Honey Cornflakes Cups

I have a giant sized box of cornflakes, in my pantry. Bought it for breakfast but the plain cornflakes was not a hit among my girls. They used to enjoyed cornflakes with milk and chopped fruits... recently, they distaste it for reason only they knew better. Might be they taste and preferences changed. I decided to make use of it so that, i can empty some space in my pantry. Decided to make honey cornflakes cups.

Honey cornflakes cups are favorite for some and one of the must on coffee table during festival seasons in almost all household thru out the country. With only five ingredients and a very simple process, gorgeous mini cups of honey cornflakes cookies will be ready in no time. The girls loves the mini cup honey cornflakes and the space occupied by the giant box are empty now as well as the container used to store the mini cups. That's what i called a smart mom

Ingredients

4 cups cornflakes, slightly crushed
5 tbsp honey
6 tbsp butter
4-5 tbsp nuts,(almonds or hazelnuts),roughly chopped
4-5 tbsp cranberries,roughly chopped


Methods

Preheat oven at 325'F or 160'C. Place the baking rack in the middle of the oven. Arrange small paper cups on a baking tray.

In a pan, toast the chopped nuts for 1-2 minutes. Remove from heat and keep aside

Using the same pan, melt butter and honey over a medium heat for 1 minute. Turn off the flame and add crushed cornflakes,cranberries and chopped nuts. Stir till all the ingredients well combined.

Spoon the mixture into the prepared cups and bake for 10-12 minutes

Cool the cups on a wire rack eventually, the cornflakes will harden when its completely cool

Store in an airtight container


Notes

• I used dried cranberries, you can subtitute with black or golden raisins

Kodi Kura/Andhra Style Chicken Curry

My late paternal grandpa came to Malaysia long ago from Andhra. I still remember how he used to be proud of being a Telegu and how much he indulged his Andhra style dishes. Those days, in their super large kitchen my grandma will be busy dishing up Andhra dishes for him. I learnt this recepi from my grandma when she was visiting us long..long ago.

Don't be afraid of the lengthy process, it will take only few minutes for each process and before you realize, your very own Andhra chicken curry will be simmering away. Every effort paid off for me, when a delicious chicken curry was served in a cold weather. Yes, it was raining heavily when i prepared my Andhra chicken curry. Tender chicken simmered with homemade masala and garnish with fresh coriander is a perfect match for the cold weather. The downpour were heavy and the smell of my spices infused chicken curry fills my little kitchen, bringing back the memories of my late grandparents. Both my paternal grandparents are no longer around but, this Kodi Kura recepi will always simmer in my kitchen before i hand it over to the next generation

Ingredients

To Marinate

1 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
1 tbsp chilly powder
1/2 tsp salt

For Masala

6 cloves
1 tsp fennel seeds
1 tsp poppy seeds(soak in warm water for 5 minutes and drain)
1 tsp cumin seeds
2' inch cinnamon
3 cardamom pods

For the Gravy

2 onions,finely chopped
2 tomatoes,finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 sprig curry leaves
1 tbsp coriander powder
1/2 tsp fennel seeds
1 star anise
2 tbsp oil
1 cup water
Salt to taste
2 tbsp chopped cilantro/coriander leaves



Methods

In a large bowl, add the chicken and all the ingredients listed "For Marinate". Mix well to combine and keep aside for an hour.

Grind the ingredients listed "For Masala" into a fine powder and keep aside

Heat oil in a pan over medium flame and add star anise and fennel seeds. Fry for 30 seconds and add curry leaves. Once curry leaves splutters, add the onions and fry till the onions turns transparent. Add the ginger paste,garlic paste and finely chopped tomatoes. Fry for 2 minutes

Add the marinated chicken pieces,the grounded masala powder and coriander powder. Stir well and let it cook for 3 minutes. Add a cup of water and season with salt. Stir till all the ingredients are well combined. Cover with lid and cook for 10 minutes.

After 10 minutes, reduce flame to low and simmer till oil starts to appear on surface. Remove from heat

Garnish with chopped cilantro leaves and serve hot with white rice, idli or thosai


Notes

• Be extra cautious when adding salt into the gravy as, the chicken has been marinated with salt earlier. Adjust salt to your taste

• If you prefer more gravy, feel free to add another 1/2 cup or 1 cup of water before simmering the gravy.

