Cream Bun

I'm a fan of cream bun especially something with vanilla cream and who can resist the luscious silky smooth cream piped into a freshly baked soft buns. My memory with cream buns goes a long way thru my childhood whereby, an old Indian uncle selling breads make his rounds in our neighborhood with his motorbike fully loaded with assorted loaves and buns. We kids will eagerly wait every evenings for his cream buns. The taste of buttery sweet cream buns still lingers even after so many years. Childhood  food memories remained.

Ingredients

4 cups bread flour
1 tbsp active dry yeast
1/2 cup lukewarm water
1/3 cup + 1 tsp granulated white sugar
1/3 cup butter,melted
1/2 cup warm milk
1 egg,slightly beaten
1 tsp salt

For The Buttercream

1 cup butter,room temperature
3 cups confectioners sugar
2-3 tbsp milk,room temperature
1 tsp vanilla extract
Pinch o\f salt
Chocolate chips for garnishing


Methods 

Using a stand mixer, fitted with dough hook add lukewarm water,yeast and 1 tsp sugar to the bowl. Stir and let the yeast to bloom for 5-10 mins.

In another mixing bowl, mix in melted butter,egg and milk. Add the mixture to the yeast. dd flour,salt and remaining 1/3 cup of sugar. Turn on the machine.

Place the dough in a large greased bowl and cover with clean kitchen towel. Let the dough to rest in a warm place for 90 mins.

Punch down the dough and lightly dust a clean working surface with flour. Place the dough on working surface and divide them equally into 12-15 oval shaped balls.

Place them on a baking tray lined with parchment paper. Cover the dough with  it clean kitchen towel and let it rest for another 30 mins in a warm place.

Preheat oven at 350'F or 180'C and bake the oven in the middle tray of the oven for 20 mins till golden. Remove from oven and cool the buns on cooling rack.


In a bowl of stand mixer, fitted with paddle attachment beat the butter on medium speed till smooth. Scrap the sides of the bowl as needed.

Reduce speed to low and gradually add in the confectioners sugar. Increase speed to medium and continue beating for 1-2 minutes. Add 2 tbsp milk and continue beating. The mixture shouldn't be more too runny or too thick. Add vanilla extract and salt and keep beating on high speed for another 1-2 minutes.

Make a slit on the cooled buns and piped generously with vanilla butter cream and garnish with chocolate chips

Sago Payasam

Another Indian sweets in blog today. Many of my friends requested for Sago payasam recipe in Facebook after i posted my Panguni Uthiram neiveidhaym for Lord Muruga. Delicious milky sago payasam makes a perfect prasadham as offering for God. Payasam comes in many variation semiya payasam,cashew payasam,paal payasam,moong dhal payasam and etc. One of such is,sago payasam which pops in your mouth on every gulp. The yummylicious payasam often take place at home or restaurants as a dessert after a good hearty meal. My girls particularly like this sago payasam simply because of the little soft sago bursting in mouth on every bite and who doesn't like desserts?

Ingredients

3 cups whole milk
1/2 cup sago
1 1/2 cups water
3 pods cardamom,crushed
1 1/2 tbsp ghee/clarified butter
8 cashews,broken
8 raisins
Pinch of saffron, soaked in 2 tbsp boiled milk
1/2 cup granulated white sugar

Methods

In a pot, boil sago with 1 1/2 cups water till the sago pearls turns translucent while stirring occasionally to prevent the sago from sticking to the bottom of the pan. Stain over a sieve to remove excess water. Rinse the sago with cold water and keep aside.

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

Boil min in a heavy bottomed pan Once milk comes to a boil,  reduce heat to medium and add sugar and cardamom pods. Stir till the sugar dissolved completely.

Add sago and cook for another 2-3 minutes. Add the milk soaked saffron and stir.

Add the fried cashews and raisins. Stir and remove from heat.

Serve warm or cold

Akkaravadisaal

This is my second time making this authentic Iyengar sweet called akkaravadisal. The first time i made them, my family just love it to the crore and upon their request i made it again for an auspicious day to celebrate Lord Muruga as served as "neiveidhyam" which means offering. Akkaravadisal similar to sweet ponggal wid added moong dhal which usually served as offering to God or as a sweet for any special occasions. The key to a perfect akkaravadisal is the generous amount of milk and ghee/clarified butter used in the recipe. Lovely mashed grains swim in milk and ghee and tastes heavenly on every bite.

