Tapioca cookie (Kuih Bangkit)

To be really frank i don't know the meaning of Kuih Bangkit but i definitely know that it is a yummy cookie made with tapioca flour. I just got impressed by the colour of the cookie when i first looked at a local bakery. Then i tried to google it and got loads of links for this cookie recipe. It is a very traditional Chinese cookie. This just melts in your mouth and also gives a crunchy feel when you chew.

Ingredients

400 grams Tapioca flour
5 tablespoon All purpose flour
3 pandan leaves
4 Egg yolks + 3/4 Egg white
135 grams (1/2 cup approx) fine Sugar
165 grams (3/4 cup approx) Coconut milk

Method

• Preheat oven at 350°f(180°c) for 10 mins.
• Sift tapioca and all purpose flour.
• Fry on wok or any heavy bottom large vessel for about half an hour in low flame.
• For the first ten mins fry with the pandan leaves and then remove it and fry only the flour.
• Leave to cool.
• Whisk the yolks and egg white with sugar till it forms a thick mixture.
• Slowly add in egg mixture into the flour mixture and also gradually add in the coconut milk and knead to form a dough.
• Continue kneading till the dough is smooth.
• Dust the tapioca flour in a clean surface and take a small portion of the dough and try to press it with your palm and spread it.
• With the help of cookie cutter your cookies are ready to be baked.
• (Traditional Chinese method is they have their unique wooden mould to get different shapes of cookie)
• Dot the cookies with different colours if desired
• Bake it in the preheated oven for 20-25 mins or untill cooked.
• The cookie is cooked when the back of the cookie is slightly brown.

Pineapple tart

The idea of trying Chinese cookies just popped out of my mind when i saw the cookie sales was heating up in almost all  food related shops in Singapore. During Chinese new year cookies are very special and their way of making cookies is very easy. Ingredients are very simple but they are very delicious:). There are many versions of pineapple cookie but i preferred the one which was shared in rasamalaysia website. 

Ingredients
175 grams (1 1/4 cup) All purpose flour
1 tablespoon Corn flour
1/8 teaspoon salt
2 tablespoon Sugar
110 grams butter (4 oz)
1 Egg yolk
1 tablespoon Shortening (optional)
1/2 Egg yolk (for egg wash)
For Pineapple jam:
1 fresh pineapple or 1 can sliced pineapple
5 tablespoon Sugar
1/4 tablespoon cloves

Method

• If you are using fresh Pineapple remove skin and avoid the middle part and cut into pieces and blend for 8 seconds.
• If it is canned pineapple, drain the slices and squeeze the extra water with your hands and then blend.
• In a non-stick pan(preferably) add the blended pineapple, sugar and cloves.
• Stir continuously in a low flame(to avoid burning) with the wooden spoon till all water gets evaporated.
• Turn off the heat when it turns into light golden color.
• Remove the cloves and refrigerate the jam. 

• Meanwhile sieve all the dry ingredients in a big bowl and combine the flour mixture with butter, shortening and egg yolks together.
• Knead the dough and it shouldn't stick to your hand, if it is too dry add a bit of butter or if it is too sticky add a bit of flour and form a smooth dough.
• Divide the dough and pineapple jam into equal number of rounds.

• Preheat the oven to 350°f (180°c) for 10 mins.
• Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the side part of the dough to cover the filling.
• Use your palms to round it up and then shape it into a roll.
• Use a small fork or knife to make criss cross patterns and brush it with egg wash using a pastry brush.
• Place the pineapple tarts 1 inch apart from each other on a cookie tray lined with parchment paper.
• Bake for 20-25 minutes or until light brown in a preheated oven. 

Note

• I used canned pineapple, if you are using fresh pineapple peel skin and avoid the middle part of the pineapple which is not required for the jam.
• Shortening is just optional, it just gives a extra smooth and crunchy texture.
• You can make  it in any shape of your choice.
• While preparing jam, add extra sugar if needed because sweetness differs from each pineapple to other.

Choco chip soft Cookies

The Cookies which we usually have will be chewy but this a very soft and dissolves when you have your first bite. My preference is baking and having  these cookies at the same day as day by day it looses its soft texture. 

