Friday, April 30, 2010

CHICKEN IN HOT SOYA SAUCE

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After having curry dishes all the time, felt must have a change to the way we are cooking and this dish came to my mind. Using bird's eye chili for extra kick, don't let the color alarmed you,it is truly delicious and pretty quick to prepare. You could adjust the spice level and the gravy needed according to your taste.

INGREDIENTS

500g (1 lb) chicken pieces
2 onions sliced
3 garlic minced
1 teaspoon ginger paste
1 stick cinnamon
1/2 cup water
1/2 cup sweet soya sauce
2 tablespoons lemon juice
7 bird's eye chili pounded
turmeric powder
salt and sugar to taste
oil

MRTHOD

* Coat the cleaned chicken with turmeric and salt, fry until half done.

* Heat the oil, fry the cinnamon,  onion, ginger, garlic and bird's eye chili until fragrant, add water and soya sauce bring to boil.

* Add salt and sugar to taste. Now slide in the chicken pieces and simmer for a few minutes. Just before removing from heat add the lemon juice.

* Enjoy with hot steaming rice.

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Wednesday, April 28, 2010

CHOCOLATE RING

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I love baking bread, it is soothing and great satisfaction for me and not to mention the end result is so much better than buying ones at the store. Baked this for our breakfast, it's quite similar to cinnamon rolls but for this bread we shaped into ring by joining the two ends, sprinkle with chocolate rice or chocolate chip and sugar after spreading the butter. It tasted wonderful and mildly sweet taste. Stay tuned for my next baking project..

INGREDIENTS

3 cups all purpose flour
5 tablespoons melted butter
2 teaspoons dry yeast
4 tablespoons sugar
1 cup warm milk
1/2 cup warm water
1 teaspoon salt

FILLING

3 tablespoons butter
2 tablespoons sugar
4 tablespoons chocolate chip/rice

METHOD

* Combine yeast and 2 tablespoons sugar with warm water and leave for 10 minutes or until frothy,

* In a mixing bowl, add flour, butter, remaining sugar, salt, milk and yeast mixture. Knead for at least 10 minutes or use stand mixer until smooth and elastic.

* Keep the dough covered for 1 and 1/2 hours or until double in a greased bowl.

* Deflate the dough, roll into 15 x 10 inches rectangle and spread with the filling. Roll up and join the two ends, seam-side down. Using sharp knife cut slits at 1 inch interval around the ring and let rise again for 45 minutes.

* Preheat oven at 350F (175C) towards the end of raising time. Brush top with butter and bake for 15 minutes until golden brown. Brush again with butter after removing from the oven.

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Monday, April 26, 2010

CHOCOLATE BREAD PUDDING AND A CARD

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Of late my son seems to have lost interest in taking bread with his usual spread, it's a pity to see the loaf lying untouched in the pantry. To save this from wastage I have baked this eggless pudding using the bread slices and it turns out amazing and is a hit with my family.

INGREDIENTS

8 slices bread shredded
1 cup water
1 cup evaporated milk
7 tablespoons fine sugar
2 tablespoons cornflour
1 heaped tablespoon unsweetened cocoa
1 teaspoon vanilla essence
1/2 cup raisin

METHOD

* Soak the bread in water for 15 minutes. Preheat oven @ 180 C.

* Combine together milk, sugar, cornflour, cocoa, raisin and essence until well combined.

* Pour the mixture onto bread, mix well. Pour into 7 inches greased pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.

* The pudding could be taken warm or cold.

CARD

Thanks to Azatie for sending me this beautiful card.

