Mango Lassi Popsicles

My girls loves mango lassi especially during summertime to cool  of the humid temperature. Fresh yogurt blend with succulent sweet mangoes is a typical Indian drink which you can find in most restaurants. During mango seasons in India, this is the drink that you can see in most of the household. The Indian mangoes are known for the thick flesh and thin skin with amazing sweet fruity aroma which no one can resist.

I made mango lassi to finish off my family weekend lunch and had some leftover which i creatively put in the popsicles mould with some diced mangoes as well. The diced mangoes add texture to the smooth pureed mangoes and creamy yogurt. Another good way to enjoy your mango lassi on the go.

Ingredients

2 mangoes
2 cups granulated white sugar
1 cup Greek yogurt
1 cup water
1/3 cup diced mangoes
2 pods cardamom,crushed


Methods

In a heavy bottom pan, over a medium flame, combine sugar,crushed cardamom pods and water. Stir till sugar dissolved and boil for 2 minutes. Turn off the flame and let the sugar syrup to cool.

Cut the 2 mangoes into chunks, add 2 tbsp sugar syrup and puree till smooth and creamy.

In a bowl, add Greek yogurt and 2 tbsp sugar syrup.

Pour the prepared Greek yogurt mixture into the bottom of popsicles mold. Freeze for 5 minutes for the yogurt to firm. Meanwhile, add the 1/3 cup of diced mangoes to the pureed mango mixture and stir to combined.

Remove the popsicles from freezer and pour in the mango mixture on the top of frozen yogurt mixture.

Store in the freezer for 3-4 hours until firm.

To remove the popsicles from the molds, simply run under warm or tap water till they are easily released.

Your mango lassi popsicles are ready to be enjoyed

Pandan Coconut Tart/Screwpine Coconut Tart

I bought a fresh bunches of screwpine leaves during my weekend marketing routine for my rice dish. After using some for the dish, i still got few leaves left in my fridge and decided to combine it with coconut flakes to make pandan coconut tart. I started to grind my fresh pandan leaves and amazed with the bright green extract of the leaves. The heavenly smell of fresh pandan juice goes well with sweet coconut flakes which i decided to fill my cute tart moulds.

I didn't use green food coluring for my coconut filling as i had a vibrant green extract of my fresh pandan leaves but if you wish, you can use few drops of them for an attractive green.  If you couldn't get fresh pandan leaves no worries, you still can prepare the tart with the help of green food coluring and bottled pandan flavour which is easily available in the market. The end result is almost as satisfying as the fresh extract of pandan.

For The Pastry

2 1/3 cups all purpose flour
1 egg
2 tbsp cornstarch
1/4 cup sugar
2/3 cup cold butter,diced
1/2 tsp salt


For The Coconut Filling

2 cups fresh grated coconut
1 tbsp custard powder
1/3 cup melted butter
2 eggs
1/2 cup granulated white sugar
2 tbsp condensed milk
3 screwpine/pandan leaves
2-3 drops apple green coluring(optional)

For Garnishing

Red cherries,chopped


Methods

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

In a bowl, sift together flour,salt and cornstarch. Add in the sugar and mix well to combined. With your finger tips rub the cold diced butter into the flour mixture to get a crumble texture.

Add the egg and knead to form a dough. Flatten the dough into disk and cover with cling wrap. Refrigerate the dough for 30 minutes.

In a blender, blend screwpine/pandan leaves with 1/3 cup of water for 1-2 minutes. Strain the juice. Measure 3 tbsp of pandan juice.

In another bowl, ,combine together 3 tbsp of extracted pandan juice, grated coconut,custard powder,melted butter,eggs,sugar and condensed milk. Mix well. This is the time to add the apple green colur (if using)

Remove the pastry from the fridge and divide the pastry into 12 equal balls. Press the dough evenly into the bottom of the tart mould and press it all the way up to completely cover the mould. Trim edges for a neat finishing.

Fill the tarts with coconut filling and with the excess flour from the trim edges, form into 2 short logs and place on the tart overlapping into one another. Bake for 30-35 minutes or till lightly golden.

Cool the tarts for 5 minutes and unmould the tarts and cool completely on wire rack.

