Lacy Crepe/Roti Jala

The nation is celebrating 57th independence day today thus, i'm sharing one of Malaysian's favourite...roti jala. Malaysia have so many varities of delicacies to offer and one of them is roti jala or lacy crepe. Roti jala is easy to make with basic ingredients you can find in your kitchen. An ideal alternative to rice and usually served with chicken curry but you can serve it with any gravy of your choice.When i make this crepe at home i prefer to dip it into anchovies or prawn sambal (grounded chilly based spicy gravy).

Roti jala mostly sold in hawker stalls for breakfast or as tea time snack. Rolled to form a spring roll look alike, and sometimes stuffed with cubed curried potatoes. In this case, you can enjoy the roti jala without dipping it into any gravy. An ideal snack on the go for all those busy office workers. Will share the stuffed roti jala version soon and as of now "selamat hari merdeka" to all my fellow Malaysians indeed i'm proud to be 1.


Ingredients

1 cup all purpose flour
1 egg, lightly beaten
1 cup water
Pinch of turmeric powder
Salt to taste
Cooking oil to grease the pan


Methods

In a large bowl, whisk egg,salt and turmeric powder.

Sift the flour into the egg mixture and add water. Stir well till a thin "crepe like batter" is achieved

Pour the mixture into a blender and blend for 1 minute.

Heat a griddle and grease lightly with oil.

Pour a ladle full of batter into a roti jala mould and in circular motion, form a thin lacy pattern in the pan. Approximately 7-8 inch in diameter

Cook for 1 to 1/2 minutes and turn over onto a plate. Do not flip over the roti jala as there is no need to cook the other side. Fold each crepe into quarters or roll into a spring roll. Repeat the process with the remaining batter

Serve hot or warm with chicken curry


Notes

Roti Jala mould can be found in any Asian marts. Cup like mould made of plastic or metal with holes in the bottom

You can make your own mould. Get a clean empty tin, using a hammer and nail make 5 holes evenly spaced on the bottom of the can. Your roti jala mould is ready

Malaysian Satay Peanut Sauce

Typically, peanut sauce served with satay which is cubed meat marinated with spice mix and grill to perfection. Satay dipped into a thick sweet and spicy sauce made of peanut as a basic ingredient. In Asia, Thai,Vietnam and Indonesia have their own satay peanut sauce and they are different from our Malaysian version. Malaysian peanut sauce is thicker,sweeter and richly infused with spices. Kajang in Malaysia are known for serving the best satay and delicious peanut sauce to go with it.

The use of lemongrass in this peanut sauce gives an authentic fresh taste to the rich sauce. The sauce is well balanced with sweet and spicy ingredients. Make in large batches,store in an airtight container and it stays well up to 1 month in refrigerator. When i make mine, i always store one or two container which comes handy as a dipping sauce for chicken nuggets,compressed rice cake or any fried stuffs. Goes well as dipping for spring rolls and samosas too. After all, this is the taste of Malaysia that i grew up with


Ingredients


1  cup raw peanuts
1 cup coconut milk
1 cup water
1 tbsp tamarind pulp, dissolved in 1/2 cup warm water and sieved. Discard the seeds
3 tbsp oil
4 stalks lemongrass, bruised
1 tbsp sugar
2 inches galangal
1 tbsp palm sugar/brown sugar

To Blend

1 cups dried chillies
2 medium red onions
2 inches ginger
6 cloves garlic
1/3 cup water


Methods

In a frying pan, dry roast the peanuts for over a medium fire for 10-15 minutes. Be careful not to burn the peanuts. Remove from fire and let the peanuts to cool before removing the skin. Grind the peanut coarsely and keep aside

Soak the dried chillies in hot water for 30 minutes. In a mixer, blend together soaked dried chillies,onion,ginger and garlic to a smooth paste by adding 1/3 cup water

In a heavy bottom pot over a medium flame, heat oil and saute the blended ingredients till fragrant approximately for 5-6 minutes.

Add the lemongrass,galangal and stir. Add the coconut milk,sugar,tamarind juice,palm sugar and salt. Stir well to combined

Once the mixture begins to boil, add the roasted peanut and give a good stir. Reduce flame to low heat and let the sauce cook for 10 minutes. Kill the fire

Serve the sauce with satay or any grilled meat


Notes

To remove the peanuts skin, just roughly squeeze or crush the peanuts with your hands. The skin will peel off easily.

Channa Dhal Modakam-Vinayagar Chaturthi Special

Happy Ganesha Chaturthi all. Happy birthday Ganesha.  Today is an auspicious day for Lord Ganesha thus, i'm making His all time favourite sweet....modakam. Sweet dumpling made of rice flour and stuffed with channa dhal paste. Modakam is an ideal neiveidhyam for Lord Ganesha.

This is the first time i'm making modakam and for the first timer i should say it comes out well. I'm very much excited to try my hand  on modakam as it's my beloved Ganesha's favourite prasadam(offering) so, its customary to make modakam on this special day. May Lord Ganesha bestow all of us with wisdom,prosperity and good health




Ingredients

For Dough

1 cup rice flour
1 tsp sesame oil
1 1/4 cup water
A pinch of salt

For Filling

1/2 cup grated coconut
1/2 cup channa dhal
3/4 jaggery
1/4 tsp ghee
A pinch of cardamom powder


Methods

Boil water with salt and sesame oil.

In a bowl add flour. Mix the boiling water to the flour and stir with a spoon. Cover it with damp clothes for 2 minutes. While it still warm, grease hand with sesame oil and knead the flour mixture into a dough. Take a lemon size of dough, with you hand make a small dough cup and place the prepared filling into the center. Cover it and shape it into modakam.

Boil water in a steamer, grease a steaming pan with little oil and place the modakam on it. Steam for 10-12 minutes. Let it cool for 2 minutes and transfer to a serving pan

For Filling

Soak the channa dhal for 30 minutes. In a frying pan, dry roast the channa dhal for 4-5 minutes over a medium flame. Boil the channa dhal till soft.

Grind the channa dhal with coconut and cardamom powder. Grind to a smooth paste and add jaggery. Pulse twice. Transfer to a plate and divide the filling to an equal parts.

Ganesha's neiveidhyam is ready

Pottukadalai Vadai/Gram Dhal Patties

Ganesha Chaturthi is around the corner. This year the grand celebration for the elephant headed God will be celebrated on 29 August 2014. Being the most famous Hindu God all over the world, Ganesha are my personal favourite idol. Well known  as God of wisdom and obstacle remover, Ganesha always have a special place in my heart and life. I guessed i give importance for Ganesha Chaturthi more than grand celebration of Diwali. During Ganesha Chaturthi, in all hindu households cooking will take an important place.

