Butterscotch cookies

I grabbed this butterscotch chips with my chocolate chips. While my chocolate chips mostly used for cookies and other desserts this humble butterscotch chips took backseat till one fine Saturday evening i came up with a recepi in the net for a butterscotch cookies. The recepi is simply and easy and i decided to give it a try.

I shall admit the cookies was polished off in a blink of eyes. The girls love the cookies and the buttery crunch of the butterscotch chips. Full of flavor and since then, i baked this cookies dozen times in big batches and managed to slip few in the girls lunch box together with their fruits and sandwich and the lunch box come home with all whipped up clean. I couldn't be much happier.

Ingredients

2 cups all purpose flour
1 cup butterscotch chips
1/2 cup unsalted butter, room temperature
1 tsp cornstarch
1 large egg.room temperature
3/4 cup brown sugar
1/4 cup granulated white sugar
1 tbsp vanilla extract


Methods

Using a stand or hand mixer, cream butter,brown sugar and granulated white sugar. Beat in the egg.

Gradually, add the flour,baking powder and cornstarch. Beat till combine.

Using a spatula, fold in the butterscotch chips. Wrap the dough in a cling wrap and refrigerate for 2-3 hours.

Line a baking tray with parchment paper and using a spoon, drop the cookie dough on the tray.

Bake at preheated oven at 180'C for 10-12 minutes.

Cool on baking tray for 2-3 minutes and transfer to cooling rack to cool completely

Red Velvet Hot Chocolate

Ho..ho..ho...its Christmas tomorrow and i'm sharing with you a recepi perfect for Christmas. Red velvet hot chocolate will make a great hot drink for a festival season and warm enough for chilly winter. Lush,velvety and rich chocolate drink with a twist and that's red velvet hot chocolate. Top with vanilla whipped cream or marshmallow and indulge a hot cuppa. Merry Christmas all.

Ingredients

3 cups full cream milk
1 1/2 tsp red food color
1/4 cup granulated white sugar
9 ounces semi sweet chocolate,broken
1 tsp vanilla extract


Vanilla Whipped Cream

1/2 cup whipping cream
1/2 tbsp confectioners sugar
1/2 tsp vanilla extract


Methods

In a saucepan, over a medium heat boil milk and sugar until sugar dissolved completely. Remove from heat.

Stir in the chocolate and whisk till the chocolate completely dissolved. Add the food color and vanilla extract. Stir well.

Meanwhile, in a large bowl, beat cream,sugar and vanilla extract to form a stiff peak.

Pour the hot chocolate into a mug and top with whipped cream.

Enjoy

Kesar Chai/Saffron Milk Tea

I came across of kesar chai or saffron milk tea in the net. Since, i have stock of saffron i bought during my Jaipur vacation i decided to make this exotic tea. Jaipur saffron are known for their best quality and i used tea leaves that i bought from my Munnar, Kerala vacation. As everyone knows Munnar are famous for their tea. Two best ingredients into one recipe creates a flavorful hard to resist tea.

I'm a person who enjoy my afternoon tea and always look out for new way to spice up my tea. I'm really happy to discover this luxurious tea as saffron is a most expensive spice in the world and rich with vitamins and minerals. Love the rich and deep colur of the tea.

Ingredients

1 cup water
1 1/2 tbsp tea leaves
1 tbsp sugar
1 cup milk
8-10 saffron strands (soaked in 1 tbsp milk)
1/2 tsp cardamom powder
1/2 inch cinnamon stick


Methods

In a pot, add cinnamon stick and water. Boil the water and add tea leave and cardamom powder

Reduce heat to medium-low and simmer for 2-3 minutes. Add milk and soaked saffron strands.

Increase heat and boil the mixture for 30 seconds. Reduce heat and simmer for 1-2 minutes.

Using a strainer, strain the tea into a serving mug

Serve hot 

Stir Fry Spinach With Anchovies

A very simple stir fry spinach recepi that can be prepared in jiffy. As you noticed the ingredients are very few and everything that we have in our kitchen. Stir fry spinach is the one recepi my mother serve us with almost any gravy as a side dish. It goes especially well with spicy and tangy fish curry. This easy stir fry spinach is mild in taste which makes a perfect side dish for fiery curry. Dry anchovies or locally known as ikan bilis enhance the taste and flavour to the greeny goodness of spinach. I simply love the crispiness of anchovies in this dish.

Ingredients

1 packet spinach,wash and cut
1/3 cup water
1 tsp vegetable oil
2 cloves garlic,minced
1 dry red chilly,chopped
1 medium onion,chopped
6-8 dried anchovies,cleaned,washed and torn into pieces
Salt to taste

Methods

In a wok, heat oil and saute chopped onion till soften, add garlic and saute till fragrant.

Add dry chilly and anchovies. Saute for 1 minute. Add the spinach and stir.

 Pour in the water and season with salt.

Cook for 5-8 minutes or till the spinach tender. Remove from heat.

Serve with white rice and gravy of your choice.

