Monday, November 30, 2009

HOMEMADE ROTI PRATA

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This is crispy or fluffy flat bread normally served either with dal, chicken,fish curry or just sugar. It is called roti canai in Malaysia. After mixing the dough, it must be kept preferably overnight. One must have the skill to flip the dough into layer before heating it on a flat pan or else you have to stretch the dough as thin as possible, roll into coil, flatten the dough then fry it. In Singapore it is so famous that you can have this anytime of the day with addition of egg, banana, chocolate, cheese and many more.

INGREDIENTS

500g wheat flour
250-300 ml water
1 egg
1 tsp salt
2 tbsp condensed milk
3 tbsp margarine or shortening
oil or margarine for coating and frying

METHOD

1. In a bowl, combine salt, condensed milk, egg and water.

2. Add flour and margarine to the water mixture.

3. Knead the dough until smooth, divide dough into 10 balls.

4. Coat each ball with margarine and let stand for at least 5 hours or overnight.

5. Spread the dough as thin as possible, roll the dough to form a coil.

6. Flatten the dough using your hand into round shape. Rest 10 minutes.

7. Fry on flat pan until both side turn golden brown, drizzle with oil as you fry.

8. Serve hot with curry or sugar.

Saturday, November 28, 2009

CORN PULAO

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It is so simple to prepare and very tasty too. Addition of whole kernel corn in this recipe makes it more flavorful and nutritious. You can either use fresh of frozen corn. Can be eaten with any hot curry or just yoghurt for vegetarian version.

Using rice cooker is the best option but you can also cook them on stove top but once the water has evaporated, close the lid and continue cooking with lowest heat.

INGREDIENTS

3 cups basmati rice soaked for 30 minutes then drain
3 and half cups water
1 can (14 oz) whole kernel corn drained
1 tbsp briyani spices
1 stick cinnamon
2 cloves
2 cardamoms
1 cup evaporated milk
1 tbsp ghee
1 tbsp cooking oil
1 big onion sliced
1 clove garlic minced
1 in ginger sliced very thin
coriander leaves
salt to taste
fried onion for garnish

METHOD

Heat oil and ghee, add cardamom, clove and cinnamon, stir for few minutes.
Saute the onion, ginger, garlic and briyani spices until the onion turns slightly brown.
Add in  water, milk  and salt, bring to boil.
Now add rice, corn and coriander leaves, cover pot and let it cook.
Garnish with fried onion at the time of serving.

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Wednesday, November 25, 2009

TOM YAM SOUP

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Tom yam is the famous hot and sour soup originating from Thailand. You can use chicken or seafood, each region has its own variation of the recipe.Amount of the bird's eye chilli and chilli paste used can be adjusted to your preference.

INGREDIENTS
8 oz (250 g) shrimp/prawns, shelled and deveined, with tail intact
3 cups water
2 garlic cloves minced
5 kaffir lime leaves)
3 thin slices fresh or dried galangal
1/4 cup fish sauce (nam pla)
2 stalks lemon grass only take the white part
4 shallots, sliced
1/2 cup sliced straw mushrooms
5-10 bird's eye chilli
1/4 cup lime juice
1 tablespoon chilli paste
coriander leaves

METHOD

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and bird's eye chili , if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the coriander leaves, and serve.SERVES 4.

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Tuesday, November 24, 2009

HANDY KITCHEN TIPS

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Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.

31. After taking out the butter from milk cream (malai) add a little milk or curd to the remaining buttermilk and boil. You now have soft paneer, which is good for small children and those with weak stomach.

32. While making fresh salad cut the toms vertically and not horizontally to get firmer slices. If the toms are soft keep them in a bowl of iced water before cutting.

33. Potato peels can make tasty wafer. Immerse the peel in warm water to which a pinch of salt is added and then dry and deep-fry it.

34. If you want the lemon to last for a month apply coconut oil over them and place in an open tray in the fridge.

35. To prevent the ladyfingers from being sticky toss the chopped pieces in 1 tab of lemon juice before frying or cooking.

36. To get rid of the eggy smells in cakes add 1 tab of honey to the cake batter. The cake will taste better too.

37. To make tasty banana bread beat 250gm flour, 250gm sugar and 60 ml fat, 3 bananas and 1 ½ tsp baking powder and bake till done.

