Salted Egg Pumpkin

Salted egg pumpkin as the name suggested is has pumpkin and salted egg. As easy as that. Bought a large golden pumpkin smells just like honey. I just couldn't resist from picking a large one. Pumpkin and salred egg really compliment each other and goes well with plain rice. Its sweet,rich,salty and delicious.

Ingredients

200g pumpkin,sliced
2 tbsp salted egg powder
6 tbsp evaporated milk
1 tbsp chopped scallion
Oil for frying

Methods

Heat oil in a wok and deep fried the pumpkin slices till tender.

Transfer to a plate lined with kitchen towel to drain excess oil.

Heat a tbsp oil and add the salted egg powder. Fry on low heat for 30 seconds.

Add evaporated milk and stir. Add the fried pumpkin slices, stir. Cook for 1 minute.

Transfer to a serving plate and sprinkle with chopped scallion.

Serve hot.

Pandan Cotton Cake

A super easy and simple cake recepi without much hassle which one can prepare in a jiffy minus the baking time. This recepi is an ideal for people who are always on the run yet, want to have a freshly home baked cake. I love this cotton cake recepi due to it's simplicity and the light texture that goes well with the name. Soft,light,spongy and delicious cake to bake for your loved ones to go with a hot cup of coffee or tea. The coconut flakes enhance the flavor and texture of the cake on every bite. Give it a try and i'm sure u'll love it as much as i do.

Ingredients

3/4 cups self raising flour
3 large eggs (room temperature)
1/4 cup buttermilk (room temperature)
1/2 cups granulated white sugar
1 tbsp ovellete
1 tsp pandan emulco
3 tbsp vegetable oil
4 tbsp dessicated coconut
1 tbsp condensed milk

Methods

Preheat oven at 180'C or 350'F..

In a large bowl, add flour,sugar,pandan emulco,condensed milk,ovellete,eggs,dessicated coconut and buttermilk. Beat till the mixture doubles in volume approximately 1 minute. Do not over beat.

Line an 8"inch baking pan with parchment paper and pour over the cake batter.

Bake for 50 minutes or till a skewer insert in the center of the cake comes out clean.Reemove from oven

Cool completely before slicing

Butter Lemon Fish

Fish will be my most favourite seafood and that's the reason why steamed fish or deep fried fish in variety of sauce always make onto my dinner table. One of those are this humble butter lemon fish. If you have butter and lemon in your kitchen  nothing else matters. Yes! You just need this two ingredients to prepare a yummy sauce to dress up your deep fried fish. I used red snapper, you may try with any white flesh fish. It's  zesty & buttery..goes really well with plain rice and a stir fry vegetables.

Ingredients

2 red snappers, cleaned & washed
3 tbsp corn flour
1 tsp black pepper powder
Salt to season
Oil for deep frying

For The Sauce

Juice of l/2 lemon
3 heaped tbsp butter
1 tbsp lemon zest
Few sliced lemon

Methods

Heat oil in a wok.

Sprinkle corn flour on both sides of the fish making sure the flour lightly coated the fish.

Season both sides of the fish with salt and pepper.

Deep fried the fish till golden & crispy. Remove from wok and place the fish into a plate lined with kitchen towel to drain excess oil.

Melt butter in a saucepan and let it simmer on low flame for 1-2 minutes. Switch off the flame.

Add lemon zest and lemon juice. Stir and cover with lid for the lemon flavor to infuse the butter for 10-15 minutes.

Pour the lemon sauce over the deep fried fish and serve immediately with lemon slices.

Notes

Alwix turn off the flams before adding lemon juice.

Be extra cautious while adding lemon juice to the melted butter as it tends to splash.

Stuffed Potato Masala Bun

i first tasted stuffed masala bun during my vacation to South India. The bun was soft,spongy and on a note of savoury side. Generously stuffed with delicious potato masala similar which is not too spicy for the palate and it goes really well with the cutting chai we had from the small humble street tea shop along the highway. The taste lingers in mouth for quite sometime to the extend of trying them at my own kitchen and i shall say the outcome was awesome. Me and the kids really love this delicious and soft savoury bun with our black tea.

Ingredients

2 cups all purpose flour
1 tsp active dry yeast
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp sugar
3/4 cup warm milk(105'c
1 tbsp butter for brushing
2 tbsp milk for brushing
1 tbsp sesame seeds for sprinkling

For Potato Masala

2 large potatoes,boiled and mashed
1 large onion,chopped
1 green chilly,chopped
1/4 cups green peas
1/4 cup chopped coriander leaves
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp garam masala
1/2 tsp chilly powder
1/4 tsp turmeric powder
1 tsp ginger garlic paste
Salt to taste
2 tbsp oil

Methods

In a bowl stir in warm milk and sugar. Sprinkle yeast and leave for 1 minute. Stir the ingredients and leave it on a warm place for 10 minutes for the yeast to bloom.

