Banana Nut Muffins

Muffins - they come in different flavours. I've always wondered if that was a dessert or a main course for breakfast or just a side snack for a coffee. Whatever it may be - it's just delicious to devour. I still remember the mega size muffins sold in big trays in Costco. Maybe that's a breakfast sized muffin? So here it is the first and my most favourite version - Banana Nut. It's got the flavours of banana, softness of the muffin and a nice surprise crunch from the walnut (or pecan if you chose to). So without much further ado...

Ingredients

1. Ripe Bananas - 3
2. Vegetable oil - 125 ml
3. Eggs - 2
4. Plain flour - 250 gms
5. Caster sugar - 100 gms
6. Baking Soda - ½ teaspoon
7. Baking powder - 1 teaspoon
8. Walnuts - 200 gms (you can substitute this with pecans if you like)

Baking Utensils

1. Medium sized muffin tray
2. Muffin paper cups
3. Ice cream scoop 

The above measures creates about 10 - 12 medium sized muffins.

The Method

1. Pre-heat the oven (not fan forced) to 180 deg C.
2. Mash the bananas to a nice pulp and keep it aside.
3. In a large bowl whisk the oil and eggs together until they are blended well.
4. Mix the mashed bananas and mix it well.
5. Add the dry ingredients (#4 to  #7) and mix it well to a smooth batter.
6. Add about 90% of walnuts and fold it in to the batter until they are spread evenly.
7. Line the muffin cups in the muffin tray.
8. Using an ice cream scoop and a spoon pour the batter into the muffin cups until each cup is about 2/3rds to 3/4ths full. (Note: the cups should not be filled completely as the batter raises up).
9. Bake for 20 minutes or until the top gets to a medium brownish colour. If in doubt use a toothpick to test the batter. It should come out clean when inserted.
10. Set the muffins to cool on a cooling rack for about 20 minutes.

Happy Cooking

C

Jiggly Japanese Cheese Cake

As a kid I've always loved a good sponge cake - soft and fluffy. In the recent years we've been introduced to the asian or rather Japanese version of this fluffy delight. It's a cheesecake but not quite a cheesecake as in it's western counterpart. It's always a huge favourite in our family for a snack during our visits to the mall. So here's my attempt at recreating it at home.

Ingredients

1. Whole milk - 1/3rd of a cup (or 60 gms)
2. Cream Cheese - 140 gms (at room temperature)
3. Butter - 40 gms (at room temperature)
4. Plain Flour - 50 gms
5. Corn Flour - 15 gms
6. Eggs - 5 (at room temperature)
7. Vanilla essence - 1 teaspoon
8. Castor Sugar - 100gms

Method

Note: Need to make sure the cream cheese, butter and eggs are in room temperature.

1. Preheat oven to 120 deg C (ensure it is not fan forced)
2. Separate the egg yolks and whites.
3. Melt the butter and cream cheese along with milk in a sauce pan over low heat.
4. Add the egg yolks and mix it up until well blended.
5. Add the flour and corn flour and mix it well while the mixture is still warm.
6. Add the vanilla essence and mix it well.
7. In a separate bowl beat the egg whites along with sugar (added little by little) until stiff peaks are formed.
8. Fold in the egg white whip into the batter. (Note - FOLD it in gently and not vigourously).
9. Line a 6 inch circular spring pan with baking paper in the bottom and the sides. (Note: I used a larger pan and the cake came out a bit thinner than what I was expecting).
10. Pour the batter into the pan and let it set. 
11. Tap the pan a few times to release any air bubbles.
12. Take a large deep pan that can go inside the oven (and hold the baking pan) and fill it about an inch deep of water.
13. Place the batter in the water bath and bake with 120 deg C for about 15 - 20 minutes until you see the basic structure forming but the top has turned yellowish in colour (but not brown).
14. Increase the temperature to 150 deg C and bake for another 15 minutes until you see the top surface turn dark brown.
15. Open the oven door for a minute or so to cool it down and set the temperate to 100 deg C. Bake for another 30 minutes under this temperature. Stop if you see the top surface getting darker than what you need.
16. Stop the oven and let the cake sit inside for about 10 minutes.
17. Remove the cake and place it on a cooling rack for about 10 to 15 minutes.
18. Dust it with icing sugar if you like.

