KADAI VEGETABLES

Vegetables are a great source of nutrition in our diet. Not to mention, pulses and lentils are absolutely needed to compensate your protein if you are on vegetarian diet. This simple and delicious recipe of  colorful vegetables cooked in spicy gravy makes a flavorful meal and easily made ahead. It is also low fat and on the table in less than half an hour.

Since I needed extra gravy, have added a bit more water than the usual quantity but this is entirely up to you.

KADAI VEGETABLES
Serves   4

1 medium carrot cubed
1 medium potato cube
2 C  cauliflower cut into floret
2 tomato chopped
2 onion chopped
1 green chili sliced
1 TB ground coriander
1 tsp ground cumin
1 TB  chili powder
1/4 tsp turmeric powder
5 garlic chopped
1/2 in ginger chopped
1 tsp garam masala
2 TB cooking oil
salt to taste
cilantro for garnish

DIRECTION

Heat the oil, fry the onion until translucent. Add in ginger and garlic, fry until fragrant.

Now add the tomato, cook until soft. Mix in chili powder, green chili, coriander, cumin, 1-2 tablespoons water and salt. fry until raw smell goes.

Add in carrot, potato and little water, cover the pot.

Once they are half cooked, add in the cauliflower, stir and cover the pot again.

When the vegetables turn soft, add in the garam masala and check for salt. Stir for 1 minute remove from heat.

Garnish with cilantro  leaves at the time of serving.

BANANA SWIRL BREAD

After successful attempt on Red Bean Swirl Bread, my son was begging me to bake again the same bread but this time I had a little twist to the classic swirl bread then this Banana Swirl Bread is born, using condensed milk and banana. Really easy in your bread machine or you can bake it the conventional way.

This works well as breakfast meal or as dessert. Banana adds an elegant and tasty swirl to this gorgeous Banana Swirl Bread.  My family just loves them!.

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COFFEE & CHOCOLATE PUDDING (EGGLESS)

I'd seen this Coffee & Chocolate Pudding  in various blogs and really tempted to try. Have turned the recipe into eggless version by replacing an egg with yogurt.

Also baking it in a deep  1.5 liter oven proof  pudding dish  instead of ramekin. This pudding is a breeze to make and really yummy.  It was dark and so moist, they never last long in my house.  Never imagined  that with this simple ingredients can become such  a delicious treat!

RENDANG AYAM

This chicken rendang is slow cooked in spicy coconut milk until the chicken is tender and almost dry.

It is popular during festive occasions or wedding in South East Asian countries.  To avoid sticking to the bottom of the pan, stir constantly and make use of your  non stick utensil if you have. Adjust the dry chili used according to your tolerance, normally this is quite spicy with a hint of sweetness.

Best eaten with rice cake (lontong), flavored rice or flat bread. In fact this chicken rendang compliments well with  the pumpkin pulao.

PUMPKIN PULAO

You  might have eaten  pumpkin pie, pumpkin soup, pumpkin bread or pumpkin pancake but have you tried Pumpkin Pulao?  It  is an easy and irresistible recipe with  pumpkin and basmati rice. This nourishing pulao has a lot of flavors and very satisfying meal. It goes very well with raita and meat dishes but far simpler and quicker to prepare..

This wonder vegetable is loaded with Vitamin A and anti-oxidant, good source of Vitamin C. K. E and lots of minerals including magnesium, potassium and iron.

ULTIMATE OATMEAL COOKIES

Looking for a healthier version of oatmeal cookies?  This recipe for Oatmeal Cookies is just what you need. It is made with rolled oat and less sugar. I have added mixed peel and raisin which is easily replaced with dried cranberries, dried peaches or cherries. If you dough is sweeten by raisin, just add only a quarter cup of sugar but this is entirely up to you.

This cookies makes a great lunch box treat and  is perfect for cooking with your kids.

ULTIMATE OATMEAL COOKIES
Yield     :    40 cookies

1  C all purpose flour
1+1/2 C  rolled oat
1/2 C  vegan butter melted/oil
1/4 - 1/2 C brown sugar
1/4 tsp salt
1/2 C  mixed peel
1/2 C  raisin
1/2 tsp baking powder
1-2 TB water

DIRECTION

Preheat oven @ 160 C.

