Thursday, June 30, 2011

SESAME RINGS

Photobucket

These sesame rings are better than any store bought or frozen varieties. They are so fresh  and  incredibly easy to bake.  Sesame Rings are baked to golden perfection and best served with your favorite hot drink. The size varies, have made mine smaller but it is up to your choice. The rings  topped with sesame in this breakfast or brunch are simply fantastic!

SESAME RINGS
Yield   :   14 rings

2  C  bread flour/all purpose flour
1 and 1/2 tsp dry yeast
1/2 tsp salt
1 TB  sugar
2 TB  oil
1/4 C  warm water
1/2  C warm milk
1/2  C  sesame seed
melted butter

METHOD

Combine dry yeast, 1/2 tablespoon of sugar and warm water. Leave for 10 minutes until yeast is frothy.

In a mixing bowl, place flour, balance of sugar and salt, mix in yeast and warm milk. Combine and forms into a dough.

Transfer onto floured board, knead by hand for 10 minutes or use your stand mixer.

Place dough into oiled and covered bowl for 1 to 2 hours.

Divide to into 14 ball. Flatten dough into 6 in long rope and join both ends. Brush with  melted butter and dip onto sesame seed. Repeat again until top is fully covered with sesame seed.

Leave to rise for 1 hour. Toward the end of rising time, preheat oven @ 190 C.

Bake for 15-20 minutes or until golden brown. Transfer into rack to cool.

Linking to Yeastspotting 7-1-11


Tuesday, June 28, 2011

RED MUGHLAI CHICKEN


Mughlai cuisine is originated from imperial kitchen of the Mughal empire. It is strongly influenced by Persian and Turkish cuisines of Central Asia. Mughlai cuisine has a distinctive aroma and taste of ground and whole spices using butter, cream, nuts and dried fruit.

The recipe below is a fine example of such cuisine with addition of dry red chili which lends a fiery hot color to the dish. Can be enjoyed with pilaf, naan or even bread.

RED MUGHLAI CHICKEN
Servings   :   5-7

1 whole chicken (1.5kg) cut into 10-12
1/2 tsp turmeric powder

GRIND
10 dry chili soaked in hot water
5 cloves  garlic
1 in ginger
2 onion
1 TB  coriander seed
1 TB  cumin seed
5g whole almond- soak in hot water
5g cashew

4-5 TB oil/butter
2 in cinnamon stick
2 tomato chopped
4 cardamom pods, bruised
1  C water
2 onion sliced
coriander leaves

METHOD

Cut the chicken into small pieces, trim excess fat, cleaned then drained. Apply salt and turmeric, keep aside.

Heat the oil/butter, add in cinnamon and cardamom, fry until fragrant. Stir in onion and fry until golden brown.

Add in tomato, cook until soft. Stir in blended spices and salt, cook until oil start to separate.

Now add the chicken pieces, stir until color change and well coated with spices. Add water, stir and cover pot. Using medium heat, simmer until chicken  is cooked through for 20-30  minutes. If more gravy is required, do add  another cup of hot water.

Add more salt if required,  garnish with coriander leaves at the time of serving.


Saturday, June 25, 2011

CHOCOLATE OAT BISCUIT

Photobucket

Cookies are always a favorite to accompany a cup of coffee or a glass of milk. This sweet treat  has numerous different and amazing varieties that are love by children and adults.

Chocolate oat biscuit has a healthy combo of ingredients,  loaded with oat which produces a crunchy on the outside but chewy in the middle filled with toasted nuts. Despite its simplicity  with bursting flavor, it is one of the most delightful desserts you can make in no time..

CHOCOLATE OAT BISCUIT

1 C  all purpose flour
3 TB  unsweetened cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 C  butter
3/4 C  brown sugar
1 tsp vanilla extract
1 C  rolled oat
1/2 C  toasted chopped nut/ chocolate chip
2-3 TB milk

METHOD

Preheat oven @ 160 C. Stir together flour, cocoa, salt, baking powder, baking soda and cinnamon.

Cream butter and sugar until light. Stir in milk and vanilla extract.

Beat in dry ingredients, mix in oat and chocolate chip/chopped nut.

Roll into small ball and flatten slightly. Bake for 10-15 minutes.

Leave biscuit in the pan for 5 minutes before transferring to rack to cool completely.

When completely cool, store in an airtight container.