As past years i'll be busy cooking a feast for my beloved Ganesha. This is the day in a year that i always look forward. Nothing beats the feeling of serving varieties of His favourite delicacies on His special day. I made pottukadalai vadai few months ago to offer as neiveidhyam. The crispy vadai turns out very well at first trial itself. I reserved 1/3 cup of gram dhal to add to the powdered dhal mixture. This gives the vadai the crispyness and a beautiful texture.With the right amount of spicyness, pottukadalai vadai indeed a great choice of neiveidhyam to try for this year's Ganesha Chaturthi.


Ingredients

2 1/3 cups pottukadalai/gram dhal
2 green chillies,chopped
1 tbsp cumin seeds
2 onions,chopped
3 springs curry leaves,chopped
1/3 cup chopped coriander leaves
Salt to taste
Oil for deep frying
Water for sprinkling


Methods

In a frying pan, dry roast 2 cups gram dhal for 3 minutes over a medium heat. Remove from flame and let it cool. Grind it to a coarse powder.

Transfer the powdered gram dhal into a large bowl and add chopped green chillies,onion,the remaining 1/3 cup gram dhal,cumin seeds,curry leaves,coriander leaves and salt. Mix well.

Sprinkle little water to make a thick dough

Heat oil in a frying pan/wok over a medium flame. Make small palm sized patties and gently drop the vadas in batches into the oil

Deep fry the vadas till both sides are golden approximately 4-5 minutes. Drain on a kitchen towel to remove excess oil

Serve hot with coconut chutney or as it own

Bread Pizza

Stale breads are great for bread pudding and it's great for making  bread pizza too. Bread is one thing that i always store at home. My little daughter Jeevana loves her bread and she can have her bread everyday without complaints. Being a mom, i decided to be a little creative to serve her usual bread with a twist which she enjoyed it so much

Bread topped with assorted colurful vegetables, sausage and topped with gooey mozarella cheese is wholesome breakfast idea for kids. Since i have left over bolognese sauce from last night dinner, it becomes handy with this bread pizza. You can use crushed tomato or tomato paste instead and top with any vegetables of your choice. Creativity has no boundries thus, try to play with ingredients you can easily find in your fridge. You can serve this bread pizza for breakfast or as tea time snack and i guarantee your kids gonna love it.


Ingredients

8 bread slices
8 chicken sausages, fried and cut into desired lenght
1 onion,diced
1 tomato,diced
1/4 cup frozen corn,thawed
1 tbsp butter
1/2 cup bolognese sauce/pizza sauce
1/2 cup mozarella cheese
Salt to taste


Methods

Preheat oven at 250'F or 120'C

Arrange the bread slices in a greased square baking tray

Spread a generous amount of butter and bolognese or pizza sauce on the bread slices

Arrange the bread sliced with onion,tomato,frozen corn, and fried sausage and sprinkle with salt

Top with mozarella cheese and bake for 13-15 minutes or till the cheese starts to melting

Serve warm

Paneer Soda/Rose Flavoured Soda Water

I first discovered paneer soda from an old indian uncle shop near my working place. That is the shop that i always get my copy of monthly magazines. Everytime i passed by his shop, few old uncles will be ordering "goli soda"...Yes! dat is how they order their paneer soda. With zero knowledge of what is goli soda is all about, i started to engage in a conversation with the shop owner. As the uncle knows me well he started to explain to me about this well known drink in India. In Malaysia i wonder how many of us really tastes or heard about it.

The combination of soda water with simple sugar syrup infused with rose essence made me craving for it. On the very same day i bought a can of soda water and rose essence and in no time my very own homemade paneer soda is ready to gulp. Refreshing summer drink

Ingredients

1/4 cup granulated white sugar
1/3 cup water
1 can club soda/soda water
2 drops rose essence


Methods

In a pot over a medium heat, boil water and sugar. Boil till sugar completely dissolved

Remove from heat and let the sugar syrup to cool. Add rose essence and stir.

In a serving glass, add ice cubes. Pour in the soda water and stir in about 2 tbsp of  the sugar syrup

Serve immediately


Notes

• Once the sugar syrup cools down you can store the syrup in the refrigerator for up to 1-2 weeks

• Stir in the sugar syrup into the soda water to your liking. Approximately 2 tbsp for a medium serving glass should be good enough you

• Rose water can be added as subsitute of rose essence. Add 2 tbsp of rose water to the sugar syrup and stir well.

Courgette/Zucchini Pakoras(Fritters)

Pakoras are such a versatile snack to munch on. You can make pakoras with almost all the vegetables you can find in the farmer's market. Potatoes,cauliflower,cilantro,beetroot,carrots are some of the usual vegetables that goes into a pakora batter. I'm making my pakoras with zucchini and scallions for a change of taste and it came out amazingly delicious. Pakoras are most indians favourite tea time snack. Right here in Malaysia, you can easily indentify a pakora stall by their crowds. One of the most hot selling item during festive seasons.

During Thaipusam in Batu Caves(celebration for Lord Muruga), shops selling food,drinks and textiles will be allocated for the public convenience. Every corner of the street you can find people with large wok frying pakoras in batches day and night. Piping hot pakoras served with hot chilly sauce, is an on go snack. Crispy on the outside and spongy in the inside with assorted chopped vegetables mixed with chickpeas flour and dropped into hot oil is a must to try dish. Now you don't have to wait for festive seasons to enjoy your pakoras. Get into your kitchen and fry some of this yummy snack and enjoy


Ingredients

4-5 courgettes/zucchini, coarsely grated
1 onion,finely chopped
1 cup scallions/spring onions,finely chopped
2 red chillies,finely chopped
1 cup chickpeas flour
1 tbsp cumin seeds
1 tsp coriander seeds, roughly crushed
3/4 cup water
1/2 cup vegetable oil
1/4 tsp salt


Methods

Squeeze 90% water out from shredded zucchini. In a large bowl, combine the zucchini, ,chopped chillies,onion,scallions,cumin seeds,coriander seeds,chickpeas flour and salt. Mix well. Stir in the water and mix till all the ingredients well incorporated.

