Peach Granita

Peach granita is a perfect summer treat. This icy dessert is so easy to make with just grinding,freezing and scraping. If you couldn't get fresh peaches, canned peaches comes handy to prepare this summer treat. When i'm preparing granita at home i always look forward for my little girls help for scraping and the girls loves their task.

Peach granita is a delicious and luscious to serve for that summer BBQ party. I made this granita months ago and i don't know why it takes me so long to blog it. Sweet,smooth,cool and refreshing peach granita is surely a hit among kids and adults alike


Ingredients

3 ripe peaches, peeled and pitted
1/4 tsp salt
1 tbsp lemon juice
1/2 cup sugar
1/2 cup water


Methods

Cut the peaches into pieces

In a food processor or grinder, puree the peaches,salt,lemon juice,water and sugar.

Pour the mixture into an 9 inch baking dish and freeze for 3-4 hours. Remove mixture from freezer and scrape the mixture with a fork until fluffy to break the ice crystal.

Spoon the peach granita into a serving mug/glass and enjoy immediately

Shahi Tukda

Shahi tukda an Indian version of bread pudding. I made mine with stale bread, toast till golden brown and crispy soaked in sugar syrup, topped with creamy rabri and garnish with chopped pistachios. Shahi Tukda is another great make over for your left over bread.

The beauty of this dish is the rabri which means reduced milk. Once i pour the rabri over the toasted bread i leave it to stand for 5-10 minutes for the bread to soaks the creamy and rich rabri. My daughters prefer their shahi tukda chilled in the fridge for couple of hours and this enhance the flavour of the dish. This is the dish to serve for that little sweet tooth craving

Ingredients

5 pieces bread,removed the edges and cut into 4 smaller triangles
2 tbsp ghee/butter

For Rabri
1 litre full cream milk
5-6 saffron strands, soaked in 2 tbsp warm milk
2 pods cardamom,crushed

For Sugar Syrup
1/2 cup sugar
3/4 water

For Garnishing
2 tbsp pistachios,chopped

Methods

In a pot over a medium flame, boil the milk with cardamom pods. Add the soaked saffrons. Stir and simmer the milk till its reduces to a thick or 1/2 of its original quantity. Turn off the flame and keep aside

Brush ghee both sides of the bread and toast on a frying pan till golden brown and crispy.

In a heavy bottom pan, boil together sugar and water till a thick sugar syrup consistency achieved.

Soak the bread pieces into the prepared sugar syrup for a minute.

Place the sugar soaked bread pieces on a serving plate, drizzle with prepared rabri and sprinkle with chopped pistachios.

Serve chilled or warm

Chinese Fried Rice

One of the most popular Chinese dish. Chinese fried rice known for it's perfect grainy texture. A good Chinese fried rice has a very simple ingredients. Their fried rice are not piled up with plenty of vegetables or meats yet, the taste is out of the world.

Whenever i have stale rice at home, this is the dish that i always make for my family. Day old rice works best thus, this dish is a great way to enjoy left over rice from last night dinner. With ingredients easily available at home, you can prepare wholesome meal for your family and friends. If u noticed, i didn't add salt to the dish as the light soya sauce gives me the perfect saltiness but if you wish, you can add salt as per your taste. Be careful if you are using both salt and light soya sauce for seasoning. Nothing is worse than a pinch of extra salt in your dish. Chinese fried rice is  a simple and quick recepi to prepare when you come home late from work. For me, this is the Chinese comfort dish.

Ingredients

2 cups cooked rice
2 Chinese sausages,chopped
8-10 shrimps
2 eggs,lightly beaten
1 medium onion,chopped
2 garlic,chopped
2 tbsp dark soya sauce
1 tbsp light soya sauce
1/3 tsp pepper powder
1/2 cup frozen mixed vegetables(carrots,sweet corns and peas)
1 tbsp sesame oil
1 sprig scallions/spring onion,chopped


Methods

Heat sesame oil in wok/skillet over a hot flame. Add onion,garlic,sausages,shrimp and frozen mixed vegetable. Fry till tender.

Transfer the mixture to a plate and pour the eggs into the wok. Scramble the eggs with ladle. Once the eggs scrambled, add the fried ingredients and rice. Stir well

Add the chopped scallions, dark soya sauce,light soya sauce and pepper powder. Stir till well combined and dish out to a serving plate.

Serve with fried chicken,chilly chicken or braised meat



Notes

• Stale rice makes the best fried rice. 

• The light soya sauce gives a nice saltiness to the fried rice. Be careful not to add more or else you will end up with salty fried rice.

• Heat is very important for a good bowl of fried rice. Make sure your wok is hot enough to to achieve the grainy texture

Motichoor Ladoo

I always admire the vibrant orange colour in motichoor ladoo whenever i came across of them in sweet shops. Near my office there is one well known Punjabi sweet shop, selling varieties of sweets, and ladoo is their speciality. Tons of boondis will be prepared every morning for making ladoos. Workers will be shaping the boondis into balls and trays of ladoo are ready for business. I always buy their motichoor ladoo for my gals. The kids just love them and so do i.

When i made my very own motichoor ladoo, the sweets shop's laddoos is what i am aiming for. Their vibrant, melt in mouth and those tiny coarse lumps is what i'm looking forward in my ladoo. Melon seeds is the best partner for motichoor ladoo unfortunately, i don't have them in my pantry thus, i replaced it with sunflower seeds. Sunflower seeds lends the crunchiness and nutty texture to the soft ladoo. The crushed cardamom pods used to flavor the sugar syrup compliments the sweetness of this sweetmeat. My ladoo turns out really well and the whole family enjoyed it very much and i just couldn't take my eyes from their gorgeous orange colour and those tiny beads texture.

