Purple Sweet Potato Palm Sugar Doughnuts

I bought purple sweet potatoes in our neighbourhood community wet market. We love steamed sweet potatoes for it's natural sweetness and it's quite filling too. I do baked them with tiny bit of salt and enjoy with fresh greens. This time i decided to make kuih or tea time snack. We had kuih keria gula melaka in Malacca a historical city in southern part of the country and i want to make it with purple sweet potato instead of orange sweet potato.

I have a big packet of pure palm sugar bought in Malacca. Unlike, the fake version which is hard and easily melted, the genuine palm sugar are soft enough to break with bare hands. It has flavor of palm syrup and not too sweet. You may make sugar syrup with it to drizzle over your desserts or as a sweettener in your beverages.

I love the bright purple colur of this kuih keria. It's natural without any artificial coluring. The contrast of dark palm sugar and the purple of the kuih are something to marvel at. It's firm interior of the well coated sugar coating and soft sweet potato are indeed a great tea time snack.

Ingredients

500g purple sweet potatoes
5 tbsp all purpose flour
1 tsp salt

For The Glaze

1/2 cup chopped palm sugar
1/3 cup water

Methods

Steam sweet potatoes till soft. Peel and mash using fork or potato masher.

Add flour and salt. Mix to combine. Lightly dust your hand with flour and divide the dough into equal sized balls. Shape each balls into a shape of doughnut.

Heat oil in a pan and fry till golden brown. Transfer to a plate lined with kitchen towel to absorp excess oil.

For The Glaze

In a pan add water and palm sugar. Boil till the sugar completely melted. Keep boiling till thickened and bubling. Turn off heat and add the doughnuts into the sugar syrup. Stir till the doughnuts are well coated with sugar syrup.

Transer to a serving plate.

Sweet Potato Brioche Loaf

Who could resist plum and bountiful orange sweet potatoes? The beautiful sight of those beauties in the market,  never fail to impress me and I'll end up buying the whole lot of it back home. It happened again and I carried a huge amount of it thinking of some savoury and sweet dishes. After few delicious sweet potato menu for few days,  I opted out to bake a humble sweet potato loaf bread.

This is not my first time baking bread with sweet potato. I baked sweet and savoury buns, rolls and bread with golden sweet potato and it's always a hit among my family. The gorgeous yellow sweet potato gives a beautiful natural colour to the bread which is a feast for eyes. 

I never added milk powder to any of my sweet potato bake but, I was amazed how a little amount of milk powder goes a long way in this recepi. The humble sweet potato has its own sweetness which works perfectly in the bread. Just boil them till soft and mash using a potato masher to get the puree. If you can find a canned sweet potato puree by all means, use them in the recepi. 

Dark colours surface is the signature of brioche loaf which can be achieved with the egg wash. The egg yolk lends a dark colours to the crust to the contrast of golden bread. It's soft, spongy and rich texture is everything you need in a good brioche loaf. 

Ingredients 

3 1/2-4 cups bread flour

1/4 cup whole milk

1 cup pumpkin puree

2 tbsp milk powder

1 1/2 tbsp active dry yeast

8 tbsp butter,room temperature

2 eggs,room temperature

2 tbsp granulated white sugar

1 tsp salt

1 egg yolk, for brushing 

Methods

In a bowl,  add egg, milk and pumpkin puree. Stir well.

Using a kitchen aid attached with hook paddle, add bread flour, salt, sugar, milk powder and yeast to the bowl. Pulse for 30 seconds to combine. 

Make a well and add the pumpkin mixture.  Knead for 5 minutes and add butter. Continue kneading for another 10-12 minutes or till the dough soft and smooth.

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 minutes.

Preheat oven at 350'F or 180'C. Brush the dough egg wash and bake in the middle tray of the oven for 25-30 minutes or till the bread turns golden.

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

Slather generously with butter and enjoy.