38. If you need to use toms in any curry just grate them in. they cook faster as the skin peels automatically.

39. Add some bay leaves to the raw rice when storing it. Besides keeping worms away it is very fragrant.

40. For any paneer curry add a little grated paneer to the gravy for a delicious taste.

BAMIAH

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Bamiah is a stew made of lamb or beef and okra. It is an Egyptian favourite often served in Middle Eastern restaurant. Can be taken with bread, paratha or rice with addition of all the spices make this dish really yummy.

INGREDIENTS:

600g topside beef, cut into large cubes
3 Tbsp coriander seeds
2 tsp cumin (jintan putih) seeds
1 tsp fennel (jintan manis) seeds
12 dried chillies
1 tsp white peppercorns
4-5 cloves garlic
1 walnut sized piece of turmeric
1 walnut sized piece of ginger
salt to taste
5 Tbsp oil or 3 tbsp ghee
2 cups water
1 Tbsp tomato paste
1 medium onion, thinly sliced
1 stick cinnamon 2 in
3 cardamoms
3 cloves
4 Tbsp ghee
300g small ladies fingers, cut off top and bottom and slash halfway up from tail end up
300g small tomatoes, cut off top
green peas for garnishing

METHOD :

Dry fry then grind coriander, cumin, fennel, dried chillies and peppercorns finely.
Blend garlic, turmeric & ginger into fine paste & combine with meat, ground ingredients. Add salt.
Heat oil, add onions, cinnamon, cardamoms & cloves. When onions are a little brown, add meat and fry until fragrant, then add water combined with tomato paste. Cover and simmer till meat is tender, stirring occasionally.
Heat ghee, add ladies fingers and fry for about 8 minutes. When meat is tender and gravy is thick enough add ladies fingers together with tomatoes.
Garnish with green peas.

PHOTO &  RECIPE adapted from THE MPH COOKBOOK by Zarinah Anwar.

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Monday, November 23, 2009

DATE COOKIES

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This  cookies is quite sticky to handle but don't add more flour just roll it into small balls while baking it will puff up slightly. Nice aroma produced when boiling the date with sugar, butter and water. Great bake, my son can't stop eating them. It produces a very soft and delicious cookies that you may want to bake again and again

INGREDIENTS

125g unsalted butter
3/4 cup pitted dates, chopped
1/2 cup water
1 cup brown sugar
1 teaspoon vanilla essence
1 cup self-raising flour
1 1/2 cups plain flour

Directions
Pre-heat the oven to 160C.
Place butter, dates, water and sugar in a saucepan.
Bring to boil then remove from heat. Cool for 5 minutes.
Stir in vanilla essence and flours. Place heaped teaspoons of mixture onto prepared trays or shape into small balls.
Bake for 20 minutes or until golden.

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Sunday, November 22, 2009

KERALA BEEF CURRY

KERALA BEEF

It is probably the most popular meat dish in India's southern state of Kerala, can be served with dosa, idli, paratha, naan or rice. It's spicy, can be substituted with lamb if you like.

INGREDIENTS

1 kg beef/lamb cut and cleaned
3 big onion chopped
2 tomatoes sliced
3 teaspoons coriander powder
1/2 teaspoon turmeric powder
2 sticks cinnamon
1 in ginger pounded
10 garlic pounded
4 green chillies slit
2 teaspoons chilli powder
1 teaspoon garam masala
1 teaspoon fennel whole
4 cloves
3 bay leaves
curry leaves
oil, coriander leaves

METHOD

1. Heat oil, fry fennel, clove, cinnamon and bay leaves until fragrant.
2. Add onion, green chilli and curry leaves fry until onion turns slightly brown.
3. Now add ginger, garlic and tomato, cook until soft.
4. Add in chilli powder, coriander, turmeric, garam masala, salt and mutton, cook for 5 minutes.
5. In the mutton pot, add 3-4 cups water, cover pot and cook until beef is soft. Stir occasionally to avoid sticking to the bottom of the pan.
6. Adjust salt and water,add if required.
7. Sprinkle with coriander leaves before serving.