Heat oil in a wok or frying pan over a medium heat. With a tablespoon, spoon in the batter into the oil and cook the pakoras till golden brown, approximately 2-3 minutes on each side. Drain the pakoras on a paper towel to remove excess oil

Garnish with chopped chillies and serve with hot sauce or dip into mint chutney

Vanilla Panacotta With Strawberry Sauce

Creamy, velvety italian dessert that deliciously drizzled with homemade strawberry sauce, is what i call a great summer time treat. It tastes just like what you can get at any Italian restaurants. Panacotta is an Italian classic dessert. I'll recommend using vanilla pod in this recepi instead of vanilla essence. The vanilla pod brings out distinctive vanilla flavour which makes a lot of difference in this smooth panacotta. The only trickiest part is the gelatine. Gelatine tends to form lumps easily, once you know how to handle it you can dish up panacotta at anytime....why wait for summer ha?

Strawberry sauce is very much easy to make at home. Drop everything in a pan and just wait for the magic to happen. Can anything be easier than this? Something easy as this makes a great accompanion to the panacotta.



Ingredients

For the Panacotta

1 1/2 tsp gelatin powder
1/2 cup milk
4 tbsp white sugar
1 1/2 cup heavy cream
1 teaspoon vanilla essence/ 1 pod of vanilla


Strawberry Sauce

1 pint strawberries,hulled
1 tbsp lemon juice
3 tbsp white sugar
1/4 cup water


Methods

In a bowl, add milk and sprinkle gelatin powder evenly. Set aside for 2 minutes

In a saucepan, over a medium heat, simmer cream and sugar. Once bubbles appeared along the edge of the pan, add in the vanilla essence. If using vanilla pods, slit the vanilla bean in the middle and scrap the seed. Drop the seed and the vanilla bean into the pan. Stir well. Remove from heat

Sieve the mixture, pour the gelatine mixture into the warm cream mixture and stir till the gelatine completely dissolved. Make sure no clotted gelatine or lumps.

Pour into ramekins and chill for 2-3 hours.

Using a knife, loosen the ramekins and transfer the panacotta into a serving plate and drizzle with strawberry sauce. Serve chilled


For the Strawberry Sauce

In a small pot, combine all the ingredients for "strawberry sauce". Cook over a medium heat for 20-30 minutes. Add more water if required to thin the sauce.


Notes:

• To avoid any gelatine lumps, do not add the gelatine mixture to a hot cream mixture. The cream mixture must be warm before adding the gelatine. Dissolved the gelatine completely. Undesolved gelatine is what's causing the panacotta to have lumps 

Deep Fried Calamari

This deep fried calamari stays crispy for hours and easy to make. This dish can be a great side dish with white rice,fried rice or by its own. Dip into your favorite dipping and see it for yourself how fast the plate goes empty.

Tender inside and crunchy outside, i made this particular dish few times before and didn't get a chance to snap picture for blogging as the plate goes viral in a minute. My household enjoy the deep fried calamari with spicy chilly sauce dipping and shredded lettuce which, add the freshness to the dish.


Ingredients

800 g fresh calamari,cleaned and cut into1cm rings
1 lemon
4 cups vegetable oil
1/2 tsp salt
1/2 tsp grounded black pepper
1/2 cup all purpose flour
1/4 cup rice flour
1/4 cup cornstarch
Shredded lettuce for garnishing


Methods

Heat oil in a wok with oil thermometer hit 375'F or 180'C

In a bowl,combine together all purpose flour,cornstarch,rice flour and grounded black pepper. Mix well. Add in the calamari and mix well till the squid well coated with the flour mixture. Shake off excess flour mixture.

Fry the calamari in batches until golden approximately 1-2 minutes. Transfer to a plate lined with paper towel to drain excess oil.

Sprinkle with salt and a good squeeze of lemon

Serve with your choice of dipping

Tutti Fruity Cupcakes With Sugar Glaze

The recent craze of tutti fruity in dessert has created a storm among kids. Be it in ice cream,smoothies,popsicles or baking, you name it. Since the star ingredients easily available in my local supermarkets i grabbed one of those colurful bag and headed home to do something with it. How about cupcakes with sugar glaze? Colurful cut fruits popping here and there in the cupcakes and topped with sugar glaze instead of classic buttercream frosting. I like the idea and decided to put into an action. I replaced vanilla essence in the batter with orange essence to enhance the fruity flavor in the cake but, if you prefer vanilla essence by all means go for it.

While i'm preparing the batter, my gals are busy smuggling the tutti fruity. They have been sneaking in and out of the kitchen and that very moment i knew the cupcakes will become a hit among my two angels. True enough, the girls love their tutti fruity cupcakes to the extend of saving some to share with their equally tutti fruity fans in their school.


Ingredients

2 cups all purpose flour
1 cup butter,room temperature
1/2 cup tutti frutti, dust with 2 tbsp flour
1 tsp baking powder
1/2 tsp baking soda
1 cup granulated white sugar
4 eggs, room temperature
3 tbsp milk,room temperature
1 tsp orange essence
1/3 tsp salt



Methods

Preheat oven at 350'F or 180'C. Line a 12 mould cupcake tray with cupcake liners.

Sift flour,baking powder,baking soda and salt. Keep aside

Using a stand or hand mixer, beat the butter and sugar till creamy. Add the eggs and beat till fluffy. Gradually add the flour,milk and orange essence. Beat till well combined. Using a spatula, gently fold in the tutti fruity

Using an ice cream scooper, scoop in the batter into the prepared cupcakes baking tin and bake for 20-25 minutes or till a skewer inserted in the middle of the cake comes out clean.

Cool on the wire rack for 5 minutes. Remove from baking tin and cool the cupcakes completely

Sugar Glaze

1 cup confectioner's sugar
1/2 tsp vanilla essence
3-6 tbsp milk

In a bowl add all the ingredients and mix well till it forms a thick and creamy paste. Dip the surface of the cooled cupcakes into the sugar glaze and garnish with more tutti fruity


Notes

• Do not overfill the cupcake liners as the cake bakes it will rise and spill. Only fill in the batter 90% to get a evenly baked cupcakes

Chettinad Chicken Gravy

Chettinad dishes known for their greater use of spices. The freshly grounded malasa gives this authentic chicken gravy a wonderful flavour. I love spicy food thus, i'm being generous with my spices and chillies in this dish. Afterall, chettinad cuisines are famous for their tongue burning spicyness. (Couldn't imagine if someday, someone ban chillies around the world. I'm the first to protest against it)

I prepared this chicken gravy for sunday family lunch. It was raining heavily and i were craving for something hot and spicy enough for the chill weather. Chettinad chicken gravy ticks my mind...tender chicken cooked in a medium flame, well coated with freshly grounded masala and served with steam white rice. The best dish to compliment the heavy downpour.


