Sunday, September 30, 2012

SOY MILK JELLY


A nutritious and refreshing  dessert made with soy milk. I had use a store bought and mildly sweetened soy milk but if you can get hold of unsweetened ones that is so much better.

Also added about a cup of  sliced canned peaches but this is optional, feel free to choose other fruit of your choice. This fruit enhance the flavor and make it prettier too.  Serve your guest with a beautiful  jelly set in a smaller jelly mould.

Soy milk can be a healthy alternative to diary milk for people who are lactose-intolerant or vegan.

SOY MILK JELLY

10g agar powder
1  liter soy milk
1/2 cup water
2 pandan leaf knotted
200g  castor sugar
sliced  peaches (optional)



METHOD

Dissolve agar powder in water and  soy milk.

Add sugar and pandan leaf, stir and bring to boil over low heat.

Now mix in the sliced peaches (if using).

Pour mixture into rinsed mould and let cool to room temperature.

Refrigerate until ready to serve


Sunday, September 23, 2012

ONION PANCAKE


These batter based  savory pancake are quick and convenient to make using simple ingredients commonly found in your kitchen.

This straight forward recipe  was comforting  and  can be consumed immediately after it has been prepared. I had used milk to obtain softer pancake but you can also  use water or other non dairy milk such as almond milk, rice milk. soy milk  to mix the batter.

Addition of onion makes these pancake subtly sweet and  ideally goes well with a bowl of spicy gravy or chutney of your choice.

ONION  PANCAKE
Yield    :  2-3 servings

1  cup  all purpose flour
1 tsp sugar
1 1/4  cup  milk or non dairy milk
1 tablespoon oil
1/2  cyp  chopped onion
2 tablespoons chopped cilantro
2 green chili chopped (Optional)
salt to taste
vegetable oil for frying

METHOD

Combine dry ingredients in a mixing bowl.

Stir in oil and milk, stir until smooth.

Mix in onion, chili and cilantro, mix lightly to blend. Let sit  for 30 minutes.

Heat a griddle, lightly coat with oil, pour 1/4 cup of the batter for each  and cook until lightly brown on the bottom.

Flip and brown  the other side, complete the rest of the batter.

Serve with chili sauce or spicy gravy.

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Monday, September 17, 2012

BANANA YEAST TARTLET


Bread baking  really makes my day. I had tried all sort of yeast bread but the most requested  was a sweet bread.

This time, using  a yeast raised dough and filled with banana baked in muffin pan. Actually you can use any filling you like. Make sure to grease your muffin pan  or spray with non stick cooking spray for easy removal.

It is advisable to check after 15 minutes of baking since each  individual oven varies.  If the edges start turning golden brown, that is the right time to remove from the oven.

It was  incredibly  good, addictive and  comforting! .

BANANA YEAST TARTLET
Yield    :     10

DOUGH
250g all purpose flour
1 tablespoon sugar
1 tsp instant yeast
2 tablespoon softened butter
3/4 cup warm milk
1/2 tsp salt

FILLING
4 medium banana sliced
3 tablespoons brown sugar
2 tablespoons all purpose flour


METHOD


Sift flour, sugar, yeast and salt in a mixing bowl.

Add in butter and milk, knead to form into soft dough.

On floured work surface, knead dough until smooth for 8 minutes.

Place dough into oiled and covered bowl. Allow to rise until doubled for 1-1.5 hours.



Punch dough down, roll out into rectangle about 1/4 in thick. Cut out dough using 2 in pastry cutter. Press the dough circles  into each muffin pan, let rest for 10 minutes.

Combine all ingredients for the filling. Spoon the filling into the tartlet, let sit for 30 minutes.

Preheat oven @ 190C. Bake tartlet for 15-20 minutes until golden brown. You can remove from the oven when the edges start turning golden brown.

Gently remove  them from the muffin pan, transfer onto rack to cool.


Linking to  Yeastspotting 9-21-12 

Sunday, September 9, 2012

BANANA & COCONUT LOAF


I was on  a verge of baking a banana cake unfortunately I don't have any more milk. So the best option was to make use coconut milk found in my pantry.

Had use a pack of 200ml coconut milk and top up with water to make up a cup. You can find  coconut milk in an aisle of supermarket displaying Asian goods or else pick up a can of coconut cream.

Before adding more sugar to the batter, kindly check how sweet your banana was but for me half a cup of sugar was just right.

Really impressed that   the addition of coconut milk makes  this loaf  deliciously tropical , super moist and beautifully sliced.  Highly recommended to bake a batch this weekend!

BANANA & COCONUT LOAF
Yield   :  9 in loaf

1 1/4  C self rising flour
1/4 C plus 1 tablespoon cornflour
1/2 -3/4 C brown sugar
1 C mashed banana
1 C coconut milk
1/4 C melted butter
1 tsp vanilla extract



METHOD

Preheat oven @ 175C and grease a loaf pan.

Whisk together coconut milk, butter and banana in a mixing bowl.

Gradually mix in flour, cornflour, brown sugar and vanilla extract.

Stir until well combined.

Pour batter onto prepared pan, bake for  35-40  minutes or until a skewer inserted comes out clean.

Cool in the pan for 10 minutes before transferring onto rack to cool.

Sunday, September 2, 2012

PINEAPPLE RICE


This recipe originates from one of cookery shows aired every morning. Though there are  various method to cook this pineapple rice but this one suits a vegetarian.

You can easily adapt  this recipe to be one pot meal by adding chicken, egg or seafood. The pineapple chunks  give this dish a unique taste that everyone will love. Was pleasantly surprised how good it was!

PINEAPPLE RICE
Serves     :    2-3
Source    :     Mrs Akila

1 C cooked rice
1 C pineapple slices
3 tablespoon red capsicum (bell pepper)
1/2 C spring onion chopped
2 tablespoon cilantro
1 tablespoon ghee
1 tablespoon oil
1 green chili sliced
1 tsp ground pepper
5 cashew nut broken
salt to taste

METHOD

Heat the ghee and oil,  add in  cashew nut, saute until light brown. Add  spring onion,  green chili and red capsicum, fry until capsicum is cooked.

Add in cooked rice, pepper, salt and pneapple, stir until well incorporated.

Remove from heat, sprinkle with cilantro.

Serve hot.

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