Garnish with red or green cherries

Serve with a hot cuppa of tea

Notes

• If you can't get fresh grated coconut, replace it with store bought moist Hawaii coconut flakes

Sweet Pidi Kozhukattai/Rice Flour Sweet Dumpling

Sweet pidi kozhukattai is one of Lord Ganesha's favourite. I made this on Ganesha chathurthi as an offering to the Almighty. This is my first attempt with this sweet dish and i should say it was a success. This traditional Indian sweet is easy to prepare in a jiffy.

The moong dhal added into the dough gives a wonderful texture and flavor to the dish. If you can't get moong dhal in your local market, just omit it from the recipe as it is totally optional. Use a good quality of rice flour to get an excellent end result.This is a healthy and gluten free recipe that you can easily pack for your kids lunch box.

Ingredients

1/2 cup rice flour
1 1/4 cups water
1/4 cup grated jaggery
3 tbsp splitted moong dhal (optional)
1/3 cup water, to cook the moong dhal
1 tbsp grated fresh coconut
Pinch of cardamom powder
Oil to grease



Methods

Soak the splitted moong dhal for 30 minutes. Boil the dhal with 1/3 cup of water till soft and tender

Dilute the jaggery in 1 1/4 cups of water and strain to remove impurities.  In a non stick pan, boil the syrup with cardamom powder.

Reduce flame to medium-low and add the rice flour and mix well. Stir continuously till the mixture leaves the side of the pan and form a mass.

Add the grated coconut and cooked moong dhal and mix well to combine. Remove from heat. Transfer to a bowl and cover the bowl with cling film for 5 minutes

Meanwhile, boil water in a steamer. Grease hand with little oil, pinch a small portion of the dough and make cylindrical shape. Press it lightly with your fingers to get the finger prints on the dough.

Steam the prepared dough for 10 minutes

Sweet pidi kozhukattai is ready to be served


Notes

• Idiyappam flour can be replaced with rice flour

• Always keep the dough covered while you working on it to avoid the dough from drying

• The jaggery should be watery do not boil the jaggery to syrup consistency

• The water quantity depends on the quality or brand of rice flour. Different quality and brands requires different quantity of water to make a soft dough

Crepe Suzette Without Alcohol

The sauce for crepe suzette usually made with Grand Marnier and being a non alcoholic i tried to omit alcohol in the dish by creating additional citrus flavour by adding orange blossom water. This French crepes makes an excellent breakfast with the bursting citrus flavor. The lightly sweetened thin crepes glazed with freshly squeezed orange sauce, is easy to prepare. The name might sound exotic to an ordinary crepe but it only requires simple ingredients and a very simple method to dish up


Ingredients

For The Crepe

1 cup all purpose flour
2 large eggs
1 1/2 cups milk
1/2 tsp salt
1/2 tsp sugar

For The Suzette Sauce

2 tbsp sugar
1/3 cup freshly squeezed orange juice
1/4 cup butter
1/4 grated orange peel
1 tbsp orange blossom water(optional)


Methods

In a blender, blend together flour,eggs,milk,sugar and salt for 30 seconds.

Over a medium flame, heat butter in a frying pan. Using a small ladle, pour the batter into the center of the pan and swirl to spread evenly. Cook for 2 minutes. Flip the crepe to cook the other side for 30 seconds

Remove from pan and transfer into a plate. When the crepe cools down, fold the crepes into triangle

Repeat the process with the remaining batter.

To prepare the suzette sauce, heat a pan over low-medium heat. Add butter,orange juice,sugar. orange blossom water and orange peel. Stir till sugar dissolve,

Cook for 5 minutes or till the sauce thickens. Add the folded crepes into the sauce and gently stir till the crepes well coated with the orange sauce. Switch off the flame

Transfer the crepes into a serving plate and drizzle with more sauce


Notes

• Orange blossom water can be found in shop selling Middle Eastern goods. 

Tindora/Ivy Gourd Stir Fry

My first encounter with tindora was, when i saw them at a vegetable vendor in what we call as Pasar Malam or night market. At first i thought it was baby cucumber and when i had a a closer look, i started to question the vendor. That is how i know this little cucumber look alike is known as ivy gourd or tindora. Totally a new experience for me to bump into this babies which i never come across before.