Thursday, June 23, 2011

BREAD LADDU

Photobucket

Laddu or laddoo is an Indian sweet  made of varieties of flour, semolina, ghee, dry fruit, nuts sweetened with sugar/jaggery and shaped into balls.

Here is my version of bread laddu using brown sugar and melted butter. The toasted bread is then shredded and coarsely ground. You can use any type of bread available at your place. It is fast and easy to prepare but more important to prevent them to disappear right after is is laid on your table. Such a delight on every bite!

BREAD LADDU

2 C  coarse bread crumbs
1/2 - 3/4 C  brown sugar
6 TB  melted butter/ ghee
1/4 C  toasted nuts (cashew, almond, peanut)
3-4  TB  milk
1/4 tsp ground cardamom

METHOD

Toast the bread, break into small pieces and grind coarsely.

Place bread crumbs, sugar, nuts and cardamom into a mixing bowl. Stir well.

Mix in butter and milk until you can shape them into ball. Roll them into small balls.

Keep chilled  until ready to serve. .

Linking to  Yeastspotting 6-24-11  

Tuesday, June 21, 2011

RAVA DOSA


This is a quick and easy dosa (South Indian crepe) done without grinding and fermentation. It uses semolina, rice flour and all purpose flour with addition of green chili, ginger and cumin.

The consistency of the batter must be watery, it is easily spreadable once your pour onto the pan. Normally I did not flip my dosa since it is so thin but it is up to your preference.. Make sure you stir up the batter before preparing to ensure even consistency.

RAVA DOSA
Serves  3-5

2   C  semolina
2 TB  all purpose flour
2 TB  rice flour
1 tsp cumin seed
2 green chili chopped
1/2 in ginger minced
1 tsp ground pepper
1/4 tsp asafoetida
salt to taste
3 TB coriander leaves chopped
curry leaves tear into small pieces
oil/ghee for frying
water to mix

METHOD

Place all the flour in a mixing bowl, add salt, cumin seed, green chili, ginger and pepper, stir until well combined.

Gradually add water to form into runny batter. Sprinkle with coriander leaves and curry leaves.

Heat the flat pan, using high heat, grease lightly  with oil/ghee,  pour a ladle of batter starting from the side in circular motion, fill the empty gap with batter.  Drizzle with oil around the corner, reduce heat to medium, cook until it turns light brown,  no need to flip. Complete with the rest of the batter.

Serve hot with sambar and chutney.

Saturday, June 18, 2011

MICROWAVE MARBLE CAKE


After a great success with  5 Minute Chocolate Cake , I wish to share with you another amazing cake done in microwave. This original recipe from Taste of Home  is called Microwave Chocolate but made slight changes and turned it into marble cake.

Normally we think most microwave cake will turn very dry but not with this cake, it is so moist and tasted great. Make sure your  glass/plastic container  is big enough to let them rise, it filled more than double. .

MICROWAVE MARBLE CAKE
Yield    :     7 in  loaf

1 1/2 C   all purpose flour
1  1/2 TB  unsweetened cocoa
1 tsp baking soda
1 C  brown/white sugar
5 TB  oil/melted butter
1 C   milk
1 TB  vinegar
1 tsp vanilla extract
1 1/2 TB all purpose flour

Photobucket


METHOD

Combine milk with vinegar, keep aside. Grease a 7 in  microwavable dish.

In a  mixing bowl combine flour, sugar  and baking soda, mix well.

Combine together milk mixture, oil, vanilla and milk. Pour this to the dry ingredient, mix until well combined.

Divide batter into 2. Add cocoa to one portion and add 1 1/2 tablespoon flour to other half. Mix until well incorporated.

Put a tablespoon of plain batter on a greased  microwavable container, top with a table of cocoa batter. Repeat the process until batter is used up.

Microwave on high for 5 minutes, another 2 minutes on medium. Let stand in a  microwave oven for 10 minutes.

Let cool in a pan for 30 minutes, transfer onto rack to cool.

Linking to This Chick Cooks 

Thursday, June 16, 2011

GHEE RICE


Most common rice dish during a festive occasion or just a normal family gathering. There are so many ways to prepare this delectable and aromatic rice. Some done without adding the evaporated milk but I have tried both, preferred the ones with milk, gives an extra flavor to the rice.

If using basmati rice, soak them for 15  minutes before proceeding. You can cook this rice using stove top, rice cooker or pressure cooker. For cooking on stove top, do use lowest heat after the water has been absorbed by the rice to avoid getting burnt. Best eaten with spicy gravy.