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HANDY KITCHEN TIP

orange Pictures, Images and Photos
Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.

21. Wrap half slice of bread in a muslin cloth and place it in the cooking pan.
22. Add a few drops of lemon.
23. Season the oil with cinnamon and clove or add sugar.
24. Cook with piece of ginger.
25. Add 2 or 3 tbsp of buttermilk.
26. Add a few mint leaves while cooking

27. To avoid malai or film formations on custard sprinkle a little sugar and cover the dish.

28. Ladyfinger curry won’t turn out sticky if you add amchur to it.

29. If the curd is excessively sour add some fresh pieces of coconut to reduce the sourness.

30. Make raisins at home. Add 1 tbsp ghee and 1 tsp soda bicarb to 1 liter of boiling water. Break 1 kg of seedless grapes into small bunches and dip each bunch in the boiling water counting up to ten. Remove from water and spread on a muslin cloth to dry.

Saturday, November 21, 2009

JEMPUT2 TEPUNG ATTA

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Jemput2 or fried fritters is a popular snack in Singapore and Malaysia . There are so many types to choose from, it can be sweet or savory. What I'm sharing here is made of wheat flour, onion, water and other ingredients then drop a spoonful of batter into hot oil. This is very versatile dish you can add prawn, sausage, vegetable, chicken or leave it plain if you want. Instead of wheat flour I used atta (whole wheat flour) and mashed tofu. Taste great if serve with chili or tomato sauce.

INGREDIENTS

1 cup atta (whole wheat) flour
1 cup wheat flour
1 cup warm water
2 tsp sugar
1 tsp salt
2 tsp chili powder
1 piece tofu mashed
1 big onion chopped
1 tbsp oil
coriander leaves chopped
a pinch of soda bicarbonate
oil for frying

METHOD

In a large bowl combine flour, sugar, salt, chili powder and soda. Mix well.

Add coriander leaves,oil, tofu, onion and water bit by bit. Blend well.

Heat the oil and drop a spoonful of batter, fry until golden brown.

Ready to be served with chili or tomato sauce.

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Friday, November 20, 2009

CRUNCHY OAT COOKIES

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This is the most delicious oatmeal cookies I have ever baked. It's so simple and nutritious too, full of oat. Everyone who tried it loved them.

INGREDIENTS

100g all purpose flour
100g porridge or rolled oat
1/2 tsp soda bicarbonate
100g butter
80g sugar
1 tbsp honey

METHOD

1. Heat the oven to gas mark 4 or 180 c.
2. Grease on large baking tray with butter or margarine.
3. Mix flour, oats, and bicarbonate of soda together in a bowl put to one side.
4. Put margarine or butter, sugar and honey in a saucepan and heat on a low heat until butter and sugar are melted, stir occasionally, take off heat and stir in the oat mix, beat well with a wooden spoon.
5. Scoop dessertspoons of mixture up and make into ball shapes and place on a greased baking tray when the tray is full slightly flatten the balls out with the back of the dessert spoon.
6. Cook in the oven for 15 minutes, when ready remove from the oven and leave to cool on the baking sheet for 5 mins before moving onto a wire rack.

MY TRICK

Use microwave to melt the butter, sugar and honey. It's much faster.

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HANDY KITCHEN TIP

food Pictures, Images and Photos

Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.

11. To boil cracked eggs add some vinegar to the water. In this case the egg won’t leak out.

12. For making soft chappatis add a mashed boiled potato while mixing the dough.

13. To make a quick sauce for boiled chicken or fish stir 2 tsp curry powder into 1 cup of curd and add a little salt. Heat to serving temperature and spoon over each serving.

14. When the sauce is almost over in the chilly sauce bottle. Add some limejuice and shake well and use as a salad dressing.

15. While cooking bitter gourd add a few pieces of raw mango to remove the bitterness and add a little tang to the curry.

16. Liquid glucose when added to ice cream mixture makes it smooth and velvety.

17. Rub your hands with some salt to remove the odor of garlic.

18. To avoid the nauseating smell while cooking cauliflower try one of the following:
19. Sprinkle a little milk powder.
20. Cook with vinegar and salt and turmeric.

