Wednesday, March 31, 2010

SPICY MUFFIN AND AWARD AGAIN..

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Had enough sweet muffin and cookies now trying my hand on hot and spicy one. It seems my children love this changes. Isn't that sweet? From now on would gradually cut down using sugar from our diet. The muffin turns out so soft and delicious, gone in one sitting! Extremely overjoyed since they love this and keep asking to bake it again. I'm using carrot and hot dog but other vegetables or seafood could be added too.

INGREDIENTS

2 cups all purpose flour
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup hot dog sliced
1/2 cup melted butter
1 and 1/4 cups milk
1 potato mashed
1 teaspoon chili powder
1 teaspoon baking powder
1/2 teaspoon soda bicarbonate
3/4 teaspoon salt
1 tomato chopped for topping
coriander leaves

METHOD

1. Preheat oven @ 180 C. Sift flour, baking powder and soda bicarbonate.

2. Microwave carrot, hot dog and onion on high for 1 minute.

3. Combine together flour, salt and chili powder.

4. In a separate bowl, mix potato with milk then add butter, combine using the whisk.

5. Gradually add wet ingredients with the dry one together with coriander leaves, stir until just combined.

6. Pour batter into muffin pan and top with chopped tomato. Bake for 15 minutes.

7. Cool on muffin pan for 5 minutes, transfer into wire rack to cool.

8. Serve hot.

AWARD

My blogger pal, Idda Hashim has given the following award. Thanks so much for sharing this with me hope our friendship would last forever.

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My friend, Priya Raj had shared these award. Really appreciate your thought, sweetie. For all bloggers this is also for you, hope these would give us great boost and encouragement.

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Monday, March 29, 2010

DATES AND OAT BREAD AND A CARD

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After I have seen Irish Freckle Bread at Vanillastrawberryspringfields, really tempted to try out but when checked my pantry most of the ingredients are not in hand so just settled down with this one. Made the right choice not only it turns out delicious, a hit with my kids and of course healthy. Would be making this bread again with other fruit.

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INGREDIENTS

1 and 1/2 cups wheat flour
1 cup brown sugar
3/4 cup pitted dates
1 cup strong tea
1 teaspoon soda bicarbonate
1/4 cup rolled oat
1/4 teaspoon salt
2 tablespoons butter

METHOD

1. Preheat oven @ 175 C. Soak dates in hot tea for 15 minutes.

2. While still warm add in the soda bicarbonate, butter and sugar.

3. Blend in flour and oat with dates mixture.

4. Transfer batter to 8 x 4 inches greased loaf pan, bake for 30 minutes or until a skewer inserted comes out clean.

5. Cool on pan for 5 minutes before removing.

6. Slice when completely cool. Enjoy...

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POSTCARD


My blogger friend, Fimere has sent me this beautiful card. Thanks so much sweetie for your kind thought..
.

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Saturday, March 27, 2010

COFFEE COOKIES AND AWARD

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Hi, everyone did your notice that I bake cookies regularly? Since this is what my children love to munch and to avoid buying those unhealthy snack so baking became my regular routine and at the same time to serve my family. This cookies is really crunchy, mild sweet taste and has pleasant aroma.

INGREDIENTS

2 cups plain flour
1/2 cup sugar
2 tablespoons instant coffee mix with 2 tbsp hot water
3/4 cup butter
1 teaspoon baking powder
extra coffee powder for sprinkling

METHOD

1. Sift flour and baking powder. Preheat oven @ 180 C.

2. Cream butter and sugar, gradually add flour and coffee mixture. Combine well.

3. Shape into small ball then flatten slightly and place onto baking tray.

4. Sprinkle coffee powder on top, bake for 15-20 minutes @ 180 C.

5. Cool on tray for 5 minutes, remove and place the cookies on wire rack.

6. Store in an airtight container.

AWARD

I'm surrounded by beautiful people who had shared the following awards with me. Whether big or small that does not really matter its the thought than counts. Thanks so much to my blogger friends, Maz from Ilham Dapur and Mummy Amelynn from Myhappyoven for the awards and this is for you too all my dear friends.

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See you, enjoy your weekend....

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Thursday, March 25, 2010

NADAN CHICKEN CURRY AND AN AWARD

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If you think about curry, it has a lot of variation from state to state of India. Even this dish has a lot ways to prepare it. Tried this, it is creamy and spicy, loved by my children. Used less coconut milk but you could add more if you want. This curry is best served with naan, prata or even rice.