Bought some home and the very next day i started to stir fry them exactly the same way i stir fry cucumber with the basic Indian spices use for stir frying. To my surprise, the dish turns out amazing and tastes similar to cucumber. The tindora were slightly crunchy, with a little note of spicy and the lemon juice make all the difference. Overall, my first experience with tindora turns out to be excellent.

Ingredients

1/4 kg tindora/ivy gourd, wash and cut into slices
1 medium onion,chopped
2 cloves garlic,chopped
1/2 tsp garam masala powder
1/2 tsp lemon juice
1 tsp cumin seeds
3 dry red chillies
2 tbsp oil
Pinch of asafoetida
Pinch of turmeric
Salt to taste


Methods

Heat oil in a pan  over a medium heat, add cumin seeds. Once cumin seeds splutters, add chopped onion and garlic. Cook till onion turns translucent.

Add dry chillies and fry for 12-15 seconds. Add the tindora and hing. Stir well. Add salt and turmeric powder. Mix well till combined.

Stir contuniously for 3 minutes. Sprinkle with little water and reduce flame to low-medium. Cook for another 20-25 minutes by stirring in between to prevent the tindora from burning.

Add in the garam masala powder and lemon juice. Stir and turn of the flame.

Serve with hot white rice and curd

Asian Coconut Tart

This is the tart that we usually find in any oriental bakery in the olden days but now, coconut tarts can be found in bakery all across the globe. Being a Malaysian, coconut is what i'm grown up with. Easily found in the form of fresh coconuts or dried up version, every household in the country always have beautiful off white flaky grated coconut in their fridge and i'm not exceptional.

Usually, i'll use my coconut for my curries but today i decided to go for a dessert. I combined the sweet,and creamy coconut flesh with buttery and flaky pastry. I know...i know its too good to resist and that is the valid reason i'm making it. I'm not fond of coconut tarts sold in bakery as they taste far too sweet or the coconut filling are often not fresh and. I'm glad i made this tart that truly satisfied my search for a perfect coconut tart.


Ingredients

For The Pastry

2 1/3 cups all purpose flour
1 egg
2 tbsp cornstarch
1/4 cup sugar
2/3 cup cold butter,diced
1/2 tsp salt


For The Coconut Filling

2 cups fresh grated coconut
1 tbsp custard powder
1/3 cup melted butter
2 eggs
1/2 cup granulated white sugar
2 tbsp condensed milk

For Garnishing

Red/green cherries,chopped


Methods

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

In a bowl, sift together flour,salt and cornstarch. Add in the sugar and mix well to combined. With your finger tips rub the cold diced butter into the flour mixture to get a crumble texture.

Add the egg and knead to form a dough. Flatten the dough into disk and cover with cling wrap. Refrigerate the dough for 30 minutes.

In another bowl, combine together grated coconut,custard powder,melted butter,eggs,sugar and condensed milk. Mix well.

Remove the pastry from the fridge and divide the pastry into 12 equal balls. Press the dough evenly into the bottom of the tart mould and press it all the way up to completely cover the mould. Trim edges for a neat finishing.

Fill the tarts with coconut filling and with the excess flour from the trim edges, form into 2 short logs and place on the tart overlapping into one another. Bake for 30-35 minutes or till lightly golden.

Cool the tarts for 5 minutes and unmould the tarts and cool completely on wire rack.

Garnish with red or green cherries

Serve with a hot cuppa of tea

Notes

• If you can't get fresh grated coconut, replace it with store bought moist Hawaii coconut flakes

Fennel Egg Curry

I first tasted fennel egg curry at my aunty's house. It's a little bit different from the usual egg curry i tasted before and instantly copied down the recipe from her. When i browsed the recipe in the net, it all sounds similar and i decided to give it a try.

Fennel is something that either you love or hate it. The crunchy and slightly bitter fennel adds a divine flavour to the curry but, be careful not adding too much if you don't want to end up with bitter taste curry. I love the slightly thickened consistency of the gravy which comes from the grated coconut. Pour a generous amount of the gravy on top of hot white rice and enjoy every bit of it.