Ingredients

For Ladoo

1 cup besan/gram/kadalai flour
2 tbsp melon/sunflower seeds
1 cup canola/sunflower oil
Pinch of orange food colouring
3/4 cup water
1/4 tsp baking powder
3 tbsp hot water


For Sugar Syrup

1 cup sugar
Less than a pinch of food colouring
1/2 cup water
2 cardamom pods,crushed


For Garnishing
Few saffron strands
Sliced Almonds


Methods

For Ladoo

In a large.  bowl, sieve flour and baking powder. Add a pinch of orange food colouring and water. Mix till well combined. Sieve the mixture to get a smooth texture without lumps. The batter should be a little thicker like dosa batter.

Heat oil in a pan over a medium flame. Use a perforated ladle (ladle with small holes) and keep the ladle on the top of the oil. Spread the batter with a tablespoon on the ladle and let the batter drops into the oil.

Cook the boondis for 1 minute and spoon out to drain the excess oil with kitchen towel/tissue.

Add the boondis to the sugar syrup and mix well till the boondis well coated with sugar syrup. Add hot water to the boondis and pulse it in the grinder to get a coarse mixture. Transfer to a bowl.

Add melon/sunflower seeds. Apply some oil or ghee on your palm and shape the boondis into balls to make ladoos

Garnish with saffron strands and sliced almonds

For Sugar Syrup

In a pot, heat water with sugar. Stir till sugar dissolved.  Add the cardamom pods and let it boil to get a one thread consistency sugar syrup. Off the flame and add the orange food colouring. Stir to mix.

Sugar syrup is ready

Notes

• You can add few drops of rose water to the sugar syrup for flavouring

• Instead of melon/sunflower seeds, chopped almonds and pistachios can be added

• One string consistency in sugar syrup is, when you take the sugar syrup in your thumb and index finger it should form a one string consistency.

1. Be extra cautious while handling sugar syrup as, it may cause serious burn. 

• Do not grind the boondis too fine. Pulse it once or twice in the grinder to get a coarse little lumps look alike texture.

• The fried boondis should be soft and not crispy. Do not over fry the boondis. 

Red Dates And Ginger Tea

I would say red dates and ginger tea is one of the best beverage for women. The concoction warm the womb and usually taken during confinement to keep the new mom warm and helps to nourish the blood after birth.

The ginger in the drink helps keep the body wind away. Next time, when you are suffering from indigestion or stomach ache due to wind problem, boil this red dates ginger tea and see the difference all for yourself. Dried red dates are available in all Chinese medicine shop. This is a delicious and refreshing wonder tea. Serve warm to enjoy the maximum benefit of this humble tea

Ingredients

23-25 dried red dates,pitted
1 cup rock sugar
4 cups water
1 inch ginger,thinly sliced



Methods

Wash dried dates and drain.

In a pot, over a medium flame add water,red dates and ginger. After 30 minutes add rock sugar and stir.

Boil for another 30 minutes and remove from heat.

Pour into serving glass and enjoy warm

Ricotta And Chicken Cannelloni

Cannelloni or manicotti is a typical Italian food. Tube like pasta filled with cheese,meat or herbs drizzled with marinara sauce and sprinkled with more cheese can be found all over Italy for lunch,dinner or supper.  I first tried cannelloni in an Italian restaurant and smitten with the taste.

Warm ricotta cheese oozes out in every single bite is a perfect combination to the marinara sauce. The basil leaves added to the pasta sauce gives a refreshing taste to the rich dish. Try variation on the filling with Italian sausage,shredded crab meat,spinach or mince lamb.Cannelloni is a great meal to dish out for family to enjoy a good weeknight supper.


Ingredients

250 gm ricotta cheese
250 ml pasta sauce
250 gm,chicken chunks
6 cannelonni pasta tubes
1 medium onion,finely chopped
2 cloves garlic,crushed
1 cup water
1 egg
1/3 cup parmesan cheese,grated
1 tbsp basil,finely chopped
1 tbsp olive oil
Salt and pepper to taste




Methods

Preheat oven at 350'F or 180'C

In a bowl combine egg and ricotta cheese. Stir well

In a large pot, boil cannelloni tubes for 1-2 minutes. Do not over cook the pasta. The pasta should be al-dente which is firm to bite

Heat oil in a saucepan and saute the onion and garlic for a minute. Add the chicken and cook for 2 minutes. Add the pasta sauce,water,basil and season with salt and pepper. Stir to combine. Remove from heat

Spread half of the pasta sauce in the bottom of a 13x9' inch baking tray. Fill cannelloni tubes with cheese mixture and arrange on the baking tray. Pour the remaining pasta sauce on the top. Sprinkle with parmesan cheese.

Bake uncovered for 35-40 minutes. Remove from oven

Cool on wire rack for 5 minutes

Goes well with garden salad


Notes

• To fill the the cheese mixture into the cannelloni tubes, use a zip log plastic bag, fill the bag with cheese mixture and snip off the end. Gently squeeze the cheese mixture into the cannelloni tubes. 

Naan-Indian Flat Bread

I love baking especially baking bread becomes my recent passion. I've tried baking some western breads which comes out beautifully and tastes great. This time i tried my hand on baking Indian bread which found in many Indian restaurants or hotels. Indian flat breads are getting its fair share of popularity worldwide like naan,chappati,puri,missi bread and etc. Today i'm sharing with you the ever famous Indian bread...Naan.


Baking naan are a simple and quick process and you can opt for oven baked or stove top method just like mine. I love the slightly charred marks on the naan thus, i placed it on the direct fire of my stove top after cooking it for a minute on my girddle. You can skip the process and just cook on a hot tawa or griddle till it gets little browned. I made plain naan, you can flavor you naan with plenty of melted butter for creating butter naan,finely chopped garlic for garlic naan,shredded cheese, sprinkle with rosemary or thyme or even finely chopped mixed nuts such as almonds,walnuts,cashews and the list goes on. I served my naan with paneer butter masala(recepi given in my blog). Soft and fluffy naan just like what you can get in Indian restaurants

Ingredients

4 cups all purpose flour
1 1/2 tsp baking powder
1 tbsp sugar
1/4 cup water(room temperature)
1 cup plain yogurt
3/4 cup whole milk
1 tsp baking soda
3/4 tsp yeast
2 tbsp melted butter
1/3 tsp salt
Oil to grease the bowl
Flour for dusting


Methods

In a bowl, combine together sugar,yeast and water. Stir and keep aside 5 minutes until foamy.

