Gingerbread Man

Merry Christmas everyone! Ho ho ho!!! After a long break here I comes with Gingerbread Man cookies while still celebrating Christmas holiday!
Another fun activity with my cutie son on this special occasion.  He did enjoy this activity from the beginning till the end. Importantly he proudly showed to his father and enjoyed his teatime with own made cookies.

Ingredients :
2 cups all purpose flour
1 cup brown sugar
150 gm butter
1/2 bicarbonate soda
1 tbsp. ginger powder
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
1 egg
1/2 tsp salt

Preparation Method:
Mix flour, soda, nutmeg, cinnamon, and ginger powder together in a mixing bowl. Oops don't forget to add salt too.
Add butter and sugar in a separate bowl and beat till combine. Add an egg and continue to beat till uniformly combined.
Now add the flour and spices mixture gradually till to becomes cookie dough.
Refrigerate in a cling wrap for 30 minutes. Since my son don't have such patience I did not refrigerate. Its better to keep in a chiller for 30 minutes or more for better taste.
Roll out to 1/4 thickness on a lightly floured surface and use gingerbread cutter to cut out the cookies.
Bake in preheated oven about 170 degree C for 15 to 20 minutes.
Cool in wire rack before frosting with icing sugar.

Vegetable Biryani

It has been very long time, since I cook biryani for the family. After fasting for Navarathri, just feel wanted to eat something special. Apart from that, I have another reason to publish this post. Few of my friends always asked me to post vegetable biryani. So kill two birds with one stone. I have tried few recipes before this for vegetable biryani. Finally I come out with my own recipe. There is various methods of doing biryani. Of all I prefer layering of rice and masala. And then cook in medium flame in stove top. 

Waiting for my son to sleep, Im able to post this especially to those specially requested this recipe. Enjoy!

Rice :

Basmathi Rice - 1 1/2 cup

Lemongrass - 2 bruised

Ginger - 1 inch chopped

Salt

Water 

Preparation Method:

Wash and soak the basmathi rice in water for 30 minutes. Then boil the water in a heavy bottom vessel. Add soaked rice, bruised lemongrass, ginger and salt. Let it boil to half cook. If you dont prefer lemongrass and ginger it shouldn't be any problem. They just give some flavor and aroma. Once the rice half cooked, drain the rice and keep aside.

Masala :

Spices for tempering :

1 bay leaf

2 tbsp Ghee

1 inch cinnamon 

3 cloves

1 star anise

3 cardamom

Ground Spice :

2 green chillies

1 tbsp grated coconut

handful mint leaves

handful coriander leaves

1 tsp cumin seeds

1 tsp blackpepper 

Others : 

Onion - 1 sliced

Ginger -Garlic paste - 1 tbsp

Biryani masala - 1 tbsp

Chili powder - 1 tsp

Garam masla - 1 tsp

Plain yogurt - 1/4 cup

Mix vegetables - 1 cup (cauliflower, peas, carrot, potato)

Salt

Garnish:

1 - Onion sliced

1 tbsp - Cashew nuts

1 tbsp - mint leaves chopped

1 tbsp-  coriander leaves chopped

Preparation Method :

Heat ghee in a pan. Add spices for tempering. let the aroma fills your nose. Then add the sliced onions. Saute till transluscent. Add ginger garlic paste. Stir again for the raw smell goes. Now add the mix vegetables. Reduce your flame. Cover your pan. Let the vegetable cook for 5 minutes with covered. 

Remove your cover. Add in ground paste and chili powder. Continue to mix well. Add the plain yogurt. Mix well. Taste your saltiness by adding adequate amount of salt. Check whether your potato is cooked or not. Easy way to let the vegetable cooked fast, always chopped your veggies into small chunks. Now sprinkle garam masala and biryani masala. Mix to coat well. If the vegetable masala cooked. Turn off the flame. 

Garnish:

Fry the onion and cashews and keep aside.

Now its layering time:

First take any pot, either earthern ware or pressure cooker, atake 1 tsp of ghee and smear the pot. Add first layer of rice followed by the vet\getable masala. Sprinkle some garam masala and chopped mint and  coriander leaves. Add another layer of rice and gravy. Close lid tightly so that the aroma from earthern ware can penetrate into the food.  Cook in low flame for 15 minutes on stove top. let it stand for 5 minutes. Now its time to serve with garnish. In this recipe I did not use any food cocloring. its up tou if you wanted to. 

