Muffin Mondays are back. Last time it was tutti frutti muffins and this time it’s whole wheat banana chocolate chip ones. Relatively better than the regular ones I suppose. I’m not one to tell you that these are guilt-free muffins and you can keep knocking back one after the other. These don’t have added refined sugar but some honey and jaggery molasses (melted and cooked down jaggery). You can skip the molasses and go all honey too. There’s also no butter or refined flour. Why they aren’t ‘guilt-free’ is because they’ve still got carbs and do have sugar in the form of honey. But one harmless muffin is alright on a Monday, right?
Another chicken curry. This one’s easy too. It’s always an easy curry for me when it’s got freshly ground spices and coconut milk. Trust me, I’d rather take 2 mins to grind the spices than sit and chop heaps of onions and tomatoes for the curry base. Marinate the chicken in chilli powder, yoghurt and ginger garlic paste overnight. Next afternoon, cook it with some sliced onions (not one kilo or something, I promise), ground spice paste and coconut milk. Simple. Great with rice, of course. And if you’re on a low carb sort of diet, swap the mustard oil for coconut or olive, skip the onions and up the coconut milk. Have it like stew.
I’ve never gotten the point of cupcakes beyond the fact that they make for easy and cute gifts to be delivered to someone. But I get the hype I guess. They do look cute. Basically I’m trying to tell you that I made a batch of cupcakes last evening. And they turned out to be more delicious than I’d expected them to be. I digressed from my original idea of making red velvet ones without the gross food colouring and use beetroot juice instead. But instead, I added cocoa and ground roasted beets to the batter to make chocolate and beetroot cupcakes. They were simply superb. You can’t taste the beets as much but I think it’s a good thing. They probably kept the cake moist and gave it a little texture.
This salad is an inspired one. A colleague had a box of paneer and orange for lunch and it tasted so good I wanted to make some for myself. Of course, I added more stuff to it to turn it into a proper salad. For the dressing I mixed together orange juice, honey, mustard and salt. It’s a very light and refreshing salad, perfect for days when you feel bloated or have eaten badly the previous day. I put this salad together in 10 mins with the dressing and packed it for lunch to work.
For those days in the middle of the week when you feel like ordering in because you’re too lazy to cook, or want something spicy, this chilli chicken is perfect. I didn’t plan for it. I was going to order in some greasy Chinese on a cold weeknight. But I remembered I had some boneless chicken marinating in the fridge and that I should use it before it goes bad or something. The marinade was just ginger garlic paste and some paprika. Simply pan roast the chicken with onions and capsicum with soy, hoisin or honey, chillies and crushed pepper. It’s alright if you haven’t marinated it as well. Best part – it comes together in under 20 mins!
It’s a gloomy and foggy Monday morning and I have a vanilla muffin by my side as I do this post. In December I made a Christmas cake/plum cake/fruit cake or whatever you want to call it. And I bought a couple of packets of tutti frutti. There was a bunch of it leftover and I quite honestly didn’t want to simply throw it all away. That’s why these muffins happened. A simple vanilla muffin batter which borderlines on cake batter because I did the butter and sugar creaming base. Either way, they’re pretty delicious and super easy to make.