In a large bowl, sift together flour,baking powder,salt and baking soda. Add the yeast mixture,milk and yogurt to the flour mixture. Using a spatula, stir well to combine and knead the dough by hand till smooth.

Grease a large bowl with oil, cover with plastic wrap and keep the bowl in a warm place for the dough to rise atleast 1 hour.

Once the dough doubled in size, punch down the dough and place on a clean working surface dusted with flour. Divide the dough into 16 equal sized balls. Using a rolling pin, roll out the divided balls into 6 inches long and 1/8 inch thick.

On the stove top over a medium heat, Heat a tawa or griddle. Place the dough on the griddle and cook for 1-minute. Flip to the other side and cook for another minute. Using a tongs place the naan on direct fire of the stove and cook both sides till they get slightly charred approximately 30 seconds on both sides.

Remove from heat and brush with melted butter

Goes well with tandoori chicken,mint chutney,paneer butter masala or any other gravy dishes

Caramel Pinwheel

Caramelised brown sugar pair with cinnamon powder, rolled up in a flaky, buttery pastry indeed make me drooling. The brown sugar has created a caramel glaze on the puff pastry You can add chopped hazelnuts or pecan to the filling but i opted for simple caramel glaze. Cinnamon and brown sugar are match made in heaven, they compliment each other very well. Puff pastry are such a versatile and handy dough to store in your freezer so that you can grab it whenever you need a crispy,flaky,buttery pastry fix. I love to dip my caramel pinwheel into a piping hot cup of black coffee but, the pinwheels are great as its own

Ingredients

1 sheet puff pastry about 200g,thawed
1/2 cup brown sugar
1/4 tsp cinnamon powder
1/4 cup butter,room temperature
All purpose flour for dusting


Methods

Dust little flour on a clean work surface and roll out the puff pastry into 10cmX33mm square.

Spread butter on the surface of the puff pastry and sprinkle with brown sugar and cinnamon powder.

Roll dough into a cylinder shape and press the seam down to enclose the filling.

Cut the dough into 1/2 inch thick and place on the prepared baking tray. Bake for 15-20 minutes or till golden.

Cool on wire rack and serve with hot cup of coffee or tea

Baignan Bharta/Smoked Eggplant

Baignan bharta is a classic smoked eggplant recepi originated from Northern India. The dish is traditionally prepare without adding tomato but for variation, i included finely chopped tomato. You can omit the tomato but personally i feel the tomato add a distinctive flavor to the dish.

Baignan bharta is one of the most well known recepi using eggplant. The eggplant can be roasted over a charcoal fire or bake in the oven, which is much easier method to get the smoky flavour without a mess. The smoky flavor gives a delicious taste to the dish with a little heat from the green chillies and the dried mango powder add that extra flavor to the mashed eggplant. This authentic Punjabi dish goes well with chappati,naan or white rice.

Ingredients

1 large eggplant
3 green chillies,finely chopped
5 cloves garlic,finely chopped
1 onion. finely chopped
1 tomato,finely chopped
1 tbsp garam masala
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp turmeric powder
1 1/2 tsp red chilly powder
3 tbsp oil
1/2 tsp amchur powder/dried mango powder
Pinch of asafoetida
1/2 tsp oil to rub on the eggplant
Cilantro leaves



Methods

Preheat oven at 400'F or 200' C . Brush oil on the eggplant and place it on a baking dish. Bake the eggplant for 1 hour. Remove from oven and keep aside to cool

Peel off the charred skin and mash the eggplant with fork or potato masher

In a saucepan over high-medium heat, add oil and temper mustard seeds,cumin seeds and asafoetida. Once the mustard seeds splutter, add onion,tomato and garlic. Cook till onion turns translucent.

Add the garam masala,chilly powder and turmeric powder and stir well. Add the chopped green chillies.

Reduce flame to low and add the dried mango powder and mashed eggplant. Stir till well combined. Cover with lid and cook for 5 minutes. Turn of the flame

Garnish with cilantro leaves


Notes

• Adjust the amount of chilly according to your tolerance of heat

Strawberry Almond Milk

Fresh strawberry milk is my kids favorite breakfast milk. They enjoy it as its own or just pour it over  their morning cereal. I made quite a large portion of strawberry sugar recently,and stored it in the fridge so that i can have it ready anytime i need it. Instead of mixing with fresh milk, i tried it with almond milk. Creamy and rich almond milk paired with fresh strawberry sugar syrup is full of fresh fruit flavor.

Ingredients

2 cups strawberries,sliced
1/2 cup water
1/2 cup granulated suga
2 cups almond milk



Methods

In a saucepan over a medium flame, add sliced strawberries,water and sugar. Bring it to boil. Reduce flame to low and simmer for 8-10 minutes. Remove from heat and let it to cool.

In a grinder, blend the strawberry mixture till smooth. Pour into a bowl, cover with cling wrap and refrigerate for 1-2 hours

Add 3-4 tbsp strawberry syrup to the almond milk. Stir well.

Pour into a serving glass and garnish with halved strawberry



Notes

• Strawberry syrup stays good in an air tight container stored in fridge for a week

Lemon Poppy Seeds Muffins

Delicious,light with crispy crust and moist inside. The citrus flavor of the lemons and the tangy glaze gives this sunny poppy seeds muffins a fresh taste of summer. I used blue poppy seeds in this recepi if you have regular poppy seeds, by all means go ahead and throw some into the batter. After all, it tastes the same. Lemons are getting popular for it's various health benefits and i'm stacking it up in my fridge for baking,cooking or juicing.

