Sunday, 30 January 2011

Spicy Rava Adai/Spicy Semolina Crepe

Today's yummylicious recipe is one I adapted from a recipe which I found in this beautiful website called 5 years ago.Made this delicious adai so many time probably for our dinner.For the very first time I really doesn't know whats adai means and the taste,I'm really blank in everything,but now this is became our favorite and this is the only adai I ever tried too.Love the taste a lot even its so delicious without the spices.Its does not only look stupendous but scrumptious as well.Very simple to prepare,no time required except time for soaking rava.Well go with sambar or chutney.

Spicy Rava Adai
3cup Rava/Semolina
1 1/4 cup Gram flour/Kadalai mavu/Besan
4 Onion
10 Dried Red Chilli (Reduce if you prefer less spicy)
1/2tsp Turmeric powder
2tsp Fennel seeds
3spring Curry leaves
1 or 2 cup Coriander leaves
Salt to taste
1tsp Mustard seeds
  1. Sift Rava/Semolina and  Gram Flour/Kadalai mavu separately and keep a side.
  2. Soak the sifted Rava/Semolina about one hour in a big bowl with three cup of water.
  3. Meanwhile,finely chopped the coriander leaves,curry leaves and onion.Smoothly blend the fennel seeds and chilli with a bit water.keep a side.
  4. Heat oil in a pan,add mustard seeds wait till mustard seeds stop popping.Keep aside
  5. Now add sifted gram flour/kadai mavu on the soaked rava/Semolina and mix well until incorporate.Then add the smoothly blended chilli paste,turmeric,finely chopped onion,coriender leaves,curry leaves,salt and popped mustard seeds,mix well.
  6. If the batter is too thick,just add more water to get a pancake batter like consistency.
  7. Heat a non-stick pan.Pour a ladleful of the batter in the center and spread it out to a circular motion using the back of the ladle.Make the adai thick or thin depending on your preference.
  8. Drizzle some oil around the edges of the adai and also a little in the center. Cook till it turns golden brown on the bottom,then flip over and cook the other side.
  9. Serve hot with chutney or sambar on the side. I had mine with some spicy coconut chutney and potato masala.
Spicy Coconut chutney
1 1/2 cup Grated Coconut 
1medium Onion Chopped
1inch Ginger
2clove Garlic
2tbsp Thick Tamarind juice (Adjust to taste)
1tsp Cumin seeds
5 Red chillies (add or reduce according to your spice level)
Salt to taste
Heat oil in a pan.Add cumin,ginger,garlic,onion and red chillies,fry for for 2 minutes.Blend it coarsely with the tamarind juice and salt by adding very little water.Taste and adjust the flavouring as required,adding more tamarind  juice  or salt if needed.Serve with Adai.
Potato Masala

4 Large Potato*  
2tsp Chana dal 
1/4tsp Mustard seeds 
1/4tsp Cumin seeds
1tsp Finely chopped ginger 
2nos Green chillies 
1spring Curry leaves 
1 Onion 
1/4tsp Turmeric powder*
1/4tsp Chilly powder* 

Salt to taste
Boil,peel and cut small pieces or smash the potatoes.keep aside.Heat oil in the pan,add all ingredients except those marked(*) and saute for 2-3minutes.Then add chilli and turmeric powder,cook for few second.At last add potatoes and salt,cook for 5 minutes on low medium heat.Egg Adai:
Spread a egg evenly all around on cooking adai,add salt and peppers and cook till the egg is cooked well done.Serve.

Friday, 28 January 2011

Strawberry Tartlets

This scrumptious Strawberry Tartlets is the perfect way to finish a three course meal,but it doesn't have to mean stay all day in the kitchen,with this easy peasy recipe.I made these gorgeous reddish colour Strawberry Tartlets to go with our meal as a dessert yesterday.We couldn't stop eating it!Its so Crisp, light pastry with a luscious pastry cream filling 'yum'.