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Saturday, April 24, 2010

DRY FRUIT MUFFIN

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When you are hungry and need something to munch on, what comes into your mind? That's exactly what happened to me, I were craving for baked good either cake, cookies or muffin. In the end, decided to bake a muffin which is so easy and fast to put together.   Within minutes, delicious muffins are ready to be enjoyed by the whole family. Here goes the great recipe that include delicious variations such as fruit mix, apricot or raisin :

INGREDIENTS

2 cups self raising flour
3/4 cup brown sugar
1/2 cup dry fruits (fruit mix, apricot, raisin)
3/4 cup milk
1/2 cup butter melted
1/4 cup yogurt

METHOD

* Preheat oven @ 180 C and grease the muffin pan or line with paper baking cups.

* Combine together flour, sugar and dry fruit in a mixing bowl.

* In a separate bowl, mix together milk. butter and yogurt, beat well.

* Combine dry ingredients with wet ingredients until just moistened.

* Spoon the batter onto greased muffin pan and bake for 20 minutes @ 180 C or until a toothpick inserted in a middle comes out clean.

* Cool 2 minutes, remove and serve warm.

Have a great weekend everyone !!

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Thursday, April 22, 2010

SAMBAR RICE AND A CARD

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Today my sons are not eating at home since they have an outdoor assignment. It would be great to cook what I loved most. Sambar (tangy lentil and vegetable curry) is my all time favorite food. The same thing I'm going to prepare, it is a marriage of two different dishes, tomato rice and sambar and this is how it is created and done in my style, you could use other vegetables too. The result? Truly amazing taste, wonderful one pot meal. Fantastic!!! Give a try and you would know what I mean.


INGREDIENTS

1 and 1/2 cup basmati rice (soak for 30 minutes then drain)
1/2 cup cooked garbanzo bean
1 carrot cubed
1 potato cubed
1/4 cup green peas
1/4 cup whole kernel corn
2 onions chopped
2 tomatoes chopped
1 and 1/2 tablespoons sambar powder
2 teaspoons chili powder
1/4 teaspoon turmeric powder
1 teaspoon mustard seeds
1 sprig curry leaves
1 tablespoon tamarind mix with 1/2 cup water
pinch of asafoetida
3 cloves garlic minced
salt to taste
3 tablespoons ghee or oil
water


METHOD


* Heat the oil, splutter the mustard seeds, add onion and curry leaves, fry until light brown. Add garlic, stir for a few minutes, add tomato and salt. Cook until tomato turns soft.

* Now add chili powder, sambar powder, turmeric, asafoetida and some water, fry until fragrant.

* Add the vegetables and tamarind juice, cover the pot, cook until vegetable turns soft.

* Pour in the rice and sufficient water to cook the rice, add salt.

* Once the water is evaporated, cover pot and continue to cook for 10 minutes using slow heat.

* Dish out onto serving plate and enjoy your delicious sambar rice.


CARD

My blogger pal, E-na Zarina, Nagoya has sent the following beautiful card which is snapped by her. Thanks for your kind thought hope our friendship will  last forever.

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Tuesday, April 20, 2010

BUTTER ROLLS

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For a long time, I've baked my own bread so trying out this sweet bread that is mildly sweet and tastes a lovely buttery flavor. With this same recipe you could make pecan rolls, raisin bun, cinnamon bun and many more. Using active dry yeast and kneading by hand is really challenging but it's worth your effort. Rolls came out fluffy, great to enjoy with a cup of coffee. For proper kneading method please see the attached video.



INGREDIENTS

3 cups all purpose flour
3 teaspoons dry yeast
5 tablespoons (75g) sugar
8 tablespoons (1/2 cup) butter
1 teaspoon salt
100 ml warm milk
50 ml warm water
extra butter for brushing

METHOD

* Combine dry yeast with 2 tablespoons sugar and water, leave for 10 minutes until frothy.

* In a mixing bowl, combine flour, remaining sugar, butter, salt, milk and yeast mixture together, knead for at least 10 minutes or use stand mixer, to obtain smooth dough.

* Place the dough in a lightly greased bowl, let the dough to rise for 2-3 hours or until double in size.

* Gently deflate the dough, divide into 12 equal pieces and shape into desired shape, let the bun to rise again for 45 minutes, towards the end of raising time, preheat oven @ 180 C.

