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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}

Method:
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



Ingredients:
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

Methods:

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...

Saturday, 15 October 2011

Beet Green Stir Fry



A simply delicious Indian style Stir Fry with the earthy beetroot and beetroot greens. Stir Frying a  hearty vegetables, usually with scraped coconut is popularly called Poriyal, Thoran or Varai, by Indians and Sri Lankans. 

In fact these version of Stir Fry is took an imperative part in their cuisines. Their meals or cookings  is more rather incomplete without this delicious side dish especially on the sumptuous festive feast.


Yes, you are absolutely right. This is what I am going to share today.A very easy to make recipe with the versatile  Beetroots and Beet Greens.Here in my place, its very rare that I find beets with the greens attached. 

Most of the time I found the greens is wilted or more likely damaged in looks. So, this time again I was on time and  lucky enough to have this Beets Greens from PYO farm. Obviously here the only place where I can find a best and fresh Beet Greens and veggies :) 

Moreover, I'm really obsessed with these version of Stir Fries.Ultimately irresistible and goes very well  as an appetizing accompaniment with steamed rice.

From now on, please don't ever throws the Beet Greens away. So, this is would be a delicious way to serve the Beet Greens. 




Beet Green Stir Fry

 Ingredients:
 2 small beetroot, cut into small pieces
 2.5cup beetroot greens, finely chopped
 1onion, finely chopped
 2green chillies-slit
 3clove garlic, finely minced
 1/2tsp ginger, finely minced
 3tbsp scraped coconut
 1tsp chilli powder
 turmeric a pinch
 salt
 oil

 Tempering:
 1/4tsp mustard seeds
 1/4 tsp fennel seeds
 1/4tsp cumin seeds
 1/4tsp urad dal
 curry leaves a spring


 Method: 
Heat oil in a frying pan. Add the tempering ingredients. Let the mustard seeds to splutter then add onion,garlic,green chillies and ginger. Saute till onion softens for about 5 minutes..Add chopped beetroot, turmeric, chilli powder and salt. Cook covered for about 5 minutes on low heat. Now, add the chopped beet greens and scraped coconut.Stir frying the beets mixture on medium heat for another 10 minute. Serve hot 
  with rice.


Sunday, 9 October 2011

Avocado Pudding with Coffee Syrup


Sorry, I've been miss in action for a while now. The reason is I was so down after I came back from holiday and  simply to lazy to update my blog . So, now I am slowly  back into action. I hope everyone has been doing well.


Viola, lets pop over to today post. A glorious dessert made up with creamy and fleshy Avocados.I am an Avocados girl, who is simply love in any matters. Sliced avocados in between any type of sandwiches or merely eaten them with soy sauce would be so so heaven. These are the most favorite methods I always had.But I've never thought avocado works so beautifully as dessert too.


  The recipe is adapted from this beautiful blog. Do head over to her gorgeous blog for easy, step by step guide recipe.

                                           Avocado Pudding                                   
    1/2 cup milk
    1 1/2 teaspoon agar-agar or gelatin powder
    1 Lemon, zest and juice
    1/2 cup condensed milk {I used /4}
    1 ripe avocado
    Pinch of salt - Optional
    Shaved chocolate for garnish

 
    Divide the milk in half. Pour 1/4 cup of milk in a bowl, sprinkle gelatin over and stir to    dissolve. Add remaining milk to a pot and heat until warm. Pour the warmed milk into the bowl of the agar/gelatin mixture and stir gently. Place the remaining ingredients into the blender and add the milk gelatin mixture, blend until smooth. Puree until smooth.Divide the mixture evenly to the serving  bowl, cover with cling film and refrigerate for approximately 1 hour to set.

Coffee Syrup{Optional}
3tablespoon instant coffee granules
1cup sugar {I used 1/2 cup}
1/2 water
1teaspoon vanilla essence
                                                                                                                                
Put all the ingredients in a saucepan and bring to  boil over medium heat.Heat until the syrup has reduced and set aside to cool.Serve the pudding with the coffee syrup and chocolate shavings on top.                  
                                                                               


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