Peni Appam

When it comes to Sunday, the day's meal will be special from breakfast to dinner. It's the time the whole family at home relaxing and sit down for a good home cooked food. Like many household, paal appam is something that finds it's way to our weekend breakfast table. I have shared few paal appam recepis in my blog and today I'm sharing a different version of appam.

Peni appam are Sri Lankan's famous sweet appam recepi. Made with their locally found treacle or jaggery syrup, this delicious appam can be made by adding some treacle to the basic appam recepi. I made little variation by using honey and at the same time reserved some batter for jaggery too. 

You may use store bought jaggery syrup or make your own at home. Do not add too much of water to the syrup, as we need thick syrup almost the honey consistency. Always strain your syrup and let it cool completely before adding to the batter. 

This super yummy peni appam can be served as a great breakfast to start your day or even as a tea time treat. The appam cooks quite fast thus,  always keep an eye to avoid burning as the amount of sugar content in the batter. It's soft, spongy,crispy edges and slightly sweet which made into my Dandelion's favourite list. You may serve with coconut milk or even enjoy it as its own.

Ingredients
1 cup raw rice/pacharisi
1/2 cup grated coconut 

1/2 cup thick coconut milk
1 fistful cooked rice
1/2 tsp baking soda
2 tbsp granulated white sugar
Pinch of salt
Water as needed
1/4 cup honey or  treacle 

Methods

Wash and soak  raw rice for 3-4 hours or overnight.

Drain water and add into a blender. Add cooked rice,grated coconut and enough water. Grind until smooth .

Pour into a deep large pot, add salt,sugar and baking soda. Mix well to combined.

Cover with lid and let it sit overnight for fermenting.

When the batter has risen, add coconut milk and honey or treacle. Stir well.

Over a low-medium flame,heat a non-stick  appam pan and pour a ladle full of batter. Swirl the pan to form a round shape.

The remaining batter shall settle in the centre to form a little bumpy texture.

Cover and cook on medium low heat.

 Cook for 2-3 minutes or till turns golden. 

Remove from pan and continue with the remaining batter.

Notes

• If you're not using non stick pan,  always grease the pan each time making appam

Goan Fish Curry

If you are looking for a easy fish curry recipe,  this Goan fish curry it's for you. Unlike other fish curries,  this dish requires very little ingredients and simple methods of preparation. This recepi is perfect when you're out of stock for vegetables. Like many other fish curries,  no brinjals,okras or tomatoes needed. The spices used are not much either, just few easily available spices to enhance the taste. Neither do we add any masala to this humble dish. It's definitely a new experience to try this kind of fish curry which didn't compromise in taste. 

Ingredients 

1 kg Spanish mackerel

To Marinate 

1/4 tsp salt

1/3 tsp turmeric powder 

1/4 tsp chilly powder 

Other Ingredients 

8 tbsp grated coconut 

8 dried chillies 

1 tbsp coriander seeds

2 tsp cumin seeds

1 tsp turmeric 

1 tbsp chilly powder 

2 onions, slices

4 cloves garlic, chopped

1"inch ginger

4 cloves

1/2 tsp black peppercorns 

2 tbsp tamarind paste

Salt to taste

Water as needed

2-3 tbsp coconut oil 

1 tbsp chopped coriander leaves

Methods 

Marinate the fish with red chilly powder, turmeric powder and salt for 30 minutes. 

In a pan,  dry roast the black peppercorns, cumin,coriander and red chillies. Add the sliced onions and saute till wilted.  Keep aside to cool. 

In a blender,  add the sauteed ingredients together with coconut,ginger and garlic. Grind to a smooth puree. 

Heat oil in a pan, saute the ground paste till oil the oil separates

Add turmeric powder, red chilly powder, tamarind paste and season with salt. 

Add water and bring it to a boil.

Gently add the fish and cook for 8-9 minutes. Sprinkle with chopped coriander leaves.

Serve with white rice. 