Ingredients

1 cup raw rice
1/4 cup moong dhal
2 cups grated jaggery
5 + 1 cups whole milk
2 cups water
1/4 cup ghee + 2 tbsp ghee
Tiny bit pacha karpooram or edible camphor
12 cashews,broken
12 raisins
1/2 tsp cardamom powder
Pinch of saffron, dissolve d in 2 tbsp hot milk

Methods

In a pan, melt jaggery with 1/2 cup of water. Strain over a strainer to remove impurities.

In a frying pan, melt 2 tbsp ghee and fry the cashews and rasins till golden, Keep aside

In a deep bottomed pan, add 5 cups of milk and 2 cups water. Once milk started to boil add the rice moong dhal./. Cook till the mixture becomes mushy by stirring occasionally to avoid the milk from sticking on the bottom of the pan.  Remove from heat and mash the mixture using masher.

Boil the jaggery water and add the rice mixture to the jaggery water and stir well.  Reduce heat to medium and stir regularly till the mixture fully cooked.

Reduce heat to medium-low and add the remaining 1 cup of milk and ghee. Stir well.

Add saffron soaked milk,edible camphor and cardamom powder. Stir well and remove from heat.

Garnish with fried cashews and raisins

Notes

Be cautious while adding edible camphor as they have a very strong flavor. A tiny bit is more than enough. Do not tempt to add a pinch it will ruin the whole akkaravadissal

Cucumber Mayo Sandwich

Cucumber ,mayo sandwich is my kutties favourite sandwich. Its so simple to make and can be ready in a jiffy. If you have cucumber,mayonnaise and bread your weekday breakfast are ready. Do not underestimate this simple sandwich as its refreshing and filling. For the extra kick i added a pinch of freshly ground pepper mayonnaise. and be generous with t. This delicious sandwich will make a perfect lunch box for kids and adult.

Ingredients

6 slices white bread
1  medium size cucumber
6 tbsp mayonnaise
1/3 tsp freshly ground black pepper

Methods

Wash and slice cucumber.

Generously spread mayonnaise on each slices of bread.

Arrange sliced cucumber on one side of the bread and sprinkle with pepper. Top with another bread and cut half.

Serve.

Salted Caramel Pancake

Pancake make most of our weekdays breakfast or weekends brunch and its kids favourite too. Its soft and fluffy and comes in different varities and shapes. You may drop in some blueberries for some blueberry pancake,strawberries or banana and even chocolate chips for a wonderful treat.Maple syrup is a must for pancakes for variation, i drizzled my delicious pancakes with generous amount of salted caramel and it tastes heaven.

Ingredients

1 1/2 cups all purpose flour
2 large eggs, room temperature
1 tbsp baking powder
1 cup milk, room temperature
2 tbsp vegetable oil
1 tbsp vanilla extract
1 tsp cinnamon powder
1 tbsp granulated white sugar
Pinch of baking soda
1/3 tsp salt
Handful roasted hazelnuts,chopped
1/4 cup salted caramel sauce

Methods

In a large bowl, combine flour,baking powder,baking soda,cinnamon powder,sugar and salt. Stir to combine and set aside.

In another bowl, add oil,vanilla extract,milk and eggs. Whisk well.

Add the wet ingredients into dry ingredients and mix the batter to just combined. Do not over mix.

Heat skillet over medium heat and spray with non stick cooking spray. Pour a laddle full of the batter and cook till bubbles form and edges becomes dry approximately around 1 minute.

Carefully, flip the pancake and cook for another 2 minutes. Transfer the pancake onto a serving plate.

Repeat the process with the remaining batter.

Drizzle generously with salted caramel sauce and sprinkle with roasted chopped hazelnuts.

