Orange Cranberry Cookies

Crunchy,sweet and tart orange cookies is a perfect holiday treat. The combination of cranberry and orange sound like Thanksgiving.  The white chocolate frosting goes perfectly well with the tartness of dried cranberries. This cute little cookies  has dried cranberries in every bite. The chewy cranberries add texture to the cookies and on top of that the grated orange zest burst with freshness in your mouth.

Ingredients

2 cups all purpose flour
1 cup white granulated sugar
3/4 cup butter,room temperature
1/2 cup dried cranberries,chopped
1 tbsp grated orange zest
1/4 tsp baking soda
1 tsp baking powder
1 egg

Topping

3/4 cup white chocolate,chopped
1/2 tsp orange essence
3 tbsp dried cranberries,chopped


Methods

For The Cookies

Preheat oven at 350'F or 180'C. Line a baking tray with parchment paper. Set aside

In a large bowl, sift together flour,baking powder and baking powder

Using an electrical mixer, beat together butter and sugar till creamy on high speed. Add the egg and beat well.

Reduce the speed to low and gradually add in the flour mixture. Add the grated orange zest and beat well till combined.

On a clean working surface, roll the dough into 1/2 inch thick. Cut the dough using a cookie cutter.

Bake for 12-15 minutes or till golden. Remove from oven and cool on wire rack for 5 minutes.

Splatter the cookies with melted chocolate and sprinkle with chopped dried cranberries


For Topping

Using a double boiler method, melt the white chocolate.

Remove from heat and stir in the orange essence.

Notes

• Double boiler method is done by boiling water in a pot and place a large (larger than the pot) bowl on the rim of the pot. Add the chopped chocolate into the bowl and keep stirring till the chocolate melts. The steam from the pot will heat the bowl and melt the chocolate without burning it.

Saffron Cardamom Cookies

I tried saffron cardamom cookies for the very first time for Diwali. My first eggless cookies recepi as well. Saffron cookies known as Nan Khatai in India. This is a very special cookie recepi as, saffron are the key ingredient in making this lovely cookies. Saffron are known as world's most expensive spices and their health benefit are countless.

The saffron infused milk lends a gorgeous yellow colur to this easy to make cookies. This is a cookie recepi you can make when u don't have eggs in the fridge and guess what, i didn't add vanilla extract as well. With saffron infused milk you don't need vanilla extract in this recepi. Saffron gives a beautiful faint sweet fragrance once added into the dough. The chopped nuts adds crunchiness to this beautiful cookies and i can't stop munching on this babies.

Ingredients

1 cup all purpose flour
8 tbsp confectioners sugar
6 tbsp butter,room temperature
6-7 saffron strands
2 tbsp whole milk
1/4 tsp cardamom powder

Garnishing

Chopped Almonds

Methods

In a pan heat the milk. Pour into a cup and soak the saffron. Keep aside for 5-7 minutes

Preheat oven at 180'C and line a baking tray with parchment paper.

In a bowl, add butter and sugar. Mix well to combined.

Add the saffron infused milk and stir.

Add the  flour mixture and mix well to form into a soft cookie dough

Transfer the dough onto a clean working surface and using a rolling pin, roll the dough into 1/2 inch thick.

Cut the dough using a cookie cutter. Place the cookies into prepared baking tray and sprinkle with chopped almonds.

Bake for 15-20 minutes. Transfer on a wire rack to cool completely.

Enjoy with a cuppa

Maple Streusel Muffin

Maple streusel muffin reminds me of morning breakfast pancake. Smoky maple syrup combine with crunchy walnuts and sweet cinnamon is something everyone in the house love to have for their breakfast. I love the hearty smell of maple syrup in the muffin and the brown sugar goes well in this sweet muffin. The crunchiness lend by the streusel topping is an icing on the cake

Ingredients

2 cups all purpose flour
3/4 milk,room temperature
1/2 cup butter,melted
1/2 cup maple syrup
1/2 cup brown sugar
1/2 tsp salt
1 tbsp baking powder
1 egg
1/2 tsp vanilla extract

Topping

3 tbsp all purpose flour
2 tbsp chopped walnuts
2 tbsp cold butter
3 tbsp brown sugar
2 tbsp maple syrup
1/2 tsp ground cinnamon

Methods

For Topping

In a bowl, combine flour,chopped nuts,cinnamon,brown sugar,maple syrup and butter. Mix till the mixture crumbly

For The Muffin

Preheat oven at 400'F or 200'C and line a 12 mould muffin tin with cupcake liners

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

In another bowl, combine milk,maple syrup,egg,melted butter and vanilla extract.

Stir the wet ingredients into the dry ingredients. Add in the brown sugar. Mix well

Fill the prepared muffin liners two-third full. Sprinkle the topping over the batter.

Bake for 15-20 minutes or till a skewer inserted comes out clean. Cool for 5 minutes and transfer the muffins to wire rack.

Serve with a cuppa of tea

Fish Curry With Raw Mango

I'm a BIG fan of fish. I love anything with fish and fish curry is my all time favorite curry in the world and needless to say with added mango i'm in heaven. The sour mango add a nice tangy flavor to this delicious curry. Fish and mango goes well in this wonderful recepi, with the little tartness from the mango and the spices added compliments the curry well.