INGREDIENTS

1 kg (2.2 lbs) chicken pieces
1 cup sliced onion
1 tablespoon ginger and garlic paste
2 tomatoes chopped
1 and 1/2 tablespoons coriander powder
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon aniseed powder
1 teaspoon cumin powder
1 teaspoon pepper powder
2 in cinnamon stick
5 cardamoms
2 green chili slit
1/2 to 1 cup coconut milk
3 tablespoons cooking oil
2 potato cut into small
curry leaves
lemon juice
salt to taste

METHOD

1. Marinate cleaned chicken pieces with lemon juice and salt.

2. Heat the oil, fry the cinnamon and cardamoms until fragrant. Add onion and curry leaves, fry until light brown.

3. Add ginger and garlic, stir for a few minutes then add the tomatoes, cook until pulpy.

4. Now add the spice powder, water and green chili, cover pot until boiling.

5. Add the chicken and water, stir until half done then add the potato.

6. Once potato is soft add coconut milk and bring to boil again, continue to stir.

7. Remove from heat and ready to be served.


AWARD

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My blogger friend, Mummy Amelynn of Myhappyoven has given the above award. Really thankful to her for sharing it with me. To all my blogger friends this is for you too, keep rocking.

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Tuesday, March 23, 2010

FISH TEMPRA

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My children love to eat fish but preferred the one with less bones like threadfin, sea bass or red snapper if I bought the smaller ones they ate reluctantly so safer side just bought fish fillet for them. After having curry dishes, decided to cook this dish using soya sauce and bird's eye chili. The eating session ended with smiling face and it is finger licking good. Using fish fillet for this recipe.

INGREDIENTS

1 whole fish cleaned
2 big onions sliced
1/2 cup water
1/2 cup sweet soya sauce
10 small limes obtain the juice
4 green chili sliced
5 red bird's eye chili sliced
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
oil for frying

METHOD

1. Coat fish with turmeric and salt. Fry the fish and drain.

2. Heat the oil, fry the onion (do not brown), pour water, soya sauce, sugar, salt, green chili and bird's eye chili and bring to boil.

3. Pour the sauce over the fried fish and enjoy.

Source : Asmah Laili

Sunday, March 21, 2010

KUIH BAKAR KENTANG

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This is traditional kuih of Malaysia and Singapore, made of wheat flour, coconut milk, mashed potato and sugar then bake for at least 40 minutes. This kuih has so many versions and in the olden days, it is cooked using charcoal, the coconut itself is picked from our own garden, grated and squeezed by hand to obtain the coconut milk if compare with today's life it is so convenient, one click does it all. I have modified the recipe to make it eggless and used evaporated milk. Thanks Jun for sharing this recipe.

INGREDIENTS

3 medium size potatoes mashed
1 and 1/4 cup coconut milk/evaporated milk
2/3 cup sugar
1 cup wheat flour
1 tablespoon butter melted
food colouring
oil for greasing the pan
a pinch of salt

METHOD

1. Blend together coconut milk and sugar.

2. Now add flour, butter, mashed potato, colouring and salt. Blend until smooth.

3. Pour into 7 inches greased pan and bake for 40-50 minutes @ 180 C.

4. Cool completely before slicing.

Source : Jun

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Friday, March 19, 2010

*MUTTON SAMAK*

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If you are a meat lovers, this Mutton Samak is a great recipe to try out.  You can reduce the amount of dry chili used if you're not keen on spicy curry.

Served over rice, naan or other flat bread, the while family love this one or a great dish to feed a crowd.
Original recipe called for beef but used mutton instead.

INGREDIENTS

300g cubed mutton
2 tomatoes sliced
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon white pepper
1 tablespoon plain yoghurt
1 cup water
2 teaspoons tomato puree
6 tablespoons oil
salt to taste

GRIND
1 inch ginger
4 cloves garlic
8 dry chillies soak to soften

FOR FRYING
1 onion sliced
1 stick cinnamon
3 cloves
3 cardamoms
2 tablespoons green peas for garnish

METHOD

1. Combine mutton with ground ingredient, tomato, coriander, cumin, pepper and salt.

2. Heat oil, add ingredients for frying, fry until onion is brown.

3. Add mutton, stir for a few minutes, add water and cover the pot.

4. When meat is tender, add tomato puree, stir and cook for another 10 minutes.

5. Gravy should be thick, remove from heat.

6. Garnish with green peas.

SOURCE : Zarinah Anwar

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Wednesday, March 17, 2010

ORANGE CAKE

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Another simple and healthy cake using orange juice. It could turns into muffin by baking it in muffin pan for 15 to 20 minutes. Added a handful of raisin in the batter.