Fried Vermicell

One dish you can find all over Malaysia. A plate of fried vermicelli good as it own or for more fancy look and taste a sunny side egg on top will complete the dish. I always have dried vermicelli stocked in my pantry and fried vermicelli will be on our dinner table whenever the family opt for simple and light dinner. Non greasy.easy to prepare and burst with flavor is what you need to satisfy some hungry mouths. Just remember to soak the vermicelli so soften it and for easy frying and you already good to go. You may squeeze calamansi over the fried vermicelli for extra kick of flavor.

Ingredients

1/2 packet vermicelli
2 fried beancurds,sliced into chunks
2 tbsp chilli paste
2 tbsp dark soy sauce
1 tbsp light soy sauce
Handful of chopped mustard leaves
Handful of  chopped Chinese cabbage
1 tbsp minced garlic
2 tbsp minced onion
1 fish cake,sliced
3-4 fishballs,cut into 4
1 medium tomato,chopped
2 tbsp vegetable oil
Salt to season

Methods

Soak the vermicelli in water for 1 hour and rinse. Keep aside.

Heat oil in a large frying pan and add the onion. Saute for 1 minute and add minced garlic. Saute for 10-15 seconds.

Add  fishballs and fry for 1 minute. Into that add fried beancurd and fish cake. Mix well.

Add the chili paste and saute till raw flavor leaves. Add chopped tomatoes and cook till tomatoes soften. Add dark soy sauce and light soy sauce. Season with salt and stir well.

Add the soaked vermicelli and stir well to combined. Stir fry till all the ingredients well combined.

Cook for 10-12 minutes or till the vermicelli thoroughly cooked and tender to bite

Remove to a serving plate and enjoy

Notes

• As light soy sauce naturally salty, be cautious while adding salt to the dish. Adjust salt to your taste

Methi Kachori

I came across of Methi kachoori during my North India vacation last year March. There are vendor sitting on the road side frying hot piping kachoris for breakfast and the number of crowd waiting to taste their kachoris are countless. Curious about the taste. i managed to order a plate and was taken aback with the taste. Awesome feeling on every bite as the hot kachoris served with some chutney guess coriander and tamarind chutney. The hot filling of mashed potatoes and peas well season with aromatic Indian spices oozing out and filled my mouth.

Came back home i give it a try at my own kitchen with a little alteration by adding dry fenugreek or methi leaves. The flavor and earrty smell of methi leaves goes really well with this kachori recipe. I;m glad i made the alteration for that extra kick of flavor. I had them with a cup of piping hot Indian chai...yummy indeed.

Ingredients

For The Dough

1 cup all purpose flour
1 cup whole wheat flour
2 tbsp ghee
1/4 tsp salt
2 tbsp dry methi/dry fenugreek leaves
Water as needed
Vegetable oil for frying

For Filling

1 cup potatoes, boiled and roughly mashed
3/4 cup green peas,boiled and mashed
1 tsp red chilly powder
3/4 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp mustard seeds
1/2 tsp amchoor/dried mango powder
1 sprig curry leaves
1/2 inch ginger,chopped
1 medium onion,chopped
2 cloves garlic,chopped
1 green chilly,chopped
2 tbsp oil


Methods

In a bowl, add all purpose flour,wheat flour.dry methi and salt. Whisk to combined. Add oil and a little water and knead to form a soft dough.

Cover the dough with clean kitchen towel and keep aside.

For the filling, add oil in a frying pan and add mustard seeds. Once the mustard seeds splutter add curry leaves and chopped green chilly.

Add the chopped onion and saute till the onion softens. Add chopped garlic and ginger. Into that add the cumin powder,chilly powder,coriander powder,garam masala and amchoor powder. Saute for 1 -2 minutes.

Add the mashed potatoes and green peas. Stir well to combined. Transfer to a plate and let it cool.

Divide the dough into equal sized balls and roll out the dough using a rolling pin to 4 inch circle.

Spoon over a tablespoon of the filling in the center of the dough and clip the edges together to seal the fillings. Repeat the process with the remaining dough and fillings.

Heat oil in a pan and deep fry the prepared dough over a medium-low heat till golden brown.

Transfer to a plate lined with paper towel

Serve hot with a cup of chai

Malaysian Style Fried Egg Noodles

This a one of the famous dish one will order at restaurants or food stalls all over Malaysia. We Malaysians are proud of of fried egg noodles known as mee goreng in Bahasa. A plate of mee goreng dish out with fried bean curds,scrambled eggs,shredded cabbage,carrots,greeny mustard leaves are sure to satisfy hungry tummies and goes well with a big glass of teh tarik (milk tea). I'll share my teh tarik recepi soon but as of now lets talk about mee goreng.

Am not a fan of mee goreng as i don't fancy egg noodles but mee goreng will be in our menu for the rest of family members. I bought a pack of egg noodle in our local wet market and soak them in clean water for a good 1 hour to get rid of excess camphor added in the process of making the noodles. This is important so that your plate of fried noodles doesn't smell or taste of overloaded camphor. To enhance the taste, squeeze dash of lemon or calamansi over the hot plate of noodles and enjoy.

Ingredients

1 packet of egg noodles
2 fried beancurds,sliced into chunks
2 tbsp chilli paste
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 eggs,beaten
Handful of chopped mustard leaves
Handful of chopped cabbage
1/2 carrot,julienned
1 tbsp minced garlic
2 tbsp minced onion
10-15 prawns,cleaned and deveined
2 tbsp vegetable oil
Salt to season

For Garnishing

1 lemon or calamansi

Methods

Soak the egg noodles in water for 30 minutes and rinse. Keep aside.