Voila - Jiggly Fluffy Japanese Cheesecake is ready.

Happy Cooking!!

C

Top view

Side view

Maggi Goreng

I remember my first introduction to Maggi in the 80s in Chennai. When they introduced there were a few different flavours - Masala, Capsicum, Chicken and some whacky flavour as well which I don't remember the name. Since then it has been a part of our "diet" every now and then. Yes, it did get a bit of bad publicity every now and then but it has not deterred my loyalty and now it's caught on with my kids as well. I have prepared Maggi in many different ways - including a simple - dump contents in a bowl with water and microwave. Here's a version which has stuck on a for a few years with me after I noticed a menu item in a Malaysian restaurant and they called it Maggi Goreng. So it's essentially stir friend Maggi noodles with vegetables and egg (optional). And yes - this recipe takes a little more than 2 minutes to prepare. ;-)

Ingredients

1. Maggi Noodles (Masala flavour) (for non Indians, you should be able to get it in any Indian store). 
2. Egg
3. Mixed vegetables - I use the frozen one with carrot, peas and corn
4. Onions (thinly sliced)
5. Green chillies
6. Curry leaves
7. Turmeric powder
8. Salt
9. Vegetable oil

The Method

1. Boil the Maggi noodles (just the noodles) in a large sauce pan for about 5 minutes (sorry Maggi does not get ready in 2 minutes).
2. Rinse the cooked noodles in cold water and keep it aside.
3. In a large wok heat a few table spoons of vegetable oil.
4. Crack open the eggs - 1 per serving / person and scramble it for a minute
5. Add the chillies and onions and saute until the onions get translucent.
6. Add about 1/2 a teaspoon of turmeric powder and mix it up.
7. Add the vegetables along with the curry leaves and saute for a few minutes until cooked.
8. Add half of the taste maker packets and salt (to taste) while sauteeing the vegetables.
9. Add the noodles and the remaining taste maker masala and saute until mixed well.

Yummy Maggi Goreng Ready!!

Happy Cooking!!

C

Chicken Tikka Masala

Chicken Tikka Masala (CTM) - probably the most globally well known Indian curry. I still remember being excited about finding this quintessential curry in a train from London to Edinburgh. This is one curry that I would try first in a new North Indian restaurant to assess the "repeat value" depending on how good they can make it. Some of the key characteristics of a CTM is its tangy, spicy, silky, juicy, orangy and of course yummy. Now I have a lot of vegetarian friends who've been asking for a recipe for Paneer Tikka masala. It's quite simple - just replace - yes literally replace the word Chicken with Paneer in this recipe and there you go. One needs a bit of patience with this recipe since it has a few steps involved and a variety of ingredients.

Ingredients

Boneless Chicken - either breast or thigh pieces 1/2 kg or 1 pound

Tikka Marinade

• Turmeric - 1 tea spoon
• Green Chillies - 3 or 4
• Yogurt - 2 table spoons
• Lemon juice - 1 table spoon
• Red chilli powder - 1 table spoon
• Ginger Garlic paste - 2 table spoons
• Salt - 1 tea spoon

Masala Dry Ingredients

• Raw cashews - 4 or 5 pieces
• Cumin seeds -  1 table spoon
• Bay leaf - 1
• Cinnamon sticks - 3
• Green Cardamom - 4 or 5
• Cloves - 1 tea spoon
• Kashmiri Chilli powder - 1 or 2 tea spoons
• Onions

Masala Wet Ingredients

• Tomato paste - 2 table spoons
• Ginger garlic paste - 2 table spoons
• Full cream milk - 1/2 cup

