Saturday, 26 March 2011

Doughnut Muffins

How you all doing today!!I having great Saturday.Hope everyone is having a wonderful weekend!First of all I would like to  Thank you all very much  for your lovely comments on my blog 3rd Birthday.

I baked this luscious doughnut muffins a week ago.They taste absolutely delicious and very moreish.I really can't believe myself ,the morsel  looks like muffins but the  taste more like doughnut and it certainly immerse inner man. Thus it was hassle free from deep frying.Doesn't that just sound wonderful?

It was a healthy option I thought.Submerging  the muffin in melted butter and roll  in cinnamon sugar was  the best part of it and made the muffin flavour much more pronounced yet they are ridiculously simple indeed.Go and Experiment this in your kitchen.I promise that you will love it.
Doughnut Muffins 
For the muffins: 
1 3/4 cup flour
1 1/2 teaspoons baking powder
 1/2 teaspoon salt               
 1/2 teaspoon nutmeg
 1/2 teaspoon cinnamon
 1/3 cup oil
 3/4 cup sugar
 1 egg
 3/4 cup milk

For the coating:
1/4  cup butter, melted
1/3 cup sugar
1 tablespoon cinnamon

  1. Preheat oven to 350 degrees and grease a muffin tin.
  2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
  3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine.
  4. Bake at 350 degrees for 15-20 minutes. While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
  5. Shake muffins out of the muffin tin while the muffins are still hot.
  6. Dip muffins in the melted butter and then into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.
Thank You for Reading & Happy Baking!!!

Wednesday, 23 March 2011

It's My Blog 3rd Birthday Today and Chocolate Mayonnaise Cake To Celebrate !!!

 It's my Bloggy Birthday!!.I have been blogging for exactly 3 year today!But this is my first time ever,I mention that today is my blog birthday.Phew!!It's gone very quick,like it was yesterday when I posted my first post.Obviously I know really well that I've been conspicuously absent on this blog since I create it.Therefore I backed on track faithfully last year September and happily blogging ever since then. 


Actually,I can realise my blog baby growing dramatically.Whenever I signed into my blog,I immersed myself with great joy seeing that someone had visited my blog.It's real merrier.


Using this great opportunity,firstly I am deeply appreciative to my mum and dad who are my precious.I’d like to thank my beloved better half for being my supportive and a trustworthy connoisseur  of my food follow my my little prince "cutie pie" Sashvik who was growing little taster.These two boys are two apples of my eyes and playing big role in my life and so do in food journey and inspired me to do so.

Not forgettable you are my back bone and a big criticizer to my post.Yes I'm meant "you"..A very very heartfelt THANK YOU to all of you for your support and made it possible to have 3rd blog birthday on visible.Hence,I'd love to give a big heart warming hugs to all  my readers,followers and  commenters who spend their precious moments of their lives for reading and commenting my blog.

Before getting bored I'm moving onto the next big topic?As this is called celebration and I wanting to make something to celebrate this bloggy birthday. Suddenly I got a idea and thought these Special Mayonnaise Cake with the beautiful rose frosting which I've obsessing for a long time are perfection.

Therefore,this gorgeous cake found at Tracy's Sugarcrafter,who inspired me a lot with her lovely post and so do Amanda of i am baker.Nothing much left to say about the cake.It was really incredible without egg and butter yet taste so yummilicious and easy to bake too.First time ever I made butter cream,it was a major experiment indeed.I thought I did a good job yet I'm still in learning process and immature cook & baker.I wish I want to learn a lot and experiment more in coming future.

I was a very happy girl when I got a gift from my soul mate to celebrate this happiness.Wink!! Wink!!.Apparently start from now on you will visible a new style pictures from my sensational  new  toy ;-).

2 cups flour
1 cup sugar
6 Tbsp cocoa powder
1/4 tsp salt
2 tsp baking soda
1 cup mayonnaise
1 cup cold coffee
1 teaspoon vanilla

Chocolate buttercream frosting (for a 6″ cake):
1 cup solid vegetable shortening
1 cup butter, softened
3/4 cup cocoa powder
6-7 cups powdered sugar
2 tbsp rum (i added 2 tbsp cold coffee)