Heat oil in a large frying pan and add the onion. Saute for 1 minute and add minced garlic. Saute for 10-15 seconds.

Add the chili paste and saute till raw flavor leaves. Add the carrot.shredded cabbage and mustard leaves and fry for a minute. Into that add the prawns and fried beancurds. Stir.

Add the noodles and stir well to combine. Remove the egg noodles to the side of the pan and pour the beaten eggs in the middle of the pan. Scramble the eggs and mix the noodles with the eggs. Fry till all the ingredients well combined.

Add dark soy sauce and light soy sauce. Season with salt and stir well. Cook for 10-12 minutes or till the noodles throughly cooked and tender to bite.

Remove to a serving plate and garnish with lemon wedges or calamansi.

Notes

• As light soy sauce naturally salty, be cautious while adding salt to the dish. Adjust salt to your taste

Drumstick Sambar

One of the famous dhal gravy in Indian households. Drumstick sambar or murunggai sambar is a vegetarian dish usually serve with white rice,idli or dosa. Loaded with fresh vegetables this gorgeous dhal gravy is easy to make stays good for even on next day if store in the fridge. Sambar known as Indian vegetable stew packed with goodness of aromatic spices and recent research confirm its capability to fight against cancer. Thanks to the turmeric powder and other spices that goes into the gravy.

Toor dhal or pigeon cajuns used in this recipe is a legume which can be found in shops selling Asian products. As legumes known for causing winds adding asafoetida to the gravy, helps to cut the wind and aids in digestion. Drumstick or moringga slowly gaining its popularity around the globe for their various heath benefits. Drumstick helps to boost immune system,fight againts free radicals and contains niacin and natural folic acid. Dish out drumstick sambar and enjoy the wholesome goodness.

Ingredients

5 drumsticks,cut into pieces
3/4 cup toor dhal,boiled and mashed
2 1/2 tbsp sambar powder
1/4 tsp turmeric powder
1 carrot, peeled and sliced
2 large onions sliced
3 red chillies
1 tbsp coriander powder
1 tbsp tamarind paste
1 tsp mustard seeds
1/2 tsp cumin seeds
2 sprigs curry leaves
1-2 cups water
Pinch of asafoetida/hing powder
Salt to taste
1 tbsp vegetable oil


Methods

In a pan, heat oil and add mustard seeds. Once the mustard seeds splutter, add curry leaves,cumin seeds and dry red chillies. Saute for 2 minutes.

Add sliced onions and saute till the onions turns translucent. Add drumstick pieces and sliced carrots. Saute for another 1-2 minutes.

Add sambar powder. coriander powder and turmeric powder and saute for 1-2 minutes or till raw smells of the powders goes off.

Add water and tamarind paste. Stir and boil the mixture for 5 minutes.

Add the cooked toor dhal and season with salt and asafoetida/hing. Cook for 10-15 minutes or till the gravy thickens.

Remove from heat and serve with white rice

Beetroot Chutney

Healthy chutney that can be prepared in jiffy and make excellent side dish for idli or dosa. Beetroot chutney comes in a very vibrant red colur which is an interesting way to trick your kids with beetroot. They'll never guess the secret ingredient in this delicious chutney recepi which a humble beetroot.

As we all know beetroot packed with iron and folate and known to help low blood pressure and prevent dementia. Recent studies shows beetroot help preventing cancer and superfood for clenasing liver. This brilliant tasting chutney is one of the many ways to include beetroot in your daily diet. I had them with dosa and can keep for a good 2-3 days in fridge.

Ingredients

1 large beetroot, washed, peeled and chopped
3 dry red chillies
1 tomato,chopped
2-3 cloves garlic
1 small onion,chopped
1 tbsp chana dhal
1 tsp tamarind paste
1 tbsp vegetable oil
Salt to taste

For Tempering

1 tsp mustard seeds
1/2 tsp urad dhal
1 tsp oil


Methods

In a saucepan over a medium heat, saute dry chillies,garlic and chana dhal for 1-2 minutes. Transfer to a plate to cool.

Into the same saucepan, add chopped beetroot and tomato. Cook for 8-10 minutes. Transfer to a plate to cool.

Add all the sauteed ingredients into a blender and season with salt tamarind paste. Grind into a smoot paste. Transfer to a bowl.

In a saucepan, heat oil and add mustard seed and urad dhal. Saute for 3-4 seconds. Once the mustard seeds splutter, pour the mixture over the chutney.

Serve with idli or dosa

Nutella Flower Bread

This gorgeous looking Nutella flower bread has gone viral for quite sometimes in social media. A friend of mine shared this early last year and has been on my "to make list" but i delayed the making worrying the outcome as by looking at it i can imagine the hardwork that gone into it. Finally, i found courage to give it a try and voila here it is and guess what it's not as difficult as i imagined.

Kitchen aid does all the kneading and made my bread making task much easier. The soft and spongy bread filled with creamy and rich Nutella is absolutely a treat both for appearance and taste. I placed a tumbler upside down to secure the dough from moving and to make it easy for me to slice them into portions leaving 3 inches in the middle to create the shape needed. With few rolling and kneading beautiful nutella flower bread are ready to serve.

