Wednesday, December 26, 2012

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.



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Sunday, October 28, 2012

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!






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Thursday, October 25, 2012

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.



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Wednesday, October 17, 2012

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!




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Tuesday, October 16, 2012

Deepavali Cookies for Order (2012)


Hi Viewers,
Just in case you ended up here while searching to order our cookies, please go to the below link to check our the latest 2014 catalogue : 
http://shinieskitchendiary.blogspot.com/2014/10/hello-shinies-kitchen-diary-viewers-we.html



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! 





Tuesday, October 2, 2012

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!
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Friday, September 28, 2012

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! 
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Thursday, September 27, 2012

Chocolate Banana Cake


Today my younger brother celebrating his 21st birthday. So baked a customized cake to celebrate the precious moments and cherish him with this wonderful Chocolate Banana Cake. Actually I really do not know what to bake since the time constraints. Just make a phone call and and asked him what he prefer to have. Ha ha ha... Anyway its not going to be surprise for him either since he will be around during my baking project. He gave combination of chocolate, banana and almond. Now I have an idea what to bake tonight. Simple chocolate cake with banana slices in between and garnish with almonds. I have baked moist chocolate cake before and already posted. Wanna try something different. Chocolate banana cake from Secret Recipe cross in my mind. Absolutely scrumptious! Why not try something similar to that. Then came this idea. All the ingredients which I used in this recipe very simple and the chocolate mousse and ganache in this recipe I use my own recipe.


Ingredients
Chocolate Cake :
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp baking soda
3 large eggs
1 1/2 cups sugar
3/4 cup unsalted butter softened
3/4 cup Cocoa powder
1 cup Buttermilk

Chocolate mousse:
150 gm dark chocolate (I use 85% Lindt)
2 cup + 1/4 cup Heavy Whipping Cream
1/2 cup Confectioner sugar
1/2 tsp almond essence
1 tbsp butter

Chocolate Ganache:
150 gm dark chocolate
1 1/2 cup heavy whipping cream
1/4 cup confectioner sugar

Garnishing:
2-3 banana
chocolate wafer rolls
chocolates
roasted almond slices
ribbons

Line 9-in round baking pan with waxed paper and set aside. Then preheat the oven for 175 degree C.
In a large mixing bowl, sieve together flour, salt, baking powder, baking soda and cocoa powder. Whisk with hand whisk just to well mix. Keep aside.
Using electric hand mixer, cream butter with sugar till creamy and fluffy. Then add the 3 eggs with one egg at a time. Beat well after each addition.  Add 1 tsp of vanilla essence for fragrant aroma.
Finally fold in the flour mixture alternatively with butter milk in 3 batches.  Beat well to avoid lumps.
Transfer the chocolate cake batter into prepared lined baking tin and bake in preheated oven for 30 minutes or more if needed. Use a cake tester or fork to insert near the center of the cake. If its come out clean, then the cake is baked completely.
Remove the cake from the pan after 5 to 10 minutes and cool it on wire rack Make sure the cake is completely cool before frosting.

While we were waiting for the cake to cool completely, lets prepare chocolate mousse.
Boil the water in a heavy bottom pan. Turn off the flame. Using another pan, just the right size to fit in the heavy bottom vessel. Melt the dark chocolates together with little butter. This 85% cocoa solids dark chocolate one of the most bitter in taste i ever tasted. But I like dark chocolates compared to milk chocolates. Less sweet and will be just nice to my taste buds. While the chocolate melts we can whip the heavy whipping cream. Make sure the heavy whipping cream chilled from the fridge. Using electric hand mixer, whip 2 cups of heavy whipping cream with 1/2 cup confectioner sugar to form soft peaks. I 'm always will be extra careful when doing this. Have history of unsuccessful story behind this. Then keep the whipped cream inside the fridge. Melted chocolates need to be cooled before adding remaining 1/4 cup heavy cream. Whisk together. After cooled add the melted chocolate into whipped cream and whip further but extra carefully to get the chocolate mousse. Keep aside. Now the chocolate mousse is ready. Let's go for next step. Chocolate Ganache!!!
Melt the 150 gm dark chocolate with using double boiler method as just before. Once the chocolate starts to melt, add in confectioners sugar. Mix. Finally add the heavy cream and whisk using hand whisks to get watery chocolate ganache.
Now all the main items are ready. Left banana which need to be slice thinly and keep aside.
Ready to assemble everything. The cake needs about 1 1/2 hour to cool completely. Cut the cake using serrated knife into two layers. Place the first layer cake on wire rack. Using icing spatula spread chocolate mousse on first later of the cake, then arrange banana slices on top of it. Spread again another layer of mousse to just cover the banana slices. Cover with the second layer of the cake. Cover the cake completely by spreading mousse all over the cake. Pour chocolate ganache on top of the cake. Pour generously to cover side of the cake as well. Now transfer the cake to the board carefully.
Now using your own creativity decorate your cake or just have it as it is. Since its a birthday cake, I used chocolate wafer rolls, chocolates and roasted almond slices to decorate the cake.
Its really awesome!

