Saturday, April 30, 2011

BUTTERMILK OAT MUFFIN


Muffin is a part of our regular breakfast and teatime snack we really enjoy. Not only it is fast to prepare but at the same time you can never fell bored to have it again and again each time with different and endless flavorings.

This time I had used buttermilk and oat which is nutritious and good for the heart too. If buttermilk isn't available at your place, you can make your own by mixing a cup of milk with a tablespoon of lemon juice/vinegar, stir and let sit for 15 minutes or until the milk is curdled, stir briskly, it is now ready to use.

So pleased with the result, they are moist and fluffy with right sweetness. I would highly recommend this if you have buttermilk to use up or just looking for an easy and flavorful muffin.

BUTTERMILK OAT MUFFIN
Yield : 12 muffin

1 C all purpose flour
1 C buttermilk
1 C rolled oat
3/4 C brown sugar
1/4 C melted butter
2 banana mashed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
chocolate chip for garnish (optional)

METHOD

Preheat oven @ 190 C. Line muffin pan with cake cases.Sift flour, baking powder, baking soda and salt.

Soak oat in buttermilk for 10 minutes. Add butter and banana, stir until evenly combined.

Combine flour, sugar and butter milk, mix until just moistened.

Spoon onto lined muffin pan 3/4 full. Bake for 20 - 25 minutes or until a skewer inserted comes out clean.

Cool on pan 5 minutes. Transfer onto rack to cool.

Linking to From Starters to Desserts

Wednesday, April 27, 2011

TOFU PIZZA



The Tofu Pizza  is inspired by my son's love of bird's eye chili. It is now a staple in our household. We are now shifting to using them almost in all our our dishes.

This is especially made to his liking that includes bird's eye chili and tofu as its topping. Addition of chili really enhance the taste of this healthy pizza but this is entirely up to your preference.

You can also include other veggies such as bell pepper or mushroom. Despite its simplicity this turns out fabulous and very tasty. They are now become my family favorite pizza.

TOFU PIZZA
Yield   1-12 in pizza

DOUGH
2  cup all purpose flour
1 1/4  tsp rapid rise yeast
150 ml  warm water
1  tablespoon  dry milk
2  tablespoon oil
1/2 tsp salt
1 tsp sugar

TOPPING
1 tomato  thinly sliced
1 onion  thinly sliced
1/2 cup sliced bell pepper
5 bird's eye chili minced
2 cloves garlic minced
1 cup firm tofu crumbled
2 - 3  tablespoon mayonnaise
2  tablespoon  tomato sauce
2  tablespoon  chili sauce
1  tablespoon  oil
salt to taste

METHOD
DOUGH

Place flour, salt, yeast  and sugar in a mixing bowl, stir well. Gradually add water and oil until a soft dough is formed.

Flour your board, knead by hand for 5 minutes. Place in a covered and oiled bowl, let rise for 1 - 1 1/2 hours.

While waiting for the pizza to rise, prepare the topping. Towards the end of rising time, preheat oven @ 190 C.

Heat the oil, fry the garlic until fragrant, add the bird's eye chili, cook for a minute.

Now add crumbled tofu, salt, chili sauce and tomato sauce, cook for 2 minutes. Remove and cool.

Roll out the pizza dough to fit into a baking pan. Spread the mayonnaise then the cooked tofu.

Arrange tomato, bell pepper and onion slices on top of the tofu.

Bake the pizza until the crust is crisp and golden brown for 15 minutes.

Transfer onto rack to cool. Cut into wedges to serve.

Linking to Yeastspotting 4-29-11
Linking to Pizza Contest


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Monday, April 25, 2011

CHICKEN DOPIAZA



Chicken Dopiaza is a famous Indian dish orginated during Moghul empire using heavy dose of onion, simmered in a mixture of spices and yogurt. Half of the onion is fried until golden brown,  later added to the gravy lightly crushed and the balance of the onion is blended.

For milder curry, you can reduce the chili powder used.  This gravy can be cooked with lamb, king prawn or even vegetarian style. It is best taken with  flavored rice or flat bread...

CHICKEN DOPIAZA
Country of origin    :   India/ Asia
Type                      :   Main course

1 kg chicken pieces cleaned
3 onions sliced
5 cardamom
1/2 C yogurt
2 C water
salt to taste
3 TB cooking oil
1/4 C coriander leaves for garnish
GRIND
3 onion
1 in ginger
5 cloves garlic
2 TB coriander powder
2 TB chicken masala powder
1-2  TB chili powder
1/4 C coriander leaves
2 tomato chopped

METHOD

Trim excess fat from the chicken, remove the skin,wash and drain. Add yogurt to the chicken. Keep aside.

Heat the oil, fry  3 onions  until golden brown. Remove and place on absorbent paper.

