Eggless Chocolate Muffins

A muffin is an American English name for a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape. Chocolate muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. I recommend them anytime of the day when you feel like treating yourself to something really special. And, by the way, they don’t need to be decor or frosted with fudge icing.

Everyone loves freshly made muffins and these quick and simple chocolate muffins with delicious chocolate flavor are made in just few easy steps.

Ingredients:

• 1 1/2 cups All purpose flour (maida)
• 2 tbs Butter
• 1/2 cup Condensed Milk
• 4 tbs Cocoa Powder
• 1cup Milk
• 3/4 cup Refined oil
• 2 tbs Vanilla Essence
• 2 tea spoon Baking soda
• 1/2 cup Sugar powder
• 2 tbs Vanilla Ice Cream (optional for garnishing)

Take a big deep bowl.  Take a container of a mixer grinder. Add oil and sugar to it. Whip it for few times till the fluid becomes frothy. Leave it for some time. Add the Cocoa powder to the milk and mix them well. Now add the Condensed milk, Butter, Vanilla Essence, Maida, Baking soda and Cocoa mixed milk to the frothy oil. Whip them all together for 12-15 times. Pour the thick free flowing batter in small round bowls or cups. Put them in the microwave for 5-6 minutes. The Chocolate muffins are ready to be served.

Lachha Paratha

  Lachha Paratha has its origin in the state of Punjab. The term “Lachha” means ring in Punjabi, the dough is rolled into the form of ring, and is layered with oil to make it multi-layered. Its very tough to make a crispy Lachha paratha, in fact it is an art to make it perfect, but when eaten it is very tasty. The outer layer is crispy and inner portion is soft. It is perfect accomplishment for Dal Makhani.

Ingredients:

• 2 1/2 cups of whole Wheat flour (Atta)
• 2 tbs of  Clarified Butter (Ghee)
• 1 tbs of Sugar
• 1 tbs of Salt
• 1/4 cups of Refined Oil

Take 2 cups of wheat flour (atta) in a container, add clarified butter, sugar and salt to it. Mix them well, add water and make a dough. Knead the dough well so that it does not stick to your hand. Cover the dough and leave it for 1 hour. Divide the dough into 7-8 equal parts. With the help of your palm make a disc shape, dust it with dry atta and with the help of Rolling Pin make a round, flat circle from the atta disc (as in picture 1). Put oil on one side of the circle and fold it like Japanese fan (as in picture 2). It will look like a multi-layered rope (as in picture 3). Coil the multi-layered rope (as in picture 4). Tap the end portion to the back side. A circular snail like dough is ready (as in picture 5). With the help of Rolling Pin (as in picture 6) flatten the dough to a 5-6 inch diameter circle. Heat tawa (Flat open container) put the paratha in the tawa when it is hot. Cook the paratha  on low flame till it is roasted, then turn it over and let the other side get roasted. Now, smear the top surface with oil as well as the sides and let it cook for few seconds. Turn the other side and repeat the process by smearing ghee until the paratha turns golden.

The pictures of the steps of process is given below.