Saturday, 3 December 2011

Tandoori Chicken

 Hello..hello... my dear lovely folks out there. How are you all doing these days..Hope you all enjoying the wonderful weekend...Yippee!! We are stepped into the last month of the year. December, it's my favorite month. This is the month, I got married with my beloved soul mate and we have been together seven years as a husband and wife.

Moreover the month filled with full spirits of joy, gifts and it's the time of the year to celebrate the years last festive season, the most precious white Christmas. This time last year the whole London was covered with white stuff but there is still no sign at all for this year but we are eagerly hoping for white Christmas. **Finger crossed**

Before I go further, Let's me give a very warm welcome to all my lovely new followers.My baby bloggie and my tiny heart was overjoyed with yours presents.Thank you so much and we hope you are enjoying my little kingdom and hoping you will visit My Cookingdom frequently.

Today I'm going to share my own significant Indian  Tandoori Chicken recipe. I've never heard or taste the Tandoor style  chicken in my native place or maybe I'm not aware about it. But obliviously now this is an Indian specialty dish, where you can found all over the globe even in Malaysia.

The first tried of these delicious dish was in 2004 at a restaurant in London. I was wowed on the first bite. Later, I started to follows my own mind and came with this recipe. Ever since then I gave up the frying method at most and cooked my chickens with these flavors without the tandoor oven.

For the best result I've always marinated them overnight and bake them in high temperature, the gas oven I have literally gave a smoky succulent Tandoori Chicken same as restaurant.Although, I've never let these post  pictured chicken to broil due to the little buddy, he doesn't eat them if its looks a bit blackish but the recipe below gives you a real smokiness and darkness to the chicken.

Tandoori Chicken ~ my version

3 chicken leg, skinned and remove all visible fat {cut into serving pieces if you desire}
2tbsp yogurt
1.5tsp kashmiri chili powder
1tsp ginger paste
1tsp garlic paste
3/4tbsp lime juice
1/2tsp cumin powder
1tsp coriander powder
1tsp salt, or to taste
pinch of turmeric powder
oil for brushing

In a bowl  mix together yogurt, kashmiri chili powder, ginger garlic paste, lime juice, salt, cumin, turmeric  and coriander powder, keep aside.
 Prick the chicken legs all over with a fork and then place them on the marinate bowl, rub the chicken well with marinate then cover the bowl and marinate them in refrigerator for overnight. 
 Remove the marinated chicken from the fridge, mix it well then arrange them on a wire rack placed over roasting pan and brush them with little oil. 
 Bake in a 220c preheated oven for 15 minutes on one side then turn the chicken legs, brush again with oil then bake the other side for a 10-15 minutes or until cooked. 
Broil the chicken legs on each side for 1 1/2 to 2 minutes on 240c. Doing this step gives you a real smoky aroma and  flavor in your Tandoori Chicken.
Serve them with naan, flat bread, rice or pilaf along with a lemon or lime wedges, onion rings, tomatoes and yogurt-based raita on the side.

Thank you for being here!!!!!

Sunday, 27 November 2011

American Style Banana Pancakes

Pretty much every Sunday, I make pancakes for breakfast.Usually I makes English style Pancakes, sometime I do  used self raising flour to get a fluffy Pancakes.But it's very rare that I'm taking picture of those pancakes. Seems the weather this morning  is pretty good and the sun was shining, so it's a jackpot for me to snap some pictures of these pancakes, otherwise no no.

 Although, my favorite pancake was Amma's plain pancakes. Amma's style pancake was the more simplest and tastier, even without the egg, milk nor the butter. The Amma's style was so delicious, you can have them  either savory or sweet. Mostly we like the savory version. Spicy gravies, pickles or sambal were served as a side-dish to them and they are very tastiest savory pancakes ever.

But I'm not going to share Amma's recipe today, I saw this pancake recipe in a local grocery store's magazine, they looks so appetizing for my eyes. So made these  fluffy American Style Banana Pancakes for breakfast this morning. Actually it's not bad at all. The pancakes just good and the caramelized banana was immensely taste yummy with the pair of honey and creme fraiche..

The recipe suggest to serve them with strawberries but I used pomegranate since  it's my favorite. But you can serve them with raspberries ,blueberries or blackberries, they works good too and with a dollop of creme fraiche..yum.