Ingredients

3 1/2 cups bread flour
2 1/4 tsp active yeast
2 egg yolks
4 tablespoons butter,room temperature
1/4 cup granulated white sugar
1 cup Nutella
3/4 cup whole milk
Pinch of salt
1 egg white,for brushing


Ingredients

In a saucepan, simmer butter and milk over a medium-low flame. Remove from heat.

Add bread flour,yeast,sugar and salt into a stand mixer bowl fit with hook attachment. Stir to combined.

Pour in the milk mixture and knead for 8-10 minutes or till the dough soft and smooth.

Place the dough into a lightly greased large bowl and cover with damp clean kitchen towel and store in a warm place for the dough to rise. This will take approximately 1 to 1 1/2 hours.

Divide the dough into 4 equal portions. Shape the dough into circle and using a rolling pin roll out into 10 inch circle. Using a spatula, spread nutella on the dough avoiding the edges.

Repeat the process by rolling out the second and third portion of dough, Gently place the second rolled out dough over the first nutella spreaded dough and spread nutella over the second dough. Pile the third rolled out dough over the second dough and spread nutella over it. Top with the fourth rolled out dough.

Use a plate to create perfect circle and trim the edges. Place a tumbler/glass facing down in the middle of the dough and cut the dough into 16 sections. This is to create atleast 3 inches circle in the middle of the dough.

Twist each sections and press the edges together two at the time. Brush with egg white and bake at preheated oven 350'F or 180'C for about 20-22 minutes or till golden.

Remove from oven and cool completely

Vegan Banana Bread

Imagine serving a moist and decadent banana bread for tea time in a rainy day that too with a simple and easy methods. The recipe I'm sharing today is a vegan banana bread which doesn't compromise in taste. I have few over riped bananas on my kitchen counter and simply throw them into blender with other ingredients you can find in the kitchen and voila its done.

Moist,sweet and slightly tangy banana bread simply delicious and loaded with flavour. The added yogurt balances the sweetness in this recipe. You can replace yogurt with sour cream for richness and make sure to use over ripe banana for flavourful banana loaf.

Ingredients

1 2/3 cups all purpose flour
1 cup granulated white sugar
3 bananas mashed
1/3 cup soy milk
3 1/2 tbsp vegan yogurt
1/2 cup canola oil or any unflavoured oil
1 tsp baking powder
1 1/2 tsp vanilla extract
1 tbsp flax seed,ground
1/2 tsp salt


Methods

Preheat oven at 325'F or 180'C. Grease a 9"inch loaf pan and set aside.

In a large bowl, add all purpose flour,sugar,salt and baking powder. Stir to combined.

In a blender, add yogurt,oil,flax seed,soy milk,mashed bananas and vanilla extract. Blend until smooth.

Add the wet ingredients into the dry ingredients and stir well to combined.

Pour batter into prepared loaf tin and bake for 30 minutes. Cover with aluminum foil and bake for another 35-30 minutes until a skewer inserted into the center of the bread comes out clean.

Remove from oven and cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Slice and enjoy with a cuppa.

Ragi/Finger Millet Idli

Today's recepi is a simple and healthy ragi idli which can be served as a satisfying breakfast or a for a simple light dinner. Soft and fluffy ragi idlis are easy to make at home without much fuss. You can turn plain idli into this brown beauty just by adding ready made ragi flour which is easily available in groceries selling Asian or Indian goods.

Ragi have been known for ages in promoting good health for all age groups. The humble ragi rich in fiber and iron. Known in promoting weight loss,cancer prevention and aids in digestion. Ragi is one of the staple food in India and slowly gaining popularity all over the world for its health benefits. This ragi idli is one of the way to enjoy the health benefit of ragi which can be included in daily diet. Enjoy the soft, flavourful and spongy idli along side of sambar and coconut chutney.

Ingredients

1 1/4 cup ragi flour
1 cup urad dhal
2 cups water
2 tbsp poha/beaten rice/aval
3/4 tsp salt
Gingely oil/vegetable oil for greasing


Methods

Wash poha and urad dhal. Soak both ingredients in 1 1/2 cups water for 4-5 hours

In a blender, grind both ingredients into fine paste. Transfer to a deep bottom container/pot.

Add ragi flour. salt and remaining 1/2 cup water. Mix well and cover with lid. Let the batter sit in a room  temperature for 6-7 hours or overnight.

Grease idli moulds with gingely oil or vegetable oil.

Using a ladle, stir the batter well and spoon over the batter into greased idli moulds.

Steam the idlis for 12-15 minutes. Once the idlis are done, remove from steamer and let it cool for 3-4 minutes.

Using a spoon, gently remove the idlis from the mould and serve chutney and sambar or gravy you desire.


Notes

The batter consistency should not be too thick or too thin.

Simply circle a spoon along each idli moulds to remove idli from the pan after steaming.

