Ginger Muffin

Time has come to post for the Blog Hop Wednesday hosted by Radhika Subramanian of Tickling Palates. For this week I am paired with Anu from Anu’s healthy Kitchen. I have chosen to make the most delicious cakes though it is my blog pair Anu’s birthday.


2 egg yolks
1/2 cup molasses
1/2 cup dark brown sugar
1/4 cup butter
1/2 cup yogurt or sour cream
1 cup unbleached flour (whole wheat or white)
1/4 cup rye flour
1 tsp. ground cinnamon
1/2 to 1 tsp. ground ginger
1 1/4 tsp. baking soda


Preheat oven to 350°F. Beat egg yolks, molasses, sugar and butter together to make a smooth blend. Whisk or sift together dry ingredients until well mixed. Add yogurt or sour cream, then the dry ingredients and mix it well. Beat for 1 minute. Pour the blend into muffin cups with equal amount in each cup.Bake the muffin cups for about 30- 40 minutes. Remove from oven and sprinkle tops with sugar and serve.

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Arisha Pitha

In West Bengal, the tradition of making cakes, locally known as piţha, still flourishes. They are usually made from rice or wheat flour mixed with sugar, jaggery, grated coconut etc. Piţhas are usually enjoyed with the sweet syrups Theyre usually fried or steamed; the most common forms of these cakes include bhapa piţha (steamed), pakan piţha (fried), and puli piţha (dumplings), among others. The other common pithas are chandrapuli, gokul, pati shapta, chitai piţha, aski pithe, muger puli and dudh puli. The Pati Shapta variety is basically a thin-layered rice-flour pancake turnover with a milk-custard creme-filling. In urban areas of Bangladesh and West Bengal most restaurants hold Pitha-festivals sometime during the winter months.


The celebration of the Piţha as a traditional sweet coincides with the Winter Harvest festival in rural Bangladesh and West Bengal. The harvest is known as Nabanno (literally new sustenance) and calls for not only rare luxuries celebrating food and sweets but also other popular and festive cultural activities like Public Dramas at night and Open Air Dance Performances.

Arisha is a South Indian sweet dish from the North-eastern part of old Madras Presidency and present day Andhra Pradesh and Orissa. Arisha word which means rice. It is a traditional dish and is prepared during festivals like Sankranti, etc.


  • Rice- 2 cups (do not use parboiled rice)
  • Jaggery or Sugar-2 cups
  • Ghee-2 cups
  • Salt to taste


Soak the rice in water overnight. Remove water and pound the rice to make powder.The Rice has to be ground but not too fine.Take 1 cup of water and add the sugar or jaggery and heat it.Keep stirring it until you get a slightly sticky consistency.Add the rice powder slowly into the sticky moisture and keep stirring on low fire until you get a dough like consistency.Heat ghee in a bowl.Make small round shape from the dough with your hand while it is still warm.Deep fry them in low fire until they turn brown on both sides.Have it when it is warm and enjoy.

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Cranberry Lemonade

Lemonade is a lemon-flavored drink, typically made from lemons, water and sugar. Pink lemonade was a drink used for centuries by Native Americans and enjoyed by European colonists during colonial times. It was originally made from crushed red berries, and sweetened with maple sugar. Natural sources of the pink color, which may also affect taste, include cherry juice, red grapefruit juice, grape juice, cranberry juice, strawberry juice, pomegranate juice or other juices. It is a common misconception that the juice from the pink-fleshed Eureka lemon is used to make pink lemonade; actually, the juice is clear, and only the flesh is pink.

Cooking Time: 10 minutes
Calories: 220(aps)
Cooking level: Easy
  • 5 cups water, divided
  • 1/2 cup sugar
  • 1 (6-ounce) can frozen lemonade concentrate, thawed
  • 3 cups cranberry juice


Stir together 2 cups water and sugar in a small saucepan over medium heat, stirring until sugar dissolves. Stir together sugar mixture, thawed lemonade concentrate, cranberry juice, and remaining 3 cups water. Chill until ready to serve.

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Babycorn Schezwan

Szechwan is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn . Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking.


Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy. The Sichuan peppercorn (flower pepper) is commonly used. Szechuan pepper has an intensely fragrant, citrus-like flavor and produces a “tingly-numbing” sensation in the mouth. Also common are garlic, chili, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Sichuan cuisine. The regions cuisine has also been the originator of several prominent sauces widely used in Chinese cuisine as a whole today.

Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region.Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.

Cooking time: 30 minutes
Cooking level: Medium
Cuisine: Chinese and Indian mix


  • 1 can baby corn, cut into cubes
  • 3 tbsp cornstarch
  • 1 tsp ginger garlic paste
  • 2 tbsp soy sauce
  • 4 /5 garlic cloves, minced
  • 1 tbsp Szechwan sauce
  • 1/2 medium size onion, , sliced diagonally into 1/2 inch pieces
  • 2 bell paper pepper, diced
  • Salt to taste


Make a paste of corn starch,ginger garlic paste and salt using water.Dip the baby corn cubes in the paste and deep fry till golden brown. Keep aside.Heat a pan over medium-high heat. Fry the minced garlic, stirring constantly until lightly browned. Add onion cubes,bell paper.Toss for a minutes.Stir in the Szechwan sauce and salt to 2 to 3 minutes.cook uncovered for about 2 more minutes. Serve over white rice.

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Chicken Red Curry

Red curry is a Thai spicy curry paste.This is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process.


The standard red curry paste contains shrimp paste, which renders it inappropriate for vegetarians.Vegetarian red curry pastes are also available. Some of the ingredients for the Red curry paste itself is the core flavoring for a number of other non-related dishes.

In this cooking I am trying to make a fusion between Indian and Thai cuisine.I hope you will like it.

Cooking time: 30 minutes
Calories: 294(aps)
Cooking level: Easy
Cuisine: Indian and thai mix style
  • 1 pound chicken
  • 1 teaspoon oil
  • 1/2 cup chopped onions
  • 1/2 cup of sliced carrots(optional)
  • 1/2 cups of broccoli(optional)
  • 1/2 cup of mushrooms(optional)
  • 1/2 cup of bell paper sliced(optional)
  • 1 can coconut milk
  • 1/2 cup water
  • 1/2 tbsp red curry paste
  • Salt to taste
  • Fresh spring onion to garnish

Cut chicken into small pieces.In a non stick pan add 1 tbsp oil and fry chicken till it tenders.If you want add little bit salt at that time.When it is done remove chicken into a plate and keep aside.

Heat oil in a large nonstick pan over medium heat. Add oil and red curry paste.Stir well for 1 minute.Add all the vegetables you want including onion, and sauté 2 minutes.All the vegetables are optional.Add chicken to it.Now, add coconut milk and stir it well for 2 minutes, bring to a boil. Cover; reduce heat, and simmer 5 minutes, stirring frequently. After 3 to 4 minutes remove the pan from the gas. Sprinkle spring onion on top and serve hot.

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