Vegetable muffins

We try to make meals which are healthy,easy to make and appealing for our 6 year old to eat. We made this muffin which serves as good breakfast,lunch or snack.

Ingredients

Whole wheat flour   - 1 cup

All purpose flour      - 1 cup

Shredded zucchini  - 1/2 cup

Sweet potato           -  1/2 cup(shredded)

Spinach                   - 1/4 cup(chopped fine)

Baking powder       -  2 tsps

Baking soda.            - 1/4 tsp

Egg                          - 1(room temperature)

Buttermilk                 - 1 cup

Butter                        - 1/3 cup

Salt                            - as per taste

Heat the oven to 400 F. In the meantime steam cook the vegetables. Melt the butter and add this to the vegetables. Let it cool to room temperature. In a bowl add the flours,baking soda, baking powder and salt and mix well. Add the buttermilk to the vegetable mixture once it is cool, mix well. To this vegetable mixture add the egg and blend with a fork well. Make a hole in the center of the flour mixture and mix well. Grease the muffin pan and add the mixture into the cups.

Bake for about 15 minutes or until a tooth pick inserted in the center of muffin comes out clean.This proportion makes about 10-12 small muffins.

Tips:

1.You can use quinoa flour or almond flour instead of the whole wheat flour.

2.Spices of your choice can be added to give an extra flavour to the muffins.

3.Any vegetables of your choice could be added, I used the ones I had available.
4.The shredded can be added directly to the flour instead of steaming.

Red bean broccoli soup

We tried this broccoli soup for a quick dinner meal with minimum ingredients and short cooking time on a weekday. It turned out to be flavourful and a beautiful green colour.

Ingredients:

Small head of broccoli   - 1 to 1 1/2 cups(florets and tender stems)

Garlic                               - 2-3 cloves(finely chopped)

Red beans                      - 16 oz can

Salt                                   - as per taste

Fresh ginger                    - 1/2 inch piece (finely chopped)

Black pepper corns        - 2-3 (roast and powder them fine)

Scallions(green onions)- 1/4 cup(finely chopped)

Mint leaves                      - 2-3

Oil                                     - 2 tsps

Wash and break the broccoli into small florets and stems. Use the stems which are tender. Bring a pot of water to boil and add the broccoli to it. Cook them with half the salt required until tender. Make sure not to over cook to maintain the green colour. In the meanwhile heat a pan and add the oil to it. Once oil is hot add the garlic and roast till light brown. Drain the water from the red beans and add it with the ginger to the pan. Cover the pan and let it cook in low for a few minutes. The broccoli should be cooked by this time, drain the water but do not throw it. Transfer the cooked broccoli to the blender and grind it to a smooth paste. Add this  to the pan with the beans with the cooked broccoli water. Let it simmer down to a thick consistency with the chopped mint leaves. Add the rest of the salt and ground pepper and switch off heat. Serve the soup topped with chopped chopped scallions or a tsp of yogurt(curd) on the top.

Tips:

1. You can use 1 cup of dry red beans. Soak it for 5-6 hours and pressure cook .

2.Rosemary is a good alternative to mint.We used fresh home grown mint.

3.The roasted garlic and chopped ginger could be blended with the cooked broccoli. If you prefer you could add the fresh garlic to the cooked broccoli before returning it to the pan with the beans.

4.If you prefer the broccoli could be steamed instead of cooked in water.