Blue Pea Flower Agar-Agar

My friend passed me a packet of home grown sun dried blue pea flowers to include in my cooking. Blue pea flowers usually used in famous Kelantanese/Terengganu ever famous nasi kerabu (rice dyed with blue pea flowers extract garnish with fresh herbs and served with assorted side dishes). I'm not ready to try nasi kerabu yet thus, tried to dye my agar-agar naturally with this humble flowers. This is 100% natural food coloring which you can trust. Blue pea flowers known for many health benefits...a great source of antioxidants which fight against cancer. The flower helps to reduce inflammation and good for skin health.

The brilliant blue color from the flower was amazingly beautiful. The colour does not change the taste of the agar-agar. I love the colour and taste of this easy and simple to make jelly. I still have some leftover flowers and can't wait to venture into more recipes with blue pea flowers. I have grown my own blue pea flower seeds which i got from my friend and hoping to see some shoot coming up soon.

Ingredients

1 packet konyuku jelly powder
1600ml water
4 screwpine/pandan leaves, tied into knots
1/2 cup granulated white sugar
Pinch of salt
20-25 pcs blue pea flowers,rinsed
250ml water


Methods

In a medium heat, boil 200ml water and add blue pea flowers. Boil for 2-3 minutes. Remove from heat. Strain the water and discard the flowers.

Boil 1600ml water and add knotted screwpine/pandan leaves. Leave to boil and add pinch of salt.

Add the blue pea flower water and stir. Add the konyuku jelly powder and stir well. Add the granulated white sugar and simmer for 5-7 minutes.

Remove from heat and discard the screwpine leaves. Let the mixture to cool for 3-4 minutes and pour it into jelly moulds.

Cool the jelly in room temperature before refrigerate for atleast 2-3 hours to set.

Demould the jelly and serve chilled.

Flaxseed Chutney

I have a packet of flaxseeds sitting in my pantry which i used for my smoothies or simply throw into my morning cereal. This time i'm making chutney with them. Yes, flaxseed chutney to go with my Sunday classical Indian breakfast...idli. Flaxseed known to fight against heart disease,breast cancer and diabetes which one shall include in their daily diet. In this chutney recepi, i found out the flaxseed helps to thicken the chutney and taste absolutely wonderful. Goes well with idli,dosa or even masala paniyaram. Try this simple and healthy chutney to enjoy the goodness.

Ingredients

2 large tomatoes,chopped
4 tbsp flaxseeds
6 cloves garlic
4-6 dry red chilly
1 tsp tamarind paste
1 tbsp vegetable/gingely oil
Salt to taste

For Tempering

1 tbsp vegetable/gingely oil
1 1/2 tsp mustard seeds


Methods

Heat oil in a pan over medium heat and dry chillies,garlic and flaxseeds. Saute for 1-2 minute. Add chopped tomatoes and cook for another 1-2 minutes. Transfer to a plate to cool completely.

Add the sauteed ingredients into a blender together with tamarind paste and salt. Grind to a smooth paste. Transfer to a bowl.

Heat oil in a saucepan, and add mustard seeds. Once the mustard seeds splutter, pour the mustard mustard seeds onto the chutney and mix well.

Serve with idli or dosa

Jackfruit Paniyaram

This jackfruit paniyaram or jackfruit appam is a sweet version appam which is easy and simple to prepare at home. All you need is a special paniyaram pan which easily found in Indian stores. I bough few packets of jackfruit flesh from my wet market. The honey sweet bright yellow jackfruit were in season and I can's resist the taste and sweet fragrance of the jackfruit.

After consuming packets and packets of fleshy jackfruit, i decided to make the famous jackfruit paniyaram for tea time. This jackfruit paniyaram is simply delicious with soft and fluffy texture. I love the natural sweetness from the jackfruit in this gorgeous paniyaram. If you noticed, i didn't add any sugar or sweetener to the batter and the sweetness purely derived from the jackfruit. You can fry the paniyaram with vegetable oil but i do feel frying with ghee enhance the flavour of the paniyaram. Do give it a try when you have an access to jackfruit next time.

Ingredients

1 cup raw rice
1 cup jackfruit flesh
1//2 cup grated coconut
3/4 cup jaggery
Ghee for frying
Pinch of cardamom


Ingredients

Soak the raw rice in water for 4 hours and drain excess water.

Grind the rice to a smooth paste with little water to form not too thin or too thick batter. Transfer to a large bowl.

Grind the jackfruit and coconut. Add the jackfruit mixture into rice paste. Stir until well combined.

Store the mixture for 4-5 hours to ferment.

In a saucepan, add little water and dissolve the jaggery. Strain to remove impurities and add the jaggery to the rice batter. Add cardamom powder and mix well.

Heat panniyaram pan on a low-medium heat and drop ghee as needed (approximately 1/2 tsp in each hole)

Fill each hole till 2/3 full, cover and cook for 1-2 minutes or till golden brown. Using a skewer, flip the panniyaram and cook on the other side till golden brown.

Transfer to a serving plate and serve hot with a cup of chai or coffee.

Deep Fried Crab Cakes

Deep fried crab cakes can be served as an appetizer or as a side dish along rice or rotis. Fuss fee recipe with simple ingredients which is easily available around us. I had crab meat in my fridge and was too lazy to think anything complicated dish to dish out and decided to make this easy deep fried crab cakes. Make sure to use fresh crab meat to get the best result. Fresh crab meat always has a sweet taste and absolutely wonderful to make this delicious crab cakes. Mayonnaise add richness and creaminess to this beautiful dish. The nuttiness from the mustard and fresh spring onions add taste and texture to this little beauties. I served my crab cakes by squeezing some lemon wedges and thousand island sauce as dipping.