Ingredients

4 eggs, boiled and cut into halves
4 tbsp grated coconut
1 green chilly
1 cup water
2 medium onion,chopped
2 tomatoes,chopped
3/4 tsp fennel seeds
1/2 tsp mustard seeds
1 tsp red chilly powder
1 tsp coriander powder
1/4 tsp garam masala powder
2 tbsp oil
Salt to taste
Coriander leaves


Methods

Heat 1 tbsp oil in a pan and saute green chilly and onion till wilted. Add chopped tomatoes and saute for 3 minutes. Remove from flame, let it cool.

Grind the sauteed onion mixture with grated coconut into a paste.

Heat remaining 1 tbsp oil in a pan and add the fennel and mustard seeds. Once the mustard seeds splutters add
grounded paste, coriander powder and chilly powder. Saute for 4 minutes. Add salt,water and let it to boil

Reduce flame to medium, add the halved eggs, garam masala powder and cook for 5 minutes.

Remove from heat and garnish with coriander leaves

Serve with white rice

Loukoumades-Greek Doughnuts

Loukoumades is known as Greek doughnuts. Bite sized doughnuts drizzled with sweet honey, sprinkled with cinnamon powder and topped with chopped walnuts. This is a fluffy,golden and crispy doughnuts served all over Cyprus.

Loukoumades often sprinkled with chopped nuts or sesame seeds and sometimes dipped into melted chocolate. Sweet and airy doughnuts perfect with a cup of Greek coffee

Ingredients

3 cup all purpose flour
1 cup lukewarm milk
4 tbsp olive oil
1 cup lukewarm water
1 tbsp active yeast
2 tbsp sugar
1 tsp salt
Oil for frying

For The Glaze

1 1/3 cup honey
1/3 tsp cinnamon powder
2 tbsp chopped walnuts


Methods

In a  large bowl, combine together water,sugar and yeast. Stir and keep aside for five minutes or till it becomes foamy

Into the same bowl add the flour,salt,milk and olive oil. Whisk well till the batter smooth and without lumps. Cover the bowl with cling wrap and rest it in a warm place for 1 hour.

Heat oil in a frying pan over a high flame. Using a tablespoon, spoon out the batter into the hot oil and fry till it turns golden brown on all sides. Flip and cook the dough both sides so that the loukoumades cooks evenly.

Using a slotted spoon, remove the loukoumades on a kitchen towel to remove excess oil.

In a small pot, heat the honey.

Place the loukoumades into a platter drizzle with heated honey, sprinkle with cinnamon and chopped walnuts


Notes

• Do not boil the honey, just heat it for 1 or 2 minutes

• This is the a sticky dough, for a easy way to soon the batter into a hot oil, dip the spoon in water before scooping the batter everytime.

• It is important for the oil to be really hot before frying the loukoumades. Drop a little of the batter into the oil the oil is ready once the batter sizzles.

Raisin Challah Bread

Challah bread is traditional beautifully braided Jewish bread enjoyed during Shabbat. Everyone should bake this bread at least once in their kitchen. This is a rich egg bread often sprinkled with poppy seeds,sesame seeds, kosher or sea salt.

I love the golden brown egg wash crust which is of course contribute to a beautiful presentation. Challah bread can be braided into three,four or six and i opted for a simple three braided bread. Serve with butter and jam or a dollop of cream

Ingredients

4 cups all purpose flour
1 tbsp active yeast
1/4 cup honey
2 large eggs
6 tbsp vegetable/canola oil
1 tsp salt
1 tbsp sugar
1/2 cup lukewarm water
1/3 cup raisins

Glaze
1 egg
1 tbsp cold water
1 tsp kosher/sea salt

Methods

Line a baking tray with parchment paper, keep aside

In a bowl, add yeast,sugar and water. Stir and let it stand for 5 minutes or till foamy

In a large bowl, sieve flour and salt. Add the yeast mixture,eggs,oil, raisins and honey and mix well. Knead till the dough is soft and smooth.

