Chocolate Hazelnut Scones

Who can resist scone for an afternoon tea...not me! Scones are extremely easy to bake...its so easy even a beginner can bake them in jiffy. There are ultimate rule for a perfect scone...DO NOT OVER MIXED THE DOUGH. Over mixing the dough will result in a dense and flat scones which is a disaster. That's what happen to me when i first started to bake scones years ago. Eventually, i learnt the tactic and baked hundreds of scones successfully.

I opted to bake chocolate hazelnut scones and instead of basic vanilla dough i added cocoa powder for extra chocolate flavor. The additional kick of chocolate in the dough enhance the chocolate flavor in this fluffy scones recipe. The crumbly texture of this dark beauty are simply marvelous. You can bite into crunchy toasted hazelnuts in every bite. As hazelnuts are my favourite nuts, i used them in this recipe. Feel free to replace them with your favorite nuts...almonds,macadamia and pistachios goes well with chocolate.

Ingredients

1 1/2 cups self raising flour
1/2 cup cocoa powder
2 tbsp granulated white sugar
1/3 cup dark chocolate chips
1/4 cup butter,chilled and chopped
3/4 cup buttermilk
1/3 cup chopped roasted hazelnuts
Pinch off salt
Dash of buttermilk, for brushing

Methods

Preheat oven at 220'C or 428'F. Line a baking tray with parchment paper and keep aside.

In a bowl, sift together flour,cocoa powder,baking powder and salt. Add sugar and mix well.

Add butter and rub the butter into the flour using your fingertips until flour mixture resembles coarse and crumble.

Add hazelnuts and chocolate chips. Stir until combined.

Add buttermilk and using a spatula, mix to combined.

Transfer dough onto working surface, lightly dusted with flour and knead for 5-7 seconds

Form dough into a disk about 6-7 inches in diameter and cut into 6-8 wedges. Brush with buttermilk.

Place wedges onto a prepared baking tray, leaving space between each wedges and bake for 20-22 minutes.

Remove from oven and cool in the pan for 5 minutes

Serve with chocolate sauce

Notes

• Do not over mixed the dough. 

Deep fried twinkies/twiggies

Deep fried twinkies is a carnival food and a sight not to be missed in the excitement of carnival. You'll come across atleast one or more food vendors selling soft and crispy deep fried twinkies dusted with confectioner's sugar,chocolate sauce or berry sauce.

Twinkies or twiggies as known in Malaysia, is a cream filled spongy mini cakes which can be found in most grocery stores and it comes in vanilla and chocolate flavor. I used chocolate flavored twiggies for my recipe and i'm sure vanilla flavored twiggies will be great too. If you are short of milk you can simply replace them with chilled water but of course the milk give a rich and creamy flavor to the fried twiggies. The spongy cream filled mini cakes in the inside and crispy golden batter is definitely worth a carnival food to enjoy.

Ingredients

4 twinkies/twiggies
4 cups vegetable oil for deep frying

For Batter

1 cup flour
1 cup chilled milk
2 tbsp vinegar
1 tsp baking powder
1 tbsp vegetable oil
1/2 tsp salt

Methods

Freeze twinkies for 3-4 hours.

In a frying pan heat vegetable oil for deep frying.


Combined flour,salt and baking powder in a bowl. Keep aside

In a large bowl, whisk together milk,oil and vinegar.

Add the dry ingredients into wet ingredients and whisk to a smooth batter.

Dunk the frozen twinkies into the prepared batter and deep fry for 2-3 minutes on each sides or till golden.

Remove to a plate lined with kitchen towel to drain excess oil

Transfer to a serving plate and drizzle with chocolate sauce or confectioner's sugar

Balsamic Figs and Cinnamon Pancakes

Balsamic figs is the magic ingredient in this recepi. If figs are not in season, feel free to use any fruits you desire. Peaches and nectarines works well for this recepi. I have a pint of figs in my fridge and a unopened bottle of balsamic vinegar which made me to come up with this magnificient combo for my morning breakfast pancake.

The key to the fluffiest pancake is not to over mixed. Little lumps here and there is okay. Over mixing the pancake batter will flatten the pancake from rising. The sweet smell of cinnamon aare simply irresistible and my whole house smells wonderful. The balsamic roasted figs bursting with flavour and the pancakes are super spongy and fluffy. Drizzle with honey or maple syrup and enjoy the wholesome goodness breakfast.

Ingredients

1 cup plain flour
1 cup whole milk
1 tbsp granulated white sugar
1 tsp cinnamon powder
1 tsp baking powder
1 tsp soda bicarbonate
1 tsp vanilla extract
1 large egg
2 tbsp melted butter
Pinch of salt
3-4 tbsp butter for frying

For The Balsamic Figs

6-7 figs,wash and halved
2 tbsp honey
1 1/2 tsp balsamic vinegar
2 tbsp butter
Pinch of salt

Methods

For The Balsamic Figs

Preheat oven at 180'c or

In a bowl add the honey,balsamic vinegar,butter and salt. Add the halved figs and tossed well.

Place the figs cut side up on a baking tray and bake for 20-22 minutes.

For the Pancakes

In a bowl, sieve together flour,salt,baking powder,soda bicarbonate and cinnamon powder. Set aside.

In another bowl, whisk egg,sugar,milk,melted butter and vanilla

Add the wet ingredients into the dry ingredients and mix till combined.


