Sunday, August 24, 2014

KEEMA MATAR (MINCED MEAT WITH PEAS)

Mince meat with peas Keema Matar



This hearty meal of Keema Matar  is normally a rich and heavy dish but here we keep it light and fresh by using very little oil and leanest meat either minced beef/lamb or mutton.

My son loves to scoop it up with some naan or chapati but it would also be good over rice.  Normally it uses various spices such as coriander, turmeric, cumin and chili powder individually  but now am using ready made meat masala powder  that was available from local market or supermarket.

I'm not a big fan for green peas but they were absolutely perfect in this dish.  They lend a slight sweetness among the spicy  meat and juicy tomatoes. Cubed potato is also included in this Keema Matar.

Mince Meat with Peas Keema Matar


KEEMA MATAR (MINCED MEAT WITH PEAS)
Serves  3-4

250 g minced beef or mutton
1/2 inch ginger grated
3 cloves garlic minced
3 tablespoon meat curry powder
1  tsp  chili powder
1/2  tsp cumin  powder
1/2 tsp turmeric powder
2  cup  water
salt to taste
handful of coriander leaves chopped
1 cup  green peas
2 green chili slit
2 potato cubed
2 tomato cubed
1 big onion cubed
salt to taste

FOR FRYING
1 onion sliced
3 cardamom
4 cloves
1 stick cinnamon
3 tablespoon  cooking oil

METHOD

* Combine mince meat with ginger, garlic,  turmeric, cumin  and chili  powder, keep for 20 minutes..

* Heat the oil, add ingredients for frying. When onion turns light brown, add meat and fry till fragrant.

* Add potato and salt, stir then add water and bring to boil. Cover and cook until potato turns soft, stirring occasionally.

* Add tomato, onion, peas and  green chili. Cover and cook for 5 minutes.

* Remove from heat, sprinkle with chopped coriander leaves at the time of serving.


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Sunday, August 17, 2014

GREEN BEAN BROWNIES GF

Gluten Free Green Bean Brownies


Have you tried making brownies with beans? This might not sound appetizing but give it a try, you'll not be disappointed!

Mostly they used black bean but this isn't available in my pantry so make use of dried green bean aka mung bean. You have to soak the bean overnight, they will expand in volume and easily get 1 1/2 cup of green bean after soaking.  Rinse and drain then process them into thick paste.

Since this Green Bean Brownies is gluten free, have used chick pea and ground rolled oat but if you have no issue about wheat  in your diet,  half cup of plain flour and  1/4  cup of corn flour can be used.

Also mashed banana can be replaced  with  1/3 cup of pumpkin puree or mashed  sweet potato.

These Green Bean Brownies are rich in fiber and protein but surprisingly no one can tell that  it was made with green bean.

My family loved them and wanted more after eating them.



GREEN BEAN BROWNIES GF
Servings  :   10

3/4 cup dried green bean soaked overnight
1/2 cup chick pea  flour
1/4  cup rolled oat ground
1/4 cup cocoa powder
1/2 tsp baking powder
1 medium banana mashed
3/4 cup sugar or palm sugar
1 tsp vanilla extract
4.5 tablespoon oil or melted butter

Gluten Free Green Bean Brownies


DIRECTIONS

1.  Rinse green bean then drain.  Process in a food processor to become paste.

2.  Preheat oven @ 180 C and grease  8 In cake pan.

3.  Whisk together  both flour, cocoa powder, salt and baking powder.

4.  Add in green bean paste, banana, oil/butter and vanilla extract.

5.  Stir until well incorporated.

6.  Pour into prepared pan and spread evenly  Bake for 30 minutes or until a skewer inserted comes out clean.

7.  Cool in pan 10 minutes, transfer onto rack to cool.


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Sunday, August 10, 2014

COCONUT BARS



Looking for something indulgent to satisfy a sweet tooth?  Look what I have baked today, this is what you might need. These homemade Coconut Bars are filled with soft and chewy coconut topping are a sheer delight.

You have an option to add an egg to the dough or go egg free, the choice is yours also for the jam you can choose whatever fruit jam you  love.

You'll know it is done, when the edges and coconut topping  turn slightly brown.  Let cool in the pan before slicing into bars.

These Coconut Bars will bring a smile to the face of whomever you serve them for sure. Enjoy!


