Thursday, December 29, 2011

Malted Milk Bars

Hi All...
Hope everyone had a great X'mas and are eagerly waiting for 2012...:)..I am too..with a small sadness that every year passing by is increasing my age by one...;)..hmmm I cant help it.
So are you'l thinking of any New year resolutions...ok I do think about it the new year eve and forget it the very next morning...ya but I keep the tradition of thinking about resolutions on new year...
Ok guys before proceeding future...
Wishing everyone a very prosperous and joyful New Year...
Hope the coming year is filled with happiness and equal amount of sorrows which will increase the sweetness of the happiness...
with small failures which will make you stronger for great success...
with small fights which will help you form everlasting friendships....
with small achievements and big dreams so that you aim to fulfill your dreams...

Uff forgot to tell...we shifted to new apartment...Getting settled....My son is busy exploring the new space and showing me things that I have not noticed...:)
Unpacking is partially done....Tired of all the stuffs...Will be back in a couple of days to blogging...Sorry for not visiting ur lovely recipes....

This recipe was actually planned for X'mas....Anyways here's it now..

Recipe Source: Best-Loved Desserts- Good HouseKeeping
Chocolate Base:
All Purpose Flour/Maida-11/2 cups
Baking powder-1/2 tsp
Salt-12 tsp
Butter-3/4 cup
Semi sweet chocolate-4 squares(chopped)
Unsweetened chocolate-2 squares(chopped)
Granulated sugar-11/2 cup
Vanilla Extract-1 tbsp
Eggs-4 large(beaten)

Malted Milk Toppings:
Malted Milk Powder-3/4 cup
Milk-3 tbsp
Vanilla Extract-1 tsp
Butter-3 tbsp(softened)
Confectioners sugar-1 cup
Malted milk ball candies coarsely chopped as needed

Preparing Chocolate base:
1. Preheat oven to 350F. Grease 13" by 9" baking pan.Line with foil and grease it.
2. In a small bowl sieve APF, BP and salt.In a pan melt butter,semi sweet chocolate and unsweetened chocolate on low heat stirring frequently until smooth. Remove from heat. stir in sugar and vanilla with a wooden spoon.Beat in the eggs until well blended.Add flour mixture with chocolate mixture, stir until blended.Spread batter evenly in the prepared pan.
3. Bake 25 to 30 min until toothpick inserted in the center comes clean.Cool in pan on wire rack.
Preparing Topping:
4. In a bowl stir milk powder, milk and vanilla until blended. Stir in butter and sugar until blended. Spread the toppings on the cold bars, top with chopped malted balls.Allow topping to set.Once it is set.. remove the foil and cut the bars to desired shape.Yummmmmm....

Sending this and suji Cookies to christmas Delicacy at Erivum Puliyum.

Thursday, December 22, 2011

Mutter Paneer

Happy Christmas everybody...:)
I can see everyone preparing delicious recipes, packing lovely gifts and ya waiting for the santa's visit with a 1..2...3........pages wishlist....
My kitchen too had prepared some stuffs specially for X'mas....but as always it will be here after X'mas...:(
Y so?
Hmmm...ok in short we are shifting to our new apt on 24...and guys b'coz of that we had an inspection for the current we thought lets pack and the first stuffs packed where baking dishes and the books from which I had prepared the recipe...I dint realize then as I was too busy cleaning...but after that immediately it stuck me....My hus told that he can unpack the stuffs...but thinking about the work done to pack it made me say No!!!...So with these things going at my end..I think I will be away from blog for some more time...

Anyways...I did prepare yummy mutter paneer and we loved it...This recipe is from Rak's Kitchen. Here is the recipe..