Ingredients
70 grams Unsalted Butter
1/4 cup Brown Sugar
1/4 cup white sugar
1/2 Egg
1 cup Self raising flour
125 grams semisweet chocolate chips
1/2 teaspoon vanilla

Method

• Preheat oven to 200°c for 10 minutes.
• Cream the white Sugar, brown Sugar, vanilla extract and Butter together with the help of hand mixer or electric mixer.
• Beat the egg well and add little by little into the butter mixture.
• Then slowly add the flour and beat well.
• Finally add the chocolate chips and mix well.
• Drop by large spoonfuls onto the greased pan.
• Bake for about 10 mins in the preheated oven or until edges are nicely browned.

Note

• When you place the cookie mixture onto the greased pan, leave some gap in between each one so that when they spread out they won't connect.
• If you feel the mixture is bit wet, don't worry this won't spoil the texture of the cookie.

Yule Log Cake

Here comes my most favourite Christmas special "YULE LOG CAKE". I had a wrong assumption in my mind that this cake is very difficult to make but trust me it is very simple. This is a chocolate lovers cake. Many flavour variations can be made but the the traditional log is definitely Chocolate.

Ingredients:
6 Large Eggs (seperated)
150 gms Caster Sugar
50 gms Cocoa powder

For the icing:
200 gms Unsalted Butter
250 gms Dark Chocolate
50 gms Brown sugar
1 teaspoon Vanilla extract
200 ml fresh cream
4 tablespoons Icing sugar

Method:

• Preheat the oven 180 degree celsius .
• In a large clean bowl, whisk the egg yolks and add the caster sugar, whisk for about 5 mins.
• Sieve the cocoa powder and add to the yolk mixture and whisk.
• In a separate bowl, whisk the egg whites until thick and peaking. 
• Fold the egg whites with the yolk mixture very carefully to avoid losing the air and make sure it is well mixed.
• Line a Swiss roll tin with baking parchment, pour the cake mixture and bake it in the oven for 20 mins.
• Let the cake cool for a while to avoid the cake from drying cover loosely with a clean towel.
• To make the icing, melt the chocolate with the butter in a heatproof bowl suspended over a pan of simmering water.
• Add the brown sugar and vanilla extract and stir till the sugar dissolves.
• Let it cool in the refrigerator for about an hour, once in a while stir the mixture to avoid the chocolate set separately.
• Whisk the cream and Icing sugar till the cream gets thicken.
• Sit the flat chocolate cake on a large piece of baking parchment, spread a part of the chocolate icing over the sponge and spread the fresh cream icing as the second layer.
• Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side. Pressing against the parchment, rather than the tender cake.
• Cut both the ends slightly at a gentle angel and place the Swiss roll on a board or long dish.
• Spread the yule log with the remaining icing, covering the cut-off ends as well as the whole cake.
• If you feel the icing is sticky and not able to spread evenly, wet your fingers slightly and make the icing even.
• Create the wood-like texture by marking along the length of the log with a skewer or fork, remembering to do wibbly circles, as in tree rings, on each end.
• Sieve the Icing sugar on the cake for dusting to give a snow effect.
• Allow the cake to set in the refrigerator for about 2-3 hrs.
  

Tip

Make the yule log up to 1 week ahead and store in an airtight container in a very cool place.

Coffee Muffin

Follow the same Procedure from Vanilla Muffin Recipe and add  1 teaspoon Coffee Emulco (This is nothing but Coffee flavored essence).
Or instead of adding Milk to the Muffin mixture, you can add freshly brewed Coffee, it gives you excellent flavor.

Choco chip Muffins

It's all the same procedure, just repeat the process i've stated for Vanilla Muffin.
1/2-1 cup choco-chips
Just add this to the muffin mixture and gently mix and pour in the paper lined Muffin pan cups.
Vanilla Muffin Recipe

Vanilla Muffin

I would say this is the basic batter which could be used to prepare all type of other flavor muffins.

Ingredients
2 cups All purpose flour
1 Egg
1 1/4 cup Milk
1 teaspoon Vanilla extract
1/2 cup Vegetable oil
3 teaspoon Baking powder
3/4 cup sugar
1/4 teaspoon Salt

Method

• Preheat oven to 400 degree f (200 degree C approx)
• In a large bowl mix the flour, baking powder, salt and sugar. Make a well in the center.
• In a separate bowl beat the egg and then add milk, vanilla extract and oil, beat well with the hand mixer.
• Pour the wet mixture into the flour mixture and beat well until moistened, do not over beat. 
• Pour the batter into paper lined Muffin pan cups.
• Bake for 20-25 mins or until it turns golden brown.

