Cinnamon Sugar Pretzels

Who doesn't like pretzel? Bread that be found in a unique knot like shape, sprinkle with assorted flavours which make us drooling. Baking pretzels are so much easier than you think. You can make your own home made pretzel in 30 minutes....yes u heard it right-30 minutes. Classics pretzels are sprinkled with salt but, nowadays you can find them with 1001 variety of toppings all yelling for the passerby to grab one or maybe more. My personal favourite are none other than the ever famous cinnamon sugar


Ingredients

4 cups all purpose flour
1 packet active yeast
1 tsp salt
1 tbsp granulated white sugar
1 1/2 cups warm water
1/4 cup baking soda



For the topping

3 tbsp butter
1/2 cup brown sugar
1 1/2 tsp cinnamon powder


Methods

Combine the warm water and yeast in a large bowl and give it a good stir, let it stand a few minutes. After a few minutes, you will notice the yeast mixture starts to froth. Add in the flour, sugar and salt. Mix well to form a dough.

Dust a little flour on a flat surface of your kitchen counter or table and start kneading the dough for 5 to 10 mins till it is soft.

Place the dough in a large bowl greased with butter  and cover with kitchen cloth. Place the bowl in a warm place for 1 hour to let the dough doubled in bulk.

After 1 hour, turn the dough onto a lightly floured work surface and divide the dough into 12 equal sizes. Working with one piece of dough at a time, roll the dough into a 20 inches long, skinny rope using the palms of your hands. Lift the ends of the rope toward the top of your work surface and cross them. Cross them one more time to make a twist, then fold the twist back down over the bottom loop to form a pretzel shape.

Cover the pretzels with kitchen cloth and let it puff up for 20 minutes. Prepare the soda bath by measuring 6 cups of water in a bowl and dissolve the baking soda. Dip the pretzels into the baking soda mixture and place on a baking sheet.

Preheat oven at 375 F or 190 C and bake on middle rack for 18-20 minutes. Remove from oven

Cinnamon sugar topping 

Methods

in a large tray combine sugar and cinnamon. Melt the butter and brush it on the pretzels and dip in the cinnamon sugar mixture

Ready to be served. You can serve plain pretzels with chocolate dipping as well

Orange Cupcakes With Cream Cheese Frosting

Cupcakes, cupcakes and more cupcakes...this little cakes in cups has become a trend now. Anywhere and everywhere bakery around the world proudly displaying their cute little cupcakes to attract kids and adults alike. 1001 flavours and creative swirl of frostings and sprinkles, who can resist a cupcake??


For Cupcakes

Ingredients

1 1/2 cups all purpose flour
1/2 cup butter, room temperature
3 eggs
1 cup granulated white sugar
1/4 tsp salt
1 tsp vanilla essence
1 1/2 tsp baking powder
1/2 cup orange juice
2 tbsp orange zest

Orange Cream Cheese Frosting

Ingredients

200 g cream cheese
3 cup confectioners sugar
1/2 cup butter. room temperature
1 tsp orange essence
1 tsp vanilla extract
2 tbsp orange zest
Few tbsp milk(if needed)

Making Cupcakes

Methods

Preheat oven to 350 F

In a electric mixer, beat in sugar,butter,eggs and vanilla essence till creamy in medium speed

In a large bowl sift in flour,baking powder and salt. Alternate by adding dry ingredients with orange juice into the creamy butter mixture. add in the orange zest and beat till all ingredients combined and smooth.

With an ice cream scoop, scoop in the batter into the cupcake liner. Place cupcakes in the center rack of the oven and bake for 12-15 minutes. Once done cool in wire rack

Making Cream Cheese Frosting 

Methods 

Using an electric mixer, beat cream cheese,butter,orange essence and vanilla essence on medium speed until light and fluffy

Reduce to low speed, gradually add in confectioners sugar one cup each time. Increase speed to medium and beat till smooth

Put frosting in a piping bag fitted with large star tip and start piping the frosting from center of the cupcake, working your way around circling the entire area of each cake.