These tartlets are amazing and very simple to make.I made these pastry shell and pastry cream a day in advance and then just filled the baked tartlets and garnished it with  strawberries before served.Job done.I found this is an easy step for those novice baker like me without the stress of doing everything at once.
Strawberry Tartlets by Food
Pastry shell 
150g Plain flour
3 tbsp Caster sugar
½ tsp Salt
90g cold Unsalted butter, diced
2 tbsp Vegetable fat, such as Trex
4 tbsp Iced water

For the pastry cream:
Yield: 500ml (2 cups)
5 large Egg yolks, room temperature
96g Caster sugar
3 tbsp Corn flour
350ml Scalded milk
½ tsp pure Vanilla essence
1 tsp Cognac
15g Unsalted butter
1 tbsp Double cream

For the topping:

Strawberries, sliced thinly
Whipped cream (optional)
Strawberry tarts

1) Combine the flour,sugar,and salt in a small bowl and place in the freezer for 30 minutes.Put the flour mixture in the bowl of a food processor fitted with a steel blade.
2) Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.Add the ice water and process until the dough comes together.Dump on a well-floured board and form into a disk.Wrap in plastic and chill for at least 30 minutes.
3) Meanwhile,preheat the oven to 190°C/Gas mark 5.
4) Roll out the dough and fit into 4 (10cm) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking.Cut off the excess by rolling the pin across the top of each pan.Line the tart shells with a piece of buttered aluminum foil,butter side down,and fill them with dried beans or rice.
5) Bake for 10 minutes.Remove the beans and foil, prick the bottom of the shells all over with a fork,and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
For the the pastry cream:
1) In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
2) With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously.Cook, whisking constantly,for another 2 minutes; the custard will come together and become very thick,like pudding. Stir in the vanilla,Cognac, butter,and double cream.Pour the custard through a sieve into a bowl.Place plastic wrap directly on the custard and refrigerate until cold.

For serving, fill the tart shells with the pastry cream. Arrange the  thinly sliced strawberries decoratively on top of the cream and top generously with whipped cream,if desired.serve. 

Wednesday, 26 January 2011

Mutton Kurma

 Nothing beats like mum's cooking.I loved her Mutton Kurma most.Its so delicious and reminds me of when I were little.I mostly try to copy her but it doesn't taste the same.She taught me few(My favorite's) recipes while she were visited me here in UK a year ago. The astonishing part was, I got change to learn  how she prepared food, her style and sense of taste, something  very different and gave an ethnic Malaysian flavor back again to me and to my kitchen, after several years of living on my own with hubby's (Sri Lankan cuisine).
This Mutton Kurma usually refers not to a particular cooking technique but to a curry with a thick, cream-based sauce or gravy; is invariably mildly spicy and may often feature nuts, usually almonds or cashews, and coconut.Its so yummy to eat with paratha.I loved this combo and also its go really well with idiyappam(string hopper).Hmm.Before uttering a word lets we view these indulging recipes which I diligently took notes on my diary while mum made this Kurma;)
Mutton Kurma by My mum
300g ~ Mutton (cut into 2 inch, preferably with bones)
2 ~ Onions, chopped
1tbsp ~ Ginger and garlic paste
2inch ~ Cinnamon sticks
3 ~ Bay leaves
2nos ~ Star anise
2 ~ Pandan Leaves (cut into 2inch)-Optional
1tsp ~ Turmeric powder
2 1/2tbsp ~ Kurma curry powder
2tsp ~ Coriander powder
2medium ~ Potatoes (cut into 4)- Optional
1small ~ Carrot (sliced into 1/2inch)- Optional
2nos ~ Red chillies (cut it in half lengthwise)
1 ~ Tomatoes (cut into quarter)
1Spring ~ Curry leaves
Oil or ghee for fry
Salt to taste
Coriander leave for garnish

1tsp ~ Cumin Seeds
1tsp ~ Fennel seeds
5nos ~ Cloves
10-15 ~ Cashew nuts (Soaked for 30 minutes)

1.Blend all the ingredients listed above with little water and keep a side.
2.Heat ghee or oil in a large pan.Add cinnamon stick,bay leaves,pandan leave and star anise and saute for few second.
3.Add ginger-garlic paste,chopped onion and curry leaves saute for 3 minutes. Add kurma curry powder,turmeric powder and coriander powder and stir untill fragrance,Add the blended paste and cook over medium heat for 7-8 mts.
4.Add cleaned mutton pieces,combine well and cook for about 7 to 10 minute then add salt to taste.
5.Add enough water to cover the meat and cook with lid on simmer till the mutton is 3/4 cooked now add carrot,tomatoes,red chillies and potatoes and let it simmer till potaoes and mutton is tender and the gravy is thickens.Turn off heat.
6.Garnish with chopped coriander leaves.
7.Serve with any kind of rice dish,paratha or roti even its go very well with idiyappam (string hopper).