Heat frying pan and add a knob of butter for frying the pancakes. Using a laddle, drop a laddle full of the pancake into the frying pan and cook for 1 minute or till the batter dries up on the edge of the pancake.

Flip and cook for another 1 minute or till the edges become crisp. Remove from pan.

Arrange on serving plate and top with baked balsamic figs and drizzle with honey or maple syrup

Notes

• Do not over mix the batter this is to avoid getting a flat pancake

Apple Jalebi

Instead of trying plain jalebi i decided to go with apple jalebi which is new to me. Since i have few apples sitting in my fridge i tried to dip them in yeast fermented batter and deep fried. The deep fried apple slices dunk in sweet sugar syrup for an awesome taste and flavor. I used crunchy Fuji red apples for the recipe as that's what i had in my fridge. You can use any red apples or even Granny Smith apples for a little tangy taste.

Make sure you squeeze in lemon juice to prevent the sugar syrup from crystallizing. The yeast helps with fermenting the batter for the perfect jalebi. If you have a sweet tooth just like me, you'll definitely enjoy this gorgeous beauties. Serve them as it is or with rabri(thickened milk).

Ingredients

2 large red apples (cored and sliced)
1/2 cup all purpose flour
1 tbsp milk
1 tbsp granulated white sugar
1/3 cup water
1/2 tsp yeast
Vegetable oil for deep frying

Sugar syrup

1 cup cup water
1 cup granulated white sugar
Pinch of cardamom powder
Pinch of saffron threads
Few drops of rose water
1 tbsp lemon juice



Methods

For Sugar Syrup

In a pan boil sugar and water on medium heat for 10 minutes. Reduce flame to low and simmer till the sugar syrup thickens.

Add the cardamom powder,rose water,saffron threads and lemon juice. Stir and off the heat.

For Apple Jalebi Batter

In a bowl add flour,water,milk,sugar and yeast, Whisk well without any lumps.

Cover the bowl and let the batter rest for 30 minutes.

Heat oil in a pan on medium heat. Dip the apple slices into the prepared batter and fry for 2-3 minutes on each sides till golden.

Drain excess oil on paper towel and dunk the fried apples into the warm sugar syrup for 1-2 minutes.

Serve on a plate and sprinkle with saffron threads

Notes

• If the batter is too thick add little water to loosen it

• If the syrup cools down, place the pan back to the stove to warm it up for 1 minute.

Chocolate Hazelnut And Banana Crostini

I was craving for something with chocolate and banana but i'm not in the mood for paancakes or heavy cakes. I need something that is simple and easy too prepare. That's how i came up with this beautiful scrumptious chocolate hazelnut and banana crostini. Easy to make with simple ingredients and super easy to eat.

I admit this is not a healthy food but once in a blue moon we all have the rights to indulge and pamper ourselves with mouthwatering desserts aren't we? This delicious babies can be served as 'm entree or desserts for your dinner party and that's a good reason to make them right. I remember making this early of the year and only manage to blog them now...blame my health for the delay. The slightly toasted French bread topped with rich and chocolatay hazelnut spread and sprinkle with crunchy chopped hazelnuts in a super cute bite sized crostini ready to be served.

Ingredients

1 loaf French bread, sliced into 1/2 inches
1/2 cup chocolate hazelnut spread
2-3 bananas,sliced
2 tbsp chopped toastedhazelnuts


Methods

Lightly toast the sliced French bread on both sides.

Spread generously with chocolate hazelnut spread and arrange the banana slices on the top.

Sprinkle with chopped toasted hazelnut

Arrange on a platter as entree or dessert.

Oreo Cheese Cupcakes

Oreo cheese cupcakes...as the name suggested the recepi consist of two all time favorite ingredients oreo cookies and cream cheese. The one combination that will make anyone drool all over. Eventhough, the name sounds sophisticated, this is an easy peasy recepi which can be done in 10 minutes. Forget about crushing cookies and mixing butter for the cheesecake base. Just place an oreo cookies on your cupcake liner and you are good to go with the cheesecake topping. Easy isn't it?

My girls are crazy about cheesecake and oreo is their favorite cookies. This explain the disappearance of the oreo cheese cupcake the minute this cuties came out from the fridge. You can prepare this babies in advance and sealed them in the zip log bag before freezing them. To bake simply, place them on muffin tin and bake for 2-3 minutes. They stay good in freezer up to 4-5 days. The rich and creamy cheese with crunchy oreo cookie base is simply irresistible. i bet you can't stop at 1 stop counting your calories and indulge in the every bite of smoothness of this gorgeous darlings.

Ingredients

30 pcs oreo cookies
4 blocks cream cheese, room temperature
4 large eggs, room temperature
1 cup granulated white sugar
1 cup sour cream
1 tsp vanilla extract
Pinch of salt

Methods

Preheat oven at 275'. Line muffin tin with cupcake liner and place 1 oreo in the bottom of each liners.

Using a stand/hand mixer, beat cream cheese on high speed. Add the granulated white sugar and beat till sugar dissolved. Using a spatula scrap the sides of the bowl.

Add vanilla extract and salt. Beat to combined. Gradually, add eggs and beat on each addition. Add the sour cream and beat till smooth.

Divide the batter evenly on the prepared muffin tin. Bake for 20-25 minutes, rotating muffin tins halfway for even baking.

Remove from oven and cool the cupcakes completely on the tin. Refrigerate for 2-3 hours or until set.

Enjoy every bite.