Have a try!


 Many many happy returns of de day to my dearest brother!

 A piece of chocolate cake with banana filling!


 Nyum nyum!


Another creation from my kitchen for you.

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Tuesday, September 4, 2012

Eggless Carrot Cake




I still remember the first time I tasted carrot cake was when I'm studying in the U. There was a small cafe right in front of the faculty. The name still fresh in my mind; La Apprentice. Most of us never miss a day visiting the cafe. All the pastries and cakes were awesome. To the surprise all bake goods prepared by the Food Service students and the cafe managed by the students as well. My first love towards Carrot cake starts from here. ..
I have never taste such an appealing divine taste till I met the second chance in Secret Recipe. Awesome! Yet  I have never planned to bake carrot cake myself till one day I found left over cheese in my fridge.  So happens myself end up baking a carrot cake. Personally the taste does not meet my expectation. The second attempt started when a friend insist me of baking eggless version of carrot cake. I feel quiet doubtful. Since she was really really pushing me so I started my  experiment.  Eventually I came across a good carrot cake recipe which later modified to eggless version.  The texture more like a steam cake. I know where is the mistake was. Second attempt with different recipe with slight modification and additional ingredients. When I was looking for the source of the recipe, I couldn't retrieve the same recipe. I don't know how I got the recipe earlier.  To my surprise my second attempt succeeded. The texture was moist and fluffy.  At last this recipe was used to bake for my friend as well for my sister's birthday.


Here I use two different color spray (orange and yellow) to get the mix color effect.

Ingredients :
  • 500 gm grated carrot
  • 200 gm oil
  • 3/4 cup Condensed milk (may reduce to 1/2 cup) 
  • 3/4 cup Chopped and roasted Walnuts and Pecans
  • 250 gm superfine flour
  • 1 tbsp cinnamon powder
  • 1 tsp ginger powder
  • 1 tsp nutmeg powder
  • a pinch of salt
  • 2 tsp of baking soda (1 tsp + 1 tsp)
  • 2 tsp of baking powder
  • 1 tbsp of apple cider
Cream Cheese Frosting
  • 250 gm Cream Cheese
  • 5 tbsp Unsalted butter
  • 1 tsp vanilla essence
  • 2 cups Confectioners sugar
Preparation Method :
  1. Preheat oven at 175 degree C. Prepare 9 inch baking pan with a liner. 
  2. Sieve the flour with salt, cinnamon powder, nutmeg powder, ginger powder, baking powder and 1 tsp baking soda. Keep aside.
  3. Mix condensed milk and oil together and beat to well combine. The amount of condensed milk can be reduced to 1/2 cup if you concern about the sweetness. 
  4. Fold in flour in three batches. Mix slowly and evenly with the spatula.  
  5. It would be better to add carrot after adding flour. Even we can steam the carrot first before adding into the batter. If you do so, please make sure you squeeze the water from the steamed carrot before adding. 
  6. Add chopped nuts after carrot. Walnuts and pecan need to be roasted first before use. I always like nuts in my cake. That's why I add more than usual. Mix the nuts to well combine in the batter. 
  7. Lastly take a 1 tsp of baking soda in a spoon. Add 1 tbsp of apple cider vinegar into the baking soda. Quickly add it into the batter and mix just to incorporated. This is give fluffier texture to the cake. 
  8. Pour into prepared baking pan and bake for 25 to 30 minutes. 
  9. Insert a fork or cake tester to check whether the cake is ready. If the inserter came out clean then its the indication cake is ready.
  10. Invert it and cool in a wire rack. Will take about 3 hours to cool completely.  
  11. Meanwhile we can prepare cream cheese frosting for the topping. 
  12. Cream butter cream cheese and vanilla essence till creamy. 
  13. Fold in confectioner sugar 1 cup each at a time till stiff peaks formed. 
  14. Keep in a chiller for at least half an hour before use. 
  15. Decorate the cake with your own creativity. If you would like to decorate using rosette decoration please double the ingredients for cream cheese frosting. 


My pictures quality not so good as all the pictures taken using mobile camera.  I' m eagerly waiting to get back my DSLR!