I'm the person who love heat in my curry thus, i'm being generous with chilly for a spicy fish gravy but you can always adjust the heat according to your taste. Fish curry taste good the next day when the spices blended well into the gravy for that extra kick. Serve with steamed white rice for that distinct flavor that will linger in your mouth.

Ingredients

7 pcs fish blocks,cleaned
1 mango, cut lengthwise
2 tomatoes,chopped
1 tbsp chilly powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp cumin powder
2 cups water

To Marinate

2 tbsp lime juice
1/2 tsp salt

To Grind

1/2 cumin seeds
1/2 cup shredded coconut
4 garlic,chopped
1/2 inch ginger,chopped
2 green chilly
4 sprig curry leaves
5 shallots,chopped
1 tbsp oil

To Temper

2 tbsp oil
1 dry red chilly
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds


Methods

In a bowl, marinate the fish blocks with lime juice and salt. Rub well and set aside

Heat oil in a pan/pot over a medium flame and saute all the ingredients listed under "To Temper" for 1 minute. Add the grounded masala and saute for another 1 minute. Add the cumin powder,coriander powder,chilly powder,turmeric powder for and saute for 30 seconds. Add water and sliced mango. Stir well.

Simmer the gravy till slightly thickens. Season with salt. Add the fish pieces and cook for 5-7 minutes or till the fish done.

Remove from flame.

Serve hot with white rice


Notes

• Any variety of fish can be use for preparing this fish curry

• Adjust the heat according to your tolerance

Mutton Keema/Keema Matar

Mutton keema or keema mattar is simply mince mutton cooked with green peas and simmered with exotic Indian spices. Mutton keema is one of the popular North Indian dish which is serve with indian flat bread,naan,paratha or even white rite rice. Usually, i'll make a big portion of this keema which i'll use the leftover for preparing my next morning sandwich. Keema can be made with chicken or beef since i don't take beef i tried my version with lamb/mutton.

I added apple cider vinegar to the dish which a typical keema lack of. The cider vinegar add the tangyness to the spiced mutton and creates the right balance of flavour to the beautiful dish. The aromatic spices in the dish are sure to kick your palate.

Ingredients

500g minced lamb meat
2 tomatoes,chopped
2 onions,chopped
1/4 cup yogurt
2 cups water
1/2 frozen/fresh green peas
3 red chillies,chopped
1 tsp ginger garlic paste
1 1/2 tbsp apple cider vinegar
1 bay leaf
3 cloves
3 cardamom pods
2 inch cinnamon stick
1/2 tsp turmeric powder
1 tsp chilly powder
1/4 tsp cumin powder
1 tsp garam masala powder
1 tsp coriander powder
1 tbsp ghee/clarified butter
2 tbsp vegetable oil
Salt to taste
Bunch of coriander leaves,for garnishing



Methods

In a heavy bottom pan, heat ghee and oil. Add the cardamom pods,cloves,bay leaf and cinnamon stick and saute for 30 seconds. Add the onions and saute till the onions wilted.

Add the ginger garlic paste and green chillies. Saute for 2 minutes.Add the minced lamb and cook for 5 minutes. Reduced the flame to medium and cook for another 5 minutes.

Add the turmeric powder,chilly powder,cumin powder,coriander powder and salt. Stir to combined. Add the tomatoes and cook for 3-4 minutes. Add the yogurt and water, stir and cook for 20-25 minutes by stirring occasionally.

Add the green peas and cook for 10 minutes. Add the garam masala powder and apple cider vinegar. Give a good stir. Remove from flame

Garnish with chopped coriander leaves.

Khaliat Nahal/Honeycomb Buns

Soft sweet buns stuffed with smooth and creamy cream cheese and glazed with honey sugar syrup is what Khaliat Nahal or honeycomb buns is all about. This popular Arabic buns comes with sweet and savoury version and today, i'm sharing with you the sweeter version.  I choose cream cheese for my fillings but, you can choose to stuff it with chopped nuts or dry fruits too.

I infused my honey glaze with orange blossoms water but if you want you can infuse yours with rose water too. The yeast plays a major part together with a good kneading for that super soft and airy buns. The cream cheese adds texture and flavor to the delicious honey soaked buns. Definitely a feast for eyes and palate

Ingredients

For The Buns

3 1/2 cups all purpose flour
1 cup lukewarm milk
1 egg
1 1/2 tsp instant yeast
3 tbsp sugar
1/2 tsp salt
1/2 cup lukewarm water
4 tbsp melted butter
4 tbsp canola oil
1 egg, beaten for eggwash

For The Glaze

1 cup granulated white sugar
3/4 cup water
1 tsp orange blossom water
2 tbsp honey

For The Filling

1 cup cream cheese

For Garnishing

Pumpkin seeds

Methods

For The Glaze

In a heavy bottom pan, boil together sugar and water till slightly thickened. Turn off the flame, add honey and orange blossom water. Stir and keep aside.

For The Buns

In a bowl, sift together flour and salt.

In another bowl, combine together water,yeast and sugar. Stir and keep aside for 5 minutes or till foamy.

