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STUFFED MANGO PANCAKES

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Hello !!!!!!!

Work has kept me busy and away from blogging for sometime. Hope you are all looking forward to my latest recipe.Today i will be sharing a very popular dessert from HongKong. This yummy dessert is so light and refreshing  that it will leave you craving for more.This dessert is actually a thin pillow shaped crepe stuffed with whipping cream and mango chunks.It tastes absolutely divine and is so easy to to make it at home.My boys went gaga over this dish.I just loved the elastic and moist pancake with mango chunks.

Recipe for Stuffed Mango Pancake:

Ingredients:

(1Cup =240 ML)

1 Cup Fresh Milk

1/3 Cup Unbleached All purpose Flour

3 Eggs lightly beaten

1/4 Cup Custard Powder (Plain)

10 Gms melted Butter

For Stuffing :

1/4 Tsp Vanilla Extract

1/2 Tbsp Icing Sugar

300 ML Whipping Cream

3 Mangoes peeled and cut into chunks

Method:

Take a mixing bowl. Pour the milk in the bowl. Now sift the flour ,icing sugar and custard powder into the bowl.Whisk all the ingredients untill it is lump free and well combined.Add the lightly beaten eggs and melted butter to the mixture. Mix well. Now sieve this mixture in order to remove the lumps if any. Custard powder gives a nice yellow colour to the pancake.

Heat  a non stick pan over low heat. Pour  mixture using a ladle and swirl it to form a thin disc (just like  you make dosa). Once the air pockets appear on the top remove the pancake and allow it to cool .It is to be cooked only on one side.Repeat this procedure for the balance mixture.

In the meantime whip the cream and whipping cream till you get stiff peaks. I have added a tsp of icing sugar to this mixture.

Now lay the pancake on a flat surface .Smooth side will be facing down. Add a tsp of whipped cream in the centre of the pancake.Place a mango chunk on the top.Wrap the filling from all the four sides to shape like a pillow. Place the folded side facing down and chill these pancakes for about 30 minutes before you serve . This will keep the whipped cream stiff.  My boys could not wait so i had to serve it immediately.

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Enjoy!!!!!!!!!!!!!

 

 

 

 

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Mock Meat Rendang (Vegetarian )

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Hello !!!!!!

It is the holy month of Ramadan . Dedicating this post to all my Muslim friends and readers who are looking for some yummy recipes for Iftaar. Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast (sawm) begins at dawn and ends at sunset.Presenting a vegetarian version of the famous Rendang recipe which is a popular dish from Malaysia.

As a part of our 97th #Foodiemonday #Bloghop theme #Ramadan my contribution is this lovely vegetarian Mock Meat Rendang.

Recipe for Mock Meat Rendang recipe:

INGREDIENTS:

3 Tbsp desiccated coconut
2 Garlic cloves
2 Large White Onions roughly chopped
2 Stalks lemongrass, peeled and sliced
3 Fresh red chillies
2 Tbsp fresh ginger( grated)
1/4 tsp turmeric
Salt to taste
250ml Coconut milk

125ml water
½  tsp tamarind pulp, dissolved in 1 tbsp of  water
4 Star anise
1 Inch cinnamon stick

1 Pkt of Mock Meat (Made of Soya)
2 Tbsp fresh coriander, roughly chopped, plus extra to garnish

½ Tsp Palm Sugar

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METHOD:

Heat a wok, add the desiccated coconut and toast until lightly golden. Blend the toasted coconut, garlic, onions, lemongrass, chillies, ginger, palm sugar,turmeric to make a fine paste. Now heat some oil in the wok. Add the paste and cook for about five minutes. Keep stirring until you get the nice aroma.

Add the coconut milk to the pan, along with 125ml water, the tamarind and water mixture, star anise, and cinnamon stick and bring to the boil. Keep Stirring constantly to ensure the masala does not burn. Reduce the heat and let it  simmer for about five minutes. Then add salt and the mock meat pieces , coriander  and continue to cook the curry on medium flame  for another 10 minutes.

To serve, garnish with more fresh coriander and serve with piping hot Rice, Naan or Rotis.

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Enjoy!!!!!!!!!!!!!!!!

 

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BRAIDED MANGO DIP MINI BREAD(EGGLESS)

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Hello!!!!!!!!!

Last week was hectic with lot of work load at work . I was eagerly looking for the weekend to relax . I have not baked for a long time. It is school holidays here and my boys were looking forward to having some homemade savory bread. Baking is always therapeutic to me and helps me to unwind and relax. I had some home made Mango dip or Thokku sent by mom in law.The mango dip was flown all the way from India. You can find the recipe for Mango dip /Thokku here.

I decided to bake yummy braided mini bread stuffed with home made mango dip . Tasted heavenly and was over as soon as it was out from the oven.

My Contribution for 96th #Foodiemonday #Bloghop theme #Baked my contribution is this wonderful braided Mango dip Mini bread. It is eggless too.

Recipe for Braided Mango Dip Mini Bread:

Ingredients:

2.5 Cups All purpose flour (Unbleached)

11 Gms (1 Sachet) Instant Yeast

1/4 Tsp Salt

2 Tbsp Olive Oil

1 Cup Water

Mozzarella 1/2 Cup(Increase or decrease as per your taste)

1/2 Cup Mango Thokku / Mango dip

Method:

Heat water till lukeworm. Sift the flour in a large bowl. Add salt and instant yeast and mix well. Make a well in between the flour mix. Add luke warm water and oil and mix well. Knead for about 5 mins until the flour comes together to form a sticky dough. Transfer the dough to a greased bowl and cover it with a clean Kitchen towel or Cling wrap. Place this bowl in the oven or any warm place for about 40 mins or until the dough doubles in size.

