Kara Muruku/Spicy Muruku

Muruku is one of the popular Indian snack which made into every Indian households during Diwali or any other special occasions. They are usually serve along with tea on ordinary days and enjoy by kids and adult. There are many variety of muruku available such as kara muruku,potato muruku,finger millet muruku and etc. Today we gonna learn how to make kara muruku aka spicy muruku.

As the name suggested kara muruku are spicy and crispy muruku which is love by people who adore spicy stuffs and i'm one of them. Three different flour are used in the making of kara muruku which gives its signature crispiness. The chilli powder added are just nice on the heat note. Serve along hot tea and enjoy.

Ingredients

3 cups raw rice four
1 cup roasted gram flour
1 cup besan flour
1 1/2 tsp chilli powder
1/2 tsp asafoetida powder
2 tbsp white sesame seeds
1/4 cup hot vegetable oil
Water for kneading
Oil for deep frying
Salt to taste

Methods

In a large bowl, combine rice flour,besan flour and roasted gram flour.

Add salt,sesame seeds,chilli powder and asafoetida. Mix well.

Add hot vegetable oil and stir with a spatula. Add water and knead into a soft and pliable dough.

Divide the dough into the muruku mould and start pressing the dough onto a parchment paper.

Heat oil on a frying pan over a medium heat. Drop the pressed dough into the oil and deep fry until golden brown approximately 4-5 minutes.

Using a slotted spoon, remove the muruku  from the pan and drain excess oil on a kitchen paper.

Store in an airtight container.


Notes

• I used single star muruku or mullu muruku mould to press my kara muru. You may use thenkuzhal or triple star mould as your liking.

• To test the right temperature of the oil for deep frying, drop a small amount of the muruku dough into the hot oil and if the dough rises immediately the oil is ready for frying.

Sago Kesari

Kesari is a favourite for many especially kids. When i come across of sago kesari in a food magazine recently, i didn't think twice to give it a try. The recipe calls for simple ingredients and a very few easy steps involved. Without much thought i started to storm to my kitchen and gather my ingredients. I used nylon sago which doesn't require for overnight soaking but, if you are using ordinary sago, please soak it overnight or atleast 4-5 hours in advance.

The sago kesari not too sweet to my palate and i love the vibrant orange colour derived from the food colouring. The sago pearls are soft and tender and it pops in my mouth on every bite. The added cardamom powder gives a sweet and beautiful aroma to the gorgeous sago kesari. Do try this humble sago kesari at home and delight your family and friends

Ingredients

1/2 cup sago, washed and rinsed
1/4 cup granulated white sugar
1 1/2 cups water
4-5 saffron strands
Pinch of cardamom powder
1 1/2 tbsp ghee
8-10 cashew nuts, broken
Pinch of yellow food colouring


Methods

Heat water in a pan and cook sago until the sago pearls turns translucent. Drain and keep aside.

In a pan, heat 1 tbsp ghee and fry the broken cashews until golden. Keep aside.

In the remaining ghee, saute the sago for one minute and add sugar. Stir continuously.

Add cardamom powder and, saffron strands and yellow food colouring. Stir well.

Add the remaining 1/2 tsp ghee and stir until the mixture starts to leave the side of the pan.

Add the fried cashews and stir. Remove from heat.

Serve warm

Coffee Cham

Coffee cham or coffee mix with tea originated from Hong Kong and a very popular beverage in Malaysia. Usually, served hot or cold has become a favourite for many. In Hong Kong, the cham coffee known as yuan yang. The cham can be found in most of coffee shops and restaurants in Malaysia. The strong combination of coffee and tea creates an unique flavor in this drink. If you are a lover of coffee and tea you gonna love this cham.

Ingredients

2 cups water
1/2 can evaporated milk
2 cups strong coffee
1/4 cup black tea
Sugar to taste

Methods

Boil water in a pot and add tea leaves. Simmer for 3-4 minutes. Turn off the heat.

Add the evaporated milk and stir well.

Add the coffee and sugar. Stir until sugar dissolved.

Strain to a serving cup.