Veetu Cake

Veetu cake vastly found in Kerala tea shops. Relish over a cup of chai, this sweetened deep fried cake are easy to make at home. Flavored with cardamom and goes really well with a cup of tea or coffee. The signature "X" mark on the cake makes the cake special among the people of Kerala. It will be fun to make this flavorful cake with kids and getting them to help with the marking on the dough will be awesome. Simple ingredients and with a very little effort an scrumptious veetu cake is ready to serve.

Ingredients

2 cups all purpose flour
1/4 cup semolina/rava
1/3 cup granulated white sugar
2 large eggs
1/2 cup fresh/whole milk
1/4 tp cardamom powder
1/4 tsp baking soda
Pinch of salt
Oil for deep frying
Water for kneading

Methods

Sieve flour,semolina,salt and baking soda. Keep aside.

Using a hand/stand mixer beat sugar and eggs till sugar completely dissolves.

Add the egg mixture into the flour mixture.. Stir to combine.

In a pan, over a low flame, warm milk and add the flour mixture. Add cardamom powder and stir well using a spatula/wooden. spoon. Switch off flame and transfer the mixture into a bowl.

Cover the bowl with kitchen napkin/clear fling. Rest the dough for 30-35 minutes.

Shape the dough into log and cut them into 2x2.5 inch.

Using a kitchen scissor, mark "X" in the center.

Heat oil in a frying pan for deep frying.

Fry in a medium-low flame for 3-4 minutes on each sides or till golden.

Transfer into a tray laced with kitchen towel to drain excess oil.

Serve hot with tea or coffee.

Notes

• Form dough into chappati dough consistency for a soft and spongy veetu cake. Dough shall not be too soft.

Jal Jeera Recepi

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Jal is water and jeera is cumin thus, jal  jeera is drink made of water and cumin. Jal Jeera is a famous summer drink in India and if you are expecting it to be sweet you'll be surprised. Jal Jeera is a savoury drink and enjoyed as thirst cooler to beat the summer heat which can be found in every street of India. The drinks loaded with so many spices and herbs which can be easily found in any indian groceries. Enjoy the health benefits spices and herbs in this tummy soothing drinks. This drink is great after a meal to aid digestion.

The dried mango powder or amchor powder add a distinctive flavor to the drinks.You can use tamarind extract to replace amchor powder. I love the taste of toasted cumin powder which gives the savoury punch an extra kick. Instead of gulping soda water or carbonated drinks packed with sugar and chemicals why not just prepare this ayurvedic drink and enjoy.

Ingredients

1/3 cup fresh mint leaves,chopped
1/2 cup fresh coriander leaves,chopped
4 cups cold water
1 tbsp lemon juice
2 1/2 tsp roasted cumin powder
1 tsp fennel seeds
1 tbsp grated fresh ginger
1/2 tsp black pepper
1/2 tsp chaat masala
1/4 tsp black salt or rock salt
2-3 tbsp honey or white sugar
1 tsp amchor powder/dried mango powder
1 tbsp boondhis
Ice cube as required


Methods



In a food processor or blender,combine all the ingredients except boondhis and water. Grind until well blended.

Using a strainer, strain the mixture and add 4 cups of cold water.

Pour into serving glass, add ice cubes and sprinkle with boondhis

Serve immediately

Notes

Add boondhis just before serving for the crunchiness

Horsegram Powder/Kollu Podi

Been quite sometimes i didn't blog due to not feeling well and hospitalisation. I'm still on recovering process and hope to get well soon. As i was advised by doctors to take abundance rest, i'm out of blogging for quite sometime now. It feels good to be back but, until i totally recover will try to blog simple recepis which doesn't require much effort of blogging. If health permits will try to blog now and then(just like what i'm doing today) to keep the blog interesting for my readers. For time being please put up with my health condition. Ok, that's explain why i'm out of blogging for almost 3 months. Let us talk about today's recepi....horsegram powder/kollu podi.

Easy and simple horsegram powder or known as kollu podi in Tamil to try at home. Kollu known for its amazing health benefits especially aiding in weight loss. It is belief, by taking kollu powder daily on empty stomach will assist in weight loss by eleminating excess fat and control high cholesterol. Kollu known to cure fever as well.This horsegram/kollu powder recepi good to go with hot rice,idli or dosa. Mix kollu powder with gingely oil or ghee and enjoy with your rice,idli or dosa. Store in an airtight container and its good to go for one or two weeks.

Ingredients

1 cup horsegram/kollu
15 curry leaves
1/4 cup urad dhal
1/4 cup channa dhal
12 dried chillies
1/2 tsp fenugreek seeds
1/2 tsp asafoetida
1 1/2 tsp cumin seeds
1 tsp gingely oil
Salt to taste


Methods

In a pan, heat gingely oil add horsegram and fry for 3 minutes or till the grains splutters. Transfer on a plate.

Add urad dhal,channa dhal to the same pan and fry till golden. Transfer on a plate.

In the same pan, add dry chillies,methi seeds,cumin seeds,asafoetida and curry leaves. Saute for 2 minutes Transfer on a plate.

Combine all fried ingredients and salt in a coffee grinder/spice grinder or dry grinder jar and grind for 2-3 minutes.

