Friday, October 29, 2010

CARROT STIR FRY

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This is pretty simple to prepare and does not involved grinding. Despite its easy method, this is truly delicious and healthy stir fry. Moong dhal is added along with carrot. The dhal is soaked then boiled until soft but still retains its shape.

Besides moong dhal you could substitute with grated coconut, using the same method.This vegetable dish is great if served with rice, capati or roti as the side dish.

CARROT STIR FRY

4 Medium carrot
1 Big onion
1 tsp mustard seed
1 tsp split black gram (urad dhal)
1 tsp cumin seed
2 green chili
2 dry chili
1/2 C moong dhal (soaked and boiled)
2 T cooking oil
salt to taste
curry leaves

METHOD

* Scrap the outer skin of the carrot, cut into small pieces. Slice the onion and green chili.

* Heat the oil, add the mustard seed, when it pops up, add urad dhal, cumin seed , stir until urad dhal turns light brown.

* Now add the onion, green chili, dry chili and curry leaves, cook until the onion is translucent.

* Add the carrot and salt, stir and add a few spoons of water, cook until carrot turns soft using medium heat and close the lid.

* Now add the cooked moong dhal, stir well and remove.

Wednesday, October 27, 2010

OATMEAL BREAD

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For a change we baked this Oatmeal Bread, most of the time I did sweet bread on a regular basis. I need new and healthier ways to bake bread. This seems a perfect recipe to add to my collection.

After going through various sources, I re-create them since most recipes called for molasses, soaking the oat for several hours and using bread machine. I opt for brown sugar and used butter instead of shortening, done it manually.

When heating the milk and the rest of ingredients you could use microwave but make sure they are not piping hot. If not cool down to lukewarm before proceeding.

This recipe is still among my absolute favorite yeast bread recipes. It turns out great with nutty flavor of oat, right amount of salt and lightly sweetened. It's my hearty breakfast of the day!

OATMEAL BREAD
Yield  :   One loaf

2 1/2 C all purpose flour
1/4 C warm water
2 1/4 tsp dry yeast
3/4 C milk
1 C rolled oat
1 tsp salt
3 T brown sugar
2 T shortening
1 tsp sugar

METHOD

* Combine water, 1tsp sugar and yeast in a small bowl, let stand for 15 minutes until frothy.

* In a glass bowl, combine milk, oat, salt, brown sugar and shortening, heat until lukewarm using microwave oven.

* In a mixing bowl, combine milk mixture and yeast, gradually add the flour until stiff dough is formed.

* Knead by hand for 10 minutes or use stand mixer until elastic.

* Transfer dough onto oiled and covered bowl, let rise for 1 1/2-2 hours.

* Punch the dough, flatten into rectangle then fold into 3. Shape into loaf.

* Place the dough into greased 9 x 5 loaf pan, covered and let sit for 60 minutes. Towards the end of rising time, preheat the oven @ 190 C.

* Bake for 35-40 minutes. Remove and cool on rack.

Linking to  Yeastspotting 10-29-10
                 Bread Baking Day 34 : Bread With Grains
                 Bakers Sunday 4 

Monday, October 25, 2010

HOT & SPICY FRIED CHICKEN

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Any time of the day, fried chicken sounds great and appetizing snack for chicken lovers especially the aroma at the time you're frying them. It is a great appetizer or side dish to serve along with main course. It is quite easy to prepare, just require time for marinating, the longer time it takes will make them more tastier.

Using dry chili but chili powder works well too, adjust to suit your taste. If you're using wet blender, kindly add some water to grind. In case the lemon grass is not available at your place, do omit them, this is for fragrance only.

This is my favorite recipe, do you believe that one of my sons can complete them in one sitting. What you need are:

HOT FRIED CHICKEN

12 pieces chicken drumstick/breast
salt to taste
oil for shallow frying

GRIND

1 in ginger
4 cloves garlic
2 stalk lemon grass
15 dry chili - soak to soften
1 tsp turmeric powder

METHOD

* Place cleaned chicken, ground ingredients and salt in a bowl. Mix well.

* Marinate for at least 1 hour in a refrigerator.

* Heat the oil, shallow fry the marinated chicken until both sides turn golden brown. Transfer onto plate lined with kitchen towel to absorb excess oil.

* Serve hot.

Friday, October 22, 2010

BAKED POTATO WEDGES


Once a while, my kids love to eat western food and instead of buying from popular fast food joint, I cook my own, not only cost effective but healthier and delicious.