This lemon poppy seeds muffins are perfect for an afternoon tea or for that little office snacking. I love the citrus smell in the muffins and those tiny poppy seeds that burst inside your mouth on every bite. The lemon glaze, enhance the tangy flavor of the muffins. Soft,moist,tender and full of citrus flavor is definitely one of my summer time baking project

Ingredients

For the Muffins

3 cups all purpose flour
10 tbsp butter,room temperature
2 eggs,room temperature
1 cup light brown sugar
1 1/2 cups plain yogurt
4 tbsp blue poppy seeds
1/2 tsp salt
1 tbsp grated lemon zest
1/2 tsp baking soda
1 tbsp baking powder


For the Glaze

1 cup confectioners sugar
2 tbsp lemon juice


Methods

For The Muffins

Preheat oven at 350'F or 175'C by placing baking rack in the middle of the oven. Line a 12 moulds muffin tin with cupcakes liner.

In a clean bowl, sift together flour,salt,baking powder and baking soda.

In another bowl using a stand or hand mixer, over a medium speed beat together butter,sugar and brown sugar till fluffy. Add eggs one at a time, beating in between each addition. Add the grated lemon zest.

Reduce speed to low, add in the flour mixture alternating with yogurt. Beat for 1 minutes till well combined. Using a spatula, stir in the poppy seeds into the muffin batter.

Using an ice cream scoop or a tablespoon fill up the prepared cupcakes liners all the way to the top.

Bake for 20-25 minutes or till a skewer inserted in the center of the muffins comes out clean. Transfer the muffins to a wire rack to cool completely for about 5-10 minutes


For The Glaze

• In a small bowl, combine confectioners sugar with lemon juice and stir to achieve a thick consistency. Using a spoon drizzle the glaze over the muffins

• Enjoy with a cup of your afternoon tea

Notes

Do not over beat the muffin batter. Over beating batter will makes the muffin becomes harder once baked

Paneer Tikka Masala

I tasted my very first paneer tikka masala at the local Indian vegetarian restaurant. The photograph of the vibrant colur paneer dish on the menu  is what make me to order it along with my plain chapati. When they dished up my paneer tikka masala, it's a feast by visual and taste. Up to my expectation on eyes and taste bud. After tasting it in the restaurant, i decided to make it at my kitchen.

Since i have all the ingredients needed for my paneer tikka masala, one fine evening i tried it for the family Saturday dinner to serve with my Indian flat bread. To my excitement, my first trial turns out amazingly beautiful with a vibrant colur just like the one i had in the restaurant. As for the taste, it matches the restaurant version as well. The grilled paneer cubes gives a delicious smokiness flavour to the thick and creamy gravy. The grounded masala add a balance note of spicyness to this ever popular Punjabi dish.

Ingredients

To Marinate

1 cup paneer,cubed
1/4 cup plain Greek yogurt
1 tsp chilly powder
1 tsp ginger garlic paste
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/2 kasturi methi(dried fenugreek leaves)
1 tsp lemon juice
1/2 tsp chat masala
Salt to taste


For The Masala

2 onions,chopped
2 tomatoes,chopped
2 dried chilly
2 cardamom pods
1'inch cinnamon stick
1 tbsp coriander seeds
10 cashew nuts
1/2 tsp garam masala powder
1/2 tsp kasthuri methi (dried fenugreek leaves)
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 cup water
1/4 fresh cream
1 tbsp butter
Salt to taste
Chopped cilantro for garnishing


Methods

For Tikka

In a bowl, add all the ingredients listed under "To Marinate" except the paneer cubes. Mix well till combined. Add the paneer cubes and mix gently till well coated with the mixture. Cover the bowl with cling wrap and refrigerate for an hour to marinate

Soak wooden toothpicks in cold water for 10 minutes and wipe it clean. Insert the marinated paneer cubes in the toothpick and set aside.

Grill them on barbecue grill for 6-7 minutes by constantly turning the skewers to turn golden on all sides



For the Masala

In a pan over a medium flame, heat butter and saute the coriander seeds,cardamom pods,cinnamon stick,red chillies and cashew nuts for a minute. Add onion and cook till the onions turns translucent. Add in the tomatoes,salt and cook for 3 minutes stirring in between.

Add the turmeric powder,garam masala powder and red chilly powder. Stir and cook for another 1 minute. Remove from heat and let the mixture to cool before grinding them with half cup of water to a smooth puree

Pour in the mixture into a pan, add the remaining half cup of water and stir. Over a medium flame, bring the mixture to boil and add kasthuri methi or dried fenugreek leaves. Stir and cook for 1 minute

Add the shallow fried panner tikka into the masala mixture and stir gently. Reduce flame to low and cook the masala till the gravy thickens for about 4 minutes. Add cream and mix gently. Remover from heat

Garnish with chopped cilantro and serve with flavoured rice,bread or chappati


Notes

• To get the intense flavour of the dried fenugreek leaves, slightly crushed them with your palm before adding it to the gravy. 

• You can subtitute paneer with tofu

• Instead of grilling you can shallow fry the panner tikka. Heat 2 tbsp oil on a non stick pan and fry for 2 minutes at each side over a medium flame. Remove from heat and keep aside

Mushroom And Egg Tart

Frozen puff pastry comes handy when you want a quick and easy baking. Great option for both sweet and savoury baking which can be prepared in a jiffy. Nowadays, you can find frozen puff pastry in almost all hypermarkets and comes in various in sizes and shapes. Get few packet of them and store in your freezer and when you want to bake something nice, take it out, defrost and start baking.

I always have few packets of frozen puff pastry dough in my freezer, just in case when i have the fix for a quick baking. I love mushrooms and i grabbed a big packet of fresh shitake mushrooms on sale and thinking of piling them on top of my puff pastry. An instant savoury tart to please everyone just before Saturday lunch. Meaty shitake mushroom laid on the bed of buttery flaky golden puff pastry and gorgeous sunny egg on top with the yolks still running is what i want for my Saturday brunch.



