Screwpine Rice

My mom's garden used to be a heaven for screwpine leaves. Vibrant green bushes of screwpines occupied most of her garden landscape. Too bad all the beautiful bushes were gone while i'm typing my blog now. Too many intruder and trespassers has their share during their morning walk to make it gone.

Thank God i got a chance to have made this rice dish before its gone forever. Beautiful green and the fragrant of screwpine leaves is refreshing rice dish to serve during sunday lunch.



Ingredients

3 cups rice, wash and drained
4 1/e during 2 cups water
1/4 cup coconut milk
3 screwpine/pandan leaves (blend with little water to extract juice)
5 screwpine/pandan leaves, knotted
1 red chilly, slitted
2 cloves
2 cardamoms
1/2 tsp black peppercorns
Salt to taste
1 tbsp oil



Methods

Heat oil in a pan and add in cloves,cardamoms,peppercorns and red chilly

In a rice cooker add in the rice,water,coconut milk,salt,screwpine juice,screwpine leaves and fried spice mixture

Switch on rice cooker and let it cook till done

Orange Cranberry Loaf

This is the first time i'm baking a loaf in my kitchen. The thought of baking one always lingers in my mind and once i bought my brand new loaf pan, i just can't waif to make use of it. Thinking which recepi will be launching my new pan, orange and cranberries caught my eyes. How in the world something as good as this babies will escape from my eagle eyes. Here i am baking orange cranberry loaf


Ingredients

1 cup cranberries
3/4 cup orange
2 cups all purpose flour
1/2 cup pecans
3 eggs
1/2 tsp baking powder
1/2 baking soda
2 3/4 cups granulated white sugar
1/2 tsp vanilla extract
1 tsp salt
1/4 cup vegetable oil
1 tbsp orange zest



Methods


Using a cake mixer, beat sugar and oil in a medium speed till fluffy. Gradually, add in eggs one at a time and beat for 2 minutes

In large bowl, combine flour, baking powder, baking soda and salt.

Reduce speed to low, add in 1/3 flour mixture. Beat till combine, add 1/2 orange juice and mix till  incorporated. Repeat the the process with the remaining flour mixture and orange juice. Increase the speed to medium and continue to beat for 1 minute.

Fold in the cranberries, orange zest and pecans into the batter. Pour in the batter into lightly greased 8' inch loaf pan

Bake the loaf in a 375' F or 175' Cel preheated oven with a baking rack place in the middle of the oven for 60-70 minutes or till a skewer inserted comes out clean

Matar Paneer

Matar paneer is one of those thousands paneer recipe that very much famous in north India. Delicious gravy cooked together with fresh or frozen peas and indian cottage cheese, paneer. Matar paneer goes well as a side dish for chapati, indian flat bread or pilaf rice. I love the soft paneer dunked into creamy masala gravy. As i couldn't find fresh peas i made my matar paneer with frozen peas if you, could get fresh peas go ahead and make your own delicious matar paneer to serve your family


Ingredients

1/2 cup fresh /frozen peas
1 cup paneer,diced into 1/2 cm thick
3 tomatoes,chopped
2 onions,chopped
1 tsp ginger paste
1 tsp garlic paste
7 cashew nuts
1 bay leaf
2 tbsp butter
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp garam masala powder
1 tbsp coriander powder
1 tsp cumin seeds
2-3 tbsp fresh/cooking cream
1 cup water
Salt to taste


Methods


Soak the cashew nuts in hot water for 10 minutes. Grind to paste by adding little water

Blanched tomatoes in boiling water for 3 minutes. Drain and remove the skin once cool. Mash the tomatoes till puree


Melt butter in a pan, add bay leaf and cumin seeds. Once cumin seeds starts to crack add onion and stir till the onion turns golden

Add ginger garlic paste and stir for a minute. Reduce flame to medium,  add tomato puree,turmeric powder,coriander powder,chilli powder and garam masala powder and cashew paste. Cook for 10 minutes till oil separate

Add peas and paneer and stir till the masala mix well with the paneer and peas. Add cream and water. Season with salt and cook for 10 minutes.

Matar paneer ready to be served.