Combine flour, baking powder and salt.

Whisk together butter and sugar.

Now add butter mixture to the flour, stir to combine.

Add in mixed peel and raisin, forms into soft dough, if too crumbly, add 1-2 tablespoons of water.

Pinch dough into small ball and flatten slightly. Place balls onto baking sheet.

Bake for 15-20 minutes (cookies will seem underdone but do not overbake). Remove from oven and let sit in the pan for 5 minutes.

Transfer onto rack to cool. When completely cool, store in an airtight container.

RED BEAN SWIRL BREAD

My boy is a great fan of red bean, anything stuff with this, he happily devoured them. Oh gosh, he can easily eat a loaf of this red bean swirl bread at one sitting!

This recipe yields a decent loaf, it is stuffed with red bean (use store bought) but you are free to substitute the filling with savory or others according to your taste. Since it is such a hit at my home, I thought I would share this recipe so you could also enjoy this incredible bread as much as we did.

CORN & POTATO PARATHA

Paratha or unleavened flat bread is usually pan fried on griddle, stuffed with potato, leaf vegetables, cauliflower, lentil or paneer. It is so light yet filling. They  can be served during breakfast, lunch or at dinner time with chutney, pickle, yogurt, meat or any  vegetable curries.

For this recipe, had combined whole kernel corn with mashed potato. Green chili is added to improve the flavor of this nutritious paratha. They turned out so soft and best eaten hot immediately after you have cooked them.

PUMPKIN BANANA MUFFIN

I did a little baking for our breakfast. Since I had pumpkin and banana in hand so the best thing to do is to incorporate them in this experiment.

Pumpkin Banana Muffin  turned out incredibly moist and delicious. Really happy with the result, yet you can creatively think of other tweaks. Perhaps adding chopped nut or chocolate chip to the batter.  They're a perfect way to start the day!

APAM PISANG BAKAR (BUTTERLESS YEASTED BANANA CAKE)

This is a common recipe from our household using fully ripe banana. It is normally steamed but my recipe below is baked. Have also added instant yeast to rise.

For sugar,  either increase or decrease according to the sweetness of the banana you had used. After mixing all the ingredients together, pour onto greased pan and let rise until doubled. Make sure your pan is deep enough to accommodate the increase, mine rose to the rim of the pan or use muffin pan but filled only half full..

APAM PISANG BAKAR (BUTTERLESS YEASTED BANANA CAKE)
Yield     :    One loaf

1+1/4 C  all purpose flour
1 C  mashed banana
1/2 C  castor sugar
3/4 C + 1 TB  warm evaporated milk
1/2 tsp salt
1+1/2 tsp instant yeast

DIRECTION

Grease 8 in deep cake pan. Whisk together milk, yeast and sugar in a small bowl.

In a mixing bowl, put in flour, banana and salt. Stir well.

Now add the milk mixture to the flour, stir to combine.

Pour mixture into greased  pan and let sit for 1 hour. Towards the end of rising time, preheat oven @  170C.

Bake for 40-45  minutes or until a skewer inserted comes out clean.

Let sit in the pan for 10 minutes, transfer onto rack to cool.

Linking to  Yeastspotting 10-28-11  

2C PULAO

Instead of plain white rice, try adding colorful vegetables to them, not only it improves the flavor but colorful and healthy as well.

Corn  is rich in fiber, contains Vitamin B1. B5, Vitamin C and helpful for detoxifying your colon while carrots are an excellent source of  beta-carotene.

If using basmati rice, soak it for 30 minutes then drain. Add in the rice after the water has reached boiling point.  2C Pulao  is best eaten with spicy gravy of your choice..

JEMPUT2 PISANG/ BANANA FRITTERS (BAKED)

Undisputedly our traditional kuih serve for generation. It is served during breakfast or as teatime snack. There are many variations to prepare Jemput2 Pisang/Banana Fritters (Baked),  some added sugar and coconut. But I prefer to omit those since banana is already sweet and opt for healthier version by baking them.

Jemput2 Pisang/Banana Fritters (Baked) Recipe  tasted as good as you have fried them but the only missing is the golden color you get when deep frying.

JAM FILLED BUNS

This recipe is taken from  here but I have converted them into Jam Filled Bun since a certain ingredient is not available at my pantry.

