Muffins

I was rushing to make some refreshment for a cell group meeting few days ago and I think muffins would be a fast and easier refreshment to be ready in a short time. I don't have special ingredients with me so I used whatever ingredients left in my cupboard.
Finally came out with two different type of muffins which are Banana Walnut Muffins and Chocolate Walnut Muffins. The texture moist but not wet, dry but not overcooked.

I used the previous Banana walnut cake recipe for banana walnut muffins whereas the recipe of chocolate walnut muffin is stated below.

Recipe for Chocolate Walnut Muffins: (Make 6 cups)

Unsalted butter 50g
Caster sugar 70g
Egg 1
Plain flour 85g (top flour)
Cocoa powder 15g
Baking powder 1 tsp
Pinch of salt
Milk 60g
Walnut 60g (toasted and chopped)

Method:

1. Beat the butter with sugar until light and pale in color.
2. Add in the egg then pinch of salt, beat until well combine.
3. Add 1/2 of the milk and half of the flour (flour should be shifted with cocoa powder and baking powder before adding into the mixture). Using a hand whisk mix until well combine.
4. Add in remaining milk and flour and mix well.
5. Combine walnut with the mixture then fill the muffins cups and bake at 170'C preheated oven for 30 minutes.

Molagai bajji with special monsoon chillies

In my parts of Kerala, we get a special variety of chilly during monsoon. These are very mild ones and ideal for bajjis. Locally this variety is called as "Polla Molagu" (Polla meaning hollow) I am not sure if this variety is available elsewhere. The usual long , green chillies are not very common. Hence chilli bajjis too cannot be found in any eateries here except during some exhibitions. More than the fares at the exhibition, youngsters are attracted to the bhajjis and big Mumbai papads smeared with masala powder.

When these monsoon chillies arrive, then molagai bhajji is the much sought after street food here, perfect for the rains. Even though I make this at home, the one we get from a hotel here is simply divine. I just can't recreate that taste at home. Here is how I make them

For batter

2 cups besan flour

1/2 cup idli/dosa batter

a pinch of cooking soda

salt

1/2 tspn chilli powder

water

Oil for frying

For the filling

2 tblspn tamarind paste

a pinch of hing

salt

pinch of red chilli powder

Mix all the filling ingredients in a bowl

Parboil the chillies in hot water for 10 minutes. This will soften the skin of the chillies. Usually the seed inside is not removed, since the chillies are much on the milder side. Make a 1 inch slit from the top. Carefully spoon in little of the filling.

Mix all the ingredients for the batter and add water to it. The consistency of the batter should be like the idli batter. Then only the batter will stick to the chillies.

Heat a kadai with oil. When the oil is hot, dip the chilly in the batter, carefully drop them in the oil. After few minutes, gently flip them. When it is golden brown, remove them with a slotted spoon and drain on absorbent paper.

I feel molagai bajjis need no accompaniment other than a cup of hot steaming tea/cofee

P.S. This variety of chillies are good for making thayir molagais. (Curd chillies)

Kattarikai Masala - Stuffed Egg Plant or Brinjal

KATTARIKAI MASALA - STUFFED EGGPLANT
My attai (father’s sister) was the first one in the family to go ‘out’ and live in the ‘North’ after her wedding. Later she came back with a wealth of knowledge about the north Indian dishes as she was an eager learner of variety cooking. We had never heard of ginger-garlic paste or grinding of onion for the masala until aunty started preparing for the family. She also loved to prepare a great many varieties of stuffed dishes. One among them is the stuffed eggplant. Mother too prepared this dish but at the most she would add only a small piece of cinnamon to the masala. She usually stuffed the vegetable with spice and then steam it in pressure cooker before lightly sautéing it in a little oil. My brother’s wife microwaves the stuffed eggplant and then sautés it in little seasoning. I like my aunt’s method as it keeps the vegetable intact, yet juicy.

INGREDIENTS
Eggplants – 10 (small)
Bengal gram dal- 2 tbsp
Coriander seeds – 2 tbsps
Asafoetida – 1 pinch
Red chillies – 12
Cinnamon – 1 inch
Onion -2
Tomatoes – 1
Salt -1 ½ tsp
Oil - tbsps
Cumin seeds -1/4 tsp

METHOD:
For the masala:
1. Peel onion and cut them into four pieces.
2. Chop tomato finely and keep aside.
3. Heat a drop of oil in a pan and add asafoetida., followed by the Bengal gram dal, coriander seeds, cinnamon and red chillies and roast till it is golden in colour.
4. Cool the roasted ingredients and dry grind them into a fine powder.
5. Now add the cut onions and salt to the powder and again run the mixer.
6. There is no need of adding water while grinding, since the juice of onion is enough to make a paste.

Prepare the eggplant
1. Wash and carefully slit eggplants from the top. Make eight segments (4 cuts), but leave the segments on the stalk, and don’t cut so far that the segment breaks away. Refer the diagram for the cuts.
2. Stuff the vegetable in the middle and in between the segments with the ground paste.
3. After stuffing all the eggplants heat oil in a pan.
4. Add cumin seeds and the chopped tomatoes.
5. Add a pinch of salt and sauté for one minute.
6. Arrange the stuffed eggplants in the pan and turn each of them gently to coat with oil.
7. Cover with lid and cook on low fire until it is done.
8. When the vegetable becomes tender remove lid and keep sautéing till it absorbs all the spice.
Enjoy with rice, chapattis or bread.