Apple Zucchini Muffin


Planned for some bake and finally decided to go on with Apple and Zucchini, as I had few of those pieces at home. The muffin was soft, yummy and flavorful – as I have used cinnamon and nutmeg powder for flavoring. Let me share the recipe…


  • Grated Apple – 1 cup
  • Grated Zucchini – 1 cup
  • Cinnamon powder – 1 tsp
  • Nutmeg powder – ½ tsp
  • Baking powder – 1 ½ tsp
  • All-purpose flour – 2 cups
  • Melted Butter – ¾  cup
  • Ground Walnut – ½ cup
  • Eggs – 2 nos
  • Sugar – 1 cup
  • Salt a pinch

Click here for video recipe –


  • Take a wide mouth bowl, break in the eggs, add sugar and beat them until the sugar dissolves and the egg becomes fluffy.
  • Pour in the melted butter and beat them all together.
  • Add in the grated apple, zucchini and mix well.
  • Add the cinnamon and nutmeg powder, mix them well.
  • Add the ground walnut, grated zucchini, grated apple and mix them well.
  • Add a pinch of salt, baking powder and mix them well.
  • Add the all-purpose flour little by little and fold them all together gently.
  • Preheat the microwave to 180 degree C and spoon in half the cup of the batter to the moulds and bake them at 180 degree C for 5 mins.
  • Insert a tooth pick in the center of the muffin, gently pull the toothpick and it should come out clean – Muffin done.

Serve Apple Zucchini Muffin with a cup of milk.

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Adai with leftover rice


Got leftover rice for dinner from lunch, but you want to have tiffin, don’t worry check out this adai recipe for a yummy dish from the leftover rice.

Usually we don’t have rice for dinner, due to the cold weather, we can’t consume it after fermenting with water for the next day breakfast. So thought of trying out this adai, also it came out well – crispy and soft. The only important thing you need to do here is this adai would take little time to cook and also it should be cooked in medium flame. Let me share the recipe…


Preparation Time – 10 mins

Cooking Time – 10 mins

Serves – 3 nos

1 cup – 160 ml


  • Leftover Rice – 1 cup
  • Besan – 3 tbsp
  • Rava/Semolina – 1 tbsp
  • Onion – 1 no
  • Chillipowder – ¼ tsp
  • Eno (original flavor) – ¾ tsp
  • Curd/Yogurt – 3 tbsp
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – for frying


  • Mash the leftover rice with your hands, be sure there should be no lumps.
  • Add in rava and besan, mix all these together.
  • Pour in the curd/yogurt and eno powder, mix them well together.
  • Pour in little water, mix it well and bring them to a dosa consistency.
  • Sprinkle the asafetida, salt and add the onions, curry leaves. Mix well.
  • Heat tawa and rub with oil, spoon the batter and slightly spread it (it should be thick).
  • Cook in low flame for 3 mins, gently swap the side of the adai and cook for another 3 mins.
  • Drizzle little oil along the sides and cook until it turns golden brown.

Serve hot with Chutney, Idly chilli powder and Sambar.