Ingredients

To Marinate

1 kg chicken, cut into pieces
1/3 cup plain yogurt
2 tbsp red chilli powder
1 tsp turmeric powder
1/4 tsp salt

To Grind

2 tomatoes,chopped
2 onions,chopped
1/3 cup grated coconut
10-12 dry red chillies
1/2 tsp black peppercorns
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp cashew nuts, roasted

To Temper

5 shallots
5 garlic
1 tomato
1 bay leaf
2 sprigs of curry leaves
2 cardamom,crushed
4 cloves
1' inch cinnamon stick
2 tbsp oil
1/2 cup water
1 tbsp chilly powder
Chopped coriander leaves for garnishing


Methods


Marinate the chicken with all the ingredients listed "To Marinate". Marinate atleast for an hour

In a frying pan over a low-medium flame dry roast coriander seeds,black peppercorns,cumin seeds,fennel seeds, red chillies and cashew nuts for 1-2 minutes. Add onion and tomato and cook till the onion wilted. Add grated coconut and saute till slightly brown. Remove from flame

Cool the roasted ingredients and grind it to a smooth paste.

Heat oil in a pan,saute cloves,crushed cardamom,cinnamon and bay leaf for a minute. Drop in the onion,garlic, curry leaves and tomato for 1-2 minutes. Add the chicken and saute for 10-12 minutes. Add the grounded masala and saute till the raw smell leaves.

Add 1/2 cup water,chilly powder and salt. Stir till well combined. Reduce flame to medium and let the chicken cook for 20-22 minutes. Adjust flame to high and cook till the gravy thickens and the oil separates.

Garnish with coriander leaves and serve hot with rice or chapatti


Notes

• Adjust the spice level according to your tolerance. If you prefer less spicy you can omit the chilly powder

Rasmalai/Indian Cottage Cheese In Saffron Infused Thickened Milk

As most Indians out there, me too enjoy my indian sweets. Being a sweet tooth, i always end up making desserts at home for family and friends.  Dessert is my favorite on a buffet table. Who can blame me? Born to a man who shares a same passion for dessert but, my dad loves indian sweets while his daughter gulp everything made with sugar from Indian to Western desserts. I always wanted to try my hands on making rasmalai at home but postponed it for quite sometimes, thanks to the awful experience of my first rasmalai serving in a local restaurant where i ended up making up my mind to try it at home. Their rasmalai tastes nothing than crumbled milk powder and corn flour thickened milk. Originally, rasmalai made of paneer or indian cottage cheese served with reduced milk infused with saffron and topped with nuts.  I'm making my rasmalai from scratch and believe me, the final product worth the effort


Ingredients

For Rasmalai Patties

4 cups whole milk
4 cups water
1/4 cup lemon juice
1 1/2 cups granulated white sugar



For Milk

3 cups whole milk
3-4 cardamom pods, crushed
2 tablespoon  granulated white sugar
1 tbsp sliced almonds


Methods

For Rasmalai Patties

Boil the 4 cups milk in a large pot, once boil add lemon juice and stir. When the milk starts to curdle, switch off the flame and strain the curdled milk using a cheese cloth.

Hang the cheese cloth for 30 minutes or till all the liquid drains out. Knead the paneer by hand to smoothen it out. Divide the paneer into 12 equal patties.

Dissolve the sugar in the water and gently add the paneer patties.Cook for 1-2 minutes or till the patties floats at the surface. Switch off the flame and let the paneer in the sugar syrup for 5 minutes.

Remove the patties with spoon and cool them in a plate.


For Milk

On a low flame boil the milk, add the saffron strands and stir. The milk has to be reduced to half the quantity of its original. Add sugar and crushed cardamom pods and stir well.

Gently squeeze out the sugar syrup from the paneer. Drop the paneer patties into the reduced milk and garnish with chopped almonds and serve chilled

Beetroot,Celery and Apple Detox

I made beetroot, celery, apple juice few months ago and ever since, this red goddess has become my favorite detox juice. I prepare this red ruby as a part of my family detox program. Easy to prepare and packed with wholesome goodness. Even kids can prepare beet juice in no time.  If your kids hate their veges especially some kids just can't tolerate with beets but beets in juice was such a huge hit among my girls. Beets are packed with fiber,antioxidants,folate,pottasium and betaine. Betaine is important to protect againts liver damage. That beautiful celery in the glass are not just for garnishing, we munch on it while sipping the juice (that is the real deal of detox programe ha) What you are waiting for? Grab the beets, juice them and start to cleanse your system


Ingredients

1 medium beetroot, peeled and finely grated
1/4 cup chopped celery
1 medium green apple
1 medium sweet red apple
2 tbsp lemon juice


Methods

Combine all the ingredients in a blender. Blend well till smooth

Strain the mixture using a fine strainer

Serve immediately

Pav Bhaji

One of the most popular indian street food. Pav bhaji known as India's fast food on the street. Almost every corner of Mumbai street you can find pav bhaji vendors busy hitting and stirring their flat pan with the bhaji. Pav means bun and bhaji stands for vegetable dish. Simply buns served with few varieties of mushy vegetables. An ideal vegetarian meal for lunch,dinner or even tea time snack. Hot butter toasted bun served along spicy vegetable stew drown in butter, infused with all those heavenly smelling Indian spices...hmmm i'm drooling. Serve your pav bhaji with sliced onions and capsicum for that extra kick. My sister loves her bhaji with lemon wedges, a good squeeze of lemon juice is all u need to zest up the dish


Ingredients

For the Pav/Bun

12 phav/buns
4 tbsp butter


For the Gravy

1 cup carrot,chopped
1/2 cup french beans,chopped
1 cup cauliflower,chopped
2 potatoes,peeled and chopped
1 cup fresh peas
3 tomatoes,finely chopped
1 onion,finely chopped
1 capsicum,chopped
1 tsp chilly powder
1 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp cumin powder
2 tbsp phav bhaji masala
1/2 tsp dried mango powder
2 green chillies,chopped
1 tbsp ginger garlic paste
1/2 cup coriander leaves,chopped
4 tbsp butter
Juice of 1 lime
Salt to taste
1/3 cup water
2-3 cups water to boil the vegetables



Methods

For the Gravy

Boil the chopped carrots,cauliflower,french beans,potatoes and peas till soft. Once done, lightly mash the vegetables. Keep aside

Melt butter in a pan, add onions and stir till transparent. Add the ginger garlic paste and fry for 30 seconds. Add the tomatoes and green chillies. Saute till the tomatoes becomes mushy

Add the turmeric powder,cumin powder,chilly powder and phav bhaji masala. Stir well. Add the capsicum and cook till the capsicum becomes soft.