Paneer-1 cup(cubed)
Peas-3/4 cup(I used frozen)
Tomatoes-2 nos.(Chopped to small pieces)
Curd -1/4 cup(well beaten )
Green chillies-3 nos.(Cut lengthwise)
Ginger garlic paste-1 tsp
Red chilli powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Coriander leaves for garnishing
Lemon juice-1 tsp
Oil -2 tbsp
Salt to taste

To fry and grind to paste:
Onion-2 nos(sliced)
Cinnamon-1 inch
Cardamom-1 no.
Cloves-1 no.
Cumin seeds-1 tsp
Pepper-10 nos
Oil-1 tsp

Method of Preparation:
1. Heat oil in a wok and add cinnamon,cardamom,cloves,pepper and cumin.After cumin splutters,add onion and fry till golden brown.Then add chili,coriander and turmeric powder .
2. Fry it for a minute and take from heat.Let it cool and grind it with little water to a smooth paste.
3. Heat a pan. Drizzle oil on it and keep the paneer cubes on it and shallow fry them.Keep aside.
4. Again heat oil in a pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.
5. Then add the chopped tomatoes and required salt. Fry till oil oozes out about 4 to 5 mins  in medium flame.Then  add the peas, and curd and mix well and cook for 4 mins approx on medium.
6. Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.
7. Garnish with the coriander leaves and add the lemon juice after you take from heat. Mix well. Serve with Indian flat bread.

             We enjoyed them with these......

This is how it happened.....


Sending this to CWS-Peas at Priyas Easy N Tasty Recipes.

Tuesday, December 13, 2011

Chinese Tea Eggs/Marbled eggs

Tried this recipe from  Appetite For China. Was really trying to imagine its taste when there was a mixed smell all around the room while this was boiling...Like its beauty its yummy too...

Egg-3 no large/ Medium
Black Tea-1 tbsp
Dark Soy Sauce-1/4 cup
Salt to taste
Sugar-1/2 tsp
Star Anise-2 no
Cinamon stick-2 inch approx.
Pepper corns-1/2 tsp(cracked)

Method Of Preparation:
1. Add water and egg in a vessel and boil it. Let the eggs get cooked ie 5 min on medium
2. Now allow it to cool so that it can be handled and then with the back side of spoon or knife crack all over the egg.There should be cracks alone, do not break the shell

3. Now return the egg back to the same vessel, see that there is water above the egg add all the ingredients to it and boil it for another 40 to 45 mins. Turn off the heat and keep the egg immersed in the liquid for 3 to 5 hours min. for dark designs on egg.
4. Serve warm or cold. Delicious both ways.Great as a side or snack..

Tea Egg (Cha Ye Dan, 茶叶蛋)

Wednesday, December 7, 2011

Palak Dal/Spinach wt Lentils...

A simple and quick recipe that shows its face once in a week at my house...A perfect curry for lazy days....with min ingredients....

Toor dal-3/4 cup
Spinach/Palak-1 small bunch(cleaned and roughly cut,about 2 cups)
Turmeric-1/2 tsp
Green chilli-2 no(slit in the center)
Salt to taste
Shallots-3 to 4 nos(cleaned and cut to small pieces)
Garlic-2 cloves(cut to small pieces)
Mustard-1 tsp
Coconut/veg oil-2 tsp

Method Of Preparation:
1. Cook the dal in  pressure cooker with required amount of water.Once done add turmeric, chilli and salt.
2. Cook it till spinach wilts and gets cooked.Then remove from heat.
3. In a wok heat oil and add mustard, when it cracks add shallots and garlic and cook it till it turns brown. Add this to the curry and serve with rice.

1. Cumin can also be used for tempering.I don't use as my hubby doesn't like the taste of it..
2. Do not over cook greens..
3. Dont add too much of water while cooking dal, recipe tastes good when it is slightly thick.

Wednesday, November 30, 2011

Ribbon Pakoda/Ola pakoda

Hi friends....Missing from this world has become my routine now...Everytime when I post something I decide that there should be a flow in posting....but that never happens...Now there is no one to blame on...Its just I am not able to manage my time....
This is a common snack ola pakovada/pakoda....A crispy crunchy pair for the tea....

Rice flour-1 cup
Gram Flour/Besan-1/2 cup
Salt to taste
Red chilli powder-1 tsp
Asafoetida/Hing-A pinch
Butter-1 tsp(unsalted)
Oil for deep frying

For tempering:
Dry red chilly-2 no
Curry leaves-5 to 6 leaves
Oil-1/2 to 1 tsp

Method of Preparation:
1. Add all the dry ingredients in a bowl. Cut the butter into it and mix well.Then add the required amount of water to make a soft dough.The dough should not be sticky.
2. Heat oil in a wok.
3. Insert the dough into the murrukku maker with ribbon pakoda's mould and press into the hot oil.Do not overcrowd.

