Pineapple Coconut Muffins


Well who doesnt like Pineapples ? I bet there aren’t that many who dislike.

I for one like them a lot….I have prepared Pineapple Cake few times before, so I decided to go for muffins.

The muffins turned out very delicious, the soft sweet pineapple chunks in every bite made this muffin extra good!!

Pineapple Coconut Muffins


1 Cup All Purpose Flour

2 Tsp Baking Powder

2-3 Tbsp Sweetened Coconut Flakes

1/2 Cup Sugar

1/4 Cup Buttermilk

1/4 Cup Oil

1 Egg

2-3 Tbsp Milk

1/2 – 3/4 Cup Pineapple chunks

2 Tbsp Sliced Almonds(Optional)


Preheat oven to 350 degree Farenheit.

Sieve the flour with the baking powder.

Mix in sugar & sweetened coconut.

In a separate bowl beat the egg, oil, buttermilk together until well blended. 

Slowly add the flour mixture to the above mixture little at a time along with little milk & blend well until all the flour and milk is mixed in.

Chop the Pineapple into smaller chunks if big.

Add in the pineapple to the flour mixture and mix well.

Spoon the mixture into the muffin pan.

Sprinkle some sliced almonds on the top.

Bake for 20-30 mins or until a knife inserted at the center of a muffin comes clean.

Enjoy them over a hot cuppa tea like I did!!



Chana Sprouts Curry – Molake Saaru


I try to make sprouts an integral part of my daily food habits, but unfortunately end up making them rarely.

I always forget to soak them in time to get the sprouts & end up using them unsprouted…. 

But since its sinfull to pass up the healthy sprouts, I have revived my pledge. 🙂

I dont need to tell how beneficial consuming sprouts are.

Sprouts, be it from Chana, Moong or from any other beans are full with essential and balance nutrients.

I was very suprised to know that the vitamin content in seeds may increase from 100% to 2000%.

It is loaded with antioxidants, when consumed helps the damage against free radicles.

The bottomline is folks, eat sprouts as frequently as you can!!!

This is my mothers recipe & it is one of my comfort foods. Enjoy!!

Chana Sprouts Curry

(Molake Saaru – For Kannada Folks)


1 Cup Kala Chana (yields 2 Cups Sprouts)

1 Big Onion

1 Potato Cubed

1 Brinjal

2-3 Tomatoes

1 Tsp Red Chilli Powder

1/2 Tsp Dhania Powder

2 Tbsp Oil

1/2 Tsp Mustard seeds

To Grind – 

4 Tbsp  Coconut Grated

3-4 Cilantro Sprigs

2 Cinnamon

2 Cloves.


Heat just a tsp or two of oil & fry half of the sliced onion until the edges turn golden.

Remove from the flame. Let the onion cool.

Grind the listed items above with the fried onions.

When the coconut is ground smooth add the red chill & dhania powders & grind somemore.

Slice the Onion finely, make large chunks of potato & brinjal.

Heat remaining oil in a pressure pan/cooker. When hot add mustard & cracle.

Add the remaining half onion finely sliced. Saute until lite brown.

Stir in the potato chunks & saute for 2-3 mins. Add in the chopped tomatoes & cook untill soft.

Stir in the ground masala along with 2 cups of water.

When the curry is boiling add the chana sprouts & brinjal. Add salt.

Pressure cook for 3 whistles.  And delicious Chana curry is ready.

It goes very well with Rice & Chapathis.


Capsicum-Matar Masala


I love Capsicums/Peppers, they readily go into any dish, be it sambhar Or gravy.

Capsicum Sambhar is one among my favorites, many people dont use it in sambhars, well you’ve gotta try it to believe it… This is one partcular gravy which I am very fond of & it just tastes great. Dont go by the looks…just try it, you’ll fall in love & it’ll be your favourite as well. Yum.. This gravy tastes better than a restaurant one, do try it & let me know.

Note – Dear blogger friends, I am extremely sorry as I havent been keeping up with you all, I have missed so many of your posts, I apologize, But promise, you will see me soon. Please do leave your precious comments. 🙂

Capsicum Matar Masala

Ingredients –

1 Capsicum

1 Cup Peas

1/2 Tsp Ginger – Garlic Paste 

1 Small Onion

1 Medium Tomato 

3 – 4 Tbsp Tomato Sauce

1/2 Tsp Red Chilli Powder

1 Tsp Kasuri Methi

2 Pinch Garam Masala

1/2 Tsp Cumin/Jeera

1 Tbsp Oil

1/4 Tsp Turmeric

Salt as per taste

To Grind

4 – 5 Tsp Coconut grated

7-8 Cashewnuts

2 Cloves

2 Cinnamon Pieces

1 Cardamom

Method –

Grind the Coconut along with the other given items to a smooth paste adding water.

Chop Capsicum into 1 inch square pieces.  Crush a small piece of ginger with 1 clove of garlic to make the paste.

Chop onion and tomato finely. Dry Roast Kasuri Methi just until aromatic(crisp & changes its color).

Heat Oil in a pan/vessel,  when hot add the cumin/jeera.

(You can add a little bit butter if you are not calorie conscious to enhance the taste.)

After a few seconds add the finely chopped onion. Saute untill lite brown.

Now add the ginger-garlic paste & further saute for a minute.

Add the chopped tomato, stir & let it cook for a few minutes until disintegrated. 

Add the tomato sauce now & fry well for few more minutes.

Add Chilli powder to taste and turmeric as well. Stir well for a minute.

Now add the chopped capsicum & peas. Saute for a couple of minutes.

Add the ground coconut mixture along with a little water & salt. Mix well.

Cook for 5-7 minutes until the gravy thickens and the capsicum is just cooked.

Finally add the Garam Masala Powder & roasted Kasuri Methi, mix well.

After a couple of minutes switch off the heat.

Delicious Capsicum Matar Masala is ready!!! Serve with Roti/Chapatis. Enjoy!!!