* Before putting the buns into the oven , brush with butter and bake for 10-15 minutes or until golden brown.

* Brush again with butter after they have baked, remove from pan onto cooling rack.

* Enjoy your homemade butter rolls fresh from the oven!

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Sunday, April 18, 2010

BAKED CURRY PUFF

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This is probably the most famous snack in South East Asia, normally deep fried with savory filling consisting of potato, chicken, beef or egg. Curry puffs are made of two parts one is the pastry and the other the filling. The pastry I have tried remains soft the next day and is less fattening compared to other recipes found on the net. Hence it is my choice in case we are craving for curry puff. For vegan, do omit the meat for the stuffing and just brush the puff with butter before baking.

Do take care when adding salt since the butter is already salted and gradually add the water until a pliable dough is obtained.

INGREDIENTS
PASTRY
2 cups sifted plain flour
6 tablespoons butter melted
salt to taste
water
1 egg for glaze

FILLING
5 medium size potatoes cubed
200g chicken or beef minced (optional)
3 tablespoons meat curry powder
1 tablespoon chili powder (adjust to taste)
2 big onion chopped
2 cloves garlic minced
1 teaspoon ginger paste
2 tablespoons cooking oil
salt to taste
coriander leaves
water

METHOD

PASTRY

* Combine plain flour, salt and butter in a mixing bowl, mix together until resembles fine bread crumbs..

* Gradually add cold water to form into a pliable dough. Chill for 30 minutes.

FILLING

* Heat the oil, fry onion until light brown, add ginger and garlic, cook until fragrant.

* Add curry powder and little water, stir for a few minutes.

* Now add the potato, meat (if using), coriander leaves, salt and water. Water level should be above the potato, stir occasionally and cook until potato turns soft and dry. Remove and cool.

TO ASSEMBLE

* Shape the dough into 1/4 cm thick  and cut into a round using 3 inches round pastry cutter and stuff with a tablespoon of filling. Seal the edges and press with a fork. Poke the surface with a fork too. Continue with the rest of the dough.

* Place the puff on baking tray and apply the egg wash.

* Bake for 15-20 minutes in a preheated oven @ 180 C until the edges turn brown.

* Remove and it is ready to be served.

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Friday, April 16, 2010

CORN PUDDING AND AWARD COLLECTIONS

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This is a dessert my mum used to make when I was young, made with simple ingredients, inexpensive and you'll be amazed at how good it tastes. The original recipe calls for a coconut milk but substituted with evaporated milk for a healthier choice. This quick and easy dessert is best eaten cold.

INGREDIENTS

1 cup cornflour
3/4 cup sugar
2 cups evaporated milk
2 and 1/2 cups water
1 cup whole kernel corn
1/2 teaspoon vanilla essence
salt

METHOD

* In a small bowl, combine corn flour and 1 cup water, mix well.

* Place the sugar. evaporated milk, corn, remaining water, corn flour mixture, salt and essence in a pot.

* Using medium heat, continuously stir until thicken.

* Rinse the desired mould, pour the pudding or you could use shallow tray, let it cool to room temperature.

* Place the pudding in a refrigerator.

* Serve cold.


AWARD

Thanks so much Yummy Team for sharing the following awards with me. Wish to share them with all my dear friends, kindly post it in your blog.

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Thanks to another friend of mine, D from nmy-houseofsatay for sharing the following award.

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Wednesday, April 14, 2010

TOMATO FISH AND AWARD

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My kid is a great fan of fish whether fried, baked or stewed does not really matter to him as long as it's spicy he loved it. This dish uses chopped tomato and onion and a bit of chili powder. The fish is semi-fried but could be done without frying too. Using red snapper or other variety like sea bass or any meaty fish is perfect for this recipe. If more gravy is needed just add more water.