Store in an air tight container

Grilled Fish With Lemon Butter Sauce

Fish with lemon butter sauce is a combo made in heaven. One can't go wrong with the ultimate combination of fish and lemon. This grilled lemon butter fish is an awesome simple recepi which, even a bachelor could prepare them wonderfully at home. This healthy dish can be prepared in jiffy with very limited ingredients we can get in our kitchen. The fish was grilled to perfection which retains its juiciness and the lemon butter sauce has the right flavour and texture to compliment the fish. Serve with steamed vegetables or green salad. I served mine with steamed broccoli and has a hearty weekday dinner.

Ingredients

To Marinate

5 fish fillets (any white fish fillets)
2 tbsp unsalted butter (melted)
2 tbsp lemon juice
1 tsp vegetable oil

For Lemon Butter Sauce

1/2 cup unsalted butter
3 tbsp lemon juice
2 garlic (minced)
1/2 tsp ground black pepper
Salt to taste

Methods

In a bowl, combine all the ingredients listed under "To Marinate". Mix well and rub them on both sides of the fish fillets.

Cover and refrigerate for 40-45 minutes.

Grill on a grill pan for 3-4 minutes on each sides.

Remove and keep aside.

For Lemon Butter Sauce

In a saucepan, melt butter over medium heat and saute garlic for 15 seconds. Add lemon juice, black pepper and salt. Cook for about 10-12 minutes or until the sauce thickened.

Pour the sauce on the grill fish fillets.

Serve immediately.

Plum Cobbler

This plum cobbler recepi are good to bake into individual ramekins or in a single deep baking dish, that one could indulge without feeling guilty. We are talking about fruits after all right? Minus the sugar and the flour...its plum which is packed with wholesome goodness. When i saw red ruby plums with firm flesh in the market, plum cobbler is what i'm thinking about.

Firm flesh plums holds its shaped during baking as i don't like a mushy overcooked plum in my cobbler. The lightly sweetened plums burst with beautiful red wobbling juice which you can see from the photo above. Its juicy,sweet and full of bite. Instead of baking with a simple flour topping, i decided to add cream cheese into the mixture. Its creamy,crispy on the top and soft on every bite. The biscuit like topping soaks the juices from the plum and add flavor and texture to this delicious plum cobbler.

Ingredients

2 kg plums, pitted & chopped into chunks
3/4 cup granulated white sugar + 2 tbsp sugar
1/2 cup buttermilk
1/4 cup butter,chilled and cut into cubes
1 1/2 cups all purpose flour + 1 tbsp
3/4 tsp baking powder
1/4 tsp salt
3/4 cups cream cheese
1 tsp grated lemon peel
1 tbsp fresh lemon juice

Methods

Preheat oven at 375'F or 180'C.

In a bowl combine chopped plums,1 tbsp all purpose flour, lemon juice,lemon peel and  2 tbsp sugar. Mix well and keep aside

Combine 3/4 cup sugar, all purpose flour,salt and baking powder. Keep aside.

In a bowl, beat cream cheese till soften, add the flour mixture and butter. Mixture will resemble coarse meal.

Add buttermilk and beat to combine..

Divide the prepared plum mixture into ramekins and top with few spoonfuls of the flour mixture.

Bake for 35-40 minutes or until golden

Remove from oven and cool to room temperature

Om Ali-Egyptian Bread Pudding

Om Ali is a traditional Egyptian bread pudding made of soft and buttery croissants. Om Ali translated as Ali's mother is an authentic Egyptian puff pastry dessert. This is a  simple and easy dessert that can be prepared in a jiffy. I made this Om Ali with the leftover croissants we bought for breakfast.

The buttery and flaky croissants made rich with whole milk and cream custard like base. The crunchiness from added chopped nuts adds texture to the delicious dessert. The lightly toasted coconut flakes adds flavor and and texture to the wonderful dessert. Since i have pumpkin seeds on hands i throw them into my Om Ali which i have no regret about (the traditional recepi doesn't  have pumpkin seeds in them). Om Ali makes an ideal weekday dessert.

Ingredients

1 sheet puff pastry,baked
1 cup cream
1 cup whole milk
1/4 cup raisins
1/4 cup assorted nuts(walnuts,almonds)
1/4 cup coconut flakes
2 tbsp pumpkin seeds
1/8 cup granulated white sugar
Pinch of salt


Methods

Preheat oven at 425'F.

Tear the puff pastry into bite chunks and throw them into ramekins or 9" x 9" baking dish

In a bowl combine milk,cream,sugar and salt. Stir until the salt & sugar dissolve.

Pour the mixture over the puff pastry pieces to coat them.

Sprinkle with raisins,pumpkin seeds,chopped nuts and coconut flakes.

Bake 15 minutes until the custard set and wobbly

Remove from oven and serve warm

Peanut Butter Chocolate Marble Cake

My girls loves anything with chocolate and peanut butter. How can i blame them with the heavenly combo. I always have stock of my chocolate chips and peanut butter jars in my pantry...be it chunky or creamy,chocolate bar or chips you name it. That's how i decided to put both wonderful ingredients to come out with peanut butter chocolate marble cake.

