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Friday, 29 April 2011

Shake Shioyaki Set

 Hello Everyone!!How you all doing?Hope you all doing good.

I thought to have a nap after enjoyed watched every single element of the Royal Wedding through television.But..Oh my god!!!I hatred seeing my blog  never update for past the 10 days.Actually the Easter holiday was loaded with birthdays and picnics.Its made me busy running up and down doing things around at home.I really had a great fun with niece and nephew and I got a first chance for this year to spoil my little gangs with my homemade morsels.I have to say,I really love my little niece Kamsa who is my little criticizer, loved all my homemade stuff and indulge herself without finding any fault on it.

Lets come to today post which I  like to share without blabbering more.Actually I'm so lazy to update a dish with a recipe so I decided to post this delicious healthy Japanese lunch set made by my loving husband.Surprisingly my hubby is a good in Japanese.He had a decade experience in this culinary field.He surely fed us with his Japanese meal once or twice a week.It's utterly our favorite especially for our little one.Today he cooked Shake Shioyaki Set (grilled salted salmon) served with rice,wakame seaweed salad,miso soup and natto(a traditional Japanese food made from soybeans fermented with Bacillus subtilis.

Thank you so much to stay tune.A very big hug and a big welcome to all those followed my blog.Thank you again for your lovely encouraging comments. I'll back soon with another delicious dish.

Have a lovely weekend and SAYONARA (^_^)

Tuesday, 19 April 2011

Lemon-Poppy Seed Pound Cake

 Happy Tuesday Everyone!!!Phew..It's another week again.

The lemon cooking is continue,actually this is the last lemon left in my fridge after the previous usage.Eventually I bake this delicious Lemon Poppy Seed Pound Cake  especially for my friendd.In fact,I brought  along while I went to visit her few weeks ago and spend some precious times with her.There is nothing special I'm afraid but I knew she love my homemade cake.

I doesn't know what's  happened to me nowadays.It's seems the lemon made me some kind of wierd feels.Yes indeed!!I love the irresistible citrusty scent a lot.The crusty bits of the cake surface were a real treat,its simply elevating my taste sense.

Give a little try if you are really fancy of lemon...I swear you'll love it.Suprisingly it was a treat for us with a cuppa tea.


LEMON-POPPY SEED POUND CAKE By My Recipes
  • Ingredients
  • Cooking spray
  • 1 teaspoon all-purpose flour
  • 1 cup granulated sugar (I used 3/4cup)
  • 1/3 cup butter or stick margarine, softened
  • 2 large egg whites
  • 1 large egg
  • 1 tablespoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 2/3 cup powdered sugar
  • 4 teaspoons lemon juice
  • Method: Preheat oven to 350°.

  • Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
  • Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely.

Thank you for being here!!!Love






    Thursday, 14 April 2011

    A Prosperous Happy Tamizh New Year & A Veg Thali



    En Iniya Tamil Puthaandu Nalvazhtukal! Wish you all and your family a Happy and Prosperous Tamil New Year.May this New Year filled with good fortune,prosperity,love, peace and happiness with a lots of laughter for the entire year ahead.




    The tradition of meternal is not forgettable I used to prepared a special meal with about eleven to thirteen dishes with vada and payasam  for my entire family of fourteen people to treat them with loving on the festive of Tamizh New Year every year. As same as usual I prepared a very special set thali for this year too with a successful first tried beetroot halwa.





    These are the dishes I prepared  today for lunch and I add a description of the dishes below here:-


    Sambar~My mum style superlative Sambar with carrot ,potato,drumstick,tomato and our fav radish.


    Pumpkin Curry~A tangy and spicy pumpkin curry.


    Snake gourd channa dal stir fry~ One of my favourite mild stir fry with snake gourd and channa dal with little coconut milk.


    Beetroot and shallot sit fry~A simple stir fry of beetroot,shallot and grated coconut.


    Spicy Okra Poriyal~Okra is my favourite veg.A quick spicy poriyal of okra.




    Savoy Cabbage coconut thoran~ A stir fried savoy cabbage with a generous amount of grated coconut.


    Banana Chips~A crispy banana chips.


    Roasted eggplant and carrot pachadi~ Oven Roasted eggplant in yoghurt with carrot,chilli,red onion and curry leave.




    Vallarai leave(Centella asiatica,Indian penny wort) sambal~A Sri Lankan style salad made with vallarai leaves,onion,green chilli,lime juice and salt.Its hold a huge Medicinal benefit: it activates the brain cells, so concentration is improved. it has all the medicinal properties, containing all vitamins and minerals.Physical benefits: very good for eyes,Blood is purified,Body heat is reduced.


    Payasam~A  mix of vermicelli,channa dal and tapioca pearls cooked in coconut milk.For a different first time I used coconut milk  in payasm instead of evaporate milk.


    Betroot Halwa~Its a indeed special.Grated beetroot cooked in sugar syrup and finish with ghee ,fruits and nuts.




    Urud dal Vada~ A traditional ulunthu vada


    Accompanied by  Mix veg pickle,Pappadam and Mor milagai (dried yoghurt chili)


    Enjoy yourself!!!







    Tuesday, 12 April 2011

    Pineapple Peanut Butter Smoothie



    I made this slurpalicious smoothie couple of days ago to treat ourselves at a small picnic we had in park.The unique smoothie is simply mixed of a delicious pineapple, banana, honey, orange juice and crunchy peanut butter with creamy yoghurt.The smoothie is very nutritious and very filling.Its a good meal sub particularly  if you’ve skipped a meal and need something fast.