4. Fry till crisp and golden brown in color. Drain to a paper towel.Once done heat a wok and temper the ingredients under "For Tempering". Add this to the Ribbon pakoda.
5. Cool and transfer to a air tight tin. Serve with tea, or munch anytime...

My son succeeded to grab while clicking...:)

Friday, November 18, 2011

Suji Cookies

Hi there....
No babbling today...on to the topic....These cookies are known as Suji cookies...They are so soft just like Melting Moments..difference being it uses ghee...Now as the name says it doesnt have any relation with suji/rawa. Its a famous cookie in Malaysia...
This recipe is from My Cookingdom by Kavis. Loved baking them.

All purpose Flour-250 gms
Baking Powder-1 tsp
Baking Soda-1 tsp
Icing Sugar-125 gm
Roasted Ground Almond-100 gm
Salt-1/8 tsp
Ghee- 200 gm
Vanilla essence-1/2 tsp
Food color-Green, Yellow ,Pink
Caster Sugar for coating

Method Of Preparation:
1. Sift APF, BP and BS.
2. Mix gently all the other ingredients to it except the color  to form a  soft dough.Set aside for 20 min. or more.
3. Now divide the dough to 3 equal parts.Add the required food color  to each part and knead well.
4. Pinch small sized dough approx 3gm. from each color and form  balls seperately.Join the three colored balls to a marble shaped ball.Place them on the baking tray. continue the process, and then  bake at 300 F for 15 to 20 min.Remove and cool on rack.
5. Let the cookies cool completely then coat them with caster sugar.

1. Use skin less Almonds to grind.
2. Use about 90 t0 100 gms sugar. As these are coated in sugar it makes them very sweet with the original amount.

Saturday, November 12, 2011

Cherupayar ulli curry/ Green gram & Shallot curry

Hi all....
The climate over here is changing rapidly...The trees that where having atleast few leaves have become bare with just 2 to 3 leaves clinging to it...The wind which was so smooth that used to embrace face with it sweetness has become  wild with anger....that its carrying everthing with it... The sun who used to be awake before anyone on earth is so lazy that it wakes up after hours of its committed time.... so late...But that doesnt mean that it goes late....Its very early to bed too...By around 4.30pm its under the blanket with just a bit showing of...and by 5 its almost asleep...And seeing all these the sensitive clouds who cant bear it starts to cry....Seeing them crying others join and cries become louder and stronger...:)
That is what was happening usually....but something went wrong yesterday with the clouds....instead of crying they became happy and covered the mother nature with a white blanket...Everywhere it was white beauty...But soon it was taken back...and everything is now as usual...

Now with all these things happening around...I just feel to hug my teddy(read as son) and sit without doing anything.....But my teddy, who has just recovered from fever, on the other hand wants to go out and play in the snow....walk around...Now he is not as lazy as Mummy..:)

Got some time today as kiddo slept for few minutes in the morning...Clicked a few pics...

Coming to the recipe...A simple curry...Nothing more..

Cherupayar/green gram-1 cup
Shallots/cheriya ulli-1 cup(Cleaned, You can use pearl onions too)
Turmeric-1/4 tsp
Red chilli powder-1 tsp
Coconut-1/2 cup(grated)
Salt to taste
Curry leaves
Mustard-1 tsp
Coconut oil-1 tsp
Dry red chilli-2 no

Method Of preparation:
1. Grind the coconut to smooth paste and keep aside.
2. Cook the green gram till it is 3/4 done. I cook it in pressure cooker with required water for 4 to 5 whistles on low.
3. Now add the cleaned  shallots along with turmeric, salt and chilli powder. Continue cooking till shallots are done.
4. Now add the grinded coconut to this and boil it for 4 to 5 min on medium.Once boiled add the curry leaves and take from gas top.
5. In a wok heat the coconut oil and sputter the mustard and red chilli. Add this to the curry. Serve with rice.

1. You can soak the green gram previous night and cook next day.Then you need not cook so long.
2. Coconut milk can be used instead of  grated coconut.
3. Add water according to requirement. We enjoyed it a bit thick.