This peanut butter chocolate cake are so soft and spongy. The peanut butter gives the cake its creamy texture and the chocolate layer was absolutely delicious. The added coffee powder lends an intense chocolate flavor to the cake. You can replace the instant coffee powder with espresso powder as well. The silky chocolate glaze adds charm to the beautiful cake and additional chocolatey taste to compliment the buttery goodness of the marble cake. On top of that, the girls loves the marble effect in the cake on every slice. I'm a happy mom...kikixxxxx

Ingredients

For Peanut Butter Batter

2 cups all purpose flour
4 ounces creamy peanut butter
1 1/3 cup granulated white sugar
3/4 cup full cream milk,room temperature
3 large eggs, room temperature
1 1/3 tsp baking baking powder
1 tsp vanilla extract
1/4 tsp salt

Chocolate Filling

1/4 cup unsweetened chocolate chips
2 tbsp confectioners sugar
1 large egg, beaten
1/4 cup full cream milk
1/2 cup all purpose flour
2 tbsp instant coffee powder

Chocolate Glaze

1/2 cup semi sweet chocolate chips
1/4 cup unsalted butter,room temperature
3 tbsp chocolate rice


Methods


For Chocolate Batter

Preheat oven at 350'F or 177'C and grease bundt cake pan with butter. Lightly dust the pan with flour to cover every hook and nook of the pan. Remove excess flour and keep the prepared pan aside.

Simmer water in a pan, add chocolate in a bowl and melt the chocolate. Place the bowl over the simmering water by making sure the bowl doesn't touch the water. Stir until chocolate melted. Remove from heat and add coffee powder. Stir and keep aside.

Using a hand mixture,beat sugar, egg and milk for 1 minutes. Lower the speed and add flour. Beat to combine. Beat in the chocolate-coffee mixture and keep aside.

Sift flour and baking powder. Keep aside.

For Peanut Butter Batter

In another bowl using the hand mixture, beat the eggs,granulated white sugar and peanut butter. Add the vanilla extract and salt.

Add the flour mixture and milk in batches. Always starts with flour then milk flour, milk and ends with flour. Beat till combine. Keep aside

Pour half of the peanut butter batter into the prepared bundt pan, layer with prepared chocolate mixture. Top with remaining peanut butter batter.

Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the cake comes out clean.

Remove from oven and cool on the pan for 15 minutes before transferring the cake onto a wire rack to cool completely.

For Chocolate Glaze

Boil water in a pot and place the chocolate chips in a bowl. Place the bowl over the simmering pot and stir the chocolate and butter till melted.

Remove from heat and let it to cool.

Drizzle the chocolate glaze on the bundt cake and sprinkle with chocolate rice. Let the chocolate set for 15-20 minutes

Slice and enjoy

Notes

• When using bundt pan for baking, grease the pan with butter and coat generously with flour to cover every nook of the pan. Dust off excess flour. This step is important to avoid the cake to stick to the pan and comes out smoothly when transferring to the serving plate/cake stand. 

Rose Water And Cardamom Cake

I wanted to bake something exotic for a wonderful woman in my life...my MOTHER. I baked this beautiful rose water and cardamom cake for the queen of my heart. While i was busy scratching my head with what to bake, i came across of rose water and cardamom powder i bought from Jaipur during my North India tour in March. Everytime i opened the cardamom powder jar, the memory of Jaipur and their famous spice market will come into my mind.

What i love in this gorgeous looking cake is the aromatic fragrance of rose water and cardamom powder. They add wonderful flavor to the cake and taste absolutely divine. The chopped almonds add crunchiness to the cake. This cake doesn't require fancy toppings or icing, simply dust with powdered sugar and sprinkle with dried rose petals to impress your guest. As for me, my mother loved the cake so much and seeing the big smile on her face, made my day.

Ingredients

2 1/2 cups all purpose flour
2/3 cup unsalted butter, room temperature
3/4 cup brown sugar
1/2 cup chopped almonds
1 cup whole milk,room temperature
2 eggs, room temperature
1 1/4 tbsp baking powder
1 1/3 tsp rose water
1-2 drops rose essence
1 1/3 tsp cardamom powder
1/3 tsp salt


For Granishing

2  tbsp confectioners sugar
Rose buds


Methods

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

Using a stand/hand mixer, beat together brown sugar,butter and eggs until smooth and fluffy.

Add rose water and rose essence. Beat for another 30 seconds.

Reduce speed to low and add the flour mixture  followed by milk in batches. Start with 1/3 flour then 1/2 of the milk, 1/3 flour and the remaining milk and the last batch of flour. Beat in between every additions.

Using a spatula, fold in the chopped almonds.

Pour the batter into a prepared baking pan and bake at 350'F or 177'C for 40-45 minutes or until a skewer inserted in the center of the cake comes out clean.

Remove from oven and cool in the pan for 15 minutes.

Transfer on wire rack and cool completely.

Dust with confectioners sugar and dried rose buds

Slice and enjoy.

Blueberry Oatmeal Breakfast Smoothie

If you are looking for a healthy smoothie to start your morning, this blueberry oatmeal smoothie are sure to satisfy your needs. Packed with fiber and berry goodness this filling smoothie can be prepared in jiffy. Fresh or frozen blueberries are good to go with this delicious and creamy smoothie. Blueberry are known as super berry and packed with antioxidant properties which help to fight free radicals. Lightly sweetened with honey to enhance the flavor...you can subtitute with honey with maple syrup to suit your taste. Make a big glass today and enjoy the health benefit of this gorgeous purple/blue smoothie.

Ingredients

1 1/3 cup milk
1/4 cup rolled oats
1/2 cup blueberries
1 tsp honey
3-4 ice cubes

Methods

Pulse oats in a blender till fine.

Add blueberries, honey,milk and ice cubes. Blend till smooth.

Pour into serving glass and serve immediately

Osmania Biscuits

Osmania biscuits or Karachi bakery biscuits are well known biscuits in Hyderabad. Usually serve along Iranian chai are favourite for many Hyderabad folks. They simply dunk the biscuits in a rich and creamy chai to satisfy their palate.

