pastries ,they are loaded with butter and cream.But this recipe is totally different as there is not even a drop of oil in it,still it is very soft ,spongy and oh! so tasty.....yum...

      There are so many recipes of Swiss roll available in cook books as well as internet,some says to use lots of fats,some says use of corn flour or some says to use sugar syrup while rolling but personally after so many trial and errors ,I came on this recipe which neither has lots of fats nor sugar syrup which makes it soggy rather then soft what I feel.

    Swiss rolls are so versatile ,one can use whatever filling you like  .Some suggestions are any kind of  jam,chocolate Ganache,lemon curd,whipped cream(which i used in my recipe below),cream cheese,nutella,any dry fruits and so many other filling the possibilities are endless........the idea is to just get your sponge sheets (cake) right.

    Add caption


    4 large eggs
    1 large  egg yolk
    1/3 cup  sifted All purpose flour+ 3 tbsp (if not using cornflour)
    3 tablespoons  cornstarch(corn flour)(optional,i did not use)
    1/2 cup  + 1 tablespoon  granulated white sugar(divided)
    1 teaspoon pure vanilla  extract
    1/4 teaspoon cream of tartar or salt
    1/2 teaspoon baking powder

    For Filling

    1 cup  heavy Whipping cream
    1/2 teaspoon pure vanilla extract
    1/4 cup  granulated white sugar
    3 tablespoon grated coconut flakes (optional)
    1-2 tablespoon tutti fruity(optional)


    For Sponge Cake:

    Preheat oven to 450 degrees F (230 degrees C) and place oven rack in  the center of the oven.
     Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

    While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs.  Allow the eggs to come to room temperature.
     Meanwhile, in a small bowl whisk the flour with the cornstarch (If using) and baking powder.

    Beat the egg yolks and whole eggs, along with 1/2 cup  of the sugar on high speed for five minutes, or until thick, pale yellow, and fluffy.

     Then add the vanilla extract.Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
    (do it in 2-3 batches,slowly folding and adding flour)

    In a clean bowl, , beat the remaining egg whites until foamy. Add the cream of tartar or salt and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form.

     Gently fold a little of the whites into the above flour batter to lighten it, and then add the rest of the whites. Pour the batter into prepared sheet pan, spreading evenly with  spatula or spoon

    . Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back

    .Immediately upon removing the cake from the oven sprinkle with powdered sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with it.Place on a wire rack to cool for at least half an hour.


     Place your mixing bowl and whisk attachment in the freezer for at least 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until stiff peaks form.(sugar according to your taste if want more sweet add some more ,i like mine less sweet) add in little food color if desired.


    Unroll the sponge sheet, spread with the whipped cream,sprinkle coconut flakes , tutti fruity and re roll without the towel this time.

     Cover and chill in the refrigerator for a few hours or at least an hour.

    Just before serving sprinkle with confectioners sugar and cut into round pieces.


    Coming Back .......After A Loooooonng Break

    Hello,friends.So here I came back after a long break ,actually very long almost 4 years.Four years really...... its a long time, I know but was really very busy in life,Busy with my son,my new house,my craft assignments and some new projects,learning and exploring new cuisines or whatever was  coming in my way.But was always missing my blogging.  I know the blogging world has been hugely changed in these years so WE ARE!  Isn't it.

         But I think its better now  than never,So want to revive my blog again.This time with the hope of updating it regularly,no matter where I am or what I do. AMEN! 
        And at last leaving you all with my 4 years journey through some precious moments from my life....

    One thing more now my blog name is' A Food Corner of Mine' .Everything needs some changes you know!