Add cardamom to the oil, fry until fragrant. Add the blended spices , fry until oil starts to separate on top.

Now add the chicken, fry for a minutes, add the water, bring to boil. Reduce heat, cover and simmer until chicken is tender..

Crushed the fried onion and add into chicken pot once the chicken is tender, add more salt if required. Garnish with coriander leaves and remove from heat.

Linking to Ethnic Cuisine




Friday, April 22, 2011

FRESH FRUIT MUFFIN

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Fresh fruit muffin is a healthy breakfast, healthy snack for your kid or as an afternoon snack with your favorite drink. You can add almost any fruit in your muffin but most popular choice are banana and  blueberry.

This muffin is great anytime of the year, much healthier than the store bought ones since you can control the amount of sugar and fat to use. Make sure you cut the fruit into tiny bits and line your tins with muffin cup liners to avoid sticking.

FRESH FRUIT MUFFIN
Yield    :      12 muffin

1 1/2 C all purpose flour
2 tsp baking powder
1/2 C brown sugar
1 C fresh fruit chopped (I use apple and plum)
5  TB  melted butter
3/4  C  milk
1/2 tsp salt
1/2 tsp vanilla extract
extra sugar to sprinkle on top (optional)

METHOD

Preheat oven @ 190 C. Sift flour, salt and baking powder. Line muffin pan with muffin paper cases

Place flour, sugar in a mixing bowl.

In a small bowl, combine melted butter and milk, stir well.

Pour milk mixture into flour, mix until just combined.

Add in fruit and vanilla extract. stir until just moistened.

Spoon 3/4 full into paper lined muffin pan, sprinkle sugar on top (optional). Bake for 20-25 minutes until a skewer inserted comes out clean.

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



Wednesday, April 20, 2011

STIR FRIED PASTA WITH VEGGIES

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My children love spicy pasta whether they are penne, linguine, macaroni or spaghetti. This meal is delicious and ready in matter of minutes. You can add whatever veggies you have and omit the chili powder for non-spicy version. Feel free to add chicken, meat or seafood if your prefer.

STIR FRIED PASTA WITH VEGGIES
 Yield     :      3-4 servings

200g uncooked pasta
1 Onion chopped
2 carrot julienned
3 C mixed veggie (babycorn, mushroom, french bean, brocolli, bell pepper)
2 TB olive oil
2 cloves garlic crushed
3 medium tomato chopped
2 tsp chili powder/black pepper
salt  and sugar  to taste

METHOD

Bring a large pot of water to boil with salt and  a tsp of oil, cook pasta until aldente according to the package, drain.

Heat the oil, fry garlic until fragrant, add onion , fry for a minute.

Add in tomato and salt, cook until tomato turns soft,  add the chili powder/black pepper and a tablespoon of water, stir for a minute.

Pour in carrot,   the rest of the vegetables, cook until soft about 3-5 minutes..

Add in cooked pasta, sugar and more salt if required. Stir until pasta is coated with spices.

Serve hot.

Linking to  Pasta Dishes
Linking to Finally Spring

Monday, April 18, 2011

SWEET KOLACHE

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Kolache is a pastry of Czech and Slovak,  made of  semi sweet yeast dough top with sweet or savory filling. Most commonly used are apricot, cream cheese, prune,  poppyseed., nuts or even sausages.

This is my eggless version of kolache but nevertheless it is so addictive, everyone who tried them asking for seconds. Be careful  not  to stuff too much jam/preserve if not it will create a  mess when baking. The size is up to you, it can be bigger piece of 4 x 4 in square.

These are also great for party or picnic, more fun if you thread them on skewer to be served  to your guest.

SWEET KOLACHE

2 C all purpose flour
2 TB  sugar
5 TB  melted butter
1 tsp rapid rise yeast
3/4 tsp salt
1/2  C  plus 2 TB  warm milk
1/4 C fruit preserve/jam
extra butter for brushing



METHOD

Place milk, sugar and yeast in a mixing bowl. Stir well. mix in flour, salt and melted butter by cupful, forms into soft dough. Add 1-2 tablespoons of water if it is too dry. Knead by hand for 5 minutes, place dough into oiled and covered bowl. Let rise for 1 1/2 - 2 hours. Roll out dough about 1/8 in thickness, cut into 2 x 2 in square. Place a teaspoon of  jam/ preserve,  bring the corners  to the center.  Lightly press so it sticks well. Let rise again for 30 minutes. Preheat oven @ 190 C. Bake for 15 minutes until golden brown. Brush with butter. Cool on rack. You can also thread on skewer if you want. Enjoy!

Linking to Yeastspotting 4-22-11
                Food on skewer

Linking  to  Recipe Contest

Saturday, April 16, 2011

DATE SQUARES



A healthier change from your regular bar or slice bought from the store. Despite using only  4 ingredients,  it is so easy and quick to whip up but you'll amaze how this tasty treat turned out. Addictive and satisfying!