The thick and mildly sweetened Osmania biscuits gain its name from the last ruler of Hyderabad Mir Osman Ali Khan. I love the way the custard and ghee play their part in this famous biscuits. Its crispy outer and soft interior are perfect on every bite. If you noticed, i didn't add vanilla extract into the cookie dough as, aromatic cardamom powder did the job well enough for me. The highlight of this biscuit is their saffron soaked milk wash instead of regular egg wash. The saffron lends a gorgeous yellow colur and exotic flavor to the baked cookies. The cookies are good for one or two weeks by storing in an airtight container. 

Ingredients

1 cup all purpose flour

1/2 cup confectioners sugar

1/2 cup butter,room temperature

1 tbsp ghee/clarified butter

1 tbsp custard powder

1/2 tsp cardamom powder

1 tbsp milk powder

1/4 tsp baking powder

1/4 tsp salt

1 1/2 tbsp milk

For Milk Wash

1/4 cup milk

8-10 saffron strands

Methods

Soak saffron strands in 1/2 cup milk. Keep aside.

Line a baking pan with parchment paper. Keep aside.

In a bowl, combine all purpose flour,custard powder,baking powder,cardamom powder,milk powder and salt. Stir to mix.

In another large bowl, using a spatula, cream butter and confectioners sugar. 

Add the flour mixture and mix. Add the ghee/clarified butter and knead the mixture into a soft dough.

Roll out the dough with rolling pin into 1/2 inch of thickness and cut with cookie cutter. Arrange on the prepared baking pan.

Brush each cookies with saffron soaked milk.

Preheat oven at 185'C or 350'F and bake for 12-15 minutes.

Remove from oven and cool on baking pan before transferring to a wire rack to cook completely.

Mushroom Puloa

Mushroom puloa is one of the easiest recepi to make with left over rice. Each grain of rice burst with flavor and well spiced in this simple recepi. The button mushroom adds meaty texture to this one pot meal. This is a great idea to use left over rice and turn them into a delectable dish.Serve the rice with paneer gravy and raita for vegetarian delight or with chicken gravy for a tempting non-veg meal. Next time, when you have some left over rice spiced them up with this gorgeous mushroom pulao.

Ingredients

1 cup cooked rice
1/3 cup button mushroom,cleaned and sliced
1 small onion
2 cloves
1 star anise
1 green chillies,chopped
1 tsp ginger garlic paste
1/2 tsp garam masala
1/3 coriander powder
1/3 tsp cumin seeds
1 tbsp oil
Salt to taste


Methods

Heat oil in a pan, add cumin seeds,star anise and onion. Add ginger garlic paste and chopped chillies. Saute for 2-3 minutes.

Add sliced mushrooms and saute till mushroom softens. Add garam masala and coriander powder. Saute till raw smell leaves.

Season with salt and stir. Add the cooked rice and stir well till combine

Remove from heat and transfer to a serving plate

Individual Strawberry Trifle

If you are looking for a shortcut way of preparing individual no bake strawberry trifle....look nowhere. You are at the right place. I love trifle for their polished look and taste but, that not the case with my girls. I'm not sure why they are not fond of trifles no matter how you make it, they'll just pass it on. Having that in mind i always, prefer to go for individual trifles so that i skipped the big trifle bowl and nothing go to waste.

Everytime i make trifles i'm impress with the look...who doesn't? Beautiful layers of rich pound cake, softly whipped cream and topped with fresh berries is absolutely stunning. Ok, enough of the look just talk about the flavours that goes into this gorgeous strawberry trifle. Each time u dive in you spoon into the trifle glass, you gonna scoop out some goodness of buttery pound cake, laced with vanilla scented pillowy whipped cream. The vibrant fresh berries are juicy enough to burst into your mouth.Very easy dump-in recepi that will leave your guest thinking they are having dessert made by a profesional chef.

Ingredients

2 cups strawberries, sliced
3 cups pound cake,diced
1 pint heavy whipping cream
3 tbsp granulated white sugar
1 tbsp vanilla extract

Garnishing

Sliced strawberries


Methods

In a stand or hand mixer, beat together cream.sugar an vanilla extract until soft peaks

In trifle glass or serving glass, add a layer of the diced pound cake. Divide equally into the prepared glasses.

Top a layer of the whipped cream and top with a layer of sliced strawberries.

Repeat the process with remaining ingredients.

Garnish with sliced strawberries.

Serve immediately

Apple Rose Pastry

Lets get baking with apple and puff pastry. Don't let the polished image of the pastry cheat you...it might look difficult and only comes handy for masterchef but trust me, this is one easy peasy recepi to bake off. This apple rose pastry made of softened apple slices arranged on puff pastry strips and baked on muffin tin to resemble the shape of red roses. You can bake them on individual ramekins as well to serve to you guests during a dinner party so that each will have their own individually prepared baked roses.

To soften the apples, you can use stovetop method in case, there's no microwave available. Simply, add water,apple slices and lemon juice in a pan. Cook on low for 3-4 minutes until the apple slices soften and pliable to roll. The buttery and flaky puff pastry lined with cinnamon apricot jam and topped with sweet apple slices. One can't go wrong with the combination of cinnamon and apples. Bake this gourmet apple rose pastry today and impress your family and friends.