Add the mashed vegetables,coriander leaves,dried mango powder and salt. Stir till all the ingredients well combined. Add 1/3 cup water and simmer the vegetables for 10 minutes. Remove from heat and stir in the lime juice.

Serve the gravy with toasted phav/buns

To make the pav/buns

Slice the pav into two.

Melt butter in a pan and toast the pav for 1-2 minutes



Notes

• Add veges to your preference for variations such as sweet corn or aubergines.

• Adjust the spice powder to your taste

• Pav bhaji masala can be subsitute with garam masala powder

• You can top your pavs/buns with grated cheese for variations

Grape Fruit And Carrot Juice

Zesty tonic rich in vitamin A and C. The tartness of freshly squeezed grapefruit with the combination of sweet carrot is a good start to kick of your morning. In no time you can have your own homemade healthy juice. I make this particular juice once in a week, when i need some kind of detoxification. Make sure when you make any kind of fruit juice at home, consume it immediately. Left over fruit juice tends to lose most of it's vitamins.





Ingredients

2 grapefruits, peel and pit removed
3 carrots,chopped
1' inch ginger, peeled


Methods

Pass through grapefruits,carrots and ginger in a juice extractor.

Stir and serve.

Chocolate Walnut Brownies

Gooey, chocolatey brownies exactly what you can find in the bakery can be prepared at the comfort at your own kitchen. I ate only one bite of this black/brown beauty. Reason being, i'm allergic to walnuts. Everytime i i take a bite of any dishes that added walnuts into it my lips swollen up in no seconds. What an easy way to get a sexy lips without botox. There goes my story with humble walnuts but, my family loves chocolate brownies with chopped walnuts. Thus, I baked this brownies during weekend and the whole family enjoyed them to the very last piece. Afterall, i couldn't be asking for more. The satisfaction of watching them indulging the brownies indeed a great pleasure



Ingredients

1 3/4 cups all purpose flour
3 eggs
semisweet chocolate,cut into pieces
1 cup butter
3/4 cup cocoa powder
1 cup brown sugar
1 cup chopped walnut
1 tbsp vanilla essence
1/2 tsp baking powder
1/3 tsp salt

Toppings

Chopped walnuts
Vanilla ice cream


Methods

Line the bottom of a 9' inch baking tin with baking paper. Preheat oven at 350' F or 180' Cel

In a large bowl sift together flour,baking powder,cocoa powder and salt. Keep aside

In a saucepan over a low heat, melt chocolate and butter. Stir occasionally to avoid burning.Remove from heat and allow it to cool. Add the eggs one at a time and stir vigorously

Add the chocolate mixture into the flour mixture. Add vanilla essence and chopped walnuts and stir till well combined

Pour into a prepared baking tin and bake for 30 minutes. Remove from oven. Let the brownies cool completely before cutting into squares.

Top with a scoop of vanilla ice cream and chopped walnuts

Poha Kheer/Aval Payasam/Beaten Rice Dessert

Payasam is it everyone's favourite especially in Hindu community. When it comes to festival and celebration, payasam is a must. Whether you are planning for celebration or special prayers, payasam always take the center on the dessert table. No banana leaf meals are complete without payasam. I always save a little portion of my tummy for the payasam whenever i have my banana leaf meal. I love the idea of making aval payasam, easy to make in less than 5 minutes just by adding the ingredients available in the kitchen.  Handy when an unexpected guest drops by dish out to them the aval payasam, they are in for a real treat


Ingredients

1/2 cup Poha/Aval/Beaten Rice
2 tbsp ghee
3 cups whole milk
1/2 tsp cardamom powder
1/2 cup granulated white sugar
2 tbsp golden raisins
4-5 tbsp chopped cashew nuts
Pinch of saffron strands
Pinch of salt


Methods

In a saucepan, heat ghee in a medium to low heat and fry the raisins for 30 seconds. Keep aside. Fry the cashew nuts for 30 seconds. Keep aside

In the same pan, roast poha for 1-2 minutes. Keep aside. Add milk to the pan and bring it to boil, add poha, sugar, salt and saffron strands, stir well. Cook for 3-4 minutes or till the milk slightly thickened and the sugar completely dissolved

Add fried cashews,raisins and cardamom powder and stir till well combined. Remove from heat

Serve warm or chilled


Notes

• Adding a pinch of salt to the payasam brings out a great flavour and add taste to the bland poha. Most people omit to add salt to their payasam. You can opt not to add salt but adding those little pinch of salt will make a lot of difference in this dish 

Peach Gelato Without Ice Cream Maker

This is the gelato you can make without an ice cream maker. Peach were abundance during summer and what a good way to make use all of them? We make gelato. Creamy and rich gelato flavoured with sweet peaches is absolutely a summer treat.


Ingredients

4 peaches, fresh or canned
1/2 cup yogurt
1/4 cup sugar
1/2 diced peaches


Methods

Wash, peel.remove pit and cut the peaches into small pieces. Freeze the peaches for 2 hours

In a blender, blend the frozen peaches with sugar. Add yogurt and puree till smooth. Stir in the diced peaches. Place the mixture into a container, cover and freeze for 25-30 minutes before serving.

Scoop the gelato with ice cream scoop and indulge


Notes

If the gelato becomes hard after freezing, pulse in a blender for few seconds before serving

Basteeya-Moroccan Chicken Pie

Some call it Basteeya,Bistilla or Bisteeya. To me it simply means Moroccan spiced chicken with almonds,scrambled eggs place in between delicate phyllo pastry baked in perfection and dusted with cinnamon sugar. The original recepi calls for quail meat but i choose to use chicken instead. It's an interesting combination of ingredients playing here, the tender juicy shredded chicken with toasted almond mixed with cinnamon sugar,the melting in mouth scrambled eggs and the vegetables all safely covered with crispy phyllo pastry and topped with cinnamon sugar. My kids are not a fan of cinnamon thus, i decided to opt out with the toppings. But if you are looking for a great deal of taste please...please...please don't skip the sugar dusting. I had my personal portion with the dusting and it does brings out the real flavour of Middle East.