Ingredients

1 sheet frozen puff pastry,thawed
1/2 cup fresh shitake mushroom, halved
2 large eggs
1 tbsp fresh/dried parsley leaves,chopped
1 onion,chopped
1 garlic,chopped
1 tbsp butter
Pinch of grounded black pepper
Salt to taste
All purpose flour,for dusting


Methods

Preheat oven at 375'F or 190'C and line a baking tray with parchment paper

On a clean surface, dust little flour and roll out the puff pastry to 1/2 inch thick. Trim edges and place on the prepared baking tray. With a knife, score 1/2 inch border around the edges and with a fork, prick the inside border all over. Refrigerate for 15 minutes

In a pan, melt butter. Add onion and garlic, cook till onion wilted. Add mushroom and parsley leaves. Cook for 8-10 minutes and season with salt and pepper

Bake puff pastry for 12-15 minutes or till golden. Remove from oven and spoon the mushroom mixture, o the top of baked puff pastry staying within border.

Crack eggs on top of mushroom mixture and bake till egg whites are set but the yolks still runny approximately for 10 minutes. Remove from oven

Cut and serve

Notes

• When creating the border, do not cut off the puff pastry entirely. Leaving 1/2 inch in all four angle intact. By doing this, while baking the pastry will puff up and create a neat border

• Don't ever wash mushroom with water as, mushroom able to act as a sponge and absorp liquid. Always clean mushrooms with a clean kitchen towel.

Honey Cornflakes Cups

I have a giant sized box of cornflakes, in my pantry. Bought it for breakfast but the plain cornflakes was not a hit among my girls. They used to enjoyed cornflakes with milk and chopped fruits... recently, they distaste it for reason only they knew better. Might be they taste and preferences changed. I decided to make use of it so that, i can empty some space in my pantry. Decided to make honey cornflakes cups.

Honey cornflakes cups are favorite for some and one of the must on coffee table during festival seasons in almost all household thru out the country. With only five ingredients and a very simple process, gorgeous mini cups of honey cornflakes cookies will be ready in no time. The girls loves the mini cup honey cornflakes and the space occupied by the giant box are empty now as well as the container used to store the mini cups. That's what i called a smart mom

Ingredients

4 cups cornflakes, slightly crushed
5 tbsp honey
6 tbsp butter
4-5 tbsp nuts,(almonds or hazelnuts),roughly chopped
4-5 tbsp cranberries,roughly chopped


Methods

Preheat oven at 325'F or 160'C. Place the baking rack in the middle of the oven. Arrange small paper cups on a baking tray.

In a pan, toast the chopped nuts for 1-2 minutes. Remove from heat and keep aside

Using the same pan, melt butter and honey over a medium heat for 1 minute. Turn off the flame and add crushed cornflakes,cranberries and chopped nuts. Stir till all the ingredients well combined.

Spoon the mixture into the prepared cups and bake for 10-12 minutes

Cool the cups on a wire rack eventually, the cornflakes will harden when its completely cool

Store in an airtight container


Notes

• I used dried cranberries, you can subtitute with black or golden raisins

Kodi Kura/Andhra Style Chicken Curry

My late paternal grandpa came to Malaysia long ago from Andhra. I still remember how he used to be proud of being a Telegu and how much he indulged his Andhra style dishes. Those days, in their super large kitchen my grandma will be busy dishing up Andhra dishes for him. I learnt this recepi from my grandma when she was visiting us long..long ago.

Don't be afraid of the lengthy process, it will take only few minutes for each process and before you realize, your very own Andhra chicken curry will be simmering away. Every effort paid off for me, when a delicious chicken curry was served in a cold weather. Yes, it was raining heavily when i prepared my Andhra chicken curry. Tender chicken simmered with homemade masala and garnish with fresh coriander is a perfect match for the cold weather. The downpour were heavy and the smell of my spices infused chicken curry fills my little kitchen, bringing back the memories of my late grandparents. Both my paternal grandparents are no longer around but, this Kodi Kura recepi will always simmer in my kitchen before i hand it over to the next generation

Ingredients

To Marinate

1 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
1 tbsp chilly powder
1/2 tsp salt

For Masala

6 cloves
1 tsp fennel seeds
1 tsp poppy seeds(soak in warm water for 5 minutes and drain)
1 tsp cumin seeds
2' inch cinnamon
3 cardamom pods

For the Gravy

2 onions,finely chopped
2 tomatoes,finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 sprig curry leaves
1 tbsp coriander powder
1/2 tsp fennel seeds
1 star anise
2 tbsp oil
1 cup water
Salt to taste
2 tbsp chopped cilantro/coriander leaves



Methods

In a large bowl, add the chicken and all the ingredients listed "For Marinate". Mix well to combine and keep aside for an hour.

Grind the ingredients listed "For Masala" into a fine powder and keep aside

Heat oil in a pan over medium flame and add star anise and fennel seeds. Fry for 30 seconds and add curry leaves. Once curry leaves splutters, add the onions and fry till the onions turns transparent. Add the ginger paste,garlic paste and finely chopped tomatoes. Fry for 2 minutes

Add the marinated chicken pieces,the grounded masala powder and coriander powder. Stir well and let it cook for 3 minutes. Add a cup of water and season with salt. Stir till all the ingredients are well combined. Cover with lid and cook for 10 minutes.

After 10 minutes, reduce flame to low and simmer till oil starts to appear on surface. Remove from heat

Garnish with chopped cilantro leaves and serve hot with white rice, idli or thosai


Notes

• Be extra cautious when adding salt into the gravy as, the chicken has been marinated with salt earlier. Adjust salt to your taste

• If you prefer more gravy, feel free to add another 1/2 cup or 1 cup of water before simmering the gravy.

Frozen Themed Birthday Cake

Yay! This is my 100th post. It has been 5 months since i started my food blog and in a blink of eyes i can't believe i'm already posting my 100th post. That's not bad for a working mom with two girls to look after..means, i still got all the time in the world to indulge in my passion for cooking and food. I baked this Frozen themed butter cake for my elder daughter Lekshana's 11th birthday. Like any other girls out there, my girls too are crazy about Disney's latest venture Frozen.  The names of Elsa,Anna,Olaf,Steve,Sven and Hans always lingers in their mouth. Only God knows how many times they watched Frozen.