Ingredients

2 sheets of frozen puff pastry,thawed
3 red apples
2 tbsp of lemon juice
5 tbsp apricot jam
5 tbsp water
1/2 tsp cinnamon powder
2 tsbp granulated white sugar

For Dusting

1 tbsp confectioners sugar


Methods

Fill large bowl with half full of water. Add the lemon juice and stir. Keep aside.

In a small bowl add apricot jam,white sugar and cinnamon powder. Mix to combine and keep aside.

Wash and core the apples to remove the seeds. Cut the apples into thin slices.

Dump the apple slices into  surface the prepared water bowl and microwave for 4-5 minutes until the apple slices lightly soften.

Remove from the microwave and drain the water.

Dust a clean working surface with flour and using a rolling pin, roll the thawed puff pastry sheets to lightly flatten them.

Cut each pastry into 6 equal slices. Scoop apricot jam mixture onto each pastry slices.

Arrange the apple slices and fold the pastry in half lenghtwise and roll them up from one end to another.

Place rolled apple pastry in a greased 12 holes muffin tin.

Continue with the remaining apple slices and pastry sheets

Bake at 375'F or 190'C for about 40-45 minutes.

Remove from oven and cool on wire rack.

Dust with confectioners sugar and enjoy

Jam Filled Muffins

This Jam filled muffins are actually a basic recepi and can be prepared in a simple and easy way without the use of fancy ingredients or utensils. Home cooked jam works wonderful with this recepi but due to my hectic schedule i opted for a shortcut version by using store bought jam which is as great as it is. For a best result try to use good quality fruit jam.

Jam filled muffin are an ideal choice for breakfast. The jam reminds me of fruit jam smeared bread toast we usually have for breakfast. I used raspberry jam for the filling...you can use jam of your preference or even marmalade works wonder as a filling in this slightly sweet and soft muffin. Its moist and comes with surprise filling of fruit jam. The perfect combo for a weekday breakfast

Ingredients

3/4 cups all purpose flour
1/2 cup jam(of your preference)
1/2 cup granulated white sugar
1/3 cup butter,room temperature
2/3 cup milk,room temperature
2 eggs,room temperature
1 tbsp baking powder
1/2 tsp salt
1 tsp grated lemon peels


Methods

Preheat oven at 400'F or 204'C. Greased 12 holes muffin tin and keep aside.

In a large bowl, combine flour,baking powder,salt and sugar. Keep aside

In another bowl, beat eggs,milk and butter. Add grated lemon peels.

Add the flour mixture in the egg mixture and stir to combine.

Spoon 1 1/2 tbsp batter into the greased muffin hole, top with 1 tsp jam. Cover the jam with 1 tbsp of batter. Continue with remaining batter and jam.

Bake for 20-25 minutes. Remove from oven and cool on the muffin tin.

Transfer the muffins into wire rack and cool completely.

Serve and enjoy.

Raisin And Walnut Rye Bread

Baking your own bread is some kind of "theraphy' not sure for others but for me the kneading and proofing of dough, is absolutely soothing. Baking bread is easy except, the waiting time for the dough to rise. If you are a patience person you'll be rewarded but, if you are like me those ticking of clock are a torture. I admit i'm not a patience person but, somehow i'm forced to wait when it comes to bread making. The more time you give for the dough to rise, the more air pockets you gonna get in your bread which makes the bread soft and fluffy. So, with that much wonderful end result i don't have much choice aren't i?

 Today, its all about raisin studded rye bread. Its light,chewy,rich and nutty flavor are simply irresistible. I love the earthy flavor of rye which compliments well with the richness of molases. Feel free to use golden or dark raisins in the dough and as for me, i used dark raisins for their sweetness. I dumped in chopped walnuts...you can use any nuts of your preferences. This bread are good to enjoy on its own or slather with generous amount of your favourite fruit jam to savour. I made honey toast with the leftover bread for the next morning breakfast as well.

Ingredients

1 cup rye flour
1 1/4 cups bread flour
3/4 cup warm water
1 tbsp active yeast
1 tbsp caraway seeds
1 tbsp butter
1/2 cup chopped walnuts,toasted
1/2 cup golden/black raisins
1/4 cup molases
1 tsp salt
1 tbsp bread flour, for dusting


Methods

In a large bowl, combine bread flour,rye flour,yeast,molases,salt and water. Knead until softens for approximately 12-15 minutes.

Place the dough in a large greased bowl. Cover with damp clean kitchen towel and place in a warm place for the dough to rise for about 1 1/2 or 2 hours.

Punch down the dough and knead in the chopped walnuts and raisins.

Knead the dough into desired shape or into a loaf. Place in a loaf pan(if any) or place the dough on a baking tray lined with parchment paper.

Cover the dough with damp kitchen towel and place in a warm place to rise for about 1-2 hours.

Preheat oven at 200'C or 392'F, dust the dough with 1 tbsp bread flour and bake the dough for 30-35 minutes.

Remove from oven and cool on the pan/tray.

Transfer the bread from the pan/tray to a wirerack to cool completely

Slice and enjoy

Creamy Rice Phirni

North Indians are popular with their varieties of phirni or pudding which is a must during weddings or special occasions. North Indian desserts are known for their richness and sweetness. They love their desserts to the core. One of such lovable dessert of North Indians are rice phirni or rice pudding.