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Tuesday, August 28, 2012

Chicken Kothu Paratha


Chicken Kothu Paratha 10 minutes to prepare and 5 minutes to cook. Super easy with leftover paratha's and chicken curry. Wonder how?
There used to be a small food stall near my house. This was before I got married.   There you can find all kind of fried items and roti paratha with delicious chicken curry.  If you feel extremely hungry I will recommend to go to this stall. You will get the sizzle hot food in less than 3 minutes.  I have seen the cook, frying fried rice while Im waiting to get my order. He pour a ladle of special curry which I would say it was his secret recipe instead of chili slurry. No wonder his fried items especially fried rice can feel and taste the spicy aroma of curry. The taste completely different from any other shops. This is where I got the idea from to do this kothu paratha. One more thing, this shops quite famous for Roti Goreng which similar to kothu paratha. The very first time I tasted the kothu paratha was in Penang. Then only I realize the Roti Goreng was actually kothu parata. I'm not sure whether the stall still exist or not.
Here in Malaysia this dish not so popular compare to Mee Goreng Mamak (Mamak style fried yellow noodles).  Maybe we should call it Roti Canai Goreng so that it would become popular among all the races. Roti Canai how we call paratha in Malaysia.
The taste of kothu paratha may not the same when you do at home, since the important method of doing this is by chopping the paratha with the ingredients in a hot girdle. This is a practice in a restaurant. All the customers will know that somebody ordered kothu paratha. Ooooo! At home it is impossible to apply the method. But yet the taste is almost there. When I browse to know more about the dish, learned it's a street food in India especially Tamil Nadu. Kurma is the secret recipe for the tasteful scrumptious kothu paratha. Anyway this is my version of Chicken Kothu Paratha for all.

Ingredients :
  • Paratha - 2 shredded
  • Eggs - 2
  • Onion - 1 chopped finely
  • Turmeric powder - 1 tsp
  • Chili Powder - 2 tsp 
  • Ginger garlic paste - 1 tsp
  • Fried Chicken - 1/2 bowl chopped
  • Chicken curry 2 ladle 
  • Tomato -1
  • Cabbage - handful chopped finely
  • Green Chili - chopped finely
  • Salt
  • Oil
Tempering
  • Fennel seeds - 1 tsp
  • Cumin seeds - a pinch
  • Curry leaves - a sprig
Preparation Method:
  1. Heat 3 tbsp oil in a wok. 
  2. Temper fennel seeds, cumin seeds and curry leaves till splutter. 
  3. Add chopped onions and saute till turns golden pink. Add a pinch of salt. 
  4. Add chopped tomatoes and fry till pulpy. 
  5. Once the tomatoes becomes mushy, add ginger garlic paste. Fry till the raw smell off.
  6. Now add the chopped green chilli. Fry for 1 minute.
  7. You may add any vegetable for this dish. I prefer cabbage its available all the time in my fridge. 
  8. Fry the cabbage till it cooks. 
  9. Make sure to remove spices like cinnamon, cloves from the curry before you pour into the wok.
  10. Add spices such as turmeric and chili powder. Let the gravy boils for 2 minutes. Add a pinch of salt. Remember the curry itself has salt. 
  11. Now add the shredded paratha with the chopped fried chicken and stir well to blend with the gravy. 
  12. Give a quick stir in high heat for 2 minutes. 
  13. Reduce the flame. Make a well in centre. Crack the two eggs one by one. Cover the wok for 1 minute.
  14. Then remove the cover and scramble the eggs together with the masala paratha. Check the salt. 
  15. Make sure to stir well blend eggs with the masala paratha. 
  16. Turn off heat. 
  17. Serve hot. 


Preparing our own parathas will take time. Its easy to buy two from the shop and serve your family with spicy chicken kothu paratha in jiffy.


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Thursday, August 23, 2012

Eggless Tiramisu Cake


This cake especially made for my hubby's birthday this year on 10th August. Since his birthday falls on Friday whereby special prayers will be held and all of us will be vegetarian on that day. I have no choice than baking   an eggless cake. When I was browsing and looking for ideas, suddenly the idea of Tiramisu crossed in my mind. Well Tiramisu basically an Italian dessert alternating layers of saviordi fingers with whipped mixture of mascarpone cheese and egg yolks and flavored with coffee liquor. This mouthwatering dessert requires no baking. All you need to do is assemble everything together and chill.
The research started one week earlier before his birthday. I have to make sure all the ingredients which Im going to use is free from egg. So happened to know saviordi fingers are made from eggs. Hmm need to substitute with eggless plain cake. Finally got the recipe for eggless sponge cake from tarladalal which later I modify with eggless coffee flavored sponge cake.
I have prepared eggless version of tiramisu before this, unfortunately I forgot to jot down the recipe. I have to look again for the recipe.  There are few recipes which attracted me. Finally I chose eggless recipe from Hunger Hunger guest post for Rasa Malaysia. Since I don't prefer coffee liqueur, so normal coffee been used in this recipe. Cappucino emulco helps to bring some extra flavor in the cake.
My husband really loves it. It was quiet surprise for him since he was wrongly predicted that Im going to bake carrot cake for him. Eggless carrot cake was my on going research which will be posted soon. I did brought some for my friends. They did not believe as they thought it was bought and I'm kidding. Last but not least myself was happy with the outcome and glad to share with everyone.
Sorry this time my snaps not that clear cause my DSLR not with me at the moment. Please bear with me. Will update if happens bake Tiramisu again!