Ingredients

2 cups crab meat
1/2 cup panko bread crumbs
2 eggs,beaten
1 tbsp mustard
2  tbsp mayonnaise
3 tbsp chopped spring onion
1/3 tsp ground pepper
Salt to taste
Vegetable or sunflower oil for frying


Methods

In a bowl, add crab meat,mustard,mayonnaise,eggs,spring onion,pepper and salt. Mix well.

Shape into small patties and refrigerate for 30 minutes.

Roll the prepared crab meat patties in the panko bread crumbs till well coated.

Heat oil in a frying pan and fry the patties in batches.

Transfer onto a plate lined with kitchen towel to remove excess oil.

Serve with your favourite dipping sauce and lemon wedges.

Caramel Cornbread Pudding

This is my third recipe with cornbread. I'm using day old cornbread in this recipe as i have some left over corn bread in my kitchen. Day old cornbread works amazingly wonderful to soak the creamy custard and stays firm without becoming mushy. This delicious caramel cornbread pudding just like butter bread pudding easy to make and can be made ahead to serve as dessert for a fantastic barbecue dinner.

The sweet caramel topping works really well in this simple dessert. This recipe is absolutely delicious with the perfect amount of sweetness, creamy and rich custard and a nutty flavor from the caramel.The added cinnamon and nutmeg filled the house with beautiful aroma and lends tons of flavor to the humble caramel cornbread pudding.

Ingredients

5-6 thick slices of left over cornbread
1 cup heavy cream
2 cups whole milk
3 eggs
2 tbsp sugar
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder

For Caramel Sauce

1 tbsp light corn syrup
1/2 cup brown sugar
2 tbsp butter
1/8 tsp salt
1/8 tsp baking soda


Methods

Torn or cut the cornbread into bite sized . Fill a pie dish with the torn cornbread.

In a large bowl, add cream,milk,sugar,eggs,cinnamon and nutmeg. Whisk well.

Pour the custard over the cornbread and bake at 325'F or 160'C for 50-55 minutes.

For Caramel Sauce

In a saucepan, over a medium flame, heat the brown sugar,corn syrup and butter. Stir till the mixture starts to boil.

Boil the mixture for 1 minute without stirring.

Remove from heat and add baking soda and salt. Stir well and pour the caramel sauce over the cornbread.

Serve warm.

Cornbread French Toast

One thing to make sure when making cornbread french toast is that your cornbread a re firm and not crumbly to be able to dunk into the egg custard. I'm using leftover cornbread from last night dinner as a day old cornbread has the firmness to hold the shape and easily absorb the goodness of the eggy custard. Furthermore, this cornbread french toast recipe is a great way to make use of your left over cornbread and transform them into irresistible breakfast.

Instead of using white bread for making french toast, cornbread french toast loaded with flavor and super moist. Easy to prepare even on weekdays breakfast for your kids lunch box. I served my cornbread french toast sprinkle with confectioners sugar along with butter and raspberry jam. Drizzle with maple syrup or honey or simply dust them with confectioners sugar and enjoy with a hot piping cup of coffee.

Ingredients

5 slices cornbread
3 large eggs
2/3 cup whole milk
1 1/2 tsp cinnamon powder
1 tsp nutmeg powder
1/2 tsp dried ginger powder
1 tbsp vanilla extract
Butter for frying
Pinch of salt

Methods

In a large bowl, whisk eggs and add milk,cinnamon powder,nutmeg powder,ginger powder,vanilla extract and salt.

Dunk the sliced cornbread into in the egg mixture and let it sit for 10-12 minutes.

Melt butter in a non stick pan over a medium heat and fry the custard soaked cornbread for 2-3 minutes or till golden on both sides. Remove from heat.

Transfer to a serving plate and dust with confectioner sugar.

Sweet Cornbread

I have one big jar of yellow cornmeal stocked for few weeks on my shelf. When i came across of sweet cornbread recepi from a recepi book i immediately give it a try. The beauty of this recepi lies in its simplicity of the method and ingredients. Using easily available ingredients, one could whip up this delicious sweet cornbread in jiffy.

I love the soft,moist and crumble texture of this gorgeous cornbread. With the right amount of sweetness, this tender cornbread goes well with honey,maple syrup or slather generously with butter. Once you try this recepi, you'll never look further. Try it for yourself and enjoy with family and friends.

Ingredients

1 cup yellow cornmeal
2 1/3 cup all purpose flour
2/3 cup butter,room temperature
1 2/3 cups whole milk
3 large eggs
1 cup granulated white sugar
2 tbsp  baking powder
1 tsp salt

Methods

Grease a 13'inch baking pan and preheat oven at 204'C or 400'F.

In a bowl, stir milk and egg together. Keep aside. In another bowl, combine cornmeal,flour,baking powder and salt.

In a large bowl,beat butter and sugar till pale and fluffy.

Add the milk mixture alternate with flour mixture into the beaten butter mixture. Beat just to combine.

Pour the mixture into the greased baking pan and bake for 25-28 minutes.