Other 

• Coriander powder - 2 table spoons
• Garam masala powder - 1 table spoon
• Kasuri methi leaves - 1 table spoon
• Coriander leaves - for garnish - a handful
• Vegetable oil - few table spoons

The Method

1. Blend all the ingredients in the Tikka Marinade ingredient list to a smooth paste.
2. Marinade the chicken either as a whole or in cubes for a few hours - preferably overnight
3. Heat a large sauce pan with vegetable oil and saute the ingredients under the "Masala Dry Ingredients" group for a few minutes until the onions turn brown. Start with the spices first and then the onions.
4. Set this aside to cool to room temperature.
5. Heat a large grill pan or tava and grill the marinaded chicken until they are almost cooked. 
   
   Spray with oil as necessary. This should probably take about 5 - 7 minutes per load. If you are using paneer just grill it for a few minutes until the masalas are browned up.
   
6. Once cooked cut it into bit size chunks in case they were not cubed up already.
7. Blend the sauteed masala into a smooth paste. 
8. Transfer the paste back into the sauce pan through a metal sieve. You may add some water as needed since the paste will not filter through easily.
9. Saute the masala paste along with ginger garlic paste on medium flame/heat for a few minutes.
10. Add the tomato paste, coriander powder, garam masala and crushed up kasuri methi.
11. Saute this mixture until oil separates.
12. Add the milk and few cups of water to required consistency.
13. Bring it to a boil and add the chicken pieces and mix evenly.
14. Let the curry come to a boil for another 5 - 6 minutes.
15. Garnish with freshly chopped coriander leaves.

Chicken Tikka Masala ready!! Serve hot with rotis or steamed basmati rice.

Happy Cooking!!

C

Ellu Urundai a.k.a. Sesame Laddu

I am sure we all grew up with a variety of sweets and desserts from wherever we came from. Usually that brings joyful memories since sweets are usually made or bought on special occasions. Salem has a variety of such delicacies of which one is being presented here - Ellu Urundai meaning Sesame Ball. Ellu Urundai is usually made or consumed around the festival of Saraswathi Puja or Ayudha Puja. I tried making it a few times and it was a hit with the kids. However I couldn't get the exact colour, taste and consistency, which I managed to get this time. Sweets as in baking are quite finicky that you have to watch out very carefully during the cooking process. A few seconds here and there can change the outcome totally.  So here it comes...

Ingredients

1. Sesame seeds (white) - 1 cup
2. Jaggery - 1 cup (Jaggery and Sesame seeds should be in 1:1 ratio)
3. Cardamom seeds - 1 teaspoon
4. Ghee - 3 tablespoons

Method

1. Dry roast the sesame seeds in a large wok until they start to splatter or some of them start turning brown.
2. Set it to cool in a large mixing bowl.
3. Smash the jaggery if in the hard form and mix it with about 1/4th cup of water along with the cardamom seeds.
4. Boil the jaggery water for a few minutes and drain the content to remove any impurities.
5. Continue to boil the drained jaggery water until you get to the required consistency. This is THE most important step in the entire process. As soon as you feel the syrup thickening try to add a drop of the syrup in a small cup of water. If the syrup dissolves you need to continue boiling. If the syrup coagulates and if you are able to make a small ball, that is when you need to stop boiling the syrup.
6. Pour the syrup over the seasame seeds, add the ghee and mix it well.
7. Give it a minute or so to cool down - but not more than that.
8. Quickly start making balls greasing your palm with ghee. This is the next most important step to take care because if you delay this process the mixture hardens up really quick and goes beyond redemption.

Happy Cooking!!

C

Prawn Malabar

Usually I start researching on a recipe of a dish that I liked before I try it out in the kitchen. However this time it was the other way round. I prepared the dish with whatever ingredients I had and then researched for a good name for it and ended up with Prawn Malabar - thanks to the addition of coconut milk. Prawns or Shrimp as the Yankees would call it is one of the most versatile seafood that can be cooked quickly and in many different ways. Yesterday was a situation when a curry was needed in a short period of time especially when the refrigerator was not stocked up. Good old frozen prawns came to the rescue - once again. 