American Style Banana Pancakes
100g self raising flour
2 medium bananas
2 eggs
2 tbsp sugar
1 tsp baking powder
4 tbsp skimmed milk
few sprays of oil

To serve:
fresh summer fruits {per your choice}
creme fraiche {optional}

Peel and slice the bananas into 1cm discs. Place the flour in a bowl, crack in the eggs, add the baking powder and sugar then whisk in the milk to form a thick batter.Heat a  large frying pan over a medium heat and add the banana into the pan in a fan shape and repeat with the other slices until you have 3 fans..Spoon a large tbsp of the batter over each group of  bananas and leave to cook for 2-3minutes until golden brown. Flip them over and cook for a further 2-3 minutes.Remove from the pan, place on a plate and cover to keep warm. Repeat with the rest of the mixture. Serve the pancakes with drizzle of honey, fresh summer fruits of your choice and a spoonful of creme fraiche if you desire.

Thursday, 24 November 2011

Almond Butter Cake

Seems the weather is pretty much good in here earlier with a big smile of  sunshine. But it's just  3pm now and  the sunshine brightness is gradually fading to dark. Since the day is getting shorter I've difficulties to taking pictures. I've clicked three dish along with these cake but other three of them were spoiled with lack lightnings, none of them looks good at all. I was so disappointed but  luckily these cake were just good enough and the qualities are just okey  for my gorgeous eyes. So, I thought why not posting this beautiful cake in my blog without further more delay.

I adore Butter Cakes and immensely love the homemade rather than store brought. I must baked the ordinary Butter Cake atleast once a week or  twice a week. Otherwise, the husband questioning me"Why there is no cake such a long time? ". Along joining  his daddy, the little buddy  asking me "Where is cake mum?". 

For god sake this is such a silly reason but I love feeding my family, especially the growing little buddy. I've been baking predominantly the same recipe for the ease. Apart from that they much in interest with the plain Butter Cake and love to have them  along with their cuppa on breakfast and afternoon tea time. Although, sometime I've gave little change by adding some flavors, fruits, nuts and milks to them.

Therefore these cake is little special  for me. The very moist Almond Butter Cake recipe I'm going to share today is adapted from Ju's The Little Teochew. I followed her recipe fully and the out come was outstanding. The cake is so moist in textute and very delicious.So, here is the recipe is below ;).

Almond Butter Cake
145g all purpose flour
50g  ground almond/ almond meal
1.5tsp baking powder
1/2tsp salt
170g butter, softened
170g sugar {I used 150g}
1 large egg, plus one large egg yolk {I used 2 small whole eggs}
1.5 tsp vanilla extract
12tbsp whole milk

Preheat oven to 190ºC. Grease and line a 9-inch cake pan. In a medium bowl, whisk together flour, ground almonds, baking powder and salt.Cream the butter and sugar on a medium speed until fluffy for about about 2 minutes. Beat in egg, egg yolk and vanilla until well-combined.On low speed, add flour mixture in 3 parts*, alternating with milk.

* Split the flour into 1/2, 1/4 and 1/4 portions (approximately). The first time you add in the flour, use the 1/2 portion. The reason for this is because the first addition of flour will be fully coated with the fat and does not form gluten (gluten is what makes a cake tough), so it is a good idea to add more flour at the first stage

Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform.Pour batter into prepared pan and smooth top with spatula.Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.Let to rest in pan for 5 minutes, then remove to a cake stand or platter. Sift with icing sugar if desired.

Friday, 11 November 2011

Peanut Cookies

 Happy Monday everyone. So, How was your Monday? Mine was just fine. Usually the Monday is packed with works and classes but today there is no swimming class. So, The couple of quality hours were spent out with my little dude.Totally precious moments.

Have you guys know, I'm totally overwhelmed with you continues supports over my blog. A very special bunch of THANK YOU to Foodgawker and TasteSpotting for featured my posts. Yes, Due to that reason my blog were loaded with many visitors and followers.

I'm not formally trained photographer and very novice in this field. Moreover I am very new to my Canon and still in learning process. Although this is totally awesome and really really big hit for me and for my blog. This opportunity gave me more encouraging do to further.

 Quickly share this gorgeous cookie here in my blog before little dude wakes up from his nap.Anyone out there want to join me to enjoy my homemade melt in your mouth Peanut Cookie.You said YES, I heard it. So here, I am very proud to introduce my native land's famous peanut cookie to my lovely people.

The cookie is called in various ways such as Biskut Kacang, Biskut Mazola or Bangket Kacang in Malay. These Peanut cookie is authentically prepared by everyone on festive times.Whether it's Eid , Chinese New Year or Diwali, the cookie is always took place and visible at most of the households in Malaysia.
Actually I am very in love with this nutty cookie. They are scrumptiously delicious. We siblings had a very good bond for this Peanut Cookies and absolutely it is our childhood favorite cookies too.

