Saturday, 23 March 2013

Banana and butterscotch chip muffins



 Ever since I saw these mini muffins with butterscotch chips at nans yum yums Iv been dying to make them! I cant tell you how many shops Iv visited just to find these darn butterscotch chips!

Only when you are looking for something your sure never to find them. rite????????

Anyway I had the good fortune of meeting my dear friend nandita during my Chennai visit this time. Had a lovely time bonding with her while the rest of the bloggers where having fun at bloggers buzz!! :P
She was thoughtful enough to bring me some of those 'almost' extinct butterscotch chips! 'Finally' I thought.....I would be baking those much desired muffins! yes yes! those muffins were love at first sight! :D

Those muffins were almost good, except for the missing chocolate chips that nans recipe had! oh well! maybe next time.................

I made a few changes to the recipe and also got ideas from this one. I loved her idea of using a crumb mixture on top, which made it extra special. The final product were those soft muffins with the crispy crunchy crumb topping! Tastes amazing the day you make it.
If you're planning to keep it in the fridge and eat it ...you might want to omit the crumb topping as it gets a bit soggy!

 happy baking peeps!! :)




INGREDIENTS:                            makes 6 muffins
1 cup flour
56 gms butter
1/4 cup sugar
1/2 tsp vanilla essence
1/2 tsp baking powder
1 egg
1/2 cup yoghurt
2 ripe bananas, mashed (approx 1cup)
3/4 cup butterscotch chips

for the crumb mix:
 1/4 cup flour
1/4 cup sugar
a pinch of cinnamon
30 gms butter, cubed

PROCESS:
  • Pre heat oven to 190 deg celcius. grease muffin pan or use muffin liners
  • In a bowl, mix the ingredients stated under ' for the crumb mix' by hand until the mixture is pea sized. keep aside.

  • Now to make the muffins, in a separate bowl, mix the dry ingredients together in a bowl. keep aside
  • In another big bowl, with an electric mixer cream the butter and sugar until light and fluffy
  • Add the vanilla essence
  • Add the egg and beat.
  • Add half the yoghurt and half the dry ingredients and mix slightly. Then add another half of yoghurt and dry ingredients and mix till just combined.
  • Dont over mix as the muffins will become rubbery.
  • Fold in bananas and butterscotch chips .
  • scoop the mixture into muffin cups until they are 3/4 th full, leaving room on top for the crumb mixture.
  • top with crumb mixture 

  • bake in the oven for about 25 mins or until a toothpick inserted comes out clean.

Sunday, 17 March 2013

Laccha Parathas

                   Feeling bored with eating chappatis everyday, I was looking online for some new recipes for indian flatbreads using whole wheat flour. Thats when I came across the recipe for lachha parathas from raks kitchen.

                   We were all quite surprised with the result! It was as good as eating the fat, unhealthy white flour parathas! :) yay! another recipe to keep!

                    I did'nt use oil while cooking. So looked a bit dehydrated :O
But it tasted gooooooood! 



INGREDIENTS:                          makes 6 parathas
 2 cups wheat flour
1 tsp salt
1.5 tbsps ghee
1 cup warm water (approx)
ghee/ oil for rolling

PROCESS:
  • Mix the flour, salt and ghee well. Add required water and knead to form a smooth dough.
  • divide into 6 even balls
  • Roll the dough ball as thin as you can. Apply 1 tsp ghee or oil evenly 

  • sprinkle a tsp of flour and start making fleets

  • After fully done, twist and coil (roll) to make a flat round.
 
 
  • Roll carefully, without applying too much pressure to ensure the layers are still there. Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown. Use the spatula and gently press while cooking to ensure even cooking.


  • Pat gently the sides of the paratha with kitchen towel to highlight the layers

 

Tuesday, 12 March 2013

Spaghetti Aglio Olio

              This is one of our favourite  pasta preparations. So full of flavour and easy to make! Vegetarians can substitute the prawns with other vegetables.
               

              

INGREDIENTS:
300 gms spaghetti
1/2 cup extra virgin olive oil'
250 gms prawns
3 tbsps garlic, minced
1.5 cups button mushroom, sliced
10 black olives, sliced thinly
3 dry red chillies, cut into 2
chilli flakes, dried rosemary, dried oregano, to season
salt as required
2 tbsps fresh coriander leaves, chopped

marination of prawns:
1/2 tbsp turmeric
1/2 tsp salt


PROCESS:
  • Cook the spaghetti in boiling water as per direction on the packet. drain and keep aside
  • De - shell the prawns, clean and wash them. Marinate them with the turmeric and salt and keep aside for atleast 20 mins. (so that the raw smell goes)
  • In a wok heat half the oil and saute the garlic.
  • Wash and rinse out the prawns.
  • Add the prawns and saute until then start to change colour. Add the chillies
  • Add the mushrooms and saute.
  • Add the olives and stir for a few minutes.
  • Add salt, chilli flakes, rosemary and oregano as per taste. Stir for a few minutes and the remaining oil and the coriander leaves.

