White Chocolate Apricot Loaf

When it comes to shopping for baking ingredients, i can be completely greedy and grab whatever my eyes laid upon. I have this excitement on impulse buying whenever i'm in a shop selling baking ingredients and i absolutely couldn't resist the urge of filling my shopping cart full. That's how i ended up with few packets of dried apricots and the reason of buying them more than i intended to simply they are really catchy with vibrant orange colur and i shall have them. The apricots sit in my pantry for couple of weeks before i start looking for recepis using dried apricot in them. I bumped into this easy white chocolate and apricot loaf while surfing the net and gave it a try.

I shall say this is really and easy,effortless loaf recepi which require a very minimal time to prepare and the result are absolutely wonderful. I made this beautiful loaf for an afternoon tea to serve my family and the kids love them to the core. The sweetness of white chocolate are well balanced with the tartness of dried apricot The loaf goes well with black tea.

Ingredients

3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter,room temperature
3 eggs, room temperature

3/4 cup castor sugar

1/2 cup white chocolate chips
1/3 cup pecan nuts,chopped
1/2 cup dried apricots.chopped

Methods

Preheat oven at 160'C and line a 9'inch loaf tin with parchment paper

In a bowl add flour,salt and baking powder. Stir to combine.Keep aside.

Using a stand/hand mixer, beat together butter and castor sugar till light and fluffy.

Add eggs one at a time and beat after each addition.

Add flour mixture and beat till combined. Using a spatula, fold in the chopped apricots,pecans and white chocolate chips. Mix till well combined.

Pour the batter onto a prepared loaf pan and bake for 25-30 minutes till golden or until a skewer insert in the middle of the loaf comes out clean.

Cool on pan for 5 minutes before transfer to a cooling rack to cool completely.

Slice and serve with a cup of tea or coffee

Coconut Milk Coffee

I got a chance to taste this delicious coconut milk coffee during my vacation to Vietnam. We dropped by at ABC bakery in Ho Chi Minh city after reading so many good reviews on their bread and pastries especially croissants. Being a die hard fan of croissant i definitely don't want to miss the chance to visit this famous bakery. The bakery serve huge choice of assorted bread,buns,croissants and cookies. Their breakfast combo menu is an ideal choice for tourist and locals to sit and enjoy their baked goodies. I 101% agree with all the positive reviews i read online and their croissants are to die for. Butter,flaky,soft and so many choices to choose.

Enough talking about their pastries lets get into their coffee. I choose coconut milk coffee from their breakfast menu as the name sounds a little exotic for me. The moment i sipped into the coffee it was heaven on a mug. The coffee are creamy,rich and tastes divine. You could taste the coconut milk in the coffee and i;m talking about the freshly squeezed coconut milk not the stuff we get in packets which mixed with cornflour to thicken. Coconut milk are healthier options to condensed or evaporated milk which is a plus point. The coffee was so good till i had the delicious coconut milk coffee thruout our 3 days stay there. The memory of the coffee are too tempting which i decided to make my very own coconut milk coffee at home. Here's the recipe for delicious,creamy and healthy version of morning cuppa.

Ingredients

1 cup thick coconut milk
1/2 cup coconut sugar/brown sugar
1 tsp vanilla extract
1 cup espresso/strongly brewed coffee

Methods

In a saucepan, over medium heat add  coconut milk and sugar. Stir till sugar completely dissolved.

Reduce heat to low once the coconut milk started to evaporate. Add vanilla extract and stir.

Remove from heat.

Pour the prepared coconut milk mixture to your strongly brewed coffee or espresso.

Serve hot or add ice cubes to enjoy a cold coffee.

Notes.

I did not add sugar to my coffee as i find the coconut sugar in the coconut milk are perfect for my taste bud. If you are a sweet tooth you may add sugar to your coffee to suit your taste.

Store the coconut milk mixture in an airtight jar and keep in refrigerator. Stays good for 2-3 days

Millet Ponggal

This is the first time I'm making dessert with millet reason being I'm too conscious about the outcome. The feeling of whether it will turn out good or not is always at the back of my mind. When i went for grocery shopping i found a packet of little millet and bought it on impulse. Instead of using the millet in a tricky dessert i opted for a easy and simple millet ponggal.

