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April 16, 2014

Cinnamon Peanut Butter Recipe - Homemade Peanut Butter Recipes

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If you are looking for more peanut recipes then do check Peanut Dates chocolate truffles, Chocolate Peanut Butter, Peanut Sundal, Peanut Chakli, Peanut Kozhukattai, Peanut Tomato Chutney, Peanut Coriander Chutney and Peanut Ragi Laddu.  

Homemade Cinnamon Peanut Butter Recipe  
Prep Time: 5 mins    |  Cook time: 10 mins    Makes: 1/2 cup approx. 

Recipe type: Spread 

  • 1 cup Peanuts
  • 2 tbsp Sugar
  • 1 tbsp Oil
  • 3/4 - 1 tsp Cinnamon Powder
  • 1/8 tsp Salt
  • Heat a heavy bottomed pan on a medium flame and roast the peanuts to brown color.
  • Let them cool and remove the skin of the peanuts completely.
  • Put the roasted peanuts in a mixie jar and pulse them a few times. Then grind it to a powder.
  • Add the sugar, salt and oil to the peanut mixture and grind until smooth.
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  • Add the cinnamon powder and continue grinding until the peanut butter is smooth, creamy and shiny. 
  • Transfer the peanut butter to an airtight container and close the lid.
  • Store in the refrigerator for a couple of weeks.
  • Spread the cinnamon peanut butter over the bread slices and make sandwiches.
  • Serve!
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April 14, 2014

Bombay Veg Sandwich Recipe - How to make Vegetable Sandwich Recipe - Indian Street Food Recipes

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If you are looking for more street food recipes then do check Masala Pav, Paneer Pav Bhaji, Sweet Lassi, Mirchi Bajji, Saffron Lassi, Bhutte Ka Kees, Methi Na Gota, Delhi aloo chaat and Butter cup corn.  

Mumbai Vegetable Sandwich Recipe  
Prep Time: 15 mins    |  Cook time: 0 mins    Serves: 2 - 3

Cuisine: Indian
Recipe type: breakfast, snack

  • 8 Bread Slices
  • 1 Beetroot, boiled, peeled and thinly sliced
  • 1 large sized Tomato, thinly sliced
  • 1 large sized Onion, thinly sliced
  • 1 large sized potato, boiled, peeled and sliced into rounds
  • 1 small Cucumber, thinly sliced
  • 3 tbsp Mint Coriander Chutney
  • 4 tbsp Butter or as needed
  • 2 tsp or more Sandwich Masala / Chat Masala
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  1. Trim the edges of the each bread slice. Apply some butter to it. Then spread a teaspoon of coriander mint chutney over the butter layer.
  2. Arrange a few potato slices and sprinkle a little sandwich masala over it.
  3. Place 2 cucumber slices and 2 tomato slices and sprinkle a little sandwich masala over it.
  4. Then place 2 onion slices and 2 beetroot slices and sprinkle 1/4 tsp of sandwich masala / chat masala over it.
  5. Cover it with other bread slice and press it lightly.
  6. Cut into pieces and serve immediately with mint cilantro chutney or tomato ketchup.

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April 11, 2014

Eggless Jowar Banana Muffins Recipe - Vegan Banana Sorghum Muffins Recipe

If you are looking for more eggless baking recipes then do check eggless banana cake, Vegan cardamom cupcakes, Almond Rose cookies, Eggless whole wheat cake, Saffron Cookies, Eggless Mango Cake and vanilla sponge cake.  

Eggless Sorghum Flour Banana Muffins Recipe  
Prep Time: 10 mins    |  Cook time: 22 mins    Makes: 8 Muffins 

Cuisine: World 
Recipe type: Dessert 
  • 3/4 cup Sorghum Flour / Jowar Flour , sifted
  • 3/4 cup Mashed Banana (about 2 ripe bananas)
  • 6 tbsp Sugar
  • 1/4 cup Oil
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking
  • A big pinch of Salt
  • 1/2 tsp Vanilla Essence
  • Cashews or Almonds for topping
  • Mix the flour, baking soda, baking powder and salt and set aside.
  • Preheat the oven to 180 degree C.
  • Line a cupcake pan or 8 muffin cups with paper liners and set aside.
  • Combine the banana pulp, oil, sugar and vanilla in a mixing bowl. Whisk well until the sugar dissolves.
  • Add the flour in 2 batches to the banana mixture and gently fold it until the batter shows no trace of flour.
  • Don't overbeat or overmix.
  • Fill each muffin cup about 3/4 full with batter.
  • Top with some chopped nuts.
  • Immediately place them in the preheated oven.
  • Bake at 180 degree C for 20 - 22 minutes or till a toothpick inserted into the middle of the muffin comes out clean.
  • Remove from the oven and place them on a wire rack to cool.
  • Let them cool completely and serve!

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April 9, 2014

Millet Methi Pulao Recipe - Foxtail Millet Pulav with Fenugreek Leaves - Indian Millet Recipes

If you are looking for more millet recipes then do check Korrabiyyam mamidi pulihora, Millet curd baath, Millet Coconut Payasam, Pudina Millet Rice, Millet Lemon Rice and Foxtail Millet Pongal.

Korra Biyyam Methi Pulao - Millet Rice with Fenugreek Leaves  
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 2 - 3 

Cuisine: Indian 
Recipe type: main 
  • 1 cup Foxtail Millets / Korralu
  • 1 cup Fenugreek Leaves, tightly packed
  • 2 cups Water
  • 1 1/2 cup Chopped Tomato
  • 1 cup Sliced Onion
  • 4 - 5 Green Chllies
  • 3 - 4 Garlic Cloves
  • 1 small piece Ginger
  • 1 1/2 inch piece Cinnamon Stick
  • 3 Cloves
  • 2 Cardamom Pods
  • 2 tbsp Oil
  • 1/2 tsp Cumin Seeds
  • A few Cashews
  • Salt to taste
  1. Grind the green chillies, garlic, ginger, cloves, cinnamon and cardamom seeds into a coarse paste and set aside.
  2. Heat oil in a pressure cooker, add the cumin seeds and cashews and fry them.
  3. When they are browned, add the sliced onion and saute until golden brown color.
  4. Add the ground masala paste to it and fry for a minute.
  5. Now add the washed fenugreek leaves and fry until it wilts.
  6. Then add the washed and drained millets, tomatoes, salt and 2 cups of water. 
  7. Pressure cook for 3 whistles.
  8. Serve hot with raita.
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