Saturday, 19 September 2015

Bottle Gourd Savoury Muffins

Bottle Gourd Savoury Muffins

This is my winning recipe in a contest conducted by Mumbai Chapter Indian Food Freak.... 

4 Eggs
1 cup Grated Bottle Gourd along with the skin
1 small Onion minced
2 Green chillies minced
1/4 tsp Ginger grated
1/4 tsp Garlic grated
1/4 cup +  2 tbsp Whole wheat
1/2 tsp Baking Powder
1 tsp Olive oil
1/2 tsp Pepper powder
Salt to taste

Take the eggs. Very gently with a metal skewer, prick one end of the egg and make a hole. Take a mixing bowl, pour out the yolk and the egg whites in the mixing bowl and wash the egg shells very gently. Remove the water out and keep it under the fan to dry. Mean while add all the above ingredients in the mixing bowl except 2 tbsp flour. Mix it well. The batter has to be thick dropping consistency.  If required add 2 tbsp flour. Take a 6 cavity cupcake mould. Take a piece of foil paper and adjust the foil in the cup cake cavity, so that the egg shell can sit well. 

Repeat the process for other cavities also. Spray the inner side of the egg shells with oil. Pour the batter in the egg shell filling 2/3 of the egg shell. The remaining batter can be poured into the greased cup cake cavities or turned into an egg Paratha. Bake the muffins at 160 degrees celcius for 35 to 40 minutes. To check insert a tooth pick. If the tooth pick comes out clean then the muffins are done. 

Remove it from the oven and cool the muffins before peeling the egg shell out. Enjoy the Bottle Gourd Savoury Muffins with Tea... The remaining batter can be used in making cup cake muffins and parathas. 


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