Thursday, November 19, 2009

LIGHT EGGLESS BANANA CAKE


Since my banana are over riped, I need to make use of them before they turn really bad. This cake is very light and easy to prepare, just mixing all the ingredients without using a mixer.

It turned out very well. The cake is so yummy and spongy. Since it is quite a large cake, I halved the recipe. Great for a small get-together or as a afternoon snack with your favorite drink.

INGREDIENTS

3 cups cake flour
5 teaspoons baking powder
1 teaspoon bicarbonate of soda
375 ml milk
2 cups mashed bananas
125 g melted butter
1/2 cup brown sugar
1 teaspoon vanilla essence

DIRECTIONS

* Preheat oven @ 160 C. Sift flour, baking powder and soda together.

* Combine banana, milk and butter together. Add dry ingredients gradually into wet ingredient, mix well.

* Pour into greased pan and bake for 20-30 minutes or until a skewer inserted comes out clean.

* Cool on pan for 10 minutes, remove on rack to cool.

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Wednesday, November 18, 2009

HANDY KITCHEN TIP

food Pictures, Images and Photos

Listed below are tips compiled by Dr GTS which I find very useful, will publish the tips part by part so others will also benefit after reading the article.

1. Do not throw away hard pieces of stale bread. Dry them in the sun or on the tawa and grind and use as breadcrumbs.

2. Add a little milk to the onions while frying. This will help to retain the rich color and prevent them from burning.

3. While frying mushrooms, add a tsp of lemon juice to the butter. This will prevent them from breaking

4. While cutting hardboiled eggs, the yolk often tends to break. To avoid this dip the knife in ice cold water for a few seconds and then cut smoothly.

5. To 5 kg basmati rice of cheaper qlty add 1 kg of superior qlty and sprinkle a little oil and mix well with your hand. Store in airtight container for 6 months. All the rice will now taste like the superior qlty one.

6. Add wheat flour to the leftover rasagulla syrup and mix to a smooth batter. Keep overnight. Treat yourself to sweet chelas (pancakes) for breakfast the next day.

7. If home made gulab jamuns have not turned out soft and fluffy, steam them in a pressure cooker using the weight along with the syrup for 10 minutes

8. If a recipe requires self raising flour you can make your own by sieving each cup of maida with 1 ½ tsp baking powder and a pinch of salt.

9. To make softer idlis and dosas mix a little cooked rice while grinding the batter.

10. To increase the quantity of fresh cream by say 250 grams add half a cup thick curd and half cup of milk and beat well. This will double the qty and also the taste will be better.

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SUJI COOKIES

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Very easy and failproof cookies I have baked several times. Since the ghee was not in hand, substituted  ghee with butter and it turns our perfect. Mine baked for about 20 minutes so do check your oven. Recipe by Chef Devagi.

INGREDIENTS

250g ghee (clarified butter)
1 teaspoon vanilla essence
500g plain flour
2 teaspoons bicarbonate soda
170g icing sugar
3/4 teaspoon fine salt

INSTRUCTIONS

Melt ghee over low heat and cool.
Add vanilla essence to cooled ghee.
Sift flour, bicarbonate soda, icing sugar and salt into mixing bowl.
Pour ghee mixture in flour mixture and knead well to form a firm dough.
Preheat the oven to 180C.
Roll dough into melt-in-your-mouth ball sizes and place on greased tray.
Bake for 25 - 30 minutes till cooked but not brown. The cookies should be white and crumbly in texture.

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Tuesday, November 17, 2009

CHICKEN KORMA

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A traditional mild curry which has its root in Persian and Indian cuisine. Its uses coconut, yogurt, cashew,almond or cream in the cooking to give its distinctive flavor.My recipe used coconut milk, cashew and black peppercorn and quite easy to prepare. Best eaten with rice, naan and paratha.

INGREDIENTS

1 whole chicken cut and cleaned
1 cup coconut milk
3 potatoes cut into wedges
2 big onions cut into thick slice
1 carrot cut into small pieces
2 tomatoes sliced
2 green chillies slit
3 tbsp oil
2 tbsp ghee
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp fennel powder
1 tbsp black peppercorn crushed
10 cashew or almond ground
2 ins cinnamon
6 cloves
salt, lime juice
GROUND
6 shallots
3 cloves garlic
1 in ginger

METHOD

Heat oil and ghee, add the cinnamon,cloves,ground ingredients, salt and tomato, cook until soft.

