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.

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