Combine all purpose flour,salt,baking powder and baking soda and stir well. Add the activated yeast mixture to the dry ingredients. Mix well and knead the dough for a good 15 minutes on a clean surface dusted lightly with flour. You may use stand mixer fitted with paddle hook for the kneading as well.

Transfer the dough onto a large bowl greased with oil and cover with clean kitchen towel and place in a warm place for the dough to double up in size for approximately 90 minutes.

Meanwhile, start making the masala stuffing by heating a wok with oil. Add mustard seeds, once mustard seed splutters  add cumin seeds and chopped onion. Sute till onion turns soft. Add ginger garlic paste and saute for 30 seconds and add chilly. Add chilly powder,turmeric powder,garam masala powder. Saute till the raw flavor leaves.

Add boiled green peas ,coriander leaves and mashed potato. Stir well till all the ingredients combined. Transfer to a bowl to coo.l.

Divide dough into 10-12 equal sized balls.Flatten the ball and fill with 1 tbsp of stuffing and seal all sides. Repeat the process with remaining dough.

Place the dough covered with clean kitchen towel in a warm place for 30 minutes to proof.. Brush with milk and sprinkle with sesame seeds.

Bake in a 400'F or  preheated oven for 15-20 mins . Remove from oven brush with butter while the buns are still hot.

Enjoy hot or warm with a cuppa

Banana Chocolate Chip Bread

I spotted cute little bananas in a wet market after sending my daughter to her class. My impulse buying landed me with this delicious and super moist banana bread. Love the simplicity of this beautiful loaf with just simple ingredients and can be don in jiffy minus the baking time. The sweet fragrance of ripened banana lingered in every corner of the house The chocolate chip enhance the taste of the banana bread and lends texture on every bite.  This sweet banana bread makes as a perfect tea time treat or for breakfast with a genereous slab of butter.

Ingredients

2 cups all purpose flour
1 cup chocolate chips
3 ripe bananas,mashed
3/4 cup granulated white sugar
1/4 cup plain yogurt
6 tbsp butter,melted & cool to roo  temperature
2 large egg at room temperature,whisked
1/4 tsp salt
3/4 tsp baking powder
1 tsp vanilla extract

Methods

Preheat oven at 350'F or 180'C. Grease an 9'inch loaf pan and keep aside.

In a large bowl, whisk melted butter,mashed butter,yogurt,eggs,vanilla extract and sugar.

In another bowl, combine all purpose flour,salt and baking powder.

Add the wet ingredients into the flour mixture and fold gently.

Fold in the chocolate chips and mix till just combined.

Pour the batter into the prepared loaf pan and bake for 52-55 minutes or till a skewer inserted into the center comes out clean.

Remove from oven and cool let it cool completely.

Slice and serve.

Cornmeal Thin Waffle

Waffles..the name itself sounds delicious. Just imagine waking up to the smell of crispy waffle on the Sunday morning. The lightly toasted waffles sprinkled with confectioner's sugar and topped generously with berries indeed something to look out for a great weekend breakfast. Instead of making an ordinary waffles, i added cornmeal to the basic waffle batter for a extra kick. The cornmeal gives the waffles the much needed crispiness and texture. The waffles were thin,crispy,golden and light. So next time when you have cornmeal in your pantry do give this cornmeal waffle a try and I'm sure you'll love them.

Ingredients

1 1/2 cup all purpose flour
1 1/2 cups buttermilk
1/2 cup butter,melted
1/2 cup cornmeal
1 tbsp honey
2 eggs
1/2 tsp cinnamon powder
1 tbsp vanilla extract
1 tbsp baking powder
1/2 tsp salt

For Garnishing

Blueberries
Strawberries
Confectioner's sugar


Methods

In a mixing bowl, combine all purpose flour,cornmeal,salt,cinnamon powder and baking powder.

In another mixing bowl, whisk together buttermilk,melted butter,eggs and honey.

Add the flour mixture into the wet ingredients and stir until just combined. Do not over mix its ok if there's a little lumps in the batter.

Preheat waffle iron. Scoop 1/4 cup of the batter and cook the waffle till crispy and golden.

Repeat with the remaining batter.

Stack the waffles, sprinkle with confectioner's sugar and garnish with strawberries and blueberries

Punjabi Egg Curry

Indian food are not just briyani,tandoori or nan. The food culture are diverse and countless with countless gravies,roti,sabzi,rice varieties and drinks. One of such dish are the the ever delicious lip smacking Punjabi egg curry which goes very well with Indian flat bread or rice. Its spicy,tangy and full of flavor. The masala used in this recipe are what we usually have in Indian households and can be found easily in any Indian groceries. Be extra cautious with the spices as Indian spices tend to be strong in flavor.I simply love this egg curry with hot white rice or better still the left over curry goes well with Indian roti.