Remove from oven and cool for 5 minutes

• Serve warm with butter and drizzle of maple syrup

Sri Lankan Crab Curry

My little girl was down with dengue last month and crab is what everyone insist me to feed her to increase her blood platelet. Thank goodness, crabs are easily available here and almost all seafood vendors have few varities of crab to offer to buyers. I got abundance supply of crab from my family be it grandparents,uncles,aunties all came dropping kilos of crabs to feed my sweet girl. I made crab rasam loaded with spices,mild soup with herbs and feeding her every single day hoping her blood counting increase. Miracle it was, with proper medical treatment and liters of crab soup my girl recovered well and back to her routine. We came home to few more carbs sitting in our freezer when she asked for a spicy crab curry (guess all the mild soups are more than enough)

This spicy Si Lankan crab curry loaded with spices however, coconut milk in the recepi helps to mellow down the heat from the spices. I used mud crabs in this dish, if you can't get your hands on mud crab, feel free to use flower crabs. Coconut oil lends a beautiful aroma and unique taste to this awesome crab dish. Serve hot with white rice.

Ingredients

3 mud crabs,shelled & cleaned
1 red onion,sliced
1 medium tomato, cut into 4
1 tsp ginger paste
1 tsp garlic paste
1 sprig curry leaves
1 tsp tamarind paste
1/4 tsp turmeric powder
1/2 tbsp coriander powder
1 1/2 tbsp black pepper powder
1/4 tsp fenugreek
1/2 tbsp mustard seeds
1 tbsp cumin seeds
1 tbsp chilly powders
1 1/4 cup water
1/4 cup coconut milk
1 1/2 tbsp coconut/vegertable oil
Salt to taste

Methods

Heat oil in a wok and add the mustard seeds. Once the mustard seeds splutter, add the cumin seeds and onion. Saute for a minute and add curry leaves, ginger-garlic paste, Saute till fragrant.

Add the turmeric paste,coriander powder,black pepper powder and chilly powder. Add 1/4 cup of water and let it cook till raw smell from the spices leaves.

Add the crab and tomato. Stir and add remaining 1 cup of water. Season with salt and stir well.

Add the tamarind paste and coconut milk. Stir to coat the crabs.. Cover with lid and cook on medium for 15 minutes. Remove from heat.

Serve with white rice.

Hokkaido Milk Bread

As the name suggests, Japanese or Hokkaido milk bread invented in Japan and a staple in Asian bakery. Tangzhong method which known as roux a mixture of water and flour cooked to thickens added to the dough to render a soft,pillowy texture to the delicious bread. Once you tried the tangzhong technique, you,ll never make bread without it.

This Hokkaido milk bread lives to its name with soft,spongy and fluffiest texture and enriched with creaminess of the milk and whipping cream. We seldom come across of whipping cream in bread recipe but, in this gorgeous bread the rich cream enhance the texture and the taste of the bread. The only devastating part in making this beauty is the waiting to for it to cool completely before i could slice them of (i'm not good in patient department). Slather generously with butter and enjoy with a cuppa.

Ingredients

For The Tangzhong

2 tbsp bread flour
6 tbsp water

For The Bread Dough

2 3/4 cups bread flour
1/4 cup full cream milk
1/4 cup whipping cream
2 tbsp milk powder
1 tbsp active dry yeast
2 tbsp butter,room temperature
1 egg,room temperature
1/4 cup granulated white sugar
1 tsp salt
Egg wash (1 egg lightly beaten with 1 tbsp water)

Methods

For The Tangzhong

In a small bowl, combine ingredients listed under :For The Tangzhong" and whisk without no lumps. Heat the mixture in a saucepan over medium-low heat for 1-2 minutes or till the mixture thickens by whisking consistently. Once the mixture leaves the sides of the pan and form a mass on the pan, remove from heat and transfer to a bowl to cool completely.

For The Bread Dough

Heat milk in the microwave for 10-12 seconds to lukewarm to touch. Add yeast to the milk and set aside for 5-7 minutes to bloom.

Sieve together,bread flour,milk powder and salt. Add granulated white sugar and whisk to combine.

In a bowl, beat egg and add full cream milk,whipping cream and yeast mixture. Whisk to mixture.

Using a kitchen aid attached with hook paddle, add the dry ingredients to the bowl. Make a well and add the wet ingredients. Knead for 5 minutes and add butter. Continue kneading for another 15-20 minutes or till the dough soft and smooth.

Lightly dust a clean working surface with flour and knead the dough with you hands for 3-4 minutes.

Transfer the dough into a large bowl lightly greased with oil. Cover the bowl with kitchen towel and let the dough rest for 90 minutes in a warm place to rise.

Punch the dough to release air pocket and divide the dough into 3 equal portions. Using a rolling pin, roll each pieces into oval, fold the oval into thirds width wise and flatten the dough with rolling pin. Using you hand, roll the dough lenght wise and place into a greased loaf pan. Repeat with the remaining dough. Cover the dough with clean kitchen towel and place in a warm place for the dough to rise again for 30-40 minutes.

Preheat oven at 350'F or 180'C. Brush the dough egg wash and bake in the middle tray of the oven for 30 minutes or till the bread turns dark golden.