Notes

Once paneer been added to the gravy do not over stir the mixture as paneer tends to break easily

You can subsitute paneer with tofu

Tomato Cilantro Bruschetta

Sometimes the simplest meal is the most delicious meal. Its hard to believe how simple and easy tomato Cilantro bruschetta is. With an everyday ingredients that can be found in the refrigerator i whipped up this  delicious healthy dish. Usually, i prefer bruschetta for breakfast. Vibrant red tomatoes and chopped green fresh cilantro topped on a baked crusty french bread is always my choice of healthy breakfast. An ideal summer breakfast for the whole famly


Ingredients

12 slices french bread (1/2 inch thick)
2 cloves of garlic
3 tbsp olive oil
5 tomatoes,chopped
Handful of cilantro, chopped
Salt and pepper to taste



Methods

Start with chopping the tomatoes by discarding the cores

Preheat oven  to 450' F 230' Cel and place the baking rack in the top rack of the oven. Brush the bread with olive oil and arrange the sliced bread in a baking pan and bake for 5 minutes or till golden brown

Cool in a cooling rack for 5 minutes.  Rub the garlic on the toasted bread

In a bowl combine the chopped tomatoes,cilantro and season with salt and pepper. Mix well

Top the tomatoes on the prepared bread slices and sprinkle a few drops of olive oil for the extra goodness


Notes

Bruschetta can be served as appetizer as well

To prevent from the bread getting soggy, top up the tomato mixture just before serving

Baked Macaroni Cheese

Mac & cheese an irresistable combination of sharp flavors of cheese and pasta. Macaroni cheese is a very versatile as you can throw in anything you prefer or even your leftover to create a creamy, chewy pasta dish.
This is one of those comfort food i'll dig into anytime. Serve mac and cheese as it own or with green salad for a complete meal



Ingredients

2 cups milk
500 g macaroni
2 tbsp plain flour
2 cups grated cheese (gruyere or cheddar)
1 cup bread crumbs
4 tbsp butter
1 tsp pepper
salt to taste


Methods

Boil water in a large pan and cook the macaroni according to packet's instruction or till al dente

In another frying pan, melt the butter over a medium heat and add the flour, stir for 1 minute

Add the milk and continue to stir till no lumps. Season with salt and pepper. Reduce the heat and simmer the mixture for 2-3 minutes. Remove from heat and add the cheese and stir till the cheese melted

Pour the cheese sauce into the drained pasta, stir till well combined. Pour into a 9' inch baking loaf pan. Sprinkle the top of pasta with bread crumb

Preheat the oven at 400' F  or 204 ' Cel for 20 minutes or until the bubbly. Cool in wire rack for 10 minutes and enjoy


Notes

Al dente is the italian term for firm bite pasta or vegetables. Always refer to the pasta packaging as different brands requires different cooking time

For variation you can add in chopped sausages,root vegetables such as celery or carrot

Garlic Rosemary Focacia

Easy to make and easy to eat that is what focacia is all about. Oven baked tradittional Italian bread that comes with variety of toppings of your choice. This rustic bread will make a beautiful base for sweet or savoury toppings. For a best focacia try to create as much as dimples wih your fingers on the dough and drizzle with generous amount of olive oil to create a crisp and moist bread. Focacia can be served with pasta or cold salad


Ingredients

5 cups all purpose flour
2 onions, sliced
1 tomato, sliced
1 pckt active yeast
1 1/2 cups warm water
1 bulp garlic
1 tsp salt
6 tbsp olive oil
3-4 springs of rosemary


Methods

Cut the bottom of garlic, drizzle with 1 tbsp olive oil cover with aliminium foil and bake for 10 min in 180' Cel oven. Once done, let it cool down and squeeze out the roasted garlic

Dissolve yeast in a warm water. The mixture will foam in few minutes. In a large bowl combine flour and salt. Add the yeast mixture and knead till well mix and form into a ball. Place the dough into a oil greased bowl, cover the bowl and let it sit in a warm place for atleast 1 hour

After an hour the dough will be doubled in size. Punch down the dough to release extra air and place the dough in a baking pan layered with baking sheet.