Place the dough in a large greased bowl and cover with cling wrap. Place the dough in a warm place and let it rise for 1-2 hours

Knock down the dough too release trapped air and transfer it to a clean work surface, lightly dusted with flour.

Divide the dough into three pieces, shape each pieces into a 16'inch log. Place the strands parallel to one another and pinch the ends together

Starting with the strand to the right, move it to the left over the middle strand. Take the strand on your left, cross it over the middle strand. Repeat crossing the right over the middle strand and right with the middle strand again. Repeat the process till loaf is braided and pinch the ends together. Fold the ends underneath the braided dough.

Cover the braided dough with cling wrap and let it rise for 30 minutes in a warm place.

Place the loaf on the prepared baking tray and brush with egg wash. Sprinkle with kosher or sea salt.

Preheat oven at 350'F or 175' C and bake for 15 minutes and rotate the baking tray 180 degree, continue baking for another 15 or 20 minutes or till the bread turns rich golden in colour.

Cool on a wire rack for 1 hour.

Slice and serve with butter and jam over cup of tea or coffee


Notes

• Its important to rotate the baking tray through 15 minutes of baking for the bread to bake evenly.

• Every oven records a different heat. You can use heat thermometer to read your oven temperature. 

• Cover the bread with aluminium foil after 20 minutes of baking and continue baking for another 10 minutes  if your bread turns too dark 

Chocolate Hazelnut Phyllo Cups

I just love to play with my muffin tray and this time i dumped my phyllo sheets into the muffin moulds to make my phyllo cups. In less than 12 minutes your beautiful phyllo cups are ready to be filled with any of your favourite fillings.

I choose chocolate hazelnut combo to fill my phyllo cups. Chocolate and hazelnuts, a combination that you won't go wrong. The smooth melted chocolate stirred with toasted chopped hazelnuts and filled into a crispy golden phyllo pastry, guarantee to make you drooling. With fresh strawberries in the fridge, i opted to garnish my phyllo cup with this red ruby. Feast for the eyes and palate.

Ingredients

8 frozen phyllo pastry sheets, thawed
1 cup semisweet chocolate chips,chopped
1/2 cup butter,melted
1/4 cup whipping cream
1/3 cup hazelnuts
1 cup of water(for double boiling)
Strawberries for garnishing


Methods

In a frying pan, toast the hazelnuts and coarsely chopped. Keep aside

Preheat oven at 375'F or 190'C. Grease a 6 mould muffin tray.

Line each muffin tray with a phyllo sheet and brush melted butter. Top with another sheet and brush with more melted butter. Repeat the process with the remaining phyllo sheets. Trim the excess sheets, allowing the edges to ruffle and extend above the cup rims.

Bake for 9 minutes or till the phyllo cups are golden. Let it cool on a wire rack for 10-12 minutes.

Simmer 1 cup of water in a medium pot, place a heat safe bowl on top of the pot making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl and stir with spatula till the chocolate melted and add cream. Stir till smooth. Remove from heat and the chopped hazelnuts. Stir well.

Spoon the chocolate mixture into the phyllo cups and garnish with fresh strawberries


Notes

• When lining the muffin tray with phyllo sheets, make sure each muffin cups filled with 4 phyllo sheets respectively

• Brushing each layer of phyllo sheets with melted butter is a must to prevent the phyllo cups from cracking while baking

Watermelon Slurpee

Looking for something easy to prepare in less than five minutes? Stop there. Your search ends here. This watermelon slurpee can be prepared within five minutes with five simple ingredients. An incredibly lush and smooth slurpee to quench your thirst. Do not skip the salt, just a little pinch of salt goes a long way in this drink. Great treat to cool off the summer heat and definitely a thirst quencher



Ingredients

1 1/2 cups diced seedless watermelon
1/2 cup ice cubes
1 tbsp granulated white sugar
2 tbsp lime juice
Pinch of salt
Mint leaves for garnishing


Methods

In an ice cube blender, combine together ice cubes,diced watermelon,sugar,lime juice and salt.

Blend well till smooth

Pour into serving glass and garnish with mint leaves

Notes

• Make sure to use an ice cube blender. Blending ice cubes in ordinary blender tend to damage your machine