Serve with papadam, cucumer raita and appalam. Have a try!

Eggless Strawberry Mousse Cake

How I ventured into this recipe? Its a simple story. Happened to get free taste of this cake from a newly opened bakery in Cyberjaya. Taste good. Bought a piece. Hmmm... yummylicious! and next what? Must try it out myself!  Simply wants to try eggless version since navarathri just in corner. Luckily I have some strawberries left in my chiller. When I go through few recipes, I found that it really needs ample of time to get final product. So I bake the eggless sponge cake the a night before. The same recipe which I used in baking Eggless Tiramisu cake layers. The next morning I prepared the mousse, frosting and also the glaze. Since rushing, I'm not able to wait till 4 hours to let the cake set with the mousse. It was a bit messy dealing with mousse. By hook or crook I able to complete everything in jiff and shoot beautiful snap over my lovely cakes. Anyhow my advice is to wait 4 hours to let the cake set and assemble everything. It would be better way. Before I forgot need to mention here that I used 4 inch cake pan in this recipe. Therefore the sponge cake have to bake twice. Please refer the eggless sponge cake recipe here. Please omit the cappucino emulco.  The rest are the same.
.

Ingredients :
Strawberry mousse :
3 tbsp gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream

Strawberry Cheese Frosting:
8 oz Cream Cheese
1 tbsp strawberry paste
2 cups icing sugar

Strawberry Glaze:
1 cup Strawberry
1 tbsp Gelatin
1/4 cup sugar


Preparation Method:

Vanilla Sponge Cake -
 Please refer to Eggless Tiramisu Cake layer. Please omit cappucino flavor from that recipe.

Strawberry Mousse:
Sprinkle gelatin over 1/4 cup water in a small bowl. Let it dissolved for 5 minutes or more if needed. Meanwhile we can prepare the strawberry syrup.
Wash and slice the strawberries. Blend in a food processor. Strain to remove the seeds and pulp. Heat a saucepan. Heat the strawberries with sugar and bring to boil over medium high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly till gelatin fully dissolves. Cover and chill for 30 minutes stirring occasionally.
Beat the whipping cream at low speed until foamy then increase the speed to medium high till soft peaks form. Fold in chilled strawberry mixture until well blended and cover and chill for another 30 minutes more or until the mixture thick enough to hold its shape.

Strawberry Glaze
Wash and slice the strawberry. Blend with sugar in a food processor. Heat the strawberry mixture in a pan. Bring to boil. Remove from heat. Dissolve gelatin in 1 tbsp of water and sprinkle to strawberry mixture. Stir to fully dissolve. Chill for 30 minutes before use. Stir occasionally.

Strawberry Cheese Frosting.
Beat the cream cheese in low speed until creamy. Add sifted sugar and add your speed to medium. Beat till soft peaks form. Add strawberry paste then continue for few seconds. Chill in fridge till use.

Assembling Cake.
Level the top layer of cake. Here I did not use strawberry syrup as some recipes mention, because I feel it will be too sweet. First level the top layer of cake. I kept the cake inside the springform cake pan. Then Scoop the mousse layer on top. Level it. Chill to set for 4 hours then remove from pan. If you have two cake pan, it will save your time. So that you an prepare two set of cake layer with mousse and chill in fridge for 4 hours at least. Then remove from cake pan. Stack with cake -mousse-cake -mousse.  Otherwise you set your first one then remove from the pan.  Keep aside then set the second layer with the same pan. . Put the first layer on top of the second set and chill. After 4 hours remove from the pan. Frost with cream cheese frosting. Glaze on top with strawberry glaze. Ready to serve. chilled.

My second cake just drizzle the glaze over.

The layers of the cake after chilled for 4 hours.