Garnish with orange zest and take your first bite of your hard work

Notes

• Instead of piping, you could spread the frosting using spatula, by halving the frosting recepi

• For the frosting, if the batter is too thick you can loosen it with few tbsp of milk. If too runny you can add in more confectioners sugar to thicken it. Remember to add 1 tbsp at a time

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Chocolate Raspberry Pie

Treat for the eyes and mouth...chocolate raspberry pie. Its a joy to serve this pie on the dinner table after a great saturday dinner. Creamy chocolate filling with tart raspberries sitting on buttery flaky pastry, hmmmmmmmmm...i'm drooling


Ingredients

1 cup all purpose flour
1/3 cup confectioners sugar
1/2 cup cold butter (diced)
1/8 tsp salt


Methods

For the crust

Lightly butter an 9 inch tart pan with removable bottom

In a large bowl, combine flour,salt and sugar. Mix well. Add in the diced butter and with your fingers crumble the butter to combine with flour until the pastry starts to come together.

Transfer the pastry to the prepared pan and evenly press the pastry onto the bottom and up sides of the pan. Pierce the bottom of the crust with fork to prevent puffing.Cover and refrigerate the crust for 15 minutes.

Preheat oven to 440 F or 220 Cel. Bake the crust in the center rack of the oven for 15 minutes. Remove from oven and let the crust cool

For the filling

1 1/2 cups chocolate chips
1 tsp vanilla essence
1/2 cup confectioners sugar
1 cup cream
1/2 cup raspberry jam
1 pint fresh raspberries

In a microwave melt the chocolate chips,cream and confectioners sugar for 1 1/2 to 2 minutes uncovered. Stir it once every minute during heating. Once chocolate and sugar well melted, remove from microwave and add in vanilla essence and raspberry jam and stir well

Spread the mixture into the chilled pie crust and bake at a center rack of the oven at 320 F or 160 Cel for 10-15 minutes.Remove from oven and cool on a wire rack for 10 minutes

Garnish with fresh raspberries and serve

Avocado Honey Smoothie

Avocado and honey blend known as skin glowing smoothie. Luscious,creamy and packed with healthy fats.
This green smoothie is ideal for breakfast and will keep you going till lunch.


Ingredients

1 avocado
2 tbsp honey
1 cup fresh/low fat milk


Methods

Halve the avocado,discard the seed and with a spoon scoop off the flesh

In a blender, blend the avocado,milk and honey till smooth and creamy.

Pour into a serving glass and drizzle with more honey as desired before serving

Chocolate Passion Fruit Pavlova

A twist to a classic pavlova with a chocolate based meringue. While pavlova and passion fruit is a best combination, you can really use any type of fruits for your pavlova topping such as strawberry,raspberry, mango,kiwi and etc. Named after a famous Russian ballerina Anna Pavlova, this is the one dessert that melt in your mouth.

Crispy crust and chewy inside , topped with whipped cream and tangy passion fruit is a crowd puller. Diet is a big NO when it comes to pavlova. After all, who thinks of dieting when a gorgeous dessert being served.

Ingredients

5 large egg whites (room temperature)
1 cup superfine sugar
1 tsp corn starch
1/4 cream of tartar
1 tsp vanilla essence
1 tsp vinegar
2 tbsp cocoa powder
2 tbsp semi sweet chocolate chunks/chocolate chips


Topping

1 cup cold heavy whipping cream
1 tbsp granulated white sugar
2 pulps of passion fruit


Methods

For the Meringue

Line a baking sheet with a parchment/baking paper and draw a 7 inch circle on the parchment paper. Preheat the oven to 300 Degrees F or 150' Cel

Using a electric mixer, bet the egg whites and the cream of tartar on medium to form a soft peaks. Add sugar a tablespoon at a time and beat on high speed  till the meringue is shiny and form a stiff peaks. Make sure the sugar is fully dissolved and smooth to the touch. If the sugar still gritty continue beating till smooth.

Add vinegar and vanilla beat till combined. Sift in the cocoa powder and cornstarch to the meringue base. Add in the chocolate chunks/chips and gently fold in till combined.