It is semi rich dough,  won't rise much and you can bake them using lightly greased silicone mold or muffin pan.  The easiest way to fill the bun is by flattening the dough then place the jam in the middle, close the edges, shape back to a ball.  I shaped the dough into a coil about 10 inches long.  Choose one that you are comfortable with, either way they turned out fabulous though.

JAM FILLED BUNS
Yield      :    9 buns

2 C  all purpose flour
1/2 C  evaporated milk
4  TB  soft butter
3 TB  sugar
3/4 tsp salt
2 tsp  instant yeast
1/4 C  fruit preserve/jam

DIRECTION

In a small bowl, combine milk, sugar and butter. Heat the mixture in a microwavable bowl until warm to touch.

Place flour and instant yeast in a mixing bowl, stir to combine.

Now add the milk mixture and salt, forms into soft dough.

Transfer onto floured work space and knead by hand for 6-8 minutes. If too sticky at a tablespoon of flour.

Place the dough into greased and covered bowl for 1-11/2 hour until puffy, may not double in bulk.

Divide dough into 9 balls. Flatten each ball and stuff with a teaspoon of jam, roll back into a round again. Or. make coil by rolling the ball between your hand about 10 in long.  Coil dough strip with the folded side down onto baking sheet. Make a deep indentation in the middle and fill with jam.. Let sit for 1 1/2 hours. Towards the end of rising time, preheat oven @ 180 C.

Bake the buns for 20-25 minutes until golden brown.

Linking to  Yeastspotting 10-21-11

STRAWBERRY BREAD

Easy bread to be enjoyed at any time of the day. Fresh strawberries are added to the batter  This makes a nice treat with your coffee or a great addition to brunch..

The final product yielded an incredible results. The bread was studded with a little moist chunk of fruity goodness. All  members of my family liked it.

BAKED BEIGNETS

Baked Beignets are sweet baked treat that are part bread, part doughnut. It was introduced by French families in Louisiana  during  mid 1700 along with their chicory coffee.

 Never baked beignets before but  when I saw them on the net, decided to bake them myself. There are two types of beignets - fried or baked. Of course my choice goes to healthier version and easy method.

Combination of  Baked Beignets and sweet coffee  are  so satisfying and filling too.  Start baking yours to enjoy this lovely bake!

DAL GOSHT

This is a wonderful recipe combining lentil and meat. Though it requires constant stirring to ensure that the gravy does not stick to the bottom of the pot, it is so satisfying and absolutely delicious.

Instead of toor dal, you can use kidney bean, bengal gram or a mixture of all the dal. Another option, add vegetables like cauliflower, potato, yam or turnip to this dish for a more healthier version.

DAL GOSHT
Serves 4-6
Adapted from Sanjeev Kapoor

1/2 C  masoor dal (split red lentil)
750g mutton cut into bite size
1 big onion
2 green chili
2 tsp cumin powder
1/2 tsp turmeric powder
1+1/2 tsp chili powder
1+1/2 in ginger chopped
6 cloves garlic chopped
1 tsp cumin seed
1/2 tsp garam masala
2 TB cooking oil
2 TB lemon juice
3 TB chopped cilantro
salt and sugar to taste

DIRECTION

Place dal, onion, green chili, cumin powder, turmeric, half of the ginger and mutton in a deep pot.

Pour in 4 cups of water and bring to boil. Cover and cook until meat and dal are tender, stirring in between.

Heat the oil, add cumin  seed, when it begins to change color, add remaining ginger and garlic, saute until fragrant.

Add chili powder, stir then remove from heat.

Pour this mixture together with the oil into cooked dal and meat.

Add lemon juice, salt, sugar and garam masala. If more gravy is needed add more water. Simmer on low heat for 10 minutes.

Serve hot, garnish with chopped cilantro.

SESAME AND ALMOND SLICE

Breakfast slice is a great way to serve your kids on busy mornings. It barely take a few minutes to prepare. Not only that, you can customize to suit the taste of your family members, the ingredients include many things you probably have on hand.

Next time, when you need an easy and healthy breakfast on the go, give this Sesame and Almond Slice a try. Definitely you will love them!

CINNAMON SWIRL BREAD

There are various recipes to bake Cinnamon Swirl Bread found on the net but settled with this one from Nestle and  made changes to the filling used.