Frozen Themed Birthday Cake

Yay! This is my 100th post. It has been 5 months since i started my food blog and in a blink of eyes i can't believe i'm already posting my 100th post. That's not bad for a working mom with two girls to look after..means, i still got all the time in the world to indulge in my passion for cooking and food. I baked this Frozen themed butter cake for my elder daughter Lekshana's 11th birthday. Like any other girls out there, my girls too are crazy about Disney's latest venture Frozen.  The names of Elsa,Anna,Olaf,Steve,Sven and Hans always lingers in their mouth. Only God knows how many times they watched Frozen.

Mom decided to surprise the girls with 'Frozen" cake for Lekshana's birthday. The girls loves the edible sticker with their favourite Frozen characters. The moist, buttery cake topped with rich butter cream frosting just melt in the mouth and every bite are such a pleasure. The cake was tender and moist and the butter cream was so soft and smooth with the right amount of sweetness, just the way i wanted. The blue and white frosting brings out the colur of frozen and the cake itself comes in blue to the excitement of my girls. To add  the excitement, here comes the ice crystals as a background. Overall, the girls are delighted so do their mom.



Ingredients

4 1/2 cups sifted cake flour
1 1/2 cup butter,room temperature
3 cups granulated white sugar
5 eggs, room temperature
1 1/2 cups milk,room temperature
2 tbsp baking powder
1 tbsp vanilla essence
1/2 tsp salt
Blue coluring(adjust to desire)


For Butter Cream

6-7 cups confectioners sugar
1 cup butter,room temperature
4 tbsp milk
2 tbsp vanilla essence
Pinch of salt
Blue coluring

For The Ice Crystal

1 cup granulated white sugar
1 cup water
Blue coluring(adjust to your desire)
Butter, to grease pan

To Assemble

Edible Frozen Themed Stickers


Methods

Preheat oven at 350'F or 190'C with the baking rack in the center of the oven. Grease a four 8'inch round cake pans with butter and dust with flour. Remove excess flour and line the bottom of the pan with parchment paper.

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

Using an electric mixer, beat the butter and sugar till pale and fluffy for 4-5 minutes. Add the eggs one at a time, beating after each addition. Using a spatula, scrape the sides of the bowl.

Reduce speed to low and gradually add the flour mixture alternate with milk.  Beginning and ending with flour with the additions and add blue coluring. Mix well with spatula.

Divide the batter evenly in the all 4 prepared cake pans and smooth the surface with spatula.

Bake in the oven for 25-28 minutes or till a skewer inserted into the center of the cake comes out clean. Remove from oven and cool on the pan for 5 minutes. Invert the cakes to cool completely on a wire rack.

Methods For Butter Cream

Using an electric mixer on a low speed, beat butter and confectioners sugar for 1-2 minutes. Switch to medium speed, and beat for another 3-4 minutes.

Add the vanilla essence,milk,sugar and blue coluring.  Beat on high speed till the mixture smooth and fluffy. If the consistency is too thick, add 1 tbsp milk at a time to thin the mixture. If the mixture too thin, add 1 tbsp confectioners sugar to thicken it. Repeat the process till you get the desired consistency which easy to spread on the cake.

For Ice Crystals

Greased a 8'inch square pan with butter and set aside.

In a pot, over a medium flame, combine water and sugar. Stir. Heat for 8-10 minutes without further stirring, Remove from fire and add blue coluring. Pour the mixture onto a prepared pan and let it cool for 30 minutes. Using your hand break the sugar crystal into medium to large pieces.

To Assemble

Using a spatula mount a thin layer of butter cream on a first layer of the cake and spread evenly. Place another cake on the first butter creamed layered cake and repeat the process till the fourth cake. Spread a generous amount of butter cream on the final layer and cover all the sides of the cakes with butter cream. Smooth the surface and the sides evenly.

Fill a piping bag with your desired nozzle. Place the edible 'Frozen Themed' sticker on the center of the cake and pipe the butter cream as desired. Arrange the prepared ice crystals on the sides or as a background of the Frozen sticker to give that 'ice" impact on

the cake.

Chill for 30 minutes, cut and serve

Notes

Be extra careful while preparing the sugar crystal. Heated sugar or caramel can cause serious burn.

You can prepare the sugar crystals the night before and store in fridge. Remove from fridge 10-15 minutes before assemble

Chilled Blueberry Yogurt With Hazelnuts

To tell the truth, i just don't know what to do with a pint of blueberries that resting in my fridge for days and a tub of Greek yogurt that nearing expiry date. I don't have much time for baking lately thus, i need to come up with a simple and quick menu for this two babes relaxing inside my refrigerator. That is the time an idea for an idea for a breakfast on the go hit me. Let me see what else i can grab to go with it and guess what, i found a bottle of hazelnuts which will be wonderful with yogurt and blueberries

I love the taste of the thick Greek yogurt infused with vanilla and sweetened with honey, generous amount of fresh blueberries and topped with toasted chopped hazelnuts. The crunchy hazelnuts compliments the juicy blueberries and smooth yogurt at it best. Creamy,sweet and crunchy in every bite is what this beauty is all about indeed, a wholesome goodness in a glass that you can prepare in jiffy and finish it up even faster.