For the potato, you could leave the skin on but I peeled them, first half the potato, then cut into wedges. If possible cut almost all the same size to ensure even baking. Do adjust the chili used according to your taste. These tasted great even without any chili or tomato sauce, just eat on its own.

BAKED POTATO WEDGES

500g (1 lb) potato cut into wedges
4 garlic minced
1-2 T chili powder
1 tsp turmeric powder
1 tsp garam masala
4-5 T olive oil
2 T lime juice
salt to taste

METHOD

* Wash then drain the potato wedges.

* Place all ingredients in a mixing bowl, mix well. Keep for at least 30 minutes.

* Preheat oven @ 190C. Line baking sheet with aluminium foil. Place the potato into the baking sheet in one layer, bake for 30-40 minutes, tossing every 10 minutes.

* Serve hot.

Linking to Contest For Good Cause

Wednesday, October 20, 2010

MILK ROLLS

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As you all know the aroma of homemade roll is irresistible. These are really easy to prepare and the taste is far superior from the store bought. These could easily serve as a snack, lunch or party food and you can decide how big or small you want them to be.

Kneading is essential for bread making in order to develop gluten, you need about 10 minutes to do this which help rolls to retain the shape and accumulate a volume of carbon dioxide gas while rising. Try not the add too much flour during shaping and rolling. This makes the dough tougher.

Rising or proofing brings out flavor especially from the yeast. If your kitchen is on cool side, leave the dough in the oven with pilot light on.

Here is how this rolls are made:

MILK ROLLS

2 and 1/2 C all purpose flour
4 T sugar
1/2 tsp salt
4 T softened butter
2 and 1/2 tsp dry yeast
3/4 C warm milk
1 T milk powder
granulated sugar to sprinkle

METHOD

* Place 1 tablespoon sugar, dry yeast and milk in a small bowl. Let sit for 10 minutes until frothy.

* In a mixing bowl, add in flour, milk powder, remaining sugar, salt and yeast mixture, gradually add the milk. Combine to form into soft pliable dough. Knead by hand or use stand mixer for 10 minutes.

* Lightly grease the bowl,let rise for 1-2 hours or until double.

* Punch the air out, divide dough into 15 balls or shape as per your choice and place onto baking sheet, let rest for 45 minutes. Towards the end of rising time, preheat oven @ 180 C.

* Brush rolls with butter, sprinkle sugar on top, bake for 10-15 minutes or until golden brown.

* Cool on rack 20 minutes before serving.

Linking to Yeastspotting 10-22-10

                100% Original Recipe Contest

Linking to  These Chicks Cooked 

Monday, October 18, 2010

EGGLESS CHOCOLATE CHIP COOKIES

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I'd been searching for perfect and low fat chocolate chip cookies which are chewy but soft inside. This recipe really fits my taste. This is good for those who are egg-allergic

You could use 2 cups of all purpose flour but I used only one and half cup of flour, the balance is half cup of rolled oat, just run them in a mixie.

The texture of the dough is great, easily shape and with this dough I got about 45 cookies. It's all depend on the size you've made.

Used milk to combine but you could add water if you prefer. My family loves this cookies so it will be regular on our dining table.

EGGLESS CHOCOLATE CHIP COOKIES

1 and 1/2 C all purpose flour
1/2 C rolled oat (grind)
1/2 C sugar (if you want it sweeter use 3/4 C)
1/2 C melted butter or oil
2 tsp baking powder
1/2 tsp salt
3/4 C chocolate chip
1/2 C milk/water
1 tsp vanilla essence

METHOD

* Sift flour and baking powder.

* Combine flour, oat, salt, chocolate chip and baking powder in a mixing bowl.

* In a small bowl, beat butter, vanilla with sugar until well blended.

* Pour butter mixture onto flour and mix until pliable dough is formed. Preheat oven @ 180 C.

* Drop teaspoonful of dough onto non greased baking sheet, bake about 8-10 minutes until light brown.

* Cool on pan 5 minutes, transfer onto wire rack to cool.

* When completely cool, store into airtight container.

Friday, October 15, 2010

BEST COCOA BROWNIES

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I'm looking for brownies that is healthy and eggless but unfortunately can't find any that suit my taste, either high in sugar or fat.

So I came up with this recipe after going through various sources and so glad I did, I can assure you, this is seriously good. It is really remarkable that with mere cocoa powder it turns out great. It is very healthy, guilt free as a dessert or afternoon snack that does not hurt your diet.