Enjoy hot

Easy Strawberry Danish

I love Danish pastries and would love to have them anytime of the day. Since i adore the versality of puff pastry, i always have them in my freezer and with ready made puff pastry on hand, it only take few minutes to bake gorgeous stuffs with them. Simply thaw the frozen puff pastry dough and play around with your creativity.

I was craving for strawberry Danish pastry and by having frozen puff pastry, i know i can bake them in jiffy. The buttery,flaky rich pastry spread with strawberry jam and top with fresh strawberries are simply irressitible. The magic happens the moment the puff pastry enters the oven. Baking slowly to create flaky layers and baked to golden to satisfy my Danish pastry cravings.

Ingredients

1 sheet frozen puff pastry, thawed
1 pint fresh strawberries
2 tbsp butter,melted
1/2 cup strawberry jam


Methods

Preheat oven to 200'C or 392'F and line a baking tray with parchment paper.

With a sharp knife, cut the puff pastry into 4 equal squares, then cut an inner square. Lift the top right corner of the border to the opposite side(right side). Then, lift the the top left corner to the opposite which means the to corners should swap places. Gently pat the border to seal them. Repeat with the remaining dough.

Scoop 1 tablespoon strawberry jam in the middle of the dough. Brush the pastry with melted butter.

Bake for 15-17 minutes. Remove from oven and place on wire rack to cool.

Top with fresh strawberry and serve.

Spicy Mutton Curry

We seldom have mutton dishes for our meals but when we crave for mutton the first thing that comes to my mind is this super spicy mutton curry. The full bodied curry are bursting with flavor to suit my tastebud. I made this beautiful spicy mutton curry for our Sunday lunch and everyone in the family loves it.

Freshly grated coconut roasted lightly to balances the spiciness of the gravy. The gravy are thick and slightly creamy and thanks to the coconut for the wonderful job. All the authentic Indian spices added to the gravy gives a wonderful aromatic flavor and texture to the delicious mutton curry. Serve along white plain rice and a dish of stir fry vegetable or raita and you are good to go.

Ingredients

1/2 kg mutton, cut into cubes

For Masala

3 medium onion, sliced
1 tomato, sliced
1 1/2 tsp ginger garlic paste
1 tsp chilli powder
1 tbsp coriander leaves
Salt to taste
Oil

To Roast

3 small onions,sliced
3/4 grated fresh coconut
4 dry red chilli
1/2 inch cinnamon stick
6 curry leaves
1/2 tsp fennel seeds
1 tbsp coriander seeds
1 1/2 tbsp black pepper corns
3 cloves


To Temper

4 small onions
1 sprig curry leaves


Methods 

Heat oil in a pan and fry all the ingredients listed under "to roast" until the onion turns translucent. Grind into smooth paste.

In a pressure cooker, add oil and fry the onions until golden. Add the ginger garlic paste and saute for 1-2 minutes. Add the sliced tomatoes,coriander leaves and chilly powder. Cook until mushy. Add the mutton pieces and and season with salt. Pressure cook until the mutton well done.

Add the ground masala paste to the cooked mutton pieces with 1/4 cup of water. Stir well and cook for another 5 minutes in a low heat. Turn off the heat.

In a saucepan. heat oil and saute the onions until golden and add curry leaves and mustard seeds. Once splutter off the heat and add the mixture into the cooked mutton pieces. Stir well.

Serve the mutton gravy with white rice or Indian flat bread.

Sago Palm Sugar

Sago palm sugar or sagu gula melaka is a favourite dessert for many. This dessert is easy to prepare at home without much hassle. This is a typical Malaysian dessert serve in many restaurants and homes to finish up a scrumptious meal.. The pandan leave or screwpine leave rendered a beautiful aroma to the creamy coconut milk. Palm sugar can be found easily in most Asian stores and keep well for months stored in refrigerator.

I'm having a huge stock of palm sugar or gula melaka which i bought in my recent trip to historical city of Malacca which is well known for producing the best of best palm sugar in the country. With that much good quality of palm sugar waiting to be used, what else will come first to my mind other than this rich, creamy,chilled melt in mouth dessert. Most people love their sago palm sugar chilled and i like mine the same way...actually, i think that is the best way to serve them.

