White Chocolate And Dried Cranberry Blondie

Blondie are something similar to brownies we could call them sisters. Rich,chewy and loaded with white chocolate and cranberries. The sweetness of white chocolate are well balance with the tartness of cranberry. This blondie are great as holiday baking to serve family and friends. I baked them as requested by my daughter who are very fond of white chocolate. In Malaysia, access to fresh cranberry are very limited, we always get them in frozen or dried versions. If you have fresh cranberry, do go ahead and mix them into the batter replacing the dried cranberries.

This is my first trial on making blondie which i was skeptical to give it a try worrying the girls are very familiar with brownies and how they'll react to blondie. To my surprise the girls love the blondie as much as i do. The whole baking tray of blondie gone without any left over for the next day. That's the verdict i got for my white chocolate and dried cranberry blondie.

Ingredients

1 cup all purpose flour
1/2 cup butter,room temperature
1/2 cup granulated white sugar
1/2 cup brown sugar
1/2 cup white chocolate chips
1 cup dried cranberries
2 eggs,room temperature
1 tsp vanilla extract
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Methods

Preheat oven at 350'F or 177'C . Line a 11'inch baking tray with parchment paper and keep aside.

In a large bowl, combine flour,salt,baking powder and baking soda.

Using a stand/hand mixer, beat butter for 30 seconds. Add granulated white sugar,brown sugar,vanilla extract and eggs. Beat till combined.

Add the flour mixture and beat just to combine. Stir in white chocolate chips and dried cranberries.

Pour batter into the prepared baking tray and bake for 25-30 minutes or until a skewer insert in the center comes out clean.

Cool on wire rack to cool completely. Slice and serve.

Oven Baked Black Sesame Flatbread

Oven baked black sesame flatbread is a Middle Eastern bread which is soft and burst with the sharp flavor of black sesame seeds. I made this flatbread for lunch to go along with chicken curry. The moment i tore the bread to dip in my chicken curry the texture are so soft and fluffy. The bread soaks the chicken curry well, thanks to the fluffy texture. I love the taste of black sesame seeds busting in th on every bite. I baked them in the oven if you want to cook them on hot tawa or iron skillet over a stove shouldn't be a problem.

Ingredients

4 cups bread flour
1 tbsp granulated white sugar
1 tbsp active dried yeast
1/4 cup milk
1 1/3 cup lukewarm water
1 egg yolk
2 tbsp olive oil
1 1/3 tsp salt
1 tbsp black sesame seeds

Methods

In a bowl, add yeast,sugar,olive oil and water. Sir and let it sit in a warm place for 15 minutes to active the yeast. After 15 minutes the mixture will become frothy.

In a stand mixer bowl fitted with hook attachment, add the bread flour and salt. Stir to combine. Add the egg,milk and yeast mixture. Let the stand mixer knead the dough for 15-18 minutes to form a soft and pliable dough.

Place the dough in a lightly greased large bowl and cover with a clean kitchen towel. Place the bowl in a warm place for 90 minutes.

Lightly dust a clean working surface with flour, punch down the dough and divide the dough into 10 equal size balls.

Using a rolling pin, roll each balls into a 1' inch thick round shape. Continue the same process with the remaining balls.

Place in a baking tray lined with parchment paper, cover with kitchen towel and place in a warm place to rise for 30 minutes. After 30 minutes, sprinkle with back sesame seeds.

Preheat oven at 180'c and bake for 30-35 minutes or till golden. Remove from oven and cool on baking tray for 5 minutes before transfer to cooling rack to cool completely.

Malabar Black Pepper Mutton Curry

Mutton is my younger daughter's favorite non vegetarian dish..be it in curry,deep fried,stir fry or any form of mutton dish she truly enjoy every bite of it. As a mom i have to constantly come out with different style of cooking mutton by flipping cookery books and the net. That's how i come across of this delicious Malabar style black pepper mutton curry. Infused with black pepper powder and other aromatic Indian spices this mutton gravy indeed a mouth watering dish. Typically cooked in an authentic Kerala style, Malabar black pepper mutton curry goes well with roti,white rice or any flavoured rice.

Ingredients

1/2 kg mutton,cleaned and washed
1 1/3 tbsp black pepper powder
2 medium potatoes,cut into 8
1 tbsp coriander powder
1 tbsp chilly powder
1/3 tsp turmeric powder
1 tbsp fennel seeds
4 cloves
3 cardamom pods
1' inch cinnamon stick
1 bay leaf
1 large onion,chopped
1 1/3 tbsp ginger garlic paste
2 large tomatoes
1 sprig curry leaves
3 tbsp chopped coriander leaves
2 cups water
Salt to taste

Methods

Heat oil in a pressure cooker, add fennel seeds and let it splutter. Add chopped onion and bay leaf. Saute till onion turns soft and translucent.

Add ginger garlic paste and saute for another 1 minute. Add the mutton pieces,potatoes and turmeric powder. Stir well.

Add chopped tomatoes,coriander powder and chilly powder together with 2 cups of water. Stir well and cook for 4 whistles.

In a pan heat oil and saute cloves,cinnamon stick,curry leaves and cardamom pods.

Add the cooked mutton with gravy into the pan and stir well. Add pepper powder and season with salt. Cook for 3-4 minutes or till the gravy slightly thickens.

Remove from heat and garnish with chopped coriander powder.

Stir Fry Cabbage

Stir fry cabbage usually serve as side dish for rice and gravies. Its one of the simplest and easiest recepi which can be done in jiffy. The ingredients used in the preparation of the dish is what we all have in our kitchen on regular basis or can be easily found in any Asian groceries. Stir fry cabbage is a non spicy dish and goes really well with any vegetarian or non vegetarian gravies. I served this delicious stir fry cabbage with spicy mutton curry along with rice.

Ingredients

1 small sized cabbage,washed and chopped
1 green chilly,slit
1 onion,chopped
1 sprig curry leaves
1/4 tsp turmeric powder
1/3 tsp mustard seeds
A pinch of hing/asafoetida
1/4 cup water
2 tbsp sesame oil
Salt to taste

Methods

In a pan, heat sesame oil over medium-low heat and add the mustard seeds. Once the mustard seeds splutter add the curry leaves,chopped onion and green chilly. Saute for a minute.

Add the turmeric powder and asafoetida. Stir.

Add the cabbage and season with salt. Stir and add water. Stir well and cover the pan with lid. Reduce flame to low and cook till the cabbage become soft and tender.

Remove from heat and transfer to a serving plate.