Dab a little meringue on the underside of each corner of parchment paper to keep it on place. Gently pile the meringue inside the circle drawn on the parchment paper and smooth the edges

Place the baking tray in the oven and immediately reduce the oven temperature to 250 F or 120 Cel. Bake the meringue for 60-70 minutes till the outside is dry. Turn the oven off, leave the door slightly ajar and let the meringue cool completely in the oven about 1 or 2 hrs

For the topping

Using an electric mixer, whip the cold cream and sugar until soft peaks form. Before serving, mound the whipped cream into the center of the meringue and drizzle with passion fruit pulps and serve immediately


Notes

Once baked, the outside of the meringue will feel firm to the touch. There maybe some cracks but that's ok as you can see that the inside is soft and moist

Do not immediately remove the meringue from the oven as sudden change of temperature will result with more crack and the pavlova tends to collapsed

Pile up the whipped cream and fruits just before serving to avoid the meringue become soggy

Paneer Butter Masala

Paneer butter masala is one of the popular dish in indian cuisine. Made with indian cottage cheese (paneer) rich in tomato gravy and spices is my upmost favourite paneer dish whenever i eat out. I tried the dish at one of local vegetarian restaurant for the first time and i'm hooked by it ever since. Goes well with garlic or plain naan bread. The earthy smell of crushed kasthuri methi/fenugreek leaves is the star ingredient for paneer butter masala. The tanginess of tomato puree with the combination of cream and butter, i can eat it everyday throughout my life




Ingredients

250 g paneer (diced)
2 tbsp butter
1 onion
1 tsp coriander powder
3 tbsp cream
1 tsp garam masala
2 tbsp cashew (ground to paste with little water)
1 green chilly
1 tsp red chili powder
1 tbsp oil
1/2 cup milk
1/2 cup water
1 tbsp kasturi methi (fenugreek leaves)
1 bay leaf
1 tbsp ginger garlic paste
5 tomatoes (blanched and pureed)
salt taste


Methods

In a pan, heat oil and butter. Fry bay leaf for 10 seconds. Add onion, ginger garlic paste and fry for 1 minute

Add the tomato puree and chilly powder. Saute till oil starts to separate the sides of tomato paste

Add cashew paste and coriander powder, stir well. Add milk and water,simmer on a low flame

Add green chilly and salt. Simmer till the gravy thickens

Add the diced paneer and cook for 3 minutes. Crushed kasthuri methi and add into the gravy together with garam masala and stir. Add cream and stir. Remove from flame

Garnish with cubed butter and drizzle with cream

Serve with naan, kulcha or chapati


Notes

• If you are out of stock with paneer, you can try the dish with tofu. Simply dice the tofu 1/2 cm thick and add to the gravy

• If gravy is too thick, add 1/2 water and cook for 3-4 min

• Do not over cooked the paneer, it will become dense

Figs Breakfast Toast

Breakfast toast is something so dear to me. One of my childhood favorite breakfast that i always look up to. Memory of my mother cracking eggs and whisking milk into the sweet custard base still lingering in my mind. This fancy western breakfast served on the breakfast table made our sundays on those good old days.

I'm dishing up my version of breakfast french toast with sweet  mission figs, which compliments the toast really well. Figs is not a regular sightings in our local markets. When i caught a glimpse of dark, purplish  beauty i know for an instance i have to get it...so i did

Ingredients

For the syrup

1 cup maple syrup
1/2 tsp vanilla essence


For the custard

10 slices french bread (cut into 3/4 inch thick)
10 fresh figs
3 eggs
1 tbsp sugar
1 tsp vanilla essence
1/2 cup milk
3 tbsp butter
pinch of salt


Methods

In a bowl whisk together the milk,eggs,salt,vanilla essence and sugar. Pour batter into a baking dish

Soak the bread slices into the batter and let the custard coat both sides of the bread.

Melt butter in a sauce pan and place the soaked bread. Cook till golden brown for 2 mins at each side. Drain excess butter and transfer into a platter

In same sauce pan, combine maple syrup,figs and vanilla essence. Simmer in a medium flame till the figs caramelized.

Place the cooked figs on the toast and drizzle with the warm maple syrup.

Serve with your morning cup of coffee


Notes

• You can subtitute maple syrup with honey. Just simmer honey with figs and vanilla essence and drizzle it over on the warm toast

Spicy Egg Masala

Craving for something hot and spicy and the first thing i saw when i opened my fridge, is dozens of eggs. What else, spicy egg masala strike my mind. Lightly fried egg in a bed of vibrant red masala gravy is one of those irresistible dishes in my household. Dozen of eggs in my fridge is an excuse for me to make this egg masala..