Add the yeast mixture into the flour mixture. Add the egg, milk,oil and melted butter. Mix till well combined.

Once combined, knead the dough for 8-10 minutes or till soft. Shape the dough into a big ball, place the dough into a greased bowl and cover with damp kitchen towel. Place the bowl in a warm place for 1 to 1 1/2 hours for the yeast to rise.

Punch the dough and shape about 20-25 small balls. Flatten the bowl with your palms stuff with small piece of cream cheese in the center. Clip the edges with your fingers and start to roll to form a ball. Repeat the process till all the dough used up.

Line a 9'inch round baking pan with parchment paper. Grease the pan with little butter. Arrange the balls closely into each other, into the pan and cover with damp kitchen towel. Set the pan in a warm place for 30 minutes for the dough to rise again.

Brush the dough with eggwash and bake in a 180'Cel preheated oven for 20-25 minutes or till golden. the

Remove from the oven, pour the prepared sugar syrup over the hot buns. Let the buns soaked in the sugar syrup for 10-15 minutes.

Garnish with pumpkin seeds and serve with a cup of piping hot tea

Gulab Jamun

Another Diwali sweets to share in my bucket list is the ever popular Gulab Jamun. Gulab jamun is one of the most favourite dessert in India and Pakistan. Gulab jamun can be made with khoya which is reduced milk kind of milk cheese which is time consuming. A short cut easy way is to use milk powder instead. This dumpling look alike dessert is well known in Asian countries and sold in almost all Indian restaurant in sweet section. I'm not an ardent fan of gulab jamun but my younger sister can't get enough of this sugar syrup soaked dumplings. She can finish up a big bowl all by herself.

To satisfy her sweet tooth, i decided to make her this beautiful dark beauty. The soft and rich dumplings soaked in a rose scented sugar syrup is a hit not only with my younger sister but with my lovely angels too. The chopped pistachio add flavor and texture to this delicious dessert. I'm gonna make it again on Diwali and you should too. After all Diwali is all about sweets.

Ingredients

For The Gulab Jamun

1 cup milk powder
1/4 cup all purpose flour
1 tbsp yogurt
1 tsp ghee/clarified butter
Pinch of salt
Pinch of baking powder
Oil for deep frying


For The Sugar Syrup

1 1/2 cups granulated white sugar
2 cups water
3 cardamom pods, crushed
1 tsp rose water


Methods

For The Sugar Syrup

In a heavy bottom pan, boil sugar and water. Stir till sugar dissolved.

Add the crushed cardamom pods and cook till the sugar syrup thickens.

Turn off the flame, and stir in the rose water.


For The Gulab Jamun

In a bowl combine together milk powder,all purpose flour,salt and baking powder. Whisk well to combine.

Add ghee and yogurt. Mix well to form a soft dough.

With your palm, shape the dough into small balls.

Heat oil in a pan over a medium-low flame and deep fry the prepared balls till golden. Stir often to to brown on all sides.

Strain the oil and add the hot balls into a prepared sugar syrup. Soak the balls for 1-2 hours for the balls to absorb the sugar syrup.

Remove the balls and serve in a serving bowl, drizzle with more sugar syrup. Garnish with chopped pistachios


Notes

• The dough should be sticky and soft. If the dough too dry, add little yogurt to get the right consistency.

Soft And Chewy M&M Cookies

This is not the first time i'm baking M&M cookies. I baked it countless time as requested by my two lovely angels. This cookies is among one of their favourite. The cookies are soft and chewy kind of melt in your mouth cookies. The colurful M&M chips add fun and colur to this beautiful stuff.

Every time i bake this cookies it will be gone in a minute thus, i baked a big batch this time. This cookies speckled on top with colured chocolate candy which makes it perfect for kids party. I don't come across any child that resist anything that loaded with candy coated chocolates.

Ingredients

2 3/4 cups all purpose flour
1 cup M&M chocolate candies + 1/4 cup for the top
1 cup granulated white sugar
1/4 cup brown sugar
2 tbsp milk
1 cup butter,room temperature
1 tsp baking powder
1 egg
1 egg yolk
1/2 tsp salt
1 tsp vanilla extract


Methods

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

Using an electrical mixer, beat together butter,granulated white sugar and brown sugar till pale and fluffy.

Add the milk, whole egg,egg yolk and vanilla essence. Beat to combine.

Reduce speed to low and gradually add in the flour mixture. Beat well and using a spatula scrap the sides of the bowl. Beat for 1 minute.

Refrigerate the dough for 45 minutes to 1 hour.

Scoop the cookie batter onto the prepared baking tray with an ice cream scoop and garnish with more M&M on the top.

Bake for 15-17 minutes. Cool on the wire rack for 5-10 minutes

Once the cookies are completely cool, store in an airtight container.

Aval Kesari/Beaten Rice Kesari

Diwali is just around the corner and since, i haven't update any Diwali special treats i decided to start with a simple sweets recepi. Kesari is a favourite for many of us but aval kesari is something new. The humble aval or beaten rice can be easily bought from any Indian groceries all year around. I had a packet of aval bought during Thaipusam and i have been cracking what to do with it till i came across of this simple and easy to prepare recipe in net.  Since i have all the required ingredients in my little pantry i give it a go.

