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