Mom decided to surprise the girls with 'Frozen" cake for Lekshana's birthday. The girls loves the edible sticker with their favourite Frozen characters. The moist, buttery cake topped with rich butter cream frosting just melt in the mouth and every bite are such a pleasure. The cake was tender and moist and the butter cream was so soft and smooth with the right amount of sweetness, just the way i wanted. The blue and white frosting brings out the colur of frozen and the cake itself comes in blue to the excitement of my girls. To add  the excitement, here comes the ice crystals as a background. Overall, the girls are delighted so do their mom.



Ingredients

4 1/2 cups sifted cake flour
1 1/2 cup butter,room temperature
3 cups granulated white sugar
5 eggs, room temperature
1 1/2 cups milk,room temperature
2 tbsp baking powder
1 tbsp vanilla essence
1/2 tsp salt
Blue coluring(adjust to desire)


For Butter Cream

6-7 cups confectioners sugar
1 cup butter,room temperature
4 tbsp milk
2 tbsp vanilla essence
Pinch of salt
Blue coluring

For The Ice Crystal

1 cup granulated white sugar
1 cup water
Blue coluring(adjust to your desire)
Butter, to grease pan

To Assemble

Edible Frozen Themed Stickers


Methods

Preheat oven at 350'F or 190'C with the baking rack in the center of the oven. Grease a four 8'inch round cake pans with butter and dust with flour. Remove excess flour and line the bottom of the pan with parchment paper.

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

Using an electric mixer, beat the butter and sugar till pale and fluffy for 4-5 minutes. Add the eggs one at a time, beating after each addition. Using a spatula, scrape the sides of the bowl.

Reduce speed to low and gradually add the flour mixture alternate with milk.  Beginning and ending with flour with the additions and add blue coluring. Mix well with spatula.

Divide the batter evenly in the all 4 prepared cake pans and smooth the surface with spatula.

Bake in the oven for 25-28 minutes or till a skewer inserted into the center of the cake comes out clean. Remove from oven and cool on the pan for 5 minutes. Invert the cakes to cool completely on a wire rack.

Methods For Butter Cream

Using an electric mixer on a low speed, beat butter and confectioners sugar for 1-2 minutes. Switch to medium speed, and beat for another 3-4 minutes.

Add the vanilla essence,milk,sugar and blue coluring.  Beat on high speed till the mixture smooth and fluffy. If the consistency is too thick, add 1 tbsp milk at a time to thin the mixture. If the mixture too thin, add 1 tbsp confectioners sugar to thicken it. Repeat the process till you get the desired consistency which easy to spread on the cake.

For Ice Crystals

Greased a 8'inch square pan with butter and set aside.

In a pot, over a medium flame, combine water and sugar. Stir. Heat for 8-10 minutes without further stirring, Remove from fire and add blue coluring. Pour the mixture onto a prepared pan and let it cool for 30 minutes. Using your hand break the sugar crystal into medium to large pieces.

To Assemble

Using a spatula mount a thin layer of butter cream on a first layer of the cake and spread evenly. Place another cake on the first butter creamed layered cake and repeat the process till the fourth cake. Spread a generous amount of butter cream on the final layer and cover all the sides of the cakes with butter cream. Smooth the surface and the sides evenly.

Fill a piping bag with your desired nozzle. Place the edible 'Frozen Themed' sticker on the center of the cake and pipe the butter cream as desired. Arrange the prepared ice crystals on the sides or as a background of the Frozen sticker to give that 'ice" impact on

the cake.

Chill for 30 minutes, cut and serve

Notes

Be extra careful while preparing the sugar crystal. Heated sugar or caramel can cause serious burn.

You can prepare the sugar crystals the night before and store in fridge. Remove from fridge 10-15 minutes before assemble

Chilled Blueberry Yogurt With Hazelnuts

To tell the truth, i just don't know what to do with a pint of blueberries that resting in my fridge for days and a tub of Greek yogurt that nearing expiry date. I don't have much time for baking lately thus, i need to come up with a simple and quick menu for this two babes relaxing inside my refrigerator. That is the time an idea for an idea for a breakfast on the go hit me. Let me see what else i can grab to go with it and guess what, i found a bottle of hazelnuts which will be wonderful with yogurt and blueberries

I love the taste of the thick Greek yogurt infused with vanilla and sweetened with honey, generous amount of fresh blueberries and topped with toasted chopped hazelnuts. The crunchy hazelnuts compliments the juicy blueberries and smooth yogurt at it best. Creamy,sweet and crunchy in every bite is what this beauty is all about indeed, a wholesome goodness in a glass that you can prepare in jiffy and finish it up even faster.



Ingredients

1 cup frozen Greek yogurt
1/3 cup fresh/frozen blueberries(thawed)
1/2 tsp vanilla essence
2 tbsp honey
7-8 hazelnuts


Methods

In a pan, toast the hazelnuts for 1-2 minutes over a medium flame. Let it cool and chop into bite sized

In a bowl, combine yogurt,vanilla essence and honey. Stir well

Throw in blueberries and scoop into a serving glass

Top with chopped hazelnuts and more blueberries

Serve chilled

Chrysanthemum Tea

Chrysanthemum tea can be found in almost all the Chinese restaurants or eateries. Now you can make it on your own. This tea is really easy to brew and what more it comes with countless medicinal values too. Chrysanthemum tea known for curing, headache,sore throat,beating sunstroke and heatiness. This tea is a good thirst quencher thus, an ideal tea for summer.