Love the vibrant yellow/orange colour, the melt in mouth texture and the crunchiness lend by the roasted cashews. The beautiful smell of the ghee is surely tempting to the palate. Serve warm or chilled this is gonna be a truly deserving dessert after a heavy banana leaf meal.

Ingredients

1 cup aval/beaten rice
1 cup water
1 cup granulated white sugar
5 tbsp ghee/clarified butter
10-12 cashews,coarsely chopped
1/4 tsp cardamom powder
Pinch of yellow food colouring


Methods

Powder the aval/beaten rice in a grinder till it reaches semolina consistency

Heat a non stick pan with 2 tbsp ghee fry the cashews till golden and keep aside.

In a same pan, add the grounded aval and fry for 3-4 minutes. Add the water and stir. Let it to boil for a minute. Add yellow food colouring and stir well till no lumps.

Reduce flame to low and cook for 2-3 minutes till all the water absorbed. Add the sugar and cardamom powder. Stir to combined.

Add the remaining 3 tbs ghee and stir till the kesari starts leaving the sides of the pan. Add the fried cashews stir for 1 minute.

Remove from heat and transfer to a serving plate

Garnish with fried cashews and serve hot or warm


Notes

• Do not add the sugar before the aval is well cooked otherwise, you'll ended up with hard uncooked aval.

• Adjust the sugar according to your preferences

Kaya Puff

We learnt how to make authentic homemade Nyonya kaya yesterday and today we will learn what other dish we can whip up the kaya with instead of the ordinary kaya toast. Once you have kaya in your hand, you can make this beautiful kaya puff in jiffy. Another essential ingredient is puff pastry which i always have stock in my fridge.

Flaky,buttery,rich puff  pastry filled with homemade sweet kaya baked to perfection goes well with a cup of hot tea or coffee. I made this easy kaya puff for Saturday afternoon tea and had it for my breakfast on the next day as well. Simpy reheat the kaya puff  in a microwave, for a minute and walla! you have hot and fresh kaya puff on your plate. The pastry stays flaky and crispy even for next day breakfast and the delicious kaya ooze out filling my mouth on every bite.

Ingredients

1 pack frozen puff pastry,thawed
1 jar Nyonya kaya
1 egg + 1 tbsp of water,beaten
Flour, for dusting


Methods

Preheat oven at 340 'F or 170'C and line the bottom of a baking pan with parchment paper. Keep aside

Lay the puff pastry on a clean work surface dusted with little flour. Using a rolling pin, roll out the pastry dough to a longish circular shape.

Fill a tbsp of kaya  in the center of the pastry dough, seal together and pleat to seal the edges.

Arrange the kaya puff in the prepared baking pan, brush the top of the pastry with egg wash

Bake at preheated oven for 20-25 minutes or untill golden,

Cool on wire rack for 10 minutes

Enjoy with a cup of tea

Home Made Kaya/Coconut Jam

Near my office there is an old Nyonya aunty selling kaya puff, pork pastry,egg tarts and kaya swiss roll. Beside her small stall stands a huge pot of sweet smelling homemade nyonya kaya or coconut jam. While people are queuing for her pastries, her homemade kaya is always in limelight. Freshly made everyday to meet her customer's demands, her egg-coconut mixture stole my heart as well. I always buy my kaya supply from the old aunty. I love them on my morning toast and while enjoying my kaya toast the thought of trying them in my kitchen put a big smile on my face.

There you go, standing in my kitchen stirring a bowl of kaya freshly made all by myself. i don't have much confident in making my own home made kaya yet, i decided to give it a go. The fresh smell of pandan extract filled my kitchen and on top of that the eggy coconut mixture is definitely icing on the cake. Being an impatient person, i just can't wait for the kaya to be ready and spread a generous layer of the freshly made kaya on my hot toast. The kaya toast are too tempting too resist and for the next two months kaya is on my breakfast menu

Ingredients

8-10 pandan/screwpine leaves
6 medium eggs
1 cup coconut milk
2 cups granulated white sugar
1/4 cup water(to grind the pandan leaves)

Methods

Blend pandan leaves with 1/4 cup of water. Strain the extract and keep aside

In a heat proof bowl, combine eggs,coconut milk,sugar and pandan extract

Heat water in a pot and place the bowl on a pot of simmering water. This is called double boiling method which the steam from the boiling water will cook the eggs and coconut milk mixture in the bowl.

Continuously stir the mixture for 35-45 minutes or until the mixture has thickened.

Remove from heat and let it cool for 10-15 minutes.

Pour the kaya into an air tight jar and keep in the refrigerator at all time.


Notes

• Kaya stands good up to 2 months in the refrigerator

Grapefruit Salad In Honey Yogurt Dressing

Grapefruit yogurt honey salad is a simple and quick way to enjoy a bowl of freshness. The creamy slightly sweetened honey-yogurt dressing, compliments the tart flavour of the grapefruit. The crunchiness of fresh butter head leaves and green apple add a beautiful texture to the awesome salad. I love the onion flavour from the spring onion leaves when you bite it here and there in between. Grapefruit are rich with vitamin C and known to curb hunger and no wonder this large orange like fruits is well sought for dieting purpose.  Medically, grapefruit proven to assist in losing weight and i don't need anymore excuse to finish up the whole bowl.