This creamy and rich desserts made of ground rice are easy to prepare with very little ingredients we have in our pantry. The rice based Indian pudding has a creamy and rich texture and enhanced with the natural flavors of cardamom and rose water. This milk based rice pudding melt in your mouth with added crunchiness from the almonds. I didn't add saffron strands into my rice phirni but you wish, you are more than welcome to add them soaked in little warm milk. That will give the phirni a hue of yellow colour but i prefer my rice phini to stay in white. Phirni are best to enjoy chilled.

Ingredients

1/4 cup basmati rice
1 litre full cream milk
7 cardamom pods, crushed
20-22 almonds,blanched and peeled
3/4 cup granulated white sugar
1 tsp rose water


Methods

Rinse rice and drain them. Keep aside.

In a coffee grinder, grind the rice to resemble fine semolina. Set aside.

Boil milk in a thick bottomed pan. Reduce heat to medium and stir in the ground rice into the milk. Add sugar and stir well.

Reduce heat to low and cook the ground rice for about 10-15 minutes by stirring in between.

Add the crushed cardamoms and almonds.

Cook for another 5-6 minutes or till the phirni thickens. Turn off heat.

Add the rose water and stir.

Pour into a bowl and garnish with almond slivers.

Cool the phirni to room temperature and refrigerate for an hour to chill.

Enjoy phirni chilled

Blueberry Muffins

Right here in Malaysia, we can get blueberries all year around...fresh,frozen,canned berries are easily available in supermarket or hypermarket. Those little charming blueberries are good to eat as it is or be flexible to add them into your smoothies,salads,cake filling,pancake or the ever famous blueberry muffin. Eventhough, i had tried them in my salads and smoothies, i'm yet to dump them into a flour batter. Believe me or not, with so much easily available blueberries i haven't thought of making easy peasy blueberry pancake for myself. I shall try them on my pancake next time though. As for today, let me share with you another popular blueberry in batter...blueberry muffin.

This recepi calls for sour cream which lends a soft and fluffy muffins as i'm not in mood for a dense and heavy muffins for my breakfast. The purpose of tossing flour to the fresh berries are to avoid the berries from sinking into the bottom of the muffin while baking. That's a big NO when it comes to baking with fruits or berries.We are looking for the berries to pop inside our mouth on each bite. I didn't glaze my muffins with special glazing as the blueberries are juicy enough for me to forget all those fancy glazing. Overall. i had a satisfying berry popping blueberry muffins for a berry goodness breakfast.

Ingredients

2 1/2 cups all purpose flour
1 1/2 cup sour cream
8 tbsp butter,melted
2 large eggs,room temperature
1 1/2 cup blueberries
1 cup granulated white sugar
1 tbsp baking powder
1 tsp vanilla extract
1 tsp lemon zest
2 tbsp milk
1/2 tsp salt

Methods

In a bowl, sprinkle 1 tbsp of flour over the blueberries and toss until the berries are well coated.

Preheat oven at 400'F or 204'C. Line a 12 hole muffin tin with cupcake/muffin liners. Set aside.

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

Using a hand/stand mixer, beat together sugar,eggs,milk,melted butter and sour cream until smooth and creamy. Add the lemon zest and vanilla extract. Beat to combine.

Gradually, add the flour mixture into the wet ingredients in 2 batches. Mix the flour mixtures just to combine. Do not over mix the batter.

Fold in the blueberries into the batter. Using an ice cream scope, divide the batter equally into the prepared muffin liners.

Bake for 20 minutes. Remove from oven and cool on pan for 2-3 minutes. Transfer the muffins to cool completely on wire rack.

Enjoy

Notes

By coating flour over the blueberries, it prevents from the berries sinking on the bottom of the muffin while baking.

Sabudana Vada/Sago Vadai

Vada is a favourite snack for Indians and gradually becoming popular tea time snack worldwide. Who could resist deep fried patties along a hot piping glass of tea over a chat. Vada or vadai is an Indian origin snack usually made with dhal which, could be found in almost all roadside tea stalls and it makes a great companion over a rich milky chai.

I was thinking of making sabudana/sago pearls vada for quite sometimes, until i come across of half bottle leftover sago pearls in my pantry. Since i was in no mood to use them for a sweet dessert, my long time due sabudana vada came to mind. With all the ingredients one could find in the kitchen, i started with some chopping and mashing ingredients to throw into my sago batter. Fiery chilly, sweet onion and fresh coriander add texture and flavor to the delicious vada. Deep fried to perfection the sabudana vada are crispy in the outside and spongy inside. Serve hot with a glass of chai and enjoy vada its best.

Ingredients

1/2 cup sabudana/sago pearls
1/4 cup peanuts
2 medium potatoes
2 green chillies,chopped
1 medium onion,chopped
1/2 inch ginger,chopped
3 tbsp chopped coriander leaves
1 tsp cumin seeds
1 1/2 tsp lemon juice
Pinch of asofeatida powder
Salt to taste


Methods

Wash and soak sabudana/sago pearls for 2-3 hours. Drain them completely and keep aside.

Meanwhile, dry roast the peanuts and cool them before powdered them coarsely

Boil potatoes and mashed them finely.

In a bowl. combine sabudana/sago, chopped coriander,chopped onion,chopped ginger,mashed potatoes,cumin seeds.powdered peanuts,salt,asofeatida powder and lemon juice. Mix well.

Divide into 10-12 equal sized balls and flatten the balls to make patties.

Heat oil in a kadai/wok and deep fryover a medium flame until golden for approximately 3-4 minutes each sides

Drain using a kitchen towel

Serve hot with a good cup of chai