It turned out fabulous and  my family love them so much. I  have to confess that bread baking is now part of my regular routine and enjoy every minute of the whole process.

If your evaporated milk is chilled, do add hot water but if it isn't, just add warm water. The temperature of the liquid should be warm to touch if too hot, let it cool down a bit.

CINNAMON SWIRL BREAD
Yield     :     One loaf

2 + 1/2 C  all purpose flour
1/2 C evaporated milk
1/2 C hot water
1/4 C  sugar
3/4 tsp salt
2 TB butter
1 + 1/2 tsp instant yeast

FILLING

1/4 C sugar
1 tsp cinnamon
1 tsp all purpose flour
1 tsp cocoa powder (optional)
1 TB melted butter

DIRECTION

Combine milk, hot water, sugar, butter and salt in a mixing bowl.

In a large mixing bowl, combine flour with instant yeast.

Make a well in center, pour the wet ingredients and forms into soft dough.

Place dough onto floured board, knead by hand for 10 minutes until smooth.

Transfer into greased and covered bowl, leave to rise until doubled for an hour.

Gently deflate the dough, roll our into rectangle. Brush with butter, spread the filling evenly leaving 1 in border.
 Tightly roll the dough jelly roll style.

Pinch the ends to seal. Pinch the long seam closed. Place into greased loaf pan, let sit for an hour. Towards the end of rising time, preheat oven @ 180C.

Bake for 25-30 minutes until golden brown. Brush with melted butter if desired after removing from the oven.

Cool on rack. Slice to serve.

Linking to Yeastspotting 10-07-11  

PASTA WITH SPICY TOMATO SAUCE

For a change, I love to cook this pasta cooked in spicy tomato sauce.  Pasta w/Spicy Tomato Sauce  has slightly tangy and sweet flavor. Besides prawn, that I'd added you can opt for chicken pieces. Throw in some vegetables of your choice, this has became a complete meal by itself..

For chili paste, you can buy a tub from supermarket or make your own using 10-15 dried chili, soak in hot water for a few minutes then drain and blend. If you love spicy food, it is economical to grind a lot more for future use.

In case you are vegetarian, do omit the  prawn/ chicken, replace them with tofu.

DATES YOGURT CAKE

Another easy recipe to whip up a delicious cake. All done by hand, simply mix and bake. The only extra work is removing the stone from the dates and chopped them.  Best to chop up the dates in larges chunk so it is visible on your cake.

Dates Yogurt Cake  is so moist and delicious. I'.m having hard time to preserve the bake before it disappears. Will definitely bake them often.

VERMONT OATMEAL BROWN SUGAR BREAD

One of my favorite ingredients in baking is oat. I had muffin, cake, rolls and bars made with oat. Did you notice that I'm obsessed with bread baking too. When checking a new recipe on the net, I just can't resist to visit KAF since  most of their recipes showed up and really to my liking. They are fail proof and exceptionally good.

This Vermont Oatmeal Brown Sugar Bread recipe also adapted from their site but with slight adjustments. Have baked half of them using muffin pan instead of a loaf.  Despite all the changes,  they turned out fantastic and full nutty flavor of  oat.

POTATO CUPS

Potato Cups make a tasty appetizer.  Prepare them ahead and reheat them  just before serving. You can also freeze them. Run a sharp knife around the edges to loosen them from the cups.

These are made of grated potato, onion, garlic, cilantro and cornflour. It is ready in no time since I have cooked them using microwave. For crusty cups you can bake Potato Cups in muffin pan.

FRUITY COOKIES

Adding dried fruit in biscuits  not only help to sweeten this snack but also add a chewy quality. You can add any dried fruit available like dried cranberries, apricot, fig or fruit mix to them.  Along with dried fruit, chopped toasted nuts can be incorporated in the dough but this is optional.

These Fruity Cookies were very easy to make and so good.  They disappear fast once you laid them on the table.

HONEY WHEAT BLACK BREAD

Sightly sweet and has a subtle flavor of coffee.  Combination of honey, coffee and cocoa make this bread a special treat with your cuppa.

The dough is quite sticky and you need to add extra  flour to work with.  It rose quite substantially  after it has been baked. Give it a try friends! I think you will be amazed at how tasty  and fluffy it turns out.