Puran Poli

 

I still remember an Indian restaurant near my office area used to sell yummy puran poli for breakfast and tea time snack. It was nicely stacked on banana leaf and cover with a clean towel to avoid from drying. Actually, I don't think they'll even get dried up as their poli are one of the restaurant's best selling item.  They easily sell off and available everyday in their menu. I tasted their poli on many occasions and everytime it tasted like the first time. The consistency of the filling and dough remained the same till the last day the restaurant decided to close their door. There goes my journey with one of the best poli I ever had. 

I never tried making poli at home since,  my poli spot it's no more I'm forced to give it a try. I was a bit skeptical to try as it's a traditional dish and I don't want to screw it up but the curiosity push me forward all the to my little kitchen. As much as I wanted to keep it traditional, my not so creative mind was looking for something new in the form of the filling. 

Usually, poli are stuffed with mashed chana dual, coconut-jaggery filling. I tried to add assorted nuts to my coconut jaggery filling. I love the little crunch you get on every bite. Do not be stingy with ghee as ghee is an important element for making a soft puran poli. You may replace ghee with gingely oil but the authentic taste you get from desi ghee takes this delicious poli to the next level. 

Ingredients 

2 cups whole wheat/atta flour 

1/2 wheat flour/all purpose flour

1 tsp salt 

Pinch of turmeric powder

3 + 1 tbsp ghee/clarified butter 

Water as needed 

For The Stuffing 

1 cup freshly grated coconut 

3 tbsp chopped almonds

3 tbsp chopped cashews

3 tbsp chopped pistachios

1/2 cup grated jaggery 

1/4 tsp cardamom powder

1/3 cup water

1 tbsp ghee & more for smearing 

Methods

For The Dough

In a bowl,  add whole wheat flour, all purpose flour and salt. 

Add the ghee and mix well. Gradually add water and knead for 5 minutes to form a soft dough. Grease the dough with ghee. 

Cover with clean kitchen towel and rest for 30 minutes. 

Divide the dough into equal sized balls and grease a banana leaf with ghee.  Place the dough on the banana leaf and using your palm flatten the dough. Place the prepared filling in the center of the dough and bring all the edges together to seal completely.

Using your fingers press the dough gently to form a disc not too thin or too thick. The thickness shall resemble like poori dough.

Heat a girdle over medium heat and grease with ghee.

Cook for 30 seconds on both sides or till golden brown spots appear. Remove from heat and brush with ghee. 

Repeat the process with remaining dough and filling. 

For The Jaggery 

In a pan, melt ghee and fry the almonds and cashews till golden. Keep aside. 

Add water to the pan together with grated jaggery. Stir till the jaggery completely dissolved. Strain to remove impurities.

Add the jaggery syrup back to the pan with shredded coconut. Stir and add cardamom powder. Mix well. Add the pistachios,almonds and cashews. Stir once the mixture completely thickened, transfer to a bowl to cool completely.

Divide the filling into equal sized balls and keep aside.

Serve hot or warm. 

Notes

• Ghee soften the dough. The more ghee the more softer the dough. For the given recepi 3 tbsp ghee is what needed. 
• You may use rolling pin to roll out the dough into a disc.
• Rest the dough for at least 30 minutes for a softer puran poli.
• Always cook the poli on medium heat.

Honey Brioche Danish Loaf

 

This one bread is what made me think twice before baking as I had this mindset it's a sort of hard labour. I was skeptical with the folding part but,excited with the amount of butter that goes in. Yes,  butter is my stronghold to bake this beautiful loaf which is known as honey Danish bread. 

It's buttery, rich, slightly sweetened with natural honey. Don't get taken back with the eggs. You need that much of eggs for a rich flavor and texture. This gorgeous looking loaf can be prepared in advance by placing the buttery dough after the first folding overnight. The next day, just roll out for the second rolling and proof for thirty minutes before baking for a freshly baked breakfast loaf. 