Tuesday, 18 January 2011

Sticky Date Pudding with Butterscotch Sauce

Hello Everyone.How you all doing?I never ever used Dates in cooking before Although I have to finish those Dates I bought earlier which sitting on pantry and keep asking me "Why not used me yet"?.Hahaha see what I made with those dates.

This is new to me,I never made a sticky pudding before either.But this easy peasy recipe which I came across on My Food Trail while searching for  Dates sort a recipes deserved me to made.I made it few days ago,its were the lightest,fluffiest and yummiest sticky date pudding.I indulged within it but I'm much more prefer to  eat just the dates pudding rather then adding a butterscotch sauce.I also booked marked few dates recipe which probably I'm going to make in my spare time. 
Sticky date pudding with butterscotch sauce
Makes 12

180g Dates, pitted and roughly chopped
1¼ cups (310ml) Water
½ tsp Bicarbonate of soda
¾ cup (165g) Firmly packed Brown sugar(I used 120g)
60g Butter, softened chopped
2 eggs
1 cup (150g) Self-raising flour

Butterscotch sauce
50g Butter
1 cup (220g) Brown sugar
1 cup (250ml) Cream
1 tsp vanilla Extract
 Preheat oven to 180˚C (160˚C fan-forced). Lightly grease a 12 hole muffin tin.
2. Place dates and water in a saucepan and bring to the boil over a high heat.
Remove from the heat. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally. The mixture will fizz up when you add the bi-carb.

3. Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.
4. Add date mixture, stir to combine. Carefully fold through sifted flour.
5. Divide mixture evenly between 12 holes. Mixture will be roughly 1cm from the top.
6. Bake for 25 minutes or until golden and skewer comes out clean.
7. For the butterscotch sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly. I added an extra tablespoon of cream.
8. To serve, invert the hot pudding onto a serving plate, top with butterscotch sauce and serve with cream or ice cream. Best served warm.

*To warm them up again, put them in the microwave before serving.
 A great sticky date pudding should be warm, soft and fluffy without big chunks of date and served with a side of vanilla ice cream.

Wednesday, 12 January 2011

Rose Syrup Float

I knew the weather is too cold and rainy all day in here and myself,I'm not feel well,with runny nose,coughing and sneezing.Although I really crazy and cant stop myself to have a glass of this Rose Syrup Float.These pinky,rosy yummy float always cherish my past and all my great old memories with my family and friends.We always had our lunch in a restaurant opposite Kamdar in Jalan Raja Muda Aziz, Ipoh,Perak after we finished our shopping or when out for a lepak and the first thing we ordered is these Float to quenched our thirst on a hot weather.
Make your own glass of float without No measuring. No fuss. No time at all,its really easy and you can use sprite,lemonade and ice cream soda instead.Even a non fizzy drink can be substitute but the float might not happen but it will still be yummy.Rose Syrup Float
  • 40ml Rose syrup
  • 330ml 7 up
  • 4-5 Ice cubes (optional)
  • 2 scoop Vanilla ice cream
1.In a tall glass,add rose syrup and ice cubes followed by scoop of vanilla ice cream and slowly pour 7 up enough to float the ice cream up to the top of the glass.

2.At last add another a scoop of vanilla ice cream.

3.Yippee its ready to serve.Slurppp!!!.

Enjoy Slurpppp,

Monday, 10 January 2011

Caramel Cake

A softy and spongy  buttermilk cake topped up with a caramel glazed and end up with an indulging, smooth and salty caramel buttercream frosting.All  together came as a perfect celebrating cake.Yes, I took a tremendous experiment to baked this beautiful cake for our Wedding Anniversary.

