Wednesday, March 30, 2011

PLUM PIZZA

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This amazing home made Plum Pizza has a mouthwatering taste. It has a delectable combination of flavors that are sweet and tangy. This delightful dessert uses pizza dough as its base and is not short crust pastry.

To avoid sogginess, brush butter and arrange the sliced plum just  5  minutes  before you are about to bake them. Try this scrumptious dessert where everyone ask for second helping.

PLUM PIZZA
Yield  2-12 in pizza

3  C  all purpose flour
2  tsp rapid rise yeast
2  TB sugar
2  TB  dry milk
1  C  warm water
5  TB  softened butter
1  tsp salt
4 plums pitted and sliced
1/4  C  sugar to sprinkle
Extra  butter to apply on the dough
and brushing the plum

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METHOD

*   In a mixing bowl, combine water, butter, sugar, salt, yeast and dry milk.

*   Add flour by a cupful and forms into soft dough.

*   Transfer dough onto floured board, knead by hand at least 10 minutes or use your stand mixer until elastic.

*   Place dough in a covered and oiled bowl, let rise until double about 1-2 hours.

*   Divide dough into 2. Roll out into 12 in round about 1/4 in thick each. Prick the dough with fork, let sit for 30 minutes. Towards the end or rising time, preheat oven @ 190 C.

*    Just 5 minutes before baking, apply the tops with butter, arrange plum wedges slightly overlapping to cover top of the dough. Sprinkle sugar evenly over top of each pizza. Brush plum with butter.

*   Bake 20-25 minutes or until the edges turn golden brown. Cool on rack.

Linking to Yeastspotting 4-1-11
                Plumcake Contest


Monday, March 28, 2011

MUSHROOM RICE

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This is a simple and healthy one pot meal using mushroom. I used canned button mushroom but if you're using fresh mushroom cook it longer until it is cooked.. For basmati rice, soak for 30 minutes before cooking.

Adjust the spice level to your requirement. My family love this mildly spice and yummy rice.


MUSHROOM RICE
Serving  :    4-6

2  C  uncooked rice
2  Onion chopped
1  C   mushroom sliced
1  Tomato chopped
2 green chili slit
2  tsp  chili powder
1/4  tsp turmeric powder
1  tsp fresh ginger paste
1  tsp garam masala
3 garlic chopped
1 in cinnamon
salt to taste
2 cloves
2  T oil/ ghee
coriander leaves
4  C water

METHOD

*  Heat the oil, fry cinnamon, cloves, add the sliced onion, fry until light brown.

*  Add the ginger, garlic, green chili and tomato, cook until tomato turns soft.

*  Now add the chili powder, turmeric, garam masala and salt, cook until oil separates.

*  Add the mushroom, stir until well coated and cooked.

*  Pour the cleaned rice and 4 cups of water, cook until water evaporates.

*  Using low heat simmer and covered for 10 minutes until rice is almost done. Sprinkle with coriander leaves

*  Serve hot.

Linking to Risotto Contest


Linking to Ginger Galore


Saturday, March 26, 2011

CHOCOLATE CINNAMON COOKIES



Flavors of chocolate and cinnamon blend together to make a wonderful combination in these favorite Chocolate Cinnamon Cookies.  

 For topping I had used sesame seed but you can also sprinkle with silvered almond or white chocolate Awesome scent when they are baking. Especially fabulous with coffee or hot cocoa.

CHOCOLATE CINNAMON COOKIES
Yield     42 cookies

1  C all purpose flour
2  T  unsweetened cocoa powder
1/2  C powdered sugar
1/2  C  butter
1/4 tsp salt
1/4 tsp baking soda
1  tsp ground cinnamon
1/4  C sesame seed

METHOD

*   Cream butter and sugar adding salt, soda and cinnamon until pale.

*   Now add the flour and forms into a soft dough..

*  Roll out dough about 1/8 in thick and cut out using cookies cutter. Sprinkle with sesame seed and place onto baking sheet. Lightly press so the sesame seed will stick to the cookies. Preheat oven @ 160 C.

*  Bake the cookies for 15 minutes. Remove and let sit in the pan for 5 minutes. Transfer onto rack to cool.

Linking to The Chocolate Factory



Linking to Cinnamon

Thursday, March 24, 2011

CLOVERLEAF ROLLS

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Homemade rolls are a great way to retreat from a busy day.  This easy recipe of cloverleaf rolls turn out tempting whether you knead them by hand or shape them in the bread machine .Butter makes this roll very soft and delicious.

This beautiful rolls are light and yummy, there was a nice smell lingers thorough out the kitchen when baking this homemade rolls. But I enjoyed baking them, probably will do again if requested.