Ingredients

3 Eggs
1 onion-chopped
1 tbsp chili powder
1 tbsp ginger garlic paste
1 tsp coriander powder
1 tsp garam masala
1 stalk curry leaves
1 tomato-finely chopped
2 tbsp oil
1 cup water
salt to taste
Coriander leaves for garnishing


Methods

Boil the egg for 10 mins. When done remove shell and stir fry with 1 tbsp oil for 1-2 mins. Keep aside

In the same pan add 1 tbsp oil, saute the onion till wilted and add in the ginger garlic paste and curry leaves. Stir for 1 min

Add tomato, chillipowder,coriander powder and garam masala. Fry for 1 min

Add 1 cup water and salt to taste. Stir and add in the eggs. Mix gently to coat the eggs with the masala mixture.

Once the the eggs coated with masala, turn off the flame

Garnish with coriander leaves and serve with rice or bread

Sardines Masala

Canned sardines is a must to have canned food in my monthly grocery list. Both my daughters loves sardines and could have it for 365 days without a fuss. Knowing that, mom have to consistently looking for a new way to dish up their favourite sardines. Instead of making regular stir fry i came up with masala based idea


The tangy & spicy sardines cooked with basic indian spices creates a wonderful aroma to the dish without worrying about the fishy smell that most of us encounters while dishing up sardines.


Ingredients

1 big canned sardines
1 star anise
2 cloves
1/2 inch cinnamon stick
2 cardamom pods
1 tbsp chili powder
1 1/2 tbsp fish curry powder
1 green chilly-slit into 4
1 medium sized tomato
1 onion
1 stalk curry leaves
1 tbsp ginger garlic paste
2 tbsp tamarind juice
1/2 tsp sugar
3-4 tbsp oil
salt to taste



Methods

In a frying pan, heat oil and fry the onion for 1 min. Add ginger garlic paste,curry leaves star anise,cloves,cinnamon stick and cardamom and stir for few seconds

Add in the green chilly, fish curry powder,chilly powder and tomato and stir for 30 secs

Add in water & canned sardines. Break the sardines with the back of a spoon to a bite-sized chunks

Add salt, tamarind juice,sugar and stir

Reduce flame to medium and let it simmer for 15-18 mins or till gravy thickens

Garnish with chopped green chilly and serve with white rice, bread or chappati

Overnight French Toast

Making a scrumptious breakfast is an easy task with this overnight french toast. Easy to prepare and a complete time saver. Baked french toast is a classic way to enjoy your weekends or weekdays breakfast. As the name suggested, preparation made ahead the night before and the next morning just pop it into your oven to be baked


Ingredients:

I loaf of french bread
5 eggs
1 1/2 cups whole milk
1/2 whipping cream
1 tbsp vanilla extract
3/4 cup sugar
1 tbsp cinnamon powder
1 tsp grated nutmeg powder
1/2 cup chocolate chips
A pinch of salt


Methods:

Grease 12 holes muffin pans with butter. Preheat oven to 350'F or 160'C

Cut the bread into 1/2 inch cubes and set aside

In  a bowl, whisk egg and sugar well. Beat in milk, cream.vanilla extract,cinnamon powder,nutmeg powder and salt

Add in the bread cubes and mix till well coated

Cover the bowl with plastic wrap and refrigerate for at least 6 hrs.

Remove plastic wrap, add in the chocolate chips and mix well

Grease 12 holes muffin pans with butter. Preheat oven to 350'F or 176'C

Spoon in the soaked bread cubes evenly into greased muffin pan and bake for 18-20 mins

Cool on a wire rack for 5 mins and serve with maple syrup, whipped cream or as it's own

Beetroot Halwa

Beetroot halwa is a delicious indian dessert made with mashed beetroot the same way how carrot halwa is made. One of the greatest way to make your kids to enjoy their beetroot in the form of dessert. With beautiful vibrant red you could simply mistaken it with red velvet but, who guessed it's a humble root vegetable.

I made carrot halwa few times before but never thought of making halwa with beet. Beetroot halwa is made mashed beetroot simmered in milk and the goodness of ghee. My kids are not fond of beets as a mom, i always have to find a new way to sneak in veggies in a creative way in their food. This ruby red halwa is one of those


Ingredients

1 cup beetroot, grated
2 cups milk
1 cup sugar
1/3 cup cashews/almonds, chopped coarsely
2 pods cardamom, crushed
5 tbsps ghee


Methods:

In a large pan, melt 2 tbsps ghee and fry the chopped cashews till slightly golden brown. Toss aside

Add in the grated beetroot and saute for 2-3 mins

Add milk and stir it occasionally till the milk thickened

Once milk thickens, add sugar, cardamom

The mixture will start to leave the sides of the pan

Add the cashews and stir for 1 min

Add the remaining 3 tbsps ghee and stir

When the ghee completely absorbed with the beet mix, remove from the flame

Garnish with more cashews or almonds and serve

Peas and Jeera Pulao

Pulao or Pilaf is a dish which rice is cooked in a seasoned broth. The dish is well known in India and Pakistan. There are many varieties of pulao and today i'm making peas and jeera pulao. Sunday lunch always very special for my family. With all those special gravy and side dishes simmering in the kitchen, i want my rice to be special too.