Date squares is  a filling and tasty snack for parties, camping or meal on the go even you could serve them during festive events.

DATE  SQUARES

1 1/2 C  self raising flour
1/2  C  brown sugar
90g butter
1  C  pitted chopped dates


METHOD

Place butter, sugar and dates in a saucepan. Cook until butter is melted.

While still warm, add in the flour, forms into a soft dough.

Preheat oven @ 170 C and grease 7 in pan.

Press dough into greased pan,  bake for 20 minutes or until a skewer inserted comes out clean.

Cool on pan 10 minutes. Remove and slice into squares.

Wednesday, April 13, 2011

SWEET YEAST ROLLS

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Have you ever tried baking yeast bread using ice water? This is what my experiment  is all about. Using ice water instead of warm water normally called for.

The method is the same but it takes slightly longer time to rise but this method produces much softer and fluffier bread. You can shape them according to your imagination.

This is a keeper, my son quickly grabs the roll fresh from the oven without hesitation. That's the power of homemade rolls, simply irresistible!

SWEET YEAST ROLLS

250g  all  purpose flour
2 tsp rapid rise yeast
2 T dry milk
1/2 tsp salt
1/2 c ice water
2 T ice water if required
2 T softened butter
3 T sugar

METHOD

Combine yeast, dry milk, salt, butter, 1/2 cup ice water and sugar in a mixing bowl and stir well.

Now add the flour and forms into a soft dough. If the dough is so dry add 1-2 tablespoon of ice water.

Knead by hand for 10 minutes or you can use your stand mixer..

Place dough into  an oiled and covered bowl, let rise until double for 2 hrs.

Divide the dough into 8 or 10 balls and place onto greased pan. Cover and let rise for another 45 minutes. Preheat oven towards the end of rising time @ 190 C.

Spray the balls with water and bake for 15-20 minutes or until golden brown. Brush tops with butter if you like.

Remove from pan ,  serve warm.

Linking to  Yeastspotting 4-15-11

Monday, April 11, 2011

ORANGE BLACK SESAME CAKE



This is almost a fat free and low calorie cake. It  is best served for those looking to watch  their waistlines. These are so amazing and easy to make.

So far I never tried the combination of orange marmalade, banana and black sesame seed in a single cake but surprisingly they work well together,  fantastic yet so light. Give it a try then you know what I mean...

ORANGE BLACK SESAME CAKE
Yield    7 in loaf

1 1/2  C  all purpose flour
1 tsp baking powder
1/2 tsp baking soda
2  TB  orange marmalade
1/4  C caster sugar
1/4  C  milk
2 TB melted butter
1/4  tsp salt
3 medium banana mashed
2  TB  toasted black sesame

METHOD

*   Preheat oven @ 180 C and grease 7 in pan.

*   Sift flour, baking powder, baking soda and salt. Combine flour, sugar and 1 tablespoon sesame seed in a mixing bowl.

*  Whisk together banana, milk and marmalade in a small bowl.

*   Combine dry and wet ingredients, stir until just incorporated.

*   Pour into greased pan, sprinkle with remaining black sesame seed  and cook for  25-30 minutes or until a skewer inserted comes out clean.

*   Let sit 5 minutes in the pan, transfer onto rack to cool.

Linking to  Recipe Contest


Friday, April 8, 2011

KOLEH KOLEH / GREEN BEAN PUDDING

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It is a traditional dessert of Malaysia and Singapore, made of green bean flour, coconut milk and palm sugar. If  palm sugar unavailable, you can use dark brown  sugar instead.

This can be prepared by steaming or stirring over stove top until thicken. I use 2nd method. Traditionally they are garnished with coconut crumbs but I omit this, just sprinkle with toasted sesame seed for garnish.

My mum used to prepare them but at that time, you can't get the green bean flour so you've to do it from scratch. It's tedious process but it tasted fabulous  and so fragrant. Now I tried to re-create them using Zarinah Anwar's recipe from the book called The MPH Cookbook.



KOLEH KOLEH / GREEN BEAN PUDDING

1  cup  green bean flour
2 1/2  cup  coconut milk
1/4 tsp salt
2 tablespoon  toasted sesame seed (optional)

SYRUP

230 g palm sugar
1/2  cup  water
6  tablespoon   white sugar (used 2 tablespoon)
1 screwpine leaf (optional)



METHOD FOR SYRUP

Combine all ingredients in a pot. Bring to boil. Strain then leave to cool.

METHOD FOR KOLEH KOLEH

1.  Combine flour, syrup, coconut milk and salt in a mixing bowl. Mix well, strain into greased  7 in pan, steam for 5 minutes. Stir and steam another 5 minutes.  Remove and stir, continue steaming for 30 minutes Remove and cool completely before slicing.