  •  Add the spaghetti and toss until the spaghetti is well coated with all the ingredients.

Sunday, 10 March 2013

Cheese and herb Pull apart Bread

                 After a huge success in baking garlic rolls, I wanted to try out another variety bread! Got the recipe for the dough from edible garden and added my own filling! Tasted so good and was extremely soft.

                 A lovely snack when your hungry or can be served for breakfast as well! Just pop it into the microwave as and when you need it :)


INGREDIENTS:
2 cups of all purpose flour 
1 cup wheat flour
1 tsp of sugar
2 tsp of yeast (instant or active dry )
1/2 cup of warm milk
1 tsp of salt
25 gm of butter, at room temperature
1 tsp of garlic paste or finely minced garlic
3/4 cup of milk, at room temperature

for the filling;
20 gm of melted butter
2-3 tbsp pesto
1 tsp of red chilli flakes
1/2 cup of grated cheese (I used cheddar)
2 tbsp thai chilli sauce
dried oregano to season
2 chicken sausages, cut thinly (optional)





PROCESS:
  • Mix the warm milk, sugar, and yeast. Set aside for about 5 mins until frothy.
  • Meanwhile mix the flour, salt, garlic, and butter. Add the frothed yeast mixture to this and start kneading.
  • Add the 3/4 cup milk and knead further until a soft slightly sticky dough takes shape. Knead for about 3 mins. Add more milk if you need.
  • Shape into a ball as much as possible and turn into a well-oiled (with olive oil) bowl. Turn to coat the dough and wrap with cling-film. Set aside for about an hour or until it doubles in size
  • Once risen, punch down the dough and roll on a floured surface into a large, roughly 12"x12" square. Brush with melted butter. 

  • Spread the pesto and chilli sauce. Sprinkle the chilli flakes and oregano.  Lay the sausage pieces. Sprinkle the cheese.

  • Cut into 6 strips and stack on top of each other, filling side on top. Press on top so that the cheese and the other fillings stick together and do not fall out.


  • Cut into further 6-7 stacks and arrange cut side down in a well-greased loaf pan or pyrex
  •   Cover and keep in a warm place for about an hour for the 2nd rise.

  • Pre-heat oven to 350F/180C and bake for 25-30 mins until golden brown.
  • As soon as out of the oven, brush the hot bread with milk generously and let it cool down before serving. 

Tuesday, 5 March 2013

Gulab Jamuns - Using milk powder/ No Khoya

Its  great to get back to blogging after 2 months! I missed my lil baby blog :)

My sister's wedding went on really well......and im back in Kuala Lumpur........Back to routine!
                
Today's recipe is a dessert recipe from my drafts! My favourite Gulab Jamuns! This recipe is sure to win you compliments. I got this recipe from here. I was so surprised when I read that she had used vinegar and was about to search for another recipe....but when I read the lovely comments she had received, I HAD to try it out. ..and im glad I did! ;) We don't get khoya in Malaysia. So milk powder is a great substitute in this recipe!

My favourite gulab jamuns have always been the one's from Nagore......now my favourite are the one's I make at home....:D

 I love mine fried till it turns dark brown. But you can fry them according to your likes.



INGREDIENTS:
for the sugar syrup:
1 - 1.5 cups sugar
2.5 cups water
4 cardamoms crushed
drop of rose essence (optional)
pinch of saffron(optional)

for the jamuns:
1 cup unsweetened milk powder or dry milk (I used nestle)
1 tbsp butter, room temperature
1/4 tsp baking soda
3 tbsps flour
pinch of salt (optional)
1/2 tsp white distilled vinegar
1/4 cup whole milk (approx. )



PROCESS:
  • Place the sugar, water and cardamoms  in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once its dissolved, boil for another minute. Turn off heat and add rose essence and or saffron, if using. Set the syrup aside.

  • Now make the Jamuns. In a mixing bowl, add milk powder or dry milk, baking soda, flour and salt. Mix well.
  • Then add butter and vinegar. Add milk a little at a time and mix till it forms dough.
  • When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.

  •  After resting, the dough will be less sticky, airy and a little firmer. If its too lose, sprinkle a little flour. If its too dry, add a little milk.

  • Knead the dough a few times.
  • Dip your fingers in oil or ghee, divide the dough into even pieces and roll them into balls. Dip your fingers in oil as and when needed to avoid sticking.

 First time making jamuns, so was just experimenting with the size of the jamun balls. :)

  • Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.
  • Add the jamun balls a few at a time and fry in oil on medium-low heat. Stir and turn the jamuns frequently so they brown evenly.
  • When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.
  • Repeat with all the dough. Let fried jamuns cool.

  • Add the jamuns to the sugar syrup. Stir gently so the jamuns are well coated in syrup.

  • Cover and let the gulab jamuns soak in the syrup for atleast an hour before serving.