    Sending this delicious Pineapple Peanut Butter Smoothie to  Priya's  A Fruit/Veggie a month Event hosted by R  


    Pineapple Peanut Butter Smoothie 
    Ingredients:
    500g Pineapple -cut into small pieces
    1 Banana-sliced
    60ml Orange juice
    2 heaped tbsp Crunchy Peanut Butter
    1tbsp Sugar or Honey
    180ml Yoghurt


    Method:
    Blend all ingredients in a blender on high speed until smooth.(A few tiny bits of peanut pieces are encouraged).Serve immediately.




    Stay Cool!!!


    Friday, 8 April 2011

    Lemon Bars


    A beautiful sunny spell all over here seems summery weather.Me and my little prince was enjoyed spend three hours in a park nearby my house.Now I'm feeling so tired and sleepy but I really want to share this gorgeous Lemon Bar to you which is the best I've ever had.I indeed immersed myself in the world of Lemon.




    Who doesn't like these classical Lemon dessert.I'm not a Lemon hardcore at alI.Thus I  dramatically hooked within it at my first tried and taste of these luscious Lemon Bar,.It truly so scrumptious ,tart-y and tangy.I never imagined before but lemon superlatively worked hugely in everything.You believe or not,I was very anxious and eagarly waited to see the out come of the Lemon Bar while it baked.So surprisingly I love the taste yet it come so perfect at my first try.Voila I made it.


    These Lemon bar recipe was adapted from David Lebovitz.



    Lemon Bars
    One 8-inch pan
    Ingredients:
    Crust
    1 cup (140g) flour
    1/4 cup (50g) sugar
    1/4 teaspoon salt
    8 tablespoons (115g) melted unsalted butter
    1/2 teaspoon vanilla extract



    Lemon Topping
    1 lemon, organic or unsprayed
    1 cup (200g) sugar
    3 tablespoons (45ml) freshly squeezed lemon juice
    3 large eggs, room temperature
    4 teaspoons corn starch
    1/4 teaspoon salt
    3 tablespoons (45g) melted unsalted butter
    Optional: powdered sugar, for serving


    Method:
    1. Preheat the oven to 350ºF (180ºC).
    2. Overturn an 8-inch square pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can.
    3. In a medium bowl, mix the flour, 1/4 cup (50g) sugar, 1/4 teaspoon salt, 8 tablespoons (115g) melted butter, and vanilla, stirring just until smooth.
    4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.
    5. Bake the crust for 25 minutes, or until it’s deep-golden brown.
    6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.
    7. Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, 1/4 teaspoon of salt, and 3 tablespoons (45g) melted butter, and blend until almost smooth. (A few tiny bits of lemon pieces are normal and encouraged.)
    8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.
    9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.
    Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month, letting them come to room temperature before serving.

    Happy Weekend and Enjoy Baking!!^____^

    Sunday, 3 April 2011

    Stir-Fried Fish in Oyster Sauce


    First of all I would like to wish A very Happy Mother's Day(Mothering Sunday) to all mothers in United Kingdom.Have a wonderful,merrier weekend everyone!!!^_^

    My computer just recovered from a severe Virus Fever.God goodness my hubby mended it without losing any of the files,documents and pictures.But I certainly lose all my favourite website and to do list which I bookmarked earlier:(.Well today I'm going to share my version of a Chinese Style dish.




    One of my favourite ,very quick and easy prepare yet so delicious  stir fried fish pieces with  oyster sauce.Its absolutely a simple and comfort dish I prepared few days ago to go with rice for our lunch.I love the instinct flavour of the oyster sauce very much.I addicted to it,is the best description I think.I normally add a good splash of this sauce to all the stir fry I cook.Its really gives an oomph taste to the dish and also to your taste bud.

    Here come the recipe below^__^

    Stir-Fried Fish in Oyster Sauce
    Ingredients:

    300g fish fillets (any firm fleshed fish will do)
    1/4cup corn flour/starch
    salt
    white paper
    3garlic-cut into julienne 
    2.5inch ginger-cut into julienne
    2nos green chilli (optional)
    5nos dried red chilli
    1onion-cut into ring
    2tbsp oyster sauce
    1tsp fish sauce
    2tbsp bonito/fish stock
    3-4stalk spring onion-cut into 1.5inch
    oil for frying

    Method:
    Cut the fish fillets into 1 inch size pieces.Season it with salt and pepper.Then add corn flour to the seasoned fish pieces  and toss well to coat.
    Heat enough oil in a  fry pan.Deep fry the fish pieces until just cook.Drain in paper towels and set aside.Heat one tablespoon oil in another fry pan.Saute the garlic,ginger,green chillies and dried red chillies until fragrant.Add the fried fish pieces,stir in oyster sauce,bonito stock and fish sauce,let it cook for few minutes until the sauce is thicken.Then in go the onion rings spring onion and a generous pinch of white pepper powder and stir well(add more salt if necessary). Let stand in  few second and turn of the heat.Voila is ready to serve with rice.


    Note:
    *Subs the BONITO STOCK to chicken/vegetable stock or even water will do
    *Any firm and fleshed white fish work well.For example:halibut,snapper,grouper,tilapia.


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