Every time when I prepared these, its reminded my olden day which I spent with my siblings. Those memories which were my most cherished treasure and it's not going to happen ever in my life.

There is no any hard work to put to prepare this gorgeous. These are literally the delicious Peanut Cookie you've ever tasted.

So here is my Amma's recipe to win all your hearts.

Peanut Cookie or Biskut Kacang Mazola

250g  peanuts{ground nuts}
250g plain flour, sifted
180ml Mazola oil(corn oil)
70g Icing(superfine) sugar, sifted
1/4tsp baking powder, sifted
1tsp salt
1tsp vanilla extracts (Optional)
2egg yolk


Roast the peanuts in a pan over medium heat or in the preheated oven on 180c for 20-25 minutes or until the peanuts turn golden brown. Remove and leave them to cool. Remove the skin by rubbing them between your palms. Grind the shelled roasted peanuts to a coarse powder. In a big bowl, add all ingredients except egg yolk and corn oil, stir gently until incorporated. Pour the corn oil little by little to the mixture and mix throughly until the mixture form to a soft dough.Roll the dough into a small balls, arrange them on baking tray. Whisk the egg yolk until well blended.Brush the egg yolk on cookie surface.Bake the cookies on  preheated oven on 150c for 15-20 minutes. Remove from the oven and let it cool completely.  Do the same to rest of the dough. Store them in an air tight container.Enjoy.

Thursday, 10 November 2011

Aubergine Chickpeas Curry

Hello my beloved people...How is everyone doing. Oops..(thinking....) First and foremost let me wish all my peoples a heartiest and prosperous Belated Diwali and Eid Mubarak I know it's a far too belated but I hope everyone had a safe and fun festival.

I've made so many delicious morsels for Diwali. Thus, the time is not really permitted me to post one for this year.Although I believe you guys have enjoyed my previous post of Murukku and Suji Crystal Cookie and Hopefully I will share all the pending festive post here soon as possible.

I didn't meant to stay away for so long from blogging but I have to gave up sometime because of the little cheeky monster of mine, who's 2.5month. Since my little puppet started to discovering the world of technology and he took privileges over his mama computer.He is almost occupied the computer to watch his favorites nursery rhymes everyday.

He'd learned most of the rhymes in a short period and  sang most of the them fluently now.. Even right now the little cheeky is climbing on me  while singing incy wincy spider and tickling me by moving his little fingers over me...hehehe ... ...I spend most of my time with the little cheeky. He is my JOY and PRIDE.

Lets come to today topic. The recipe I'm going to share today were pretty much same as this Sri Lankan Fried Eggplant Curry. The only different is I've added some authentic Sri Lankan roasted curry powder and chickpeas to the dish as I'd mentioned as earlier.

More the less I have a little obsession with those bright and vivid aubergine @ eggplant. The obsession over the Aubergine is never going to end ever. Apart from that I've a more special reason to love this caramelized spicily tangy Aubergine Chickpeas Curry because it is the husband very favorite dish.

Obviously these is a traditional dish were fondly prepared in his native land Sri Lanka . The traditional dish is served as a side dish  to almost every main meal in Sri Lankan's household.They also do served them at party events. My in law families often prepared at their home hence my mother in law's always the best one ever.

The Aubergine curry is goes really well with rice, puttu( steamed ground rice layered with coconut), string hoppers, flat bread, rice porridge and kiribath(milk rice).Do try them at your kitchen.Definitely you will love the immense full taste of Aubergine Chickpeas Curry  even though  you are not an Aubergine loving person.

Last and least only one words from me, Happy to see new followers.Thank you so much for following my blog. You guys are awesome. I'm absolutely overwhelmed for all the supports you guys given to my blog and I hope you've enjoyed my blog.If you did so, please don't forget to leave a comment.Thank you very much folks.

Aubergine Chickpeas Curry
2cup fried aubergine
1x 400g canned chickpeas
2 small onions - chopped
1 inch ginger - minced
5 garlic -chopped
3-4 green chillies -slit
1spring curry leaves
4inch pandan leaves
1tbsp red chilli powder
1/4tsp turmeric powder
1.5tsp roasted curry powder
1.5tbsp tamarind
1/4cup semi thick coconut milk
1cup water
salt to taste
pinch of palm sugar

1/2tsp cumin seeds
1/2tsp fennel seeds
1/4tsp mustard seeds
 2nos star anise
1 small stick cinnamon stick

Cut 500g Japanese aubergines in half lengthwise and slice them into thin strips pieces. Deep fry aubergines strips until light golden brown and drain them on a paper towel {See note below}.