Ingredients

4 boiled eggs.lightly slit
3 tomatoes,finely chopped
2 medium onions,finely chopped
1 green chilly,slit
1 1/4 cup water
1 tbsp coriander,chopped
1/4 tsp kasturi methi/fenugreek leaves
1 tsp ginger garlic paste
1 tsp red chilly powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp garam masala powder
3 cloves
1'inch cinnamon stick
1/2 tsp cumin seeds
1 bay leaf
3 green cardamom pods
1/2 tsp sugar
Salt to taste
2 tbsp oil

Methods

In a pan, heat oil and saute bay leaf,cumin seeds,cloves and cardamom pods for 30 seconds. Add chopped onions and saute till translucent.

Add ginger garlic paste and green chilly. Saute till fragrant. Add in the chopped tomatoes and cook till the tomatoes soften.

Add turmeric powder,coriander powder,chilly powder and garam masala powder. Fry till the raw smell leaves.

Pour in water and stir well. Cook till oil separate. Season with salt and sugar. Add the boiled eggs and kasturi methi.

Cover with lid and cook for 2-3 minutes. Sprinkle with chopped coriander leaves and lemon juice.

Serve hot

Coconut Strudel

This recipe came out all of sudden when I'm trying to finish up freshly grated coconut in my refrigerator. Little i know it will turn out to be a huge success among my girls as they love the crispy dough and sweet coconut filling. The brown sugar lends a smokey molasses flavor to the filling with a little hint of rich and creamy coconut texture. U may substitute fresh coconut with dessicated coconut or moist Hawaiian dessicated coconut which available in market works very well in this recipe. Instead of trying the usual apple or peach strudel thus coconut strudel indeed a twist to ordinary strudel.

Ingredients

For The Dough

2 cups all purpose flour
1 /2 cup butter,room temperature
1/2 cup cream cheese,room temperature
2 tbsp milk

For The Filling

3/4 cup + 2 tbsp shredded coconut
1/2 cup chopped walnuts
1/2 cup golden raisins
1/2 cup brown sugar
1/2 cup water
Pinch of salt

Methods

For The Dough

Preheat oven at 350'F or 180'C and line a baking tray with parchment paper. Keep aside.

Using a hand mixer/stand mixer, beat butter and cream cheese till combine. Add the flour and beat till well combined. Form the dough into a disk and wrap with cling film. Refrigerate for 30 minutes.

Lightly dust a clean working surface with flour and divide the dough equally into 10 and roll out each into a 1/2 inch thick rectangle.

Carefully, place a tablespoon of the filling and roll the dough lengthwise. Place the dough in a baking tray. Brush with milk and sprinkle with shredded coconut.

For The Filling

In a pan add water and brown sugar. Sir till the brown sugar dissolved completely. Add chopped walnuts,raisins and shredded coconut.  Season with salt and stir well. Cook till the mixture thickened. Keep aside

Bake for 30 minutes or till golden. Remove from oven and serve warm

Bombay Ice Halwa

if you ever wanted to try a totally innovative halwa, Bombay ice halwa is the right thing to make to impress your family and friends. As for me, this ice halwa is super cool to make and to dish out and seeing the kids excitement was awesome. I made this Bombay ice halwa as prasadham for Ugadhi and i love the creativity of peel off halwa. The vibrant is a feast for eyes and the chopped nuts enhance the flavor and taste of this delicious halwa. I used pistachios and almonds you may use any nuts as your liking.

Ingredients

2 cups  + 6 tbsp whole milk
1/4 cup corn flour
1 cup sugar
1/4 cup + 2 tbsp ghee
1/2 tsp cardamom powder
1/4 cup chopped nuts
Pinch of yellow food coloring
Pinch of saffron


Methods

Add 2 tbsp milk to saffron and keep aside.

Dilute cornflour with remaining 5 tbsp milk. Keep aside.

Boil milk in a pan, add sugar, saffron diluted in milk and yellow food coloring. Stir till sugar completely dissolved. Add cardamom powder and stir.

Reduce heat to medium=high and add diluted corn flour and keep stirring.

Add ghee and continue stirring till the mixture thickened.  Cook till the mixture leaves the sides of the pan and form a big mass on the pan.

Add 2 tbsp ghee and cook for 2-3 minutes.

Spoon the mixture over a parchment paper greased lightly with ghee, top with another parchment paper. Using a rolling pin, gently roll into a medium thin. Remove the top parchment paper and sprinkle the halwa with chopped nuts.

Gently place back the parchment paper and roll lightly for the nuts to stick to the mixture. Let the halwa cool for 1-2 hours.

Remove the top parchment paper and using a sharp knife, slice into squares.

Serve

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