Chickpeas Sundal - Navarathri Festival

Today is first day of Navarathri festival. As we know Navarathri festival celebrated for Goddess Durgha for the first three days, followed by Goddess Laksmi and the last three days for Goddess Saraswathy. On the tenth day will be VijayaDhasami. These 9 days of navarathri always close to my heart. As usual I have prepared Golu for third year with my existing God idols and other toys. Besides this year my son had grown enough to give hand preparing Golu at home. He was given opportunity to arrange his own toys on the last steps. Hopefully he will be patient enough to let the toys remains in the Golu for 9 days!
When It comes Navarathri, the whole family will be vegetarians for the 10 days. Those days since childhood I remember everyday my mom will prepare some neivedhyam and bring to temple. Our Navarathri celebration will be in temple. A small pooja wiill be held at home before leave to temple. I wonder why my mum never arrange Golu at home. Desire of having my own Golu fulfilled after my marriage. Started with little knowledge with the help of Google as my best buddy. Now it has been third year of celebrating Navarathri with whatever idols at home. Yet I'm still learning the right rituals pooja and everything.
Neyvedyam as offerings for the deity is a compulsory in everyday prayers. Therefore I shall pre-plan the list beforehand. Just to ease my job.
Today I started with Chickpeas sundal and Sakkarai Ponggal. Since I have posted Sakkarai Ponggal before so I have updated Chickpeas Kara Sundal. My mom always say, should have sweet and spicy in the items we offer for Devi Durgha. The chickpeas I used here bought in can. Inadequate time to soak and cook. Quite rushing for pooja, therefore no time to take proper snap.

Ingredients:
1 cup Chikpeas (canned)
1 cup Grated Coconut
1 tsp Mustard seeds
1 tsp cumin seeds
1 onion chopped
1 tsp asafoetida powder
3 dry chillies
1 sprig curry leaves
1 tsp palm sugar
1 tsp of turmeric powder
1 tsp salt.

Preparation Method:
Drain chickpeas from the can and washed thoroughly in running water. Keep aside.
Heat one teaspoon oil in a pan. Splutter mustard seeds, followed by cumin seeds.
When mustard seeds spluttered, add dry chili which cut into halves, then curry leaves.
Add chopped onions and saute till becomes pink brownish. Add asafoetida powder as well. I have tasted, chickpeas sundal with grated ginger. If you do like in that way, may add into at this stage.
Now add the drained chickpeas and stir to well combined. Cook for few minutes, then add grated coconut together with turmeric powder. Stir continuously for 2 minutes. Finally add salt and palm sugar to taste.
Now the sundal is ready!

Deepavali Cookies for Order (2012)

 Hi All Shinies Kitchen Diary viewers,

Since Deepavali is nearing we are selling delicious home made cookies and cakes as well as the traditional Murukku. Please do check http://www.facebook.com/ShiniesKitchen for more information! 

All items are 100% egg-less. Suitable for vegetarians and also all those who prefer super-delicious cookies for Deepavali!

UPDATE (30-0ct-2012) :  With Deepavali is just around the corner, we are planning to make Deepavali Hamper 2012. Price range is from RM50 to RM100. 

Note : Delivery is only applicable within Malaysia only. Last date to order is 2nd November 2012.

See below slideshow for our Deepavali 2012 Offerings! 

Mini Fruit Tartlet

Another delightful recipe suitable for tea party. Its a French pastry; with cookie like pastry crust and filled with creamy custard and topped with any fruits.
I bought the mini moulds long time ago. Just able to bake. This is alternative way of introducing fruits to your lil one. Just as my son did. He doesn't like kiwi. Fortunately he could finish up everything leave the crust to me. Very simple recipe enjoying your tea time with your loved ones.

Ingredients:
Pastry:
150 gm Superfine flour
70 gm Unsalted Butter
25 gm icing sugar
1 large egg
1/2 tsp vanilla essence

Custard:
1 cup full cream milk
1 1/2 tbsp. custard flour (Bluekey)
1 1/2 tbsp. icing sugar
1 tbsp. vanilla essence
1 tbsp. butter
a pinch of salt

Garnishing:
kiwi fruits
strawberry fruits
peach
2 tbsp. melted chocolate
piping jelly for glaze

Preparation
Soften your butter using electric mixer. Then add icing sugar and cream till creamy and fluffy. Add the egg and vanilla essence. Beat until just to well corporated. Fold in the flour in two batches. Mix well to form a dough. Keep in the chiller for 15 minutes covered with cling wrap.
Glaze your moulds with butter. Evenly pat the chilled dough on to the bottom and side of the mini tart moulds. Bake in a preheated oven for 160 degree Celcius for 15 minutes or more if needed.

Meanwhile we can prepare the custard. First take a bowl and mix milk, custard flour and sugar together. Heat a pan on stove. Using low flame pour the milk custard mixture into the pan. Whisk slowly until the sauce thickens. It takes quiet some time. at least about 15 minutes. Once the sauce thickens turn off flame. Add butter and vanilla essence then mix well. Let the sauce cools before use.

Now its time to assemble everything together.