Spiral Pasta With Tuna Bolognese

Pasta comes in many different flavours,colurs and shapes and one of it is the spiral tri-colored pasta which is a feast for eyes. This spiral pasta is my girls favourite for their colors and shape. As for me, the pasta holds the sauce perfectly well. We used to have pasta dishes for Saturday lunch often enough to the extent i made sure we always have stock in our pantry. Nowadays, pasta make it on our dining table even on weekdays for dinner as it is easy to get them done and spare me thinking what for dinner. You may serve them as its own or with toasted garlic bread and soup for a complete meal.

Ingredients

300 g spiral pasta
1 can tuna chunks in water
4 tbsp unsalted butter
1 white onion,chopped
2 cloves garlic,minced
1 bay leaves
1 cup whole milk'
1 can whole tomatoes,finely chopped and reserve the sauce taste
2 tbsp olive oil
3 tbsp grated parmesan cheese
Salt to taste
Dash of freshly ground black pepper

Methods

In a deep bottom pan, boil water and season with salt. Add olive oil and stir. Add pasta and cook for 7-8 minutes al dente or as instructed in the package.

Drain the pasta and reserve the pasta water.

In a saucepan, melt butter and saute the onion till translucent. Add minced garlic and saute till fragrant. Add the tuna chunks and cook for another 1 minute.

Add the chopped tomatoes and the reserve sauce. Add the bay leaves and cook for 5-7 minutes on low heat. Add a ladleful of pasta water and milk. Stir well. Increase heat to medium and let the sauce simmer for 10 -12 minutes.

Season with salt and pepper.

Place pasta on a serving plate and top with bolognese sauce.

Sprinkle with grated parmesan and serve hot

Banana Nutella Toast

Banana Nutella toast makes most of the girls breakfast box for schools. I shall say this delicious toast is one of their favourite. Everytime i make them the breakfast box comes back clean and as a mother, i couldn't be asking for more. Easy peasy toast to prepare for breakfast or even brunch and it goes really well on its own without any sprinkles or drizzling. Healthy toast which you could prepare without much hassle especially on busy weekdays breakfast. I use Cavendish banana for this mouthwatering toast, you may opt for any kind of bananas of your choice.

Ingredients

4 slices white bread
2 pieces banana,sliced
4 tbsp hazelnut chocolate spread
2 tbsp butter

Methods

Lightly butter the bread slices and toast on frying pan till golden.

Once the bread cool down, spread each slices of bread generously with hazelnut chocolate spread.

Arrange banana slices on two of the bread slices and top with another bread.

Slice the bread into two and serve

Stir Fry Drumstick Leaves

We used to have a drumstick tree in our backyard planted by my grandad. The tree yields abundance amount of drumstick which we use in sambar and the green leaves goes into stir fry. The plant going viral with the scientific name of moringa  and widely use as powder or filled in clear capsules. Known to treat many illness as the leaves are rich in vitamin K,B,C,magnese and essential nutrients. The shredded coconut and urad dhal enhance the texture and flavor of this simple stir fry recepi. I could have this delicious moringa leaves stir fry along with hot white rice without any curry or side dishes and it tastes heaven.

Ingredients

2 cups moringa leaves,cleaned and washed
4 tbsp shredded coconut
1 onion,chopped
3 tbsp dried anchovies
4 tbsp peanut/vegetable oil
Salt to taste

To Temper

1 tbsp gingely oil
2 dry chilllies,torn
1 tsp mustard seeds


Methods

Heat frying pan with peanut oil and fry the dried anchovies till crispy. Transfer to a plate.

Heat gingely oil in a pan and add mustard seeds, once mustard seeds splutters add urad dhal and dry chillies. Stir and add chopped onion. Saute till the onion turns translucent. Reduce heat to low.

Add the drumstick leaves and stir. Season with salt and stir. Cook for 6-7 minutes. Add shredded coconut and cook for another 2 minutes.

Serve with white rice

Buttermilk Waffle

I have been eyeing waffle maker for quite sometimes till i came across of one via online. Immediately placed an order and once receive d them can't wait to make my very own waffles. The girls crazy about waffles and whenever we go for shopping waffle is their up most favourite snack to grab and I'm excited to thrill the girls with homemade waffle instead.