Ingredients

1 large grapefruit
1 medium bunch of butter head leaves
1 green apple
1 tbsp raw honey
1/4 cup Greek yogurt
Handful of chopped chives/spring onion
Pinch of salt


Methods

Peel grapefruit and cut into segments. Discard the seeds. Wash and cut the green apples into 1/2 inch thick. Remove seeds.

Wash and peel the butter head leaves. Remove the core.

In a small bowl, combine yogurt and honey. Stir well.

In a large bowl, combine together grapefruit, diced green apples,butter head leaves and chopped spring onion.

Pour in the yogurt dressing and sprinkle with salt.

Toss well to combine.

Serve with baked chicken or for a breakfast


Notes

• Prepare the salad just before serving to enjoy the wholesome freshness of the fruits and greens

Deep Fried Oyster Mushrooms

I love mushroom so do my girls. Button mushroom,oyster,cremini or meaty portobellos, you name it and we'll love to have it. We love mushrooms in our stir fried mixed vegetables, in soups and of course deep fried. These easy and simple deep fry mushrooms are excellent as a starter on your dinner table. I prefer oyster mushroom for deep frying mainly, because of the beautiful texture.

I prepared a simple batter as i want to retain the flavour of the mushroom. The batter creates a crispy coating while retaining the moist inside. I deep fried mushrooms few times before but, couldn't get a chance to snap picture as the plate will go empty the moment it came out from the frying pan. This round, i managed to clicked some for my blog. Deep fried oyster mushroom makes a great all around snack.

Ingredients

500g fresh oyster mushrooms
1 cup water
1/2 cup all purpose flour
1/2 cup rice flour
1 egg,beaten
1/2 tsp salt
1 tsp garlic powder
1/2 tsp freshly cracked black pepper
Oil for deep frying
Few cilantro/coriander leaves


Methods

Clean the mushroom by gently rubbing off the dirts using a clean kitchen towel and cut off the stem. Keep aside

In a bowl, combine together all purpose flour, rice flour, egg, water, cracked black pepper,garlic powder and salt. Add the cleaned mushrooms into the batter and mix gently till the mushrooms are well coated with the batter.

Heat a frying pan with oil over a medium flame. Drop the prepared mushrooms into the hot oil and fry for 2 minutes. Using a tong, turn or flip the mushrooms to cook the other side for another 1 minute or till golden. Remove from heat and drain the excess oil on a paper towel.

Sprinkle with coriander leaves and serve hot with ketchup or as it own


Notes

• Do not over crowd the mushrooms while frying which may cause the oil temperature down. Fry in smaller batches.

• Washing mushrooms with water is a bad idea as mushrooms act as a sponge to absorb water. Always clean them with a clean kitchen towel.

Mango Lassi Popsicles

My girls loves mango lassi especially during summertime to cool  of the humid temperature. Fresh yogurt blend with succulent sweet mangoes is a typical Indian drink which you can find in most restaurants. During mango seasons in India, this is the drink that you can see in most of the household. The Indian mangoes are known for the thick flesh and thin skin with amazing sweet fruity aroma which no one can resist.

I made mango lassi to finish off my family weekend lunch and had some leftover which i creatively put in the popsicles mould with some diced mangoes as well. The diced mangoes add texture to the smooth pureed mangoes and creamy yogurt. Another good way to enjoy your mango lassi on the go.

Ingredients

2 mangoes
2 cups granulated white sugar
1 cup Greek yogurt
1 cup water
1/3 cup diced mangoes
2 pods cardamom,crushed


Methods

In a heavy bottom pan, over a medium flame, combine sugar,crushed cardamom pods and water. Stir till sugar dissolved and boil for 2 minutes. Turn off the flame and let the sugar syrup to cool.

Cut the 2 mangoes into chunks, add 2 tbsp sugar syrup and puree till smooth and creamy.

In a bowl, add Greek yogurt and 2 tbsp sugar syrup.

Pour the prepared Greek yogurt mixture into the bottom of popsicles mold. Freeze for 5 minutes for the yogurt to firm. Meanwhile, add the 1/3 cup of diced mangoes to the pureed mango mixture and stir to combined.

Remove the popsicles from freezer and pour in the mango mixture on the top of frozen yogurt mixture.

Store in the freezer for 3-4 hours until firm.

To remove the popsicles from the molds, simply run under warm or tap water till they are easily released.

Your mango lassi popsicles are ready to be enjoyed

Pandan Coconut Tart/Screwpine Coconut Tart

I bought a fresh bunches of screwpine leaves during my weekend marketing routine for my rice dish. After using some for the dish, i still got few leaves left in my fridge and decided to combine it with coconut flakes to make pandan coconut tart. I started to grind my fresh pandan leaves and amazed with the bright green extract of the leaves. The heavenly smell of fresh pandan juice goes well with sweet coconut flakes which i decided to fill my cute tart moulds.