Glaze little bit melted chocolate at bottom layer of crust. Then pipe the custard cream onto bottom of the crust pastry. Arrange the cut fruits on top. Glaze with piping jelly to give shiny look.

That's all. Enjoy your baking!
 

Curry Mee (Spicy Curry Noodles)

Curry Mee or also known as Curry Laksa one of the iconic hawkers food in Malaysia. This is another signature dish from my kitchen which I loved dearly. I have waited for 3 years, keep on trying with my own assumption. Those days internet only used for studies and work. I never thought of looking for recipe eventhough  the facility is there. Ha ha ha! My ignorance. Then one day I happen to watch a program in TV channel. Its a Singaporean Chinese hawkers Program. I did not remember the name of the program. Here where by I learned the secret recipe of tasteful Curry Mee. They did not explain in details amount of ingredients need to be used. Then I started to look for the recipe in the internet. Unfortunately I couldn't find the right recipe. Again my assumption to create the recipe. After 2 trials,  I manage to get the right amount of ingredients   My best tasty curry mee!!!!!!!!!!

Ingredients:
Spice paste :
12 dry red chilies
4 candlenuts
2 inch ginger
2 inch galangal
4 garlic pods
10 shallots
1 inch fresh turmeric
3 lemongrass
3 tbsp. coriander seeds
1/2  tbsp. fennel seeds
2 tsp shrimp paste (belacan)
salt

Spices:
3 inch cinnamon stick
1 star anise
3 cloves


500 gm Yellow noodles
300 gm chicken
dry fry tofu
1 cup thin coconut milk
1 cup thick coconut milk
chicken & prawn stock
1 tsp palm sugar

Seasoning
1 tsp rock sugar
salt

Garnishing
handful long beans chopped
1 cup beans sprouts
hard boil eggs
cooked prawn
Fucuk

Sambal paste
10 dry chili
1 onion
oil
salt
sugar

Boil water in two separate vessel at a time. Cooked about 100 gm fresh prawns in a vessel and boil chicken in another vessel. I added whole prawn with the head to get more sweet prawn stock, This stock is the key ingredient for tasty mee curry. Boil prawns about 10 minutes in low heat. Chicken for about 15 minutes in low heat. Remove from heat. Keep aside the chicken and prawn in a separate bowl. Mix both stock together in a pot and keep aside.
Grind all the ingredients for spice paste in a food processor and keep aside. Add 1 tsp of oil to get more smooth paste.
Blanch noodles, long beans and beansprouts in a hot boiling water for few minutes and keep aside. Fucuk is fried through deep fry and keep aside. Its a optional choice.
Now its time to prepare most important spicy coconut gravy.
Heat about 1/2 cup of oil in heavy bottom vessel. Add spices such as cinnamon, clove and star anise. Then add the smooth grinded spice paste. Let the paste boils till oil separates from the chili slurry. make sure the raw smell goes off. Then add thin coconut milk. Let it simmer for 10 minutes. Then add the stock to the cooked paste. Its about 4 cups stock. Half cooked chicken which separated from the stock added to the boiling gravy together with the stock.  Let the chicken cooks for another 15 minutes at least. Finally add the thick coconut milk and seasoning. Opps one more ingredient left! Guess what??? Fried Tofu. Just cut into half and add it to the gravy. Check the consistency of the gravy. It should not be too thick or too thin. Get the right consistency of it. If everything ok, turn off the flame.
Those wants to serve this signature dish with hot and spicy sambal gravy, there is one more steps need to go. Blend the ingredients for sambal paste.  Heat oil in a pan. Cook the sambal gravy till oil separates. Add little palm sugar and salt.
Now its the most waited moment to slurp the noodles with piping hot spicy coconut gravy.
Add cooked noodles in a bowl. Pour adequate spicy gravy. Garnish with long beans, beans sprouts, hard boil eggs, cooked prawns, fried fucuk and spicy sambal.

Another important facts that everybody knows. This dish full of all kind of fats. Arrgg!!!!!!!! Those concern about your health please substitute with skim milk, use less oil. Remove the fat from chicken before boil to extract stock. Avoid using prawns with the head. Remove the head before use. 
Anyway just give yourself a reward if cannot resist to have a super tasty homemade curry mee.
What I did was, add 1 tsp of cumin seeds in a hot water. Let it soak for a while before serve together with the tasty curry mee. It is believed this cumin water can burn unnecessary fats in our body.
Have a try!