HONEY WHEAT BLACK BREAD
Adapted from  here
Yield      :     6 rolls

1 and 1/4 C  all purpose flour
3/4 C  whole wheat flour
1/2 C  warm water
1/4 C  honey
1/2 TB  cocoa
1 tsp instant coffee
3/4 tsp salt
1 and 1/4 tsp instant yeast
2 TB melted butter

METHOD

Place flour, cocoa, yeast and salt in a mixing bowl. Stir to mix.

Add in honey, butter and warm water. Mix and forms into soft dough. If too sticky, add 1-2 tablespoons more flour.

Transfer onto floured board, knead by hand for 10 minutes.

Place dough in an oiled and covered bowl, let rise until doubled for about an hour.

Gently punch the dough, divide into 6 ball. Shape as desired and let rise for 60 minutes. Towards the end of rising time, preheat oven @ 180C,

Bake for 20-25 minutes. Cool on wire rack. Enjoy!

Linking to  Yeastspotting 9-23-11

SHAHI MURG (CHICKEN IN YOGURT)

Naan is a favorite of my son and he prefers to eat them with chicken dish. Since I had a bowl of yogurt, so this is an appropriate gravy to cook with.

Perfect blend of spices, makes this dish scrumptious and creamy.  Had used ready made korma powder if not you can use a mixture of ground coriander and ground cumin. We need more gravy to dip so added a little bit of water at the time of cooking but this is not necessary if you prefer thicker one.

This goes well with capathi, naan, paratha or even rice.

SHAHI MURG (CHICKEN IN YOGURT)
Servings     :     4-6
Adapted from Hjh Suraya Bee

1 whole chicken, deskinned and cut into 8-10 pieces
1 TB garlic paste
1 TB ginger paste
1 TB course ground black pepper
1/2 C warm fresh milk
1/2 tsp saffron
500 ml yogurt
1/2 C coriander leaves, chopped
4 cardamoms
4 cloves
5 cm cinnamon
3 large onion chopped
1 TB korma curry spice
1 TB chili powder
2 pieces bay leaves
2 red chili coarsely sliced
2 green chili coarsely sliced
2 tomato quartered
1/4 C silvered almond, toasted
1/4 C raisin
salt to taste
4 TB ghee/ vegetable oil

METHOD

Marinade chicken with ginger garlic paste and black pepper for 20 minutes.

Infuse saffron in warm milk, put aside. Beat yogurt till smooth then combine chopped coriander leaves in it.

Heat the oil, saute cloves, cinnamon and cardamom till fragrant. Add in chopped onion, saute until light brown.

Add in korma spice, chili powder and bay leaves, saute until oil seeps.

Now add the chicken, stir to coat with spices evenly.

Add in yogurt mix, saffron infused milk, red/green chili and salt to taste.

Reduce flame, cover the pot and simmer for 20 minutes, stir every now and then.

When the chicken is tender, add the tomato, silvered almond and raisin, stir well.

Sprinkle chopped coriander leaves at the time of serving.

Best served hot with any type of rice or bread.

CHOCOLATE CEREAL BISCUIT

Cereals are a  great ingredient to add in cookies and dessert bars. They add an interesting taste and also a bit of fiber in your diet.

If you have a large box of uneaten cereal, I recommend you to bake a small batch of cookies to test whether this is acceptable to your kid. Later on you can double or triple the recipe if your kid favored them.

Here is my basic recipe of Chocolate Cereal Biscuit  using nestum (breakfast cereal) but you can fiddle around with it to fit your own
taste.

GOLDEN PULL APART BUTTER BUN

                                                                    Before baking

                                                                   
There is nothing more satisfying  for me  than making a successful batch of bread. Once you start to get the feel of making bread, you are addicted.

If you are new to bread-making, this is really good recipe to start with. It produces beautiful and fluffy bread though it takes more than 3 hours to bake them.

If you want to use active dry yeast increase the amount  to 1 1/4 teaspoon and mix the yeast with 1/3 cup of warm water. Let it proof for 5-10 minutes before you add it to the flour.