I always brew chrysanthemum tea for my family. It only takes five minutes to serve a healthy concoction instead of stirring some cordials or bottled juices with added preservatives. I get my chrysanthemum supply from a Chinese medicine shop near my parents house. Comes in prepacked and all that i need is to throw some of the flowers into a boiling water,steep,filter and drink. I love my tea warm and the household loves it chilled thus, i dump in the fridge for an hour and serve. Take time and indulge in the floral aroma of the chrysanthemum tea




Ingredients


22-25 pieces dried chrysanthemum flowers
4 cups water
1/2 cup rock sugar(adjust as per taste)



Methods

In a pot, bring water to boil and add rock sugar. Cook till sugar dissolved by stirring occasionally

Add the dried chrysanthemum flowers, stir an remove from heat. Cover with lid and steep for 5 minutes.

Strain and serve hot or chilled

Notes

• Rock sugar can be found in any Asian market, u can subsitute with white granulated sugar 

• Dried chrysanthemum flowers sold in most chinese medicine shop

• Do not discard the boiled chrysanthemum flowers, add hot water into the pot to get a less strong brew

Cranberry And Scallions Pilaf

Sunday lunch is always special because,that is one particular day everyone at home for a delicious meal thus, i always look forward to dish up something special for my loved ones. My girls will be asking what is for lunch over a breakfast table and mom has to be prepared with a list of menu that gonna be on dining table for noon. I cooked cranberry and scallions pilaf on one of those special Sunday

I decided to use dried cranberries in this rice dish but, if you have fresh cranberries by all means go for it. Scallions is what i always have in my fridge and i throw a handful of chopped scallions for the oniony taste.
The sweet and sour cranberries gives the rice an unique flavor and colur. I served it with spicy chicken gravy which goes very well with this pilaf rice.



Ingredients

1 cup rice,washed and drained
1 1/2 cup vegetable stock/water
3/4 cup dried cranberries
1 tbsp vegetable oil/olive oil
1 medium onion,sliced
1 clove garlic
1/2 cup scallions,chopped
Pinch of salt



Methods

Heat oil in a pan, cook onion till transparent and add garlic.

Saute the dried cranberries for 30 seconds and add rice. Mix thoroughly.

Transfer the rice mixture into a rice cooker, add vegetable stock/water,chopped scallions and season with salt. Give a quick stir and cook till the rice are fluffy and done

Garnish with more chopped scallions and cranberries

Serve with your favorite gravy

Cinnamon Dolce Latte

I'm in a mood for cinnamon when i made myself a good cup of cinnamon dolce latte. Similar to the taste of cinnamon latte that i always indulged at a coffeeshops out there.Cinnamon Latte is all about strongly brewed coffee mixed with cinnamon sugar syrup,generous amount of steamy milk,topped with whipped cream and sprinkled with cinnamon powder. 

Usually, when i make my cinnamon sugar syrup, i'll make in a quite large portion and store it in a container. Stays good for weeks in a fridge and i mix it with almost all my beverages. The simple cinnamon sugar syrup goes well with tea,black or milk coffee, hot or cold beverages, a perfect combo to enhance flavor to any ordinary drinks. A cuppa of this addictive latte is what i need right now. 

Ingredients

For Cinnamon Sugar Syrup

1 large cinnamon stick

1 cup water

1 cup brown sugar

For the Coffee

2 tbsp coffee powder

1 cup milk

4 tbsp cinnamon sugar syrup

For Topping 

2 tbsp whipped cream

Pinch of cinnamon powder

Methods

For Cinnamon Sugar

In a pan, boil the water with cinnamon stick over a medium heat for 10 minutes. Add brown sugar, stir till sugar dissolved. Cook for 4-5 minutes

For The coffee

Warm milk in a microwave or over stove top. In a coffee cup, add the coffee powder, cinnamon sugar syrup,milk and give a good stir. 

Spoon over the whipped cream on the top and sprinkle with cinnamon powder

Enjoy with warm bread toast

Notes

Do not boil the milk. The milk should be warm to the touch so that  you won't be ended up with cold coffee once the cream is added

Beetroot Raita

Beetroot raita is what exactly you are looking for when you need to prepare a side dish in a jiffy. Beetroot raita comes in many versions and today i'm sharing my no cook,easy and healthier raita....yes without a single drop of oil which usually use for tempering in preparing raitas.

Shredded beetroot mixed with wholesome goodness of chilled beaten yogurt indeed a nutritious and healthier option of side dish and what more, it comes with a gorgeous colur. The beautiful pink colored raita definitely a  feast for eyes on my dining table, and my girls fall in love with them the moment i dished it out. Pink always girls favourite. Raita is best served chilled thus, it makes a good choice for killing the summer heat. I used lemon juice to enhance the flavour. The little hint of lemon in every bite works the tricks on your tastebud



Ingredients

3/4 cup grated beetroot
1 cup beaten yogurt
2 green chillies,chopped
1 medium onion,chopped
2 tbsp lemon juice
1/2 tsp salt
Handful of chopped coriander leaves/cilantro


Methods

Wash,peel and grate beetroot.

In a clean bowl, add grated beetroot, chopped onion and chillies. Add in the beaten yogurt and chopped coriander leaves. Mix well

Season with salt and lemon juice. Mix well till combined and refrigerate for 30 minutes

Serve as side dish with rice or chappati

Paal Kozhukattai With Jaggery/Rice Balls With Sweetened Coconut Milk

Happy Onam to all the Malayalees out there and this is the right time to share a sweet recepi for the festive season. Paal kozhukattai with jaggery is my long pending recepi. This sweet, has been in my must to do recepis for quite sometimes. I don't know what keeps me away from making such an easy and simple recepi. I don't remember my mother or grandma prepared it in the past but, i watched the recepi in a local tv channel and immediately thought of giving it a try yet, it took me so long to dish it up (blame it for so many other recepis that i got hooked up in between).