INGREDIENTS

2 cups flour
3/4 cup sugar
1/2 cup butter melted
2 teaspoons baking powder
3/4 cup orange juice
1/4 cup water
1 teaspoon cornstarch

METHOD

1. Preheat oven at 180 C.Sift flour and baking powder, keep aside.

2. Combine the butter, orange juice and water in a mixing bowl.

3. Mix together dry and wet ingredients, stir until well incorporated.

4. Pour batter into 7 inches greased cake pan.

5. Bake for 25-30 minutes @ 180 C until a skewer inserted in the middle comes out clean.

6. Let the cake sit in the pan for 10 minutes, remove and cool on rack.

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Monday, March 15, 2010

PRAWN MASALA

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My family loves spicy food regardless of seafood, chicken or meat, it must be hot. Tried this prawn masala, it turns out great, best served with naan, paratha or rice.

INGREDIENTS

400g prawn devein but leave tail intact
2 onions chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chili powder (adjust to your taste)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
5 green chili chopped
30g fresh coriander leaves
3 tomatoes chopped
salt to taste
3 tablespoons oil

METHOD

1. Heat oil, fry onion until light brown, add ginger and garlic paste, cook until fragrant.

2. Add tomatoes and salt, cook until soft then add all the spices including coriander leaves. Sprinkle water if it is too dry.

3. Pour in the prawn, stir until the color changes for a few minutes.

4. Remove from heat, serve hot.

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Saturday, March 13, 2010

COCOA AND OAT COOKIES

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My children love to have some tidbit like biscuit, cake, muffin and the like for tea time. This is the reason why I had to bake regularly instead of buying ready made goodies from supermarket shelf. Furthermore baking your own gave a lot of satisfaction in improving the recipes and we can adjust the amount of fat and sugar to our requirement another words, it is much healthier. One such recipe is Cocoa and Oat Cookies baked according to my taste.

INGREDIENTS

1 and 1/2 cups all purpose flour
2 and 3/4 cups rolled oat
1 cup white sugar
3 tablespoons unsweetened cocoa
1 cup butter
1 teaspoon baking powder
1 teaspoon vanilla essence
1/4 cup milk

METHOD

1. Preheat oven @ 175 C.

2. Cream butter and sugar until creamy, add milk and vanilla.

3. Combine together flour, cocoa, oat and baking powder, add the butter mixture, stir well.

4. Shape into a small ball then flatten slightly. Bake for 10-15 minutes.

5. Leave on pan for 5 minutes, remove and cool on rack.

6. Store in an airtight container.

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Thursday, March 11, 2010

CHYE SIM WITH DHAL

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Simple and nutritious vegetable, it is non spicy and best taken with rice or capati. Beside chye sim (Japanese mustard spinach) other leafy vegetables could be replaced using this method. Adding the chili powder makes it tastier otherwise it is rather bland. Without soaking, boil  the moong dhal until soft but still maintain its shape before adding them to the veggie.

INGREDIENTS

200g chye sim chopped
1 onion sliced
1 teaspoon garlic paste
1 teaspoon chili powder
1/4 teaspoon mustard seeds
1/4 teaspoon urad dhal
2 tablespoons moong dhal soaked
1 tablespoon oil
salt to taste

METHOD

1. Heat the oil, splutter the mustard seeds and urad dhal. Add the onion, fry until light brown.

2. Add the garlic and chili powder, fry for a minute then add the chye sim, salt and the dhal.

3. Stir for few minutes, remove from heat.

4. Serve hot.

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Tuesday, March 9, 2010

NORTH INDIAN CHICKEN CURRY

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Came across this unique dish which does not use ginger and garlic in the recipe and really curious to know how it turns out. It is so delicious, very aromatic since using fresh spices and spicy, will definitely cook this again.