Remove from oven and cool on the pan for 5 minutes. Remove from pan and cool completely o wire rack before slicing.

Slather generously with butter and enjoy.

Notes

• Do not let the bread to cool completely in the pan as, it will turn soggy. 

Sesame Seed Balls With Red Bean Fillings

Sesame seeds balls or known as Jian Dui in Chinese usually served at Dim Sum restaurant and very popular among Chinese community. A must in Dim Sum restaurant which comes with red bean,mung bean or lotus seed paste fillings. This Chinese pastry made of glutinous rice flour is a common sight in South East Asia and make a special treat during Chinese New Year.

I have a bag of leftover red bean paste from my red bean bread and decided to make this delicious pastry. With easy and simple ingredients one can prepare this beautiful deep fried delicacy in jiffy. Crispy exterior, soft and chewy interior with sweet red bean filling makes an ideal tea time snack. I love the way the sesame balls expands during the frying process but the trickiest part is not to burn the sesame seeds and keep turning the balls while frying but the taste worth the effort.

Ingredients

2 cups glutinous rice flour
1 1/4 cup water
1 tsp baking powder
1/4 tsp salt
1 cup red bean filling
1/2 cup white sesame seeds
1 bowl of water
Vegetable oil,for deep frying

Methods

Boil 1 1/4 cup water in a pan. In a large bowl add glutinous rice flour,baking powder and salt. Whisk all together to combine.

Add the boiling water and knead to form a soft and smooth dough. Divide dough into 12-14 equal portions.

Flatten the ball into a disc with your palm and place 1 tsp red bean filling in the middle. Wrap dough to seal the edges and roll the dough to form a ball.

Dip the ball in the 1 bowl of water carefully removing excess water and roll the ball onto white sesame seeds. Repeat the process with the remaining dough.

Heat oil in a pan over a medium flame and deep fry till the sesame balls approximately 3 minutes or until golden.

Remove from heat and transfer to a plate lined with kitchen towel to drain excess oil.

Serve warm with a cup of hot sweet tea

Notes

• The amount of water depends on the brand of glutinous rice flour. Different brand requires different amount of water. Add water little by little to form a non sticky and smooth dough.

• Always fry in medium or medium-low heat for even cooking. 

• Make sure during the wrapping of the dough, the edges flatten to pretty thin so that no uncooked sealed edges.

• Remove excess water after dipping the balls in a bowl of water and the balls fully coated with sesame seeds to avoid the balls bursting while frying
• Keep turning the balls while frying to prevent the sesame seeds from burning 

• Fry 4 balls at a time and avoid over crowding the frying pan.

Kara Pidi Kozhukattai

Kara pidi kozhukattai usually served during Ganesha Chahurthi. Unlike,their sweet version cousin this kara kozhukattai prepared by savoury methods by tempering spices and herbs such as coriander and curry leaves. I used short cut method by using store bought rice flour as i don't have much time to grind and roast rice for the flour. This kara kozhukattai also known as Indian dumplings and i enjoy both sweet and kara kozhukattai. My kutties love helping the process of making kozhukattai as they get a chance to leave their fingerprints in the dough and fun eating them. As for me, i love seeing them polish off the delicious,soft and flavorful kozhukattai...can a mother ask for more??

Ingredients

1 cup rice flour
1 + 2 tsp oil
1 tsp urad dhal
1 tsp channa dhal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 inch ginger, finely chopped
2 sprigs curry leaves,finely chopped
2 stalks coriander seeds,finely chopped
2 red chillies,finely chopped
Salt to taste
Hot water for kneading

Methods

In a pan, heat 2 tsp oil and add mustard seeds, once mustard seeds splutter add cumin seeds,urad dhal and channa dhal. Saute till channal dhal turns golden.

Add chopped red chillies,ginger, coriander leaves and curry leaves.Saute for 1 minute. Remove from heat.

In a bowl, combine rice flour salt and 1 tsp oil. Add water little by little to knead to a soft dough.

Add the tempered mustard seeds mixture and knead to combine. Take a lime sized dough and make it into a ball. Using your fingers, pressed the ball to leave your fingerprints on the dough and the shape will resemble oblong once pressed.

Prepare steamer or idli pan, lightly grease the pan or idli mould and place the kozhukattai in the steamer. Steam for 8-10 minutes.

Remove from steamer and kara pidi kozhukattai ready for neiveidhyam.

Spiced Hot Cider

Spiced hot cider makes an ideal winter time beverage and usually serve during Christmas. This drink are perfect to keep body warm, from the bone chilling winter. You may make you own variation of the spiced cider by adding star anise,rum or crushed ginger, I got a bottle of apple cider nearing expiry thus, made this warm and delicious beverage to enjoy. Love the aromatic spices added into the drinks and freshly squezed orange juice adds a vibrant hint of freshness. It's warm,bursting with spices and refreshing drink to serve for your family and friends during winter.

Ingredients

1 cup apple cider
3 tbsp fresh orange juice
1 inch cinnamon stick
2 pods cloves

Methods

In a pot, add apple cider,cinnamon stick,orange juice and cloves and simmer for 12-15 minutes.

Switch off the heat, and put a lid on. Let the mixture sits for 3-5 minutes for the flavor to develop.

Pour into a serving glass and garnish with cinnamon stick.