Vanilla crumb muffins

Last weekend we had small get-together ladies party at one of my friends house.  Party was decided & executed within 2 hours time.  Immediately, I decided to bake these vanilla crumb muffins & that was done within one hour time.  The crumb topping is what makes these Vanilla muffins stand apart from the ordinary. They're scrumptious!"

Ingredients :

1. All purpose flour - 2 cups
2. Sugar - 3/4 cup
3. Egg - 1 no
4. Baking powder - 2 tsp
5. Baking soda - 1/2 tsp
6. Milk - 1 cup
7. Vanilla essence - 2 tsp
8. Vegetable oil - 1/3 cup
9. Nuts (almonds, raisins, walnuts) - 1/2 cup
10. Brown sugar - 2 tbsp
11. Cinnamon powder - 1/2 tsp

Direction to bake :

1.  Preheat oven to 400 degrees F (200 degrees C). Lightly grease the muffin cups, or line with muffin papers.

2.    In a large bowl, mix together  flour, baking soda & baking powder. In another bowl, beat together sugar, egg, milk vanilla essence and vegetable oil. Stir the liquid mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.   In a small bowl, mix together brown sugar & cinnamon  powder. Sprinkle topping over muffins.

4.   Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Happy baking :)

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Ghee (Clarified butter)

South Indian meals are normally served with ghee.  Certain dishes like paruppu podi, puran poli, ghee rice & many other dishes needs to be served with ghee.  The process of 'clarifying butter to produce ghee, makes it an excellent cooking medium able to withstand high temperatures & constant reheating.  It also prevents it from going rancid, an important consideration in a hot country such as India.  Ghee has a unique rich, nutty taste.  Ghee can be stored for several years if kept in a tin or glass container in a cool & dark place. 

Ingredients :

1. Unsalted butter - 250 gms
2. Curry leaves ( or drumstick leaves) - 3 leaves (optional)

Direction to cook :

1.   Place the butter in a heavy saucepan to heat.  As the butter melts, let it come to a gentle boil.

2.   Simmer the melted butter for 20 - 30 mins to evaporate all the water.  Skim off the froth that appears on the surface & discard.  Add curry leaves (or drumstick leaves ) at this stage.

3.   The butter will separate into cooked milk solids, which will settle to the bottom of the pan, and clear, golden ghee at the top.  Carefully pour off the ghee into a bowl.

4.   Allow the liquid ghee to cool.  It will solidify, but will have a creamy consistency.
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Onion pakoda

Quick & easy snack & best side dish for variety rices.  Need to store it in the air-tight container for longer use.  Very crispy & yummy snack.  Sp just loves this with paruppu sadham. 

Ingredients :

1. Onion (sliced lengthwise) - 3 nos
2. Hot oil - 1 tsp
3. Bengal gram flour (besan, chickpea flour) - 1 cup
4. Rice flour - 1/4 cup
5. Curry leaves - 1 tbsp
6. Chilly powder - 1 tsp
7. Green chillies - 2 nos (finely chopped)
8. Shredded ginger - 1/4 tsp
9. Water, as required
10. Salt to taste
11. Oil for deep frying

Direction to cook :

Combine all the ingredients using sufficient water to make a thick batter. Heat oil in the fying pan & drop spoonful of batter in the oil.  Deep fry the pakodas till crispy & golden brown.  Drain the excess oil in the paper towel.

Serve immediately.

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