My Dandelions are a big help in making this bread. The rolling part are done by them which saved a lot of work. The girls are excited with the rolling patterns which requires some "skills" 😆 to yield the folds.

This delicious loaf goes well for breakfast and tea with a generous slab of butter and fruit jam. You may even eat it as it's own. My motto of butter makes everything better works wonderful with this yummy loaf. 

Ingredients 

4 cups all purpose flour 

3/4 cup cold unsalted butter, sliced

1/4 cup unsalted butter,room temperature 

4+1 medium sized eggs

1 tsp salt

2 1/3 tsp active yeast

1/4 cup honey

2/3 cup warm milk

Methods

In a bowl of stand mixer fitted with dough hook,  add flour, salt, milk, yeast, 4 eggs  and honey. Mix to combine. Add the 1/4 cup room temperature butter and mix for 10-12 minutes.

Grease the bowl and cover the dough with clean kitchen towel. Place in a warm place for 1 hour to rise. 

Transfer the dough onto a lightly dusted working surface with flour. Punch down the dough and using a rolling pin,  roll the dough into rectangular 12x18cm. 

Place the cold butter slices on one half of the dough. Fold the other half over the butter led dough and roll the dough into 12x18cm rectangular.

Fold 1/3 dough to the center and overlap another 1/3 dough to form like an envelope. Cover the dough with cling wrap and refrigerate for 20 minutes for the butter to set in. 

Remove from the freezer and starting with the edge close to you, roll into 12x18cm in rectangular. Gently roll into tight and log and seal the edges. 

Cut the log into half and place into a 9"inch greased loaf pan by placing the sealed part down.

Cover with clean kitchen towel and let it doubled in size for 30 minutes. 

Brush with egg wash and bake in preheated oven at 180'c for 30-35 minutes. Cool on the pan for 5-7 minutes. Transfer to wire rack to cool completely.

Serve with generous slab of butter.

Pandan Gula Melaka Puttu

I woke up with a sweet foodie dream of pandan gula melaka cake. Personally, I'm not a cake person except for cheesecakes & pandan gula melaka. I love the creamy, not so sweet, pandan infused cake that melt in mouth. Even now I'm drooling over it. Anyway, I had my cravings satisfied with a huge slice of my favorite cake but before that for the sake of fulfilling my dream and no cake shops are open at dawn,  I compensate with pandan gula melaka puttu instead.

A twist to the traditional puttu with additional flavor and the sweet fragrance of pandan leaves. My imagination went wild as I want all the elements of pandan gula melaka in my puttu. The rich flavor of coconut cream, the freshness of pandan, the irresistible combo of palm sugar and grated coconut. I did not add any pandan flavor or green food coloring to my puttu. 

The color originated from the extract of pandan leaves.  Do not accept too much water while grinding the leaves. This is to make sure you get the strong color of the pandan leaves. I'm grateful to get my hands on with genuine palm sugar from Malacca which is the important part of the puttu. The house smells wonderful with pandan and my tummy are very much delighted to devour such a syhmpony of flavors and texture.

Ingredients 

1 cup rice flour

Salt to season

4-5 pandan leaves, washed

1/4 cup coconut milk

3 tbsp grated coconut 

3 tbsp shredded palm sugar 

Pinch of salt

Methods 

In a blender add pandan leaves and little water. Grind to extract the pandan juice. Strain the juice and add 1/4 cup coconut milk. Stir and keep aside. 

In a pan over medium low heat fry the rice flour for 2-3 minutes to remove the raw smell.

In a bowl,  add the rice flour and salt. Mix to combine. Gradually, add the pandan juice mixture and mix well to form crumbly texture. When u hold with your palms the flour shall stay firm and easy to break. 

Add 1 tbsp grated coconut to the bottom of puttu maker,  top with 3 tbsp flour mixture.

Top with 1 tablespoon of shredded palm sugar. Add 1 tablespoon grated coconut. Layer 3 tbsp of flour mixture, 1 tablespoon shredded palm sugar and another tablespoon of grated coconut.