Ingredients

1 package phyllo dough
800g boneless chicken breast
6 eggs
1/2 cup water
1 tsp Moroccan spice mix
1 cup chicken broth
2 tbsp olive oil
1/2 cup butter,melted
1 tbsp cinnamon powder
1 tsp grounded black pepper
1/3 cup sugar
1 cup chopped cilantro/coriander leaves
1 onion,diced
1 cup almond slivers
Salt to taste

For Topping

2 tbsp confectioner sugar
1/3 tsp cinnamon powder


Methods

P;reheat oven at 350'F or 180' Cel. Line a baking paper on a bottom of 9' inch springfoam baking pan. Place the springfoam on a baking tray. In a frying pan, roast the almond sliver for 1-2 minutes or till lightly golden in color. Remove from heat and toast the almond with granulated white sugar and cinnamon powder

Rub the chicken with salt, pepper and Moroccan spice mix. In a heavy bottom pan, place the chicken broth,water and the seasoned chicken pieces. Bring to a boil, reduce heat and simmer for 2 minutes. Turn off the flame and let it cool. Once cooled shred the chicken and set aside.

On a medium flame, heat a frying pan and add olive oil and onion, once the onion wilted add the chopped cilantro and stir for few seconds. Set aside

Using the same frying pan, Scoop 1 cup of the chicken poaching liquid and bring to boil. Whisk the eggs and add into the boiling liquid and stir. At this point the eggs will started to scramble. Remove from flame

Get all the prepared ingredients ready. The scrambled eggs,shredded chicken,sauteed vegetables and almond slivers. On the prepared springfoam lay down 4 sheets of phyllo dough, brush each sheets with melted butter allowing edges to overhang. Cover the remaining phyll dough with damp tea towel to prevent from drying out. Place 1/2 of the prepared ingredients (the vegetables,eggs,almonds and shredded chicken). Top with another 4 sheets brushing each layers with butter and sprinkle with the remaining ingredients. Bring the overhang phyllo edges over the ingredients mixture to enclose. Brush the top with melted butter. Bake for 30-35 minutes or till golden.

Remove from  oven let it sit for 5 minutes before removing the bottom of the springfoam. After removing from the springfoam, cool it completely and sprinkle with confectioner sugar and powdered cinnamon.

Easy Mango Lassi

Humidity in Kuala Lumpur reaching to the maximum and to make it worse here comes the haze. I made mango lassi to beat the heat of the city. Mango lassi is one of the easiest indian beverage. Sweet, luscious mangoes blend together with chilled yogurt and milk scented with aromatic cardamom powder and all in one serving glass waiting for the every first sip. I love the idea of throwing some mango cubes into the smooth and creamy lassi. Quite suprising when you get the chance to bite those sweet mango cubes in between every sip.


Ingredients

1 cup yogurt
1/2 cup milk
1/3 tsp cardamom powder
4-5 tbsp honey
1 cup mango,peeled and chopped
1/3 cup mango,cubed



Methods

In a blender, blend together mango,honey,milk and yogurt for 2 minutes

Add the cardamom powder and blend for 30 seconds till all the ingredients well blended.and smooth

Pour mango lassi into a serving glass and add mango cubes

Serve chilled

Kam Heong Squid

Kam Heong squid usually serve in chinese restaurant across the country. One of Malaysian favourite dish which happen to be my parents favourite dish. This is the dish that we order again and again whenever we dine out for family gathering. Soft and tender squid cooked in spicy curry sauce is the best side dish to go with steamy plain white rice. Curry leaves lends aromatic flavour to this dish and i love mine with lots of okra. Restaurant version of kam heong squid comes with a very little gravy and my family loves a generous amount of gravy with their rice thus, when i made the dish at home i added a bit more water to satisfy our tastebuds


Ingredients

750g squid, clean and cut into rings
3 ladiesfinger/okra, cut lenghtwise
1 tomato,chopped
8 shallots,chopped
4 cloves of garlic,chopped
2 tbsp curry powder
8 bird eye chillies,chopped
2 tsp cornflour
2 tbsp dried prawns,chopped
5 stalks of curry leaves
2 lemongrass,chopped
1 tsp sugar
Salt to taste
3 tbsp oil
1 tbsp oil, for stir frying the squid
1/3 cup water


Methods

In a large bowl, marinate the squid with cornflour. Keep aside

Heat oil in a saucepan, stir fry the squid for 1 minute. Remove the squid from pan and keep aside

Add the 3 tbsp oil in the same pan, add the shallots and garlic. Saute till the onion turns transparent. Add in the dried prawn, fry till crispy. Drop in the curry leaves, lemongrass, tomato and bird eye chillies. Saute for 1-2 minutes.

Add the curry powder and stir for 1 minute. Add the squids and water season with sugar and salt. Stir well till combined for 1-2 minutes and turn off the flame

Serve hot with white rice

White Chocolate Chips Cookies

Chocolate chip cookies is both my girls favourite cookies in the whole world. Be it white or dark the girls will be waiting near the oven to grab their cookies. I had a hard time to get the cookies cool completely before those little hands sneaks. The cookies disappeared as soon as it comes from oven. My girls called them disappearing cookies. Baking with white chocolate chip or morsels mean baking in style, stylish white chocolate chips with dark cocoa powder creates magic on your eyes and in your mouth.


Ingredients

2 1/3 cups all purpose flour
3/4 granulated white sugar
1 cup butter,room temperature
1 tsp baking powder
2/3 cup Dutch cocoa powder
2/3 cup brown sugar
2 eggs,room temperature
1 tsp vanilla essence
1/3 tsp salt
2 cups white chocolate chips
Handful of white chocolate chips for topping


Methods

Line a baking tray with baking paper. Preheat oven at 350' F or 177' C.

In a large bowl, sift flour,cocoa powder,salt and baking powder. Keep aside

Using a stand or hand mixer, cream the brown sugar,white sugar,butter and vanilla essence. Add eggs one at a time and beat well. Gradually, add in the flour mixture.

Using a spatula, fold in the white chocolate chips. Using an ice cream scoop or a tablespoon drop the cookie dough onto the prepared baking tray. Arrange 3-4 white chocolate chips on the top of cookies

Bake for 10-12 minutes. Remove from oven, cool the cookies on the tray for 5 minutes before transferring to a wire rack to cool completely

Notes:

Use dutch cocoa powder to get that gorgeous dark colur cookies which makes the white chocolate chip to stand out in appearance. If you are out of stock with Dutch cocoa powder, regular cocoa powder will do

Chidambaram Mutton Curry

A treat for non vege lovers..Chidambaram mutton curry. The speciality of this mutton curry is the beautiful blend of aromatic spices and the broth is made by water extracted from washing rice. Rice water have many health benefits and rich with vitamin B12. The rice water enchance the flavour of the gravy. I remember my maternal grandma made most of her gravies those days with this special water. Try it once and i guarantee you'll save some rice water the next time you rinse your rice.


