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Thursday, 9 February 2012

Buttery Cinnamon Apple Cup Cakes

One of the best tasting cup-cake I've made so far. Its a must try. The result is moist and soft and the cinnamon flavor fills up the home. Divine! Waiting for my 6 year old to give me the final verdict. I suspect the lack of frosting might put her off but the sprinkled cinnamon sugar might just save the the day. Let's see. 

Ready for the oven

You'll need

11/2 cup self-raising flour
1/2 cup all purpose flour [Sieve the all purpose flour and self raising flour together and keep aside. ]
3/4 cup brown sugar
1/3 cup Apple Juice
225 gms softened butter
3 Large eggs
1/4 tsp cinnamon powder
3 tsps Demerara sugar/raw sugar
1 small red Apple, cored, thinly sliced.
1-2 tsp Pure Vanilla extract

2-3 tsps Almond flakes

Makes- 30 Mini cupcakes


Pre-heat oven, grease cup cake moulds.
Cream the softened butter, Vanilla and sugar until light and fluffy with an electric beater on high speed. Add eggs, one at a time and mix thoroughly. Fold in half the flour mixture and half the apple juice. After it has mixed well, add the remaining juice and flour. Fold.

Spoon in mixture into the cup cake tray and cover each cupcake with apple slices and sprinkle with cinnamon-sugar mixture and almonds. 

Bake for about 20 mins or until brown / done. 

Be sure to eat 'em fresh !

South Indian Spice Mix

Mom is in town. Hence, kitchen and pantry is full of home-made stuff. Mom saw a packet of MTR spice mix in my pantry and gave me such a disapproving look that I cringed in guilt.  How can I buy it when the same, and even better and fresher version can be made at home? 

It took us 10 minutes to get into action. And the results are in front of you.

This spice mix is called by many names - my Andhra friends call it 'gun powder' (!) while others call it 'Idli podi', 'chutney podi' etc. By whatever name its called, this dry powder is my regular accompaniement with a typical south indian breakfast. I love it. My Bengali husband would rather have his idli with Sambaar or even dal, but then that's his stubborn bong gene ;) that refuses to go beyond Luchis and porotas for breakfast.


(For Dry roast)
1. Chana Dal - 1 fist full
2.Phutana- 1 fist full
3.Urad dal-1 fist full
4. Moong - 1 Fist full
5. Dry red chillies - 1 and half fist full
6. Curry leaves - 3/4 fist full
7. Asafetida/Hing - 1/2 tsp
8. Salt - to taste (approx 2 tsp.)

Other ingredients:
Jaggrey - 2 tsps
Tamarind - 2 tsps
Oil -2 tsps

On medium flame, pour the oil and roast the dry roast ingredients until dry and fragrant. ( Takes approx- 8-10 minutes). 

Let it cool. Grind this mixture with the rest of the ingredients into a fine powder. Store in Air tight container.

It is usually mixed with oil/ghee and had with rice cakes/idlis and dosa.