Ingredients for the Cake:
  • 1 tin (400gm) condensed milk
  • 280 gm Self raising Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 120 ml melted unsalted butter
  • 1 tsp vanilla essence
  • 1 tsp cappucino emulco
  • 150 ml Water
Preparation Method :
  1. Sieve the flour, baking powder and baking soda in a bowl.
  2. Mix condensed milk, melted butter, water, essence and cappucino emulco in a separate bowl. Mix to combine.
  3. Add in flour and beat well to incorporate.
  4. Pour into 9 inch tin and bake in hot oven 200 degree C for 10 minutes and reduce the heat to 150 degree C for another 10 minutes. 
  5. The cake is ready when the cake leaves the sides and springy to touch. 
  6. Remove from oven and cool in a wire rack.
  7. Slice into four layers and keep aside. 
Ingredients for tiramisu :

  • 500 gm mascarpone cheese
  • 1 3/4 cup heavy whipping cream
  • 1/2 cup (100gm)  semi sweet dark chocolate (i used Vanhouten)
  • 1/3 cup nescafe strong (2 tbsp coffee mix with warm water)
  • 3 tsp cappucino emulco
  • 8 tbsp confectioners sugar

Preparation Method:

  1. Mix the coffee with emulco and let it cool.
  2. Melt the chocolate with 1/2 cup whipping cream and let it cool.
  3. Whip 3/4 heavy whipping cream with 3 tbsp sugar till soft peaks formed. Keep in a chiller.
  4. Whip mascarpone cheese with remaining 5 tbsp sugar till blended for 1 minutes. Don't over whip. The cheese might curdle.
  5. Remove the whipped cream from chiller. Whipped again till stiff peaks formed. 
  6. Now mix with the cheese mixture till well mixed.
  7. Whip remaining 1/2 cup whipping cream  till stiff peaks formed.

Now time to assemble everything together.

Items to Assemble:

  • 4 slices of eggless cake
  • Cheese mixture
  • Chocolate Ganache
  • Strong Coffee
  • Whipped cream
Garnish :
  • Cocoa powder
  • Chocolate shaving
Steps:
  1. Place a layer of sliced cake on a serving bowl or plate 
  2. Spoon with 1- 2 tbsp of coffee over the cake to soak.
  3. Spread with chocolate ganache followed by mascarpone cheese layer.
  4. Repeat the steps from 1 to 3 till fourth layer.
  5. At the end spread whipped cream over mascarpone cheese layer and sprinkle with cocoa powder and chocolate shavings.
  6. Chill at least 8 hours before serving.

The best tiramisu ever!


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Monday, July 23, 2012

Spicy Coconut Prawn Fry


This recipe can be serve as an appetizer before main course. As an Indian our tastebuds always look for spicy food. All our cooking must have spices. So do I. This is very simple recipe. 30 minutes just more than enough to prepare a platter of Spicy Coconut Prawns. I have tried this with oats as coating as well. Felt coconut is better than oats. With further improvements finally I came out with this recipe.
I went to supermarket

Ingredients :
Ingredient A
  • 1 cup of dry coconut blended to fine texture.
  • 1 white part of an egg
  • Oil for frying

Ingredients B

  • 1 tbsp rice flour
  • 5 tbsp all purpose flour
  • 1 tsp of Garlic salt
  • 1 tsp white pepper powder
  • 1 tsp dry chili powder
  • a pinch of cumin powder
  • 1 sprig of curry leaves chopped finely
Ingredients C
  • 500 gm White Prawns
  • 2 tsp chili powder
  • salt
  • 1 tsp sugar
  • 1/2 tbsp ginger -garlic paste
Preparation Method:
  • Shell and deveined the  prawns with tail intact. Marinate for 10 minutes with the rest of ingredients in list C.
  • Meanwhile assemble all the ingredients in B list.  Whisk together and keep aside.
  • Separate the white egg from the yolk. Beat for few seconds and keep aside.
  • After 10 minutes, heat the skillets with 5 tbsp of oil.
  • Dip each the marinated prawn in a flour mixture, followed by egg mixture and then coconut powder.
  • Shallow fry for 5 minutes each side or until golden brown. Alternatively you may use coconut oil for best flavor and fragrance.
  • Serve hot with any sauce.

I prefer Thai chili sauce or tartar sauce as dipping sauce.



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