Ingredients

1 cup frozen Greek yogurt
1/3 cup fresh/frozen blueberries(thawed)
1/2 tsp vanilla essence
2 tbsp honey
7-8 hazelnuts


Methods

In a pan, toast the hazelnuts for 1-2 minutes over a medium flame. Let it cool and chop into bite sized

In a bowl, combine yogurt,vanilla essence and honey. Stir well

Throw in blueberries and scoop into a serving glass

Top with chopped hazelnuts and more blueberries

Serve chilled

Chrysanthemum Tea

Chrysanthemum tea can be found in almost all the Chinese restaurants or eateries. Now you can make it on your own. This tea is really easy to brew and what more it comes with countless medicinal values too. Chrysanthemum tea known for curing, headache,sore throat,beating sunstroke and heatiness. This tea is a good thirst quencher thus, an ideal tea for summer.

I always brew chrysanthemum tea for my family. It only takes five minutes to serve a healthy concoction instead of stirring some cordials or bottled juices with added preservatives. I get my chrysanthemum supply from a Chinese medicine shop near my parents house. Comes in prepacked and all that i need is to throw some of the flowers into a boiling water,steep,filter and drink. I love my tea warm and the household loves it chilled thus, i dump in the fridge for an hour and serve. Take time and indulge in the floral aroma of the chrysanthemum tea




Ingredients


22-25 pieces dried chrysanthemum flowers
4 cups water
1/2 cup rock sugar(adjust as per taste)



Methods

In a pot, bring water to boil and add rock sugar. Cook till sugar dissolved by stirring occasionally

Add the dried chrysanthemum flowers, stir an remove from heat. Cover with lid and steep for 5 minutes.

Strain and serve hot or chilled

Notes

• Rock sugar can be found in any Asian market, u can subsitute with white granulated sugar 

• Dried chrysanthemum flowers sold in most chinese medicine shop

• Do not discard the boiled chrysanthemum flowers, add hot water into the pot to get a less strong brew

Cranberry And Scallions Pilaf

Sunday lunch is always special because,that is one particular day everyone at home for a delicious meal thus, i always look forward to dish up something special for my loved ones. My girls will be asking what is for lunch over a breakfast table and mom has to be prepared with a list of menu that gonna be on dining table for noon. I cooked cranberry and scallions pilaf on one of those special Sunday

I decided to use dried cranberries in this rice dish but, if you have fresh cranberries by all means go for it. Scallions is what i always have in my fridge and i throw a handful of chopped scallions for the oniony taste.
The sweet and sour cranberries gives the rice an unique flavor and colur. I served it with spicy chicken gravy which goes very well with this pilaf rice.



Ingredients

1 cup rice,washed and drained
1 1/2 cup vegetable stock/water
3/4 cup dried cranberries
1 tbsp vegetable oil/olive oil
1 medium onion,sliced
1 clove garlic
1/2 cup scallions,chopped
Pinch of salt



Methods

Heat oil in a pan, cook onion till transparent and add garlic.

Saute the dried cranberries for 30 seconds and add rice. Mix thoroughly.

Transfer the rice mixture into a rice cooker, add vegetable stock/water,chopped scallions and season with salt. Give a quick stir and cook till the rice are fluffy and done

Garnish with more chopped scallions and cranberries

Serve with your favorite gravy

Cinnamon Dolce Latte

I'm in a mood for cinnamon when i made myself a good cup of cinnamon dolce latte. Similar to the taste of cinnamon latte that i always indulged at a coffeeshops out there.Cinnamon Latte is all about strongly brewed coffee mixed with cinnamon sugar syrup,generous amount of steamy milk,topped with whipped cream and sprinkled with cinnamon powder. 

Usually, when i make my cinnamon sugar syrup, i'll make in a quite large portion and store it in a container. Stays good for weeks in a fridge and i mix it with almost all my beverages. The simple cinnamon sugar syrup goes well with tea,black or milk coffee, hot or cold beverages, a perfect combo to enhance flavor to any ordinary drinks. A cuppa of this addictive latte is what i need right now. 