Note

• If you have caster sugar, then it becomes more convenient for you, but instead of 3/4 cup just add 1/2 cup of caster sugar.
• If you do not have hand mixer at home, you can just beat with fork.
• If you feel the mixture is very thick by any chance, just add 1/4 cup milk, or if it is too thin you can add 1/4 cup of flour and adjust the sweet level.

Nei Biscuit (Ghee Biscuit)

Nei Biscuit is fav among most of the kids, i always use to wonder what would be the recipe for this biscuit, according to me it was a very tough job. Only after searching the recipe for this biscuit i realized that it is such an easy recipe. We call it as Joosebery (Not sure about the pronunciation :p). Nei is nothing but Clarified Butter.
When i was too young i can still remember my appa did this biscuit for us, that was the best taste i've ever tasted:):)

Ingredients
1 1/2  cup Plain Flour
1/4 cup Ghee
1/2 cup Icing sugar
1/4 teaspoon Baking powder
A pinch of Salt

Method

• Preheat oven to 325 degrees F (approx 162 degrees C)
• Mix the ghee and sugar, beat well till you get the creamy texture.
• Add the rest of the ingredients, mix well and knead into a soft dough. The dough should be very soft, even if it is sticky no prob, if you feel the sweetness is less, add some sugar. (This is definitely no prob).
• Place a baking sheet in a tray and take the desired size balls and slightly flatten it and place it in the tray.
• There should be space between each biscuits.
• Bake it for 9-12 mins, not more than that. If you feel the biscuits is not done, bake for another 3-5 mins.
• The Biscuits shouldn't turn brown. The right way to know is, your biscuits starts leaving from your sheet.
• When the Biscuits are hot, it looks like very soft and smooth, no worries, after cooling you will get the exact texture.

Note

• Do not melt the ghee
• If you do not have Icing sugar, you can use normal sugar but powder it.

Easy Banana Cake

This is a simple banana cake, your kids will surely love it, I've just given the recipe for Banana cake, you can top it with any whipped cream or even honey.

Ingredients
125g Butter
2 ripe Bananas 
1/4 cup Milk
1 1/4 Self Raising Flour
1 Egg
3/4 cup Sugar
1 teaspoon Vanilla extract
1/2 teaspoon Baking powder
1/4 cup Walnut (optional)

Method

• Preheat oven to 350 degrees F(175 degree C), grease the loaf pan or any baking pan with butter.
• Cream butter, sugar and egg. 
• Sift flour and baking powder.To the creamed butter mixture, add Milk and flour.
• Add Vanilla and mashed Banana and Walnut to the mixture.(Do not over-mix)
• Pour the cake mixture in the greased pan, bake for 25-30 mins or until a toothpick inserted in the center and comes out clean.
• Banana Cake is ready to be served.

Note

• Can be served with Vanilla Ice cream, whipped cream or any toppings of your choice.
• Coat the walnut with 1 teaspoon of flour and then add to the mixture, so that it won't get settled down.

Garlic Bread

Garlic Bread complement any Italian meal. But whenever i prepare any type of noodles, i prepare this. I have it in the tea time :p.

Ingredients
1 whole French loaf or any bread of ur choice
6 tablespoon Unsalted Butter (softened)
3-5 cloves of garlic
1 tablespoon Olive oil
1 teaspoon dried Oregano or mixed herbs(my choice)
3 Green chilies
2 tablespoon chopped Parsley
Salt

Method

• Preheat oven to 350 degrees F(175 degree C), finely chop the garlic or just crush it and also finely chop the chilies.
• In a small bowl mix all the above ingredients. Cut the bread into 2 inch thick slices, not slicing all the way through.
• On a baking sheet or a aluminium foil, arrange the bread and spoon the butter mixture into each cut evenly.
• Wrap foil tightly around the bread and bake until heated through, about 10 mins.
• Serve immediately.

Note

• Bake the garlic bread before serving meal, otherwise butter all the slices and wrap it and keep it in the refrigerator and increase the cooking time to 12 mins max.
• MY TRICK is after  spreading the butter mixture, sprinkle a few drops of water (very few) on the bread or wet your baking sheet and wrap it tightly and bake it, so that the bread won't become very hard to bite.
• Instead of oregano, i used mixed herbs which gave me excellent flavour.
• Instead of green chilies you can use finely ground  black pepper.
• Instead of Parsley i use Coriander leaves.