Add the spices, little water and cook until oil floats on top.

Mix chicken, carrot and potato to the spices, add 2 cups water and let it boil.

Add coconut milk, green chili, big onion and cashew paste, simmer until cook.

Lastly add lemon juice and salt to taste.

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Monday, November 16, 2009

APOM

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Appam is a famous South Indian breakfast dish especially in Kerala.It uses raw rice, cooked rice and  coconut milk. After soaking the rice  for few hours, grind it using mixer and fermented for 8 hours then only it is cooked using appam pan. After pouring the batter, swirl the pan to have a crispy edge but thick in the middle.

Instead of doing it in a traditional way, I tried this simpler method using rice flour and yeast,the result is close to original appam but using normal flat pan since I don't own a special pan for making the appam. In Malaysia and Singapore it is called apom normally served with orange coloured sugar.

INGREDIENTS

# 300g rice flour
# 240-270ml coconut milk from ½ a grated coconut
# ¾ tsp instant dried yeast granules
# ¾ tsp salt or to taste
# 60g castor sugar

METHOD

Combine rice flour, yeast, salt, sugar and coconut milk in a mixing bowl. Stir into a smooth batter then cover with a clean tea towel. Leave mixture to rest for 40-45 minutes or until doubled in bulk.

Heat a miniature kuali or pan over medium high heat. Lightly grease the kuali with a piece of oiled cloth. Pour a ladle of batter into the kuali. Swirl the batter to coat the kuali evenly, then cover with a lid. Allow to cook for 2-3 minutes over a gentle low heat.

Once the edges are light golden brown, use a spatula to scrape around under the apom. Lift it out of the pan and continue with the rest of the batter.

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Saturday, November 14, 2009

FATT KOH

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My first attempt of making fatt koh which is smiling steamed cake and fatt koh means prosperity. This is a must for Chinese during prayers. They are other version too but I tried this one using self raising flour.

I'm using my muffin cup but you can also utilize any shallow glass bowl or heatproof plastic mold to steam them but make sure you grease your container before filling with the batter.

INGREDIENTS

250g Self-raising flour (sifted)
170g Brown sugar
100ml water
150g thick coconut mil
pinch of salt

Method:
1. Boil brown sugar with water. Strain and let cool.
2. Mix flour, sugar syrup,salt and coconut until well combined.
3. Heat sm cups in the steamer, pour batter till 90% full.
4. Steam 20 mins with high heat.

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Friday, November 13, 2009

CHOCOLATE OIL CAKE

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Really impressed at the simplicity of this cake. It turns out moist and soft. I halved the recipe and baked in 7 inch round pan for 25 minutes.

If you want you shall apply frosting of your choice. It is not so sweet, fantastically easy to prepare. I also love the one bowl mixing, beaters not required. This is great for those intolerant of lactose and cholesterol as well as vegan.

CHOCOLATE OIL CAKE
Adapted from Allrecipes

INGREDIENTS

2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

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HOME MADE PIZZA

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Home made pizza is really easy and fun to make. You can either use a  food processor or bread machine but this recipe is done by hand. Pizza is an ideal quick dinner, if you have ample supply of prebaked crust in your freezer and have simple toppings on hand,  your family can have a decent hot meal..

You can adapt any pizza recipe to your own taste with varied topping. However you have to follow the method properly to get perfect pizza. Balance of the pizza sauce can be kept frozen for later use. The topping ideas  for pizzas are endless, you can choose cooked chicken, seafood, minced meat, tuna or hot dog together with pineapple, olive, mushroom, eggplant and many more.  A make- your- own pizza dinner  is a wonderful way to get your family together in your own kitchen.