Ingredients

For Cinnamon Sugar Syrup

1 large cinnamon stick

1 cup water

1 cup brown sugar

For the Coffee

2 tbsp coffee powder

1 cup milk

4 tbsp cinnamon sugar syrup

For Topping 

2 tbsp whipped cream

Pinch of cinnamon powder

Methods

For Cinnamon Sugar

In a pan, boil the water with cinnamon stick over a medium heat for 10 minutes. Add brown sugar, stir till sugar dissolved. Cook for 4-5 minutes

For The coffee

Warm milk in a microwave or over stove top. In a coffee cup, add the coffee powder, cinnamon sugar syrup,milk and give a good stir. 

Spoon over the whipped cream on the top and sprinkle with cinnamon powder

Enjoy with warm bread toast

Notes

Do not boil the milk. The milk should be warm to the touch so that  you won't be ended up with cold coffee once the cream is added

Beetroot Raita

Beetroot raita is what exactly you are looking for when you need to prepare a side dish in a jiffy. Beetroot raita comes in many versions and today i'm sharing my no cook,easy and healthier raita....yes without a single drop of oil which usually use for tempering in preparing raitas.

Shredded beetroot mixed with wholesome goodness of chilled beaten yogurt indeed a nutritious and healthier option of side dish and what more, it comes with a gorgeous colur. The beautiful pink colored raita definitely a  feast for eyes on my dining table, and my girls fall in love with them the moment i dished it out. Pink always girls favourite. Raita is best served chilled thus, it makes a good choice for killing the summer heat. I used lemon juice to enhance the flavour. The little hint of lemon in every bite works the tricks on your tastebud



Ingredients

3/4 cup grated beetroot
1 cup beaten yogurt
2 green chillies,chopped
1 medium onion,chopped
2 tbsp lemon juice
1/2 tsp salt
Handful of chopped coriander leaves/cilantro


Methods

Wash,peel and grate beetroot.

In a clean bowl, add grated beetroot, chopped onion and chillies. Add in the beaten yogurt and chopped coriander leaves. Mix well

Season with salt and lemon juice. Mix well till combined and refrigerate for 30 minutes

Serve as side dish with rice or chappati

Paal Kozhukattai With Jaggery/Rice Balls With Sweetened Coconut Milk

Happy Onam to all the Malayalees out there and this is the right time to share a sweet recepi for the festive season. Paal kozhukattai with jaggery is my long pending recepi. This sweet, has been in my must to do recepis for quite sometimes. I don't know what keeps me away from making such an easy and simple recepi. I don't remember my mother or grandma prepared it in the past but, i watched the recepi in a local tv channel and immediately thought of giving it a try yet, it took me so long to dish it up (blame it for so many other recepis that i got hooked up in between).

I made this version of paal kozhukattai during Ganesha Chaturthi as neivedhiyam(offering) to the Almighty Ganesha. This must be a festive dish no wonder it took me so long to try it. A traditional dessert of soft rice balls immersed in thick and creamy coconut sauce, sweetened with jaggery. Finally, i made it and mission accomplished

Ingredients

For The Kozhukattai/Rice Balls

1 cup rice flour
1 1/2 cups water
Pinch of salt


For The Coconut Milk

1 cup grated jaggery
3 cups water
1 cup milk
1/2 tsp cardamom powder
Pinch of salt


Methods

For The Kozhukattai/Rice Balls

In a bowl, sift rice flour. Add warm water and salt, slowly and knead the dough for 1 minute. Roll into a marble size balls and arrange in a plate


For The Coconut Milk


In a bowl, dissolve the grated jaggery with water and strain to remove any impurities.

In a heavy bottom pan, boil the jaggery water and add the prepared rice balls. Cook for 6-8 minutes. The rice balls are cooked when it started to float on the surface and the sugar syrup thickens

Add cardamom powder and salt, stir gently. Reduce the flame to low, add milk and give a quick stir. Remove from heat.

Serve warm or chilled


Notes

• Turn off the flame once coconut milk is added into the sauce to prevent the milk from curdling

• Water requirements for kneading the rice flour depends on your quality/brand of rice flour. Different quality/brands requires different amount of water to knead the dough. I used 1 1/2 cups water for 1 cup rice flour. Adjust the quantity of water as required to get a soft dough.

Chinese Stir Fry Mixed Vegetables

My girls not a vegetable lovers just like any other child at their age. But, this Chinese style mixed vegetables is their all time favourite. Thus, i always cook a big portions of it almost 2 to 3 times a week and every time with different varieties of veges. The simple seasoned broth gives a flavourful base to the crunchy veges. One thing to be reminded do not overcooked your vegetables nothing is worse than a mushy veges. Overcooked veges tend to lose it's vitamins.