CLOVERLEAF ROLLS

3   C all purpose flour
3  T  dry milk
2 1/4 tsp dry yeast
1/4  C warm water
3 T sugar
6 T  butter softened
1 tsp salt
3/4  C warm milk
extra butter for coating

METHOD

*  Combine warm water, yeast and a tablespoon of sugar in a bowl. Let sit for 10 minutes until frothy.

*  In a mixing bowl, stir well warm milk, remaining sugar, salt, butter and yeast mixture.

*  Now add the flour, combine to form into a soft dough.

*  Turn dough onto floured work surface, knead by hand for 10 minutes or use your stand mixer.

*  Place in an oiled and covered bowl, let rise until double about 1 - 1 1/2 hours.

*  Lightly grease a standard 12-cup muffin pan. Roll dough into 1 in ball and coat with butter. Cluster 3 balls of dough in each muffin cup. Allow to rise again for 45 minutes. Preheat oven @ 190 C.

*  Bake rolls for 15 minutes or until golden brown. Remove the rolls from the oven and brush  with melted butter.

*  Cool on rack.

Linking to  Yeastspotting 3-25-11
                 The Dough


Monday, March 21, 2011

VEGETABLE PATTIES

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If you have left over vegetables or craving for a satisfying spicy snack then you must try this. Made of vegetables and blended with spices, they are flavorful and nutritious as well. This patties  is a good way to let our kid to eat veggies. Some children may even avoid consuming veggies if serve as stir fry or added in the gravy simply it was tasteless or not to their liking but not with this cutlet.

The choice of  veggies is up to you to decide  but bear in mind that it should not be too spicy since you're serving small child and shape them into fun shapes and sizes. The herb used here is the coriander leaves which lend a aromatic and nice flavor to the patties.


VEGETABLE PATTIES

3 potato mashed
1/2 C green peas
1/2 C carrot grated
3 green chili chopped
1 onion chopped
1 tsp cumin seed
1 tsp chili powder
1/4 tsp turmeric
2 garlic
1/2 in ginger
1/4 C coriander leaves chopped
2 T semolina
oil for frying
salt to taste
1/2 C wheat flour  for coating

METHOD

*  Heat  a tablespoon of  oil, fry cumin seed and the onion until light brown, add the ginger, garlic,  chili powder, turmeric, green chili and salt, fry for a minute,  add green peas, carrot , stir well and remove.

*  Transfer the cooked mixture into a bowl, add coriander leaves,  mashed potato and semolina. Add more salt if required. Mix well.

*  Shape into balls then flatten slightly.  Coat the balls with flour. Heat the oil, slide in the cutlet, fry  until it turns golden brown, You can either deep fry or shallow fry them.

*   Transfer and drain on absorbent paper. Serve hot with tomato/chili sauce.

Linking to  Lunch At Office
Linking to Cooking with herbs

Saturday, March 19, 2011

EASY BANANA CAKE

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Another banana cake? You might wonder why I'm repeatedly baking the same cake. But it is not the same,  method and ingredients slightly  differ. I have tried more than a dozen of them but this recipe is simply the best. Perfect taste and lovely texture. You have to try them to believe. Such an easy peasy banana cake with wonderful result.

EASY BANANA CAKE
Yield     One 7 in loaf

1 C self raising flour
4 banana mashed
1/2 C sugar
1/4 C oil
1/4 C milk
1/4 tsp vanilla extract

METHOD

Preheat oven @ 180 C and grease 7in  pan. Combine flour and sugar in a mixing bowl. Add in banana, vanilla, oil and milk. Stir until well combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted comes out clean. Cool on rack. Slice when completely cool.

Linking to What I Put In My Basket

Thursday, March 17, 2011

SOURDOUGH ORANGE CAKE



Everyone loves a piece of yummy cake with a glass of milk or a cup of tea. As my sourdough pizza turned out really well., I like to adapt them with other variation. Made this cake using sourdough starter and fresh orange. This is an excellent choice, they are healthy and taste amazing. For sourdough starter click here.

Homemade sourdough gives this cake a uniquely delicious flavor and keeps it moist. This is a light cake, mildly sweetened and the orange lends a different taste altogether.


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SOURDOUGH ORANGE CAKE
Yield 7 in loaf

1 cup  sourdough starter
1  cup  all purpose flour
1/2  cup sugar
1/4 tsp salt
1/4  cup melted butter/ oil
1/2  cup fresh orange slices
1/4  cup orange juice
1 tsp baking soda

METHOD

Preheat oven @ 180 C. Grease 7 in round pan. Cut orange segments out of their connective membranes and place them in a bowl.