Ingredients

3/4 cup sago pearls
1 cup coconut milk
1 cup palm sugar.roughly chopped
4 cups + 3 tbsp water
1 pandan leaf, tight into a knot
Pinch of salt


Methods

In a pan, boil water and add sago pearls. Stir continuously to avoid lumps. Cook for 10-15 minutes or until the sago pearls turns translucent. Remove from heat.

Strain using a strainer and wash away excess starch in a running tap water. Scoop the cooked sago pearls into a serving glasses and refrigerate for 30 minutes to 1 hour.

In a saucepan over a low heat, add coconut milk and pandan leaf. Season with a pinch of salt and stir continuously until it starts to bubble. Turn off the flame and remove the pandan leave. Transfer to a bowl to cool completely.

In another sauce pan over a low heat, melt the palm sugar with 3 tbsp water. Stir until the palm sugar completely dissolved. Strain the palm sugar syrup into a bowl and cool completely.

Remove the chilled sago pearls from refrigerator, spoon the coconut milk and drizzle with palm sugar syrup.

Serve best chilled.

Pavlova Cupcakes

Pavlova and cupcakes, two different treats into one sinful dessert. The heavenly combination of  moist mini little cakes topped with light and fluffy meringue and a dollop of rich and creamy whipped cream with strawberries sure to be a super hit dessert to serve on a dinner table to impress your guest.

There a few steps involved in making the pavlova cupcakes but all the steps are simple and easy steps with very few ingredients. I always restore left over egg whites from my previous baking and it comes handy with the beautiful meringue to top my pavlova cupcakes. My kids love the crispy exterior and marshmalowy interior of the meringue topped with sweet fresh strawberries and what more, there a little surprise in the form of delicious cupcake bottom on every bite. This gorgeous looking cupcakes tastes brilliant.

Ingredients

For The Cupcakes

3/4 cups all purpose flour
3/4 cups cake flour
3 large eggs,room temperature
1 stick unsalted butter,room temperature
1 1/2 tsp baking powder
3/4 cup granulated white sugar
1/2 cup buttermilk,room temperature
1 tsp vanilla extract
1/2 tsp salt

For The Meringue

2 egg whites
2/3 cup granulated white sugar
1/2 tsp vanilla extract

For The Whipped Cream

1/2 cup chilled heavy cream
1 tbsp confectioners sugar

For The Topping

Strawberries or mixed berries

Methods

For The Cupcakes

Preheat oven at 350'F or 176'C , line a muffin tin with cupcake liners.

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

Using a hand or stand mixer, beat together butter and sugar until light and fluffy. Gradually, add the eggs and vanilla extract. Add the flour alternate with buttermilk starting and ending with flour. Beat until combined.

Using an ice cream scoop, drop the batter evenly into the cupcake liners. Bake for 16-18 minutes or until golden.

Remove from oven and cool on the muffin tin for 5 minutes before transferring onto a wire rack to cool completely

For The Meringue

Using a stand mixer, beat the egg whites on a slow speed until a soft peak forms. Add the sugar and vanilla, beat until the mixture glossy and stiff peaks forms when you lift the attachment.

Line a parchment paper on a baking tray and gently fill the meringue into a piping bag fitted with plain tip. Pipe a small circles of meringue and bake in a 275'F or 140'C preheated oven for 23-25 minutes. Turn off the oven and let the meringue cool completely in the slightly ajar oven.


For The Whipped Cream

Add the chilled heavy cream and confectioners sugar into a chilled mixing bowl of  a stand mixer. Beat until the cream thickens and form a stiff peak.

To Assemble

Top the cupcakes with the mini meringue and dollop the the with whipped cream. Arrange hollowed strawberries on top of each cupcakes

Serve immediately

Rose Shaped Sweet Bread

I came across of beautiful rose shaped artisan bread in the web and FB shared post. The rose shaped bread looks divinely beautiful and too good to eat. Being someone who love to bake i couldn't resist to give them a try. After going thru so many videos of crafting rose shaped bread i decided to make my own. I was a bit reluctant to try at first but after thinking awhile there is nothing to lose by trying.. If it comes out in a shape that i admire that will be fabulous but if it doesn't, i still have a good home baked bread for my tea.