Quite easy recipe and yields awesome fluffy soft interior and crispy exterior waffles on every bite. Credit goes to the buttermilk of course but do not worry if you do not have buttermilk on hand, simply ad 1 tablespoon white vinegar or lemon juice to 1 cup of whole milk and rest it for five to ten minutes...walla your buttermilk is ready to use. Since i can't wait the efficiency of my waffle maker i made this lovely buttermilk waffle for tea time with a scoop of vanilla ice cream and drizzled with chocolate sauce

Ingredients

2 cups all purpose flour
1/2 cup melted butter
1 3/4 cup buttermilk
2 eggs,room temperature
2 tbsp granulated white sugar
2 tbsp baking powder
1 1/2 tsp vanilla extract
Pinch of salt

Methods

Heat waffle maker and lightly spray with cooking oil or butter.

In a large bowl, sieve flour,baking powder and salt. Stir and make a well, add in the buttermilk,melted butter,vanilla extract and eggs. Mix till well combined, do not over-mixed. Rest the batter for 2-3 minutes.

Scoop 1/2 cup of the prepared batter onto a waffle maker and carefully spread to cover. Cook till golden.

Transfer to a wire rack and continue the process with remaining batter.

Serve warm with scoop of vanilla ice cream and drizzle with chocolate sauce

Crispy Fried Golden Shrimps

This is one of my favourite way to cook prawns or shrimps especially when you are looking for a non saucy or gravy laced prawns. Medium sized prawns work very well for this delicious deep fried prawns recipe. I did not slit the back of my prawns as i wanted them to remain their shape after frying but if you prefer a curly shape prawns you may give little slit on the back of the prawns. It will look beautiful in their own way after all its personal preferences. The combination of three different type of flour lends a crispy and crunchy texture to the prawns. Do not skip the ice water as its important for the texture of the batter.

The dipping sauce lightly sweet and salty which goes really well with the deep fried prawns. The palm sugar balances the saltiness of the fish sauce. You may substitute palm sugar with brown sugar or granulated white sugar. I like my sauce to be spicy thus, i added chopped bird eye chillies which can be replaced with green or red chilly if you are not up to the heat. Serve the deep fried prawns hot with the dipping sauce and enjoy

Ingredients

400g prawn,deveined and cleaned
1/2 cup all purpose flour
1/4 cup rice flour
1/3 cup corn flour
1/3 tsp salt
Ice water as needed
Oil for deep frying

For The Dipping Sauce

2 bird eye chillies,chopped
4-5 tbsp fish sauce
1/3 tsp palm sugar

Methods

In a bowl, combine all purpose flour,corn flour,rice flour and salt. Stir well and add ice water to form a thick batter.

Heat oil in a frying pan, dunk the cleaned prawn into the batter making sure the prawns are well coated with the batter.

Gently drop in the prawns into the oil. Fry on both sides till golden.

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

For The Dipping Sauce

In a bowl combine fish sauce and palm sugar. Stir till the sugar dissolved. Add chopped bird eye chillies.

Serve with the prawn.

Ginger Steamed Clams

A very simple steamed clams recipe that never compromise in taste and flavor. This is one of the dish you want to prepare for your busy weekdays lunch or dinner. A side dish anyone an prepare in a jiffy with simple ingredients. Mild and fresh in taste the ingredients and preparation brings out the real taste of those plump seashells and one could taste the flavor of the sea while enjoying them hot straight from the wok. Do not miss out dipping a good chunk of bread in the gingerly soup or gravy from the seashell and enjoy the amazing flavor on every bite.

Ingredients

1 kg clams,wash and cleaned
1/2 cup water
1 onion,sliced
2'inch ginger, peeled and sliced
4 cloves garlic,sliced
1 chilly,sliced
1 sprig scallions,chopped
1 tbsp sesame oil
1 tbsp light soy sauce
1 tbsp oil
Salt to taste

Methods

In a pan over a medium heat, heat oil and saute onion till translucent. Add garlic and fry for 30 seconds.

Add ginger and chilly. Saute for another 30 seconds. Add clams and sesame oil. Stir and add soy sauce. Stir and cover with lid for 1-2 minutes till all the clams open up.

Season with salt and stir. Add chopped scallions and stir. Remove to serving plate.

Serve immediately.