Steam for 8-10 minutes.

Unmould from puttu maker and serve.

Bread Idli

 

If you have bread, you have ready meal for the day. Bread is a must in most households and mine is not exceptional. White, brown, grains, and nuts bread are what we usually have in our bread tray which, will make into our dinner or breakfast table in a different form. I have made bread thosai,bread pudding,bread puttu and etc with humble bread. Today,  it's time for bread idli.

No fermentation required for the recipient,  all you need is to let the batter rest less than thirty minutes for a soft and spongy bread idli. I used white bread for the recepi, brown bread goes well too. Important step in making this delicious idli is the ingredients. Make sure you use sour yogurt and soda bicarbonate for the texture. Fruit salt works good too. Since no fermentation, the acidity of sour yogurt and soda bicarbonate helps to build the much needed instant fermentation process. Serve with curry of your choice and chutney.

Ingredients 

5 pieces white bread

1 cup semolina 

Pinch of soda bicarbonate 

1 cup plain sour yogurt

Salt to season 

Water as needed 

Methods

Trim the bread edges, torn into pieces and grind into fine powder.

In a large bowl,  add the ground bread, semolina,salt,yogurt,soda bicarbonate and water. Mix well to form a thick batter. 

Cover and let it rest for 20-25 minutes. Give a stir and check the consistency. The batter shouldn't be too thick or too runny. If it's too thick,  add water as needed to form idli batter consistency.

Prepare idli steamer. Grease the idli mould and pour the batter over. Steam for 8-10 minutes or, till the the idli well set over medium heat.

Serve with chutney. 

Bread puttu

This is a great recepi if you have left over bread at home. Stale or a day old bread works great for this recepi. Today,  I'm sharing a South Indian breakfast recepi with a twist in the form of bread puttu. Instead of making the usual, bread pudding or toast this healthy puttu recepi with definitely make your day. 

Any white or brown bread goes well with the putting recepi. Unlike, ordinary puttu, no water is required in this easy recipe as the ground bread are moist and fluffy to steam for a perfect texture. 

Simple recepi of delicious puttu that even bachelor can make at home. All you needed is bread, salt and grated coconut which is easily available in our kitchen.  

This recepi can be prepared in a jiffy for a wholesome breakfast on weekdays rush or on weekends for family and friends. Serve it  with kadalai curry for a savoury treat. I served this yummy puttu with jaggery and more freshly grated coconut for a filling Saturday breakfast.

Ingredients 

4 slices bread, cut into pieces

3 tbsp grated coconut 

Pinch of salt

Methods 

Using a dry blender, grind the bread slices into semi fine powder.

In a bowl,  add the ground bread and salt. Mix to combine. 

Add 1 tbsp grated coconut to the bottom of puttu maker,  top with 3 tbsp bread mixture.

Add another tablespoon of grated coconut and layer 3 tbsp of bread mixture. Finally, top with another tbsp of grated coconut.

Steam for 3-4 minutes. 

Impulse from puttu maker and serve with sliced banana and jaggery powder. 

Blueberry Almond Lassi

 

Blueberry almond lassi makes a perfect beverage as a breakfast smoothie. Loaded with goodness of yogurt and almond it keep hunger at bay. This delicious concoction is great as thirst quencher on hot sunny days. It's filling,refreshing and absolutely delicious.

You may replace almond milk with whole milk. It's great to serve along spicy dishes to mellow down the palate. I served this addictive drink for our Sunday lunch and the whole household truly love it. 

Ingredients 

1 cup fresh/frozen blueberry 

2 cup plain Greek yogurt 

1 cup almond milk

1/2 cup almonds 

1/4 cup granulated white sugar 

Methods

Soak almond in hot water for 15-20 minutes and peel off the skin.

In a blender, add blueberries,yogurt,almond milk, peeled almonds and sugar. 

Grind into smooth mixture.

Pour into serving glasses and serve immediately.