My younger daughter prefer her pulao with a simple cucumber raita as the rice, has been cooked in a flavoured broth that added the tastiness of the dish. She named pulao as a distance cousin of briyani. Pulao goes well with both vegetarian and meat dishes. Jeera render an earthy smell to the cooked rice. Basically, basmati rice is use to cook a perfect pulao but, as for my personal experience par-boiled rice are good to go


Ingredients

1 cup basmati/par boiled rice
1 cup frozen peas
2 tbsp ghee
1 dried bay leaf
1 tbsp jeera (cumin seeds)
salt to taste


Methods

Heat a pan  over a medium flame and melt the ghee. Add the bay leaf and cumin seeds and saute until cumin starts crackling.

Add the peas and cook for 2 mins. Add the raw rice saute until the rice grains fully coated in the ghee and turns to transparent in colur.

Transfer the rice into a rice cooker and measure 2.20 cups of water or as per instruction on rice packaging. If you are using par boiled rice the ratio is 1:1.5 (1 cup rice to 1 1/2 cup water)

Cook the rice. Once cooked, fluff the grains with a fork and serve with any gravies preferable to you.

Chicken Pot Pie

Pie is not in my baking list lately. Juggling between my ever demanding job and household to care for , has limited my pie baking time. Not till i came across with this simple yet gorgeous looking chicken pie dish. The use of frozen puff pasty saved me with the kneading pie dough.

Puff pastry comes handy when you are running out of time for recepis calling for pie crust. Chicken pot pie is easy to make don't get fooled by it's elegant look. In just a matter of time you can dish up an awesome pie for your family and friends. I love the combination of crispy crust on top of the pie covering creamy white sauce and the goodness of assorted bright coloured vegetables to go with it...let's bake a pie


Ingredients

Poaching chicken

6 pieces cleaned chicken breasts
1 celery stick, slit into 4
1 carrot, slit into 4
1 medium onion, slit into 4
2 cloves garlic
1 star anise
2 cloves

For white sauce

6 tbsp butter
2 carrots, peeled and diced
2 celery stalks diced
1 stalk chives/spring onion leaves, chopped
1 cup potatoes, boiled and mashed
1 yellow onion, diced
1 cup frozen peas
1/2 cup frozen corn
3 cups chicken stock-water use to boiled the chicken
1 cup whole milk
1/2 cup flour
salt to taste
1 teaspoon crushed black pepper
1 tbsp mixed dry herbs
6 ramekins, greased with butter

For crust

Puff pastry sheets, defrost
1 egg, beaten


To poach chicken

In a heavy deep bottom pan, combine all ingredients for poaching chicken and cook for 15 mins. Remove chicken from the broth and dice or shred into bite-sized pieces. Save the chicken boiled water for the sauce.


For the pie

Defrost puff pastry sheets. Preheat oven at 375'F or 175'C

Melt butter in a large pan and add in the diced carrots, cook for 5 mins. Add in the diced onion and celery and season with salt and black pepper. Cook till the onion wilted.

Add in the flour and stir continously for 2 mins. Pour in the chicken stock and whole milk. Reduce flame to medium and let it simmer for 5-8 mins with stirring occasionally till the sauce thickened

Add frozen peas,corn,chicken,chives and dry herbs. Remove from flame and let it cool for 5-10 mins.

Meanwhile, roll out the pie crust and use a bowl slightly larger than the ramekins, trace and cut out 6 circles Place the ramekins in a baking tray.

Evenly spoon the pie filling into the ramekins up to the brim. Place the pie dough over top and crimping the edges. Brush with egg wash and cut cross about 1/2 cm on the puff pastry for ventilation.

Bake for 20-25 mins or until the crust golden.