RENDANG PADANG

Rendang is a dish using  chicken, beef, mutton or even seafood slow cooked with dried/fresh  chili, onion, ginger, galangal, fragrant leaves in coconut milk until the the liquid is dried up and the meat is tender. It is part of  essential meal for festive occasions in South East Asian countries.

There are many variations to cook this dish.  For spicy food lovers, this Rendang Padang uses  bird's eye chili (chili padi)  which can be varied according to your taste.  The slow cook process allows the meat to absorb all the spices and becomes soft. This also requires  frequent stirring so it does not stick to the bottom of the pan..

CHECKERBOARD COOKIES

I have decided to spend my afternoon making this Checkerboard Cookies. At first glance, I thought it will be complicated to prepare, the more different recipes found on the net  driving me more confused especially all those measurements.

This requires a little bit of extra effort to make these fanciful cookies but it is worthwhile.  Really enjoyed and pretty simple to bake them. The rectangle dough of plain and chocolate is cut into 2 then stack on top of each so you have 4 layers.  Now slice each log about  1/2 in thick  then stack them  alternately to obtain checkerboard pattern.

Checkerboard Cookies  is mildly sweetened with half a cup sugar but you can add more if you want it sweeter. Another tip is to place the dough into clear storage bag, roll out into rectangle about 7 x 9.5 in  for both plain and chocolate dough. After chilling, using a scissor,  cut open from the center of the bag. This way we need not use any flour and avoid sticking to your board. Line your board with plastic when you did the stacking job.

ONION BIALYS

This is totally unknown to me until I saw them on the net. Originated from Poland, this bialys  uses less ingredients compared with other rolls and no added fat. It is similar to bagel but without the hole and not boiled.

They are soft and had chewy crust. Though my onion turned extra brown but they remained delicious and sweet, came  from the fried onion. At the time of baking, nice aroma filled the entire kitchen.. It is best eaten right after it has been baked.

ONION BIALYS
Adapted and modified from The Bread Bible
Yield     :      6 bialys

2  C  high gluten bread flour
1/2 tsp instant yeast
1 tsp salt
3/4  C plus 2 TB warm water

ONION FILLING
2 and 1/4 tsp oil
6 TB  chopped onion
1/4  tsp salt
black pepper to taste

METHOD

Mix together flour, instant yeast and salt. Gradually add the water and forms into a dough.

Knead the dough by hand for 10 minutes and place it onto greased and covered bowl.

Let rise for 1 1/2-2 hours until doubled. Punch the dough down, let sit for another 45 minutes.

Prepare the filling by heating the oil, saute the onion until translucent. Remove,  add salt and black pepper. Cool.

Punch the dough down, divide into 6 balls. Shape each ball into 2 1/2 in-4 in  round and make a deep indentation in the center leaving 1 in rim.  Spoon the filling in the center..

Let sit for 15 minutes. Preheat oven @ 180 C.

Bake the bialys for 15-20 minutes until golden brown. Cool on rack.

Serve warm.

Linking to  Yeastspotting 9-9-11  

DAISY COOKIES / BISKUT DAHLIA

One of popular cookies served during  festive occasions. Made with regular ingredients available from your pantry.

It requires a bit of time, since you have to press the cookies one by one but it's worth your effort. Turned out tasty and handsome too.  One thing I love about this cookies is that you need not use any  frosting /icing since they're pretty once you had pressed them out of the mold. Pearl sugar, dragees and sprinkles can be placed on top of this cookies to dress it up a bit and give it more festive appearance.

DAISY COOKIES / BISKUT DAHLIA
Yield        :       50 cookies

180 g  corn flour
  50 g  all purpose flour
110 g  condensed milk
125 g  softened butter
1/2 tsp vanilla extract
glace cherries for decoration

METHOD

Combine all purpose flour and corn flour in a mixing bowl.

Using a whisk, beat butter, vanilla and condensed milk until just combined. Don't overbeat.

Now mix milk mixture with the flour and forms into soft dough. If it is still very soft, add 1-2 tablespoons of cornflour. You must be able to shape the dough into a ball.

Using  daisy mold,  press the dough onto baking sheet. Complete the rest of the dough. Preheat oven @ 160 C. Dot each cookies with cherries.

Bake for  15 -20 minutes. Transfer gently and let cool.

When completely cool, store in an airtight container.

Linking to These Chicks Cooked Link Party 

 Connect with me:

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