INGREDIENTS

1 whole chicken cut into large pieces, skin removed
1 teaspoon turmeric powder
2 tablespoons plain yoghurt
1 and 3/4 cups water
salt to taste
3 onions grated
8 tablespoons oil

ROAST AND GRIND
4 tablespoons coriander seeds
1 teaspoon cumin seed
18 dried chili (adjust to your taste)

METHOD

1. Combine chicken with ground ingredient, yoghurt, turmeric, salt and 1/4 cup water.

2. Heat the oil, fry the onion until light brown, add the chicken, stir for a few minutes.

3. Add 1 and 1/2 cups water to the chicken, cover and cook until chicken is tender.

4. When the gravy is thick, remove from heat.

Source : Zarinah Anwar

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Sunday, March 7, 2010

BANANA AND OAT COOKIES

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Have baked muffin and cake using banana. What's next to cook with banana? This is a nice twist to a regular oatmeal cookies. It's a great way to use up your over riped banana. At the time of baking the aroma of bananas filled entire kitchen, certainly any essence is not required for the recipe. The cookies had soft center and pleasant to munch with.

INGREDIENTS

1 and 1/2 cups all purpose flour
1 and 3/4 cups rolled oat
3/4 cup sugar
1 teaspoon baking powder
1/2 cup butter softened
3-4 medium bananas mashed
1 teaspoon cinnamon (optional)
2 tablespoons black sesame seed

METHOD

1. Preheat oven @ 170 C. Sift together flour, cinnamon and baking powder.

2. Beat together butter and sugar until fluffy, add banana, sesame seed and oat.

3. Mix together the dry ingredients with butter mixture until well combined.

4. Drop a tablespoonful of dough onto baking pan.

5. Bake for 10-15 minutes until golden brown.

6. Remove and cool on wire rack.

7. Store in an airtight container.

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Friday, March 5, 2010

EASY POTATO CURRY

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Normally came across a dish with no onion and no garlic but this time I decided to try one using Nithu Bala recipe. It turns out to be a favorite with my family although it uses minimum ingredients. Thanks so much Nithu for sharing this lovely recipe. Done with my own style.

INGREDIENTS

2 potatoes cut into cubes
1 and 1/2 teaspoons sambar powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 tablespoon oil
salt to taste
curry leaf
water

METHOD

1. Heat the oil, fry the mustard seed until it crackles, add cut potato, sambar powder, chili powder, turmeric powder, salt, curry leaves and little water.

2. Cover the pan, stirring ocasionally, sprinkle water if it is too dry, let it turns soft.

3. Remove from heat.

4. Great to serve with rice or chapatti.

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Wednesday, March 3, 2010

SWEET POTATO AND YAM JELLY

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Since it is very hot now so need to drink plenty of water and to compliment that have prepared this dessert for the weather. If possible try to get colorless agar agar since the sweet potato is orange in color, in order to get beautiful contrast shade. Can't get the plain so go ahead to make this dessert using red one. For more information about agar agar please follow this link, http://en.wikipedia.org/wiki/Agar

INGREDIENTS

1 pack agar agar white powder (12g)
1 liter coconut cream
2 cups water
150g sweet potato cubed and boiled
150g yam cubed and boiled
250g sugar
4 pandan leaves (optional)

DIRECTION

1. Boil sweet potato and yam with salt until soft. Drain and keep aside. Keep the stock.

2. Boil agar agar, sugar, pandan leaves and 2 cups of water plus the stock until boiling.

3. Add coconut milk and bring to boil again, pour in sweet potato and yam. Stir and remove.

4. Wet the desired mould, pour agar agar and let it cool.

5. Cool in the fridge.

6. Serve cold.

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Monday, March 1, 2010

EGGLESS CHOCOLATE CAKE

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Have you ever tried baking eggless cake? Do try this one, it is so moist and tasted just right. Sprinkle toasted almond on top or decorate with your favorite frosting if you want.

INGREDIENTS

1 and 3/4 cups flour
3 tablespoons unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 cup sugar
1/2 cup melted butter
1 cup milk
1/4 cup water
1 teaspoon cornstarch
1 teaspoon vanilla essence
toasted almonds for decoration

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METHOD

1. Preheat oven @ 175 C. Sift together flour, baking powder and cocoa powder.

2. Beat sugar, butter, milk and water until well blended.

3. Combine together dry ingredient and wet ingredient until well incorporated. Add the essence.

4. Pour into greased 7 inches cake pan, bake for 25-35 minutes until a skewer inserted in the middle of the cake comes out clean.

5. Remove cake from the pan after 10 minutes. Invert on rack.

6. Decorate the cake with favorite frosting if you want.

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