Remove and let them cool 10 mins before serving

Nilgiri Chicken Gravy

Bored of cooking and serving the same chicken curries over and over again? Nilgiri chicken is for you....give a try and you'll never regret. This recepi hails from Nilgiri hills in India. Nilgiri chicken curry is a juicy pieces of chicken simmered in assorted blend of spices. One of the best chicken gravy i ever tasted.

Complement well with pulao or briyani. A great Sunday lunch that would make you asking for more. Indian curries are well known for their spicyness which derived from well blended spices and herbs. Try it for a Sunday lunch and emerge as a domestic goddess.


Ingredients

1 kg chicken, cleaned
1/4 tsp turmeric powder
1 tsp red chili powder
1 1/2 tbsp ginger garlic paste
2 large onions
1 large tomato
1 1/2 tbsp yogurt
1 tsp lime juice
salt to taste
1 tsp sugar
3 tbsp oil
3 cups water

 Roast
20-25 mint leaves
8-10 curry leaves
8 shallots
3 green chillies
3 tbsp chopped coriander leaves
1 tbsp oil

Dry Roast
1 tbsp groundnuts
7 cashew nuts
1 tsp cumin seeds
1 cinnamon
3 cardamom pods
1 star anise
6 tbsp grated fresh coconut


Methods.

Place a frying pan on a low flame and add all the dry roast ingredients. Dry roast for 5 mins. Cool it before grinding to make a paste

Add 1 tbsp oil, fry the mint leaves,curry leaves,shallots,green chillies and chopped coriander leaves for 4-5 mins. Grind and make a paste

Heat oil in a in large wok/pan with medium flame add curry leaves and saute. Add in the onion and fry till wilted. Next goes ginger garlic paste and stir for 2-3 mins. Add red chilly powder,turmeric powder and tomatoes and fry for 4-5 mins

Add the ground paste and cook for 8 mins. Add yogurt,lime juice,chicken,salt and sugar. Cook for 6 mins without cover/lid

Add 3 cups of water and cook with cover/lid till the chicken tender and gravy thickens.

Garnish with roasted cashews and serve with pulao rice or briyani.


Notes 

• Some people don't like to introduce raw chicken meat into their gravy and i'm one of them. Coat chicken with 1 tsp turmeric and pinch of salt and deep fry for 6-8 mins before adding to the gravy and let it cook in the gravy till tender

Lemon Bundt Cake

I baked this beauty for my mother's 60th birthday. My first experience baking with bundt baking pan too. I bet you this is the ultimate lemon bundt cake with a superior tangy & tart lemon flavor which will make you asking for more.

I brought the cake to my office the next day only to be praised by my fellow colleagues. It always a beautiful feelings to share food especially dessert with your girlfiends and this cake is for you.


Ingredients

3 cups all purpose flour
1 cup butter
1 tbsp baking powder
1 1/2 cup sugar
1/4 lemon iuce
1/3 tsp salt
5 eggs
1/8 cup milk
3/4 cup flour-for dusting

Glaze

1 cup powdered sugar
2 tbsp lemon juice


Methods:

Preheat oven to 175' C or 350' F and place the baking rack in the middle of the oven

Butter the bundt pan evenly. Dust with flour to cover the pan completely. Remove excess flour.

Sift together the flour, salt and baking powder

With an electric mixer, cream butter and sugar until light and fluffy

Beat in the lemon juice. Add eggs one at a time and beat well. Add the flour mixture gradually alternating with milk.

Pour batter into a bundt pan and bake for 50-55 mins or till skewer in inserted in the middle of the cake comes out clean. Cake will slightly pull away from the sides of the pan. Let it cool in a baking pan for 10 mins and invert to wire rack to cool completely.

Glaze

Mix powdered sugar with lemon juice and till smooth and no lumps. Drizzle over the cake and sprinkle with lemon zest.

Let's dig in

Notes:

Buttering & flouring your bundt pan is important. Make sure to butter and dust the bundt pan with flour completely. This is to make sure when the cake is baking in the oven it will pull away easily from the pan and easy to invert to cooling rack

Shrikand

It was hot sunday afternoon and i need something chill to cool me down. Tired of smoothies & homemade juices, i need something different and challenging. How about a dessert a cool one. When i opened my fridge my eyes caught a glimpse of a tub of yogurt and there i go. First thing that comes to my mind is a traditional indian dessert. You could amazed how a simple yogurt can be turned into an awesome dessert to satisfy your sweet tooth and temper the sunny sunday

Shrikand is a famous dessert in the North India but right here in Malaysia, i wonder how many really heard  
of it. No worries dearies, here your chance to try your hand on the ever famous Shrikand. This is a dessert that requires no baking neither cooking. I call Shrikand a bachelor friendly dessert.