Since most brownies called for eggs but now I use buttermilk. To make your own add a tablespoon of vinegar or lemon juice to a cup of milk, let sit for 5 minutes or until curdled, now it is ready to be used in your cooking. Next time I need to double up the recipe since it is a huge hit with my family.

BEST COCOA BROWNIES

1 C all purpose flour
3/4 C sugar
4 T unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
1/2 C water
2 T oil
1/2 C buttermilk
5 T chocolate chip

METHOD

* Preheat oven @ 175 C. Grease 8 x 8 pan. Sift flour and baking powder.

* In a mixing bowl, combine flour, cocoa, salt,sugar and chocolate chip.

* In a small bowl, mix together water, oil, essence and buttermilk.

* Now add this to the flour mixture and stir until well incorporated.

* Pour onto prepared pan and bake for 30 minutes or until a skewer inserted comes out clean. Cool on pan 10 minutes.

* Remove and cut into squares to serve.

Wednesday, October 13, 2010

KERANG GORENG CILI / SPICY FRIED COCKLES

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Do you know that cockles has a high content of selenium, a cancer-fighting antioxidant, iron and Vitamin B12 but I seldom cook them since my children not keen to eat cockles.

Cockles will taste better if eaten fresh after boiling them with a hot spicy dip. Now I'm cooking them with shallot, ginger, garlic and the most important ingredient, bird's eye chili which makes this dish really good to eat with hot steaming rice. It is so simple to cook without much spices yet tasted great.


INGREDIENTS

500g boiled cockles
4 shallots sliced
3 cloves garlic smashed
7 bird's eye chili sliced
1/2 inch ginger sliced
1 lemon grass bruised
1/2 cup water
2 T cooking oil
salt and sugar to taste

METHOD

* Heat the oil, fry the onion until light brown, add ginger, garlic, bird's eye chili and lemon grass, fry until fragrant.

* Add cockles, sugar, salt and water, bring to boil.

* Remove from heat, serve hot.

Monday, October 11, 2010

RAISIN BREAD

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Since my previous attempts of making bread are successful, today I'd love to share with you another favorite recipe, raisin bread. Used to buy them from the bakery but now trying to bake it myself.

Baking bread is so exciting, such a challenging and rewarding task and you'll be proud of yourselves once you've baked them.

This is quite simple and the result is very satisfying, full of flavor and has great texture. It is really worth baking.

Soak the raisin for 30 minutes then drain before adding to the dough but some recipes called for adding the raisin directly without soaking, may be I'll try this method next time.

RAISIN BREAD
1 C warm milk
4 T olive oil /butter softened
1/2 tsp salt
3 C all purpose flour
3 T sugar
2 and 1/2 tsp dry yeast
3 T warm water
3/4 C raisin soak in hot water

METHOD

* Soak raisin in hot water for at least 30 minutes.

* In a small bowl, combine warm water, dry yeast and a tablespoon sugar, let sit for 10 minutes or until frothy.

* Place flour, balance of sugar, salt, oil/butter and yeast mixture in a mixing bowl. Gradually add warm milk until a pliable dough is formed. Knead by hand for 10 minutes or use your stand mixer.

* Cover and let rise in a oiled bowl for 2 hours or until double in size.

* Punch out the air, add the drained raisin and knead until raisin is well mixed.

* Shape into rectangle then fold into 3, place dough into greased loaf pan, seam side down, keep for 45 minutes. Towards the end of raising time, preheat oven at 180 C.

* Bake for 25-30 minutes. Cool on pan 10 minutes. Transfer onto wire rack to cool.

* Slice to serve.

Linking to YeastSpotting 10-15-10
                 Contest For The Good Cause

Friday, October 8, 2010

OAT & ONION PARATHA


Looking for some healthy and easy to cook dish? You have came to the right place. I'm sharing with you this absolutely oil free and packed with goodness of oat and milk, all in one flat bread.

This bread uses whole wheat flour and ground rolled oat. Adding of green chili or chili powder to the dough is up to your preference. When mixing the dough, care to be taken that you don't pour the milk at one go, add a little at a time until pliable dough is formed.

Oat and Onion Paratha is great to be served during dinner, breakfast or as brunch together with your spicy non vegetarian curry and for vegetarian dishes such as chick peas/rajma masala or other spicy vegetable gravy.