Using your fingertips, stretch the dough to cover the entire baking pan. Cover the baking pan and let it rest in a warm place for 20 minutes

Once the dough puffed up, using your fingertips, dimple (poke the dough) all over. Sprinkle with rosemary, onion,garlic and tomatoes. Drizzle the focacia with remaining 5 tbsp olive oil

Place the focacia in the middle rack of the 375'F or 190' Cel preheated oven and bake for 20-25 minutes

Focacia is at it best when serve hot

Chicken Vindaloo

A traditional Goan chicken dish, prepared with lots of chilly powder and vinegar is what chicken vindaloo is all about. It's a blend of masala (spice mix) which gives the dish it's signature fiery hot aftertaste yet, as usual you can always tweak the amount of heat according to your taste. As for me, i love my heat therefore i'm being generous with my red chillies here.

The use of jaggery and vinegar gives an authentic taste to the dish. Vinegar? Yes vinegar! Usage of vinegar for preparing this dish explaining the influence of Portugese in Goa. Vindaloo is often served with bread,rice or chapati.


Ingredients

1 kg chicken
2 onions,chopped
1 green chilly, chopped
5 cloves garlic
1 inch garlic
4 cardamoms
1 stick cinnamon
4 cloves
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tbsp coriander powder
2 tbsp red chilly powder
1/4 tsp turmeric powder
4 tbsp vinegar
1 tsp cumin seeds
1 tbsp black peppercorn
1 tbsp jaggery/brown sugar
2 tbsp ghee/clarified butter
1 cup water
salt to taste


Methods

In a bowl, rub chicken with chilli powder,turmeric powder,coriander powder and salt. Set aside in a refrigerator for 2-3 hours

Grind and make a paste of cumin seeds,fennel seeds,black peppercorns, cinnamon stick,cloves,ginger,garlic,mustard seeds,cardamom and fenugreek seeds.

Mix jaggery with vinegar and set aside

Heat ghee in  a pan and fry onions till golden brown. Add the masala paste and green chilly saute for 2-3 minutes

Add the marinated chicken and stir well till combine. Add water and jaggery vinegar mix and stir well. Reduce flame to a medium heat and cook till chicken tender and gravy thickens for 20-30 minutes

Garnish with coriander leaves and serve hot with rice and pickles


Notes

You can add more water if you want more gravy

Potatoes can be added to chicken vindaloo. Add diced potatoes together with chicken and cook till soft.

Adjust the heat by opting out green chilly or reduce the amount of chilly powder in the dish

Carrot rice

As it's name suggested, carrot rice is a combination of carrot juice and rice. Delicious and packed with nutritions, a bowl of carrot rice is what you want to serve for your cuties at home. Some add nuts or raisins in their carrot rice instead i opted to maintain the pure taste of carrot extract with a hint of spices. Try it and i'm sure you'll be satisfied of dishing out a healthy meal for your kids


Ingredients

3 cups rice, washed and drained
1 1/2  cup carrot juice
1 onion, chopped
1 cardamom
1 tsp ginger garlic paste
 2 bird eyes chillies
1/4 tsp mustard seeds
1 tsp fennel seeds
1 inch cinnamon stick
2 cloves
3 cups water
1 tbsp ghee/clarified butter
salt to taste


Methods

In a pan over medium heat, melt ghee and add mustard seeds. Once the mustard seeds splutter, add cardamom, fennel seeds,cloves, cinnamon stick and cumin seeds

Add ginger garlic paste and onion. Fry till onion wilted and add in bird eyes chillies. Add the washed rice and fry till all the ingredients well combine.

Transfer the rice into a rice pot and add carrot juice, 3 cups water and salt. Mix well and cook in a rice cooker till the rice is done

Serve hot with any spicy gravies and cold raita of your choice. I served mine with chicken vindaloo and apple onion raita which i will blog the recepis soon

Sheperd's Pie

My 2nd sister has been begging me to make sheperd's pie for months. Sheperd's pie is one of her favourite pie in the world and me the elder sister have been haunting for a good mince meat. Finally, headed to my butcher and thank god he was having his best meat around. Here i am with the help of my little oven fulfilling my little sister's cravings.