INGREDIENTS

3 1/2 cups all purpose flour
1 cup warm water
2 tbsp olive oil
2 tsp honey or sugar
2 1/4 tsp dry yeast
1 tsp salt

PIZZA SAUCE

1/2 cup tomato puree
1 cup chopped tomatoes
1 onion sliced
3 garlic mince
2 tsp chili powder
1 tsp mixed herb (optional)
salt, sugar to taste
oil

TOPPING

Sliced onion
Sliced capsicum
Sliced tomato
Chicken cooked and diced
mozzarella cheese

HOW TO PREPARE PIZZA SAUCE

Heat the oil. add onion and garlic fry until fragrant. Add tomatoes, salt and sugar cook until soft. Add in chili powder, tomato puree and the herb. Simmer for 15 minutes. Cool.

METHOD FOR PIZZA

1.Mix yeast, sugar with warm water in a bowl and wait till mixture bubbles.
2.Put flour and salt and oil in a large mixing bowl. Make a well and pour in yeast mixture.
3.Mix until the flour and yeast come together in a ball.
4.Let the dough rise for at least one to two hours.
5.Dust dough with some flour and flatten it, to clear the air.
6.Divide dough into 4.Roll the dough out into round shape about 1/4 in thick.
7.Place in a pizza pan, spread the pizza sauce evenly and add the toppings.
8.Baked in a preheated 200 deg C oven for 15-20 minutes until cheese is bubbly.

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Thursday, November 12, 2009

ALOO PARATHA (POTATO STUFFED FLATBREAD)


Paratha is a popular Indian flat bread using whole wheat flour (atta) or plain flour. You can either prepare them plain or with stuffing. The most common stuffing is using potato.

Care should be taken when adding the water for the dough, do it a little at a time. When rolling make sure you added sufficient flour to avoiding sticking. Since my sons love spicy food, I've added the chili powder for the filling if not you can omit them.

ALOO PARATHA
Servings  :     6

FILLING
4-5 potatoes boiled and mashed
1  tablespoon  cooking oil
1 tsp cumin seeds
1/4 tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (optional)
Salt to taste
1  tablespoon  chili powder or to taste

DOUGH
3  cup  wheat flour or atta flour
1/4  cup  wheat flour for dusting
2  tablespoon . ghee / butter / oil
Salt to taste
1 1/2 C water or as needed
extra oil for frying

METHOD

* Heat the oil, fry the cumin seed and green chili. Add the rest of the ingredients. Stir well and cool. Shape into golf sized balls.

* Mix flour with water, oil and salt. Knead until pliable and keep for 30 minutes.

* Divide dough into small ball, roll out into thin circle on floured board. Place the filling in the center and cover with another paratha on top. Seal the edges well using water.

* Heat the skillet, fry the paratha until brown spot appears on top, drizzle some oil, flip and cook the other side, apply required oil on this side also.

* Complete the rest of the dough. Cool on rack. The paratha can be kept refrigerated  wrapped with aluminium foil up to 5 days.

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TOMATO RICE

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There are so many ways to prepare this dish but this turns out great. I'm using long grain rice but you can also use basmati rice. If you're using basmati rice, do soak the grain for 20 minutes then drain. Basmati rice produces perfect rice all the time, it has special aroma.

It is highly recommended to use rice cooker for cooking this dish in order to avoid sticking to the bottom if not just use ordinary pot but once the water evaporates you must use the lowest flame to continue cooking the rice until it is done.

TOMATO RICE
Serves 4-6 persons

4  cup   long grain rice
3 Onion chopped
8 tomato chopped
4 green chili chopped
3 cloves garlic minced
1 T ginger minced
1/2 tsp turmeric powder
1/2  cup  coriander leaves chopped
4  tablespoon   oil
1 tsp mustard seed
1 tsp chana dhal
Curry leaves
salt to taste
Water to cook rice

DIRECTIONS

* Heat the oil, splutter the mustard seeds, add chana dal and curry leaves.

* Add in onion, chili, ginger and garlic, fry until onion turns light brown.

* Add tomato, salt and turmeric powder, cook until tomato turns soft.

* Transfer this mixture into the rice cooker.

* Add rice and required amount of water, cover and let the rice cook.

* Once rice is cooked, sprinkle with coriander leaves.

* Serve hot with your favorite gravy.

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CHICKEN PIRALAN

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This is quite an interesting recipe, the method of preparation is quite different from the normal one. The chicken is first marinated then slowly simmered with spices until almost dry. They are later added to the onion to complete the cooking process.