Plum Cake (Indian fruit cake)

This is the classic holiday fruit cake, it is a very special cake in Christmas eve, but all time fav for my sisters. This recipe is specially dedicated to my sister Sushika Priyadarshini and cute little rowdy Swathika. I was so nervous as this was the first time i tried to bake this cake but i wasn't able to believe myself because it was absolute success, i followed this recipe from one of my fav blog with some changes. When you read this recipe you may feel it is very difficult, but this takes the usual time of baking a simple cake, only thing is you should get prepared the day before you bake this cake as it involves soaking of dry fruits.

Ingredients
1 1/2 cups Mixed dry fruits (Tutty frutty, dates, raisin, dry cherry etc.,)
1 cup nuts (Almonds, cashews) [Coat theses nuts with 1 tablespoon of flour)
1 cup Self raising flour
3/4 cup Sugar
1/2 teaspoon Baking soda
1 teaspoon Baking powder
1/4 teaspoon Salt 
3 large Eggs
1/2 cup Butter
1 1/2 tablespoon Orange Zest
1/2 teaspoon Spice powder (Cinnamon and clove)
2 teaspoon Rum extract
1 teaspoon Vanilla essence
1 cup Orange juice (Approx)

For Caramel
1/4 cup Brown Sugar or white sugar
1 tablespoon water
1/4 cup warm water


Method

• Get prepared the day before you bake this cake!
• Warm the orange juice by just keeping in low flame for a min and Soak the dry fruits in orange juice, to that add the rum essence, soak atleast for overnight or few days, i soaked the dry fruits just the day before i prepared this cake, i.e 24 hrs.

• Heat pan in medium heat and add sugar and 1 tablespoon of water. When the sugar starts to caramelize, stir slowly. Sugar will slowly change its color from light brown to dark brown, in this stage switch off the stove and pour the warm water and let it cool completely.(Please be very cautious when you pour the warm water, it splutters all around. So don't stand near to your pan when you pour the warm water).

• Preheat oven 350 degrees F (Approx 175 degree C), grease loaf pan with a teaspoon of butter or use cooking spray.
• Cream the butter with sugar and then add the eggs and beat well with your hand mixer or mixer of your choice.
• To this cream add vanilla essence, cooled Caramel and beat well.
• Sift self raising flour, baking soda, baking powder, salt and spice powder.
• Add the flour mixture into the butter mixture slowly and fold it.
• Add the soaked dry fruits, orange zest and nuts and fold slowly.
• Pour into the greased pan and cook in the middle rack for 30-40 mins. (For me it took 38 mins).
• After it is cooked, allow it to cool for 15 mins and remove from the pan and let it cool completely in the cooling rack.
• Delicious Plum cake is ready to be served.

Note

• If you have excess orange juice which was used for soaking the dry fruits, you can add it to the cake, that is not more than 4 tablespoon.
• The alcohol (Rum essence) is evaporated while baking so this cake is safe for all ages. You can skip the Rum extract but definitely you won't get the exact plum cake flavor.
• Before pouring the cake mixture line a baking sheet in the loaf  pan as the baking time is longer.
• You can add or skip any nuts or dry fruits, it is all your choice.

Jam Butter Cookies

One of the easiest cookie recipe, kids will surely love it. 

Ingredients

3/4 cup butter

3/4 cup white sugar

1 large egg

1 egg yolk

2 1/2 cups all-purpose flour

1/2 cup jam (Any flavor)

• Method
• Preheat the oven to 375 degrees F (190 degrees C)
• In a large bowl, cream the butter, white sugar, large egg and egg yolk.
• Mix in flour a little bit at a time until soft dough forms.
• Roll dough into 1 1/2 inch balls or any size of your choice. 
• If the dough is too soft, refrigerate for 20-30 mins.
• Use your finger or an instrument of similar size to make a well in the center of each cookie.
• Fill the hole with 1/2 teaspoon of jam. Place it in a greased tray with 2 inches gap.
• Bake 10-12 mins in the preheated oven, or until golden brown on the bottom.
• Remove from cookie tray to cool on wire racks.
• 
  

Chocolate Chip Banana Bread

Chocolate chip banana bread is a classic one. The best way to use your over overripe bananas. It is moist and easy to make.