Wednesday, November 9, 2011

Soya Chunk Cutlets

Hi there....
Hope everyone is doing Good....Things on my side are not so good...My kiddo got fever...I am around that from last week...Anyways fever has reduced but cough and cold still being with him...and as a result he is very very cranky...even skipping his sleep..As a part of it I am with him always, trying to bring a small smile on the scared sad face.....
This cutlet recipe is from Edible Garden by Nags...A delicious snack...

Soya Chunks-1 cup
Potato-1 big or 2 medium(Boiled and Mashed)
Onion-1 medium(chopped finely)
Ginger-Garlic paste-1 tsp
Curry Leaves few
Green chilli-1 no(cut to small pieces)
Black Pepper Powder-1/4 tsp
Coriander Powder-1 tsp
Garam Masala-1 tsp
Salt to taste.
Maida-2 tbsp with 2 tbsp water./egg
Bread Crumbs-1 cup
Oil to deep fry

Method Of Preparation:
1. Soak soya chunks in hot water for 30 min. Drain and squeeze  water.Pulse until fine. Again squeeze water.
2. Add all the other ingredients to this and mix well.
3. Shape to form cutlets and dip in maida mixture and then in bread crumbs.
4. Deep fry on medium hot until browned.
5. Serve hot.

Tuesday, November 1, 2011

Kerala Egg Roast

Egg-3 no(hard boiled and shell removed)          
Onion-1 no(big, cut to thin slices lengthwise)
Tomato-1 no(medium, cut lengthwise)
Green chilli-1 no
Ginger-garlic paste-1 tsp
Chilly Powder-1 tsp
Turmeric powder-1/4tsp
Coriander Powder-2 tsp
Garam Masala-1 tsp
Curry Leaves- few leaves
Salt to taste
Coconut Oil-2 tsp

Method of Preparation:
1. Heat oil in a wok. Cut slits in the hardboiled, shelled eggs and keep aside.
2. Add  the onion and fry till it turns light brown, then add ginger garlic paste, green chilli, curry leaves and fry till raw smell goes for few seconds.
3. Add the spice powders and mix well for a minute. See that you dont burn it, so do it on low heat. Now add the cut tomatoes along with salt and mix well. cook till the tomatoes becomes soft and mushy.
see that it doesnt stick to the bottom, if so add few tbsp of water.
4. Once tomatoes becomes mushy add 1/4 cup water and cook for 8 to 10 mins. After about 5 mins put the boiled eggs and continue cooking.
5. If you want the gravy thick cook it till water reduces, else turn off the heat.
6. Serve with variety rice/flat breads

1. You can also fry the eggs in liitle oil and then add it to the gravy.

Wednesday, October 19, 2011

Rose Cupcakes

This recipe is from Susanna Tee's book Cupcakes.A different and delicious recipe...Happy that I tried it out as it came out very good with a very slight flavor of rose.

Self Rising Flour-11/4 cup
Butter-8 tbsp(softened)
Superfine Sugar-1/2 cup
Eggs-2(lightly beaten)
Milk-1 tbsp
Vanilla extract-1/4tsp
Rose essence-few drops(2 to 3 drops)

Method of Preparation:
1. Preheat oven at 400F.Arrange the paper cups.
2. Beat the sugar and butter till light and fluffy.Add eggs one by one and beat well after each addition.
3. Then mix the milk, rose &  vanilla essence into it and then fold the flour.Spoon the batter into the paper cases and bake for 12 to 15 mins till risen and golden brown.
4. Take out and cool on wire rack.

For Frosting:
Confectioners sugar-1nd 1/2 cups
Pink food color optional
Decoration balls optional.

Method of Preparation:
1. Beat the butter till fluffy. add the sugar and mix well. Add few drops of color if using.
2. Spread on the cupcakes once they are cold. Decorate with balls if using.

1. Add very few drops of rose essence for mild smell & flavor. Too much of it makes it very difficult to eat.
2. Instead of pink color I used few drops of rose syrup,Which gave the color to my frosting.
3. The cupcakes are lightly sweet. Along with the frosting its perfect level of sweetness. But if you dont want the frosting increase the amount of sugar in cupcakes.



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