First, rinse the chickpeas under running water, keep aside. Chopped the onion, garlic and ginger, slit the green chillies and soak tamarind in 1cup water for10minutes, make extract and set aside.

Heat oil in a large bottomed pan, add the tempering ingredients.When mustard splutter, toss in the chopped onion, garlic, ginger, slit chillies and pandan leaves and saute till onions turn golden.Add curry, red chilli and turmeric powders, mix well for 1-2 secs.

Add tamarind extract and salt, bring to boil and low the heat and simmer until oil is separate from the spice mixture, about 8-10minutes..Add the cooked chickpeas, coconut milk and give a good stir and cook for 5minutes.

Now add curry leaves, sugar and fried aubergine pieces, stir and let it simmer on low heat till the gravy is thickens.Remove from fire.

 ( A special Diwali Brunch- Pongal, Vada, Dal curry, Aubergine Chickpea Curry, Chilly Paneer, Cucumber Tomato Raita )
* Use small or Japanese long aubergine. Add a generous pinch of salt on the sliced aubergine and mix thoroughly. Marinate for 10minutes and gently press them to remove all excess water.Do it in small batches.Salting does make them absorb less oil.

* You can fry the aubergine beforehand and store in the refrigerator and it also freezes well too.

* The roasted curry powder is available at most of the Sri Lanksn's grocery. Don't worry if you can't find, just use the ordinary curry powder instead of the roasted.

Saturday, 22 October 2011

Suji Crystal Cookie

Hello Everyone.I hope you guys enjoyed my previous Diwali post. Since the festive season is on and Diwali  is just around the corner, I was busy buzzing around to brings everything  shinning brighter than ever. This year 

Diwali is much more very special to me because the festive of light is  falls on the husband born day. Obviously  it was a double celebration for him.

Hence, I was specially planned the menu for his best day and so do the up coming Diwali, most were his favorites. I hope I would be able to take clicks of the dishes.If so, I'll share here later.

These elegant Suji Crystal Cookie (Biskut Suji Crystal) is again come one of our favorite Diwali cookie.Yes, Cookies.These were the Diwali snacks we are fondly prepared for Diwali rather than the Indian sweets. 

I really loves the delicious Indian sweets. Therefore, I doesn't  know why Malaysian Indian never prepare them except murukku, athirasam and some other savory assortment.

These cookie is simply made with wheat flour and grounded almond then mixed with ghee to form a soft dough. 

The vibrant color marbled ball then nicely coated with caster sugar.This process gave a crystal effect to the cookie.Initially it was a melt in mouth cookie, the flavor was immensely  tasteful. 

The recipe is adapted from one of my favorite fellow blogger and I was translated her recipe to English for easy reference.Do visit her beautiful blog for  wonderful mouth watering recipes.

Slurping these delicious cookie and celebration the festive mood.

Suji Crystal Cookie

Source: Kak Ita
Ingredients A:
250g plain flour 
1 teaspoon baking powder
1 teaspoon baking soda

Ingredients B:

125 g icing sugar {I used 90g only}
1 / 8 teaspoon salt
100 g roasted ground almonds
1 / 2 teaspoon vanilla
200 g ghee - melted and cooled
Food color green, pink, and yellow {I used sky blue instead of green}

Sift the ingredients A. Combine ingredients A and B except the colors into a big bowl.
Mix the ingredients A and B gently until to form a soft dough. Set aside for about 20 minutes or more.
Then divide the dough evenly to 3 parts . Add enough food color and knead well . Pinch 3g dough from each colored dough then separately shape them like ball. Bring together the three colored dough balls into one. Shape the dough to form a marbled shape ball. Arrange the marbled shaped ball on the baking tray and bake at 15oC for 15- 20 minutes.Do the same until you finish the dough. Let the cookies cool completely. Then coated them nicely with caster sugar. 


Friday, 21 October 2011

Murukku ~ Amma's Special

 Murukku is one of the popular snack usually made by Indian on the festive season of  Diwali. In the olden days Amma traditionally made them by soaked the rice and then allowed the rice to dry. Once its dried, then it would be grounded using ural {a large stone mortar}to a fine powder .