Ingredients

500g minced lamb
1/2 kg potatoes
1 cup lamb stock or water
3 tbsp butter
1 onion
2 sticks celery
2 carrots
2 cloves of garlic
100 ml milk
salt and pepper to taste
2 tbsp olive oil
1 tsp chopped rosemary
2 tbsp flour
1/4 cup shredded cheddar cheese


Methods

In a large pot, boil the potatoes till tender. Drain and mash. Mix in butter and cheese. Season with salt and pepper

Heat olive oil in a large frying pan, add onion and cook till wilted. Add garlic, celery,carrots and stir for 5 minutes. Add the minced lamb and cook for 6-7 minutes. Add flour and milk cook for 1 minute. Pour in lamb stock or water and rosemary, reduce flame to medium and simmer for 5 minutes

Prepare a 9 inch baking dish and spread the minced lamb mixture. Top up with mashed potato evenly on the meat mixture and bake in the center rack of the preheated oven at 375' F or 190' C for 20 minutes or till golden brown

French Apple Tart

Pastry Crust

Ingredients

1/4 cup granulated white sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1 egg
1/4 tsp salt
3 tbsp cold water

Apple Filling

Ingredients

6 granny smith apples
1/2 cup brown sugar
1 tsp grated lemon zest
1 tsp cinnamon powder
4 tbsp butter

Glaze

1/2 cup apricot jam
1 1/2 tbsp water


Methods

Pastry Crust

In a bowl add the flour and rub in the butter till combine. Add salt, egg, water and stir. Add more water if the mixture to dry. Form the mixture into a ball. Cover the dough with plastic wrap and refrigerate for 1 hour

After an hour, lightly flour a working surface and roll out the dough into an 10 inch circle. Unroll the pastry onto a tart pan. Lightly press pastry into bottom and sides of pan. Discard excess pastry. Prick the pastry with a fork all over, cover and refrigerate for 15 minutes

Preheat oven to 400 F or 205 C and place the baking rack in a center of oven. Line the pastry with aluminium foil and fill the foil with beans or rice and bake for 20-23 minutes till pastry is lightly browned

For Filling (Apple sauce)

Peel, core and slice 3 of the apples and melt 1 tbsp butter in a pan. Add the lemon zest, 3 tbsp brown sugar and cinnamon. Add the apples and saute till the apples turns soft. Gently mash the apples with the back of spoon to get it mushy. Remove from heat and let it cool

For Top Layer

Peel core and cut the apples into slices. Melt the remaining butter in a pan and stir in the sugar and cinnamon. Add the apples and saute for 5 minutes. Remove from heat and set aside

Spoon the apple puree into the cooled pastry crust and spread evenly. Arrange the apple slices over the apple puree, overlapping spiral pattern. Bake for 25-30 minutes in 320 F or 177 C oven till the apples are nicely browned

Glaze

Once the tart has cooled down, heat the apricot jam in a sauce pan with water and stir till no lumps. Brush the apricot glaze over the apple tart and serve warm with vanilla ice cream

Swedish Lussebulle aka Saffron Buns

St Lucia saffron bun is a Swedish pride. When i came across this beautiful bun recepi i'm eyeing for my saffron that kept nicely secured in my baking ingredients cabinet. SAFFRON??!! Cost as much as gold by weight. Reminds me of my grandma's stories back in olden days in India. She used to grow her own saffron in a small pot and how she safely guarded the pot everyday and night as the pot can easily fetch handsome bucks those days. Even till todate, saffron is the most expensive spices in the world followed by vanilla beans.


Ingredients

4 cups all purpose flour
1/4 cup granulated white sugar
1/4 cup butter, room temperature
2 eggs
1 tsp white sugar
1/2 tsp saffron threads
3/4 cup milk
1 packet active yeast
1/4 cup sour cream
1/2 tsp salt
Raisin


Glaze

1 egg, beaten


Methods

In a pot, warm the milk, saffron and 1 tsp white sugar. Do not boil the milk. Remove from the heat.

Sprinkle the yeast on the warm milk pot and let sit for 5 mins for the yeast to activate. In 5 minutes the mixture will become foamy


In a large bowl, sift  the flour and salt add 1/4 cup sugar and mix well. Add the saffron infused milk, the eggs, butter and sour cream. Knead till well combined. The dough will be a little sticky to the touch

Shape the dough into a large ball and cover the bowl with plastic wrap. Let the dough sit in a warm place for 1  hour.

After an hour, the dough will be double in size. Gently knead the dough and shape into 12 balls. Lightly flour a work surface, Roll each balls into a rope about 14 inches long. Curl the ends in opposite directions forming an 'S" with spirals at each end.

