Sunday, January 22, 2012

First Anniversary and Happy Ponggal 2012

Yahooo!!! My blog is celebrating its first year anniversary with 100th post today! I'm so excited it has been a year since I launched my blog!

First of all I would like to take this opportunity to thank all of you who gave me continuos support and motivation through your comments and faithfully  following me on my blog. Please do continue your support and encouragement cause it's really means a lot for me.

It was my pleasure and passion to contribute my ideas through cooking and share it with everyone. I agree that I'm still learning and long way to go.




Happy belated Ponggal and Happy Chinese New Year!

It has been a week we celebrated Ponggal and i just got time to post this. I have posted Ponggal recipe as my first post in this blog. So i decided to post items which i cooked on this Ponggal Day! Mung Dal Payasam is one of my favorite since young. Ponggal not complete without payasam for me.




Ingredients :

  • 1 cup Mung dal (pacchai payaru)

  • 1/2 cup Sago Pearls

  • 3 cup Water

  • 1/2 cup Jaggery

  • 3 tbsp White sugar

  • pinch of salt

  • 1 cup Coconut cream

  • 1 tbsp Ghee

  • Vermicelli (Semiya)

  • 1 tbsp Cashew nuts

Method:

  • Soak the dal in water for 10 minutes.

  • Meanwhile roast cashews and vermicelli with 1 tsp ghee

  • Cook the dal for 30 minutes or less if use pressure cooker. Make sure the water is enough.

  • Add in cleaned sago pearls into  cooked mung dal. Let it boil together.

  • Cook till the sago turned transparent.

  • Add in jaggery, sugar, ghee, vermicelli  and coconut cream.

  • Finally garnish with cashews.

I had cooked sumptuous vegetarian meal served with banana leaf on this day.  Here are my few snapshots. I will soon update the other recipes.

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First Anniversary!

Yahooo!!! My blog is celebrating its first year anniversary with 100th post today! I'm so excited it has been a year since I launched my blog!

First of all I would like to take this opportunity to thank all of you who gave me continuos support and motivation through your comments and faithfully  following me on my blog. Please do continue your support and encouragement cause it's really means a lot for me.

It was my pleasure and passion to contribute my ideas through cooking and share it with everyone. I agree that I'm still learning and long way to go.

Saturday, January 14, 2012

Vanilla Custard Cupcake


Fabulous recipe shared by my friend Shoby in her blog Oven Haven by Shoby. Baked on Deepavali celebration for the kids at home back in hometown.  Topped with strawberry-buttercream frosting and colorful sprinkle . Hmm very moist and fluffy! This recipe already in my diary for next season.  Thanks Shoby for her sharing!

  • 125 g Butter

  • 2 Eggs (preferably large)

  • 2 tsp Vanilla essence

  • 170 g Castor Sugar

  • 150 g Self raising flour sifted

  • 30g Custard powder

  • 1/4 fine salt

  • 1/2 cup Full cream milk

Baking method:

Preheat oven to 170 degree Celcius.

Combine all  the dry ingredients(castor sugar,flour,custard powder and salt) in a large bowl. Whisk to combine properly.

Beat to combine wet ingredients(butter,eggs,vanilla essence and full cream milk) in a separate bowl. Beat to combine in a medium speed.

Fold in dry ingredients into wet ingredients mix. Whisk the batter to smooth and creamy to avoid lumps.

Divide the batter into small cupcakes.

Bake for 15-20 minutes.

Let the cupcakes cools down completely before frosting.

Strawberry Butter cream Frosting

Ingredients :

  • 1 cup unsalted butter

  • 1/2 cup icing sugar

  • 2 tsp strawberry paste

Method :

Combine all ingredients in a mixing bowl and whisk with electric mixer to form light and fluffy peaks.

Decorate with your own creativity.

I'm not really pro in doing decoration. Just let the cuppies be more presentable and attractive. Here I used less sugar for frosting due to health concern.


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Japanese Cheese Cake


I'm back again with lots and lots more fabulous  recipes for the year 2012. First of all let me wish Happy New Year 2012 to all of you faithfully following my blog. Thank you very much for your support. May this year brings you more success and prosperity with all your dreams comes true!

Here I would like to share a cake recipe which I tested recently.  I baked this cake just for my brother who always voluntereed himself to be the guinea pig for all my experiments in the kitchen.  I trust his comments.  He is the good criticizer who always give genuine comments on my cooking.  I consider this recipe as the best ever for the Japanese Cheese Cake. Well,  you can see the softness and sponginess of the cake in the above picture.  Awsesome! All the credits goes to Pick Yin from her blog Little Teow Chew.

Its worth it. I simply love this cake.

Ingredients :

  • 140 g fine granulated sugar

  • 6 egg whites

  • 6 egg yolks

  • 1/4 tsp cream of tartar

  • 50g butter

  • 250 g cream cheese

  • 100ml fresh milk

  • 1 tbsp lemon juice

  • 60 g Cake flour

  • 20 g corn flour

  • 1/4 tsp salt

Baking method :

Melt cream cheese, butter and fresh milk over double boiler. Let it cool for next step. Make sure the mixture well combined.

Fold in flour,cornflour,egg yolks and lemon juice. Mix with clean spatula to well combined without lumps.

Meanwhile whisk egg whites together with cream of tartar to form foamy texture. Then gradually add sugar and whisk till soft peaks form.

Add the egg white mixture to the cheese mixture slowly.

Transfer the cake batter into springfoam cake pan with proofed with parchment paper.

Bake preheated oven for 160 degree Celcius for 1 hour and 15 minutes over water bath.

I can call this cotton soft cheese cake as well as it is very soft indeed.


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