GHEE RICE
Serves  3-4

2 C uncooked basmati/long grain rice cleaned
2  C  water
1  C  evaporated milk
2 cloves garlic chopped
1/2 in ginger minced
3 onion sliced
1 stick cinnamon
1 bay leaf
2 cardamom
3 TB  ghee/oil
2 TB  raisin
2 TB  cashew

Photobucket

METHOD

Heat  a tablespoon of oil, fry two onion until golden brown. Remove and keep aside. In the same pan, fry the cashew until brown, transfer onto a plate, now add the raisin, fry then remove.

In a pot, heat the ghee. fry cinnamon, cardamom and bay leaf until fragrant. Add in onion, ginger and garlic. fry for 1 minute.

Pour in the cleaned rice,water, milk and salt, stir and cook until the water evaporates. Reduce heat, cover the pot and cook until done for 10 minutes or you can transfer this rice mixture into rice cooker to continue cooking.

Open the lid, add in cashew, raisin and fried onion, stir to combine.

Serve hot.

Tuesday, June 14, 2011

SPIRAL ROLLS

Photobucket

These  rolls can be created using any of your favorite sweet bread recipe. It takes a few minutes to shape something special for dinner or entertaining . These single size rolls saving you from  worrying about crumbs from cutting.

You can also coat them with icing sugar after they have been baked. I must tell you that these rolls were yummy, buttery  and chewy!

SPIRAL ROLLS
Yield   :   10 rolls

2 cup  all purpose flour
1 1/2 tsp rapid rise yeast
2  tablespoon  dry milk powder
1/4  cup sugar
1/2 tsp salt
1/2 cup  warm water
2  tablespoon   oil
60 g softened butter
powdered sugar (optional)

METHOD

Place flour, dry milk, yeast. sugar, salt and oil in a mixing bowl.

Make a well , pour the water, mix and forms into a dough. If too dry, add 1-2 tablespoons of water.

Transfer onto a floured board, knead by hand for 10 minutes of use your stand mixer. Transfer onto oiled and covered bowl, let rise 2 hours or until doubled in size.

Lightly punch the dough, roll out into rectangle, apply melted butter then cut into 10 strips. Roll each strip between hands to create a  8 in rope, form into tight spiral. Tuck outer end piece under the roll. Place onto baking sheet.Complete with the rest of the dough. Cover and leave to rise 1 hour. Towards the end of rising time. preheat oven @ 180 C.

Bake for 15-20 minutes or until golden brown. Brush with melted butter and sprinkle with sugar (optional). Cool on rack.

Linking to Aspiring Bakers 8
                Yeastspotting 6-17-11

Connect with me:
FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+   /  TWITTER 

Sunday, June 12, 2011

ZUCCHINI CUTLETS

Photobucket

Zucchini is a healthy vegetable which is low in calorie but contains useful amount of folate, potassium, vitamin A and manganese. It is quite bland to consume on its own so you need to turn them into  snack or dessert to enjoy them. In this case I have prepared zucchini cutlets, one of  popular Indian fried snacks. These are great as an appetizer, afternoon snack with tea or a side dish with dinner.

ZUCCHINI  CUTLETS

250g  shredded zucchini squeeze the juice out
1/2 C rice flour
4 green chili chopped
1 onion  chopped
1 tsp cumin seed
1 tsp ginger minced
1/4 C  chopped coriander leaves
salt to taste
plain flour for coating
zucchini juice/water
oil for frying

METHOD

Squeeze out the water from the shredded zucchini, keep aside.

In a mixing bowl. combine zucchini, rice flour, green chili, cumin seed, ginger, coriander leaves and salt.

Sprinkle with zucchini juice if it is too dry. Shape into patties then coat with flour.

Heat a small amount of oil in a pan using medium heat,  slide in the cutlets and fry until golden brown. Drain on absorbent paper.

Serve with tomato/chili sauce.

Thursday, June 9, 2011

FRUITY BREAD TRIFLE



Trifle is a cold dessert made of  thick custard, fruit, sponge cake, fruit juice or gelatin and whipped cream. They are usually arranged in layer with fruit and sponge cake on the bottom, custard and cream on top.  Now they have used  brownies, muffin, crushed cookies, chocolate chip, toasted nut chocolate shaving and many more for layering this stunning desert..

I  had used bread slices, banana, peaches and  yogurt for this dessert. Use your imagination to create this yummy dessert. You can add more layer if using a taller glass.