Ingredients

1 kg mutton
2 cups rice water (water extracted from washing rice)
2 tomatoes
4 cloves of garlic, crushed
2 onions
1 tbsp ginger garlic paste
4 tbsp oil
1/4 tsp turmeric powder
1/2 tsp fennel seeds
1 tbsp coriander powder
2 tbsp chilli powder
1 sprig curry leaves
Salt to taste
1 cup water
Mint leaves for garnishing

To Grind

1 tbsp poppy seeds
1/2 tsp black pepper corns
1/2 tsp fennel seeds
1 tbsp cumin seeds
4 tbsp grated coconut


Methods

Soak poppy seeds in hot water. keep aside

Heat oil in a heavy bottom pan. Saute ginger garlic paste and add in the mutton.

Add the chilli powder,coriander powder and turmeric powder stir well. Add 1 cup in the rice water and cover  the mutton the pan with lid. Let the mutton cooked well.

Meanwhile, in a grinder blend the poppy seeds,grated coconut,cumin seeds,fennel seeds and black pepper corns into smooth paste

Heat a frying pan with oil and temper fennel seeds. Add the crushed garlic pods,curry leaves,onion and salt. Saute till onion wilted. Add tomatoes and cook till soft. Add in the ground coconut paste, mix till well combined. Turn flame to medium and add remaining 1 cup of rice water, cook for 3-4 minutes

Add the masala mixture to the mutton and stir well till combined. Cover the pan with lid and cook the mutton for another 5-6 minutes. Taste the salt.

Remove from heat and garnish with mint leaves

Almond and Cashew Palkova

Palkova is my younger daughter Jeevana's favourite indian sweet meat. She can't get enough of it...instead, of making plain palkova i opted for almond and cashew palkova this time. Made with milk,sugar and ghee with assorted nuts, palkova is an utterly mouthwatering indian sweet. One of the most likeable sweet by young and old.


Ingredients

10 cups full cream milk
1 cup white sugar
2 tbsp ghee
1/3 cup chopped nuts(almond & cashew)



Methods

Greased a 8'inch serving pan/plate with ghee or butter

In a heavy bottom pan, heat milk and bring it to boil. Once it starts to boil, reduce heat to medium

Stir it every 5 minutes to avoid the milk from sticking to the bottom of the pan. After 1 1/2 hours the milk will turn to a slight yellow color. Stir continuously to prevent the milk from burning

Add the sugar when the milk becomes thicker and stir. Add the ghee and nuts. Stir continuously to get an optimum pale brown/brown color.

When the mixture almost starts to roll into a ball and ghee appears in te surface of the palkova, remove from heat and press evenly into greased pan.

Garnish it more chopped nuts and enjoy it warm

Banana Muffins With Oats Streusel

I spotted a bunch of ripe bananas sitting on my kitchen table. Ripe bananas make a great dessert that's what i thought of this yellow gold beauty. I remember having a full bottle of rolled oats waiting to get my attention. What else i could think of with bananas and oats...banana muffin with oats streusel clicked my mind and in no minute i found myself whisking the ingredients. That's what baking about, you eye the ingredients and started baking something extraordinary. This muffin is an ideal healthy breakfast packed with the goodness of banana and oats.




Ingredients

For Muffins

2 cups all purpose flour
3 bananas, mashed
1 large egg
3/4 cup milk
1/3 cup canola oil
2/3 cup brown sugar
1/2 tsp vanilla essence
1/4 tsp ground cinnamon
1 tbsp baking powder
1/2 tsp salt


For Streusel

5 tbsp all purpose flour
2 tbsp brown sugar
6 tbsp regular/rolled oats
2 tbsp butter,room temperature
1 tsp cinnamon powder


Methods

For The Streusel

In a bowl whisk all purpose flour,brown sugar,oats and cinnamon. Add the butter and using your fingers make small crumbs. Set aside

For The Muffin

Preheat oven at 350' F or 177' C. Line 12 muffin cup liners in muffin pan.

Sieve flour,cinnamon powder,baking powder and salt. Keep aside

In a separate bowl,whisk canola oil,mashed bananas,vanilla essence and milk. Add it into the flour mixture with few strokes. Do not overmix

Using an ice cream scoop, scoop the batter into the prepared muffin tin 3//4 full. Top with the prepared streusel and bake for 20-25 minutes or a skewer inserted in the center comes out clean

Cool the muffin 5 minutes and carefully to cool completely on a wire rack.

Homemade banana streusel muffin is ready to enjoy

Mutton Chukka Varuval/Lamb Dry Curry

Spicy chettinad style mutton chukka for a super Sunday lunch. So when i made this chukka varuval i had all the time for myself in my little kitchen. The cooking process requires patient but the end result is sure a lip smacking treat. Mutton Chukka stands for mutton dry fry. The drier the gravy the tastier the dish as all the spices blend and coat the tender mutton to creates a right amount of spiciness to your palate. I served my mutton chukka with a simple home made rasam. For me rasam is the best combination for mutton chukka...



Ingredients


To Marinate
1/2 kg mutton
1 tsp chilly powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp salt


To Grind

1 tbsp poppy seeds, soaked in hot water
3 tbsp grated coconut
1 tsp fennel seeds

For Sauteing

3 onion,chopped
1 tbsp chilly powder
7 cloves of garlic,chopped
1 1/2 tbsp coriander powder
1/2 tsp turmeric powde


To boil with mutton

1 1/2 cup water
1 inch cinnamon stick
2 sprigs curry leaves
1 bay leaf
3 cloves
1 tsp fennel seeds
1 tsp mutton masala powder
2 tomatoes, chopped
3 tbsp oil


Methods

Clean the mutton and cut into small pieces. Marinate with ingredients mentioned for marinating and leave overnight or atleast 1 hour before cooking

Grind the masala mentioned for grinding. Keep aside

In a heavy bottom pan, heat oil and saute the marinated mutton for 5 minutes. Add in the ingredients listed for boiling the mutton. Put the lid on and cook for 20 minutes. Remove from heat

Heat oil in a wok, fry the cinnamon,fennel seeds,cloves,bay leaf and curry leaves. Once curry leaves splutters, add ginger garlic paste,tomatoes and onion and fry till wilted.

Add the grounded masala and stir. Add the boil mutton and the gravy into the sauce pan and stir well. Add the mutton masala powder and salt. Stir till well combined.

Keep stirring the meat on high heat till all the water evaporates and becomes dry. Once the mutton done remove from heat and garnish with curry leaves.