Millet could be a great substitute to rice and much healthier option for weight watchers. I added kesari powder or yellow food colouring to attract my kids. You may add saffron diluted in milk or just leave it as it is. The mixture will become thickens as it cools and perfect,healthy,delicious ponggal ready to be served

Ingredients

1/4 cup millet
3 cups whole milk
2 tbsp ghee
1/2 cup granulated white sugar
6 almonds,sliced
2 cardamom pods,crushed
Pinch of sukku powder/dried ginger powder/
Pinch of yellow food coloring

Methods

Wash millet,strain and keep aside.

Heat ghee in a pan and fry the almonds till golden. Keep aside

In a pan, boil milk for 7-8 minutes. Add the millet and cook for approximately 9-10 minutes.

Add sugar and stir Cook for 5 minutes till the milk thickens.

Add the fried almond,sukku powder and crushed cardamom pods. Stir. Remove from heat.

Serve warm.

Akkaravadisal

This lovely Iyengar style sweet rice dessert is popular South Indian festive delicacy. I came across of this dessert so many times but yet to make (for no special reason of course). Akkaravadisal is a creamy and rich sweet rice porridge/ponggal often served in Brahmin household during special occasion  and celebration. I decided to make them for Ponggal festival and this is my first trial which came out perfectly well.

Enriched with milk and ghee this delicious treat make an ideal sweet treat as prasadam and kids will love it. This is not a dish for weight watchers but there's no harm enjoying them once in a blue moon. Once you start to devour them its hard to stop and yes, i'm talking from my personal experience. Give it a try and i'm sure you'll love them as much as i do.

Ingredients

1/2 cup raw rice
2 1/4 cups whole milk
2 tbsp mung dhal
1/2 cup grated jaggery
4 tbsp ghee/clarified butter
7-8 cashews
5-6 golden raisins
1 cup water
Pinch of cardamom powder

Methods

Heat pan with 1/2 cup of water and add the jaggery. Stir till the jaggery dissolves. Strain to remove impurities. Keep aside.

Wash and drain the rice and moong dhal. Keep aside.

Heat a tbsp of ghee and fry the cashews and raisin till golden. Keep aside.

Using the same leftover ghee, fry the rice and moong dhal for 2-3 minutes.

Add 1 cup of milk and 1 cup of water. Stir and transfer the mixture into a pressure cooker. Cook for 6 whistles. Release the pressure. Add 1/4 cup of milk and mash the rice.

Heat 1 tablespoon ghee in a pan, add the mashed rice and remaining 1 cup of milk. Add the jaggery syrup and cardamom powder. Cook for 3-4 minutes.

Add the remaining ghee,cashews and raisins. Stir and remove from heat.

Serve hot or warm.


Notes

Remove once the mixture turns to porridge consistency, it will get thickens as it cools.

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.

Cucur Badak/Sweet Potato Fritters With Spicy Coconut Filling

Cucur badak is a traditional savoury Malay kuih which is my mom's favorite and can be found in most "kuih stalls". Unlike any other snacks made of flour, this delicious local kuih are made mashed sweet potato. The name might sound funny if translated in English which is Hippotamus fritter ☺ and don't ask me why because i absolutely have no idea. Mom was very happy when i served her favourite snack as a tea time treat and i truly delighted to watching her enjoying every bite of it. Try it yourself and i hope u'll enjoy them as much as my mother does.

Ingredients

For The Dough

3 boiled sweet potatoes,peeled & mashed
1/2 cup all purpose flour
1/ tsp salt


For The Filling

1/3 cup shredded fresh coconut
3 shallots,chopped
2 cloves garlic,chopped
4 tbsp dried shrimps
1 stalk lemongrass,chopped
1' inch ginger,chopped
1 tsp turmeric powder
Salt to taste
2 tbsp oil
Oil for deep frying

Methods

Soaked shrimp in hot water for 10 minutes. Drain and keep aside.

In a bowl, add mashed sweet potatoes,all purpose flour and salt. Mix well to form a firm dough. Keep aside.

In a blender, add soaked shrimp,garlic,shallots and lemongrass into a paste.

Heat 2 tbsp oil in a pan and saute the shrimp mixture till raw smell leaves. Add the shredded coconut and season with salt. Stir and remove from heat. Keep aside to cool.