ALTERNATIVE METHOD

2.  In a mixing bowl, combine flour, syrup, coconut milk and salt. Strain and put into deep pot. Using medium heat, stir constantly until thicken about 15 minutes. Pour into greased  7 in pan, sprinkle with toasted sesame seed (optional) and  let cool completely before slicing.

Linking to  The Greedy Eighties

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Wednesday, April 6, 2011

DINNER ROLLS IN ONE HOUR

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These are fantastic rolls and a tasty companion to many a meal.  I made a trial batch, they disappeared in no time. Another tip is, instead of using more flour, grease your hand with butter that makes shaping such a breeze. They are perfect if you need fresh home made rolls in a snap.Yummy!

DINNER ROLLS IN ONE HOUR
Adapted from Great Holiday Baking Book by
Beatrice Ojakangas

2 1/2 C all purpose flour
2 1/4 tsp instant yeast
5 T dry milk
2 T sugar
3/4 tsp salt
3/4 C warm water
3 T melted butter
2 T EVOO ( I use vegetable oil)

METHOD

*  Mix flour, yeast,milk, sugar and salt in a mixing bowl.

*  Add water and oil, stir and mix until a sticky dough is formed. Let sit for 5 minutes.

*  Oil  your baking pan. Place dough on a floured board, using extra flour if needed, divide dough into 10 balls.

*  Place balls onto prepared pan, let rise in a warm place for 25 minutes. Preheat oven @ 190 C towards the end of raising time.

*  Drizzle the melted butter over the rolls. Bake for 20 minutes or until golden brown.

Linking to  Yeastspotting 4-8-11  

Monday, April 4, 2011

MINI QUICHE

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In French cuisine, a quiche is an oven baked dish made with milk or cream and egg in a pastry crust. The . pastry shell is filled with cooked vegetables or  precooked  meat and cheese are often added to the egg mixture before it is baked.  It is normally served during lunch, dinner or breakfast according to your personal preference.

This is my first attempt baking a quiche. For a healthier choice, I had cut down the butter used but overall they are excellent and a big hit with my family.  Precooked fresh vegetables if you're using them but now I'd added canned corn kernel and green peas  for this recipe..


MINI QUICHE
Yield  9 portion

PASTRY
1 1/2 C self raising flour
1/2  C milk
5  TB butter
1 TB sugar
1/4  tsp salt

METHOD

*  Heat together in a pot, butter, milk, sugar and salt until butter is melted.

*  Remove from heat, quickly add the flour, forms into a dough..

FILLING
3/4  C  milk
1  onion chopped
5  TB  corn kernel
5  TB  green peas
salt and pepper to taste
1 tsp oil
1/2  tsp fresh/ dried  basil
3/4  TB  corn flour
1/2  C  grated cheese
1  tomato cut for decoration

METHOD

*   Heat oil, fry onion until light brown, add corn and green peas.  Fry for a minute, sprinkle with pepper  and salt. Remove from heat.

*   Combine together milk and corn flour, make sure no lumps. Keep aside.

TO ASSEMBLE

*  Grease your muffin pan. Roll out dough, cut out into round using 2 in cookies cutter, Press dough into side and base of muffin pan. Prick bottom with fork. Preheat oven @ 180 C.

*  Place  1 1/2 tablespoons of filling, pour the milk mixture up to 3/4 full. Sprinkle grated cheese and basil, dot with small piece of tomato.

*  Bake  @ 180 C for 25-30 minutes or until golden brown and filling is set.

*  Cool in pan 5 minutes, remove and cool on rack.

Linking to  Aspiring Bakers 6
Linking to  Quiche

Saturday, April 2, 2011

FRUITY AGAR AGAR

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We're experiencing hot weather recently and the this is the best time to enjoy cold dessert. My son volunteered to cook this simple agar agar since this is also his favorite dessert.

This is the most basic and easiest way to prepare. Mix up everything and bring to boil, That's it. Pour into rinsed mold and let them set. My son uses clear agar agar but added fresh fruit to them. You can add any flavoring of your choice. The possibilities are endless as to the shape and color, just use your imagination and creativity to create.

FRUITY AGAR AGAR
Yield   12 cups

1 pack of 12g agar powder
4 C  water
230g sugar
1  C  fresh orange wedges
1  apple cut into small pieces
1  C  fresh pear cut into small pieces

METHOD

*  Dissolve agar agar in water.

*  Add sugar, stir constantly and bring to boil over low heat.

*  Remove from heat, add in the fruit. Stir well.

*  Pour into rinsed mold and let cool at room temperature.

*  Chill in a refrigerator.

Linking to  Agar-Agar Contest

Linking to Cooking By Him

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