Once the dough has doubled remove the kitchen towel / cling wrap ,deflate it and knead for a minute. Divide the dough into 8 equal parts. Roll each dough into a rectangular shape. Spread the mango dip / Thokku ,sprinkle some cheese and roll the dough like a log and seal the edges. Slit the dough in to 2 equal parts with the thokku / dip stuffing facing the top.Seal the edges of both the pieces ,list one piece over the other and plait it like a braid. Repeat the process for the remaining dough.

Place the braided dough on a greased baking tray and form a circle with the braid.Pinch the dough and tuck the edges at the bottom. Allow it to raise for another 30 mins. I baked 3 pcs at one time. Now pre heat the oven at 190C for about 10 mins. Place the baking tray in the preheated Oven and bake for about 30 -35 Mins.

Serve hot with soup of your choice. My boys polished the braided mini bread and did want to have any soup.

A positive feedback and contentment on their faces made my day!!!!!!

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Enjoy!!!!!!!!!!!!!!!!!

 

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BROCCOLI AND COCONUT RICE(NO ONION NO GARLIC RECIPE)

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Everyone is  busy with a hectic life style these days. We are always on the run juggling work ,family,home.When you are short of time to cook and still want your family to have a healthy meal, one pot meal recipes come in handy. They can be cooked in a less time and yet be a nutritious meal.I usually cook one pot meals on weekday morning. Best way to incorporate veggies into my family’s diet. Today i am sharing one such healthy and yummy recipe.

Broccoli is a powerhouse of nutrients.It is rich in Vitamin C, Vitamin K, Manganese.Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.They form a regular part of the diets of many people in the tropics and subtropics.Broccoli and freshly grated coconut make a great combo.

My contribution for our 95th #Foodiemonday #Bloghop theme #Onepotmeal is this yummy and healthy Broccoli and Coconut Rice.

Recipe for Broccoli and Coconut rice:

2  Cups Basamati Rice (each cup is 160ml)

1.5 Cups Broccoli florets( 1 cup is 250 ml)

3/4  Cup freshly grated Coconut (1 Cup is 250 ML)

2 Tsp Jeera / Cumin seeds

1/4 Tsp Pepper corns crushed

2 fresh Red Chillies

8-10 Cashews

2 Tsp Oil

Salt to taste

Method:

Soak Rice for about  15-20 mins.You can skip this step if you are short of time.

Make a fine paste of  grated coconut, red chillies and 1 tsp jeera and keep it aside. Do not add water when grinding.

Heat oil in a heavy bottom pan. Add Jeera and then the broccoli florets. Keep in on medium flame for about 7-8 mins. Now add the coconut mixture , crushed pepper corns and mix well. Now add the soaked rice and salt to taste. Mix all the ingredients and switch off the flame. Transfer the contents to a electric Rice cooker and add the required amount of water.One done  garnish with roasted Cashews and serve hot with any Raita or Nonya Achar.

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Enjoy!!!!!!!!!!!!!!!!

 

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NONYA ACHAR (SIMPLIFIED)

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Pickles or Achar is very popular in Asian Cuisine. Today I am sharing a recipe which is popular to the Peranakan Culture mostly found in Malaysia and Singapore. Peranakan or Nyonya cuisine comes from the Peranakans who are descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences.This Vegetable Achar is quiet popular among the locals here.It is an easy recipe .You can make it at home and enjoy with local delicacies likes fried rice.

Recipe for Nonya Achar :

Ingredients:

250 Gms Cucumber

100 Gms Carrots

1 Tbsp Salt

75 Gms diced Pineapple

1.5 Tbsp Roasted Sesame seeds

For Rempeh / Masala

1 Small red onion peeled and roughly chopped

1/4 Inch Fresh Ginger

2 Cloves of Garlic

2 Tbsp Sunflower Oil / Vegetable Oil

4 Candle Nuts

1/2 Tbsp Chilli Powder

1/4 Tsp Turmeric /Haldi

75 Gms Castor Sugar

60 ML Rice Vinegar

Method:

Cut the ends of Cucumber and peel the carrots. Cut the Cucumbers and carrots 2 inch long and 1/4 to 1/2 inch thick. Remove the seeds of the cucumber.Place the cucumber and carrot strips in a bowl and sprinkle salt.Toss and allow it to rest for about 45 Mins.

Blend chopped onions, garlic cloves ,ginger and candlenuts to get a fine paste.Heat oil in  a pan. Add the onion mixture, chilli powder ,turmeric and saute on medium flame untill the oil starts to leave the sides and the raw smell is gone.Keep stirring and ensure it does not burn. Lastly add sugar and rice vinegar. Once the mixture starts to boil switch off the flame and allow it to cool completely.

Squeeze the excess liquid from the cucumber and carrot strips and place it in a dry bowl.Add pineapple cubes and roasted sesame.Now pour the rempeh and mix well. Transfer the contents of the bowl to a clean and dry container. Allow it to ferment overnight . You can then store it in a refrigerator. Always use a dry spoon when serving.

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Enjoy !!!!!!!!!!!!!!!