COCONUT BARS
Yield  :     16 bars

1.5 cups  plain  flour
125 g melted butter
2 tablespoon sugar
1 egg or 4-5 tablespoon milk
5-6 tablespoon fruit jam

TOPPING
1.5 cup  grated  coconut
1/4 cup sugar
4 tablespoon condensed milk



METHOD

1.  Grease lightly 19 x 29 cm slice pan.  Preheat oven @ 175 C.

2.  Combine topping ingredients, keep aside.

3.  Add sugar, egg or  milk  to melted butter, stir well.

4.  Pour butter mixture over dry ingredients, mix until it forms into soft dough.

5.  Press dough into prepared pan  using  a plastic sheet.

6.  Spread liberally with jam.

7.  Cover base evenly with topping.

8.  Bake until  slightly golden for 20 minutes.

9.  Cool completely in pan.  Cut into squares to serve



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Sunday, August 3, 2014

BLACK SESAME SEEDS CORNFLAKES COOKIES



Kids love to bake cookies. Young kids can practice to measure out ingredients used and stirring them. So tag them along when baking, it is a great learning experience and let them understand the basic kitchen rules.

This is a new batch of festive cookies that I baked every year. It has a slight crunch to it and buttery too. In fact they are suitable to be eaten anytime, all year round!

These Black Sesame Seeds Cornflakes Cookies were the first one to disappear from my  cookies collection, my whole family can't stop gobbling these little treats whenever it was laid on the table.

I have made slight adjustment and turned  the recipe  into egg free version.

BLACK SESAME SEEDS CORNFLAKES COOKIES
Source : Siti Kalsom Edi

250 g butter
200 g sugar
375 g plain flour
1 tsp baking powder
half tsp vanilla essence
130 g  cornflakes crushed
40 g black sesame seeds


Method :

1. Sift flour and baking powder.

2. Cream butter, vanilla  and sugar till light and fluffy.

3. Add in sifted ingredients, cornflakes, black sesame seeds  to the butter mixture, combine well.

4. Shape into small balls, flatten slightly  and  place them on a  baking sheet.

5. Bake for 15-20 mins at 170 C  until the edges are brown. Cool on pan 5 minutes, transfer onto wire rack.

6. When completely cool, store in an airtight container.

RECIPE IN MALAY
Biskut Cornfake Bijan Hitam

BAHAN

250 g mentega berada dalam suhu bilik
200 g gula halus
375 g  tepung gandum
1 sudu teh sebuk penaik
1/2 sudu tehy esen vanilla
130 g cornflake di ramas
40 g bijan hitam

1.  Ayak tepung dan serbuk penaik.

2.  Pukul mentega bersama gula dan vanilla hingga rata..

3.  Masukkan tepung, cornflakes dan bijan hitam ke dalam mangkuk mentega, gaul sebati.

4.  Bulat2kan sebesar 1/2 in, leperkan sedikit dan letak atas tin pembakar.

5.  Bakar selama  15-20 mins  @  170 C  sehingga tepinya keperangan.  Diamkan dalam tin selama 5 minit sebelum di angkat dan di sejukkan atas redai.

6.  Simpan dalam botol apabila sudah betul2 sejuk.

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Sunday, July 27, 2014

CAULIFLOWER & PUMPKIN CURRY


To all my Muslim readers, HAVE A BLESSED EID!

Get bored with your stir fry vegetables?  You might just change your mind, when you discover this simple and healthy  Cauliflower & Pumpkin Curry.

This is an easy recipe but make sure you have all the spices on hand before you try this Cauliflower & Pumpkin Curry.  A combination of Indian spices transforms this simple vegetarian dish into a delight for the senses.

Here is my tips for perfect Cauliflower & Pumpkin Curry

1.  If possible cut the vegetables almost the same size and thickness. This to ensure uniform cooking time

2.  Do not add water, the veggies will ooze out water while cooking.  This is sufficient to cook the vegetables

3.  After you cover the pan, stir in between and check for tenderness. Don't overcook, the pumpkin will lose the shape and becomes mushy


CAULIFLOWER & PUMPKIN CURRY
Serves   :   2-3

1 cup cauliflower cut into small floret
1 tomato chopped
1 1/2 cup pumpkin cubed
1 onion sliced
1/2 tsp chili powder
1/4 tsp turmeric powder
1/2 tsp ground coriander
2 tablespoon cilantro chopped
2 tablespoon oil
salt to taste


METHOD

1.  Heat the oil in the pan, add onion and tomato, fry until tomato turns soft.

2.  Add in cauliflower, pumpkin and little water. Stir and cover pan.

3.  Mix in chili powder, turmeric, coriander and salt, stir well.  If  the veggies are not fully cooked,  add some water, continue cooking until they turn soft.

4.  Remove from heat and garnish with cilantro.




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