It turns our excellent but I have added more water since extra gravy was needed. In fact this dish is quite thick and dry. Best served with hot steaming rice or roti. Kindly adjust the chili powder used according to your preference..


INGREDIENTS

1 kg chicken pieces cleaned
1 1/2 Tbsp coriander powder
1 Tbsp chilli powder
1/2 tsp turmeric powder
1 Tbsp lemon juice
2 tsp garam masala
3 Onion chopped
1 Tbsp ginger paste
1 Tbsp garlic  paste
1 tomato chopped
4 Tbsp Oil
Salt - to taste
curry leaves


METHOD

*  Marinate chicken with half of the coriander powder, chili powder, turmeric, salt, lemon juice and 1 tsp garam masala for at least 30 minutes...

*  Cook the chicken with 1/2 cup of  water until almost dry..

*  Heat the oil, saute the onion until light brown. Add ginger, curry leaves and garlic paste fry for a few minutes..

*  Add tomato, cook until tomato turns soft, add the remaining spices, cook until fragrant..

*  Now add the cooked chicken, stir for a few minutes until chicken is coated with the spices.

*  Sprinkle the remaining garam masala over the dish and cover it with a lid and cook it on very low flame for 15 mins.

*  Add some salt if needed.

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Wednesday, November 11, 2009

BREAD PUDDING

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Bread pudding is a great way to use your leftover bread into delicious and easy dessert. You can use either white bread or sturdy french bread works well too.

Some recipe calls for soaking the bread for several hours but now I have soaked mine for only 30 minutes. It is a satisfying comfort food that most people crave. Nothing beats warm bread pudding on a cold night.

INGREDIENTS

10 slices white bread cubed
1/4 cup melted butter
1 teaspoon ground cinnamon
1/2 cup raisins
3 eggs, beaten
3/4 cup white sugar
1 teaspoons vanilla extract
1/2 teaspoon salt
2 cups scalded milk
1/2 tsp ground nutmeg

DIRECTIONS

* Grease 2 qt baking dish.

* Combine butter, bread cubes, raisin and cinnamon, mix well and place into baking dish.

* Whisk the eggs, sugar, vanilla and salt together. Add milk, stir well and pour over bread cubes. Let soak for 30 minutes.

* Preheat oven @ 300 F/ 150 C, sprinkle with nutmeg and bake for 35-45 minutes or until set.

* Serve hot or cold.

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Bread Pudding on Foodista

APPLE ROLLS

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A sweet breakfast treat your family will enjoy. They are also a great way to use your apples. It's absolutely delicious and the nice aroma filled your entire kitchen when you're baking is really fantastic.I  halved the recipe. It had sweet and sour taste came from the apple.

INGREDIENTS

14g instant dry yeast
5-5 1/2 C all purpose flour
1/2 C water
1/2 C milk
1/4 C butter
3 eggs
1/2 C sugar
1 tsp salt

METHOD

* Combine 1 cup flour, sugar, salt and yeast in a mixing bowl.

* Heat water, milk and butter until warm (120 F). Gradually add milk to the flour, beat 2 minutes using mixer, scrapping bowl occasionally, add egg, 1 cup flour and beat again 2 minutes.

* Stir in remaining flour, forms into soft dough. Knead on floured board until elastic about 10 minutes. Cover and let sit 10 minutes.

* Divide dough into 2. Roll each portion into 12 x 8 in rectangle. Spread filling, roll up jelly roll style. Cut each roll into 12 equal pieces, place into greased pan. Cover and let rise 45 minutes.

* Bake 25-30 minutes @ 375 F. Remove from pan, serve warm.

APPLE FILLING

2 large apples peeled and sliced
2 T flour
3/4 C sugar
1/4 C butter
1 tsp cinnamon ground
1/2 tsp nutmeg

* Combine all ingredients except cinnamon and nutmeg in a small pot. Bring to boil until thick about 10 minutes using medium heat. Stir in cinnamon and nutmeg. Cool completely.
Source : fbnr.com

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Tuesday, November 10, 2009

BANANA PANCAKE

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This is a really simple and yummy dish. It was mild sweet for me and do take note that you must use medium heat so that inside of the pancake get cooked. For best result, fry using non stick pan. Recipe by allrecipes.