I very well knew that my hubby love caramel.hmm... not love but he almost passionate about caramel.So I thought to gave him a surprise with a caramel cake.But I ain't got any recipe in my hand. 
Eventually I found this Caramel Cake on Lottie and Doof followed by Caramel buttercream frosting on Sugar Punk.I used cheese cake tin and as usual baked some cupcake for my little prince too;) that's why the cake look more thin.hehehe.And decorated with chopped roast almond for the side.

This is the most favourite cake so far for us..Its really yummy..the salty and crunchiness is brought alive too these cake.A slice of cake with a cup of tea,Hmm..Its heaven.
Caramel Cake 
  • 2 cups sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 113g unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature 
  • 1 cup well-shaken buttermilk
1.Preheat oven to 350°F. Butter an 8-inch square cake pan and line bottom with a parchment paper.
2.Sift together flour, baking powder, baking soda, and salt.
3.Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.Add eggs 1 at a time, beating well after each addition.
4. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
5.Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes.
6. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Caramel Glaze
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tablespoon light corn syrup( I used golden syrup)
  • 1 teaspoon pure vanilla extract        
1.Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. 
2.Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
3.Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides.
4. Cool until glaze is set, about 30 minutes.
Caramel Buttercream Frosting

  • 1/2 cup confectioners’ sugar, sifted
  • 1/4 cup packed brown sugar
  • 1 tablespoons butter
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt (optional)
1.In a medium saucepan, melt the butter then add the milk and brown sugar. Bring to a boil and continue to boil for 1 minute. Remove from heat, and whisk in 1/2 cup confectioners’ sugar, sifting it into the pan to avoid lumps.
2.Cool slightly, then very vigorously* whisk in the remaining 1/2 cup confectioners’ sugar (or less – I used the entire cup and I felt that the frosting was too thick). Frost cupcakes while the frosting is still slightly warm
*if you have problems doing this by hand, use an electric mixer, it is very important to whisk very quickly or it will not be smooth
Indulge yourself...

Saturday, 8 January 2011

Mini Chocolate Cupcake

A very teeny weeny cupcake for a little hand.Its pretty enough to capture his attention,yet small enough to eat with minimal mess.My poor little prince,non-stop called me mummy!!mummy!!while I clicked a picture of this mini cupcake.He even can't stop himself to be patience and started to grabbed one while I took picture.hehehe :)Very clever fellow.I realized he grown a bit until his hand reached the kitchen work-top to grab the cake.

I baked a cake using this recipe before oops.. sorry steamed before it called Steamed Moist Chocolate Cake but the owner of the recipe,herself said it could be baked too.So gave a tried.For the first time I used my mini silicone cupcake to baked these cakes and significantly these mini cupcakes hold an enormous amount of creative potential which never stopped me from baking and thinking more about it.  Mini Chocolate Cake
  • 94g unsalted butter
  • 113g castor sugar
  • 100ml  evaporated milk 
  • 1 eggs, lightly beaten with a folk
  • 1/2 cup of plain flour 
  • 1/4 cup of good quality unsweetened cocoa powder 
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract  

1. Preheat oven to 350 degrees.

2. Line mini muffin tin with a dozen cupcake papers. 

(A) Combine castor sugar, evaporated milk, vanilla extract and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted. Do NOT boil it. Once all ingredients are melted, turn off the fire and leave it on the stove to cool.

(B) In the meantime, sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl.

4. Once (A) is cooled, add the beaten eggs in and mix thoroughly. Finally, pour the eggy mixture into the flour and stir till well combined. The final batter should be runny.

5. Evenly fill the cupcake liners just over half full with the batter and bake for 10-15 minutes or until an inserted toothpick comes out clean.You're done.

6. Cool the cupcake in a cooling rack before turning out for further decoration.
 Chocolate ganache Topping (Optional)
  • 1/4 can~ condensed milk 
  • 1/4 tsp ~ vanilla extract 
  • 2 tbsp ~ vegetable oil
  • 10g ~ cocoa powder, sifted
  • Small pinch of salt

1.Combine the sifted cocoa powder, condensed milk and oil. Stir over low heat till the mixture thickens (keep stirring all the time). Add in salt and vanilla extract. 

2.Cool the chocolate mixture for a little while.

3.Dip the tops of the cooled cupcakes into the frosting. Let cakes stand on rack until frosting is completely set.

4.Decorate per your choice.I used some sugar strands and pink m&m to finished my cupcake.

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