FRUITY BREAD TRIFLE
Serves  :    2

4 slices bread white/wholemeal spread with  butter and jam, cubed
2 medium banana mashed
1/2 - 3/4 C  canned peaches chopped
150 ml yogurt
fruit syrup from the canned fruit

METHOD

Line bottom of a tall clear glass with bread cubes,  drizzle with fruit syrup  then layer with banana and peaches.

Top with yogurt, decorate with sliced peaches.

Chill in a refrigerator at least an hour before serving.

Linking to  Yeastspotting 6-10-11 


Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+ 

Monday, June 6, 2011

CHAR KWAY TEOW

Photobucket

This is a famous hawker food found in Malaysia, Brunei, Indonesia and Singapore. It is made from flat rice noodle, stir fried with light and dark soy sauce.

During olden days, char kway teow is labelled as "unhealthy" due to its high saturated fat content mainly to serve the labourer as their cheap source of energy and nutrients. As this dish has become increasingly popular, the latest version of this noodle is much healthier, free from lard but using cooking oil and more vegetables. You can add almost anything from seafood, meat or chicken to them.

CHAR KWAY TEOW
Serves   :    5

500g flat fresh rice noodle
140g bean sprout/ green peas
4 cloves garlic chopped
15 prawn shelled and deveined
80g fish cake sliced

SEASONING
2 TB light soy sauce
2 TB oyster sauce
1 tsp dark soy sauce
1 tsp sweet soy sauce
2 TB chili paste or to taste
2 TB cooking oil

METHOD

Heat the oil in a wok, add in garlic and chili paste, fry until fragrant.

Add in prawn and fish cake, fry until cooked. Pour in noodle, peas and the seasoning, stir until well combined.

Remove from heat, transfer onto a plate to serve.


Friday, June 3, 2011

5 MINUTE CHOCOLATE CAKE


What you do if you're craving a chocolate cake in a middle of the night? The quick solution is go for microwave cake. Tried this famous cake and am totally bowled over. Delicious and chocolaty cake in 5 minutes. What else you can ask for.

I doubled the recipe, got  a  tray of  6 x 6 in cake out of the dough. It's so addictive and had baked them twice already. You have to try out yourselves to taste this amazing cake!

5 MINUTE  CHOCOLATE CAKE
Yield     :    1 Coffee Mug
Adapted from  here

4 TB  flour
3 TB  sugar
2 TB  unsweetened cocoa
3 TB  milk
3 TB oil
3 TB  chocolate chip


METHOD

Place all the dry ingredients in a coffee  mug, mix well.

Stir in milk and oil,  add the chocolate chips, combine well..

Microwave on high for 4 minutes in 700W oven or 3 minutes for 1000W oven. Let sit 10 minutes before removing  onto rack to cool. 


Bookmark and Share

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL   

Wednesday, June 1, 2011

SELKIRK BANNOCK


There are many versions of bannock but this  selkirk bannock was first introduced in Selkirk market place on 1859. It is a famous Scottish fruit loaf loaded with sultana and mixed peel.

The dough is heavy and won't rise much. The baked texture is more like a yeast cake than a bread and it is best served with your coffee/tea. Since it is easily browned, do watch out after 20 minutes of baking .

SELKIRK BANNOCK
Adapted from  here

250g all purpose flour
125g  sultana
 60g   sugar
 60g   butter
 75ml  milk
30g  mixed peel
1 1/2  tsp rapid rise yeast
1/2  TB  milk for glaze
1/2  TB  sugar for glaze
1/4  tsp salt

METHOD

Warm butter and milk in a pan using low heat or microwave on high until just lukewarm..

In a mixing bowl, combine flour. sugar, salt and yeast. Pour in milk mixture, forms into a soft dough.

Knead until smooth for 5 minutes, transfer onto greased and covered bowl, let rise until double for 1-2 hours.

Turn out dough onto floured board, add in the  sultana and knead again for 5 minutes. Place onto greased loaf and let sit for 1 hour. Preheat the oven @ 180C towards the end of rising time.

Combine sugar and milk, apply them on top. Bake for 25-30  minutes or until a skewer inserted comes out clean.  If the crust turns  brown.too quickly, cover with a piece of  foil.

Cool on pan 10 minutes, transfer onto rack to cool.

Linking to  Yeastspotting 6-3-11  

AddThis

LinkWithin

Related Posts with Thumbnails