I didn't use green food coluring for my coconut filling as i had a vibrant green extract of my fresh pandan leaves but if you wish, you can use few drops of them for an attractive green.  If you couldn't get fresh pandan leaves no worries, you still can prepare the tart with the help of green food coluring and bottled pandan flavour which is easily available in the market. The end result is almost as satisfying as the fresh extract of pandan.

For The Pastry

2 1/3 cups all purpose flour
1 egg
2 tbsp cornstarch
1/4 cup sugar
2/3 cup cold butter,diced
1/2 tsp salt


For The Coconut Filling

2 cups fresh grated coconut
1 tbsp custard powder
1/3 cup melted butter
2 eggs
1/2 cup granulated white sugar
2 tbsp condensed milk
3 screwpine/pandan leaves
2-3 drops apple green coluring(optional)

For Garnishing

Red cherries,chopped


Methods

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

In a bowl, sift together flour,salt and cornstarch. Add in the sugar and mix well to combined. With your finger tips rub the cold diced butter into the flour mixture to get a crumble texture.

Add the egg and knead to form a dough. Flatten the dough into disk and cover with cling wrap. Refrigerate the dough for 30 minutes.

In a blender, blend screwpine/pandan leaves with 1/3 cup of water for 1-2 minutes. Strain the juice. Measure 3 tbsp of pandan juice.

In another bowl, ,combine together 3 tbsp of extracted pandan juice, grated coconut,custard powder,melted butter,eggs,sugar and condensed milk. Mix well. This is the time to add the apple green colur (if using)

Remove the pastry from the fridge and divide the pastry into 12 equal balls. Press the dough evenly into the bottom of the tart mould and press it all the way up to completely cover the mould. Trim edges for a neat finishing.

Fill the tarts with coconut filling and with the excess flour from the trim edges, form into 2 short logs and place on the tart overlapping into one another. Bake for 30-35 minutes or till lightly golden.

Cool the tarts for 5 minutes and unmould the tarts and cool completely on wire rack.

Garnish with red or green cherries

Serve with a hot cuppa of tea

Notes

• If you can't get fresh grated coconut, replace it with store bought moist Hawaii coconut flakes

Sweet Pidi Kozhukattai/Rice Flour Sweet Dumpling

Sweet pidi kozhukattai is one of Lord Ganesha's favourite. I made this on Ganesha chathurthi as an offering to the Almighty. This is my first attempt with this sweet dish and i should say it was a success. This traditional Indian sweet is easy to prepare in a jiffy.

The moong dhal added into the dough gives a wonderful texture and flavor to the dish. If you can't get moong dhal in your local market, just omit it from the recipe as it is totally optional. Use a good quality of rice flour to get an excellent end result.This is a healthy and gluten free recipe that you can easily pack for your kids lunch box.

Ingredients

1/2 cup rice flour
1 1/4 cups water
1/4 cup grated jaggery
3 tbsp splitted moong dhal (optional)
1/3 cup water, to cook the moong dhal
1 tbsp grated fresh coconut
Pinch of cardamom powder
Oil to grease



Methods

Soak the splitted moong dhal for 30 minutes. Boil the dhal with 1/3 cup of water till soft and tender

Dilute the jaggery in 1 1/4 cups of water and strain to remove impurities.  In a non stick pan, boil the syrup with cardamom powder.

Reduce flame to medium-low and add the rice flour and mix well. Stir continuously till the mixture leaves the side of the pan and form a mass.

Add the grated coconut and cooked moong dhal and mix well to combine. Remove from heat. Transfer to a bowl and cover the bowl with cling film for 5 minutes

Meanwhile, boil water in a steamer. Grease hand with little oil, pinch a small portion of the dough and make cylindrical shape. Press it lightly with your fingers to get the finger prints on the dough.

Steam the prepared dough for 10 minutes

Sweet pidi kozhukattai is ready to be served


Notes

• Idiyappam flour can be replaced with rice flour

• Always keep the dough covered while you working on it to avoid the dough from drying

• The jaggery should be watery do not boil the jaggery to syrup consistency

• The water quantity depends on the quality or brand of rice flour. Different quality and brands requires different quantity of water to make a soft dough

Crepe Suzette Without Alcohol

The sauce for crepe suzette usually made with Grand Marnier and being a non alcoholic i tried to omit alcohol in the dish by creating additional citrus flavour by adding orange blossom water. This French crepes makes an excellent breakfast with the bursting citrus flavor. The lightly sweetened thin crepes glazed with freshly squeezed orange sauce, is easy to prepare. The name might sound exotic to an ordinary crepe but it only requires simple ingredients and a very simple method to dish up


Ingredients

For The Crepe

1 cup all purpose flour
2 large eggs
1 1/2 cups milk
1/2 tsp salt
1/2 tsp sugar

For The Suzette Sauce

2 tbsp sugar
1/3 cup freshly squeezed orange juice
1/4 cup butter
1/4 grated orange peel
1 tbsp orange blossom water(optional)


Methods

In a blender, blend together flour,eggs,milk,sugar and salt for 30 seconds.

Over a medium flame, heat butter in a frying pan. Using a small ladle, pour the batter into the center of the pan and swirl to spread evenly. Cook for 2 minutes. Flip the crepe to cook the other side for 30 seconds

Remove from pan and transfer into a plate. When the crepe cools down, fold the crepes into triangle

Repeat the process with the remaining batter.