In a small bowl, combine orange juice, butter, sourdough starter, soda and salt.

Pour  in orange juice mixture to the flour, mix until well incorporated. Add in orange slices, stir until just combined.

Transfer batter onto prepared pan and bake for 25-30 minutes or until a skewer inserted comes out clean in a preheated oven.

Cool  in pan 5 minutes, unmold  and transfer onto rack to cool.

Linking to Yeastspotting 3-18-11

Linking to  Homemade Is Better
                 Homemade Is Better
                 Homemade Is Better


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Monday, March 14, 2011

SPINACH DAL

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This  classic Indian dish combining  moong dal with spinach  which  makes a healthy, nutritious and  fabulous tasty dish  that  may be served  with rice or bread.

Including garlic, ginger and turmeric which had been shown to contain cancer-fighting substances and protein packed  ingredients in our diet not only delicious but at the same time a health booster too. Adjust the spicy level to your preference.

SPINACH DAL
Servings   4

400g spinach chopped
1 C moong dal boiled
4 green chili sliced
1 tsp turmeric powder
2 tomato chopped
1 Onion chopped
3 garlic chopped
1/2 tsp cumin seed
1 tsp ginger
2 T oil
salt to taste
1 C water

METHOD

*  Boil moong dal with 1/4 teaspoon turmeric until soft.

* Heat the oil, add cumin seed , garlic, ginger and green chili,  fry until fragrant.

* Add the onion, fry until light brown. Add tomato and cook until tomato turns soft. Add the spinach and the remaining turmeric powder , fry for 1 minute.

* Now add boiled dal and a cup of water. Cover the pot, cook until spinach turns soft.

* Check for salt and remove from heat. Serve hot.

Linking to Magic with spices
Linking to The Color Contest

Saturday, March 12, 2011

RAISIN CITRUS CAKE, EGGLESS

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My son requested to bake a cake for our afternoon tea and for lunch boxes.  Instead of  buying from the store, decided to bake an easy cake using ingredients available in my pantry.  The advantage of baking your own is that you can decide what goes inside, choosing a wholesome and better quality ingredients and make them healthier. My preference goes to easy method and as simple as possible

This is a great and quick cake to make, even tasted awesome without frosting. You can substitute with other fruit like apricot, cranberries or dates. Add more sugar for sweeter version. Here goes the recipe:

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RAISIN CITRUS  CAKE
Yield    7 in loaf

1  cup  all purpose flour
1/2  cup  whole wheat flour
3 T softened butter
1  cup  boiling water
1/2 tsp baking soda
1 tsp baking powder
1/4  cup  white/ brown sugar
1/2   cup  mixed citrus peel
1/2   cup  raisin
1/4 tsp salt

METHOD

Preheat oven @ 170 C and grease 7 in cake pan.

Combine butter, raisin, citrus peel and baking soda in a bowl. Pour in boiling water. Let sit 5 minutes.

Sift together flour, baking   powder and salt. Now add the flour to the water mixture. Stir until well incorporated.

Pour onto prepared pan, bake for 20-25 minutes or until a skewer inserted comes out clean.

Leave in pan 5 minutes, transfer onto rack to cool. Enjoy!

Linking to  Citrus Contest

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Wednesday, March 9, 2011

NO-KNEAD BUTTER ROLLS

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If you love to make your own bread and hate to do the kneading then this bread is for you. This is my first attempt baking no-knead bread. Inspired by Mark Bittman's Speedy No-Knead Bread, I took a challenge to bake No-Knead Bread using sweet bread. The most significant character is that the dough is a bit gooey and not smooth compared with the kneaded ones. Firstly I intend to bake them after 4 hours, as you can see the photo but decided to let them sit for another 4 hours. At the end of 1st rise. the dough is properly fermented when it has developed a slightly darker tone and bubbles, also long thread-like strands that cling to the bowl when it is moved. In any event, shorter rise is acceptable too if it has the above signs of good rise. After the 2nd rise, the bread has risen sufficiently if it holds the impression of your fingertip when you poke about 1/4 in deep into the dough.

Despite its sticky nature, do not add too much flour when shaping, use slightly floured hand with the help of spatula to lift the dough. After shaping, let rise another 2 hours before baking. So delighted, my effort is not wasted, they were the best home made bread I ever baked!


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DOUGH AFTER 4 HOURS OF FERMENTATION

NO-KNEAD BUTTER  ROLLS
Yield      12 rolls

3 C all purpose flour
2 1/4 tsp rapid rise yeast
2 T dry milk
1 1/4 C warm water
2 T sugar
5 T melted butter/ oil
1 tsp salt

METHOD

* Mix together dry milk, sugar, salt, yeast, melted butter and water  in a mixing bowl. Stir until well incorporated..