Divide the sweet potato dough into a lime sized balls. Flatten the dough using your hand into a disc and place one teaspoon of the prepared filling in the center. Secure to seal and slightly flatten the dough. Continue with the rest of the dough and filling.

Heat oil in a pan for and deep fry the fritters till golden brown on both sides. Drain excess oil on a kitchen towel.

Serve hot or warm with a cuppa.

Mutton Dhalca

My youngest daughter is a BIGGG fan of mutton and she love mutton in any form be it in curry,cutlet,masala and etc. I bought a kilo of mutton in the wet market and decide to make something special for her and that's how an idea to make dhalca came into mind. I have all the ingredients required to make dhalca at home if you have difficulty to find all this ingredients it can be easily found in Asian market or shops selling Asian ingredients. To make the perfect dhalca the mutton have to be pressure cooked till the soft and tender...it shall easily come out from the bone. The best part of mutton to cook dhalca is the bones with little flesh attach to them. All the flavor from the bones will infused the dhalca and compliment very well with all the fragrant spices added to the gravy. Serve along any flavoured rice and enjoy.

Ingredients

4 tbsp chana dhal
1/4 cup toor dhal
1 large onion,finely chopped
1 large tomato,chopped
4 brinjals,cut into 4
1 tbsp ginger garlic paste
1 tbsp tamarind paste
1 tsp chilly powder
1 tbsp coriander powder
1 tsp cumin powder
3 tsp vegetable oil
1 cup water
Salt to taste

To Marinate

1 kg mutton with bones
1/2 tsp chilly powder
1/2 tsp turmeric powder

To Temper

2 tsp oil
1 bay leaf
1 tsp fennel seeds
1 tsp mustard seeds
Pinch of hing/asafoetida
1/2;inch cinnamon stick
2 cloves
1 green chilly,slitted
1 sprig curry leaves

Methods

In a pressure cooker, add all the ingredients listed under "To Marinate". Cook for 8 whistles and the mutton tender. Keep aside.

Heat oil in a pan and add all the ingredients listed under "To Temper". Once the mustard seeds splutters add the onion and ginger garlic paste. Saute till the onion turns golden brown.

Add the chopped tomato and cook till mushy. Add the coriander powder,chilly powder and salt.

Add the toor and chana dhal along with 1 cup of water. And cook for 5 whistles. Keep aside.

Heat a pan and transfer the dhal mixture to the pan with the cooked mutton. Once the dhal mixture boiled, add potatoes.carrot and brinjals and cooked till soften

Add tamarind water and let it boil. Garnish with coriander leaves

Ghee Rice

As the name suggested ghee rice are ghee flavored rice. The ingredients for the rice sauteed in ghee and a generous amount of ghee added to the cooked rice. This delicious rice mainly prepare during Sunday lunch or any special occasion in Indian household. There are a claim that ghee will make your waist expand but the truth is pure ghee helps to burn the unwanted fat and assist in weight loss. Consume one tablespoon of pure ghee and see the changes for yourself. I prepared this flavorful rice for Sunday lunch and served with Malabar black pepper mutton curry.otak-otak and stir fry cabbage. You may add fried raisins to garnish the rice as well.

Ingredients

1 1/2  cups basmati rice
2 1/2 cups water
3 + 2 tbsp ghee
1 tsp ginger paste
1 large onion,sliced
1 green chilly,cut lenghtwise
2 bay leaves
4 cloves
2' inch cinnamon stick
2 cardamom pods
6-8 cashew nuts
Salt to taste

Methods

Wash,rinse and soak the basmati rice for 30 minutes. Drain the excess water and keep aside.

Heat 2 tbsp ghee and fry the cashew nuts till golden. Keep aside.

Fry the cardamom pods,cinnamon stick,bay leaves and cloves for few seconds. Add the onions and saute till translucent. Add the ginger paste and saute till the raw smell leaves.

Add the drained rice and stir gently (be careful not to break the grains) till well combine.

Transfer the rice mixture into the rice cooker, add 2 1/2 cups water. Season with salt and stir.

Cook the rice till done. Add remaining 3 tablespoon ghee over the cooked rice and close the lid. Leave it for 10-12 minutes.

Fluff up the rice and add the fried cashew nuts.

Serve with your favorite gravy.