Ingredients:

1 cup greek yogurt
1 tbsp sugar/honey
5-6 strands saffron
1 cardamom pod-grounded
1 tbsp warm milk
almonds slivers


Methods:

Add saffron into the warm milk and give it a good stir. Set aside

In a bowl or serving cup combine yogurt,sugar/honey and crushed cardamom. Mix well

Add in the saffron mixture to the well combined yogurt

Garnish with almond slivers

Serve chilled

Notes:

Greek yogurt is simply thickened yogurt with very less water content. You can find it easily on the shelves of major hypermaket.

Baklava

Lately i have been craving for baklava. Dessert originated from the Middle East, with buttery phyllo pastry stacked with chopped nuts, sweetened with spices and honey is simply irresistible. Wait! i can make this at home what stopping me for doing so is the phyllo pastry. Working with phyllo dough is a tricky job which requires extra care to handle it as it very much fragile and tend to tear off easily. With some simple tips phyllo pastry is your best friend in whipping up scrumptious desserts for your loved ones.

My cravings for baklava has crossed its limits, when i'm rushing to hypermarket after work to get my phyllo pastry. I have to make it on the day itself no excuses. In instant my little kitchen perk up with the beautiful smell of phyllo pastry,chopped nuts, sweet smelling spices and what will the icing on the cake is my new found love...ORANGE BLOSSOM WATER. The moment i opened the lid of the bottle the smell of fresh orange blossoms perk me up heavenly.


Ingredients

1 package fozen phyllo pastry, thawed
1/2 cup melted butter (for brushing)


For Filling

1 cup coarsely chopped walnuts
1 cup coarsely chopped pistachios and
1/4 sugar
1 tsp cinnamon powder


For the Syrup

3/4 sugar
3/4 water
3/4 honey
2 tbsp orange blossoms water
2 cloves


Methods:

In a large bowl, mix together chopped walnuts,pistachios,sugar,cinnamon powder.

Clear the large space of your working kitchen counter and make sure the melted butter, the filling is nearby you. You have to work fast as the phyllo pastry tends to dry off quickly

Unwrap the phyllo sheets and carefully unroll onto the assembly surface. Keep the remaining dough covered with damp towel

Trim the sheets of phyllo to fit the bottom off a 9' inc baking pan. Brush the bottom and sides of the pan with melted butter, lay down a sheet of phyllo and brush with melted butter. Place another sheet of phyllo and brush with melted butter and repeat the step for 4 phyllo sheets. Spread the fillings on top of the phyllo evenly. Repeat the same steps till you done with all the phyllo sheets. Brush the top layer of phyllo with generous amount of melted butter and cut the phyllo stacks with a very sharp knife in a shape of diamonds.

position the rack in the middle of the oven and place the baking pan. Bake in 180' C or 350' F  for 45-50 mins till golden brown.

Meanwhile, prepare the sugar syrup by boiling sugar,honey,water and cloves over a medium heat for 10-15 mins. Remove from heat and add the orange blossoms water.

Pour the syrup over the warm baklava and let it soak completely for an hour. Garnish with nuts and dig in.

Notes:

• Phyllo pastry tend to dry up fast. Always damp a kitchen towel and lay it over the unused phyllo.

• Brush a generous amount of melted butter over a each layer of phyllo before baking to avoid it from breaking  while baking.

• Orange blossoms water can be purchased from any of middle eastern sundry shops. You can subtitute rose water with orange blossoms water

Lamb Malai Kofta

It has been sometimes since i whipped up something with lamb in my kitchen. My very first lamb dish few years ago was a disaster. That's explained why i stay away from lamb dishes. I enjoy my lamb on my plate but not preparing it...sounds like my lamb fobia still somewhere in me (is there any special name for lamb fobia?)