Notes

• Keep stirring the mutton to avoid burning

Chocolate Chip Hazelnut Cookies

I'm nut over nuts. Hazelnut is one of my favourite along side macadamia. Combined with chocolate chips, this drop cookie is my household favourite. My girls love chocolate chip cookies. I baked this delicious cookies almost dozen of times and everytime i served, it gone in a minute. With crispy exterior and chewy interior this cookies goes well with a glass of milk. I'm drooling...time to heat my oven


Ingredients

2 cups all purpose flour
2 eggs
1/2 cup brown sugar
1 cup butter,room temperature
1 cup granulated white sugar
3/4 cup hazelnuts,chopped
1 cup milk chocolate chips
1 tsp baking powder
1 tsp vanilla essence
1 tsp salt



Methods

Preheat oven at 350' F or 177' C. Line the bottom of  baking tray with baking paper.

Sift together flour,salt and baking powder. Keep aside

Using hand mixer or hand, cream together butter,white sugar and brown sugar. Add the eggs one at a time and mix well.

Gradually, add the flour mixture and vanilla essence. Fold in the chopped hazelnuts and chocolate chips. Mix well till combined

Spoon 1 tablespoon of the dough onto a prepared baking tray, flatten them lightly with fork. Bake for 10-12 minutes or until light brown in color. Cool in wire rack

Best eaten warm

Preserved Sour Plum Calamansi

Calamansi belongs to citrus family which use in many of Asian cooking and great for juicing. Rich in vitamin C, this little tiny bright green fruit drink is best to take when heat wave hits. I can say calamansi sour plum is one of my favourite beverage not just for me for many of my fellow Malaysians. Calamansi sour plum is a great remedy for those suffering with sore throat. The drinks offers a great deal of health benefit, good for digestion and believe to cure the symptoms of gout. Not to forget this green drink assist in weight loss too. Instead of opting for a regular lemonade treat your tastebud to something extra ordinary



Ingredients

3 pcs calamansi lime
2-3 tbsp simple sugar syrup
2 pcs preserved salted sour plum
1 cup water


Methods

Wash and cut the limes into halve. Remove the seeds.

Blend the lime with water for about 1-2 minutes. Filter the lime mixture into a clean serving glass and stir in the sugar syrup.

Drop in the preserved salted sour plum and top up with ice cubes


Notes

• To make a simple sugar syrup, dissolve 1 part of sugar in 1 part of water. Once sugar completely dissolve, remove from heat and let it cool before adding to your favourite beverages

Navratan Korma

Navratan means nine gems or jewels which refers to the use of nine kind of vegetables,fruits and nuts and no compromise on that. The curry has to live up to it's name right? With my seven types of veges,cashews and cranberries, i got all the nine key ingredients on hand. The center of the dish is definitely the vegetables. Be creative, you can use any type of vegetables of your choice. Typical navratan korma calls for fresh pineapple as, i don't have pineapple i use cranberries insteadwhich delivers the same sweet and sour taste to the gravy. Pomegranate seeds is another ideal option for navratan korma. This delicious Mughlai dish made rich with the additions of cream and nuts. A dish fit for king

Ingredients

4 cups bite sized chopped veggies (potato,cauliflower,eggplants,french beans,carrots,peas,corn)

1/2 cup cream

1 cup pan fried paneer or tofu

1/2 cup cashew nuts, soaked

2 tbsp ghee

2 tomatoes,chopped

1 large onion,chopped

1 inch ginger, chopped

5 cloves garlic,chopped

3 pcs cardamom

7 pcs cloves

2 cups water

3/4 cranberries or raisins or any dried fruits

1 tsp garam masala

1 tsp turmeric

1 tsp chilly powder

1 tsp coriander powder

Salt to taste

Methods

Boil the chopped vegetables for 3-4 minutes. Remove from hot water to a large bowl of ice water to stop the cooking process

In a food processor or blender, grind onion,garlic,cashew, tomatoes and ginger

Using a pestle or dry grinder, grind cloves and cardamom into powder

Over a medium flame heat ghee in a pan and saute the cloves and cardamom powder for 30 seconds. Add in the ginger garlic mixture and cook for 2 minutes. 

Add the onion,garlic paste together with coriander powder,turmeric powder,chilly powder,garam masala and salt. Stir till well combined.

Add the boiled vegetables, stir and cover. Simmer the gravy for 9-10 minutes. Add peas and corn and cook for another 2-3 minutes. Add in the paneer or tofu and fold in the cream. Cook for a minute and remove from heat

Serve with chapati,naan or white rice

Notes

• Separate your chopped veges according to require time of cooking. Potatoes need to be boil alone as it need longer time to cook. Eggplants and carrot requires almost the same time of cooking. Cauliflower and french beans need much lesser time than other veges. 

• If the gravy is too thick loosen it with water to get the right consistency according to your taste 

Carrot Cake With Cream Cheese Frosting

Most enticingly moist carrot cake, thanks to the buttermilk. This is the real carrot cake that guarantee the goodness and fresh taste of carrot lingers in your mouth after taste. The usage of buttermilk in this recepi helps to bake a super moist,light and scrumptious carrot cake that you can bake at the comfort of your own kitchen. The cream cheese frosting is one of my favourite frosting in the whole world. Creamy,cheese,lemony....aaahhhhhh. Find a good hiding spot and dig into the goodness of carrot and a fresh  off white gorgeous frosting.


Ingredients

2 cups all purpose flour
3/4 cup buttermilk
2 cups granulated white sugar
2 cups carrot, grated
3 eggs
3/4 cup vegetable or canola oil
1 cup pecans or walnuts, chopped
1 tbsp vanilla essence
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon powder


Cream Cheese Frosting

Ingredients

250g cream cheese
1/4 cup butter
2 cups confectioners sugar
1 tsp lemon zest,grated
1 tsp vanilla essence


Methods for Cream Cheese Frosting

Using an electric mixer, beat the cream cheese and butter till no lumps. Add the confectioners sugar and beat on low speed . Add the lemon zest and vanilla essence and beat for 1 minute or till well combined

Methods for Carrot Cake

Preheat oven at 350'F or 180' C and place the baking rack in the  center of oven. Line the bottom of 9 inch cake pan with baking paper.

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

Using an electric mixer, beat in the eggs for about 1 minute. Add the sugar and continue to beat for 3-4 minutes. Add in the oil,vanilla essence and lemon zest. Gradually, add the flour mixture. Add butter milk and beat in till well combined. Using a spatula fold in the grated carrots and chopped nuts.

Pour the cake batter in the prepared cake pan and bake for 35 to 40 minutes or until a skewer inserted in the center of the cake comes out clean.

Cool on the wire rack for 10 minutes and remove the cake from the cake tin to cool completely

Once the cake cool completely, spread the cream cheese frosting and garnish with toasted pecans or walnuts