The elaborate process repeated until the all batches to finish. She made through everything by herself without a help from us. Even the process is hard, the end result always paid well with a lip smacking crispy Murukku.Those beautiful memories always cherish in my inner heart.

Since the technology is started to develop, the commercial gradually  started to introduced the grounded legumes. Then it's slowly gain to the fancy ready made products. Even though Amma's never give up the olden method. 

However, she get down to use the commercial product for easy purpose when she began her Special Diwali Business few years ago. Where she sells her home made sweets and savory snacks at Diwali Bazaar. She used about 100 plus 500g pre packed Baba's Murukku Mix every year for her Diwali order.The Diwali Bazaar is held almost in the main cities of Malaysia. The colorful Bazaar be alive for one month ahead before the festive of light and it's filled with everything we needs and made the shopper ease for  Diwali. 

From then everyone in our family use Baba's Murukku Mix. So, here  I'm going to share the first Diwali snack I made today. Obviously, the recipe used the per-mixed flour. As my knowledge, the Baba's brand product is widely available at almost everywhere. Thus, Amma never followed the instruction  because she used her own method again to form the Murukku more yummilicious. 

Yes, the freshly extracted thin coconut milk, heated well in slow heat then mixed with butter and ghee along with the flavorful carom seeds and sesame seeds. This process gave an irresistible fragrant to the Murukku. Although, sometime there also added some chilli powder, cumin seeds or asafoetida(hing) for more zesty flavor. Well, Here the recipe is below.

Enjoy with a cuppa of your choice...crunch...crinch...

Murukku -Amma's Special

1 Baba's murukku mix
380ml freshly extracted thin coconut milk
2tsp white sesame - dry roast
2tsp carom seeds/ omam - dry roast
1/4tsp salt
1.5bsp butter - cold
1tbsp ghee

Things you need:
murukku maker/ press
disc with 1 star {come with murukku maker}
 papers, zip lock bag, parchment or wax paper or holed tray {string hoppers tray}
slotted ladle


Add the coconut milk in a milk pan, heat the milk on low heat about 10 minutes{ Do not bring to boil}.

Meanwhile, add dry roasted carom and sesame seeds into the Baba's MurukkuMix along with salt, butter and ghee, mix thoroughly.

Once the milk is cold enough to handle, gradually add the warmed coconut milk into the Baba's Murukku Mixture and mix well until the mixture  forms to a pliable dough.

Get a pan ready with enough oil to deep fry the Murukku.

Meantime, place some dough into the Murukku maker.Press the Murukku maker slowly into circular motion onto the paper or holed tray. The choice is yours.

Place the shaped Murukku into the pan. Fry the Murukku on moderate heat until it's turn to golden brown.

Remove the Murukku onto a tissue paper. Let the Murukku is completely cool then store them in an air tight container.

Store well for at least 3weeks. Enjoy the crispy crunchy Murukku .


Stay tune with My Cookingdom for more  delicious snack..While then enjoy your weekend guys..

Tuesday, 18 October 2011

Grilled Corn on the Cob - A Perfect

I've always had a great fondness for sweetcorn.Whether it's come fresh, frozen or canned.No matter how  the Corn is processing, they  still hold their taste, fibers and sweetness.

Recently, we had  picked a bunch of very sweeter and delicious Corn on Cob from PYO. Also, we got a chance to eat them raw, straight off the plant. Oh heaven, I've never tried one since my childhood. Totally awesome you know, even my little Prince enjoyed eat them raw.

 In most of the cases, I eat the boiled Corn on its own.Thus, sometime we do made a  fancy go by adding salt, pepper and a drizzle of butter and also chilli powders for zesty flavor.

But I've never thought about grilling a Corn at home before.So this time we made one.For me its yum, There is simply nothing better than a Freshly Grilled Corn on the Cob on this cold Autumn weather.

Obviously this is no recipe post.Since everyone know how to cook and grill a Corn on the Cob.But this simple note of mine might be help me in future.

For boiling a Corn, do not add salt while boiling a corn.The best cooking time for a Con on the Cob is 10 to 15 minutes depending the size of the corn.

For grilling, place the corn in their husks on the hot grill. Turn the Corn occasionally until the husks are charred on all sides, about 15minutes. Then serve the Corn with a choice of yours.

Mine I boiled the Corn first and grilled just enough sear.I served the grilled corn with a mixture of salt , peppers, lemon juice, butter and at the end I sprinkled smoked paprika. I love the smoky and sweet flavor of the grilled corn.

 I hope you all enjoy this  post as much as I do xoxoxo...
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