I made this version of paal kozhukattai during Ganesha Chaturthi as neivedhiyam(offering) to the Almighty Ganesha. This must be a festive dish no wonder it took me so long to try it. A traditional dessert of soft rice balls immersed in thick and creamy coconut sauce, sweetened with jaggery. Finally, i made it and mission accomplished

Ingredients

For The Kozhukattai/Rice Balls

1 cup rice flour
1 1/2 cups water
Pinch of salt


For The Coconut Milk

1 cup grated jaggery
3 cups water
1 cup milk
1/2 tsp cardamom powder
Pinch of salt


Methods

For The Kozhukattai/Rice Balls

In a bowl, sift rice flour. Add warm water and salt, slowly and knead the dough for 1 minute. Roll into a marble size balls and arrange in a plate


For The Coconut Milk


In a bowl, dissolve the grated jaggery with water and strain to remove any impurities.

In a heavy bottom pan, boil the jaggery water and add the prepared rice balls. Cook for 6-8 minutes. The rice balls are cooked when it started to float on the surface and the sugar syrup thickens

Add cardamom powder and salt, stir gently. Reduce the flame to low, add milk and give a quick stir. Remove from heat.

Serve warm or chilled


Notes

• Turn off the flame once coconut milk is added into the sauce to prevent the milk from curdling

• Water requirements for kneading the rice flour depends on your quality/brand of rice flour. Different quality/brands requires different amount of water to knead the dough. I used 1 1/2 cups water for 1 cup rice flour. Adjust the quantity of water as required to get a soft dough.

Chinese Stir Fry Mixed Vegetables

My girls not a vegetable lovers just like any other child at their age. But, this Chinese style mixed vegetables is their all time favourite. Thus, i always cook a big portions of it almost 2 to 3 times a week and every time with different varieties of veges. The simple seasoned broth gives a flavourful base to the crunchy veges. One thing to be reminded do not overcooked your vegetables nothing is worse than a mushy veges. Overcooked veges tend to lose it's vitamins.

I always prefer my veges with a little crunch on it. You can cook this stir fry with any vegetables of your choice(button mushrooms,snow peas,bak choy & etc). Sometimes i do add in elephant ears or well known as black fungus for the extra crunch and it goes very well in this Chinese style stir fry. When i'm making this dish at home, my girls love to drizzle the broth over a bowl of hot rice and piled the veges on the top without even to bother to ask for any other side dish. Simple and easy to whip up for the wholesome goodness of vegetables.


Ingredients

1/4 cup prawns, shell removed with tail intact and deveined
4 cups mixed vegetables (fresh brocollis,cauliflowers,baby corns,carrots and oyster mushrooms)
2 tbsp oyster sauce
1 medium onion,diced
3 cloves of garlic,minced
1 small green chilly,chopped
1/4 cup water
1 cube chicken stock,crumbled
1 tsp cornstarch (dilute with 3 tbsp water)
1/2 tsp sesame oil
3 tbsp vegetable oil
34 cups water, to boil the vegetables
1/2 tsp grounded black pepper
1 large bowl fill with ice cube and cold water
Salt to taste


Methods

In a pot, bring the 4 cups water to boil. Add pinch of salt and 1 tbsp vegetable oil, stir. Add the vegetables except the oyster mushrooms and par boil for 2-3 minutes.

Remove from heat and dump the vegetables into prepared ice cube water bath. This is to stop the cooking process.

In a frying pan or wok, heat up the remaining 2 tbsp vegetable oil. Stir fry the onion and garlic till fragrant. Add chopped chilly,water,oyster sauce and the crumbled chicken stock cube. Stir.

Add the cleaned prawns and oyster mushroom. Cook for 1 minute. Add in the par boiled vegetables, sesame oil,grounded black pepper and diluted cornstarch. Season with salt and cook for another 2 minutes or till the sauce thickens. Remove from heat

Serve as side dish with white rice or fried rice


Notes

• By adding a tbsp of vegetable oil into the boiling water retains the beautiful vibrant colour of the boiled vegetables and gives a beautiful shine to the veges

Butterscotch Bread Pudding

I never made butterscotch sauce at home. The name itself, sounds too elegant for me to try my hands on it. I used to grab those tiny butterscotch chips available in store. Sometimes, the store bought chips not up to my expectation and i started to get bored with those golden chips. Finally, i decided to give myself a chance with making butterscotch sauce at home. To my surprise, this is the easiest sauce that i ever tried. With a very little simple ingredients, my home made butterscotch sauce is ready. I'm so excited that i drizzled it over almost on everything from toast to ice cream, i'm enjoying every bits of it.

When i have some stale breads resting on my kitchen counter, instantly i made bread pudding and drizzled my butterscotch sauce over it. The soft custard bread pudding topped with sweet and buttery sauce indeed, a comfort food that i would like to enjoy after a light weekdays dinner. The butterscotch sauce were perfect to dress up the simple bread pudding to an elegant dessert. Forget about those diets and adding inches, indulging yourself over a little treat once in awhile is no harm at all.


Ingredients

4 cups torn stale bread
3 eggs
2 cups milk
1 tbsp vanilla essence
1 cup granulated white sugar
1/4 cup dark raisins
2 tbsp butter


Butterscotch Sauce

1/4 cup all purpose flour
1 1/2 cups packed brown sugar
1 cup hot water
1 tsp vanilla essence
2 1/2 tbsp butter
2 1/2 tbsp cream
Pinch of salt


Methods

For Bread Pudding

Preheat oven at 350'F or 175'C with baking rack placed in the middle of the oven

In a sauce pan, melt butter and pour over a 9'inch baking tray

In a large bowl, combine milk,eggs,vanilla essence and white sugar. Beat till the sugar dissolve.

Add in the torn bread and raisins, mix till the bread well coated with the custard. Pour the mixture into the prepared baking tray and bake for 35-40 minutes or till golden. Cool for about 20 minutes and start preparing the butterscotch sauce


For Butterscotch sauce

In a saucepan over a medium flame, add flour and brown sugar. Stir well and add in the boiling water and salt. Give a good stir to break lumps, if any. Bring it to simmer and stir continuously for about 5-6 minutes

Add the vanilla essence, butter and cream. Stir for 30 seconds and remove from heat

Drizzle over the hot butterscotch sauce on the bread pudding and serve