Ingredients
2 1/2 cups All Purpose Flour
2 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
1 cup White sugar
2/3 cup Butter
2 Eggs
1 teaspoon Vanilla extract
1 cup mashed Banana
1 cup semi-sweet Chocolate chips

Method

• Pre-heat the oven to 350°F
• Grease and flour a  8 1/2-inch x 4 1/2-inch loaf pan or use a baking spray to grease.
• In a bowl Sift the flour, baking powder, salt and baking soda.
• In a large bowl cream the butter with sugar and then add the eggs and vanilla extract and beat with a hand mixer or any mixer of your choice.
• Add the flour and mashed bananas and stir well.
• Add the choc chips and stir. (Do not overmix).
• Pour this mixture into the prepared pan. Bake for 30 mins or until a toothpick inserted in the center and comes out clean.
• Cool the loaf pan for about 15 mins., then turn out and cool completely.
• Chocolate chip banana bread is ready to serve:).

Note

• 1 cup mashed banana is approx 3 bananas, mash it with a fork, do not over mash it, as it may become watery.
• If you really want to avoid butter, you can substitute with 1/2 cup vegetable oil.

Chicken Tandoori

I love Chicken recipes, Chicken Tandoori is very popular in India. It is done by marinating some spices and of course yogurt. The only one thing which is very important is, your patience;). It has to be marinated and kept in refrigerator for about 6-8 hrs. Preferably If you marinate it and keep it overnight, the very next day you have a delicious Chicken Tandoori

Ingredients

1 Whole Chicken - Cut into serving pieces
3/4 cup plain yogurt
3 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon ground fennel 
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chilly powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Coriander leaves, cucumber, onion and lemon, for garnish 
Salt to taste
Oil

Preparation

• Remove chicken skin and cut into pieces, prick the chicken flesh all over with a fork. Using a sharp knife, cut slashes in the flesh to allow marinate to penetrate. Place the chicken in large shallow dish.
• In a bowl add yogurt, lemon juice, ginger, garlic paste, fennel, cumin, coriander, cardamom, cloves, black pepper, red chilly powder and salt. Mix it.
• Pour the mixture over the chicken and rub it into the flesh.
• Cover the dish and refrigerate for 6-8 hrs or overnight.
• Remove the chicken at least half an hour before cooking.
• The chicken may be grilled or roasted.
• If roasting, preheat oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
• Serve with springs of coriander leaves and slices of cucumber, onion and lemon.

Note:

• Instead of lemon, vinegar can be used.
• Do not marinate for longer than 2 days.

CHOCOLATE CAKE (My first dish in my Blog:);))

Hi everyone,

This is the first recipe which i'm gonna post in my Blog. I really have no clue how to start but i'm sure i'll get good feedback from you all.

Let me start with a sweet dish and one of my fav tooo.....

Yes it is My Fav Chocolate Cake:):)

Ingredients

• 1 cup white sugar
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoons vanilla extract
• 1/2 cup boiling water
• 
  

Directions

• Preheat oven to 350 degrees F (175 degrees C)
• Grease and flour nine inch round pan
• In a large bowl , stir together the sugar, flour, cocoa powder, baking powder and baking soda
• Add the eggs, milk, oil, vanilla extract,  mix for 6-8 mins on medium speed of mixer .
• Stir in the boiling water and the batter will be thin.
• Bake for 25-30 mins in the pre-heated oven, until cake tests done with the toothpick. Cool in the pan
• Divide the cake by cutting it horizontally.

Ingredients for Chocolate frosting

• 3 cups confectioners' sugar
• 8 tablespoons unsweetened cocoa powder
• 8 tablespoons butter
• 6 tablespoons  milk
• 1 1/2 teaspoon vanilla extract

Directions

• In a bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with milk. Blend in vanilla extract. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
• Divide the frosting into 3 portions. Use the 1/3rd of the portion to the inner layers of cake and 1/3rd to the top of the cake and the other 1/3rd for the side wall of the cake.

Serving Suggestion

Whipped cream or Vanilla ice-cream (I used Vanilla choco-chip ice-cream)

NOTE:

If u want a big cake, grease 2 0r 3 round pan and can bake it at the same time

For frosting instead of confectioners sugar, i use Icing sugar.