To prepare the suzette sauce, heat a pan over low-medium heat. Add butter,orange juice,sugar. orange blossom water and orange peel. Stir till sugar dissolve,

Cook for 5 minutes or till the sauce thickens. Add the folded crepes into the sauce and gently stir till the crepes well coated with the orange sauce. Switch off the flame

Transfer the crepes into a serving plate and drizzle with more sauce


Notes

• Orange blossom water can be found in shop selling Middle Eastern goods. 

Tindora/Ivy Gourd Stir Fry

My first encounter with tindora was, when i saw them at a vegetable vendor in what we call as Pasar Malam or night market. At first i thought it was baby cucumber and when i had a a closer look, i started to question the vendor. That is how i know this little cucumber look alike is known as ivy gourd or tindora. Totally a new experience for me to bump into this babies which i never come across before.

Bought some home and the very next day i started to stir fry them exactly the same way i stir fry cucumber with the basic Indian spices use for stir frying. To my surprise, the dish turns out amazing and tastes similar to cucumber. The tindora were slightly crunchy, with a little note of spicy and the lemon juice make all the difference. Overall, my first experience with tindora turns out to be excellent.

Ingredients

1/4 kg tindora/ivy gourd, wash and cut into slices
1 medium onion,chopped
2 cloves garlic,chopped
1/2 tsp garam masala powder
1/2 tsp lemon juice
1 tsp cumin seeds
3 dry red chillies
2 tbsp oil
Pinch of asafoetida
Pinch of turmeric
Salt to taste


Methods

Heat oil in a pan  over a medium heat, add cumin seeds. Once cumin seeds splutters, add chopped onion and garlic. Cook till onion turns translucent.

Add dry chillies and fry for 12-15 seconds. Add the tindora and hing. Stir well. Add salt and turmeric powder. Mix well till combined.

Stir contuniously for 3 minutes. Sprinkle with little water and reduce flame to low-medium. Cook for another 20-25 minutes by stirring in between to prevent the tindora from burning.

Add in the garam masala powder and lemon juice. Stir and turn of the flame.

Serve with hot white rice and curd

Asian Coconut Tart

This is the tart that we usually find in any oriental bakery in the olden days but now, coconut tarts can be found in bakery all across the globe. Being a Malaysian, coconut is what i'm grown up with. Easily found in the form of fresh coconuts or dried up version, every household in the country always have beautiful off white flaky grated coconut in their fridge and i'm not exceptional.

Usually, i'll use my coconut for my curries but today i decided to go for a dessert. I combined the sweet,and creamy coconut flesh with buttery and flaky pastry. I know...i know its too good to resist and that is the valid reason i'm making it. I'm not fond of coconut tarts sold in bakery as they taste far too sweet or the coconut filling are often not fresh and. I'm glad i made this tart that truly satisfied my search for a perfect coconut tart.


Ingredients

For The Pastry

2 1/3 cups all purpose flour
1 egg
2 tbsp cornstarch
1/4 cup sugar
2/3 cup cold butter,diced
1/2 tsp salt


For The Coconut Filling

2 cups fresh grated coconut
1 tbsp custard powder
1/3 cup melted butter
2 eggs
1/2 cup granulated white sugar
2 tbsp condensed milk

For Garnishing

Red/green cherries,chopped


Methods

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

In a bowl, sift together flour,salt and cornstarch. Add in the sugar and mix well to combined. With your finger tips rub the cold diced butter into the flour mixture to get a crumble texture.

Add the egg and knead to form a dough. Flatten the dough into disk and cover with cling wrap. Refrigerate the dough for 30 minutes.

In another bowl, combine together grated coconut,custard powder,melted butter,eggs,sugar and condensed milk. Mix well.

Remove the pastry from the fridge and divide the pastry into 12 equal balls. Press the dough evenly into the bottom of the tart mould and press it all the way up to completely cover the mould. Trim edges for a neat finishing.

Fill the tarts with coconut filling and with the excess flour from the trim edges, form into 2 short logs and place on the tart overlapping into one another. Bake for 30-35 minutes or till lightly golden.

Cool the tarts for 5 minutes and unmould the tarts and cool completely on wire rack.

Garnish with red or green cherries

Serve with a hot cuppa of tea

Notes

• If you can't get fresh grated coconut, replace it with store bought moist Hawaii coconut flakes

Fennel Egg Curry

I first tasted fennel egg curry at my aunty's house. It's a little bit different from the usual egg curry i tasted before and instantly copied down the recipe from her. When i browsed the recipe in the net, it all sounds similar and i decided to give it a try.

Fennel is something that either you love or hate it. The crunchy and slightly bitter fennel adds a divine flavour to the curry but, be careful not adding too much if you don't want to end up with bitter taste curry. I love the slightly thickened consistency of the gravy which comes from the grated coconut. Pour a generous amount of the gravy on top of hot white rice and enjoy every bit of it.