  1. Preheat the oven to 350 degrees and grease two 6″ rounds, two 8″ rounds, or a 9×13″ baking dish. 
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.
  3. In another large bowl, stir together the mayonnaise, coffee, and vanilla.
  4. Beat in the dry ingredients gradually, scraping down the sides of the bowl often. 
  5. Pour the batter into the cake pans and bake 25-35 minutes. Keep an eye on the cake and don’t let it over-bake, otherwise it’ll be dry.
To make the frosting:
  1. Cream together the butter and shortening. Gradually beat in the cocoa powder, powdered sugar, and rum. If the consistency is too stiff, add a dash of milk to thin the icing.
  2. To decorate the cake, first apply a thin layer of frosting to the cake. It should be a little thicker than a normal crumb coat so that you don’t see the colour of the cake underneath. Then, using a 1M decorating tip, work from the inside out to create the roses, piping in circles around the centre point and spanning the side of the cake. Create the roses on top with the same method, making them about the same size as the ones along the sides. Fill in the holes with simple stars or swoops.
A Trillion Ton of Thank you and I hope you enjoyed reading it!!If you enjoyed and thought  anything that you can help me.If do so please spread this blog would be greatly appreciated.

Saturday, 19 March 2011

Rendang Ayam/Chicken Rendang

The passion for food has made Malaysia one of the best destination for a culinary adventure.Today Im going to share one of the characteristic foods of Malaysia.Rendang is a luxuriously spiced dry curry mostly made of beef or chicken.Like most Malay food,the spicier it is,the better.Therefore it's a traditional favorite during occasions and celebrations amongst Malay community. 

I had cooked it so many times since then and I'm very happy within it.Thus,it was extremely enthusiastic yet filled with in-numerous flavor.Traditionally this scrumptious rendang eaten with lemang which is made of glutinous rice and coconut milk,cooked in hollowed bamboo trunks,and barbecued over open fire.These immensely aromatic rendang  also goes well with  rice and nasi kunyit(turmeric glutinous rice) .
Rendang Ayam/Chicken Rendang by Kavis
5 Chicken tight - cut into pieces
1stalk Lemongrass- roughly chopped
1/4cup Coconut milk
2inch Pandan Leave(optional)
4nos Karrif lime Leaves
1tsp Tamarind Paste
2 Red chilli-finely sliced 
1 Cinnamon stick
3 Cardamon pods
Salt to taste

4stalk Lemongrass
3inch Fresh turmeric
3inch Galangal
10nos Dried red chilli (soaked in hot water)
1 large onion
5 Garlic clove
1inch Ginger
  1. Blend the spice ingredients with little water until form a fine paste.
  2. Heat the oil in a heavy bottomed saucepan,add the blended spice paste,pandan leaves and cinnamon stick and fry until is fragrant.Add the chicken pieces and stir it well.
  3. Then in go the coconut milk,tamarind paste,red chillies,karrif lime leave,lemon grass and salt.Stir well then let it cook to simmer and stir occasionally during this cooking process(its take about 1 hours to 1 1/2 hours).
  4. At last add kerisik and cook till chicken is really tender and the spices become dry but still have moist and rich.Done 

*To make kerisik,dry toast the grated coconut in a pan on a low heat.Stiring constantly until its turn to golden brown. Keep a close eye while toast, as it will burn really quickly.Blend it croasely in a blender or pound in a pestle and mortar.Click the link here for more details.

Wednesday, 16 March 2011

Baked Orange Custards

Just baked this easy peasy 'Orange Custrad' few days ago.All you need milk,sugar,egg,cream and vanilla to bake this silky sweet custards.I had never made or tried a baked custard before and really not sure the taste either so this is the time..I just halved the recipe for my preference and give it a try.

Its taste delicious and very sweet but again this is not my cuppa coz its taste so eggy and sweet,even after I cut down the sugar.My lit cutie pie loved it,since than I can make another go just for himself and this a good dessert those have a really sweet tooth.I had used a sponge cloth to prevent the ramekins moving while cook.I thought that's a  bit safer rather than tea towel. 

If you've like it just give try might be you love taste...:-) 

Baked Orange Custards
Makes 6
4 large eggs
2 large egg yolks
185g caster sugar
1tsp vanilla extract
500ml milk
250ml cream
2tbsp Grand Marnier
Grated rind of 1 orange

Heat the oven to 150c.Place a tea towel on the bottom of a baking dish large enough to hold six 150ml ramekins(this stop the pots moving around while cooking.)Beat the eggs,egg yolks and sugar until thick,then stir in the vanilla,milk,cream and grand marnier.Strain the mixture and stir through the orange rind.Pour into the ramekins and place them in the baking dish.Pour boiling water into the dish until its come halfway up the side of the ramekins.Carefully transfer to the oven and cook for 35-40minute,or until set.Serve at room temperature.
Have a Lovely Day everyone!!!!

