I have been trying out different muffins over the last few months and I was in the mood of trying out some experimental muffins. I wanted to create some muffins which had a strong leaning towards a Sri Lankan dish. While thinking about using different local non-wheat flours, inspiration struck. I do very much like the delicacy – mothaham or kolukkattai, that my mother makes during special festivals like the ongoing Navarathri festival. I decided to try out the muffin version of this steamed dish and it turned out a cross between a muffin and a crumble. I am sharing it at both my brother’s birthday today as well as bringing some over to Fiesta Friday tomorrow.
The music selection for today focuses on some lovely Persian music. The first group featured here is the Chemirani Zarb Trio, a classical percussion group. I first heard their music when they visited Sri Lanka to perform at the WOMAD concert 2005. The clip I share here is one of their performances at another WOMAD concert.
While searching for Chemirani Trio clips on youTube, I came across a few other Persian groups that I liked. The second clip is a music video by the folk group Zâr Ensemble, formerly known as the Ensemble Shanbehzadeh.
The last clip is a beautiful one by classical singer Homayoun Shajarian and instrumentalist and composer, Tahmoures Pournazeri.
Hope you enjoyed the lovely music as much as I did! As usual, please do share which clip you liked more.
Mothaha Muffin Crumble
- Roasted red rice flour – 1/2 cup
- All-purpose flour – 1/2 cup
- Baking powder – 1 tsp
- Salt, pinch
- Green gram, de-skinned – 1/2 cup, boiled
- Jaggery – 1/4 cup, chopped
- Coconut – 1/4 cup, freshly scraped
- Cardamom – 1/4 tsp
- Margarine – 120g, melted
- Oil, as required
- Melt the margarine and let it cool slightly.
- Mix the freshly scraped coconut, green gram, jaggery and cardamom in a bowl.
- Add the coconut and gram mix to the melted margarine. Stir to mix the contents a little.
- Sift the rice flour and all purpose flour together. Add the baking powder and salt and mix.
- Add the flour mix to the wet ingredient mix. If the resulting mix is too dry, just add a little oil until it is sufficiently moist.
- Bake the muffins for about 25 – 30 mins at 180C.
- Serve warm with a hot beverage.