I won't lie that shaping the bread is easy but with practice anyone could make it (if i can definitely you guys can too maybe, much better than mine). After getting my boost of self confidence i started my rose shaped bread making project on 1 fine Saturday noon. The kneading,punching and rolling all done with excitement afterall baking bread is a some kind of therapy itself. After all the hardwork finally the bread came out from the oven and too surprise it was amazingly beautiful rose shaped bread. Absolutely, the shaped that i was looking for and the bread not only looking good but taste heavenly too. The texture was soft and fluffy and lightly sweetened with honey....i love every bite of my rose

Ingredients

3 1/2 cups all purpose flour
1/3 cup honey
2 tsp active yeast
1 tbsp granulated white sugar
100 ml whole milk,warmed
2 eggs, lightly beaten
2 tbsp vegetable oil
100 g butter,melted
1/2 tsp lemon juice
1 tsp salt
2 tbsp confectioners sugar

For the Glaze

1 egg yolk
2 tbsp milk


Methods

In a bowl, add warmed milk,sugar and yeast. Stir until sugar dissolved and let the yeast to activate for about 10 minutes until the mixture foamy.

In a bowl, sift flour and salt together.

In another bowl, add the lightly beaten eggs,honey and vegetable oil.

In the mixing bowl, add the sifted flour,eggs mixture. Add the yeast mixture and using a stand mixture fitted with hook attachment knead well until the mixture well combined and leaves the sides of the mixing bowl.

Transfer the dough onto a clean working surface dusted lightly with flour. Knead the dough with your hand for about 10 minutes until soft and pliable.

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

Punch down the dough and transfer onto a floured surface. Roll out 5 pieces of 15g dough to 3 1/4 inch thick and brush each with melted butter. Place the roll dough overlapping one another. Place a chopstick in the middle of the dough and gently press down to secure the dough.

Take a 5g dough and roll into a small log that fit the overlapping dough. Place the log on the layered dough, the bottom layer that facing near you and gently roll up the pieces from the bottom and secured the ends. Cut the dough into two and place them upside down (cut side down) into a greased baking pan.

Cover the baking pan with clean kitchen towel and place in a warm place for about 30 minutes.

Meanwhile beat glazing ingredients together and brush the dough evenly.

Bake for 25-30 minutes on a 180'C preheated oven until golden.

Remove from oven and cool it on baking tray for 15 minutes.

Dust with confectioners sugar.

Masala Kuzhi Paniyaram

Masala kuzhi paniyaram are those little dumplings Indians loves to munch as a tea time snack. Paniyaram comes in both sweet and savory and today i'm sharing the later with masala kuzhi paniyaram that goes well along side with a hot Indian chai and a good chutney.

What makes this delicious paniyaram special are, the authentic kuzhi paniyaram vessel which can be found easily at most indian shops. I made this soft and spongy masala paniyaram for our family weekend tea time from my last night's left over idli batter. If you have left over idli batter this recepi takes less than 15 minutes to dish out. For variations you can simply add chopped carrot,cabbage or even finely chopped spinach.

Ingredients

2 cups idli batter
8-10 shallots, finely chopped
1/2 cup shredded fresh coconut
2 red chillies,finely chopped
1/2 tsp pepper powder
Handful coriander leaves,finely chopped
8-10 curry leaves,chopped
1/4 inch ginger, finely grated
1 tsp mustard seeds
1 tbsp cumin seeds
Vegetable oil for frying



Methods

In a large bowl, add idli batter,chopped shallots,shredded coconut,red chillies,pepper powder,coriander leaves,grated ginger,mustard seeds and cumin. Mix until all the ingredients well combined.

Heat the kuzhi paniyaram vessel, pour couple of drops oil into each hole.

Pour the batter until 3/4 into each holes of the paniyaram vessel and cook on medium flame for about 2 minutes. Using a wooden skewer, gently flip the panniyaram to cook the other side. Cook for another 2 minutes.

With the skewer, gently transfer the cooked panniyaram onto a serving.

Serve hot or warm with chutney of your choice


Notes

Add salt into the panniyaram batter if your idli batter not seasoned with salt.