INGREDIENTS

500g (1 lb) fish slices
2 tomatoes chopped
2 big onion chopped
2 cloves garlic minced
1 teaspoon ginger paste
2 tablespoons chili powder (adjust to taste)
1/2 teaspoon turmeric powder
2 tablespoons tomato ketchup
salt to taste
lemon juice
1/2 to 1 cup water

METHOD

* Marinate cleaned fish with turmeric, salt and lemon juice for 15 minutes.

* Heat the oil, shallow fry the fish. Remove and place on absorbent paper.

* Heat 3 tablespoons of oil, add onion and fry until light brown.

* Add ginger and garlic paste, cook until fragrant.

* Now add the tomato and salt, cook until tomato turns soft, add chili powder, tomato ketchup and water, bring to a boil.

* Add the fried fish and simmer for a few minutes, remove from heat.

* Serve hot.

AWARD

My blogger pal, Sheeba of Art, Food & Travel Chronicles has sent the following award. Thanks Sheeba and I'm sharing this is with all of you my dear friends.

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Monday, April 12, 2010

BREAD FRITTERS

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Quite some time we had savoury fritters and this recipe by Zu's kitchen caught my attention. This is similar to bonda which is popular snack from South India. Bonda could be made with potato or other vegetables of your choice. Made it without egg but original one called for two small eggs. It's so flavorful and tasty, most importantly saving my bread from wastage.

INGREDIENTS

7 slices bread
4 tablespoons corn flour
2/3 cup water
2 medium onions chopped
2 tablespoons coriander leaves chopped (added by me)
1 teaspoon ginger chopped (added by me)
salt and pepper to taste
cooking oil

METHOD

* Soak bread with 2/3 cup of water for few minutes. Crumble the bread with a fork.

* Now add onion, coriander leaves, salt, pepper, cornflour and 2 tablespoons water, mix well.

* Drop a tablespoonful of batter into hot oil, fry until golden brown.

* Remove and place on kitchen towel to absorb the oil.

* Serve hot with chili sauce or chutney of your choice.

Source : Zu's Kitchen

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Saturday, April 10, 2010

CONDENSED MILK COOKIES

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I'm on the look out for new cookies recipes. Never tried using condensed milk for baking. At last decided to bake one and it turns out quite delicious, had cracks on top. Added black sesame seed but chopped nut or chocolate chip are best alternatives.

INGREDIENTS

1 and 1/4 cups all purpose flour
80g (1/2 cup) butter
90g (1/3 cup) condensed milk
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1/4 cup black sesame seed

METHOD

* Preheat oven @ 170 C.

* Sift flour and baking powder.

* Cream butter and sugar, add in condensed milk and vanilla essence.

* Add flour, baking powder and sesame seed, mix until well combined.

* Shape dough into small ball and flatten lightly. Place onto baking pan.

* Bake for 10 minutes and transfer into wire rack.

* When completely cool, store into airtight container.

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Thursday, April 8, 2010

CHOCOLATE RICE BARS

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It's already past midnight but my son is asking to bake something since he was staying late for the soccer match and manage to cook this bar in a jiffy. The result is quite pleasing and my son gives a thumb up! Besides chocolate rice you could use chocolate chip instead.

INGREDIENTS

1 and 1/4 cups all purpose flour
1/2 cup butter softened
1/2 cup brown sugar
1/2 cup chocolate rice
1/2 teaspoon baking powder
1 teaspoon vanilla essence
1/2 cup chopped nuts
1 tablespoon milk

METHOD

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

2. Whisk butter, sugar, essence and milk until well combined.

3. Now add flour with butter mixture together with chocolate rice and chopped nut until well incorporated.

4. Pour the dough onto greased 8 inches square pan, press lightly to level the top.

5. Bake for 15-20 minutes until a skewer inserted comes out clean.

6. Let the bars sit in the pan for 5 minutes. Slice while still warm.

7. Remove and let cool on wire rack.

8. Store in a airtight container.

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Tuesday, April 6, 2010

SAMBAL CHICKEN

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Hello everyone, how do you do? Hope everything are fine...