Monday, 14 March 2011

Chocolate Chip Croissant Pudding

Who doesn't like warm pudding on this cold Spring evening.A hot and hearty,chocolaty croissant pudding are perfect accompaniment to our dinner tonight.Actually we never consume croissant but surprisingly hubby brought a packet of croissant for my Lit Sashvik to try but its all in vain.I'm really not sure he like it at first taste.

So hubby suggested me to reformed it to this luscious dessert.Since I never tried croissant pudding before,I thought this is the change.Amazingly its pretty much impressed me,yet easy to make and so rich in taste.Love it
Chocolate Chip Croissant Pudding
5 Croissant cut into pieces
1/3 cup Sugar
60 ml Milk
2 Eggs
1/4 cup Chocolate chips
150 ml Double cream
1 teaspoon Vanilla extract
4-5 tbsp Desiccated coconut for sprinkle 
Pinch of Cinnamon powder

  1. Preheat the oven to 180c/Gas 4.Generously grease 4 mini ramekins with butter.
  2. In a saucepan,whisk together cream,milk,eggs,sugar,vanilla extract and cinnamon powder and cook the mixture on low flame until sugar dissolve(Do not allow to boil or simmer).Remove from the heat and allow the to cool.
  3. Divide the croissant pieces and half of the chocolate chips between 4 ramekins and evenly pour the milk mixture over the croissant.Let the mixture to set for 5-10 minutes.Evenly sprinkle desiccated coconut and the remaining chocolate chips.
  4. Bake for 15-25 minutes, or until coconut is golden brown and pudding is set. 

Nothing special than this....
Thank you ever so much for your lovely comments:-)

Saturday, 12 March 2011

Ayam Masak Kicap/Chicken in Dark Soy Sauce

Today  I come with a scrumcpcious Malaysian dish called Ayam Masak Kicap/Chicken in Dark Soy Sauce.Its one of very popular dish amongst Malaysian.These kinda chicken is my all time favorite and its cherish my past.Now I miss my mum alot:(.My mum always best in these.She used to cook us this chicken in two type,both have some slight variation but taste so delicious.

Sadly I rare cook this dish coz my better half not really keen on dark soy sauce  because he obiviously doesn't like the smell and sweetness of dark soy sauce.But I'm craving so much lately that I couldn't resist treating myself.So I end up cooked it few days ago by adding scocth bonnet,its gave a nice aroma flovor and  extra kick of spicy to the dish. It's absolutely divine,hubby enjoyed too.
Ayam Masak Kicap/Chicken in Soy Sauce by Kavi
500g  Chicken-cut into pieces
1big Potato-cut into wedges
large Onions-sliced
4 cloves Garlic- sliced into julienned strips 
2inch G
inger-slided into julienned strips

2 nos Star anise
sticks Cinnamon stick
1 tbsp Soy sauce

1 tbsp Dark soy sauce
1/2 tbsp Tomato sauce
1 tbsp Chilli sauce
2nos Green chilli
2 nos Scotch bonnet 
Turmeric powder 
Salt to taste
  1. Mix the chicken with little turmeric and salt.Heat the oil and fry the potato  and chicken until golden color or cooked. Remove and drain excess oil on a paper towel.
  2. In another pan heat the oil,add cinnamon stick,star anise fry until fragrant. Then saute ginger,garlic,onion,green chilli and scotch bonnet for 2 minute. 
  3. Then in go all the sauces with little water and followed by the fried chicken,potatoes and onion,stir well and let it cook on low flame  for few minutes.Its ready to serve. 
*I used scotch bonnet instead of bird chilli but you can stick to bird chilli.
*Do not fry the chicken too crispy,I normally fried the chicken in medium-low flame,so they cooked perfectly and still keep the succulent texture.

I hope you enjoyed this post..

Wednesday, 9 March 2011

Layered Pancake Cake

It was Pancake Cake Day yesterday,every food supermarkets had displays lemon juice,flour and golden syrup,even they filled up the aisle with variety flavored instant pancake mix with exclusive price cut.Nowadays I often making  pancakes coz my boys love it crazily.Every time I made pancake,I do made some adorable pancake art by hand for my little boy.Which is worked really well and inspired him to eat more.
The pancake can be eaten as it is or with syrup but I think it taste much more better with these simple luscious filling.I layered the pancake by spread with peanut butter alternatively with nutella  and stuffed with thinly sliced banana and drizzled it with golden syrup.Such as the scrumptious one I made for my hubby on Pancake Day.Its totally so fluffy,rich and nutty.What you think about it? 
Layered Pancake Cake by Kavi
11/4 Cup (95 g) All-Purpose Flour-sifted
1 tbsp Caster Sugar 

