SESAME RINGS

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

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.

CHOCOLATE OAT BISCUIT

These  simple Chocolate Oat Biscuit  are perfect for dessert or snack. They are loaded with rolled oat and chocolate.


CHOCOLATE OAT BISCUIT

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

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.

BREAD LADDU

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  

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.. Make sure you stir up the batter before preparing to ensure even consistency. It should have holes if not add more water to make it very thin batter.

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

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 

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.

SPIRAL ROLLS

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!

ZUCCHINI CUTLETS

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.

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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.

CHAR KWAY TEOW

Char Kway Teow 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.

Connect with me:

FACEBOOK /   INSTAGRAM /   YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  

/  GOOGLE+  /  TWITTER  /    PINTEREST 

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!

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 .