I always prefer my veges with a little crunch on it. You can cook this stir fry with any vegetables of your choice(button mushrooms,snow peas,bak choy & etc). Sometimes i do add in elephant ears or well known as black fungus for the extra crunch and it goes very well in this Chinese style stir fry. When i'm making this dish at home, my girls love to drizzle the broth over a bowl of hot rice and piled the veges on the top without even to bother to ask for any other side dish. Simple and easy to whip up for the wholesome goodness of vegetables.


Ingredients

1/4 cup prawns, shell removed with tail intact and deveined
4 cups mixed vegetables (fresh brocollis,cauliflowers,baby corns,carrots and oyster mushrooms)
2 tbsp oyster sauce
1 medium onion,diced
3 cloves of garlic,minced
1 small green chilly,chopped
1/4 cup water
1 cube chicken stock,crumbled
1 tsp cornstarch (dilute with 3 tbsp water)
1/2 tsp sesame oil
3 tbsp vegetable oil
34 cups water, to boil the vegetables
1/2 tsp grounded black pepper
1 large bowl fill with ice cube and cold water
Salt to taste


Methods

In a pot, bring the 4 cups water to boil. Add pinch of salt and 1 tbsp vegetable oil, stir. Add the vegetables except the oyster mushrooms and par boil for 2-3 minutes.

Remove from heat and dump the vegetables into prepared ice cube water bath. This is to stop the cooking process.

In a frying pan or wok, heat up the remaining 2 tbsp vegetable oil. Stir fry the onion and garlic till fragrant. Add chopped chilly,water,oyster sauce and the crumbled chicken stock cube. Stir.

Add the cleaned prawns and oyster mushroom. Cook for 1 minute. Add in the par boiled vegetables, sesame oil,grounded black pepper and diluted cornstarch. Season with salt and cook for another 2 minutes or till the sauce thickens. Remove from heat

Serve as side dish with white rice or fried rice


Notes

• By adding a tbsp of vegetable oil into the boiling water retains the beautiful vibrant colour of the boiled vegetables and gives a beautiful shine to the veges

Butterscotch Bread Pudding

I never made butterscotch sauce at home. The name itself, sounds too elegant for me to try my hands on it. I used to grab those tiny butterscotch chips available in store. Sometimes, the store bought chips not up to my expectation and i started to get bored with those golden chips. Finally, i decided to give myself a chance with making butterscotch sauce at home. To my surprise, this is the easiest sauce that i ever tried. With a very little simple ingredients, my home made butterscotch sauce is ready. I'm so excited that i drizzled it over almost on everything from toast to ice cream, i'm enjoying every bits of it.

When i have some stale breads resting on my kitchen counter, instantly i made bread pudding and drizzled my butterscotch sauce over it. The soft custard bread pudding topped with sweet and buttery sauce indeed, a comfort food that i would like to enjoy after a light weekdays dinner. The butterscotch sauce were perfect to dress up the simple bread pudding to an elegant dessert. Forget about those diets and adding inches, indulging yourself over a little treat once in awhile is no harm at all.


Ingredients

4 cups torn stale bread
3 eggs
2 cups milk
1 tbsp vanilla essence
1 cup granulated white sugar
1/4 cup dark raisins
2 tbsp butter


Butterscotch Sauce

1/4 cup all purpose flour
1 1/2 cups packed brown sugar
1 cup hot water
1 tsp vanilla essence
2 1/2 tbsp butter
2 1/2 tbsp cream
Pinch of salt


Methods

For Bread Pudding

Preheat oven at 350'F or 175'C with baking rack placed in the middle of the oven

In a sauce pan, melt butter and pour over a 9'inch baking tray

In a large bowl, combine milk,eggs,vanilla essence and white sugar. Beat till the sugar dissolve.

Add in the torn bread and raisins, mix till the bread well coated with the custard. Pour the mixture into the prepared baking tray and bake for 35-40 minutes or till golden. Cool for about 20 minutes and start preparing the butterscotch sauce


For Butterscotch sauce

In a saucepan over a medium flame, add flour and brown sugar. Stir well and add in the boiling water and salt. Give a good stir to break lumps, if any. Bring it to simmer and stir continuously for about 5-6 minutes

Add the vanilla essence, butter and cream. Stir for 30 seconds and remove from heat

Drizzle over the hot butterscotch sauce on the bread pudding and serve