Ingredients

4 eggs, boiled and cut into halves
4 tbsp grated coconut
1 green chilly
1 cup water
2 medium onion,chopped
2 tomatoes,chopped
3/4 tsp fennel seeds
1/2 tsp mustard seeds
1 tsp red chilly powder
1 tsp coriander powder
1/4 tsp garam masala powder
2 tbsp oil
Salt to taste
Coriander leaves


Methods

Heat 1 tbsp oil in a pan and saute green chilly and onion till wilted. Add chopped tomatoes and saute for 3 minutes. Remove from flame, let it cool.

Grind the sauteed onion mixture with grated coconut into a paste.

Heat remaining 1 tbsp oil in a pan and add the fennel and mustard seeds. Once the mustard seeds splutters add
grounded paste, coriander powder and chilly powder. Saute for 4 minutes. Add salt,water and let it to boil

Reduce flame to medium, add the halved eggs, garam masala powder and cook for 5 minutes.

Remove from heat and garnish with coriander leaves

Serve with white rice

Loukoumades-Greek Doughnuts

Loukoumades is known as Greek doughnuts. Bite sized doughnuts drizzled with sweet honey, sprinkled with cinnamon powder and topped with chopped walnuts. This is a fluffy,golden and crispy doughnuts served all over Cyprus.

Loukoumades often sprinkled with chopped nuts or sesame seeds and sometimes dipped into melted chocolate. Sweet and airy doughnuts perfect with a cup of Greek coffee

Ingredients

3 cup all purpose flour
1 cup lukewarm milk
4 tbsp olive oil
1 cup lukewarm water
1 tbsp active yeast
2 tbsp sugar
1 tsp salt
Oil for frying

For The Glaze

1 1/3 cup honey
1/3 tsp cinnamon powder
2 tbsp chopped walnuts


Methods

In a  large bowl, combine together water,sugar and yeast. Stir and keep aside for five minutes or till it becomes foamy

Into the same bowl add the flour,salt,milk and olive oil. Whisk well till the batter smooth and without lumps. Cover the bowl with cling wrap and rest it in a warm place for 1 hour.

Heat oil in a frying pan over a high flame. Using a tablespoon, spoon out the batter into the hot oil and fry till it turns golden brown on all sides. Flip and cook the dough both sides so that the loukoumades cooks evenly.

Using a slotted spoon, remove the loukoumades on a kitchen towel to remove excess oil.

In a small pot, heat the honey.

Place the loukoumades into a platter drizzle with heated honey, sprinkle with cinnamon and chopped walnuts


Notes

• Do not boil the honey, just heat it for 1 or 2 minutes

• This is the a sticky dough, for a easy way to soon the batter into a hot oil, dip the spoon in water before scooping the batter everytime.

• It is important for the oil to be really hot before frying the loukoumades. Drop a little of the batter into the oil the oil is ready once the batter sizzles.

Raisin Challah Bread

Challah bread is traditional beautifully braided Jewish bread enjoyed during Shabbat. Everyone should bake this bread at least once in their kitchen. This is a rich egg bread often sprinkled with poppy seeds,sesame seeds, kosher or sea salt.

I love the golden brown egg wash crust which is of course contribute to a beautiful presentation. Challah bread can be braided into three,four or six and i opted for a simple three braided bread. Serve with butter and jam or a dollop of cream

Ingredients

4 cups all purpose flour
1 tbsp active yeast
1/4 cup honey
2 large eggs
6 tbsp vegetable/canola oil
1 tsp salt
1 tbsp sugar
1/2 cup lukewarm water
1/3 cup raisins

Glaze
1 egg
1 tbsp cold water
1 tsp kosher/sea salt

Methods

Line a baking tray with parchment paper, keep aside

In a bowl, add yeast,sugar and water. Stir and let it stand for 5 minutes or till foamy

In a large bowl, sieve flour and salt. Add the yeast mixture,eggs,oil, raisins and honey and mix well. Knead till the dough is soft and smooth.

Place the dough in a large greased bowl and cover with cling wrap. Place the dough in a warm place and let it rise for 1-2 hours

Knock down the dough too release trapped air and transfer it to a clean work surface, lightly dusted with flour.

Divide the dough into three pieces, shape each pieces into a 16'inch log. Place the strands parallel to one another and pinch the ends together

Starting with the strand to the right, move it to the left over the middle strand. Take the strand on your left, cross it over the middle strand. Repeat crossing the right over the middle strand and right with the middle strand again. Repeat the process till loaf is braided and pinch the ends together. Fold the ends underneath the braided dough.

Cover the braided dough with cling wrap and let it rise for 30 minutes in a warm place.

Place the loaf on the prepared baking tray and brush with egg wash. Sprinkle with kosher or sea salt.

Preheat oven at 350'F or 175' C and bake for 15 minutes and rotate the baking tray 180 degree, continue baking for another 15 or 20 minutes or till the bread turns rich golden in colour.

Cool on a wire rack for 1 hour.

Slice and serve with butter and jam over cup of tea or coffee


Notes

• Its important to rotate the baking tray through 15 minutes of baking for the bread to bake evenly.

• Every oven records a different heat. You can use heat thermometer to read your oven temperature. 

• Cover the bread with aluminium foil after 20 minutes of baking and continue baking for another 10 minutes  if your bread turns too dark