Oat & Onion Paratha
Yield : 4

3/4 C whole wheat flour
1/4 C rolled oat (ground)
1 onion chopped fine
1/2 C milk (do not use all)
1 tsp ginger garlic paste
2 green chili chopped or
1/2 tsp chili powder
2 tbsp chopped coriander leveas
1/2 tsp salt

METHOD

* Place all ingredients except milk in a mixing bowl.

* Gradually add milk until pliable dough is formed. Keep 30 minutes.

* Divide dough into 4 balls. Roll out each ball into round on floured board. Complete the rest of the dough.

* Heat the cast iron flat pan, the fry each paratha until bubbles appear on top, flip and cook the other side.

* Serve hot with your favorite gravy.

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Wednesday, October 6, 2010

BREAD CRUMB COOKIES (REPOST)




Don't know what to do with leftover bread? This is my idea, toast or bake the bread without oil until crispy, break into small pieces and grind it. Your bread crumb is ready to be used as a coating, topping or thickener, money saver too. It is easily turned into a crunchy and irresistible cookies enjoyed by whole family.

BREAD CRUMB COOKIES

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


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Method :

1. Preheat oven to 170 C. Sift flour and baking powder.

2. Cream butter and sugar till light and fluffy.

3. Add in sifted ingredients, bread crumbs, black sesame seeds and the essence to the butter mixture, combine well.

4. Shape into small balls and bake for 15-20 mins.

5. Cool on pan 5 minutes, transfer onto wire rack.

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

Linking to  Yeastspotting 10-8-10 

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Monday, October 4, 2010

DATES BREAD

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I had plenty of dates lying around in my kitchen. My son suggested to bake a bread/cake to clear my pantry. Yes, it is indeed a great idea.

After going through my old collection of recipes, this one attracted me since it is pretty simple to whip up and use all the ingredients I have in hand.

Oh my goodness, this bread is damn yummy with right balance of sweetness came from the dates. This is a keeper, will bake this often.

DATES BREAD

2 and 1/4 C all purpose flour
1 C pitted dates chopped
1/2 C melted butter
1 C milk
1/4 C sugar
1/2 C hot water
2 tsp baking powder
1/2 tsp salt

METHOD

* Soak chopped dated in hot water for 30 minutes. Preheat oven @ 180 C. Lightly grease the 8 in pan or loaf pan.

* Combine together butter, sugar, milk, salt and baking powder until well mixed. Mix in the dates.

* Gradually add flour, mix until just combined.

* Spoon mixture into prepared pan and bake for 25-30 minutes of until a skewer inserted comes out clean.

* Cool on wire rack.

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Friday, October 1, 2010

SWEET & SAVORY BEE HOON PLUS AN AWARD

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I used to cook idiyappam (string hoppers) with coconut milk few months back. It is a quick and yummy South Indian breakfast using rice noodle. My sons suggested why not we have this for our breakfast. But now I did with bee hoon (rice vermicelli) instead.

It came out pretty well and retain the same taste as we did with idiyappam. So those without string hoppers, in case of emergency, make your favorite dish using rice vermicelli. Using evaporated milk but coconut milk will make it taste even better. For vegetarian can omit the eggs.

Here is the recipe for this hearty breakfast or quick dinner.

SWEET & SAVORY BEE HOON
Serves 2- 3 servings

150g dry bee hoon soaked
3 eggs (optional)
2 Onion chopped
2 green chili sliced
2 red chili sliced
1 tsp mustard seed
1/2 cup hot water
3/4 cup evaporated milk
salt and sugar to taste
3 tbsp vegetable oil
2 sprig curry leaf
4 tbsp raisin

METHOD

* Soak bee hoon for 1 hour. Drain.

* Heat the oil, add in mustard seed fry until it crackles. Put in onion, curry leaves, green chili and red chili, fry until fragrant.

* Keep aside this mixture, add come more oil, add in eggs, let it sets and brake into small pieces.

* Add the bee hoon and hot water, stir until the water is absorbed.

* Now add the milk and sugar to taste. Stir for few more minutes until well mixed.

* Remove, sprinkle raisin and serve hot.

AWARD

My new found friend, Ginger @superstinkyboys has passed the following award. Thanks so much dear for your kind thought. Do drop by her site to find out more about craft ideas, fun family stories, quick gift, comic relief and many more.

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I'm sharing this award with all my blogger friends. Please collect and post on your blog.