Almond muffins ......

I came across this muffin recipe on the net .....

It is really simple to make and the muffins turned out really moist.

This is a recipe you want to try out on a day when you are not very inspired to take on anything fancy and yet you want to make a mark.

ALMOND MUFFINS                                            Makes 12

Ingredients

(Dry)

All purpose flour/ Maida – 2 cups

Sugar – ½ cup

Almond chopped – ½ cup

Baking pdr – 3 tsp

Cinnamon pdr – ¼ tsp

Nutmeg pdr – ¼ tsp

Salt – 1/8 tsp

(Wet)

Egg – 1

Milk – ¾ cup

Vegetable oil – ½ cup

Almond extract / essence – ½ tsp

Method

1. Mix together the dry ingredients and wet ingredients in separate bowls.
2. Combine the two mixtures.
3. Pour into muffin moulds lined with paper cups (up to ¾ ).
4. Place a whole almond and a few bits of candied fruit on top. (This is my touch to dress up the muffins.)
5. Bake at a preheated oven at 180°C for 15 – 20 mins.

A mint flavoured chicken dish.....

Summer is the time when you can never get enough of mint.

Just as it is very refreshing in the coolers, it adds a refreshing twist of taste to this chicken curry.

Though the recipe is simple, you are bound to make an impact with it!

PUDINA / MINT CHICKEN                                       Serves 2 to 3

Ingredients

Chicken with bones – 300 gms

Tomato paste – 4tblsp

Boiled onion paste – 4tblsp

Fresh curd – 3tblsp

Ginger garlic paste – 1 ½ tsp

Green chilli paste – ¼ tsp

Garam masala pdr – ½ tsp

Coriander pdr – ½ tsp

Turmeric pdr – ¼ tsp

Oil – 3 tblsp

Pudina/ Mint paste – 4 tblsp

Salt – to taste

Fresh mint leaves – for garnish

Method

1. Marinate the chicken pieces with a mixture of ginger garlic paste, garam masala pdr and fresh curd. Keep it for at least an hour.
2. Heat oil in a pan. Add the onion paste and fry till oil starts to separate.
3. Add the coriander and turmeric pdr followed by the tomato paste and chilli paste. Fry again on medium heat till oil separates.
4. Now add the chicken pieces and cook on high heat for 2 mins. Add the salt. Reduce the heat and cook covered for 2 mins. You may add a little water at this stage.
5. When the chicken is almost done, add the mint paste and mix it thoroughly. Cook for a min over low heat .
6. Garnish with a sprig of mint and serve hot with steamed rice or chapatti.

© Rinki’s Kitchen 2012