Churro Cupcakes

   Cinco de Mayo celebration would not complete without Churro Cupcakes.- they're moist cinnamon spiced cupcakes topped with luscious vanilla buttercream and garnished with a crispy baked Churro.. They are positively divine for any serious cinnamon lover, and they have the same Churro taste in a sweet and fluffy cupcake. In one word? Irresistible..!!

Ingredients::
1 box Vanilla cake mix(plus ingredients on the back of box)
1 small box Vanilla instant pudding mix
1 tbls Cinnamon powder
For Frosting:
1 box Vanilla frosting
1 tbls Cinnamon powder
Some Cinnamon Sugar
Some baked Churros (in a pieces)

Method::
* Preheat oven on 350*F.
* In a large bowl, prepare the cake mix according to package direction.
* Stir the pudding mix and cinnamon into the batter to combine.
* Portion the batter evenly among the cupcake baking tray.
* Bake for about 15-20 minutes or until  a toothpick inserted near the center comes out clean.
* Cool down completely.
* In a bowl combine cinnamon powder and vanilla frosting well.
* Pipe frosting high onto cooled cupcakes.
* Garnish with a freshly baked Churro piece(I used cinnamon twists cause i have no churros anymore;) and a dusting of cinnamon sugar.

 *Enjoy!!
                                           Happy Cinco De Mayo!!!

Masoor Pulao

             Happy Mother's Day!!!!

      Whether you are a mom to be,  or a mom cuddling with toddlers, or tackling teenagers (just like me ;) or just enjoying the pampering of your motherhood from your grown up kids, may your today gets filled up with more love, joy and laughter.!! My words will never do the justice no matter how hard I try to thank my mom but today I definitely want to take an extra step to please her and all the moms out there by sharing her one of many signature recipe of Masoor Pulao...

     My #foodiemonday #bloghop entry for #mother'sdayspecial  challenge this week..

Ingredients:
1 cup Rice
1/3 cup whole Masoor
1 tablespoon Ghee
1/2 tablespoon Oil
1 teaspoon Cumin seeds
1 Bay-leave
1/2 cup finely sliced Onions
1 Green chili (slit)
1/3 cup finely sliced mix of Carrots and Bell-peppers
1 Potato into wedges cut
1 tablespoon ginger-garlic-green chili paste.
1 teaspoon Cinnamon & Cloves powder
1 tablespoon mix of Raisins & Cashews
Some chopped Cilantro
Salt to taste.
Method:
* First fry potato wedges till gets crispy.
* Sprinkle some salt, red chilli powder and chat masala on them and keep it on side.

* Wash and soak rice and masoor for at least about 30minutes.

* Heat mix of ghee and oil in the pressure cooker.

* Add cumin seeds and bay-leave.
* Sauté till cumin seeds gets brown color.
* Add finely sliced onions & green chili slit and sauté till onion gets light brown.

* Add ginger-garlic-green chili paste and cook for a minute.* Add sliced carrots and bell-peppers and cook.

* Add cinnamon-cloves powder and raisin-cashews.* Mix all well.
* Add soaked rice and masoor.
* Add water as required.(almost 1 and 1/4 cup)
* Add salt to taste.
* Mix well.

* Cove the lid of pressure cooker and let it cook for about 2-3 whistle.

* Once it's cooking done, open the cooker lid and mix the fried potato wedges in to Pulao.

* Garnish with chopped cilantro.

* Enjoy.!

 Nothing is better than Mom's food.. I hope you guys will enjoy my mom's recipe on this mother's day..! 

    Not always eye to eye, but always heart to heart... Happy Mother's Day!!
 

Mustard Green-Chilli Pickle

       I know, how foodies love the way their Mom used to cook, that's our biggest source of inspiration for recipes or everyday food. Yes, this is my Mom's recipe which is still popular in my family. Even my 12 years old daughter love to eat this Mustard Green-Chilli Pickle with her food. Sharing today my mom's recipe to make this coming up Mother's day very special to you all. Unlike most heavy oil-based pickles, this quick pickle is lite with hot and delicious tang of mustard and lemon.. This chilli pickle needs very few and basic pantry ingredients. And look at the gorgeous turmeric hue!!! Can't wait anymore:)

Ingredients:
250 gram washed and dry Green chillies
4 tablespoon Mustard kuriya (mustard splits)
Pinch of Asafoetida (Hing)
5-6 tablespoon Oil
Salt to taste
1/4 teaspoon Jaggery (gor)
1/2 tablespoon Lemon juice
1 teaspoon Turmeric powder
Method:
* Cut the green chillies in small pieces.
* Take cut green chillies in a bowl add pinch of salt and mix well. 

* Keep those chillies in a bowl for at least half an hour.

* Drain the chilli-salt water and keep green chillies in a bowl. (This way green chillies will reduce their spicyness) This is totally optional step.

* Take another bowl. Combine mustard splits(kuriya), asafetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl.

* Toss all the ingredients and beat them  in round motion with hand for about 4-5 minutes.

* Add green chilies and toss them.
* Mix well.
* Adjust salt and lemon juice according to your taste.

* Transfer them in to a sterilized bottle or in a glass jar.

* Store in a fridge for long..
* Enjoy!!!

         Adding some spice to your dinner today!!! I hope you will enjoy it!!
 -Contributing my this Mustard Green-Chilli Pickle recipe to my one of the favorite food-blogger Alka Jene, an author and recipe developer of culinaryxpress . Check the interesting and unique pickle recipes collection on her Pickle journey. Enjoy the Pickle season with us..
                  Hai Mirchi, Ooh Ooh Mirchi, Uff Uff Mirchi, Fuff Fuff Mirchi...:)