Finally, i decided to do something with my kitchen fobia. Someday, somehow i have to do it for the sake of my family. I couldn't punish my household for my fobia.  Here i am with my very first lamb dish in my blog....i cannot believe i'm blogging lamb dish.....hmmmmmm

I bet you this vibrant looking gravy is worth my fobia. Kofta is a hindi name for meatballs & malai is cream. Thus, this is the lamb meatballs cooked in creamy gravy with lot of flavours in between


Ingredients:

For the koftas

1 kg ground lamb
3 potatoes boiled & mashed
1 tsp ginger paste
1tsp garlic paste
1 green chilled chopped
1 stalk cilantro/coriander leaves chopped

For the gravy

2 white onion chopped
1 tbsp ginger garlic paste
1 tsp turmeric
1 tbsp kasturi methi (fenugreek leaves)-optional
1/2 heavy cream/cooking cream
1 1/2 cup tomato puree
1 1/2 tbsp chilly powder
1 cup tomato puree
1/3 cup cashew nuts( blanched and paste)
1 tsp cumin powder
1/2 tbsp garam masala
1 tbsp coriander powder
1 bay leaf/briyani leaf
1 tbsp cooking oil
1 tbsp ghee
Salt to taste

Methods

Meatballs

In a large bowl, mix well all the meatball ingredients. Make a small lime sized balls.  Refrigerate the meatballs for an hour.

Preheat the oven 200' C or 400' F and bake the meatballs for 20 mins. You can deep fry the meatballs if you are not using oven. Simply heat oil in a pan and drop the meatballs. Fry in a medium heat till golden brown. Toss and keep aside.


Gravy

In a large pan, heat the oil and ghee. Add onion,ginger garlic paste and bay leaf. Cook the ingredients till golden brown in a medium flame.

Once golden brown, add chilly powder,cumin powder,coriander powder,turmeric powder & salt. Stir and add in tomato puree.

Cook the sauce for 2 mins before adding cashew paste and cream. Cook till oil form in the edges of the pan. At this point, add garam masala & kasturi methi.

Add in the meatballs and gently stir for the sauce to cover the meatballs. Do not over stir which may cause the meatballs to break. Turn the heat to low and cook for another 6 mins.

Serve it hot with white rice, naan or bread.


Notes:

• The gravy will taste even better if you\ could give it standing time for 15-20 mins. By doing this, the koftas will marry well with the spices and gravy 

• Kasturi methi (fenugreek leaves) are easily available in indian groceries. 

Flan De Mango

My 1st blog in the month of may, let start it with dessert. Flan De Mango or mango pudding is similar to creme caramel with a twist. A popular Colombian & Puerto Rican dessert if you are craving for a smoothy, creamy & velvety texture to dig into. Fresh mango works best but you can always subtitute it with mango puree in the form of mango cordial just like me

I've have a 1/2 bottle of pure mango cordial sitting in my cabinet which nearing it's expiry. Thought of using it wisely so that i can empty the bottle before the date & comes up with this beautiful flan(angkat bakul sendiri)

Ingredients

For Caramel

1/2 cup sugar
1/4 cup water

For the Custard

4 eggs
1/2 condensed milk
3/4 cup mango puree
1 tbsp lemon zest
1 tbsp vanilla essence

Methods:

Caramel:

Grease 9' inch springform baking pan with butter

In a heavy bottom saucepan, add the sugar and water in a medium-low flame. Boil till the sugar turns to amber color. Immediately, pour the caramel into the baking pan that has been greased with butter. Cover the bottom of the baking dish completely with the caramel. You have to work fast as the caramel tends to get harden quickly. Set aside.

Flan

Preheat oven to 180' cel or 350' farenheit.

In a big bowl whisk the eggs,condensed milk,vanilla extract, mango puree & lemon zest till smooth. Sieve the custard mixture into another large bowl to get a smooth texture.

Pour the custard mixture into the hardened caramel coated baking pan. Cover the dish with aliminium foil and place the pan into a larger baking dish. Pour in hot water into the baking dish till the water reaches about half way up the sides of the baking dish.

Place the pan into the oven and bake for about an hour. After an hour insert a skewer into the center of the flan to check the doneness.

Remove from oven and let the flan cool. Refrigerator for an hour. To serve, run a knife all around the sides of the pan to loosen it. Then place a larger platter over it and flip it over. Carefully lift the baking dish up and serve.


Notes:

• Make sure you pick an extra large platter to to turn over your flan as there will be a lot of caramel flowing down.

• Be extra cautious when handling the caramel as it will be piping hot and mishandling will end up with terrible burns