Ingredients

1. Prawns - devined and cleaned - 500 gms (I used frozen)
2. Red Onions (diced) - 2 medium sized
3. Tomatoes (diced) - 2
4. Green chillies (slit) - 5 or 6
5. Ginger garlic paste - 2 tablespoons
6. Turmeric powder - 1/2 teaspoon
7. Garam Masala powder - 50 gms (I used Sakthi Chicken masala)
8. Coconut Milk - 1/2 cup
9. Vegetable oil
10. Mustard seeds - 2 teaspoons
11. Curry leaves

Method

1. If you are using frozen prawns - thaw and clean them first under running water for a few minutes and let them drain.
2. In a large sauce pan / wok heat the oil and season it with mustard seeds until it splatters.
3. Saute the ginger garlic paste for about 30 seconds
4. Saute the green chillies, onions and tomatoes. This will take about 10 to 15 minutes - the longest process in this recipe until the onions and tomatoes are all mushed up and comes to an almost paste like consistency.
5. Add the garam masala, turmeric powder and salt to taste and saute for a few minutes.
6. Add the coconut milk and let the mixture come to a boil.
7. Add water as much as needed without making the curry too watery.
8. Add the prawns and cook them for a few minutes - until they curl up and turn red. For those who have not cooked prawns before - if you overcook it would become very tough and rubbery.
9. Add the curry leaves and stir the mixture until the curry leaf flavour blends in.
10. Serve hot with steamed white rice.

Happy Cooking!!

C

Belgian Buttermilk Waffles

Waffles - yet another dish introduce to me during my stay in USA, always a big breakfast treat during some of the visits to International House of Pancakes (IHOP). A dish which I wonder if it is meant to be a breakfast meal as in the USA or a dessert as it is served down under. I guess it really doesn't matter as long as it is nice and crispy on the outside and fluffy on the inside. Some of my vegan friends are asking for egg substitute. I read somewhere that you can use apple sauce. However not sure how that can create the fluffiness. Unfortunately this is one of those dishes that you do need a special device - the waffle maker - and a good one at that. Last year we bought one from Target and it simply didn't work out. Recently we got a good one from Cuisinart and it made all the difference. So if you are keen on waffles do make this investment and you will not be disappointed. You can realize the return in under 10 visits to a waffle shop. Waffles as any other dish comes in various shapes and forms. This is the so called "Belgian Buttermilk" version which is brown and crispy on the outside, soft and fluffy on the inside. 

Ingredients

1. All purpose flour (Maida) - 1 and 3/4 cups
2. Corn Starch - 1/4 cup
3. Eggs - 3 (At room temperature with yolks and white separated)
4. Butter - 125 gms (melted and cooled down to room temperature)
5. Buttermilk - 2 cups
6. Vanilla essence - 2 teaspoons
7. Salt - 1 teaspoon
8. Sugar - 2 teaspoons
9. Baking powder - 2 teaspoons

The Method

1. Firstly get the eggs to room temperature. If you are running short of time soak the eggs in warm water for a few minutes.
2. Separate the egg yolk and whites in separate dishes. Make sure you leave the whites in a deep bowl.
   
3. Whip the white slowly initially and on high speed for a few minutes. Add the sugar and continue whipping until stiff "peaks" are formed.
4. Mix the liquid ingredients - butter, buttermilk, egg yolk, vanilla essence and blend well until all mixed up.
5. Sift the dry ingredients - flour, corn starch, salt, baking powder and baking soda. Blend it well but not too hard.
6. Add the egg white and mix it in slowly until everything is blended well. 
7. Heat the waffle maker until it is ready and pour the batter.
8. For the machine that I used I cup of batter is exactly what was required.
9. Waffle should be ready in about 3-5 minutes.

'

Happy Cooking !!

C