Coconut banana Pancakes

Ingredients 

• 1 cup  rice flour 
• ⅓ cup finely chopped palm sugar,
  
• ½ cup mashed  bananas
• ½ cup coconut milk
• ⅓ cup dried shredded coconut
• ½ cup young coconut meat, canned, cut into ½-inch long strips
• ¼ tsp salt

Method 

In a small pot, add palm sugar and coconut milk and stir over low heat just until the sugar is mostly dissolved. Remove from heat and cool.

In a mixing bowl, add  rice flour, mashed banana, shredded coconut, young coconut meat, salt and the sugar-coconut-milk mixture; stir until well combined. 

Heat a flat, non-stick pan over medium-low heat. Drop about 1 tablespoon of oil onto the pan into a round shape and cook until the bottom is golden brown, 1-2 minutes. Flip and press down slightly, then cook until the other side is also golden brown.

Can be served at room temperature or warm. 

Blue Berry Muffins

Ingredients

• 2 cups all-purpose flour, 
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup  sugar
• 2  eggs
• 1-1/2 teaspoons vanilla extract
• 1/2 cup milk
• 2 cups fresh blueberries

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter might look a little grainy -- that's okay).
   
   
   
   
4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
5. Scoop the batter into the prepared muffin mould
   
   ; they will be very full. Sprinkle some  sugar evenly on top of the muffins.
6. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Pudhina Paratha

Ingredients 

Preparation Time: 40 mins   Cooking Time:30 mins  

• 2 Cups of  Wheat Flour
• 1/4 Tsp of Cumin Powder
• 2 Tsp of Oil
• Salt as needed
• Sugar 1 tsp
• 1 Cup of Warm Water

To  Grind

• 1Cup of Mint Leaves
• 2 Green Chillies
• 1/2 Inch Ginger,

Method 

• Wash the mint leaves, green chillies and ginger. Heat a pan with oil, saute the mint leaves, ginger and green chillies for few mins. Transfer it to a blender and grind it smooth by adding litttle water.
• In a mixing bowl, add  wheat flour, cumin powder, salt, ,sugar, oil and the ground mint mixture, mix all together , now add warm water little by little, start mixing with a fork or spoon. After it cool down, Knead it into a smooth dough, keep it covered  rest it for 30 mins.
• Heat the pan,In the meantime portion the dough into equal parts. Roll into thick parathas and transfer it to the hot pan. Cook both the sides of paratha until brown spots appears add some oil over the parathas.
• Repeat the same process for the rest of the dough.
• Serve it Hot