Another chicken dish to go along with tomato rice if not it's a great dip with bread, naan or prata. This dish does not use curry powder at all but used blended dry chili which is the most important ingredient along with chopped tomatoes thus resulting an attractive red color. Do adjust the chili used according to your taste.

INGREDIENTS

500g (1 lb) chicken pieces
2 cardamoms
1 stick cinnamon
2 tomatoes chopped
2 big onion sliced
3 tablespoons chili paste
1 tablespoon ginger and garlic paste
3 tablespoons oil
coriander leaf for garnish
salt and lemon juice to marinate
1/2 teaspoon turmeric powder

METHOD

1. Marinate the chicken with salt, lemon juice and turmeric.

2. Heat the oil, fry cardamom, cinnamon followed by onion until fragrant.

3. Add in ginger, garlic and tomato, fry until soft. Now add the chili paste, stir until the oil floats on top.

4. Pour the chicken pieces, stir and cover the pot.

5. Water could be added if you want more gravy, once chicken is soft remove from heat, sprinkle the coriander leaves. Enjoy.....

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Sunday, April 4, 2010

SPICY FRIED RICE

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This is one of popular breakfast dishes, it is so versatile that any vegetable, meat or seafood could be added and the spice level is up to individual taste. Normally leftover rice is being used for making fried rice the following day if not freshly cooked one could be used. Added bird's eye chili for extra hot flavor and sprinkled fried anchovies on top. For vegetarian version kindly omit the prawn and fish ball.

INGREDIENTS

5 cups cooked rice
1 carrot cut into small
1/2 cup green peas
1/2 cup whole kernel corn
salt to taste
15 prawn shell removed
3 tablespoons oil
10 fish balls cut into halves

BLEND
12 red bird's eye chili
5 red chili
8 shallots
4 cloves garlic

METHOD

1. Heat the oil, fry the blended ingredients and salt until fragrant.

2. Add in carrot, peas and corn, sprinkle some water and stir for a few minutes.

3. Now pour in prawn and fish ball, stir until the color changes.

4. Add rice, stir until well mixed. Add more salt if required.

5. Serve hot.

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Friday, April 2, 2010

OAT PANCAKE AND MORE AWARD


Hello everyone...

Pancake is quite simple to prepare but it is time consuming if you were to cook for large families since you have to fry it one by one. Pancake could be taken with sweet topping either with honey or maple syrup and another one eaten with hot spicy gravy which is what I have prepared today. We ate this with sambar and chutney. We truly enjoyed our simple and healthy meal.

INGREDIENTS

1 cup rolled oat (grind)
1/2 cup whole wheat flour (atta)
2 cups water
2 green chili chopped
2 tablespoons chopped coriander leaves
salt to taste
olive oil for greasing

METHOD

1. Combine together oat, flour, green chili, coriander leaves and salt in a mixing bowl.

2. Gradually add water, stir until well mixed. Keep for 30 minutes.

3. Heat a non stick pan, add one teaspoon oil then pour a ladleful of batter, same method when you cook dosa, when bubble appears on top flip and cook the other side.

4. Continue the process until the batter is used up.

5. Serve hot with your favorite gravy. Enjoy!

AWARD

My blogger friends, Suhaina  and Pavithra of bingeonveg have passed me the following awards. Really thankful to both of them for their kind thought and let us be inspired in blogging by getting this award. Both of them have a wonderful space with great recipes, do visit them.

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Another blogger pal, Lady Boheme has given me this award. Thanks so much dear for sharing this with me. Hope we will continue to visit each other.


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My blogger friend, Kerull has sent the following award. Thanks so much for sharing dear...

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To all my dear friends, this is for you too, I would be happy if you could post them in your blog..

Linking to Contest For The Good Cause

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