INGREDIENTS
1 cup  all purpose flour
1 tbsp white sugar
2 tsps baking powder
1/4 tsp salt
1 egg beaten
1 cup milk
2 tbsp oil
2 ripe bananas mashed




DIRECTIONS

  1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Monday, November 9, 2009

KEEMA

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Keema or mince meat either beef or mutton which is simmered in spices together with green peas, carrot, potato or any other vegetables of your choice.

It can also be used as a pastry filling or stuffed into flat bread. In this case, you have to cook them until almost dry.

It is best served with naan, capati or bread. Kindly adjust the spice level according to your preference.

KEEMA

250g minced beef or mutton
1/2 inch ginger grated
3 cloves garlic minced
1 T coriander powder
1 T chili powder
1/2 T cumin powder
1/2 T fennel powder
1/2 tsp turmeric powder
2 C water
salt to taste
small bunch of coriander leaves chop
120g green peas
2 green chili sliced
2 potato cubed
2 tomato cubed
1 big onion cubed

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

METHOD

* Combine mince meat with ginger, garlic, spices, salt and some water.

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

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

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

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

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BUTTER VS MARGARINE

Confused which one to use, please go through the article below which will shed some light and help you to make a better choice of what to use in your cooking.

Subject: Margarine vs Butter
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter. How do you like it?
They have come out with some clever new flavorings.

DO YOU KNOW..the difference between margarine and butter?

Read on to the end...gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few only because they are added!

Butter tastes much better than margarine and it can enhance the flavours of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years..

And now, for Margarine..

Very high in trans fatty acids.

Triple risk of coronary heart disease.

Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol,(the good cholesterol)

Increases the risk of cancers up to five fold.

Lowers quality of breast milk.

Decreases immune response.

Decreases insulin response.

And here's the most disturbing fact....HERE IS THE PART THAT IS VERY NTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC..

This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

You can try this yourself:

Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things:

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

* it does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weeny micro-organisms will not find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
Source :  www.woyano.com


Sunday, November 8, 2009

SERUNDING

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This spiced coconut floss  is made of fresh grated coconut simmered until almost dry with spices, There are other type of serunding  either beef (contains shredded beef), chicken or fish.  But this plain ones is the most common. It is best served  with white rice or lontong (compressed rice cake). If properly cooked the serunding can last for days without refrigeration. You can adjust the amount of chili power used.

SERUNDING
Adapted from Zarinah Anwar

INGREDIENTS

1 cup grated coconut
1/2 cup tamarind juice made with 2 tsps tamarind
1 tbsp sugar
1 tsp salt
2 fragrant lime leaves
1 tbsp meat curry powder
1/2 tbsp chili powder
GRIND INTO A PASTE
4 shallots
1 stalk lemon grass
1 sm piece galangal 1/2 in thick
1 clove garlic

METHOD

Place the grated coconut,  ground ingredients, chili powder, curry powder, tamarind juice, sugar, lime leaves and salt in a non stick pan. Keep stirring over low heat to prevent burning until dry and crumbly.

BISKUT MAKMOR

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Another popular cookies baked during Eid or Chinese New Year. Made of wheat flour, ghee (clarified butter), stuff with roasted ground peanut and sugar then mould into leaf shape biscuit using the pincer. You can also shape them into small ball and stuff  the filling.

 A drop of green colouring is added to the dough if not you can let as it is. If you find the dough is too soft you can add some flour. After baking you have to coat them with icing sugar. These are very fragile to handle and really melt into you mouth.

INGREDIENTS

500g plain flour
80g fine sugar
320g ghee
1cing sugar for coating
green food colouring (optional)

FILLING
300g ground roasted peanut
70g fine sugar

METHOD

1. Mix together the flour, fine sugar, ghee and a drop of colouring into pliable dough.
2. Combine together roasted peanut and sugar for filling.
3. Take small ball of the dough, stuff with the filling. Shape as per photo above.
4. After shaping, use the pincer to make a leaf like pattern on top of the biscuit.
5. Bake at 170C for 15-20 mins.
6. After slightly cool,coat the baked biscuit with icing sugar.

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