Tuesday, March 9, 2010


North Indian Chicken Curry Recipe @ treatntrick.blogspot.com

Chicken was always a favorite for everyone.  There were tons of ways to cook chicken.  Am always on look out to try any new recipes to serve my family.

I came across this unique dish  by famous chef,  Zarinah Anwar. which does not use ginger and garlic in the recipe and really curious to know how it turns out.  This North Indian Chicken Curry does not use ready made curry powder but make your own from scratch.

The masala paste made of coriander seeds, cumin seeds and dry chili  are first roasted  then blended.   North Indian Chicken Curry was super yummy,  spicy and  very aromatic since using freshly blended  spices.  I would  definitely cook this again.

Sunday, March 7, 2010



Have baked muffin and cake using banana. What's next to cook with banana? This is a nice twist to a regular oatmeal cookies. It's a great way to use up your over riped banana. At the time of baking the aroma of bananas filled entire kitchen, certainly any essence is not required for the recipe. The cookies had soft center and pleasant to munch with.

Friday, March 5, 2010



Normally came across a dish with no onion and no garlic but this time I decided to try one using Nithu Bala recipe. It turns out to be a favorite with my family although it uses minimum ingredients. Thanks so much Nithu for sharing this lovely recipe. Done with my own style.


2 potatoes cut into cubes
1 and 1/2 teaspoons sambar powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 tablespoon oil
salt to taste
curry leaf


1. Heat the oil, fry the mustard seed until it crackles, add cut potato, sambar powder, chili powder, turmeric powder, salt, curry leaves and little water.

2. Cover the pan, stirring ocasionally, sprinkle water if it is too dry, let it turns soft.

3. Remove from heat.

4. Great to serve with rice or chapatti.

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Wednesday, March 3, 2010



Since it is very hot now so need to drink plenty of water and to compliment that have prepared this dessert for the weather. If possible try to get colorless agar agar since the sweet potato is orange in color, in order to get beautiful contrast shade. Can't get the plain so go ahead to make this dessert using red one. For more information about agar agar please follow this link, http://en.wikipedia.org/wiki/Agar


1 pack agar agar white powder (12g)
1 liter coconut cream
2 cups water
150g sweet potato cubed and boiled
150g yam cubed and boiled
250g sugar
4 pandan leaves (optional)


1. Boil sweet potato and yam with salt until soft. Drain and keep aside. Keep the stock.

2. Boil agar agar, sugar, pandan leaves and 2 cups of water plus the stock until boiling.

3. Add coconut milk and bring to boil again, pour in sweet potato and yam. Stir and remove.

4. Wet the desired mould, pour agar agar and let it cool.

5. Cool in the fridge.

6. Serve cold.

This Week's  Cravings

Monday, March 1, 2010



Have you ever tried baking eggless cake? Do try this one, it is so moist and tasted just right. Sprinkle toasted almond on top or decorate with your favorite frosting if you want.


1 and 3/4 cups flour
3 tablespoons unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 cup sugar
1/2 cup melted butter
1 cup milk
1/4 cup water
1 teaspoon cornstarch
1 teaspoon vanilla essence
toasted almonds for decoration



1. Preheat oven @ 175 C. Sift together flour, baking powder and cocoa powder.

2. Beat sugar, butter, milk and water until well blended.

3. Combine together dry ingredient and wet ingredient until well incorporated. Add the essence.

4. Pour into greased 7 inches cake pan, bake for 25-35 minutes until a skewer inserted in the middle of the cake comes out clean.

5. Remove cake from the pan after 10 minutes. Invert on rack.

6. Decorate the cake with favorite frosting if you want.

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