* Now add the flour to the water mixture , mix until a sticky dough is formed.

* In a covered bowl, leave the dough to rise in a warm place for 6-8 hours.

* Using a rubber spatula slide the sticky dough onto well floured board. With floured hand, shape into a ball, cut into 4. Divide each quarter into 3 balls. Place them onto greased pan and let sit for 2 hours. Towards the end of rising time, preheat oven @ 190 C.

* Brush tops with melted butter and bake until golden brown for 15-20 minutes. Cool on rack to cool.

Yeastspotting 3-11-11
Bread Baking Day 38

Monday, March 7, 2011

SWEET RICE PUDDING

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A delicious and creamy rice pudding. If you prefer your rice pudding a little sweeter, add more sugar or jaggery. If you want to know more about jaggery click here . You may also use half coconut milk and half whole milk for a slightly subtler coconut flavor. This is a great dessert to end your meal.

SWEET RICE PUDDING
Yield    :   4 servings

1 C uncooked rice
1/4 C moong dal
3 C water
1 C jaggery/sugar or to taste
1/2 C water
1 C milk
3 T ghee/oil
1/4 C cashew
1/4 C raisin
1 tsp cardamom powder
pinch of salt

METHOD

*  Wash rice and moong dal then put them in a deep pot with 3 cups of water.

*  Cover and cook until soft, stirring in between, Add in milk and salt, bring to boil again.

*  Cook jaggery with 1/2 cup water until sugar is dissolved.  Strain.

*  In a separate pan, heat the ghee, fry the cashew until light brown, add the raisin. Pour these onto rice pot.

*  Now add the jaggery, stir well and add the cardamom. Remove from heat.

*  Ready to serve.

Linking to  Rice Contest


Saturday, March 5, 2011

BANANA CUSTARD PIE, EGGLESS

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Banana custard pie is so easy to make yet the result always taste so delicious. It is often served as light dessert during the summer months but can also be enjoyed them as a  special treat on Easter or Valentine's Day.

If  you want, an egg can be added to the custard. Fill the pastry only 3/4 full since it will create a mess if it's overflowing. Besides an individual mini pie, you can also use your 8 in pie dish.

If you love the tropical taste of banana baked in a pie, you will really love this banana custard pie. Try one today!

CRUST

1 1/2 C all purpose flour
1/2 C plus 2 T cold butter
1 T sugar
1/4 tsp salt
3-4 T ice water
4 medium banana sliced

METHOD

Combine flour, salt, sugar in a mixing bowl. Add butter, using your finger tip crumble until it resembles fine bread crumb. Add ice water a tablespoon at a time until a dough is formed. Chill 30 minutes.

CUSTARD

1 C milk
2 T sugar
2 T custard powder
1/4 tsp vanilla extract

METHOD

Combine all the ingredients in a bowl, whisk until smooth then strain.

TO ASSEMBLE

Preheat oven @ 180 C and butter muffin/tart pan. Divide the dough into 9 balls. Press each ball into tart/muffin pan pressing the sides and bottom. Cut off excess dough. Prick bottom with a fork. Fill each pie   with banana slices, pour custard over the banana, 3/4 full.  Bake 30-35 minutes or until golden brown. Cool on pan 5 minutes. Transfer onto rack to cool.


Wednesday, March 2, 2011

PRAWN BALCHAO



After checking the net for prawn recipes, I was attracted to this Prawn Balchao since it has unique name and something I never heard before. This  is a classic Goan recipe using dry chili and vinegar as its ingredients. They can be served as appetizer  or a side dish with plain boiled rice or mildly spiced pulao. Since it contains vinegar, it will stay well in the fridge for up to a week.

My family really love this spicy and tangy dish, it is best suited for spicy food lovers.

PRAWN BALCHAO
Adapted from Sanjeev Kapoor

600g prawn shelled
2 Onion chopped
4 Tomato chopped
2 T sugar or to taste
3/4 C oil
salt to taste

BLEND
12 dry chili soak to soften
2 in ginger
15 garlic
10 cloves
2 in cinnamon
1 tsp mustard seed
1 C malt vinegar

METHOD

Add salt to the cleaned prawn. Fry prawn with little oil  and remove. Using the same pan, fry the onion until light brown. Add in tomato and salt, cook until soft. Add blended spices , fry for 3 minutes. Add prawn and sugar, fry for another 5 minutes till oil separates from the spices. Serve hot with bread or rice.

Linking to  One Dish Meal


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