1 Large Eggs,
1 Cup  Whole Milk
3 tbsp Unsalted Butter-melted

1/2 tsp Vanilla 
Baking powder a pinch
Salt a pinch

Peanut butter
Maple/golden syrup
1 Banana

  1. Combine flour,sugar,baking powder and salt in a mixing bowl,.In another bowl, whisk the milk,egg,vanilla essence and melted butter.
  2. Then pour the milk mixuture into dry ingredients and whisk untill well combined.You may use blender if you want.Im always use hand blender,its easy way.
  3. Heat up a non stick pan on a medium high flame.Grease the pan with butter and pour the mixture,let it cook until the bubbles begin and flip it over and cook lightly brown.

Saturday, 5 March 2011

Sri Lankan Fried Eggplant Curry

Sri Lankan Fried Eggplant curry (Dry Version).A moderate spiced and tangy flavored,caramalised eggplant is one of our favorite dish specially hubby's most favorite.I learned this recipe from my younger SIL.Yes..Obviously,most of the time I cooked ethnic food of my hubby's country Sri Lanka.

Very commonly this eggplant curry is served in most of Sri  Lankan events.The cooking variation of this dish is sometime do vary depending the consistency we want..Just try once ,I promise definitely you will love the taste.
1 large Onion
2 clove Garlic
1 inch Ginger
2nos Green chilli
1 tbsp Chilli powder 
1.5 tbsp Thick Tamarind  paste
3 tbsp Coconut milk
1 spring Curry Leave
2 x 2inch Pandan leave
Sugar to taste
Salt to taste
Oil for frying

For Tempering:
Mustard seeds
Cumin seeds
Fennel seeds
  1. Cut eggplant crosswise into 3inch,then cut it half lengthwise,At last slice them length wisely into thin pieces.(see the fried eggplant pic)
  2. Deep fry eggplant pieces until golden brown.Remove and place on paper towel to drain excess oil.Keep aside.
  3. In another pan,heat little oil,add the tempering ingredients and let it fry.Then add onion,ginger,garlic,green chilli,curry leave and pandan leave and saute  until turn golden colour.
  4. In go the curry powder,fried eggplant peices,tamarind paste,salt and sugar.Mix well then add coconut milk and let it cook for few minutes on low flame.Stir occacionally to prevent from burning.
  5. Serve with rice.

*You can add cooked chick pea on  this dish.
*You even can add more milk and curry powder to get gravy version.
*Add some dry Maldive fish pieces to get non-veg version.Its taste to good.

Caramelised Pineapple with Hot Chocolate Sauce

Nowadays pineapple is one of the fruit which is always have on our shopping list..Pineapple are very delicious on their own.Although I always thought to make this caramalised pineapple recipe of my favorite Chef Nigella Lawson.Which is waiting on my to do list for long long time.But end up,we ate it like that or add on salad coz of laziness.kekeke;-).

At last I tried this inspiring pineapple dish on last Sunday.It was very pleasant  to eat it with the hot chocolate sauce.However its not my cuppa.I rather love it as it is.
Caramelized Pineapple with Hot Chocolate Sauce by Nigella Lawson
1 ripe Pineapple approx.
250g Demerara sugar (I added 150g)
125ml Malibu
120ml Double cream
200g Dark chocolate, minimum 70% cocoa solids

  1. 14 bamboo skewers soaked in cold water to stop them catching fire in the heat of the barbecue or grillPreheat the grill or barbecue.
  2. Cut the top and bottom off the pineapple and, working vertically, slice the skin off the fruit. Cut into quarters and then into about three pieces again lengthways so that you have wedges of pineapple. Cut out the woody core and thread the wedges on to the soaked bamboo skewers lengthways and arrange these in a shallow dish.
  3. Put the chocolate, broken up into pieces, into a thick-bottomed pan along with the Malibu and melt over a low heat. Then, stirring, pour in the cream, plus any juice that has gathered from the fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle, or enough little bowls to give one per person.
  4. Lay the pineapple kebabs on a sheet of foil and either grill or barbecue the pineapple, thickly coating it with demerara sugar first, until it caramelises and scorches in the heat.
  5. Take off the barbecue and lay them on a large plate and let everyone take them as they want, dipping the pineapple skewers into the hot chocolate sauce as they eat.
Have A Nice Weekend Everyone!!xxx
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