Place the buns on a prepared baking sheet and cover with plastic wrap. Place the  in a warm place to rise for about 25-30 minutes.

Preheat oven to 400' F or 200'C. Brush the tops and sides of the dough with beaten egg and garnish with raisins on the both end of spiral. Bake for 12-14 minutes in a middle rack of the oven. (Turning halfway through cooking to ensure even browning). Remove from oven and cool on a wire rack before serving

Mysore Rasam

Have you ever tried Mysore rasam? If not, you wouldn't want to miss the chance to give this recepi a go in your kitchen. Mysore rasam is yet another variety of rasam with blended coconut and lentils. Sounds interesting right? Trust me, it taste marvelous


Ingredients

1/2 cup cooked and mashed toor dhal
1 cup of tamarind juice (extracted from 1 lime sized of tamarind)
1/2 cup chopped tomatoes
3 dry chillies
1/2 tsp asafetida
2 springs of curry leaves
1/2 tsp turmeric powder
1 1/2 cups water
1 tsp jaggery/granulated white sugar
2 tbsp chopped coriander leaves
Salt to taste



Roast & Grind

2 tbsp ghee
3 tbsp grated coconut
1/2 tbsp black pepper
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp chana dhal (kadalai parupu)
1 tbsp coriander seeds


Methods

In a large pot add the tomatoes,tamarind juice,turmeric, dry chillies and asafetida. Add 1 1/2 cups of water, mix well and start heating on medium fire.

Meanwhile, roast all the ingredients listed in roast and grind till golden brown. Set aside to cool. Once cool, using a little water grind the roasted ingredients into a smooth paste


Add the paste into the rasam mixture and stir. Add jaggery and salt. Let it simmer for 15 minutes on a medium flame. Do not use high flame.

Add the mashed dhal,curry leaves and chopped coriander leaves. When the rasam starts frothing, remove from heat. Do not boil

Mysore rasam is ready to be served with white rice and pappadam



Notes

• Rasam is all about simmering. Always simmer it on low to medium heat. Don't ever boil your rasam

Disney Princess themed Vanilla Cupcakes

Names such as Ariel,Rapunzel,Aurora,Jasmine,Mulan, Snow White and Pocahantos is something that i always come accross in my household. My two girls are super crazy with Disney Princesses and that is how i got an idea to bake Disney Princess themed vanilla cupcakes for my younger daughter 6th birthday last year.

The beautiful Disney Princesses face covers their whole bedroom from the ceiling to their doormat. That's how much they obsessed with all this gorgeous ladies. Mom came out with cupcakes to celebrate the Walt Disney's princesses and my very own princesses as well.  Give it a try and i'm sure your princesses gonna love it as much as mine


Ingredients


1 1/4 cups all purpose flour
1 cup granulated white sugar
1/2 cup butter, room temperature
1/2 cup milk,room temperature
1 1/2 tsp baking powder
1/4 cup almond flour
2 eggs, room temperature
1/2 tsp salt
1 tsp vanilla essence


Vanilla Buttercream Frosting

Ingredients

1 cup butter, room temperature
3 cups confectioner's sugar
1 tsp vanilla essence
2 tbsp whipping cream


Vanilla Cupcakes Methods

Line a 12 cup muffin pan with liners and set aside. Preheat oven at 350 F or 180 C and place the oven rack in the center of the oven

In a bowl whisk together the flour,salt and baking powder

Using an electric mixer, beat in the butter and sugar till combined. Add the milk,eggs and vanilla essence and beat till smooth. Add the dry ingredients and beat till combined.

Spoon about 1/4 of the batter into each  prepared cupcakes liners and bake for 15-17 minutes. Cool completely on wire rack.

Vanilla Butter cream Methods

Using an electric mixer, beat in butter and sugar on low speed till well blended. Increase speed to medium and beat in for another 3 minutes

Add cream and vanilla essence and continue to beat for 1 minute. If the batter too runny add more sugar, if it's too thick add more cream 1 tablespoon at a time too loosen it up till it reached spreading consistency

Using spatula, top up the cupcakes with frosting and gently stick in edible Disney princesses stickers on each cupcakes.